Low Fast-food Wages Come At High Public Cost, Reports Say
No matter how fancy the surroundings or interesting the smells, if the locals arent going, then theres a good chance the food is either not great, too expensive, or worse, unhygienic. Watch Whats Happening in the Kitchen The best street stalls are the open ones, without hidden kitchens or couriers running off to fetch mystery ingredients. Generally speaking, you want to see your food being prepared. Anything sitting out or ready-made is a red flag for bacteria. Other clues: Warm dishes should be hot when theyre handed to you and cooked fresh on the spot. If you see raw or pre-cooked food sitting out in the open, its another signal to move on. Dont be afraid of looking rude: Its better than spending your holiday in your hotel bathroom. Check the Prices Part of the appeal of street food is scooping up a bargain, which is only part of why you should avoid stalls running on a tourist-based income. Find out what you should pay (you can get good averages from hotel staff or guide books) because high prices usually indicate that a stand makes its profits from tourists, not locals. Besides being a rip-off, a transient customer base means not worrying about attracting repeat customers. By acting like a local eater, youll have an authentic culinary experience you wont have to pay for it later. This entry was posted in Eat & Drink , Entertainment .
Food Network’s Tyler Florence shares creative mac ’n cheese recipes
Their restaurants offer a valuable entry into the workforce for millions of people, they said, including the 40percent who are students. These misleading efforts use a very narrow lens and selective data to attack the industry for their own purposes, and fail to recognize that the majority of lower-wage employees work part-time to supplement a family income, said Scott DeFife, executive vice president of the National Restaurant Association. The inclusion of the earned income tax credit shows just how misleading these efforts are, as it is a tax credit specifically designed for working families, not public assistance, and is used to inflate their numbers. But many others are trying to support households, advocates said. They pointed to the growing activism among fast-food workers, poorly paid employees of federal contractors and other low-wage workers who for the past year have been calling a series of small but growing number of one-day strikes. They are demanding pay raises to $15 an hour and an easier route to forming unions. The job actions are supported by organized labor groups, including the Service Employees International Union and Change to Win, which are lending staff and cash to the effort. The unions aim to increase pressure on lawmakers to raise the $7.25-per-hour federal minium wage while highlighting widening economic inequality. Tionnie Cross, 29, works at a McDonalds in Brooklyn, where she makes $7.35 an hour. Most weeks she is assigned no more than 28 hours, leaving her to rely on food stamps and government-sponsored health care to make ends meet, she said. I have a job, and Im broke, she said. It is really bad, because I dont want to depend on taxpayer money to survive. Fast-food industry representatives call the workers demands unrealistic.
Place the bread into a bowl. Cover with the milk and let sit. Then, squish with your hands until it becomes uniform in texture. Add the parsley-onion mixture to the bread. Add the beef, pork, and veal to the mixing bowl and stir with a wooden spoon. Don’t overwork the mixture; otherwise, it will become tough. Grate Parmesan cheese into the bowl. Add 1 teaspoon salt and a few grinds of black pepper. Using a small ice cream scoop, portion out the mixture and roll between your hands to form balls. Each meatball should be about the size of a golf ball. It helps if you have a bit of water on your hands as you roll the meat into balls. With the grapeseed oil around 375F, shallow-fry the meatballs to set the round structure of the balls and to seal the outer layer. This will take about two minutes. Remove the meatballs to a paper towel-lined sheet pan. Andrew Savulich/New York Daily News Florence says hes thrilled to appear at the weekend festival, where hell offer tips on building a successful food business, which is now in its sixth year.