Burger King to check Not possible Meals’ meatless nuggets

Burger King’s Impossible Nuggets

Burger King

Burger King will be testing Impossible Foods’ meatless nuggets in multiple markets, making it the first fast food chain to offer the company’s new chicken alternative.

Starting Monday, customers in Des Moines, Iowa, Boston and Miami can try the plant-based Impossible Nuggets.

the International restaurant brands Chain first partnered with Impossible Foods two years ago as the first fast food chain to sell their meatless burgers. After an initial increase in sales of the busy item, the chain lowered the price and got closer to a beef whopper. The rival of Burger King MC Donalds has a partnership with Impossible’s main challenger Beyond meat, although they haven’t yet launched a herbal item nationwide in the U.S.

For Burger King, the Impossible Nuggets offer a similar option as the Impossible Whopper to direct traffic to its restaurants. While meat alternatives are now more commonly found on fast food menus, chicken substitutes are a rare find as both Impossible and Beyond only recently launched their iterations. Impossible began by introducing its meatless nuggets in restaurants and grocery stores in September, while Beyond’s tenders hit restaurants in July.

The test comes because traditional chicken is more expensive and harder to find. Chicken commodity prices have doubled this year, according to Bank of America Securities. Yum Brands’ KFC stopped advertising its chicken offerings last month due to a delivery bottleneck.

Burger King also announced on Wednesday that it will introduce Ghost Pepper Chicken Nuggets nationwide on Monday. Unlike the Impossible Nuggets, these are made from white chicken.

Restaurant Brands’ shares are up less than 1% this year, for a market value of $ 28.5 billion.

The 10 greatest Mexican-style sizzling sauces from grocery shops and what meals to make use of them with

With palates and sinuses ablaze, the Taste team took on a monumental challenge this week: tasting two dozen hot Mexican-style sauces to identify the 10 bottles worth your hard-earned dollars and coveted pantry space .

And it’s fine work, as anyone who has walked through the spice shelves in the supermarket knows. The number of hot sauces that Texas grocers have on offer is seemingly unlimited, with dozens of bottles from around the world inviting potential buyers to whip their taste buds with the painful hot peppers of chillies.

To narrow down this overwhelming choice, Emily Spicer and I, the grocery editor for Express-News, focused solely on hot sauces, which are popular in Mexico and Texas. Think Cholula and Valentina, not Louisiana-style sauces like Frank’s RedHot or Crystal or the Srirachas of Southeast Asia or the peri-peri sauces popular in South Africa – all of which are also abundant in stores in the San Antonio area. (Don’t worry, salsa verde fans. We’ll be taking a close look at the green stuff in a future taste test.)

Of the many hot sauces we’ve tried – oh, it still burns as I write this – some were easy to eliminate because they got too close to fresh salsa. Others were just plain inedible for a variety of reasons, such as poor taste balance, chemical aftertaste, or – worst crime of all – just being boring when the tongue calls for a fiery feast.

With the hard work (and several gallons of water through the hatch) we’re bringing you the 10 best sauces we’ve tried and our recommended uses for each.

Classic buffalo sauce

Paul Stephen / staff

Classic buffalo sauce

This thick, smooth sauce is having an identity crisis in the best possible way. It’s somewhere between a traditional Mexican hot sauce and chamoy, with a robust fruity taste and a hint of sweetness thanks to guajillo chillies and a little sugar. We want a splash of it with fresh fruit, tequila-based cocktails, and micheladas.

Cholula Original hot sauce

Paul Stephen / staff

Cholula Original hot sauce

This sauce based on chilli arbol and chilli pequin is a real classic and has a light taste full of vinegar and spices. It is not only suitable as an all-purpose table sauce, but is also a welcome addition to hearty stews such as carne guisada, chilli and picadillo.

De La Viuda Original hot sauce

De La Viuda Original hot sauce

Paul Stephen / staff

De La Viuda Original hot sauce

This Jalisco Arbol Chili Sauce finds a perfect balance between the flavor of Cholula and the flavor of Valentina and is remarkably well balanced in salt, vinegar and heat with a persistent, slow burn. This was one of our favorites. It’s like a glittering, younger sister of Cholula and deserves pride of place as a hot sauce suitable for everyday use.

From the first red sauce

From the first red sauce

Paul Stephen / staff

From the first red sauce

If you can’t decide between fresh salsa and hot sauce, Del Primo is the bottle for you. It’s a little chunky with seeds of tomatillos, jalapeños, and arbol chilies, enhanced by a lively plant-like taste of onions and coriander. This sauce would be a winner if drizzled on almost any type of taco.

Humble House Ancho & Morita Smokey Tamarind Sauce

Humble House Ancho & Morita Smokey Tamarind Sauce

Paul Stephen / staff

Humble House Ancho & Morita Smokey Tamarind Sauce

A really unique sauce made from ancho and morita chillies, tons of spicy tamarind, raisins and balsamic vinegar. Born in San Antonio, this product is perfect for adding a mild smoky and fruity flavor to quick-grilled or oven-fried meat. It would also be a perfect complement to greasy sour cream or cream cheese based dips and mac and mac and cheese.

Trader Joe's hot jalapeño pepper sauce

Trader Joe’s hot jalapeño pepper sauce

Paul Stephen / staff

Trader Joe’s hot jalapeño pepper sauce

Jalapeños are clearly the star here, with their distinct flavor that shines through. This sauce has a pleasant taste of charred chili skin without becoming smoky, balanced with lots of salt and spice. It’s a versatile sauce that can be used almost anywhere you would use a fresh salsa.

Valentina hot sauce

Valentina hot sauce

Paul Stephen / staff

Valentina hot sauce

This hearty sauce with a strong nose of cumin and garlic is based on puya chillies grown in Jalisco. It’s thicker and less acidic than many of the sauces we’ve tried, with a pretty tame heat. This rounded sauce would be a welcome addition to eggy breakfast tacos or quesadillas.

Whisker Bomb Pepper Sauce Pepper

Whisker Bomb Pepper Sauce Pepper

Paul Stephen / staff

Whisker Bomb Pepper Sauce Pepper

ZZ top frontman Billy Gibbons and his bearded music colleague Tim Montana have teamed up to create this surprisingly personable sauce that crosses the line between cantina and barbecue pit. It contains an unusual blend of spices like mustard, ginger, and allspice without losing its Texas twang. This would be a perfect partner with brisket tacos or as a glaze on ribs.

Yucatan Sunshine prepared habanero pepper sauce

Yucatan Sunshine prepared habanero pepper sauce

Paul Stephen / staff

Yucatan Sunshine prepared habanero pepper sauce

Of the various habanero-based sauces we tried, this version was by far the best with a crisp and lively taste of this particular chilli. It’s very fruity with some sweetness of carrots in the mix. While it was the hottest sauce we fell for, it remains very tasty and would be a welcome flavor boost on grilled chicken, seafood, or any other dish that requires a touch of heat and a delicate floral aroma.

Zaaschila pequin sauce

Zaaschila pequin sauce

Paul Stephen / staff

Zaaschila pequin sauce

While this sauce is clearly Mexican and made with tomatillos and chili pequin, it has a remarkably global flavor profile thanks to loads of garlic, onions, lemon juice, and a large serving of oregano. It is reminiscent of the hot Middle Eastern sauce called Shatta and would be a perfect alternative to chimichurri on grilled red meat, poured over a lamb gyro or drizzled on crispy falafel.

pstephen@express-news.net | Twitter: @pjbites | Instagram: @pjstephen

Vacation grilling: Hold sizzling meals sizzling, cool meals cool | Native Leisure

Remembrance Day is one of the two biggest barbecue days of the year. Before falling under the spell of smoke and sizzle, keep in mind that food safety principles also apply to outdoor cooking.

Memorial Day is the second biggest barbecue day of the year, according to the Hearth, Patio and Barbecue Association. 56 percent of adults in the US boil out, only topped by 68 percent as of July 4th. When asked why people grill, the HPBA found that 68 percent were grilled for taste, followed by “Lifestyle” with 45 percent, convenience with 33 percent and entertainment with 32 percent. and 19 percent said it was a hobby.

“Outdoor cooking requires extra attention to food safety as you don’t have your usual food safety tools on hand, such as a refrigerator to maintain safe temperatures and a sink with running water to put tools, plates and hands clean, “said Mary Jane Cody, a Perry County Extension Agent for the University of Arkansas Agricultural Systems Department. “It’s important not to forget these realities even when we’re having fun outside.”

Food-borne diseases are no mean feat. The Centers for Disease Control and Prevention estimates that 48 million people fall ill, 128,000 are hospitalized, and 3,000 die from food-borne diseases in the United States each year.

Kristen Gibson, associate professor of food safety and microbiology, says grillers should add another tool to their collection of spatulas, tongs, and plates.

“Your thermometer is your best friend when grilling!” She said. “If you slice and visually inspect the meat of your choice, you can’t tell the temperature or the right cooking time.”

She also urged the grillers to “avoid cross-contamination. Tongs and spatulas should be washed with soap and water or changed after raw meat has been placed on the grill or agitated. “

Cody offered these reminders to help prevent foodborne illnesses from ruining your picnic, block party, or outdoor family dinner:

CLEANING – Wash your hands with soap before and after handling raw meat, poultry, and seafood. Wash work surfaces, utensils, and the grill before and after cooking. Think about where you want to grill. If there is no source of clean water, bring it with you for preparation and cleaning. You might even consider using vinyl gloves on your raw meat.

SEPARATE – Do not cross-contaminate. Throw away marinades and sauces that have touched raw meat juices. Put cooked meat on a clean plate.

COOKING – Use a food thermometer to make sure the meat is being cooked hot enough to kill harmful germs. When smoking, keep the temperature inside the smoker at 225 to 300 degrees Fahrenheit to keep the meat at a safe temperature while cooking.

COOLING – It is important to keep cold food cold. Only take out what is immediately put on the grill. Keep meat, poultry, and seafood refrigerated until grilled. Keep it below 40 degrees Fahrenheit when shipping in an insulated cooler. Always keep your hot food hot. After you’ve cooked meat and poultry, keep it hot until it’s ready to serve, at least 140 degrees Fahrenheit or warmer.

COOLING – Immediately store leftovers in the refrigerator. If you plan to reheat those hot dogs and hamburgers on the grill, make sure they hit 165 degrees Fahrenheit and throw away any food that’s left outside for more than an hour. Divide leftovers into small portions and place in covered, flat containers. Put it in the freezer or refrigerator within two hours of cooking, or an hour if it’s over 90 degrees Fahrenheit outside.