Health Beauty & FitnessHealth, Beauty, Fitness Tips

You’re home from work and have the house to yourself. You’ve been very disciplined during the day. Just plenty of water to drink and a few biscuits. The scales show those pounds yielding to the diet. And then you find yourself opening the kitchen door. There’s a tub of icecream in the freezer that’s got your name on it. When that’s gone, there’s that piece of cheesecake and a peanut butter sandwich or two to round things off. By the time you’ve finished, the good work of the day has been undone with an intake of calories sufficient to keep a small army going for a week. But, and here comes the sad truth, you have to support being overweight with your lifestyle. If you have a little self-discipline, there’s no reason to carry all that extra weight around. It’s the boom and bust approach to dieting that does the most harm, with binge eating one of the most common of the eating disorders. Why do we do it?

Binge eating is evidence of emotional problems. It says something fundamental about how we see ourselves, how much we really care about our bodies. In these modern times, everyone knows how dangerous it is to be overweight, let alone obese. Every article like this everywhere on the web tells the same story of the risks of diabetes, cancers and heart disease. So to take the decision not to lose weight is making a statement about our lives. Put the other way round – if we cared about the risks, we would find the motivation to diet. Defeatism means giving up. We believe we are beaten. Sometimes, it’s like there’s no point in even trying even if we are literally shortening our lives.

Of course, there are therapies and treatments for all the eating disorders but, without coverage under a health plan, this is an expensive exercise. For most people, it comes down to self-help. So you need to untangle the cause and effect. Answer this simple question: what triggers a binge? If there’s a consistent reason for suddenly wanting to empty your fridge, this gives you a starting point. You might find it useful to keep a diary. It’s easier to see a pattern when you read back through a month or so of entries. Then you have to confront those situations and devise a way of getting through them without the need to eat. Recognize this desire for food has nothing to do with physical hunger. If that was the case, using a drug like meridia would be the answer, suppressing your appetite.

You have to break the habit of eating as a response to your emotions. Be your own therapist. Apply common sense and approach the exercise with an open mind. With honesty, you should overcome the problem. Of course, a sensible diet will help. Eating a good breakfast sets you up for the day. Avoid snacking and keep to regular times for lunch and an evening meal. If hunger does become a problem, you can buy meridia and it will see you through difficult times until your stomach gets used to smaller quantities of food. The aim should be to improve the general quality of your life. You will not become happy overnight, but at least aim for a more positive outlook.

Kitchen supplies are an essential part of any restaurant. The success or failure depends on top-quality products coming out of the kitchen and having the right kitchen supplies is the backbone to sending out those top quality dishes.

Kitchen supplies cover everything from the spoon used to stir the pots to the plates and bowls used to serve the final product on. Stocking a kitchen prior to opening a restaurant can seem like a daunting task with so much to cover. However, knowing ahead of time what is needed for the kitchen and having a list to check off will be of great help.

Necessities

Large kitchen supplies or equipment should be considered a major investment. The range, oven, grill, fryer, cooler, and freezer are all going to be high dollar costs that should last for many, many years. These items should be purchased from a commercial restaurant supplier who can offer service and warranties for them.

Pots and pans should be heavy duty, restaurant grade that can be used in high volume. There should be a variety of sizes and enough in quantity to get through a dinner service without having to stop and wash dishes.

The variety of cookware purchased should include large and small stockpots, large and small saucepans, large and small sauté pans and large baking pans. Other bakeware may be needed and can be added to the list based on the menu and the chef’s recommendations.

Utensils for cooking that should be on the kitchen supply list include  both long and short handled tongs, spatulas, ladles, slotted spoons, spoons. The spoons and slotted spoons should be restaurant commercial grade. These have longer handles to reach down in the larger pots without causing burns.  An ample amount of cooking utensils should be purchased.

Many chefs have their own knives; however, the kitchen will also need to have knives. Sharp knives because fewer accidents than dull ones and so a top quality set should be purchased along with a sharpening stone.

Although used for serving the food, dinnerware is also considered part of the kitchen supplies. There should be bread plates, salad plates, soup bowls, pasta bowls, dinner entrée plates, and dessert bowls. If ice cream is served there should also be ice cream dishes. Dinnerware should be commercial grade and there should be an ample supply of extra in case of breakage.

Other items that should be included in the kitchen supply list include towels, rubber floor mats, hand soap and sanitizers, aprons, and a fire extinguisher.

These supplies make up the basics that any kitchen should have. There are more items that will undoubtedly come to mind as the list is being procured. The bottom line is making sure the restaurant kitchen is ready to serve a full dinner service without suffering due to lack of supplies.