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Andrea Leelike/ SpoonUniversity If flesh is charged by the pound, buying bone-in flesh pads the statute. Decide which pieces you want to buy name-brand of and which ones you don't. While chicken breasts provide a great informant of healthy protein, chicken thighs are cheaper.

You’ve heard the joke about Whole Foods: “More like Whole Paycheck, am I right? ” It’s a dumb quip, rest assured, but it isn’t without merit. If you stroll through a Whole Woods--or any convenience store, for that matter--aimlessly acquiring on a caprice, you’re on a fast track to some serious spend. When it comes right down to it, researchers is assessed that we invest between $127 and 180 per week on groceries, depending on your income. Surely, there’s some jiggle chamber in there( perhaps merely one pint of ice cream ?). If you’re looking to save green and get more of the good stuff in return, we have you covered with these grocery browse mistakes that are killing your purse. And to get more blow for your buck this year, check out the 52 Easy Ways to be Smarter with Money in 2018. You’re merely buying fresh grow.

Sean Gallup/ Getty Images

While there are few things more satisfying than biting into a juicy strawberry at the crest of its season, the extravagance of buying merely fresh produce is going to cost you extra. If you’re willing to pay extra for freshness--no problem. If you’re looking to tighten national budgets, this is an easy determine: Just buy more frozen.

As it is about to change, there is no nutritional difference between fresh induce and the kind you can buy in volume in the freezer part. According to Dr. Oz, many of the benefits of fruits and vegetables remain the same in frozen shape. “Other vitamins and nutrients, including carotenoids, thiamin and riboflavin, are not at all afflicted by ice, which means you can eat frozen and never feel that you are shortchanging yourself, ” he once wrote. And if you do end up protruding with the fresh make, make sure you’re cleansing it accurately by checking out the Safest Way to Wash Produce. And you’re buying it out of season.

REUTERS/ Toru Hanai

This is another delicacy that will cost you. A good way to be informed about when your favorite produce is in-season is to check out ripetrack.com. This website helps you find out when your favorite produce is in season, as well as a listing of pieces currently in-season. If you’re buying induce out-of-season, that means that they have been shipped internationally. In short, this means that you’re often paying a few cents more per pound for out-of-season. Not be reminded that induce shipped internationally loses most of its freshness during transport. You’re buying bone-in meat.

Sarah Schmalbruch/ INSIDER

When buying render or flesh per the ounce, it’s important to double check the price per ounce of each item. For fruit and veggies, the information collected will often be posted on the shelf. If you’re purchasing flesh, be sure to keep an eye out for the rate per serving, as you were supposed to factor in the additional load of the bones and fat of the swine. To channel your inner wealthy person at the convenience store( and still save money ), check out these 25 Daily Habits Rich People Swear By.See the rest of the tale at Business Insider

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This Raspberry Coolie is a play on words from “coulis” since we’ve added ice cream to make this a cool simple-minded, yummy dessert to feed a bunch! It’s easy to make ahead and have chilled and ready in the freezer until it is time to serve. The Perfect Treat to Welcome Summer Growing up, we spent summertimes on Smith Mountain Lake, VA. Matt and I still take our sons there each year. At the reservoir, when we BBQ, there’s one item we have to have: Raspberry Coolie. Seriously, the host requires two trays- one for his own freezer for later, another to serve. The name started years ago when I was a kid. “Which sauce is it you people want for the ice cream” grew “raspberry coulis” as best available alternative( over strawberry or blueberry ). The “cool” part of the epithet ever stayed for me, since this is such a welcome cold treat on hot summertime periods spent swimming and boating in the sunlight. With the unofficial commencing from summer, I wanted to share this special bowl. Years ago I requested the recipe from the builder herself and made a few changes. I’ve since served it several times, and every time [...]

The post Raspberry Coolie showed first on Real Everything.

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Though I’m emphatically an advocate for establishing some sort of summer planned, there’s good-for-nothing quite such as those long, lazy summertime nighttimes. The kids run for it while you put your paws up, the smell of a yummy healthy BBQ cooking on the grill ... ahhh, what could be better ?!

Well, it turns out there are the resources necessary to stimulate those summer barbecues a little bit better--by making them even healthier. In this post you’ll find my top health BBQ minds.

Healthy BBQ Tip# 1: Use Organic Charcoal

Unlike the charcoal-grey you use for shaping your teeth lily-white, the standard charcoal-grey used for grilling almost always includes chemicals and nitrates like anthracite coal, treated wood or sawdust, petroleum, sodium nitrate, and borax. That is NOT what you want cooking into your food! To escape exposure to these yucky additives, select a natural charcoal-gray. Try this 100 percentage natural glob charcoal-gray by Big Green Egg. It’s stirred with American oak and hickory wood, is easy to ignite, and heats up in simply 10 minutes.

Healthy BBQ Tip# 2: Never Clean the Grill With a Wire Brush

Wire brushings are great for rid ourselves of stuck-on meat, but they can be very dangerous. Little fragments of wire from the brushing can break off and get stuck in your food. If you ingest these little fragments of metal, it can cause a medical emergency. And it’s not as rare as you are able to think--researchers estimate there are about 130 lawsuits per year in the United States. Try a heavy-duty sponge, a brush made of natural fibers, or a wooden scraper instead.

Healthy BBQ Tip# 3: Barter Processed Meats for Clean Proteins

There are so many reasons to skip hot dogs--they are full of nitrates and have been linked to heart disease and character 2 diabetes and just one hot dog has a one-quarter of the maximum daily recommendation for sodium! If you’re serving burgers, make sure to application grass-fed beef. However, to shake up your health BBQ, the best choices are low mercury fish( salmon, trout, and mackerel are all great alternatives !) and marinated chicken breast and turkey burgers are always a nice change of pace!

Healthy BBQ Tip# 4: Marinate Your Food

Marinating your food not only stimulates it taste great, but it also may help reduce carcinogens can be attributed to grilling. Seriously! One investigate found that marinades that consists of thyme, sage-green, and garlic reduced the quantity of carcinogens in food by as much as 88 percentage. Another analyse found that rosemary has similar benefits--this herb reduced carcinogens by up to 90 percentage. And marinating beef in beer or wine for six hours may have similar influences. Another investigate found that this can reduce the amount of carcinogens by up to 40 percent.

Try these delicious marinades 😛 TAGEND

Rosemary, Thyme, Garlic, and Lemon

Lemon and Herb

Honey Garlic

Greek

Healthy BBQ Tip# 5: Flip Frequently

A study published in the Journal of Food Protection found that flipping burgers every 30 seconds was most effective in reducing E. coli. Another examine found that, when combined with low-heat prepare, frequent flipping also reduced the level of carcinogens in food. Though these studies were specific to burgers, it may be worth cooking other meat this style, too.

Healthy BBQ Tip# 6: Apply Better Buns

Wrap burgers or grilled chicken in Swiss chard to up your intake of vitamins K, A, and C, magnesium, potassium, cast-iron, and fiber. Kale, dark-green cabbage, and lettuce are other great options.

If the bun is your favorite portion, you can still have a healthy BBQ by applying germinated buns.

Healthy BBQ Tip# 7: Stimulate Your Own Flavoring

Most store-bought seasonings, like barbecue sauce and ketchup, are loaded with added sugar and yucky preservatives. Your best bet is to make your own. Try these homemade recipes for a healthy BBQ 😛 TAGEND

Ketchup

Barbecue Sauce

Honey Mustard

Mayonnaise

If you prefer to use store-bought, try these products for a health BBQ 😛 TAGEND

OrganicVille Organic Gluten Free Ketchup 24 -Ounce Bottles( 4 Pack )Ketchup

Barbecue Sauce

Mustard

Mayonnaise

Healthy BBQ Tip# 8: Opt for Healthier Sides

Conventional potato salad, macaroni salad, and mayo-based coleslaws all have one thing in common: They’re full of bad oils and sugars. But skipping out on these heavy options don’t have to mean sacrificing penchant. Instead try foods that are just as flavorful, but course healthier. Try these recipes for a health BBQ instead 😛 TAGEND

Instead of traditional potato salad, try Light-green Bean, Potato, and Tarragon Salad

Instead of creamy coleslaw, try Summer Coleslaw

Instead of macaroni salad, try Greek Style Black Bean Pasta Salad

Other great alternatives include homemade sauerkraut, fermented salsa, grilled portobello mushrooms, and organic corn on the cob( if you can find it !).

If you’re providing any plunges with your snack, swap microchips for raw veggies--they render the same crunch, but don’t have any of the preservatives, fat, or extra calories.( If you want health microchips, try Jackson’s Honest Chips or any potato chips cooked in olive oil, usually available at heath food stores or Trader Joe’s .)

Healthy BBQ Tip# 9: Grill Dessert

Skipping cookies, cupcakes, brownies, and other sweat treats doesn’t have to leave you wanting more. Once the main course is finished, try grilling pineapple or stone fruit( peaches, nectarines, and plums ). YUM!

How About You?

What tips-off do you have for other readers? Share your best health BBQ thoughts below.

The post Healthy BBQ Ideas: 10 Smart Tips for Your Next Cookout appeared firstly on Mama Natural.

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Tri Tran Contributor Share on Twitter Tri Tran is a principal at Applico and the former chief executive and co-founder of Munchery.

Investors may have already placed their orderings in "consumers interests" meat bringing room, but there’s still a missing recipe for solving the more than $250 billion business-to-business foodservice distribution trouble that’s begging for venture the company to threw more cooks in the kitchen.

Stock costs for Sysco and US Foods, the two largest food distributors, are up by more than 20 percent since last-place summertime, when Amazon bought Whole Foods. But, these companies haven’t making such a substance changes to their business simulation to counteract the risk of being Amazon. I know a thing or two about the food services industry and the need for a B2B marketplace in an industry ripe with all of our favorite buzz terms: fragmentation, last-mile logistics and a lack of pricing transparency.

The business-to-business food problem

Consumers have it good. Services such as Amazon and Instacart are pushing for our business and attention and thus making it great for the end users. By analogy, food and ingredient delivery for businesses is vastly underserved. The business of foodservice distribution hasn’t gotten nearly as much attention -- or capital -- as consumer give, and service industries is farther behind when it is necessary to providing clients. Food-preparation facilities often face a number of impediments get the ingredients to cook the meat we all enjoy.

Who are these food-preparation facilities? They range from your neighbourhood eateries, hotels, school and business cafeterias, catering corporations, and many other facilities that furnish to grocery sells, food trucks and so on. This marketplace is gigantic. Rejecting all other facilities, just U.S. restaurants alone give about $800 billion in annual sales. That’s based on experiment by the National Restaurant Association( the “other NRA” ). Specific to foodservice distribution in the U.S ., the estimated 2016 annual marketings were a sizable $280 billion.

How it works today

Every one of these food-preparation facilities relies on a number of relationships with distributors( and sometimes, but rarely, immediately from farms) to get their necessary parts. Some major national musicians, including Sysco and US Foods, chiefly supplying “dry goods.” For fresh meat, seafood and induce, plus other artisanal goods, these facilities rely on a great number of local wholesale distributors. A few examples of wholesalers and distributors near where I live in the San Francisco Bay Area are ABS Seafood, Golden Gate Meat Company, Green Leaf, Hodo Soy and VegiWorks.

Keep in thinker that the great majority of these food-prep business don’t shop for ingredients the direction you and I may shop for parts from our local supermarkets or farmer marketplaces. There’s too little boundary in meat and doing so would be too costly, as well as highly inefficient( e.g. having to pay to send personnel out “grocery shopping” ). A few small-scale operators do buy ingredients from wholesale chains such as Costco or Restaurant Depot. But in general, it’s path more efficient to place an ordering with a distributor and get the goods given immediately to your food-prep facility.

But that’s where the problems lie. These distributors are entirely scrapped, and the quality of fresh ingredients differs meaningfully from one distributor to the next. Costs fluctuate invariably, typically on a weekly basis. What’s worse is delivery timeliness, or rather the deficiency thereof. These distributors each utilizes their own bringing staff and chilled trucks. There is a limited number of 6 am bringings they are unable make for a dedicated delivery fleet.

As a meat business operator, "youve been" ordering excellence ingredients at the right price, but if the bringing doesn’t show up on time, you’re outta luck. You won’t be able to prepare the meat in time, all the while paying for staff who are sitting around waiting for parts to arrive.

As a result, you prevent get apparently random offline pitchings with publicities and cost violates from these distributors. But there’s no way to ensure timely delivery. Everybody constructs verbal promises and it’s all based on who you know. Things may work for a week or two until you get “deprioritized” by one of the distributors and you have to start the process of locating the next one.

You intentionally revolve among the different distributors, only to keep them “on their toes.”

The opportunity for a food distribution platform

What’s missing is a platform that hosts a catalog of products from these distributors, with updatable availability, pricing and inventory. On it, meat businesses could browse for products and place orders. Fulfillment can be done by the distributors at the beginning, but ultimately that running may need to be done by the platform to retain consistent tone of services that are. Dependable fulfillment may end up being the biggest differentiator for such a platform.

I’m aware of startups that have tried to become the dominant B2B platform for meat service distribution. But it takes meaningful resources to get to critical mass, and these startups tend to flare out before reaching that phase. It’s not necessarily their flaw for not being effective.

This industry has low-grade boundaries, is slow to adopt new technologies and has many incumbent musicians. But the opportunity to intend and execute on this platform is substantial, with clear ROI as a reward and a built-in moat once it reaches critical mass.

Food-prep firms are hungry for a most appropriate solution. And as any meat entrepreneur knows, hungry clients are the best kind.

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Chicken-Pepper-Bacon Bites for the Grill or Oven (great freezer meal!)

I do believe I could devour these Chicken Pepper Bacon Bites 7 hours a week and never get sick of them. They have just enough bite to give flavor, and since they’re on a fasten they are perfect for big gatherings where mothers are up and down with the children or everybody has standing and mingling while eating.

These pepper-chicken-bacon gnaws are fun to devour, delectable, and can be made on the grill or cooked in the oven. These ever fly off the table at a potluck too!

To plan ahead for a busy week, we snip the ends of the wooden skewers with wire clippers and they fit neatly in a freezer pouch. Chicken Pepper Poppers for BBQs and Potlucks Print Prep occasion 20 mins Cook time 25 mins Total period 45 mins These are always a slam at potlucks. Deter in the freezer for fast food that you'll enjoy! Writer: Cara Comini Recipe type: Main Dish Cuisine: Paleo, Gluten Free, GAPS Diet, Grain Free, BBQ, Grill Serves: 4 Ingredients 2 pounds boneless chicken, thighs are great 4-6 Anaheim chilies or 16 sweet peppers( portrait) 1/2 pound bacon( find sugar-free bacon here) 1 teaspoon inhaled paprika 1/2 teaspoon ocean salt Freshly-ground black pepper to savor Directions If grilling, immerse wooden skewersin water for 20 minutes or longer. If baking, this pace is not necessary. Freeze the chicken for 20 times( determine a timer so you don’t forget !) so it is easier to slouse. Cut into bite-sized pieces. Sprinkle chicken pieces evenly with smoked paprika, ocean salt, and black pepper. Wash the chilies, cut the stem off, and cut a slit down the side. Use your thumb, under extending water, to remove seeds. Cut chilies into 2-inch long segments for the Anaheims, or use the whole sweet chilies. Preheat oven to 425* or the grill to medium-high. Cut bacon in half crosswise( establishing two shorter pieces ). Stuff a bite sized article of chicken into a pepper article, then wrap tightly all over the pepper with a bacon piece, and stick the whole roll up on a wooden skewer. Push the roll up all the way to the end and then continue with the chicken/ pepper/ bacon folds, spacing them about 1/8- 1/4 inch apart on the skewer, 4-6 to a skewer. Any extras of anything can be put on its own skewer. Bake for 35 minutes, or until chicken is cooked through and bacon is crispy. To grill, home flesh over the flame and to continue efforts to intent the uncovered regions of the skewers to be over the less-hot parts of the grill. Check every 10 minutes and rotate, moving skewers as needed to hotter regions of the grill to cook evenly. Cook for approximately 30 times total. Nutrition Information Serving size: 1 skewer Calories: 533 Fat: 28 Carbohydrates: 1 Sugar: 1 Protein: 64 3.5.3226

The post Chicken-Pepper-Bacon Bites for the Grill or Oven( great freezer dinner !) seemed first on Health, Home,& Happiness.

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Food give diehards, existing cooperation you've been waiting for is ultimately here.

Grubhub, which also owns popular give apps Eat2 4 and Seamless, has announced that diners can now use Venmo to pay for their purchases on all three platforms.

SEE ALSO: Need to pay your share of the rent? Just request Google Assistant

The partnership allows another neat feature as well: You can now automatically split your statute between multiple customers, as long as you all have the Venmo app installed. Much like Uber's ride-splitting feature, Grubhub will give you the option to split your bill with multiple Venmo consumers at checkout.

Read more: mashable.com

If you were planning to cook up some chicken for dinner tonight, you might want to double-check the package after this startling announcement from one of the world’s largest chicken suppliers: Perdue Farms is recalling 50,000 chicken breasts after they left the factory without getting a little kiss goodbye.

Read more...

Costco employee chickenPaul Sakuma/AP Images

 

Costco's rotisserie chickens have cost $4.99 since 2009. Costco's management says it's happy to eat the cost to keep prices down for customers. But there's a clever business strategy behind the decision.

Costco would rather take a hit to its profits than raise the price of its $4.99 rotisserie chicken — but it isn't a terrible business decision.

The rotisserie-chicken boom started in the 1990s and hasn't slowed. Last year, consumers bought 625 million rotisserie chickens in US supermarkets, according to Costco and the market-research firm Nielsen. Costco sold 87 million in fiscal 2017, an increase of 36 million over fiscal 2010.

See the rest of the story at Business Insider

 

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