Say it isn’t so! I love a ‘dirty water dog’ as much as anyone in Manhattan. According to this report from CBS2 in New York, that’s exactly what’s happening – hot dog carts losing their spots to more high-end food carts and trucks.
http://news.yahoo.com/video/newyorkcbs2-15751042/is-the-hot-dog-becoming-an-endangered-snack-26247730.html
Thursday, August 11, 2011
Tuesday, January 25, 2011
I've Got A Beef with Taco Bell
I think deep down, we all knew this announcement was just a matter of time. -- Oh, Taco Bell. I still love you!
Taco Bell is Using False Advertising When it Calls Its Food 'Beef,' According to Lawsuit
By Philip Caulfield (taken from The New York Daily News)
Where's the beef? Not at Taco Bell, apparently.
A law firm is claiming that the fast food chain is using false advertising when it says its Mexican delicacies are filled with "ground beef" or "seasoned ground beef."
In fact, the lawsuit claims, the "taco meat filling" used by Taco Bell contains is only about 35% beef, with binders, extenders, preservatives, additives and other agents making up the other 65%.
The class-action lawsuit was filed Friday in federal court in California by the Montgomery, Ala., law firm Beasley, Allen, Crow, Methvin, Portis & Miles on behalf of a California woman, Amanda Obney.
Obney isn't looking for money, though.
She wants the court to order Taco Bell to be honest with customers about what is in its tacos, chalupas and other dishes.
"We are asking that they stop saying that they are selling beef," the law firm said.
According to the United States Department of Agriculture's website, "ground beef" or "chopped beef" consists of chopped fresh or frozen beef with or without seasoning, should not contain more than 30% fat and should not contain water, phosphates, binders or extenders.
The lawsuit's claim that Taco Bell's "seasoned beef" contains the forbidden additives is backed up by the restaurant's ingredients list on its website, which says the "seasoned beef" in a Beefy Crunch Burrito contains water, sodium phosphates, soy lecithin, modified corn starch, and anti-caking and anti-dusting agents, among others ingredients.
Taco Bell president and chief concept officer Greg Creed said in a statement that the company uses 100% USDA-inspected beef and simmers it in a blend of seasonings to give it the "signature Taco Bell taste and texture."
"We are proud of the quality of our beef and identify all the seasoning and spice ingredients on our website," the statement said. "Unfortunately, the lawyers in this case elected to sue first and ask questions later -- and got their 'facts' absolutely wrong. We plan to take legal action for the false statements being made about our food."
pcaulfield@nydailynews.com, with News Wire Services
Origional Article: http://www.nydailynews.com/news/national/2011/01/25/2011-01-25_taco_bell_is_using_false_advertising_when_it_calls_its_food_beef_according_to_la.html
Taco Bell is Using False Advertising When it Calls Its Food 'Beef,' According to Lawsuit
By Philip Caulfield (taken from The New York Daily News)
Where's the beef? Not at Taco Bell, apparently.
A law firm is claiming that the fast food chain is using false advertising when it says its Mexican delicacies are filled with "ground beef" or "seasoned ground beef."
In fact, the lawsuit claims, the "taco meat filling" used by Taco Bell contains is only about 35% beef, with binders, extenders, preservatives, additives and other agents making up the other 65%.
The class-action lawsuit was filed Friday in federal court in California by the Montgomery, Ala., law firm Beasley, Allen, Crow, Methvin, Portis & Miles on behalf of a California woman, Amanda Obney.
Obney isn't looking for money, though.
She wants the court to order Taco Bell to be honest with customers about what is in its tacos, chalupas and other dishes.
"We are asking that they stop saying that they are selling beef," the law firm said.
According to the United States Department of Agriculture's website, "ground beef" or "chopped beef" consists of chopped fresh or frozen beef with or without seasoning, should not contain more than 30% fat and should not contain water, phosphates, binders or extenders.
The lawsuit's claim that Taco Bell's "seasoned beef" contains the forbidden additives is backed up by the restaurant's ingredients list on its website, which says the "seasoned beef" in a Beefy Crunch Burrito contains water, sodium phosphates, soy lecithin, modified corn starch, and anti-caking and anti-dusting agents, among others ingredients.
Taco Bell president and chief concept officer Greg Creed said in a statement that the company uses 100% USDA-inspected beef and simmers it in a blend of seasonings to give it the "signature Taco Bell taste and texture."
"We are proud of the quality of our beef and identify all the seasoning and spice ingredients on our website," the statement said. "Unfortunately, the lawyers in this case elected to sue first and ask questions later -- and got their 'facts' absolutely wrong. We plan to take legal action for the false statements being made about our food."
pcaulfield@nydailynews.com, with News Wire Services
Origional Article: http://www.nydailynews.com/news/national/2011/01/25/2011-01-25_taco_bell_is_using_false_advertising_when_it_calls_its_food_beef_according_to_la.html
Wednesday, October 27, 2010
Adventures In Dieting
There is no question that I love to eat, drink, and enjoy life. Some of my best times have been around food – cooking for my friends and family or going out to get a few drinks and having some appetizers. Unfortunately, that carefree life has gotten the better of me. My weight has continued to rise while my time at the gym has continued to decline (funny how they work in relation like that).
After a long discussion with the girl this weekend, we have decided to change our bad habits and start a new diet. Together we are eliminating sweets and alcohol, while making an effort to be more active. She is taking it a step further by also cutting out carbs, while I am just trying to reduce my carb intake – I know my limits and going without carbs completely would drive me to my limit!
So far, things are going well. My trick has always been to eat more on a diet, just make sure you are eating the right things. In my opinion, if you are hungry while on a diet, you are destined to fail. I have also changed my cooking style to avoid high-fat additives (better, oil, etc.) and stopped serving bread with dinner.
Here are the dinners I have cooked so far this week:
- Baked turkey breast with a side of mixed vegetables
- Baked salmon with steamed broccoli
- Seared tuna steaks with a fresh garden salad
Nothing lacking in flavor, just a greater focus on eating healthier. Moving forward I need to increase my exercise and look for other healthy meal ideas. I think keeping creative while cooking healthy will be my biggest challenge on this diet. Wish me luck!
After a long discussion with the girl this weekend, we have decided to change our bad habits and start a new diet. Together we are eliminating sweets and alcohol, while making an effort to be more active. She is taking it a step further by also cutting out carbs, while I am just trying to reduce my carb intake – I know my limits and going without carbs completely would drive me to my limit!
So far, things are going well. My trick has always been to eat more on a diet, just make sure you are eating the right things. In my opinion, if you are hungry while on a diet, you are destined to fail. I have also changed my cooking style to avoid high-fat additives (better, oil, etc.) and stopped serving bread with dinner.
Here are the dinners I have cooked so far this week:
- Baked turkey breast with a side of mixed vegetables
- Baked salmon with steamed broccoli
- Seared tuna steaks with a fresh garden salad
Nothing lacking in flavor, just a greater focus on eating healthier. Moving forward I need to increase my exercise and look for other healthy meal ideas. I think keeping creative while cooking healthy will be my biggest challenge on this diet. Wish me luck!
Wednesday, September 8, 2010
Creative Wine Names
When it comes to wine, I am no expert. I have my favorites and I know what my friends enjoy if they are coming over for dinner. I even have a few varieties that I go to when taking a bottle as a gift. Still, there are times when I see a wine with a unique label or a creative name and I have to add it to my cart. Recently, I have found this creativity reaching new heights and wanted to share a few names that have made me laugh – some have even surprised me turning out to be great wines.
-“Ass Kisser” Chardonnay, Australia
-“Earth, Zin & Fire” Zinfandel , California
-“Train Wreck” Cabernet Sauvignon, California*
-“Evil” Cabernet Sauvignon, Australia*
-“Cheap White Wine” Blended White, California
-“Mommy's Time Out” Pinot Grigio Blend, Italy
-“Fat Bastard” Shiraz, France*
-“7 Deadly Zins” Zinfandel, California*
-“3 Blind Moose” Chardonnay, California*
-“Herding Cats” Blended Red, Africa
*Wines that I have tried and enjoyed.
If you are at the store and see a label that makes you smile, give it a shot. The bottle may not only start a conversation, it may make you start enjoying a new wine. Enjoy!
-“Ass Kisser” Chardonnay, Australia
-“Earth, Zin & Fire” Zinfandel , California
-“Train Wreck” Cabernet Sauvignon, California*
-“Evil” Cabernet Sauvignon, Australia*
-“Cheap White Wine” Blended White, California
-“Mommy's Time Out” Pinot Grigio Blend, Italy
-“Fat Bastard” Shiraz, France*
-“7 Deadly Zins” Zinfandel, California*
-“3 Blind Moose” Chardonnay, California*
-“Herding Cats” Blended Red, Africa
*Wines that I have tried and enjoyed.
If you are at the store and see a label that makes you smile, give it a shot. The bottle may not only start a conversation, it may make you start enjoying a new wine. Enjoy!
Tuesday, September 7, 2010
Holiday Brunch: Eggs Chesapeake
While breakfast is the most important meal of the day, brunch is arguably the most fun! I have had great times meeting my friends in the city for brunch or exploring new restaurants with my wife while touring different neighborhoods. There is something about a relaxing Sunday and eating at your leisure that makes brunch the most fun meal of the week!This week was a special brunch. Given the holiday, the girl and I decided to stay home and relax but we were not giving up the meal we love. We made a memorable meal at home and enjoyed the day together. Our dish was based on one served at one of our favorite breakfast/brunch restaurants, “The Chicken or The Egg,” on Long Beach Island. Check them out: http://www.492fowl.com/ - while their style is easygoing and fun, their food is no joke. (Btw: it took all I had not to write ‘no yolk’ there.)
Thursday, September 2, 2010
Hurricane Warning
As with the end of every summer, hurricane season is back again. Right now we are in the thick of the 2010 season and Earl is heading for our shores. For those of you on the east coast it may be time to head to the grocery store and pick up all the essentials. I recommend you stock up on everything necessary to wait out the storm: milk, water, eggs, bread, brie, fresh pesto, etc. Ok, so perhaps I am the only one with the last two items on my essentials list – to each their own. Regardless of what is on your essentials list, stock up now and be careful – hurricanes are nothing to mess with. Stay in, stay calm, and take care of yourselves.Tuesday, August 31, 2010
Lobster Roll
This time, I decided to take on a summer classic: the lobster roll. Here is my recipe:
-1 teaspoon chives
-1 teaspoon parsley
-1/4 teaspoon Old Bay seasoning
-1 tablespoon lemon juice
-1/2 teaspoon fresh ground black pepper
-1 thick slice of onion, diced
-1/4 cup light mayonnaise
-Meat of two steamed lobsters – one to one and a half pounds each, diced
In a large mixing bowl combine spices followed by the lemon juice and stir. Add onions and mayonnaise then stir again. Finally, add the diced lobster and stir lightly.
I served the lobster over a bed of shredded lettuce on a sliced, fresh bakery roll that was butter toasted on the stove top. The salty crunch of potato chips completes the dish.
Check it out: The summer issue of New York Magazine has a great article on Lobster Rolls in the city. The writing by Benjamin Wallace is great and the pictures by Hannah Whitaker are even better.
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