A side dish, sometimes referred to as a side order, side item, or a side, is a food item that accompanies the entrée or main course at a meal. Side dishes such as salad and bread are used with main courses throughout many countries of the western world. New side orders introduced within the past decade, such as rice and couscous, have grown to be quite popular throughout Europe at formal occasions; when used as an adjective qualifying the name of a dish, the term "side" refers to a smaller portion served as a side dish, rather than a larger, main dish-sized serving. For example, a "side salad" served in a small bowl or salad plate, in contrast to a large dinner-plate-sized entrée salad. A typical American meal with a meat-based main dish might include one vegetable side dish, sometimes in the form of a salad, one starch side dish, such as bread, rice, or pasta; some common side dishes include: Some restaurants offer a limited selection of side dishes which are included with the price of the entrée as a combination meal.
In contrast, sometimes side dishes are ordered separately from an a la carte menu. The term may not imply that the dish can only be ordered with other food. French fries are a common side dish served at fast-food restaurants and other American cuisine restaurants. In response to criticism about the high fat and calorie content of French fries, some fast-food chains have begun to offer other side dishes, such as salads, as substitutes for the standard French fries with their combination meals; the related phrase on the side may be synonymous with "side dish" – as in "French fries on the side" – or may refer to a complimentary sauce or condiment served in a separate dish. For example, a diner may request a salad be served with its dressing "on the side". Banchan, Korean side dishes Food pyramid In a basket Platter Greene, Janet. Putting Food By. Stephen Greene Press. ISBN 0-8289-0468-5. Retrieved 26 December 2011. Family Living: Simply Delicious Side Dishes. Retrieved 26 December 2011. Wikibooks Cookbook
Bennigan's is an Irish pub-themed casual dining restaurant chain founded in 1976 in Atlanta by restaurateur Norman E. Brinker as one of America's original casual dining concepts; the chain operated under the restaurant division of Pillsbury for most of its history, until Pillsbury was bought out by the British liquor conglomerate Grand Metropolitan. Due to laws preventing liquor manufacturers from operating liquor sellers, the chain was sold to Texas-based Metromedia restaurants, until the company filed for bankruptcy in 2008; the chain went through a series of restructuring and ownership changes until it was purchased by Legendary Restaurant Brands, LLC in 2015. The company is now operating out of Texas. Bennigan's was established in 1976 in Georgia, as part of the Pillsbury Corporation; the first significant Bennigan's location was opened in Tysons Corner, the following year. The concept was the brainchild of company vice president and Steak and Ale founder Norman E. Brinker. By the early 1980s Bennigan's had become one of the best known of the new style mid-range casual dining franchised "fern bar" eating and drinking establishments in the United States.
In 1983, Brinker led an exodus of senior management from the S&A and Bennigan's division, purchasing a small regional restaurant concept that focused on gourmet hamburgers, Chili's. Bennigan's continued to grow across the United States, as well as opening locations in fourteen countries; when Pillsbury was acquired by Grand Metropolitan in 1989, the company was spun off. As a major liquor distributor selling such brands as Bombay gin, J&B and other spirits, Grand Metropolitan was bound by "Tied house" laws that prohibited liquor distributors from owning liquor retailers. S&A management, underwritten by Metromedia, led the leveraged buyout of S&A in 1991. Failure of Bennigan's executives to update and evolve the restaurant concept over twenty years led to significant sales and customer visit declines. Bennigan's lagged behind its contemporaries, Chili's and T. G. I. Friday's. John Owens, a Morningstar analyst, described Bennigan's as one of the "weakest of the major players." Rapid expansion among many chains led to a lack of distinction among customers and a drive to cut prices.
Bob Goldin, an executive vice president of the restaurant industry consulting group Technomic, said that many chains like Bennigan's featured "the same kind of menu, décor, appeal." This translated into a lack of brand loyalty. In May 2006 Bennigans closed most of its New New England locations. In July 2008, all of Bennigan's 150 corporate locations across the US were closed due to parent company Metromedia Restaurant Group of Plano, Texas filing for Chapter 7 bankruptcy protection. Several international locations, remained open. In South Korea, for instance, over 30 locations still operated as usual; the brand was restructured in 2010 as a result of ownership changes. The operator of Bennigan's in South Korea has announced that all locations in the country will be closed by January 31, 2016. In October 2008, Atalaya Capital Management announced that it would buy the assets of both the Bennigan's and Steak and Ale brands; the assets include the Bennigan's Franchising Co. which owned the rights to franchise the Bennigan's brand and was instrumental in keeping franchise-owned restaurants operating during the bankruptcy period.
In a statement by the firm, it was stated that the company planned to reposition the brand by re-establishing its place in the high-margin bar segment and by focusing on sandwiches and appetizers. It said the company planned to reopen 50 or 60 company-owned Bennigan's locations by finding new or existing franchisees to operate the restaurants. In May 2011 new management of the firm stated that they wanted to return the brand to its roots but give Bennigan’s new life in the 21st century. In an interview of CEO Paul Mangiamele, he stated that the company's strategy to turn the brand around was multi-pronged; the company planned to introduce a new logo, store prototype and franchise models, an updated menu, improved marketing, adding a catering operation and a new attitude. On February 11, 2015, CEO Paul Mangiamele and his wife, closed on a Management Buy Out of the company from its parent private equity firm, for an undisclosed price; the new company, Legendary Restaurant Brands, LLC, is now the owner of the Bennigan's restaurant chain, its fast-casual concept Bennigan's On the Fly, the Steak and Ale brand.
In 2018, Bennigan’s opened three U. S. restaurants: Steubenville, Ohio. As of March 2019, there were 13 Bennigan's locations in the United States and 17 additional locations in eight other countries. Bennigan’s executed a master franchise agreement with the Baila Group of Companies last year to expand into four major cities in the Islamic Republic of Pakistan. Other overseas locations are planned for Guatemala, Honduras, El Salvador, Amsterdam. In total, Mangiamele says, more than 100. Official website Announcement of Atalaya Capital's acquisition of the Bennigan's brand
Stuff.co.nz is a New Zealand news website published by Stuff Limited, a subsidiary of Australian company Fairfax Media Ltd. Stuff hosts the websites for Fairfax's New Zealand newspapers, including the country's second- and third-highest circulation daily newspapers, The Dominion Post and The Press, the highest circulation weekly, The Sunday Star-Times, it is a web portal to other Fairfax websites. As of March 2019, the website had an Alexa rank in New Zealand of 7; the former New Zealand media company Independent Newspapers Ltd, owned by News Corp Australia, launched Stuff on 27 June 2000 at a cybercafe in Auckland, after announcing its intention to go online more than a year earlier. The development of Stuff was supported and governed by, the INL Board, Mike Robson, INL CEO, Don Higgins, Corporate Development Manager. Mark Wierzbicki, founding Internet Business Manager, lead development and ongoing management of the Stuff site and team. Advertising agency Saatchi & Saatchi conceived the name "Stuff", INL had to buy the domain name from a cyber squatter.
In its first month, the site had 120,000 unique visitors. At the time, Mark Wierzbicki, described the name as a copywriter's dream, although he conceded that "it's not without risk if we stuff up." The start up website was built by a group of tech companies in Wellington led by project manager Bill Alp and founding CTO & engineering manager Will Everitt and used a software platform from News Corp Australia's news.com.au. On 30 June 2003, INL sold its publishing assets including The Dominion Post, The Press, the Stuff website to Fairfax Media. Fairfax upgraded the website in December 2006, again on 4 March 2009, adding the ability for visitors to personalise the homepage; the first mobile phone news service from Stuff began in 2003, in a partnership with Vodafone New Zealand. On 21 April 2009, Stuff launched a dedicated mobile site, m.stuff.co.nz. For larger news events, the site creates a dedicated section, such as for the Bain family murders retrial and the February 2011 Christchurch earthquake.
During the trial of Clayton Weatherston, press.co.nz, a subsidiary section on Stuff accidentally ran the headline "Guilty of Murder" the day before the jury delivered the verdict. The article was withdrawn, Fairfax executive editor Paul Thompson said it was a mistake "we take seriously."The site has won numerous awards including the Newspaper Publishers' Association awards "Best News Website" for 2010 and 2011. On 17 April 2013, to celebrate the passing of same-sex marriage in New Zealand, the colour of the Stuff logo was changed from black to the colours associated with the pride flag. On 1 February 2018 the parent company of Stuff.co.nz changed its name from Fairfax New Zealand Limited to Stuff Limited. Media of New Zealand Official website Archivestuff
A chocolatier is a person or company who makes confectionery from chocolate. Chocolatiers are distinct from chocolate makers, who create chocolate from cacao beans and other ingredients. Traditionally, chocolatiers in Europe, trained through an apprenticeship with other chocolatiers. Today, it is common to start out as pastry or confectionery chefs, or attend culinary training for working with chocolate. Being a master chocolatier involves perfecting the art of working with chocolate to create not only delicious desserts, but beautifully and skillfully crafted pieces of art with the chocolate, it takes years of experience and a good background of confections and pastries to master the art of working with chocolate. Chocolatiers must understand the physical and chemical aspects of chocolate, to not only create chocolates and other confections, but to create sculptures and center pieces. Perfecting the technical aspects of design and the developing the art of flavor takes many years of practice.
There are a variety of culinary schools and specialty chocolate schools, such as the Ecole Chocolat Professional School of Chocolate Arts in Canada, The Chocolate Academy, with twelve schools worldwide. The French Culinary Institute offers pastry and confectionery courses that are said to help a chocolatier learn the trade. Programs of study at such institutions can include topics like: the history of chocolate modern techniques of cultivation and processing the chemistry of chocolate's flavors and textures chocolate tempering, dipping and molding confectionery formulae based on ganache and/or fondant business management skills including marketing and production Once a chocolatier has mastered the artistry of chocolate they may be considered a Master Chocolatier; the best of the best can be found competing in The World Chocolate Masters, a chocolate competition that started in 2005. Some of the greatest chocolatiers of today are Naomi Mizuno from Japan, Francisco Torreblanca, master Spanish chocolatier, Pierre Marcolini, Yvonnick Le Maux from France, Carmelo Sciampagna from Italy.
These master chocolatiers are some of the best in the world when it comes to designing and sculpting using chocolate. These master chocolatiers craft pieces of chocolate with outstanding flavor and texture, said to be the best in the world by some. Chocolatiers must be able to work with chocolate in many different applications tempering, molding and decorating. Chocolate can be made into pieces, incorporated into pastries, or designed as a piece of art. 2007 World Chocolate Masters Winner: Naomi Mizuno Mizuno, from Japan, took home the title to the World Chocolate Masters competition in 2007. The competition was judged in four different categories, including: molded pralines, hand-dipped pralines, gastronomic chocolate dessert, small chocolate showpiece, creative chocolate showpiece. Mizuno, 28 years old, was the youngest competitor from his nation, he is employed at Futaba Pastry. Tempering: Tempering chocolate is a heat treatment method performed on chocolate involving heating and cooling the chocolate to result in desired characteristics like shininess of the chocolate or'snap', the way it breaks.
A chocolatier must know how to temper chocolate properly for different applications or for desired characteristics. Chocolate contains cocoa butter which crystallizes during the heat treatment of melting and tempering chocolate; the crystal formation in chocolate can affect many different attributes to the chocolate - mouthfeel, snap of the chocolate, the color, dull or shiny. Heating the chocolate at certain temperatures, around 86-90 °F, for specific periods of time and cooling the chocolate and working with, in alternating segments is referred to as tempering. There are machines that can temper chocolate for you, but many chocolatiers use marble slabs and hand-tools to cool the chocolate and work with it. Molding: Molding is a design technique used in making chocolate pieces that are of a certain shape by taking liquid chocolate and pouring it into a mold and letting it harden. Sculpting: Sculpting is a type of three-dimensional artwork, in the case of a chocolatier, involves using only chocolate to create the piece of artwork.
Sculpting may involve using molds and pieces of chocolate, decorating the piece with designs in chocolate. The presence of the chocolatier in France is significant because chocolatiers embody the French gastronomic identity of being artisanal and aesthetic in addition to Their maintenance of high standards of taste and craft; the stores of French chocolatiers are small boutique stores that create aesthetically outstanding and high quality chocolate products. French chocolatiers were threatened. Belgian mass-produced chocolate candies were sold in stores that resembled those French boutiques, but cost one-third to one-half the price. On that account, Belgian chocolate did well in France at the time and captured half the confectionary gift market. Candy making List of chocolatiers A reference to terms used by Chocolatiers
Chocolate ice cream
Chocolate ice cream is ice cream with natural or artificial chocolate flavoring. Chocolate is the second most common flavor of ice cream in the United States, after vanilla; the earliest frozen chocolate recipes were published in Naples, Italy in 1693 in Antonio Latini's The Modern Steward. Chocolate was one of the first ice cream flavors, created before vanilla, as common drinks such as hot chocolate and tea were the first food items to be turned into frozen desserts. Hot chocolate had become a popular drink in seventeenth-century Europe, alongside coffee and tea, all three beverages were used to make frozen and unfrozen desserts. Latini produced two recipes for ices based on the drink, both of which contained only chocolate and sugar. In 1775, Italian doctor Filippo Baldini wrote a treatise entitled De sorbetti, in which he recommended chocolate ice cream as a remedy for various medical conditions, including gout and scurvy. Chocolate ice cream became popular in the United States in the late nineteenth century.
The first advertisement of ice cream in America started in New York on May 12, 1777 when Philip Lenzi announced that ice cream was available "almost every day". Until 1800, ice cream was a rare and exotic dessert enjoyed by the elite. Around 1800 insulated houses were invented and manufacturing ice cream soon became an industry in America. Chocolate ice cream is made by blending cocoa powder along with the eggs, cream and sugar used to make vanilla ice cream. Sometimes chocolate liquor is used in addition to cocoa powder, or it is used to create the chocolate flavor. Cocoa powder gives chocolate ice cream its brown color, it is uncommon to add other colorings; the Codex Alimentarius, which provides an international set of standards for food, states that the flavor in chocolate ice cream must come from nonfat cocoa solids that must comprise at least 2.0-2.5% of the mix weight. The US Code of Federal Regulations "permits reductions in the content of milk fat and total milk solids by a factor of 2.5 times the weight of the cocoa solids", in order to take into account the use of additional sweeteners.
The minimum fat content of chocolate ice cream in both Canada and the United States is 8%, irrespective of the amount of chocolate sweetener in the recipe. Chocolate ice cream is sold in many places, including restaurants, cafés, diners and grocery and convenience stores. Ice cream parlors specialize in the sale of ice cream. Chocolate is one of the five most popular ice cream flavors in the United States and second only to vanilla. Chocolate ice cream is used in the creation such as rocky road. Other flavors of ice cream contain chocolate chips mixed in with the ice cream. For example, chocolate chip ice cream is made with vanilla ice cream, chocolate chocolate chip ice cream is made with chocolate ice cream, mint chocolate chip ice cream is made with mint ice cream. Cookies and Cream List of ice cream flavors Strawberry ice cream Neapolitan ice cream Clarke, The Science of Ice Cream, Royal Society of Chemistry, ISBN 978-0-85404-629-4 Funderburg, Anne Cooper, Chocolate and Vanilla: A History of American Ice Cream, Popular Press, ISBN 978-0-87972-692-8 Goff, H Douglas.
"Cocoa in Ice Cream". International Confectioner Incorporated. Volume 23. P. 52
Batik cake is a type of non-baked Malaysian cake dessert. This cake was made by mixing broken Marie biscuits combined with a chocolate sauce or runny custard made with egg, butter/margarine, condensed milk and chocolate powders; the cake is served during special occasions like Christmas. The origin of this type of cake is somewhat uncertain; as Malaysia and Brunei were once colonies of Great Britain, it is believed the cake was introduced by the British. In Brunei, their Batik cake is covered by green colour topping. Hedgehog slice
A cream pie or creme pie is a type of pie filled with a rich custard or pudding, made from milk, sugar, wheat flour, eggs. It comes in many forms, including vanilla, lime, peanut butter, banana and chocolate. One feature of most cream pies is a whipped cream topping; the custard filling is related to crème a key component of French cakes and tarts. It is a one-crust pie, meaning the crust covers the sides but not the top; the crust may be a standard pie crust made with lard, butter, or shortening. Cream pies are associated with comedians who use them as a gimmick in their routines, with the pie being pushed against someone's face; when used for show business purposes, cream pies are mock-up pies made from only canned whipped cream or sometimes the less expensive shaving cream. Pieing is the act of throwing a pie at people; this can be a political action when the target is an authority figure, politician, or celebrity and can be used as a means of protesting against the target's political beliefs, or against perceived arrogance or vanity.
Perpetrators sometimes regard the act as a form of ridicule intended to embarrass and humiliate the victim. In most or all US jurisdictions, pieing is punishable as battery, may constitute assault as well; some political activists throw cream pies onto the faces of politicians to shame them and humiliate them. Media related to Cream pies at Wikimedia CommonsCreampie