Gossip Rocks Forum - Food and Cuisine http://www.gossiprocks.com/forum en Sat, 21 Nov 2009 07:38:23 GMT vBulletin 60 http://www.gossiprocks.com/forum/images/misc/rss.jpg Gossip Rocks Forum - Food and Cuisine http://www.gossiprocks.com/forum This made me feel sick: Fried fish that still breathes http://www.gossiprocks.com/forum/food-cuisine/117679-made-me-feel-sick-fried-fish-still-breathes.html Thu, 19 Nov 2009 21:54:58 GMT I'm a longtime angler who occasionally kills a fish for dinner, but I would not be able to stomach eating a fish in the manner portrayed by Chinese diners in the accompanying video, which has been a popular draw on YouTube.
People for the Ethical Treatment of Animals, as expected, has spoken out against the practice of eating fish from a plate while the fish is still alive and breathing -- which is increasingly common in some parts of the world.
A PETA spokesman called it "disgusting" and added: "Every decent person should be shocked when anyone mocks or abuses a helpless dying animal."
It's just a carp, some might say. But frying the fish on its side while keeping it alive and breathing when it's placed on the plate seems cruel, and the giddiness of the diners makes it that much more unappetizing. Your thoughts?

Video: Fried fish that still breathes -- a delicacy or downright distasteful? | Outposts | Los Angeles Times

Youtube video at the link if you want to see it, it made me heave :( ]]> Food and Cuisine Honey http://www.gossiprocks.com/forum/food-cuisine/117679-made-me-feel-sick-fried-fish-still-breathes.html Movie popcorn still a nutritional horror, study finds http://www.gossiprocks.com/forum/food-cuisine/117617-movie-popcorn-still-nutritional-horror-study-finds.html Thu, 19 Nov 2009 15:45:53 GMT
A worker makes popcorn at a Denver theater. A Center for Science in the Public Interest study found that 20 cups of one chain's popcorn contains 1,200 calories, 60 grams of saturated fat, and 980 milligrams of sodium. (Matthew Staver, Bloomberg / October 16, 2009)

A medium-sized popcorn and medium soda at the nation's largest movie chain pack the nutritional equivalent of three Quarter Pounders topped with 12 pats of butter, according to a report released today by the advocacy group Center for Science in the Public Interest.

The group's second look at movie theater concessions -- the last was 15 years ago -- found little had changed in a decade and a half, despite theaters' attempts to reformulate.

CSPI bought multiple servings of popcorn from the three largest movie chains, Regal Entertainment Group, AMC and Cinemark, and had them analyzed in an independent lab.

It found that a Regal medium popcorn -- 20 cups -- contains 1,200 calories, 60 grams of saturated fat, and 980 milligrams of sodium. That's without the buttery topping that can be drizzled -- or poured -- on the popcorn, which adds another 200 calories and 3 grams of saturated fat per 1.5 tablespoons.

An AMC medium popcorn did better because of its smaller size -- nine cups -- at 590 calories and 33 grams of saturated fat, and a 14-cup Cinemark medium was 760 calories and just 3 grams of saturated fat (in both cases, before adding buttery topping).

One problem is that Regal and AMC, the two largest chains, pop their popcorn in coconut oil, which is about 90% saturated fat, noted Jayne Hurley, senior nutritionist at Washington-based CSPI.

Cinemark, the third-largest chain, now pops its corn in canola oil, which explains its much lower saturated fat levels.

"Cinemark gets a thumbs-up for switching," Hurley said.

In two positive steps, trans fatty acids were not found in the samples, Hurley added, and theaters have stopped using hydrogenated oils in the butter-flavored toppings.

The study, published in the December issue of CSPI's Nutrition Action HealthLetter, found that in several cases the theater company calorie counts were lower than the numbers revealed in the study.

For example, Regal's figure of 720 calories for a medium popcorn was considerably lower than the one determined by CSPI. (The company declined to comment beyond a general statement.)

Several chains either did not respond to requests for comment or said they would have no comment. Regal, in its statement, said that movie popcorn is not meant to be daily fare and that it acknowledges some of the food it sells is healthier than others.

"According to the most recent statistics from the Motion Picture Assn. of America, the average American attends six movies a year," Regal said. "Theater popcorn and movie snacks are viewed as a treat and not intended to be part of a regular diet."

It's unclear if consumers would storm the concession stand for low-cal popcorn anyway. After the 1994 popcorn report, "many cinema operators responded by offering their patrons additional choices, such as air-popped popcorn," the National Assn. of Theatre Owners said in a statement.

"After very little time, movie patrons in droves made their voices heard -- they wanted the traditional popcorn back." ]]> Food and Cuisine celeb_2006 http://www.gossiprocks.com/forum/food-cuisine/117617-movie-popcorn-still-nutritional-horror-study-finds.html Silicone Bakeware - yay or nay??? http://www.gossiprocks.com/forum/food-cuisine/117578-silicone-bakeware-yay-nay.html Thu, 19 Nov 2009 10:31:53 GMT So... to anyone who loves to cook, or has ever used it ... what's your verdict on Silicone Bakeware?
I am thinking of investing in some, mostly for storage reasons (I can fit 10 times the variety of trays, muffin dishes, baking dishes and cake tins if they aren't...er...tin) But I'm not sure how it would fare - it looks so squishy and I'm not sure how it would hold it's shape as well while cooking.

So is it any good? Or don't waste my money...?

Any feedback would be appreciated before I go spend my hard earned $$$

Thanks!!! ]]> Food and Cuisine misrule http://www.gossiprocks.com/forum/food-cuisine/117578-silicone-bakeware-yay-nay.html <![CDATA[Oh, noes! Kellogg's warns of nationwide Eggo's waffle shortage]]> http://www.gossiprocks.com/forum/food-cuisine/117539-oh-noes-kelloggs-warns-nationwide-eggos-waffle-shortage.html Wed, 18 Nov 2009 22:26:53 GMT MSNBC.com
Kellogg warns: Brace for an Eggo shortage
Issues at two facilities means freezers could be bare until next summer
The Associated Press
updated 1:24 p.m. PT, Wed., Nov . 18, 2009


ATLANTA - Dear Kellogg: Leggo my Eggo!

Kellogg Co. says there will be a nationwide shortage of its popular Eggo frozen waffles until next summer because of interruptions in production at two of the four plants that make them.

The company's Atlanta plant was shut down for an undisclosed period by a September storm that dumped historic amounts of rain in the area. Meanwhile, several production lines at its largest bakery in Rossville, Tenn. are closed indefinitely for repairs, company spokeswoman Kris Charles said in an e-mail.

It will take until the middle of 2010 before shelves around the country are stocked at pre-shutdown levels, Charles said.

Already customers are noticing near-empty Eggo shelves on the freezer aisle at many grocery stores.

Stay-at-home mom Joey Resciniti says she bought one of the last two boxes of Eggos at a Walmart in Cranberry Township, Pa., on Monday. The frozen waffles are a favorite of her 4-year-old daughter, Julia.

"We have eight of them, and if we ration those — maybe have half an Eggo in one sitting — then it'll last longer," said Resciniti, who blogs about being a mother. "I told my husband that maybe I need to put them on eBay."

Charles didn't know how long the Atlanta plant was shut down, but said that it's back at full production now.

The existing stock of Eggos will be distributed nationally based on stores' sales histories of the waffles, Charles said.

"We are working around the clock to restore Eggo store inventories to normal levels as quickly as possible," she wrote in the e-mail.

Eggo first hit the shelves in 1960, and its cult following grew in the following years. Kellogg started using the famed slogan "Leggo my Eggo" in 1972. For years, the waffles have been a staple for busy moms and college students looking for a quick breakfast.

This week, news of the shortage spread quickly on Twitter as shoppers reported not being able to find the breakfast food. Fans of Eggos lamented their scarcity on the waffle's Facebook page, which has more than 400 members.

Eggos are also made at plants in San Jose, Calif., and Blue Anchor, N.J.

Copyright 2009 The Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.
URL: Kellogg warns: Brace for an Eggo shortage - Food Inc.- msnbc.com

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© 2009 MSNBC.com ]]> Food and Cuisine Moongirl http://www.gossiprocks.com/forum/food-cuisine/117539-oh-noes-kelloggs-warns-nationwide-eggos-waffle-shortage.html McRib is coming back! http://www.gossiprocks.com/forum/food-cuisine/117462-mcrib-coming-back.html Wed, 18 Nov 2009 06:42:27 GMT McRib is coming back! « Los Angeles Burger Blog

I know it isn’t a burger per se, but the McRib sandwich is coming back to McDonald’s on November 30th. Through my Twitter account (@laburgerblog) I did receive the confirmation from an official McDonald’s twitter acct (@mcdonalds_socal). I can’t wait. ]]> Food and Cuisine celeb_2006 http://www.gossiprocks.com/forum/food-cuisine/117462-mcrib-coming-back.html Need a vegetarian menu for small dinner party http://www.gossiprocks.com/forum/food-cuisine/117258-need-vegetarian-menu-small-dinner-party.html Sun, 15 Nov 2009 16:15:37 GMT Hello everyone! I am coming to you for your wise advice. I am throwing a small dinner for four fabulous lady friends of mine. Can someone suggest an elegant yet not fussy dinner menu One of ladies is Italian and a great cook so I was thinking of nothing Italian. I appreciate all your suggestions and help! Hello everyone! I am coming to you for your wise advice. I am throwing a small dinner for four fabulous lady friends of mine. Can someone suggest an elegant yet not fussy dinner menu One of ladies is Italian and a great cook so I was thinking of nothing Italian. I appreciate all your suggestions and help! ]]> Food and Cuisine pwry http://www.gossiprocks.com/forum/food-cuisine/117258-need-vegetarian-menu-small-dinner-party.html Burger King franchise owners sue company over $1 burgers http://www.gossiprocks.com/forum/food-cuisine/117041-burger-king-franchise-owners-sue-company-over-1-burgers.html Fri, 13 Nov 2009 02:00:50 GMT
Quote:
MSNBC.com
Burger King franchisees sue over $1 promotion
They claim chain forcing them to sell double cheeseburgers at a loss
The Associated Press
updated 5:27 p.m. PT, Thurs., Nov . 12, 2009

CHICAGO - Burger King franchisees sued the hamburger company this week over its $1 double cheeseburger promotion, saying they're losing money on the deal and the company can't set maximum menu prices.

The National Franchise Association, a group that represents more than 80 percent of Burger King's U.S. franchise owners, said the $1 promotion forces restaurant owners to sell the quarter-pound burger with at least a 10-cent loss.

While costs vary by location, the $1 double cheeseburger typically costs franchisees at least $1.10, said Dan Fitzpatrick, a Burger King franchisee from South Bend, Ind. who is a spokesman for the association. That includes about 55 cents for the cost of the meat, bun, cheese and toppings. The remainder typically covers expenses such as rent, royalties and worker wages.

"New math, or old math, the math just doesn't work," Fitzpatrick said.

After testing the $1 deal in markets across the country, the discounted burger went on sale nationwide last month even though franchise owners, who operate 90 percent of the company's 12,000 locations, twice rejected the product because of its expense.

"The current management team has disregarded rights that Burger King franchisees have always had," Pennsylvania franchise owner Steve Lewis said in a statement.

Denise Wilson, a spokeswoman for the nation's No. 2 hamburger chain, said the Miami restaurant company believes the litigation is "without merit," particularly after an earlier appeals court ruling this year showing the company had a right to require franchise owners to participate in its value menu promotions.

Restaurants, especially fast-food chains, have been slashing menu prices because of the poor economy. Executives hope the deeply discounted deals will bring in diners who are spending less when they eat out, or opting to stay home altogether.

When the $1 double cheeseburger was announced this fall, analyst said it could increase restaurant visits by as much as 20 percent. But despite that boost, a Deutsche Bank analyst said as much as half of the gain recorded from increased traffic could be lost because customers were spending less when they ordered food.

The lawsuit was filed Tuesday in U.S. District Court in Southern Florida.

Copyright 2009 The Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.
URL: Burger King franchisees sue over $1 promotion - Food Inc.- msnbc.com
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© 2009 MSNBC.com
Yeah, I'm sure this is driving them all into bankruptcy...:rolleyes: ]]> Food and Cuisine Moongirl http://www.gossiprocks.com/forum/food-cuisine/117041-burger-king-franchise-owners-sue-company-over-1-burgers.html A ban on some raw, untreated oysters? Shucks http://www.gossiprocks.com/forum/food-cuisine/116827-ban-some-raw-untreated-oysters-shucks.html Tue, 10 Nov 2009 05:52:05 GMT A ban on some raw, untreated oysters? Shucks -- latimes.com

Tea parties aren't the only place you'll hear grumbling these days about the imposition of a "nanny state." Just take a seat in any Louisiana oyster bar.

On a recent weeknight, Paul Stahls had just polished off a plate of raw oysters on the half-shell at Casamento's Restaurant, one of New Orleans' beloved seafood joints. He worried whether this culinary experience, so deeply ingrained in Louisiana culture, might be threatened by a U.S. Food and Drug Administration crackdown.

"Are you truly going to tell me that I can't have a raw oyster?" the 33-year-old doctor said, with the incredulity of a Frenchman contemplating life without Camembert. "We're going to let the government do that?"

The proposed federal policy, which takes effect in 2011, will ban the sale of Gulf Coast oysters intended for raw consumption that are harvested during the warm months, when they are more likely to carry a potentially deadly bacteria. The ban would not apply to oysters treated with bacteria-fighting technology.

But many oyster sellers say that too few of the expensive machines to treat the oysters are in place, and they are predicting an industrywide meltdown if the rule is enacted. Adding to their fears are the diners and restaurateurs who view the sterilization rule as a taste-altering -- almost blasphemous -- adulteration of the raw-oyster experience.

The FDA said the policy was necessary to prevent the 15 deaths per year that are attributed to the Vibrio vulnificus bacteria. In announcing the plan at a shellfish safety conference last month, FDA senior advisor Michael R. Taylor noted that attempts to solve the problem with an industry-endorsed education campaign have not worked.

Taylor also pointed to a stark reversal of fortune in California, which in 2003 banned the sale of untreated raw Gulf oysters harvested in the summer. Between 1991 and 2001, he said, California had 40 deaths attributed to Vibrio vulnificus. Since the ban, he said, there have been no deaths from the bacteria.

That may be well and good for California. But many Louisianians fear a nationwide policy could wreck a state industry that employs 3,500 people, has a $318-million annual impact on the economy and provides a third of the nation's oysters.

Many here also are framing it as a case of big-government bullying from the Obama administration, which has vowed to reinvigorate the FDA's regulatory agenda in the wake of numerous food safety scares.

FDA officials plan to meet in Washington today with concerned members of the Louisiana congressional delegation to discuss the proposal, said FDA spokeswoman Rita Chappelle..

Mike Voisin, owner of Motivatit Seafoods Inc. in Houma, La., called the policy a "dictatorial decision." He noted that most of the people sickened by the bacteria have existing immune system disorders, like AIDS or hepatitis. These people in particular, he said, have a responsibility to be careful about what they eat.

"To protect everybody from everything, we'd stop driving in cars. We'd stop driving in planes," Voisin said. "We'd stop getting out of bed."

Since becoming aware of the Vibrio threat in the early 1980s, the traditionally low-tech oyster industry has invented a number of methods to combat the bacteria. The techniques, thanks to a dash of Cajun ingenuity, have managed to keep the raw oysters' shells -- and their prized, salty internal "liqueur" -- intact.

In Franklin, La., the AmeriPure Processing Co. Inc. treats its oysters by quickly soaking them in hot and cold water baths. Voisin's company developed a water-pressure treatment. Other techniques use quick freezing, even irradiation. The FDA considers oysters treated under any of the new methods safe to eat.

One downside is that all of the processes, except irradiation, kill the oyster. Traditionally, oysters consumed at a raw bar are alive.

The treated oysters have their fans, but they have been greeted less than enthusiastically by some of New Orleans' tradition-bound seafood connoisseurs, who say they can taste a difference.

"They terrible," said Maria Jones, kitchen manager for Drago's Seafood Restaurant in suburban Metairie, La. "Even cooked, they terrible."

Mike Rogers, a veteran oyster shucker at Casamento's, smiled dismissively at the very mention of the things, which he said he has encountered only once.

"Naww," he said. "They wasn't like the regular oysters."

Oyster sellers note that there are only three companies with treatment facilities in the Gulf Coast states that could effectively process oysters between April and October, when the ban will be in effect. But those facilities, they said, can only handle about 15% of the oysters harvested. Voisin expects the price of treated oysters to double or triple. He also said many mom-and-pop oyster sellers will go out of business because they won't be able to afford a processing machine. One of his pressure machines would cost about $750,000.

Sal Sunseri Jr., co-owner of P&J Oyster Co., a 133-year-old family business in the French Quarter, said he couldn't imagine who would lend that kind of money to a food-service business in the depths of the recession. The ban could hit Sunseri's company particularly hard: It has no treatment facility and, he said, in the hot months more than 50% of his oysters are intended for raw consumption on the half-shell.

Federal officials say Louisiana could pass its own regulations for oysters consumed here, since the FDA only regulates food shipped between states. But that would only bring so much relief to businesses that export many of their oysters. Sunseri said he'd like to see the industry mount a legal challenge.

"There's no reason in these economic times -- after what we've gone through as a region, through the storms -- to take away the livelihoods of not only the oystermen, but the restaurants," he said, referring to hurricanes Katrina and Rita. "Because you will see restaurants go by the wayside."

That is the primary concern of Tommy Cvitanovich, whose family runs Drago's. Their flagship restaurant, a big, unpretentious place on a suburban side street, is locally famous for the freshness of its oysters. The Cvitanoviches own a refrigerated truck that makes daily trips to pick up dozens of sacks of unshucked oysters fresh from the docks in little towns like Lafitte, Port Sulfur and Hopedale. Every oyster, whether it is consumed raw, fried or char-grilled on an open flame, is shucked on premises by a small platoon of experts wielding mallets and knives.

Under the new rule, FDA officials said, Drago's could still cook with these oysters. But the restaurant would not be able to serve them raw in the warm months.

That alone, Cvitanovich said, would probably hurt business. A treated oyster, he said, would complicate the allure of the raw product's simple promise: "They were in the water today, I'm picking 'em up tonight, and they're going to be on the bar tomorrow."

Opponents of the new rule often cite the small number of deaths from the Vibrio bacteria, but almost everyone agrees that Vibrio blood infections can be almost unfathomably gruesome, resulting in fever, chills, septic shock and blistering lesions. Many patients who do not die must have limbs amputated.

Jennie Bourgeois, 38, of Baton Rouge, La., said her father, who had been diagnosed with some potential liver problems, came down with a deadly case of Vibrio about two years ago after eating raw oysters at a dinner celebrating his 60th birthday.

"It literally ate him alive, inside and out," she said.

Today, Bourgeois has no stomach for the gourmands' anti-regulation argument.

"I don't get what these people don't get about it," she said. ]]> Food and Cuisine celeb_2006 http://www.gossiprocks.com/forum/food-cuisine/116827-ban-some-raw-untreated-oysters-shucks.html Foods that make you happy http://www.gossiprocks.com/forum/food-cuisine/116735-foods-make-you-happy.html Sun, 08 Nov 2009 16:30:06 GMT The Best Get-Happy Foods

Fight stress and depression with five nutrient-buffed snacks



Sorry, ice cream isn't on the list! But the following foods do have nutrients that can help fight stress and depression, says Elizabeth Somer, RD, author of Eat Your Way to Happiness.

Food: Oranges, lemons and other citrus fruits
Mood-Boosting Ingredient: Vitamin C
This vitamin helps you cope better in stressful times by lowering your levels of stress hormones. If you get a lot regularly, you'll feel calmer during tough situations.

Food: Nuts
Mood-Boosting Ingredients: Vitamin E, arginine (an amino acid) and magnesium
A handful of nuts will keep you full and satisfied because they have a low glycemic index-which means they don't jack up your blood sugar levels and cause mood swings. It also makes you feel good to eat something that seems decadent (they're considered a little bit naughty because they're high in fat) but actually has health benefits.

Food: Leafy greens
Mood-Boosting Ingredient: Folic Acid
Research has shown that the folic acid in leafy greens such as kale and spinach can reduce depression and even improve blood flow to the brain. If you're not eating at least one serving per day you're more than likely low in folic acid, so try getting more or consider taking a multivitamin that contains it.

Food: Salmon
Mood-Boosting Ingredient: DHA (an omega-3 fatty acid)
The omega-3s in fatty fish such as salmon, mackerel and sardines have been found to improve your mood while lowering the risk of depression and age-related memory loss. The depression link is so strong that American Psychiatric Association suggests that anyone taking antidepressants and/or going through therapy also boost her intake of omega 3s.

Food: Dried cherries
Mood-Boosting Ingredients: Potassium, magnesium and vitamin C
These nutrients all work to curb your body's stress response. Dried cherries also keep your brain healthy because they're packed with antioxidants (including vitamin C), which prevent damage to your brain cells that can lead to memory problems.

__________
candy didn't make the list? it always makes me happy. :) ]]> Food and Cuisine fgg http://www.gossiprocks.com/forum/food-cuisine/116735-foods-make-you-happy.html <![CDATA[It's time juice loses its wholesome image, some experts say]]> http://www.gossiprocks.com/forum/food-cuisine/116712-its-time-juice-loses-its-wholesome-image-some-experts-say.html Sun, 08 Nov 2009 05:19:11 GMT It's time juice loses its wholesome image, some experts say -- latimes.com
To many people, it's a health food. To others, it's simply soda in disguise.

That virtuous glass of juice is feeling the squeeze as doctors, scientists and public health authorities step up their efforts to reduce the nation's girth.

It's an awkward issue for the schools that peddle juice in their cafeterias and vending machines. It's uncomfortable for advocates of a junk-food tax who say they can't afford to target juice and alienate its legions of fans. It's confusing for consumers who think they're doing something good when they chug their morning OJ, sip 22-ounce smoothies or pack apple juice in their children's lunches.

The inconvenient truth, many experts say, is that 100% fruit juice poses the same obesity-related health risks as Coke, Pepsi and other widely vilified beverages.

With so much focus on the outsized role that sugary drinks play in the country's collective weight gain -- and the accompanying rise in conditions including diabetes, heart disease and cancer -- it's time juice lost its wholesome image, these experts say.

"It's pretty much the same as sugar water," said Dr. Charles Billington, an appetite researcher at the University of Minnesota. In the modern diet, "there's no need for any juice at all."

A glass of juice concentrates all the sugar from several pieces of fruit. Ounce per ounce, it contains more calories than soda, though it tends to be consumed in smaller servings. A cup of orange juice has 112 calories, apple juice has 114, and grape juice packs 152, according to the U.S. Department of Agriculture. The same amount of Coke has 97 calories, and Pepsi has 100.

And just like soft drinks, juice is rich in fructose -- the simple sugar that does the most to make food sweet.

UC Davis scientist Kimber Stanhope has found that consuming high levels of fructose increases risk factors for heart disease and Type 2 diabetes because it is converted into fat by the liver more readily than glucose. Her studies suggest that it doesn't matter whether the fructose comes from soda or juice.

"Both are going to promote equal weight gain," she said, adding that she's perplexed by the fixation on the evils of sugar-sweetened beverages: "Why are they the only culprit?"

Juice is a relatively recent addition to the human diet. For thousands of years, people ate fruit and drank mostly water.

But in the early 1900s, citrus growers in Florida were harvesting more oranges than they could sell. Then they had an epiphany: promote juice.

"You consume more oranges if you drink them than if you eat them whole," said Alissa Hamilton, author of the book "Squeezed: What You Don't Know About Orange Juice."

The U.S. Army was instrumental in turning orange juice into a commercial product.

It originally served a powdered lemonade to ensure soldiers got enough vitamin C, but it tasted "like battery acid," Hamilton said. So, during World War II, the Army commissioned scientists to invent a system for freezing OJ in a concentrated form. The patent wound up with Minute Maid, which sold cans of frozen juice concentrate in grocery stores.

In the 1950s, pasteurization technology developed by Tropicana made orange juice even more consumer-friendly because it could be sold ready to drink in cartons, like milk.

TV fitness pioneer Jack LaLanne and other health experts touted juice as a natural medicine, and decades of advertising helped secure its place at the breakfast table. Today, roughly half of all Americans consume juice regularly, according to NPD Group, a market research firm.

The Juice Products Assn. emphasizes the value of the vitamins, minerals and phytonutrients in juice, especially when so many Americans eat so little fresh produce.

"If someone can add a glass of fruit juice at breakfast, that's an important addition to the diet," said Sarah Wally, a dietitian for the trade group.

But scientists are increasingly questioning whether the benefits outweigh the sugar and calories that come with them. "The upside of juice consumption is so infinitesimal compared to the downside that we shouldn't even be having this discussion," said Dr. Robert Lustig, a pediatric endocrinologist at UC San Francisco.

Researchers haven't published head-to-head comparisons of how juice and soda contribute to weight gain, but there is evidence that high juice consumption increases the risk of becoming overweight or obese, especially among kids.

One of the earliest studies, in 1997, examined 168 preschool-age children in upstate New York. Kids who drank at least 12 ounces of juice a day were 3 1/2 times more likely than other kids to exceed the 90th percentile for body mass index, qualifying them as overweight or obese.

A 2006 study of 971 low-income youngsters found that each extra glass of juice a day caused children who were already overweight or obese to gain an extra pound each year.

The link between juice and weight gain isn't always found, however. In a 2008 review of 21 studies, six supported the connection and 15 did not.

In fact, several researchers have linked juice to healthier diets and lower weights. A 2008 report of 3,618 children ages 2 to 11 found that kids who drank at least 6 ounces of juice a day consumed less fat and more vitamins and minerals than kids who drank no juice at all.

But many experts say the data simply reflect a correlation between juice and healthful diets, not a causal relationship.

"Kids who drink more juice are more likely to be eating breakfast, and kids who eat breakfast tend to weigh less than kids who don't," said Kelly Brownell, director of the Rudd Center for Food Policy and Obesity at Yale University.

There's also concern that children who drink lots of sweet beverages such as juice will develop a lifelong preference for sweeter foods. A 2004 Dutch study found that 8- to 10-year-olds preferred sweeter drinks after consuming a sugary orangeade for eight days. They also drank more of it as they acclimated to its sweet taste.

Doctors and health officials have been persuaded to de-emphasize juice in recent years.

The American Academy of Pediatrics' nutrition committee revised its policy in 2001 to recommend that children ages 1 to 6 drink no more than one 4- to 6-ounce serving of juice a day and older kids have no more than two.

"Because juice is viewed as nutritious, limits on consumption are not usually set by parents," the committee wrote in “The Use and Misuse of Fruit Juice in Pediatrics.” "Like soda, it can contribute to energy imbalance," causing the weight gain that leads to obesity.

The government's 2005 dietary guidelines recognize that juices can be good sources of potassium, but recommend whole fruit for the majority of daily fruit servings to ensure adequate intake of fiber.

In October, the federal Special Supplemental Nutrition Program for Women, Infants and Children introduced vouchers for fresh produce and reduced the juice allowance. That's a change Billington and his colleagues in the Minnesota Medical Assn. had been pushing for since 2006.

"Having apple juice and eating an apple are not the same," he said.

Indeed, as scientists zero in on the causes of rising obesity rates, sugary drinks have emerged as a primary culprit.

Calories consumed in liquid form don't give stomachs the same satisfied feeling as calories eaten in food. People offset an afternoon snack by eating less at dinner, but they don't do that with beverages.

"The studies are pretty clear," said Dr. Barbara Dennison, a research and policy director at the New York State Department of Health in Albany. "You just don't compensate for those calories."

Making matters worse, the human body is ill-equipped to process the sugar that is concentrated in a glass of juice.

When fructose is eaten in a piece of fruit, it enters the body slowly so the liver has time to convert it into chemical energy. But a single glass of apple juice has the fructose of six apples.

"If you overdose on fructose in a liquid, the liver gets overwhelmed," Lustig said. As a result, he said, the fructose turns to fat. "Eating fruit is fine. Drinking juice is not."

Still, the halo surrounding juice remains strong.

As soda is singled out for its role in the rise of obesity, juice is offered as the sensible alternative. In Los Angeles and elsewhere, it is taking the place of soft drinks in school vending machines alongside water and milk.

Brownell of Yale has waged a high-profile campaign to fight obesity with "sin" taxes on soda and other sugary drinks. It's already an uphill battle, and he said he's loath to provoke the tens of millions of Americans who consider their morning juice sacrosanct.

Dr. Frank Greer, who spent 10 years on the American Academy of Pediatrics' nutrition committee, said he "can't imagine" the group would ever downgrade juice to the status of soda.

"It's such a normal part of the American diet," Greer said. "A glass of fresh-squeezed orange juice for breakfast, my goodness!" ]]> Food and Cuisine celeb_2006 http://www.gossiprocks.com/forum/food-cuisine/116712-its-time-juice-loses-its-wholesome-image-some-experts-say.html 100 things a restaurant server should never do http://www.gossiprocks.com/forum/food-cuisine/116264-100-things-restaurant-server-should-never-do.html Sat, 31 Oct 2009 19:32:25 GMT Great list and I can't wait to see the second half. One of my pet peeves is being called, "you guys." I won't hold it against the server tip wise, but it irritates me.

One Hundred Things Restaurant Staffers Should Never Do (Part 1) - You’re the Boss Blog - NYTimes.com

Herewith is a modest list of dos and don’ts for servers at the seafood restaurant I am building. Veteran waiters, moonlighting actresses, libertarians and baristas will no doubt protest some or most of what follows. They will claim it homogenizes them or stifles their true nature. And yet, if 100 different actors play Hamlet, hitting all the same marks, reciting all the same lines, cannot each one bring something unique to that role?

1. Do not let anyone enter the restaurant without a warm greeting.

2. Do not make a singleton feel bad. Do not say, “Are you waiting for someone?” Ask for a reservation. Ask if he or she would like to sit at the bar.

3. Never refuse to seat three guests because a fourth has not yet arrived.

4. If a table is not ready within a reasonable length of time, offer a free drink and/or amuse-bouche. The guests may be tired and hungry and thirsty, and they did everything right.

5. Tables should be level without anyone asking. Fix it before guests are seated.

6. Do not lead the witness with, “Bottled water or just tap?” Both are fine. Remain neutral.

7. Do not announce your name. No jokes, no flirting, no cuteness.

8. Do not interrupt a conversation. For any reason. Especially not to recite specials. Wait for the right moment.

9. Do not recite the specials too fast or robotically or dramatically. It is not a soliloquy. This is not an audition.

10. Do not inject your personal favorites when explaining the specials.

11. Do not hustle the lobsters. That is, do not say, “We only have two lobsters left.” Even if there are only two lobsters left.

12. Do not touch the rim of a water glass. Or any other glass.

13. Handle wine glasses by their stems and silverware by the handles.

14. When you ask, “How’s everything?” or “How was the meal?” listen to the answer and fix whatever is not right.

15. Never say “I don’t know” to any question without following with, “I’ll find out.”

16. If someone requests more sauce or gravy or cheese, bring a side dish of same. No pouring. Let them help themselves.

17. Do not take an empty plate from one guest while others are still eating the same course. Wait, wait, wait.

18. Know before approaching a table who has ordered what. Do not ask, “Who’s having the shrimp?”

19. Offer guests butter and/or olive oil with their bread.

20. Never refuse to substitute one vegetable for another.

21. Never serve anything that looks creepy or runny or wrong.

22. If someone is unsure about a wine choice, help him. That might mean sending someone else to the table or offering a taste or two.

23. If someone likes a wine, steam the label off the bottle and give it to the guest with the bill. It has the year, the vintner, the importer, etc.

24. Never use the same glass for a second drink.

25. Make sure the glasses are clean. Inspect them before placing them on the table.

26. Never assume people want their white wine in an ice bucket. Inquire.

27. For red wine, ask if the guests want to pour their own or prefer the waiter to pour.

28. Do not put your hands all over the spout of a wine bottle while removing the cork.

29. Do not pop a champagne cork. Remove it quietly, gracefully. The less noise the better.

30. Never let the wine bottle touch the glass into which you are pouring. No one wants to drink the dust or dirt from the bottle.

31. Never remove a plate full of food without asking what went wrong. Obviously, something went wrong.

32. Never touch a customer. No excuses. Do not do it. Do not brush them, move them, wipe them or dust them.

33. Do not bang into chairs or tables when passing by.

34. Do not have a personal conversation with another server within earshot of customers.

35. Do not eat or drink in plain view of guests.

36. Never reek from perfume or cigarettes. People want to smell the food and beverage.

37. Do not drink alcohol on the job, even if invited by the guests. “Not when I’m on duty” will suffice.

38.Do not call a guy a “dude.”

39. Do not call a woman “lady.”

40. Never say, “Good choice,” implying that other choices are bad.

41. Saying, “No problem” is a problem. It has a tone of insincerity or sarcasm. “My pleasure” or “You’re welcome” will do.

42. Do not compliment a guest’s attire or hairdo or makeup. You are insulting someone else.

43. Never mention what your favorite dessert is. It’s irrelevant.

44. Do not discuss your own eating habits, be you vegan or lactose intolerant or diabetic.

45. Do not curse, no matter how young or hip the guests.

46. Never acknowledge any one guest over and above any other. All guests are equal.

47. Do not gossip about co-workers or guests within earshot of guests.

48. Do not ask what someone is eating or drinking when they ask for more; remember or consult the order.

49. Never mention the tip, unless asked.

50. Do not turn on the charm when it’s tip time. Be consistent throughout.
Next week: 51-100. ]]> Food and Cuisine KristiB http://www.gossiprocks.com/forum/food-cuisine/116264-100-things-restaurant-server-should-never-do.html 12 homemade kid-friendly Halloween treats http://www.gossiprocks.com/forum/food-cuisine/116147-12-homemade-kid-friendly-halloween-treats.html Fri, 30 Oct 2009 08:55:10 GMT

Halloween's focus may be on a youngster's costume and the candy he gathers as he makes his way through the neighborhood, but that doesn't mean the party can't start early with some tasty treats.

From school-sponsored bashes to kiddie soirees, Halloween parties offer lil ones another opportunity to show off their costumes and indulge in some sweets to kick off the spooktacular holiday. And if you're planning a haunted house party you'll want simple sweet treats that wow the entire crowd. Be inspired by 12 delicious Halloween treats we've whipped up in the name of the candied holiday.













12 Homemade Kid-Friendly Halloween Treats : 12 Photos | Kiddie Soiree, Delilicious, Halloween | LilSugar - Baby, Toddlers, Kids & Parenting ]]> Food and Cuisine word http://www.gossiprocks.com/forum/food-cuisine/116147-12-homemade-kid-friendly-halloween-treats.html The Windows 7 Whopper http://www.gossiprocks.com/forum/food-cuisine/115734-windows-7-whopper.html Mon, 26 Oct 2009 05:45:57 GMT Image: http://image3.examiner.com/images/blog/EXID23632/images/windowswhopper7.jpg The Windows 7 Whopper. From Buger King Japan. In what might be the most bizarre part yet of the launch campaign for an operating system there is this from Japan. Mocrosoft and Burger King have teamed up to make the Windows 7 Whopper. If features not just one or two burger patties but an amazing 7 of them in one bun. After the fist 30 have been sold at promotional prices the burger will sell for $15 each (which, in Japan, is really rather cheap). This one single burger, the Windows 7 Whopper, actually contains 50% of the recommended daily calorie intake for a Japanese woman: what on earth is Microsoft doing allying itself to such a promotion? Well, perhaps the fact that we and The Register (http://www.reghardware.co.uk/2009/10/22/windows_burger/) are writing about it could be a clue: all publicity is good publicity, as long as they spell the name right. The Windows 7 Whopper (http://www.examiner.com/x-23632-UK-Headlines-Examiner~y2009m10d24-The-Windows-7-Whopper)
The Windows 7 Whopper. From Buger King Japan.
In what might be the most bizarre part yet of the launch campaign for an operating system there is this from Japan. Mocrosoft and Burger King have teamed up to make the Windows 7 Whopper. If features not just one or two burger patties but an amazing 7 of them in one bun. After the fist 30 have been sold at promotional prices the burger will sell for $15 each (which, in Japan, is really rather cheap).
This one single burger, the Windows 7 Whopper, actually contains 50% of the recommended daily calorie intake for a Japanese woman: what on earth is Microsoft doing allying itself to such a promotion?
Well, perhaps the fact that we and The Register are writing about it could be a clue: all publicity is good publicity, as long as they spell the name right.

The Windows 7 Whopper ]]> Food and Cuisine Honey http://www.gossiprocks.com/forum/food-cuisine/115734-windows-7-whopper.html Holy Mother of God: Angelina Jolie COOKS LIKE Sandra Lee! http://www.gossiprocks.com/forum/food-cuisine/115653-holy-mother-god-angelina-jolie-cooks-like-sandra-lee.html Sat, 24 Oct 2009 20:25:26 GMT I officially hate Angelina as much as I hate Sandra Lee now.
(mods, I was not sure where to put this; move where you think it fits)

Quote:
She's a working mom – one who juggles six kids, a movie career and philanthropy – but Angelina Jolie still found time to whip up a sweet treat for son Maddox's birthday in August, thanks to TV chef Sandra Lee.

"I was really surprised when her friend let me know she made my No Bake birthday cake," says Lee, whose show hit Food Network show, Semi-Homemade Cooking with Sandra Lee, provides viewers with no-fuss recipes prepared in minutes. "She's a Semi-Homemade mommy just like the rest of us!"

The cake, which Lee says is "a beautiful display that anyone can do in five minutes," starts with a store-bought white sheet cake, topped with a plain white round cake and then surrounded by cupcakes and pre-decorated cookies. "What's great is that you get to personalize that beautiful display," says Lee.

"She's a very busy, overextended mother," Lee, 43, tells PEOPLE. "I'm very proud not just that she made my cake but that someone of her stature isn't delegating these [tasks], like her children's birthday, to other people. I'm glad she loves the show and that the kids apparently also watch it too."

The chef and New York Times best-selling author would know a thing or two about balancing a busy schedule. In addition to Semi-Homemade, she also has Sandra's Money Saving Meals on the Food Network and will be releasing three new cookbooks (Semi-Homemade Money Saving Slow Cooking, Semi-Homemade Weeknight Wonders and Semi-Homemade Cocktail Time) on Oct. 25 – the same day she'll be appearing on Extreme Makeover: Home Edition

Swapping spatulas for hammers – "I was sawing, drilling, carrying furniture, unloading trucks and making hamburgers for the community," she says – Lee helped a family in Illinois rebuild their home and fundraised to pay off their mortgage.

"It was touching for me personally because they quit their corporate job to run a food bank," says Lee, who recalls growing up on welfare and food stamps.

"The genius of Extreme," explains Lee, "is that they're able to, somehow, find these unique families in these unbelievable situations that do so much good in their community and are so selfless. I think this show should be on every single night of the week!"

Extreme Makeover: Home Edition featuring Lee, along with fellow celebrity chef Rocco DiSpirito, airs Oct. 25 at 8 p.m. on ABC.
Angelina Jolie's Semi-Homemade Birthday Cake for Maddox - Angelina Jolie : People.com ]]> Food and Cuisine BITTER http://www.gossiprocks.com/forum/food-cuisine/115653-holy-mother-god-angelina-jolie-cooks-like-sandra-lee.html Your airport food survival guide http://www.gossiprocks.com/forum/food-cuisine/115645-your-airport-food-survival-guide.html Sat, 24 Oct 2009 16:01:26 GMT Your Airport Food Survival Guide - Page 1 - MSN Health & Fitness - Healthy Habits on the Road

Whether it’s for business or pleasure, traveling always feels like work. Consider these blood pressure-elevating stats: There were more than 4 million domestic flights in America last year. According to the Bureau of Transportation Statistics, about a quarter of them were delayed; 92,200 were cancelled outright; and 10,694 flights in progress were diverted to different airports. Talk about a headache.
Unfortunately, that headache can translate into trouble for your waistline. Researchers from the Netherlands found that anxiety can cause you to overeat when you’re not hungry. All things considered, it’s no wonder that the allure of the airport terminal food trap is so strong.

Of course, the occasional indulgent comfort food isn’t anything to worry about. But for frequent fliers, grabbing a bite each and every time you have to make a connection is a quick way to add 10, 20, or even 30 pounds of extra baggage to your frame over the course of a year. A better strategy? Look over this airport survival guide from the authors of the best-selling weight-loss series Eat This Not That.
Worst Airport Breakfast Pastry
Dunkin’ Donuts Blueberry Muffin
510 calories
16 g fat (1.5 g saturated)
490 mg sodium
51 g sugars
This might surprise you, but you’re better off ordering almost any doughnut on the Dunkin’ Donuts menu than you are ordering any of the muffins. That’s because muffins are little more than cupcakes in disguise. Nutritionally speaking, most doughnuts stack up better: They often contain less sugar, fewer carbohydrates and about half the calories. Not only is the Sugar Raised Donut one of the lowest calorie food items available at Dunkin’, it’s also one of the lowest in sugar content, as well.
Eat This Instead!
Dunkin’ Donuts Sugar Raised Donut
190 calories
9 g fat (4 g saturated)
4 g sugars
Bonus tip: To stay strong and fit for years, learn the cutting-edge secrets for getting your best body at 40-plus!
Worst Airport Sandwich
Quizno’s Classic Club with Bacon (regular)
920 calories
54 g fat (15 g saturated, 0 g trans)
2,340 mg sodium
The bacon alone isn’t what gives this sub 600 more calories than its Subway equivalent. A good chunk of the blame lies with the gobs of fatty mayo and slices of high-calorie cheddar, as well. If you’re hankering for a sandwich between flights, hit up the airport Subway, instead. Subway’s six-inch club packs in 26 grams of belly-filling protein, thanks to the lean meat triumvirate of turkey, roast beef and ham on a bed of veggies.

Eat This Instead!
Subway Club (6 inch)
320 calories
5 g fat (1.5 g saturated)
1,160 mg sodium
Bonus tip: Lose fat even faster with Men’s Health Workouts, a cutting-edge tool that allows you to download the best fitness plans straight to your iPhone.
Worst Airport Snack
Auntie Anne’s Salted Pretzel
340 calories
5 g fat (3 g saturated)
400 mg sodium
Not only does this pretzel boast 80 more calories than the snack wrap from Mickey D’s, it’s also loaded with carbohydrates, which will fuel you in the short term but set you up for a crash later—not what you need during a long day of travel. McDonald’s snack wraps live up to their name: these low-calorie, protein-rich munchies will keep you feeling full for longer. Just make sure you order it grilled to keep the calorie count down.
Eat This Instead!
McDonald’s Grilled Chipotle BBQ Snack Wrap
260 calories
9 g fat (3.5 g saturated)
830 mg sodium
Bonus tip: For a good source of nutrition, fitness, and health advice, sign up for free newsletters—you’ll get tons of useful tips delivered straight to your in box.
Worst Airport Coffee Drink
Starbucks Caffe Vanilla Frappuccino Blended Coffee (venti)
560 calories
16 g fat (10 g saturated)
84 g sugars
The biggest difference between a vanilla frap and a vanilla latte is in the flavoring—lattes use vanilla-flavored syrup, while fraps use “rich and creamy vanilla.” Ordering the frap without whipped cream will save you 120 calories, but you’ll still consume 170 more than if you’d ordered the latte. And if you’re feeling extra good, switch to a skim milk latte and save another 40 calories. Choosing a skim grande over a venti will bring your total count down to 160 calories and 28 grams of sugar.
Drink This Instead!
Starbucks Iced Vanilla Latte (venti)
270 calories
5 g fat (3.5 g saturated)
41 g sugars
Bonus tip: Watch out forThe 20 Worst Drinks in America—you’ll be shocked at how many calories your favorite restaurant beverages contain.
Worst Airport Treat
A&W Root Beer Freeze (medium)
530 calories
11 g fat (7 g saturated)
47 g sugars
This A&W original combines two heavy-hitting ingredients: high-calorie, sugar-packed root beer and sinful ice cream. For a cold and tasty treat that’ll hold you over while you wait for your flight, the chocolate sundae is a simple option that falls well under the 500-calorie barrier.
Eat This Instead!
A&W Chocolate Sundae
320 calories
8 g fat (4 g saturated)
15 g sugars ]]> Food and Cuisine celeb_2006 http://www.gossiprocks.com/forum/food-cuisine/115645-your-airport-food-survival-guide.html