It took 40 years of complaining, but Heinz has finally listened and revamped the ketchup packet.
I think that this new designs for the Heinz ketchup packs is so cute and clever!
There is one side for dipping and one side to tear if you want to squeeze out the ketchup. You won’t need to grab a handful of packages as they hold three times as much as the older ones.
It’s nice to see that when times get tough people will continue to drink…the cheaper stuff, at home…
According to a recent study, people drank more during the recession, but switched to cheaper brands and drank at home rather than going out.
“The industry goal is to keep people drinking spirits — no matter the price — and it can then get them to pay for higher-priced drinks when the economy recovers. Most major liquor manufacturers make brands in a variety of price ranges. For example, industry giant Diageo plc, based in London, makes vodka brand ranging from cheap Popov to midpriced Smirnoff to expensive Ketel One and Ciroc.”
Last year cupcakes were the cutest of desserts, but donuts are the new “it” pastry for 2010.
Good bye jelly filled and glazed and hello sweet potato lavender and maple bacon.
The world of donuts has changed as bakers are experimenting with flavors in the same way cupcakes went from chocolate and vanilla to S’more and coconut flavors.
At Glazed Donuts Chicago, for example, mint leaves spring from the holes of iced mint mojito doughnuts. Baker Kirsten Anderson also adds grape jelly to the dough of her peanut butter and jelly doughnuts.
“You’re taking a relatively inexpensive item and you’re turning it into a luxury item,” says Anderson, whose seasonal offerings also have included butternut squash and white chocolate blueberry doughnuts.
“So maybe people can’t afford the best house or the best car, but they can go out and buy a piece of indulgence at a price they can afford.”
We make so many resolutions that we promise to follow the moment that the clock hots midnight of the new year. One of those resolutions is often to eat healthier. The best way to follow-through on these promises to ourselves is by making sure we have what we need available to us and getting rid of the temptations in our cupboards and fridge. Here’s a list from Shape.com of some food to have in your kitchen at all times to stick with your healthy diet.
1- Yogurt
Keep your “good” digestive bacteria at a healthy level with yogurts containing live, active cultures. Before adding yogurt to your grocery cart be sure to read the label and avoid those that are full of sugar.
2- Wild Salmon
Salmon has omega-3 that’s good for our heart and mercury levels are relatively low.
3- Egg Whites
Even with the yolk, eggs are low in calories, but the yolks are high in cholesterol.
4- Leafy Greens
You always want to have lots of green on your plate because these foods are loaded with nutrition and with iron and vitamin K, the ladder of which may prevent osteoporosis, diabetes and arthritis.
5- Blueberries
These are a super food that are loaded with antioxidants and double as an anti-inflammatory.
6- Almonds
Not only do almonds help reduce bad cholesterol, they may help you lose weight—according to a study published in the International Journal of Obesity.
7- Black Beans
They’re high in fiber (a major plus) and offer other optimum nutrition components, such as calcium, iron and folic acid.
8- Apples
Apples are packed with fiber and may help reduce your risk of heart disease, according to a study published in the Nutrition Journal. They also contain the mineral boron, which is good for bones.
9- Tomatoes
Tomatoes contain an antioxidant called lypotene, which may help prevent certain cancers. Studies have also shown that tomatoes can lower cholesterol, as well as reduce blood pressure and maintain healthy cellular growth (which is a fancy way of saying it can help you have healthier hair, nails and skin).
10- Orange Juice
Orange juice contains heart healthy omega-3’s, as well as potassium and—you guessed it—vitamin C. It may also help increase your HDL levels, a.k.a. healthy cholesterol. Look for fresh squeezed varieties and brands low in sugar.
Wine can make any meal romantic, classy and special!
Many people have been classifying the good and bad wines by their price, but this isn’t always the case. So HERE are some tips from the experts so that you can toast to many wines.
1- It’s in the Vines
The best place to start your selection would be with the place that the wine originates from.
One expert suggests starting with regions that produce loads of different kinds of wine, such as France and Italy. But instead of choosing a selection from the better-known regions, such as Bordeaux, look for something from a smaller, lesser-known vineyard for something more economically priced.
2- Award Winners
Wines that win more than one award are always a good choice, since they have proven to be consistently good.
If you don’t want to shell out for the award winners, look for a winery’s secondary label. “The grapes are cared for as tenderly by growers and the wine is groomed with all the pedigree of its big brothers,” says Brooks, but the wine is considerably less expensive. Dominus’s Napanook, from the Napa Valley, Vega Sicilia’s Valbuena 5, from Spain, and Angelo Gaja’s Sitory, from Italy, are some good bets.
3- A glass is not a glass
This should go without saying. A wine won’t taste the same in a styrofoam cup, compared to a crystal glass. To get an even better taste use a glass decanter, which will air out the wine, while maintaing its’ aroma.
Drinking from a nice glass won’t turn a $12 bottle of wine into a $50 bottle, but using the proper stemwear will enhance the tasting experience.
Here are some wine tasting tips from a sommelier.
Drug experts in Britain are working on developing an alcohol that will get you tipsy, but not drunk! No matter how many glasses you drink, you’ll never suffer from beer goggles or addiction from this drink!
By harnessing benzodiazepines like diazepam, the chief ingredient in anti-anxiety med Valium, Nutt sees a future of drinking without becoming addicted, belligerent or — and here’s the kicker — intoxicated. Using one of thousands of possible benzos, researchers are working to tailor a colorless, tasteless synthetic that could eventually replace the alcohol content in beer, wine and liquor.
Sometimes things happen that cause us to goof up dinner. Instead of being wasteful and starting from scratch here are some tips from Top Chef finalist Antonia Lofaso and the Food Network’s Ingrid Hoffmann to getting dinner back on track.
-Scorched brown rice. Transfer to a container with a whole peeled onion. Cover and let sit for 15 minutes. The onion will absorb the burned flavor and odor.
-Too-salty soup. Add one-half to three-fourths cup of liquid to thin it out. Use milk for pureed or cream-based soups like tomato, and unsalted broth or water for clear ones like chicken noodle.
-Overdressed salad. Toss in some raw baby carrots or broccoli — they soak up a lot more dressing than greens do.
Bon appetit!
With the possibility that Chef Gordon Ramsay’s cooking empire might be on the verge of crumbling, WatchMojo looks at ten of the most successful chefs who have crossed over their culinary skills into stardom.
He made know his way around the kitchen, but as a business man Gordon Ramsay is burnt.
The bellicose Brit’s failure as a businessman is breathtaking to behold. “In the fall of 2008, his London-based Gordon Ramsay Holdings Ltd. breached the covenants on a £10.5 million [$17 million] loan and overdraft facility from Royal Bank of Scotland Group Plc.,” according to Bloomberg News. “In late December, Ramsay says, KPMG recommended that the company declare bankruptcy, fire hundreds of people and close all but its best-performing restaurants.”
Even if the economy wasn’t suffering, Ramsay would have suffered. The man is spreading himself too thin.
Olive oil is a vital ingredient in any chef’s kitchen. However, Mediterranean cuisine favors this fruit oil heavily. This may be one reason the Mediterranean diet is touted as one of the healthiest: olive oil is much more beneficial than other forms of cooking fat. In this video, WatchMojo.com learns more about how it should taste, where it’s produced, how you should use it and the differences between virgin and extra virgin olive oil. We also take a look at one of the world’s most respected olive oil competitions: the Olive d’Or. For more information about olive oil, click Here
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