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Month: October 2019

People have stereotype perceptions about marketing, which usually make them to invest in advertisements and other conventional methods. Very few people realize the restaurant directory as a crucial way to advertise and improve the web presence of your restaurant.

The Restaurant and Cafe business are emerging as a major industry these days, people are changing their dining habits – for instant, noodles are not limited to only Chinese food stores, in the same way burgers are available all around the world. Thus, as far as foods are concerned, we are globalized.

Nowadays, it has become tough for the novice to survive in food markets. When they have to perform among the global customers, it is tricky for modern restaurants to maintain their unique brand identities. Even if you come up with an idea, which can make you cool and unique, then you still need many strategies to execute them.

Social media marketing is an effective and crucial part of restaurant marketing, and we cannot afford to ignore them. Everyone is aware of this. So there, we get millions of pages and billions of posts, describing and promoting their food business. Thus, for effective promotion of your restaurant you need extra strategies along with your social media campaign.

In many ways, using a restaurant directory can be a brilliant marketing strategy. Say, a commercial company is organizing a party and believe me; they usually use Google and other search engine to find a food outlet. What if you are not visible on the internet or you do not have any website? Has there been any chance for you to get such customers?

Once you mention your restaurant in restaurant directories, it not only gives customers, but also improves your web presence. You need not only to rely on your website to get online customers, as directories sometime become more effective.

Eyeball Pops

What’s a Halloween without any candy, right? That is why eyeball pops are perfect for your party and they can also add in as decorative pieces. All you have to do is get chilled cake balls and dip them into a melted candy coating. After that, place a green candy coating wafer in the front. To make the balls resemble more like eyeballs, get some edible ink pens in red and black, and white miniature confetti sprinkles. With the black pen, draw a black circle in the green candy coating, big enough to paste a piece of white confetti sprinkle to resemble the iris.

Finger Sandwiches

These sandwiches will make sure that your party has enough creepiness to make it really feel like Halloween. Plus, it’s healthy and very easy to make. All you need are white bread, soft margarine, peanut butter, almonds, and jam. Flattened out the bread with a rolling pin and apply a little margarine and peanut butter. After that, roll up the bread and make three lines with a blunt knife to resemble finger joints. Shape the bread like a finger, almonds as nails, and add jam on the other end of the fingers.

Freaky Veggies and Dip

For the health conscious people, a freaky veggies and dip will be a great option. All you need is a dip of your choice and an assorted spread of vegetables, including carrots, green beans, cherry tomatoes, and olives. The point of this item is to use a little bit of creativity. On the carrots, spread some dip to make it look like nails. Make two dots with ketchup on the beans to make them look like snakes. Lastly, slice cherry tomatoes into two and top the flat side with a sliced olive and pea to make them look like eyes.


Another very easy recipe is ice-cream decorated to look like eyeballs. Take a dollop of vanilla ice-cream on a wax-paper and freeze it. After freezing it for about 20 minutes, drizzle strawberry syrup on each ball to create a bloodshot effect. Finish off the ice cream with a piece of M&M to make it look like the pupil.

Being a new enticing addition to the Eastern Suburbs café scene, The Cook and Baker are taking Sydney one tasty donut and chocolate cake at a time, and having the evidence to prove it with people lining up outside their shop on a Saturday morning. The Cook and Bakers’ aim is to create a variety of your childhood favourite treats with a modern organic touch.

So, where did the “donut” come from? The origin of this appetising treat is heavily disputed, as the concept of fried dough is not exactly exclusive to one culture or country. Yet, it is said that donuts originated in Holland, back in the 16th-century. Their donuts were cooked in oil and were so greasy that the Dutch called them “olykoeks”, or “oily cakes.” Since then, this circle of goodness has transformed into all sorts of wonders in every continent – even dropping the ‘ugh’ to make for easy spelling.

No matter where the donut was born, each country or even café has a different take on it. The Cook and Baker is one of these cafes, being renowned for recreating the center hole of the traditional donut, and filling it with delectable ingredients. Their selection claim to be the “best donuts in Sydney,” and each customer would definitely agree. Oozing sweet vanilla custard, encased in unique tasting dough, then topped with organic strawberry jam, their donuts are a one-of-a-kind delight.

As a snack that The Cook and Baker have obviously mastered, a donut seems to be a timeless favorite, however it is created. People have valued the mouth watering, sweet tasting masterpiece since the test of time. People all around the globe like it so much, there is now even a national donut day held on June the 1st in the respect of the delicious treat. This event was actually first held in 1938 as a fundraiser for the Salvation Army.

Start with some chopped Romaine lettuce. It contains both beta-carotene and vitamin C, which work together as antioxidants to keep plaque from forming in your artery walls and reduce your risk of heart attack and stroke. It’s also full of fiber that helps remove bile salts from the body. And if that isn’t enough, Romaine is a good source of potassium, which helps reduce high blood pressure, and another heart-smart B vitamin, folic acid. It tastes good too!

Add some fresh Spinach leaves. Along with this vegetable’s antioxidant contents, which include vitamins C and E, beta-carotene, manganese, zinc and selenium-all of which help protect the heart-comes cancer-preventative properties. Researchers believe that the flavonoids found in spinach help prevent against stomach cancers, some skin cancers, some aggressive prostate cancers, and may possibly aid in reducing the growth of some breast cancers. Spinach is also believed to help prevent age-related macular degeneration. And the vitamin K in this deep green leaf helps to maintain bone health. No wonder Popeye loved his spinach!

Throw in a little Arugula for nutty flavor and good health. It adds interesting texture and flavor, and is also packed with antioxidant vitamins C, K, and A, which help boost the immune system. But, that’s not all! Arugula is also a good source of iron, potassium, calcium, and vitamin K.

Spice it up with some chopped fresh Basil. This anise-flavored herb is rich in vitamin A and also contains some oils, which are believed to aid in reducing inflammation and bacteria.

And top it off with a few Broccoli florets. Since it is high in potassium broccoli helps keep your nervous system healthy and your brain function sharp. Like the green leafy vegetables in this salad, it too contains vitamins C and K. It’s rich in magnesium that works with the calcium and potassium to help regulate the nervous system. And also contains glucoraphanin which is believed to help repair skin damaged from the sun.

Sprinkle shelled, roasted Sunflower seeds on top for added flavor and a little cell-building protein.

Then, shake up a healthy vinaigrette of: 1/3 C Extra Virgin Olive Oil. Juice of 1 Lemon. 1 Tbls Honey. 1 tsp Dijon Mustard,

Toss the desired amount into the salad and enjoy a heart-smart serving. It’s guaranteed to put a spring into your step.

There are a number of concerns with processed foods. In order to provide the consumer with a long shelf life, chemicals are added to the foods. Chemical additives are also added for color, consistency, taste and more. The problem is, the effects of most of these additives are yet unknown. Some of the synthetic chemicals used in processed foods are known to have carcinogenic properties. Processed meats such as hot dogs and bologna are particularly dangerous.

Today we know that monosodium glutamate, MSG, causes high insulin secretion and we try to avoid foods with it. Unfortunately, most fast food vendors use it in their products. It’s also used in canned soups, crackers, salad dressings, frozen dinners, meats and even baby food and infant formula. The combination of MSG and aspartame contributes to the onset of diabetes.

High fructose corn syrup is found in just about everything these days. This is addictive and linked to obesity and diabetes. Sugar from fruits is burned and turns into energy while high fructose corn syrup turns into fat.

Trans fats, also found in many processed foods, are oils infused with hydrogen. They raise bad cholesterol and lower good cholesterol. When we eat something with trans-fat, the trans-fat gets into our cells and cause a disruption with cell communication. Then the hormones are disturbed and the risk of heart disease, cancer, stroke and infertility increases. Found in commercially fried foods and packaged foods, the ingredient label will say “hydrogenated”. Since the Food and Drug Administration allows food up to a half-gram of trans-fat per serving some foods say trans-fat free but aren’t really.

If that’s not enough, heating foods above 115 – 120 degrees Fahrenheit is known to destroy the vitamins and nutrients in our food. Now we find ourselves eating a lot of chemicals and no nutrients – at least not natural ones.

So, what do we eat? Living foods such as fruits, vegetables, nuts, legumes, seaweeds provide our body with every nutrient known necessary and probably even ones we don’t yet know we need. Living foods mean foods that have not been altered in any way and are as fresh as possible. Purchasing from a grocery store is actually the last choice because much of those foods have been shipped hundreds of miles and their nutrition has begun to wane. Best is growing your own; second is shopping at farmer’s markets or direct from the farm.

As we eat more living food and less processed food stuffs, our body is better equipped to rid itself of toxic matter and begin to heal. Enzymes assist in digestion, breaking down raw foods. It is enzymes that direct every activity in your body. According to Dr. Gabriel Cousens, M.D., “Enzymes can even help repair our DNA and RNA.”

  • Corn – This is a popular grain and you will find it in many food like tortilla wraps, popcorn and of course fresh corn on the cob. Some people believe that corn is not nutritious however this is being reviewed. When eaten with beans it can provide a mix of amino acids that will raise the protein value for humans. Always look to make sure you are getting the exact product and avoid labels with de-germinated on and look for whole corn instead.
  • Farro or Emmer – is an old strain of wheat and is one of the first cereals made domesticated. More people these days use durum wheat instead of Emmer, however in Italy it’s making a comeback for dishes all over the country and Ethiopia emmer is still commonly used.
  • Spelt – This is a variety of wheat which was used widely until mechanical harvesting left it forgotten and other more popular wheats were used. However Spelt has a very high level of protein in it. It is rich and nourishing and very good for you.
  • Wheat – Wheat itself is the most popular of the grains and is widely used. There are two main types durum wheat which is used for pasta and bread wheat which is used for most other wheat foods. Hard wheat, used for bread, has a lot more protein in it and the stretchy gluten which helps bread rise, whereas soft wheat is lower in protein and used for wheat flour.
  • Grano – This is traditionally used in Italy. It is a healthy choice of grain but again isn’t technically a whole grain as it is missing some of the bran. Grano is mastered by using durum wheat kernels which are lightly polished. The bran is missing because the hard outer casing needs to be removed for cooking purposes.
  • Rye – This is a perfect grain for feeling full quickly, so can be beneficial for those trying to lose some weight. Rye was known as a weed but with its ability to grow in areas too cold or wet for other grains, it has actually earned respect. Always look for whole rye then you know you will get whole grain.


It’s hard to find a town centre in the UK without a kebab shop. The social impact of the dish, especially the doner variant, is palpable. Whereas London was the roots of the branching out of the UK kebab, each city is now a hub in its own right with kebab shops to be found in the remotest parts of the land.

It is fair to say that the UK has something of a love for the sliced and diced piece of meat from the east, aptly reflected on by comedian Arthur Smith who claims he first fell in love with doner kebabs in Paris, before the dish became more common in the UK. Popular TV culture offers a good reflection of societal values and in the UK it is not without its share of references to the kebab; note, for instance, Harry Enfield’s character “Stavros the kebab shop owner” which was popular in the 1990s.

The taste and flavour of kebab differs region by region, with the midlands preferring a more garlicky variant of the archetypal north London doner kebab. There are now 20 different variants of doner meat produced for the UK market alone.

The kebab’s popularity owes a great deal to migration of Turkish Cypriot, then mainland Turkish and Kurdish workers, in search opportunities. Utter the phrase, “do you want chilli sauce with that?” and few Brits will be at a loss to designate who uttered the phrase and at what location – most will be able to tell you that it was a Turkish chap in a kebab shop… or a Greek for that matter.

Stereotypes are indicative of an intuitive identification by a mass of people, often conveyed, especially in the UK, with warm affection. This is just the case with those held in regard to the doner kebab. One episode of the BBC’s BAFTA nominated 2007 series, Pulling, has a sketch where Sharon Horgan’s character, Donna, has a kebab stolen from her but no one takes her subsequent lament seriously. There are traces in the sketch of the doner kebab’s struggle to forge something of an identity as a serious food after often being equated as a late night after party food. Of course, the idea that the doner kebab is a dish to be had after a drink is largely true and is part of the affinity that Brits have with it. Where would the late-nighter be without the filling and tasty dish to counteract the effects of vast amounts of alcohol? Often consumed as a forward looking cure for a hangover, the kebab is held aloft after hours as much as it is during diner hours.

The razor sliced thin meat that is doner is now frequently served with or as an aside with shish kebab. There is, amongst the growing eating-out-culture in the UK, a number of kebab shops taking their place in trendier areas where slow food is more common than the faster variant. Upper Street, Islington, for instance, has a high proportion of kebab outlets offering both the ambience and setting of a more traditional Istanbul kebab restaurant.

Harringay also has a number of established outlets which are full to the rafters throughout the week with people looking to both eat in and take away. These are the very same areas, starting from the top of Green Lanes and heading central, where kebabs began their life in London. That Harringay is often called little Istanbul is testament to the sights and aroma created by the kebab shops that line the corridor. There still remains enough of an exotic nature to the dishes to keep British culture interested. New recipes and innovations take place alongside older traditions that are introduced into the UK new.

You can’t go much further north in England that Newcastle. Here again, the kebab has taken hold with a number of establishments dotting the high street. It’s no surprise then that local icon Cheryl Cole recently exclaimed that she’s going to show Will-I-Am, the RnB producer, what the north East is all about in terms of a night out by referencing the doner, she said: “I’m taking Will to Bigg market for a kebab. I’m planning to take him out up there.”

There is a distinctive taste, preparation and presentation to the UK kebab. Meat served in pitta, for instance, is a UK trait. Similarly, UK chilli sauce has a different taste than the Anatolian variant. There are also variations of doner kebab, the middle-eastern shawarma, and the Greek gyro, with each taking hold in different areas of the country.

Values is, of course, still a major factor in the kebab’s popularity and is surely one of the main reasons that kebab one of the most popular dishes in the UK. With most kebab shops keeping prices below £5, consumers often find more value in the ready to eat kebab then they might in buying and preparing meat with a salad side.

Basically xylitol is sugar alcohol sweetener and used in wide range of products like toothpaste, chewing gum, mouthwashes etc. A wide variety of xylitol products are making their presence felt in the market because it is good for health and particularly for those people who have a case history of diabetes. Even health conscious people are using it in a big way because of its effectiveness. This is the reason a number of manufactures are using it in different products like, mints, jam, ketchup, chocolate, etc. There are a lot of xylitol products are available in the market, and you can buy it online or from your local market according to your specific needs and requirements.

If you intend to buy xylitol products online for the first time, do a bit of research on the internet. This would prove rewarding. And you will find numerous reputed and authentic shops from where anyone can buy it without thinking twice. In today’s highly busy lifestyle it make sense to buy any kind of products online because chance are that you will get one of the best offers, discount and of course, saving your valuable time is an added advantage.

Nowadays people are quite health conscious because obesity, diabetes etc are turning out to be a major problem, but at the same time, they want to enjoy the delicious desserts. For all those people, sugar free desserts are the right answer because at the end of the day one can enjoy their desserts without feeling guilty about it. And it doesn’t sustain caffeine too. This is the main reason why these kinds of products are making their presence felt in grocery shops as well as in your refrigerator. On the fillip side don’t take it on daily basis. Fruits are health, naturally sweet and great sugar free desserts. The nutritional values of fruit dessert are a well-known fact because fruits contain natural sugar, vitamins and minerals.

Simply put a carbohydrate is a molecule that can be broken down by your body and used for feed your cells. Carbs, proteins, and lipids (fat) can all be used by your body to fuel your body though out the day. Of the three of these, carbohydrates are by far the most easily broken down. They require less energy and fewer steps than proteins or fats to be broken down into basic units of sugar (glucose) and used to fuel your cells. At the end of the day your cells run on this simple sugar. Glucose is gobbled up by the cells, broken down into a few smaller molecules called ATP, which is then used to aid the cell in doing whatever it does. Muscle cells contract, nerve cells fire and impulses are conducted, and so on.

So why, if the body runs most efficiently on glucose, and carbs are the best source for it, is there such an uproar about eating them? Can’t I just have a coke for breakfast, lunch, and dinner and get on with it?

In a word, nope. Why? Several reasons.

First off we need to understand there are two types of carbohydrates, simple and complex.

Simple carbs are usually present in what are called “processed” foods. The grain or complex sugar or whatever the food is made of has already undergone processing outside the body, in the manufacturing stage. Twinkies, white bread, sugar, fruit juices, white flour, sodas, etc. are all made of ingredients which have already been broken down into sugar. Some foods are naturally more filled with simple carbs such as potatoes and other starchy vegetables.

Complex carbohydrates are present in more “whole” foods. That is, foods which are made from ingredients which have undergone a minimum of processing before they are consumed. Whole grains such as whole wheat, oats, and brown rice, pasta, legumes and green leafy vegetables are all considered to be complex carbs. The body takes longer to digest these sugars, and releases the processed material into the body more slowly. These foods are also important for all the other nutrients they contain.

But why, if it’s all going to be turned into glucose anyway, does it matter if we eat simple or complex carbohydrates?
The answer is a matter of timing and distribution. Yes, at the basic cellular level our body uses glucose to do all the fancy things it does all day long. But it is not equipped to handle having too much of this basic unit flooding into it all at once. The job of your digestive system is to break down complex substances and turn them into basic chemical units that your body then absorbs. This should take time. Your body is supposed to do the processing. It’s made for it. When we eat too many simple carbs the digestive process doesn’t need to do its job of breaking down substances gradually and sending the resulting glucose out to the cells. The sugars are already simple and the body is flooded with glucose that it can’t use all of immediately. It then turns the unused portion into fat and stores it for later use. And that’s where the bad rap comes from. AAAHHH, my sugars are turning into fat!!! How will I fit into my new Lululemon capris if I have more fat?!!!

Alternatively, when we eat some complex carbs, preferably with some protein (which is broken down into amino acids and recycled back into protein for, among other things, building your muscles), and some fat (which slows digestion and contributes to all sorts of essential functions in the body), we give the digestive system a chance to gradually distribute these substances into the blood stream. This gives us more sustained energy without the dreaded “sugar crash” of its simple carb counterpart. It also helps prevent burdening the pancreas with so much glucose that it can’t keep up with the demand for insulin, (necessary for metabolizing sugar), making you more vulnerable to developing Type II Diabetes.

So yes, you may want to run, run for your life away from carbohydrates, but only if they come as the simple, processed variety. They’re not all criminals.

Thai recipes place emphasis on light dishes that evoke strong sensory emotions. This includes one of the most well-known factors of Thai food, the spice. However, the food is still known for each dish having 3 or 4 different tastes, including sour, sweet, bitter, and salty. Differing from other Asian meals, Thai food isn’t just about the simplicity. Rather, it is about everything in the dish working together for the greater good. Many outsiders will pick up on the many different flavors, thinking they have just all been thrown together. However, for the Thai people, the level of complexity in a dish is very important. These different flavors and levels are often times dictated by the region in which they are being prepared.

Being a diverse country, Thailand draws upon recipes from many different countries. Depending on where in Thailand you might find yourself, the taste will change. Broken down, there are four main cuisines in the country: Northern, Northeastern, Southern, and Central. The North draws heavily from China and Laos, the Northwest from Burma, the east from Vietnam and Cambodia, and the south from Malaysia.

It was only in more recent times that Thai recipes have become more common and popular in the western world. The rise of international tourism in the area in the 1960s helped fuel the spread of the cuisine. In addition, many troops were stationed there during the Vietnam War. In 2003, a survey found that Thai food ranked 6th in terms of people’s favorite ethnic cuisine, coming in behind Italian, French, Chinese, Indian and Japanese. Impressively, in 2011 CNN named Thai dish “tom yam kung” as the 4th most delicious food in the world.

When eating, meals are typically served with rice and many complementary dishes that are shared by everyone. Traditionally, food was eaten with the hands however this has changed with Western influence. Today it is common to use a fork and spoon, but very rarely a knife. In contrast to more Western styles, the fork is only used to push food onto the spoon, which is then inserted into the mouth. Chopsticks are also used, but almost only when eating noodle soups.