Saturday, 12 January 2013

Feast On Europe's Best Food Trucks

Feast On Europe's Best Food Trucks



Lonely Planet:

Food trucks may be trendy now but the concept is hardly new. Since the turn of the century, hungry workers have counted on mobile vans and stalls lining city streets to provide cheap, filling fixes. Today, the lack of capital for brick-and-mortar restaurants has inspired a surge of chefs to turn old trucks and buses into curbside culinary destinations. The contemporary food truck scene runs deep in the USA, but if you're traipsing the streets of Europe craving a roving kitchen that can knock your socks off, here are a few spots to try on this side of the pond.


Burger King in the world

Burger King in the world


One Burger King franchise operation had better beef up sales of sandwiches to pay its whopper of a lawsuit, settled on January 10, 2013.

The Equal Employment Opportunity Commission finally came to an agreement with Carrols Corp., the largest Burger King franchise operation in the nation, to settle a sexual harassment case. The settlement ends a 14- year lawsuit against the restaurant in a case covering 89 female employees.


According to the EEOC complaint, the female employees were subjected to obscene language, physical touching, and even strip searches, exposure of genitalia, and rape. The alleged abuses took place in multiple Burger King franchise locations within Carrols Corp. ownership over a period of years.

The settlement includes the payment of $2.5 million to satisfy the federal claims of sexual harassment. There is no word on how the money will be divided, but it does represent approximately $28,090 per person.

Carrols Corporation is headquartered in Syracuse, New York, and employs about 17,000 individuals across 13 states. The company still maintains its innocence and says it only offered the settlement to avoid continued financial strain to pay for litigations and various legal fees.

Carrols Corporation said that, regardless of any real or alleged wrongdoing, it plans to make important policy changes to improve its ability to respond to sexual harassment claims in the future.

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Cutty Sark prepares for grand unveiling

Cutty Sark prepares for grand unveiling


Ahead of the reopening of the restored Cutty Sark clipper ship, built in 1869, we were able to visit the Greenwich site and speak to the chief executive of the Cutty Sark Trust, Richard Doughty

Q: What was it like when the Cutty Sark was burnt down?


A: Oh it was dreadful, absolutely dreadful. I got this call at home very early in the morning asking me to comment on my feelings about the ship being alight from stem to stern and that was how I actually found out that the Cutty Sark was on fire. It was galling.

Q: When did you begin the restoration process?

A: Well I suppose for me it goes right back to 2001. The ship used to be owned by the Maritime Trust, which was an organisation set up by the Duke of Edinburgh to do for all things Maritime what the National Trust was really doing for property and so it built up a huge fleet of ships and the milk cow for that fleet was the Cutty Sark. It was the only one that was generating any income. And then in the late 80s they did some survey work on the ship and found that it was in danger of structural collapse. So they started to plan an application to the heritage lottery fund for a restoration project. Now that was actually turned down in 1999 and that was turned down because what they were looking to do was to replace the original fabric with new material, to literally restore back to new, whereas, the current vogue is to try and retain as much of the original material as possible.

What happened broadly speaking was a new trust was formed specifically to look after this ship, the Cutty Sark Trust, and I joined in as the first chief executive in 2001 to plan the project and to raise the funds. So for me it starts in 2001, physically here on site. I’m rather embarrassed to actually admit, but we actually started the project on November the 5th 2006, so there are lots of associations with fire, not least of course that Cutty Sark is named after a poem written by Burns.

Q: What has the journey been like in the restoration and what did it involve?

A: Well it’s been a rollercoaster ride, lots of ups and downs. It really has been very rewarding on many occasions, not least that marvellous moment after we lifted the ship. But I guess being able to see the Cutty Sark being broken down into its constituent parts, being properly conserved, being reassembled here on site has been an amazing journey and if I haven’t loved every minute I’m certainly enjoying it now.

Q: Was the journey tough?

A: It’s physically very, very gruelling. We had to do, for example, one of the works out of sequence and after the fire we decided we would remove the lower hull plates. Now we’d always intended to do that work when we’d lifted the ship up, so it was very cramped conditions that the team had to work in to be able to get right down low to remove what are very substantial planks. So yes there’s been some real physical hard work. But I suppose for me the biggest challenge was to raise the money, and it’s very exciting when you get a thumbs up and it’s very disappointing if you spend a lot of time chasing an organisation or an individual and at the end of the day they say sorry but this is something we can’t help with right now.

Q: When will the Cutty Sark be reopened to the public?

A: Well our first day literally open to the public will be the 26th of April. There will be a series of events happening throughout April, but we’ll open our doors to the public on the 26th of April.

Q. Approximately, how many people do you estimate will be attracted to the Cutty Sark over the Olympic period?

A. Well we think that actually not many people will be attracted over the course of the Olympics because it isn’t the main attraction. But there will be events before and after the Olympics which should boost the ship’s profile and bring in the guests.

Q. The ship was recently lifted so that a museum explaining the ship’s history could be added. Could you tell us more about this?

A. Well it was lifted and that was extremely interesting and with this glass area underneath it recreates what the Cutty Sark looked like while she was at sea or at the local port. We will be able to hold functions and meals of many people with great views. We also have a series of statuettes, which will provide a great spectacle, especially at night time when the deck is lit up.

Q. Have the restoration costs remained within your original budget throughout the process?

A. No. We originally budgeted at £25 million. However, we soon noticed that there were large amounts of rotting wood that could be destroyed by the touch. A lot of the ship has been reconstructed and the cost is closer to £50 million now.

Q. How excited are you as we approach the end of this epic restoration process?

A. Oh it’s been incredible. As I’ve said it’s been a real roller coaster ride, but I’m so proud of myself and everyone here as we reach the end. I’ve been living and breathing this ship for many years now and it’s been brilliant watching her grow piece by piece. If I was to give a message to the public, it’s that if you think you’ve seen the Cutty Sark, you haven’t. You need to come here and see her in her new self, in her home.

Q. With her great history, will you continue to spend large sums of money on the ship’s maintenance?

A. We are going to have to, but I think that the developments which we have made should last her for the next 50 years and at that point a few more alterations may have to take place


Nigerian Breakfast Recipes

Nigerian Breakfast Recipes



Nigerian breakfast recipes consist of the different kinds of foods that are eaten in Nigeria in the morning, I hope to make this list as comprehensive and detailed as possible by including even children’s morning recipes.

This page would be beneficial to folks in Nigeria that are clueless as to what to serve a Nigerian Person in the morning as well as white girls that are married to a Nigerian man (just in case you want to make a surprise breakfast for your spouse)

I would go along to list the very simple and easy to make Nigerian breakfast recipes and then a detailed instruction on making them, I will also include a link to videos where necessary. It is advisable to go on very light foods in the morning, certain simple meals that will unlock your neural pathway for the rest of the day.

I keep thinking about my favorite breakfast recipe, a newly discovered recipe. It is just a combination of jellof rice and good amount of vegetable salads with little or no cream, I try to keep my family away from canned foods as much as I could. (Although I have found that it is slightly impossible).

Culture Food Corner Nigeria

Culture Food Corner: Nigeria



Take a trip into the world of mouth- watering Nigerian delicacies.

Pounded yam is a delicacy enjoyed by many Nigerians. Traditionally pounded yam was made by physically hammering yam with a large stick. Nowadays, it is made using water and yam flour.

Pounded yam is especially tasty when eaten with meat and a flavoursome tomato soup.

When I asked my fellow student, Michael, aged 14 what his opinions of pounded yam were he said:
“The taste is unique; it takes some time to acquire the full flavour.”

For those who have not had the delight of eating pounded yam, the best comparison in look and taste is a very smooth and sweeter version of mashed potato.

Another Nigerian delicacy is the snack gari and water. This is perfect on a hot day, which is many in Nigeria. If you have a sweet tooth one can add a couple of tea spoonfuls of sugar.

However, jollof rice is Nigeria’s signature dish.

In the words of my fellow student Ayo, aged 14:
“It is sweet and best served with chicken, dodo and chilli pepper.”

For those readers wondering what dodo is, it is fried plantain.

My fellow student, Michael, aged 14, believes that:
“It is a food that has with it both vibrancy in taste and background. It would be enjoyed by all.”

The final cultural dish I will mention is the sugary puff puff snack.

This is the cupcake of the Nigerian world. It is a golden brown ball made by frying flour, water, yeast and sugar in hot vegetable oil.

It is a very delicious snack but quite high in fat. It is not for the diet conscious. However, it makes a tasty snack for children and adults alike.

Heinz Japan Donates of the Proceeds of Its Two Products to Support 2HJ’s Tohoku Disaster Relief

Heinz Japan Donates 1% of the Proceeds of Its Two Products to Support 2HJ’s Tohoku Disaster Relief!

Mini pork pies with piccalilli

Mini pork pies with piccalilli


Hoel Levieil from London restaurant Frizzante suggested this picnic-friendly pie dish, which was voted our users’ favourite Jubilee recipe idea

Heat oven to 200C/180C fan/gas 6. Line each hole of a 12-hole muffin tin with a thin strip of baking parchment across the middle that's long enough so the ends stick out a centimetre or two - use a dab of butter to stick in place. Roll out two thirds of the pastry on a lightly floured surface and stamp out 12 x 10cm circles (you may need to re-roll trimmings). Press a circle into each hole to line.
Sprinkle 1 tsp of breadcrumbs into the base of each pie. Tip the rest of the crumbs into a mixing bowl. Squeeze in the sausage meat, discarding the skins, along with the bacon, mace, pepper, sage and just a little salt. Get your hands in and mash and squish everything together until the breadcrumbs have just about disappeared. Divide mixture between the holes, packing in firmly and shaping to a dome in the middle.
Roll out the remaining pastry and stamp out 12 x 7cm circles. Brush with a little egg and add a top to each pie, egg-side down to stick, carefully pressing pastry edges together to seal. Brush with more egg (don't throw away leftovers) and sprinkle with sesame seeds. Bake for 30 mins until golden then carefully remove the pies from the tin, using the parchment ends to help you lift them out. Sit on a parchment lined baking tray, brush all round the sides with more egg and put back in the oven for 8 mins. Cool completely then eat with piccalilli, or your favourite pickle.