Chuckles of the Day




What’s the difference between stress, tension and panic?

Stress is when wife is pregnant.

Tension is when girlfriend is pregnant.

Panic is when both are pregnant.

* * * * * * *

Grammar Teacher: “Do you know the importance of a period?”

Kid: “Yeah, once my sister said she has missed one, my mom fainted, dad got a heart attack and our driver ran away . . . . .”

* * * * * * *

Someone asked an old man : “Even after 70 years, you still call your wife Darling, Honey, Love. What’s the secret?”

Old man : “I forgot her name and I’m scared to ask her!”

* * * * * * *

A bookseller conducting a market survey asked a woman:

“Which book has helped you most in your life?”

The woman replied, “My husband’s cheque book!”

* * * * * * *

It used to be only death and taxes were inevitable.

Now, of course, there’s shipping and handling, too.

* * * * * * *

Two young boys were spending Christmas eve at their grandparents.

At bedtime, the two knelt beside their beds to say their prayers when the youngest one began praying at the top of his lungs.

“I PRAY FOR A NEW BICYCLE…
I PRAY FOR A NEW NINTENDO…
I PRAY FOR A NEW PHONE…”

His older brother leaned over and nudged the younger brother and said, “Why are you shouting your prayers? God isn’t deaf.”

To which the little brother replied, “No, but Gramma is!”




The Future is Now for New Restaurant Design

Keith Anderson wrote . . . . . . . . .

They say that necessity is the mother of invention and there is no doubt that restaurants have faced an unprecedented year of innovation. The new paradigms created in response to the pandemic have given our industry an opportunity to rethink restaurant design and reinvent the next generation of in-dining experiences.

At Harrison, we are fortunate enough to work with concepts that are taking this leap in to the future and creating engaging experiences through their restaurant designs. Many have used this time to redefine their brand stories and maximize areas of opportunity. These shifts are revolutionizing the industry and defining the restaurant of the future.

We should focus in on responding to the need states of the guest through increased flexibility, experience, customization, personalization, convenience and safety measures.

As we move into this new phase, there are three areas of focus for next-level design:

Fully Customizable Spaces

During the height of the pandemic, restaurants realized that versatile design played an integral role in profitability and this lesson will become part of the new landscape. We predict a shift towards adaptable designs that offer the flexibility to create multiple lay-out options that can flex to heightened restrictions but without creating cavernous space. New prototypes will be designed for multi-functionality with screens to divide high-traffic areas, moveable tables and chairs instead of fixed booths, and flexibility to create socially distanced layouts. Creating personalized and multi-purpose design is no longer an option, it has become an essential part of all future design.

Hygiene and Sanitation Built-in to the Design

The big winner of the last year is hygiene. We will never again take our health and safety for granted, even at our favorite restaurants. This new must-have design element will be reflected in future restaurant prototypes and will include more than just hand washing stations. Anti-microbial finishes should be considered for guest touch points. All handles and high-touch surfaces will be made with self-cleaning materials which can prevent the spread of germs and seating will convert from fabric to hard surfaces for ease of sanitation. Brands must continue embrace technology that enables convenience, enhances safety by allowing contactless ordering and transactions.

Maximizing Opportunities for Off-Premises Dining

During days of lock-down when many of us were missing our favorite restaurants, it was a treat to have the option to grab carry-out from our favorite spots. We learned, although eating our favorite menu items at home is a different experience, it’s not all bad and we might want to keep doing it when all restrictions are lifted. In addition, many restaurants realized they had been leaving money on the table by not offering this option and are ready to make off-premise options a permanent part of the equation. According to data, 66 percent of consumers anticipate continuing to use curbside pickup after dine-in services resume. We must continue to innovate and look for ways to enhance the off-premise brand experience through digital, technology and packaging.

Off-premises dining is here to stay and restaurants are building it in to their model moving forward. They are adding grab and go areas to maximize take-out and dedicated access for third party delivery drivers. Additional options include dedicated space for take-out orders with items stored in lit or temperature-controlled locker-like boxes with designated numbers to ensure that orders are secure and only picked up by the correct customer.

We must continue to think outside the box and return our focus to the need states of the guest. True innovation in drive-through should be explored by focusing in on personalizing the customer experience through data and understanding. Technology such as number plate recognition can help brands recognize returning guests so they can personalize communication, gifting and experiences. Imagine the possibilities of a drive through experience that triggers a music playlist, plays a favorite Netflix movie or provides a special birthday greeting. If it sounds futuristic, it is. But, the future is now.

Things are always changing and that’s not always a bad thing. In these extraordinary times, brands can reimagine their stories and ways to connect with their guest. The “new normal” that everyone is talking about is actually an exciting evolution for an industry ready to come back better than ever.

Source: QSR

In Pictures: Home-delivery Pizza in London, U.K.

Report: COVID Death Rates 10 Times Higher in Countries Where Most Are Overweight

Robin Foster and Ernie Mundell wrote . . . . . . . . .

In a finding that suggests overweight people should be prioritized for COVID-19 vaccines, a new report released Thursday shows the risk of death from coronavirus infection is about 10 times higher in countries where most of the population is overweight.

The World Obesity Federation report found that 88 percent of deaths due to COVID-19 in the first year of the pandemic were in countries where more than half of the population is classified as overweight, the Washington Post reported. Having a body mass index (BMI) above 25 is considered overweight.

The results prompted the London-based federation to urge governments to prioritize overweight and obese people for both coronavirus testing and vaccinations, the Post reported.

Among the nations with overweight populations above the 50 percent threshold were also those with some of the largest proportions of coronavirus deaths — including countries such as Britain, Italy and the United States, the Post reported. In the United States, nearly three-quarters of the population is considered overweight or obese, according to the U.S. Centers for Disease Control and Prevention. So far, more than 518,000 Americans have died from COVID-19.

Conversely, in countries where less than half of the adult population is classified as overweight, the risk of death from COVID-19 was about one-tenth of the levels in countries with higher shares of overweight adults. A higher BMI was also associated with increased risk of hospitalization, admission to intensive or critical care and the need for mechanically assisted ventilation, the Post said.

These findings were fairly uniform across the globe, the report said. In fact, increased body weight was the second greatest predictor — after old age — of hospitalization and higher risk of death of COVID-19.

To reach that conclusion, the researchers examined mortality data on 160 countries from Johns Hopkins University and the World Health Organization. Of the 2.5 million COVID-19 deaths reported by the end of February, 2.2 million were in countries where more than half the population is overweight, CNN reported.

Every country where less than 40% of the population was overweight had a COVID-19 death rate of no more than 10 people per 100,000.

But in countries where more than 50% of the population was overweight, the COVID-19 death rate was much higher — more than 100 per 100,000.

“An overweight population is an unhealthy population, and a pandemic waiting to happen,” the group wrote in its report.

All American adults can get vaccines by end of May: Biden

The United States is now poised to have enough COVID-19 vaccines for every American adult by the end of May, President Joe Biden said this week.

The announcement, which came during a brief speech at the White House on Tuesday, accelerates the country’s vaccination goals by two months.

“As a consequence of the stepped-up process that I’ve ordered and just outlined, this country will have enough vaccine supply — I’ll say it again — for every adult in America by the end of May,” Biden said. “By the end of May. That’s progress — important progress.”

How was it possible to speed up the U.S. vaccine rollout?

Biden said his administration provided support to Johnson & Johnson so the company and its partners can make vaccines around the clock, The New York Times reported. In addition to that, the administration brokered a deal in which the pharmaceutical giant Merck & Co. would help manufacture the newly approved Johnson & Johnson single-shot coronavirus vaccine.

Although its own attempt at making a COVID-19 vaccine failed, Merck is the world’s second-largest vaccine manufacturer, according to the Times. White House officials described the partnership between the two competitors as historic and said it harkens back to the wartime manufacturing campaigns that former President Franklin D. Roosevelt put into place.

Biden also said Tuesday that he wanted all teachers to receive at least one shot by the end of this month, the Times reported.

Biden’s announcement came days after the U.S. Food and Drug Administration authorized the emergency use of the Johnson & Johnson vaccine. As of Thursday, 80.5 million Americans had been vaccinated, with nearly 27 million getting their second shot.

Even as vaccinations ramp up, public health officials worry about another surge of coronavirus cases, as new, more infectious variants emerge and states like Texas and Mississippi lift their mask mandates and roll back many of their coronavirus restrictions. Although cases have dropped significantly since January, they are now leveling off, the Times reported.

“We cannot let our guard down now or assure that victory is inevitable,” Biden said Tuesday. “We can’t assume that.”

U.S. will stick with two doses of Pfizer, Moderna vaccines: Fauci

The United States will stick with its plan to give millions of Americans two doses of the Pfizer and Moderna coronavirus vaccines, Dr. Anthony Fauci said Monday.

The nation’s top infectious diseases expert told the Post that shifting to a single-dose strategy for those two vaccines could leave people less protected, allow more contagious variants to spread and make Americans already hesitant to get the shots even more wary.

“We’re telling people [two shots] is what you should do … and then we say, ‘Oops, we changed our mind’?” Fauci said. “I think that would be a messaging challenge, to say the least.”

Fauci said he spoke on Monday with health officials in the United Kingdom, who are delaying second doses to give more people shots more quickly. He said that although he understands the strategy, it wouldn’t make sense in America. “We both agreed that both of our approaches were quite reasonable,” Fauci told the Post.

Some public health experts have asked U.S. policymakers to reconsider whether millions of doses intended as second shots could be distributed as first doses instead — to offer at least some protection to a greater number of people. The issue gained steam after a CDC advisory committee on Monday tackled the question while approving Johnson & Johnson’s single-shot coronavirus vaccine.

About 80 percent of adults have yet to get a single dose, according to CDC data.

Fauci told the Post the science shows that a two-shot regimen creates enough protection to fend off more contagious coronavirus variants, while a single shot could leave Americans at risk from these variants. There is insufficient data showing how long the immunity provided by one shot would last. “You don’t know how durable that protection is,” he noted.

Fauci also argued that Pfizer’s and Moderna’s recent commitment to deliver 220 million total doses by the end of March, in addition to Johnson & Johnson’s pledge to deliver nearly 20 million shots this month, should make the issue moot.

“Very quickly the gap between supply and demand is going to be diminished and then overcome in this country,” he said. “The rationale for a single dose — and use all your doses for the single dose — is when you have a very severe gap between supply and demand.”

A global scourge

By Thursday, the U.S. coronavirus case count passed 28.8 million while the death toll passed 518,000, according to a Times tally. On Thursday, the top five states for coronavirus infections were: California with nearly 3.6 million cases; Texas with nearly 2.7 million cases; Florida with over 1.9 million cases; New York with over 1.6 million cases; and Illinois with nearly 1.2 million cases.

Curbing the spread of the coronavirus in the rest of the world remains challenging.

In India, the coronavirus case count was more than 11.1 million by Thursday, a Johns Hopkins University tally showed. Brazil had over 10.7 million cases and more than 259,000 deaths as of Thursday, the Hopkins tally showed.

Worldwide, the number of reported infections passed 115.3 million on Thursday, with over 2.5 million deaths recorded, according to the Hopkins tally.

Source: HealthDay

Fried Chicken Nashville-style

Ingredients

3 pounds whole chicken thighs, legs and thighs separated
3/4 cup pickle juice (from a jar of your favorite pickles)
1/2 cup buttermilk
1/4 cup Frank’s RedHot sauce
Kosher salt and freshly ground black pepper
about 2 cups all-purpose flour
about 2 cups karaage seasoning mix (see Note)
canola, vegetable, or peanut oil, for frying

Spice Mix

1/4 cup plus 2 teaspoons sweet paprika
2 tablespoons cayenne pepper
2 tablespoons light brown sugar
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon ground ginger
1 teaspoon kosher salt

Method

  1. Put the chicken in a glass, ceramic, or other nonreactive dish. Pour the pickle juice over the chicken and turn to coat. Cover and refrigerate for about 1 hour, turning several times to ensure all the chicken pieces are flavored with the pickle juice.
  2. In another dish, whisk together the buttermilk and hot sauce. Season with salt and pepper.
  3. Lift the chicken from the pickle juice and submerge it in the buttermilk marinade. Turn the chicken to coat, cover, and refrigerate for at least 6 hours and up to 12 hours or overnight.
  4. Make the spice mix. In a mixing bowl, stir together the paprika, cayenne, brown sugar, garlic powder, onion powder, ginger, and salt.
  5. Lift the chicken from the marinade and lay it on a baking sheet. Sprinkle the spice mix over the chicken and let sit for about 10 minutes to give the spice mix time to flavor the chicken.
  6. Spread the flour and karaage mix in a large shallow bowl or dish and stir to mix.
  7. Dip the chicken in the flour to coat both sides. Shake the chicken to knock off some of the flour and distribute the flour that stays on the meat. Refrigerate the coated chicken on the baking sheet for 30 minutes before frying.
  8. Pour oil into a deep, heavy pot to reach a depth of 3 to 4 inches. Heat over medium-high heat until a deep-frying thermometer reaches 350°F.
  9. When the oil reaches the desired temperature, use tongs to put the chicken in the oil. Do not crowd the pan; you might have to fry the chicken in batches. Turn the chicken several times to brown it on all sides. Once it’s lightly browned, let it cook without turning for 18 to 20 minutes. When it’s done, an instant-read thermometer will register about 165°F when inserted into a meaty part of the chicken. (Take a piece of chicken out of the fryer before you check the temp! The oil is very hot)
  10. Lift the chicken from the pot and set on a wire rack sitting over a baking sheet to drain. If frying in batches, let the oil regain its temperature before cooking the next batch.
  11. Let the chicken cool for about 10 minutes before serving.

Makes 4 servings.

Source: So Good


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