I'll Take That Fried Please!!!

The myth that fried foods are the most unhealthy has definitely taken a toll over how Americans eat. When you fry food, it doesn't mean that you're infusing the food with the fat that you fry it in, but you're actually sealing in the juices and creating that crispy, crunchy outside that you see when you fry. You have the same results when you "oven fry", the process just takes longer. Fried foods has gotten a lot of "slack" over the years because of all the fat you use, but because people want someone or something to blame for the rapidly growing rate of obesity fried food was a good target. In my "professional" opinion, it doesn't matter what you eat, it's how much of it you consume. I eat fried foods, yes, in moderation, but I have the will-power to do so. If you have a weakness for something, gradually reduce it until you feel you're strong enough to withhold from that item as much as possible. "I'll eat anything fried", is a comment that I hear the most. A lot of things actually taste better fried and many items are best prepared that way. Although it is not the only way, frying foods takes half the time as broiling and a third of the time as grilling. The option of having your food fried as opposed to having it baked or any other preparation is an option for a "cheat day" or if you've had something prepared in any other fashion. For health purposes, it wouldn't be advisable to eat fried food for every part of your meal, everyday, but definitely enjoy yourself. Whenever I bite into a crispy egg roll or savor a sweet doughnut, I realize that from a salty potato chip to a sweet, cinnamon-y crunch of a churro, having something fried is a great comfort food. We all take comfort in fried chicken or chicken fried steak smothered with gravy, but as healthy, responsible adults, we must set an example for our children. Nowadays, our children are eating all fried foods, drinking sodas, not working out and we're are contributing to them becoming diabetic or have high cholesterol before the turn 18. It all starts at home and because we are in charge, we must set the "HEALTHY" example...whether if it's grilled, sauteed, broiled, blackened, or steamed make that choice (every now and then):FRIED!!!!!! And as always, enjoy your TASTY BITES!!  =)






-Chef Tara Browning 


P.S.- Here's a link provided below to ensure that HOW you fry is also a contributing factor, rather than WHAT you fry...




http://www.marksdailyapple.com/can-fried-food-be-healthy/#axzz1tqVOocFf

Location, location, location!!!!!

   Although I do not have my own restaurant yet, I have several influences/mentors who guide me throughout my culinary career who I've grown to trust and value their opinion when it comes to business. A good colleague of mine recently opened an establishment and had to push his soft opening back a few weeks, due to his location choice. He chose an area that was slightly dilapidated, but the growth/development of the area could potentially become a huge success for him. I visited his place and went though his layout and discovered many "flaws" within his establishment. This chef, being in the industry for 12+ years, took heed to my honest opinion and made a few of the changes in which I suggested, but others he gave me very valid reasons why he didn't listen. I first noticed that the neighborhood's lack of police patrol. As I stated earlier, it is being developed and he has hired a private company for security purposes, so, that does help. When choosing a location, I will make sure that the surroundings make my guests feel welcomed, inviting, and safe, but most importantly, I want my guests to be able to see/find my location. My friend's establishment is not that hard to find, but it does sit off the main road. Hopefully, with all of his marketing and his excellent culinary skills, he'll be able to generate enough clientele it won't matter where his establishment is.

    

Location, location, location is the key that can make or break a new restaurant, besides over-spending your budget and not regenerating the incoming profit margin, your location sets the "scene" for your guests to experience what your establishment has to offer.  Once you have chosen the "perfect" place for your establishment, then, it would make the marketing so much easier because traffic around your area, word of mouth, and an excellent menu will have people tearing the doors down. Not every establishment has to have that "five-star" rating as far as location is concerned, as long as the product you give is of quality and the customers are enjoying what they're eating, you could have a truck parked outside and have lines down the sidewalk. When I see my colleague again and explain to him that I want to build my restaurant from the ground up, (I don't think the layout for my restaurant has been created in the 'States yet) I think he'll understand why I've been so meticulous in my decision. Until then, I will continue to deliver and create wonderful food out of the comfort of my small establishment. I hope your location search leads you to your restaurant paradise and enjoy all of your "Tasty Bites". 

-Chef Tara Browning 

  Here's some additional information in searching for commercial real estate/properties that could maybe become your new location!!!

http://www.loopnet.com/Restaurants-For-Lease/

"Picky Eaters"

                

                                              
                                    The first "expose" of 2012 is dedicated to the children. Being a parent myself and having friends with children, there has been several occasions when they do not want to eat certain things. I would beg, plead, even resort to bribing the children to get them to eat, but I believe the children won. Children are willing to bend in regards to food, but being an adult and being a "picky eater" is worse. You cannot convince an adult who has always hated mushrooms or broccoli to eat them. They generally stand their ground. I enjoy bringing children in my kitchen because if they get the chance to see what it is they are about to eat, sample some ingredients during the preparation process and maybe set up the table for the finished product, then, they are more likely to enjoy the meal that they feel like they gave a helping hand in preparing. Cooking makes them feel independent, gives them the culinary knowledge for future growth, and it instills a sense of passion that they may not have known they had. I love it when children express their joy in the kitchen and knowing that I had assistance in giving them the happiness and comfort in the kitchen makes me happy as well. Teaching children about different foods, also exposes them to different cultures without leaving the comfort of your kitchen. To me there are no such things as "picky eaters", children just haven't been introduced to the foods. I, as a chef, try to expose my children to an array of foods before they turned 4 yrs. old. I used 4 yrs. old as my age cap because by then, they would be of school age and the other children they would interact with would sway their thought process regarding food.  When you have other children who are around your children or niece/nephew you can tell just how easily influenced their young minds are.  Many times, if you can influence the other children, you can indirectly influence your own child to eat certain items. As long as they are obtaining all the essential vitamins and minerals they need to have proper bone and brain growth as well as speech and social developments, I want every child to eat everything off their plates! Let's encourage the children to choose more healthier options rather than grabbing the bag of chips. We are the prime and first examples of how and what to eat. If we as responsible adults make healthy and good decisions when it comes to food, then, we can rest knowing that our children will make excellent choices about the quantity, quality, and variety of foods they choose for themselves. 


To all of the "young biters" enjoy whatever you want in moderation and know that everything in this day & age does have a more healthier alternative.  =) Keep eating & savoring all of your "Tasty Bites"!!

 Here's a link below to assist young people with making "HEALTHY TASTY BITES"!!

http://school.fueluptoplay60.com/tools/nutrition-education/view.php?id=23945657 

                      

Salute, Cheers, & Here's To You!!!

Like all of us around the holiday season, most of us have cocktails to enjoy the special occasion. When serving alcoholic beverages at a private party, make sure your guests have a safe way to get home or a pull-out sofa. Drunk driving is the number one cause of accidents during the holiday season. Being an excellent host/hostess is one thing, ensuring that your family and friends arrive to their destination safe and sound is another. We all have a certain level of responsibility to our friends and family to ensure their safety and their happiness, so, when serving holiday cocktails, contain them to a minimum. There's a difference between having fun & being dangerously under the influence. I'd rather have my guests safe & satisfied, with my conscience clean knowing that they will make it home safe, rather than they end up either dead or incarcerated because they were way over the legal drinking limit. This is the season to celebrate & be thankful for all that you've endured, but when relaxing and celebrating with friends, think about the lives that you could destroy if you were to get behind the wheel of a vehicle. Think about lives that you could take away or even your own life after you leave a celebration under the influence of alcohol. In previous years, I indulged in holiday alcoholic beverages, (I should say "over-indulged"....) but I never drove home. Either you threw me an extra blanket or I slept in my car. Turning the car on was NEVER an option. I know that I did not want to risk my life or the lives of others and I also didn't want to go to jail for doing something stupid like drunk driving. I enjoyed my family and my friends toasted, re-toasted, then toasted some more until I was all "toasty", then, I made a bee-line for the toilet & laid my behind down. Remember this holiday season, there are other people on the road besides yourself and you don't have to risk your life to make it back home or to any other destinations. Enjoy your family this and every holiday season and be responsible and adult about your engaging in alcohol, you may take someone's mother or father, son or daughter. Celebrate life, love , and  happiness and appreciate each "Tasty & Bubbly Bite". 




-Chef Tara L. Browning 




P.S.-  We at "Tasty Bites" Blog do not condone the acts of drinking and driving. If you know someone that does, PLEASE ask them for their keys. We wouldn't want to see anyone arrested or injured this holiday season. Here's a link shared via ABOVETHEINFLUENCE that can help those that are unsure to identify others who have had alcohol or who has had too much to drink. Thank You and PLEASE be safe this holiday season. 






http://www.abovetheinfluence.com/facts/drugsalcohol

Holiday Eats....Healthy Treats

    Around this time of the year, everyone is gearing up for the holiday season. Thanksgiving, Hanukkah, Christmas, Kwanzaa, and New Year's  are great reasons to indulge in your favorite holiday treats, but there's another thing to "over-indulge" on those tasty treats. One way to indulge and not get the "Holiday Bulge" is to portion out your treats. Smaller portions as well as a food chart can help you maintain your snacks/desserts, without you feeling guilty about losing all the weight in your New Year's resolution. Another good way to keep your holiday eating in check is to have that "food buddy" as your guide. Everyone gets tempted every now and then and sometimes just having a comforting friend to guide you or offer words of encouragement can help you not over-eat during the holiday season. Sometimes we have family that is no longer with us or we go through hard times with family not being together which can trigger your over-indulging on the sweet treats, but once you realize that yes, it is a time for celebration, it can be a time for excessive weight gain. Check up on  your family and make sure they are coping during this time, so, you don't stress yourself out by over-indulging. Try replacing some of those treats with your daily fresh fruits and vegetables. Instead of eating half of grandma's home-baked banana nut bread, eat two pieces, wash it down with some water, then replace the rest with some carrot sticks. Exchanging a "good" thing with a "bad" thing can also help manage your eating over this holiday season. Remember, this is a time for celebration,so we will not make any excuses going into the new year that we are not going to regret like gaining an extra 25 lbs. over the next month. Have a safe, healthy and Happy Holidays from all of us here at "Tasty Bites" and again enjoy yourselves and each other this holiday season!!!!!

-Chef Tara Browning  


P.S.- Here are a few tips via WebMD to help those that have a bit of "trouble" staying away from those "Tasty Bites".  =) 


http://www.webmd.com/diet/healthy-holidays-8/default.htm

PRESENTATION IS EVERYTHING!!!!!

    Experiencing cuisine is for all the senses. You first "taste" the food with the way it smells, followed by the way it looks, then, the way it tastes. It's amazing with the many creative and innovative ways one can present food, but to completely fulfill your taste buds, you must have excellent presentation in regards to food. The way you present your food, tells a lot about the person who created it. When chefs, and other culinary lovers-alike take time to perfect the way they present their food, it adding that extra touch of love to your dish. Guests appreciate the effort that the chef puts in when creating such culinary masterpieces. From the sauce to the plating, presentation captures every essence of the dish. Guests wish to enjoy their food presented to them in the right atmosphere, on exquisite china, brought by an attentive server, and savor it from beginning 'til the last "Tasty Bite". 

-Chef Tara Browning   

http://homecooking.about.com/od/garnishing1/Garnishing_and_Food_Presentation.htm

Clean Kitchen..... Sanitary World

 "A Clean Kitchen Is A Happy Kitchen".. Is the wisest saying ever. Being in the restaurant industry, you literally have guests appetites, health, and lives in your hands, one false move or one item not being stored/prepared at the proper temperature could possibly send someone to the emergency room for food poisoning. Being clean starts with the beginning of the restaurant, your employees hygiene. If the employees you hire or co-workers lack the knowledge to do the "basics" (i.e. wash their hands after every meal, when using the restrooms, smoking or touching their hair or faces.) , then your establishment is headed off in the wrong direction. Being in a clean restaurant is like being invited over to a friend's house for dinner and they didn't clean before you arrived. Would you want to eat out of their kitchen? Would you inspect every piece of silverware or glass they handed to you simply because you didn't think it was sanitary? If your friend didn't clean their house or their kitchen, would you think they washed their hands as they were preparing your meal? Would you eat the meal out of obligation or would you make up an excuse and leave? If you think like this just from visiting a friend's home, then, your expectations should be much higher in regards to dining out.

  

 Rigorous inspections as well as surprise inspections keep restaurant on their toes when it comes to the cleanliness of their establishment as well as their staff. I like walking into restaurant reading their scores and understanding why they received them. If it's something "minor" like they forgot to put lids on lemons or have plastic covers for their cups, then, I won't mind, but if it's something major like their refrigeration system wasn't storing food at the proper 33-38 degree temperature settings, then, we have a problem. I normally wouldn't dine at a restaurant whose score is lower than a 90. That's my take. Any 89s or anything like that, there were way too many issues when the inspector arrived and my health could be at risk. Why risk yourself if you don't have to? I enjoy dining at places with open kitchens. I like seeing what the staff is doing "behind the scenes". I can see how many times they washed their hands, where they got their glasses from and how often the cook/chef changed his/her gloves. I usually went through about a half a box each shift. I have this complex called "cleanliness" that I like to uphold myself to. The guys that I worked with also followed in my steps and changed their gloves as often as I did only if we didn't have enough time to get to the hand washing sink. Clean employees, clean plates, glasses, cutlery, and fresh, clean ingredients ensure guests to have a memorable experience as well as a courteous, friendly, efficient staff.

Enjoy all of your CLEAN "Tasty Bites".

-Chef Tara Browning

http://www.foodservicewarehouse.com/education/how-start-restaurant/restaurant-health-safety-codes.aspx