Archive for the ‘International’ Category

BLT Burgers N.Y.C., Las Vegas, Hong Kong

Thursday, November 24th, 2011

BLT Burgers Las Vegas

BLT Burger
470 6th Ave, New York 10011
(Btwn 11th & 12th St)
Tel. (212) 243-8226

BLT Burgers Hong Kong

BLT Burger
Shop 301, Level 3, Ocean Terminal
Harbour City, Tsimshatsui
+852 2730 2338

BLT Burger
Bistro Laurent Tourondel at the Mirage, Las Vegas
NYC, Las Vegas, Hong Kong
The restaurant’s casual attitude and cool milkshakes are complemented by beef, American Kobe, lamb and turkey burgers served on soft, no-frills buns with all the burger trimmings the heart could desire, including the usual and the unusual suspects like cheese, bacon, avocado, and homemade chili. A circular open grill kitchen lets guests watch while their burgers are cooked to perfection. BLT Burger’s bar offers over 20 beers on tap enticing cocktails, and an extensive wine list.

BLT Burger Lunch & Dinner Menu – New York City
iceburg, radicchio, chopped vegetables
 with feta cheese and oregano dressing
served with parmesan crouton
 w/organic chicken add $5
spinach salad $10
blue cheese, bacon, egg, red onion, mushrooms
cabbage, carrots, sesame, romaine, basil, cilantro, chicken
 housemade beef, pork & bean chili,
topped with cheddar, sour cream & green onions
CHICKEN WINGS     8/$7.50     15/$14 
crispy fried chicken wings; your choice of
either spicy Buffalo or tangy BBQ
Idaho Hand Cut French Fries $3
Sweet Potato Fries $3
Waffle Fries $4
Chili Cheese Waffle Fries $5
 Vidalia Onion Rings $4
Cole Slaw $2
Our 100% beef burgers are a combination of sirloin, short rib,
chuck and brisket cut and are served on a soft bun with tomato,
 red onion, iceburg lettuce, pickles, ketchup, mustard and mayo

burger choices – served medium rare to medium
tender and delicious Certified Black Angus beef
 double meat add $3
“BLT” $11 
two Certified Black Angus beef patties, apple woodsmoked bacon, lettuce, tomato, green peppercorn sauce
Snake River Farm
American Wagyu beef (6oz)
100% Japanese Kobe beef,
highest quality (5oz)
Colorado raised ground lamb
yogurt sauce, cucumber, olives, red onion, tomato
 all white meat natural turkey breast ground
 with fresh herbs
 medley of organic grains,
vegetables and spices

”AHI” TUNA $15
grilled sushi grade tuna, scallions, red onion,
chiles, lime zest, harissa mayo
Cheese 50¢
 blue, Vermont cheddar, American, Swiss, Monterey jack
Toppings $1.50
 apple wood smoked bacon, sliced avocado,
grilled red pepper, portobello mushroom, fried egg
 homemade chili, bbq onion
Includes French fries and a choice of soft drink -
Pop Bomb, Shirley Temple, Roy Rogers, Lime Rickey
add $3 for a milkshake
Chicken Fingers $7 
Corn Dog $5 
Grilled Cheese $6
egg frittata, cheddar, bacon
breakfast maple sausage, sunny side up
scrambled eggs, tomato salsa, guacamole

Crunchy Peanut Butter And Jelly Doughnut $6
 Chocolate Mud Pie $6
 Sour cream Apple $6 
Vanilla Cup Cake $3 
Chocolate-Coconut Cookie $3


McDonalds Hamburgers – International

Thursday, November 10th, 2011
All trademarks are copyrighted and the property of McDonalds

A New York woman who fetched a McDonalds Happy Meal six months ago found the uneaten food were still as fresh as the first sight, according to AFP news Thursday. The artist-photographer Sally Davies claimed that her primary aim was to capture the forms of a hamburger in the intervals of changing from fresh to corruption. Six months after taking photos from the day she purchased the McDonald’s hamburger,  she showed the photos that nothing big has changed. The McDonald’s said that “bacteria and mold only grow under certain conditions…. If food is/or becomes dry enough, it won’t grow mold or bacteria”.
Being questioned about the proof of her experiment, Davies suggests people to do the same.

A McDonald’s plain hamburger contains 9 grams of fat, and a cheeseburger has 12 grams. Now guess how much fat in a McDonald’s Premium Southwest Salad with Crispy Chicken.  The answer is: 20 grams.  You want ranch dressing with that?  Add another 15 grams, for a grand total of 35 grams, which is roughly the same as consuming four McDonald’s hamburgers.

Links you may enjoy follow:

In-n-Out vs 5 Guys  Article

Burger King  Article

In-N-Out  Article





Chef Marcus Samuelson & Blue Star To Create Consumer Stoves

Sunday, November 6th, 2011

Blue Star a manufacturer of stoves from Pennsylvania has joined together with celebrity chef Marcus Samuelsson, to create a line of high end custom consumer ranges to compete with the likes of Viking and Wolf.

Giraffas – Fast Food The Brazilian Way

Friday, November 4th, 2011

Giraffas is a fast food operation that has been around about 30 years in Brazil and is about to make an entrance into the American market soon – Miami first. Yes, they do have hamburgers, salads and the like with additions that are not so familiar to the American fast food scene: The Brazilian Selection which includes a steak, black beans, rice and a sauce piquant, also Stroganoff. Brazilians dislike eating with their hands so the dishes are always served with utensils so that they won’t have to use their hands, and they also frown on boxes, so plates are the thing!

Links that might interest you:


In-N-OUT Vs 5 Guys

“The Eatery” by Massive Health, New App For Healthier Eating On iPhone

Thursday, November 3rd, 2011

This is a new App for iPhone that purports to be the answer to eating healthier and being able to track your eating habits throughout the day and night and compile them for better analysis.

Massive Health, a health start-up based in San Francisco, has introduced a nutrition app for the iPhone that offers a simple, beautiful approach to eating better. Instead of counting calories, cups and ounces, The Eatery tracks and analyzes your overall eating patterns to give you a big-picture breakdown of your strengths, weaknesses and the best places to make a change.



Link To: AppSuite Apps For Restaurants “Better Than a Website?”



Chocolate: A Succinct History

Tuesday, November 1st, 2011

The History of Chocolate begins in Latin America, where cacao trees grow in the wild. The first people to use chocolate were probably the Olmec of what is today southeast Mexico. They lived in the area around 1000 BC, and their word,”kakawa,” gave us our word “cacao.” However, that is all we know and we don’t know if the Olmec actually used chocolate. The Maya, who inhabited the same general area a thousand years later (from about 250-900 AD), did use chocolate. At one point cacao beans were used as currency and of course, someone found a way to counterfeit them by duplicating them in clay. Sweetening of chocolate was due to the Europeans who added sugar and milk after cocoa was discovered in the Americas and brought it back to Europe. In Mexican cookery chocolate is used in savory dishes such as enchiladas and especially mole.

Cacao refers to the plant or its beans before processing, while chocolate refers to anything made from the beans and cocoa generally refers to chocolate in a powdered form.


The link below may be of interest:

Vanilla a Commonplace Kitchen Ingredient Becomes an Exotic Elixir







Eric Ripert’s Westend Bistro, Blue, 10 Arts At The Ritz-Carlton

Saturday, October 22nd, 2011

Westend Bistro by Eric Ripert
The Ritz-Carlton, Washington D.C.
1150 22nd Street,
N.W., Washington, District of Columbia 20037
Tel. 202-974-5566
Monday – Friday, 11:30 a.m. to 2:30 p.m.
Sunday – Thursday, 5:30 p.m. to 10 p.m.
Friday – Saturday, 5:30 p.m. to 11 p.m.

Eric Ripert the 3-star Michelin chef and co-owner of New York’s famed Le Bernadin restaurant specializing in seafood, has partnered with the Ritz-Carlton Hotel to open venues in their various outlets. Westend Bistro is a vibrant, casual American-style bistro where Ripert believes in using only the freshest and highest quality produce he can find supplied by local farmers from surrounding states. Westend Bistro offer a bar menu and inventive cocktails accompanied by the cool sounds of up-tempo music from the lounge.

Pre-Theater Dining at Westend Bistro by Eric Ripert

Available seven days a week from 5:30 p.m. to 6 p.m.

Westend Bistro is the perfect place for an unforgettable meal before a show at the Kennedy Center. Enjoy a three-course dinner from select menu for $35 per person, not including beverage, tax and gratuity.

For reservations, please call (202) 974-5566 or email

Westend Bistro is closed Saturday and Sunday for lunch.

In addition there are other restaurants partnered by Eric Ripert & the Ritz-Carlton: 10 Arts by Eric Ripert at the Ritz Carlton, Philadelphia and Blue by Eric Ripert at the Ritz-Carlton, Cayman Islands on the incredibly beautiful Seven Mile Beach, which is one of the most spectacular beaches I have ever seen however, it was a few years back and I hope that that things have not changed too drastically since then. Of course, the Ritz Charlton is a magnificent structure and would certainly be an exceptional inclusion no matter what!

Starbucks Tries To Eliminate “Table Squatters” – U.S.A.

Saturday, October 8th, 2011

Starbucks have been using business-suited employees that politely but firmly ask the customer to buy something or leave. If necessary, police would be called to explain to these “Laptop Hobos”, as Starbucks refers to them, that it is a business and you must buy something.
Attention Asia; You may be next! However, I am sure that customers in Asia would be indignant if treated in the same manner.

Wine Corks In Demand Again! – Portugal

Thursday, September 29th, 2011

Cork oak trees

I am happy to say, that the Wine Cork is making a rebound after a downturn that caused a loss of 25% market share during the 1990s.
Amorim, a Portugal-based company, who is the largest supplier of cork with 3.2 billion units sold last year, suggest that the cork forests around the western Mediterranean have a positive effect as a neutralizer of greenhouse gases, and that after being stripped of their bark they will regenerate it within 10 years. They also claim that incidences of “corked” wines are in decline. At the same time, certain wineries have experimented with using the screw caps exclusively for the last 10 years and have found results to be favorable, with wines maturing elegantly on the same level of what you would expect with having 100% fault free corks.
On the other hand, current  prevailing thought on the subject, believe that screw caps are fine for use as shorter term sealants on wines that will be consumed early although, too tight for long term aging as the microscopic pores in natural cork are necessary, due to the gradual entry of minute amounts of air, which, help in a positive way in the development process of wines over longer periods of time.

The Best Thing Since Sliced Bread?

Friday, September 2nd, 2011

BreadThe old saying, “The best thing since sliced bread”,  was never a great idea, it was coined in a marketing campaign aimed at selling poor quality bread that would never become stale, but why make an unhealthy product more convenient or less costly. How long does it take to slice bread? Pre-sliced bread is filled with preservatives, dough conditioners and chemicals to keep it from drying out and becoming stale. Natural bread becomes stale quickly, as it should; that is why the French bake three times a day. The benchmark I use is, if a loaf of bread does not get stale I will not buy it again, it means it is filled with artificial ingredients.

Buy authentic, genuine bread and avoid trans-fats as well as preservatives.