Pan-fried fish tacos crispy without all the fat

Fish tacos certainly sound like a healthful meal. After all, experts encourage us to eat fish at least twice a week. And when you add a fresh tomato or fruit salsa, the dish seems downright virtuous.

1/4 teaspoon salt, or to tasteStart to finish: 5 minutesStart to finish: 15 minutes1 1/2 tablespoons canola oil1/4 teaspoon ground cuminCayenne pepper, cumin and white pepper give the coating a spicy flavor. And if you don't have Wondra flour or want a gluten-free alternative, rice flour works almost as well.In a medium bowl combine the avocado, mango and lime juice. Toss lightly. Add the reserved spice blend and toss to coat.CRISPY FISH TACOS"Oven frying" is a great technique that can be used for getting crispy deep-fried results without all the fat.1/4 teaspoon ground white pepperFor this crispy fish taco recipe, a different but equally effective method is used to create crunch. Strips of tilapia are dredged in Wondra flour (sold in baking aisles and often used for gravies), which creates an excellent crust even when fried in only a tiny amount of oil.8 soft corn tortillas, warmed1 small Hass avocado, peeled, pitted and cut into 1/2-inch dice1/4 teaspoon cayenne pepperAvocado-mango salsa (recipe follows)In a medium bowl, combine the Wondra flour, cayenne, cumin, salt and white pepper.1 pound tilapia fillets, cut into 1-by-2-inch stripsIn a small dish, stir together the chipotle, coriander and salt. Set aside.AVOCADO-MANGO SALSAPieces of fish, chicken or pork can be dipped in egg white or a mixture of egg white and Dijon mustard, then coated with light and crispy panko (Japanese-style) breadcrumbs. If you like, you can add spices to the crumbs to boost flavor.Place the tilapia pieces in the flour mixture, then toss to coat well. Shake the fish fillets gently to remove excess flour.In a large nonstick skillet over medium-high, heat the oil. Add the fish, placing each piece in a bit of the oil. Cook until the bottom side is crispy and golden, 2 to 4 minutes.Turn and cook until crispy, another 2 to 4 minutes. Serve immediately with warm corn tortillas and avocado-mango salsa.5 tablespoons Wondra flour3 tablespoons lime juiceBut you don't need a fryer to get the satisfying crunch. There are several tricks for crafting crisp fish (or meats and vegetables, for that matter) that involve only a fraction of the fat needed to fry.1/4 teaspoon kosher salt1 small, ripe mango, peeled, pitted and cut into a 1/2-inch diceNutrition information per taco with salsa (values are rounded to the nearest whole number): 512 calories; 168 calories from fat; 19 g fat (2 g saturated; 0 g trans fats); 57 mg cholesterol; 60 g carbohydrate; 30 g protein; 10 g fiber; 443 mg sodium.That is, except for that whole deep-frying thing.1/4 teaspoon ground corianderCanola oil cooking sprayServings: 41/4 teaspoon ground chipotle chili powder

Nutrition information per taco with salsa (values are rounded to the nearest whole number): 512 calories; 168 calories from fat; 19 g fat (2 g saturated; 0 g trans fats); 57 mg cholesterol; 60 g carbohydrate; 30 g protein; 10 g fiber; 443 mg sodium.

Obituary: ROBINSON, WAYNE

Wayne J. "Doug"

He is survived by his father, Bruce (Lynn) Robinson; his mother, Patricia (Bill) Bond; his brothers, Don (Ronie) Robinson, Jeff (Nicole) Robinson, Chris Hansen; his sisters, Tonya Robinson, Shauna (Mike) Jarvis, Cheralyn (Tim) Anderson, Sandy Barson; fiancee Sarah Sandberg and her two kids, Harlee and Traycin; grandmother, Dona Rae Bennett, and many nieces and nephews.Wayne was born Nov. 22, 1977 in West Valley City, Utah to Bruce and Patricia Jones Robinson. He spent most of his growing up years living in Ogden, Utah where he made many lifelong friends.Wayne was respected and admired by many, but especially by his family. It is an understatement to say that Wayne had character.A memorial will be held for Wayne on Thursday, April 22, 2010, 11 a.m. at the Dixie Drive LDS Ward Chapel, 6500 South Dixie Drive (3655 W), West Jordan, Utah.On Friday, April 16, 2010, a bright light in our lives dimmed, flickered, and went out. Wayne J. "Doug" Robinson, age 32, beloved son, brother, fiance, grandson, and uncle passed away unexpectedly in Plain City, Utah.Wayne did not know how to do things halfway. Whether he was laying a course of bricks for the company he owned, out-fishing his dad and brothers while using a broken fishing pole, or turning a turkey (one that he had spent days hunting) into a lump of charcoal in his deep fryer, Wayne always did things whole heartedly. He loved the Utah Jazz, Kansas City Chiefs, and playing poker. He was happiest when he was on his boat on Willard Bay, hoping it would not break down. Wayne loved people, especially kids, and he would do everything he could to ease your burdens. His needs were second to your needs.Robinson

A memorial will be held for Wayne on Thursday, April 22, 2010, 11 a.m. at the Dixie Drive LDS Ward Chapel, 6500 South Dixie Drive (3655 W), West Jordan, Utah.

Fryer fire; Local briefs

FIRE crews were called to Belmont Grange, Liversedge, last night after a deep fat fryer caught light. The woman owner of the property had accidentally ignited the wrong gas hob and caused the unplugged fat fryer to set on fire. Her smoke alarm sounded and she alerted Cleckheaton fire crews who attended and helped ventilate the property.

Man flees blaze at fish and chip shop; Fire starts as deep fat fryer bursts into flames

Byline: KATIE GRANT

CAPTION(S):"It caused a lot of damage to the preparation area.Two firefighters entered the shop wearing breathing apparatus."One of the units had overheated and the flames were sucked into the overhead extractor unit and the fire was pulled through that.Fire crews attended the scene from Slaithwaite and Marsden with two appliances.The staff member, thought to be in his 50s, tried to put out the flames with wet tea towels but the fire was too fierce.A MAN escaped from a fish and chip shop blaze after a deep fat fryer overheated and burst into flames.Watch Manager Graham Oldroyd, from Slaithwaite fire station, said: "He had gone to open up when one of the cooking units in the property set on fire.No-one was in the flat at the time of the fire.He escaped onto the road where he was given oxygen by firefighters who arrived from Slaithwaite and Marsden fire stations.The fire started shortly before 9am yesterday morning at Harry Heywood's chip shop on Manchester Road, Linthwaite.After seeing smoke seeping from the windows of a flat upstairs, the crews also made sure the apartment was safe.FIRE-HIT: Harry Heywood's fish and chip shop in Linthwaite after the blaze (JH210510Gfire)"It was just a case of him getting out of the property."One hose reel was used alongside a foam extinguisher to put out the flames.

FIRE-HIT: Harry Heywood's fish and chip shop in Linthwaite after the blaze (JH210510Gfire)

The Modern Day Day Strong Fryer

Gone are the days when getting a craving for full fried food items met meant getting to get in the automobile, abandon the house and go to a restaurant or cope with the mess of a large saucepan complete of acrylic. Both of these choices are very inconvenient, 1, who desires to go away the home and invest a excellent offer of cash when a craving strikes? Two, believe of the time, the mess and the danger inherent in frying in a saucepan- and the burns- ouch.

New Room preserving KindsNew, greater tech resources make today's fryers significantly a lot more simple to use. Compact, dishwasher safe, and light fat, there is a significant choice of designs and sizes- even in shades you enjoy, creating selecting the full fryer that very best matches your life-style, and your kitchen a lot simpler.One more great option out there is the miniature strong extra fat fryer. This is a more compact than typical serious excess fat fryer that has been designed particularly for individuals on the go- individuals who don't have the time to devote setting up and cleaning a bigger equipment will really like this area preserving design.http://www.fryerdeep.net/Making use of your own serious extra fat fryer also affords you the capacity to decide on the fat that you wish to prepare dinner the food in. Usually, quickly foods restaurants and other meals service institutions cook in an acrylic developed for maximum revenue, not well being. Retaining the fat cost low also signifies a smaller amount good quality fat for well being. You know by now that the oils you pick to cook with influence not only your well being, but your family's well being as properly.Getting your own full extra fat fryer at residence is a lot more than just hassle-free and secure. If you have actually gotten a handful of gross, soggy grease laden fries you know how disappointing that can be. This is a fairly common difficulty with quick foods- the improper acrylic temperature, and a negative cooking technique.Alternatives for strong fats friers have in no way been much more handy, protected or economical. A much more contemporary method to the standard saucepan complete of acrylic, this innovative means of full frying at property is just made for comfort and ease of use. The electrical full fryers of today are not only cleaner than the saucepan, but in the lengthy run, a smaller amount costly than going out to eat all the time.Obtaining a deep fats fryer at house employed to imply getting an complete cooking area counter coated with a huge, cumbersome appliance. These had been usually tough to set up and not very consumer friendly- to say practically nothing of the time and mess concerned. Retaining them cleanse was a pain, and generally took quite some time. Nonetheless, those days are over now, many of the newer designs you discover, are not only house conserving, but significantly less difficult to sustain and preserve clean.Typically cheap to obtain, modern day serious fryers are less complicated to operate and have quite a few different safety functions for your safety. Most of the new versions make it simple, straightforward and secure to have the very best deep fried fish, greens, chicken and french fries whenever they want- all at the contact of a button.A Much better Way

One more great option out there is the miniature strong extra fat fryer. This is a more compact than typical serious excess fat fryer that has been designed particularly for individuals on the go- individuals who don't have the time to devote setting up and cleaning a bigger equipment will really like this area preserving design.http://www.fryerdeep.net/

Worker injured

A MAN suffered burns putting out a fire that gutted a Tyneside fish and chip shop.

Firefighters were called to Howdon Chippy, in Howdon Lane, Howdon, North Tyneside, at around 11am yesterday. The man, a member of staff, managed to quell the flames with a fire extinguisher before engines arrived - but suffered minor burns in the process.He was checked over by paramedics but did not require hospital attention.The fish and chip shop, however, was severely damaged in the fire.A deep fat fryer was destroyed by the blaze and the building's walls and ceilings were "100%" damaged by smoke, firefighters said.

Two other staff members escaped unhurt.

ON FOOD: Turkey fryer a reason to give thanks

Fried turkey. I've liked the taste and moisture of a deep-fried bird, but I didn't like it enough to invest in one of those huge outdoor, propane-fueled turkey fryers. That seemed like a big mess to clean up and on the dangerous side.

When you're not frying turkeys, you can use the fryer for other foods like chicken wings. Or you can skip the oil and use water instead to steam foods like crayfish, shrimp and veggies.And the expense of buying 5 gallons of peanut oil at about $10 a gallon was a turnoff.You can buy them at Wal-Mart for about $100. Visit masterbuilt.com to see a video of a turkey being fried.The night I fried my first turkey I used the oven to bake rolls and keep side dishes warm.The big payoff is the terrific-tasting, crispy skin and succulently moist meat. The reason the meat stays so moist is because the hot oil seals in the turkey's juices. The meat is essentially steamed.Once the oil is heated in the electric fryer - which takes about 30 minutes - the cooking is pretty fast, about another 40 minutes.-Cleanup was simple and easy. Several of the parts of the fryer can be placed in the dishwasher. Draining and filtering the oil took the most time.One final selling point: It takes up much less storage space than one of those gas turkey fryers.And if you're concerned about increasing the calories of naturally lean turkey by deep-fat frying, measure the amount of oil left after frying the bird. You'll see that there is surprisingly little oil used from the original 2 gallons you started with.Those objections went out the door when I spotted the Butterball Electric Turkey Fryer. It's a smaller countertop model that requires only 2 gallons of peanut oil. The downside is that you can only fry a 10- to 12-pound whole turkey. But, if you're going to be serving more than six to eight people, you could fry a couple of little birds.

Reach Farney at 636-0271. Hear her "KVOR Table Talk" radio show noon to 1 p.m. Saturdays on 740 AM. Want to go out on Thanksgiving? We have suggestions at gazettedining.freedomblogging.com.

Sandwich, soup, & salad smarts: a guide to quick-cafe menus

Twenty years ago, a quick lunch meant a burger and fries or pizza or fried chicken or your own peanut-butter-and-jelly sandwich. Today, just about every street corner has a cafe-style restaurant that offers what the industry calls "fast casual" food.

You can cut about a quarter of its 830 mg of sodium by holding either the Gorgonzola or the chicken and another 70 mg by switching from white to regular balsamic vinaigrette. That trims the sodium down to the mid-500s.Information compiled by Melissa Pryputniewicz and Amy Ramsay.What's more, most of Panera's soups range from high to really high in sodium (1,000 to 2,000 milligrams per bowl). And many people order their soup with a 200-calorie baguette (400 mg of sodium) or a 590-calorie bread-bowl (1,210 mg of sodium). If you're stuck on soup, at least stick to the "You Pick Two" (8 oz.) cup.Solution: use just half the dressing. You'll still get about two tablespoons' worth. But you'll knock the Thai Peanut Chicken and the Mandarin Sesame Chicken Salad down from over 1,000 mg of sodium to the 700s. And half the dressing trims the Tuna Garden or Caesar Asiago Salad from around 850 mg to around 700 mg. You might even be able to get away with less than half the dressing.If all you want for lunch is a salad, a full-size Classic (with just 2 grams of protein and 170 calories) probably isn't enough, even with a hunk of (partly) whole grain baguette. Instead, try customizing a salad like the Fuji Apple Chicken. It's a mix of field greens and Romaine with pecans, Gorgonzola, chicken, tomatoes, onions, and apple chips with a white balsamic vinaigrette.Solution: get a salad. Second best: try a "You Pick Two" with half a salad (see below) and half a sandwich. For your half sandwich, try the Napa Almond Chicken Salad, Mediterranean Veggie, or Tuna Salad on a delicious fresh-baked (partly) Whole Grain Loaf bread. That will keep the half-sandwich's sodium at a not-off-the-charts 700 mg or less. (Don't even think about half a cheese-laden hot Panini.)Salads. Salads beat sandwiches because they're built around a bowl of greens instead of 300 calories' worth of bread. But you'll end up with 500 to 600 calories if you pour a full packet of dressing on a Grilled Chicken Caesar Asiago or Turkey Cobb Salad. And dressing plus salted chicken or turkey, cheese, croutons, and bacon can catapult the sodium in any salad into the 1,000 to 1,500 mg range.Like most chains, its menu has winners and losers, but here's one difference:Soups. Panera's low-fat soups (like Black Bean and Chicken Noodle) have a reasonable 100 to 200 calories per 12 oz. bowl. Others (like Broccoli Cheddar and Baked Potato) hover around 300 calories, thanks to the cheese and cream, which also donate about half a day's saturated fat to your arteries.Sandwiches. A few sandwiches--like the Smoked Turkey Breast, Mediterranean Veggie, Tuna Salad, and Napa Almond Chicken Salad--are fairly low in saturated fat. But, like any Panera sandwich, they still will run you about 600 to 1,000 calories and 1,200 to 3,000 mg (one- to two-days' worth) of sodium. The bread accounts for about half the calories and at least a third of the sodium. Sandwiches with ham or smoked turkey are likely to have more than 2,000 mg of sodium.At Corner Bakery Cafe, which has 119 locations, you can grab a quick bite to go or sit down and be served. While the chain posts calories on its menu boards only where required to by local law, you can find full Nutrition Facts on the company's Web site.Sandwiches. Like Panera, Au Bon Pain offers several sandwiches--like the Chicken Salad, Chipotle Chicken, and Spicy Tuna--that put a lid on saturated fat. So do wraps like Thai Peanut Chicken and Mayan Chicken. That's because they're the only sandwiches or wraps with no cheese. Since when does every sandwich--from turkey and chicken to roast beef and steak--need cheese?You're better off with a 560-calorie Au Bon Pain spicy Black Bean Burger than a 540-calorie Big Mac from the Golden Arches, which has double the sat fat. But Au Bon Pain's 560-calorie Roast Beef with Brie is essentially a Big Mac with an extra 350 mg of sodium.The only catch (other than the 5 grams of saturated fat in the bisque): the chain rotates its soups, so the menu may not have the lower-sodium soup you want when you want it.You can't beat the Classic salad, a mix of field greens and Romaine lettuce with tomatoes, cucumbers, and onions. It's a perfect "You Pick Two" partner, with just 80 calories and 140 mg of sodium per half-salad. And most of the sodium comes from the 1 1/2 tablespoons of balsamic vinaigrette, so you might be able to get by with less.Our advice: If a salad won't do, order a sandwich with little or no cheese on (whole wheat) multigrain bread. Better yet, get half a sandwich (or save half of your whole sandwich for tomorrow). You can dodge the saltiest sandwiches by skipping ham, pastrami, bacon, or other processed meats. But the only way to really take down the sodium is to eat less sandwich.Soups. You've got to give Au Bon Pain credit. The chain has three soups--Southwest Vegetable, Tomato Basil Bisque, and Mediterranean Pepper--with roughly 400 to 600 milligrams of sodium in a medium (12 oz.) serving.There you'll find a mix of soups, salads, and sandwiches (along with sweets, breads, and other bakery items) that have never seen the inside of a deep-fat fryer. But watch out: on many menus you'll also find a minefield of white flour, saturated fat, and salt. (In fact, sodium was so hard to dodge that we gave up on trying to award any Best Bites.)Au Bon Portions. For people who want a mini-lunch or a smart snack, Au Bon Pain offers seven different (modest-sized) "Au Bon Portions" in the Grab n Go refrigerator case.Panera Bread, a comfy caf6 with free Wi-Fi, has 1,388 locations nationwide.And you can bring the sodium in a full-size Grilled Chicken Caesar from 820 mg to 500 mg by cutting the croutons.With 234 outlets nationwide, Au Bon Pain seems to specialize in quick lunches in downtown areas, airports, and other places with crowds of people in a hurry. Locations in some cities are required to post calories on their menu boards, and most outlets have a kiosk where you can look up Nutrition Facts.Here's how to sidestep the worst offenders at three "fast casuals": Panera, Au Bon Pain, and Corner Bakery. Many of our tips will work at other restaurants, too.As at any "fast-casual" restaurant, most dishes on Panera's menu need some work, especially in the salt department. That's true whether you get a full sandwich, a soup, a salad, or a "You Pick Two," which means any two of the following: a half-salad, a half-sandwich, or an 8 oz. cup of soup.Panera puts calories right on the menu board. Bravo! What's more, the company's online "Nutrition Calculator" tells you the calories, sodium, saturated fat, protein, and other nutrients in each item in your sandwich or salad, so you can see what happens if you, say, leave out the croutons or get the Whole Grain instead of the Tomato Basil bread.Salads. Salads replace the sodium and calories in a sandwich's white bread with vegetables that fill you up but not out.(Note: The 12 oz. bowl is larger than the 8 oz. cup you get with a "You Pick Two" meal. Our chart lists only full-size soups, sandwiches, and salads.)But even if you minimize the sat fat, your arteries and waist will have to handle 1,000 to 2,000 mg of sodium and 500 to 800 calories. And that includes the healthy-sounding Mediterranean and Southwest Tuna Wraps, which come in white-flour lavash wrappers.The Apples, Blue Cheese, & Cranberries, for example, has just 200 calories and 270 milligrams of sodium. Not too shabby. Cheese with fruit and (white-flour) crackers is less interesting (and uses up more than a quarter of your day's saturated fat limit). And the lick-your-lips Mozzarella & Tomato (with pesto) has just 240 mg of sodium and 180 calories, but delivers 7 grams of sat fat (a third of a day's worth) in just half a cup of food.

At Corner Bakery Cafe, which has 119 locations, you can grab a quick bite to go or sit down and be served. While the chain posts calories on its menu boards only where required to by local law, you can find full Nutrition Facts on the company's Web site.

Workers evacuated from blaze

from a factory in Northumberland after it caught fire. Twenty-two firefighters two officers were called Coquet Enterprise Park, Amble, after the blaze took hold at Northumberland Foods 8.45pm last night.

The factory was recently by Tyneside-based Longbenton had gone into administration August this year and ceased trading two days later.hours to battle the blaze.The Amble site's new owners re-employed 70 ex-Northumberland Foods staff, with more set to follow, resuming production. It previously employed 250 staff.

The Amble site's new owners re-employed 70 ex-Northumberland Foods staff, with more set to follow, resuming production. It previously employed 250 staff.

Let Them Eat Falafel: Israel's So-Called "Easing" of its Siege on Gaza

"Falafel for two shekels," Uncle Raouf says to a young girl in the southern Gaza Strip city of Rafah. Removing the falafel from the deep fryer, he counts out the pieces for the girl, then moves on to the next customer. Everyone standing in line seems to agree that falafel tastes better now than it did a few months ago.

Award-winning journalist Mohammed Omer reports on the Gaza Strip, and maintains the Web site. He can be reached at .Chimes in another of Abu Eisifan's customers: "You see, this is what Israel wants-to turn our case into one of coriander leaves and loaves of bread so that our national rights and underpants can wait forever."To Abu Eisifan, who for 17 years worked for an Israeli elevator company, the label of "hostile entity" is a tragic joke. "We lived and worked together in the past," he explains. He believes the Israeli policy is meant to serve as a distraction from the real issues of Jerusalem, settlements and Palestinian refugees."I never knew why they wouldn't allow coriander in," he laughs, noting that falafel "can't be a major security threat. Indeed, it's just the simple food of the underdog in Gaza who can't afford meat."Israel first imposed its siege on Gaza in February 2006, after Palestinians in Gaza and the West Bank alike elected a Hamas government in free and fair parliamentary elections. The Israeli ban on all but 10 basic items from entering Gaza began in September 2007, when then-Prime Minister Ehud Olmert's security cabinet declared the Gaza Strip a "hostile entity." Three months earlier, U.S.-trained fighters affiliated with Hamas' rival, Fatah, reportedly attempted to overthrow the democratically elected Hamas government in Gaza. Many Palestinians, including Fatah strongman Mohammed Dahlan, were forced to flee Gaza for the West Bank, where Ramallah-based President Mahmoud Abbas proceeded to dissolve the Unity Palestinian government. When Abbas' term expired in January 2009, he was reappointed by the PLO Central Council and remains in office today."What security are you talking about?" scoffs Abu Eisifan. "Israel is the fourth most powerful military state in the world, with nuclear weapons-and they are concerned about fighting civilians who can't even find underpants to buy in the market?""Hostile Entity"It's certainly an improvement over the coriander smuggled through Egypt, which was stale by the time it reached his falafel stand. At other times the scarcity of cooking oil forced him to use industrial gas canisters to prepare his falafel, affecting the flavor. The scarcity of other ingredients had an impact on prices as well: when the cost of pepper and cumin rose, Abu Eisifan had to charge more for his falafels. This only added to the distress of many Gaza families for whom falafel and beans have become the basic food over the course of Israel's punitive four-year siege. It's what they eat twice a day, for breakfast and dinner.The reason? Israel has slowly been allowing delicious fresh coriander back into Gaza through the crossings it controls. It's a development one might not read about in mainstream media stories about Gaza, but the people who live under siege there notice the improvement.As he stands by his hot fryer, however, Abu Eisifan insists that the ability to buy fresh coriander is not enough. Jamal Abu Hassan, 35, who has stopped at Abu Eisifan's stand for a falafel sandwich on his way to work, agrees. "The taste is better now," he acknowledges, "but I will not thank Israel for something which is a basic right. Gaza needs much more from Israel than just better tasting falafel." Pausing, he continues: "We miss the flavors of freedom and independent security."Raouf Abu Eisifan, a 40-year-old father of three who owns a falafel stand in Rafah, explains the difference. "For three years we had to use processed coriander," he says. "Now, at last, we have fresh coriander to flavor the falafel."As the result of a lawsuit filed by the Israeli human rights group Gisha, Israel finally released three documents outlining its policy for which goods it allows to enter Gaza. Since the release of the documents, and its deadly May 31 attack on the Mavi Marmara, Israel has been under pressure to ease restrictions on Palestinians in Gaza. That is why Abu Eisifan can now buy a kilo of fresh coriander for his falafels for half the price of the tasteless processed type, which used to cost 30 shekels.Israel's 2007 decision expanded to 81 the number of items allowed to enter the Gaza Strip, according to the BBC. The ban was denounced by human rights groups worldwide as illegal under international law and as constituting collective punishment, a crime against humanity under the 4th Geneva Conventions. Since then, several United Nations and NGO reports, in addition to the documents released this past August in response to the Gisha lawsuit, confirm that the intent of the restrictions is indeed collective punishent. To date no credible reason or evidence has been given-perhaps because none exists-to support Israel's assertion that such spices as coriander and cilantro, or French fries or notebooks, threaten the security of the Jewish state.

Award-winning journalist Mohammed Omer reports on the Gaza Strip, and maintains the Web site. He can be reached at .

U.S. Structure Fires in Eating and Drinking Establishments

During the five-year period of 20042008, NFPA estimates that U.S. fire departments responded to an average of 8,1 60 structure fires in eating and drinking establishments per year. These fires caused an annual average of 3 civilian deaths, 100 civilian fire injuries, and $229 million in direct property damage. Reported fires in this occupancy group fell 64 percent from 23,300 in ] 980 to 8,370 in 2008.

Cooking equipment was involved in more than half of the fires in eating and drinking establishments. Deep fryers, in which 24 percent of all fires occurred, and ranges or cook tops, which were responsible for 10 percent, were the most common equipment involved. Deep fryers also accounted for the largest share of civilian injuries of any type of equipment involved in ignition.Fires in eating and drinking establishments do not vary dramatically by hour of the day, day of the week, or month of the year. There appear to be peaks for property damage in March, between 3:00 a.m. and 3:59 a.m., and Tuesday, but these are all due to the impact of one fire with unusually high property damage. Even without the impact of this one fire, however, property damage per fire is still higher between 1 1 p.m. and 6 a.m.In eating and drinking establishments, deaths per 1,000 fires were 100 percent lower and property damage per fire was 73 percent lower when wet pipe sprinklers were present, compared with no automatic extinguishing equipment present.The 5 percent of fires that were intentionally set in these properties caused 10 percent of the direct property damage.

In eating and drinking establishments, deaths per 1,000 fires were 100 percent lower and property damage per fire was 73 percent lower when wet pipe sprinklers were present, compared with no automatic extinguishing equipment present.

Sprinklers put out restaurant fire

CALIFORNIA- Two sprinklers extinguished a fire on a prep table near a deep fat fryer in the kitchen of a restaurant before it could do much damage to the property.

Investigators discovered a distinctive "V" pattern on the preparation counter to the left of a deep fat fryer where a plastic colander filled with tempura batter and soybean oil was draining into a plastic bowl. They determined that the bowl was the point of fire origin and that the cause of the fire was spontaneous ignition.The restaurant, located in singlestory, wood-frame strip mall, had a kitchen hood suppression system and a wet-pipe sprinkler system. The restaurant was closed for the night.Firefighters responding to the 1:06 a.m. sprinkler system's monitored water flow alarm found light smoke in the restaurant and called for additional units before forcing the front door and advancing a hose line into the kitchen. Once inside, they discovered that the fire had already been extinguished by the operating sprinklers. Other fire department companies helped ventilate the restaurant and shut down the sprinkler system.

The fire did approximately $5,000 in damage. There were no injuries.

Perky's food for the soul

By Jeff Davis

"Honestly, Perky's Restaurant is big for me," Perkins explained, "but this is one of those deals where you can see a whole community coming together. As much as we want a lot of people to come eat, we also want them to find out what a wonderful area this is."As he put it, "This is food for the soul."For Perkins, running a restaurant in his own backyard is just the start."I shouldn't say that we outcook the women," he explains, "but the men in our family give the women a run for their money."Despite his flair for barbecue, you can't overlook the fish on Perky's menu. Catfish, roughy, whiting, snapper and buffalo.Dave Perkins' lunch is getting cold."Being a business owner really motivates me, but one of the things that I'm going to do is invite other black business into this area," he said. "We'll start promoting the things that happen in Topeka that are important to both this neighborhood and our community.""You've got to have a passion in life, and cooking is the passion I have," Perkins says. "I love seeing the expression on people's faces once they taste something wonderful."A string of customers has turned his kitchen into a construction zone and in minutes, fish are breaded, an enormous deep fryer is pressed into service and carry-out orders are being boxed.The phone rings again, and Perkins, who has been trying to finish his own late lunch for the past hour, stops to take another order -- this time for catfish and spaghetti."You'd be surprised at how many people come in, look at the menu and say 'You serve buffalo?' And I'm like, 'Yep, buffalo FISH!' ""When you go down south, there are fish markets all over the place, especially in the black areas," he said. "When I was creating the menu, I wanted it to relate well to our community."It seems Perkins may have been destined to run this soul food restaurant in East Topeka.Tucked in an East Topeka neighborhood, Perkins opened Perky's Restaurant, 1465 S.E. Washington St., two months ago near S.E. 15th and Adams."We're here, we're building a neighborhood, and we want people to come, enjoy and be a part of its great future," he said.Another customer darts inside, explaining that while she doesn't live in Topeka, her uncle told her about Perky's catfish. "I just couldn't leave town without stopping by and trying them out," she said.Not only did he grow up on the east side of town, but the kitchen has always been an important place in his family -- for men and women.Food Flicks is a website that covers local restaurants and movies in Topeka. Find exclusive content at http://food.topeka.net.Spend time with Perkins, and it is easy to understand how Perky's is the foundation of something larger.FOOD FLICKSBefore he is pulled back to the kitchen again, Perkins finally returns to his lunch.Despite his once-steaming hot lunch of fish and fries now cold, Perkins couldn't be happier.

Food Flicks is a website that covers local restaurants and movies in Topeka. Find exclusive content at http://food.topeka.net.

RETIRED firefighter Dave "Chalky" White is the hero of[..]; Disabled man rescued after fat fryer sparked blaze

RETIRED firefighter Dave "Chalky" White is the hero of his neighbourhood after dragging a disabled man from his smoke-filled home.

While Mrs Brown was able to leave the house safely, her husband was left inside.The blaze had been caused by a deep fat fryer at the home of Doris and Alan Brown, a couple in their eighties.LOCAL HERO Retired firefighter Daid White, who saved a neighbour from a house fireCAPTION(S):Dave, a 54-year-old father-oftwo married to Christine, who had been a firefighter for 34 years before retiring two years ago, said: "I asked my neighbour whether he had called the fire brigade and he hadn't, so I took my cordless phone with me and rang the emergency services while I dashed across the road.Mr Brown was taken to hospital suffering from the effects of smoke inhalation following Thursday's blaze. He and his wife are staying with friends while the damage to their home is being assessed.He added: "It was one of those unavoidable accidents where no one has done anything wrong. The occupiers have followed our advice in having a deep fat fryer rather than a chip pan, but it appears there was some sort of fault with it that has caused the fire.""As I got to the Brown's front door, I saw Doris was outside, but then I heard a thump from inside the house.Dave, who spent the last two years of his fire service giving talks on safety, added: "I cannot stress highly enough the importance of smoke alarms. Mr and Mrs Brown had one which meant she was able to get out safely. Her husband would have got out unaided too, had he not been disabled, but at least we were alerted in time to go in and drag him out."Durham Fire and Rescue Brigade Station Manager Steve Wharton said: "Both of the occupiers have been exceptionally fortunate in that they had working smoke alarms, and in having Dave for a neighbour.""I thought Alan might have fallen down the stairs, but Doris told me he was in the living room.Dave acted quickly when a frantic neighbour pounded on his door in West Drive, Lanchester, County Durham, telling him the house across the street was on fire.

LOCAL HERO Retired firefighter Daid White, who saved a neighbour from a house fire

Small Deep Fryers That Deliver Great Value

There are plenty of low-cost deep fryers worth anyone's consideration. Let's review some of the cheapest deep fryers available on the market, and in addition their features and in addition cons. To learn more right now just visit http://www.TFalDeepFryer.com

This maxi fryer is one of the most well-liked low-cost deep fryers with a 12-cup capacity. Features: flexible thermostat, electronic timer, and in addition folding handle. Safety features: it allows lowering of the basket without any oil splattering on you, it has a safe-to-touch exterior, and in addition it has a handy automatic lid opening function. It has a dishwasher-safe basket and in addition lid. Its safety features are great if there are small children around. This fryer is also sturdier than many others. Cons: shorter cord, the inner part isn't removable, and in addition the magnetic plug may fall out if you move the unit.Deni Mini Deep FryerThis is a well-liked deep fryer that can cook up to six servings of food at once. Its features include: flexible temperature, securing lid, cool touch, and in addition a good filtration system. It lowers food with the lid closed, which helps to prevent spattering. You can reuse the oil up to 10 times, making it very fee effective. There's little odor left in the kitchen after using it, which is great for frying foodstuffs like fish. It's easy to clean, small and in addition lightweight. Cons: its handle may determine too hot; the steam may escape from the area around the handle and in addition cause burns.Deni MiniEuro Pro Stainless Steel Deep FryerT-Fal Maxi-FrySmall deep fryers are great for smaller kitchens, since they take up little space. They also are very practical - these tiny units can save you many money on cooking oil, as they require much less oil than larger units. Let's compare two tiny fryers that fee way under $50, which are perfect for kitchens with limited space or smaller families.This mini deep fryer uses around 3 cups of oil. Its features include: safe cool touch handles, viewing window, and in addition odor filter. Cons: its handles determine a bit too warm, it holds less food, and in addition it's harder to clean than other models.This is yet another well-liked and in addition practical option. It has an flexible thermostat, cool touch handles, rubber feet, breakaway safety cord, viewing window, and in addition a dishwasher-safe basket. It's small and in addition easy to use; it cooks food evenly and in addition fast, and in addition comes at a great fee. Its issues are a flimsier construction, magnetic plug that comes loose to easy, and in addition a shorter lifespan.Presto Cool DaddyDeni mini deep fryer is well-liked for a reason - it's sensible and in addition reliable. It only needs 3 cups of oil to cook a meal. By using it, you can cook small portions of any food. For instance, you can cook one large chicken breast or two smaller ones at a time. This unit features cool touch handles, viewing window in the lid, odor filter, flexible thermostat and in addition a heating indicator. It heats quickly, maintains heat throughout the cooking procedure, and in addition cooks evenly. The only issues that consumers had with this model are: its handles may determine too warm, it stains, and in addition its lid doesn't lock and in addition is a tad wobbly.

Any of these small deep fryers could be a great choice for someone who wants to save money and in addition kitchen space.

WORLD FAMOUS BURGER JOINT

Queenstown's iconic Fergburger celebrated its 10th birthday in true Queenstown style recently with birthday cake and free beer. GM Barry Smith spoke to Louise Highley about how a hole-in-thewall back-street burger joint became a legend.

In 2005, Fergburger was forced to move from Cow Lane to its current location in Shotover Street, a move Barry says has accelerated Fergburger's popularity and increased its market appeal.Louise Highley is a Queenstown-based freelance writer."People say to us 'I was in Brazil and when I said I was going to Queenstown, was told I had to get a Ferg."Now ten years of age, Fergburger stands out as not just another eatery but one of Queenstown's most famous attractions.Although featured in Lonely Planet and other travel guides, Barry says Fergburger's success came largely from word-of-mouth advertising.Barry affirms the business faces the same challenges as any other, such as the economic downturn and slow seasons, but a steady stream of tourists has helped them through.Fergburger's success could be due in part to the amusing names on the menu (fancy a Cockadoodle Oink or Bun Laden?) or even the mysterious persona of Mr Fergburger himself. But Barry attributes most of its success to their tasty fare.In a resort-town crammed with more than 150 eateries, Fergburger is constantly under siege by tourists and locals alike. When there's no more room to sit, they spill onto the bavement in a burgeoning mosh-pit of hungry consumerism. Kiwis, English, Australian, German - you name them - they're there with a Fergburger in one hand and camera in the other."We went from just selling our burgers to backpackers to a much broader demographic."Together they boast a combined total of over 38,000 likes, triple Queenstown's urban population.Today Fergburger has captured an international cult following, evident through social media. A glance on Facebook reveals over 35 die-hard fan groups from around the world, such as "Globalise Fergburger" and "Fergburger Appreciation Society"."The fluffer walks around talking to customers, making sure they have everything they need," he says- "If they've got aioli on their lip, she'li wipe it off. If they need napkins or drinks she'll get them - anything to make them feel welcome and comfortable."Email theteam@highleycreative.co.nzAnd it's not just tourists who are raving. Restaurant reviews line the walls of Fergburger with Burgereater.com rewarding their burgers full marks for taste, size, value, freshness and content. "The best burger I have ever eaten... worthy of all its acclaim and its awards," it reports.To cope with demand, Fergburger's staffing population has increased five-fold to 50. The company has taken a lease on the adjoining premises, which will be home to a Fergburger bakery this winter."Fergburger's noisy, chaotic and crowded, but despite that there's always a good buzz around the place," he said. "The reason people want to queue is the Fergburger and the reputation it holds worldwide."It's a fact supported by the company's newest job title, the "fluffer", which Barry says epitomises the "Ferg Loves You" concept.It's a far cry from its humble beginnings in Cow Lane, a small back-street alley in town. Fergburger first opened there on February 24, 2001 , with two Warehouse barbeques and a deep-fryer catering to late-night boozed backpackers. On the first night they sold 100 burgers. The second night, only one.But it isn't just about the food; customer service plays a key role. "We don't just make a burger and throw it out the door," he said. "We love our customers and we want them to feel like they've had the best customer service experience and the best burger you'll get anywhere. We believe every customer should get treated as our motto says: 'Ferg loves you'."

Email theteam@highleycreative.co.nz