In today's Media Mix, McDonald's expanding in Italy, plus shots fired over mistaken fast-food order
The Daily Meal brings you the biggest news from the food world.
Nicest Receipt Ever: Taking a break from awful, racially insensitive receipts, here's a nice story about a restaurant manager who comped a pregnant woman's meal, with the name "MOM 2 BEE GOOD LUC." Faith in humanity: restored. [SF Gate]
Dinner Party Chef Murders Girlfriend: On the other hand, here is an awful story about a man who admitted to stabbing his girlfriend after she told him she wouldn't be attending his dinner party. [Huff Po]
McDonald's Hitting Italy: The fast-food chain is opening 100 new stores in the country, and hiring 3,000 people. [Chicago Tribune]
Food Games, Junk Food Link: Researchers found that kids who play video games involving food (candy factories, decorating cakes, fruit picking, or whatever) might eat more junk food. [NPR]
French Miffed at Obama's "Champagne": The French wine lobby is annoyed that the champagne served at Obama's inauguration is not from Champagne, but California. [Grub Street]
When should a restaurant NOT comp a meal?
I've noticed a few "worst experience ever" threads that share a few similar characteristics:
1. Expectations for the restaurant were set extremely high by other posters ("Best meal ever!").
2. The diner goes on a busy night (usually Friday or Saturday) and complains about crowds OR attentiveness of servers.
3. The diner goes on to complain about how the soup was over/underseasoned or that the salad didn't "knock my socks off." (Is any salad capable of this? We're talking about leaves and dressing, right?)
4. They're either indifferent to the main course (excessively high expectations maybe) OR they order something for which the restaurant isn't well known for (steak usually, or some food at an ethnic restaurant for which that ethnicity isn't really well known for cooking well).
5. Instead of telling the servers immediately, they say they got tired of waiting for the server to show up, then proceed to eat the entire meal because they were hungry.
6. Diner tries to get the meal comped. Sometimes the manager does this grudgingly sometimes they offer a dessert or drink.
7. Diner claims this as their "worst meal ever."
I'm not doubting the diner had a bad time. I think everyone has had meals that didn't meet expectations. But I have to wonder how much of this is the fault of the restaurant and how much is because of unreasonable expectations perpetuated by other Hounds? Check any thread discussing "Best Restaurant in (insert any city)" and amid all the glowing reviews, there are always a handful of "Worst Meal Ever" or "Most Overrated" posts. Comping meals isn't "free" the cost of those meals comes out of the restaurant's bottom line and that cost is passed on to every person who dines there. I guess my point is "is the customer really always right?" and if not, should the restaurant comp the meal anyway, even though the diner probably still won't be happy with the experience?
After many months of terrible morning sickness, here are 23 meals for pregnant women that my wife very much enjoyed plus tips and suggestions from readers!
This list was updated on January 7th, 2020 to include a bunch of new recipe ideas!
When my wife, Betsy was in her first two trimesters of her first pregnancy (read the Nugget announcement) meals weren’t always a walk in the park. Over the years, I’ve been compiling these tips and meals for pregnant women to hopefully help out with meal-time struggles!
Feeding my wife healthy and delicious meals during her pregnancy was an area that I was positive (like, absolutely) that I would be able to nail. After all, feeding people is kind of what I do. If I can’t feed my own wife during cravings, sickness, and other strange pregnancy states, I should probably just hang up my blogging boots.
In the beginning, I was ready and, I thought, armed with the following theories about feeding a pregnant momma:
– How hard could it be? She’s going to be hungry all the time. (NOT TRUE)
– She’s growing a human. She needs to eat a lot. (NOT TRUE)
– Just find out her cravings and then it will be easy to satisfy them. (NOT EVEN REMOTELY TRUE)
A McDonald's Employee Accidentally Served a Pregnant Woman Cleaning Solution
A pregnant woman in Alberta, Canada, said a McDonald's employee accidentally served her cleaning solution in her cup of coffee. Sarah Douglas, who is 32 weeks pregnant with her third child, told a local Canadian news outlet she didn't realize the employee got her order terribly wrong until she had already left the fast-food restaurant and was driving on the highway.
"I immediately had to put my hazard lights on and pull over and spit it out and rinse my mouth out with. in the door of my vehicle I had some water," she told Lethbridge News Now. "I opened up the lid of the coffee and out pours this pungent smell of chemical."
A #Lethbridge mom who is 32 weeks pregnant, says she was served a cleaning agent instead of a latte at a west side @McDonalds. #yql #health https://t.co/SRy1xKrLVd pic.twitter.com/Rizo6ydKHS&mdash Lethbridge News Now (@lethnewsnow) July 30, 2018
Douglas said the liquid in the cup had a watery-brown color, but it "wasn't a latte at all." The expecting mother then immediately drove back to McDonald's to speak to a supervisor.
"I showed him the coffee and he had asked if I wanted a new one, and I said, 'Absolutely not, this is unacceptable.' I said I need to speak to someone higher up and he said he was the only supervisor on at the time, and he gave me his manager's phone number," Douglas said.
Alison Mackisey, the brand manager for McDonald's in Lethbridge, reportedly gave Douglas documents that said the cleaning agent found in her drink contained ingredients like methy-trimethyl-3 and 2-butoxyethanol. According to Global News, Douglas contacted poison control and has since met with a doctor. She appears to not have any adverse health affects.
A spokesperson for McDonald's issued a statement to Delish.com explaining why the mishap occurred.
"The milk supply line was connected to the cleaning solution while this guest&rsquos drink was made," it reads in part. "We have taken immediate action to review the proper cleaning procedures with the team and have put additional signage up as an added reminder."
Here is McDonald's statement in full:
Since learning about the complaint, our team has been in very close contact with the guest and apologized to her. The health inspector also visited my restaurant and is not investigating further.
McDonald&rsquos is renowned for its food safety protocols and I am sorry that this happened in my restaurant here in Lethbridge.
What happened is that the machine was being cleaned &ndash as it is every morning. Unfortunately, the milk supply line was connected to the cleaning solution while this guest&rsquos drink was made.
We have taken immediate action to review the proper cleaning procedures with the team and have put additional signage up as an added reminder
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50 Easy Mother's Day Dinner Ideas to Make Her Feel So Special
All of these dishes &mdash from lemon chicken to fresh spring salads &mdash pair perfectly with wine.
On May 9, after you've picked out a great gift and the perfect card, spoil the special mom in your life a little more by cooking her a lovely Mother's Day dinner. A home cook meal from her favorite person (or people!), will be something she'll absolutely love because it shows that you took extra time and care to make her day really one to remember. If you're thinking cooking is out of your league, don't fret. We've come up with a bunch of delicious Mother's Day dinner ideas that are super easy to execute. But we've also got a few that will really up the wow factor if you feel like putting your culinary skills to the test.
And we've covered just about any type of meal your looking for: fish, vegetarian, steak, salad, and you can grill, bake or broil &mdash whatever you and Mom (or your grandma, aunt, wife, friend, sister, etc.), would love! The only thing left to do is grab a beautiful floral arrangement for a centerpiece and some tableware (oh, and a great drink), and you'll be set.
Restaurant comps woman’s meal after becoming victim to notorious ‘Dine and Dasher’
(InsideEdition.com) — Another woman has come forward to say she is the latest victim of a man believed to be a serial “dine and dasher” who sticks his unsuspecting dates with the check after ordering a large meal.
Carol, a plus-size model, says she met Paul Gonzales on a dating website. He went by the name Mike and he seemed like a great guy.
“He knew all the right things to say and that’s what makes me really angry inside,” she told Inside Edition.
He sent her a photo of what he claimed was his buff body, but she now believes it was someone else.
Carol was excited for their date at Mercado Restaurant but during dinner, things took a strange turn.
He told her he had already eaten a full meal at the restaurant by the time she’d arrived but he still ordered another steak dinner.
“He kind of like patted his stomach and said, ‘I know it’s probably surprising, but you’ll be surprised I can eat two meals,'” she recalled.
He then excused himself. That’s when restaurant manager Justin Leyvas recognized the creep from news reports and told him to leave.
“I said, ‘You’re the notorious dine-and-dash dater,’ and he kind of looked perplexed. And I said, ‘That’s you, right?’ He said yes. I said, ‘Well, I’m not going to serve you,'” the manager said.
The restaurant in Pasadena comped Carol’s dinner.
Gonzales was last reported living at his mother’s apartment in Pasadena, right down the street from the restaurant where he allegedly tried to pull off his latest con.
In all, more than 20 women say he took off after finishing his expensive steak dinner and left them with the bill.
“This man needs to be stopped,” Carol said. “God knows how many other women he will attempt to do this to.”
Copyright 2021 Nexstar Media Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
Your lunch should include two servings of grain, 1 cup of vegetables, 1 cup of fruit, one serving of milk and 2 oz. of meat or beans. For lunch, you can have a roast beef sandwich made with 2 oz. of lean roast beef on two slices of whole wheat bread with 1 tsp. of mayonnaise, lettuce and tomato. Serve your lunch with 1 cup of baby carrots, a fresh orange and 1 cup of nonfat yogurt. Iron needs also are elevated during pregnancy: You need 27 mg a day. Good food sources include meat, beans, spinach and fortified breads and cereals.
Make your Valentine's meal great with Rachael Ray's recipes.
Feb. 12, 2009 -- Valentine's Day is just two days away, and if you're still trying to perfect that lovers' menu for the special day, Rachael Ray has some meal ideas for you. Check out her sweets for your sweetie below.
Salt and freshly ground black pepper to taste
1 pound pasta, such as spaghetti or rigatoni
1/4 cup extra virgin olive oil (enough to coat bottom of pan)
1/4 pound pancetta (Italian bacon), chopped
1 teaspoon red pepper flakes
5 to 6 cloves garlic, chopped
1/2 cup dry white wine
2 large egg yolks
Freshly grated Romano cheese
Handful of finely chopped fresh flat-leaf parsley, for garnish
1. Put a large saucepot of water on to boil. Add a liberal amount of salt and the pasta. Cook to al dente, about 8 minutes.
2. Meanwhile, heat a large skillet over medium heat. Add the olive oil and pancetta. Brown pancetta 2 minutes. Add red pepper flakes and garlic and cook 2 to 3 minutes more. Add wine and stir up all the pan drippings.
3. In a separate bowl, beat yolks, then add 1 large ladleful (about 1/2 cup) of the pasta cooking water. This tempers the eggs and keeps them from scrambling when added to the pasta.
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Winter is citrus time, both in the United States and in the Mediterranean. Although we’re able to ﬁnd lemons, limes, oranges, clementines, tangerines, grapefruit, and other citrus fruits all year long, this is the season to truly celebrate all that citrus fruits do to make Mediterranean cooking even more delicious.
While deliciousness is the number one reason to eat most foods, citrus is a winner in the health department too. We all know citrus comes with plenty of Vitamin C, but that’s not its only great feature. Citrus fruits provide ﬁber and other essential vitamins and minerals (such as vitamin A in grapefruit, and folate in oranges, an important nutrient for pregnant women and women planning to become pregnant). You’ll ﬁnd citrus fruits at the base of the Mediterranean Diet Pyramid, with the advice to include these foods at every meal.
Although citrus fruits are major commercial products in the Mediterranean, citrus is not native to the region. Horticultural historians believe that citrus ﬁrst came to the Mediterranean from Southeast Asia, India, and China. As noted in an article in the Journal of the American Society of Horticultural Science, historians believe that all the other citrus species are hybrids of three citrus types—citron (a large fragrant citrus fruit with a thick rind), pummelo (the largest citrus fruit and the principal ancestor of the grapefruit), and mandarin (an oblong orange citrus fruit with a thick skin).
Citrus fruits are all-day foods— breakfast, lunch, dinner— and they are perfect as an ingredient in appetizers, salads, dips or sauces, soups, main courses, vegetables, and dessert. Where to start!?
Breakfast, of course! Oranges, grapefruits, clementines and other citrus fruits solo are a great start to any day. Add them to granola, yogurt or both and you’ve stepped it up a notch. Try poaching citrus fruits with a variety of spices (cinnamon, cardamon, and vanilla are just a few) as a diﬀerent topping for granola or yogurt, even whole grain pancakes (and be sure to reserve some to top ice cream or Greek yogurt for a great dessert!). If you love toasted bread for breakfast, any citrus marmalade is a luscious topping for whole grain toast.
Why not move beyond green salads for lunch and try a citrus salad? In her wonderful book, Mediterranean Cookery, Claudia Roden has a recipe for an Israeli Avocado and Citrus salad, combining slices of two ripe avocados with slices of one orange and one grapefruit, tossed with lemon juice, olive oil, salt and pepper, and garnished with mint. Another great winter citrus salad is a Sicilian one. Top this delicious combination of orange, fennel, and red onion with mint and olive oil. If green salads are your go-to-lunch, you can always add pieces of orange or grapefruit and dress the salad with the perfect Mediterranean olive oil and lemon dressing.
Nancy Harmon Jenkins writes about salad dressings and the best ratio between extra virgin olive oil and acid, whether it be vinegar or lemon juice in her classic book, The New Mediterranean Diet. Here’s Nancy’s recommendation when it comes to making a salad dressing: “Whether vinegar or lemon juice, acid should be added with a judicious hand. An acid dressing (in other words, too much acid) makes salad inappropriate to serve with wine, and there’s always wine to ﬁnish at the end of the meal and perhaps a bit of cheese to go with the salad. Ergo…a good oil-to-acid proportion is about three to one.” That is 3 parts extra virgin olive oil to 1 part lemon juice (or vinegar). Limes can also be used in salad dressings or vinaigrettes, and used to dress ﬁsh, meat, poultry or vegetables as well.
Writing in her always interesting blog, Aglaia and Costas’ Table on Kea, Cyclades, Aglaia Kremezi explained in a blog entitled, ‘Lemon is a Greek Perversion,’ that lemons were immediately adopted into Greek culinary arts because, “their fragrant sour juice perfectly complemented the rich-ﬂavored Greek olive oil. Lemons soon replaced vinegar and the juices of unripe grapes, pomegranates, and all kinds of tart fruits that had been used to provide acidity to both sweet and savory dishes ever since antiquity.” Aglaia continues, “Anybody who has had even a single meal at a humble taverna or a formal restaurant on the mainland or the islands realizes how passionate Greeks are about the special acidic taste lemon adds to foods.” Lemons are served alongside almost everything in Greece whether it be ﬁsh, meat, soup, salads, or vegetables. Citrus is a wonderful partner for whole grain dishes, too. Try mixing and matching diﬀerent whole grains with diﬀerent citrus fruits.
Citrus soups are well loved in the Mediterranean, as well as other parts of the world. In the Mediterranean, the most well known and loved is the classic Greek soup (and sauce) avgolemono, a mixture of broth, egg yolk, and lemon. Another wonderful soup adds a combination of citrus juices to chicken and pasta soups. Even Turkish red lentil soup is improved upon by adding a squirt of citrus to the tender lentils and tomatoes.
Roasted vegetables are another way to add some citrus-y zest. Grapefruit, oranges, lemons are all perfect partners for roasted, sautéed or steamed vegetables. Charred carrots with orange juice and zest is a great example of how citrus can make a plain dish burst with ﬂavor. Nancy Jenkins reminds us that in Morocco, the same combination is served as part of the ﬁrst course in small bowls with spoons. She says, “freshly squeezed orange juice is essential here.”
Citrus is, of course, a splendid ending to any meal, just by itself. On the other hand, there are any number of ways to incorporate citrus into Mediterranean desserts. In the Italian region of Campania, on the Amalﬁ Coast, there are two kinds of lemons that are so special they are protected IGP, which guarantees a product is grown or produced in a particular region or a country and that the quality, recipe, and characteristics can be traced back to its geographical origin. The region is known for desserts featuring lemons, such as Melissa Clark’s Baba Limoncello with Lemon Cream, or Limoncello, the lemon liqueur. If you want to learn more about citrus in this part of the Mediterranean, join us in October for Oldways Naples + Amalﬁ Culinaria!
Olive oil cakes are a great way to incorporate citrus, whether it be orange, blood orange, lemon, or Meyer Lemon, or even a combination of all! Citrus fruits baked in parchment is another easy to way to end your meal with citrus fruit. Also, candied citrus peels are a delicious addition to the top of a cake, or enjoyed as a bit of sweetness at the end of a meal.
A word about preserved lemons, a condiment used in North African cooking, that adds an umami punch and depth to cooking. Julia Moskin writes in The New York Times, “that New York chefs add the minced peel to salads and garnish fried seafood with it the cured-lemon ﬂavor is particularly friendly to salmon, carrots, olives, parsley and potatoes. The lemony brine is great in a bloody mary!” Paula Wolfert’s recipe is the classic, whether or not the optional spice mixture is used.
There are many more fruits in the citrus family than are covered here. The list is very long and we urge you to see and learn about some of the other, less familiar citrus fruits. We also hope you’ll make your winter a little brighter by experimenting and trying to include citrus in as many ways as you can. You’ll be happy you did. For more ideas, try the recipes included in this week’s Fresh Friday and be sure to check out Oldways 12 Great Ways to Use Citrus.
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Join the Make Every Day Mediterranean Club Facebook group for additional information and support.