Restaurant Industry Names #Valley’s Best Places To Eat

More than 30 restaurants in the Valley were honored last week as part of the California Restaurant Association’s Best of the Valley Restaurant awards. [ Best Places To Eat] 


People in the restaurant industry made the nominations and restaurant association members picked from the top four in each category. How do they match up with your favorites?


The winners were:

Lost or Wasted Food Could Feed 2 Billion People

Source: Food and Agriculture Organization Of The United Nations

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Online platform fosters efforts to curb food losses through information sharing

Global Community of Practice on food losses is launched by Rome-based UN agencies.

Attempts to reduce food losses and waste, which account for one third of food produced for human consumption, have received a boost through a new online platform that brings together for the first time a range of resources and allows stakeholders to share experiences and best practices.

The Global Community of Practice (CoP) on Food Loss Reduction is launched jointly by the three Rome-based United Nations agencies, the Food and Agriculture Organization (FAO), the International Fund for Agricultural Development (IFAD) and the World Food Programme.

The platform is part of "Mainstreaming Food Loss Reduction for Smallholders in Food Deficit Areas," an ongoing project by FAO, IFAD and WFP which is funded by the Swiss Agency for Development and Cooperation (SDC).

The Global Community of Practice on Food Loss Reduction aims to become a global reference point that facilitates the sharing of information and linkages between stakeholders including public entities, civil society and the private sector.

The platform allows stakeholders to stay tuned on relevant news and events and access links to online libraries, databases, repositories with relevant materials and also social networks. A number of online trainings and e-learning modules on post-harvest management will also be available on the platform.

"When food is saved, the resources used to produce it are saved. Reducing waste and losses by not creating these in the first place should be a priority for all," FAO Deputy-Director General, Natural Resources, Maria Helena Semedo said referring to the initiative. Semedo stressed that more than 800 million people in the world still suffer from hunger.

Lost or wasted food could feed 2 billion people

It is estimated that roughly 30 percent of global food production, that is 40-50 percent of root crops, fruits and vegetables, 20 percent of oilseeds, meat and dairy products and 35 per cent of fish, is either lost or wasted. This amounts to some 1.3 billion tonnes - or enough food to feed 2 billion people.

IFAD Vice-President Michel Mordasini highlighted the importance of farmers in reducing food losses noting how food losses remain "unacceptably high and greatly impact smallholder farmers who are most vulnerable".

"The available technical solutions still have to be made accessible and affordable to those farming communities. I am therefore encouraged by the fact that the Global Community of Practice on Food Losses will engage with and tap into the knowledge of farmers and practitioners, as well as researchers, development agencies and policymakers," Mordasini said.

WFP Assistant Executive Director, Ramiro Lopes da Silva, welcomed the launch of the new platform and noted how WFP's own Post-Harvest Loss Reduction initiative currently reaches 16,000 smallholder farm families in Uganda, with the aim of reducing post-harvest losses by 70 percent amongst participating smallholder farmers.

"Through the CoP, we look forward to sharing these experiences and best practices with other organizations involved in similar efforts, Lopes da Silva said.

A global reference point

By accessing the platform it is possible to stay informed on projects and programmes on food loss reduction and post-harvest management, including the: Global Initiative on Food Loss and Waste Reduction, SAVE FOOD.

Stakeholders will also be able to participate in online moderated discussion fora. The first of these runs until 13 January 2015 and covers the topic: Losses occurring along maize supply chains: levels, causes and solutions promoted. The platform is currently available in English, French and Spanish.

Pilot projects

The "Mainstreaming Food Loss Reduction for Smallholders in Food Deficit Areas" project envisages a number of other outcomes besides the CoP platform. These include improved handling and storage options within grains and pulses value chains for smallholder farmers in several pilot countries: Burkina Faso, the Democratic Republic of Congo and Uganda. 

Kulah Boregi Tarifi Ordu Mutfagım

Külah böreği için gerekli malzemeler:


5 adet yufka
500 gram dana kıyma
4 su bardağı mercimek
3 adet soğan
3 adet sivri biber
1 adet yumurta
6 yemek kaşığı tereyağı
½ çay bardağı sıvı yağ
2 tatlı kaşığı karabiber


Yapılışı: 

Dört yemek kaşığı tereyağı eritilir ve soğutulur. 500 gram kıyma az su ile pişirilir ve üzerine bir yemek kaşığı tereyağ koyularak kavurulur. Kavrulan kıymaya biraz da sıvı yağ ve doğranan üç soğan eklenir. İncecik kıyılan sivri biberler soğan ve kıymayla buluşturulup kavurulur. Malzemelere dört su bardağı mercimek eklenir ve üzerine iki tatlı kaşığı karabiber serpilir. Açılan yufkanın üzerine tereyağ sürülerek üst üste dizilir. Her katı yağlanan yufkalar sekiz eşit parçaya kesilir. Yufkaların üzerine iç harcımız koyularak uçları kapatılmadan kalınca sarılır ve verev kesilir. Börekler tepsiye dizilir. Böreklerin üzerinetereyağ eritilen tavaya kırılıp çırpılan bir yumurta sürülüp fırında pişirilir.

Külah böreği sunuma hazırdır…

Source: thehanimlarindunyasi.com

Konya Yoresi Deli Borek Tarifi

Malzemeler:

300 gr. dana kıyma

5 adet patates

1 adet kuru soğan

1 tatlı kaşığı biber salçası

2 yemek kaşığı tereyağı

½ demet maydanoz

1 tutam pul biber

1 tutam karabiber

1 yemek kaşığı tereyağı

Hamuru için;

1 adet yumurta

1 çay bardağı süt

1 çay bardağı sıvıyağ

Aldığı kadar un

Açmak için;

1 su bardağı nişasta

1 su bardağı un

Yapılışı:

1 çay bardağı su yoğurma kabına alınır. 1 yumurta kırılır, 1’er çay bardağı süt, sıvıyağ ve bir tutam tuz eklenir.

Azar azar un eklenerek kulak memesi kıvamında bir hamur yoğrulur. Hamur ceviz büyüklüğünde bezelere ayrılır ve temiz bir bezin arasında dinlenmeye bırakılır.

5 adet patates haşlanır ve rendelenir. Kuru soğan yemeklik doğranıp tencereye alınır. Üzerine 1 çay bardağı sıvıyağ dökülüp 300 gr. kıyma eklenip kavrulur. Rengi dönünce rendelenen patatesler eklenir. Birer tutam pul biber ve karabiberle lezzetlendirilir. Yarım demet kıyılmış maydanozla harmanlanır ve soğumaya bırakılır.

Ayrı bir kaba 1’er su bardağı nişasta ve un konulup harmanlanır. Dinlenen hamur bezeleri un ve nişasta karışımıyla birlikte ısıya dayanıklı bir cam tepsi genişliğinde açılır. Dolu dolu 2 yemek kaşığı tereyağı eritilir. Açılan her hamur tereyağıyla yağlanıp kıymalı patatesli içle sarılır. Yağlanmış tepsiye yerleştirilir ve üzerlerine kalan tereyağı sürülür. 

Börek 3-4 parmak kalınlığında dilimlenip fırına verilir ve üzeri kızarana kadar pişirilir.

Deli Börek servise hazırdır.

Source: thehanimlarindunyasi.com

Islak Kek, Browni Sosu Malzemeler

En Güzel Islak Kek, Browni Sosu Tarifi

Islak kek veya diğer bir adı ile Browni tarifleri internette oldukça fazla. Ancak en güzel lezzete sahip olan ıslak kek tarifini bulmak zor. Genellikle ıslak kek olarak verilen tariflerde üzerine eklenen sos ıslaklık vermemesi ile şikayet edilir. Bizde sizler kekin tamamen içine işleyecek ve 3. gün bile ıslaklığını yitirmeyecek en güzel Browni sosu tarifini paylaşmak istedik.

Dip not: Kek tarifi değildir keki ıslak hale getirmek için sos tarifidir.

Kekin büyüklüğüne göre sosu arttırabilirsiniz veya daha da ıslak istiyorsanızda fazla sos yapabilirsiniz.

Slak Kek, Browni Sosu Malzemeler

- 50 gr margarin

- 6-7 yemek kaşığı toz şeker (çok fazla koymayın şekerleşiyor)

- 1-1,5 yemek kaşığı kakao

- 5-6 yemek kaşığı süt

Islak Kek, Browni Sosu Hazırlanışı

Margarin, toz şeker, kakao ve sütü bir kap içerisinde orta ateşe sürekli karıştırarak 1 dakika kaynayacak şekilde pişirin. Sonra ocaktan alıp üzerini kapatarak soğumaya bırakın.

Tarifine göre hazırladığınız kek piştiğinde fırından çıkarıp 10 dakika bekletin. Sonra üzerine hazırladığınız ıslak kek, browni sosunu kaşıkla yayarak dökün ve soğumaya bırakın. Ilık yediğinizde de ayrı bir güzelliği olacaktır.

Source: thehanimlarindunyasi.com

Consumer Eats 193 pounds Genetically Engineered Food Every Year - YIKES!

The average American eats 193 pounds (about his own body weight) of genetically engineered food every year, a new Environmental Working Group analysis shows. A team of journalists and scientists critical of American agricultural policies thinks there should be more research on the long-term effects of GMOs. Virtually no long-term health studies have been done on consumption of genetically engineered food. Such an investigation is hindered by a lack of interest from both the sector and the government, and by protected patents limiting researchers wanting to delve into genetically modified organisms.

The only thing consumers can do is demand that genetically modified organisms are clearly labelled as being part of the product on offer. Renee Sharpe of the Environmental Working Group says strict labelling is getting progressively more important with the obvious advance of GMOs.

To calculate how much GMO people eat each year, EWG researchers started with the U.S. Department of Agriculture’s 2011 data on per capita consumption of four foods commonly derived from genetically engineered crops: sugar, corn-based sweeteners, salad oil and “corn products.” 193 pounds of genetically engineered food is, according to the Group, an underestimate. The Group also says many admission procedures for new genetically modified crops are pending, implying that with more new GMOs on the way, consumption patterns are expected to increase dramatically.



Source: Environmental Working Group
www.naturalnews.com



CLICK PHOTO

Washington D.C. Turkish Festival

Reminder: Get to Washington DC for the Annual Culture Turkish Festival

Click LINK below for more info:

Washington D.C. Turkish Festival | Visit Turkey in D.C.

'via Blog this'

Washington D.C. Turkish Festival

If your in and around Washington DC- Please come visit Turkiye in Washington DC
Lots of food and dancing. See you there.

CLICK Below for more info:
Washington D.C. Turkish Festival | Visit Turkey in D.C.

Kebab Sarma (Serma) Beyti

Inspiring Foods by: Md. Ameenuddin Obaid

Taken in Turkiye

In Turkey, sarma is eaten as an everyday, ordinary dish.
Sarma means 'a wrapped thing' in Turkish language.

Hand-minced meat mixed with cheese and spices served with yogurt tomato sauce and rice.

Once the kebabs are grilled, take a Turkish lavash or a pita bread, lay out the kebabs in a line and spread the cheese and create a roll. 

Bake the roll in an oven for five minutes so that the flavours blend in.

Slice the slightly crusty roll with a slant, lay them out on a plate and pour

in the seasoning of pureed tomato that’s been fried a little followed by white butter and cream.

Its also used with variations and ate during holidays for Crotia, Romania,  Slovenia, Bosnia and Herzegovina, Croatia, Serbia, Armenia, Bulgaria, Republic of Macedonia. 
Traditional meal for Christmas and other religious holidays (in Serbia for slava and Easter, in Slovenia and Croatia for New Year's Day, and in Bosnia and Herzegovina for Eid ul-Fitr). 
Traditionally, a pot filled with sarme/sarmale is usually prepared for an entire family. 
Sarma is often served as one of the main dishes during wedding ceremonies. 


As for me, first time I tasted this dish was near Bafra Turkiye.
I was invited to a late dinner, and as I drove up, it would be my first time to meet these people.
Owners of land that had crops, that are sold to big name companies in Turkiye. 
They embraced me like we knew each other forever. It was such a great welcome. 


A huge table was outside and before long was being loaded with so much food, 
turkish salad, watermelon, bread, soups, and a sarma. 
There was alot more turkish food. I never seen so much food before in one table.

I really wanted to stay there. I left some gifts of American soaps, candles, and candies. 
I cried when I left, as it was like they were my own family.
I will always associate sarma with this family. When I go back to Turkiye, this is a must visit place for me. 






Md. Ameenuddin Obaid was very intriqued with this food and we are happy he took this photograph of a celebrated food.
Thank you for bringing me some memories of my traveling the best country for friends, food and its history.
Thank you for letting me use this photo in my blog. 




Here is what may be in it as basic, but is made differently throughout the European countries.

Ingredients:


Minced meat: 1 kg


Green chillies: 40 gm


Garlic: 50 gm


Mozzarella cheese: 50 gm


Curd: 50 gm


Tomato puree: 50 gm


White butter: 50 gm


Preparation


Mix the mince, green chilli paste and garlic paste with salt to taste; roll them into small balls and flatten it on skewers to grill over a charcoal fire.

Inspirational International Cuisine

Featuring Md. Ameenuddin Obaid a world traveler who enjoys international cuisine and using his photo abilities to inspire the soul. 

Inspiring Photo Credit by: Md. Ameenuddin Obaid 

Duda Farm Fresh Foods

Tips using Celery:

Great for dipping and stuffing

Perfect for guilt-free snacking

Easy addition to any salad....

for more ideas and recipes click link below....

Duda Farm Fresh Foods:

Blogging E-Commerce-History-Poems & Deals

Wal-Mart, Target Label Turn to Brands To Battle Online Retailers

Wal-Mart, Target and Costco have so far felt less pain from Internet competition than many brick-and-mortar retailers. One reason is that middle- and lower-income groups that shop at discount retailers buy fresh and packaged food products that aren't sold online — yet.
Read more on link below....


Wal-Mart (WMT), Target (TGT) Turn To Private Label Brands To Battle Online Retailers - Investors.com:

Friedas - love this site

Roasted Baby Bok Choy 

3 to 4 heads of Baby Bok Choy (Shanghai variety) 

1 1/2 Tablespoons sesame oil 

sea salt to taste 

fresh pepper to taste

Preheat oven to 400 degrees. Trim and wash the bok choy and pat dry. Toss bok choy with sesame oil, salt and pepper on a rimmed baking sheet. Place in the oven for approximately 6 minutes. Check after 4 minutes and toss with tongs. Remove when leaves wilt. Makes four servings. 

View other 'Asian Specialties' recipes

View other 'Side Dishes' recipes

http://www.friedas.com/

Turk Fest-Dallas

Saturday, October 22nd, 2011 from Noon to 6pm, and Sunday, October 23rd, 2011 from Noon to 6:00 pm at the Addison Circle Park (4970 Addison Cir. Addison, TX 75001)

The Festival will be open to general public free of charge. Live performances will take place at the main stage throughout the weekend.

This year's Festival will once again feature demonstrations of Turkish art, dance, music and Turkish food, where Texans will get the opportunity to celebrate, learn, and savor Turkish hospitality, culture, heritage and cuisine.

Turquoise Spring Festival at Dallas Texas April 2 (Turkiye Event)

Turquoise Spring Festival at Dallas - Raindrop Turkish House, an educational, charitable, social and cultural organization operating in Texas, Arkansas, Kansas, Oklahoma, Mississippi, and Louisiana

Wondering where I will be? Here and another event Open House in Dallas Texas .

http://www.addoway.com/turkishmarket-usa/storefront/