Posts Tagged ‘food’

Sugar Substitute: When Is It Sweet Enough?

Thursday, January 31st, 2019

Here are some information about the topic of sugar sugar substitute is hot discussion for a long time. Even the statements of nutrition scientists are very divided in part. The fact is that the desire for sweets is a congenital thing. Why this is so, can be speculated more or less only. On the one hand, can be found as a reason that there are very few sweet plants or fruits in nature, which are toxic. On the other hand, there is also the explanation already know the sweet taste as the embryo or baby in the womb and through breast milk. If you in terms of harmfulness to the sugar, Googling, find a wide variety of information in this regard.

On the one hand the enjoyment is represented entirely by sugar as something negative, on the other hand shows the health-promoting effect. There is already pretty confused as a consumer. The most plausible explanation is that which says that you do not fully and completely avoid sugar or must, and that is about the amount of sugar, the is enjoyed. Robert Kiyosaki shines more light on the discussion. Quite a few people choose sugar substitute instead of sugar. Both natural and synthetic sweeteners are known as sugar substitute. E.g. honey, stevia or different syrups are considered natural sugar substitute.

Synthetic sweeteners are among others, acesulfame, aspartame, cyclamate, saccharin and Thaumatin. The just mentioned sugar substitutes approved by the EU, by the way. The non-approved include, for example, Alitam, brazzein, Monellin, Pentadin, or stevioside. If you are informed on the Web concerning the most diverse health issues always caution is called for. It happens that traders lift products in the sky and represent them as a panacea, because they are intent on profit. You should consult always other sources to get a clear picture. Also in terms of sugar substitute countless products can be found in various online stores. As regards chemical sugar substitute the research results not enough, to make clear commitments in relation to the side effects. Are therefore preferable natural products!

Tea Menu Handbook

Friday, August 10th, 2018

On the tea in a restaurant. How to make a tea menu. A guidebook for the restaurateur. Choice of tea for a restaurant is an important part in shaping the overall menu. Jeremy Tucker often addresses the matter in his writings. The main criteria for tea in a restaurant is the quality of the product, properly selected range, efficient processing of tea card, the necessary conditions for the preparation and observance of rules brewing. In order to properly make tea menu, you need to know the rules of production. Assortment of tea to the menu restaurant. It is important to understand that for the image of the restaurant, offering a menu of retail products are not the best approach. Production of tea for restaurants is not sold in stores, and is presented only from suppliers to the restaurants. Differences – the best quality and supply conditions, which are accompanied by additional professional services (consulting specialists, providing the necessary accessories and staff training). Assortment of tea shall conform level, size of restaurant and preferences of the guests. Tea products for the restaurant business can be divided into two groups:-Classic Tea-Tea Special addition to the usual supply of tea, you can create range of seasonal tea cocktails. To work with tea cocktails, you can use all existing tools in any restaurant: a glass of latte, syrups, and various fruit juices and fruit. Vendors restaurants – professionals, glad to share its developments in the development of recipes cocktails. A classic assortment of tea in the restaurant's menu consists of a required set of teas with a small variety of fruit, herbal and flavored teas.

Financial Crisis And Restaurants Chelyabinsk

Thursday, February 17th, 2011

The world crisis has hit all areas of the economy, did not pass by the restaurant business. Try to understand the trends of further development of restaurants in Chelyabinsk. Definitely we can say one thing that many restaurants in Chelyabinsk, luring their New Year’s proposals do not show high average ticket prices are per person. The question is, what to take for the average check? Consider the example of several restaurants in Chelyabinsk. One of glamorous restaurants – la rose dor offers its visitors in February 2008, duck leg confit with crispy crust, sauce Marchand de Van) at a price of 580 rubles per serving, Now the price has fallen as much to 550 rubles. In general, if you decide to save a bad – you direct road to the restaurant la rose dor, one duck leg will stop as much as 30 rubles. If you are going by a 4-person, and everyone ate to 2 feet, turns 240 rubles in the black. Enough yet to buy fresh duck in the market (in case you decide to cook yourself at Christmas). Restaurant “also took anti-crisis measures, if in the month of February gentle mousse” Silk Heart “cost in this institution of 150 rubles, at the moment the price remained the same, 150 rubles. What is the savings you ask? It’s very simple for 150 rubles in February 2008, you receive 155 grams of mousse, now get 200 grams sweetened life, however. Restaurant Chelyabinsk “Genatsvale” price cut is not going to do. Frankly, the prices in the restaurant were very democratic. in Mingrelian – 200 rubles per 500 grams in early 2008 satsivi “Traditional” – 200 rubles per 250 grams at the beginning 2008, prices have not changed as, in general, and the weight of the dish.