Author
Damien Wilde
The recipe book has been pulled off the shelf today as we’d thought that it was about time we shared another one of our favourite dishes that’s a doddle to make.
This Italian style pork dish is sure to go down a treat whatever the setting be it served at home on a weekend or in a restaurant on a daily basis.
Author
Damien Wilde
Fish and chips shops up and down the country have are switching to salt shakers that have far fewer holes in a bid to help prevent heart disease.
Shops taking part in the scheme, which will see older varieties – which can have up to seventeen holes – be replaced by newer five-hole models, will also be given a batch of low sodium salt and pack of posters as part of the NHS funded initiative.
Restaurants in Cheshire, Tyneside and Norfolk will be amongst the first to receive their wares.
Author
Damien Wilde
According to a survey conducted by the Food Standards Agency (FSA) 44% of us wash chicken before cooking it.
However the FSA has warned people against this commonly held kitchen practice as doing so increases the risk of food poisoning.
Those most at risk are the elderly and children under the age of 5.
Camplyobacter currently affects 280,000 people in the United Kingdom each year and the bacteria is commonly spread onto hands, clothing, utensils and surrounding work surfaces from splashing water droplets, hence why the governmental department has moved to inform the general public about this unknown threat.
Author
Damien Wilde
In the grand scheme of things, there aren’t many better things that a perfectly cooked steak – if you enjoy a more carnivorous diet, of course. The beauty of the steak is its simplicity. To do cook it perfectly you need not stare away at the oven longingly for a couple of hours whilst the afternoon passes by; all it needs, as you will well know, is a handful of minutes and you have an almost flawless meal prepared in, comparatively, next to no time at all.
Author
Damien Wilde
What do you do with your leftover food at the end of every day?
According to a report published today, supermarkets are opting to turn waste produce and surplus food into biogas rather than donating them to people in need.
Currently, the government offers millions of pounds worth of subsidies for those involved with the construction, maintenance and the day-to-day running of anaerobic digestion plants. These plants, it is stated, convert around 100,000 tonnes of food which is fit for human consumption into biogas, according to the charity FareShare.
Author
Damien Wilde
This news may not come as a surprise to many, but many restaurant goers associate cost with quality.
So if you are thinking about lowering your prices, your patrons may suddenly decide your food is worse – even when you haven’t altered a single thing on the menu!
A new study, which was presented at the Experimental Biology meeting last week, found that the perception of taste varies wildly in accordance to the price of the meal. The group of researchers – who had bases in nutrition, economics and consumer behaviours – also found that the monetary value of the meal has no correlation to the amount eaten at a sitting.
