Calories in Restaurant Food Are Higher Than You Expect

Americans obtain a third of the daily calories, and spend 1 / 2 of their food dollars on eating at restaurants, which can generate problems considering that calories in restaurant food are frequently greater than expected. To tempt customers into ongoing this behavior when confronted with a battling economy, restaurants seem to be offering ever-bigger areas of saturated fats, calorie and salt laden foods.Actually, the normal restaurant appetizer, meal and desert have about 1,000 calories each. Greater than you thought, is not it?

And also, since it’s almost uncommon for any restaurant to supply nutrient information when you are ordering, the majority of us have more salt, calories and fat than we believe from that dinner out.

To assist inform diners, the middle for Science within the Public Interest (CSPI) has developed a summary of the worst restaurant meals when it comes to calorie content, fat and salt.

The group’s Xtreme Eating 2009 dishes, appearing within the June issue of their Diet Action Healthletter, include:

– Applebee’s Quesadilla Hamburger with Fries, a bacon cheeseburger wrapped in the quesadilla that packs 1,820 calories, 46 grams of saturated fats and 4,410 milligrams sodium. You can include to those totals by topping your fries with chili and much more cheese.

– Chili’s Big Mouth Bites delivers four small (not every that small really) bacon cheeseburgers, fries and fried onion strings with jalapeno ranch dipping sauce to provide 2,350 calories, 38 grams saturated fats, 3,940 milligrams sodium.

– Chili’s Original Half Rack of Baby Back Ribs adds 490 calories, 12 grams saturated fats and a pair of,050 milligrams sodium to the entree. Consider this as adding one fourth Pounder with Cheese for your meal.

– Olive Garden Tour of Italia includes Homemade Lasagna, Gently Breaded Chicken Parmigiana and Creamy Fettuccine Alfredo to produce a trifecta of the meal with 1,450 calories, 33 grams saturated fats and three,830 milligrams sodium.

Most Popular Indonesia Food

Indonesia, especially in Java Island has various of delicious traditional food. Each is having its own unique taste, without leaving the special taste of food in indonesia.

Lengko rice is traditional java food of north maritime society, such as Cirebon west of Java. Though it looks to be a very simple food in indonesia, but this menu is rich of protein and fiber, also low calory. Lengko rice is made from 100% natural ingredients, such as white rice, fried tahu and tempe (Indonesian food made from soybean), cucumber, boiled bean sprouts, chives leaves, peanut sauce, fried onion, and sweet ketchup. Commonly used is watery ketchup, not the thick one, to be spread all over the ingredients.

Karedok is special food comes from west java. it made from cucumber, bean sprout, cabbage, long green bean, basil, and eggplant. For the sauce is made from red chili, peanut, garlic, tamarind water, kencur (a root plant resembling ginger), salt and terasi (traditional paste made from shrimp or fish).

West java special foods are using a lot of raw ingredients, as lalapan (raw vegetables, to be eaten straightly without cooking, e.g cucumber, long green bean, basil, eggplants, etc). Beside lengko rice and karedok, another menu using these raw material called urap, also become one of west java special foods.

For Jakarta area, the famous menu is gabus pucung. Gabus pucung is a rare menu of Jakarta, using cork fish and kluwak (The oily, hard-shelled seeds superficially resemble Brazil nuts), which gives a black color on the dish. This dish is rare to be found, since the main ingredients, cork fish, is become to extinct due to massive hunting.

Another famous Indonesian food of Jakarta is kerak telor (egg crust). This food made from white sticky rice, eggs (chicken or duck), ebi (dried and salted shrimp), onion, red chili, ginger, pepper, dry-fried coconut, salt and sugar. Kerak telor has a special flavor if it’s cooked in traditional flame using charcoal.

In central java, Solo or Surakarta city also has traditional foods widely famous. The most well-known traditional javanese food of solo is sego liwet (liwet rice or nasi liwet). It called liwet rice, to refer to the process of the rice cooking. Liwet, in Javanese is a way of cooking rice using cooking pot only, without any steam process. For liwet rice, the rice cooked with coconut milk, so it creates tasteful flavor.

The liwet rice usually has softer texture compared to ordinary white rice. Traditionally, it is eaten using banana leaves, shaped in special form called pincuk. Liwet rice is served with squash vegetable, boiled egg, chops of chicken meats, liver & gizzard of chicken, and thick coconut milk called areh.

Another famous menu is selat solo (salad of solo). Salad of solo also known as Javanese beef steak is a java food similar to common salad, but it use beef, and tasteful gravy. Salad of solo is using boiled green beans, carrots, fresh tomato, fresh lettuce, and cucumber pickle. It also uses boiled egg, and also mustard. All these ingredients poured with brownish, sweet-tasted gravy. It also added with crunchy fried potato chips. The tasteful flavor comes from the combination of the sweet of the gravy, and sour of the tomato and mustard. A small amount of mustard mixed with the egg yolk, put on a slice of lettuce leave, beside the cooked beef.

Yogyakarta also has a famous menu, Gudeg. Gudeg, is a traditional javanese food, made from young jackfruit, combined with egg & cooked chicken, sambal goreng (spicy cooking using red chili and cow skin), and poured with thick coconut milk called areh. Gudeg jogja is an Indonesian food with sweet taste. It can be consumed with cow skin crackers, called rambak dahar.

For east java, the famous menu are rujak cingur and rawonRujak cingur is traditional java food of Surabaya made form vegetables, such as ( mango-shaped fruits, with sour taste ), young mango, star fruit, pineapple, bengkuang (white eatable tuber), cucumber, long green beans, kangkung (spread vegetables, use to live in watery area), bean sprout, fried tempe and tahulontong (rice cooked in banana leaves; rice packet), cingur, and crackers. It called rujak cingur refers to cingur, that is cow’s mouth as the main ingredient.

The next menu is rawon. Rawon can be found in all regions in east java province, from local javanese food stall to restaurants. This dish uses beef, chopped into small part. The spice is so Indonesia, a mixed between garlic, lengkuas (tuber plant lives in high and low land, used as spice in many Indonesian food), ketumbar(coriander), citronella, turmeric, kluwek, salt and cooking oil. All of these spices are mashed, except for the citronella and lengkuas, and pan-fried, and put into the beef stock. The black color of rawon comes from kluwek, as one of spices. Rawon is served with white rice, bean sprout, crackers, and chili sauce.

Most Popular Types of French Cuisines

Right from a very young age, children in France are taught how to appreciate good food and are surely proud of the culinary reputation that the country holds throughout the world. French food has a culinary tradition that dates back to several centuries ago. The modern French food is an outcome of many centuries of evolution, perfection and a lot of research. It forms an integral part of their beautiful culture. The chefs from France are also known to be one of the most creative chefs in the world; they are known for their ability to satisfy some of the most discriminating types of tastes with some of the most authentic French dishes.

Inevitable Italian Influence

Most of the success and popularity of French food is owed to Catherine de Medicis. She was a Queen who came to power in the year 1533, when she travelled to France from Italy; she brought her own entourage of chefs from Florence. At that period of time, Italian chefs were known to be more experienced than French chefs. They brought in their own techniques and methods that were modified to go well with the food products of France. This kind of cooking was quickly picked up by the people of France and ever since, the country’s influence on French food and practically never ceased.

The Vast region-based variety

The kind of food eaten varies in a big way based on the geographical regions. It can be as varied as very light on the tummy food from the Mediterranean regions of Provence to heavy game-based cuisine of Normandy. The French don’t seem to be too fond of snacks between meals. They have 3 satisfying meals a day. The breakfasts are usually light with just coffee and bread and is followed by a huge lunch and an ever larger dinner (four course or more). Here’s a gist of the different kinds of cuisines of France.

  • Normandy: This region is popular for its great apples and dairy products. This is where the famous Camembert cheese originates. It was first made in the village of Camembert and is an exclusive product of this region. Apples here are not just used in dessert but also in alcohols and cocktails. Calvados is an extra strong brandy made from apples. The most popular beverage that this region is known for is Pommeau de Normandie.
  1. Provence: The sunny and warm weather of Provence helps with the production of good vegetables and best quality fruits that have a wonderful aroma. Typical ingredients of the cuisine from Provence will have herbes de province, garlic and olive oil. Tatatoulle is a popular vegetable stew which is made of olive oil, onions, zucchinis, tomatoes and pepper. Salade Nicoise is another popular dish which contains tomatoes, tuna, lettuce, black olives, anchovies, eggs and green beans.
  2. Southwest France: The cuisine from this part of the country is made of produits du terroir. Truffles are found all over this portion and the most popular of the varieties are the black truffles which are underground mushrooms. These are rare and are a delicacy. They are cooked with different spices and sauces that can be very aromatic and tasty.
  3. Lyon: This place is the uncrowned gastronomic capital of the country. The city has produces many renowned chefs like Léon de Lyon, Pierre Orsi, Paul Bocuse, etc. It is also home to some of the finest cooking institutes in the world.

There are many more minor varieties that are much adored by the French people. A visit to a good French restaurant like Le Bouchon restaurant, Sherbrooke is a must for a serious learner.