Category Archives: food

Coffee history

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Coffee history.Coffee is the remarkable drink exciting minds of million his admirers. In the ninth century people got acquainted for the first time with a coffee tree. But coffee wasn’t at this time drink, it used as I peep. People of a fir-tree dark- red fruits, and also leaves of a coffee tree for lifting of forces and energy inflow. In the tenth century in Yemen from coffee berries received drink. Arabs cooked pulp from ripe coffee fruits. Drink had the beautiful name “white Yemen coffee”.

Broth was light- yellow color and hardly would be to the taste to us. In the twelfth century, thanks to Arabs, experiments begin with coffee. For drink use previously the grains dried up on the sun then them fried on charcoal and crushed. As a result drink turned out is much more tasty. In the fifteenth century Arabs start landing the coffee trees delivered from Ethiopia, and promote rapid development of coffee culture. Roasting of grains was improved, started trying to change grinding degree.

It affected taste of drink: it became more saturated. Coffee saw the svezhesvarenny. For preparation of coffee used to the Turk. It made of copper or brass. Cooked coffee on hot sand or coals. In drink Arabs added various spices cinnamon, ginger, allspice, cardamom which did taste of coffee to juicier. In the sixteenth the nineteenth eyelids of coffee gets into Europe thanks to the Venetian merchants and becomes same popular, as well as in east countries. Europeans fell in love with invigorating drink and made the changes in preparation.

Much didn’t like a coffee thick at the bottom of a cup. Europeans started thinking out various coffee makers which cooked coffee in the different ways, separating a thick. Some of them use and now. Twentieth century. Italy the country which at the majority of people associates with refined aroma of the real espresso. Drink became saturated and pleasant on taste. . And till today reference way of preparation of coffee is espresso.

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Preparation of coffee Caffee Vero in a French press

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Preparation of coffee Caffee Vero in a French pressStep 1: Need to grind the coffee beans Unlike some espresso and other coffee drinks, coffee in a French press is very easy to prepare. The first thing that you need to grind the coffee. Grain should be coarsely ground, no matter if after grinding remain large particles. Try to use a part-time tablespoon for every two cups of water, placed in a French press. Thus, if your device can hold six cups of water, add in there about three tablespoons of coffee. You can adjust this number according to your taste, but the option is also good. If you prefer to skip this step, you can buy ground coffee in the Internet-shop (advise, Caffee Vero Selezione’oro, Moka d’oro or Extra Arabica).Step 2: Add water Put ground coffee into the empty French press. To make sure that the coffee gives saturated taste, add a small amount of cold water and stir well.

Let the coffee settle down in cold water until you heated sufficient quantity of water for in the press. Do not heat the water in the machine itself. The best thing is to warm up the water on the stove e. At that, it should not boil. The easiest way to make sure that the water is not too hot, is to let the water rather hot, but before I filled her, wait a minute or two, so that she cooled down. After that, pour in the French-press coffee water, cover it with a lid.Step 3: Brewing and enjoy! During the coffee brewing, make sure that the sieve is located at the top of the French press. This will allow the Sands of coffee float freely in the water for proper seal. However, after careful that it was omitted firmly down – it is necessary for the preservation of taste. Brewing coffee Caffe Vero within five minutes, then completely push down the plunger down. After that, you can immediately pour the ready to drink the Cup. Even not having coffee machines, you have the opportunity to brew coffee in a French press and enjoy the unsurpassed taste!

Subway

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Subway

Owning and operating a subway franchise is advantageous because of the popularity of the brand and the relatively low investment cost involved. Subway restaurants are generally located in major shopping centres and in other areas with a high amount of foot traffic. The franchising fees go up if your desired location is in a non-traditional area — think amusement park, hospital, and college campus. Subway offers the possibility of purchasing your own location or acquiring an existing one. As with any franchise, the name of the game is location, location, location. Subway claims that there are currently 2000 interested parties searching for a desirable location.

Tim Hortons

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Tim Hortons

The great staple of Canadiana should have your inner franchisor seeing dollar signs. Even as competitors in the inexpensive coffee space have tried to eat away at Tim Horton’s market share, a legion of loyal consumers can be found every morning outside almost every location. There’s a few specifics that you should know about the coffee conglomerate before taking the plunge. For starters, Tim Horton’s isn’t conducive towards silent partners or corporations. In other words, this is a cash cow opportunity for those who are willing to get into the day to day operation of the store. Another prerequisite is that you apply with a partner. To own a Tim Hortons franchise you have to be prepared to put in some long hours and be an activate manager, at least during the initial phases.

McDonald’s

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The preeminent symbol of Americana in general and fast food culture specifically, McDonald’s has achieved a level of ubiquity that’s rivaled only by Starbucks. Those unmistakable golden arches are certain to attract customers and generate sales in almost any region, but they don’t come cheap. A McDonald’s franchise is a very capital intensive investment. That’s the obvious, though. There are some not so obvious elements that are involved in owning your own McDonald’s franchise. First off, the building is rented to you by the fast food giant’s real estate arm. Second, there are very few franchise owners that get to purchase a new location. The majority of McDonald’s franchisors purchase an existing location.

Thai Express

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Thai Express has rapidly made an intrusion into the fast food scene. The chain has gone from having 4 location in 2004 to currently having 166 locations Typically found in major shopping centres and high traffic urban areas, Thai Express has garnered a reputation for being a high quality product at a competitive price point. The parent company of Thai Express, MTY Group, believes that the trendiness of their concept is something that consumers are looking for. The downside of the Thai Express concept is in the long-term viability of the concept: if the concept is no longer trendy will it still be as economically successful. For the time being, Thai Express owners are positioned to reap some dividends.

Banana Blueberry Oat Pancakes

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These banana blueberry oat pancakes taste great and are a more nutritious take on plain pancakes, with 1 serving of fruit and whole grains per two pancakes. They are low in fat, free of saturated fat and cholesterol, and are a good source of fiber and 3 essential vitamins. The added fruit also helps to sweeten and moisten the pancakes, so that less maple syrup is needed on top of the pancakes.

Prep Time: approximately 10 minutes.

Cooking Time: approximately 20 minutes.

Yield: 8-9 medium sized pancakes (4 servings).

Ingredients:

1 cup quick oats, or 1 cup ground oat flour

1 tsp. baking powder

1 tsp. baking soda

2 medium sized, ripe bananas

1 cup skim/fat free milk (can substitute 1-2% fat milk)

2 egg whites (approximately 60 mL, or 4 tablespoons of liquid egg white)

1 tsp. vanilla extract

1 cup fresh or frozen blueberries, thawed (small blueberries work best)

Preparation Instructions:

1. Grind the oats in a coffee grinder on the finest grind setting. A food processor or blender can be used if a coffee grinder is not available.

2. In a medium sized bowl, add the ground oats, baking powder and baking soda. Stir to combine.

3. Mash the bananas until smooth in a large mixing bowl, using a potato masher or fork.

4. Separate the egg whites from two large sized eggs. The egg yolk can be reserved for use in another recipe. Packaged liquid egg white can also be used in place of freshly separated egg whites, if preferred.

5. Add the skim milk, egg whites and vanilla extract to the mashed bananas. Whisk until completely combined.

6. Add the ground oat mixture into the banana mixture. Whisk until no lumps are remaining. Don’t worry about over-mixing the batter; the ground oats do not contain gluten, unlike pancake batter made from wheat flour, so this batter will not become over-mixed as quickly.

7. Lightly oil a large skillet with vegetable oil and heat over medium heat for several minutes. The pan will be fully heated when a small water droplet begins to sizzle immediately after adding it to the pan.

8. Using a measuring cup or a small ladle, pour pancake batter into the pan, cooking 2 or 3 pancakes at a time, depending on pan size. Add a heaping tablespoon of blueberries to each pancake, avoiding the edge�s of the pancake so that blueberry juice doesn’t drip down onto the pan.

9. Cook for 3-4 minutes, until the bottom of the pancake is deep golden brown and bubbles have stopped forming on the surface of the pancake. Flip the pancakes over and cook the other side for 2 minutes. Cooked pancakes will be a bit browner in colour than plain pancakes, because the fruit sugars from the mashed banana promote browning during cooking.

10. Continue cooking the pancakes until all the pancake batter is used. The pancakes can be kept warm by placing them on a baking sheet in a 200�F oven.

11. Serve with maple syrup or fresh fruit.

Nutritional Information (Per 2 pancakes)

Calories 181

Protein 7 g

Fat 2 g

Saturated Fat 0 g

Carbohydrate 35 g

Fiber 4 g

Sugar 14 g

% Daily Value (based on a 2000 calorie per day adult diet)

Sodium 225 mg (9% of DV)

Potassium 875 mg (25% of DV)

Cholesterol 0% of DV

Thiamin (vitamin B1) 10% of DV

Riboflavin (vitamin B2) 16% of DV

Niacin (vitamin B3) 4% of DV

Vitamin C 14% of DV