People are obsessed with dieting and weight loss! Don't believe me? Just tune-in to any source of advertising.you're instantly bombarded with the latest diet schemes and "Hollywood" food fads. Here in America, we have built a thriving industry trying to control our weight and treat the consequences of over-indulgence.The cost of weight loss and obesity related health care treatments is staggering...Americans alone spend around $114billion every year! And even with all this interest in losing weight, we continue to pack on the pounds like never before... - A whopping 64 percent of U.S. adults are either overweight or obese...up about eight percent from earlier estimates. - Among children and teens ages 6-19, 15 percent or almost nine million are overweight...triple the rate in 1980! - Nearly one-third of all adults are now classified as obese. For Americans, modern life may be getting TOO easy.
Our cushy lifestyle means we expend less energy and consequently need fewer calories to sustain our normal body weight. Think about it for a moment... Entertainment no longer requires energy expenditure. In fact,it's usually quite the opposite. We now entertain ourselves in the comfort of our own home while watching TV and munching on favourite snack. Whether it's television, computers, remote controls, or auto mobiles, we are moving less and burning fewer calories. Common activities that were once a part of our normal routine have disappeared...activities like climbing stairs,pushing a lawn mower or walking to get somewhere. And please do not misunderstand me...I appreciate comfortable living just as much as the next person. But, here is the problem... With all of our modern day conveniences and "cushy" style of living we have not adjusted our caloric intake to compensate for our decreased caloric expenditure. We consume more calorie rich and nutrient deficient foods than ever before. Consider a few of the following examples comparing what we eat "today" vs the1970's (U.S. Department of Agriculture survey): - We are currently eating more grain products, but almost all of them are refined grains (white bread, etc.). Grain consumption has jumped 45 percent since the 1970's, from 138 pounds of grains per person per year to 200 pounds! Only 2 percent of the wheat flour is consumed as whole wheat. - Our consumption of fruits and vegetables has increased, but only because French fries and potato chips are included as vegetables.
Potato products account for almost a third of our"produce" choices. - We're drinking less milk, but we've more than doubled our cheese intake. Cheese now outranks meat as the number one sourceof saturated fat in our diets. - We've cut back on red meat, but have more than made up for theloss by increasing our intake of chicken (battered and fried), so that overall, we're eating 13 pounds more meat today than we did back in the 1970's. - We're drinking three times more carbonated soft drinks than milk, compared to the 1970's, when milk consumption was twice that of pop. - We use 25 percent less butter, but pour twice as much vegetable oil on our food and salads, so our total added fat intake has increased 32 percent. - Sugar consumption has been another cause of our expanding waistlines. Sugar intake is simply off the charts. People are consuming roughly twice the amount of sugar they need each day,about 20 teaspoons on a 2000 calorie/day diet. The added sugar is found mostly in junk foods, such as pop, cake, and cookies.
"A man is only as good as his tools"is a phrase I'm sure you've heard before and it applies to bartending as much as anything else.
You'll only ever be as good as your tools, so make sure you're not without them. The quality of your tools can make or break your experience behind the bar so it's important you take this lesson seriously.
There are countless bartending tools out there. Will you use them all? No. But there are certain tools that every bartender must have. In this first lesson, we'll be taking a look at those 'must-have' tools so pay close attention.
Now whether you're working in a low or high volume bar, a bottle opener is not only crucial to your speed, but also your hands!
Imagine opening every bottle of beer ordered with your bare hands... you wouldn't last the night without seriously doing damage to your palms.
There are many different types of bottle openers out there on the market... everything from a simple 'key-chain opener' all the way to a 'butterfly bottle opener', you know, like a butterfly knife? Pretty cool.
Find out what works for you. I've used the same stainless steel 'speed opener' for years now, it does the job (with style) everytime so I've had no reason to switch.
The best, most versatile wine opener is known as the 'waiter's wine opener'. It'll always do the job, even on the most difficult and the most stubborn corks. Compare this to many others out there that often break the cork or have you struggling in front of the customer to get the damn thing open.
A waiter's wine opener includes a corkscrew (worm), a sharp blade to cut the seal of the wine and also a bottle opener device if you're desperate for one.
I recommend a 'two-level' lever on your opener as well, that's what I personally use. Mine has never failed me in opening a bottle of wine.
This is the stainless steel thingy you see bartenders pour ingredients into for a martini or shooter and shake vigorously. This is a must-have for all bartenders.
A good rule of thumb for cocktails is, the colder it is, the better it tastes. Why else would bartenders concoct a drink by pouring pre-chilled ingredients into a shaker with ice, shaking like crazy and then serving it in a chilled glass? Because you want every part of the process to be 'chilling' to prevent any 'warming' of the cocktail.
4 ounces whipped cream cheese
8 ounces crushed pineapple, drained
4 croissants, split
8 (1/4-inch) slices ham
Combine cream cheese and pineapple in a small bowl. Spread 1 tablespoon of pineapple-cream
cheese filling on each cut surface of croissants.
To assemble sandwich, layer bottom portion with ham slice, 1 tablespoon of filling, another ham
slice and croissant top.
1 (6 to 8 pound) boneless pork butt, tied
12 large round rolls
1 cup kosher salt
1 cup coarsely-ground black pepper
1 cup sweet Hungarian paprika
2 cups hickory wood chips
1 cup apple wood chips
Combine kosher salt, black pepper and paprika. Coat pork butt evenly with mixture, shaking off
any excess. Soak wood chips in water 30 minutes.
Place pork butt in smoker on rack at 220 degrees F for 8 hours, with smoke going for 2 hours. Let
cool slightly. Break meat apart with hands.
2 large onions, chopped
3 tablespoons vegetable oil
1 tablespoon paprika
1 tablespoon chili powder
1 tablespoon red pepper flakes
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin
42 ounces canned tomatoes with juice
3 cups cider vinegar
1 3/4 cups catsup
1/2 cup orange juice
1/2 cup dark brown sugar, packed
1/4 cup brown mustard
1 tablespoon salt
1 tablespoon cracked black pepper
Sauté onions in oil in heavy saucepan until translucent. Add spices and cook until fragrant. Add
remaining ingredients and cook until mixture is thick and coats back of spoon. Purée sauce and
let cool. (Sauce can be made 2 to 3 days in advance and refrigerated.)
Combine pork and sauce (to taste) in heavy saucepan. Cook until heated through. Pile pork on
Serve with French fries and cole slaw, if desired.