The Dude of Food likes to put his money where his mouth is, so to speak. No, I don’t eat money but I like to make money while eating.
And when the Dude of Food says he likes a ‘meal deals’, don’t think he is looking for a local burger special.
According to Lakshmi Balachandra, the asst. professor of entrepreneurship at Babson College, ‘The consumption of glucose enhances complex brain activities, bolstering self-control and regulating prejudices and aggressive behaviors.’
And here this whole time I thought eating just made me happy.
So if you are getting a chance to make a deal, debate a contract or bid on a job, do it over a decent meal. The Dude of Food can always recommend a good restaurant and be a 3rd party witness, if needed.
— Babson College is a private business school located in Wellesley, Massachusetts near Boston.
Many people have created myths and formed opinions about Starbucks for posting the state regulated Prop 65 warning label. While exploring this topic the local Dogtown coffee barista told the Dude of Food ‘our coffee isn’t like Starbucks cancer coffee because our coffee is organic’, not realizing the warning comes from the roasting not the beans origin.
The following information may help shed some light on the subject of Prop 65 warning labels at coffee stores.
A little research shows that it is not Starbucks fault. It may be possible Starbucks could alter their process and possibly avoid the warning altogether, but that would cost money, and is a different story.
The warning is prompted and occurs due to the following research.
Acrylamide is on the Proposition 65 list of chemicals known to the state to cause cancer or reproductive toxicity (such as birth defects and other reproductive harm).
For many years, acrylamide has been used in grouts and cements, pulp and paper production, ore processing, permanent-press fabrics, and dye manufacture. It is also used to produce polyacrylamide, which is used in water and wastewater treatment, soil conditioning and oil drilling. Acrylamide also is present in tobacco smoke.
In 2002, Swedish researchers discovered that acrylamide forms during the baking, frying, or roasting of certain kinds of foods, particularly starchy foods.
Acrylamide is not added to foods. It is a contaminant that forms during the baking, frying or roasting of certain plant-based foods. Boiling and steaming foods does not create acrylamide.
French fries, potato chips, other fried and baked snack foods, roasted asparagus, canned sweet potatoes and pumpkin, canned black olives, roasted nuts, coffee, roasted grain-based coffee substitutes, prune juice, breakfast cereals, crackers, cookies, bread crusts, and toast all contain varying levels of acrylamide.
Don’t know what they are feeding these chickens but my luck seems to be changing in 2015. The first egg i cracked revealed 2 yolks inside! It happened to me at the sushi bar with a double yolked quails egg too!
Now if i can just get that kind of return when i buy beers!
The Dude of Food welcomes you to ‘Michelada Mondays’.
This idea was born on Monday November 3, 2014 and shall be remembered through eternity as a Mexican/American tradition enjoyed all day every Monday in celebration of our cultures. Restaurants in North & Central America should embrace this tradition every Monday and do their part to promote cross cultural understanding.Pura Vida y Salud!
The origin date is 11.3.14 Add 1+1+3 and you get 5. Add 1+4 and you get 5. Add 5+5 and you get 10.
The Dude of Food knows wine and cooking enthusiasts will immediately realize that they have uncorked something truly magical with Karen MacNeil’s food book “Wine, Food & Friends”. This book sizzles with the culinary expertise of cooking light with the wine connoisseurship of Karen MacNeil. Award-winning author, lecturer, and television personality, Karen is a champion when it comes to knowledge of food and wine. Pair her zeal for the art of wine with more than 150 cooking light recipes and you have all the notes you need to reach new levels of gastronomical glory.
“I like the simplicity and knowledge this food book retains” says the Dude of Food
The Dude of Food is a big fan of In-n-Out burger. Ever wonder why they are so good? Is the quality of the meat? Is it the consistency in quality? Is the care they take in customer service? Is it the fresh iced tea and clean bathrooms?
Whatever it is, these employees learn at the IN-N-OUT University in Baldwin Park.
Around the corner is a replica of one of the originals, seen below. Instead of millions served they advertise ‘NO DELAY’. My how times have changed.
The scent of the brew wafts through the house and wraps itself into the cool dark morning air.
My senses tingle when the aroma arrives at my nostrils and the pulse of excitement runs through my body reminding me of another beautiful day that is about to begin.
I hear the final pumps of water as the machine gasps and sighs and steam seeps out the seam at the top.
As I turn the corner towards the kitchen the green power light on the machines front penetrates the night as strongly as the scent of the brew itself. I see it’s green glow in the form of a dot at the base of the source of the scent, resonating small and bright in the distance.
The chosen mug stands by attentively waiting to fulfill its duty as holder of the vital morning fluid. The organic milk with an expiration date way into the future stands nearby to assist in the control of the fluid. The machine gives up its final gasp of steam as the last of the water runs through its process. The dark, warm, effervescent brew sits idly in the glass container patiently waiting to be consumed.
The hand that rocks my cradle pours the brown joy into the attentive mug and then proceeds to top it off with a splash of vitamin D milk. It’s at this point that I begin to think things are going well.
When the brew touches my lips and the heat from it rises into my face i begin to feel more alive. Then the warm brew hits my stomach and on the way down lets my body know a beautiful new day is about to begin and it is time to get into the moment and to lead the masses.
My opportunity to live and make the world a better place begins now. Today is going to be another great day.
Authors note; Without coffee my mantra sounds whinier.
The numbers of pounds of sugar people on this planet eat is ridiculous. Be careful people. In some countries people actually eat more than 120 pounds of sugar per person in the country! Yes some is disguised in the form of high fructose corn syrup, ethanol and recycled farm food slop lending to the crazy streak in animals and then once again lending itself to the food chain for consumers.
Finding out that corn syrup is finding its way into beer is not only disgusting but disrespectful, careless, greed driven and idiotic.
Even cheap apple juice includes corn sweetener which is entirely not needed! Read labels and know that the manufacturers are trying to change law so the label can not tell you the truth. For now the new confusing label name is corn sugar. Read about this on the following New York Times Link. http://well.blogs.nytimes.com/2010/09/14/a-new-name-for-high-fructose-corn-syrup/
