The Oreo brand turned 100 this year and is the still the world’s top selling cookie. The delicious little wafers an be found in more than 100 countries, with the U.S. and China leading the way of course! Now, the iconic cookie has taken on an icon of Halloween, the candy corn, to make a limited edition version of the sweet treat. So for those of you who wished more of their food tasted like candy corn more of the time, Oreo is on the case.
The original Oreo cookie was two decoratively embossed chocolate-flavored wafers meeting up with a rich crème filling. Now you can find flavors like Oreo green tea ice cream, Triple Double Oreo, and Oreo Double-Fruit in Orange & Mango and Raspberry & Blueberry crème.
Have any of you tried the Candy Corn Oreos? We want to know how they taste!
Image courtesy of DeconstructingYourself.com
Flu fighters, engage! Flu season is upon us Chef’neers. The flu is a highly contagious respiratory infection caused by viruses. Having the flu is not the same as having a cold, though they have a lot of the same symptoms. The flu comes on very abruptly and lasts 3-4 days with severe aches, chills, fatigue, sore throat and headache ravaging the body. If you want to avoid that fate this year, try these two tricks of the trade.
Strong smelling foods like garlic can beat sickness thanks to the phytochemical allicin. Fresh garlic consumption is key to making this natural cure work. Garlic tea will also soothe a sore throat and cough.
Tea contains catechins, little molecules that run around cleaning up free radicals all day. Researchers at Harvard University found that drinking 5 cups of black tea a day quadrupled the body’s immune system after two weeks!
Linda Graebner, Chef’n Executive Chairwoman and recognized industry leader, will serve as panelist and moderator at the Chief Housewares Executive Super Session, or CHESS Conference, being held October 16 and 17 at the InterContinental Chicago O’Hare.
The blue ribbon panel will be talking about a variety of issues including forecasts for the business climate in 2013. Other questions covered include: How does a company stay pro active about product development, while at at the same time remaining fiscally conservative? What is the best way to finance growth in today’s market? What sourcing challenges and opportunities are being seen in the marketplace?
The keynote address given by Keni Thomas, a member of the Ranger Task Force, an elite group that participated in the mission resulting in the feature film “Blackhawk Down”. Ken Harris, CEO at Kantar Retail Americas Consulting will present “Digital Marketing: Time to Hit the Easy Button or the Panic Button?”
If you’re a Chef’neer you love food. Food of all kinds. And everywhere you go, it’s what catches your eye. So when we head to Europe for a sales meeting it’s not the museums, the art or the architecture we take pictures of. It’s the food! We came across so many interesting shops and displays we just had to share with you. S’amuser!
A bakery in Paris
- A Wall of Beer
- Salmon Dinner
- Coolest Olive Oil and Vinegar Display Ever
- A French Breakfast
- A Chocolate Fish in Belgium
Attention Chef’neers! Head to the link below for your chance to win an EcoCrock Compost Bin from International Home and Housewares Association (IHA). IHA connects, informs and supports the housewares industry in the global marketplace. They’re going green this time around with the Chef’n EcoCrock Compost Bin! This compost bin is meant to be placed on the countertop, staying clean and stylish while storing leftover food scraps for composting. With the EcoCrock™compost bin, doing whats good for outside will make inside look good too.
To enter, head over to their Facebook page and answer this question: How much more inclined would you be to compost if you didn’t have to leave your kitchen to do it? What steps do you already take to be eco-friendly in your home? Leave your answer in the comments on the photo of the EcoCrock before 12 noon, Wednesday September 12th to enter!
Check out the great article “Cook Anything Faster” from the September issue of Redbook. Featuring the Chef’n VeggiChop!
How many of you love your VeggiChop?
By jeffreyw
Happy National Cherry Turnover Day Chef’neers! It seems like there is a day for every food out there, but this is one we sure didn’t want to miss. The flaky crust and sweet cherry filling make these the perfect breakfast or dessert for a hot summer day.
Another reason this holiday is one of our favorites? The Chef’n Quick Pit of course! This hand-held cherry pitter gets rid of cherry and olive pits in seconds. Just insert a cherry or olive into the nook, pull the trigger, and watch the pit pop right out! This gadget is perfect for kids since it does not require a blade. Watch the quick video to learn more!
The Chef’n Mandoline is here and this is your chance to win one! Like us on Facebook and click on Sweepstakes to enter!
Introducing the Pull’n Slice Mandoline! Our newest product is a one-of-a-kind mandoline that uses a push and pull motion to slice, instead of your hand having to apply pressure and move, as is the case with other mandolines on the market.
Equipped with straight, french fry and julienne blades, the mandoline produces a variety of popular cuts with precision. Choose from four thickness settings to get your desired result. This versatile prepping tool slices tomatoes, dices onions, juliennes carrots and turns potatoes into french fries quickly and efficiently.
Rest long or thin foods in the convenient notch then place finger guard on top to slice safely. This design makes it possible to use the mandoline to slice nearly any food. As you get closer to the end of the food, the finger guard collapses, ensuring you get the most out of every fruit and veggie. Non-slip feet grip the countertop during slicing, providing stability and even more safety than regular mandolines.
Check out the great How-To video with Erin, Chef’n’s resident product expert, to learn more!
Caramel cheesecake from The Confectional.
In Italy, they use ricotta. In Poland they use quark. In the United States we use cream cheese. Any way you slice it, cheesecake has been a dessert enjoyed around the world for centuries. Cheesecake is so popular many local variations can be seen as well. In New York a heavy dose of sour cream gives the cake a dense, creamy consistency. St. Louis residents eat what’s called a “Gooey Butter Cake”, a layer of regular cake with a cheesecake top. Here in Seattle, we like ours mini. And local. Like the ones seen below from The Confectional, a boutique bakery in Pike Place Market. Have you got a local cheesecake hot spot?
Mini cheesecakes from The Confectional.
We just had to post this feature about the most clever and colorful citrus juicers Better Homes and Gardens could find. Yes, our FreshForce Citrus Juicer was featured as a press with power no lemon can withstand. But to this little copywriter the best part was the clever title Pulp Friction. Love it!
