Fun Food Facts #14

Fun Food Facts #14:
FACTS ABOUT FAST FOOD PART 1 of 3

1. McDonald’s hamburgers don’t really rot. The burgers have very low moisture content, which basically leaves the meat dehydrated. It’s more like jerky than burger.

2. McDonald’s Chicken McNuggets come in four shapes and they all have names: the boot, the ball, the bone, and the bell.

3. A 30 oz. McDonald’s sweet tea has as much sugar in it as two Snickers bars.

4. You can’t be more than 115 miles from a McDonald’s in the continental USA.

5. At times, McDonald’s has turned away more applicants than Harvard.

6. McDonald’s Filet-O-Fish was originally developed for Catholic customers, since they generally abstain from eating meat on Fridays.

7. Burger King is called “Hungry Jack’s” in Australia.

8. Wendy’s founder Dave Thomas went back to school to earn his GED at the age of 61. He didn’t want people to see his success and feel inspired to drop out of high school.

9. An Alabama law firm once sued Taco Bell, claiming that their meat mixture“does not meet the minimum requirements set by the U.S. Department of Agriculture to be labeled as ‘beef.’” (They later withdrew the lawsuit.)

10. Taco Bell has attempted to open stores in Mexico two different times. Their food was labeled as “American Food.”

11. Chipotle buys some of their avocados from singer Jason Mraz.

12. There is a secret menu item at Chipotle called a “quesarito.” It’s a burrito that’s wrapped in a cheese quesadilla instead of a tortilla.

13. After graduating from culinary school, Steve Ells dreamed of opening his own fine dining establishment. He started Chipotle to raise the funds for his restaurant.

14. After he left KFC, Colonel Sanders grew to hate the company. He once described the food as “the worst fried chicken I’ve ever seen” and said the gravy was like “wallpaper paste.”

15. Because of a successful marketing campaign 40 years ago, KFC chicken has become a popular destination for Christmas dinner in Japan. Some customers place their Christmas orders two months in advance.

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TO BE CONTINUED

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Credit: www.buzzfeed.com

Food Event: ECOVEST – When Culinary Meets Art

BEM FE UNTAR presents:
”ECOVEST” – When Culinary Meets Art!
ECOVEST
A bazaar of its kind and the first ever in Indonesia with a combination of F&B and Art workshop that showcases more than 60 stands!
Don’t forget to mark your calendar!
From 24-26 April 2015 at Marketing Office of Pantai Indah Kapuk
Starts from 11am – 9pm
For more information please contact:
  • Devina – 085883841899
  • Kelvin – 085888566291

Website | Instagram: @ecovest_id

#ECONOWEEKS2015 #ECOVEST2015 #BEMFEUNTAR

What Chef Eats: Kevindra Soemantri (The Foodie Magazine, Feb 2015)

Known as one of the youngest contestants of senior MasterChef in the world several years ago, the current Kevindra Soemantri seeks more than just cooking even at his tender age still. He shares the story with me upon a trip to his most beloved street food in Jakarta.

Kevin 2

It’s been a few years since we last saw the high school prodigy from the first season of MasterChef Indonesia who reached the top 10. Born in the family where he could learn about food business from his father and about cooking from his grandmother, the experience with MasterChef Indonesia ultimately was the decisive thing that leads him to dedicate his life more than just a foodie.

Since then, Kevin, as people would call him, has been exploring his finesse in several professional hot kitchens and now contribute himself as a writer, as well as the recipe creator, for a food portal where he now works with other young and talented chefs.

However, it is our mutual interest in the history of food that brought me and Kevin to meet. Aside from compiling recipes for cookbooks, Kevin is currently progressing well with his ambitious agenda to write about the iconic restaurants around Jakarta.

“The book will not only discussing about the where, but it will also point out how the history evolves in each restaurant and how food has been playing a very important role in the history of Jakarta”, he said and pointing out as well that Jakarta could be one of the few cities in the world that remembers its history well. Of course, that would create a conscience about the importance of it and will help to contribute tourism in the long run.

With that spirit, we decided to meet at his favorite side street gudeg just beside Gondangdia Station. “Ibu Tinah has been serving gudeg basah since 1974 and when my family used to live around this part, this was the first gudeg that they introduced to me and be it for sentimental values or not, it’s always been the best gudeg all my life”, expressed Kevin.

People kept on flocking there to buy their lunch and upon tasting it, I thoroughly agreed with what he said. We had our seconds right away.

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Featured in THE FOODIE MAGAZINE Feb 2015 edition

Download it for free here via SCOOP!

Foodie Quotes #30

“Pull up a chair. Take a taste. Come join us. Life is so endlessly delicious.”
Ruth Reichl

Fun Food Facts #13

Fun Food Facts #13:
BIRD’S NEST SOUP

One of the world’s most expensive food items is made from bird saliva.

For more than 400 years, bird’s nest soup has long been one of the most expensive foods in the world, and even today a single bowl of it costs between $30 and $100. You can’t just make it out of any bird’s nest.

Only the edible nest of the cave swiftlet will do, a nest made entirely out of the bird’s saliva. These nests are high in calcium, iron, magnesium and potassium. They are hard when harvested, but partially dissolve into a more jelly-like consistency when boiled into soup.

Cave swiftlets nest high up on sheer rock walls inside pitch-dark caves, where they build sticky nests out of their own saliva.

Traditionally, these nests could be harvested only by climbing on ladders up into the heights of these caves, a difficult and fairly dangerous undertaking. Today the swiftlets are encouraged to build their nests in artificially constructed concrete nesting houses. Even so, the harvested nests still sell for as much as $10,000 per kilogram.

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Assorted from the facts provided from “25 Amazing Facts About Food” by Mike Adams and David Guiterrez of naturalnews.com

The exciting gastronomic escapades of a stylish gourmet!

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