On VerTerra: Can Your Eco-Friendly Disposable Do This?? 9

Sure you have probably heard of, or even used eco-friendly containers, such as those made from bio-plastic ^W a.k.a corn derivatives. But have you baked with them? VerTerra ,(which is Latin for "close to earth"), have these really nifty eco-friendly trays, and now bowls, that are really versatile.

Below if you click on the picture you can view a larger version of the eco-friendly disposables comparison chart . This chart compares VerTerra products against the more popular materials of earth friendly disposables: recycled paper , sugar cane, recycled plastic, bio-plastic corn, bamboo. The chart notes how product materials fair using these standards: price, oven safe, hot liquids, hot foods, compostable, sun resistance, renewable source.

Credit: VerTerra Brochure

Needless to say VerTerra 's product material wins hands down in functionality compared to the other eco-friendly materials . This line of eco-friendly disposables has so many great positives going for it, it is unbelievable. If you are looking for the ultimate in sustainable , well designed biodegradable plates, bowls and trays - then you can be rest assured VerTerra has something to offer you.


All of VerTerra's products in the line, are created from palm leaves that have naturally fallen of the palm. There is NO cutting of trees or other plants involved in the collection process. The next step is steaming the palm leavess - which , while still pliable, pressed into a mold ( the excess is trimmed) and the molds are heated , to set the palm materials and create each products shape. The final process is %100 percent natural - no binders, glues or chemicals are applied when creating VerTerra's products. This means there are no bleaches or waxes making the product line completely non-toxic.

Picture Credit: Theodore Samuels

VerTerra's Bowls come in two shapes:
"Classic" shown to the right, in a 7 inch size, and their newest addition to the VerTerra product line "Signature bowls", shown to the left - these will be available Dec. 22nd, 2008 ranging in sizes of 6x8 inches and 8x8 inches. The newest bowls are very sexy, and are obviously Classics' modern, stylish cousin.

Picture Credit: Theodore Samuels
VerTerra's plates are great too. There are many options.
From the Classic line, you can purchase 6 inch hexagon shaped plates, shown to the right. Or Classic 9 inch square plates.
The highlight of VerTerra's plate line is their newest addition "Signature Plates", shown to the left above, also debuting Dec. 22nd 2008. And like the "Signature Bowls", the Signature Plates have a streamlined, modern , low profile appeal. The Signature Plates range in sizes from 6 inches to 1o inches.

There will also be a nifty assortment of trays debuting in the Signature line on Dec. 22 2008. Available sizes of Signature Trays are: 7" x 8.5" , 10.5" x 12.5" ,12 inch Square Platters or the largest version in 14" x 16" Trays.



All VerTerra dinnerware is biodegradable and compostable after 2 months. As well as being able to accommodate hot liquids without the worry that the product will disintegrate .You can even bake in each piece at 350 F ° for up to 45 minutes, without any buckling or warping of the piece. This makes any of the VerTerra products perfect for home or on the go.

Picture Credit: Theodore Samuels
The bonus at home, is that you can reuse each piece up to 12 times - if hand washing with a mild eco-friendly detergent, such as Seventh Generation Dish Soap . However VerTerra dinnerware are NOT dishwasher safe.

Oven-safe, microwaveable and refrigerator friendly, VerTerra Dinnerware will bring a guilt free, versatile and stylish disposable experience right to your table.

Available in packages of 10 to bulk packs of up to 300 pieces , VerTerra dinnerware is a very easy and economical solution for both home users or culinary business professionals.

Ec0- Friendly Related Posts:

• From Bottles to Bags - Green is both Cool & Responsible
• Children's Toy Review: Counting Bunnies Puzzle
  
• When Shopping

Commercial Baking Formulas 29

Here is a list of commercial baking formulas that have been featured on Renaissance Culinaire. These formulas are meant to be used in a professional kitchen or bakery. These formulas include step by step procedure notes with the aid of pictures. The formulas have instructions for reducing the volume for home use. This page will be updated as new formulas are featured.

Americanized Pumpernickel Bread

Croissant with a starter

Wussel Bread

Seven Grain Bread

Lemon curd /Lemon Tarts/ Authentic Scottish shortbread

Callebaut Dark Chocolate Hazelnut Scones

Pumpkin Crunch coffee Cake

Pate A Choux , Éclairs & Cream Puffs revisited

Tuile Cookies Curls

Short Dough Cookies

Praline Paste

Dessert Costing : Banana Strawberry Torte

Scratch Italian Puff Pastry

Commercial Cinnamon & Sugar (for cinnamon rolls, breads etc.)

These formulas are not to be republished or distributed without my permission. All images are copyrighted.

Oregon : The Last Domestic Kitchen Frontier 11

Allot of people when they think of their industry, they think of big corporate outcroppings and a managerial team. Society and data tells us this is the way to money and success. While monetarily this may be true, what if you are looking for personal success? The kind of success not measured by your bosses' attendance sheet?

Have you ever wondered about having your own business? Not everyone is geared for the roles a business owner plays: Owner / advertiser / footman /On-call employee / Marketer / accountant --- the list goes on and on. Once you commit to your business - you are fully vested. Fully vested - meaning all your output, whether emotional / intellectual / physical / financial, is going toward your business. Most businesses require to be vested in all of the above, to truly function successfully. If you are not committed to this requirement, your business most likely will fail.


I have been thinking allot about my goals in life and I am currently researching (heavily) the process of having a baking related business, in Oregon, in my home. The official license and term for a home bakery is : Domestic Kitchen Bakery.

Currently there are 152 Licensed Domestic Bakeries in Oregon. Considering there are over 3,700,000 residents of Oregon, and 580 commercial bakeries operating in Oregon, the market is not what I would consider "flooded" with domestic bakeries .

If you got to the oregon.gov website and search "Domestic Kitchen Bakery", you will get a page of links pointing you to Commercial Bakery requirements. So much for key word specific searching. This is not very factual or pertinent to your search.

In order to get to the actual Domestic Kitchen Bakery requirements - you need to Download the pdf form. Or you can read it directly from http://www.oregon.gov/ODA/FSD/.....domkit.pdf

I found this pdf extremely helpful because it is geared for the home bakery and not intermixed with commercial bakery requirements. Also something else to consider - research your county specific regulations also, certain counties may have different requirements.

As for requirements for applying and obtaining a Domestic Kitchen Bakery, your kitchen must be in accordance with these rules (OAR 603-025-0200) :

• Doors - doors must be closed during business hours.
• People - No one besides the licensee or employees, may be engaged in production of your product.
• Children - No babies or kids allowed in the kitchen during business hour.
• Domestic activity (outside of business) - All activities must be completed before the hours of business / production starts.
• Pets - No pets allowed in kitchen during operating hours.
• Storage - Separate closed storage is required for your ingredients used in production. This must be separate from your home pantry items (i.e a separate cabinet) , and also use of a separate refrigerator. No medical supplies or cleaning agents are allowed to be stored in the licensed kitchen.
• All kitchens will be available for inspection by the food inspector 8 a.m to 5p.m weekdays or during other production times.
• All kitchens must have a usable water supply. If you have a well that water must be tested by a certified lab and test results sent to the food inspector, in order to be licensed.
• Packaged foods are required to be labeled with - Name of product, net weight, ingredient statement and address of the producer.
• No use of commercial equipment - not limited to hobart mixers, commercial ovens will be used - domestic equipment shall be used ONLY.

You can contact the Food Safety Division Office in Salem, OR for more info : (503) 986-4720. License duration is 1 year. If you move locations mid-year while under license - you MUST apply for another one. The Domestic Kitchen License is non-transferable.

License fees are as follows :

If your business annually produces Gross Sales of :

1. $0 - $50,000 fee = $146
2. $50,001 - $500,000 fee = $208
3. $500,000 - $1,000,000 fee= $312
4. $1,000,000,001 - $5,000,000,000 fee = $468
5. $5,000,000,000 - $10,000,000 fee = $624
6. Greater than $10,000,000 fee = $780

I will be adding future articles about Domestic Kitchen bakery business information, so please subscribe to my site feed.


Please See This Post For Further Info & Tips:
Owning a Domestic Kitchen Bakery: Is Your Kitchen Not Right?

Review : Morimoto - The New Art of Japanese Cooking 4

For me this is an orgasmic book of unmeasured proportions. I have loved Iron Chef. I have loved Japanese cooking and finally the two have merged and come full circle. On viewing the book it's self - wow. A nice presentation. A heavy slightly over sized cookbook. 

Morimoto: The New Art of Japanese Cooking.

Morimoto

The editing of this book is very well done. Nice graceful modern designs. Page after page of glossy step by step images and techniques, and notations on traditional Asian ingredients and how that translates to using and accessing them (or a finding suitable substitutions) in the US . If I ever wanted to publish a cookbook, it would be in this style.

This book showcases why Chef Morimoto^w is at the axis of a foodie empire, in this creative and intuitive take on Japanese cuisine. When I read this cookbook, I felt like the foodie version of Being John Malkovich , as this book allows you to peer inside the thoughts and actions of this culinary genius.

In relation to skill level, I would recommend this book to people who have at least an intermediate knowledge of culinary techniques. The beginning home cook might not know how to utilize or apply the techniques Chef Morimoto has outlined in this book.

It would be wise to do some further research on Japanese Culinary techniques also, as this book can only highlight certain facets of the cuisine itself and not act as a reference manual or course book on Japanese Cuisine as a whole.

If you have ever had an inkling of adoration for Asian style cuisine, or are awestruck at the complexities of the full spectrum of Professional Japanese Culinary , as I am, you would enjoy this book.

Highlights of this book include:

• An in depth look at how the Japanese chef works his knife magic to create beautiful Sashimi ^w and Sushi ^w works of art out of various ingredients - parts of fish, Octopus , and Various Vegetables .
• Recipes that are full of depth and charisma.
• Master recipes of various sauces and marinades.
• Text about the origins and importance of ingredients utilized in Japanese cuisine.
• Beautiful photography displaying the frame by frame procedures for each culinary technique, and the eloquent plate presentation for each recipe.
• A glossary of Japanese terms , as well as a source guide for obtaining specialty ingredients.

Overall this book is a wonderful culinary journey that enables the reader to cultivate a better understanding of chef Morimoto, Japanese cuisine and the culinary revelations that Morimoto has contributed to todays culinary field. I loved this book!

The Foodie Manifesto 0

What is this thing that drives us to savor the cooking or baking practices? Is it cultural traditions - handed down through the ages, surpassing technological advances - famine, war, natural disaster?

OR does our soul manifest it's self into the gentle rhythms; The pungent aromas; The melding of hands into ingredients, that in turn evolved from soil & wildness?

Do we as a race feel a longing , not shaped, but materialized into our relationship with the products we make, which will not be satisfied until we can impart the very essence of emotions into our cooking or baking?

Are we lost - our connections to each other vast and fettered across shallow electronic landscape, lacking personable warmth, which has us chasing a kindred dreamscape of tended dishes & ovens?

It is not an uncomplicated mess, this revelry we weave. Our hearts , minds and bodies, echo the sentiments we have unearthed in our kitchens; our bakeries; our restaurants.

We are not fashionable - with our apron strings and bleached towels. Nor are we trendy wearing our food stained hearts on our sleeves. But the tasting --- that is where the poetry awakens.




--- By Amber © March 06,2005 .All Rights Reserved

Why Baking ? Events that shaped my views 0

Although I didn't wait that long - I too witnessed myself at a crossroads. I had been working in the medical field - as a biomedical tech./phlebotomist/Medical assistant. 5 years total.

Before that though, I had gotten culinary training & a chef certificate. I knew that I wanted to lean toward bakery. I interviewed and scored an internship at an upscale bakery downtown.

There I learned the Art of cake assembly & decorating of 12 different fine European style torts & gateaus [6 inch rounds (6 inch tall) 8 inch, 1/4, 1/2, full sheets]; bombs [layers of génoise chocolate sponge, cappuccino mouse, formed & then poured with chocolate ganache finished with a shell border & chocolate curl] cappuccino tarts [shortbread tart shells with a chocolate layer, filled with espresso ganache, then topped with chocolate ganache & finished with chocolate adornments]; Fresh fruit tarts[shortbread tart shell, melted chocolate @ bottom, sweet cream cheese, all types of fruits cut & arranged across the face of the tart, then covered with apricot glaze]; éclairs; gourmet cookies; tartlets; Bouche De Noël [with meringue mushrooms] ;Lemon meringue tarts; Cheese cakes; etc.

After I graduated from my culinary training I eventually was hired on, and they hired me also to fill their retail orders for Mondays. So I would come in on Sundays and basically have the cake room to myself. I would get All the products ready & racked to be transported to the 4 retail stores they had. It would take me 4-5 hours.

On one of these following Sundays, I noticed that the cake room had been stacked from floor to ceiling {every bench, every cranny was filled] with bistro chairs & tables from the retail area of the bakery. But when I entered the bakery that's what really stressed me. They had been stripping the wood floors and re-applying chemicals to varnish the floors. There were very little walls in the space - so all these fumes were drifting into all corners of the building.

The fumes were so bad I had trouble focusing. My then boyfriend was in the contracting trade, & he had made comments about the safety of working around those fumes- -- not to mention the products safety. I also am extremely sensitive to fumes.

I went upstairs to the Owner's office & repeated verbatim , what my then boyfriend had said.

The owner snickered & told his male 'companion' ,

"Show Amber to A table"

We walked down the stairs. He led me to the cake room & pointed to a small marble topped bistro table, the only one without chairs or tables stacked on it.

Well I finished my duties -- yeah it took me 8 hours instead of the typical 4. My mind was meandering , and the fumes were not dissipating (no windows/ air) . After I left, I resolved not to go back there again. I figured if the owner didn't care about me or the product -- why work there?

But part of me has been holding on to that since. I felt conflicted. That was the only job I have ever walked away from. I loved what I would do each day.

My friend Joanne had told me:

"You ARE SO lucky! That is my dream job!"

Then part of me wonders if said boyfriend was devious enouph to make me think I should quit? He had been guilty of other far worse things, which came to light later on. He knew that I loved that job. But then again that is really ridiculous.

My second week of school I asked my Baking instructor if I could speak to him. I sat down and told him the whole story. I had to hold back tears. My voice wavered with all the pain and self conflict I had been holding so near to my heart. I asked him if fumes like that were a bad thing.

He replied,"

"That it depends on the products you had been working with. If it was buttercreams or pastry creams --- anything of that nature, the fumes would be absorbed...."

The more that I told him, the better I felt. He told me to let it go. So I am not as apprehensive as I was the first few days of being in the bakery environment again.

When I look back , or when people ask me "Why Baking?". I think the true turning point was maternity leave, after the birth of my first child. Then I decided to go part time, as my job was really demanding & stressful. There were no set hours & overtime was happening quite frequently. Once I did that , only working 1-2 days a week instead of 50+ hours. I was able to really do some soul searching. I realized what I really wanted in life.

Culinary survivalists, money means big business... 0

Hard times. Industries are suffering - layoffs are abounding. Poverty is increasing, people are losing the comfortable lives they so took for granted. But not everyone is feeling the strain.

Like everything else there is a facet to this story that stays constant. Big business, and the women & men who parade these lucrative waters. The sharks are mere transactions, and the billions or trillions of dollars traded and cycled through hands & bank rolls remains in abundance.

For the industries which feed on these illusive corporations & individuals - Hospitality in the forms of 5 star hotels ; Private resorts & spas; Seams to be thriving. Hotels are springing up so rapidly that the urban sprawl is no longer, it is a wide expanse. But where would these meccas of amenities be with out wineries, caviar suppliers, & personal chefs etc - These industries seem to be tailing a never ending cash bonanza. A feeding frenzy - we are all apart of the existential monetary food chain. From the doorman to the Head chef or the organic produce peddler. There is no end to the cycle. Or is there?

Along with the able bodied men and women, comes advances in technology. If technology advances, will the links in this chain diminish? Many of the most luxurious and modern hotels are already turning to computer automated systems. Although technology in the past has proved to be costly & with it's bugs and failures - the switch from man power to machine seems almost natural. Why stick to old methods? When computer capabilities far more exemplify the image of the future.

Where does the human element fit in ? We as a society sift through the pieces of news, radio, magazines - in search of an element, which seems all too lacking. Filling the void has become a dangerous pursuit. We hide in our work, in our vices - connections are skewed. The promise of an honest human effort only appear when the sky is falling or some kind of peril is in our lives. We look to strangers for minute glimpses - of pain, of joy. Hoping to relate or feel a connection.

Maybe that is why people are the driving force in The Culinary & Hospitality industries. The most successful establishments are built on solid business knowledge, granted, but didn't these places start as an idea - a fantasy, built up in the minds or hearts of their owners and patrons? Did their sweat and toil burn off, a vain attempt at greatness? No. Because of individuals who savored foods; the sounds, sights of the kitchen; The anticipation of pleasing a crowd.

Yes, the crowd. People from all walks of life; cultures. Each searching for the perfect atmosphere, palate, and service. What do you expect from an establishment? It varies. There are many levels - fast food to gourmet. But the underlying , main expectation is service. How the customer is treated is of utmost concern.

Amber © 2005. All rights Reserved.

Foodie Sites of Interest 1

Started in June 2008 - Please click on a banner to visit the site. Get your site listed here.

Food & Drink Courses & Schools

Cook In France. A relaxed friendly hands- on cooking holiday in France. Learn to cook French and world cuisine with our experienced British chef.

Baipai.com : There is no better way to learn Thai Cooking Bangkok once you are in Thailand and taking a Thai cooking class, taught by qualified Thai personnel.

Green Cooking

What's Cooking is a Certified Green business that offers healthy and seasonal cooking classes and birthday parties to children of all ages in the San Francisco Bay Area. In our online shop you'll find unique sustainable gifts and party favors.

We also offer What's Cooking Weekly, our menu service offering recipes, grocery lists and tips on making cooking with your kids fun and simple.

Cooking And Drink Sites

Yesterday's delicious foods with hundreds of recipes collected from family writings and cutouts with sprinklings of our wonderful Australian culture and humor. Join our Supporters for hundreds of extra recipes.

Great Cajun Cooking. Tons of Cajun Cooking Recipes and info. Your last stop for real Louisiana food! Come pass a good time!

Once a Month Cooking World: Learn how to save time and money with our step-by-step instructions and free once a month cooking recipes.

Rockin' Robin's Mexican Food Recipes. A collection of delicious Mexican recipes for the Mexican food lover. We've got enchiladas, Chile Verde, tacos, guacamole, salsas, desserts and much more.

ItalianHomeRecipes.com brings the flavors of Italian Cooking straight to your kitchen. Search our website for easy to make Italian Recipes and Cookbooks!







All Chinese Food Cooking and Recipes. Free mouth watering Chinese recipes, easy to follow and cook. Learn everything about Chinese cuisine and amaze yourself, family and friends with your Chinese cooking skills.







All Indian Food Cooking and Recipes. Free mouth watering Indian recipes, easy to follow and cook. Learn everything about Indian cuisine and amaze yourself, family and friends with your Indian cooking skills.






Your Cooking Tips. Cooking Tips and Tricks. Learn about food items and preparation techniques.







Food & Drink Suppliers

Montana Beef Company. Rocky Mountain Gourmet Steaks is the exclusive distributor of Montana Beef Company beef. Each steak is carefully trimmed and portioned by hand and then they are individually vacuum packed to preserve quality.

Bulk Spices from Avon Spice Company.We buy quality in quantity and pass the savings on to you. Spice Company. Importers of rare herbs and spices, based in Brewster, NY.

Cooking And Drink Blogs




Food & Drink Resources


Cosmo Pages / Cooking. This page links to many home cooking and international cuisine sites, including but not limited to American kitchen, Mexican cuisine, Italian pasta, French cuisine, Australian tucker, English breakfast, Chinese cooking, Japanese sushi, Thai food art, and other Oriental cooking. Enjoy!

Note - If you will be doing a google search for this site for incoming links - Please use the title, Renaissance Culinaire, NOT the url , to get a more accurate result. Renaissance Culinaire is PR5 with a steadily moving Alexa rank . Thanks :)