What are uses of Best Vacuum Sealer?

Vacuum sealer is consider an ideal thing for storing varieties of food.  You can use the vacuum sealer to store huge amount of food weekly. It is important to know that now day, vacuum sealers are very famous at home as well as among the fishermen and hunters in order to store their hauls. In addition to these, several gardeners and bulk shoppers are also using vacuum sealers.

In this article, reads will get the valuable information about the basic uses of the best vacuum sealer. However, before moving further it is important to know that what actually the vacuum sealer is.

What is Vacuum Sealer?

Commonly, vacuum sealers are a kind of bag heat sealers, which are used for the distinct high-quality packing purposes. Vacuum sealers are used as an essential part of packing dried food, various devices and different materials, which might breakdown easily when exposed to air.

Vacuum sealers works in an easy way by simply pulling the air away while creating the very tight seal all around food items in order to prevent it from the elements, which can cause corrosion. Moreover, it is important to know that this nimble sealer variation is consider a very heavy duty device which can easily draws some air out of ploy box before routinely sealing it. By employing this method, vacuum sealers can also decrease the size of packed food items by eliminating the stuck air, which remains in the bag. Sometimes, it is consider as the most valid reason behind using the vacuum sealer. (more…)

Carbo-unloading: your diet may be low in protein

Your diet may be low in protein. Here’s how to get it back in balance.

If that bowl of pasta sitting in front of you is starting to look a lot like last night’s dinner and today’s lunch, you may have bought into the carbo-loading craze at the expense of a well-balanced diet and your health.

The average woman meets or even exceeds the recommended daily allowance for protein (about 50 grams). However, many nutrition experts have focused on the role of carbohydrates, not protein, in maximizing performance and muscle strength. The result is that many athletic women have forsaken protein and exist instead on extremely high carbohydrate diets.

“It’s not uncommon for some female athletes to have bagels for breakfast, pasta for lunch and pasta for dinner,” says Nancy Clark, M.S., R.D., nutritionist at Sports Medicine Brookline in Massachusetts and author of Nancy Clark’s Sports Nutrition Guide Book (Leisure Press, 1989). “Many of these women’s diets are dangerously low in protein, which hinders performance and threatens health in general.”

Skimping on protein has many negative consequences and leaves women asking, ‘Why don’t I feel well?,’ says Clark. “Some of these women look gray. In later stages their hair falls out, nails break and menstruation stops.” Too little protein, in fact, may explain why some underweight atheletes are amenorrheic, while their similarly low-weight counterparts aren’t. One study found that 82 percent of amenorrheic athletes ate less than the recommended dietary allowance of protein. (more…)

A grilled cheese venture that began life in a tent is taking the US fast casual scene by storm.

The idea of grilled cheese is nothing new. We just took a comfort food and figured out how to make it right, says Tom+Chee co-founder Trew Quackenbush.

By taking the traditional formula of simple tomato soup, white bread, butter, and American cheese, and then giving it a gourmet twist, the brand has taken the US fast casual dining market by storm.

From a tent next to an ice rink on Cincinnati’s Fountain Square in 2009, the company has grown to spread across the US. Thanks in part to its innovative menu of unique grilled cheese sandwiches and doughnuts, coupled with a wave of publicity which culminated in a successful pitch on ABC’s Shark Tank (the US version of Dragons’ Den), 12 strong Tom+Chee now has plans to grow to 200 stores in the next five years.

From a tent to big intent

The idea for the brand was born in a backyard cook-off in the summer of 2009 when Quackenbush and his friend Corey Ward discussed opening a restaurant. We had many talks about what we could do, recalls Quackenbush. We settled on grilled cheese because it is executable, easily trainable and repeatable. When we started out we didn’t have enough money for a restaurant or even a food truck. However, we did have enough for a griddle and a tent.

The duo, together with their wives, juggled shifts at the pop up tent while still working full time jobs. Throughout the following year, traffic picked up and in December 2010,363 days after first pitching the tent, the brand opened its debut bricks ‘n’ mortar unit. With a full kitchen, Tom+Chee broadened its menu offering to include more than 25 eclectic grilled cheese sandwiches, as well as three versions of tomato soup, a daily changing variety of specials, and grilled cheese doughnuts.

The most special thing is the care we take in sourcing and choosing our ingredients, adds Quackenbush, using no freezers, no microwaves, no presses, no magic technology.

The concept was an overnight success. Tom+Chee was named one of Cincinnati’s Best New Restaurants and its signature grilled cheese doughnut was voted Best Unorthodox Donut by Cincinnati newspaper CityBeat and received plaudits from several national media outlets, including The Huffington Post.

Within months of opening our first store, we received a call to open at Newport on the Levee, a mixed use entertainment complex just across the Ohio River from Cincinnati, says Quackenbush.

In May 2012 we opened our first franchise store in Louisville, Kentucky, where we now have three locations, and in August 2012 we opened our third Cincinnati location.

Out of the shark tank

The group built awareness with Groupon deals, aggressive local store marketing, and appearances on TV shows such as Man V Food.

Then, last May, Quackenbush and Ward appeared on Shark Tank and netted a $600,000 (355,893 [pounds sterling]) deal for a 30% stake in the business with real estate investor Barbara Corcoran and Dallas Mavericks owner Mark Cuban. Although the deal never materialised the exposure for the company was priceless.

Not only did their TV appearance boost sales at the restaurants, it also led to operators wanting to open their own Tom+Chee franchise. Things blew up, Quackenbush admits. We received more than 16,000 enquiries from potential franchisees all over the world. They were from all 50 states, plus Canada, Ireland, the Philippines, Vietnam, Dubai, and the Czech Republic.

Tom+Chee’s success is impressive, yet it is even more so considering the limitations of the venture. Grilled cheese is the ultimate US comfort food, filling diners with happy memories of childhood. So, reinventing an old staple with wildly modern creations was potentially risky.

However, the risk has paid off. Items such as the Hippy+Chee (hummus, cucumbers, mixed greens, tomato and cheddar on wheat); the Swiss+Shroom (grilled onions, mushrooms and Swiss on rye); or the Grilled Mac+Cheese (macaroni and cheddar cheese on white) have proved to be a winning formula.

Other menu items include a variety of tomato soups, including classic, chunky tomato and basil, and creamy tomato and basil. Seasonal specials, meanwhile, include blue cheese chilli and tomato gazpacho.

Then there are seven sandwiches layered with potato crisps, such as the Italian (salt and vinegar crisps, pepperoni, ham and mozzarella on sourdough) and more than nine different grilled cheese doughnuts, with ingredients including brie, mascarpone, and blueberry compote, all served on glazed doughnuts. The average spend is $8 (5 [pounds sterling]).

We stand out because we are making great food with fresh ingredients, and we have fun, says Quackenbush. This isn’t stuffy adult grilled cheese. We do grilled cheese for the kid at heart.

On the franchise trail

Tom+Chee now has 12 units across six states, with 150 stores under franchise contract in 20 states. By the end of 2014, the founders predict they will be opening Tom+Chee shops at the rate of one a week. In five years we should be at 200 plus stores, says Quackenbush, adding that international expansion will be on the cards eventually, but only when we are ready.

Franchising is central to Tom+Chee’s rapid expansion plans. Franchisees can buy the rights to open a restaurant for $35,000 (21,000 [pounds sterling]) with Tom+Chee providing marketing and operations advice in return for a 6% royalty fee on sales.

We’re interested in meeting people excited about grilled cheese and chasing their own American dream. We feel like we’re building a family, say the founders.