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French flipping over burgers

The hamburger may be a quintessentially American food, but is fast winning over the French who increasingly choose a beef patty wedged into a bun over a baguette sandwich. Research by the Gira marketing and consulting firm found that nearly one of every two sandwiches sold in the country last year was a burger, up from one in nine in 2000. Although the French are famously proud of the their cuisine, Gira found that burgers are making inroads into traditional restaurants.

Weeks of bone-chilling weather, snow take a bite out of restaurant business

TOLEDO, Ohio - The homemade matzo ball and beef barley soups are lost on customers walking into Rascals' NY Deli — because there just aren't very many of them. "After it starts getting really cold and the sun goes down, the people don't want to come," said Randy Smith, manager of the restaurant in the Cincinnati suburb of Blue Ash.

Chef fuses foods and flavors from Puerto Rico and Louisiana

New Orleans, Jan 7 (EFE).- Puerto Rican chef Juan Carlos Gonzalez has managed to successfully combine the flavors and textures of his Caribbean culinary heritage with those of his adopted hometown of New Orleans. Gonzalez, who is chef de cuisine, or head chef, at the SoBou restaurant in New Orleans, has developed a unique culinary concept that draws on cooking from both places. "The food at SoBou is inspired by the street food of Louisiana, but it has a certain Caribbean air," the chef told Efe.

Chef fuses foods and flavors from Puerto Rico and Louisiana

New Orleans, Jan 7 (EFE).- Puerto Rican chef Juan Carlos Gonzalez has managed to successfully combine the flavors and textures of his Caribbean culinary heritage with those of his adopted hometown of New Orleans. Gonzalez, who is chef de cuisine, or head chef, at the SoBou restaurant in New Orleans, has developed a unique culinary concept that draws on cooking from both places. "The food at SoBou is inspired by the street food of Louisiana, but it has a certain Caribbean air," the chef told Efe.

ABC asks South Dakota judge to throw out Beef Products Inc.'s 'pink slime' defamation lawsuit

ELK POINT, S.D. - A lawyer for ABC on Tuesday asked a circuit judge to throw out a defamation lawsuit related to its coverage of a meat product called lean, finely textured beef. Circuit Judge Cheryle Gering said she'll issue a written ruling at later date but she did not give a time frame.

A look at food companies that removed ingredients in response to online consumer demands

Food and beverage companies are under increasing pressure to remove unfamiliar ingredients from their products as consumers go online to criticize the formulations of some products. Here are some recent examples of changes made to satisfy online demands: — Starbucks last year removed cochineal extract, a red dye made from crushed bugs, from its food and drinks after an online petition. The company says the decision was the result of customer feedback it received through "a variety of means."

'Cannibal sandwiches' sicken residents in Midwest

By Eric M. Johnson (Reuters) - Residents in the upper Midwest should ditch their seasonal tradition of eating "cannibal sandwiches" made of raw ground beef, health officials warned, citing multiple outbreaks of foodborne illnesses since the 1970s and cases last year. Gobbling up raw ground beef spread on sandwich bread or crackers with onions and other seasoning led to more than 50 cases of foodborne illness in 1972, 1978 and 1994 in Wisconsin, the Centers for Disease Control and Prevention wrote in a report released this week.

Quirky Madrid restaurant joins three-star elite

Fifteen cooks toil in the steam of huge stewpots, yelling and squeezing past each other as they prepare the evening sitting at DiverXo -- the latest Spanish restaurant to win three Michelin stars. The self-proclaimed "brutal" approach of this tiny eatery, where the cooks rush to add ingredients to diners' plates mid-bite, has made it one of the most unusual restaurants ever to join the world's gastronomic elite.

McDonald's tests "build-your-own burger" as it aims to boost sales by offering customization

NEW YORK, N.Y. - McDonald's is looking to give people a little more wiggle room to customize their orders, as they can at chains such as Chipotle, Five Guys and Subway. The world's biggest hamburger chain says it's testing a "build-your-own burger" concept in California that lets people pick from a variety of toppings. Its new Dollar Menu and More also features five sandwiches with different sauces and toppings. And the topic of customization came up at the company's presentation for investors this week.

Kraft to remove artificial dyes from some shapes of mac-and-cheese

NEW YORK, N.Y. - Kraft says it plans to remove artificial dyes from three macaroni and cheese varieties that come in kid-friendly shapes, a move that comes as people increasingly reach for foods they feel are natural. The change doesn't affect Kraft's plain elbow-shaped macaroni and cheese with "original flavour."
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