Cool Beans Charters http://www.coolbeanscharters.com/ Sun, 26 Sep 2021 08:33:33 +0000 en-US hourly 1 https://wordpress.org/?v=5.8 http://www.coolbeanscharters.com/wp-content/uploads/2021/09/icon-3.png Cool Beans Charters http://www.coolbeanscharters.com/ 32 32 Books: The queen of the macaron Pooja Dhingra spills the beans http://www.coolbeanscharters.com/books-the-queen-of-the-macaron-pooja-dhingra-spills-the-beans/ Sat, 25 Sep 2021 16:17:28 +0000 http://www.coolbeanscharters.com/books-the-queen-of-the-macaron-pooja-dhingra-spills-the-beans/

Imagine traveling abroad and eating something that changes your life and defines your career after you bring it home with you. Then, years later, you meet the life-changing chef and spend an entire evening talking about the dish. The bonus? The chef writes the preface to your new book and sends it to you on your birthday!

This is what happened to Pooja Dhingra, 35, queen of the macaroon in India, who took her first bite of the Pierre Hermès macaroon in her Parisian boutique in 2008 and, upon her return to India, opened a bakery called Le15 Patisserie which today is a beloved franchise.

True love

Pooja admits to being a total fan-girl of Pierre Hermès who has devoured all of her books over the years. “Le15 would not exist in its form if I had not had this badge,” explains the chef-entrepreneur who met Pierre in Paris as part of the Indian delegation. Then the two followed one another on Instagram.

Pooja first tasted a macaroon in the Pierre Hermès boutique in Paris in 2008 and, upon his return to India, opened a bakery called Le15 Patisserie.

Which brings us to the heavy use this millennial has made of social media to market their business.

“We are the Internet generation and when I launched Le15 in 2010 my phone was like an extension of my arm. I was 23, didn’t know anything about public relations or marketing. I just took pictures of my products and put them on Facebook. Friends and family would see the photos and order. And then I switched to Instagram, which is a great visual aid when it comes to food, ”says Pooja, who sees social media platforms as a great way to connect directly with customers, understand product issues and to solve the problems.

“My approach to work is always product first, because if people believe in your product after eating it, they will refer it to other people. Remember, people will only try a place once due to the hype. So word of mouth is what I’ve picked up over the last decade, even on social media, ”she says.

How important is your marketing today? “A combination of making people feel good and offering something unique is crucial. But marketing in any industry is important because that’s how people find out what you’re doing, ”she explains.

Her mantra when she sits down to imagine? “I wonder how do you bring joy to someone with your product? The answer may lie in collaborating with another person or following something you’re passionate about, like K Drama for Pooja. “It’s about following your gut, doing what you understand and love,” she emphasizes.

Pooja Dhingra's Sixth Book Coming Soon
Pooja Dhingra’s Sixth Book Coming Soon

Fame and girl gang

Ask her if her association with famous people has helped her and she nods. “In terms of discoverability, of course. We bake cakes for celebrities and well-known people which helps. And what about his girl gang which includes Masaba Gupta, Rhea and Sonam Kapoor? “It helps a lot to have a group of people who understand what I’m going through. I’ve always had a great support system of women around me and I’m thankful for the girl gangs in my life, ”Pooja smiles.

The Covid pandemic has forced Pooja to face tough questions about his business. With the food and beverage and hospitality industries hit hard by last year’s lockdown, she has had to think about possibilities such as shutting down part of the business or even shutting down the business. together.

“I wondered what I would do if I couldn’t do what I’m doing now. What is my identity linked to if I don’t? I have been passionate about pastry for 10 years. But I wondered if I was still passionate about cooking for myself during the lockdown, ”she recalls. “Fortunately, I found the courage to continue and felt a surge of interest after that.”

That’s when she thought about summarizing the whole experience in her latest book, her sixth, called Coming Home.

“I started my career cooking for fun – my family and friends were my customers. I made cookies at 3 a.m. with my brother and ate them. I felt like it had to be in the book, ”she says of the nostalgia segment of her book, which is inspired by her childhood – the flaps from Tarla Dalal’s cookbooks, the halwa her nani would make and desserts inspired by pineapple cake.

Lessons from the pandemic? “Don’t overcomplicate things. At the start of the pandemic, I went from being used to having a kitchen full of ingredients to not being able to find basic ones! And as I started to simplify things in the home pantry, I extended that to my life as well. I’ve learned to take each day as it comes – there are so many fires to put out each day and no sugar coating like in the book, ”concludes the Mumbai girl.

Pooja Dhingra, 35, is a famous pastry chef and owner of Le15 Patisserie, which specializes in French macaroons and desserts.

karishma.kuenzang@hondustantimes.com

Follow @kkuenzang on Twitter and Instagram

From Brunch HT, September 26, 2021

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If your beans feel this, don’t eat them, experts warn http://www.coolbeanscharters.com/if-your-beans-feel-this-dont-eat-them-experts-warn/ Sat, 25 Sep 2021 14:03:00 +0000 http://www.coolbeanscharters.com/if-your-beans-feel-this-dont-eat-them-experts-warn/

Beans are a delicious pantry staple that are always there in a pinch when you want to make a quick but filling meal. But while beans may seem completely harmless, experts warn that eating just a couple can have serious consequences if they haven’t been prepared properly. One way to find out is to check the texture. Read on to find out how to tell if you shouldn’t be eating your beans.

RELATED: If You Notice This On A Potato, Don’t Eat It, Experts Warn.

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While many people buy canned precooked beans, others buy dried beans for preparation. Switching to dry beans is cheaper, produces less waste, and can help you moderate your sodium intake. However, experts warn that preparing your own beans can be dangerous if not done correctly.

“Raw beans … contain lectins, which are naturally present in plants, but the lectins in raw beans are toxic” Family doctor Kristina hendija, MD, explains. “Only by cooking, like boiling, can lectins be destroyed and beans can be safely eaten.” According to the US Food and Drug Administration (FDA) Bad Bug Book, eating “as little as four or five raw beans can trigger symptoms. “

RELATED: Never Wash These 4 Foods Before You Cook Them, CDC Warns.

Soak red beans
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If you don’t soak and cook your beans long enough, you could get sick. Soaking your beans before cooking is an essential part of the process to make sure you are removing lectins, but soaking by itself is not enough, you should also cook them thoroughly. What counts as thorough? “Cooked beans should be tender and tender,” says Hendija. If your beans are still hard after cooking them, don’t eat them and let them simmer longer.

Doctor and medical researcher Daniel Boyer, MD, has a special tip to help you know when your beans are safe to eat. “To find out if your beans are done, blow out a spoonful,” he says. “If their skins come off, it’s almost done.”

Soak the kidneys and black beans
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To be safe, you should at a minimum follow the recommendations of the FDA when preparing your beans. According to the “Bad Bug Book,” UK-based studies suggest beans should be soaked in water for at least five hours. At this point, you should replace the contaminated water with fresh water and boil the beans for at least 30 minutes. The FDA warns you to never use a slow cooker for beans because the machine does not heat up enough to destroy the lectins.

RELATED: For More Food Safety Tips Delivered Right To Your Inbox, Sign Up For Our Daily Newsletter.

young man bending over with stomach pain
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According to the FDA, many beans can be toxic if eaten raw or undercooked, including black beans, Great Northern beans, kidney beans and white beans. Boyer and Hendija both say that kidney beans are the riskiest to consume if they are not soaked and cooked properly, as they contain the highest concentration of lectins.

The FDA’s “Bad Bug Book” says that Toxic bean disease “usually begins with extreme nausea and vomiting within one to three hours of ingestion of the product, with diarrhea developing later in that time.” According to the agency, vomiting can become severe and be accompanied by abdominal pain. And although you are likely to recover within three to four hours of the onset of the disease, the College of Food, Agricultural, and Environmental Sciences at Ohio State University notes that the disease can sometimes lead to hospitalization.

RELATED: The One Question You Should Always Ask Your Server Before Ordering, Says CDC.


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Dutch fishing charters scramble to find a new place to dock http://www.coolbeanscharters.com/dutch-fishing-charters-scramble-to-find-a-new-place-to-dock/ Sat, 25 Sep 2021 13:00:36 +0000 http://www.coolbeanscharters.com/dutch-fishing-charters-scramble-to-find-a-new-place-to-dock/

HOLLAND – TJ Willacker was finishing his seventh season aboard a fishing boat chartered from Lake Macatawa when an unexpected policy change left his business in limbo.

“Thank you for spending the past few years with us,” read a letter from Willacker’s Marina, Eldean Shipyard, dated Monday, September 13. As such, there will be no leaflet available for you next season.

Two boats are prepared for a charter fishing trip to the Eldean shipyard in Holland.

“There was no sitting or an opportunity to ease the issues,” Willacker said. “There was no conversation. It was just over.

The private marina, one of five in the Netherlands, had the right to prohibit access to fishing charters. No clause in the contract was broken.

“I don’t know why this is newsworthy,” wrote company president Wade Eldean in an email to The Sentinel. “We haven’t had fishing charters for 35 years, then we’ve tried them for the last 12 years, and now, again, without.”