Posted on 04/22/2021 7:23:04 AM PDT by mylife
Last March, Danny Lee was about to reformat the menu for the spring season at Anju, one of the three restaurants he co-owns in Washington, D.C. It would be the chef's first substantial menu change since the restaurant opened a few months prior.
"Then the pandemic hit, and we had to, overnight, reformat our plans and create a menu that could travel well for takeout," he said. A little over a year later, with the restaurant at 25-percent indoor capacity and outdoor seating offered on a small patio, they're finally serving guests in person again, but his menu strategy has shifted.
There's still a large focus on dishes that travel well, yes, but also a growing number of specialty dishes meant to be enjoyed in-house, including Lee's version of hwedupbap—seasoned rice topped with house-cured salmon, tobiko, and a pineapple chojang. That's just one example of how chefs are reconsidering their menus to account for this moment.
(Excerpt) Read more at foodandwine.com ...
I’ve read a lot recently that Irish butter is much better tasting, and better for you, than the American or the PUFA’s you mention.
Something to do with a higher fat content in Irish butter giving it a creamier, smoother taste.
Price has gone up considerably per pound though.
I don’t. I like a packed restaurant.
We visit the nearby Red Lobster once a month for their “Endless Shrimp” promo (they lose money on me).
When they reopened after the shutdown, the double-sided four page menu-in-a-plastic-folder was reduced to an 8 1/2 x 11 double-sided sheet. No more small salad with the lunches or dinner, appetizer list cut, one less cheese biscuit, etc., etc.
OK, I realize the shutdown hammered them, but one year later it is still the same setup. They added “Parrot Isle Jumbo Cocoanut Shrimp” to their “Endless” menu and jacked up the price from $15 to $17.99. So now, after my normal pig-out on Garlic Scampi, I order an extra Parrot Isle and take it home. A 10% jump I could take, but 20%? Sorry.
Going there next Monday and won’t wear a mask - Utah went maskless April 10. Betcha they are like most stores and will still require them. Will make them dole out a couple of freebies, then walk 20’ to the dining area and take it off my chin.
Aside from whatever taste difference you may find with Irish butter, what makes Irish butter, like Kerry Gold (there are other brands) “good for you” is that the cows producing the milk to make the butter, are grass fed vs grain fed. There is currently a lot of talk about grass vs grain in meat, but the real difference is in the dairy products like butter - you want grass fed.
Grass fed butter is higher in a lot of fatty acids that can have health benefits - CLA (conjugated linoleic acid) being one of them.Grass-fed butter contains five times more CLA than butter from grain-fed cows. Butter from grass-fed cows is also much higher in Omega-3 fatty acids and vitamin K2, compared to butter from grain-fed cows.
Some links:
Conjugated linoleic acid content of milk from cows fed different diets
https://pubmed.ncbi.nlm.nih.gov/10531600/
Increased concentrations of omega-3 fatty acids in milk and platelet rich plasma of grass-fed cows
https://pubmed.ncbi.nlm.nih.gov/7905466/
If it was one out of every ten ads with the mixed couple, or one out of fifty with the homosexual pairs, it would not be so out of line with reality.
Like Red Forman (That 70s Show) said..."That's not food; that's what food EATS!"
Well maybe some restaurants...
However, the ones we have been frequently eating at recently (Brazilian Steakhouse, Cheesecake Factory, Texas Roadhouse, Waffle House) don’t seem any different menu-wise...
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