和牛メインの番組を元日に放送！ 飯テロ注意！ キッチンカーで全国を巡り、新鮮食材を元料理人・水田が即... - テレビ東京

テレビ東京では、1月1日(水)深夜0時 45 分から「食材とれたて!キッチンカーの旅」を放送します。 M-1史上初の3年連続、準優勝。2019 年の M-1 の結果は果たして!? 人気コンビ「和牛」がメインの番組です。有名和食店や洋食店で修行経験を持つ、元料理人である和牛・水田が地方の新鮮食材をキッチンカーで調理。旅でお世話になった人々へ、水田考案のオリジナル料理を振舞う「料理×旅」番組です。

テレビ東京では 12 月 31 日（火）に『孤独のグルメ』、2020 年 1 月 1 日に『きのう何食べた?』、2 日に『忘却のサチコ』のスペシャルドラマを放送しますが、こちらの特番も見るとお腹がすいてくる番組です！

今回は料理が得意なモデル・タレントの高田 秋をゲストに迎え、茨城を舞台に旅をします。 キッチンカーを運転するのは、よしもと男前ランキング 2019 で2位にランクインした和牛・川西。キッチンカーを走らせ、地元の方々の助けを借りながら、鹿島灘のタコや常陸牛、 畑では和牛が自ら収穫した野菜などを収集。果たして、水田はどんな料理を作るのか！？

「お前ほんまに芸人か!?」と相方・川西も唸る包丁さばきで、料理を進めていく水田。しかし、途中で水田が取り出したのは、コンビニのおにぎりやポテトチップス。いったいどんな料理が出来上がるのか!? 水田考案のオリジナルレシピにも注目。お腹を空かせてご覧ください！

旅の最後は温泉で入浴! 美肌コンビ・和牛の入浴シーンにも注目です。番組のナレーションは、「モヤモヤさまぁ～ず2」でもおなじみ! 入社1年目のテレビ東京アナウンサー・田中瞳が担当します。

【演出・プロデューサー/テレビ東京 岩下 裕一郎】コメント
テレビ東京の強みのひとつである「旅番組」をいつかやってみたい！という気持ちが入社以来ありまして、ずっとファンだった和牛さんを主役とした旅企画を出し続けていました。念願が叶い、なんと元日に放送決定！ しかし、料理番組もやったことがない上に、キッチンスタジオではなくキッチンカーで。しかも食材をその場で集めて調理をするというロケは想像以上に大変でした...。 しかし、和牛のお 2 人、またロケ先で出会った方々に助けられ、楽しくロケを終えることができました!

テレビ東京にはおもしろい旅番組がいくつもありますが、年齢が若いフレッシュな和牛さんがそこに食い込み、きっとテレ東の旅番組の顔となって頂けるに違いないと、撮影後に確信しました。料理はもちろん見どころのひとつですが、ゴールである温泉シーン、和牛さんの白い肌にも注目です。放送終了後には見逃し配信も行いますので、第2弾ができるように、応援視聴して頂ければ幸いです！

番組概要
【番組名】 「食材とれたて!キッチンカーの旅」
【放送日時】 2020年1月1日(水)深夜0時45分~1時45分
【放送局】 テレビ東京、テレビ愛知、テレビ北海道
【出演】 和牛(水田信二、川西賢志郎)、高田 秋
【ナレーション】 田中 瞳

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和牛メインの番組を元日に放送！ 飯テロ注意！ キッチンカーで全国を巡り、新鮮食材を元料理人・水田が即... - テレビ東京
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Kitchen Cops: December 31st - KZTV Action 10 News

CORPUS CHRISTI, Texas — A single perfect score is at the top of the final Kitchen Cops list for 2019.

New York Pizza Company located at 5838 Staples scored a 100.

Earning a spot on the A-List with a 98 is the Jalisco Express located at 912 Port, Kentucky Fried Chicken located at 2111 Staples, Shipley's Donuts located at 3113 Staples, Whataburger located at 5114 Weber and Taco Bell located at 3221 Staples.

The Olive Garden Restaurant located at 5258 South Padre Island Drive scored a 96.

The Cracker Barrel located at 4229 South Padre Island Drive scored a 95.

McDonald's located at 4031 Saratoga scored a 95.

The Pavani Authentic South Indian Cuisine located at 3206 Tiger scored a 94.

The Smooth King located at 5858 South Padre Island Drive scored a 91.

Dropping down to the B-List with an 89 is the Thai Spice Restaurant located at 523 Water.

Violations included Heavy mold needs to be cleaned from shelf racks in walk-in cooler, Residue needs to be cleaned from inside ice maker, toxic items near the food prep area and expired food manager permit.

If you have a complaint about a restaurant the Nueces County Health Department needs to know about call 361-826-7222.

CLICK HERE TO CHECK OUT THE HEALTH INSPECTION REPORTS.

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How to improve your kitchen sustainability in 2020 — Homestead — Bangor Daily News — BDN Maine - Bangor Daily News

Let’s talk about waste. Specifically, let’s talk about how to waste less in 2020.

According to the United States Department of Agriculture, an estimated 30 to 40 percent of the food supply becomes food waste. The Environmental Protection Agency estimated that there were 40.67 million pounds of food waste generated in 2017 — and 75 percent of it went to landfills. All in all, this amounts to a lot of perfectly good food not being eaten.

It doesn’t have to be this way.

If each of us worked to reduce the amount of food we waste, we could make the food that’s grown here in Maine mean more. We could save money, waste less and help our planet more. We could be better citizens of Earth.

Improving our kitchen sustainability begins at home in our kitchens. It starts by making smarter buying decisions. How?

Make a list. When you shop with a list you are less likely to be tempted to overbuy or purchase food products you won’t really use. Make your list with your weekly meals in mind. In other words, meal plan for breakfast, lunch and dinner to avoid waste.

Shop local. Locally grown food has a lower carbon footprint than food brought in from elsewhere. Here in Maine, we’re lucky to have a thriving network of farmers markets (yes, even in the winter!) and food producers such as Todd’s Salsa, Pineland Farms and W.A. Bean. We’re also fortunate that national chains have committed to selling local produce in their stores.

Cook according to your plan. The meal planning you did for breakfast, lunch and dinner only works if you do. So put the plan into action and follow it. This will ensure that all those luscious ingredients get used well.

Use the whole plant. As you cook, you will inevitably have trimmings, greens and other parts of veggies to deal with. But what can you do with them? Some greens — greens and beet greens, for instance — are delightful to eat. Those can be used in stir-fries, salads, sauces and other applications as you would spinach. For the ends of onions, ribs of peppers, etc., store them in a plastic bag in the freezer until the bag is full. Then use them to make vegetable broth. Or, if that’s just not your speed, compost them. If you have chickens — or friends with chickens — food scraps can also be fed to them.

Choose long-lasting cookware and kitchen utensils. Speaking of cooking, avoid cheap cookware and kitchen utensils. Instead, use long-standing alternatives like cast-iron and good wooden spoons. Then take care of them. When properly cared for, these items can last for years and years. Not only will your household consume less in the long-term, but you also will be using better materials for you as well.

DIY whenever you can. From chopping vegetables to making broths, there are many tasks we’ve been fooled into believing we’re better off without. But really, when you work from whole ingredients, you use better quality foods. And when you make your own, you ensure that you are disposing of less packaging and controlling the ingredients in your food.

Clean green. Skip the household cleaners in the bright plastic bottles and make your own. From dish soap to counter cleaner, there are so many cleaners you can make and they will do an excellent job of keeping your home bright and clean — without added waste.

 

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Kitchen Q&A: Candyland’s Chicago Mix became overnight sensation - St. Paul Pioneer Press

How sweet it is that Candyland has been in the Twin Cities for 87 years to fulfill our candy and popcorn cravings. As we chat with Brenda Lamb, who owns Candyland with her husband Doug Lamb, she reminisces about how they came to take over the business from the original owner, how Candyland grew from one to four locations and the story behind their famous Chicago Mix popcorn.

What’s your favorite candy memory as a child? We weren’t allowed candy too much when we were children. I grew up in Austin, Minn. and I remember taking 5 cents to 25 cents to the drug store to get candy and splurge that way.

When you were young, what did you want to be when you grew up? I was going to be a dog groomer — I love dogs and wanted to have a home business.

What was your first job in the food and beverage industry? Candyland.

Candyland in St. Paul, Dec. 17, 2019. (Nancy Ngo / Pioneer Press)

How did you wind up in the food and beverage industry? My husband Doug worked at Candyland when we were in high school and we were dating. I used to come in on Sundays and help him. It was a small little shop. There used to be a Riviera Theatre, and Candyland was on the other side of it where the Minnesota Children’s Museum is now. The original shop had to be about 300 square feet. That’s when the loop was in downtown St. Paul. In 1979, the shop moved to where we are now.

How did you and your husband come to own Candyland? Doug started college to become a draftsman and possibly an architect. He would come and still work for Candyland owner Arnie Kelsey. He just loved it. He kept on at Candyland. We eventually got married and one day Doug said this is what he wanted to do. Arnie was going to retire and Doug let him know we were interested in running Candyland. We purchased the shop together in 1981.

How has Candyland expanded over the years? In 1983, we decided to branch out into downtown Minneapolis. We ended up in LaSalle Court. Then three years later the owner of the ramp wanted to put another popcorn shop on Seventh Street, so he offered for us to expand or close up the other shop. The area was so busy we decided it could handle two shops. The second Minneapolis location opened in 1985. The Stillwater location basically came about when we found a building that was for sale that we liked and Doug was just going to refurbish and rent it out. Then my son Brandon said this should be another shop. We opened the Stillwater one in the summer of 2012 and our two sons Brandon and Jordan run it.

So it’s a family business that spans generations? Yes. In addition to Brandon and Jordan, our daughters Vanessa McDonald and Trisha Quaale are in the business too, and we all bounce around to the different stores. My sister-in-law Julie Stewart has been with us for 38 years. She co-manages and runs the Minneapolis shops. And my brother-in-law Greg Lamb, who is now semi-retired, has pretty been with us the whole time. We’ve also had family members who come and go. It’s very much a family business.

What’s your favorite dish on your menu? Anything with dark chocolate. Our popcorn is great too.

Owner Brenda Lamb talks to a tour group at her Candyland shop in St. Paul, one of several stops during the Heart of St. Paul food walk and history tour on June 21, 2019. (Nancy Ngo / Pioneer Press)

How did the Chicago Mix come to be? All popcorn shops had been selling mixed popcorn for years. But no one displayed and sold it as an actual item. On a Sunday in the ’80s, I was working a Sunday shift. I was playing around and said let’s go ahead and already mix the popcorn up with three of our classics — caramel, cheese and our plain seasoned popcorn — and put in on the counter in front of people and see how well it sells. It’s a great blend because some of it is sweet and some of it salty. And then the seasoned popcorn is in a nice, neutral zone so you can eat more that way because it’s not so heavy and filling.

It took off and just expanded and expanded. It was all word of mouth. No ads. We started calling it the Chicago Mix, not necessarily because it’s a Chicago-style mix but because Chicago is known for its popcorn. And we had just gotten back from a trip there and it was one of our favorite cities.

We put a trademark on the name Chicago Mix and we’ve had some legal battles or confrontations including with very large companies. We’re the only ones who can use that name. We’re monitoring all the time and there are still offenders out there. We send them friendly letters.

If you could only eat or drink five things for the rest of your life, what would they be? Milk. Dark chocolate. Popcorn. We have to get a vegetable in there, so how about green beans? I’d have to say cheesecake as well.

What’s next? I’m 60 years old and have been doing this for 39 years. I’m not slowing down yet. The store is 87 years old and in 2032 it will be 100 years old. The goal is to retire when it’s 100 years old. And hopefully the legacy will go on with our children and some of our coworkers that have been with us for a long time and make it as successful as Arnie and we have made it.

CANDYLAND

Where: Four locations, St. Paul (435 N. Wabasha St.; 651-292-1191); Stillwater (212 Main St. N.; 651-430-8004); Minneapolis LaSalle Avenue (Nicollet Mall, 811 LaSalle Ave., #104; 612-332-3220; Minneapolis Seventh Street (27 S. 7th St., #6; 612-332-7752);

For more information: candylandstore.com

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Employees at Portland New Seasons' Central Kitchen Say They Were Given Abrupt Notice That It Is Closed Indefinitely - Willamette Week

On Sunday, Dec. 29, workers at New Seasons' Central Kitchen showed up to work to find that they were not allowed to clock in and that the facility was closed indefinitely.

The kitchen, located at 301 Southeast 2nd Avenue, is where baked goods and prepared foods for all of New Seasons' Portland stores are made. In the last two days, WW has received emails from four different Central Kitchen employees saying they received abrupt notice on Sunday that the facility was closed until at least Jan. 7.

One employee who spoke with WW via phone, asking to remain anonymous for fear of retaliation, says they showed up to an empty parking lot for their Sunday shift and were made to wait in a break room until managers arrived to explain the situation.

"The HR manager and another woman apologized for the abruptness and vagueness," the Central Kitchen employee says. "They said the information was coming to them almost at the same rate as it was coming to us, and that New Seasons is halting production to assess whether or not it can continue to move forward."

In a flyer distributed by New Seasons management, which was obtained by WW, Central Kitchen staff are assured that they will be paid for scheduled shifts through Jan. 7 but given no information about the reason for the closure.

"If the closure continues past [Jan. 7]," the flyer reads, "we will consider having staff work in stores until the Central Kitchen is back open for operation."

The Central Kitchen employee who spoke with WW finds that claim to be dubious. They estimate that New Seasons Central Kitchen employs more than 150 people and say, "absorbing that many people into eighteen stores would be nearly impossible, not to mention these are people who have chosen to work in production instead of customer service for a reason."

UPDATE, 4:05 pm: A spokesperson for New Seasons says the company "has temporarily suspended operations at [its] Central Kitchen to better assess workflow and make changes within the facility."

The company says it doesn't plan to shut down the kitchen on Jan. 7. It did not offer a date for re-opening.

"Over the past year, we have been evaluating and reviewing operations in our Central Kitchen from all angles, and have partnered with independent consultants to help us develop plans for this work," spokesperson Julie Teune tells WW. "Our company leadership team has made this decision and determined this temporary suspension of operations is the only path to complete this work. Taking care of our staff is our top priority, and shifts in stores will be made available to our Central Kitchen staff with no gaps in pay."

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【家電ライターが惚れた2019年のベストバイ3選】キッチンで使って便利だったアイテムをセレクト！ 贈り物にもオススメ - BCN＋R

　2019年の家電は、多様なライフスタイルに応えるものが目立った。例えば、これまで「時短」が訴求されがちだった調理家電では、「とにかく美味しくパンを焼く」など、一点突破型の製品が印象に残った。白物家電でも増えている「スマート家電」は、音声操作の充実やスマートディスプレイの登場で、使用のハードルが下がってきた。これらの傾向を踏まえ、筆者が実際に使ってみた中でキッチンで使うときに便利だった「ベストバイ」アイテムを紹介する。

ディスプレイ搭載でスマートスピーカーがより便利に

Google「Google Nest Hub」

　7インチディスプレイを搭載したスマートスピーカー/ディスプレイ。タッチパネル式のディスプレイを搭載しているため、音声だけでなく視覚的にも情報を確認できる。

　ダイニングキッチンに置いて日常的に使っているが、ディスプレイがあることで非常に使い勝手がいい。お気に入りの機能の一つがタイマー機能だ。パスタや卵などのゆで時間を設定すると、残り時間が表示されることで、作業の見通しがたてやすい。

　また、音声だけでレシピの検索などができるのも便利だ。これは、魚のさばき方などの調理の手順を確認する時に重宝している。食材に触るなどして両手が汚れている時に、動画で包丁の動かし方を確認できるのは音声操作のメリットだ。

　我が家では使わないときは、フォトフレームとして使用している。旅行の写真などがランダムで表示され、楽しい気分になる。写真が表示されることで、先進的なデバイスというよりは、インテリアの一部として我が家では欠かせない存在になっている。

最高の1枚を焼くためのブレッドオーブン 

三菱電機「ブレッドオーブン TO-ST1」

　1枚のパンを焼くためだけに誕生したブレッドオーブン。密閉した状態でパンにじっくりと熱を通すことで、パンの水分と香りを保ったまま美味しく焼き上げる。

 このオーブンの魅力を体感するには、5枚切りなど厚めのパンがオススメ。焼き上げると、表面はしっかりと焼き目がついてサクッとしたが歯ごたえなのに、中はフワフワ。任意で調整できるので、好みの焼き色に調整できる。いろいろなパンを焼いてみたが、中でも絶品なのがフレンチトースト。スフレのような、ふわふわとした絶妙な食感で、とっても贅沢な仕上がり。

　1枚ずつしか焼けないため、家族が多い人よりも、ひとり暮らし～ふたり暮らしなどの少人数世帯にオススメだが、パン、特に食パン好きの人にぜひ使ってみて欲しい1台だ。

電気ケトルを革新　清潔に使える工夫が満載

ティファール「電気ケトル ウォッシャブル 0.8L」

　ティファール独自の防水構造でIPX5に準拠し、水道水や洗剤で洗える電気ケトル。Ag＋(銀イオン)を配合した抗菌素材「マイクロバン」を使用した素材を採用。嫌な臭いの発生や着色などを防ぐとしている。

　キッチンにおいて使うことが多い電気ケトルは、コーヒーなどを淹れるときのハネやガステーブルからの調理の油分などで、意外と汚れているもの。本機は、食器のように水でまるごと洗える点が特徴だ。

　洗えるようになると、今までどうして洗わなかったのだろうと思うくらいよく洗うようになった。内側も外側もいつでもキレイにできるため、清潔で気持ちがいい。小さな子どもがいる家庭や出産祝いとして喜ばれそうだ。また、お客の目に触れるような場所に電気ケトルを置いて使っている人などにオススメしたい。

　2020年に注目しているのが、睡眠関連商材だ。11月に発表されフィリップスの「SmartSleepディープスリープバンド」、12月に発表されたパナソニックと西川の「快眠環境サポートサービス」など、睡眠の特化した製品やサービスが登場してきている。
 

フィリップスが11月に発表した「SmartSleepディープスリープバンド」

　この睡眠関係分野は、IoT機器普及が後押しとなり、国内外の大手メーカーだけでなく、スタートアップも先進技術を睡眠市場に活用しはじめている。活性化してさまざまなサービスや製品が誕生すると考えている。（家電ライター・伊森ちづる）

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「台湾の民主主義が壊される」 大晦日に中国対抗策を強行採択 - 産経ニュース

「台湾の民主主義が壊される」 大晦日に中国対抗策を強行採択 - 産経ニュース

３１日、台北市内の立法院で、「反浸透法案」に反対し、本会議場で座り込む国民党の立法委員ら（田中靖人撮影）

　台湾の立法院（国会に相当）は２０１９年夏、「国家安全法」「国家機密保護法」「刑法」など５つの法律を改正し、海外の敵対勢力への協力行為に対する罰則などを強化した。中国の対台湾工作に対抗することが目的だった。あれから半年しかたっていないにもかかわらず、与党・民進党がさらにバージョンアップした「反浸透法案」を提出した背景には、中国による台湾での選挙への露骨な介入に対する焦りがあった。

　民進党関係者は急いで法案を作成した理由を「中国から資本を注入された赤いメディアが政府批判のフェイク（偽）ニュースを垂れ流し、中国共産党の息が掛かった海外の華僑団体からの資金が特定の候補者に流れる。何もしなければ、台湾の民主主義は壊される」と説明した。

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The best new kitchen gadget deals we found in 2019 - Mashable

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Make cooking easier with these products on sale.

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By StackCommerceMashable Shopping2019-12-31 10:00:00 UTC

At the risk of being trolled by IP lovers out there, the truth is, you don't really need an Instant Pot. In fact, you don't really need many kitchen appliances on the market. But then again, what's the fun in that? 

While there are always manual workarounds, appliances do regularly save you time, elbow grease, and headaches while cooking. And this ease of use is the reason why even Michelin-starred chefs will opt for cooking with devices such as a sous-vide instead of hovering over an open flame. 

So if you're looking to fully trick out your kitchen in the new year, the good news is that many top-tier appliances are on sale right now (and have price tags that rival Black Friday promotions). 

To prove our point, we've rounded up nine of the best kitchen deals you can shop right now, which also happen to be some of the best markdowns we've seen all year. 

Bonus: If you use the code 20SAVE20 at checkout, you'll also receive an additional 20% off your purchase. 

Before we get ahead of ourselves, if there is one crucial kitchen tool you absolutely need in your cooking arsenal, it's a set of powerful knives. And you can't really go wrong with this three-piece collection from Damasukasu, each of which is created from carbon-rich steel is are rust- and stain-resistant. Normally $299.99, this set is on sale now for $69.99. Enter code 20SAVE20 to snag it for just $55.99.

There's plenty of dishes (like risottos and hollandaise) that require constant attention in the kitchen, most of which involve just stirring a pot constantly. Because we all have better things to do than watch rice boil, the StirMATE has two fitted paddles and an automatic design that can automatically stir your dishes for you. Normally $55.99, it's just $39.99 with coupon code 20SAVE20.

While the typical cold brew can take upwards of 18 hours to brew, the FrankOne Cold Brew and Coffee Maker only needs four minutes to whip up barista-quality iced coffees. It never goes on sale but you can get it for 20% off (just $96) with code 20SAVE20.

Instead of a screeching whistle straight out of horror film letting you know your kettle is hot and ready, this cordless kettle changes colors from black to red when it reaches a full boil. Save an additional 20% off its sale price of $37, and get it for just $29.60 with code 20SAVE20.

This suction cup spoon rest solves the age-old problem of where to leave our cooking utensils without getting them caked in germs. Plus, it also doubles as a grip for the toughest jars so you can open them with complete ease. Normally $12.99, it's just $7.99 with coupon code 20SAVE20.

Ah, the sous vide. We could (and will) wax poetic about how revolutionary this precision cooking device is. Not only will cooking proteins, like steaks and chicken breast, in a temperature-controlled water bath result in a juicier flavor, but the method also ensures you get perfect results every single time. This advanced sous vide retails for $349, so you'll want to take advantage of this sale price at just $159.99 with code 20SAVE20.

For the kids (or kids at heart) in your life who need breakfast on-the-go, give them the CrunchCup, a dual-chamber cereal cup that keeps your milk and cereal separate while you're on the move. No soggy Frosted Flakes here. It retails for $19.95, but you can enter code 20SAVE20 to snag it for $15.96.

There's plenty of things we'd rather do than sip on a cup of lukewarm coffee or room temperature white wine. For all the beverages that are best enjoyed ice-cold, the HyperChiller can chill them down to up to 130 degrees in as little as 60 seconds, making it especially ideal for picnics, camping trips, and alfresco outings. Rarely on sale, this baby is 20% off for a limited time with code 20SAVE20.

And if you think you would use an air fryer regularly and need ample space to whip up full meals, the GoWISE Air Fryer Toaster Oven has you covered. Its design has a capacity of 12.7 quarts, which allows you to cook healthy meals for the whole family in one appliance. The device also comes with 15 preset cooking methods so you can rotisserie chickens, fry up potatoes or bake sweet treats relatively hands-free. Get it now for 20% off with code 20SAVE20 — just $119.99.

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安倍首相、昭恵夫人と散歩 六本木のホテル周辺で - 産経ニュース

安倍首相、昭恵夫人と散歩 六本木のホテル周辺で - 産経ニュース

散歩を楽しむ安倍首相（手前左）と昭恵夫人＝３１日、東京・六本木

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　安倍晋三首相は３１日、静養先の東京・六本木のホテル周辺で昭恵夫人と散歩を楽しんだ。その後、ホテル内のスポーツジムで体を動かし、ゆったりとした大みそかを過ごした。

　首相はベージュ色のコートと白いニットを着て、ホテルの周辺を約２０分散策。途中、通行人に「安倍さんだ」と声を掛けられると笑顔で手を振り、写真撮影に応じた。

　首相は２９日から都内のホテルに宿泊している。

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2019-12-31 07:53:00Z
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New Seasons shuts down its central kitchen, redeploys 166 workers - OregonLive

Upscale Portland grocery chain New Seasons has temporarily shut down its central kitchen, forcing the 166 people who work there to shift to working in one or more of its 18 Portland-area stores, a spokeswoman said Monday.

The company, which recently announced it is being sold to a South Korean company, suspended its central kitchen’s operations to change some things about the way the facility operates, according to spokeswoman Julie Teune.

She said company officials have been assessing the work of the central kitchen, located in inner Southeast Portland, for a year and called on outside consultants to help plan improvements to workflow and the physical plant.

Company leaders “determined this temporary suspension of operations is the only path to complete this work,” Teune said. The closure started this weekend.

She said New Seasons’ “top priority” is to protect the 166 displaced employees. She said they will receive “temporary shifts in stores and no gaps in pay.”

As for customers, she said, “We are working closely with our suppliers and stores to ensure we have a broad selection of quality, local products in our bakery and deli.” Each store has a kitchen capable of preparing fresh food, The Oregonian/OregonLive reported when the central kitchen opened in 2012.

Teune said the company will lean on those store kitchens and on vendors to supply the fresh foods stores relied on the central kitchen to provide.

-- Betsy Hammond; betsyhammond@oregonian.com; @OregonianPol

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キッチンに常備しておきたい、気分をあげる11の食品と避けるべき３つの食品 - ハーパーズ バザー・オンライン

水

水は体が正常に機能する上でとても重要。ちょっとでも水分が不足しただけで身体的精神的健康が損なわれる。脱水症状になると、集中力に影響を及ぼす。

必要量：専門家は1日あたり1〜2リットルの水を飲むことを勧める。が、そこまで夢中になれない人は、お茶も水分であることを覚えておこう。朝起きたら、沸かしたてのお湯をマグカップ1杯にレモンのスライスを1枚加えて飲むか、ジャグに入れた冷たい水にミントやきゅうり、イチゴなどを加えて楽しんでみて。

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Our kitchens vs. Pantone - AL.com

We can thank the “color-ologists” at Pantone for giving us a new reason to look forward to January. At the beginning of every year, they’ve announced their official, “Color of the Year.” It’s a very big deal for decorators and designers, and much to my husband’s fear, always makes me contemplate repainting a room or two.

The color experts provide deep psychological reasons for their choice and it always has something to do with making us feel peaceful, safe, happy and loved, so to Southerners, our minds will naturally wind their way back to the colors of a kitchen we’ve loved.

Food is an important part of our culture, so our memories of living rooms, bedrooms and patios can fade, but even if it’s been several decades since we were last there, we can still identify the exact pattern and shade of the curtains, dishes, countertops and walls of a kitchen where we were warm, well-fed and safe.

People may first remember how ugly the harvest gold appliances were, but soon, they’ll come around to telling you about how they loved sitting at the mid-century atomic patterned Formica counter while granny made biscuits and pulled turquoise Fiesta Ware out of the canary yellow cabinets.

My sorority sister, Verbie Jo, laughs about her great aunt’s pink kitchen with poodle dishtowels, yet every time she passes through an antique store, searches for pink Pyrex for her own collection.

Our food is legendary and the kitchens where it was prepared hold memories more colorful and detailed than any company mandated paint swatch. This year’s passing trend will soon be forgotten, yet the color of our great-granny’s kitchen step stool we stood on to help stir the stew will stick with us until we die.

My favorite color has been orange for a long while now (maybe because of the Brady Bunch kitchen?), but my love of green probably started in my grandmother’s kitchen. With innovative flip-out cabinet space to hold dry goods, the floors were a Kelly green and white checkerboard pattern. When I see a similar floor now, I instantly break into a smile and crave tea cakes which were always in a cookie jar on the counter.

The warm aroma of a yellow butter cake, licking a chocolate coated spoon shiny clean, and a silver pot bubbling with eggs yet to be deviled, all came from grandmother’s green kitchen that was small, yet somehow held her along with four daughters, reaching, flipping, chopping and shooing children out of the way.

Linoleum patterns, chair cushions and tablecloths edged in hand-embroidered daisies are seared into our minds and produce far more of a psychological response of peace, safety and happiness than any commercial paint swatch chosen for us (by a company based in NJ, by the way — “not that there’s anything wrong with that,” said my NJ husband).

Not only the heart of the home, the kitchen was a place that is held deep within our real hearts. Our memories of colors, smells, tastes and sounds can be as sharp as if we were just sitting there yesterday.

Pantone feeds our need for something new, but we only need to close our eyes to be nourished in the colors and patterns of a kitchen we’ve loved, even if it’s harvest gold, orange or pink poodle paradise.

You can read more by Leslie Anne on her blog: http://leslieannetarabella.com

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Dead rodent and droppings found in Keys restaurant kitchen - WPLG Local 10

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Restaurant receives 22 violations following inspection

A State Inspector found a dead rodent and rodent droppings in the kitchen at Camille's in Key West. (Google Earth)

KEY WEST, Fla. – A state inspector found a dead rodent and rodent droppings in the kitchen at Camille’s in Key West.

It’s the second time Camille’s has been ordered shut.

Roach issues were found in three Davie restaurants.

Below is a list of places and some of their violations.

All the places mentioned except Pollo Tipico have been allowed to re-open following an ordered clean up and then a re-inspection.

CAMILLE’S

1202 SIMONTON STREET

KEY WEST

ORDERED SHUT 12/18/19

22 VIOLATIONS FOUND

ALSO ORDERED SHUT 12/10/18

“Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed dead rodent trapped in a snap trap on the kitchen floor under the prep table located in the kitchen.”

"Rodent activity present as evidenced by rodent droppings found. Observed approximately 10 rodent droppings on the kitchen floor behind the Tandori oven located on the kitchen cook line. Observed approximately 12 rodent droppings located on the top of the dish machine located in the kitchen."

"Build-up of food debris, dust or dirt on nonfood-contact surface. Kitchen racks located across from the cook line."

"Interior of oven has heavy accumulation of black substance/grease/food debris."

"Accumulation of encrusted food debris on/around mixer head."

"Accumulation of food debris/grease on food-contact surface. Bread bin in the kitchen."

“Slicer blade guard soiled with old food debris.”

EL DONKEY MEXICAN GRILL

10043 SW 72ND STREET

MIAMI

INSPECTION BASED ON COMPLAINT

ORDERED SHUT 12/17/19

17 VIOLATIONS FOUND

“Water leaking from pipe/ceiling. Observed heavy drip of water leaking from the ceiling form a pipe in the ceiling into kitchen area: the water is heavily leaking from the ceiling on to the floor and into the 3-compartment dish wash sink, splashing walls and shelves. Soaked ceiling tiles that collapsed due to being soaked with water, fell into the 3-compartment sink. The establishment does not have a dish machine and no other means of ware washing available. Unable to properly wash, rinse and sanitize dishware and utensils, due to the water dripping/contamination from the ceiling. Also, the drainpipe of the kitchen hand wash sink is leaking onto the floor.”

“Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed raw beef (45°F - Cold Holding); raw chicken (44°F - Cold Holding); cooked spinach (45°F - Cold Holding) in the reach-in cooler located in the kitchen, as per operator less than 2 hours, operator placed food in the walk-in cooler.”

BRANDON ASIAN CUISINE

6417 STIRLING ROAD

DAVIE

ORDERED SHUT 12/19/19

24 VIOLATIONS FOUND

"Roach activity present as evidenced by live roaches found. 1 live roach in hand sink 1 live roach on cook line wok station 1 live exterior of toaster oven 1 live roach on shelf under 3 compartment sink 1 live roach crawling on prep table in server area 3 live between tile and drywall on wall in server station."

"Dead roaches on premises. 2 Dead roaches by hand sink 12 dead roaches behind cook line 1 burner stove 1 dead roach on microwave Accumulated dead in track of ric where cases of beer is stored 1 dead on prep table were food was being prepped 2 dead roaches under prep table where package/ can foods stored 2 dead under prep sink off cook line 6 dead roaches and 1 egg sac on shelf under 3 compartment sink."

"Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Containers of bean sprouts, 69f. Placed out less than 1 hr per manager. Sprouts placed on ice."

MAMA TOFU & MORE

6467 STIRLING ROAD

DAVIE

ORDERED SHUT 12/19/19

15 VIOLATIONS FOUND

"Operating with an expired Division of Hotels and Restaurants license."

"Roach activity present as evidenced by live roaches found. 1 under HWS next to dishwasher 4 observed on floor next to prep table 30 live observed on takeout container boxes 3 observed on takeout boxes 1 live observed crawling above food prep table next to stove. 3 live observed walking by front counter 3 observed walking behind stove 3 observed next to flip top on the floor."

"Accumulation of black/green mold-like substance in the interior of the ice machine."

"Live, small flying insects in kitchen, food preparation area, or food storage area. 6 small flying insects present next to dishwasher."

"Presence of insects, rodents, or other pests. 4 spiders observed below To-go container storage area."

"No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Manager states they discard food every four hours starting at 12:00pm."

“Pesticide/insecticide labeled for household use only present in establishment. Can of Raid next to triple sink. Employee began spraying live roaches with pesticide. Advised employee that they cannot use household pesticides in a food service establishment.”

POLLO TIPICO

5011 SOUTH STATE ROAD 7(441)

ORDERED SHUT 12/27/19

15 VIOLATIONS FOUND

"Roach activity present as evidenced by live roaches found. 3 live in wheel of low boy reach on cook line. 6 live in flip top condenser panel on cook line 2 live in bag under takeout containers across from cook line 1 live on top of strainer in dish drying rack in same room as kitchen 5 live on pipes next to dishwasher in same room as the kitchen."

"Dead roaches on premises. 29 dead on glue trap on floor next to ice machine in kitchen 15 dead in crack of wall next to ice machine in kitchen 3 dead in front of WIC across from cook line 2 dead in bag on shelf with takeout containers across from cook line Employee began removing dead roaches."

"Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. oxtail (46-58°F) and pork chunks cooling overnight (59-62°F) in deep pans."

“Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. oxtail (46-58°F) and pork chunks cooling overnight (59-62°F) in deep pans.”

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What the smart kitchen needs in 2020 - CNET

Ethan Miller, Getty Images

If there's one area of the smart home that enjoys a nearly constant barrage of new technology, it's the kitchen. Not just because consumers spend so much time in that space, but because there are so many different angles of attack for making it smarter. 

Food recognition? Sure. Voice controls? You bet. Automated reordering or live cooking classes with world-class chefs? That too. So what could manufacturers and developers possibly do to improve the crowded smart kitchen of 2020? Well, hold onto your bread robots, because I have thoughts.

The WLabs Smart Countertop Oven recognizes some foods. 

Chris Monroe/CNET

Better food recognition

The smart kitchen hinges on appliances learning to think for themselves, and that includes recognizing food. We've seen this dish-detecting tech in the June Oven and more recently in Whirlpool's WLabs Smart Oven. When it works, it takes the guesswork out of baking, roasting, even dehydrating. When it doesn't, you're left with burnt biscuits and a screeching smoke detector.  

Meanwhile, the Amazon Smart Oven and Tovala Smart Oven can scan packaged foods sold in grocery stores. Sure, you might still have to stir and the Amazon model is unabashedly Whole Foods-focused, but these devices use finely tuned algorithms to make use of power levels and other modes you would probably skip over if you were doing it yourself. 

Now playing: Watch this: Whirpool and KitchenAid show off connected cooking at...

1:30

Food recognition needs improvement, then it needs to be extended into more full-size ovens and fridges. We've seen a few concepts demonstrated at trade shows, like Samsung's Family Hub fridge that recognized food and the concept in-wall oven Whirlpool brought to CES last year with augmented reality, but AI that makes more decisions based on the food it sees is a necessary progression for smarter kitchens.

I don't think it's far off, given that LG announced an AI chip focused on recognizing objects and Amazon won a patent for a fridge that can sense spoiled food, but so far, none has come to market. 

The Instant Pot Smart Wi-Fi can be controlled with your smartphone. 

Tyler Lizenby/CNET

Smarter small appliances

Companies have worked hard to bring smarts like voice control to large appliances, while small appliances are beginning to fall behind. There are a few smart coffee makers out there, and you can get an Instant Pot with Wi-Fi, but by and large most small appliances can only be smartened with a smart plug for simple on and off control.

The only smart small appliances that have shown promise are smart countertop ovens. A smarter kitchen should include appliances of all sizes, even blenders, coffee makers or toasters.

Tyler Lizenby/CNET

A dream smart kitchen (at least for me) is a place where a recipe you've sent to your oven requires an onion to be finely chopped and your smart food processor knows exactly how long to run before that onion turns into a tear-inducing puree. It's a world where you don't have to set a timer, because your mixer knows to knead the dough with a hook for 8 minutes, then stop. 

I'd love to see more countertop appliances add Wi-Fi. Given how many smart locks and light bulbs we've seen take that approach and ditch hubs and bridges, it seems like a reasonable request. 

A tidier world of kitchen apps

There are dozens of kitchen apps, and I'm not one to complain about options (OK, there was that one time). There are apps for recipes and apps for smart large appliances. Those apps link to Google Assistant or Alexa apps. There are apps for ordering groceries and ways to order groceries through your Family Hub or with your voice assistant. It's dizzying. I'd wager there are people out there who aren't seeing their smart kitchen's full potential because learning to organize, link and use those apps and features in an efficient symphony is just too overwhelming. 

A streamlined option, maybe broader partnerships, could create a one-stop shop for EVERYTHING. That's complex -- apps that control an oven and apps that order groceries and apps that show recipes are different animals. The best attempts we've seen are Chefling and Drop, apps that have recipes, control several brands of smart appliances and have a shopping list feature. 

It feels a bit like the beginning of the smart home when some devices worked with Alexa, some with SmartThings and some with Google Assistant. In the smart home of 2015, there was a mishmash of devices that worked well individually, but didn't talk to each other. The smart kitchen feels that way now.  

Conclusion

We've come a long way in the smart kitchen in just the few years it's been a thing. We've got refrigerators that know their contents, microwaves that order popcorn and soon it will be hard to buy a new oven without Wi-Fi. We're poised to see all these categories expand again this year at CES, ready or not. 

Whether those expansions will take the shape of new appliances, improved AI or an app that wraps up all our kitchen needs in one place is yet to be seen. Our CNET Smart Home team will on the ground in Las Vegas to find the companies answering our smart kitchen cravings, so stay tuned. 

CNET Smart Home

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