Tips Mengawali Bisnis Makanan Agar Tetap Survive
kiriman: Sundari, Karanganyar-Solo
Tidak sulit untuk mengawali dan memulai bisnis makanan, karena bisnis ini cukup menggiurkan. Selain modal, ketajaman dalam pemilihan resep makanan yang sesuai selera pasar harus benar-benar kita perhatikan. Berbisnis makanan seperti resep Burger, resep Hot Dog, resep Donat, resep Roti Unyil, resep Kue Pia mungkin dipasaran sudah biasa, tapi dengan sedikit sentuhan kreatifitas kita bisa menyulap makanan tersebut menjadi unik. Yang terpenting penampilan dan kemasan musti beda. Masih banyak hal lain yang dapat dijadikan kiat mengawali sebuah bsinis makanan, diantaranya:
1. Tumbuhkan rasa percaya diri.
Mengapa hal ini penting? karena tanpa rasa percaya diri yang cukup, seorang yang sangat berbakat dan mampu menghasilkan berbagai resep jajanan yang berkualitas, lezat dan pasti digemari banyak konsumen akan selalu merasa bahwa produk buatannya kalah baik dengan berbagai produk yang ada dipasaran. Padahal kenyataannya, banyak sekali resep produk yang bisa dikatakan biasa-biasa sja, bahkan di bawah standar baik kualitas (rasa, lpenampilan dan kemasan), mampu tampil di rak-rak berbagai toko kue dan mall, bakan memiliki pelanggan tetap di berbagai komunitas. Untuk mengatasi hal ini, ada baiknya seseorang memiliki atau mencipatakan resep yang kreatif, beda dari yang lain, sehingga tidak perlu merasa minder dengan pesaing, karena memiliki keunikan tersediri.
2. Konsistensi akan kualitas.
Ini merupakan penentu keberlangsungan sebuah usaha. Seperti yang kita ketahui, ada slogan bahwa "rasa tidak pernah bohong", hal ini memang ada benarnya, bahwa indera perasa (lidah) sangatlah sensitif dan peka, yang bisa mengenali berjuta rasa makanan dan juga dapat mengetahui adanya perubahan rasa dari sebuah merk kue yuang sebelumnya pernah dikonsumsi. Maka dari itu, konsistensi akan kulalitas resep khususnya rasa, perlu dipertahankan, apalagi jika produk memiliki ciri khas.
3. Kreatif.
Kreativitas makin hari makin dibutuhkan untuk keberhasilan setiap usaha. Meningkatkan kreatifitas sudah tentu menjadi tantangan dari setiap pebisnis. Saat ini informasi kian mudah untuk diperoleh dan dari berbagai infomasi inilah biasanya sumber dari kreativitas tersebut. Informasi yang dimaksud tidaklah selalu harus berhubungunan dengan makanan yang itu-itu saja, terkadang dengan mencerna dan memadukan info yang tidak berkaitan, maka seseorang bisa mendapatkan ilham yang jauh lebih unik dan tidak terpikir oleh orang lainnya. Perlu dikatahui bahwa kreativitas berasal dari sebuah sumber yang dapat diakses oleh setiap orang tanpa terkecuali.
4. Survey.
Kiat lain yang sangat mudah dilakukan adalah banyak-banyak melakukan survey ke berbagai tanpat dan toko dengan berbagai level, niscaya ini bisa menambah masukan ide baru untuk mengembangkan bisnis.***
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source: Tabloid Lezat
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Deep Fried Turkey Practice
While your neighbors are putting up their Halloween decorations and scouring supermarkets for bargain candy, it's the perfect time for you to deep fry a turkey. If you've been thinking about deep frying a turkey for Thanksgiving but want to try it first, then October is the perfect time. It's close enough to Thanksgiving for you to gain some valuable experience but still far enough away that your family won't get tired of turkey sandwiches.
In October, Thanksgiving is still over a month away. It's the perfect time to get your turkey fryer out of the attic, buy some peanut oil and test out some new dry rubs or injector recipes. Let's face it once November comes it's too late to subject your family to a turkey test run when they're going to have it again in a few weeks on Thanksgiving. That's a lot of turkey. And Thanksgiving dinner is a time to be thankful, not a time to try out new recipes. What if your bird tastes terrible? You don't want your family to remember this year as the one where Dad ruined Thanksgiving.
Deep frying a practice turkey a month early will increase your comfort level on Thanksgiving. Let's face it when working with five gallons of boiling oil you can use all the comfort you can get. And you'll also get to enjoy a wonderful deep fried turkey without all the stress and the hassles that the holidays bring.
Your prep work should include making sure your propane tank is full and check to see if your fire extinguisher is charged and ready for action. Be sure to find your gloves and goggles and collect all the necessary equipment that you'll need for the big day. Put it somewhere on hand like the garage. This way when Thanksgiving comes you'll have one less thing to worry about.
And remember when you deep fry a turkey you won't have turkey drippings to make gravy. October is the perfect time to plan your gravy options. You could fry up the giblets and neck in a pan and use those drippings to make your gravy. Or you could buy your gravy at the store. The deep fried turkey will be moist enough that gravy will be more important for the mashed potatoes but it's still a good idea to plan ahead.
Here's an excellent injector sauce recipe to try: Buttery Injector Sauce 1/2 cup Chicken Broth 4 tbsp Butter 1 tbsp Lemon Juice 1/2 tsp Garlic Powder 1/2 tsp Black Pepper Salt to taste
Melt Butter in a pan or microwave Mix butter in a bowl with the rest of the ingredients except salt Add salt slowly and taste. The sauce should only taste slightly salty Whisk or use electric mixer until well blended and ready to be injected Inject mixture into turkey Place turkey in oven bag or in a large bowl with a cover Refrigerate overnight
Whether it's your first deep fried turkey or you are an old pro, try using October to practice. It will make Thanksgiving a little more relaxed and enjoyable. The more prepared you are, the smoother your day will go and that's something to be thankful for. ***
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by Anthony Tripodi
About the author: Anthony Tripodi is the webmaster of BigTurkeyFryer.com - The Deep Fried Turkey Guide. For more information about Deep Fried Turkey including deep fryers, recipes for injector sauces and dry rubs, and more, visit http://www.bigturkeyfryer.com
Sunday, November 30, 2008
Artikel: Bisnis Makanan dan Restoran masih Menjanjikan, inilah tips-nya
International Recipes from many Blog and Sites
Salad:
:: Fruit Salad with Champagne Sauce
:: Spicy Fruit Salad
:: Pasta Salad Basics
:: Salad as Simple as They are Delicious
:: Growing Your Own Resep Salad
Sandwich:
:: Sandwich Bakar
Fast Food:
:: Presto Pizzazz Pizza Oven Baking Tips
:: Making The Best Sauce To Go With The Best Raviolis
:: Hot and Spicy Sauces
:: Why Do We Eat So Much Pizza?
Organic Food Articles:
:: Herbs and Spices: the essence of flavor
:: Tomatoes and Sweet Onion with Roquefort Dressing
:: The Importance of Fiber to a Healthy Diet
:: Healthy Recipes
:: Benefits & Uses of Apples
:: Why eat organic foods?
:: Beans, Beans and More Beans
:: No Fail Fruitcake Recipe
:: How About A Cup Of Organic Coffee
Resep & Resepi for Main Dish:
- Sandwiches and Wraps: Jeff's Sloppy Joes | Submitted By: Jeff Davis - 2008 Nov 30
- Meatless Main Dishes: Risotto with Tomato, Corn and Basil | Submitted By: jessica - 2008 Nov 30
- Meatless Main Dishes: Tempeh Fajitas | Submitted By: Karen Saul - 2008 Nov 29
- Meatless Main Dishes: Baby Spinach Omelet | Submitted By: HOLLYJUNE - 2008 Nov 28
- Main Dish Fish and Shellfish: Maple Teriyaki Salmon Barbeque | Submitted By: Susanne Demers - 2008 Nov 25
Resep Apem Pisang
Resep Apem Balik Pisang
kiriman: Sdri. Mimik Cahyati, Serang.
Resep bahan:
275 gram tepung beras.
100 gram tape singkong.
1/2 sendok makan ragi instan.
125 gram gula pasir.
150 ml air kelapa.
1 butir telur.
350 ml santan dari 1 butir kelapa.
3/4 sendok teh garam.
1 buah pisang tanduk, dikukus, dipotong kotak.
Cara membuat resep ini:
1. Campur resep tepe singkong, ragi instan, dan gula pasir. Aduk rata. Remas-remas sampai larut gulanya. Tambahkan tepung beras. Aduk rata.
2. Tuangkan resep air kelapa sedikit demi sedikit sambil diuleni rata 15 menit.
3. Tambahkan telur. uleni rata. Diamkan 15 menit.
4. Masukkan resep santan dan garam sedikit demi sedikit sambil diuleni rata . Diamkan 1 jam, tambahkan pisang dan aduk rata.
5. Panaskan cetakan apem cukit. Tuang adonan. Biarkan sampai mengembang. Balik dan biarkan sampai matang.
6. Resep ini cukup untuk 30 buah. ***
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source: Tabloid Saji
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Fresh Fruit Pico de Gallo with Cayenne Whipped Cream
Fresh fruit desserts can be more than just diced fruit in a bowl. By mixing fresh fruit with lime and making a fresh fruit Pico de Gallo dessert goes from the hum drum ordinary to a spicy sweet treat.
The cayenne whipped cream is a zesty way to top this southwestern flavored fresh fruit dessert. Fresh fruit Pico de Gallo with Cayenne Whipped Cream is a perfect end to a traditional Mexican style meal. If you are looking for a twist that the kids will like scoop vanilla ice cream in a bowl and top the ice cream with fresh fruit Pico de Gallo with cayenne whipped cream.
Fresh Fruit Pico de Gallo with Cayenne Whipped Cream
4 Cups Ripe Mellon, use melon of your choice
1 Can Pineapple Chunks, drained
1 Cup Jicama, cut into bite size cubes
1 Cucumber, peeled and cut into bite size cubes
1 Lime, juice of 1 lime
2 Cups Whipped Cream
tsp Cayenne Pepper
Combine and stir together the first five ingredients. Chill thoroughly.
Whip together the whipped cream and cayenne pepper.
Serve in chilled martini glasses. Spoon the fruit mix into the bottom of the glass and place a large spoon full of whipped cream atop each glass. For added color place two to three fresh mint leaves on the edge of the chilled martini glass. ***
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by Shauna Hanus
About the author: Shauna Hanus is a gourmet cook who specializes in creating gourmet recipes. She has extensive experience cooking with easy to find grocery items to create delightful gourmet meals. She is also the publisher of a no cost bi-monthly gourmet newsletter. Her newsletter is always fun and informational packed with tips and trivia you can use everyday. http://www.gourmayeats.com
Article: Interview with Jose Oliva of Oliva Cigars
Interview with Jose Oliva of Oliva Cigars
Jose Oliva of Oliva Cigars takes time to chat with Cigar Review. Jose's family history is quite interesting. The company was founded in Cuba by Gilberto Oliva Sr. and like many other tobacco growers, after the Revolution, the Olivas were forced to flee Cuba.
Whether you're a smoker of Oliva cigars or not, from the economically made Flor De Oliva bundles, to the rich-tasting Oliva 'O' Bold, their cigars are crafted by hand with great care and attention to every detail of the cigar-making process, which has made them one of the most sought after "boutique" brands on the market. Here's what Jose had to say about his company, family and the cigar market.
Cigar Review: Could you tell me about the history of the Oliva Family in relation to the cigar business?
Jose Oliva: Our Family has been on the growing end of the tobacco business for generations. As you may already know, we are Cuban. My father, grandfather and great grandfather all grew tobacco.
CR: How important are cigars to the Oliva Family?
Oliva: Cigars are a way of life for my family. We make our living from it, we all enjoy smoking them, and about 70% of our conversations are about cigars or tobacco. Cigars and tobacco is more than just an important thing to us, it is us, it defines us.
CR: How and when did you get involved in the family business?
Oliva: Growing up Oliva means you are already involved. It is more a question of what area will you focus on. Having always had an interest in marketing and sales I naturally gravitated to the distribution end of the business.
CR: I have read that Oliva have tobacco farms virtually everywhere tobacco can be grown, is that true?
Oliva: No. During the last 40 years my father has grown tobacco at all of the following countries: Cuba, Nicaragua, Honduras, Panama, Mexico, and the Philippines. Today we grow exclusively in Nicaragua. We are currently the second largest grower in Nicaragua.
CR: I have heard that the Oliva tobacco farm provides tobacco to many other companies, how does it feel to have your family's tobacco in such a great demand?
Oliva: It is a great source of pride for us.
CR: What is your perspective on the current status of the Cigar Industry?
Oliva: Currently the cigar industry is enjoying a brisk increase. It is achieving these increases in-spite of the hostile anti-smoking legislation and the aggressive taxation.
CR: Is business good for the Oliva brand right now?
Oliva: We are currently enjoying our most successful period ever.
CR: Do some lines sell more than others for Oliva?
Oliva: Yes, it is also true that some lines are produced in greater quantity than others.
CR: Some say we are heading into a new cigar boom, do you think we are headed that way?
Oliva: If the definition of a boom is what we saw in the mid 90's then my answer is no, unless of course the Cuban embargo is lifted. What we are seeing now is a brisk but controlled increase as an industry. More and more people are acquiring a taste for fine cigars.
CR: Do you think the TV advertisements from Truth.com have hurt or actually helped the tobacco industry?
Oliva: Big tobacco and cigars are two totally different industries. Big tobacco is a worldwide industry which produces machine made cigarettes and has admitted to marketing to children as well as using addictive ingredients in there products. The cigar industry is made of mostly families. The tobacco used in fine cigars is grown the same way tomatoes or lettuce is grown. No additives are ever used and for all of these reasons cigars are not addictive. Even the way cigars are enjoyed is different from cigarettes, cigars are not inhaled. One last major difference is that all cigar families are comprised of cigar smoking individuals, I don't know how many big tobacco CEO's smoke their own products. Big tobacco is the reason we are dealing with all these anti-smoking laws and tobacco taxes. To answer your question, I don't believe the TRUTH campaign is having any real effect.
CR: What do you think of this new wave of smoking bans across the United States?
Oliva: I expect the anti-smoking wave to get worse before it gets better. As I said earlier, I believe the ban is more about cigarettes than it is about cigars.
CR: I have heard of some minor changes to your lineup of cigars for the next year. Could you tell us a little about that?
Oliva: We have made some packaging changes to Grand Cameroon and Grand Maduro but the cigars are unchanged. We also introduced this years Master Blend at the annual RTDA show.
CR: Do you have a favorite smoke from the Oliva Cigar lineup?
Oliva: I smoke different cigars at different times of the day. When I first get into the office I smoke a Flor de Oliva 6 1/2 x 44, after that my selections get more robust as the day goes by. Finally, at the end of the day I usually will enjoy something full bodied like a Master Blends or an O BOLD. ***
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by Patrick Lauer
Patrick Lauer for Cigar Review
Find more information about premium cigars on http://www.cigar-review.com
About the author: Patrick is a rovering reporter for http://www.cigar-review.com
Article: Sneaking More Fruit into Your Day
Sneaking More Fruit into Your Day
We all know that we should eat more fruit and vegetables, and generally we manage pretty well with the veggies. It's not that hard to have several different vegetables with a meal, or a Grilled Chicken Salad as a meal. But it can be a little tough finding places to squeeze in more fruit. It can be done, you just have to get creative!
Since there's very little chance that you'll eat too much fruit, it's safe to assume that you should start adding more fruit to your diet each day. Below are a few ideas to get you started:
1. Toss blueberries, bananas, peaches, or strawberries into your cereal or oatmeal.
2. Drink a tall glass of juice each morning, and one between supper and bedtime.
3. My favorite: Stir fruit into vanilla yogurt and top off with granola. It's so delicous, you can convince anyone (including yourself) that it's dessert! You'll be getting a dose of dairy at the same sitting.
4. Experiment with fruit smoothies. You'll get addicted. Fast.
5. Serve canned fruit with cottage cheese. Again, you'll benefit from the dairy as well as the fruit.
6. In a delicious word: Cobblers!
But the best advice is actually pretty simple. Buy fruit and put it out in plain view for all to see - on the counter, on a table, in the family room or living room.
Out of sight, out of mind. In sight, in mind. ***
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by Joi Sigers
About the author: Joi Sigers is a writer and web publisher with a passion for cooking. Buttermilk Press and her food blog, Get Cooking, came as a result of this passion!
Article:How to Make and Use Herb Preparations
How to Make and Use Herb Preparations
Making your own herbal concoctions for medicinal purposes is really not that difficult. And since the best herbal preparations are those made when the plants are fresh, the better off you are to grow your own herbs and make your own preparations.
But even the best plants can be ruined if you use the wrong kind of process in preparing your remedies. Your choice depends on the parts of the plant to be used, the form in which the remedy will be taken, and the desired result.
Remember that herbal remedies are not one-shot wonder cures. Their effectiveness is based largely on a gradual cure.
The following ways of preparing your fresh herbs are those most commonly used in herbal medicine. Always use an enamel or non-metallic pot.
Infusion - this is a beverage made like tea, combining boiled water with the plants and steeping it to extract the active ingredients. The normal amounts are about 1/2 to 1 ounce of the plant to one pint of boiled water. You should let the mixture steep for five to ten minutes, covered, and strain the infusion into a cup.
Cold Extract - preparing herbs with cold water preserves the most volatile ingredients, while extracting only minor amounts of mineral salts and bitter principles. Add about double the amount of plant material used for an infusion to cold water and let sit for about 8 to 12 hours, strain and drink.
Decoction - this method or preparation allows you to extract primarily the mineral salts and bitter principles rather than vitamins and volatile ingredients. Boil about half an ounces of plant parts per cup of water for up to 4 minutes. Steep the mixture with the cover on the pot for a few minutes.
Juice - chop and press fresh plant parts to make juice, then add a bit of water and press again. This is excellent for getting vitamins and minerals from the plant. Drink the juice right away for the best results.
Syrup - make a basic syrup to which you will add medicinal ingredients by boiling 3 pounds of raw, brown sugar in a pint of water until it reaches the right consistency.
Powder - grind your dried plant parts until you have a powder. the powder can be taken with water, milk, soup, or swallowed in gelatin capsules.
Ointment - quick method: combine well one part of your powdered remedy with four parts hot petroleum jelly or lard. For purists: Add the decoction of the desired herb to olive oil and simmer until the water has completely evaporated. Add beeswax as needed to get a firm consistency. A little gum benzoin or a drop of tincture of benzoin per ounce of fat will help preserve the ointment.
Essence - dissolve 1 ounce of the herb's essential oil in a pint of alcohol; this method preserves the volatile oils of many plants which are not water-soluble.
Poultice - to make a poultice, you just crush the medicinal parts of the plant to a pulpy mass and heat. Mix with a hot, sticky substance such as moist flour or corn meal. Apply the pasty mixture directly to the skin. Wrap a hot towel around and moisten the towel periodically. A poultice will draw impurities from the body.
Herb Bath - herbal baths include the use of various herbal additives to enhance the natural healing power of the water. They are baths to which plant decoctions or infusions have been added. There are full and partial herbal baths. For a full bath some of the medicinal plant parts should be sewn into a cloth bag and then boiled in a quart of water; the strained mixture is then added to the bath. Sometimes you can put the bag right into the tub for a more thorough extraction of the herbal properties.***
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by Peter Lenkefi
About the author: Grab more free recipes at http://recipe-directory.net
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