{"id":1280,"date":"2016-04-11T08:48:08","date_gmt":"2016-04-11T12:48:08","guid":{"rendered":"http:\/\/blog.thefoodstand.com\/?p=1280"},"modified":"2016-04-11T09:03:39","modified_gmt":"2016-04-11T13:03:39","slug":"everybody-in-the-club-gettin-tipsy","status":"publish","type":"post","link":"https:\/\/blog.thefoodstand.com\/2016\/04\/11\/everybody-in-the-club-gettin-tipsy\/","title":{"rendered":"EVERYBODY IN THE CLUB GETTIN’ TIPSY"},"content":{"rendered":"
\"Photo<\/a>

Photo credit: Tacombi<\/a><\/p><\/div>\n

HIDDEN EVERYDAY COSTS: THE #FIGHTFOR15 AND TIPPING<\/h2>\n

<\/span>
\nLast week we addressed the hidden cost of food in the form of its staggering toll on people\u2014specifically with regard to both compensation and treatment of farmworkers. But hidden costs of food affect workers well beyond our farms, such as those working minimum wage jobs in restaurants who don\u2019t make enough money to support themselves or feed their families. This is a pivotal time\u2014our country is making progress surrounding a minimum wage increase in the #Fightfor15<\/a>, and there is a nation-wide debate on tipping<\/a>, a cost not reflected on the menu, yet one that is incredibly significant to workers.<\/p>\n

A study by Purdue University showed that doubling the wages of workers in the fast food industry would increase fast food prices by 4.3 percent. But let\u2019s think about that\u2014the person handing you two cheeseburgers at McDonalds has twice the income, yet you\u2019re only spending 8 cents more on your $2.00 cheeseburger deal. It\u2019s hard to find fault. Luckily we are making progress on that front, particularly in California and New York where minimum wage increase laws have already been signed by their governors.<\/p>\n

As for tipping, this is a hidden cost with a variety of repercussions. Currently there is a disparity between the wages of front-of-the-house tipped workers, like servers and bartenders, and back-of-the-house untipped workers such as line cooks. Kitchen wages aren\u2019t attracting cooks to jobs, and diners effectively control the wages of the waitstaff. A price listed on the menu accounts for everything in the cost of say\u2014an organic, grass-fed steak\u2014that is, everything except for paying the person who is serving it to you. And thus paying the waitstaff a living wage is effectively optional because tipping isn\u2019t a mandatory cost\u2014it\u2019s a hidden expense at the cost of the workers, that is put upon the diners. In addition, it excludes those people working hard behind the scenes, and has the potential to be discriminatory, as one can choose to pay the server whatever he or she so chooses.<\/p>\n

Restauranteur Danny Meyer first proposed doing away with tipping and increasing upfront food costs over twenty years ago, but only now is his idea coming into play. Eliminating tipping and replacing it with a \u201chospitality included\u201d model, as Meyer has implemented at a number of his New York restaurants, allows the restaurant to redistribute income and pay all of its employees fairly, something previously unattainable with the standard tipping model.<\/p>\n

To quote Food Chains<\/em> Director Sanjay Rawal in his Behind The Plate interview<\/a> last week, \u201cThere’s so much interest and consciousness around food these days, but it’s really focused around environmental issues and issues of animal welfare. Even when informed, very few people care about the hands that pick or serve our food.\u201d It\u2019s time to change that, and we\u2019re on our way.
\n<\/span>
\n <\/p>\n

EAT & DRINK<\/strong><\/h3>\n
\n

THAI CHICKEN BURGERS WITH MANGO SALSA\u00a0by\u00a0Cravingsinamsterdam<\/a><\/h3>\n

 <\/p>\n

\"thai_chicken_burger_foodstand_cravingsinamsterdam\"<\/a><\/p>\n

INGREDIENTS<\/strong><\/p>\n

Ingredients for the burgers:
\n<\/b>500 grams of minced chicken
\n1 stalk of lemongrass, white part only, finely chopped
\n1 clove of garlic, finely chopped
\n1 teaspoon of grated fresh ginger
\n\u00bc cup of breadcrumbs
\nZest of one lime
\n1 teaspoon of fish sauce
\n2 teaspoons of caster sugar
\n1\/2 a bunch of coriander, chopped
\n1 small white onion, grated
\n\u00bd teaspoon of salt
\nPinch of pepper
\n1 tablespoon of vegetable oil to cook the burgers
\nIngredients for the mango salsa:
\n<\/b>1 ripe mango, chopped into small pieces
\n4\u00a0tablespoons of chopped coriander
\n1 small red onion, finely chopped
\n1 small chili, finely chopped
\nJuice of one lime
\nSalt and pepper to taste<\/p>\n

METHOD<\/strong><\/p>\n

In a bowl, mix all the ingredients for the burgers with your hands. Then cover and let it sit in the fridge for 30 minutes.<\/p>\n

While the mixture is in the fridge, start making the salsa. Mix the chopped mango, coriander, onion, chili, lime, salt and pepper in a bowl. Cover and let it sit in the fridge till it\u2019s serving time.<\/p>\n

After the burger mixture has been resting for 30 minutes, shape the burgers into 5\u00a0patties.<\/p>\n

Pour the vegetable oil in a pan over medium heat. Once the pan is hot, put the patties in. Cook for about 4 minutes on each side, or until they are cooked through.<\/p>\n

Serve with the mango salsa.
\n<\/span>
\n 
\n <\/p>\n

\n

ARTISANAL MEYER LEMON AND POTATO PIZZA
\nby\u00a0Sarah_Phillips<\/a><\/h3>\n

\"sarah_phillips_foodstand_meyer_lemon_potato_pizza_hidden_everyday_costs\"<\/a><\/p>\n

INGREDIENTS<\/strong><\/p>\n

Pizza dough:<\/strong>
\n1\/2 recipe\u00a0Artisanal Pizza Dough<\/a>
\nPizza\u00a0toppings:<\/strong>
\n3 medium-sized Yukon Gold potatoes
\n2 medium size Meyer Lemons
\nOne 3-inch sprig of fresh rosemary, finely chopped
\n2 cups shredded mozzarella cheese
\n1\/2 cup grated parmesan cheese
\nExtra virgin olive oil for drizzling
\nSalt and pepper for seasoning
\n2 cloves garlic
\nCornmeal, for dusting pizza peel<\/p>\n

METHOD<\/strong><\/p>\n

Make the pizza dough and set it aside to rise, following Steps I and II of the\u00a0Artisanal Pizza Dough\u00a0recipe<\/a>\u00a0(make 1\/2 recipe).<\/p>\n

While it\u2019s rising, place two pizza stones in the oven, one on each shelf, and heat to 425 degrees F. \u00a0Make sure to place them so there is adequate room between the oven racks, so the heat can circulate around both pizzas.\u00a0NOTE:\u00a0If you only have one pizza stone, make and cook the first pizza, then make the second.<\/p>\n

Prepare the pizza toppings:<\/strong>
\nSlice the lemons very thinly.\u00a0NOTE: The lemons need to be very thin, 1\/8-inch or less, or the bitterness from the peel will be off-putting for some people.\u00a0A mandoline is the best tool for the job, but if you do not have one, slice them as thinly as you can, with a very sharp knife.\u00a0I used the #2 setting on my\u00a0mandoline.\u00a0Push any seeds out of the lemons, then put the lemons to soak in a bowl of cool water.\u00a0This will remove some of the bitterness from the peel.<\/p>\n

Slice the potatoes thinly as well. Line a baking sheet with foil and spray the foil with nonstick spray.\u00a0Put the potatoes in the pan and drizzle with about a tablespoon of olive oil.\u00a0Sprinkle with a large pinch of salt and grind a bit of pepper over the slices.\u00a0Toss the slices with your hands to distribute the oil and spread the slices out evenly on the pan.\u00a0Place the pan in the oven, right on one of the pizza stones and bake the potato slices for 15 – 20 minutes, or until the potatoes have softened, and the slices on the edge of the pan have started to brown a little.\u00a0Remove the baking sheet from the oven and set the potato slices aside to cool.<\/p>\n

Once you remove the potatoes from the oven, raise the oven temperature to 550 degrees, or as hot as your oven will go.<\/p>\n

Put the garlic through a garlic press.\u00a0Remove the rosemary leaves from the stem and chop the leaves very finely.<\/p>\n

Gently deflate the dough and turn it out onto your floured work surface.\u00a0This dough is fairly sticky, so make sure to flour the surface well, so it doesn\u2019t stick.<\/p>\n

Begin Step III of the\u00a0Artisanal Pizza Dough recipe<\/a>, but instead, cut the dough in half, with a knife, or a bench scraper.\u00a0Form each piece into a smooth ball.\u00a0Cover the two balls of dough with plastic wrap, until you are ready to work with them.<\/p>\n

Take one ball of dough (recover the second ball with the plastic wrap) and press it into a round shape.\u00a0Roll it out to a 12-inch circle, using a rolling pin.\u00a0If you are feeling extra adventurous, try your hand at tossing the dough instead.<\/p>\n

Take about a tablespoon of cornmeal and spread it out on your pizza peel.\u00a0This will keep the dough from sticking.\u00a0Transfer the dough to the peel, and redefine the shape, if it gets distorted in the process.\u00a0Give the dough a little shake, to make sure that it is loose, and not sticking to the peel.\u00a0If it is sticking in any spots, lift the dough up and toss a little cornmeal under that area.\u00a0Repeat with the second pizza dough ball. Take a second pizza peel or place a baking sheet upside-down. Sprinkle it with cornmeal, and place the second shaped pizza crust on that peel.<\/p>\n

Distribute half of the mozzarella cheese over the surface of the first shaped pizza crust dough, leaving a 1\/2- to 1-inch border around the edge of the dough.\u00a0Sprinkle on half of the parmesan cheese.\u00a0Sprinkle on half of the chopped rosemary.\u00a0NOTE: it is important to add the rosemary now, under\u00a0the toppings so the high heat of the oven doesn\u2019t burn it.\u00a0Sprinkle on half of the garlic.\u00a0Arrange half of the potato slices evenly over the surface.<\/p>\n

Remove the lemon slices from the water and blot them dry with paper towels.\u00a0Arrange half of them over the surface.\u00a0Drizzle the top of the pizza with about 2 teaspoons of extra virgin olive oil.\u00a0Before you transfer the pizza from the peel to the pizza stone, you must make sure that the dough is not stuck to the peel.\u00a0Give the pizza a good shake, to make sure that the dough is still free from the peel, if there are areas where it is sticking, lift up the dough and throw some cornmeal on that area.\u00a0Check again, and if it is loose, here comes the really HOT part. Please be careful.<\/p>\n

Open the oven, and pull out one of the racks with the preheated pizza stone in place.\u00a0Position the pizza peel so it is ALMOST at the back of the stone, then shake the peel forward, and pull it out in one swift movement.\u00a0Close the oven, and while the first pizza is baking, repeat the steps above to make the second pizza.\u00a0When it is ready, deposit it on the other preheated stone.<\/p>\n

The pizzas should take about 15-20 minutes to cook, depending on your oven.\u00a0Remove the pizza from the oven, with the pizza peel. Just quickly put it under the front edge of the pizza, and push the peel under the pie.\u00a0Once the pizza if firmly on the peel, pull it out of the oven.<\/p>\n

Season the finished pizza with a pinch of coarse salt, and some crushed red pepper, if you like things spicy.\u00a0Let the pizza sit for a few minutes, then cut it in wedges with a pizza cutter.\u00a0Check the other pizza, and remove it when done.<\/p>\n","protected":false},"excerpt":{"rendered":"

HIDDEN EVERYDAY COSTS: THE #FIGHTFOR15 AND TIPPING Last week we addressed the hidden cost of food in the form of its staggering toll on people\u2014specifically with regard to both compensation and treatment of farmworkers. But hidden costs of food affect workers well beyond our farms, such as those working minimum wage jobs in restaurants who don\u2019t make enough money to support themselves or feed their families. This is a pivotal time\u2014our country is making progress surrounding a minimum wage increase in the #Fightfor15, and there is a nation-wide debate on tipping, a cost not reflected on the menu, yet one that is incredibly significant to workers. A study by Purdue University showed that doubling the wages of workers in the fast food industry would increase fast food prices by 4.3 percent. But let\u2019s think about that\u2014the person handing you two cheeseburgers at McDonalds has twice the income, yet you\u2019re only spending 8 cents more on your $2.00 cheeseburger deal. It\u2019s hard to find fault. Luckily we are making progress on that front, particularly in California and New York where minimum wage increase laws have already been signed by their governors. As for tipping, this is a hidden cost with a […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[52,85],"tags":[81,83,79,82,86,80],"_links":{"self":[{"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/posts\/1280"}],"collection":[{"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/comments?post=1280"}],"version-history":[{"count":21,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/posts\/1280\/revisions"}],"predecessor-version":[{"id":1327,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/posts\/1280\/revisions\/1327"}],"wp:attachment":[{"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/media?parent=1280"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/categories?post=1280"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/tags?post=1280"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}