Difference Gelato and Ice Cream

There are several differences between gelato and ice cream which buyers and consumers should know. The different aspects can be found in the ratio of the ingredients and the process that these frozen treats are made.

The ingredients of both treats are relatively similar with each other but the amount that is put into each differs. Ice cream has around ten percent fat while the other has a lesser amount, around five to seven percent only. This difference is seen in the ratio of whole milk and cream which is added to the mixture. For lesser fat, there is more whole milk compared to the cream. In some custard based treats, the makers add egg yolks which can also tip the balance of fat even more. This is prevalent in most makers of the frozen dessert in the United States whereas the makers of the Italian based treat seldom use egg yolks in their recipe.

Air is also incorporated into the mixture of both treats but the amount differs greatly. Commercial ice cream makers churn their makers faster and harder. This process incorporates more air into the mixture and adds to the volume.

Some people think that the added volume means more ice cream but the reality is that it is just more air added to the mixture. The gelato is churned at a much slower pace than the commercial treat and this means that it is denser and more flavorful compared to the commercial treat. This also means that it is expected to be more expensive than its commercial competition because of the difference of the processing. Homemade frozen treats which are made in smaller machines operated by the home owner may actually be closer to the Italian treat because the standard machine does not come close to the commercial machines which can churn faster and harder.

The serving temperature of the treats is also another factor that differentiates the two of them. Gelato is served in warmer temperatures than ice cream which is why it is more malleable than the frozen treat. Ice cream is always served frozen which makes is more difficult to be flavorful since the cold can numb the taste buds. The freezing temperature can also cause the fat to coat the tongue which can affect how ice cream tastes to the individual. Since the Italian gelato has less fat, there is not much to coat the tongue and affect the taste that the individual experiences.

Rethinking Cranberries

We now know that a small but significant percentage of the population come into this world with a defective gene; one which interprets the cranberry as something edible. The trouble begins when this minority infects everyone else (whose interest is marginal at best) with its deviant preference.

How do these few manage to foist themselves on the rest of us? What dastardly means are at their disposal? And perhaps most important: why do we not only tolerate cranberries in our world but also turn a deaf ear to our own inner protestations?

Proof of the undesirability of cranberries can be found everywhere. Persistent attempts to mask their true flavor can be quite telling. Grape juice, apple juice and cherry juice are only a few of a growing list of liquids used to hide the sour taste. Anything is an improvement over the real thing.

Juicy goodness is in inverse proportion to cranberry content. In layman’s terms, this means that as we approach 0% cranberry we start to get something nearly palatable. It is only when we have extracted the last vestige of the stuff that we finally have a satisfying and thirst-quenching drink. This is powerful evidence, widely known but seldom acted upon.

By yielding to these combo juices, we announce our willingness to settle for less, reinforcing existing negative (non-juice) patterns. No need to strive for excellence when Failure Mode (willingly drinking a juice you don’t even like is not an index of success) is perfectly all right.

They say that silence implies acceptance. By not speaking up we become enablers and co-dependents. We protect and conceal those with the flawed genes. We put on a happy face, pretending that everything is A-OK. But it’s not. Well it’s time to bring this pattern to conscious attention. Only then can we finally come to terms with the problem and rid this obnoxiousness from our lives once and for all.

What’s holding us back? Parental pressure plays a role here. Lies. “Kids, it does taste good, just give it a try.” Or, “Drink up, it’s good for you.” Such nonsense only fosters distrust which festers and leads to distress which leads to destructive behaviors like… more cranberry consumption, thus completing the vicious cycle.

The Cranberry Institute counters by pointing out the health benefits of fruit eating (not all fruit is created equal) along with its Thanksgiving Day popularity (not all habits are good habits). But this is self-serving sinisterness from an industry with a vested interest in promoting its mostly unsafe and unnecessary product. Do you think they care one jot about the above consequences? Of course not. And they’re in cahoots with the grapefruit people.

What would happen if we used gene therapy to eradicate this pathology? Or a more draconian plan could involve discouraging cranberry lovers from reproducing. But do we really want to go to such lengths to answer our needs? Instead, a little honesty with others and with ourselves can break the cycle of pain. Nip it in the bud, so to speak.

It’s only natural to think and feel: I don’t like cranberries and I don’t like people who do. But this is not the way to rebel. These people were born this way and cannot help themselves. Only by recognizing the villainy of Big Cranberry can we confront the root causes instead of just treating symptoms.

Zing Vaa Restaurant in Sheffield

As you would expect from a restaurant of this caliber there is a mind-boggling selection of dishes on offer. Each one is made fresh to order by highly skilled chefs who use only the finest ingredients, guaranteeing intense, aromatic flavour with every bite. Who could resist starters like crispy wan tun dumplings stuffed with prawns and deep-fried, or the gooey, sweet barbecued spare ribs which always gets diners licking their fingers! Chinese restaurants in Sheffield have a huge reputation to follow, as Zing Vaa has created a range of exciting sizzling platters, which come highly recommended. Try the fillet steak roll, which has slices of fillet beef rolled with king prawn, marinated and cooked in a Cantonese sweet fruity sauce. Anyone looking for a bit of indulgence should try the satay king prawn sizzler which sees juicy king prawns, onions and green peppers all cooked in a thick, rich satay sauce. Not only do these dishes taste great, but there is an impressive theatrical element to them as well. Dishes that will definitely impress!

Regular diners of Chinese cuisine will be happy to see old favourites on the menu such as crispy aromatic duck, lemon chicken and the addictively spicy Singapore fried vermicelli. There are also a great range of meals for vegetarians such as the sweet and sour pe pa tofu croquettes, mashed yam and tofu mixed with finely chopped vegetables, deep fried and served with a sweet and sour sauce. The classic monk’s delight is also on offer; this blend of fresh and dried vegetables is a tasty classic even meat lovers will adore. When it comes to restaurants in Sheffield that not only produce exceptional food, but that also create a fun, lively atmosphere, Zing Vaa is unquestionably top of the list!

If dim sum is your thing then make sure you try Zing’s extensive set menu. Choices like pork and prawn dumplings (siu mai), beef meatballs with Chinese greens, roast pork buns (char siu buns) and custard cream steamed sponge rolls your taste buds will be entertained for hours! An established history with the culinary elite of Sheffield is a real testament to the quality of Zing Vaa Restaurant.

Find a Good Restaurant in Sydney

Choosing a suburb to dine out in Sydney will depend on your location and how willing you are to commute. If you are looking for a wide selection of restaurants, the suburb of Leichhardt is sure to please as it offers several quality establishments and a great number of charming Italian eateries. Newtown is also a popular destination and is renowned for its numerous restaurants serving Thai, Indian, Vietnamese and just about everything else you can think of. Surry Hills, Crow’s Nest and Darlinghurst are also thriving dining hubs, so if you are looking for potential dining locations, all of these offer a great selection of places to visit.

Sydney offers an absolute smorgasbord of dining options and anyone looking for a restaurant serving Asian, Italian, European, fusion or almost any type of cosmopolitan food will easily find a restaurant that will whet their appetite. Decide what you are in the mood for and choose a restaurant that will offer you the best possible dining experience. Local cuisine is also readily available and roo burgers and outback style food is on offer all around Sydney.

Sydney offers such a diverse range of culinary choices and visitors and locals can dine out on authentic dishes from around the world. Asian food is a particular favourite and there are several markets that sell traditional Asian dishes, as well as other freshly made local and international cuisine. The internet is a fantastic place to research your restaurant options, as in addition to the eatery’s website, diners’ reviews are often listed online. Decide what type of food you desire and select your restaurant accordingly.

One of the most important aspects of choosing the perfect place to dine is to establish if it will suit your budget. This is especially important if you are a holidaymaker or using a foreign currency. Determine whether you are searching for a cheaper option or if you are prepared to pay premium rates for a gourmet dining experience.

Once you have settled on a budget, make use of a popular online search engine and browse through the options available. Many restaurants, bistros and wine bars display their menus and prices online, allowing you to see if your chosen eatery is affordable.

The internet is a very valuable resource when choosing a good restaurant, as reviews, pricing and a full menu are readily available. Make use of this resource to help you select your preferred establishment and enjoy a sumptuous meal in an environment of your choosing.

Different Restaurants Around Town

There are plenty of restaurants for you to go too. It doesn’t matter what type of foods you like, there will always be several establishments that socialize in that type of cuisine in the area. To start things off right, try to remember that some places cater to a certain type of customer and others do not. This means that you can’t go into an Italian eatery expecting to enjoy an American cuisine. Depending on the dress code rules, you may also have to dress in formal attire as well. As long as you know what type of eater you are visiting before you place an order, you will have a great time trying out different foods and drinks.

As you start visiting different restaurants, pay special attention to the environment and the staff. These two factors can tell you a lot about how well the place is managed and how much they value their customers. Time how long it takes the wait staff to set you and take your order. In many places, the wait staff will at least take your drink order first and give you some time to look over the menu. Even if you don’t know which beverage you want, the staff should still provide you with a complimentary glass of water.

Take a look at the menu and start thinking about what you want to eat. You can choose to order appetizers or jump straight into the main course. It all depends on how long you plan on staying, and what you have a taste for. Even though you may have the option of choosing from some items that you can get anywhere, take advantage of the opportunity and try something new. You could end up expanding your food diary and developing a bigger appreciation for new foods and cuisines.

At no point during your time at the restaurants should you feel rushed, uncomfortable or unwelcome. These are things that can cast a negative light on any establishment, no matter how good the food is. Keep in mind that you should also be kind and courteous to the staff as well. If you end up feeling unvalued and disrespected in any way, kindly ask to speak with the manager and tell them what is going on. You are a paying customer and are just as entitled to having a great experience as everyone else.

Food Options in Boston

Regina Pizzeria

Boston’s famous North end is one of its well-known historical neighborhoods that houses a host of Italian restaurants and cafes amid narrow streets and old buildings including the house of Paul Revere (famous for his midnight ride to warn people against the onset of the British troops in 1775).

Regina Pizzeria, one of Boston’s original brick oven pizza restaurants can be spotted miles away due to the snaking queues in front of it on a weekend.

Once you finally enter the premises, you immediately feel a part of the crowded, happy atmosphere with the posters on the wall that talk about its history dating back to 1926. You realize that you are here not just for the food. The pizza is of course great, the portions are huge, but the warm ambiance is probably what keeps bringing people back. After all, one can have more exotic thin crust pizzas in road side cafes of Italy.

Mike’s Pastry

Still at North End after the pizza lunch, if you are in the mood for a sweet treat, one can head to Mike’s Pastry. Long lines can be seen here again as people pick and choose from an awe inspiring array of desserts ranging from the local favorite Boston Cream Pie to Biscotti, Cakes, Fruit Squares, Marzipan, Cookies, Gelato and the works. There is something sweet here for everyone’s tastes and we found people packing huge boxes and children standing patiently with their parents and choosing their own picks. Another Boston tradition, this one.

Penang, China Town

In quite a different corner of Boston, the ubiquitous China Town beckons foodies and shoppers alike. While one can feast on a variety of dumplings here, we tried our luck at a Malaysian restaurant called Penang.

On a Sunday afternoon, it was packed to capacity with busy waiters running around the tables carrying orders and wearing warm, welcoming smiles.

In Penang, I would definitely recommend the Roti Telur, a dish which a friend of mine introduced me to.

Bengalis, who might be missing the ‘Mughlai Porota’ of our old Calcutta days, would find Roti Telur quite close to it and quite delicious too.

P.F. Changs

If you are in the mood for Chinese, but not close to Chinatown, PF Chang’s might be a good choice. The richly decorated interiors usher you inside to an inviting aura of subtle aromas and attentive service.

Food here is vibrant, bold and tasty, with plenty of choices, quite a sure hit for Chinese food lovers.

Holiday Food Safety

You come home and notice from all the blinking displays that the power has gone out. Given our current economy, and the fact that the holidays revolve so much around food, the first question that pops into mind might be “how long was the power out, and is the food in the fridge and freezer still good?”

Well, it just so happens we have a few very simple tips that will help protect your food assets while you’re gone, as well as one little freebie that will tell you if the food is probably still good. Naturally, the best thing would be a backup generator that kicks in when the power goes out, but for the masses of us that can’t afford a system like that, here are a few

  • Make sure all your food is properly packaged and sealed for storage. The more layers a package has the better and the less air space in a container the better.
  • Keep a few two-liter bottles of water in your fridge and freezer. Leave a little room in each one for expansion as the water freezes. This carries a few little benefits. First, a full fridge or freezer operates more economically since it’s full of cold-retaining water instead of air space. Second, this is a great way to store water for emergencies. Third, in a power outage where you’re home, you can take some of the frozen bottles out of the freezer and put them in the fridge to keep the fresh food cool.
  • Right before you leave on your trip, turn your fridge and freezer down to their lowest settings so if the power does go out, your food will stay cold longer than it would have.
  • Also right before you leave, pull a couple of the frozen water bottles out of the freezer and put them fridge. They’ll thaw slowly since your fridge is now at its lowest setting, and if the power does go out, this will extend the life of your fresh food even longer.
  • Now, if the power goes out while you were gone, how do you know if it was too long? We have two tips here. First, if your frozen water bottles in the freezer are stored on their side, they’ll have an air bubble that floats to the top side from where you left space for ice expansion. Turn those bottles so that the bubble is on the side. If that ice melts and the bubbles shift, there’s an indicator the power was off for too long and you might want to discard some of your food items (this tip does not apply to the bottles you moved to the fridge). The second tip is to take an ice cube and put it by itself on a saucer in your freezer. If the power was off long enough for the cube to melt completely, then there’s another indicator the power was off for too long. Note: With some humidity-regulating freezers, your ice cube may evaporate simply by the actions of the freezer without the power ever going off so test your freezer now to see how long a naked cube will last on a saucer.
  • If the power was out long enough to trip your indicators then you might want to discard some items. Top of the list are things that could be harmful if spoiled such as turkey, mayonnaise, etc. Many foods will let you know if it’s spoiled by color or odor. Other items such as margarine, jellies, and things like this have a wide range of tolerable storage temperatures and may be okay.

Food Waste

REDUCING FOOD WASTE

Reducing waste by half would prevent close to 50 million tons of waste from entering into the waste stream.

Composting is the least expensive alternate disposal method, but packaging is an issue for waste recycling. Because food recycling centers cannot accept plastics, waste generators must set up recycling programs and educate staff about recycling techniques in an industry with little infrastructure and few regulations.

Anaerobic digestion, another method of managing waste, creates heat, steam, electricity or gas as a by-product. While anaerobic digestion systems take a larger initial investment, costs are decreasing as technology improves.

“Unfortunately, only 2-3 percent of the food waste being generated actually makes it to an alternate recycling or alternate disposal method at this point.”

The current waste management system perpetuates the need for larger landfills and disposal sites for the 350 million tons of waste generated in the United States annually.

Composting sites are monitored at the state level by an environmental protection department. Waste recycling restrictions are similar from state to state because most states adopt each other’s regulations.

“It’s something that comes along with the territory,” Mr. Manna added.

DIVING INTO THE WASTE STREAM

With help, some organizations, such as hospitals, restaurants and supermarkets, are beginning to see composting as part of the solution.

In the ’90s, Mr. Manna realized that New Jersey’s recycling rates had hit a plateau. As more fast food chains opened, food packaging increased and pre-made, on-the-go foods gained popularity.

He realized that food waste would be the next frontier in recycling.

When he first began speaking about recycling, he faced small, under-educated audiences who did not see food waste as an issue for their times. Since then, businesses and their customers began to see themselves as part of the solution, and attention to recycling increased.

“Over the last 10 years or so, it has really started to pick up steam. More people are seeing the value in recycling food waste.”

He now develops food waste recycling programs tailored to his clients, the corporate cafés, supermarkets and casinos generating waste.

ANALYZING WASTE

He starts by analyzing waste. With 20 years of experience, he is not afraid to dumpster dive. Mr. Manna visits his customers’ facilities and separates food from trash in order to measure how much waste the company generates.

“If you know what’s in the waste stream, you can find ways to divert it or avoid it totally,” Mr. Manna said. “I think that’s a key to any business operation.”

GROWTH INDUSTRY

The food waste recycling industry is growing. Beyond its more obvious environmental impact, the industry affects the economy, creating jobs and savings that help waste generators as well as local and state economies.

Mr. Manna, who sits on the U.S. Composting Council’s board of directors, has watched the industry develop over the decades. Thousands of people attend the council’s annual conference and the attendees are diverse. Over the years more company representatives began making appearances, which Mr. Manna sees as evidence of the industry’s foothold in the larger economy.

“These are green jobs that we’re creating. This is a growing industry, and it can help our economy.”

CASE STUDY: WEIS MARKETS

Weis Markets, Inc. is determined to make inroads in the disposal of their waste. The company is a member of the Food Marketing Institute, a national association that helps stores fight food spoilage and improve distribution methods. The institute asks members of trade organizations to find ways to reduce waste other than traditional waste management.

They find that location makes the difference.

Each Weis store approaches its waste management differently because of the unique circumstances each branch faces. Factors such as whether a store uses compactors or dumpsters, as well as the store’s size and the frequency of trash pickups, affect whether a store will be considered for the recycling program.

Weis’s goal to reduce its carbon footprint includes managing food waste through its food donation policy and composting practices.

“There are higher uses [for food] than just having it go to a landfill,” said Patti Olenick, sustainability officer for Weis Markets.

The initial waste recycling pilot program in 2009 was not the success they had hoped for. The pilot focused on nine stores around the chain’s Harrisburg headquarters, a region with low waste management costs.

However, the pilot faced complications from the beginning. Weis hoped to reduce the cost of waste disposal by cutting its trash volume by half. But the additional cost of composting still had to be factored in, which meant that pilot stores with already low waste disposal costs saw overall costs rise.

One of the reasons was that Weis had to pay an independent hauler to transport out-of-date food to the composting farm. There, the company was charged an additional tipping fee (cost for disposal per ton) to unload the cargo.

As a result, the first pilot failed from a business perspective because the costs involved in transporting and recycling food proved higher than the cost of sending the waste to a landfill. Based on data analysis from the first pilot, some stores will never geographically make the business case for food recycling.

Ms. Olenick came on board shortly after the failed pilot program and committed herself to reevaluating the possibilities. After analyzing every store, she came up with 50 locations to begin recycling food waste.

“We now go to areas where it’s making economic sense,” Ms. Olenick added.

Delicious Exotic Fruits

Sapote

Sapote is a soft and delicious fruit which grows on the Sapote tree which is native to Mexico and Central America. It is typically brown and oval shaped when it is ripe and ready to eat. It is quite difficult to describe the taste of the sapote fruit as it can often incorporate a number of flavours. Some people would say that it has a soft and creamy texture which has hints of custard, peach, pear, lemon and banana!

Fuji Fruit

Fuji fruit, also known as permissions, are a type of fruit which comes from a species of tree in the Genus Diospyros. When the fruit is ripe it will be yellow-orange to dark red-orange in colour, and it is typically formed in a spherical or pumpkin shape. Fuji fruits are actually classes as berries. The skin of the fruit should be removed prior to eating it. The taste can be described as a mix between mangoes and apricots. It can be eaten raw, dried or even cooked in meals.

Rambutan

A rambutan is a tropical fruit which is native to Indonesia and Malaysia. The outer shell has a reddish pink colour which is covered in a number of soft spines. The outer shell has to be removed in order to get to the translucent fleshy skin inside. The taste and jelly like texture of the rambutan is similar to that of a lychee.

Pawpaw

You may have heard of the pawpaw from Disney’s classic film, The Jungle Book. It is a sweet fruit which is native to many parts of the United States, and it is also the largest indigenous fruit in the United States. It looks similar to a mango fruit, but in the inside it has pale yellow flesh. The flesh features a number of seeds which are easy to remove. Pawpaw is described as tasting like banana with a slight custard taste to it too. Pawpaws are most commonly eaten raw, or they can be freeze dried or dehydrated so that they can last a longer time.

Restaurants In Lucknow

Tunde Ke Kebab

Probably, one of the most overstated name in Lucknowi cuisine. Yet, it stands true to all the reviews that people carry. The kebabs here are an amazing blend of taste and culture. (Aren’t they cute?) These cute small roundel kebabs have a long history in its association. The inventor of this dish was Haji Murad Ali, and he happens to broke his arm during his kebab invention period. He was trying to cook the most succulent and melting kebab for the then Nawab Asaf-ud-Dawala. The reason of cooking it to be very soft was in nawab’s favor, as he had lost most of his dentures. Thus, the one-armed man (Ali) got fame with the invention of very soft kebab, hence Tunde ke kebab. If intrigued, do try tunde ke kebab at Aminabad.

Meal for two – Rs 200

Idris ki Biryani

Yet another beauty of Lucknow lies in its biryani. Hunger is not the requirement to visit Idris for its aromatic biryani. Situated close to the Patanala Police Chowki, Idris Biryani Hotel is easy to find. Though, there is no sign board to search it. The only guessing is hordes of people awaiting their turn to enjoy the delicacy.

Meal for two – Rs 100

Rahim ki Nahari

With no signboard, Rahim ki Nahari has still got the power to fetch a horde of a crowd. The man who created the mouthwatering Nihari, Kulche and a lot more in its menu is Haji Abdur Raheem Saheb. With little efforts, it can found in the Phoolwali Gali. Apart from nihari and kulcha, one can try mutton biryani, phirni, sheermal, and kheer.

Meal for two – Rs 150

Ram Asre

If you are a sweet-tooth, try visiting this 200-year-old sweet shop, Ram Asre at Ban Wali Gali Chowk. Very easy to locate and awesome sweets that you would fall in love with. This sweet shop is famous for a plethora of dishes, yet a few of them are just heavenly. Try malai ki gilori (malai paan), sohan halwa, and khoya ladoo.

Meal for two – Rs 100