Things You Can Do With Pepper Jelly

How would you like a nice bowl of creamy ice cream topped with pepper jelly? What? Wait! Pepper jelly on ice cream? Why, yes, as it gives you a sweet-heat treat neatly atop that cool and creamy dessert. Why go for chocolate sauce when you can try pepper jelly that comes in a vast array of flavours and gives most things a kick?

Zesty, sweet, heat–that’s what pepper jelly brings to the table, or the grill, or the frozen treats, or the finger foods, or the dips, or, well, you get the idea.

Obviously the first thoughts about how to use pepper jelly will be all the ways you use regular jelly. Toast, bagels, peanut butter sandwiches, on crackers, on Melba toast, the list goes on and on. But this condiment isn’t limited to breakfast anymore. Since it’s not a new idea, people have had the time to experiment and come up with many, many uses for the stuff and they didn’t stop at breakfast, not by a long shot!

People have been mixing it into drinks like margaritas and daiquiri’s as it kicks the flavour up a notch, giving that iced drink a hint of heat that makes it all the more delicious. It’s also been used as a marinade or a glaze for meat that is about to be grilled. This gives a fruity heat flavour to meat and is especially good on pulled pork or chicken, just for a variety of taste.

And since it’s being used as a topping for ice cream, it was only a matter of time before someone decided to add it to frozen treats that are made at home. Simply mix in with your juice of choice and viola, you have an interesting tasting frozen treat to enjoy by the pool.

Meat isn’t the only thing to benefit from a glaze of pepper jelly at the next BBQ though, as it’s being used as a glaze for vegetables too. With so many flavours available, you can have a different veggie pepper jelly combination every day! Hot wings, candied bacon and caramelized carrots all get a little bit better when you add this super versatile condiment.

If you haven’t tried pepper jelly yet, what are you waiting for? With so many varieties you’re sure to find one or two perfect for you and your family, perhaps you’ll even come up with a new and exciting way to use it in a dish no one has thought of before!

Guide Dinner Etiquette in Restaurant

Dining out with friends, family or colleagues is a joyous moment, a time for celebration. Well, whether it’s a social gathering or a business call your dining etiquettes are always under surveillance— beware of any faux pas.

Now don’t get intimidated, you simply need to master the basic nuances of dining and get appreciated by one and all. Before you are ready to savor the perfect flavor, aroma and the magical spell of the dishes, get your protocols straight. The article will help broaden your perspectives on the dining etiquettes in a restaurant, ensuring a delightful experience for both—the hosts and the guests.

Bookings and Arrival

The world is now plagued by electronic gadgets; be smart, make the effort to fetch your expensive Smartphone and book a reservation. Hustling for a seat at the restaurant isn’t a gracious act. Get the specifics right—date, time, no, of guests and seat preference.

Hey! Are you super chilled out, engrossed attiring or perfectly drawing your eye-liner because the reservation is done? Not a noble conduct. If it’s a 19 hrs booking make sure your watch ticks leastwise 18:45 hours (not to mention a perfectly timed watch) when you are at the eatery’s threshold with your guests. ‘Punctuality is the politeness of kings’—adapt it.

Food Ordering

Talk to the person in charge and make yourself comfortable at your table. Don’t get started with your chitter-chatter already. Time to run down the carte du jour (menu) and avoid dispelling the recurring waiters awaiting your orders. Peruse through the menu list (request at least 2 menu cards if members are more), ask others their preferences, suggestions and quickly order.

Is the endless number of dishes perplexing you? Well take your time, if needed inquire but don’t bother your courteous waiter with constant persistence to alter the order. Might leave him perplexed instead! If you can’t decipher a particular fancy dish ask the waiter, don’t yell later.

Now, you may prattle but in a mellowed tone. Your jesting anecdotes, gleeful laughter and thumping might be totally unnecessary for others. So keep your tone low; maintain your etiquettes.

While you Eat

The hot delicious food is served. Pass them to all, take turns to help yourselves or ask the waiter, wait for others to start and arrange your napkins, needed cutleries and drinks— oh! are the exotic aromas challenging your patience, well hold on to your adrenaline rush. Now, you are ready to eat—wait I said eat and not gorge, eat decently picking one item at a time. Use your knives, forks, spoons decorously without playing with them. Look if others require something, you are permitted to converse but first swallow your food. If having drinks clink your glasses don’t bang them please.

Enjoying your time at the restaurant, the elegant décor, magnificent interior, the spotless white linen on the dining table and the clean sparkling flooring? Please don’t stain them. Littering the table with waste food is against dining protocols. Request for an extra plate for your throwaways.

While you Leave

So you are leaving? Bye adios — but have you cleaned your table? Yes, you should. The table might be messy with your leftovers or discarded food. You just generously tipped the waiter for his service, let him thank you rather feel disgusted. Use your napkins to at least clean the waste so much so that the next group of table occupants doesn’t grumble about your distasteful dining etiquettes.

This is your crisp list for a visit to the restaurant. There can be multiple additions to these which may vary depending on your purpose of visit. Remember to depict your benignant nature and decorum that speaks high of you. Enjoy eating!

Gourmet Cooking Tips

Those celebrity chefs make it look easy, don’t they? Some of them aren’t even formally trained. And we think to ourselves, heck, I can do that this weekend, no problem. However, in order to proceed, you will need the following to create your magical gourmet meal:

Kitchen appliances are mandatory: an all-purpose KitchenAid with multiple attachments and bowls; (You can’t whip up fluffy meringue or airy whipped cream with a fork.) food processor (for homemade breadcrumbs, pesto sauce, mayonnaise, salad dressings and shredded cheeses);Unlimited food budget: seafood, prime meats, French wines, imported cheeses, baking chocolate, Madagascar vanilla extract, organic fruits, veggies, and premium olive oils don’t come cheap;

Bakewear: spotless cookie sheets, bundt and springform pans, muffin tins, loaf and brownie pans, parchment paper, rolling pin, pastry cloth, marble slab, butcher block cutting board, plus extra shelving to store them all;

Cookwear: skillets (3 sizes), sauce pans, roaster, Dutch ovens, pasta kettle, double boiler, assorted casserole dishes with lids;

Utensils: zester, whisks (three sizes), corkscrew (preferably automatic), razor sharp knives (at least five for different jobs),spatulas of high quality rubber (minimum two), wooden spoons, juice reamer, measuring cups, ice cream scoop, garlic press, mixing bowls, all sizes;

Complete spice rack and fresh herbs from your garden (or small greenhouse window set up in your kitchen), sauces, mustards, mortar and pestle, coffee grinder, peppermill;

Well, okay, you can skip the restaurant-grade oven and range top and just go with your regular one, but it won’t turn out the same. And give away the microwave. No self-respecting gourmet chef would even think of using it. (Have you ever spied one in the kitchens of Martha Stewart or Ina Garten?)

Okay, so now you have the tools, but the real challenge is yet to come: the assembly.

That chicken dish looked pretty easy, and chicken is a no-brainer. Off to the grocer for thighs and breasts, artichoke hearts, organic bone broth, sea salt, Dijon mustard, Gruyere cheese, peppercorns, panko crumbs (no one will suspect they’re not homemade), capers, unsalted butter, 2 lemons, fresh thyme, extra virgin olive oil, and white wine. (Three bottles to be safe.) Oh boy, that put a dent in the monthly food budget, but this is special.

The new food processor and dutch oven are washed and ready to go. You’ve set out a whisk, the juice reamer, a wooden spoon, the cutting board, measuring cups, a colander, knives, teaspoon, tablespoon and meat fork. You prepare the chicken as directed, gently ease the breaded parts into the melted butter and olive oil-coated dutch oven, saute lightly. Gee, this is a breeze, why didn’t you do this years ago? Drain the artichoke hearts, juice the lemons, grate the Gruyere cheese in the food processor. Those chicken parts seem to be browning a little too fast, better turn down the burner heat. Then deglaze the pan with some white wine (taste it first to make sure it’s good quality–chefs always say never cook with a wine you wouldn’t drink). Add remaining ingredients (do you drain the capers?) sprinkle cheese on top, cover and bake in the oven for 45 minutes. The chicken looks a little bit over-browned, but the sauce will cover that up. Maybe just a bit more wine.

You throw together a simple green salad (thank heavens for prepackaged lettuce and bottled dressing–it’ll be your little secret). By now, your husband is home and sits at the kitchen table describing his day. You join him and crack open the second bottle of wine (good thing you bought 3). He tells you it smells great and praises your ambition. And what a nice surprise. (It’s usually rotisserie chicken from the supermarket and frozen peas.) He comments on the complexity of the food processor and asks if that will be difficult to wash. (You are hoping he volunteers.) And all those utensils in the sink. You must have worked hard. The wine bottle is empty but you have a third. Plus a bottle of merlot in the pantry. (It really doesn’t go with chicken, but always have a back up.)

When the timer rings, you turn off the oven and let the chicken sit (or as the chefs say, “rest”). It really does smell good. You’ll leave the cleanup for later. Out comes the Dutch oven, the aroma is incredible, the chicken a wee bit too brown but you stir in some flour to thicken the sauce (was that in the recipe?),toss some store-bought rolls in a basket, (they’re not warm but you don’t have a microwave anymore) toss the salad, and viola. Dinner is served.

Break open the third bottle of wine, (no crystal goblets but juice glasses will do just fine), and you beam with pride at your delicious and perfectly made gourmet dinner for two. Okay, so the chicken is a little overdone, and you should have drained the capers, and maybe just a bit too much wine and lemon juice, but for a first try, pretty darn impressive.

Since you’re still a novice, let’s forego the table setting and opt for TV trays. After all, Rome wasn’t built in a day.

Gosh, it sure was a lot of work, and the clean-up was daunting. When all is said and done, maybe next weekend just go out to dinner and let someone who’s trained do the cooking. (It’ll be cheaper and no clean-up.) Or foregoing that, throw a few Lean Cuisines in the microwave (you really couldn’t part with it–you stashed it in a closet). Perhaps schedule a garage sale which will save the neighbors from having to outfit their own gourmet kitchens. Come and get it, folks: real cheap. But “some assembly required.”

All About Buffalo Mozzarella

Getting to Know Buffalo Mozzarella

Buffalo Mozzarella is a traditionally southern Italian mozzarella cheese produced exclusively from fresh buffalo milk, rennet (a natural milk coagulant), salt and milk enzymes. After drawing and moulding it may also be smoked, but only using natural, traditional procedures.

The cheese is soft with a rubbery texture, has mild flavor and is known to be rich in proteins, calcium, mineral salts, iron and vitamins. The cheese is liked by chefs for its versatility in the kitchen and for its special characteristics that make it a perfect ingredient for Mediterranean dishes like pizza, pasta and the Caprese salad.

Mozzarella is the diminutive form of the verb ‘mozzare’, which means ‘to cut off’ derived from the Neapolitan dialect spoken in Campania in southern Italy. It refers to the process of making mozzarella, as the large mass of curd is cut up by hand, into smaller sizes.

The buffalo mozzarella from Italy sold as Mozzarella di Bufala Campana is protected under the European Union Protected Designation of Origin (PDO) status and may only be produced in select locations in the regions of Campania, Lazio, Apulia and Molise.

The origin of the buffalo mozzarella is said to be the Campania region where it has been produced in the provinces of Caserta and Salerno for many centuries.

The history of the buffalo mozzarella in Campania dates back to the 13th century when the dairy farmers in the region are said to have started making the mozzarella cheese from buffalo milk, mainly for local consumption, which at that time was regarded as a cheaper alternative to cow or goat’s milk cheese.

Water Buffalo in Italy

The history of the water buffalo in Italy is important to consider as it is closely tied to the buffalo mozzarella cheese.

The water buffalo originated in Asia and is known to have been domesticated in the Indus Valley and Mesopotamia civilizations between 2000 BC and 3000 BC.

According to the Consorzio per la Tutela del Formaggio Mozzarella di Bufala Campana, it was the Arabs who introduced the water buffalo to Sicily, during their conquest of Sicily which began in 827. The Normans later introduced the water buffalo to Campania and other parts of southern Italy.

The water buffalo herds were destroyed by the Nazis during the World War II, which briefly shifted the production of mozzarella to cow’s milk. After the World War II, water buffalo from India were brought to Italy to replenish the original herds and resume the production of buffalo mozzarella.

Tips About Picky Eater

If you could relate your food habits to the statement “food is not my cup of tea”, you could deem yourself a finicky eater. And while there’s no set definition of a finicky eater, you could refer this to a person who is perhaps more than a bit choosy about his/her food.

So are you too one of those choosy kinds, who select their eatables really very carefully? Mind you! This could well reflect from your body. For instance, finicky eaters, many of the times, stay short in height.

Or sometimes, they are too skinny and while they wear clothes, you could term them ‘cloth-hangers’. If you are facing any such troubles in your life, you really need to ponder over what went wrong.

For if you are picky in your eating habits and wish to change, it’s really not easy to eat what you always hated. But when you wish to change, you really do have lots of options.

Here are some of the tips which the finicky eaters could use to benefit their body:

· If You Love It, Do Not Leave It: One of the troubles with the finicky eaters is that they could be in a habit of leaving food in their plates, after their tummy and mind orders them to get up from the place. So my very first tip would be to sit and keep sitting and eating, till you devour the last morsel out of your plate. When you picked something to eat, better not leave it to dust.

· If Some Healthy Foods Repel You, Pay No Attention While Eating: I really love this and live this too. Many times I hate the veggies which I get in my plate. So should I leave them or throw them? No! I rather eat them without paying any attention. How? By sitting in front of the idiot box or listing to music etc. With this, with a bit of effort, you could ignore the unappealing appearance or taste, but surely get the healthy nutrients out of them.

· Your Picked Foods Could Be Made Healthier: Again, just a bit of compromise- all for the sake of your health. You would be absolutely loving fries, pizzas, and sweetmeats etc. So from the next time, eat roasted or baked carrots instead of fried, whole grain pastas instead of pizzas and sweet yogurt instead of cheesecakes. While these are the healthier alternatives, these are almost as delicious as your previous products.

· Think About Your Health As A Motivating Factor: Though after a certain level of age you cannot grow your height, you could always increase your weight and turn healthy. Look at your body and see what it demands. If it tells you to get nutrition, better not let it be deprived of it.

· Just A Bit Of Workout: You could either schedule a gym or even workout at home. Just a bit of yoga and physical exercises and you would yourself experience the amount of enhance in your appetite, against the previous one.

History About Celebrity Chef

Bartolomeo Scappi: A Renaissance Italian author and cook (circa 1500 – 1570), his birthplace is debated, as both Italy and France play tug-of-war; but no matter his humble beginnings, Scappi had the distinction of cooking for six popes, serving up dishes in the Vatican kitchens while Michelangelo was laboriously painting the Sistine Chapel (yes, but did he serve lunch to the great painter?). Apparently popes didn’t live too long back then, and Scappi enjoyed a long career in Rome; his cookbook was published in Venice (1581) after his death, in six different installments, but rumor has it he was not very forthcoming with his secret recipes; nevertheless, judging from its lengthy contents, the popes and the Vatican staff ate very well, Michelangelo we’re not sure of.

Procopio Cutò: Italian born but French trained, he opened the first coffeehouse in Paris, in 1686; billing the popular hangout as “modern” he attracted notables from literature, politics and the art world. His grandfather pioneered the ice cream machine, and Procopio introduced world-class gelato to the Parisians; King Louise XIV was especially fond of the Italian ices in a variety of fruit flavors. Eventually, he added a few food items to accompany the coffee and desserts and thus undoubtedly created the first Starbucks, but with ice cream.

Nicolas Appert: While not a chef in the classic sense, he belongs on the list of famous foodies for his invention of preserving food; frequently considered the “Father of Canning” he spent 14 years refining his invention in the early 1800s and helped change the kitchens of the Western world. Appert hailed from France.

James Hemings: Better known as foodie president Thomas Jefferson’s chef, started life as a slave but accompanied Jefferson to Paris, where he trained as a chef and learned the language. Upon returning to palatial Monticello, he was paid as Jefferson’s personal chef and turned out most of the fabulous dinners. Since Jefferson had an enormous garden, one can only imagine the ingredients which were available to Chef Hemings. Tragically he died young after a struggle with alcoholism (all those imported French wines, one might presume).

Ruth Graves Wakefield: Owner and chef of the Toll House Inn restaurant in Massachusetts, she created the famous Toll House cookie back in the 1930s; her restaurant, well-known for home cooking and delicious desserts, was a popular destination for many Massachusetts residents and vacationers. Ruth had a background in home economics, was a perfectionist (as most chefs are) and authored a best-selling cookbook, not to mention putting herself and the Nestle Chocolate Company on the map.

Alessandro Fellippini: Head chef at Delmonico’s in NY City, considered the first fine dining establishment in America, which opened in 1827 and was famous for their signature steaks and vast wine selection. New York’s social elite, politicos, millionaires and even visiting European royalty dined there often. Named for the brothers Delmonico who owned the place, several legendary dishes were created and took center stage, among them Eggs Benedict and Lobster Newberg.

Charles Ranhofer: The Delmonico brothers spared no expense hiring fine chefs, and French born and trained Ranhofer cooked at this fine restaurant in the late 1800s; never modest, he took credit for Baked Alaska, Chicken a la King and Chateaubriand (although all three are probably not originals) and published several popular cookbooks. Adored by commoners and royalty alike, he often traveled to France to learn some new tricks, then came back to New York and served them up at Delmonico’s. He ruled the kitchen for over 30 years, hanging up his apron in 1896.

Marie-Antoine Carême: Considered by most as the founder of haute cuisine, this French chef took food to a higher level, which suited the French just fine. Starting out with rich and beautiful pastries, he graduated to fine cuisine. His talent was recognized early and attracted nobility, namely King George IV, eventually becoming the personal chef for the Rothschild family (who also considered themselves royalty). Sadly, he died at age 48 but made a huge impact on French cuisine, setting the tone for fine dining worldwide. His influence helped create one of the greatest chefs in history, Auguste Escoffier.

Born outside of Nice, France, Escoffier‘s culinary talent was recognized early by his father, who sent him to apprentice in a relative’s restaurant. By his twenties, his prowess was spreading throughout France, and he was hired by the world-class Savoy Hotel in London, where his biggest fan was the Prince of Wales. He frequently trained and hired chefs in some of Europe’s finest kitchens, and he was top dog with the Ritz Hotels. The equally immodest German Kaiser once proclaimed Escoffier as the “Emperor of Chefs”; (seems the Kaiser had a special fondness for his strawberry pudding). He owned a prized restaurant in Cannes, while performing double duty at the Grand Hotel in Monte Carlo, attracting the rich worldwide. Remembered for his exquisite sauces as well as other dishes, including bombe Néro (don’t ask) and Peach Melba, somehow he found time to author several cookbooks and numerous articles on the fine art of cuisine. Fortunately for future generations of foodies, he lived and cooked right up until his death at the age of 88, in 1935.

No list would be complete without two marvelous American chefs who pioneered TV cooking shows in the 60s and 70s, paving the way for today’s Food Network stars: French-trained chef Julia Child and wonderfully entertaining British Graham Kerr, The Galloping Gourmet. Kerr popularized getting sloshed while cooking in full view of his live audiences, and of course who could forget Julia’s high-pitched enthusiasm for her nouveau French dishes.

Whether you’re a fine dining fan, or just a regular foodie, this list is a sample of the many artistic, adventurous and hardworking chefs who raised the bar for great eating. We applaud them posthumously as their legacies live on.

Tips And Tricks About French Food

Ambition has its place in the kitchen, but these French dishes, which have stood the test of time, might just be the downfall of any well-meaning cook. Let’s take a look.

Souffles: From the French word soufflér, this is a classic, and been around since the 1800s. You’ll need a special souffle dish, the usual eggs, butter and depending on what flavor you want, grated good cheese (like Gruyere) or spinach; for a dessert souffle some finely grated dark chocolate, and did we mention eggs? Maybe a splash of grand marnier to really drive home that French theme. They can be a thing of beauty, or a fallen disaster. Sadly, they’re not on too many menus these days. If you’ve never eaten one (Stouffer’s frozen spinach souffle doesn’t count), you have no clue what you’re missing.

Escargots de Bourgogne: A delicacy anywhere, these are snails baked in their shells with parsley butter. You’ll need a special escargot tray for each person, plus a little snail holder (kind of like pliers) which hold each shell as you dig out the snail meat with tiny forks. Shells are reusable, so if you can’t find fresh snails (good luck) you can buy canned ones and stuff them into the shells.Then bake. And slugs from your garden won’t work.

Terrine: Not to be confused with pate, although they do resemble each other; you’ll need a terrine pan, which has to be lined with strips of bacon (good quality) and then packed with mixed ground meats, pistachio nuts and vegetables to add color, herbs, chopped parsly, onions and garlic, usually an egg and breadcrumbs; fold the bacon strips over the top, then cover with something heavy to press down the mixture while cooking. Roast for 2 hours in a larger pan with 1 inch of water (your basic French meatloaf without the ketchup); served cold. It could work.

Croissants: The trick is multi-layered dough, so get out that rolling pin and pastry cloth, plus lots of butter. You won’t need to do any weight lifting at the gym for an entire week after rolling and re-rolling the dough until it’s paper thin, then stacking all the layers on top of each other, cutting it, forming the little crescents. Oh heck, where was that bakery?

Coquilles Saint-Jacques: There really was a Saint Jacques for whom this dish was named. Apparently his body was lost at sea on its way to be entombed, and well, you don’t want to know the rest. For starters you’ll need to purchase large scallop shells specifically for this dish (it just doesn’t work with paper plates), and of course good quality scallops (large), white wine, Gruyere cheese, mushrooms and heavy cream. Okay, it was a nice idea.

Gougères: They’re your basic French cheese puffs. You’ll need the standard French ingredients:lots of butter, Gruyere cheese, eggs and oh yes, a pastry bag which you will use to form walnut-size balls, much like small cream puffs. On the bright side, you bake them rather than deep-frying (that’s a relief).

Confit de canard: Nobody loves duck more than the French, not even the Chinese. The duck meat, whole or in pieces, is marinated in salt, garlic and thyme for up to 36 hours and then slow-cooked in its own fat at low temperatures (an alternative to deep-frying). Obviously not something you’d attempt when short on time. If you’re not familiar with duck, it is a very fatty fowl, so be prepared. And then there is Pressed duck. You crush the duck’s carcass in a press (hence the name) which can costs upwards of two thousand dollars. (Maybe your neighbor has one?) Enough said.

If you do by chance decide to tackle one of these rich, complex and delicious specialties, you might want to have plenty of wine on hand (for drinking), and if you are especially overwhelmed and want to go completely French, a glass of absinthe. Bright green in color, it’s a strong anise liqueur, formerly consumed by artsy folk in Paris at the turn of the twentieth century. Because it had a tendency to produce hallucinations after one too many, it was banned for 100 years. Apparently there were frequent displays of unbecoming behavior among the artists. It can be costly in more ways than one, so brace yourself.

But take heart, all you aspiring cooks. Even Julia Child messed up once in awhile, so there’s no shame in attempting the challenge. But for most of us, we’re better off just going out for those special French dishes and not trying them at home.

How To Stay Healthy With Food

Dry Fruits are unquestionably the rich source of protein, vitamin, mineral and dietary fibre. It’s a healthy substitute for a high-calorie snack, therefore munching them is advisable to a toddler to old age people, everyone. Dry Fruits are life and everyone should incorporate them into their daily routine to fight against a number of health problems. No matter what, understanding the fact that dry fruits are healthy and a must for the one to keep their health in check, here we jotted down some of the popular options and their respective benefits. So, why wait? Scroll to know them all.

  • Almonds: Almonds are undoubtedly the healthiest options of all the time that help you fight against a number of health issues, including constipation, respiratory problems, heart diseases, hair or skin problems, etc. So, the very next time when your mother or grandmother give you a handful of almonds to munch, don’t cheat, just eat them. They are known for their health benefits and having them regularly in an appropriate quantity keeps the diseases away.
  • Cashew: Another popular and common dry fruit that you need to incorporate into your diet is cashew. They have property to fight against health, hair and skin problems. Additionally, they keep your bones strong and fulfill the need of calcium in your body. It’s an energy food that eliminates your need of having junk by keeping you full for a longer period.
  • Walnut: These brain-look nuts have the ability to improve your memory and keep you fit. It contains omega-3 that provides great relief to asthma patients. Apart from that, it also has the ability to deal with the Alzheimer’s disease. It is also good for the people who fail to fall asleep. It supplies protein, fiber and essential nutrients to your body that keeps you healthy and alive.
  • Raisins: These dry fruits are love and everyone. These are sweet in taste and offer so many benefits to everyone. They have the property to cure constipation, dental as well as the eye problems. Having them in appropriate quantity can do wonders for your health that you’ll never regret.

Why You Should Eat Home Cooked

Thanks to our increasingly hectic lifestyle, eating has become one of the lesser priorities in life. For example, we eat only when we are meeting someone in a lavish restaurant or snack mindlessly while watching a movie. When was the last time you took out a couple of hours only to prepare food and to relish it leisurely? When was the last time you put “LUNCH” on your daily to-do list? However, eating home-cooked food is one of the healthiest habits one can cultivate. It has multiple positive effects on the body as well as on the mind.

Nutritious:- Restaurant and other commercially prepared foods are notoriously high in fat, salt and sugar. Home-cooked meals, on the other hand, are free from these and also have the option of replacing certain items with their healthier alternatives. Eating home-cooked meals regularly prepares our palate for simpler and more wholesome foods in the long run, which eventually start reflecting in our trimming waistlines and overall health.

Hygienic:- A recent video allegedly showing a worker of one of our favourite dhabas kneading atta with his feet had us all squirming in our seats. While not all restaurants follow standards like these, it is extremely difficult to maintain desired levels of cleanliness and hygiene while preparing food at an industrial level. However careful food handling and cooking techniques generally found at homes tend to keep the meals healthier and our stomachs happier.

Appropriate portions:- Since childhood, we all have always been taught never to waste food. I followed this rule from childhood and still do, even while eating out with my friends. However, restaurants are famed for their large portions, which ultimately became one of the prime reasons for my overeating and subsequent health issues. While the entire earth is moving towards the Japanese “Hara Hachi Bu” (Eat till you are 8/10th full), it is high time that we, too, make a paradigm shift and change our eating habits. Eating at home gives us the luxury to customise our portion sizes according to our needs, exclusively.

Increased knowledge of food:- Do you know which food you should eat when you feel low after those boring day long meetings? A large plate of French fries and a medium portion of rice and dal will have different effects on your body, mind and soul. Since food is our main source of energy, it can have a filling, healing or even negative effect on our bodies. Since home-cooked food is generally nourishing and made from much lesser ingredients, the taste and effects of each ingredient can be thoroughly savoured.

Builds healthy habits:- Eating home-cooked meals jump-start a lot of good habits which prove to be beneficiary throughout the life.

Easy on the pocket:- Read any book or article on “money saving hacks” and this one comes at the top. Eating home-cooked food more often is one of the biggest and easiest ways of saving money. Even eating out from your neighbourhood thela is a costlier affair in the long run.

Of course, cooking food is not everyone’s cup of tea. A lot of factors like being pressed for time, being bone lazy after a long day and ineptitude to cook well come between us and a delicious and nutritious meal often. For my brethren who still long for some simple homely meals but are unable to find some, let me show you the light to the dark path.

All You Need To Know about Online Food

E-commerce has allowed sellers to make a lot of money and the main sector that has seen a major growth is the food industry. In today’s time, consumers have a fast-paced life and they are looking for options that save time and money, here food is a major player. Online food portals have made life easier for the consumer and the seller; it has not only cuts down costs, but at the same time reduced staffing requirements, with limited space and resources food runners, bakers, and professional chefs love the idea of food delivery to your door.

Major bigwigs in the food industries have taken over the food delivery markets ensuring ready to eat meals from local as well gourmet restaurants are delivered to your office or home. Food delivery apps like Grubhub, Doordash have had a stronghold in this industry from years, they are known for excellent food delivery services from various restaurants from some of the farthest parts of the city. They offer flexibility to the client in terms of placing an order even outside their business hours.

Why choose an online portal or food delivery?

• They offer enhanced customer service making it easier to order food at ones convenience.

• No delay in order and wrong order that is the case when one places an order through the phone.

• User-friendly devices and a multitude of options make it easier for consumers to order customized meals per their liking.

• Online ordering offers greater efficiency and helps to bring in new customers to the restaurant.

• Clean cut menu with photos can make it simple, fast, and easier to order food.
With the advantages comes flaws as well, although it isn’t as simple as it looks but there are significant disadvantages as well.

• Ordering food online can prove expensive if the restaurant is at the other side of the city, there maybe additional delivery charges.

• We don’t have control over ingredients that are used to prepare the meal.

• The way the food is cooked may be different even if ordered the way you want it. Every chef has his or her own way to prepare a dish and it may also differ from restaurant to restaurant something that we cannot control.

• Sometimes food is not available when required hence creating certain restrictions, where certain dishes can be ordered at a particular mealtime only.

Well, the above are certain points that one needs to consider still ordering food online has not stopped rather the food delivery industry is growing day by day. Today getting into this business can prove a great choice, for home cooks or restaurant owners who provide lip-smacking desserts or healthy meals. When it comes to food individuals don’t mind spending money on food, but the problem is the add-on taxes, in such case food delivery to your door is the best resort.

SwankCook offers a way for businesses to compete with the big companies, they let you share your culinary skills and make thousands of dollars every month by selling food online and grow your small business. In this fast-paced life, having an online presence is necessary for every business sector as it helps to attract many people in a short span of time, considering the amount of time a person spends browsing the internet and social media, businesses need to work on their brand value and image. If you are a baker or a home cook, or then join hands with us and share your culinary skills by selling food online and starting a food business to make extra money while growing a small business.