US restaurants turn to grocery sales to help offset losses

O’Fallon, Mo. (AP) — Charlene Gulliford at the Gandy Dancer never figured there would come a day when the Michigan restaurant known for its steaks and seafood would sell toilet paper and cartons of eggs, but the coronavirus has restaurants in survival mode.

The popular restaurant in Ann Arbor now doubles as a grocery store, offering staples such milk and bread in addition to meats and fish from its own pantry — and yes, even paper towels and the ever-elusive toilet paper. Sales began two weeks ago and the Gandy Dancer has found an income source to make up for some of its lost dine-in business, while also filling a need since traditional grocers are struggling to keep up with demand.

“A lot of people are saying they’re happy to support us, but a lot of people are saying, ‘Thank you for helping us,’” said Gulliford, the restaurant’s general manager.

The idea is catching on nationwide. Stay-at-home and social distancing orders meant to slow the spread of COVID-19 have put restaurant dining on hold, forcing many to close and leaving others barely surviving. From large chains to mom-and-pop eateries, restaurants are increasingly turning to grocery sales.

Panera this week launched Panera Grocery, offering not only the St. Louis-based chain’s popular breads, bagels and sweets but items such as milk, eggs and fresh produce that its 2,100 U.S. stores normally use to make meals. Grocery items can be delivered or picked up.

Subway is selling groceries at 250 of its stores in five states -- California, Connecticut, Oregon, Tennessee and Washington. Potbelly Sandwich Shop franchises launched Potbelly Pantry, offering mostly foods that the chain uses to make its sandwiches, such as meats, cheeses and breads.

Panera’s vice president of wellness and food policy, Sara Burnett, said the decision to sell groceries is a reaction to “the unprecedented crisis our country’s going through right now.” She wouldn’t disclose how much the pandemic has cost Panera, but she said 30 percent of its business typically comes from in-restaurant dining, “and that obviously is completely gone.”

The National Restaurant Association says the industry has lost 3 million jobs and $25 billion in sales since March 1. Spokeswoman Vanessa Sink said 3% of restaurants have closed permanently and another 11% expect to do so by the end of the month.

The move to grocery sales has been swift. Panera would typically spend months on a new business proposal, doing research, conducting surveys and opening test markets. Not this time. Panera Grocery went from an idea to launch in two weeks, Burnett said.


Grocery items sold by restaurants vary greatly. Some offer mostly the types of things already in their pantries, such as meats, vegetables, fruit, cheese, milk and eggs. Others, like the Gandy Dancer, offer a much broader selection.

Union Loafers in St. Louis is opting for quality, even if it means a higher price. The restaurant began selling locally produced goods such as eggs, milk, jams and meats on March 31. Co-owner Sean Netzer said patrons don’t mind the higher price — most items are selling out daily.

The chain restaurants, which buy in extraordinary bulk, can afford to sell at a lower cost. Subway and Panera Grocery prices are comparable to grocery store prices, the companies said.

Gulliford said the Gandy Dancer’s prices are more than competitive and can even be cheaper than the grocery store’s. For example, six lemons sell for $1 and potatoes are $1 per pound, she said.

Many of the restaurants-turned-grocery stores are offering “contact-free” service in which the customer place orders by phone or online and the goods are delivered straight to the trunk or backseat of the car. Gulliford said the elderly, who are at a higher risk of serious illness or death from the coronavirus, are especially appreciative of being able to avoid going into stores.

Restaurant operators aren’t sure if grocery sales will continue once the pandemic passes. Panera sees this as “kind of a tipping point to see what our customers need,” Burnett said.

Gulliford said the future is especially difficult to predict during this unprecedented time.

“It just really depends on what the new normal is,” she said.

The Associated Press

The secret to a perfect cake revealed

In one of Martha Stewart’s old interviews, her celebrity guest said she would just wing the recipe when baking. Martha could not conceal the horror in her face and later explained that in baking, one cannot just “wing” a recipe because baking is an exact science.

When you miss a portion of a recipe, even just a pinch, it is possible that the dough will not rise the way it should or the cake might turn out too dry or too sweet or not as expected.


That is why I have such enormous respect for pastry chefs, especially those who are required to produce not only specialty cakes for one occasion but those who need to make hundreds of cakes in a day. Each of those cakes must be consistent in terms of taste and texture. So the million dollar question is, how do you manage that?

Chef James Antolin of Tochi Desserts in Salcedo Village and founder of the Philippine Culinary Cup shares one of the secrets of some big companies: some of them work with a manufacturer to create a cake mix. This is because one of the biggest challenges is getting the measurements precise each and every single time. When a manufacturer can pre-measure or weigh the mix, it guarantees consistency in the end product and also saves a lot of prep time.


Joey Prats Ultra Mixes

One of the best-kept secrets of these big companies—and still a secret because the current owners will not divulge who their clients are—is Joey Prats Ultra Mixes. Their stall caught my eye at the last World Food Expo (Wofex) because there was a crowd.

Of course I also wanted to try it and lined up myself. When I finally had a bite of the brownies and butter cake, it became clear why there was a crowd. They were delicious! It was as if the cake and brownies were made from scratch.
I asked if they were selling cakes because I thought they were a dessert shop. The owner—let’s just call her The Ultra Mix Queen because she was too shy to be named—revealed they were just selling cake mixes.

She asked me if I bake. I said that was my sister Goldee, who is the baker in the family.

According to her, this mix is exactly what a person who doesn’t bake needs because the whole science and art of baking is simplified. So all you have to do is add eggs, stick it in the oven, and—voila!—you have a cake.

On the other hand, it is also ideal for cake shops because these professional bakers can deliver cakes with a “baked from scratch” quality consistently and efficiently.


The mix

I asked The Ultra Mix Queen how they achieve that “baked from scratch” quality. She revealed they refuse to do batch mixing.

Each mix is prepared separately and mixed manually. The other secret is that they invested in the best weighing machine. The Ultra Mix Queen’s engineer compared their machine to those used for measuring dosages for the components of medicine pills/tablets. That is how precise their machine is. So you can be sure that the 0.0045 grams needed in your recipe is exactly that.

The mixes are actually under the brand of Joey Prats, pastry chef and president/CEO of his own Joey Prats School of Baking & Pastry Arts.

From Prats’ original chocolate mix, the product line has evolved. Today, one of their bestsellers is the Butter Cake Ultra Mix. When you taste it, you will understand why. It is beautifully moist that you would not believe it was prepared using just the mix.

Cakes and brownies

The brand today has four cake mixes: Moist Chocolate Cake, Yellow Butter Cake, Red Velvet Cake, and Fluffy Chiffon Cake. They also offer a Fudge Brownie and a Golden Pancake mix.

While chocolate cake and brownies are friendlier to those who don’t really bake, the mixes are a big help especially for something like a chiffon cake, which should be very light, airy and fluffy, or for a red velvet cake, which should, as its name implies, have a velvety texture.

Using these mixes, life becomes so easy without having to sacrifice your kitchen credibility. Instructions come with each mix. These essentially tell you to preheat your oven, add wet ingredients (butter, oil, eggs) then bake … and that’s it.

So having the mix eliminates the need to buy each ingredient and relieves you of the tedious task of measuring each ingredient.


The Ultra Mix Queen even proved how easy it was to make the cake presentable and appealing. She showed a sample of a chocolate cake that even a child could prepare: the chocolate cake, prepared using the mix, wasn’t even lined with ganache; it was simply lined with chocolate pretzel sticks and covered on top with M&Ms. The result was a very colorful, appetizing and unique chocolate cake.

Great price, great product

A customer also expressed surprise at how affordable the mixes were, describing them as having an affordable price yet producing a luxurious taste.

The Ultramix Queen also shared the story of a village baker who decided to add cakes to his product line after seeing the income potential from the mixes. They have been selling cakes using Joey Prats Ultra Mixes for several years now.

Many business customers apparently have been purchasing their mixes through the years not only because of the convenience and consistency of the end product that the mix offers but also because of the ease in inventory that it affords. Your only other variables would now be eggs and maybe a bit of butter or milk.

Baking tip

The only added culinary tip that The Ultramix Queen gives her customers is to buy a thermometer to put in the oven to make sure the temperature is always accurate. Sometimes, she explained, even if you set your oven to the instructed temperature, the heat inside does not match the surface setting. Accuracy is important as even just a few degrees in error will make a big difference. Temperature is apparently an overlooked “ingredient” in baking but a good baker will always mind the heat.

If you remember this tip and use the mix, you may just make people believe that you went to culinary school … although in fact you just used one of the Joey Prats Ultra Mixes.

Now you know the secret of some of our best pastry brands and chefs.

Joey Prats Ultra Mixes available in select branches of All About Baking; Carli BoxiNation; CK Bakers; Wonderbake; Mr Baker; SM Hypermart Weekend Bazaar; Way2Bake; Bake and Beyond; Baker Heaven; Chocolate Lover, Metro Manila and Pampanga; Chocolatina in Batangas; Baker’s Eight in Cavite; Paolito’s; and the Baking Pantry in Davao. Also available online via joeypratsultramixes.com and with delivery options. Call 0917-8538299 or landline 636-5528.

source: business.inquirer.net

No space? No problem. Anywhere can be a restaurant in Hanoi

HANOI — Twenty years ago, Nguyen Hong Van opened her restaurant in an alleyway close to her home. From the outside looking in, it really doesn’t look much.

The criteria needed to open a restaurant in downtown Hanoi are thin at best.

Location, well anywhere will do. Space doesn’t necessarily need to be plentiful and as far as furniture goes, a few plastic chairs will suffice.

It’s difficult to actually put a number on the amount of eateries operating in the capital. You would struggle to walk just a few yards without passing a place selling food.

Even with your eyes closed, the aromas given off are a tell-tale sign that something good to eat is literally just around the corner.

Anywhere, it seems, can easily be converted into a restaurant.

Twenty years ago, Nguyen Hong Van opened her restaurant in an alleyway close to her home. From the outside looking in, it really doesn’t look much.

Space is tight, as alleyways usually are, but that doesn’t stop customers coming for her specialty: dried beef salad, or nom bo kho.

“I used to sell at a different location and had lots of customers,” she said.

“But when someone else rented that place, I moved into this alley because my house is right behind it.

“My neighbors also sell stuff here and gradually we have built up regular customers and they like it this way.

“But when it gets too crowded, I have to let them sit outside on the pavement.”


Hong Van makes preparation look easy. She’s a dab hand with a pair of scissors, expertly chopping up dried beef and mixing in the required herbs and broth to serve up a mouth-watering dish.

A friend told her what was needed to make the dried beef salad, but she added her own twist to make her dish stand out from the rest.

“A friend of mine showed me how to make this dish but she just showed me how to assemble the dish, not how to get the flavor right,” she said.

“I tried to learn it myself and my customers also gave me their suggestions so I made adjustments and finally came up with my own recipe.”

At Quan An Ngon restaurant in Hanoi, dried beef salad is often ordered as a side dish, enjoyed while waiting for the main meals. This, according to the chef, is because it is so quick to prepare.

“Diners come here, before ordering other dishes, almost everyone will order salad, and they really like the dried beef salad because this dish is very fast-served so they can enjoy it while waiting for other dishes,” said chef Tran Van Kien.

“When eating dried beef salad, they really like it because it delivers a delicious taste such as the creamy flavor of peanuts, and when blending with the broth, the taste is very special.”

The mixture of meat, herbs and vegetables has to be as fresh as possible. The beef is marinated in salt, sugar, garlic, oil, ginger and chili and often left overnight to ensure the flavors soak through.

As well as adding to its taste, the vegetables and nuts used also bring out a rich color making the dish even more appealing on the eye.

“The ingredients of making this salad are a combination of dried beef, papaya, carrots, herbs and roasted peanuts,” Kien added.

“It’s very crunchy when eating, with the creamy taste of peanuts that creates a very special flavor.

“A perfect salad will have the aroma of the beef. You can feel the crispness of the papaya and the creaminess of the peanuts.

“The sour of the broth has to be moderate, not too much and not too sweet. When using with salad, everything will be harmonious and very delicious when blending everything together.”

source: lifestyle.inquirer.net

Bon Appetit launches new food streaming channel

Gourmet United States magazine Bon Appetit has launched a new streaming channel for its three million YouTube subscribers and nearly 2.3 million Facebook followers.

Thanks in part to the magazine’s breakout stars like Brad Leone and Claire Saffitz and some witty editing, the magazine has managed to parlay its print presence into a series of popular videos which, on YouTube alone, has garnered more than 420 million views.

This week, the Conde Nast title launched a channel that can be streamed on TV via devices like Roku, Apple TV, Amazon Fire TV and Android TV.

Fan-favorite Brad Leone, who largely focuses on fermented foods as host of the show “It’s Alive” is particularly popular with the ladies and gents for his good looks, boyish antics and humor. New on the streaming channel, “It’s Alive” hits the road for original shows that take Leone to different food destinations, starting with Texas.

Pastry chef Claire Saffitz also generates millions of views for videos in which she attempts to recreate junk foods like Snickers candy bars, Pringles chips and Ferrero Rocher chocolates.

Her video on making instant ramen published in November 2018, for instance, has so far racked up more than 7 million views.

Along with new and old shows, the channel will also stream all 24 episodes of Jamie Oliver’s series “The Naked Chef” which marks its 20th anniversary this year.

The channel is free to stream and download. JB

source: lifestyle.inquirer.net

It’s all in the genes: Why some people stay thin no matter what they eat

JAKARTA — It’s the question we are all dying to have answered: How can some people eat whatever they want and never seem to gain any weight?

We all know that one person. They gorge on cookies, cake, burgers and candy, but somehow manage to maintain their trim figure without lifting a finger in the gym. For those struggling to keep a healthy figure, it can be maddening to watch.

Finally, scientists might have uncovered one of the secrets about that fortunate person who seems utterly blessed in ways you wish you were.

A report by Science Alert has put it down to some people having different genetic coding that helps them stay the same weight for life. For most of us, this is not the case, and we must rely on a balanced diet alongside regular exercise to maintain a healthy figure.

Previous research has linked genetics to obesity, however, this is the first study to look at genes related to genetic thinness.

The results suggest there is indeed a “thin” mix of genes that can be inherited – or more specifically, an absence of obesity-associated genes.

“This research shows for the first time that healthy thin people are generally thin because they have a lower burden of genes that increase a person’s chances of being overweight and not because they are morally superior, as some people like to suggest,” said Sadaf Farooqui, a member of the research team from the University of Cambridge.

“It’s easy to rush to judgement and criticize people for their weight, but the science shows that things are far more complex. We have far less control over our weight than we might wish to think.”

To carry out the study, researchers compared DNA from 1,622 people with a low body mass index, 1,985 severely obese people and 10,433 people of normal weight. The patterns were clear in the coding across the three groups. Lifestyle factors were also considered, ruling out things that could be significantly contributing to participants’ weight, such as eating disorders.

Researchers found that thin people had fewer genetic variants that increase the chances of developing obesity.

Of the naturally thin people in the study, 74 percent had a family history of staying thin and healthy, confirming that the “thin” genes are not unhealthy ones to have.

Of course, the study does not show that thinness and obesity are all based on a person’s genetics. It does, however, show that people gain weight differently, and sometimes genetics can be to blame.

It does seem unfair to some that in terms of weight, we are not all on a level playing field. It is still important to bear in mind the food and lifestyle choices we make, as researchers confirmed that diet and exercise are hugely important to our overall health.

source: lifestyle.inquirer.net

Chocolate mallows—inspired by our Sapporo trip

On a recent family trip to Japan, I was amazed at Sapporo’s New Chitose Airport in Hokkaido. It’s probably the most unique airport I’ve seen.

Part carnival, part shopping mall, it has everything to keep waiting passengers entertained, prodding arriving passengers to spend a few hours there before proceeding to their hotels in the city, and departing ones to arrive there early, so they can have time to enjoy all the facilities before boarding their flights.


Imagine a world of chocolates, for instance, which occupies an entire section of the airport. Here, one shop after another sells pastries, ice cream and chocolates, particularly Japan’s famous Royce brand.

There’s also a showcase factory where visitors can view the many stages of chocolate making, as well as a museum that traces the origins of cacao.

My daughters were ecstatic over the Hello Kitty Happy Flight, which reminded them of their childhood. Here their favorite Sanrio characters such as Hello Kitty, My Melody and Little Twin Stars greeted them in every corner.

In the pretend airplane, Hello Kitty was dressed as a flight attendant, while at the European Plaza, Sanrio characters posed beside replicas of famous landmarks, such as the Eiffel Tower and the Leaning Tower of Pisa.

There was also a short musical presentation starring Sanrio characters.

Back in the Chocolate World, we viewed a display of vintage chocolates cans and packages. Some of the chocolates may no longer be in the market, while others have modernized their wrappers and packaging.

I was especially drawn to Whitman’s chocolates in the familiar yellow sampler box, with its assortment of nougats, chocolate-dipped nuts and vanilla cups.

Milky Way and Baby Ruth bars in old-fashioned wrappers also triggered feelings of nostalgia.

Also on display was a recipe for King Mallows, made with marshmallows and Nestlé’s milk chocolate bar. I remember that chocolate bar well—a thin block of chocolate emblazoned with the word Nestlé on it, its wrapper clearly branded Nestlé in bright red color.


Unfortunately, Nestlé seems to have stopped production of this variant.

Still, the recipe looked so enticing. Hence, soon after returning to Manila, I tested it in my kitchen, using Nestlé’s semisweet chocolate morsels as substitute for the chocolate bar. Not only did the recipe work, the chocolate marshmallow bars were also scrumptious.

Here’s the recipe. With only two ingredients (plus the shortening for greasing the pan), it’s easy and simple to make. The hardest part is waiting for it to chill in the refrigerator before cutting it into squares and gobbling it up.

Nestlé’s King Mallows

The original recipe for this used king-size Nestlé milk chocolate bars. Since it’s no longer in the market, you can use Nestlé semisweet chocolate morsels instead.

Ingredients
Shortening, for greasing the pan, or nonstick cooking spray
2 12-oz packs Nestlé semisweet chocolate morsels
2 c mini marshmallows



Use the shortening to lightly grease the bottom and sides of an 8x8x2-inch pan, or use a pan of similar size. Alternatively you can spray the pan with nonstick cooking spray.

Melt one pack of chocolate morsels in a double boiler over hot (not boiling) water, stirring occasionally, until the chocolate is smooth.

Spread the melted chocolate on the greased pan. Sprinkle the mini marshmallows on top of the chocolate. Melt the second pack of chocolate morsels in a double boiler, stirring occasionally, until smooth. Spread over the marshmallows.

Cover the pan and chill in the refrigerator for a few hours, or until firm. Before serving, cut into squares. Makes about 16 squares.

Cook’s tips:

Make sure the chocolate morsels are at room temperature, not cold, before you melt them. If the morsels are cold, or have been chilled, they won’t melt easily.

If you’ve chilled the chocolate morsels, take them out of the refrigerator and let them rest at room temperature for one to two hours before melting them.

Melt the morsels one pack at a time so they’ll be easier to stir.

source: lifestyle.inquirer.net

LOOK: North Carolina restaurant serves tarantula-topped burgers

A freshly made hamburger usually consists of a juicy patty, fresh tomatoes, crunchy lettuce, melt-in-your-mouth cheese and a soft bun. But in this burger joint in North Carolina, they chose to take it to the next level.

As part of their sixth annual Exotic Meat Month, Bull City Burger and Brewery is serving its customers burgers topped with an oven-roasted tarantula. The burger has 100 percent North Carolina pasture-raised beef, gruyere cheese and spicy chili sauce. Bull City Burger even shared a photo of what the burger looks like on its Twitter page posted last Saturday.

In the post, it seemed that two people had the guts to try the meal. It was David D’s turn to give it a shot.

And giving a brief description, customers who ordered it said it tasted “most like crab, or other shellfish, sometimes with a bit of a metallic-y taste.” They added: “BUT, the legs, the body…each bite tastes a bit different.”

It has been the second year since they served this kind of variety. Other choices include alligator, iguana, bison, turtle, bugs and python, among others, as reported by WRAL.com yesterday.

With the burger priced at $30 (P1,560), are you up for the challenge?  Katrina Hallare /ra

source: usa.inquirer.net

British cheesemakers win big at World Cheese Awards 2017

Cheesemakers from the United Kingdom have cemented their reputation as champion artisans after taking top honors at the World Cheese Awards 2017 for a dark-rinded hard cheese with “savory meaty notes.”

At the 30th edition of the World Cheese Awards which were held at London’s Tobacco Dock over the weekend, Lynher Dairies from West Cornwall beat out 3,000 other submissions from 35 countries for their Cornish Kern, an alpine, Gouda-style cow’s milk cheese.

More than 250 judges from 29 nationalities gave the cheese a top score of 75 out of a possible 80, for what they called a visually stunning, richly layered and complex cheese.

“There are sweet notes but what I really liked was the right hand turn it made into savory meaty notes,” said jury member Jason Hinds of Neal’s Yard Dairy in a press release.

Judges hailed from the U.K., Japan, South Africa, Mexico, France, Italy and Sweden and were tasked with tasting and scoring the cheeses in front of a live audience.

Rounding out the podium is Blu di Bufala from Italy and Capellaro from Austria.

The list is evenly represented by European cheesemakers, led by the U.K. and Austria, but also includes standout performances from South Africa and Mexico.

Aged over 16 months, protected within a shell of black wax coating, Lynher Dairies describes their Cornish Kern as “firm to the cut, but slightly flaky in the middle” with “buttery, caramel notes and a deep, savory aroma.”

To mimic Dutch, French and Swiss-style texture, Alpine starter cultures are also added to the cheese.

Here are the Super Gold winners of the World Cheese Awards 2017:

1. Cornish Kern, Lynher Dairies Cheese Company, U.K.
2. Blu Di Bufala, Quattro Portoni Caseificio, Italy
3. Capellaro Almenland Stollenkaese GmbH Austria
4. Dalewood Huguenot, Dalewood Fromage, South Africa
5. De Graafstroom – Oud 30+, De Graafstroom, Netherlands
6. Miniretorta, Quesería Finca Pascualete, Spain
7. Parmigiano Reggiano, Italy Nazionale PR San Pietro (Valestra), Italy
8. S’ Würzige Schaf, Weizer Schafbauern eGen m.b.H., Austria
9. Montgomery’s Extra mature cheddar, J. A. & E., Montgomery Ltd, U.K.
10. Reblochon PDO, Entremont, France
11. Harrogate Blue, Shepherds Purse Cheeses, U.K.
12. Panela Navarro, Grupo Industrial y Comercial Navarro SA de CV, Mexico
13. Rachel, White Lake Cheese Ltd, U.K.
14. Pago Valle de los Molinos matured with Rosemary, Agroalimentaria Valle de los Molinos S.L., Spain
15. Alma Vorarlberger Bergkäse mindestens 10, Monate gereift g.U. Rupp AG, Austria
16. Montagnolo Affine, Elite Imports Ltd, Germany
JB

source: lifestyle.inquirer.net

Branzino alla Mediterranea

Simple, elegant dishes that are full of flavors is the hallmark of chef Andrea Delzanno’s cuisine in Marco Polo Hong Kong Hotel, where he is chef de cuisine of its Italian restaurant Cucina. This week, as guest chef at Marco Polo Ortigas, he’s bringing the same rich flavors of the Mediterranean to Manila.

Ongoing till Sunday, June 18, Marco Polo Ortigas’ Cucina restaurant offers diners a lavish buffet of Italian favorites such as Parma ham and melon, tomato and buffalo mozzarella caprese, a traditional tomato soup with garlic bread and Parmigiana cheese, risotto with mushrooms, roast leg of lamb with garlic and herbs, as well as traditional Italian desserts like tiramisu and chocolate pudding with amaretti.

Delzanno will also serve his take on cacciatore (a dish, like chicken, prepared hunter-style), “the way they do it in the northern part of Italy where I come from,” he says. Without the tomatoes, the chicken was simmered with white wine, herbs and mushrooms, which are plentiful in the North.

Garoupa with tomato sauce is a popular dish in southern Italy, where seafood is abundant.

A staunch advocate of slow, patient cooking, Delzanno points out that much of the work is done in the kitchen hours before serving time to give the flavors time to develop. Some of the sauces, for instance, are made from stock that is reduced over low heat for three long hours.

An example is the Branzino alla Mediterranea. It may look like an easy dish to prepare, and it is—provided one has already prepared the fish stock in which the fish is to be simmered. But fish stock requires a gathering of fish bones and herbs, and patient simmering of the liquid for about 20 minutes, in addition to waiting for it to cool.

Here is Delzanno’s recipe for the dish. In Italy they use branzino, which is Italian sea bass. For Cucina, however, he substitutes garoupa or lapu lapu fillet.

Cucina, Marco Polo Ortigas, Meralco Ave., San Antonio, Pasig. Call 7207720.

Branzino alla Mediterranea
Mediterranean-style Fillet of Sea Bass

2 slices fillet of sea bass (or use lapu lapu or maya maya)
Salt and pepper
3 tbsp olive oil, plus additional for garnish
2 cloves garlic, sliced
2 medium tomatoes, halved or quartered
1 medium potato, quartered or cut into wedges, cooked until slightly tender
¼ c fish stock or water
½ c white wine
2 tbsp butter
2 tbsp chopped parsley

Season the fish with salt and pepper. Brush the fish with some of the olive oil to keep it from sticking to the pan. Heat the olive oil in a large skillet. Fry the fish, skin side down, for two minutes. Turn the fish over.

Add the garlic, tomatoes, potatoes, fish stock or water, white wine and butter. Simmer for five to six minutes or until fish is fully cooked. Garnish with chopped parsley and additional olive oil. Makes two to three servings.

source: lifestyle.inquirer.net

Chef Luis Chikiamco’s melon and mozzarella salad

Everyone can cook well, as long as one puts his heart into it, says Luis Chikiamco, executive chef of Discovery Primea.

He showed the audience how, at a recent cooking demonstration for the culinary elite series of the Maya Kitchen.

A graduate of Institut Paul Bocuse in Lyon, Chikiamco (this columnist’s nephew—Ed) has had extensive culinary experience in France, Mexico and the Philippines. This has given him the necessary skills and know-how to develop the Mediterranean-inspired menu of Discovery Primea’s restaurant, Tapenade.

Drawing praise from satisfied diners is Tapenade’s salad bar, which features an array of the freshest ingredients: crisp Romaine lettuce leaves, French and Spanish cheeses, a variety of olives, freshly shucked Aklan oysters, as well as raspberries, almonds, hazelnuts, chorizo, salmon, freshly baked bread and a wide choice of salad dressings.

The bold flavors of the Mediterranean are also represented in the à la carte menu, which includes stone-baked pizza, pasta, Moroccan tagine and kebabs.

For the Maya Kitchen Culinary Elite Series, Chikiamco taught participants how to prepare a refreshing melon and mozzarella salad, a mouthwatering rib-eye steak with a garlic and rosemary rub, a flavorful spaghetti dish made with guanciale (cured pork cheeks) and a hearty arroz caldoso, which is like a soupy paella.

Maya’s culinary elite series gives cooking enthusiasts a chance to learn from the country’s best chefs and restaurateurs (www.themayakitchen.com or e-mail contactus@themayakitchen.com).

Here’s Chikiamco’s recipe for melon and mozzarella salad (measurements adjusted for the home cook) plus tips which he generously shared with the participants.

Melon and Mozzarella Salad

1  c  cubed ripe melon
1-inch ginger
1  red chili (siling labuyo)
1  green chili (siling labuyo)
¼  c  lime vinaigrette (recipe follows)
2-4  slices mozzarella di Buffala cheese
2-4  basil leaves
2-4  mint leaves

Microgreens (optional)
For the lime vinaigrette:
1¼  c extra-virgin olive oil
2  fresh limes
½  c + 1 tbsp honey

As soon as you’ve cut the melon into cubes, put them in a vacuum sealed bag or in a re-sealable plastic bag. Peel the ginger and slice into thin shavings. Add the ginger to the melon cubes and seal the bag tightly to lock in the flavor. Keep refrigerated until ready to use.

Slice the chilies diagonally and pick out the seeds. Set aside.

Make the lime vinaigrette:  Whisk together the olive oil, juice of two limes and honey until you get an emulsion. (You can also use an electric blender.)  Mixture will be slightly thick.

To assemble the salad: Drizzle one-fourth cup of the lime vinaigrette into two separate salad plates. (Store any leftover vinaigrette in a tightly sealed container and refrigerate for later use.) Unseal the plastic bag containing the melon cubes and the ginger. Discard the ginger.  Arrange the melon cubes and mozzarella cheese in the salad plates, dividing equally. Garnish with the sliced chilies, basil and mint leaves and the microgreens (if using). Serve immediately.

Tips from the chef:

After cutting a melon, put the cut melon at once in a vacuum bag and seal tightly to lock in the flavor. If you don’t have a vacuum bag, you can use a re-sealable plastic bag.

When cooking pasta, add salt to the water so that the pasta will have flavor. The Italians say the water should be as salty as the sea.

When cooking steak, season well with salt and pepper.

source: lifestyle.inquirer.net

Japan’s ‘fake food’ can be more appetizing than the original

They may look good enough to eat, but Japan’s mouthwatering food replicas are only for show as restaurateurs compete for the attention of hungry customers.

They’re common sights in this food-obsessed nation, with everything from sudsy beers and perfectly glazed sushi to hamburgers and deep-fried pork cutlets, known as tonkatsu, on display.

Making fake food is a craft that Noriyuki Mishima has spent the last six decades perfecting.

“I haven’t counted but I must have made tens of thousands of these dishes,” said the 79-year-old, as he painted a plastic roast of beef.

“The toughest thing is probably getting the color right.”

There are no complex machines or special tools at Hatanaka, an eight-person firm in a Tokyo suburb where veterans like Mishima see themselves as artists.

It’s just simple cutting tools, paint brushes, airbrush guns and drying ovens at the little company with a “Fake Food Hatanaka” sign out front.

They don’t use wax anymore. It’s durable silicone these days, but the practice has otherwise changed little since the first replicas were made in Japan about a century ago.

During the early 1920s, artists producing models of human organs for doctors, were approached by restaurants to do the same thing for the food they wanted to sell.

The idea spread rapidly as eating out soared in popularity and rural people flocked to the cities. Unused to what city restaurants had to offer, the models gave country dwellers and locals alike a quick visual rundown of the chef’s specialities.

Artist’s touch

They’re also a handy point-and-order option for foreign tourists in a country where most menus are in Japanese only.

“Photos don’t really give a sense of volume. The replicas are the actual size, so customers know immediately when they go into a restaurant what to expect, even before they’re served,” said Norihito Hatanaka, who runs the family company which was founded in the mid-sixties.

Hatanaka doesn’t worry much about new technologies, such as 3-D printers, taking over the food replica business.

“3-D printers cannot recreate an artist’s touch and it would ultimately be more expensive because the materials are pricey and you’d still have to keep painting them,” he says.

“It’s a job for humans who have the creativity that machines lack. They don’t know what is beautiful and appetising.”

For veteran Mishima, some of the hardest work is in reproducing raw products like sushi.

“When it’s grilled fish, the characteristic colors are easier to recreate,” he said. “But creating the colour of freshness–that’s tough.”

Any food can be recreated from a silicone mold, whether it’s a spongy cake or sizzling hamburger.

Each bit—bun, meat, tomato, cheese—is made separately before they’re painted and assembled piece by piece.

The last step is a coat of varnish to give food a glistening look sure to catch the eye of peckish passers-by.

But replicas don’t come cheap. A single dish can cost several hundred dollars, so some restaurants rent food model sets by the month for upwards of 6,000 yen ($50).

Bacon headbands

Takizo Iwasaki—whose eponymous firm controls about half the market in Japan—is widely credited for turning faux food into what is now a $90 million business.

It’s not a growth industry, though.

High-end restaurants shun the idea of plastic replicas to display their dishes, and the idea hasn’t caught on much outside Japan.

But Mishima and his colleagues—twenty-something women—don’t think replicas are going to fade into culinary history just yet.

“It’s been a childhood dream to make this fake food,” said employee Asumi Shimodaira, as she worked on a plate of inedible ravioli.

For company president Hatanaka, it’s the action models, like a spaghetti-wrapped fork suspended in air, that are his favorite.

But the firm isn’t content to stick to old recipes. It is pushing into new lines like fake food fashion accessories, such as fruit earrings, fried egg rings and bacon slice headbands.

They also make pieces for those looking for unique footwear or fun window displays. One pair of boots, covered in plastic toast and dripping with fake ice cream and fruit sauce, can sell for 36,000 yen.

“We’re not satisfied just taking the orders from restaurants,” Hatanaka said. “We like to make original creations too.” JB

source: lifestyle.inquirer.net

My discoveries–the best pad Thai, chicken rice/crab curry in Bangkok

Sometime in the late 1980s, I was invited to a restaurant called Flavors and Spices. Sampling green mango salad was love at first bite. It started my love affair with Thai food.

Previously, my only experience was the pad Thai I tried at a restaurant called Nit Noi in Angeles City, Pampanga.

A decade later, my mom opened a Thai restaurant, Mai Thai, with her partner Sylvia Lim. We had three Thai chefs who created a buzz in the Edsa Central area.

Inspired, I put up fast food branches of Mai Thai in a few malls. I would often travel to Bangkok to buy ingredients and see the authentic way of preparing Thai dishes.

I would always have street food or go wherever I felt hunger pangs. Turned out that I wasn’t really experiencing the best of what Bangkok offered. So, I started getting tips from friends. Now I dine only in recommended places around that city.

Recently I was in Bangkok with my badminton group from Valle Verde Country Club. We were 16 and it was quite difficult to gather everyone, given our different wants or cravings. So I enumerated the most recommended places.

Our first meal together was in a place called Soi Polo that serves authentic, reasonably priced Thai food. We had exceptional, bouncy fish cakes.

Soi Polo’s specialty was fried chicken, which we enjoyed with spicy kangkong, a beef dish called Laarb, papaya salad and pineapple fried rice. Yummy!

That evening, I went to Thipsamai, an old restaurant that serves only the legendary noodle dish pad Thai. This was the most delicious version I have ever tried.

The noodles were wrapped in a thin layer of scrambled egg with bean sprouts and spring onions on the side. It was mildly sweet, salty, sour and spicy if you wish. With a little lime juice, it was a dish I had only dreamed about.

Chicken rice and street food

It was so good, we went back two nights later.

For lunch the next day, we ate at Go-Ang Kaomunkai Pratunam, a restaurant specializing in white chicken. That was all it served with chicken-flavored rice.

There was a line but the wait was not too long.

That evening, we settled for a sidestreet restaurant serving grilled pork neck and other street food items—salted giant plapla, pork barbecue, a delicious crispy and oily fried chicken, chicken skin and ice cold Thai Singha beer. Simple joys but such satisfying results.

We did this almost every night.

Once we had lunch at the Or Tor Kor market. We bought from a variety of stalls selling dishes such as spicy green papaya salad, tender asado pata with hard-boiled egg, chicken sate, roast pork with spicy wansoy sauce, Thai grilled chicken, oyster cake or anything our eyes and hungry tummies lured us to try.

Prices were so reasonable, you could try anything.

Dessert was the Tap Tim Crob and smelly but delicious durian.



Crab omelet

One dinner we had was at a restaurant that specializes in crab omelet. Here, you would find an old lady in flying goggles manning the wok. She meticulously fried and formed that round elongated specialty.

The result was a subtle tasting crab specialty you would not find anywhere else in Bangkok.

I also saw a crab curry dish which I will go back for. The dish was very good but not filling. And because it was literally right beside Thipsamai, we lined up again to have the delicious pad Thai.

Never make the mistake of ordering pad Thai to-go. It was far from what it should taste like.

Another memorable meal was at Somboon Seafood restaurant which was recommended by a friend. It had the most delicious whole crab curry—with thick orange sauce that was mildly spicy, creamy and bursting with flavor. I love it with Thai steamed rice.

We also ordered Thai kangkong, a crispy fish with patis-lime sauce, and a chicken dish with peanuts. Grabe ang sarap!

This meal and the pad Thai were the ones that stood out among all the meals we had.

This is my new lineup of places to revisit in Bangkok. That will be soon, Lord willing, with my family. You have to experience it, too.

Happy eating!

For those interested to join my Fukuoka/Hiroshima food tour, send me an e-mail to be forwarded to Japan Tourism Board, and they will give you more info. Cost is $1,950 inclusive of airfare, hotel, transfers and around 90 percent of meals. You won’t imagine how outstanding the food will be!

source: lifestyle.inquirer.net

Cancer patient donates year’s worth of pizza to food bank

NORTHAMPTON, United States — A Pennsylvania man going through treatment for colon cancer won a pizza parlor’s raffle for a year’s worth of free pies and then donated his prize to a food bank.

Thirty-six-year-old Josh Katrick, of Northampton, had just completed his eighth round of chemotherapy when he learned he was the winner of a contest sponsored by his favorite neighborhood restaurant.

After hearing of Katrick’s plans to donate the pizza to the Northampton Food Bank, the owners of Mario’s Pizza decided to double down and offer the prize to both him and the food bank.

Katrick says he’s been getting so much from family, friends and strangers during the past few months that he wanted to give back to those who could use the pizza more.

Roughly 1,200 people entered the contest.

source: newsinfo.inquirer.net

Scientists discover seaweed that tastes like bacon

There is no such thing as the perfect food, but a group of scientists from Oregon State University (OSU) is trying to come up with one.

Researchers from the Hatfield Marine Science Center claim they’ve come up with the next superfood—a new type of seaweed that tastes exactly like bacon and could rival kale in terms of health benefits.

According to a TIME report, the tasty creation of red marine algae called “dulse” appears much like the typical red lettuce, but is actually packed full of minerals and protein.

The patented underwater herb usually grows in the wild along the Pacific and Atlantic coastlines and is harvested, dried and normally sold as a cooking ingredient or nutritional supplement.

“Dulse is a superfood, with twice the nutritional value of kale,” said Chuck Toombs, an OSU faculty and member of the team working to develop the product into a foodstuff. “And OSU had developed this variety that can be farmed, with the potential for a new industry for Oregon.”

The team intended to focus its research on farming the new strain of dulse to feed abalone, but quickly shifted direction after realizing its potential to do well in the human-food market.

“There hasn’t been a lot of interest in using it in a fresh form. But this stuff is pretty amazing,” said chief researcher Chris Langdon.

“When you fry it, which I have done, it tastes like bacon, not seaweed. And it’s a pretty strong bacon flavor,” he added.

The Oregon Department of Agriculture is backing the idea of exploring dulse as a “special crop” and has already provided Langdon’s group with a sizable grant. The team is currently working with the Food Innovation Center in Portland, as well as several chefs, to find out ways to incorporate dulse in everyday cooking.

The US currently has no commercial operation that sanctions dulse for human consumption, but the team is optimistic that their product would be sold commercially in food markets in the near future.  Khristian Ibarrola

source: technology.inquirer.net

Steamed fish with lime sauce

For readers who like a tangy broth with their steamed fish

Several years ago, in a Thai restaurant somewhere in Pasig, my friends and I had a fish dish which I thought was absolutely heavenly.

The fish was laid over a simmering broth that was bewitchingly sour, spicy, sweet and savory all at the same time—a rare, perfect balance of flavors.

Made with limes, chilies, garlic and a touch of sugar, the broth was kept bubbly hot by a flame placed underneath the fish platter.

The restaurant has since closed, unfortunately, but I’ve never forgotten that dish. Whenever I dine in a Thai restaurant I look for it in the menu, hoping to recapture once more that enchanting tangy flavor.

Perhaps the best one I’ve tasted so far is the one at Tamarind—a Thai restaurant in SM Aura, where it’s listed on the menu as “pla manao.”

Other Thai restaurants also serve pla manao, but the taste of the broth is different. Maybe it’s because, lacking a supply of limes, these restaurants use lemon or calamansi instead, which isn’t the same at all.

Real limes have an emerald green interior, contain no seeds and have a unique flavor all their own. Even their fragrance is so inviting, their whiff hinting not of sourness but, strangely, of sweetness.

Limes are so enticing and can be used to enhance so many recipes that I wonder why nobody imports them to Manila. Or, for that matter, why we can’t grow our own limes here, like they do in Thailand. A substitute for lime would be dayap, but there doesn’t seem to be an abundance of dayap in Metro Manila, either.

To get my supply of limes, I buy them whenever I travel, or I cajole friends and relatives living overseas to bring me some whenever they come to visit (the limes from Australia are particularly good).

Recently, during a trip to Hong Kong, I swiped some limes from the breakfast buffet which were scattered nonchalantly around a bunch of fruits (if they knew how rare these are in the Philippines!).

As a result, I was able to cook pla manao at home, using those precious limes.

Here’s the recipe, for readers who like a tangy broth with their steamed fish. I hope they’ll be able to find their own source of limes like I did.

Steamed Fish with Lime Sauce
1 large whole apahap (seabass)
Coarse salt
1 whole head garlic, peeled and crushed
8-10 stems wansuy (coriander)
Water, for steaming

For the lime sauce:
1 tbsp finely chopped garlic
5 tbsp white sugar
5 tbsp patis (fish sauce)
½ c fresh lime juice (from 3 to 4 limes, see tips)
1/3 c water
1-2 siling labuyo (bird’s eye chilies), optional
For garnish:
Wansuy leaves
Chopped garlic
Bird’s eye or long chilies

Clean the apahap well, removing the gut and the scales (you can ask the fish monger to do this for you when you buy the fish). Cut two diagonal slits on both sides of the belly and near the tail of the fish. Rub the fish with coarse salt, then rinse well.

Insert some garlic cloves and wansuy leaves inside the fish. Prepare the steamer, making sure there’s enough water in it. Arrange the fish in a heat-proof plate and place it in the steamer. Cover the steamer tightly.

Steam the fish over medium heat for about 15 minutes (depending on the size of the fish). Check the fish after around 15 minutes.

The fish is cooked when the eyes have bulged and the flesh of the fish is white and flaky (should not be glassy). If it is not yet cooked, continue steaming for a few more minutes.

When the fish is cooked, take it out of the steamer and remove the garlic and wansuy leaves.

Transfer the fish to a clean plate. Pour half of the lime sauce over it and garnish with wansuy leaves, garlic and chilies. Serve the remaining lime sauce on the table. Serve immediately.

To make the lime sauce:
Combine the garlic, sugar, patis, lime juice, water and chilies (if desired) in a saucepan. Heat for one to two minutes. Pour half over the cooked fish and serve the remaining sauce on the table. Garnish the fish with wansuy leaves.

Cook’s tips:

Green lemons are not the same as limes, but they can be used in this recipe, too (though the taste will be slightly different). A better substitute would be dayap.

Make sure you use wansuy, not kinchay, which may look similar to wansuy but has a very different taste and aroma.

You can also cook this with lapulapu, mayamaya or any whole white fish.

source: lifestyle.inquirer.net

Have a Fourth of July Rib Fest at TGIFriday’s

A great American holiday deserves a celebration with great American food! And in the Philippines, there is no other place to best celebrate this US Holiday but at America’s iconic restaurant…TGIFRIDAYS!

This year, Fourth of July will once again become a festive date because TGIFridays will offer a 40% discount on its  Jack Daniel’s Ribs and Baby Back Ribs. So if you are ready for a Rib Fest, this is the day and place to be. This discount is applicable on orders of full racks or half slabs of its signature ribs

TGIFridays ribs have that fall-off-the-bone, fire grilled flavor that made bestsellers. Jack Daniel’s Ribs are seasoned with Cajun spices and generously glazed with the signature Jack Daniel’s sauce. The Baby Back Ribs, on the other hand, are coated with tangy barbecue sauce. Chow them down with crispy, seasoned fries and a refreshing coleslaw salad.

Mark your calendars! Fly your flags on the 4th of July and be ready for this rib fest at TGIFridays.



To know more about TGIFridays, check out its social media sites: Facebook , Instagram, Twitter and its website – www.fridays.com.ph. ADVT. 

source: lifestyle.inquirer.net

Your Favorite Peanut Butter Cup Might Soon Be Getting a Serious Upgrade

If you could have two good things at the same time, then why not do it? Old-school favorite Reese’s Peanut Butter Cups might soon come out with a version stuffed with Reese’s Pieces. As Eater says, “So meta.”

The news comes from a leaked photo on Facebook. On the other hand, a Hershey spokesperson neither confirms nor denies the product with the following statement:

“Guess you’ve heard about the #Cupfusion,” the spokesperson said in an email to Eater. “A leaked photo on Facebook of a potential new Reese’s Cup filled with Reese’s Pieces has led to a social explosion filled with conversation and speculation online. The Reese’s Facebook and Twitter feeds have been flooded with thousands of comments from the brand’s most loyal fans, begging for the rumors to be true.

“Would Reese’s make consumer dreams come true and bring together two beloved favorites — Cups and Pieces — into one mind-blowing delicious cup of goodness? You’ll just have to keep watching as it unfolds!”

Looks like Reese’s is out to build the hype first, whatever they are up to next.

What do you think? Should Reese’s Pieces-stuffed Reese’s Peanut Butter Cups be a thing? Can you say that twice as fast?

[Eater]



Photo courtesy of The Crepes of Wrath

source: preen.inquirer.net

Learn a New Dish With This Red Beet Risotto Recipe

The weekend is always a good time to experiment in the kitchen. For tonight, we suggest for you ace a rice dish by preparing some risotto. This Italian dish will make you think twice of our local staple and may just help you whip up a dish when your friends decide to come over.

Red Beet Risotto with Flank Steak
Ingredients
1 tbsp onion, minced
2 tbsp olive oil
1/2 cup meat stock
1/4 cup arborio rice
3 tbsp beetroot juice
2 beetroot bulbs
1/4 cup broccoli
1/4 cup Parmesan cheese
1 tbsp all-purpose cream
300 grams flank steak
Salt and pepper to taste

Preparation
1. Peel the beetroot and cut them into small cubes (around 1 cm).  Set aside.
2. In a medium saucepan over medium heat, add olive oil, and sauté onion and garlic.
3. Add the beetroot, broccoli, and uncooked rice. Mix continuously.
4. Pour the beetroot juice, cream, and meat stock and stir until mixed well. When the mixture is almost dry, add more stock and let it simmer for around 15 to 20 minutes or until cooked.
5. While waiting, season the steak and start heating the searing pan. Add olive oil and sear the steak for around two minutes each side. Once cool, slice into bite-sized pieces.
6. When the rice is cooked, turn off the heat and add parmesan cheese into the saucepan for a creamier texture.
7. Place the risotto on a plate, add the steak on top, then serve.

Source: Charlie Carbungco for Northern Living, “Paint It Red,” February, 2015.

Photo by Patrick Segovia

Mcdonald’s thanks customers with iconic items on one value menu

For the first time in the company’s history, McDonald’s USA is offering four of its most iconic menu items – the Big Mac made with 100% beef, a 10-piece order of crispy Chicken McNuggets made with white meat, its golden Filet-O-Fish and the seared on the grill Quarter Pounder with Cheese – on a national value menu.

Starting February 29 nationwide, customers can mix and match any two of these McDonald’s classics for just $5 as part of a limited time offer.

“We wanted to thank our guests for providing their feedback as we continue to build a better McDonald’s,” said Chef Jessica Foust, McDonald’s director of culinary innovation. “Offering All Day Breakfast, refreshing classics like the Egg McMuffin and furthering our sustainability efforts are all examples of us listening to our guests. As a thank you and as proof that we will continue to listen, we are making our most iconic menu items available for a limited time at never before seen value.”

While these classics have been discounted before as limited time offers, they have never been offered all together on one value menu. But these items are no strangers to making history:

    They’ve stood the test of time with the youngest of the group, Chicken McNuggets, holding a spot on our national menu for 33 years, while the veteran, Filet-O-Fish, boasts 51 years.

    The Big Mac and Filet-O-Fish were all developed by McDonald’s franchisees – Jim Delligatti and Lou Groen respectively.

    The Economist Magazine publishes the Big Mac Index to annually contrast the value of foreign currencies against the U.S. dollar.

    All four menu items originated in the U.S. but are now sold in many other countries – most notable is the Big Mac which today is sold in more than 100 countries.


And now, the Big Mac, 10-piece Chicken McNuggets, Filet-O-Fish and Quarter Pounder With Cheese will add another milestone to the history books by coming together for customers to mix and match and enjoy at a great price.

source: business.inquirer.net

New US diet rule gets mixed response on social media

NEW YORK  - A new health guideline suggesting people should cut consumption of sugar while increasing intake of meat, coffee and cholesterol-heavy foods drew heated response on social media on Friday.

Hashtag #DietaryGuidelines was among the top trending topics on Twitter after US government released a report late on Thursday suggesting people should keep their sugar and corn syrup intake to less than 10 percent of daily calorie consumption.

Currently the average American consumes about 270 calories a day in sweeteners, or 13 percent, the guidelines said.

The new rules allow up to five cups of coffee a day, drop a previous limit on the consumption of cholesterol-laden food (while still curbing saturated fats to less than 10 percent of calories per day) and allow a variety of meats.

Twitter user @NVGhost005 wrote cynically: "With all these new dietary guidelines coming out, EVERYTHING one eats/drinks puts one at risk. Might as well not care."

"After reading the full report, these guidelines are quite disappointing, IMHO #DietaryGuidelines", tweeted health coach Pam McGovern (@weavegirl40) on Friday.

Comedian Brian Parise (@bpcomedy) also tweeted an image sarcastically poking fun at the report: "People are being critical of the new dietary guidelines the government put out today, but I think they nailed it.”


  People are being critical of the new dietary guidelines the government put out today, but I think they nailed it. pic.twitter.com/pea8yHsyoe

 — Brian Parise (@bpcomedy) January 7, 2016

— Reuters