Candy Expo

Candy. Dengar kata ini malah ingat film kartun Candy-candy dengan tokoh ceria meskipun nasibnya tak jauh dari cerita sedih. Samakah candy sebagai tokoh cerita dan candy yang bisa diemut? Tentu saja jauh berbeda, meskipun rasanya sama-sama manis untuk disimak. Jenis permen beragam, mulai dari ragam rasa, bentuk dan bahan pembuatnya. Siapa yang tidak tahu apa itu permen? Mulai dari anak-anak hingga orang dewasa semua mengenal permen. Bisa dikatakan, semua orang tumbuh bersama permen. Kerapkali permen menjadi reward untuk sebuah prestasi gemilang anak-anak. Serta penghilang stres atau rasa mual bagi orang dewasa. Sadar akan pentingnya benda kecil manis ini dalam kehidupan, diadakanlah Candy Expo. (Ratih)

Candy Expo pada tanggal 7- 17 Agustus 2010 di depan Mitra 10 Gading Serpong searah ke Universitas Multimedia Nusantara, di sebelah pasar Modern Paramount Serpong dari pukul 09.00- 21.00 WIB ini akan menghadirkan beragam tampilan permen menarik serta games-games seru untuk diikuti.

Pameran pertama di Indonesia produk candy, chocolate, ice cream, cake, bakery,snack, donuts.

Pameran akan diikuti lebih dari 200 stand dan tiket hanya disediakan untuk 100.000 pengunjung. Harga tiket Rp 25.000,- bisa didapatkan di seluruh Toko Buku Gramedia sejabodetabek dan di pasar modern paramount. Harga tiket khusus mahasiswa dan pelajar hanya Rp 10.000,- dan hanya bisa dibeli di lokasi pameran.

Perusahaan yang terdaftar : School of Chocolate (TULIP), Silverqueen, Yupi Jelly, Mayora, Walls, Campina, Du Fountain Choco, Chocololy.

Di pameran akan dihadirkan air terjun coklat setinggi 6 meter, taman yang terbuat dari jelly dan lolipop, serta miniatur coklat batang, yang akan dimasukkan ke rekor MURI. Banyak games yang akan diselenggarakan seperti mandi permen, all u can eat coklat, sumpit permen, mengemut lolipop tercepat, dan lainnya.

So, don't miss it! (Sumber: www.goorme.com)

See also: tamani, marzano

Ice cream in US

United States

In the United States, ice cream made with just cream, sugar, and a flavouring (usually fruit) is sometimes referred to as "Philadelphia style"ice cream. Ice creams made with eggs, usually in the form of frozen custards, are sometimes called "French" ice creams or traditional ice cream.

American federal labeling standards require ice cream to contain a minimum of 10% milk fat (about 7 grams (g) of fat per 1/2 cup [120 mL] serving), 20% total milk solids by weight, to weigh no less than 4.5 pounds per gallon (in order to prevent consumer fraud by replacing ingredients with air), and to contain less than 1.4% egg yolk solids. Federal government regulations pertaining to the process of making ice cream, allowable ingredients, and standards, may be found in Part 135 of Title 21 of the Code of Federal Regulations.

Ice cream is an extremely popular dessert in the United States. Americans consume about 15 quarts (more than 13 liters) of ice cream per person per year — the most in the world. As a foodstuff it is deeply ingrained into the American psyche and has been available in America since its founding in 1776: there are records of Thomas Jefferson serving it as a then-expensive treat to guests at his home in Monticello. In American supermarkets it is not uncommon for ice cream and related products to take up a wall full of freezers.

Although chocolate, vanilla, and strawberry are the traditional favorite flavors of ice cream, and once enjoyed roughly equal popularity, vanilla has grown to be far and away the most popular, most likely because of its use as a topping for fruit based pies and its use as the key ingredient for milkshakes. According to the International Ice Cream Association (1994), supermarket sales of ice cream break down as follows: vanilla, 28%; fruit flavours, 15%; nut flavours, 13.5%; candy mix-in flavours, 12.5%; chocolate, 8%; cake and cookie flavours, 7.5%; Neapolitan, 7%; and coffee/mocha, 3%. Other flavours combine for 5.5%. Sales in ice cream parlors are more variable, as new flavours come and go, but about three times as many people call vanilla their favorite than chocolate, the runner-up.

Source: www.wikipedia.com

See also: cake, Tamani

Cafe Kita Seru

A café or coffee shop is an informal restaurant with full-service tables and counters and broad menu offerings over extended periods of the day. In hotels, the coffee shop is a more popular-priced alternative to the formal dining room. Coffee shops often encourage families and provide special menus for children. To establish a family-friendly atmosphere, in many localities they do not serve wine and beer.

Notes

The most common English spelling, café, is the French spelling, and was adopted by English-speaking countries in the late 19th century. As English generally makes little use of diacritical marks, anglicisation includes a tendency to omit them, especially in less pretentious contexts. Thus the spelling cafe has thus become very common in English-language usage throughout the world, especially for the less pretentious, ie "greasy spoon" variety (although orthographic proscriptivists often disapprove of it). The Italian spelling, caffè, is also sometimes used in English. In southern England, especially around London in the 1950s, the French pronunciation was often facetiously altered to /ˈkæf/ and spelt caff.

The English words coffee and café both descend from the continental European translingual word root /kafe/, which appears in many European languages with various naturalized spellings, including Italian (caffè); Portuguese and Spanish (café); French (café); German (Kaffee); Polish (kawa); Ukrainian (кава, 'kava'); and others. European awareness of coffee (the plant, its seeds, the beverage made from the seeds, and the shops that sell the beverage) came through Europeans' contact with Turkey, and the Europeans borrowed both the beverage and the word root from the Turks, who got them from the Arabs. The Arabic name qahwa (قهوة) was transformed into kaweh (strength, vigor) in the Ottoman Empire, and it spread from there to Europe, probably first through the Mediterranean languages (Italian, Spanish, French, Catalan, etc.) and thence to German, English, and others, though there is another well-based theory that it first spread to Europe through Poland and Ukraine, through their contacts with the Ottoman Empire.

Source: www.wikipedia.com

See also: ice cream, sate

Cake from Japan

Castella (カステラ, Kasutera?) is a popular Japanese sponge cake made of sugar, flour, eggs, and starch syrup, very common at festivals and as a street food.

Now a specialty of Nagasaki, the cake was brought by way of Portuguese merchants in the 16th century. The name is derived from Portuguese Pão de Castela, meaning "bread from Castile". Castella cake is usually sold in long boxes, with the cake inside being approximately 27cm long. It is somewhat similar to Madeira cake, also associated with Portugal, but its closest relative is pão-de-ló, also a Portuguese cake.

Note that there are similar types of sponge cakes named after the same fashion, in French: Pain d'Espagne, in Italian: Pan di Spagna, in Portuguese: Pão de Espanha, in Greek: Pantespani (Castile is a former kingdom of Spain comprising its central provinces, thus Pain d'Espagne and other variants are quasi-synonymous to "bread from Castile").

History

A peach castella

Pão-de-ló: kasutera's Portuguese ancestor

Detailed view of a Nagasaki-bought Castella cake

In the 16th century, the Portuguese reached Japan, and soon started trade and missionary work. Nagasaki was then the only Japanese port open for foreign commerce. The Portuguese introduced many then-unusual things, such as guns, tobacco, and pumpkins—and castella. It was able to be preserved for a long period of time, and so was useful for the sailors who were out on the sea for months. In the Edo Period, in part due to the cost of sugar, it was an expensive dessert. When the Emperor of Japan's envoy was invited, the Tokugawa Shogunate presented the Castella.[1] Over the years, the taste changed to suit Japanese palates.

Varieties

Castella is made of natural ingredients, so its simple taste is a favorite of many Japanese people. There are now many varieties made with ingredients such as powdered green tea, brown sugar, and honey. They may be molded in various shapes; a popular Japanese festival food is baby castella, a bite-sized version.

Source: www.wikipedia.com

See also: ice cream, cafe

What is ice cream?

Ice cream or ice-cream is a frozen dessert usually made from dairy products, such as milk and cream, and often combined with fruits or other ingredients and flavours. Most varieties contain sugar, although some are made with other sweeteners. In some cases, artificial flavourings and colourings are used in addition to (or in replacement of) the natural ingredients. This mixture is stirred slowly while cooling to prevent large ice crystals from forming; the result is a smoothly textured ice cream.

The meaning of the term ice cream varies from one country to another. Terms like frozen custard, frozen yogurt, sorbet, gelato and others are used to distinguish different varieties and styles. In some countries, like the USA, the term ice cream applies only to a specific variety, and their governments regulate the commercial use of all these terms based on quantities of ingredients. In others, like Italy and Argentina, one word is used for all the variants. Alternatives made from soy milk, rice milk, and goat milk are available for those who are lactose intolerant or have an allergy to dairy protein, or in the case of soy and rice milk, for those who want to avoid animal products.

Source: www.wikipedia.com

See also: cake, cafe

Bizzare Foods

Bizarre Foods with Andrew Zimmern is a documentary-styled travel and cuisine program hosted by Andrew Zimmern on the Travel Channel. The first season debuted on Monday, February 26, 2007 at 9pm ET/PT. Season 5 began on Monday, April 26, at 10 E/P.

Bizarre Foods focuses on regional cuisine from around the world which is typically perceived by Americans as being gross, unique, or, of course, bizarre. In each episode, Zimmern focuses on the cuisine of a particular country or region. He typically shows how the food is procured, where it is served, and, usually without hesitation, eats it.

Originally a one-hour documentary titled Bizarre Foods of Asia, repeated showings on the Travel Channel drew consistent, considerable audiences. In late 2006, it was decided to turn the documentary into a weekly, one-hour show with the same premise and with Andrew Zimmern as the host. In 2009, Zimmern took a break from Bizzare Foods to work on a season of the spin-off Bizarre World which will not be airing anymore.

Zimmern ends every episode with his line "If it looks good, eat it."

Source: www.wikipedia.com

See also: cake, cafe, ice cream