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Panda Express Swaps Eggs for Corn in Fried Rice Due to Egg Shortage

Panda Express Swaps Eggs for Corn in Fried Rice Due to Egg Shortage

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Panda Express is one of several restaurants feeling the effects of bird-flu-tainted eggs

Panda Express has replaced corn with their eggs in the fried rice.

While we’re still mourning over the temporary loss of frozen custard at Rita’s because of the bird flu that has caused an egg shortage in America, CBS San Francisco reports that Panda Express has stopped using eggs in their fried rice and will remove hot and sour soup from the menu for the time being.

Panda Express is substituting corn in place of the missing eggs. The switch happened on June 25, when the price of liquid eggs increased once the shortage started.

A spokesperson from Panda Express told CBS: “We have been informed by suppliers that the egg shortage will last between 18 and 24 months. Egg prices have definitely increase [sic] for those who are able to purchase them. In our case, the number of suppliers from whom we can purchase liquid is extremely limited, which jeopardizes our ability to consistently purchase safe and reliable product.”

The spokesperson told CBS that this menu change could last up to two years.

Cafe Du Monde Beignets

A French Quarter tradition since 1862, Cafe Du Monde beignets are probably the most famous beignets in the world.

When you’re having beignets in New Orleans, you’re either eating them at Cafe Du Monde, or you wish you were.

The traditional square doughnuts that were introduced to America in the 18th century are perfected at this famous French Quarter coffee shop, where a stack of beignets comes out freshly made and perfectly warm, often paired up with a hot cup of coffee and chicory cafe au lait.

Sure, underneath all that powdered sugar is just a simple dough recipe, but how you put these 8 common dough ingredients together is what determines if your beignets are delicious, puffy clones of Cafe Du Monde beignets, or just boring fried squares of dough.

We want the good kind so let’s do this right. We’ll start with the yeast…

First, dissolve your yeast in the warm water and sugar solution. Let it rest for 12 to 15 minutes and it should look foamy like this.

If it doesn’t, check the expiration date on your yeast. If the yeast is new, your water was probably too hot, and you get to do step #1 again with less hot H2O.

Once the yeast has bloomed nicely, whisk in the egg, milk, salt, and half of the flour. Stir it just until everything is mixed together, and no more than that.

You may notice that I’m using whole milk there, not evaporated milk.

If you’re at all familiar with beignets, you probably know that most beignet recipes, including Cafe Du Monde copycats, call for evaporated milk. Evaporated milk is milk that has 60% of the water removed before it gets canned, which gives it a more intense flavor than whole milk, but it still tastes canned. I think whole milk tastes much better, which is one good reason to use it here, but there’s more than that to consider.

Cafe Du Monde was first making beignets in 1862 using a classic recipe that was brought to New Orleans by the French in the 18th century. Evaporated milk wasn’t invented until 1891, so it’s impossible that evaporated milk was used in the original formula. It’s most likely that the restaurant utilized a traditional recipe created before canning was invented, with milk straight from a cow. Sure, there’s a small chance they were originally using sweetened condensed canned milk in the recipe, which was invented in 1856, but I doubt it. Especially after seeing this video…

In this screengrab, shot through the glass at Cafe Du Monde as beignets were being prepared, you can see several gallons of whole milk sitting on a counter near the dough mixing bowl. Sitting cold milk out to come to room temperature is exactly what you would want to do before adding it to a dough that needs to stay warm, so I think there’s a pretty good chance this whole milk is destined for the dough.

Conclusion: the original recipe contains whole milk, not evaporated, so that’s what we’ll use.

After you mixed all that up, stir in the melted shortening. Don’t overdo it though. Just a light stir is good enough.

Now add the rest of the flour.

Stir the dough with a big spoon until you can’t stir it anymore, then…

Get your mitts in there and help combine all of the ingredients so that you can take it out of the bowl for the next step.

Knead the dough on a well-floured surface with the heels of your hands just until the dough is smooth with no lumps in it.

Form the dough into a ball and place it in an oiled bowl, then cover it with a towel or plastic wrap.

Now you can catch up on your shows since the dough will need to rest for a couple of hours, until it doubles in size.

While the dough is resting you should start preparing your oil. Cafe Du Monde, and any other restaurant that makes traditional beignets, will use cottonseed oil for frying because of its neutral taste.

For decades, cottonseed oil was the only plant oil used for cooking in the U.S., until soybean oil took over in the 40’s following World War II cotton shortages.

You can certainly use other oils for frying your beignets, but cottonseed oil is a must if you want the best hack. And you’ll want to get it to the exact temperature Cafe Du Monde uses: 370 degrees F. If frying in a pan on your stovetop, use a thermometer. Or you can use a deep fryer, which regulates the temp better.

Your dough is rested and now it’s time to roll it out. Use a rolling pin to roll out the dough on a well-floured surface until it’s about 1/4-inch thick.

Use a pizza wheel, or a sharp knife, to slice the dough into 2 1/2-inch squares.

Drop the dough squares into the hot cottonseed oil and spoon oil over the top of each of them. Continue to baste for about 45 seconds then flip them over and repeat the basting. After another 45 seconds or so, flip the beignets again and continue to flip them as needed for a consistent golden brown color on both sides. The beignets will fry for about 3 minutes total time.

Drain the beignets on a wire rack or on a plate lined with some paper towels.

Finally, when the beignets have drained, place three on a plate, hit them with a snowstorm of powdered sugar, and immediately serve while warm.

No yolking matter: Egg shortage affects Bucks bakeries

MATT SCHICKLING / WIRE PHOTO Shannon’s Sweet Shoppe in Levittown creates a menu of gourmet cakes, cupcakes, muffins, cookies and more. Producing the treats takes about 15 to 30 dozen eggs a week, but that is becoming a challenge due to an egg shortage that started last December.

James Boyle, the Wire

Switching from custard to soft-serve ice cream or using corn instead of eggs in fried rice may help certain restaurants, but making substitutions is simply not an option for Bucks County bakeries.

Even as skyrocketing egg prices have forced national chains including Rita’s Water Ice and Panda Express to find non-egg alternatives to cut costs, local businesses aren’t following suit — yet.

“Eggs are a crucial ingredient in everything,” said Shannon Ferrari, owner of Shannon’s Sweet Shoppe in Levittown. “I won’t sacrifice the integrity of my recipes to save money.”

Located on Woodbourne Road in Levittown, Ferrari’s bakery creates an exhaustive menu of gourmet cakes, cupcakes, muffins, cookies and more. Producing the delicious treats takes about 15 to 30 dozen eggs a week, Ferrari says, and the egg situation is not helping the year-old business.

“We’ve managed to avoid passing the costs to the customers so far,” said Ferrari. “If things don’t change soon, though, we are going to have to.”

According to the Pennsylvania Department of Agriculture, the shortage started back in December when two strains of avian influenza began to work their way west from the Pacific coast to the Midwest. More than 47 million birds, including egg-laying hens, have been killed as of June, the department said in a press release.

“The virus has spread west to east primarily through migratory birds from the Pacific to the central flyway to the Mississippi flyway,” said the release. “The Atlantic flyway, which intersects with the Mississippi flyway and overlies Pennsylvania, has not yet shown birds carrying the virus.”

According to statistics provided by the department, Pennsylvania is fourth in the nation with 7.57 billion eggs produced in 2014. A department spokesperson says that egg production farms and facilities are at full capacity in Pennsylvania, but a trickle-down effect from the shortage is raising prices nationwide as affected farms work to restore themselves.

“There is currently no estimated time for when the egg shortage will end,” said Brandi Hunter-Davenport, press secretary for the Pennsylvania Department of Agriculture. “It will depend on how quickly the farms which have been depopulated can return to full production as well as whether or not there will be more flocks infected in the months and years to come.”

Pennsylvania has avoided avian flu contamination, but that has not stopped the department from developing a response plan for that possibility. According to information provided by the department, all avian shows have been suspended at county fairs and at the 2016 Pennsylvania Farm Show.

An interstate quarantine has been issued, requiring all poultry moving to live bird markets and flocks producing eggs destined for commercial operations in Pennsylvania to meet a 72-hour testing standard.

The department has also published recommendations for members of the poultry industry, encouraging stronger biosecurity methods during the crisis. Visitors to farms, such as veterinarians, feed truck deliveries and relatives, should disinfect wheels and floor mats when entering the property and park away from the poultry housing. When leaving, they should disinfect their shoes before getting back into the car.

Poultry producers should avoid sharing equipment, tools and other supplies with neighbors and implement effective rodent and wild bird controls to prevent contamination. A flock plan should be developed to minimize the effects of a possible outbreak.

As the supply chain works to return to some sort of normalcy, the higher egg costs could not come at a worse time for bakers like Jaimie Vlaanderen, owner of Cupcake Fantasy on Almshouse Road in Richboro.

“July is one of the slowest months for bakeries,” said Vlaanderen. “There are no holidays until September, and everybody is at the beach.”

She is also concerned that the jump in cost for the grocery staple will create a ripple effect where families will be less willing to spend money for her wide selection of treats. Vlaanderen’s shop specializes not only in cupcakes, but also a full range of baked goods including wedding and birthday cakes, plus full dessert tables for special occasions. Working through 20 to 30 dozen eggs a week, Vlaanderen has seen the cost double in the last month.

“It started in May, but June was brutal,” she said. “I spent an extra $240 that month for the eggs. I have managed to not pass the expense on to the customers, and it looks like they have gone down a third this past week.”

Vlaanderen hopes the market will continue to settle and give her some relief in the pocketbook, but it could take years for prices to return to their pre-shortage levels.

“The current ‘down time’ for the large egg-laying flocks impacted in the outbreak this spring is in excess of six months and in some cases could be up to two years,” said Hunter-Davenport.

“Some of the companies which owned these flocks have already declared bankruptcy and so it remains to be seen if those farms will ever go back into egg production. At this time, we can’t predict what the egg supply will look like in the next two to five years.”

You Should Never Order Lo Mein At A Chinese Restaurant. Here’s Why

Lo mein may be the perfect Chinese comfort food, slightly sweet, a little bit sticky, not too spicy, but oh-so-satisfying. If you can’t eat a whole plateful in one sitting, the leftovers seem to taste even better the next day, even if you eat them straight from the carton and cold from the fridge..
Still, as tempting as lo mein may be, it’s really not something you should order from a Chinese restaurant..
For one thing, lo mein in most American restaurants isn’t even remotely authentic. Unlike the totally-American General Tso’s chicken, lo mein can easily be found in China, but the Chinese version is quite different from the one Americans are familiar with. “Lo mein” actually means “stirred noodles” and refers to a method of preparation rather than a specific dish. According to My Great Recipes, the Chinese method involves stirring noodles into a soup broth just before it finishes cooking, so the noodles become soft and absorb the flavor of the broth and its seasonings..
ChowHound further explains the differences between lo mein as it might be served in Boston versus Beijing. In the U.S., lo mein noodles are tossed in a hot wok with a thick brown sauce..
Chinese lo mein noodles are also stir-fried in a wok, but the sauce is lighter and thinner, perhaps made with soy and rice vinegar with just a tiny bit of thickener..
Despite these differences, we realize most people won’t pass on lo mein just because it’s not entirely authentic..
However, most people should pass on lo mein because it’s so unhealthy. Lo mein is basically a heaping helping of carbs and a whole lot of oil. If you order it from P.F. Chang’s, even the veggie version has 630 calories, 10 grams of fat, and 114 grams of carbs. By adding pork, your meal will hit 920 calories and 32 grams of fat..
Also, if you’re watching your sodium intake, you might want to look away from lo mein, soy sauce boosts the sodium content to 3,540 milligrams for the veggie dish, and a whopping 4,170 for the shrimp version..
The sugar content isn’t looking good, either, 20 grams for each type of lo mein except veggie, which tops out at 23 grams..
If you’re wondering how this compares to the recommended daily values based on 2,000 calories per day, pork lo mein will deliver nearly half of your daily allowed 78 fat grams, and all the lo mein entrees offered will give you more than one-third of your 275 grams of carbs. You’ll be nearly halfway to your permitted 50 grams of sugar, but way over the top on sodium, since you should really only be consuming, at most, 2,300 milligrams a day..
Lo mein also isn’t the best choice when it comes to your budget. CheatSheet lists lo mein as one of the top Chinese restaurant menu items that are a waste of money. At most places, the dish consists primarily of noodles, which is one of the cheapest items in a restaurant’s kitchen. What’s more, they can be bulked up with inexpensive veggies such as cabbage, while you’ll find fewer pieces of more expensive proteins, like shrimp or beef..
It’s a simple way for restaurants to skimp on serving anything that’s actually going to cost them too much money. Plus, they can get rid of any veggies they may have overstocked. It’s a nice arrangement for restaurant owners, but you won’t be getting the best meal for your money.
If you want to enjoy a healthier version of lo mein for a lot less cash than it will cost you in a restaurant, it’s actually a really simple dish to make at home..
If you don’t have any Chinese egg noodles, Epicurious points out that you can easily use any type of round noodle instead. Also, you won’t need any complicated ingredients for the sauce. You should be able to find everything at your local grocery store. Then just add veggies and, if you like, some pork or other meat for the protein. Even the wok is optional, as chef Jet Tila points out, almost any large pan will do..
It will take about 15 or 20 minutes from the time you start boiling the water to cook the noodles to the time dinner is done. Plus, it will be healthier and much cheaper than if you ordered it in a restaurant..
#LoMein #Health #ChineseFood.
Read the full article here:

Video taken from the channel: Mashed

Bird flu causes egg shortage, soaring prices

A bird flu epidemic is causing egg prices across the nation to soar, and Utah is no exception.

“It’s a shame there’s an egg shortage because I’m really into eggs,” one man said after hearing the unfortunate news.

Maybe you have noticed while grocery shopping. The U.S. Department of Labor reports prices shooting up by 84.5 percent between May and June, alone.

A nasty influenza strain wiping out 49 million birds in the Midwest has egg producers, distributors — even restaurants — now ‘scrambling’ to keep up. Panda Express is now using corn instead of eggs in its fried rice, and customers are not happy.

“Unfortunately, Panda, we won’t be back until you fix it,” said one disgruntled customer.

Even locally, the effects are hard to digest.

“We have to buy eggs out of the Midwest when we’re short, and right now, we can’t buy them at a good price, if we can buy them at all from the Midwest,” said Cliff Lillywhite, Co-owner of Oakdell Egg Farms.

Lillywhite says the ongoing shortage feels like walking on eggshells. The egg expert also worries prices will continue climbing as the weather cools down and the Avian Flu Virus thrives.

“When wild ducks and geese go to the other hemispheres, they co-mingle with birds from Asia and other parts of the world, and those birds have the disease…” Lillywhite said. “Then, they bring it back during the migration season, and when any of the wild birds — ducks or geese — co-mingle with domestic birds, they can spread it,” he explained.

That is why experts say backyard birds are extremely susceptible to Avian Influenza right now, too. Chicken farmers should avoid sharing equipment with other bird owners, realize shoes and clothing can carry bird flu, and keep their animals safely locked away.

The virus is no longer rampant for now, but Lillywhite claims the egg shortage is just beginning and anticipates prices will stay higher than average for at least another year.

Copyright 2021 Nexstar Media Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

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PANDA EXPRESS FRIED RICE 1 cup regular long grain rice, uncooked 2 cups water 2 eggs, beaten 3 Tbsp butter, divided use 1 cup frozen green peas and carrots, thawed 2 Tbsp soy sauce 1/4 tsp sesame oil 1/8 tsp ground white pepper, or to taste table salt to taste 1 green onion, diced into pea sized bits, including green tops


So with the holidays right around the corner, there are many people that don’t celebrate. Instead, ordering Chinese food is a tradition among households both in North America and across the pond! So I decided to make my own keto chinese dinner!
This recipe includes: Sesame fried chicken, cauliflower fried rice & garlic broccoli..
Up until recently, I didn’t want to deep fry anything but I found some avocado oil and my friends over at KetoVale had a great idea of using protein powder to deep fry. I keep seeing this as a huge success, so I decided to try!
Please, please, please remember to use precautions when deep frying. Peanut oil and refined avocado oil are the best 2 kinds to fry with because they have a higher smoke point. Please keep a lid nearby to extinguish any flames..
What you’ll need:
3 chicken breasts chopped.
2 eggs beaten.
6 tbsp (not the scoops, actual tbsp) unflavoured whey protein.
2 tbsp almond flour.
1 tsp chilli powder.
1 tbsp garlic powder.
1 tbsp onion powder.
salt pepper.
1 (ish) cups of peanut or avocado oil for frying.
1/2 (90g) cup brown sugar substitute (I used sukrin gold).
1/8th cup (25g) sugar substitute.
1/2 cup (118ml) coconut aminos.
1/2 tsp xanthan gum.
2 tbsp almond flour.
In a large bowl, whisk together your eggs. Add in your chopped chicken and stir. Make sure that all the chicken is coated with egg. Set aside..
Pour your oil into a pot or pan and bring up to xx degrees..
In another bowl, or large plate, whisk together your dry ingredients..
Once the oil is up to heat, take one piece of egg-coated chicken and dip it into the protein powder mixture. Roll it around so the entire piece of chicken is coated. Place it into the pan with the oil and it should immediately start sizzling. If you start smelling smoke turn it down!) Continue with the rest of the chicken and protein mix..
Cook the chicken for 3-5 minutes before turning over. The chicken will be done, when all sides have a nice dark golden brown colour to them..
Once the meat is done, place on a plate lined with paper towel..
In a clean mixing bowl, whisk together the brown sugar substitute, sugar substitute, coconut aminos, xanthan gum and almond flour. It should thicken up to a nice sauce. Pour your deep fried chicken into the bowl and coat with the sesame sauce!
It’s ready to serve!
This makes roughly 30 pieces of chicken..
Nutritional Information per nugget:
CALS: 64.
FAT: 2.9.
CARBS: 1.6.
FIBRE: 0.3.
1 head of cauliflower (approx 320g).
1/2 cup (80g) chopped onions.
3 tbsp olive oil.
3 tbsp coconut aminos.
1 tbsp sesame oil.
1 tsp garlic puree (or 1 tsp minced).
2 eggs beaten.
In a pan on medium heat, quickly saute your cauliflower & onions for 3-5 minutes to evaporate any water (longer if frozen)..
Pour in your olive oil, coconut aminos, sesame oil and garlic. Turn the heat up to medium-high and saute until your rice has a nice golden colour to it..
Push a portion of the cauliflower rice to the side and pour in your beaten eggs. They will start to cook immediately so stir the eggs frequently. Once they are lightly scrambled, mix them in with the rice and take off eat..
Serve! (optional add some chilli’s or shichimi togarashi for a kick!).
This serves 4..
Nutritional Information per serving:
CALS: 192.
FAT: 16.1.
CARBS: 7.8.
FIBRE: 1.7.
What you’ll need:
1 head of broccoli (approx 350g) cut into florets.
1 tbsp butter.
1 tbsp garlic puree (1 tbsp minced garlic).
1 1/2 cups (354ml) broth (I used chicken).
In a pan on medium heat, saute your garlic and butter for 2-4 minutes. Add in your florets and continue to saute for an additional 3 minutes..
Pour in the broth, bring to a boil and let simmer until the water has evaporated..
This makes roughly 4 servings..
Nutritional Information per serving:
CALS: 72.
FAT: 3.2.
CARBS: 5.5.
FIBRE: 2.1.
#ketoHungryElephant #ketorecipes #keto.
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Mama Ruthie&rsquos Chinese Egg Rolls Recipe Rules

Mama&rsquos Rule #1: Your egg roll filling ingredients must be drained of excess moisture and cooled before rolling. Soggy, hot filling makes soggy egg rolls.

Mama&rsquos Rule #2: Use the right kind of Chinese egg rolls wrapper. The size I get is 8 x 8 inches (20 x 20 cm) around and come 25 wrappers to a package. These wrappers are light, paper-thin and fry up to a shatteringly crisp crunch. Oh yes, before I forget &ndash &ldquospring roll&rdquo and &ldquoegg roll&rdquo are interchangeable and mean the same thing. Sometimes my regular American grocery store will have &ldquospring roll pasta sheets&rdquo that are in the refrigerated produce section. Do not use those &ndash they are way too thick! Let&rsquos just say that if it has Italian writing on the package, it probably ain&rsquot the good stuff for Chinese egg rolls.

Here are photos of my 2 favorite egg roll wrapper brands, found in most Asian markets.

Mama&rsquos Rule#3. Treat the wrapper right. You also want to keep the wrappers covered with a damp towel at all times to prevent the edges from drying and cracking.

Mama&rsquos Rule #4: Roll small and tight! Sloppy and loosely rolled egg rolls will break apart and allow oil to seep into the inside of the roll. Mama says baaaad. One time I was watching a celebrity chef on television making monster egg rolls the size of a cola can. Who in the heck can wrap their mouths around that thing? It looked hideous. Mama&rsquos egg rolls are elegant and skinny. Don&rsquot be too greedy and overstuff them! And roll them tight so that the filling doesn&rsquot fall out while frying! Remember the days when you were younger and rolled your own&hellipum&hellipcigarette? Channel those rolling skills back.

Mama&rsquos Rule #5: Lay the rolled egg rolls neatly with a piece of parchment, foil or wax paper in between each layer if you are stacking them on top of each other. Keep them covered with plastic wrap or a towel to prevent drying. If you are freezing, freeze them in like this first. Once frozen, you can gather them up and transfer them to a plastic freezer bag. If you roll them out and jumble them all together in a big pile, they&rsquoll eventually stick to each other and you&rsquoll tear the delicate skin trying to pry them apart.

Our favorite part about this recipe is how quick it is. And, when we say quick we mean a total of 5 minutes to make, maybe even less. If you are opposed to microwave use though, this recipe may not be for you. What makes it so quick is the use of a mug, combining all the ingredients into that mug (in no particular order) and microwaving it for 3 minutes. It even pops right out onto a plate for easy slicing and eating!

If you don’t have a microwave this recipe can also be made in the oven. Set the oven to 350 and bake for 15-20 minutes.

The 18 Best Keto Fast Food Items You Can Order

Interest in the keto diet is still going strong, but if you're following the diet, you may have noticed that, at times, it can feel like there aren't many easy meal options for you when you're out and about. But it doesn't have to be that way! It's totally possible to stick to the keto diet while dining at your favorite fast food places. We promise!

Below we've listed some keto-friendly orders at your fave fast-food spots.

Panera's Greek Salad is totally keto-friendly! Get the dressing on the side for an even healthier swap and add some protein to make this a filling meal. You can also get their sausage, egg, and cheese breakfast sandwich without the bun.

Look past the bun&mdashsorry, you can't have it. But the bacon, cheese, veggies, and grilled chicken on the Grilled Chicken Club Sandwich are totally fair game.

Without the rice and beans, Moe's southwest bowls are totally a-okay for keto. It comes with shredded cheese, pico de gallo, and your choice of carnitas, steak, chicken, or ground beef.


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