RAZAPINOS.. WITH OUR DOG CLIP `A FUNNY VIDEO

Great cookies with a catchy tune..
Razapinos, Blubaneros get them while their good and hot, yum, yum ,yum!
Razapinos, Blubaneros, they really, really hit the spot, yum, yum, yum!







Best Regards,



Chef SamBFD

PS: STAY TUNED I UNVEIL ON SUNDAY MY NEW BLOG , CALLED S.L.A.B !

RED WHITE & BLUE ROAST BEEF SANDWICH EXTRANVAGANZA !

Now, if you are looking for the ultimate Roast Beef Sandwich experience, then you came to the right place!. Today, I am offering this FREE demonstration that you can share with others. So spread the word about this recipe creation and my site!



PS: I would love your feedback, so feel free to drop me an email at; info@bostonfoodddesign.com. Also, if your are interested in more of my recipes then go to my website, http://www.bostonfooddesign.com and sign up today!


Best Regards,


Chef SamBFD


My next article will be linked to another new blog called S.L.A.B which is "SHARE LAUGHTER AT BREAKFAST". This an interactive weekly site, where readers can post their humorous stories over Sunday breakfast. So come by next week to view my new blog and don't forget to bring, a cup of coffee, or tea with you!

TRAVELING WITH ONE POT

Here is a video that I think will be usefull when traveling on business.

IT'S TIME TO RAVE ABOUT... "RAZAPENOS & BLUBANEROS"!

                                               ~
                                 RAZAPENOS

&

                                                                      

          ~

BLUBANEROS

                                   R  & B COOKIES

I  have designed many recipes over the course of my career but I will tell you this much, I can say these cookies are one of my best creations. Between the contrast of sweetness and a mild heat, this combination creates such a delicious distinct unique taste. Also, the flavor lingers in the back of your palette and leaves your mouth feeling so refreshed that, you can't help but want more!

These sugar cake cookies come in either vanilla or chocolate and with a raspberry jalapeno or blueberry habanero filling.
Each cookie is .75 cents each but if you purchase a dozen or more than the price of an individual  cookie will only be .50 cents !
Please go to my website and send me your order at  http://www.bostonfooddesign.com/



Best Regards,



Chef Szam BFD

PS: My next blog will be on how to make food work for you!

WELCOME STREET FOODS BACK INTO YOUR KITCHEN!

There are some simple recipes that have a major impact when creating a variety of meals in your kitchen and they come from the streets of your neighborhood. Simple foods has always been accessible and it's reflected in the cooking traditions passed down from our ancestors. There are many ways to prepare our food and so whether it is curing, grilling baking or even cooking over an open fire, these methods have been used for centuries and they are the core for some of our basic ethnic dishes. I have found through my own personal experience with Street Foods, that for the most part, preparation is a key essential element. So get into the habit of marinating and seasoning your food items ahead of time. Also, always keep basic ingredients in your kitchen such as; sea salt, pepper and essential heart healthy cooking fats like olive oil. Furthermore, try to have fresh herbs available and accessible like basil and oregano. Or if you are able, create your own "herbal garden" and in the process you can contribute to the "green movement" by recycling and reducing your "carbon footprint". So start by cutting in half a couple of milk containers or use plastic soda bottles or you can even use decorative tin cans or crates. Then punch a few holes in the bottom of your containers and use old dishes, saucers, or even tin pie plates, as catch basins, for the excess drainage. Remember it's best to use a rich dark potting soil and also, keep an empty container  lined with a plastic bag,  preferably near your sink. Then when needed, instead of disposing coffee grinds or egg shells, you can occasionally, add them to your soil to provide additional nutrients for your plants. Keep in mind, your kitchen garden acts like a tiny greenhouse as it removes carbon monoxide and provides cleaner air to your living space. Also, certain herbs produce some phenomenal natural scents like basil or mint and others are visually appealing such as; certain wild thyme's or borage blossoms. And as long as you water your plants and that includes the occasional steam from boiling water, along with a good dose of light, either natural or fluorescent, you can create a wonderful "miniature" garden year round!
Also, staying true to a more "organic" approach to food, try to purchase seasonal fruits and vegetables from your local markets or grocery stores. For example, in the Northeast our fall harvest season has arrived and so locally grown native corn, tomatoes, acorn squash and fruits can now be purchased at a fraction of the cost from their imported counterparts! Furthermore if at all possible, buy your meats, poultry and fish at your local market too, there is nothing more appealing to the senses than fresh food! Finally when cooking remember this, quick preparations like pan frying or grilling will enhance the flavors and awaken the senses.
So start by preparing a personal shopping list, first either grow or purchase fresh products, next get into the habit of seasoning and marinating your items ahead of time. Finally change your mind set when it come to preparing a meal, it does not always need to be approached as such a daunting task simply, alter your cooking methods to cut down on preparation time.

In closing try to eliminate from your diet any unhealthy foods and artificial additives, as you make room to...

Welcome Street Foods back into your Kitchen!

Also, please check out this link on "colorful herbs", http://www.frenchgardening.com/aupotager.html?pid=3172454393177293.

It's time to unveil my cookie line, Rasaepenos and Blubanerios!


Signing off for now,


Chef Sam BFD

PS: I have been very busy with the start of the new school year at Northeastern University, creating recipes and entering menus into a new site for the surrounding college campuses in my district, as Chartwells' new Regional Operations Manager.  Furthermore, on a more personal note, I have been working diligently on the development of my cookie line. I apologize, to my readers, that in the past month or so, I have been slacking when it comes to writing a weekly article. I had promised in an earlier blog that I would provide a weekly post, but I plan to have some very exciting new entries coming soon, so stay tuned !

Now I missed Saint Anthony's  Feast this year, but I located this video on You Tube and I really believe it captures the essence of the articles I write regarding Street Food. The music maybe outdated for some of you, but it has a collection of great old footage that covers the span of the feasts' inception. Finally, I hope all of you had a wonderful summer and as we see say in Italian "con affetto, i migliori auguri a tutti", which means "love and best wishes to all !

A GROWING PROBLEM WITH FOOD!

When I say the word Frankenfoods, I would be willing to bet the first thought that comes to mind is either the story of Frankenstein or the silver screen rendition of John De Belo's " Killer Tomatoes".
In actuality, the issue of Frankenfoods is of a biological nature in which the appearance of some food products become altered or redesigned using genetic cloning, by the food conglomerates, while they try to meet the supply and demand. As of lately, there have been calls for healthier food options at lower costs which has forced the food industry to delve deeper into this issue of genetic enhancements to our food supply. Also, we are forced into this field in an attempt to stave off potentially crippling droughts that have plagued European countries and our very own over the course of mankind's history. There are consequences for pursuing this course of action, due to limited time for testing and the possible human harm these Franken Foods might incur .Which leaves us with two major dilemmas. So, do we as a nation halt this lab experiment? Or do we slow it down, become more diligent and cautious? We must address these concerns and decide the best course of action. Probably, meeting somewhere in the middle would be the first step towards a resolution to solve this quandary.
Now, there are four major players that make significant decisions on our food supply today. They are the following: Cargill (beef), Farmland (pork), Perdue (poultry) and Tyson (poultry).
The government supplements these major food corporations, as well as regulating their pricing, quality and production. While there are a handful of major companies responsible for livestock and crop selection. For example, today we can grow a chicken in 45 days as a harvested animal. This system which is bottom line driven, has been cost effective. So as long as this equation continues to equal a net profit, more of these instances will become common place.
Unlike before where the United States' population was growing at a rapid rate, we are now facing a population declension of ZPG (zero population growth). That means for us in the United States that it will be not be the demand for food but that lack of a supply to feed a very geriatric citizenry. Adversely, in the rest of the world, places of great economic growth like China and India will continue to increase their consumption of meats and grains. This will directly impact the rest of us globally, as prices of basic food staples steadily increase. So the final question is, will food shortages become the the norm? Sadly, the first to feel the effects would be underdeveloped countries like Ethiopia, who have been stretched to their limits. However, with the rise of emerging countries and their food demands along with real concerns on the burden this will place on our natural resources, eventually this will effect all nations across the globe.

Finally, I want to end this entry on a postive note, with all the advancements we made so far with organic alternatives and with the help of technology we are rising to meet the many challenges we face with food and feeding the masses.
Remember my saying,  "with innovation comes culinary creations".

Please check out these sites for further information on genetically produced food   www.ncbi.nlm.nih.gov/pubmed/18989835 & the recent news on the drought in Russia and their wheat crop. http://articles.moneycentral.msn.com/news/article.aspx?feed=AP&date=20100805&id=11806663


Please watch this video called Food, Inc. 
Our high demands for easy accessibility, comes at a cost.  



Best Regards,


Chef SamBFD


PS: My next blog will be very interesting, I will have some great recipe ideas!

SO WHAT'S NEW WITH THE FOOD INDUSTRY?

There are a lot of new and interesting ideas coming into the food industry and each days shapes a different spin on what the consumer desires. So if you are like many of us, you need to keep up on current events. Just watching the news lately, you hear daily reports on the oil spill and the damage it has caused to our food supply in the Gulf.  Never mind that this region has still not fully recovered from the devastation left by Katrina in 2006. Their are fisherman and local restaurants who have been effected by these recent enviormental catastrophes, who are now also going through tough economic uncertainty. The socioeconomic downturn has risen into the forgound of the food industry.
So it goes back to the industry as a whole, which is always looking at ways to create and improve on our food supply. Whether we are talking about minimizing environmental hazards, developing super seeds to withstand the worst crop conditions or purchasing locally grown food staples. This is always a subject worth discussing. There is such a major movement going on today in this country, which is fueling the education sectors. Students across the country are learning to eat  "consciously" and have a higher understanding on agriculture and farming. It is foreseeable to see future educators placing more ownness on health and wellness. It will probably be required to take mandatory courses on food and nutrition. This will also open up, to the next generation, a plethora of new job opportunities. As Generation X evolves, as too will the technology. While their on the quest to improve our food supply and find alternative methods to safeguard the environment. As this generation ages, you we will see a growing dependence on the cyber world in their quest for convience. Even today, the agricultural schools are presently arranging to have their students grow their own vegetables on small plots of land along with making composts to assist the students with paying for their tuition ! The rise in food education blends the lines between food science and socioeconomic factors, as it pertains to wellness. An example of this would be, creating organic pesticides that are less harmful to the environment and that will overcome the issues of Franken foods. Changes like this are happening everday in this new socioeconomic climate. The industry is reacting to these shifting conditions as it finds new ways to meet those demands and presents new opportunites and recources.
Now there are so many avenues in which one can suss out the information they desire, whether it's in agriculture, food science, production or new food creations. Many of us in the industry will say, that going out into the field is the one of the best ways to keep ahead of the curve. And so it is not uncommon, for me to frequently attend food shows, seminars, classes and networking events. However, there are also relevant sites that I frequent to gather information on the latest advancements. So please, feel free check out this link to the National Restaurant Association, http://www.restaurant.org/  for further information.

I apologize to my readers that I have been away attending many workshops. It has been a very busy summer for me! I promise, moving forward, that I will be more prudent in my postings and ensuring weekly articles!


Best Regards,


Chef SamBFD

PS:  Please continue to support the efforts in the Gulf and Haiti.
       God Bless America!


Next week : A VERY IMPORTNAT BLOG ON:
"WHO DECIDES HOW MUCH  FOOD IS PRODUCED & THE FOUR MAJOR PLAYERS, IN FOOD INC."