Shoppolis Islands Restaurants and Eateries Aspect

My name is Bekman, and I am the person who makes your adventure in a restaurant exciting and delightful. Since, I am on the older staff members of the SI Seaside Restaurant, I was chosen to be your guide for this aspect of SI life. As you can see from the assortment of eateries on Shoppolis Islands, we like to eat. It doesn't matter what time of day or what time of night, there is always be a place to eat open. When polled, 75% of SI citizens on Shoppolis Islands East and West, ate out at a restaurant at least once a week, and 7.3% ate out all the time. Most of those who ate out all the time were older, some retired, and some just didn't want to cook, and a few of them stated that they didn't like their own cooking nor the delights prepared by their spouses. When the poll reached the ears of our restaurant owners, they began to do everything they could to move the 7.3 upward along with the 75%. The range of restaurant types is large on SI partly because our society is so varied culturally and ethnically, but also because of the area of the world in which we live. The South Pacific is rich in all types of seafood from crustaceans to swimmers. The surrounding islands, including New Zealand and Australia, provide rich recipes from which to choose. Many of our owners come from these two dynamic islands. We believe that SI is not only a wonderful place to eat, it is also a delightful place to advertise your food-related business whether is be restaurants or sidewalk cafes. SI people, and for that matter, many people around the world, want to vary their eating lives. Since so many people travel these days, one can never be sure that at least one visitor would be more than willing to cab down into the depths of a given city to visit a storefront eatery just because it is said to be quaint and lost in a rich culture.

We would like to thank the students at the Anna Rogoff School for compiling the list of interesting facts that would help inform those sitting at a table full of food, some facts about what they might be eating. SI is known for eating, and spends much of its time doing just that. Project Chairman, Lentz Schwarz, deserves much credit. He is studying to be a hotel manager in the future. He is 16.

Fifteen crops provide 90% of world’s food energy intake.	Three crops provide 60% of world’s food energy intake diet.
70% of the earth’s farmlands are dedicated to grain.	Anise has a rich licorice flavor and is used to produce anisette, a delightful liquor.
Arrowroot is an excellent sauce thickener.	Basil is minty.
Bay Leaves leave their taste behind and should be removed before serving entrée.	Cabernet Sauvignon is a red wine almost always dry and slightly bitter.
Capers are strong and fishy.	Caraway seeds have a dill flavor and are used in rye bread.
Carob has a cocoa flavor and can be used as a substitute.	Celery seed are the smallest of seeds and are used oddly to enhance celery flavoring.
Chardonnay is the world’s most popular dry white wine.	Chenin Blanc is excellent white wine when serving a lot.
Chervil is a parsley-like herb that gives a boost to other spices.	Chicory is a coffee flavoring; used as a coffee substitute in some instances.
Chili Powder is not just chili pepper; it has garlic, cloves, coriander, cumin and oregano in it.	Chives are like onions only mild and garlicy; used as a garnish, particularly on baked potatoes.
Cinnamon is made from tree bark, applied usually in powder form; used to enhance items like wine and buns.	Cloves are used to flavor pickled foods and enhance cakes and sauces.
Coriander adds to curried dishes and is delightful in stews and pot roasts.	Cumin seed is used in curried dishes and those featuring chili.
Dill is applied to pickles in particular; adds zing to salads; great sauce for fish.	Fennel is used in pickling; nice in soups and sauces.
Galangal is from the far east and is used fresh or ground.	Garlic comes in cloves and adds an oniony flavor to meats.
Ginger is used widely and can spice up a dish but make it easy on the stomach; used as ale.	Juniper Berry is a gin ingredient used to flavor white meats; remove before entrée is served.
Mace is a nutmeg product that is stronger than nutmeg; nice on egg nog when you don't have any nutmeg.	Mango is the most popular fruit worldwide.
Marjoram is a mint that looks like oregano and works well with meat.	Merlot is a wine used as the softening wine in Cabernet blends to reduce bitterness; excellent dry wine served by itself at room temperature.
Mint is a popular herb used to refresh; nice in jelly.	Mustard is a seed that works beautifully on hot dogs and hamburgers.
Nutmeg is a nut-flavored seed that when ground up sits nicely on egg nog if you have no mace.	Oregano is a mint used highly in Italian dishes; necessary in a hoagie.
Paprika is a mild red pepper of varying intensity; can be used as a garnish.	Parsley is a minty garnish that should be eaten because of the vitamins inside alone.
Pepper black and white with white stronger than black; makes you sneeze.	Pinot Noir is a red gold wine with the aroma of fresh cherries; great with prime rib.
Poppy Seeds are used in making salads and commonly placed on top of rolls or buns.	Rice feeds more people in the world than any other food.
Riesling is a type of wine from grapes yielding fruity white wines.	Rosemary is a mint used with mild meats; must crush before using.
Saffron is the most expensive spice there is.	Saffron is used as a flavoring and food coloring agent.
Sage is a mint used in meats to enhance flavor.	Salt is the most popular seasoning available; used as preservative; valuable in some cultures.
Sauvignon Blanc is probably the second most popular dry white grape; great with seafood and poultry.	Savory is a mint with a pepper flavor used in stews and soups.
Sesame Seeds are known for their benefits as an oil rather than as a seed.	Soybeans are the most important legume crop in the world.
Syrah-Shiraz is a spicy grape wine that is grown in France, California as well as Australia.	Tarragon is a vitamin source applied to enhancing appetites as well as dishes themselves.
Taste is the most important factor when deciding upon foods worldwide.	There are 50,000 edible plant species in the world.
There are approximately 300 food crops in the world.	Thyme is a mint used in stews and stuffings.
Turmeric is a dried root that is often used in lieu of ginger and saffron; used in relishes.	Two of the most popular spices are pepper and garlic.
Wheat is the most cultivated grain in the world.	Zinfandel originated in the Middle East and came to California by way of Italy; spicy fruit flavor that spawns a rose called White.
Vanilla is the world’s most popular flavor.	Stay tuned for more fun food facts coming soon.