Copyright © Susan Jennerjohn http://www.ProRestaurantRecipes.com Everyone has their own favorite restaurant. Wouldn’t it be nice to get your favorite restaurant foods at home? You can with recipes that clone professional restaurant recipes. These recipes are developed by examining the dishes at the restaurant, making notes about taste, color and ingredients. This is then turned into a basic recipe and the experimentation begins. The cook tries each recipe and makes alterations as needed until the product ends up like the professional restaurant dish. It takes a lot of trial and error, but the end result costs pennies on the dollar compared to the restaurant dish. You can make enough to feed a whole family for the price you pay at the restaurant. You can also make smaller servings at home which are better for your waistline. These clone recipes can be found all ... [more..]

Fried rice is one of those lovely comforting foods that everyone in the world seems to like. No one is intimidated by fried rice. Somehow all these rogue ingredients have crept into restaurant versions over the years, such as corn, peas, ham and the like. I find the trick with fried rice is to keep it really simple and traditional – just some really fresh and fluffy eggs, onion, bacon or Chinese sausage, ginger and some spring onions. Vegetable fried rice is a light-weight alternative to heavy food. Vegetable Fried Rice is what all of you must have cooked and eaten at home or in restaurants. It's a really simple dish to make, and healthy too because of all the veggies that it has. I describe my recipe for making Vegetable Fried Rice which goes extremely well with my Vegetable Fried rice. Here is the recipe for my version of Chinese ... [more..]

Consumers and Sustainability - Food and Beverage The food and beverage market is central to consumer perceptions of sustainability. When the consumption of sustainable foods is motivated by personal benefits, adoption mirrors a health and wellness progression in which consumers first consider the impacts of things in the body, followed by on the body, and finally around the body. Therefore, as consumers become more educated about the environmental, social, and economic implications of foods and beverages, their health and wellness motivations dovetail with societal concerns. ( http://www.bharatbook.com/Market-Research-Reports/Consumers-and-Sustainability-Food-and-Beverage.html )food shopping choices become salient to all four zones of sustainability: The Personal Benefit Zone The Environmental Zone The Social Zone The Economic Zone In addition, many of the attributes that generally describe quality eating experiences, particularly freshness, also resonate as sustainable in the food and beverage market. Measurement of sustainable products purchases across 20 food and beverage categories shows a range of ... [more..]