Chinese Takeout Egg Rolls Secrets Revealed

NO MORE CHASING CHICKEN

No more chasing chicken, getting bucked, tippin' lamb, scrubbin' butts, tuggin' milk, shoveling stinky, or fighting bulls... just when you thought you've seen it all.

Meet the Chef: Commune | The Daily Life

Meet the Chef: Commune | The Daily Life

Virginia Beach’s first farmer-owned restaurant, Commune, founded by New Earth Farm’s Kevin Jamison, offers a true farm-to-table restaurant menu inspired by Virginia Beach’s seasonal bounty. Commune’s zero-waste business has an on-site herb garden, in the heart of the ViBe Creative District, and sources all other ingredients from farms within 100 miles to produce what have quickly become local staples – from house-made kombucha and sodas to a hearty harvest-ful porridge bowl and fresh crepes, all seasoned with a distinct Virginia Beach flavor.

Original Post:

http://thedailylifevb.visitvirginiabeach.com/post/meet-chef-bay-local-eatery

5 Factors Which Influence the Concept of A Restaurant

Entrepreneurs who are thinking about starting their own restaurants should realize that restaurants are generally seen as good business ventures.  Why?  It is because people are always looking for food.

The decision regarding the general concept of a restaurant business will be dependent on different major things. Listed below are some of these factors:

• Location
The style of the restaurant will be dependent on the location.  For example, if someone is thinking about putting up a Chinese-style restaurant in a place where there are many types of Chinese Restaurants, he might want to tweak some details about his restaurant to be able to have a competitive advantage against the other Chinese restaurants in the area. Perhaps he would stick with the general concept of having a Chinese restaurant because the place is popular for this type of food but he might want to add different types of cuisine as well, perhaps go into fusion cooking.

• Target Market
The target market is very important in determining what style of restaurant to put up. A busy place where class B society thrives may be an optimum location to put up a mid-scale fast food restaurant.

Different restaurants cater to different types of people and no one restaurant aims at capturing the whole of the market because it would just end up in confusion.

• Availability of Materials
The budding restaurateur might want to look closely at the availability of the materials in the area. For example, a seafood restaurant will depend greatly on the availability of fresh ingredients and seafood in the local market. If not, the owner will have to look for other alternatives which can cost him additional money.

• Availability of good cooks
There are more than enough restaurants in many areas today. The only thing that separates the good ones from the average is the type of cooks. The style of the restaurant should match the skills of the hired chef. There are good chefs who can easily adjust to styles which they aren't really accommodated with but these chefs are very hard to find and perhaps, they will ask for a very hefty salary.

• Personal Preference
Of course, every business is built upon vision and the personal preference of the owner will ultimately determine the style of restaurant that he will start. There are ways to beat the normal odds which go against the success of new restaurants.

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Ray Freeman is the author of "How To Start A Restaurant Business Following A Profitable System". If you would like to learn more about this topic...
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Next Mission...Dining Out & Eating Organic

Code word: O-Natural-Restaurants

Mission:

1. Find restaurants that cook with and serve organic meals.
2. Find restaurants that are gluten free 

Job, should you choose to accept it,

1. Write about it.

To celebrate the launch of this project I've gathered some pertinent information on how you can grow food for wealth. 

ECO-Organic Vegetable Gardening
Is It Magic?

We all know how much hard work there is in growing vegetables - digging, weeding, crop rotation, watering, fertilizing, planting winter crops, resting beds, spraying pests and weeds - the list goes on and on.  So imagine a vegetable garden that didn’t need any of these things.  Imagine a garden that never had pests, never needed digging, didn’t need to be rested in winter, had no need for crop rotation, had virtually no weeds, needed very little water and virtually looked after itself.  But to top all that off, this garden produces many times more than a traditional vegetable garden and regenerates itself year after year, all by itself. 

Surely, that would be magic!

How could a vegetable garden like this exist?  Easily!  The answer is in nature.  Natural ecosystems are very healthy and diverse and don’t require any human interference.  If we are able to take the same natural laws that are found in nature and apply them to our garden, we are able to reproduce the same results.  And that’s exactly what the Food4Wealth method has done.

The Food4Wealth method is based on science.  It follows very sound ecological principles.  It’s a way of setting up a natural ecosystem using edible plants, and it uses the types of plants we all like to eat.  The special planting arrangement mimics nature so the same interdependent relationships between the living components exist.  These relationships are mutually beneficial for the various components, so the vegetable garden actually runs all by itself. 

The people in the family who own the Food4Wealth plot are actually one of the important living components.  They perform a similar task to a grazing animal in a natural ecosystem.  The Food4Wealth plot actually benefits from regular harvesting, just as a natural ecosystem benefits from regular grazing.  These plots are so prolific, that they need almost daily harvesting.  Regular harvesting maintains the ideal vegetation balance required to run the garden like a natural ecosystem.  It’s the ultimate win win situation.  Harvesting is good for the people, but it’s also good for the garden.

The biggest challenge that faces modern agricultural practices is to incorporate pest ecology, plant ecology, soil ecology and crop management into a method that is reliable and efficient.  And until now, that has never been achieved.  The Food4Wealth method naturally combines all of these factors without any effort.  You see, nature has had these things under control for millions of years.  It’s only humans who have made things more complicated.

But the path is now clear, because Food4Wealth has laid the foundations for a healthier, more efficient and reliable way to grow food.  It’s a simple method that sets things up as nature intended, so that problems simply don’t exist. 

So, to answer the question - is it magic? 

No, it isn’t magic, but it sure feels like it. 

Click here to get started.

Tune in for updates on our next mission...Dining Out & Eating Organic

THE BEST CHEESESTEAKS IN PHILLY

I learned of this place years ago when my father's best friend
came over to check on me and see how I was doing. I was dieting
at the time and had to pass, but that cheese steak smelled so good,
that I had a hard time trying to maintain my self-control.
So the day came when I get to break the fast and splurge on
a sandwich. I prefer to have it with mayo, Swiss, extra fried onions,
mushrooms and seeded peppers. Otherwise, I love it hoagie style
with lettuce and tomatoes too.

The possibilities are endless with cheesesteaks.

The word "Cheesesteak" is very vague in the city of Philadelphia. You really do have to be specific about how you want it. I've even had a chicken Teriyaki cheesesteak with provolone, green peppers, mushrooms and onions or had it doused in cheese whiz by the co-creators...more on that story later. Right now, I'm specifically writing about the best beef cheesesteak you can get in Philadelphia. It's a place called A & A Deli Grocery, right on the corner of Haverford and Farson Streets.

So, I finally got the phone number from my Dad's best friend and that
cheesesteak was so juicy that it just melted in my mouth.
Yes, indeed...no matter how I decide to change the condiments and the
veggies, they really do make the best cheesesteak in Philly.
Mmmmm, mmmmm, um! That thing is hot to def right there!
The ironic twist is when, I went to Google Maps, to get a photo of
the place. I noticed the sign on the storefront. It reads, "The Best
Cheesesteak in Philly", well yeah! Like my Dad's best friend
often yells out, "GIMME MINE!"

They've accomplished their goal. As a matter of fact, cheesesteak
sounds good for dinner tonight. Yup! Yup!

You can check them out here:

A & A Deli Grocery

5030 Haverford Avenue

Philadelphia, PA 19139

(215) 748-7970

If you're a tourist and you know nothing of the quaint and cozy corner store in the city of Philadelphia, here is where you'll find it. Although space is tight, the place is always clean, neat and the fella's are always smiling. Sometimes they don't charge me for extras, when usually they would. However, the price is not anywhere near what it should be for tasting so good. Makes you wanna kiss the cook. Surprisingly, all these years and I've never asked his name. Hmmm...maybe it's time I should.

 #PhillyLiving ...hollaback!
#PhillyCheesesteak #A&ADeliGrocery #PhiladelphiaCheesesteak

PHILLY FAVORITES AT D's 8 BROTHERS

Welcome and enjoy your visit. Here is where you can review and comment on your dining experiences. In order to celebrate the first post, I've decided to start with a couple of popular meals, which Philadelphia is known for...cheese steaks and hoagies. My BFF moved from Philly to the Carolina's and she said doesn't have access to either out there. Family members whom have moved say the same as well. I've lived in Virginia and experienced the same separation anxiety. 

Urban living is definitely a fast-passed instant gratification environment. My favorite locations in this category are both family owned and operated stores. Both have outstanding customer service and my meals are always made to order. They are polite, kind and generous, they never forget the pickles or add neither unwanted condiments or ingredients.

The first is the meal I eat on a regular basis. Sure, I enjoy a good cheese steak, but I don’t eat them as often due to my waistline. However, whenever my mentor visits my home-based office to get some work done, the two of us enjoy eating fresh hoagies from this place:

D’s 8 Brothers Food Market & Deli

4500 Lancaster Avenue

Philadelphia, PA 19131

(215) 397-7483

I visit so frequently, that I’m on a first name basis with the young man who creates these delectable treats. They’re so good, not too much or too little. I often get lunch, breakfast, dinner and a snack out of one hoagie. No matter what your choice of delicatessen and/or cheese, on a Kaiser Roll or hoagie roll, this man (Reggie) has mastered the technique of making your sandwich just right. Apparently, his 5 star reviews are piling up. The line is always so long. Recently, when I asked Reggie why they stopped taking phone orders, he showed me a couple of hoagies that were at the bottom of the deli display case. 

Turns out, whoever placed the order never, came to pick it up. That’s a bummer because one prankster has tendencies to ruin it for the masses. Maybe, I’ll ask him to find out if the owner would be willing to take phone orders again in the event, the customer pays for the order over the phone when placing the order via credit card, debit card, etc.? That way, he relieves himself of the risk. I can definitely understand why he’s not interested in losing the very product and profit he is in business to sell (not to waste). No matter what the case, it’s worth the wait!

The fact that the line is always long speaks volumes. It tells of the freshness, and taste bud satisfaction. This is definitely my favorite place for hoagies and sandwiches. Outstanding service, generous, all around nice people and good eating…I give them 5 stars.

I’ll post again tomorrow with the details of my favorite place to get a cheese steak. 

#phillyliving...hollaback!