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Food | ThisWeek Middle East

Category: Food

How about some chocolate covered insects for Valentine’s Day?

While you were busy selecting chocolates for your partner on Valentine’s Day, Japan had an altogether different idea of “sweet treats” for Valentine’s Day. A Tokyo bar on Sunday offered courageous couples and curious gourmets a special menu of desserts and drinks made with insects ahead of Tuesday’s holiday. “They are crispy like the skin of walnuts and go pretty well with chocolate,” Sayumi Makino, 20, told Reuters Television at the Duranbar in central Tokyo. The menu ranged from a cranberry and water bug cocktail to caramelized worms with almonds and cashews. The whipped cream on some desserts included...

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McDonald’s in Russia Was a Common Venue for Wedding Receptions

By Maria Kiselyova and Olga Sichkar When McDonald’s opened its first Russian restaurant in 1990 in Moscow, it was not unusual to see wedding receptions held there, so strong was the appeal of the quintessential American brand at the end of the Cold War. In recent years, with U.S.-Russia ties increasingly frosty, the fast food chain has pursued a different strategy: go native. “We say it every time: we are a Russian company,” Khamzat Khasbulatov, the head of McDonald’s Russia, told Reuters. “I don’t think there’s a single company that can call itself more Russian than us.” Nearly all...

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World food prices rise to near two-year high in January – UN FAO

ROME, Feb 2 – World food prices rose to a near two-year high in January, driven by surges in sugar quotations and export prices for cereals and vegetable oils, the United Nations food agency said on Thursday. The Food and Agriculture Organization’s (FAO) food price index, which measures monthly changes for a basket of cereals, oilseeds, dairy products, meat and sugar, averaged 173.8 points in January, versus a revised 170.2 in December. The 2.1 percent monthly rise pushed food prices on international markets to their highest since February 2015, and 16.4 percent above their levels in January last year....

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Starbucks to Hire 10,000 Refugees in Response to Refugee Ban

Starbucks on January 30 promised to hire 10,000 refugees over five years in response to Donald Trump’s executive order temporarily barring refugees access to the US and banning entry for anyone from seven majority Muslim countries. Howard Schultz, the coffee chain’s chief executive, said he had “deep concern” about the president’s order and would be taking “resolute” action, starting with offering jobs to refugees. “We are developing plans to hire 10,000 of them over five years in the 75 countries around the world where Starbucks does business,” he told employees in a strongly-worded note. He added that the move...

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Fast Food Horrors

Everyone orders fast food. Everyone has also found something other than their food in their order. Food horror stories can range from finding a strand of hair or a piece of plastic in the food. But have you ever heard of anyone that found a finger? What about a mouse? And a razor blade? Maybe a knife? That’s right a knife! Watch this video to see the most disgusting and weird things found in food. Warning: It may make you want to stop eating outside. Or stop eating altogether. Proceed with caution. Looks like the diet is finally on...

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New Zealand choppers save cherries for China in Lunar New Year rush

By Charlotte Greenfield | WELLINGTON New Zealand cherry producers are flying helicopters low over their orchards to dry off raindrops and protect thousands of tonnes of their product headed to Asia to feed rapidly growing demand from Chinese New Year revelers. China has grown to become the second largest destination for New Zealand cherries after Taiwan in the past seven years. Together they take about 60 percent of cherry exports, which were worth about NZ$43 million ($31 million) last year. Last week New Zealand exported 900 tonnes of cherries, the largest amount recorded in a one-week period. Exports are...

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For Afro-vegan chef Bryant Terry recipes are political

By Dorene Internicola | NEW YORK Cookbook writing is a form of food justice for activist chef Bryant Terry, author of “Afro-Vegan: Farm-Fresh African, Caribbean and Southern Flavors Re-mixed.” The 100 recipes in Terry’s fourth book, all devoid of meat and meat products, reach pointedly back to before the prepackaged, processed food that he says characterizes too many modern African-American diets to tap the cuisines at the roots of the African diaspora. “A lot of my work is about helping people remember that this is a part of our legacy, that we can extend beyond the American south, to the...

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A better burger’s recipe for success

By Gary M. Stern | NEW YORK As the fast-casual restaurant buzz whets appetites across the nation, the recipe for success is anyone’s guess, from Five Guys Burger and Fries to Chipotle and Panera Bread. But the quickly-expanding Smashburger chain appears to have got it: a model that translates well to different regions and customer bases. “Consumers customize apps on their smart phones and they want their burger their way,” says Ron Paul, president of Technomic, a Chicago, IL.-based restaurant consultant. It’s a sentiment espoused by Smashburger, the five-year-old conduit to a better burger. Now with 143 locations in...

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Recipe app aims to provide inspiration for meals

By Natasha Baker | TORONTO, SEPT 10 Anyone looking to expand their culinary horizons beyond steak and potatoes or spaghetti may find inspiration in a new app that provides recipes based on what is already stocked in the refrigerator. Gojee, for iPad, iPhone and Android devices, aims to inspire food lovers by providing recipes that incorporate particular ingredients, rather than for an exact dish. Lobster lovers can swipe through full-screen photos and recipes for dishes such as lobster carpaccio, butter-poached lobster with fresh tomatoes, or lobster macaroni and cheese with truffles. “Its biggest value is in a new way to cook something, whether it’s chicken or pork or turkey or fish. Often the way it’s prepared is what is unique,” said Michael Lavalle, co-founder and CEO of New York City-based startup Gojee. The app aims to replicate the experience of being in a restaurant, where a diner might see a tantalizing dish zoom by and decide that it is worth ordering. “You didn’t need to see 15 data points to have a hunch it was going to be good,” Lavalle said. The app is focused more on discovery than leading a cook to an exact dish. But the company is hoping that users will also tote the newly released mobile app along with them as a tool at the grocery store. A shopper, for example, might walk into a...

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