Most number of Dishes on Display in a Single Day World Record 2010

Filipino chefs and students gathered in Manila today in a bid to break the Guiness World Record for 'The most number of dishes on display in a single day'.

As the event held at the Araneta coliseum was sponsored by Kraft Eden cheese, the culinary experts were required to come up with 5,000 meals containing cheese to beat the previous record, set by India in 2007, of 4,668 dishes.


Cooks from local esteemed culinary institutions including Regina Carmeli, St. Paul College, Centro Escolar University, Emilio Aguinaldo College, La Consolacion College and Arellano University all tried their best to come up with innovative and tasty cheese treats.

Prior to the record attempt, Alex Tacdera, the category manager for cheese and spoonables at Kraft Food Philippines, said: 'We believe that in this time of challenges, it is important to remember not what we have lost but what we still have as a nation.

'We hold in our hands the innate Filipino creativity and love for food that when put together can empower our pride for our country.'

Guinness World Records confirmed they are waiting to receive evidence from the event before they will be able to confirm whether the group have broken the world record.

When the plan to attempt to break the record was announced last month, guests were treated to dishes including beef tenderloin baked in Eden cheese, roasted vegetables and cheese terrine served with tepenade, pineapple cheese sorbet with a lemongrass coulis and praline chocolates with a cheese filling.


Mr Tacdera explained: 'As we officially kicked off this project from Kraft Eden, we commissioned a chef from Manila Hotel to create a full-course meal that featured cheese from appetisers, to main course, to desserts.'

Kraft Eden are also organising the first 'Keso de Gallo', which will see people attempt to use the cheese to create a feast for families who have been affected by the recent Ondoy and Pepeng typhoons and may not have the resources to celebrate this Christmas.

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World’s Largest Soursop Guinness World Record set by Kona Couple

A Kona couple has been recognized by Guinness for growing the world’s largest soursop.

Ken Verosko and Beth Smith, of Honaunau’s South Kona Fruit Stand and Farm, recently produced an 8.14-pound soursop that measured 24 inches around and 11.5 inches long. The gargantuan fruit was harvested in June.

According to Ken Love, executive director of the statewide Hawaii Tropical Fruit Growers Association (HTFG), this is the third time a fruit grown in Kona has been deemed a Guinness World Record.


The late George Schattauer and his wife Margaret of Captain Cook earned the record for the world’s largest jackfruit in 2003; it tipped the scale at more than 76 pounds. In 2006, Colleen Porter grew the world’s biggest mango in her Kailua-Kona orchard. The massive mango weighed 5 pounds, 7 ounces and was about the size of a human head.


“What’s really amazing is that this soursop grew so big with the drought we’ve been having,” Verosko said.

The couple received a certificate July 30 from Guinness making the world record official.

Smith describes the taste of soursop as “a pina colada without the rum.” The New York native said the flavor is a combination of pineapple, banana, lime and coconut. She said soursop is ripe when a yellowish-green and soft to the touch. To eat it fresh, you cut it in half and spoon out the fruit.

“You have to spit out the seeds, like eating a watermelon,” Smith said.

The exotic fruit can be used to make a delicious juice, preserves or jelly. In Malaysia, its delicate flavor enhances ice cream and puddings while in the Philippines, a young fruit is cooked as a vegetable with coconut milk.

Medicinally, the soursop has multiple uses. Young shoots and leaves are a remedy for coughs and indigestion. Leaves are mashed to alleviate eczema and rheumatism. The unripe fruit has astringent properties.

The couple grew their gigantic soursop on their six-acre farm where they cultivate 700 fruit trees, including mango, avocado, citrus, pomegranate and dragonfruit. Verosko says the season for soursop varies but the fruit is still for sale at their stand, which is located between mile markers 103-104 on Highway. 11.

Deadline for early registration with a discounted fee for the 20th Annual Hawaii International Tropical Fruit Conference is Aug. 15. The gathering is Sept. 24-26 at the Aston Aloha Beach Resort on Kauai.

The anniversary event is geared for farmers, educators, orchard managers and proponents of sustainable agriculture. Headlining the conference is Dr. Noris Ledesma of the Fairchild Tropical Botanical Garden Center in Florida.

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New World Largest French Fry World Record set by Angelo Turco

 Is the 34-inch curly-cut potato discovered in Orchard Park last week truly the Lord of the Fries?

Angelo Turco would like to present a challenger to the throne.

When Angelo Turco read about two guys nominating their 34-inch french fry as the world's largest, he "chuckled a little bit."

Not even 3 feet?

At his business, Louie's Foot Long Hot Dogs, curly cue french fries that size are as common as ketchup, he said.

"That's nothing," Turco said. "Ours can be 8 feet, 10 feet long."

John Benbenek and Ryan Vedder drew the attention of news media earlier this week after announcing they had discovered a world-record fry while having lunch at Taffy's in Orchard Park. After an Internet search that suggested the record was 26 inches, they started making plans and alerting reporters.

They pitched their spud strip for an appearance on Jay Leno's Tonight Show, but a Tonight Show publicist said Tuesday they haven't been scheduled.

But Benbenek and Vedder went to eBay and are auctioning "The World's Largest French Fry," described in the listing as 32 inches long.

The bidding had reached $20.50 by Tuesday afternoon.

Bidders were offered the chance to buy it immediately for $10,000.

Turco at Louie's offered some insight into why the bidding was so low.

"Really, not even three feet?" Turco said. "To see them talking about a 3-foot french fry, it's sort of a nonissue with us."

Turco is the son of Louis Turco, who opened his hot dog stand off Sheridan Drive in the Town of Tonawanda in the 1950s. Turco said his father invented the curly fry and patented a rotary fry cutter that makes long potato strings from the biggest commercially available potatoes, called 40-count bakers.

Louis Turco, who is retired, still comes in to cut the french fries.

"He's the original, and he's still doing it," his son said.

He acknowledged that cutting the potato into a single long fry is only half the battle. You still have to get it into the fryer, and out again, without breaking it. But Louie's does it, he said.

"We were the first to make the curly cue fry," he said. "We are the originator."

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Top 10 Drinks for Summer

Top 10 Drinks for Summer

The warmer the weather, the more I want to drink. Does that signal that I have a problem? Maybe. But I, like so many of you, associate this balmy weather with lying out in the sun and sipping fruity concoctions. So, what are the best drinks to enjoy while beating the heat?

1.Margarita

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Always first on my list is the Margarita. This drink says, “I’m whimsical, have a great sense of adventure, and don’t mind trying new things.” You can’t go wrong with it. Cool, refreshing, slushy-like, and it comes in a wide variety of flavors. Just thinking of this drink makes me want to kick off my shoes and dig my toes into the sand.

2. Sangria

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What is a lazy day in the sun without a glass of Sangria. Best when sipped from a wine glass while protecting yourself from the sun via a large brimmed straw hat. It’s fizzy and fruity and pretty to look at with it burgundy coloring, typically created from red wine, fruit juices, soda water, fruit and sometimes brandy. Sangria's best served chilled, and goes well with just about anything!

3. Mojito

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Another favorite of mine, as long as it’s not too mint-y. This is exactly why the most finicky cocktail enthusiasts reach for this drink. There are so many possible ways to mess it up that it makes it that much more of a treasure when it’s made just the way you like it.

4. Pina Colada

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“If you like Piña Coladas…” then you’re by yourself on that one. While I’m not a fan of pineapple, coconut, or rum, if Jimmy Buffet thinks you’re cool enough to name a song after, then you deserve a spot on my list.

5. Long Island Iced Tea

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Any drink with the word “tea” built into the name has to be considered a cocktail perfect for a warm day. Long Island Ice Tea is one of the most potent of drinks with it’s medley of spirits, including vodka, gin, rum, tequila, and triple sec. Make sure you have designated a driver before you start throwing these back.

6. Gin and Tonic

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For those of us who are veterans, G&T is another warm weather favorite. Its taste is cool and crisp, with just tonic water, gin, and a twist of lime. However, don't be fooled: easy it is not. Even when done right, it’s not an easy drink to love. Tonic’s slightly bitter taste is a turnoff to most sweet-drink lovers.

7. Martini

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As classic as the icon who takes his “shaken, not stirred.” Its origins have been claimed by post gold rush San Francisco, New York and Martinez, CA. Wherever the origin, Martinis are loved all over the world. It’s the drink we all secretly long to be: Simple yet elegant.

8. Cosmopolitan 

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This pink potion is the girly drink of all girly drinks. You can’t help but look in-control when you order it, cute when you hold it, and sexy when you sip it.

9. Mai Tai

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The Tahitian word for “good” and that’s exactly what this drink is. It combines orange and pineapple juices polished off with rum.

10. Mudslide

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Combines my two passions: chocolate and alc0h0l. Enough said. With these drink staples to ward off the hotter days ahead, you’ll stay cool until the first leaf falls.

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Chicken Tandoori is a roasted Indian chicken delicacy.

Preparation

The chicken is marinated in yogurt and seasoned with tandoori masala. It is moderately hot, but the heat is reduced in most Western nations. Cayenne pepper, red chili powder or kashmiri red chilli powder is used to give it a fiery red hue. A higher amount of Turmeric produces an orange colour. In some modern versions, both red and yellow food colourings are used. It is traditionally cooked at high temperatures in a clay oven (tandoor), but can also be prepared on a traditional grill.

Tandoori Chicken, Rasikas Restaurant, Salem, Tamil Nadu

The story of its origins lies with a man named Kundan Lal Gujral, who ran a restaurant called Moti Mahal in Peshawar before the partition of British India. Trying out new recipes to keep his patrons interested, Gujral tried cooking chicken in tandoors (clay ovens) used by locals until then to cook naans (bread). The tandoors are bell-shaped ovens, set into the earth and fired with wood or charcoal reaching temperatures of about 480 degrees. Gujral was able to cook the tender chickens in these ovens making them succulent inside and crispy outside.

Tandoori Chicken, Berkley, Michigan, USA

History

After the partition in 1947, Punjab was partitioned with the Eastern portion joining India and western Pakistan. Peshawar became part of Pakistan and Gujral found himself one among many Hindu refugees fleeing the rioting and upheaval by moving to India. He moved his restaurant to Delhi in a place called Daryaganj.

The Tandoori chicken at Moti Mahal so impressed the first Prime Minister of India, Jawaharlal Nehru, that he made it a regular at official banquets. Visiting dignitaries that enjoyed Tandoori Chicken included American Presidents Richard Nixon and John Kennedy, Soviet leaders Nikolai Bulganin and Nikita Khrushchev, the King of Nepal, and the Shah of Iran.

The fame of Tandoori Chicken led to many derivatives like Chicken Tikka (and eventually the Indian dish popularized in Britain Chicken Tikka Masala), commonly found in menus in Indian restaurants all over the world.

It is popular outside of India, in other parts of South Asia where it is eaten as a starter before a meal.

Origin
Place of origin	British India
Region or state	Peshawar, British India
Dish details
Main ingredient(s)	Chicken, yogurt, tandoori masala

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AL BAKE....in New Friends Colony

Welcome to Al-Bake, most certainly the makers of the most popular shawarmas in the capital, and for my money, the best.
New Friends Colony is not without its share of meaty and Muslim cuisine, but Al Bake stands out, and so does its shawarma - demand is so high that there is a brand new Al Bake, barely twenty metres from the old one. Bowing to the demand, Al Bake also sells shawarmas to go in a packet containing four hot ones, selling for hundred rupees. Very often, that is the prudent idea as seating is hard to find once the sun begins its slow descent.

College goers are proud of their shawarma records. I've heard someone brag about seventeen of them at one go. With the lightly spiced chutney to go along, that record cannot have lasted too long.

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The origin of Kebab

Kebab (Arabic: كباب‎, also kebap, kabab, kebob, kabob, kibob, kebhav, kephav) is a wide variety of meat dishes originating in southwest and south Asia, and now found worldwide. In English, kebab with no qualification generally refers more specifically to shish kebab or döner kebab served wrapped in bread with a salad and a dressing. But in southwest and south Asia, kebab includes grilled, roasted, and stewed dishes of large or small cuts of meat, or even ground meat; it may be served on plates, in sandwiches, or in bowls. The traditional meat for kebab is lamb, but depending on local tastes and taboos, it may now be beef, goat, chicken, pork; fish and seafood; or even vegetarian foods like tofu. Like other ethnic foods brought by immigrants and travellers, the kebab has become part of everyday cuisine in multicultural countries around the globe.

Etymology
The word kabab (کباب) is ultimately from Persian and originally meant fried not grilled meat. The Arabic word possibly derives from Aramaic כבבא kabbābā, which probably has its origins in Akkadian kabābu meaning "to burn, char". In the 14th century, kebab is defined to be synonymous with tabahajah, a Persian word for a dish of fried meat pieces. The Persian word was considered more high-toned in the medieval period. Kebab was used frequently in Persian books of that time to refer to meatballs made of ground or pounded chicken or lamb In the modern period, kebab gained its current meaning of shish kebab, whereas earlier shiwa` شواء had been the Arabic word for grilled meat. Kebab still retains its original meaning in the names for stew-like dishes such as tas kebab (bowl kebab). Similarly, kebab halla is an Egyptian dish of stewed beef and onions.

History
The origin of kebab may lie in the short supply of cooking fuel in the Near East, which made the cooking of large foods difficult, while urban economies made it easy to obtain small cuts of meat at a butcher's shop.^[1] The phrase is essentially Persian in origin and Arabic tradition has it that the dish was invented by medieval Iranic soldiers who used their swords to grill meat over open-field fires.^[6] However, others have claimed the dish has been native to the Near East and East Mediterranean since ancient times

Variants..

1.Kathi
Cooked in a tandoor, Kathi kebab is one of the most fa mous tandoori dishes, besides tandoori chicken, which has made tandoori cuisine fa mous worldwide. Made with beef, chicken or lamb meat, it is mostly prep ared with a mix of spices, and cooked in a tandoor with skewers.
2.Doner
Döner kebab, literally "rotating kebab" in Turkish, is sliced lamb, beef or chicken, slowly roasted on a vertical rotating spit. The Middle Eastern shawarma, Mexican tacos al pastor and Greek gyros are all derived from the Turkish döner kebab which was invented in Bursa in the 19th century.
3.Shish
Shish kebab (in which "shish" is from Turkish şiş, pronounced /ʃiʃ/, meaning "ske wer") is a dish consisting of meat threaded on a skewer and grilled. Any kind of meat may be used; cubes of fruit or vegetables are often threaded on the skewer as well. Typical vegetables include eggplant, tomato, bell pepper, onions, and mushrooms. In North American English, the word "kebab" usually refers to s hish kebab.
4.Galouti
One of the more delicate kebabs from South Asia, made of minced goat / bee f meat. It was supposedly made for a Nawab in Lucknow who could not eat the regular Kebabs due to weak t eeth.
5.Steam Kabab

Steam kebab (T urkish Buğu kebabı) is a Turkish kebab dish which is prep ared in an earthenware casserole. The casser ole's l id is sealed wit h dough in order to cook the meat in its own juices. The dish is prepared with pearl onions, garlic, thyme, and other spices. In Tekirdağ, it is served with cumin; in Izmir, it is served with mastic

Src-http://en.wikipedia.org/wiki/Kebab

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