01.01.70

To me, that’s not an uncommon thought among customers. You see them pushing their carts down the produce aisle, and we assume they know what they’re looking for. They don’t. At least not completely.

So this is a great time to speak up — with samples, that is.

Late fall is an ideal time to push suggestive selling on the sales floor with the crew, and a perfect opportunity to lobby for the in-store demo team to spend a busy Saturday actively sampling a few produce items.

I’ll even lend out my rhetorical question theme: What’s good right now?

And, what exactly could this be? Right now the late fall and early winter citrus is in full swing.

Many customers don’t know that we’re way past the thick-skinned desert summer grapefruit. Produce departments now stock great Florida and Texas grapefruit that eats like candy. But customers won’t know unless they just happen to buy some.

Source: The Packer

by asleenblog

Before one ventures into the realm of candy making, you have got to be sure that you have all that you need. Now I am not just talking about mere tools but also the mindset. Patience plus diligence will get you the job done and will also help prevent wrinkles and frown lines. But who am I kidding? Mental tenacity is not the only thing you will need. Another important facet of making candy is the tools/equipment. What am I talking about? I'm pertaining to candy making supplies.There are generally 4 tools that you will need to make your making candies smooth sailing.They are the following: d. Quality saucepanThese candy making supplies or tools are a candy maker's best friends. It is true that you can still make candies with these 4 but you will never ever get quality results. There are candies that require you to use these 4 such as rock candies and chocolates.For Candy thermometers, people feel that this tool is not necessary or can be foregone....

Read more...

by admin

Microwaving will preserve the most nutrients and will be fastest. But the texture will degrade the fastest. As the other guy said. Poke it several times.

Steaming is also very healthy, but it can get soggy if youre not paying attention

Roasting in their skin, will give the best flavor and texture. The skin will just slip off afterwards. You can avoid drying out by coating with veggie oil or wrapping in aluminum foil. (If You do it in foil, you can also add spices and you won’t have to worry about drips.

Do NOT boil, You loose nutienents, texture and taste.

Great Soul Food is a loving effort- a dash of this, a pinch of that, the recipes ahve been ahnded down and tweaked to each families specific taste. Really good Mac and cheese and candied yams are dishes that take time and some effort. The white sauce for the mac and cheese takes constant stirring and attention, but is so worth the effort! These are dishes you don’t take shortcuts with.

Read more...