SLIM FREEZERS - HERMETIC REFRIGERATION COMPRESSORS - NATURAL PEANUT BUTTER REFRIGERATE.
- A refrigerated compartment, cabinet, or room for preserving food at very low temperatures
- A device for making frozen desserts such as ice cream or sherbet
- (freezer) deep-freeze: electric refrigerator (trade name Deepfreeze) in which food is frozen and stored for long periods of time
- A refrigerator is a cooling apparatus. The common household appliance (often called a "fridge" for short) comprises a thermally insulated compartment and a heat pump—chemical or mechanical means—to transfer heat from it to the external environment (i.e.
- (Freezer (Pokemon)) Pokemon has 493 (as of Pokemon Diamond and Pearl) distinctive fictional species classified as the titular Pokemon.
- Make (a person or a bodily part) thinner in such a way
- reduce: take off weight
- Reduce (a business or other organization) to a smaller size in the hope of making it more efficient
- slender: being of delicate or slender build; "she was slender as a willow shoot is slender"- Frank Norris; "a slim girl with straight blonde hair"; "watched her slight figure cross the street"
- slender: small in quantity; "slender wages"; "a slim chance of winning"; "a small surplus"
- Make oneself thinner by dieting and sometimes exercising
slim freezers - Sensible Lines
Sensible Lines Milk Trays
Sensible Lines Milk Trays
Milk Trays - breast milk freezing system designed to freeze expressed breast milk in single-ounce servings. Frozen milk will then fit through any bottle opening. Milk Trays are made from a reusable, medical-grade, Bisphenol-A FREE plastic! Using Milk Trays eliminate the waste associated with nurser bags - only use the ounces you need to use for each feeding. Milk Trays are reusable - a more cost-effective means for moms to freeze their "liquid gold".
•Freeze expressed breast milk in single-ounce servings
•Frozen milk fits through ANY bottle opening
•Reusable and Bisphenol-A Free
•Store Milk Sticks in zip lock freezer safe bags in freezer until ready to use
•Need 3 ounces? Get 3 Milk Sticks.
THE food industry is being squeezed from all sides. Last year prices for milk, eggs, corn, wheat, oils and almost all other edible commodities climbed to unprecedented levels. They are still rising, although at a slower pace. The prices of electricity and fuel are also on the increase, which makes processing and distribution more expensive. And passing on higher costs is not easy when customers too are feeling the pinch, as unemployment rises, the value of their homes falls, and inflation erodes their purchasing power. In one sense, food is recession-proof, since people have to eat in good times and bad. What is more, over the past 30 years the share of food in American and European household spending has fallen from an average of 30% to less than 10%, so consumers do not care about price hikes as much as they did in the past. Even so, they are responding to the economic gloom by changing what they eat, where they eat and where they buy their groceries. Martin Deboo, an analyst at Investec Securities, a stockbroker, uses the well-worn but apt analogy of the “perfect storm” to describe the industry's predicament. Those best positioned to weather it include multinational companies with diversified customer bases, such as Nestle, Unilever and Danone, as well as retailers that focus on low prices, such as America's Wal-Mart. Among the losers are posh grocers such as Whole Foods Market, a firm based in Texas which specialises in fancy, often organic food (see chart). The downturn also hurts smaller companies that do not have the benefits of scale, depend too much on customers in a single country or region, and do not add much value to the commodities they process. Nestle, the world's biggest food firm, has so far coped well with the rise in commodity prices. Its sales around the world grew 7% last year compared with an average of 1.8% for the industry. Like most of its rivals, the firm has passed some of the price increases on to its clients. But it was better prepared for inflation than most. “We saw this coming, so we hedged by forward-buying raw materials,” says Francois-Xavier Perroud, Nestle's spokesman. Far-sighted and nimble sourcing, needless to say, has become more important than ever. Nestle, which uses lots of milk making baby formula and chocolate bars, buys it under contract directly from farmers, rather than on the open market, where prices jumped by as much as 50% last year. It has also changed the recipe of some of its goodies to reduce their milk content. But even clever purchasing is not enough to help makers of lightly processed or generic products, which tend to have slender margins. So Nestle is getting out of the business of making basic wholesale products such as tomato puree and cocoa paste. It is also putting a huge pasta factory at Sansepolcro in Italy up for sale, though it will continue to use much of its output, and to sell fresh pasta dishes, sauces and other more profitable Italian products under the Buitoni brand. Hold the soya oil Kraft, one of America's biggest food firms, is struggling with the soaring prices of its ingredients. The cost of these jumped by 9% or $1.3 billion last year, taking a bite out of profits. The Illinois-based company says it is working hard to defray the extra expense by saving money elsewhere. But it believes its best defence against rising costs is to go on the attack, with products and marketing that are better suited to leaner times. For example, the company has changed the recipe and packaging of Miracle Whip, a salad dressing and sandwich spread that is advertised as having the taste of mayonnaise with half the fat. It now comes in a plastic jar instead of a glass one, and has a wider opening that allows buyers to scrape out the very last glob. It now contains less soya oil, which is both fattening and expensive, and more water, which is slimming and cheap. Kraft has launched a new pizza called DiGiorno Ultimate, in an effort to lift its DiGiorno brand of frozen pizzas into what it calls the “super premium” category. The idea is to offer consumers a cheaper alternative to eating in pizzerias, which rack up $35 billion in sales each year in America. Customers seem to like it: the DiGiorno Ultimate accounted for a third of all sales of new sorts of frozen pizza last year. To keep the pizzas flying from the freezers this year, Kraft plans to offer individual servings of both its DiGiorno and California Pizza Kitchen brands, aimed at single people who might not enjoy a lonely meal at a pizzeria anyway. American restaurants are also feeling the effects of the slowing economy, according to a spokeswoman for the National Restaurant Association. The industry is still growing: sales are still forecast to reach $558 billion in 2008. But the rate of growth, at 4.4%, is lower than in previous years. So far restaurant-goers are not cutting back too much on their restaurant visits, but they are spending less each time. Restaurateurs are trying to avoid
07 Aug 08 Dead Heat by Dick Francis
Another cozy light suspense novel by the tireless Dick Francis, that rather disconcerts the reader at first, partly because this time the hero is less than the stalwart fearless character expected from Francis, and partly because this book has the English racing world only at the periphery of the plot. An easy, well-paced tale, nonetheless, that entertains the reader in spite of the lack of racing scenes that are so much a feature of a typical Dick Francis book. [SPOILER ALERT] The novel opens with Max Moreton, a self-proclaimed “star” chef and owner of a high-end restaurant called The Hay Net, being accused of having poisoned most of his guests and a few of his staff members as well as himself, while cooking for a special party at the 2,000 Guineas race in Newmarket. The next day Moreton provides another lunch, again at Newmarket, and this time a bomb blast tears through the party’s box, damaging and destroying lives. Moreton escapes with little more than a scratch. Soon after, he starts asking questions about the alleged food poisoning, and whether it was related to the subsequent bomb blast, since there were many people who had been invited to both events, and had been unable to attend the latter due to the illness caused by the former. Caroline Aston, one of the string quartet performers at the 2,000 Guineas event, sues Moreton for loss of earnings due to food poisoning. Moreton meets her to try to talk her into dropping the lawsuit. Without much fuss they proceed to fall in love and embark on a saccharine sweet romance. A somewhat shaky trail of clues lead the couple from London to America and back in search of the 2,000 Guineas sabotage. A sinister Russian, Peter Komarov, appears on the scene, and Moreton chases after him on very slim grounds of suspicion. At the same time, Carl, the sous chef at The Hay Net with a curiously temperamental and rude disposition, and a mysterious European, Yacek, along with most of the other staff, could have been in a position to poison the 2,000 Guineas food. During his discreet, if not downright timid, investigation of the circumstances, Maxton’s car is sabotaged, his house is burnt down, and he is satisfyingly beaten up by a pair of hoodlums before the actual villain makes his belated entrance, complete with a gun and a pair of accomplices. There’s a one-sided gunfight, a little head bashing and a bit of getting locked up in freezers, and then the police happily arrive at the climax to take charge. Shockingly, there are more than a few grammatical errors in the beginning of the book, and sometimes Moreton’s character comes across as rather cold and dull. Also, there is far too much emphasis on his romance with Aston, with the effect that Francis spends too little time in fleshing out all the other characters such as Carl, Moreton’s borther Toby, and Mark Winsome, Moreton’s startlingly benevolent silent partner. The plot is a bit far-fetched, but then, that is a rather endearing feature of most of Francis’ novels. All in all, a nice, comfortable way to spend a lazy afternoon or two.