Breaking
FoodNerdy Recipes Management System
Tag

fast

Browsing
Zambia

Can you find international fast food chains in Zambia?

Introduction

Zambia is a landlocked country located in Southern Africa. It is home to a diverse range of cuisines, with its traditional dishes being a mix of African, Indian, and European influences. However, in recent years, the popularity of fast food has been on the rise. Many locals and tourists alike are curious if international fast food chains can be found in the country.

Local Fast Food Chains in Zambia

Zambia has a few local fast food chains that are popular among its residents. These include Hungry Lion, Steers, and Chicken Inn. Hungry Lion is a fried chicken chain that is widely known for its crispy chicken, while Steers is a burger chain that offers a variety of burgers, chips, and shakes. Chicken Inn, on the other hand, specializes in chicken dishes such as fried chicken, roasted chicken, and chicken burgers.

International Fast Food Chains in Zambia

Yes, international fast food chains can be found in Zambia. KFC, Pizza Hut, and Subway are some of the popular chains that have opened branches in the country. KFC is known for its fried chicken, while Pizza Hut offers a variety of pizzas, pasta, and sides. Subway is a sandwich chain that offers a range of freshly made sandwiches, salads, and sides.

History of Fast Food in Zambia

Fast food in Zambia can be traced back to the late 1990s when the first international fast food chain, Kentucky Fried Chicken (KFC), opened its doors in the capital city of Lusaka. Since then, more fast food chains have followed suit, and the industry has continued to grow.

Popularity of Fast Food in Zambia

Fast food has become increasingly popular in Zambia over the years, with more people opting for quick and convenient meals. This can be attributed to the rise of urbanization and the fast-paced lifestyle that comes with it. Fast food chains have also been successful in expanding their menus to include local specialties, making them more appealing to locals.

Conclusion: Fast Food Choices in Zambia

In summary, Zambia has a mix of local and international fast food chains, catering to the diverse tastes of its residents and visitors. While the rise of fast food may have its drawbacks, it is undeniable that it has become an integral part of Zambia’s food culture. Whether it’s traditional Zambian cuisine or fast food, there is a variety of options to choose from.

Keep Reading
By
Vietnam

Can you find international fast food chains in Vietnam?

Introduction: Vietnam’s Fast Food Scene

Vietnam’s fast food scene has evolved significantly in recent years. While the country is renowned for its delicious street food, fast food chains have become increasingly popular among locals and tourists alike. With a population of over 96 million people, Vietnam presents a lucrative market for international fast food chains looking to expand their global reach.

The Proliferation of International Chains

The global fast food industry has witnessed a surge in international chains penetrating new markets. Vietnam is no exception, with major international chains like KFC, McDonald’s, Subway, and Burger King opening branches throughout the country. These chains have capitalized on the growing middle class, urbanization and changing lifestyles of Vietnamese consumers. The entry of international fast food chains has transformed the Vietnamese food and beverage industry, creating job opportunities, and generating revenue for the economy.

The Most Popular Fast Food Chains in Vietnam

KFC is the most popular fast food chain in Vietnam, followed by Lotteria, McDonald’s, and Jollibee. Local chain, Pho 24, which specializes in the popular Vietnamese dish, pho, is also a popular fast food brand in the country. These chains offer a range of products tailored to the Vietnamese market, including rice dishes, noodle bowls, and local flavors.

Challenges Faced by International Chains in Vietnam

International fast food chains have faced several challenges in their bid to establish a foothold in the Vietnamese market. One of the biggest challenges is the competition from local street food vendors, which offer affordable, fresh, and varied cuisine. Additionally, cultural differences, changing consumer preferences, and regulatory hurdles pose challenges for international chains looking to succeed in Vietnam.

How to Find International Fast Food Chains in Vietnam

International fast food chains are easily accessible in Vietnam, particularly in urban areas. The country’s major cities, including Ho Chi Minh City and Hanoi, have several branches of international chains, which are located in shopping malls, airports, and other high-traffic areas. Many of these chains also offer delivery services, making it easier for customers to enjoy their favorite fast food items from the comfort of their homes.

Conclusion: Fast Food in Vietnam – a Blend of Local and Global

In conclusion, Vietnam’s fast food scene has undergone a transformation in recent years, with the entry of international chains. While these chains continue to face challenges, they have found a foothold in the Vietnamese market and continue to expand. However, the country’s traditional street food vendors and local chains continue to dominate the food scene, offering a blend of local and global cuisine that is unique to Vietnam.

Keep Reading
By
Food

Poutine: Specialty Conquers Fast Food Lovers

In Canada, it has been the fast-food par excellence for several decades: poutine. The dish consists of French fries, pieces of cheese, and gravy and is slowly conquering the counters of various kitchens around the world. The calorie count doesn’t say thank you after eating poutine, but it’s still a taste highlight.

What is poutine?

Poutine first went over a restaurant counter in Canada in the 1950s. Today, all sorts of what “poutine” means when translated, is considered a fast-food specialty and is even offered in Canadian McDonald’s and Burger King branches. The ingredients are relatively simple – the taste should still be bombastic.

Roughly cut potatoes are fried for classic poutine, which makes them crispy on the outside and golden in color, but soft on the inside. Cheddar is traditionally used as a piece of cheese, it does not run and squeaks when chewed. Hot gravy is then poured over the fries and cheese and the poutine is ready.

Of course, there are also restaurants in Canada that specialize in poutine and offer various variations of the classic. There, the fast-food dish is offered with sauerkraut, gherkins, minced meat, or mushrooms, for example, as well as numerous sauces.

Not an easy pleasure

A serving of poutine hits the calorie account with a whopping 500 calories. This makes poutine a pleasure that you can of course treat yourself to every now and then – but the Canadian specialty should not become a regular occurrence.

The Poutine Recipe

Ingredients for four people

  • 30 g cornstarch
  • 90 grams of butter
  • 60 grams of flour
  • 2 cloves of garlic
  • 550 ml beef broth
  • 300 ml chicken broth
  • pepper
  • about 10 potatoes
  • rapeseed oil
  • 300g cheddar

The preparation

  1. For the gravy, mix the cornstarch in 30ml water until it dissolves.
  2. Now melt the butter in a large pan. Then add the flour and simmer, stirring, for about five minutes until it turns golden brown.
  3. Peel the garlic cloves, cut them into small pieces, and add to the roux and sauté briefly.
  4. In another bowl, add the beef and chicken broth, stir in the roux and simmer until the sauce thickens about 5 minutes. Season with pepper and keep warm.
  5. Wash the potatoes and cut them into finger-width wedges. Then heat plenty of rapeseed oil in a saucepan and fry the potato wedges in it until they are golden yellow in color. Then drain on kitchen paper. For that extra portion of crispiness, it can also be fried a second time.
  6. Cut the cheddar into bite-sized pieces.
  7. Now place the finished fries on a large, deep plate, pour over the gravy, and spread the pieces of cheese over them.
Keep Reading
By
Food

Fresh and Creative: Fast Pasta for Connoisseurs

It is a well-known fact that noodles make people happy – both for gourmet guests and creative cooks. Because fresh pasta in particular is cooked super fast, easy to combine, and still really sophisticated. No wonder the Germans have long since discovered their passion for fast pasta!

We eat around 8 kg of pasta per capita and year in this country. Admittedly, it is still a modest balance compared to Italy: Per capita consumption there is a whopping 30 kg per year. But we’re catching up – after all, our craving for pasta has roughly doubled since the early 1990s; Germans spend more than 500 million euros every year on pasta alone. And almost two-thirds of Germans eat pasta at least once a week.

Italian pasta is becoming increasingly popular, and although we have around 70 different varieties to choose from, spaghetti is still number one on the pasta charts. However, fresh pasta from the refrigerated section is also becoming increasingly popular, especially in bags and pouches with a fine filling.

By the way: The quick pasta from the refrigerated section not only tastes fantastic. Whether you prefer the classic stuffed pasta, place value on wholemeal, or prefer organic quality – there is guaranteed to be the right product for every taste and lifestyle.

Fast pasta: Enjoyment is a matter of minutes

And no matter what you choose: You can always conjure up super fast pasta with a high enjoyment factor from ravioli, tortelloni, Cappellini, or cappelletti in no time at all. Connoisseurs in a hurried mix the pasta, which is freshly cooked in just 2-3 minutes, e.g. B. simply with a little butter, sprinkle freshly grated Parmesan, Pecorino, or Grana Padano over it. If necessary, mix a small salad with it – and you have a delicious, quick dinner for the end of the day or a light lunch for the lunch break.

For those who still have a few minutes left, the quick pasta from the refrigerated section offers plenty of opportunity for creative cooking. It rarely takes longer than 15 to 20 minutes if you want to bring a dish with fresh pasta to the table like the Italian restaurant around the corner. A fine dinner for two or with friends in the middle of the week is easily possible – and because at least 90% of all Germans love pasta, you are always right.

Creative ideas for a quick pasta

So get creative! Here are a few ideas on how to create a delicious, quick pasta with little effort and always different ingredients:

  • Not only tempting for veggies: Pasta filled with vegetables and ricotta or mushrooms becomes an extra treat with freshly grated hard cheese, freshly chopped herbs, and diced tomatoes.
  • Popular and delicious for a quick pasta: simply serve with pesto! You can easily do this yourself, with a powerful mixer it hardly takes longer than the pasta needs to cook. If you don’t have the time or desire to do so, you can also get fresh pesto ready-made from the refrigerated section. Our tip: It becomes particularly sophisticated and appetizing if you mix the pasta half with red and half green pesto and then decorate with fresh basil leaves and possibly a few pine nuts.
  • Whether with a vegetarian filling or with meat inside: the quick pasta from the refrigerated section plus fresh or frozen vegetables turn a broth into a full-fledged, filling soup à la minestrone at lightning speed.
    Fancy something delicious from the oven? It doesn’t have to take long at all. Simply put tortelloni or other freshly filled pasta with vegetables or a ready-made sauce in an ovenproof dish. Then layer the mozzarella on top and bake in the oven until golden brown.
  • If you prefer something fresh, then you can also use your all-around talents very well. Whether it’s a lukewarm vegetable salad with ravioli, a spicy Cappelloni salad with avocado and chili, or a Cappelloni-Caprese salad: these or other salads to fill you up are on the table in about 15 minutes with quick pasta from the refrigerated section!
  • Anyone who likes it nice and crispy on the outside and wonderfully creamy on the inside will also be delighted with the brand new pan pasta. Fried with butter or olive oil, this quick pasta offers endless combinations: with vegetables or mushrooms, with or without meat, poultry, fish, or scampi…
Keep Reading
By
Food

Why Does Basil Shrink So Fast?

Do you know that? No matter how hard you try: After a week at the latest, the basil you bought in the pot will lose its leaves. Many people suspect that the soil in the pots is loaded with microbes or fungi that will kill the seedling. But is that true?

It doesn’t matter whether you place it in the sun or in the shade, water it devotedly, or neglect it affectionately – after a week the basil plant you have bought is a case for the compost heap.

For the next Caprese salad, you have to go back to the supermarket and get a new potty. An effect that the supermarket operators shouldn’t mind – but what about the rumor that the shelf life of basil is intentionally limited?

A team of reporters from SWR commissioned an independent test laboratory to analyze soil samples from various pots bought in the supermarket. The result: No conspicuous values ​​that indicate targeted manipulation. But one thing is certain: the basil that we buy in the supermarket often has a long and often arduous journey behind it. The plant also takes with it the stay in the cold store, so that it quickly lets the leaves hang on the windowsill at home.

This keeps your basil fresh for a long time

More room

Carefully divide the basil plant into three parts and plant each in its own pot. This way, each plant gets more light and nutrients.

Lots of light

Basil is a plant native to the Mediterranean region. Therefore, she needs light and the sun to thrive. A place in the darkest corner of the kitchen (e.g. on the worktop) is therefore extremely unsuitable for the delicate plant.

The right amount of water

If the plant lets its leaves droop, it often simply has too little water. But falling into action and soaking the soil quickly turns out to be a mistake: when waterlogged, the plant is quickly attacked by gray mold. You can recognize this by the brownish-grey spots on the stems and leaves.

As a rule of thumb: water the pot with an amount of water that corresponds to about one-tenth of the pot’s volume every day. So your basil plant is optimally supplied with water without it starting to rot.

Harvest right

If only individual leaves are plucked off, your basil plant will soon look pretty torn. Therefore, always snip off a complete stalk directly above the leaf axis. This allows the side shoots to continue growing and the plant stays alive longer.

Keep Reading
By
health

Pedaling Fast or Slow – Which is Better When Cycling?

Among cyclists, there is both the fast and the slow pedal camp. Both are of course convinced that their driving style is better. But which variant is really more economical and healthier?

In cycling, for a long time it was the duel between Jan Ullrich and Lance Armstrong: while Ullrich pedaled more “thump”, Lance Armstrong pedaled at a faster rate and sometimes eluded Ullrich with a quick start on the mountain stages of the Tour de France.

But how is it on a comfortable city bike or Dutch bike: is fast pedaling the trump card here? Because pedaling more slowly and therefore in a higher gear definitely looks more casual than kicking.

Achim Schmidt from the German Sport University in Cologne advocates a high pedaling frequency. “When cycling, it’s important to pedal continuously instead of letting yourself roll all the time,” said Schmidt in an interview with the Hamburger Morgenpost. A high cadence in an easier gear not only has a better training effect but also protects the joints.

Professional cyclists often cycle at a high cadence of up to 100 revolutions per minute, while untrained cyclists often only do 50 revolutions. However, this not only impedes the optimal blood flow in the leg but also puts more strain on tendons and joints than necessary. Even amateur cyclists should pedal at a frequency of at least 70 revolutions per minute. The cardiovascular system is also positively influenced by the high pedaling frequency.

The easiest way to measure the cadence is with a bike computer that has a crank sensor.

Adjust the bike correctly

In order to achieve a higher cadence, the saddle must not be set too high. First, having to stretch your legs too much isn’t comfortable, and second, over-stretching puts stress on your muscles and joints.

You can easily determine the correct saddle height: Sit on your bike and place your heel on the lower vertical pedal crank. The saddle is at the right height when the heel with the leg pushed through is just touching the pedal.

Cycling makes you fit and happy

Regardless of whether you want to adapt your riding style or continue to be one of the slow movers: Cycling is good for your body and your mind. Just cycling a quarter of an hour to work is enough to prevent cardiovascular diseases.

Even now, when the days are getting shorter, try to cycle as much as possible: because the daylight that your body absorbs while cycling is good for the psyche and can help to escape the winter blues.

Keep Reading
By
Food

Child Nutrition: Fast Food Ban for Parents!

Fast food is frowned upon by health-conscious people – but you can treat yourself to it every now and then. But be careful: If you get the urge for a burger or a pizza, don’t eat it in front of small children, because even one-year-olds register good and bad eating habits! That’s the result of a new study. EAT SMARTER explains what’s behind it.

Eeeeeeeeeeeeeeeeeeeeeeeeeeeet!

Child nutrition is an important issue, especially for first-time parents. What can the child eat and what is unhealthy for the little ones? What they often don’t think about is that what they eat also influences the child.

The parents shape their children. Even if the toddler happily munches his carrot mash, he can tell when dad is enjoying a greasy cheeseburger but grimaces at the vegetables. From an early age, we learn which foods we (should) like and which we don’t.

Regional and social factors play a major role here: Germans have different favorite foods than the French, and Hamburgers eat differently than Bavarians. How our parents raise us, our food experiences and genetics influence our eating habits. This is how personal taste develops, which of course is primarily shaped by family.

A study by Cornell University in Ithaca now shows that even small children from the age of one put out their feelers for it. “When babies see someone eating, they not only learn about the food, they also learn who is eating with whom,” explains one of the researchers.

For the study, 200 babies were shown different eating situations via video. In one video, people were apparently strangers to each other and spoke in different languages. In the other video, the actors looked familiar and spoke the same language.

Both groups clearly expressed their feelings towards the food: if they liked it, they looked enthusiastic, if they rejected it, they grimaced. The babies were particularly drawn to the video, in which people interacted intimately. It was striking that when the small children were clearly disgusted, they automatically expected that everyone would share the disgust.

The eye eats with you

Disgust at certain dishes is originally our body’s protective function: it warns of potential pathogens. Anthropologist and epidemiologist Valerie Curtis of the London School of Hygiene and Tropical Medicine believes that disgust evolved over time and is firmly embedded in our genes.

Disgust is expressed by people all over the world with the same facial expression: puckering up the upper lip, wrinkling the nose, sometimes even narrowing the eyes. Small children perceive these facial expressions and, according to the study, also categorize the food as repulsive.

So: Be careful when eating when small children are sitting at the table. Child nutrition is not only what the child gets to eat, but also what the parents eat in front of the child. Because even one-year-olds register disgust or satisfaction from the people around them – if you look peacefully at the burger and wrinkle your nose at the vegetables, you are laying a bad foundation in terms of upbringing.

Keep Reading
By
Food

Super Fast Chocolate Cake

Here is the recipe for a super quick and super easy chocolate cake to take home or for a birthday. Without a baking mix with natural ingredients, the preparation is easy even for non-housewives.

Ingredients for 1 cake

  • 200g dark chocolate 70%
  • 200g butter
  • 200 grams of sugar
  • 200g ground almonds
  • 1/2 pack packing powder
  • 1 packet of vanilla sugar
  • 4 eggs

Preparation of super fast chocolate cake

  1. Melt chocolate + butter in a water bath.
  2. Mix together the sugar, almonds, baking powder, vanilla sugar, and salt.
  3. Slowly add the butter and chocolate mixture to this
  4. Finally, add the eggs
  5. Bake at 160°C for about 40 minutes
Keep Reading
By
Food

Fast Apple Pie

Apples are an inexpensive fruit all year round, and this fluffy dough takes less than five minutes to make. This quick recipe is particularly suitable for those who hate baking, who shy away from kneading and weighing the ingredients for a long time, and for beginners. The ingredients listed for this quick apple pie are intended for a normal-sized baking tray and the preparation time takes no longer than preheating the oven and including the baking time after 50 minutes a deliciously fragrant apple pie is on the table.

The many possible variations with other fruits and the ease of making this simple fruitcake make it a recipe to remember. This simple apple pie is always a success, can be prepared quickly and without much effort, and offers many variations because the amount of dough can be increased (or decreased) depending on the size of the baking tray and can also be used for other types of fruit.

Ingredients for the dough

  • 4 eggs
  • 2 cups of sugar
  • 1 packet of vanilla sugar
  • 1 cup oil (e.g. rapeseed oil)
  • 3 cups of flour
  • 1 packet of baking powder
  • 1 pinch of salt
  • 1 cup of sparkling mineral water

Ingredients for the filling

  • 5 medium apples
  • 2 tbsp sugar
  • 1 tsp cinnamon

Preparation

Switch on the oven and preheat to 175°. Put the ingredients for the dough in a bowl and process with a hand mixer to a creamy dough. The order of the ingredients doesn’t matter, you can easily add everything to the bowl first and then start stirring. Now grease the baking tray with a little oil or margarine, don’t forget the edge, and pour the dough onto the baking tray. Then peel the apples, quarter them and remove the core. Score the top of the apple quarters in a fan shape and simply place them on the dough. The cuts open the apple pieces during baking and make them look very decorative afterward. Finally, sprinkle sugar and cinnamon over the apples. In the meantime, the oven is preheated and the tray can be inserted. After 35 minutes, the apple pie is ready, if you prefer the cake a bit crispier, you can easily leave the tray in the oven for another 5-10 minutes.

Useful additional knowledge

The fluffy dough can also be combined with other types of fruit, such as plums, tangerines, or apricots. Pickled fruits such as morello cherries or canned peaches also work well with this simple dough. In addition, of course, baking without fruit is also possible and after cooling, simply decorate the cake with a chocolate or icing sugar glaze and colorful sprinkles. The amount of dough is easy to vary, for example by adding or leaving out 1 cup of flour, 1 cup of sugar, and 1 egg, this simple fruit cake always turns out well.

Keep Reading
By
Food

Fast Cherry Cake from the Tin

This cake is a simple crumble cake. You don’t need any yeast for the preparation, so the cake is easy and quick to make.

Ingredients for the dough

  • 300 grams of flour
  • 1 packet of baking powder
  • 150 g cottage cheese
  • 100 grams of butter
  • 2 eggs

  • 100 grams of sugar
  • 1 packet of vanilla sugar
  • milk as needed
  • 1 glass pitted sour cherries (i.e. without pits and drained)

For the sprinkles

  • 400g flour
  • 200 grams of butter
  • 200 grams of sugar
  • 2 pinches of cinnamon
  • 1 packet lemon glaze

Preparation of cherry pie

Sieve the flour for the dough and work it into a dough with the baking powder, quark, butter, eggs, sugar, and vanilla sugar. If necessary, add milk if the dough is too firm.

Cover a baking sheet with parchment paper and roll out the dough on it. Spread the drained cherries on the dough.

For the crumbles, knead the flour with the butter, sugar, and cinnamon into crumbles. The easiest way to do this is with the dough hook. The sprinkles are sprinkled over the cherries.

After the cake has cooled, prepare the lemon frosting according to the package directions and frost the cherry crumble cake with the lemon frosting.

Variant: add 100 g of ground hazelnuts to the batter and use chocolate topping instead of lemon topping. This variant gives you a wonderfully nutty taste.

  • Preparation time: 1 hour
  • Baking time: 180 degrees, 40 minutes, preheat the oven for 10 minutes
  • Difficulty level: easy
Keep Reading
By