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Food: Spice Marketing

Heat the oil. Add the mustard seeds. Wait for the seeds to pop and sputter; then add fresh curry leaves and whole dried chiles. Pour immediately into the dal. In Southern India, the practice of adding tadka—spices tempered in oil—to dishes is common. It's also a technique that Americans are more likely to encounter in a corporate or college cafeteria than in an upscale restaurant. More

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Compare point of sale systems prices and save money. Restaurants & Institutions has partnered with BuyerZone to offer you free price quotes. Complete a simple form and find the restaurant point of sale system that fits your business needs.




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Recipe of the Week

Texas Beef Chili With Poblanos and Beer
Adapted from "Cowgirl Cuisine" by Paula Disbrowe

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  • Blogs
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  • Video

Dennis Lombardi
The Lombardi Viewpoint

August 19, 2008
The Locavores are Coming
You have probably heard about Locavores, but not likely to have given it much thought...
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Chris Muller
Starters

July 27, 2008
The "Value Chain" is Broken
Let's face it, business stinks. The "Value Chain" forged by our cust...
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Rick Tramonto
Tramonto's Table

July 11, 2008
Foie Gras and Friends
This week I inked the deal on my next cookbook. I love writing cookbooks, because the...
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Camracks®: Escape from Contamination
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Numerology

'93
Year that the word “pescatarian”—a person whose mostly vegetarian diet also includes fish—made its first appearance in an English-language publication, according to Merriam-Webster Inc. In July, Merriam-Webster announced that “pescatarian” was one of more than 100 words added to the new edition of its Collegiate Dictionary. The Associated Press






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New Hispanic Diner

The New Hispanic Diner magazine cover - Restaurants & Institutions
The New Hispanic Diner
The U.S. Hispanic community is the fastest-growing population segment. It follows that Hispanic Americans represent foodservice’s fastest-growing customer base and one the industry would do well to know better.




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