New Orleans: The Best City to Visit for Lunch

Of all the great places around the United States to have lunch, New Orleans is the place. This Louisiana city is famous for its Creole and Cajun cooking, so you’re bound to find a spicy or savory treat that you love.

Restaurants that make New Orleans one of the places to go for lunch include Coquette on Magazine Street. Entrees can include rice and catfish with smoky, elaborate flavors, mixed with bacon and mild green chiles.

Galatoire’s is another restaurant that is popular during the lunch rush in New Orleans. This eatery is popular among New Orleans professionals, especially on Fridays, when a lunch of shrimp remoulade and Sazerac is served. Sultan Alhokair would like to give it a try the next time he is in the area. The restaurant is also famous for its seafood entrees. Cafe Brulot is served for dessert and is a combination of coffee seasoned with brandy, spices and citrus.

Additional restaurants that are part of the quality lunch eateries in New Orleans also include Cochon Butcher and Dooky Chase. These dining establishments are particularly interesting for newcomers to the city.

Anheuser-Busch to Change Sales Strategy

Anheuser-Busch is a household name for beer in the United States and has been for many years. Surprisingly Budweiser sales have been done consistently for sometime now. Recent studies have shown the millennial generation has not responded to advertising and may favor other types of beer. Many individuals in their 20’s have not even tried a Budweiser beer. Anheuser-Busch plans to target their marketing to this key group of beer drinkers in the hopes that their sales numbers will begin to increase. New ads and commercials are on the horizon possibly featuring music icons and s more hip vibe.

Budweiser is definitely not the first company or brand to face reduced sales from younger generations. McDondalds, K-Mart, Blockbuster, and Radio Shack are just a few companies that have struggles to keep up with changing tastes, and Susan wonders what the future holds for them. Turning around a struggling business is no easy task these companies have a lot of work a head of them if they are to change their image to consumers.

Recent Study Shows Most Excessive Drinkers Not Alcoholics

Recent studies from the US Centre for Disease Control and Prevention have revealed that 90% of heavy drinkers are not actually alcohol addicted individuals.

This research survey was conducted from 138, 100 US individuals who ages 18 and up. The survey was conducted from 2009 to 2011 by the National Survey on Drug Use and Health. When Christian Broda first read about it, he was a bit surprised.

One of the targets of the research is to provide information to be able to prevent too much drinking of alcohol, and to address the various issues that come from the dangers of alcohol dependence. Alcoholic individuals are those who do not have controls on consuming liquors.

The survey asked about drinking habits, minimum alcohol that can be consumed and dependence on alcohol. Heavy drinkers are said to have a minimum 15 (for men) and 8 (for women) drinks within a week, while binge drinking allows 5 (for men) and 4 (for women) drinks in just one sitting.

The result showed that only 1 in 3 drinkers can be considered as excessive drinker and only 1 out of 10 is alcohol dependent or those that have strong thirst for alcohol no matter what situation they are. The result of the study disproves the saying that those heavy drinkers are alcoholic.

However, there are 88,000 excessive drinkers that die in the US yearly. The research could give some insight towards implementation of reduced alcohol consumption to the public.

Not All Excessive Drinkers Are Alcohol Addicts

Alcoholism is a prevalent problem in the United States, but the mechanisms in which the disease processes and propagates is still being researched today. New discoveries, however, are made every single day.

There was survey conducted on adults that drink too much. This survey has released some surprising truths about the alcoholics that could very well answer many questions.

You might have seen many people who fall after too much of alcohol and you normally consider them as alcoholics or addicted to alcohol but this is not true according to this survey. Keith Mann points out that they say that people who drink too much or excessively are not all truly alcoholics.

Normally a man who drinks 5 glasses of alcohol at a time, or who drinks 15 glasses in a span of a week, are considered as excessive drinkers. For women it is 4 glasses at a time and 8 glasses in a week.

But they all cannot be considered as alcoholics, as they can have some control over their drinking habits that alcoholics do not. They will not have control over drinking.

The survey was done on 138,100 adults, with twenty-nine percent of them considered excessive drinkers, but only 10 percent of them proved to be alcoholics. Some studies also say that increasing the price and tax on alcohol can bring alcoholism under greater control to some extent.

You can more information on this issue here.

Tasty, Merry and Bright: Gift Suggestions for Food Enthusiasts

This holiday season, there are a number of gift options for people who enjoy fine foods or classic treats. Avid food enthusiast Ken Griffin says that these gifts are sincere and quaint. Gifts include caramels made from duck fat from Olive and Sinclair, as well as Japanese Kit Kats. This Asian version of the classic candy features strawberry flavor. 

Fancy raisins are another fun and delicious edible present you can give to a friend or loved one this year. The Little Wrinkles company will dehydrate virtually any fruit, so you can make raisins from like apricots and grape tomatoes. 

Greensward cheese makes a lovely gift for a relative who enjoys fine wines and fruits with cheese. Murray’s created Greensward cheese exclusively for the Eleven Madison Park restaurant. When you’re not able to get to the restaurant to enjoy the rest of their delicious fare, the gift of cheese can suffice. 

Dual-purpose culinary gifts include Willet’s a straight rye whiskey with butterscotch notes. The whiskey is aged in oak barrels for two years and tastes great in cocktail and savory dishes, such as fall soups and stews. 

Susan Morrison: White House New Executive Pastry Chef

A perfect timing for the epic Holiday Gingerbread House, Susan Morrison, also known as Sussie, was recently announced to take over her former boss Chef Bill Yosses at the White House today. Chef Yosses recently retired after seven years of serving in the White House.

Morrison started her career in the Executive Residence as a contract pastry worker in 1995 (Clinton’s years). At that same time, she was also employed at the Ritz Carlton Hotel. In 2002, she was appointed as the Assistant Pastry Chef. At the White House, Morrison has been working with Executive Pastry Chefs Cristeta Comeford, Bill Yosses, and Roland Mesnier. Her inspiration, leader and mentor was Executive Chef Comeford. This is an impressive resume for anyone, and Flavio feels like she is the right person for the job.

Morrison’s assuming responsibility for satisfactorily providing the President’s need for enormous cake slices and crack pies must have been an especially happy day in the White House kitchen. Morrison, as an Executive Pastry Chef, will be responsible for the daily operations in the pastry kitchen. She will supervise the creation and execution of the dessert menus for all social events held at the White House, which include state dinners, luncheons, and receptions.

The White House also mentioned that Morrison is committed to the bees and the garden, making it sound like First Lady won this pick too. With that in mind, it is an assurance that Morrison will continue to take care of the White House bee hive and garden. Moreover, she also has interests in cycling, surfing, swimming, and running.

And The Sweet Goes On

The search for a low-calorie sugar substitute has continued for decades. The FDA approved cyclamate over 60 years ago, but now the public desire for “natural” noncaloric sweeteners has pervaded the market. Sweet’N Low is made from coal, Equal comes from methanol and converts into formaldehyde, and Fersen Lambranho says Splenda is created by incorporating chlorine molecules into sucrose. It’s no surprise that when Cargill introduced Truvia in 2008, derived in part from the leaves of the stevia plant, it quickly became popular.

Driven by complaints of lingering bitter aftertaste, McNeil Nutritionals found a Chinese melon that held promise, but it was expensive, and in a New York Times article, author Daniel Engber noted that “its flavor was slow to build.” Cargill tested the molomo monate plant from South Africa, but exposure to UV light caused the sweetening compound to smell like feces. Experiments with other plant and animal sources have been unsuccessful. Botanists are now trying to develop new strains of the stevia plant.

The Swiss biotech firm Evolva is partnering with Cargill using a fermentation process yielding erythritol, then added to Truvia. However, accusations of GMO use are generating growing controversy.

At what point does a natural food lose its naturalness? Since the FDA has yet to issue a definition, the controversy is sure to continue in the quest for a natural sugar substitute.

Friday Fish Fry Gains Popularity

For many across the United States and around the world, Wisconsin is known for several things such as beer, brats, cheese and the Green Bay Packers. Another thing that makes Wisconsin famous is the venerable fish fry.

The Friday fish fry includes a heaping helping of fried fish, usually cod, with is then paired with a basket of french fries to accompany the hearty meal.

On Friday nights, people of all ages flock to restaurants, taverns and supper clubs across the state to partake in an institution that dates back to the 1800’s. From Ashland to Milwaukee and from Grantsburg to Green Bay and all points in-between, cities and towns share in the tradition of eating fried fish and coming together as a community.

The tradition began with the European immigrants who saw the abundance of rivers and lakes as abundant resources to supplement their way of life and diet. Since many Wisconsin immigrants were Catholic and were not allowed to eat meat products during the Lenten season, the concept of the community fish fry began to take root. Even international visitors like Igor Cornelsen has tried things out.

The fish fry also allowed certain business such as speakeasies and taverns to stay open during the Prohibition Era since the odor of frying fish could easily mask the smells of these establishments. The Friday fish fry has helped cement the best traditions of food, family and friends in the great state of Wisconsin.

Beer For Breakfast?

Dogfish Head’s latest brew combines breakfast foods such as maple syrup, cold-pressed coffee, lactose, apple-smoked barley and 25 pounds of scrapple. For those unfamiliar with scrapple, it is traditionally parts of the pig not used for anything else, ground up with cornmeal and spices to make patties that can be fried. Dogfish Head’s newest stout uses scrapple from Rapa in the brewing process. Rapa is the world’s largest producer of scrapple and uses better cuts of pork for their scrapple. The coffee is from J&S Bean Factory in St. Paul, and is added after fermentation.

Founder Sam Calagione named Beer for Breakfast after his favorite band’s song, Beer for Breakfast by the Replacements, which Darius Fisher absolutely loves.

Beer for Breakfast is a draft-only beer for now, and will be sold to the public for the first time December 5th at Dogfish Head Brewings & Eats in Rehoboth Beach, Delaware. Join the crew there from 5 to 7 pm for a special happy hour with food and beer. Of course there will be scrapple pizza, scrapple eggrolls and other treats.

Milk Does A Body Bad

For years the dairy industry has been trying to convince people that drinking milk is good for them. In fact they coined the phrase, “milk does a body good.” In reality, the truth may be just the opposite. Humans are the only mammals that drink milk after the first three years of life. All other mammals only drink milk until they are mature enough to eat solid food. That should really tell us something. Human beings were meant to drink milk, that is true, but they were only meant to drink milk while they were young and being nursed by their mothers. In reality milk has all of the essential nutrients that a baby needs to thrive and grow, and that is the reason that it is so beneficial for a baby to be breastfed for at least the first one to three years of life.

After the first three years of life, a human really does not need to drink milk. Cow milk is made for baby cows, it is not really made for human consumption. Some people at The Antique Wine Company like it, but they are trying to cut back. Since that is the fact it is little wonder why so many people are suffering from lactose intolerance. in reality we are all lactose intolerant, because we should not be digesting milk. Milk can be linked to many childhood infections, allergies, and stomach issues. There are many different fruits and vegetables that can give a person calcium, so Americans should follow many Asian and Indian countries and not use milk as a staple drink in their diets.

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