Spicy Food – Joy Peppers http://joypeppers.com/ Fri, 05 Aug 2022 19:00:13 +0000 en-US hourly 1 https://wordpress.org/?v=5.9.3 http://joypeppers.com/wp-content/uploads/2021/05/joy-peppers-icon-150x150.png Spicy Food – Joy Peppers http://joypeppers.com/ 32 32 Chicken, Spicy or Not, Is Hot at Local Restaurants – Indianapolis Business Journal http://joypeppers.com/chicken-spicy-or-not-is-hot-at-local-restaurants-indianapolis-business-journal/ Fri, 05 Aug 2022 18:00:00 +0000 http://joypeppers.com/chicken-spicy-or-not-is-hot-at-local-restaurants-indianapolis-business-journal/

LaToya Williams

In the words of LaToya Williams, owner of Indianapolis restaurant The Grub House, “The chicken does the job.”

And she’s not the only restaurateur to think so.

Chicken is more or less everywhere – and it’s growing in the Indianapolis area, where no less than a dozen chicken-centric restaurants have just opened or are planning to do so soon.

According to Tastewise, an AI-based platform that studies restaurant menus, chicken is served in nearly 90% of American restaurants, surpassing beef (70%), fish (62%) and pork (45%). ).

So it’s no surprise that 31 vendors – The Grub House included – will be taking part in Saturday’s Chicken & Beer Fest on Monument Circle. The event is presented by online food news platform EatHere, in conjunction with Daredevil Brewing Co.

“People are comfortable with chicken,” Williams said. “It can be prepared a million different ways. I think it’s something that brings people together.

Mike Gillis of the food blog “Where’s Mike G?” says that chicken is a food that everyone has in common.

“Chicken is one of those universal things across all cultures,” Gillis said.

On Indianapolis restaurant menus, you can find chicken curry, chicken and waffles, chicken teriyaki skewers, chicken biscuits, barbecue chicken pizza, Thai chicken bao buns, fries with jerk chicken and chicken tamales.

But Nashville’s fried offerings, wings and hot flavors dominate a wave of chicken-themed restaurants that have opened locally in recent months or are on the way. Among them:

Dave’s Hot Chicken, 530 Massachusetts Ave., Suite 150, with a planned Broad Ripple location;

Flamin’ Chicken & Shakes, 5510 W. 38th St.;

World Famous Hotboys, 1004 Virginia Ave.;

Naptown Hot Chicken, Indianapolis City Market and second location opening Aug. 15 at Circle Center Mall;

Raising Cane’s Chicken Fingers, opening in Avon and Noblesville by December;

Slim Chickens, which will open in Traders Point in February, followed by locations in Westfield, Greenwood, Franklin and West Lafayette.

Naptown Hot Chicken, which specializes in barbecue sauce with spicy Nashville seasoning accents, will be at the Chicken & Beer Fest. Joella’s Hot Chicken, a Kentucky-based company that brought its tangy flavors from Nashville to central Indiana in 2017, will also participate.

The festival kicked off last year at Pan Am Plaza as EatHere’s first large-scale public event.

“We knew we were going to try to grow this thing, or at least give people something they can look forward to every year,” said Bradley Houser, who co-founded EatHere with Austin Burris.

The hot stuff

The hot Nashville style is defined as chicken marinated in a watery mixture of seasonings, then floured, fried and sprinkled with a spicy batter and served with pickles on white bread.

Jim Bittick

Jim Bitticks, president of Dave’s Hot Chicken, said his company’s menu is limited to a single cut of meat.

“We focus on the best part of the chicken, which is the chicken tenderloin, and we do it either a la carte or on a martin potato roll sandwich,” Bitticks said.

Launched as a pop-up stand in a parking lot in Los Angeles, Dave’s Hot Chicken was founded in 2017 by Arman Oganesyan, David Kopushyan and Tommy Rubenyan.

Kopushyan, the “Dave” of the company’s name, has designed seven different spice levels, topped with the Reaper level and its inclusion of Carolina Reaper pepper, named the hottest pepper by Guinness World Records.

“With our Reaper, you have to sign a waiver before you can order it,” Bitticks said.

Indianapolis food writer Gillis said his trips to Nashville, Tennessee convinced him that two of the city’s most famous hot chicken restaurants were the best. Prince’s Hot Chicken, founded in the 1930s, and 10-year-old Hattie B’s Hot Chicken have a similar rivalry to Chicago’s deep-dish pizza restaurants Giordano’s and Lou Malnati’s.

“People like one or the other,” Gillis said.

While Giordano’s and Lou Malnati’s have locations in Indianapolis, no Prince’s or Hattie B’s locations are north of Nashville.

Still, Gillis said Indianapolis is becoming a crowded market for Nashville’s pungent flavors made with cayenne pepper, dry mustard powder and sugar.

“It’s something new and different,” he said. “Over the next six months to a year, we will see what the newcomers end up doing. Running a restaurant and really making money is tough because there’s a lot of competition, but especially when you’re competing in the same field.

It would be reasonable for all hot chicken restaurants in Nashville to initially connect with consumers in Indianapolis, Gillis said.

“It’s great to have options,” he said. “But for the regular consumer who’s tried them all, if that’s what you want to do, you’re going to pick your favorite and that’s where you’re going to eat.”

chicken fights

When Dave’s Hot Chicken opens at Noodles & Co.’s former Broad Ripple site, the restaurant will be less than a block from a Joella’s Hot Chicken location.

Bitticks said his company was ready to compete for customers.

“If the food is really good, the rest falls into place,” he said. “For Dave’s, this is our winning formula. The quality of the food is excellent and the taste is excellent. »

Grub House owner Williams, who sells a Philadelphia-themed chicken sandwich with green peppers, onions, banana peppers, jalapeno peppers, provolone cheese and homemade gravy, said she doesn’t wasn’t necessarily a fan of the influx of chicken-themed restaurants.

“I feel like we have chicken,” she said. “So we’re getting more of what Indianapolis already has. Indianapolis misses so much more. But we get more chicken.

There is evidence, however, that the people of Indianapolis can’t get enough.

On Thursday, Chick-fil-A opened a restaurant at 10 E. Washington St., less than a block from a popular Chick-fil-A inside the Circle Center Mall. The Atlanta-based company has more than 30 restaurants in central Indiana.

KFC, founded by Indiana native Harland Sanders, has been serving chicken to customers in central Indiana for decades. Miami-based Popeyes Louisiana Kitchen has more than a dozen locations in the Indianapolis area, and Atlanta-based Church’s Chicken operates nine restaurants in Indianapolis. Additionally, Zaxby’s, a Georgian company specializing in chicken fingers, has five local restaurants.

Still, more are coming, including Raising Cane’s Chicken Fingers, a Louisiana-based company founded in 1996 that ranked No. 33 in this year’s Technomic Top 500 Chain Restaurant report.

The chain has approximately 640 restaurants in more than 30 states. It added 52 locations in 2020, 69 in 2021, and is on track to open around 100 this year, with at least 40 open so far.

The restaurant is now announcing managers to oversee the Noblesville and Avon restaurants that will open later this year.

Bitticks, manager of Dave’s Hot Chicken, calls Raising Cane “20 years of overnight success.”

Chicken fingers, made from tender, are popular among youngsters who aren’t the most adventurous in trying new foods.

“I have four kids and two of my sons are just sweet guys,” Bitticks said. “The offerings taste great, and they’re pretty basic and easy to serve.”

EatHere co-founders Austin Burris, left, and Bradley Houser teamed up with 31 vendors for their second annual Chicken and Beer Festival, scheduled for Saturday on Monument Circle. (Photo courtesy of EatHere)

on the circle

Chicken & Beer Fest co-founder Houser said the ease of preparation is the reason Ale Emporium will be serving tenders instead of wings at the festival.

The restaurant’s famous Hermanaki sauce, designed by Herman Perryman of Ale Emporium, will be applied to the offerings.

Other top vendors include a Milktooth/Beholder combo stand and pizza specialist King Dough.

Admission to the festival from 3 p.m. to 7 p.m. is $35 or $45 for VIP tickets. General admission tickets include four chicken samples and five beer samples. VIP tickets include early entry at 2 p.m., six chicken samples, and five beer samples.

A hot wing eating contest will take place on a stage, where DJs Space Bunz and Annie D will provide the festival soundtrack.

Houser said this weekend’s Gen Con event at the Indiana Convention Center could help boost attendance at Chicken & Beer Fest.

“I’m not saying we’re reliant or reliant on Gen Con traffic, but if you walk around downtown, you’ll probably hit the Circle,” Houser said. “You might smell food and you’re going to be like, ‘What is that? And we will have curiosity without an appointment. »•

David Archuleta has a message for ‘disappointed’ haters http://joypeppers.com/david-archuleta-has-a-message-for-disappointed-haters/ Tue, 02 Aug 2022 01:18:36 +0000 http://joypeppers.com/david-archuleta-has-a-message-for-disappointed-haters/

David Archuleta took to Instagram to talk about people finding reason to be “disappointed” in him. He asks why, but quickly answers his own question. These people are really bummed because he came out as LGBTQ last year.

“Why are people triggered by the fact that I have red lips?”

“Why are people triggered by the fact that I have red lips?? David captioned a photo from a conversation he had on social media. David’s lips appeared pinkish/red in a video and he explained that spicy lips made his lips red.”Do chile flakes do that? asked one person. “I’m so disappointed.”

David asks why the person is disappointed. “That my lips react after eating spicy food and I can’t do anything about it? What would lipstick do to disappoint you anyway? It’s not my thing personally, but someone who wears it shouldn’t “disappoint” anyone.

“Lipstick doesn’t suit you,” the person replied.

The American Idol Season 7 alum went on to describe his frustration with people seemingly “disappointed” with his June release.

“People look for reasons to be upset or ‘disappointed'”

“I find it interesting that people look to me for reasons to be upset or ‘disappointed’ (a word that’s been used more frequently to me lately) for things like this. I was not wearing lipstick. So why is this assumption made? »

David continued: “Another example is when I posted photos of myself in my costume in Joseph and the Incredible Technicolor Dream Coat. Joseph’s coat of many colors. Several people used the word “disappointed”. And even more things have been said.

Currently, David stars in the Andrew Lloyd Webber/Tim Rice musical production, playing at the Tuacahn in Utah.

David explains: “I just feel like these kinds of comments I’ve been getting lately reflect people’s attitude towards something else about me and maybe that’s how it comes out. He doesn’t think it has anything to do with his actions. .

“They associate things with my coming out last year and want to justify their feeling of disappointment”

“Assuming I wear lipstick. Upset that Joseph’s coat is technicolor. What does it look like? David asks. “On the contrary, they associate things with my coming out last year and want to justify their feelings of disappointment that they felt for me for my coming out. Not for what I do. Because the reasons for which they saying they are disappointed is not a reason to be upset or disappointed with someone.

David took to social media last June to share that he is LGBTQI+. Over the past year, he’s been open with his fans as he navigates his feelings. Last December, he revealed that he realized he would rather be with a man than a woman. He expressed frustration that the church could not accept his choosing to be with a man.

“Yes, I’m Queer…Why do these things upset people?”

David wants to know “why do these things upset people? Why would they be disappointed that I’m wearing a rainbow coat? Or for thinking I had lipstick on? Because you can associate these things with LGBT things, right? »

“My coat is my suit. My lips were red from eating spicy food.

“These things may not be LGBT related, but yes, I am queer.” he writes. “The difference between before a year ago and now is just a public known part of my life…and I’m still living my life [as] I always knew how to do it. David continues, “But I feel sad when people look for reasons not to like me because of it. I don’t think anyone should be hated for being gay. I hope that I will still show that I am me as I have always been!

“People expect me to be a different person now”

“I think the assumption is that people who come out expect me to be a different person now. Or be evil for some reason?” David explains that people hide who they are so they don’t get misunderstood or judged.” I hope you know that LGBT+ people aren’t bad. And a lot more people around you than you might realize, but because of bias…may just keep it to themselves so they don’t get misjudged for it.

David hopes fans will understand him a little better a year later. “You know a little more about me. You know I’m queer and the difficulty I’ve had coming to terms with myself about it. He wants to be a “sincere” person. He says, “I’m still growing and learning about myself (as we all are). And I share that journey of what I learn, whether it’s through my music or just other platforms.

David doesn’t try to put ‘my homosexuality in their face’

David is frustrated. “I… don’t like being judged and let down by people who think I’m ‘showing them my homosexuality’ when they interpret it that way instead.” He writes: “I am simply me. Yes I’m a fag. But I’m not trying to make you queer or gay, just to see parts of my life. Watching people with their straight lives didn’t make me detroit lol. (And I really tried hard).”

David does not mean to be offensive (an aside: if people are offended, that’s their problem, not yours! continue to be yourself!) He only shares this part of himself “from time to time” as he shares all the other parts of his life. “Whether it be my family, my career, my childhood, my hobbies, my beliefs, my time as a missionary, etc. And now be queer. I just don’t want to feel like I have to keep secrets for fear of what people think of me.

“Doing this scares me of myself thinking I’ll be rejected by people for being myself,” David admits. “And those who misunderstand what it means to be LGBT. Probably where all this reaction came from to begin with.

“I was so afraid to be fair!”

“Also, the reason why I think it’s important to talk about it is that a lot of people are afraid of being gay, or homosexuals!” David adds: “Which makes people like me who are gay or LGBT who grew up around this language even afraid to exist!”

“I was so scared to be! Live! To exist! And it wasn’t until I wanted to be compassionate about myself and learn more about being gay or LGBT that I stopped being so afraid of myself. That I wasn’t flawed or bad (like I’ve felt my whole life, no matter how bad everyone thought I was because I kept it inside) and I just needed ‘now reach that part of me and love it.

David concludes: “That’s why I chose to talk about it. To help people who may misunderstand like I once did to see it with a different perspective. Which is fair from my point of view I guess lol. :). That’s all.”

]]> Dakotas brings a wide range of food, cocktails and a chilled atmosphere to Yorkville – Shaw Local http://joypeppers.com/dakotas-brings-a-wide-range-of-food-cocktails-and-a-chilled-atmosphere-to-yorkville-shaw-local/ Sun, 31 Jul 2022 10:00:00 +0000 http://joypeppers.com/dakotas-brings-a-wide-range-of-food-cocktails-and-a-chilled-atmosphere-to-yorkville-shaw-local/

YORKVILLE — If you ever fancy a pretzel bigger than your head, a volley of tomato soup shooters with mini grilled cheese pairings, a Bloody Mary topped with mini wagyu burgers, a leg of turkey, deviled eggs, shrimp — I could go on — Dakotas got you covered.

Quirky menu items aside, Dakotas is an inviting place with a great vibe. It’s the perfect place to have a drink with a friend on a relaxing terrace or have a nice lunch with well-designed cocktails.

Walking up to the front door, you can peek into the beautiful patio and water feature that are set back from the street views. Enter through the front doors to discover premium tequila and whiskey bottles and a real motorcycle on display in the main dining area.

We started with cocktails; my companion ordered a Watermelon Sugar High, and for me the Smoke on the Fox.

Watermelon Sugar High is like a watermelon margarita with a hint of spice and caffeine. The tequila-based cocktail is mixed with a Celsius energy drink, poured over muddled watermelon and rimmed with sweet and spicy chamoy.

The Smoke on the Fox is a variant of the Manhattan that replaces the bitters with Licor 43 and takes a brief shvitz inside a smoke globe to give the cocktail a sweet, smoky finish.

The Smoke on the Fox is a smoky version of the Manhattan, replacing the bitters with Licor 43, giving the cocktail a sweet finish.  One of many cocktails at Dakotas.

Although I’m not usually a fan of table service, the smoke show was well worth the show for the robust flavors it lends to the cocktail, and I will definitely be ordering a Smoke on the Fox when I return to the Dakotas.

For the food, we started with a freshly baked Bavarian pretzel, which is over a foot in diameter and worth ordering, even if the pretzel wasn’t delicious – which it was – just for the sauces with which it is served. It comes with honey mustard and pickled jalapeño cheese sauces that give the warm, doughy pretzel a touch of sweetness or spice, respectively.

The freshly baked Bavarian pretzel at Dakotas is an appetizer that must be shared.  The pretzel is over a foot in diameter and comes with honey mustard sauces and pickled jalapeno cheese.

For our meals, my companion ordered the truffle burger, and I ordered the brisket tacos.

The truffle burger is a rich and decadent plate disguised as bar food. Topped with truffled goat cheese, portobello mushrooms, pickled jalapeño, arugula and Jack Daniel’s ketchup, it’s as comforting as it is unexpected.

The truffle burger is a rich and decadent plate disguised as bar food.  You won't find this burger on any other menu in Yorkville.

You won’t find this burger on any other menu in Yorkville.

Gringos tacos, served in your choice of corn tortilla or bao bread, may not be traditional, but they pack in delicious flavors. The brisket was topped with chipotle mayo, pico de gallo, and avocado, and served with rice and beans.

Gringos tacos, served in your choice of corn tortilla or bao bread, may not be traditional, but they pack in delicious flavors.

One thing Dakota has is reach. Whether you’re an onion tower and beer lover or more of a deli and craft cocktail lover, you’ll find something you love at Dakotas.

Dakotas has a menu that can’t be fully explored in one meal, and I’ll be back to try the deviled eggs, chicken and waffles, and many more cocktails.


Address: 227 Heustis St., Yorkville, IL 60560

Phone: 630-381-9390

Opening hours: 11 a.m. to 10 p.m. Sunday to Thursday, 11 a.m. to 11 p.m. Friday and Saturday

Website: dakotas.us.

The Mystery Diner is an employee of Shaw Media. The identity of the diner is not revealed to the restaurant staff before or during the meal. The Mystery Diner visits a restaurant and then reports on the experience. If the Mystery Diner cannot recommend the establishment, we will not post a story.

Here’s why Teriyaki Madness is diving into food trucks http://joypeppers.com/heres-why-teriyaki-madness-is-diving-into-food-trucks/ Fri, 29 Jul 2022 16:27:08 +0000 http://joypeppers.com/heres-why-teriyaki-madness-is-diving-into-food-trucks/

Seattle-based Teriyaki Madness is stepping out of its comfort zone with a new direction of development: the fast-casual chain’s first food truck. Franchisee Katie Catlin originally had the idea for a food truck and saw her idea for bowls on wheels come to life in Lapeer, Michigan in May. Catlin wanted to start a food truck to expand her customer base without having to invest in brick-and-mortar (and face exorbitant real estate prices).

So far, the first Teriyaki Madness food truck has been busy catering to public events like concerts, sporting events and festivals, filling gaps in the community where other food trucks have given up or where there are has significant white space for Asians. food trucks among a sea of ​​taco and grilled cheese trucks.

“Customer feedback has been great, people keep asking where they can find us,” Catlin said. “Between the truck, our Facebook page and the actual shop, we are now able to accommodate people on a much larger scale.”

Catlin has been a Teriyaki Madness franchise for three years, and when faced with the challenge of raising awareness of the store, she first thought of going into the restaurant business, then came up with the food truck as a fun and visually attractive to develop in this area. .

“If I book events that are within five to 20 miles of my store, people could see it and like it and that could potentially bring more growth to my physical store,” Catlin said. “We’ve wanted to open more stores for some time, but capital has been tough so that’s how I could afford to do it.”

Of course, running a food truck comes with its own limitations and challenges, like menu size, which Catlin said needs to be reduced to three items (orange chicken, spicy chicken and teriyaki chicken bowls), to simplify operations. There are also the challenges of event logistics and the popularity of the truck. So far, food truck Teriyaki Madness has only held public events because they’ve been so busy the team hasn’t had time to respond to requests for appearances at weddings and birthday parties. anniversary.

But even with some of the logistical issues, Catlin’s food truck success fits in with CEO Michael Haith’s direction for the future of the brand.

“We want to bring Teriyaki Madness to the customer,” Haith said. “And wherever that is – in a ballpark, outdoor arts festival or concert. It’s rare to find something more wholesome and customizable in this type of environment.

Haith sees the first Teriyaki Madness truck as a test of what’s possible for the brand in the future: the company could use food trucks to gain exposure in a market it has yet to enter or she wishes to penetrate further. Even beyond public events, a fleet of Teriyaki Madness food trucks could take to the streets to sell food during peak lunch hours in urban areas or host private events.

“We’re not for everyone,” Haith said. “For people who really want to go out and eat a bratwurst or a corndog, I get it. But for those who want something healthier and more delicious, it’s great to have this option. And it’s amazing how many people choose this option.

Contact Joanna at [email protected]

Find her on Twitter: @JoannaFantozzi

The Spicy Pepper challenge Ryan Reynolds gave Steve-O in fun new ad http://joypeppers.com/the-spicy-pepper-challenge-ryan-reynolds-gave-steve-o-in-fun-new-ad/ Tue, 26 Jul 2022 02:31:00 +0000 http://joypeppers.com/the-spicy-pepper-challenge-ryan-reynolds-gave-steve-o-in-fun-new-ad/

So why did Ryan Reynolds feed Steve-O a Carolina Reaper pepper, and what does it have to do with a software brand? Well, MNTN’s software helps other brands place ads on TV. In an attempt to show how easy it is to use, Reynolds offered Steve-O the chance to promote his own brand, Steve-O’s Hot Sauce For Your Butthole (yes, that’s actually the name) using MNTN … after eating a Carolina Reaper (via Today). For those not in the know, the Carolina Reaper was the hottest pepper in the world before hobbyist Mike Smith cultivated the new hottest pepper in the world, “Dragon’s Breath”. In the past, eating a Caroline Reaper chili has even sent someone to the ER – but how did Steve-O get away with it?

“My whole throat is on fire like I just drank lava,” Steve-O says in the video. His face has turned bright red, as he sniffles, coughs and expresses his general pain. Unfortunately for Reynolds, Steve-O couldn’t finish talking about MNTN before having a glass of milk – a good move, considering drinking milk really helps with spicy food. His reaction makes us wonder how well he handles his own hot sauce, which is made with Scorpion, Naga Jolokia, and Carolina Reaper peppers (per Steveo.com). We have the feeling that even if Steve-O finds it painfully spicy, that doesn’t stop him from putting it on everything.

Threat of encephalitis, tomato fever that threatens children http://joypeppers.com/threat-of-encephalitis-tomato-fever-that-threatens-children/ Sat, 23 Jul 2022 14:30:16 +0000 http://joypeppers.com/threat-of-encephalitis-tomato-fever-that-threatens-children/

New Delhi: As the world still grapples with COVID-19, another infectious disease, Monkeypox, has raised its head. Over 15,000 cases of Monkeypox, endemic to parts of Africa, have been reported in several countries. There have been three cases so far in India.

With the recent detection of Monkeypox in children, there are concerns about the number of diseases that put children at risk of being affected. Two children in the United States have been diagnosed with monkeypox in the United States, health officials announced Friday. The younger age groups in the country are also at risk of diseases such as encephalitis, dengue and swine flu.

In Africa, monkeypox infections in children are more common, and doctors have noted higher proportions of severe cases and deaths in young children.

A matter of concern are:

Dengue fever

An increasing number of children are also facing Dengue-induced hemophagocytic lymphohistiocytosis (HLH) syndrome in Pune. Doctors said three to four patients (children and adults) with dengue-induced HLH were being treated in major hospitals in Pune earlier this month.

Similarly, cases of dengue in children have also been reported in Karnataka and Telangana.

Japanese encephalitis

There has been an increasing number of Japanese encephalitis in Assam. It has risen to 38 this month, an official statement said on Friday. The disease mainly affects children and most adults in endemic countries have natural immunity after childhood infection, but individuals of any age can be affected, according to a report in News18.

According to the WHO, most infections are mild with fever and headache or no apparent symptoms. However, approximately 1 in 250 infections results in severe clinical disease and the incubation period is between 4 and 14 days.

In children, gastrointestinal pain and vomiting may be the dominant early symptoms. Severe illness is characterized by the rapid onset of high fever, headache, stiff neck, disorientation, coma, seizures, spastic paralysis, and eventually the death. The case fatality rate can reach 30% in people with symptoms of the disease.

Swine flu

There was an upward trend in H1N1 (swine flu) cases in Maharashtra in June. As of June 22, there were over 142 cases of swine flu, with three deaths in Kolhapur and two deaths each in Pune and Thane. Children under 5 years old are at higher risk of contracting the disease, especially those under 2 years old.

According to a report by The Indian Express, doctors have also noted swine flu in the pediatric population. “There is a mixed bag, with children detected with influenza, dengue and hand-foot-mouth disease – which is a mild contagious infection characterized by sores in the mouth and rashes on the hands and feet. This season we are seeing a share of H1N1 cases,” said Dr Lalwani, medical director of Bharati Hospital.

tomato fever

Kerala has witnessed the spread of tomato fever, a flu that mainly affects children under 5 years old.

As of last week, a small part of Kollam district had the virus but further spread is possible, officials have warned. While some reports claim that 80 cases of infection have been recorded in the state so far, others go as high as 100. Earlier, in May, the Minister of Health warned the population of the State not to panic as tomato fever is endemic in Kerala. .

What should parents do?

As children remain at risk of waterborne diseases, experts say they need to be kept hydrated. It is advisable to avoid oily and spicy foods during the monsoon and to eat meals rich in vitamin C and other nutrients.

Padma Lakshmi in swimsuit shares rare ‘no filter’ photo — Celebwell http://joypeppers.com/padma-lakshmi-in-swimsuit-shares-rare-no-filter-photo-celebwell/ Fri, 22 Jul 2022 00:01:54 +0000 http://joypeppers.com/padma-lakshmi-in-swimsuit-shares-rare-no-filter-photo-celebwell/

Padma Lakshmi has fun on her Funboy! The Excellent chef The star shows off her fabulous figure in a swimsuit as she hops on an inflatable jetski from the luxury pool toy company in her latest Instagram post. I “needed this!!!” she captioned it adding the hashtags #stretchmarksandall and #no filter. How does the 51-year-old, who basically eats for a living, keep her physique in shape? Read on to see the 5 diet rules Padma Lakshmi follows to stay fit and the photos that prove they work – and to get beach ready, don’t miss these essentials 30 Best Celebrity Swimsuit Photos!

Padma doesn’t skip breakfast, starting her day with a healthy meal of papaya slices or chunks with dahi (Indian yogurt) topped with a drizzle of spiced maple syrup and a sprinkle of cinnamon . “I have to eat in the morning before my workout because I won’t make it if I don’t,” she said. Eat well.

Michael Kovac/Getty Images

You won’t find Padma in dairy-free diets. “I guess I eat a lot of yogurt,” Lakshmi added to Eat Well. “It helps calm my tummy with spicy food. It also does me good. I think it’s good to have a little with every meal, or most meals, if you can.”

Padma also likes a certain meat treat. “When I’m not in the mood to cook, but when I’m in LA, I’m going to enjoy a burger,” she said Mashed. There are two places she will go. “It’s not anywhere,” Lakshmi revealed. “It’s either In-N-Out, but I also like Astro Burger’s garden burger, Santa Monica Boulevard’s, not Melrose’s.” If she goes to In-N-Out, her order involves extra pickles and no onions. “You can tell I’m a burger geek when I’m in LA.”

David Livingston/Getty Images

Padma loves food… a lot. To avoid overeating, she has a trick: she divides her plate in two. The first half is filled with 50% fruits and vegetables, and the remaining 50% simple carbs, starch, and lean protein. women’s health.

Rich Fury/Getty Images

During Top Chef’s average season, Padma gains up to 17 pounds due to the insane amount of food and calories she has to consume. After the season, she does a food detox. “It’s no sweets, no red meat, no wheat, no alcohol, no fried foods, no dairy except cottage cheese or low-fat yogurt. But it’s is a softer version, like, I can fall off the wagon one day a week,” she said. Health.

Consumers Seek Heat From Unexpected Spicy Foods http://joypeppers.com/consumers-seek-heat-from-unexpected-spicy-foods/ Wed, 20 Jul 2022 10:13:50 +0000 http://joypeppers.com/consumers-seek-heat-from-unexpected-spicy-foods/

Sign up for free Consumer Brands SmartBrief today.

Flavor preferences have changed during the coronavirus pandemic. Classic and nostalgic comfort foods dominated consumer desires when lockdowns began and persisted until 2021but more and more shoppers are looking for more adventurous foods in 2022. According to this year’s Frito-Lay Summer Snack Index, 41% of consumers say they would choose interesting flavor combinations such as spicy and sweet rather than familiar flavors.

“During the summer, people explore new activities, new places and enjoy new flavors of snacks when they attend more outdoor gatherings,” said Mike Del Pozzo, Chief Customer Officer of Frito-Lay. North America in a statement.

While many consumers buy spicy foods simply for the sake of eating, social media videos such as “Hot Ones” YouTube Series and general spicy food challenges on TikTok involving hot sauces and other foods with high scores on the Scoville scale also make very spicy snacks particularly popular.

Trendy Spicy Flavors

Flavor profiles, including scorpion chili, death reaper, spicy sesame ginger, and pineapple ancho chili, are among the top flavors identified for success in the volume range, shared Sally Lyons Wyatt , executive vice president and practice leader at IRI, during a session at the National Confectioners Association’s Sweets & Snacks Expo in May.

Salty foods are the obvious choice for new spicy food products and many brands have recently introduced products that offer on-trend flavors like condiments like Hellmann’s Spicy Mayonnaise and snacks like Ruffles Spicy Dill Pickle Flavor.

Meat is another category where spicy ingredients thrive, and jerky has become a hugely popular snack for consumers seeking heat.

“Hot and hot flavors like habanero and ghost pepper make up 25% of sales,” Howard Magee, director of fuel management, operations and category management for The Carioca Co., told convenience store decisions.

Whole Foods Market also identified that spicy condiments are capturing consumer attention in 2022, and demand is likely driven by people’s desire for new experiences that reflect the ability to travel again and explore new cultures. through food.

“As restrictions begin to ease, this desire for exciting new flavors has raised the profile of fiery marinades and table sauces with savory chili varieties like habanero, ancho and guajillo,” Daniel said. Espinoza, Head of Corporate Research and Development for OFI. Food Industry News.

Heat in unexpected products

As the industry sees heat in the predictable categories, many recent product launches are bringing spice to surprising foods — and even drinks.

“We’re seeing the spicy trend growing in multiple categories, even outside of savory snacks,” said Roy Mason, sales manager at Harkins Popcorn & Snacks. Sweets and snacks today.

Hot honey has started appearing on many restaurant menus in recent years to give many dishes the combination of sweet and spicy flavors that customers crave. Mike’s Hot Honey has been the dominant condiment in the CPG market for years, but Kraft Heinz presents its own version: Heinz Infused Honey with Chilli. Also tapping into this mashup trend, PepsiCo combined two of its classic products to create the limited-edition flavor of Mtn Dew Flamin’ Hot last summer.

Several brands launched new products at the Sweets & Snacks exhibition, and many candy brands chose to spice up the confectionery category. Yummallo’s Spicy and Sweet Marshmallows, Three Fruit Flavor Chili Chews Gummies, and Food Fight Co.’s Carolina Reaper Roulette Spicy Gummy Bear Game Challenge were all featured at the event.

These combinations create unique flavor blends that can entice everyday consumers to try something new and exciting while appealing to spice lovers.

Recent Related Stories:


If you liked this article, sign up for the free SmartBrief newsletter of the Consumer Brands Association. It is one of more than 250 industry-focused newsletters from SmartBrief.

At Tatsu-ya’s Austin restaurants, Japanese cuisine gets a Texan twist http://joypeppers.com/at-tatsu-yas-austin-restaurants-japanese-cuisine-gets-a-texan-twist/ Mon, 18 Jul 2022 17:38:19 +0000 http://joypeppers.com/at-tatsu-yas-austin-restaurants-japanese-cuisine-gets-a-texan-twist/

The chefs behind Ramen Tatsu-ya are building a culinary ‘multiverse’ with tiki drinks and Texas brisket

A giant Maneki-neko greets diners at the entrance to Domo Alley-Gato in Austin.
A giant Maneki-neko greets diners at the entrance to Domo Alley-Gato in Austin. (Photos by Erin Krall)


AUSTIN — When customers order the Skeleton Cruise, Tiki Tatsu-ya puts on a show.

The new tiki bar’s giant cocktail, a potent blend of Japanese whiskey, rum, chartreuse and tropical fruits, arrives on a skateboard-sized pirate ship adorned with tiny skulls. Dry ice fog pours out of the boat as a waiter carries it overhead, while flashing lights and sonic rumbles simulating thunder and lightning.

On a recent visit, everyone inside stopped to admire the presentation. A young table dressed for a night out on the town had all pulled out their phones, screaming and clapping for their Instagram-enabled order. Built for four to six people, the drink costs $99.

The entire production is an example of how Austin’s coolest restaurant group continues to raise the bar for creativity. From restaurant to restaurant, the brains behind the Tatsu-ya brand unveil theatrical flourishes and original flavor combinations that draw inspiration from Japanese and Texas culture.

In the 10 years since Ramen Tatsu-ya opened, the owners have become bolder with their experiments. Their portfolio now includes ramen shops in multiple cities, an izakaya-meets-smokehouse, a tiki bar with a Hawaiian-leaning menu, a standing patio snack bar, an upscale hot pot restaurant, and a soon-to-be – open ramen-plus-Texas-BBQ.

Their restaurants, consistently highly rated and admired by local diners, are attracting the attention of national tastemakers. It all started in an Asian mall off Route 183 in the far north of Austin.

A Local Austin Guide

In September 2012, chefs Tatsu Aikawa and Tatuya “Tako” Matsumoto opened the first Ramen Tatsu-ya with Aikawa’s younger brother, Shion Aikawa. Tatsu returned to Austin after gaining experience at Japanese restaurant Urasawa in Beverly Hills. Upon his return, he reconnected with Matsumoto. Both were also hip-hop DJs with a proclivity for sampling and mixing sources that would come into play throughout the history of their combined brand, Tatsu-ya.

According to Shion, the first Ramen Tatsu-ya opened “at the height of summer,” which isn’t exactly the peak of demand for hot noodles. But news of the high quality ramen spread quickly.

“We thought we were only going to make 100 bowls of ramen,” he said. “But…we had a lot of friends in the service industry, and we had artists, DJs, and musicians who came and showed up there on day one. We made 300 bowls.

Ramen Tatsu-ya was an instant hit, generating lineups for years before opening two more locations, south of downtown and in East Austin. Restaurants have become known for their delicious tonkotsu pork bone broth cooked for 60 hours with menu variations such as “The OG”, featuring chashu (pork belly), as well as flavor additions such as a “corn bomb” with butter and honey or a “spicy bomb” made with red pepper paste.

In 2013, Bon Appétit included Ramen Tatsu-ya in its list of Top 50 New Restaurants. A few years later, Time Out rated it the best ramen in America.

“Bottom line, I just want to trip people up.”

—Tatsu Aikawa

While Matsumoto continued working on Ramen Tatsu-ya, Tatsu Aikawa began branching out into other types of restaurants. In 2017, Tatsu launched Kemuri Tatsu-ya, which combines Japanese drinkable foods, Texas smoked meats and other small share dishes with an izakaya-style bar. The East Austin restaurant offers unconventional dishes such as a menudo salad of jellyfish containing hominy – like the Mexican soup it is named after – alongside smoked brisket with a mixture of sesame pecans and dill. ‘edamame verde which mixes herbs from Texas with a pesto of shiso leaves. It can all be washed down with elaborate craft cocktails and long lists of sake and shochu.

Kemuri was also a hit, named Austin’s best new restaurant that year by Eater Austin, Austin Monthly, and the Austin Chronicle.

From there it was a sprint: in 2018, Tatsu-ya opened a stand-up bar in an outdoor alley called Domo Alley-Gato (it reopened recently after a long pandemic hiatus). In addition to drinks, it serves dishes such as karaage, fried gyoza, and Karē Ban Ban Dog: teriyaki beef frank with domo karē chili (chili curry plus honey and cabbage aioli) on a panko brioche bun. .

A Guide to Local Favorites in East Austin

DipDipDip Tatsu-ya, the company’s shabu shabu, came next, introducing a variation of the Tex-Mex queso with shiso and kosho pepper, steamed buns and eggplant relish on the side. The melted cheese dip pairs surprisingly well with premium portions of beef and pork that verify the name of ranches in Oregon, Texas and Japan.

Tiki Tatsu-ya opened after a pandemic delay in 2021, offering not only a California-style tiki bar experience, but a venue that meets the brand’s high standards of quality and presentation. Tatsu-ya restaurants regularly feature murals by local artists. Everything from fonts on menus to music playlists to serving dishes is meticulously organized.

Tatsu has always paid close attention to detail, according to Shion, critics and others. It’s not unusual for Tatsu to try over 400 iterations on the same noodle recipe, “tweaking the recipe one milligram at a time,” as he describes it over email.

Never “cookie cutter”

Tiki Tatsu-ya became more elaborate as it developed, as Tatsu delved deeper and deeper into the culture shared between Japan and Hawaii. “I wanted to honor and respect the people and the land,” Tatsu said, adding that he wanted to honor the friendships between the Hawaiian people and the Nisei and Sansei communities, terms for the children and grandchildren of Japanese immigrants.

Although each restaurant has a wide range of fans, they also seem designed for different scenarios. Tiki and Domo Alley-Gato are tailor-made for a group of drinking buddies in town. Kemuri is ideal for night shift workers looking to relax. DipDipDip is a guided journey worthy of a special evening.

Ramen Tatsu-ya, which added an outpost in Houston and plans to open two more around Austin by the end of the year, is now attracting families with its reasonable prices; patrons can get a hearty bowl of ramen and a drink for around $15.

DipDipDip also serves ice cream in a separate storefront, and Tatsu-ya is working on a new, as-yet-unnamed Texas ramen and barbecue concept, set in the former home of the Contigo restaurant in East Austin.

Matthew Odam, longtime food critic for Austin American-Statesman and Austin360, says the high quality of food, attention to detail and element of surprise helped the Tatsu-ya name carry a lot of weight.

“They are unique in their creativity in this market and you never know what to expect from them,” says Odam. “They’re not interested in doing cookie-cutter stuff, and what they’re doing can’t be replicated.”

Shion Aikawa, who now serves as Tatsu-ya’s senior vice president of brand culture, says that while some of Tatsu-ya’s menus seem unorthodox, they all make sense to the team. Tatsu-ya’s restaurants are inspired by its founders’ blend of immigrant and Texas upbringing. Shion and Tatsu Aikawa were born in Japan and raised in Texas. Matsumoto is a second-generation Japanese immigrant.

“It’s part of our culture,” says Shion Aikawa, “The reason Kemuri made sense to us was that my mom always grilling us in the backyard on the Weber grill. It took us months to get packets of stuff from Japan. We had sirloin steaks and marinated chicken alongside mackerel and ate it with rice. We make no apologies on who we are.

Building a “Ramen Multiverse”

Tatsu Aikawa says his overall mission for all restaurants, the “big picture,” he says, is “to educate people about Japanese culture.” I want them to get excited and explore the different subcultures of Japanese cuisine.

Like the rest of Austin’s restaurant industry, Tatsu-ya faces labor shortages, inflation, and supply chain issues (fryers can take months to to order and to receive). Tristan Pearman, vice president of brand and corporate development, said the company wants to continue to grow in Austin, but also continue to move cautiously into other cities.

Pearman says part of Tatsu’s vision is to create a “ramen multiverse,” much like the Marvel Cinematic Universe. In this ecosystem, the company’s restaurants do not compete within the company, but rather complement each other to tell a larger food story. For now, at least, this multiverse will be exclusively enjoyed by diners in Austin and Houston.

“Obviously there is Dallas. There is San Antonio. We were very determined to leave Texas first and foremost before venturing out to, say, Vegas or Florida,” Pearman says. “I know there are a lot of ideas and I hope even half of them will come to fruition.”

Whatever happens next, says Tatsu Aikawa, he hopes all of his work shares the Shokunin spirit of “pursuing endless perfection.” And, as restaurant concepts continue to explore new territory, he says, “At the end of the day, I just want to trip people up.

At Laser Wolf, dinner is even better than sunset http://joypeppers.com/at-laser-wolf-dinner-is-even-better-than-sunset/ Fri, 15 Jul 2022 10:06:22 +0000 http://joypeppers.com/at-laser-wolf-dinner-is-even-better-than-sunset/

On a recent evening at Laser Wolf, a new rooftop restaurant at the Hoxton Hotel in Williamsburg, a friendly but authoritative woman dutifully darted from table to table, stopping at each one. “We’re cheering for the sunset,” she announced. “Don’t panic.” For a moment the service seemed to stop. Bodies shifted west as the collective gaze settled on sweeping views of the Manhattan skyline. The phones were pulled. As the shimmering orb flowed behind the Con Ed clock tower, the blue sky fading to gold, the dramatic rays backlighting the clouds of cotton balls, the applause rose, accompanied by of cheers.

With a view like this, the food and drink could easily be secondary, let alone a total rip off. At Laser Wolf, an outpost of the beloved Philadelphia restaurant of the same name (a cheeky reference to “Fiddler on the Roof”), Israeli-American chef Michael Solomonov and restaurateur Steve Cook, it’s the setting that seems negligible. The last time I had eaten at a Solomonov-Cook restaurant was in 2018, just before a Chelsea Market location closed in Dizengoff, their Philadelphia hummus counter. Windowless aisle seating never deterred me from the deliciously silky whipped hummus, a meal in itself, topped with ground lamb and pomegranate molasses, and za’atar roast chicken.

What a relief to find this hummus, as the centerpiece of Laser Wolf’s helloa wide range of salads and dips delivered to the table as soon as you order any of the grilled dishes from the menu, in the style of an Israeli shipudia, or “skewer house”. Choose a cocktail – my group gasped at the beauty of Saz-Arak, two cold, crisp fingers of rye and arak, an aniseed spirit – and a skewer, and you’re done with the decisions; dessert is also included. There’s also a small range of a la carte additions, but let me make it easy for you: get the thick, twice-cooked fries, fizzy with salt, and the lightly spiced, sweet date harissa wings. , served with tahini ketchup and tahini ranch, respectively.

The hello are uniformly excellent, a roulette that has only lucky slots: creamy white jumbo beans sprinkled with torn Castelvetrano olives; a surprising and refreshing combination of diced pineapple and celery shavings in a smoked pineapple puree; earthy roasted mushrooms with kale ruffles and a splash of sour cherry juice. The warm, fluffy pita is perfect, especially for sliding into the baba ghanoush and hummus, a generous spiral finished with olive oil, za’atar and parsley.

After such a comprehensive opening, the adjective “main” doesn’t quite apply to the next class, which doesn’t mean it’s not an event. Succulent and shaggy short ribs braised with passion fruit amba, an Iraqi Jewish sauce traditionally prepared from pickled green mango, before its edges become crispy over smoldering charcoal. Velvety chunks of tuna are crusted in coriander and caraway seeds and glazed in a North African-style chili paste called harif. The chicken shishlik (Hebrew for “skewer”) can’t compete with wings, but the gamy flavor of steak shishlik comes from behind; it’s much simpler but no less exciting than the koobidehmade with homemade ground beef and lamb seasoned with sumac, turmeric, dill and celery seeds.

The enticing scent of fried garlic and amba puffing on a grilled eggplant turned me into a cartoon character, poking my nose in the air, looking for another puff. One evening I was disappointed to realize that I had inadvertently made my hard-earned reservation for the counter, where I was perched on a stool looking out at the open kitchen instead of the view. But I came to see the advantage: a place in the front row of the ballet which produced this aubergine; a close look at a row of whole cauliflowers on a cart, dry-rubbed in shawarma spices and waiting their turn to be brought to crumble. I watched, mesmerized, as pretty spools of soft brown sugar rolled out of a dispenser, to be topped with pistachios, cherry jam and tiny pearls of puffed rice. I applaud the kitchen. (Grill items, including salatim and soft serve, $43 to $175.) ♦