![]() It’s difficult to overestimate the influence Vinnie wielded in the equipment business from the late 1950s through the 1990s. After I’d been in the job six months or so, he told his friend Paul Considine (former publisher of FES and the FES sales rep who called on him): “That kid Ashton smokes too much, but he seems to know what he’s talking about. I’m not making this up he had that kind of power.īut Vinnie, in his sarcastic, back-handed way, gave me his blessing. Head of sales for Blodgett and Pitco (Blodgett had recently purchased Pitco), key member of the so-called foodservice rat pack, and a big advertiser in FES, I’d have been in big trouble if Vinnie didn’t approve of me. When I became chief editor at Foodservice Equipment Specialist in 1982, Vinnie was a towering figure in the industry. I used salted peanuts to give this mix that hint of salt and balance but you can definitely use raw peanuts along with all of these other raw ingredients.Like many in the foodservice equipment business, I probably owe my job to Vinnie Guarriello. I love red wine but I also wanted to see what other foods contain large amounts of the stuff!! Surprisingly, peanuts!! I decided to put together a trek mix using some of the tasty resveratrol winners!!! I find that I enjoy a mix of fruits and nuts with a little salt and a treat like chocolate rather than just a bowl of just nuts or just fruit. Red wine contains resveratrol, a natural substance that has been linked to the prevention of many diseases including cancer and also to healthy life expansion. It is thought that their saving grace is coming from all the red wine that they drink. The French Paradox,the observation that the French suffer a relatively low incidence of coronary heart disease even though having a diet pretty rich in saturated fats. Thanks to dewdropflower for sharing this recipe! hide it or it will be gone before you know it. This snack can also be made way ahead of time if kept in an airtight container. Its temperature is very high and can cause serious burns if spilled. Be extremely careful when working with the hot syrup. If this should happen, just repeat oven procedure until it gets crunchy again. Humidity will make product soggy if you leave overnight. After 30 minutes break into clumps and put in airtight jar or bag. Stir mixture every 15 minutes until it begins to feel crunchy, then flatten popcorn down on cold counter top and let rest for about 30 minutes (or until cooled).Put roaster in the oven for up to 1 hour, 15 minutes. While it is still foaming up, pour syrup over peanuts/popcorn and use the large wooden spoon to mix thoroughly to ensure all pieces are coated with syrup. Be careful not to let it overflow because the soda will make it foam up. Remove pan from heat and add soda, stirring vigorously to distribute evenly. Add vanilla and stir slightly until it boils again. Then, turn off the burner but leave the pan on heat. Make sure you time it otherwise the sugar could burn.When it starts to boil, let it boil for 2 minutes undisturbed (no stirring allowed). Do not leave syrup unattended at any time. To that, add Brown Sugar, Karo Syrup and Salt. Melt butter in large saucepan (large pan because it foams up at the last step and you need that extra size).(If they fall to the bottom, they do not get syrup and will not adhere to popcorn.) Pour two cups peanuts on the top and try not to let too many fall to the bottom. Pop the corn in microwave, and remove all unpopped kernels and pour into the roaster. ![]() ![]() Spray a large turkey roaster with cooking spray.
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