Top 10 Ways to Make Ryvita Edible!

Posted on: June 27th, 2010 Posted by

Ryvita has been around since the 1930s and is the go to snack for dieters looking to fill a gap without the calories. Made from whole grain rye they are high in fibre and a great healthy choice when it comes to snacking. The only problem? On their own they can taste pretty much like cardboard. There, I said it – they don’t exactly tantalize the taste buds. Follow these quick and easy steps to make your Ryvita into a culinary masterpiece that Gordon Ramsey would be jealous of. Okay, maybe thats going a little too far, but they will be tasty.

Savoury

1 – Hummous and veggies

Hummus is a great, tasty idea for spicing up some Ryvita. It’s very versatile due to the fact that it can come garnished with anything from jalapeno peppers to lemon and parsley, so whatever you’re in the mood for there will be a hummus to do the job! Simply spread the hummus over the ryvita and top it off with your favourite veggies. Peppers and grated carrot work especially well.

2 – Cream cheese

Possibly the most obvious, but nonetheless tasty idea, is cream cheese. Again, you can buy a different cream cheese to suit every taste, and you can always opt for a low fat one if you’re watching your calorie intake. Yet again, you can top this off with veggies – chopped tomatoes are especially nice with some oregano or basil on top.

3 – With soup

Ryvita can be great alternative to bread or croutons when you need something to give a little more bite to a bowl of soup. Shake some cracked black pepper over them and either dip them in or break them into small pieces for healthier croutons.

4 – Cheese and pickle

A great alternative to traditional crackers, top your Ryvita with your favourite cheese and either chopped silverskin pickles or some Branston pickle spread. Again, this can be adapted for dieters, just choose low-fat cheese and go easy on the spread.

5 – Smoked Salmon

Smoked salmon can add an air of sophistication to the humble Ryvita. Tastes great with cream cheese and some herbs on top.

6 – Tuna and cucumber

With or without mayonnaise, tuna makes a great topping for Ryvita. Add some cucumber to give it some crunch and help you towards your five a day!

7 – Curried chicken or Quorn

Some marinated chicken can add spice to Ryvita and give you some essential protein. For the vegetarians out there, substitute the chicken for Quorn and you’re good to go.

Sweet

8 – Chocolate and fruit

Spread your favourite chocolate spread over a Ryvita and top it with chopped strawberries or raspberries for a quick and easy sweet treat.

9 – Peanut butter and banana

Peanut butter is not only tasty but full of protein. This is a great way to satisfy a sweet tooth without being unhealthy.

10 – Honey and nuts

Drizzle a little honey over your Ryvita and top with some finely-chopped nuts for a great snack on the go. This is especially good if you don’t have time for those crunchy-nut cornflakes in the morning!

So there you have it, the top ten ideas to brighten up a Ryvita. Happy crunching!

Tips for Making the Perfect Sandwich

Posted on: June 16th, 2010 Posted by

This is harder then you may think.

Start with the bread. Wholegrain bread, toasted. It’s firm, it’s tasty and it’s good for you. White bread shall not be used – this should be a law due to the softness of it. If you do need to use white bread, make sure it’s fresh baked and make it a fat hand-cut wedge of pure deliciousness.

My recommend top combo for a sandwich is meat and dairy. They are a perfect match sandwiched between wholegrain bread, with the mild flavours forming a perfect base for some tasty extras. In most cases I would recommend melting the cheese over the meat unless the cheese was particularly rubbery and not suited to being melted.

So what would be my perfect sandwich?

I usually choose a medley of marinaded chicken and some kind of ham topped with blue cheese, slightly melted to go with the toasted wholegrain bread. This would be a good sandwich in itself, but to take it up a notch introduce some extras. For this particular combination, I recommend red onions, tomatoes and – the sandwich connoisseur’s favourite – Jalapeno peppers. It might sound like a potent combination but the flavour complement each other perfectly.

What are your favourite combinations? Leave a comment.

Becoming a Michelin Judge

Posted on: June 7th, 2010 Posted by

Travelers use the Michelin star system to choose where they will eat and where they will stay when traveling to unfamiliar regions. Guides are produced each year and include detailed ratings for every budget and every palate. Michelin may be best known for their tires (and the tyre-man mascot) but the company has also been producing its guide for over a century. This experience has allowed the company to hone the inspection process in order to provide the very best recommendations.

Michelin employs full-time professionals to inspect both restaurants and hotels. The inspections are always done anonymously and according to a pre-determined (but unknown by all but the inspectors) set of criteria. Becoming a Michelin restaurant judge is a great way to travel the world. Most people would enjoy just having the opportunity to eat in some of the finest establishments around the globe. Getting paid for the experience seems too good to be true.

Traits of a Michelin Judge

Michelin looks for inspectors that understand the industry and have a palate that can assess a wide range of cuisines. The Michelin website suggests that those seeking to become Michelin judges need to have five to ten years of experience in the food or restaurant industry.

Traveling is an important part of being a Michelin inspector. Michelin produces around 24 guidebooks that cover restaurants and hotels in 23 countries. Each Michelin inspector will work in a given region or location but traveling to all the different restaurants is a full-time job in itself. Michelin inspectors are required to dine out for about three weeks out of each month.

The stamina necessary to eat so many meals can be a challenge. Michelin inspectors do not eat lightly when visiting a restaurant. Most often an inspector will order the house specialty. This helps with uniformity in reviews since stars are not issued until more than one inspector has visited the location.

A delicate palate does not work in favor of someone looking to become a Michelin inspector. The wide range of cuisine reviewed in the Michelin guides means that an inspector will be eating from almost every available cuisine. Diners need to have adventurous palates to survive.

What a Michelin Judge Does

Getting the job of a Michelin inspector means spending most of your time eating out and/or staying in hotels. Even before the journeys begin, training must take place. Each Michelin inspector receives extensive training to insure adherence to the criteria set up for the Michelin guides.

Most inspectors eat out around five times each week on average. That means a total of around 240 meals each year. A Michelin inspector can expect to work hours from about 7 am to as late as 11 pm each day. The commute can be painful as well. Most Michelin inspectors drive almost 19,000 miles each year.

Getting a job as a Michelin restaurant judge could be as simple as visiting the website and filling out your application. The company has plans to expand their guides to more cities and as they do the team of inspectors will also expand. You could be a future Michelin restaurant judge.