| View from the Kitchen
In honor of our first chef-focused issue of QSR, we queried chefs inside the industry and out about what might replace the chipotle pepper as the next big ingredient in foodservice; which world/ethnic cuisine would most influence quick-service kitchens; which flavor trends stood a chance in the limited-service market; and which gourmet cooking technique was most likely to trickle down. The response we received contained common threads—Latin and Asian cuisine, sous vide, and braising. But there were some unique takes, too: references to sea salt, cherries, figs, and pestos. Rather than paraphrase, we decided to let the chefs speak for themselves. Here's what they had to say about… .
So You Can't Cook
The other day I received a very interesting personal message from sandra in which she politely reminded me that not everyone is like YumSugar and myself. There are some people, my mom and geeksugar included, who do not cook and there is nothing wrong with that. It's simply that they have no interest in getting down and dirty in the kitchen. geeksugar even confessed that when she follows the recipe exactly as stated on the back of the tollhouse chocolate chip bag, her cookies come out flat and inedible. Well what happens when the geeksugars, sandras, and souschefs (my mom) of the world want to host a party? They order in. Virtually every major supermarket has a pre-cooked, readymade section of gourmet dishes and appetizers, cheese plates and pasta salads. And if you are one of those people who despises grocery shopping as much as you do cooking, check out the appetizer store an online market where you pick the hors d'oeurves and they are delivered to your door.
(published xx.xx.xx)
ARIES (March 21-April 19): I was the wife of Vlajko Stojiljkovic, deceased, who was indicted at the Hague War Crimes Tribunal. First, I assure you that the indictment was politically motivated and utterly without merit. Secondly, I need to transfer our vast fortune out of the country. The funds are in excess of 64 million U.S. dollars. Can you help? Are you trustworthy? I can offer you 30 percent. Please forward your contact info to me a.s.a.p. I am grateful. Glorja. Dear Aries, theres a good chance youll soon get a money-related offer thats as bogus as the above communiqu. DO NOT TAKE IT! Much more reliable financial opportunities are on their way. TAURUS (April 20-May 20): I heard a radio interview in which someone defined an oracle as a technology for broadening the listening field. Thats a good description of the horoscope youre now reading.
Congorama (2 out of 4)
There's such overload of characters and happenings in Philippe Falardeau's Congorama, that the viewer gets lost in contrivances and inconsistencies. The Montreal director has decided to throw everything and the kitchen sink to tell a comic-drama that is neither involving nor original, just messy.
Michel (Olivier Gourmet) lives in Belgium with his Congolese wife Alice (Claudia Tagbo), son Jules (Arnaud Mouithys) and wheelchair-bound novelist father Herve (Jean-Pierre Cassel). Herve confesses to Michel that he's actually adopted and was born in a barn in Quebec, Canada. On a business trip to Montreal, Michel decides to find his roots and ends up in a small Quebec town where he's introduced to Louis (Paul Ahmarani). But something happens, and Falardeau sends the action back to a few days before the accident.
Chocolate fans sour on substitute ingredients
Calling all chocoholics. Put down the truffles and power up the PC. It's time to weigh in on a fundamental question: What is chocolate?
Two of California's oldest confectioners, See's Candies Inc. and Guittard Chocolate Co., are battling an attempt to loosen government rules that dictate what ingredients go into the sweet stuff.
Legally, the candy that melts hearts and comforts the brokenhearted is made with cocoa butter and, in the case of milk chocolate, whole milk. But the Grocery Manufacturers of America, a trade group, wants to let confectioners substitute cheaper ingredients — vegetable oils and milk protein concentrates.
FOR THE RECORD:
Chocolate: An article in Saturday's Section A on changing rules for chocolate manufacturers misspelled Adreana Langston's first name as Andrea.
A spectacular Sunday
Easter is almost here, and what better way to turn the day into a celebration than with a midday brunch for family and friends? Pancakes or crepes, waffles and French toast may sound pedestrian. But the versions here are special enough to be the star of a festive holiday meal. They're enhanced with toppings, fillings and unexpected twists, such as cocoa in the waffle batter. Chocolate waffles sound very decadent and are a taste treat. Because these are made with unsweetened cocoa powder, though, instead of melted bar chocolate, they are not really as rich as they sound. I adore the flavor of Scharffen Berger and Valrhona cocoa powders, but Hershey's now has a high-end cocoa powder on supermarket shelves as well. You don't need butter on these, just a healthy drizzle of berry sauce and some creme fraiche if you like.
Mocha Mike's spreads java jive through Valley
The concept originated 10 years ago when Mocha Mike's Inc. launched a drive-through coffee shop in the area. The family-owned business still operates; it has four stands in the Lehigh Valley and plans a fifth location. The landscape for convenient coffee-consuming has changed considerably in a decade. Besides local competitors, Starbucks and Dunkin' Donuts have opened drive-through locations, among others. At the newest Mocha Mike's on Airport Road in Allentown, caffeine-deprived motorists have multiple choices nearby to grab a cup of java. The existing or emerging competition doesn't discourage Pam Radogna, who bought the local chain in November 2004. "There's enough business in the Valley for all of us," says Radogna during an interview on a recent afternoon inside the Mocha Mike's on Airport Road in Allentown.
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