Archive for July, 2011
A vacation means getting away from it all. And for some people that means away from everything, including the kitchen sink. Do you cook while you’re on vacation?
Photo Courtesy of CampingTourist.com
This declaration came from Bon Appetit Magazine this week and got us thinking about our own sodium intake. Salt is essential to many of the body’s functions, so we have to have some. However, the average American eats more than 3,400 mg of sodium a day. The American Heart Association recommends less than 1,500 mg per day. Yikes. This is contributing to the myriad of heart diseases, high blood pressure and weight problems that we have all become too familiar with. It’s not just the salt shaker to blame either. High levels of sodium can be found in virtually anything that comes in a box and in the most surprising places. One that stunned us was canned spaghetti sauces, which typically have 525 mg per serving!
Using freshly squeezed lime or lemon is a great way to season your food and heighten flavors, instead of using salt. At the grocery store concentrate on buying things that are low sodium or have no salt added. Once home try juicing a lemon or lime right into your food. You’ll be surprised at the pleasant acidity and how fresh even store bought goods can be. A side note – the seeds from lemons or limes poisonous, even if just a small amount like a handful is ingested. We suggest using Chef’n’s Citrus Juicer for the job, it strains virtually all pulp and seeds leaving only delicious juice behind.
Fresh Force Citrus Juicer
For more on the health benefits of using lime read this great article from OrganicFacts.net: http://www.organicfacts.net/health-benefits/fruit/health-benefits-of-lime.html
As with any industry, those of us working with food tend to be a close-knit group. Foodie and fitness bloggers are exceptionally tight and usually no blog becomes successful without the interest and support of people already in the biz. But that is exactly what you get once you’ve joined this amazing group, the interest and support of the people involved. We’re writing today with an incredible example of this online community. A food blogger named Susan, at http://thegreatbalancingact.com/ has recently been diagnosed with Hodgkin’s Lymphoma at age 25. Since that day the blogging community has rallied around her and started a fundraiser to help her cover her ballooning medical costs.
Janetha G., of http://mealsandmovesblog.com/ has organized The Great Fundraising Act and it is happening now. Together with friends Janetha got so many great companies and people to participate it’s amazing! Here are just a few of the items, Chef’n sent a gift basket full of good stuff so watch for that too. Also visit #TGFA on Twitter. Items start closing tonight so get your bidding on!
V-Neck Tank from 4all
Seattle Sampler
Gift Basket from Chef'n
Photo Courtesy of http://www.ponderosapups.com/
Have we mentioned how much we love food here at Chef’n? There are always treats and plates of things coming in and out of this place. Well today was a double wammie. First off, it’s Friday. And that means BBQ Club. Things are super busy at Chef’n, so most weeks we try to get ourselves and our dishes together for a sit-down meal. Today was also a birthday and the birthday girl received a mysterious plate of cookies she was kind enough to share with all. You could almost feel the ‘whoosh’ in the room as the desks emptied and the gravitational pull of the cookies pulled everyone in.
Empty Cubes
Cookies!
Still hungry? Our BBQ Club theme today was hot dogs. Of course the regulars were there; ketchup, mustard, relish etc. But did you know warm cream cheese spread on a dog is a local favorite? How about Easy Cheese? The latter isn’t a local favorite, just a Chef’n one.
All the fixin's
The best part
And there you have it, a typical Friday here at Chef’n. What unusual condiments have you tried (successfully or not) on your dog this summer?
http://www.parents.com/
Parents magazine called out our Tasto Chip and Dip Serving Set in their latest issue. We love the Tasto set for cutting down on dishes, table clutter and clean up. The Tasto’s silicone cups are top-rack dishwasher safe, so step away from that sink and get back to the picnic party people!
Photo courtesy of Parents Magazine
How do you buy your groceries? From a regular grocery store? A specialty shop? How about Farmer’s Markets?
- Piggly Wiggly was the name of the first grocery store, opened in 1916. Though smaller than our modern stores, it has the same look with food arranged in aisles and the checkout stands at the front. We love the wicker baskets everyone is using!
Photo courtesy of www.wikipedia.com
- And now for the future of the grocery store. Check out the picture below for the latest twist on the grocery store from the people in South Korea. These folks are really looking to get the most out of every minute and are now encouraging people to squeeze in some last-minute shopping while waiting for their train! The store is designed to mimic a real grocery store, and all customers have to do is scan the QR codes with their cell phones. Would you buy your food on the subway?
Photo courtesy of www.thekitchn.com
- Click on the photo to see the video of this futuristic grocery store on YouTube.
Photo courtesy of http://jelly-shot-test-kitchen.blogspot.com/
If you’re familiar with Jell-O shots at all, the term probably conjures up memories of throwing together some Jell-O, sugar and take-your-pick alcohol into whatever was around that could work as a mold. And because no one was measuring anything, you’re next memory might be of the next morning with your head throbbing and you’re mouth cemented shut.
The Jell-O Shot has somewhat come of age here in Seattle, with several dive bars running with the trend. Mac’s Triangle Pub, a bar shaped like a triangle, is offering a shot called the “Seahawks Berry”, a combination of berry blue Jell-O and Raspberry Vodka. On game nights, when the Seahawks score a touchdown, the price of the Seahawks Berry drops from $1 to a measly 12¢.
Still, these shots are more of the junior high variety. Well my fellow foodies, welcome to the next generation of the J-E-L-L-O. Introducing the Jelly Shot Test Kitchen! (http://jelly-shot-test-kitchen.blogspot.com/) This brilliant book and blog take all your favorite classic cocktails and turn them into beautiful shots filled with fruit and liquor. Creator Michelle Palm says they are called jelly shots instead of jell-o shots because of the difference in ingredients and presentation. We think she can call them whatever she wants! The book makes it easy for anyone to make jelly shots pretty enough to serve as centerpieces and delicious enough to be served at any event.
Best Chef’n tools for the job: The FreshForce Citrus Juicer and The PalmZester
Photo courtesy of http://jelly-shot-test-kitchen.blogspot.com/
http://jelly-shot-test-kitchen.blogspot.com/
Click your heels together and say it with me “There’s no place like Chef’n, there’s no place like Chef’n.” Here in the Emerald City, successful companies are as common as cedar trees. How many are really great though? We at Chef’n believe we work for one of the very best. The company has fun products, fosters creativity, offers great benefits and we like each other! Last Thursday was our annual summer picnic, held to celebrate the hard work everyone puts in all year long to make Chef’n such a great company that continues to grow.
A special shout out to the Jim Kuhn, The Paella King for making the trip and bringing such beautiful food! http://paellaking.com/
Jim Kuhn, The Paella King
Dig In!
Hanging Out
Unfortunately, this fire wasn't just for looks. It was a bit chilly!
Good Morning Chef’neers! At Chef’n it seems like we are always trading recipes and checking out each other’s meals. Here’s what we spotted on one desk in the office this morning.
What did you have for breakfast today?
Illustration by Adam Hancher
There was such a great article in the Seattle Met recently by Kathryn Robinson about Seattleites’ dysfunctional relationship with July (love the illustration by Mr. Hancher!). Humans are inherently optimistic creatures and Robinson writes about how we always seem to think the chilly, damp spring must eventually lead to an eventually clearing of the clouds, as if somehow we’ve cosmically earned the right to “our only dependable ration of warmth, sunshine, long lavish light, and blessed relief from the damp.” Like Robinson, we find ourselves compulsively checking the forecasts and daring the day without comfort sweaters. Read the full article here http://www.seattlemet.com/travel-and-outdoors/articles/seattle-weather-cruelest-month-july-2011/.
Tonight in fact, is Chef’n’s annual company picnic and barbecue and the weather promises to degrade steadily until then, right on cue. Being Chef’neers however, the weather will not dampen our inner party animals. How could it when there will be paella, a piñata, and special punch?! We promise to post a sneak peek of the party tomorrow. Until then, enjoy a picture of a delicious kebab from one of our Chef’n employees who’s been barbecuing despite the skittish climate. Here’s to covered patios!
P.S. How you holding up to the heat those of you in the southern and eastern parts of America?
