G.M., Ford, Chrysler, Big 3 or 3 big losers

I found this post interesting, my first time seeing it even though I’m sure it’s been out for a while. It makes a valid point, especially in the financial situation that the “Big 3″ are in now not to mention the Nation. I have family employed by the automotive industry, and would hate to see them harmed by big Governments financial decisions. What most of the ppl in the U.S. don’t seem to understand is that so much affects the automotive industry, and vice-versa. There are suppliers, and smaller companies that will be run out of business. All 3 are also international businesses and other countries depend on that financial stability. But enough about my opinion, let me know what you think of this post…
GM, Ford & Chrysler

INTERESTING…maybe the country should consider bailing them out to some degree

Nothing needs to be said.. Ford, Chrysler and GM’s contributions after 9/11

An interesting commentary…You might find this of interest:

CNN Headline News did a short news listing regarding Ford and GM’s contributions to the relief and recovery efforts in New York and Washington as a result of 9-11.

The findings are as follows…..

1. Ford – $10 million to American Red Cross matching employee contributions of the same number plus 10 Excursions to NY Fire Dept. The company also
offered ER response team services and office space to displaced government employees.

2. GM – $10 million to American Red Cross matching employee contributions of the same number and a fleet of Vans, SUV’s, and Trucks.

3. Daimler Chrysler – $10 million to support of the children and victims of the Sept. 11 attack.

4. Harley Davidson motorcycles – $1 million and 30 new motorcycles to the New York Police Dept.

5. Volkswagen – Employees and management created a Sept 11 Foundation, funded initial with $2 million, for the assistance of the children and victims of the WTC.

6. Hyundai – $300,000 to the American Red Cross.

7. Audi – see VW

8. BMW – Nothing.

9. Daewoo – Nothing.

10. Fiat – Nothing.

11. Honda – Nothing despite boasting of second best sales month ever in August 2001

12. Isuzu – Nothing.

13. Mitsubishi – Nothing.

14. Nissan – Nothing.

15. Porsche – Nothing. Press release with condolences via the Porsche website.

16. Subaru – Nothing.

17. Suzuki – Nothing.

18. Toyota – Nothing despite claims of high sales in July and August 2001. Condolences posted on the website .

Whenever the time may be for you to purchase a new vehicle, keep this information in mind. You might want to give more consideration to a car manufactured by an American-owned and / or American based company.
Apart from Hyundai and Volkswagen, the foreign car companies contributed nothing at all to the citizens of the United States …. It’s OK for these companies to take money out of this country, but it is apparently not acceptable to return some in a time of crisis. I believe we should not forget things like this. Say thank you in a way that gets their attention…

Won-Ton Tyme!

Won-ton Tyme 

 

 

 

 

 

Wontons aren’t just for the chinese restaurant or for those with a little more exposure; the occasional appetizer with the standard sweet & sour sauce. However you can turn these little gems into just the thing for your party or dinner. Though this post shows you how to make won tons and there’s a nifty recipe for “A” filling. I’ll have to show you how to make the soup another time. Don’t worry, it’s a standard comsomme’ recipe. (only one of the hardest soups to make.)

 

First you need to get together your  Mise en place… (a French phrase defined by the Culinary Institute of America as “everything in place“, as in set up.)

Ingredients:

  • 10-20 6×6 inch wonton skins (4×4 inch would be better)
  • (2) – 8 oz boneless skinless chix breasts
  • 4 tsp chopped scallion (set half to the side)
  • 3/4 tsp minced fresh ginger
  • 1 tsp minchd fresh garlic
  • 1 tbsp S&B White Seasoned Salt
  • 2 Egg whites
  • 1 tbsp toasted sesame oil
  • 1 1/2 tsp soy sauce
  • 1/2 tbsp Crushed Red Pepper

Equipment:

  • Mini Deep Fryer (optional)
  • Mini Food Processor
  • Cutting Board
  • 4 C.  Simmering, Seasoned Chicken Stock
  • Chef’s French Knife
  • Several small storage containers
  • Rubber spatula
  • Lg Slotted spoon
  • Teaspoon
  • Pastry Brush
  • 3 Hand Towels or Cleaning Cloth’s

Directions:

Place all ingredients in the food processor and puree’ until smooth. Remove lid, stir with rubber spatula and continue to puree’  for another 15 seconds. Remove from bowl and place in a storage container & refrigerate for 1 hr. Assemble the rest of your materials and start to heat your stock or heat up your mini fryer.

wonton skin

Place the Won-ton skins on the cutting board and remove 11/2 to 2 inch’s from the top and right side. *(If you want larger wonton’sleave them at their original size.)

 

 

 

Place 3/4 tsp of pureed chicken mix in the middle of the won-ton,

tsp of filling

 

 

With a pastry brush or tip of a cloth dab the edges of the wonton with water or egg wash (egg yolk + water).   

brushing wonton

 

 

 

 

Fold the bottom roght corner to meet the top left corner and press all the air out & to seal the won-ton. It should look like a triangle…

sealing wonton
 

 

 

 

Pick up won-ton & hold with your index finger in the middle of the won-ton. (section with filling in it.) Brush the left or right tip of the triangle with water or egg-wash

Holding wonton

 

 

 

 

 

 

Fold the dry tip over your index finger then do the same with the wet side and press together firmly to seal.

Fold #2

Fold # 1

 

 

 

 

 

Set on the cutting board, and open up to reveal just the top of the filling. Cover with a damp towel & repeat until the desired amount is reached.

Open top

 

 

 

 

 

 

Place wontons in deep fryer a few at a time & fry until light golden brown; approx 2 full minutes. (cut one in half to make sure the filling is cooked all the way through) Remove from fryer oil and place on top of papertowel to drain all excess oil.

Frying

 

 

 

 

 

 

If simmering; place a few won-tons in thesimmering stock and simmer for approx 4-5 minutes. When cooked remove from stock and rinse with cool water to stop cooking. Reserve in storage container and keep cool until needed.

Simmering the wonton

 

 

 

 

 

 

Sprinkle fried Wontons with a little S&B White Seasoned Salt, Black and White sesame seeds, and remaining scallions. Serve with an asian style plum sauce, teriyaki dipping sauce, duck sauce or what ever you’re in the mood for.

white-seasoned-salt

dscf12761

If serving in a soup, gently warm the wontons in a hot water bath, place in a bowl with soup garnish and pour hot broth over the Won-tons.

wonton soup

 

 

 

 

 

 

*For a vegetatrian option, combine…

  • 1 C. chopped tofu
  • 1 1/2 tsp sesame oil
  • 1 1/2 tsp soy sauce
  • 1 tsp hoisin sauce
  • 2 tbsp chopped scallion
  • 1 tbsp S&B White Seasoned Salt
  • 2 tsp julienne snow pea pods
  • 2 tsp shredded carrots
  • 2 tsp chopped shiitake mushrooms
  • 2 tsp fine chopped sweet red peppers
  • 2 tsp chopped bean sprouts
  • 1 tsp minced garlic
  • 1 tsp minced ginger
  • 1 tsp crushed red pepper

 

Toss all ingredients together and let sit for 5 minutes, drain the juices and repeat the steps to fill the Won-tons. Fry or simmer for the same amount of time alotted.

 

For a video presentation (coming soon) check out our Group page on Facebook @ S&B SeasoningsINC

4 New Ways to Eat

Trendy yet stylish, this dish give your guests a new way to dine. From Lunch to Dinner, Hors d’oeuvres to Appetizers this little Beauty gets the job done. With 4 compartments you can either have 4 completely different entrees or 4 entrees based on a similar theme.

Bento Box #5

*Going clockwise from top left…

  • Smoked Salmon wrapped Crab cake with a Chive Creme Fraiche
  • Broiled Grouper with a Tomato & Scallion Rice Pilaf
  • Grilled Pepper Beef Skewer served with a Potato & Shiitake Mushroom hash
  • 6 Pepper Chicken Breast w/ Angel Hair Pasta & Extra Virgin Olive Oil.

Bento Box #2

  • Tempura Battered Tuna Loin on Exotic Greens
  • Smoked Chicken Sachet w/ dried Cranberries and Brie Cheese
  • Corn and Crab fritters with a Plum dipping sauce
  • Sausage stuffed Portabella Mushrooms with Spinach & Parmesan cheese

dscf1148.jpg

  •  Grilled Salmon with Ratatouille
  • Grilled Mahi-Mahi w/ Cucumber salad
  • BBQ Shrimp Skewer with Truffle Mac & Cheese
  • Scallops with Bacon in an Asiago Cream sauce in Filo Cups

 Bento Box #3

Finally we have…

  • Shrimp Skewer with Avocado, angel Hair pasta, & Boursin Cream sauce.
  • Chicken, Spinach, and Feta Cheese, Filo triangles
  • Grilled Tuna with a Cucumber and Ginger relish or slaw
  • Blackened Mahi-Mahi with a Mango Salsa

This is a completely new way to satisfy virtually every taste in your party, from savory to sweet,  and tart to mellow. The only thing you have to worry about these boxes is the count at the end of the night. Serve your guests with traditional chop sticks and watch them fumble around. (LOL) Great ice breaker for the dinner or cocktail tables.  

I’ve checked 3 different sites and the avg cost is $12.50 per box…

www.ablekitchen.com
www.buy4asianlife.com
www.creativefoodpackaging.com

A little steep for a one person tray or plate, so I kept digging.

I found a 3-Tier Bento Box (3 boxes) for $13.99 at www.buy4asianlife.com 
3-tier-bento-box.jpg

I know, I know, a lil pricey especially if you want to have 1 box per person and you’re having a party for 10 and above ppl. Think out of the (Bento) box though, buy a couple at first and use them as appetizer trays, by the time everyone catches up with your idea you’ll be serving them 1 to a person with multiple entrees in each compartment. They’ll still be wondering how you did it.

Keep up the great work and don’t for get the personalized fortune cookies.

This is your Rude Boii chef signing off; and I’m out!!!

Chili on my Mind.

 Bowl of chili

It’s Fall/Autumn again and the first think that comes to my mind (besides all the leaves that will soon await me) is Chili. S&B Seasonings has come up withone of the best recipes I’ve ever run accross. I should know, I wrote it. With time and patience and a few quirks we came up with a recipe that can utilize any type of meat and still hold it’s body and flavor.

How do you eat your chili??? Chef’s are kinda different when it comes to eating their food, every time i tell ppl how i eat my chili, I hear the deafening silence of WTH***!!! I eat mine with a little rice on the bottom, chili over the top and a 3 cheese blend. Now it’s not chili unless you have some type of cornbread with it. Meaning a wedge, cornbread sticks, or cornbread croutons  if you eat it soup style.

Where’s this recipe, you may be wondering??? All right, all right, I’ll give it to you.

Ingredients:

6 oz Medium Chopped Yellow Onion
2 lbs.  ground beef
8 oz Tomato Juice
4 oz Tomato Paste
12 oz Diced Tomatos
1 Qt. Beef or Chicken Stock
1/2 C. S&B Seasonings Chili Gold Seasoning
16 oz  Seasoned Chili Beans
* use 3/4 C. of Seasoning if you want bolder flavor
1 Bay Leaf

Chili Gold 
Directions:

Sauté the onions with garlic over a medium heat in a little oil until transparent. Add ground  Beef and sauté until cooked. Drain ½ of the fat, and add seasoning. Sauté until well blended.

Add tomato paste, juice and tomatoes, beef stock and bay leaf. And bring to a simmer. Let simmer for 30-45 minutes, checking it occasionally so that it won’t scorch.

Thicken with roux* or mesa flour* to your desired consistency. Let simmer for 5 minutes more to cook out starchiness from thickener. Lastly add the beans and bring back to heat. Adjust seasonings and serve hot.

Serves approx. 10 ppl.I actually won a competition at Mrs. Rude Boii Chef’s JOB and the ppl loved it. I have a gift certificate to a restaurant for the wifie and myself. Whoo-hoo… Date-night!!!
You can use ground turkey in this recipe as well.
You can garnish the Chili with fried Tortilla strips or Frito Lay Tortilla Chips; if you cut the Tortilla strips you can sprinkle a little Chili Gold or S&B Southwestern Seasoning for some added punch.
Cheeses I reccomend are Sharp Cheddar, Pepperjack, Provalone, or Smoked Cheddar.
Garnish with one or more of the following… cheese, crackers, chopped scallions, sour cream, cornbread, cornbread croutons, or rice.

Bon Appetit! (or Dine Well in laymans terms)

Cones- Not just for Ice Cream anymore…

 cone2.jpg

Imagine a warm evening, there’s the slightest hint of a breeze, and the term Lazy summer has redefined itself in how you’re feeling. Nothing would feel so good as a cone right now, but which flavor should you have? How about Chocolate Mousse, or Thai peanut chicken or Fresh Ahi Tuna….. Whaaaaa…..??????

 gourmet-cones.jpg

It’s true cones are not just for Ice Cream any more. This trend has been the rave of many a hor d’oeuvre party or an appetizer before a meal. These little cuties will drive up your acceptance points with just about any social group, and they can be used with most any type of food. Now most of the types of cones (if not all of them) I’ve run into have been of the sweet nature and if you’re going to use them with a savory filling then you should be careful what you fill them with. I’ve seen the majority of them filled with Ahi Tuna which is raw and possibly seasoned only with a special soy sauce. Even here you have to be careful, if your filling has too much moisture, the cones may get a little soggy if they’re too thin. A helpful tip to remember is that if you can, coat the inside with something edible & moisture proof. i.e. chocolate, or white chocolate. For more savory fillings, try not to marinate your filling after it is cooked, ruduce the amount of liquid on your product so as not to soak through the cone. If you must have a sauce, serve it on the side so your guests can drizzle it on as they desire. (PLEASE, NO DIPPING!!!)

I, however, love the concept of them. I go by the golden rule of an appetizer should be no more than 2 bites in size, unless you’re having a “Everything is bigger in Texas,” theme. Then by all means, make them a lot bigger, but try to stick by the rule. A few lucky ppl will be invited to our first ever S&B Appetizer Party, and they will get to see these wonderful cones at work, along with a few other snazzy ideas we may come up with.

cone-stand.jpg

If you don’t get invited to this one, don’t dispair, we’ll be having more. If you feel you must have these at your next party, ask yourself if you will be using this theme a lot or just once or twice a year. If you’re going to be using it a lot then I suggest you invest in a waffle cone maker. I found one on kitchenemporium.com and the price was $49.99, not bad considering you may only use $5-$6 of food to fill 50 cones. Then I stumbled on the price of the cone mix; $13.99 a bag and it only makes enough batter for 40 cones. You’ve gotta be kidding me!!!!! Don’t worry, I’ll keep an eye out for a more reasonable price, and if I can’t find one, I’ll post a recipe for them.

That’s it for the trend in me, keep it cool, sweet and rude! This is your Rude Boii Chef….. and I’m out!

Daily iodide requirements

Iodide

Hey everyone. I’m here to enlighten you with a few nutritional facts that will help you in your decision making when it comes to heartsmart and good for you food. Even at the Healthy Eating Club there are articles which explain in depth how too little, or too much iodide can affect your health. How much should you intake on a daily basis and from what other food sources can you daily intake be reached.

(*)From the Healthy Eating Club…

*Our bodies must have an adequate intake of iodine to form the hormones produced by the thyroid gland. These hormones regulate our bodies’ metabolic rate. If the dietary level of iodine is inadequate, the gland, which is in the neck, swells and produces goitre. *Unless treated, this condition can cause mental retardation and stunted growth in children, and hair loss, slowed reflexes, dry, coarse skin and other effects in adults.
Excessive amounts of iodine can also lead to goitre. This has occurred where foods, such as seaweeds, which are rich in iodine, are commonly eaten. Although excessive iodine intake is not common, it should be noted that, in addition to food, many cough medicines and milk contaminated with an iodine containing sanitizing agent also contribute to iodine intake. But it is unlikely that any harmful effects would occur with habitual intakes up to 300 micrograms per day.

Recommended daily dietary intake of iodine (Australia):

Infants…………………… 50-60 micrograms
Children………………… 70-150 micrograms
Adult Men……………… 150 micrograms
Adult Women…………. 120 micrograms
Preganacy…………….. 150 Micrograms
Lactation……………….. 200 micrograms

  FOOD   IODINE CONTENT
  (micrograms per 100 grams of food)

Salt(iodized)…………. 3000
Seafood……………….. 66
Vegetable……………… 32
Meat………………….. 26
Eggs…………………….. 26
Dairy Products……………. 13
Bread & Cereal…………… 10
Fruits…………………….. 4

With iodized salt (per 100 grams) you will
get 20 times the daily amount of Iodide that you would require for your daily intake. Now imagine that type of abuse for the next 20 to 60+  years. You can actually cut out iodized enriched salts all together, (and use a Non-Iodized Salt such as *Diamond Crystal Kosher Salt*,) by following the foods chart above.  Now it should be noted that this is a chart is Australian, however, I don’t think that Australia is intentionally out to mislead it’s people when it comes to the health of their country. I hope this has helped you in deciding to better your health.

Please leave comments…

Spot of Tea…

Novus Tea - Home

I’m sorry, but nothing can refresh a body better than tea. (when you need something to drink) Iced tea, hot tea, even a tea rub on a favorite grilled item. There’s something about those tea leaves. I stumbled onto a brand of tea while working; one thing about working in a restaurant, you can run into some interesting concepts in anything that has to do with food.
Novus brand Tea is one of the best teas I’ve tried,  there are 8 blends several of which I’ve tried.

CITRUS CHAMOMILE HERB
This is my favorite of all the blends, and that’s saying something if I had to put down my peppermint tea for this. It was so good, I bought a case after trying one bag. Light and fruity. Not overbearing and heavy. I even tried to over-steep it to see what the flavors would be like, and they were still distinct and flavorful. This is a tea for mid day while you’re awake and can enjoy the full flavors.

WILD ENCOUNTER HERB TEA
Wild encounter is another blend that I adore. It’s a slight bit heavier that the previous blend, but does not weigh on your palet. This one has a more berry flavor that can be enjoyed by almost everyone. (Even if you don’t like berries) Plus it’s full of other subtle flavors like rosehips and apple, this one is destined to waken those tastebuds.

EGYPTIAN MINT HERB TEA
Now I love mint tea. If you want to get on my good side, bring me a steaming cup of Mint tea. Early in the Morning or late in the evening, Mint tea is guaranteed to bring a sense of calm into your day. I like my tea strong so I let it steep a little longer than most, and like the other ones it does not miss a step when it comes to flavor quality.

PAI MU TAN
Pai Mu Tan- (what does that mean???) Must mean darn good tea. This is the White tea blend that Novus is having me drool over. A perfect strong breakfast tea, well I wouldn’t say strong maybe firm would be a better word. It holds it’s own with any stand up tea, I had to look twice just to make sure it wasen’t a Black Tea after trying it. It blew me away and woke me straight up. Whooooo… I gotta go get me a cup right now. BRB


Now what would a critique on tea be without the correct way to enjoy it. I found this lil beauty  hiding on americanbridal.com and sells for $40.95, not bad for the art of tea. This would be sure to impress at any party or gathering, or make yourself feel good while just relaxing.

S&B Seasonings Lemon Sugar
Tea with a twist of Lemon and Sugar, S&B Seasonings Lemon Sugar would be the perfect addition for baking, and any tea festivity. With REAL Lemon Zest and Lemon Juice to heighten your entertaining experience. 
Our goal, in offering the finest products, is to refer you to the best there is to offer.  Our Lemon Sugar will top off the experience and have you and your guests waiting for your next event.

That’s it for this review. Have a great time and enjoy that tea, This is the Rude Boy Chef………. and I’m out!

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