Sherri Melton Thoughts

• 2012-01-26

  A Short Article about the Legendary Vans Authentic Trainers Company

  The originator of the Van company was Paul Van Doren. Paul was born in 1930 and raised in the Boston area. His first job was at the shoe factory where his mother worked, where he was hired to clean the floors and assist on the production lines. Paul and the shoe industry got along very well and because of hard work came to be Executive Vice President of Boston shoe firm Randy’s. Paul went into the shoe industry along with three partners who formed the Van Doren Rubber Company. In 1966 they opened their manufacturing plant in sunny California. He noted the lack of profit margin for the manufacturer but also saw the huge profits made by the retailer, the outcome being he decided to go for retail also, in order to capture the additional profits and, on opening day 16th March 1966, he sold twelve pairs of Vans deck shoes (these later became known as Authentic).

  The 1970s witnessed a time of development for the business and a range of new products and styles including large contracts for the US Air Force - rubber mukluks and wool lined canvas shoes.Vans were a big hit with skateboarders, who highly valued the stability of the shoe and greatly regarded the sole’s slightly sticky nature, which provides grip. Vans were very popular in California throughout this period.

  Nineteen seventy five saw the introduction of the Vans Era. The Era featured a padded collar and a range of color combinations and quickly became the shoe of choice for a whole generation of skateboarders. The ubiquitous Vans Slip-on was introduced in 1979. It was extraordinarily popular with BMX riders and skaters. This persistent launching of hugely successful new products delivered the company a good deal of success and ultimately the company boasted as many as seventy stores in California towards the end of the nineteen seventies. Around this period Vans went first national and then international, opening retail outlets and working with distributors..
  
  

  

  The 1980s can now be seens as something of a time of great change and upheaval for the company. The constant product development continued. In order to really take-on the larger more established brands Vans developed footwear for markets beyond the skateboarding and BMX worlds and moved into the markets of surfing, wake-boardings and motor cross. One particular example is the Vans Slip-on, which became widely popular in the US and, most importantly, internationally, opening-up many new customers for the company.

  At this time Paul Van Doren stepped-back from over-all day-to-day participation.

  The company itself became a victim of its own success and cash became a problem. The situation reached a climax and Vans declared bankruptcy in 1983. Vans eventually got back on its feet over a three year period and even managed to pay-off its creditors. The original founders sold the business to an investment firm: the company proceeded to be sold several times.
  
  

  

  In the 1990s Vans continued to do well. There was still a lot of change, for example the company re-located producted development overseas, which unfortunately meant that the company’s manufacturing history in California came to an end as the plant there was closed. Moving forward the company started to sponsor events such as the ‘Inaugural Triple Crown’ series which eventually became the ‘Vans Triple Crown’ series, and also the ‘Warped Tour’ music festival. The company opened skate parks: initially in 1998 in Orange County and the second in 2002 in Orlando. Vans also started obtaining naming rights e.g. to ‘BOWL-A-RAMA Bondi’, Australia.

  Click Vans Lo Pro Trainers for details.

• 2010-08-31

  The Wafu Restaurant - A Case of Want Not, Waste Not

  Wafu, the Australian diner is more than a little like a mother, but with a twist. Any time diners don’t finish everything on their plates, they can be politely requested not to come back. Customers must also adhere to the restaurant’s other policies.

  Balance is the key in the Wafu - diners should order an amount that is “in harmony” with their appetites.

  Wafu’s website lays it out clearly: “To find pleasure in our dishes is to finish the meal. Please don’t leave anything on your plate.”

  The under-current of this approach is ‘Japanese cuisine’ ‘guilt free’, or to put it another way: “Wafu is not just a restaurant, it is an extension of Yukako’s personal ethos toward nourishment and sustenance. Wafu is the expression of an ethical and spiritual commitment to food.”

  

  
  Deck Ovens

• 2010-08-26

  Famed Diner Fire Catastrophe

  June 9, 2010: Firefighters were called to the restaurant in Gardner. which is about 60 miles southwest of Chicago.

  Getting water on the fire was problematical since there were no hydrants nearby the restaurant. Tankers ended up being called in to transport water to firefighters.

  On-site firemen were helped by crews from surrounding areas.

  No one was hurt in the fire. An investigation is now underway.

  

  
  Commercial pizza ovens

• 2010-04-16

  Vultures Lunch Gratis at the Vulture Restaurant

  Turkey has opened a restaurant for vultures in a bid to help conserve four species of the bird.

  Four key vulture species live in the district as their home. The species include the Griffon vulture, the Black vulture, the Egyptian vulture and the Bearded vulture.

  Igdir, close to the border with Armenia has been chosen for the site.

  

• 2010-04-15

  Italian Food - A Few Facts

  Food has always played a substantial part in Italian society. Sharing, enjoying, buying and cooking food are carried-out with an uncommon sense of enjoyment that one doesn’t generally find elsewhere. In Italy a meal is something to be savored, whether with friends or with the family - it is a time to relax and slow down and not be hurried.

  Traditionally an Italian meal is made up of four courses; primo, secondo, contorno, digestivo, translating as first course, second course, side dish and digestive. Some meals such as Christmas, Easter and Weddings have more courses, often nine, ten or even eleven.

  A conventional Italian night-out begins with the aperitivo. This is a light alcoholic drink such as Vermouth, Campari or Prosecco wine, or possibly a non-alcoholic fruit juice. This is often drunk at a separate bar with friends, prior to moving on to the meal. Italian meals are served in a number of courses with each type of food served separately. Thus an Italian meal is really quite different from the equivalent in other countries.

  At the restaurant one typically would begin with the antipasto (literally translating as “before the meal”) which could be either a hot or a cold appetizer.

  The first course (the primo) habitually contains something hot like broth, risotto or pasta.

  The second course is the main dish, customarily consisting of meat or fish, usually chicken, pork or veal. Since the World War Two beef has become far more popular in Italian cookery.

  The contorno is usually a side salad or a side of grilled vegetables to accompany the second course.

  The second main dish is followed by formaggio e frutta (cheese and fruits). Many local cheeses would be eaten with fruits of all kinds. The dolce course would follow bringing with it cakes and cookies.

  And, of course as Italy is famed for a variety of diverse kinds of coffee, which is sipped after the food before the digestive liqueurs.

  About Pizza

  One of the foods Italy is well-known for is pizza. Pizza is loved worldwide and now has a vast range of sizes and flavor toppings. Renowned at one time as the ‘Neapolitan pie with tomato’ it wasn’t until 1889 that cheese was added to the pizza by chef Raffaele Esposito. It was initially created in honor of the Queen Consort of Italy and represented the colors of the Italian flag with its green herbs, red tomato sauce and white mozzarella cheese.

  About Pasta

  A different food type Italy is recognized for is pasta. Pasta is a broad name for a collection of foods that are made out of dough made from wheat and water and at times including vegetable flavorings and colors and egg. There are hundreds of different types of pasta, due to the texture, shape and size. Therefore pasta can be used in countless assorted ways. Some common types are spaghetti (thin sticks), lasagne (sheets), macaroni (small tubes) and fusilli (small swirls of pasta).

  Let’s Not Overlook Wine

  Wine of course plays an essential part in Italian culture and the Italian economy. Italy is celebrated for its wine and creates and exports more wine than anywhere else on the planet. Vino cotto is a form of wine created in central Italy, made for private consumption and not for sale commercially. The wine is cooked in a copper vessel until the volume is condensed to something like half. This wine is left to age for a some years, each year a little more wine is added to make up for evaporation.

  

  Commercial Pizza Oven

• 2010-03-24

  Cheers! Dubai’s Population Can Decide on Cuisine Containing Alcohol

  After going back and forth on the decision, Dubai says food with an alcohol content can be served in restaurants provided that it is separated from other fare and plainly marked, Dubai newspaper The National reported Tuesday.

  Dubai is reversing the 2003 law that prohibited foodstuff preparation with alcohol because the mainstream Islamic populace could not identify when food was made with alcohol. Although implementation of the law was announced on Sunday, the decision has now been reversed. Cooking containing alcohol could be served providing that was distinct from from other food and clearly marked.

  Awadhi was quoted as saying “We have found violations where hotels are not clearly stating alcohol content in their food.” Awadhi also stated that alcohol should be handled like other “non-halal products” such as pork.

  

  
  Pizza Ovens

• 2010-03-10

  Pizza Recipe

  A straightforward recipe for cheese and tomato pizza. To start with we provide a recipe for making the dough - important to the total success of the pizza. After that, we give you a recipe for the sauce

  For the pizza dough you will need:

  • 1tsp - salt
  • Warm water 120ml
  • 1tbsp - olive oil
  • White Flour 225g
  • 1tsp - yeast (the fast action type if possible)
  • Sugar 0/5tsp

  Pizza Topping Ingredients:

  • 125g - Buffalo mozzarella
  • 4tbsp - Tomato Puree
  • 1tsp - dried oregano
  • salt, pepper

  Preparing The Pizza Dough:

  1) Add salt, flour together and blend yeast and sugar. Then mix well with your hands and make a small hole in the middle of the mix for the olive oil and water to be added.

  2) Adding the oil and water, blend together with your hands. Add extra flour and water if necessary.

  3) When the dough mixture is more or less firm and no remnants are left on the sides of the mixing bowl, you have finished.

  4) Move the dough to a floured surface and carry on kneading until the dough becomes smooth and elastic.

  5) Now you leave your dough to rise, an hour should be more or less enough time. It helps to lightly oil a bowl and also the surface of your dough, wrap it in a clean dry cloth and leave in the bowl.

  6) The dough will rise to more or less double its initial size.

  7) Spend a further minute or two kneading the dough.

  8) Stretch out the dough to make a circle. Decide how thick or thin you want your pizza base to be.

  Place your dough on a non-stick baking sheet and brush with olive oil. Pre-heat your oven to 220 degrees Celcius. Spread the tomato sauce evenly over your pizza base. Now scatter your mozzarella around the pizza evenly and sprinkle with salt, pepper and oregano. Drizzle with olive oil. Place on the top shelf of the oven and cook for roughly 15 minutes, or until the cheese has melted and the base is firm. Now you can add your own choice of extra toppings. Remember to ensure all meat used has been previously cooked. Then return to your oven for a further 4-7 minutes.

  You can add your own personal choice of additional meat, fish or vegatables.

  

  
  
  Pizza Ovens

• 2010-03-06

  The Gigantic Cost of Food Borne Sickness

  A current report from the USA describes the true and surprisingly high price of foodstuff related illness. At more than one hundred and fifty billion US Dollars per year, the cost is far higher that previously estimated.

  This is according to Pew Charitable Trust’s Food Safety Director Sandra Eskin.

  These health-related costs incorporate physician services, hospital services, medicines and additionally quality-of-life losses, such as death, pain, suffering and disability.

  From Business Week

  Deck Ovens

• 2010-02-04

  Features of a Countertop Oven

  Countertop ovens originate from generic stoves. Countertop ovens include quite a lot of advantages over stove type ovens, including space saving and fuel efficiency because of better and more modern design.

  Countertop ovens are multi-functional and incorporate the capability to warm, bake, broil and toast food. Some of this category of oven are fitted with a control that will turn off the oven following a certain amount of time, this makes it safer and more energy economical.

  Most countertop ovens fit a medium-to-large pizza tray or a large baking tray. So although this category of oven is economical in size, it is by no means too small to make use of to prepare your favourite meals.

  The indispensable items that a countertop oven ought to be fitted with incorporate a rack and handle, a sturdy pizza tray, a moveable crum tray, a broiling grid, so look out for every one these items when you are deciding which oven to acquire.

  Convection is a type of countertop oven you might want to consider. Convection uses hot circulating air, driven by an inner fan.

  Convection cooking is very effective so be sure to cook at a heat that is cooler by about twenty degrees C / sixty five F and be sure to check at the food a bit sooner than you would with other oven types - ten minutes should be enough.

  Countertop ovens provide a number of benefits, including financial. Here’s a brief list:

  • Cooking time is reduced, often lowered by up to thirty five per cent, which saves you money.
  • Countertop ovens are space-efficient.
  • The countertop oven virtually eliminates the use of a conventional cooking stove and therefore also reduces the number of of used saucepans you have to deal with after cooking.
  • Countertop ovens have removeable racks and transparent glass doors which make this type of oven a synch to clean both inside and out.

  Be sure to check-out our countertop convection oven site.

• 2010-02-03

  Calorie Data Reported Incorrectly

  An alarming story in the New York Times describes many inaccuracies in calorie information on frozen-meal packaging and on the menus is fast-food restaurants. Researchers checked data from packaging from ten food markets and twenty nine fast-food restaurant menus.

  Ref: www. nytimes.com

  

  Countertop Ovens

• 2010-02-02

  Valentines Day Bookings Massacre

  Valentines day is one of those cyclic peaks in demand for eating place proprietors. However, recent monetary belt-tightening might necessitate a smaller quantity of bookings leaving proprietors feeling blue, rather than in the pink.

  

  Countertop Ovens

• 2010-01-29

  Dinner On Us

  The Couponsherpa web site has an incredible list of forty eating challenges that would blast the ordinary diner’s belly into sky! You’d better take pleasure in the feeling of an enormously stuffed stomach though - these colossal meals are virtually impossible to finish. And this is not good for vegetarians - all the meals have a really high meat element. Each and every one of the tests has to be accomplished inside a specific time limit. Most are so strenuous for the normal person that you get your dinner on the house if you succeed!

  

  Countertop Oven Suppliers

• 2010-01-28

  Crashes Then Dines

  A 92 year old chap resident of Port Orange in Florida, who hit his car into the side of a restaurant suffering minor injuries in the process, got out and ate breakfast at the restaurant. Accident investigators believe he floored the gas pedal instead of the break pedal!

  From: www. wesh.com/news/22157235/detail.html

  

  A Food Blog

• →

  Cooking Instructions - Oven Cooking

  I’m an OK cook but sometimes I need a bit of help. I was looking for some cooking advice and found the following list. This list is not wide-ranging but hopefully it will be handy.

  A couple of the tips mention ovens. A wide choice of types of oven exist. For example restaurant countertop convection ovens are a sort of restaurant oven. A particular type might be the deck oven that is commonly used for preparing food such as bread and pizza. Here in this post we mean the ordinary dwelling kitchen oven.

  Enjoy it!

  • Carrots can make good substitutes for sauces if one wants to sweeten their food.
  • Keep the juice from roasting as a base for a gravy.
  • Prepare in plenty of time - it will prevent much tension.
  • Want to avoid squelchy broccoli? The avoid over-cooking it!
  • It is not advisable to clean mushrooms with running water as they generally absorb the water. One should wipe them with a cloth.
  • One should make certain that their kitchen has a quality potato ricer.
  • Salad dash of color by use of some red leaves.
  • A quality salad spinner will help prevent your lettuce going soggy and looking limp.
  • The best type of vegetable steamer is one which has the ability to fold and sit inside a saucepan.
  • If necessary you can use a teaspoon of dried of Rosemary leaves instead a table spoon of fresh ones.
  • The oven should be heated before putting meat in to ensure the exterior of the meat is seared and to make certain that the juices don’t evaporate.
  • The size of the pan should have room for all the ingredients plus a little more room for stirring etc.
  • When making soup from vegetables think about using a hand blender because this means you do not have to carry the ingredients to the food processor.
  • When turning steak, tongs and spatulas are the best utensils rather than forks.
  • Wine that the cook would not drink should never be use for cooking.

  If you own a restaurant or fast-food outlet check out the article here: Restaurant owners - bring in more customers!.

  

  Reference: Deck Ovens.

• 2010-01-19

  Ploughs Into Wall Then Into Breakfast

  A 92 year old gentleman resident in Port Orange in Florida, who crashed his car into a restaurant and suffered minor injuries, then got out and took his breakfast at the restaurant. Accident investigators speculate that he hit the gas pedal instead of the break pedal!

  From: www. wesh.com/news/22157235/detail.html

  

  Deck Ovens