Chopbiscuit daily links: Wendy's Dave Thomas is rolling in his grave

Please sell the Hot 'n Juicy, please!

Wendy's sues franchisees, unveils new prototype

As the newly independent Wendy’s prepares to report earnings Thursday for the first time since parting ways with Arby’s Restaurant Group, the quick-service brand is finding itself locked in a legal wrangle with a group of its own franchisees. The 5,877-unit Wendy’s Co. has filed a lawsuit against franchisees who have yet to install specialized equipment required to prepare the brand’s new Dave’s Hot ’n Juicy cheeseburger.

Wendy's: You will buy the new special equipment (waving hand like a jedi knight)
Franchisee: We will buy the new equipment. 
Wendy's: Move along, move along.... 

Food Day, modeled on Earth Day

Chefs, nutritionists and food activists are asking U.S. restaurants to buy more products locally or collect for food banks for Food Day in October. Groups such as Chefs Collaborative, American Culinary Federation and the Arcadia Center for Sustainable Food and Agriculture are encouraging local restaurants to seek out partnerships with area hunger and sustainable-agriculture groups Oct. 24.

Sustainable food doesn't have to be Elitist: Pigs Edition

Over on the Atlantic site, the food politics writer Jane Black has a thoughtful post on farmers market sticker shock in brownstone Brooklyn. Confronted at her neigborhood market by the spectacle of $8/dozen eggs—which had sold out, no less—Black frets that "that the 'good-food-costs-more' argument is being taken to an extreme that puts at risk the goal of a mass food-reform movement, which is to make good food available to the greatest number of people possible."

Coconut Shrimp with Sweet Chili Dipping Sauce (recipe - Fifteen spatulas)

I don’t think there’s ever a time when I don’t get TOTALLY excited about eating these.  Coconut shrimp is just so delicious, and it tastes even better with this spicy sweet dipping sauce.  There’s a lot of variation in coconut shrimp, but I prefer to use unsweetened coconut instead of sweetened.  I think the sweetened coconut makes it taste like a shrimp macaroon, and is a bit too sweet.  Take a look at your local grocery store for the unsweetened coconut, and if you have a Whole Foods nearby, I find the unsweetened coconut both in the bulk/scoop section with all the grains and also in the baking section.  Oh, and definitely go with panko rather than regular bread crumbs.  It will make ALL the difference in the crispiness.

Making Cheezoo-Kaykee (recipe - Joe Pastry)

I’m not going to call this chiizukeiki or Japanese cheesecake, I’ve decided. I’m going to call it “cheesecake surprise.” Because let me tell you, I put a bite of this into my mouth convinced that I already knew what it was going to taste like…but I was completely surprised. For Japanese cheesecake has the feel of a dense soufflé or angelfood cake, but it has none of the dryness those sorts of egg foam-heavy foods can have. Instead it’s entirely moist, lightly sweet and smooth, and it vanishes off the tongue almost instantly, leaving nothing but a hint of New York behind. Remarkable.

Mcdonalds to serve "actual" fish in Europe

McDonald's Executives: I HATE EUROPE

Starting in October 2011, McDonald's 7,000 European locations will serve sustainable seafood certified by the Marine Stewardship Council. That's right, McDonald's is going to have to serve legitimate "fish" food to their customers across the European countryside. You can  be a little less weary about that square fish being served between that lovely golden bun thingy.

See the article here.....

So, what is the deal with food inflation?

Come back down lil' food man

For many people, the thought of food inflation doesn't register in the at a high level in their daily lives. It's like my wife telling me the upcoming lineup for this season's Dancing With The Stars is. Meh, don't care. You hear about the pending inflation, watch a blip or two on the television and may see a headline in the money section of your newspaper. For those of us in the industry, it hits home, and this current inception that is lambasting our industry could affect every single one of us for years to come.

So, how does food inflation happen?

By definition, food inflation is exactly what it seems. Consumers (we) are now paying more for inflated food prices. In other words, if your monthly grocery budget was $500 a year ago, you are now likely paying closer to $600-plus, buying exactly the same products. Bummer. Food inflation is a worry for all of us because every segment of the population must eat. 450 lb. Guy in Prescott Arizona must have his 8 cheeseburgers, the Vegan in Berkley must have her medley of fresh greens for lunch and the malnourished villager in Africa must have his daily serving of grains.

While our friends over at federal reserve continues to assert that inflation is in check, its measure of inflation simply does not take into account higher food prices that have been continually rising. Thus, it is much more important to focus on the individual food prices - which we are all feeling currently.

Most of the major food commodities have been rising over the past several years. Corn, soybean, wheat, milk, coffee and cocoa have risen considerably.

Is food a commodity or is a commodity food?

Add higher energy costs that also impact the price of food and it's a handicap wrestling match.  In short, the food manufactures and distributors will pass on the higher costs to you - the buyer. These costs ultimately translate into the inflated prices that you are now seeing at your local grocery store.

So, what can you do?

Since these costs aren't going to stabilize anytime soon, here are a few things you can do to combat this commodity bull crap that has put a stranglehold on your wallet.

1. Eat less - Spring and summer are coming. Do you need to eat a half sleeve of fig newtons? Probably not. You want to look good in that speedo at the family Barbecue, so save a few newtons for a later date.
2. Start a garden - I know, crazy right? For the non-food versed folks out there that may not have been in on the secret - Lot's of food actually comes from the ground! Yes, it's true. It's also pretty cheap to start a garden and you would be surprised of some of the yields you get from some fruits and vegetables in a small area in your backyard.
3. Eat leftovers - Went to Olive Garden last night? Well, with that entree that you purchased, you could live off the leftovers for a few days, or feed a small African village.  Enjoy the tour of Italy at your own table with a glass of your own wine. Play the part, and act like you even cooked that fettuccine.
4. Consider beans and eggs for your proteins - Like many of us carnivores, we like to build a meal around a good chunk of meat. Unfortunately, this can get to be a bit pricey if you like grass fed or certain high-end cuts. Create a  “breakfast” for dinner  model– with eggs as the main course. Beans also provide a nice source of protein and can augment a smaller amount of meat in dishes like tacos and chili to bulk up the recipe with out increasing the cost per meal. We've done it a few times and enjoy going "meatless" on Mondays.

Like most industry's that buy-in to speculation and suffer the disheartening truth of being driven by speculation and commodity intensive dynamics - we are the one's to suffer. But, these days you can fight back with your fork on how you choose to combat this. Everyone has the ability to vote and you can do that right at home in your kitchen.

Chopbiscuit at the farmer's market

Eatin' local isn't for the yuppie class

For me and my wife Katie, every weekend pretty much starts the same. Generally, after a long work week that included logging some road miles, airport hopping and mental exhaustiveness - we usually hit our local Saratoga Springs farmer's market to grab some fresh greens, fish, beef, milk and whatever goodies that might be in the mix as we peruse the exhibitors for artisan food and goods. For us, supporting our local business's makes appropriate sense, especially when it comes to food. We openly support local farmers, grocers and restaurants. We believe that a effervescent local food culture adds buoyant social climate for most of it's inhabitants.

The Saratoga farmer's market started (according to their site) in the late summer of 1978 in the Spring Street parking lot, Saratoga Springs. A small committee met several times prior to that at the Saratoga County Extension Service, now known as Cornell Cooperative Extension. A space in a parking lot was negotiated with the City. Unfortunately, it rained many of the market days and the only protection was a few patio umbrellas. Few customers came and the less than ten vendors became very discouraged. But some did not abandon the idea. The farmers’ market concept was a challenge and we wanted to see it succeed.

From the rainy market days in 1978 until the present, the farmers’ markets have survived, grown and prospered. They have become an institution, a social center for surrounding communities. Want to see your nearby neighbor or someone across town or out of town? Go to the farmers market, have a good visit and take home some goodies.

The history of the markets has really been written by the perseverance of the growers, bakers, crafters and other vendors, and the generosity of officials of the municipalities where the markets are held, and most of all the customers.

Katie and I often use the market to ideate recipes and think of certain dishes will prepare for the upcoming week. It's a great opportunity to think about what you put in your belly and how it impacts your neighbors and community.  It makes us think of eating seasonal and not take for granted what's available and why. The farmers brings back a sense of culture around why we choose to eat the way we do. I've changed a lot over he past few years in terms of how I view food and community in ways I've never imagined. I chose to live and become part of a community the cherishes the same values that we hold.

I highly recommend if you are within driving distance of any local farm, farmer's market, CSA or local grocer that you make a conceited effort to stop by and support them. I've often had some heated debates about what eating, sustainability and choosing ethical food means. Most people see it as a leftist, hippy, hipster chic point of view that most common folk just can't seem to grasp. Well, I consider myself common folk. I'm none of these folks and I don't often practice what I preach. Sometimes I'm a hypocrite, but I'm okay with that. Ultimately I know what's right and it's a choice you have to make to move into that direction. I drive a '98 Jeep Grand Cherokee that gets horrible gas mileage, so no, I don't even own a Suburu. Just once, make a concious effort to support your local food eco-system.   You'll thank me later.

*Plus, making your own tomato puree with fresh local tomatoes in the summer for your weekend spicy bloody mary for brunch - would never be the same.