Ok, as everyone knows food prices are going up. More people are unemployed, food banks are overloaded, Federal help has expired, so the question is what have our supermarkets done to lower cost and ultimately lowers prices for us? OK, they are offering on line shopping and curbside pickup, great and Instacart and Shipt are great shoppers for us but everything comes as a cost.
I was ready an article about Aldi and what they have done to lower prices even before this pandemic hit the USA. I personally love shopping at Aldi. Yes, they may not have lots of selections to choose from and may only carry some name brand items but if you think about it, this approach reduces inventory and ties up less money, more cashflow for them to invest in other areas. As you may have noticed, getting help from employees is rare and this is done purposely to reduce expense. Displays are designed with the box that the product was packed in my seem shotty but reduces expenses and time. Oh yes, the quarter to get a cart, believe it or not that idea saves money too.
And the most interesting part of Aldi is they rotate their inventory, there's always something interesting to choose from.
Portions are reasonable, less to freeze and more to eat fresh. Bulk packaging is great for large families but you'll pay a premium, however if its for you and a family of 4, there are portions designed for you.
I've alays been a brand name guy and God knows I pay extra, so I decided to buy oat meal. I was so used to Quaker Oats but bought another unknown name oatmeal and I can say it was so much better than Quaker Oats and cheaper too!
So, the Covid-19 Pandemic has affected the food chain. More migrant workers infected affect the quickness of harvesting and ultimately increase the cost and maybe a reduction of volume due to lack of help which increase prices, then not all distribution sites will be able to carry some produce and fruits due to low supply which raises prices, then our local supermarket needs to increase prices to take care of their expenses, payroll, utlities and benefits, so the bottom line is expensive groceries.
We're in this together but less and less are we seeing everyone pitching in.
You might not think about being laid off but more and more are getting laid off and not really prepared to see what desperation is really like.
So, overall, Aldi Supermarket is my favorite and I save lots of money. Chef Woo Can You Can Too!
By Chef Woo Can at www.chefwoocan.com
#Aldiisgreat, #cutexpenseslowerprices, #savemoneyshoppingataldi
America The Melting Pot Of Food
American offers opportunity to all and with that many of our foods have become an American staple. As new immigrants have come in recently they have brought their own food cultures and cuisines and many of these dishes are new so to start a new life in America they have opened restaurants as a source of income. Not so bad so far, right? With income they pay their share of taxes and in the long run they will make a profit and afford all the possibilities offered to them in our great country. If you had the opportunity or having a daring palate, have you been to these ethnically designed cuisines recently. I know the pandemic has limited us in turns of scope of our choices. Early in our nation almost all American staples have come from all over Europe. and slowly as new immigrants from Asia, Latin America and Southern portions of Europe, their only way of communicating was not learning English but still on their wish list but using food as a way of communicating kindness with a smile and making them happy. As Americans we were looking at trying different cuisines which stayed within their communities. It wasn't until some of us were looking to try a different foods that word of mouth travelled and their friends told their friends and word finally spread throughout the community and as became popular, other immigrants that have settled in other parts of the state then the trend continues like a vine plant spreading like fire to the enthusiasm of inquiring palates. Let's face it we are all looking to try different cuisines but we are reluctant because its a new taste or texture but once we cross that line of hesistency, you'll never look back. Obviously the major cities offer a buffet of variety of cuisines but once we leave the big city. But once we leave the big city for whatever reason, whether its for a better life or a job relocation, its a whole new world out there.
In New York City and the suburbs and the tri state area, Chinese food was king just as apple pie. It was cheap, tasty and filling and yes after 30 minutes you get hungry again. Back in the day, fried rice, lo Mein, egg drop soup and wonton soup was a common staple. The majority of the immigrants that came to the U.S originated from Canton and brought regional Sothern Chinese cuisine called Cantonese food. Hot climate temperatures and lots of vegetables brought a kind of bland taste in food, not spicy at all. The food then was further developed to appease to the majority, Chicken Chow Mein, (using the local vegetables, celery, lettuce, onions), spareribs, shrimp toast, Chop Suey, Egg Foo Young became widely accepted, then wide rice noodles became popular "Chow Fun", then the ultimate General Tsao's Chicken, deep fried dark meat with a special sauce but soon the meat was changed to breast a white meat that the majority of customers preferred. Then Szechuan Chinese cuisine, hot and very spicy, coming from the North and West of China. Temperatures there were cold so alot of meats, scallion pancakes and less so rice. Meat provided warmth, spiciness provided additional warmth The rend continued with Japanese sushi a fairly new concept of eating raw fish started with a California Roll )cucumber, crab stick, avocado, wrapped in a sushi rice treated with a little vinegar and wrapped in seaweed. Seaweed? Avocado? covered in flying fish eggs? Well, it became a sensational hit and envolved into all sorts of maki rolls, nigiri rolls, sushi cone wraps, sashimi, raw without the rice, wow! raw fish? Come on raw tuna, raw salmon, raw anything? I new approach to eating healthy but when prepared correctly, its really not fishy. Popularity was at a all time high. then Thai food with new ingredients like fresh basil, mint leaves, authentic curry, coconut milk, fish sauce? What the heck is fish sauce? It's made from fermented fish and is very salty and in Thai cuisine its used instead of soy sauce. A very pungent salty flavor. Hot & Spicy dishes, lighter in terms of lighter fare not heavy .
Then Vietnamese and their famous Pho, pronounced "Pha", a beef broth made by simmering beef bones for 12 hours, (today, the broth being sold is now offering beef bone broth) adding various type of beef, brisket, bean sprouts, Thai basil, scallion, hot peppers and rice noodles with hoisin and Sririacha hot source offered as a condiment.
Now I'm talking Asian cuisine but we have Latin American cuisine, South Asian food, Indian food. Indian food has so many components of Indian curry like Turmeric, cumin, which offer healthy qualities that help alleve joint pain.
The bottom line is without immigrants, what interesting things would we have to eat and explore?
By Chef Woo Can at www.chefwoocan.com
#immigrantcuisine, #Foodbringsusalltogether, #historyofasianfoodtrends,
I have to say this!
Our United States of America has been infected with a silent and deadly virus. There are those that are walking around not knowing they have this virus and there are those that are protecting themselves from catching the virus and finally there are those that believe that wearing a mask infringes on their rights.
We have medical professionals and specialty doctors that have spent their entire life in studying virus. Of course they offer options on how to stem the spread of virus but somehow their recommendations have turned into a political issue specifically the wearing of face masks.
It doesn't matter which side you agree with the bottom line is those in the medical field are suffering the ignorance of those that catch the virus. Whether they believe that face masks ae the right thing to do or not do, the health workers are impacted either way. The impact of your decision bares heavily on the health care workers that will eventually be taking care of you because you got infected. They will spend time with you as best they can but because of widespread infections, ICU beds are scarce and now hospitals have reached peak levels of admittance. Double overtime of medical staff is standard because believe it or not they are trying to do what little they can to help save your life. They are not interested in what you believe, they are dedicated to helping, it goes without saying. It's an unselfish act of responsibility to you, but with your selfish acts, you are overloading the system. BUT the question is "Is it fair" to them?
I say no, but they are the last people to be considered when making your decision. You don't care about the health care professionals and what they must go through. They are literally sacificing their life everyday going to work handling infected Covid-19 patients because any unbroken seal in their mask can lead to death, plain and simple.
Ok, we show our kindness to these health care workers by sending them food, but I would say what they would really appreciate is practice socail distancing and wear a face mask.
I can't speak for anyone else but I wear a face mask to protect my friends, neighbors and family and people that I don't know and protect myself. It's a new life style change, yes during these hot Summers, going outside, the mask might be uncomfortable, but it must be done. Whether I'm infected or not or show no symptoms is irrelevant, I'm protecting others and also protecting myself. It's a new life style change that we need to incorporate into our lifestyle. I've made my own with a bandana, after multiple folds I also add a filter so I get the best protection but it gets hot. I can only imagine a health care worker wearing a N95 mask all day that MUST be tighter and fitted properly. To them, the N95 is a matter of life and death literally. They must put a bandage on their nose or anywhere it must be tight and wear it 10-12 hours of everyday. I wear mine just for an hour, and it gets pretty stuffy, not that I can't breath but wearing something covering my air passages can be slightly uncomfortable.
So, remember the seatbelt issue, did wearing seatbelts infringe of your rights? Was it a change mandated by the government? Was it a lifestyle change? Did we moan and groan over the fact that the government mandated the use of seatbelts? We followed and eventually everyone complied. This invisible virus is different, we can't see it, we're learning about it everyday, so time is of the essence. Yes, our government made some mistakes, it happens but when it was realized that health professionals say the masks can help reduce the spread of Covid-19, thank god we have medical professionals. Heed their advise and just do it! WEAR A FREAKIN MASK!!!! Your action will hopefully reduce the # of patients in hospitals, and for those that are wearing masks and shelter in place and taking common sense precautions will not be in vain.
Politicians from the local and federal level have a task of balancing what their constituents want, reducing the effect of the deadly virus while reopening the economy. Now is not the time to politicize this pandemic, its killing Americans everyday, soon we'll be approaching 150,000 dead in the United States.
We need someone to step up to the plate and put a comprehensive plan in place to protect us, whether its backed by his base or not. This virus doesn't discriminate between the color of our skin or our party affiliation, Democratic, Republican or Independent.
Action needs to be taken NOW. No time to dilly dally, action MUST be mandated simultaneously with testing, contact tracing.
I don't usually have something to say but sometimes I need to, it bothers me that much. I'm thinking of my daughter, my wife and myself.
BY Chef Woo Can at www.chefwoocn.com
#Covid19effect, #healthcareworkers, #justwearamask,
THEY SAY OUR CHILDREN ARE THE FUTURE?
A funny thing happened while eating dinner with my daughter tonight. My wife didn't join us because she is working hard to lose weight. Tonight, I made Japanese fried chicken marinated with ground garlic, ginger, onions, soy sauce and mirin and added corn starch to coat and fried twice for a crispy coating.
My daughter loved it, I didn't get chopped tonight but we talked about school food and as her daddy I wanted to know what they were feeding her. It's a parent thing. We make sure they go to the best schools, wear the best clothes, teach them good values and respect for everyone. We drive them to ice skating, the community pool and unfortunately for 2020 Covid-19 pandemic has limited what we can do for them. We help them study and try to steer them on the right track for their future. We worry about their health as they are the most vulnerable and worry about them ALL the time. We introduce them to experiences that they can appreciate to their kids, share our good times with stories, always willing to have a laugh or too and stress the importance of memories. But from learning in school I believe its very important that our kids get a good nutritious meal. For some, its the only good meal they get all day.
Well, as I started asking my daughter questions, it became pretty apparent that my daughter wasn't getting a so called nutritious meal. 90% of the food was fried, lots of salt, sugar and fat. She said one time the milk she got when poured emptied with chunks of fat, wasn't sour so it goes to show that milk that didn't meet the regular market was handed off to public schools. One other time, she said they served a giant chicken drumstick? The skin fell off easily and the meat came off pretty easy, lots of junk food for snacks, vegetables on seldom good day had emerald green color but most of the time, veggies were putried green and mushy.
It didn't take long for me to realize that our kids school was the dumping ground for the lowest grade of food that was both not nutritious, , lots of preservatives and additives. How healthy is this lunch for learning. If anything, it just catapults those students that have hypertension, sleepy to others and just poor non nutrition in the food.
In my day when I was in school, I have to believe that food was made on premises, not just heated up and maybe nutritious but nothing compares to today.
Now, why is this allowed to happen? Government bureaucracy I say. The state grants vendors the bidding of providing the cheapest food to the public schools. As we all know the lowest bidder receives the contract to provide food to schools and you all know the most unhealthy foods are the cheapest. It's win win for everyone. Politicians are happy getting low bid, and vendors are happy getting the contract.
Who loses? Our kids!
I can guarantee you that given a nutritious meal will up test results, retain more information learned in their little brains and feel good without the preservative and additives used to make the food taste good and just let the food speak for themselves naturally.
So, where do we go from here? I guess no where. I just wanted to bring this concern to your attention. We do for our kids everything but the thing out of control is the school lunch. I asked my daughter that she can make her lunch at home. She said "Dad, by the time she gets her lunch in her locker and by the time she gets back to the cafeteria, there is absolutely no time left.
Chef Woo Can can make healthy nutritious lunch for 1/2 the cost!!!!!!!
Have any thought?
Chef Woo Can at www.chefwoocan.com
#publicschoollunches, #schoollunchesnotnutritious, #schoollunchesarebad,
FOOD WILL UNITE US ALL! IT'S A START!!!!!!
I've been watching all these peaceful demonstrations about justice for George Floyd. There's alot of anger, frustrations on the part of demonstrators who are exhaustively communicating to anyone who wants to listen.
Thre needs to be a conversation with the police and community leaders. Although there may be differences on issues, if there is food, I believe food brings the 2 sides together. Talking about foods and maybe relating to their own families dishes can start a commonality together nd speaking about issues while eating may crete a wonderful outcome.
I have always been an advocate that food brings us all together. Why wait when a tragedy has to happen.
You may agree or disagree or even think I'm crazy but right now solutions must be found whether its outside the box or not.
Just think, when food is mentioned, everyone feels positive, hungry and high anticipation. The bar is lowered to talk, listen nd hear attentively when opposing views re presented.
Most times, during corporate meeting, we learn, take break, speak about the lunch meal and get back to meeting with a different perspective. Why is it done in the private sector and not at the grass roots level. Maybe a pot luck dinner with the community leaders bringing their ethnic foods and maybe invite community too. Inviting police brass or maybe invite policeman and allow the police officers bring their special dishes, share stories before the meeting begins, develop relationships, its ok to agree to disagree but its better than nothing. It's always a start but communication is important.
Problems and issues about racial equality has festered for years, so bringing minds together at the grassroots level is a start. Forget about the state or federal level. Things can be done at the grassroots levels surely!
Policing will have to change drastically and at the grassroots level there's no politics involved.
By Chef Woo Can at www.chefwoocan.com
#chefwoocanopinionofGeorgeFloyd, #foodwilluniteusall, #policecommunityleadersunite
THE FUTURE OF RETAIL FOOD BUSINESS
The Covid-19 Virus has now drastically changed our style of conducting business. Future development of business activity will be sketched very carefully by commercial developers.
No longer will we see, shopping malls, strip malls or any business connected to each other. What we will see is more drive thru's because right now the only safe place to venture out leisurely is through our cars. Family members, cleanliness and containment.
Gone will be the days of going to our local strip mall and shopping center, strolling through the aisles and shopping for necessities and just browsing. We're told to make a list , get it and get out. I would figure the whole experience is very stressful. I admit it myself. The more time spent in an enclosed building the higher the chances of being infected with the virus. Needless to say workers are very concerned restocking shelves with merchandise all day.
The mere expense of protecting the customers and workers, wipe downs, cleaning constantly, putting up plexiglass safeguards may not be enough. Having employees check customers in by making sure carts are wiped down thoroughly or just offering an acknowledgement to us, "welcome" All these precautions are tangible items that we see and do but the concern is the virus is invisible, so how can we control or eradicate and virus we cannot see?
Current retail business the mom and pop business that's considered the backbound of our economy, no matter what anyone says is in a dilema. Their actions trying to encourage people coming into their business will be a tough task moving forward, the expense of discenfectants, wipes, temp control, liability concerns and Worker's Compensation by their workers, expensive lease agreement operating at 50% capacity is adding to stress, sales are already lowering their margins further.
He's my idea, Tlet the state government purchase a small strip mall, contraxt bid to developer that can offer suggestions on how to convert the strip mall into separate unattached drive thru entities while minimizing costs and advising merchants that downsizing their business without inside dining using the space just for inventory and 100% of carry out and lease agreements adjusted accordingly will reduce expense sanitizing in a way to reassure patrons, expense of disenfactant supplies, cutting square ft and thus cutting lease payments drastically. and allowing for an option to design an area for outdoor dining in compliance with state regulations whether its 6 ft social distancing, utensils are prepackaged, no sharing of condiments, disposable cups and remote ordering with less human contact with staff or calling ahead of time to reserve a seat and offer credit card for reservations within a 15 minute window. Most times we go shopping and we want to grab a bite to eat, this part will be a major adjustment change to our life style by planning a few minutes ahead of time.
They say our state government officials take actions that affect their citizens of the state. Well, this pandemic is affecting their citizens and if not controlled will leae our loved ones in dire straits, so I offer the following in terms of how state revenues can be generated. A very small minority of citizens object to business closing but the majority of citizens follow what our governors are saying. And that a great thing!
1. Governors, it fine time to take a position of leadership. You were elected to manage the state and its people to prosper and be their leader in times of crisis. Well, Covid-19 is your crisis and take action responsibly! Leadership is my #1 priority for this November. If they haven't shown this quality, bye, see you later.
2. Take the position through whatever order and DEMAND that facemasks must be worn. In enclosed institutions and business, MUST BE WORN. Outside, everyone must carry a facemask and mini sanitizers for situations where social distancing is not possible.
3. Enforcement must be instrumental by issuing citations and penalty. No advance warnings because PSA's (Public Service Announcements). On the spot payment, 50% of people have cash or credit cards or debit cards. If they don't, the penalty will be doubled.
4. Contracts between developer, business owner and state officials must be greed upon so every entity make a fir profit and ultimately th entrepreneur will have a good profit margin but there will be alot of compromise. Landlords, I can understand your investment in commercial properties and I'm sure a lot of business has folded. You still have to pay for that space, now if you had a business that doing well and struggling, will you make adjustments or force a entrepreneur to close because they can't afford the rent or lease?
Greedy is a bad word right now when we are all in this mess together.
5. Cost should be low compared to states spending lots of money inefficiently and their dependence on the Fedeal government will be low.
6. Those on unemployment. You need an immediate way to work. Unemployment will tide you over for awhile, protected in your home but what can be done to generate a job. By having your exployer in the food related business prep their business, you may get a call back. While you have a job, take the position of looking ahead for a better position. It's always easier to get another job when you are currently working. But employers will be more understanding or should be because of this pandemic. Prep your self for an interview, ask a friend to help, key into some questions always be positive, assertive and focused. Remember, you'll be competing against college grads with no experience, older people, so they will be looking for someone that stands out. What activities do you do outside of work that your good at? If you love for example yoga, maybe offer Zoom classes, you should incorporate or become an LLC. If you have a passion for something, people will know and more apt to join you. Unfortunately, now is the time to reevaluate your skills and where do you want to go in terms of career, interest. Don't be stuck in a rut!
As you can imagine, I am completely and utterly bored. My business offering cooking demonstration has ground to a halt, adjusted by offering Zoom cooking class but now its Summer and interest in cooking class in Summer is slow at best. Tours are at a standstill, everything else where I had potential is at a standstill but hopeful with time, everything will get back to some sort of normalcy. In the interim, always thinking about new ways to be this pandemic with innovation ideas.
I'm still a restaurant critic but have changed temporarily to supermarkets and their pre-packaged foods and restaurant pickups and take out.
Stay safe, wear a mask, wash hands for 20 seconds and practice social distancing and tune in occasionally for new insights. Hopefully, I'll have a class at Harford Community College for on line classes!
By Chef Woo Can at www.chefwoocan.com
Interesting Food Stories
As I'm relaxing at home watching Netflix on this beautiful Saturday, I can't help but to take the time to think of funny things that have happened in my food career.
As a teenager living in Suburbia Long Island, Massapequa Park, NY, you know how mothers can be. They are always looking out for their kids and my mom wasn't any different. She had this fantastic idea of sending me to NYC to work in my uncle's restaurant and I would stay at my grandma's place nearby. This fantastic idea was based on the fact that she noticed that I cooked great meals for the family. She's thinking, "Why not enhance those skills with restaurant experience." My reaction. its for one Summer, why not?
So, I was shipped to the Big Apple and stayed with Grandma. Dear Grandma didn't speak English but she tried her best as did I trying to speak Chinese. Staying with her elightened me a lot of being a spoiled suburbia kid on Long Island and believing I wasn't any different from my friends but I was. I was the Asian kid. . In middle school they had this contest to pick out our baby pictures. Everyone brought theirs in and was posted. I was shocked to find out everyone knew my baby picture? How was that possible? Everyone knew except myself as to how they picked me out.
Meanwhile living with Grandma was definitely an eye opener. I watched her cook all the meals from breakfast, lunch and dinner. Not surprisingly, the main staple was rice. Rice porridge in the morning, to rice with steam chicken and a side of stir fry vegetables to rice and steamed fish at dinner. At dinner, grandma always prepared a hot delicious soup using various and tasty herbs that enhanced the broth. Everything was done by hand with pride and watching grandma taste each phase of the cooking made me appreciate the lost art of tasting. Sometimes, today to make a dish taste good, all they do is add salt and sugar. But in reality if you have quality ingredients, just a tad of salt and sugar brings out the natural flavor of the dish. Today, its the opposite, add more salt and sugar.
Today eating is to commercialized emphasizing quantity rather than quality. She always told me that the sauces only enhances the natural flavor of your ingredients and I guess I have lived by this in my cooking. Whenever she cooked, the aroma was unbelievable. I usually had 3 bowls of rice. The little sauce, vegetable and meat was the best part to go with the rice.
Well, I was destined to work at my uncle's restaurant in the heart of Chinatown. Getting to sleep was difficult when I was used to air conditioning. I got a few mosquito bites and I needed to address this issue. I mentioned to Grandma about a screen but in her ultimate wisdom, she said it would prevent the air from being free. OK.
The next morning I survived at grandma's place with windows opened, humid hot temperature but I learned to appreciate living the old fashion way.
I reported to my uncle, a small guy compared to me but very nice guy. Well, he explained to me in English that I was to prepare all the foods during the day, so they would have the fresh products all cut an prepared for the evening crowd which at the time was packed to the gills with tourist and regular customers.......
to be continued.
By Chef Woo Can at www.chefwoocan.com
#interestingcookingstories, #chefwoocan, #chefwoocaninterestingcookingstories
DIETS CAN KILL YOU!
I have never been an advocate of diets, but I have nothing to gain by saying what I say. There's no incentive of to be a diet advocate because I I'm not going to make money. BUT for those that are money hungry and profit motivated, then allow your imagination to develop some kind of food regiment and make false claims that you'll lose a certain amount of pounds within a certain amount of days. Now I'm not a Dietician and as a matter of fct my sister is but she's pretty busy to get her feedback. I am an advocate of making money but when you offer a diet that will guarantee tht you lose 10 pounds in 30 days sure they have to develop a diet meal that will achieve that result. And, yes, you'll look fabulous, your friends are so happy and congratulatory. Your feeling high, so high that you go out and get a new wardrobe. Your now a diet advocate.. What is a diet advocate, well you tell all your friends about it and your convinced it works. Your friends have no reason to doubt you and thy follow suit. Then the vicious pattern starts again. Great results and at what cost? Well, some plans want you to purchase their pre-packaged meals, that will cost you a buck or two. Or some plans want you to prepare the meal yourself. Well, when you get the results you got, hey what's learning how to cook their way, and some diets want you to buy certain types of food that might be a little pricey. Well, the bottom line is your paying a lot of money and you may say why not, "it cost money to get it done." BUT who really wins? or shall I say who really profits? The so called inventor publishing his diet books, that's always a money maker. Going on a lecture circuit promoting this new concept.
Here's their view of getting people to use their diet. The customer wants an easy, simple way of losing weight losing the maximum weight in a short period of time without exercising.
That's the perfect combo mixture for success. BUT what they don't say is they the inventor hasn't done any in depth studies for any long period of time. Go figure.. Now I don't want to burst anybody's bubble but the reality is there's no easy way to lose weight.
Well, here are some factors that are contributing to us gaining weight:
-OUR LIFE STYLE
Wee have sendantary life style. We hop in the car to commute to work, we sit at our desks for 8 to 10 hours a day, sit back in our car to go home and get home, by fast food and become a couch potato.
Microwave our food in the beginning of the microwave oven. Technology was used to provide the right amount of radiation to cook or warm our foods. Grub Hub has been included in our meals. Just pick up our smartphone and dial. It's that easy.
-THE QUICK FIX
Always busy, always something happening taking kids here and there, being stuck in traffic, no time but if our kids are our future, shouldn't they know or learn to eat healthy. Do we have the time? We should, but its easy to get nuggets and use high fructose dipping sauces. We can make the time for our kids.
So demanding, job security? overtime, mental and physical exhaustion, always worried. Is this an environment that's good for mental health? But did you ever figure that cooking can help you decompress?
-fast food and family style restaurants. We're stressed all the time and we need to munch on snacks, have a drink, smoke a cigarette! All the bad stuff
These establishments, however antiquated they are today was a convenient way to eat out with the family or a quick meal that's both delicious and fulfilling. The microwave was an essential component of these places along with cheese. The quality was terrible but after they applied tons of cheese and salt and sugar, it was palatable to consume. These places had the highest caloric content for each dish served. It finally has caught up with them after all these years. The new generation wants better nd they're not getting it from fast food and family style restaurants. a renaissance is occurring and they are not adapting to it very well.
The food manufacturers know that vision is very appealing with food, so if they can package food with very alluring pictures of the dish, then the public will buy. Whether the sodium or sugar content is so high, theye know that as long as it taste good, they'll tend to buy again. That is their hope and they are right 905 of the time. It's easy, a meal in the frozen food section all processed nd ready to go. They took the idea of TV dinners and brought it to the new millennium. For me as a kid growing up, I loved dinners, it was easy to prepare, so mom loved it and it was so delicious, you got the main entrée, a side and dessert.
Profit!, Profit! Profit!. The cheaper the grad the more profit the companies make. The more artificial flavors, additive and preservative, the less strain on natural ingredients. Use more corn to develop new ways to enhance flavor. So, if you can't even pronounce the ingredient on the label, I'll be pretty leary.
Their job is to brainwash in believing their brand is the best. Any marketing gimmick they can use to imprint the brand into our mind is their goal. By doing so, we'll always go to their brand. Their lobbyist in Washington and lawyers are there to interpret any regulations that favor them or pressure they leaders that are assigned to committees that will affect their business. Millions of dollars are spent.
Corporations use the following senses to tempt you to buy or visit their establishments; seeing, tasting and smelling.
We are bombarded with their advertisements everywhere we go. Whether its driving down the main highway or smelling burgers being cooked, or seeing the ads on T.V during popular broadcasts. They are everywhere.
Amazingly you can say that we are the test market with new chemical compounds making things taste better, shelf life longer.
If we can accept that sugar will kill us, know that the chemicals that we're unable to pronounce are made or derived by sugar components. When there is an abundance of sugar in the world, why not use totally cheap grades of food that have no taste but cheaper to make and process and apply all the sugar components. The overall bottom line is making a cheaper grade of food and apply a cheaper flavorful sugar derivative. So, for the average American, we go for the cheaper price that taste so good, we'll come back for more.
The diet is the quick fix. but really, its all the above that needs to be changed. The diet, no reports were done on anyone, but consider this, 1 diet applying to everyone? Isn't there something wrong with that? Everyone is different when it comes to our bodies. some mzy have high blood pressure, high sugar, problems with heart disease, hypertension, cholesterol, So, could the diet be doing more harm than good. Losing so much weight in a short period of time. What is that process doing to our bodies, our organs, our temperament, our moods? Who's to say? then when one diet doesn't do what you want, you switch?
Of course you'll see results and you feel proud but whether its continuing to buy their products or stick to foods that are working but getting tired of portion control and eating the same ingredients but cooking it a different way, you slowly fall back to bad habits. I was on Weight Watchers a long time ago, I did my weigh in and when I lost a pound, I treated myself to a pizza or ice cream, but when I gained, I tried so hard to get back on track. It's only human nature to wander about foods that we force ourselves to adjust to just to lose a couple of pounds? But if we understand and appreciate helthy food at a young age, and as parents we take the attention of what we feed our kids, then the cycle of poor eating and obesity can be reduced. Right now its at epidemic levels and rising.
Chef Woo Can believes that eating healthy doesn't mean you have to sacrifice your favorite meals. Just cut down on portions, portion control is key here, moderation, once in a while eating high caloric food and exercising, not strenuous workout sessions just walking around the block and build up a sweat after work. The combination of portion control, eating in moderation and exercising is key here. No soda, very little carbs and include a protein and use fresh vegetables, no pre-packaged foods. You can indulge but work it off by walking around. For every bad food taken in, you'll need to burn those calories with exercise.
You'll feel better mentally and physically. Talk to your doctor for advice.
By Chef Woo Can at www.chefwoocan.com
Chef Woo Can Cooking Technique/No more Measuring!!!!!!
I understand that in these United States, the freedom to make money is an integral part of Capitalism. Our government allows us to make money according to the statutes that are set before us. But following this system of making money, we lose a lot of the traditions that made this country through our immigrant families that came here for a better life. You all witnessed it by going to Grandma's home and she was spending all day in the kitchen making delicious ethnic cuisines. If you were old enough to realize that they didn't have a recipe book in front of them nor did they have recipes on to tiny pieces of paper. For the most part, they combined ingredients based on taste and whether the dish was visually appealing. That art has long disappeared now except for those that looked at cooking as creating a special dish for our warm stomachs. Those that took the time to watch Grandma combine those ingredients while you appreciated that beautiful aroma has now today turned us into robots of helplessness. What do I mean. The mere mention of the word cooking is identified with grub hub, door dash, fast food, prepackaged frozen food. Anything that can be made quick and easy to eat. That's cooking today. The idea of buying raw food and combining ingredients and getting your hands involved is totally foreign. Look at us when we go out to eat, 99% of the time we don't even touch the food, rarely do we pick something up like a hot dog o hamburger, traditions that are part of the experience. We just raise our forks and spoons and shovel the food in. Or microwave the food in plastic containers and eat.
Do we really know what a good cut of beef taste like or the true taste of chicken, pork etc... and shrimp? These foods are so overwhelmed with flavoring agents namely salt and sugar, we only identify the texture of the meat.
As Chef Woo Can, I talk to people all over. I understand their plight. They work hard every day following guidelines, procedures and this is the way it must be done. The last thing someone wants is to follow a recipe. Recipes require accurate measurements to make the perfect dish. Great and when all is said and done, why doesn't it taste the way they say it should. Remember, they don't really tell you how it should taste and the profession picture of the dish doesn't help. It's a masterpiece shot.
No wonder then mention of the word cooking is shown like its a foreign matter. Why should we follow a recipe based on who says so?
Chef Woo Can says, create your dish based on your taste, quantity, and flavor. I'll only point out how things should be cut and manage the tenderness. I will give you the ingredients and all you have to do is add a little at a time until the desired taste is achieved. I guarantee the idea of cooking will come back and just to let you know ,once you achieve this ability, your halfway to loving this idea of preparing a great meal according to your standards.
Chefs from all over the world that publishing a cookbook is a money maker. BUT is the cookbook user friendly and do they believe it will create more interest in cooking. I say no. If you buy a cookbook with all the measurements and fancy professional pictures, the cookbook ends up on the shelf.
It's kind of intimidating to choose a accomplished chef with Michelin awards for their restaurant providing their take on recipes. I would venture a thought that I don't measure up to their standards, would you?
So, knowing this dilemma, I will be creating a cookbook that simple easy and no measurements. and no pictures. It will be made for you.
Chef Woo Can at www.chefwoocan.com
Chinese New Year, January 25, 2020
The Year of the Rat!!!!!!
Are you born in the year of the Rat?
2020 is a year of the Rat, starting from January 25th, 2020 and lasting until February 11th, 2021. It will be a Gold Rat year.
If you were born in 2008, 1996, 1984, 1972, 1960, 1948... you are a Rat.
The Year of the Rat is the first zodiac sign in the Chinese zodiac cycle. According to the Chinese zodiac story, in the competition held by the Jade Emperor to decide the zodiac animals, the quick-witted rat asked the diligent ox to take him on a ride to cross the river and jumped down before the ox crossed the finish line, so the rat won the race and became the first of the zodiac animals.
Lucky things for Rats:
Chinese New Year is the Chinese festival that celebrates the beginning of a new year on the traditional Chinese calendar. The festival is usually referred to as the Spring Festival in mainland China, and is one of several Lunar New Years in Asia. Observances traditionally take place.
Chop Stix Restaurant will be celebrating the Chinese New Year. This year there be a Lion Dance performing at the restaurant. There will be a banquet lunch for all Chef Woo Can viewers and we will disclose the special menu.
Perfect opportunity to introduce your children to the traditions of the Chinese New Year Celebration.
This is a very popular celebration, so don't delay in reserving table. The tables go pretty fast and sharing tables will be possible. Each table will accommodate 10 people.
Cost will follow very soon.
Any questions, feel free to email me. I will get back to you asap.