Tender Food’s Post

Introducing the mouthwatering sensation that will revolutionize your taste buds - Dave's Not Chicken Cauliflower Sliders and Bites! Get ready to experience a mind-blowing plant-based delight that will leave you craving for more. Imagine sinking your teeth into a juicy, tender cauliflower slider bursting with flavors that will transport you to foodie heaven. Each bite is an explosion of taste, combining perfectly seasoned cauliflower with a crispy coating that will have you questioning if it's really chicken or not. But that's not all - we've also crafted bite-sized cauliflower wonders that are perfect for snacking or sharing. Picture yourself indulging in golden, crispy cauliflower bites that are so incredibly addictive, you won't believe they're not chicken. Dip them into your favorite sauces, or enjoy them on their own for a guilt-free, flavor-packed treat. Not only are Dave's Not Chicken Cauliflower Sliders and Bites absolutely delicious, but they're also a game-changer for those seeking a plant-based option. Whether you're a vegetarian, vegan, or simply looking to explore new culinary horizons, these sliders and bites will satisfy your cravings without compromising on taste or quality. With Dave's Not Chicken Cauliflower Sliders and Bites, you can feel good about what you're eating. Indulge in the bold flavors, the satisfying crunch, and the guilt-free pleasure of knowing you're making a positive impact on your health and the environment. So, get ready to embark on a culinary adventure like no other. Dave's Not Chicken Cauliflower Sliders and Bites are here to tantalize your taste buds, redefine your perception of plant-based cuisine, and leave you craving for more. Don't miss out on this incredible culinary innovation - try them today and prepare to be amazed!

The news is out -- #PowerClient Golden Chick is a winner in three USA TODAY 10Best Readers’ Choice Awards: Best Fast Food Fried Chicken, Best Fast Food Sides and Best Fast Food Fries! We love knowing that Golden Chick's customers love its food as much as we do! Read the full article below. #GoldenChick #USAToday

Pro Tips on Eating Out Responsibly From food writer and public relations maven Jill Silva of Kansas City (60yo) who eats out--a lot. It’s a big part of her job. 1. Allow yourself to enjoy it (within boundaries). “If you go out to eat, you don’t want to order the salad. You want something special.” 2. Ask questions about what’s on the menu, how it’s prepared, and what the ingredients are. You don’t want to be surprised in a bad way when the plate’s put before you. 3. Favor real food as opposed to processed components. “If they can’t tell you how something was prepared, or if it came in a bag, carton or jar, then it’s probably not something good for you,” Silva says. When grocery shopping, go for better bread at a bakery instead of processed loaves off the supermarket shelf, if you can. 4. Remember that higher-end restaurants serve reasonably sized portions, compared to casual chains that encourage gorging. 5. Support local farmers if you can. Grow some produce yourself. You’ll taste the difference. And remember, she says, don’t be a snob about food. It has many places in life, and you should do the best you can to fit it into your #healthylifestyle. #longevitylifestyle #nutritioncoachingSLC #SaltLakePersonalTraining

Pro Tips on Eating Out Responsibly From food writer and public relations maven Jill Silva of Kansas City (60yo) who eats out--a lot. It’s a big part of her job. 1. Allow yourself to enjoy it (within boundaries). “If you go out to eat, you don’t want to order the salad. You want something special.” 2. Ask questions about what’s on the menu, how it’s prepared, and what the ingredients are. You don’t want to be surprised in a bad way when the plate’s put before you. 3. Favor real food as opposed to processed components. “If they can’t tell you how something was prepared, or if it came in a bag, carton or jar, then it’s probably not something good for you,” Silva says. When grocery shopping, go for better bread at a bakery instead of processed loaves off the supermarket shelf, if you can. 4. Remember that higher-end restaurants serve reasonably sized portions, compared to casual chains that encourage gorging. 5. Support local farmers if you can. Grow some produce yourself. You’ll taste the difference. And remember, she says, don’t be a snob about food. It has many places in life, and you should do the best you can to fit it into your #healthylifestyle. #longevitylifestyle #nutritioncoachingSLC #SaltLakePersonalTraining

🔍 𝗛𝗼𝘄 𝗜𝗻𝗻𝗼𝘃𝗮𝘁𝗶𝗼𝗻 𝗮𝗻𝗱 𝗗𝗲𝘁𝗲𝗿𝗺𝗶𝗻𝗮𝘁𝗶𝗼𝗻 𝗧𝗿𝗮𝗻𝘀𝗳𝗼𝗿𝗺𝗲𝗱 𝗙𝗮𝘀𝘁 𝗙𝗼𝗼𝗱 In the late 1970s, Keystone Foods founder Herb Lotman came up with the idea for a game-changer in fast food – 𝘁𝗵𝗲 𝗖𝗵𝗶𝗰𝗸𝗲𝗻 𝗠𝗰𝗡𝘂𝗴𝗴𝗲𝘁. 𝗠𝗰𝗗𝗼𝗻𝗮𝗹𝗱’𝘀 𝗳𝗶𝗿𝘀𝘁 𝗲𝘅𝗲𝗰𝘂𝘁𝗶𝘃𝗲 𝗰𝗵𝗲𝗳, 𝗥𝗲𝗻𝗲 𝗔𝗿𝗲𝗻𝗱, brought this vision to life in 1979 by crafting a small, portable, and flavorful fried chicken nugget that quickly became a sensation. However, this innovation faced challenges. 🔸 McNuggets were so popular that McDonald's struggled to meet demand. By 1983, after overcoming significant supply chain issues, Chicken McNuggets were launched nationwide in the U.S. and later in Canada in early 1984. To ensure consistent cooking and maximum “dipability,” the nuggets were made in four distinct shapes bell, bow-tie, ball and boot. This design aimed for both fun and safety, ensuring even cooking times. 🔹 Fred Turner at McDonald's transformed the onion nugget concept into a chicken nugget, but deboning chicken slowed production. This led to the creation of the “𝗠𝗰𝗡𝘂𝗴𝗴𝗲𝘁 𝗦𝗪𝗔𝗧 𝘁𝗲𝗮𝗺,” led by Bud Sweeney, who worked tirelessly to develop a quick deboning process. In just five months, they created a scalable system that turned chicken paste into the now-famous McNuggets, perfectly sized for dipping into specially developed sauces – a novel concept at the time. McDonald's didn’t stop at the nugget. They also innovated with 𝗱𝗶𝗽𝗽𝗶𝗻𝗴 𝘀𝗮𝘂𝗰𝗲𝘀, another first in fast food. The combination of fun, portable nuggets and new sauces helped McNuggets account for 20% of McDonald's sales. The success of the Chicken McNugget wasn't just about a new food item; it was about 𝗠𝗰𝗗𝗼𝗻𝗮𝗹𝗱’𝘀 𝗰𝗼𝗺𝗺𝗶𝘁𝗺𝗲𝗻𝘁 𝘁𝗼 𝗶𝗻𝗻𝗼𝘃𝗮𝘁𝗶𝗼𝗻 𝗮𝗻𝗱 𝗽𝗿𝗼𝗰𝗲𝘀𝘀 𝗱𝗲𝘃𝗲𝗹𝗼𝗽𝗺𝗲𝗻𝘁, from perfecting deboning to creating scalable production and new eating experiences. 🍗💡 #Innovation #Leadership #fastfood #learningcurator

Easy Creamy Chicken Salad Inspired by the viral Round Swamp Farm creamy chicken salad, this recipe is packed with flavor and so easy to make. Perfect for eating in sandwiches, wraps or with crackers. Ingredients and Substitutions How to make chicken salad Can I make this ahead? This chicken salad recipe can be made up to 4 days ahead... Easy Creamy Chicken Salad 𝗦𝗵𝗮𝗿𝗲 𝘁𝗼 𝘀𝘁𝗮𝗿𝘁 𝗮 𝗰𝗼𝗻𝘃𝗲𝗿𝘀𝗮𝘁𝗶𝗼𝗻!

Duh, duh, duhhh...the plot chickens. It's as American as chicken pot pie. Apple pie can't hold its cheddar, and beef isn't what's for dinner anymore. Apparently, we have the meats, and its poultry. From fried chicken and chicken wings to crispy chicken and finger-sized nuggets, restaurants are pushing our fine feathered friend as it overtakes beef. Even burger joints are going gaga for cockerels. Check out any fast food menu these days, and it seems restaurants are working around the cluck to come up with the next poultry extravaganza. Braised, fried, stuffed between flour enriched dough, the list runs on and on, but restaurants think consumers can stomach more. And faster than you can say, "Bawk, bawk, bawk", stats would seem to cluck it out. We've been buying and eating more chicken every year since 1960, while red meat consumption has taken an udder decline. You don't need to cross the road to understand why the reasons go beyond taste. Old MacDonald had a farm, and on that farm all he had was chickens. The supply of chicken available to eat in the U.S. continues to outpace beef, and that has kept costs relatively cheaper than beef. And owing to the relative ease and low cost of raising chickens in comparison to cows or hogs, chicken meat and eggs are widely available and have more uses in different cuisines. Ee i ee i oh! Bingo may have been his name-o, but it's now spelled H-E-A-L-T-H. Growing health concerns tied to consuming red meat have more consumers opting for poultry as a leaner, healthier source of protein. That's certainly changed our preferences and our diets, and it's understandable that restaurants and fast food chains are in hopes of P-R-O-F-I-T-S. So is the plethora of sandwiches, tenders, fingers and seasoned items devoted to the clucker overkill? Well, so far it doesn't seem to be. Last year's battle for chicken sandwich dominance saw a frenzy among customers, and we continue to stuff ourselves with over a billion chicken wings every year. For omnivores, I would imagine chicken menu wars are preferable to kale combat or Brussels sprout battles https://lnkd.in/gg7TX2i9 #chicken #poultry #restaurants #fastfood #food #diet #cooking #unitedstates #farming

NEW food review! Trying The NEW McDonald's Grandma McFlurry 🍦😮 | Fast Food Reviews You can watch it here - https://lnkd.in/eirKb_dT #mcdonalds #grandma #mcflurry #fastfood #review #foodie #video #oldnerdreviews

Buying Pork. What do I buy? In this month of looking back to the January days of the pig slaughter and the annual transformation of household farm pig to pantry pork: pâtés, rillettes, cooked meats, frozen roasts, salt-cured air-dried jambon, and saucissons, I realize that my privileged point of view from the farms around me took years to learn. This long French journey of understanding the ingredients that made me a better cook started at the small village farmers’ markets long before I grew a garden, long before I knew my farmer neighbors. In my first book, A Culinary Journey in Gascony, I described buying meat at the village butcher’s shop with a red leather bench on which to wait. My first teachers were these butchers and my eyes; I looked, watched, and observed carefully what other people were buying. Next, I asked the butcher/farmer what his favorite thing to eat was. Boudin Noir! Then I asked how to cook it, and everyone at the market chimed in! “With Apples.” “No, mashed potatoes!” “Why not BOTH?” If all you are used to cooking are pork chops and roasts, then start by buying something unknown and adding it to your repertoire, one cut at a time. Use a cut diagram like the one below to help learn where the different cuts are from, which muscles, and how that affects the cooking techniques- stew, grill, braise, roast, etc. https://lnkd.in/dzg4DuAj?

No one wants to think about getting a foodborne illness when celebrating Valentine’s Day. When dining out on Valentine's Day please consider the following food safety tips provided by the Food and Drug Administration (FDA): ·    See if a restaurant looks clean before you even sit down. If the restaurant does not look clean to you, you should eat somewhere else. ·    Always order your food fully cooked especially meat, poultry, fish, and eggs. That's what kills germs. ·    When your hot meal comes, make sure it's very hot and thoroughly cooked before you eat it. If it's not, send it back. ·    Don't eat eggs that are raw or not fully cooked. These can hide in Caesar salads, custards, and some sauces. ·    Wash your hands before and after you eat.   If you are taking home leftovers (doggie bag): ·    Only take home a doggie bag if you are going to be able to place it under refrigeration (41°F or below) within two hours. If not, leave the leftovers behind. ·    Discard leftovers from dining out if they have not been consumed within 2 days. ·    Reheat leftovers meant to serve be served hot to a minimum of 165°F throughout.   Enjoy and be safe!