Cede DÃner Royal gmbh, founded in 1993 by owner Zeynel Demir, has
become the largest kebab production plant in Switzerland in the space
of just a few years. The vastly expanding operation uses robust
METTLER TOLEDO scales with IP69k protection.In 1993, company owner
Zeynel Demir founded the company Cede DÃner Royal gmbh. Food safety is
of utmost importance in our operations. Our customers expect
high-quality products and they need to be able to rely on us as a
partner, says Torsten Goebel. He continues, METTLER TOLEDO supports us
here by offering scales that are suitable for use in hygienically
sensitive areas.Hygienisches Design geeignet fã¼r
hochdruckreinigungproduction at Cede DÃner Royal runs in line with the
requirements of Good Manufacturing Practice (GMP), Hazard Analysis and
Critical Control Point (HACCP) and the International Food Standard
(IFS). Several stainless steel 4x9 series bench scales are used in
this hygienically sensitive area. This range of scales is
characterized by its robust, hygienic design. The open design of the
weighing platform, along with the load cell with IP69k protection,
allows simple cleaning, even with high-pressure water.Seamless
traceabilityas a company with IFS Higher Level Status, Royal DÃner is
not only required to use equipment that can be easily and efficiently
cleaned (IFS Version 5: 4.14.2) and is regularly calibrated and
maintained (IFS Version 5: 5.4), it must also guarantee seamless
traceability (IFS Version 5: 4.16.1 KO criterion). METTLER TOLEDO also
has ideal solutions for this.When handling incoming goods, raw
materials such as condiments and meat are weighed on PUA579 ((USA:
PUA679)) low profile floor scales (maximum capacity 1500 kg) with an
IND449 weighing terminal. The weighing terminal is directly connected
to Royal DÃner's ERP system via an Ethernet interface, which records
the weighing data and generates barcode labels for the incoming
goods.Torsten Goebel confirms this: The user-friendliness, IP
protection and robustness of the scales fulfill all of our
requirements. Using the complete package from METTLER TOLEDO, which
includes service and a DKD calibration certificate, has been a
thoroughly positive experience for us.
Saturday, February 5, 2011
Friday, February 4, 2011
Döner kebabs
There are many food dishes served in restaurants which can also be
ordered and eaten elsewhere. These orders are either called as
takeaways, takeout, carry-out, parcel or tapau. These foods of all
nationalities such as Chinese food, Japanese, Lebanese, Mexican,
Mongolian, Thai and lots more, can be ordered inside a restaurant,
over the telephone or through the present trend of ordering online via
the internet.Kebab is one of the popular foods served and ordered as
takeaways in many countries around the globe. It is a meat food dish
that is made on skewer or spit. Kebab has different variations, one of
which is the DÃner kebab. This dish is of Turkish origin which is made
of lamb meat roasted on a vertical spit and sliced off to order.
'Shawarma' in Arabic and 'gyros' in Greek are its two other names. The
composition of meat, ways of serving and garnishes determine the
variants of the dish.Lamb is the most common meat used in preparing
dãner kebab in Turkey, although chicken meat is also used in Turkish
street foods. There are two ways of preparing meat:Stacking marinated
slices of lean meat shapes as an inverted cone onto a vertical skewer
is the more common and genuine method. Tomatoes, onions and fat is
placed on top of the stack so that juices would drip down the meat to
keep meat moist, when it is heat from charcoal, wood, electric or gas
burners is applied.Meat used for dãner kebab in Western Europe is
usually processed industrially from compressed mixture of different
animal ground meat.In Turkey, DÃner kebab may be served as a main
course or as street snack. As a main course, it is presented on a
slightly heated plate with few grilled peppers or tomatoes (the
Portion), or served on top of pilaf rice (Ricetop), or served on an
rectangular plate, atop a base of thin pita with a dash of pepper,
tomato sauce and butter.Turkey is not the only country where DÃner
kebab is dished out to customers. There are some nations who have
their own versions and variety of this food meal and call it using
different terms.In Albania, it is either called sufllaqe or gjiro and
made with either lamb, beef or chicken, lettuce, tomatoes, mayonnaise,
french fries, ketchup, and/or mustard, etc.In the streets of São
Paulo, Brazil. A popular fast-food dish called Churrasco Grego meaning
Greek Barbeque is commonly served as a sandwich.A DÃner kebab
variation called donair was first served in Halifax, Nova Scotia,
Canada in 1973 by the 'King of Donair' restaurant. The meat used in
donair is a combination of ground beef, flour or bread crumbs, and
various spices. The sauce is a concoction of evaporated milk, sugar,
vinegar, and garlic. Meat and sauce are rolled in a pita flatbread
with tomatoes and onions.DÃner kebab is called by its Arabic name
shawarma in the Philippines. Filipino-style Shawarma is made with beef
or chicken or lamb on rare occasions only since lamb is expensive in
the Philippines. It is wrapped in small pita, rolled up and covered in
an oil-based garlic sauce and hot chili. Additional ingredients
includes chopped lettuce, onions and tomato. Cheese, French fries and
homemade pickles are added to special shawarmas.
ordered and eaten elsewhere. These orders are either called as
takeaways, takeout, carry-out, parcel or tapau. These foods of all
nationalities such as Chinese food, Japanese, Lebanese, Mexican,
Mongolian, Thai and lots more, can be ordered inside a restaurant,
over the telephone or through the present trend of ordering online via
the internet.Kebab is one of the popular foods served and ordered as
takeaways in many countries around the globe. It is a meat food dish
that is made on skewer or spit. Kebab has different variations, one of
which is the DÃner kebab. This dish is of Turkish origin which is made
of lamb meat roasted on a vertical spit and sliced off to order.
'Shawarma' in Arabic and 'gyros' in Greek are its two other names. The
composition of meat, ways of serving and garnishes determine the
variants of the dish.Lamb is the most common meat used in preparing
dãner kebab in Turkey, although chicken meat is also used in Turkish
street foods. There are two ways of preparing meat:Stacking marinated
slices of lean meat shapes as an inverted cone onto a vertical skewer
is the more common and genuine method. Tomatoes, onions and fat is
placed on top of the stack so that juices would drip down the meat to
keep meat moist, when it is heat from charcoal, wood, electric or gas
burners is applied.Meat used for dãner kebab in Western Europe is
usually processed industrially from compressed mixture of different
animal ground meat.In Turkey, DÃner kebab may be served as a main
course or as street snack. As a main course, it is presented on a
slightly heated plate with few grilled peppers or tomatoes (the
Portion), or served on top of pilaf rice (Ricetop), or served on an
rectangular plate, atop a base of thin pita with a dash of pepper,
tomato sauce and butter.Turkey is not the only country where DÃner
kebab is dished out to customers. There are some nations who have
their own versions and variety of this food meal and call it using
different terms.In Albania, it is either called sufllaqe or gjiro and
made with either lamb, beef or chicken, lettuce, tomatoes, mayonnaise,
french fries, ketchup, and/or mustard, etc.In the streets of São
Paulo, Brazil. A popular fast-food dish called Churrasco Grego meaning
Greek Barbeque is commonly served as a sandwich.A DÃner kebab
variation called donair was first served in Halifax, Nova Scotia,
Canada in 1973 by the 'King of Donair' restaurant. The meat used in
donair is a combination of ground beef, flour or bread crumbs, and
various spices. The sauce is a concoction of evaporated milk, sugar,
vinegar, and garlic. Meat and sauce are rolled in a pita flatbread
with tomatoes and onions.DÃner kebab is called by its Arabic name
shawarma in the Philippines. Filipino-style Shawarma is made with beef
or chicken or lamb on rare occasions only since lamb is expensive in
the Philippines. It is wrapped in small pita, rolled up and covered in
an oil-based garlic sauce and hot chili. Additional ingredients
includes chopped lettuce, onions and tomato. Cheese, French fries and
homemade pickles are added to special shawarmas.
Thursday, February 3, 2011
Cyprus Cuisine - A fusion of Turkish and Greek
Cyprus is a place with many exotics food types and one could say their
food is an evolved fusion of Greek and Turkish cuisines. These two
cultures dominate the population of Cyprus, but the locals have put
their own unique twists on many well known dishes. Thanks to a
government ban on imported products Cyprus has had to rely on
themselves when it comes to fruit and vegetables. You could say that
it is thanks to the ban that their fruit and vegetables are some of
the best you will be able to experience. As Cypriot cuisines have been
influenced by different cultures throughout history, you could say
each dish has a unique taste that reflects on the Cypriot
character.The Molehiya is of Arab origin and appeals to Turkish
Cypriot taste. It is a vegetarian dish made from the Molehiya leaf.
The same applies to Yalanci Dolma which means 'stuffed liar', it is
vine leaves stuffed with rice, onions and tomatoes. The name stuffed
derived from common dolma that is filled with meat, Yalanci means
cheat/liar which signifies the meat is missing. Shish kebab is another
Turkish related dish that is prominent in Cyprus. It is a dish
consisting of meat and vegetables put onto a skewer and then grilled.
Any kind of meat can be used and the vegetables are usually cubed.
There is also a fruit variation of it that doesn't consist of
meat.Pork is a favourite meat of Cypriots and obviously isn't a
Turkish inspired dish. One of the Greek inspires dishes is lountza,
which is a wine marinated pork tenderloin that is smoked. It is
another dish that is cooked over coals but is sometimes fried with
eggs or used for sandwich filler. Chiromeri is similar but is aired
ham but the wine flavour is more prominent, in the mountain area it is
dried.There is one dish that has different variations of the same dish
and that is the Moussaka, all versions of the dish are based around
aubergines and minced meat. The Greek variation funnily enough is the
version that is known all around the world. It is layered with meat,
potatoes and aubergine, which is topped with a white sauce and then
baked, while the Turkish Moussakka is not layered but there are
aubergines, green peppers, tomatoes, onions and minced meat all
sautã©ed.Halloumi is a traditional Cypriot cheese which is very
popular in the Middle East and Greece. Usually it is made from a
mixture of Goat's and Sheep's milks but in various other places around
the world cow's milk might be used although this makes it a cheaper
and inferior cheese. It is a cheese with a high melting point so it
can be fried and grilled with no problems of it catching. The cheese
is similar to mozzarella in texture but has a more salty flavour,
usually stored in salt water, can be frozen for a year and is usually
garnished with mint leaves to add to the cheeses taste. Cypriots like
eating Halloumi with watermelon in the summer and usually with some
lountza.There are many villas in Cyprus offering great access to the
many areas of Cyprus filled with a myriad of restaurants that serve
many of these dishes and more € so be sure to explore for a top
culinary experience. Whether it's a Greek influenced or Turkish
inspired dish you are bound to find something that caters to your
taste.
food is an evolved fusion of Greek and Turkish cuisines. These two
cultures dominate the population of Cyprus, but the locals have put
their own unique twists on many well known dishes. Thanks to a
government ban on imported products Cyprus has had to rely on
themselves when it comes to fruit and vegetables. You could say that
it is thanks to the ban that their fruit and vegetables are some of
the best you will be able to experience. As Cypriot cuisines have been
influenced by different cultures throughout history, you could say
each dish has a unique taste that reflects on the Cypriot
character.The Molehiya is of Arab origin and appeals to Turkish
Cypriot taste. It is a vegetarian dish made from the Molehiya leaf.
The same applies to Yalanci Dolma which means 'stuffed liar', it is
vine leaves stuffed with rice, onions and tomatoes. The name stuffed
derived from common dolma that is filled with meat, Yalanci means
cheat/liar which signifies the meat is missing. Shish kebab is another
Turkish related dish that is prominent in Cyprus. It is a dish
consisting of meat and vegetables put onto a skewer and then grilled.
Any kind of meat can be used and the vegetables are usually cubed.
There is also a fruit variation of it that doesn't consist of
meat.Pork is a favourite meat of Cypriots and obviously isn't a
Turkish inspired dish. One of the Greek inspires dishes is lountza,
which is a wine marinated pork tenderloin that is smoked. It is
another dish that is cooked over coals but is sometimes fried with
eggs or used for sandwich filler. Chiromeri is similar but is aired
ham but the wine flavour is more prominent, in the mountain area it is
dried.There is one dish that has different variations of the same dish
and that is the Moussaka, all versions of the dish are based around
aubergines and minced meat. The Greek variation funnily enough is the
version that is known all around the world. It is layered with meat,
potatoes and aubergine, which is topped with a white sauce and then
baked, while the Turkish Moussakka is not layered but there are
aubergines, green peppers, tomatoes, onions and minced meat all
sautã©ed.Halloumi is a traditional Cypriot cheese which is very
popular in the Middle East and Greece. Usually it is made from a
mixture of Goat's and Sheep's milks but in various other places around
the world cow's milk might be used although this makes it a cheaper
and inferior cheese. It is a cheese with a high melting point so it
can be fried and grilled with no problems of it catching. The cheese
is similar to mozzarella in texture but has a more salty flavour,
usually stored in salt water, can be frozen for a year and is usually
garnished with mint leaves to add to the cheeses taste. Cypriots like
eating Halloumi with watermelon in the summer and usually with some
lountza.There are many villas in Cyprus offering great access to the
many areas of Cyprus filled with a myriad of restaurants that serve
many of these dishes and more € so be sure to explore for a top
culinary experience. Whether it's a Greek influenced or Turkish
inspired dish you are bound to find something that caters to your
taste.
Wednesday, February 2, 2011
Pork Shish Kebab With Soy-Nut Butter Sauce
I came up with this recipe mainly for two reasons. First, the
salmonella scare regarding peanut butter. This recipe uses soy-nut
butter which emulates the taste of peanut butter. Second, there is a
substantial amount of the population that have peanut allergies. That
being said, this recipe should have more curb appeal.A little bit
about soy; it contains a significant amount of essential amino acids
and therefore a good source of protein. Soybeans are used as a main
ingredient in many processed foods, and also used to replace dairy.
So, if you think that you don't consume soy on any given level you may
want to think again.If you're wondering if this can be cooked under a
broiler, it can, just set your broiler to high and keep the skewers
3-4 inches away. That being said, this dish can be enjoyed all year
long. Give this recipe a try, it's versatile and provides a peanut
butter flavor without the drawbacks of consuming peanut
butter.Difficulty (Scale from 1-10): 5Serves: 6 (appetizer
servings)Prep Time: 25 minutesCook Time: 10 minutesTotal Time: 35
minutesingredients1 pound boneless pork - cut into 2 inch pieces1
large orange bell pepper - cut into 2 inch pieces1 large Vidalia onion
- quartered and separated1/3 cup of water3 tablespoons of creamy
soy-nut butter2 tablespoons of finely chopped pineapple1
jalapeño pepper - seeded and deveined - finely chopped2 cloves
of garlic - minced1/2 teaspoon of reduced sodium soy
saucepreparationThread pork, bell pepper, and onion alternating on
skewers.Preheat grill or broiler.Meanwhile, in a small sauce pan,
combine water, soy-nut butter, chopped pineapple, jalapeño
pepper, garlic, and soy sauce. Heat until melted and nearly smooth,
whisking constantly, then set aside.Once skewers are cooked, serve
with soy-nut butter sauce.Enjoy your shish kebab!
salmonella scare regarding peanut butter. This recipe uses soy-nut
butter which emulates the taste of peanut butter. Second, there is a
substantial amount of the population that have peanut allergies. That
being said, this recipe should have more curb appeal.A little bit
about soy; it contains a significant amount of essential amino acids
and therefore a good source of protein. Soybeans are used as a main
ingredient in many processed foods, and also used to replace dairy.
So, if you think that you don't consume soy on any given level you may
want to think again.If you're wondering if this can be cooked under a
broiler, it can, just set your broiler to high and keep the skewers
3-4 inches away. That being said, this dish can be enjoyed all year
long. Give this recipe a try, it's versatile and provides a peanut
butter flavor without the drawbacks of consuming peanut
butter.Difficulty (Scale from 1-10): 5Serves: 6 (appetizer
servings)Prep Time: 25 minutesCook Time: 10 minutesTotal Time: 35
minutesingredients1 pound boneless pork - cut into 2 inch pieces1
large orange bell pepper - cut into 2 inch pieces1 large Vidalia onion
- quartered and separated1/3 cup of water3 tablespoons of creamy
soy-nut butter2 tablespoons of finely chopped pineapple1
jalapeño pepper - seeded and deveined - finely chopped2 cloves
of garlic - minced1/2 teaspoon of reduced sodium soy
saucepreparationThread pork, bell pepper, and onion alternating on
skewers.Preheat grill or broiler.Meanwhile, in a small sauce pan,
combine water, soy-nut butter, chopped pineapple, jalapeño
pepper, garlic, and soy sauce. Heat until melted and nearly smooth,
whisking constantly, then set aside.Once skewers are cooked, serve
with soy-nut butter sauce.Enjoy your shish kebab!
Tuesday, February 1, 2011
Kid's Parties, Clowns and an Epiphany at a Kebab Shop
I believe that someday women will rule the world. Why? Let me tell you
a story. My girlfriend at the time had a small start-up company that
did kid's birthday parties and events. One time, she called me on my
cell phone that her car broke down and she needed to host a party
right now in New Jersey. So she asked me for a favor if I could go out
and help her buy some things for her scheduled parties while it's
still early. The thing was, there was both a birthday party in NY and
NJ, and I only had time to get to one of them. I said: I am not going
to look for childrens birthday party entertainment in NJ. That's too
far for me. Besides, I'm not going to able to get there in time. She
told me that if I don't get there in time, she is going to lose a big
client and her credibility in that area. Also, she told me in all
seriousness that scared me for a second that I'm never going to be
able to 'tap that' ever again. Ever a trooper, I grudgingly obeyed. Of
course, once I said yes, she became cheerful again and said I was the
best boyfriend ever. Chicks. Go figure.So my task was to go and get
two things. First, I had to look for children party clowns in NY. The
party wasn't going to start until later, but since we lived in
Brooklyn, I figured I would do that first. I looked at the yellow
pages for birthday clowns and found a few businesses nearby. I called
up the first number on the list and surprisingly, got them to agree to
go to the venue later despite the short notice. Sweet, so that was
done. The next errand was to get some party favors for the party she
was hosting in Newark. I had maybe just about an hour to get there in
time. I hurriedly flipped the yellow pages again checking for more
businesses in the New Jersey area. Coincidentally, there was this one
shop really close to where the NJ party was. So I threw the book down
and ran to my car. I ran swift like the wind knowing that if I don't
make it I won't see poon for a long, long time, or at least until she
reneges. But don't we all know that a long, long time will always be
sooner?I got there just before the hour and quickly went inside. It
either smelled something like you went to a kebab shop or they were
just trying to ward of vampires with garlic. Actually, it was a kebab
shop. Immediately, I was alarmed. I didn't check for other addresses
in the yellow pages.The person at the counter said with his thick
accent: Birthday party for kid in NY? Or would you like a doner kebab?
Whew. I thought for a second. Uh, yes and I also have to get some
things for this birthday party here in Newark too. I was blackmailed
to arrange the birthday party entertainment for kids in Newark where
my girlfriend is hosting. I replied. Ah. Women. What can we do, eh? he
chuckled. What can we do? I answered. Can't live with 'em, can't live
without 'em, huh? He just nodded and smiled. We both knew the answer
to that.The party toys are at back there's room full of them inside.
Would you like spicy or garlic sauce with that?As soon as I paid for
the toys and the kebab, I was on my way. I got to the party just in
time. With a sack full of toys on one hand and a kebab on the other, I
was the hero of the day. Also, the kebab was delicious. My girlfriend
gushed that I was the best and said: I was going to give you a kiss,
but you smell like garlic. Ah. Such is my lot in life.
a story. My girlfriend at the time had a small start-up company that
did kid's birthday parties and events. One time, she called me on my
cell phone that her car broke down and she needed to host a party
right now in New Jersey. So she asked me for a favor if I could go out
and help her buy some things for her scheduled parties while it's
still early. The thing was, there was both a birthday party in NY and
NJ, and I only had time to get to one of them. I said: I am not going
to look for childrens birthday party entertainment in NJ. That's too
far for me. Besides, I'm not going to able to get there in time. She
told me that if I don't get there in time, she is going to lose a big
client and her credibility in that area. Also, she told me in all
seriousness that scared me for a second that I'm never going to be
able to 'tap that' ever again. Ever a trooper, I grudgingly obeyed. Of
course, once I said yes, she became cheerful again and said I was the
best boyfriend ever. Chicks. Go figure.So my task was to go and get
two things. First, I had to look for children party clowns in NY. The
party wasn't going to start until later, but since we lived in
Brooklyn, I figured I would do that first. I looked at the yellow
pages for birthday clowns and found a few businesses nearby. I called
up the first number on the list and surprisingly, got them to agree to
go to the venue later despite the short notice. Sweet, so that was
done. The next errand was to get some party favors for the party she
was hosting in Newark. I had maybe just about an hour to get there in
time. I hurriedly flipped the yellow pages again checking for more
businesses in the New Jersey area. Coincidentally, there was this one
shop really close to where the NJ party was. So I threw the book down
and ran to my car. I ran swift like the wind knowing that if I don't
make it I won't see poon for a long, long time, or at least until she
reneges. But don't we all know that a long, long time will always be
sooner?I got there just before the hour and quickly went inside. It
either smelled something like you went to a kebab shop or they were
just trying to ward of vampires with garlic. Actually, it was a kebab
shop. Immediately, I was alarmed. I didn't check for other addresses
in the yellow pages.The person at the counter said with his thick
accent: Birthday party for kid in NY? Or would you like a doner kebab?
Whew. I thought for a second. Uh, yes and I also have to get some
things for this birthday party here in Newark too. I was blackmailed
to arrange the birthday party entertainment for kids in Newark where
my girlfriend is hosting. I replied. Ah. Women. What can we do, eh? he
chuckled. What can we do? I answered. Can't live with 'em, can't live
without 'em, huh? He just nodded and smiled. We both knew the answer
to that.The party toys are at back there's room full of them inside.
Would you like spicy or garlic sauce with that?As soon as I paid for
the toys and the kebab, I was on my way. I got to the party just in
time. With a sack full of toys on one hand and a kebab on the other, I
was the hero of the day. Also, the kebab was delicious. My girlfriend
gushed that I was the best and said: I was going to give you a kiss,
but you smell like garlic. Ah. Such is my lot in life.
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