Thursday, May 26, 2016

Weyburn KFC Buffet In Saskatchewan Is Prairie Tradition Under Threat

Tubs of fried chicken breasts and drumsticks used to be served with perogies and rice, hot desserts and puddings.

An all-you-can-eat buffet at the Kentucky Fried Chicken in Weyburn, Sask. — believed to be the first of its kind in the country when it started in 1988 — is one of the last remaining smorgasbords still being served at the fast-food chain in Canada.

Its items have dwindled in recent years to include only menu staples, along with nachos and cheese from its sister restaurant Taco Bell.

But the threat of its closure has the hungry in Saskatchewan and parts beyond rallying to save it from the corporate chopping block.

"It's big for Weyburn. We get people that drive three, four hours just to come for the buffet," said head manager Larie Semen in a phone interview Tuesday

"We just want the buffet to stay." [Continue]
Drive 3 or 4 hours to get there? Pretty sure the gas money to do that would get them more than enough KFC back home.

McDonald's in Spain

I'm pretty sure if you want a McChicken with Bic Mac sauce in North America, they will do that for you. Also.. the Fish McBites look like they would be annoying to eat because they are too small to dip without getting the sauce all over your fingers.

Wednesday, May 25, 2016

London restaurateur convicted for customer’s peanut allergy death

Mohammed Zaman was an immigrant success story. Born in Bangladesh, he had arrived with nothing in the United Kingdom at age 15 before working his way up the restaurant business. By the time he turned 50, he was the owner of half a dozen award-winning Indian eateries around North Yorkshire. He sent his kids to private schools and prestigious universities.

But the immigrant who had arrived without a penny began cutting corners, employing undocumented workers and swapping ingredients for ersatz imitations, according to prosecutors.

On Monday, that penny-pinching caught up to Zaman when he was convicted of manslaughter in connection to the death of one of his customers. [Continue]
I don't envy people with a peanut allergy... it must be nerve wrecking to eat out anywhere.

Deep Fried Water


water... frozen reverse spherification (calcium alginate membrane)... flour... egg... panko... 375ºF peanut oil
Neat! Bring on the deep fried soups!

Tuesday, May 24, 2016

The Case for Pink Pork

For more and more Americans, trying new foods is a point of pride—a way to show how sophisticated and open we are, a way for us to learn more about the world. But there are still certain lines that the vast majority of us will not cross, lines we may not even know can be gleefully leapt over in the interest of exploring new dishes, ingredients, and cuisines.

Like, say, eating raw pork.

Since the popularization of beef tartare in the 1950s and sushi in the 1980s, raw animal products have been a widely accepted luxury item in the US. But historically, raw pork was seldom, if ever, seen on menus, even in the most adventurous of nose-to-tail restaurants. In fact, there's no other non-poultry meat that is so insistently served well-done. Recently, though, that's started to change, albeit slowly and with great resistance.

"I've been serving and eating pork raw for years," says California chef Chris Cosentino. "Pork has really nice intramuscular fat, so it has a great mouthfeel." He serves a pork crudo, dressed simply with olive oil, Meyer lemon, mint, and radish, at his Los Angeles restaurant, Pigg. Meanwhile, at The Black Hoof in Toronto, a pork carpaccio is plated with maple blossoms (turns out they're edible, too!), pine nuts, and pickled onions. And across the pond, at London's Taberna do Mercado, pork tartare regularly makes its way onto the seasonal menu.

Raw pork may still be a restaurant rarity, but increasing numbers of chefs are starting to serve their pork cooked to medium-rare. Then again, many of them acknowledge that even faintly pink pork seems to freak the hell out of their diners.

The question is, should it?
Think I'll stick with cooking pork to 145F