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Short Orders

Short Orders

Written by: RHI Solutions
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About this listen

 Welcome to Short Orders-a brand new podcast from RHI Solutions. You may be aware of our long-form audio magazine, The Bark. However with your time being valuable, we decided to shorten things up a bit and offer you a program designed to both enhance and simpilfy your busy work schedule. Each quick, three-minute episode will revolve around a single piece of industry news, a product release, or some other point of relevant information that will help you better understand the industry and more effectively work within it. Whether you're an equipment dealer, consultant, restaurant owner, chef, or simply have an interest in food service and hospitality, Short Orders will quickly become a staple in your personal research and improvement library. So, remember to 'like' and 'subscribe,' as new episodes will release on Tuesdays each week. Have any questions or concerns? Contact RHI Solutions: info@rhi-solutions.com2023 Art Cooking Economics Food & Wine Marketing Marketing & Sales
Episodes
  • Food Fads Vol. 1

    Food Fads Vol. 1
    Oct 22 2024
    It's said that time can be measured in memories. Maybe a song on the radio takes you back to the days of your youth, or an old photograph may immediatly transport you to the moment it was snapped. But what about food? Some dishes are just so intrinsically linked to the eras they were created that to discuss them, is to also discuss a very specific decade, year, or even day. On this episode of Short Oders we're going to be disucssing some of those foods. Specifially ones that take us back to the heady days of the 1950's, 60's and 70's. We call this episode 'Boomer or Bust,' and we think you'll enjoy this delicious flashback. Want to follow along with the show in your kitchen? We've included our own recipes for each of these dishes below: Contact us: jeremy@rhi-solutions.com rhi-solutions.com Instagram Youtube Fondu: Ingredietns per serving 200g (7 oz) grated cheese of your choice (You can use any cheese to make fondue, even blue cheese is ok, but try to avoid very hard cheese like Sbrinz or Parmesan).80-100mL (3 oz) liquid (wine, beer, grape juice, water, etc)1 heaping teaspoon of corn starch (or potato starch / arrow root powder for people with gluten problems)1-2 cloves of garlic, mashed.pepper, paprika, nutmeg powderWooden spoon for stirring Directions Set burner (range or induction) to a medium low heat. Rub garlic on the inner walls and bottom of induction safe pot. Dissolve starch in wine and pour into the pot. Add in the cheese. Keep stirring well with a wooden spoon until it comes to a rolling boil. Turn off heat, sprinkle seasoning and move your fondue pot to your table and place it on the heating kit if usign a tabletop fondu setup. Serve with bread with lots of crust, cut into bite size cubes. If you feel that the fondue is too watery for your taste, dissolve 1/2 teaspoon of starch in 1 teaspoon of liquid (wine, beer, water etc), add into the fondue little by little while stirring continuously. The fondue will thicken within 5-10 seconds, so add in slowly. If the fondue is too dense for your taste, add in a bit more liquid while stirring. Keep stirring until the liquid integrated itself into the mixture. Tang: Igredients .5 cup Sugar 1 cup Orange glucose 1 tsp tatri / citric acid/ nimbu sat Salt a pinch 4-5 drops orange fruit colour 1/2 tsp orange essence 1 glass cold water 2 tbsp tang powder 2-3 ice cubes Stir! Tunnel of Fudge Cake Cake 1 3/4 cups sugar 1 3/4 cups margarine or butter, softened 6 eggs 2 cups powdered sugar 2 1/4 cups Pillsbury BEST® All Purpose or Unbleached Flour 3/4 cup unsweetened cocoa 2 cups chopped walnuts* Glaze 3/4 cup powdered sugar 1/4 cup unsweetened cocoa 4 to 6 teaspoons milk Directions Step 1 Heat oven to 350°F. Grease and flour 12-cup fluted tube cake pan or 10-inch tube pan. In large bowl, combine sugar and margarine; beat until light and fluffy. Add eggs 1 at a time, beating well after each addition. Gradually add 2 cups powdered sugar; blend well. By hand, stir in flour and remaining cake ingredients until well blended. Spoon batter into greased and floured pan; spread evenly. Step 2 Bake at 350°F. for 45 to 50 minutes or until top is set and edges are beginning to pull away from sides of pan.** Cool upright in pan on wire rack 1 1/2 hours. Invert onto serving plate; cool at least 2 hours. Step 3 In small bowl, combine all glaze ingredients, adding enough milk for desired drizzling consistency. Spoon over top of cake, allowing some to run down sides. Store tightly covered. Mai Tai Ingredients 1 1/2 ounces white rum 3/4 ounce orange curaçao 3/4 ounce lime juice, freshly squeezed 1/2 ounce orgeat 1/2 ounce dark rum Garnish: lime wheel Garnish: mint sprig Directions Add the white rum, curaçao, lime juice and orgeat into a shaker with crushed ice and shake lightly (about 3 seconds). Pour into a double rocks glass. Float the dark rum over the top. Garnish with a lime wheel and mint sprig.
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    12 mins
  • Season 3-Preview

    Season 3-Preview
    Aug 8 2024

    We've got a lot on our plates for the third season of Short Orders, and we're happy to share it all with you. As alwasy, we're your source for Hospitality and FoodService Infotainment but This third sason will also see some changes to the menu. Namely guest chefs, giving us their spin on important and interesting nuggets of industry news, mini-series' like 'Coffee Talk,' and 'This vs That,' as well as short, more frequently released quick bites that will be taking a look at Food Service Slang, Equipment History, and other fun topics. Make sure to like, share, and subscribe so you don't miss our episodes on UV light, proper fryer oil usage, the science of refrigeration, and more.

    As always; Thanks for listening!

    Find us on:

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    info@rhi-solutions.com
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    2 mins
  • The one about Food Waste

    The one about Food Waste
    Sep 19 2023

    Welcome to Short Orders, by RHI Solutions.

    In this episode, we delve deep into the alarming world of food waste. We'll explore how this is not so much a single problem as a complex web of interconnected challenges, and pause at each step of the food service pipeline to see how food is wasted and what can be done to correct it.

    We'll also take a look at some pretty staggering statistics about food waste's impact on the environment, such as its contribution to methane emissions and its strain on freshwater resources.

    But it's not all doom and gloom as we'll also explore potential solutions, such as reducing portion sizes, proper ingredient storage, and using food scraps creatively.

    Please like and subscribe to the podcast, if you enjoy what we're doing. And also feel free to share this and other episodes to your social media channels.

    Have a question, an idea for an episode or just want to say hi? reach out to us below:

    email

    instagram

    facebook

    LinkedIn

    As always we encourage you to explore further resources on the topic, so if you're of the mind, please feel free to click the links below and continue your leanring.

    Food Waste pipeline-EPA

    Food Waste Reseach-EPA

    GreenBlue

    Portion Distortion-Healthline.com

    Food Waste Across the Supply Chain-Nurtitionstudies.org

    Food Waste on Farms-Earth.org

    Food Waste Research-RDT Blog
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    12 mins
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