Perfect Super Bowl Chili Recipes for Gen2 Ranges

Thursday, January 31st, 2013

Though it is delicious in any weather, chili is especially delectable when cold weather hits.  And, more importantly, it is a Super Bowl snack staple.  As Gen2 ranges heat up to bring you this football-watchers’ favorite, we want to introduce you to some variations of chili recipes for your Gen2 ranges from across the country.  Chili or “chili con carne” is a stew that is made, at its most basic, with meat, tomatoes, chili peppers, garlic, onions, cumin, and a variety of other spices.  Whether you are a Ravens supporter or a 49ers fan, you’ll appreciate these tasty additions to your Super Bowl food menu, so grab a spoon and fire up your Gen2 ranges to simmer a batch of your very own chili for the Super Bowl this Sunday.

Cajun Chili
This one chili recipe is in honor of this year’s Super Bowl host city: New Orleans.  The unique taste of this chili lies in the addition of a special combination of spices to create a Creole seasoning, plus the Andouille sausage.  Andouille sausage is a spicy favorite well-known for its use in Cajun cooking, made of heavily-smoked and spiced pork sausage.  Follow this recipe, set your Gen2 range’s burner to medium-low, let this chili simmer for at least 30 minutes, and then serve it up hot.

Texas Chili
Most Texans say that beans have no place in their chili.  In fact, this contention has been a topic of debate between northerners and southerners.  The inclusion of tomatoes and tomato sauce also faces the same debate.  However you choose to prepare your own batch of “Texas red” (referring specifically to chili with meat and no beans), be sure to let it simmer for a few hours on your Gen2 range’s top.  The longer it cooks, the better its flavor.

Chili Mac
This Midwestern favorite relies on an extra ingredient for the dish: spaghetti.  Cook a batch of spaghetti or macaroni noodles on your Gen2 range’s top, then ladle out a serving.  Chili mac consists of your basic chili recipe, so spoon some over the noodles, then top with shredded cheese and diced onions.  Perfect for a Midwestern winter!

Boston Seafood Chili
This chili variation eliminates the beef component altogether, focusing instead on a variety of ingredients from the sea.  Mussels, shrimp, bay scallops, and squid make up the heartiest part of this chili, while relying heavily on a combination of vegetables to complete the texture of the dish.

Frito Pie
This dish is popular in the Southwest, and, contrary to its name, bears no resemblance whatsoever to pie.  “Frito pie” is a single-serving bag of Fritos corn chips, topped with a cup of chili, and finished off with shredded cheese, diced onions, jalapeños, and sour cream.

Vegetables for Southern Fryers

Thursday, January 24th, 2013

It’s no secret that in the South, food is top priority, and that fried food is a favorite in Southern kitchens.  Fryers are an important addition to any Southern restaurant, as there are so many fried foods that are part of the Southern cooking tradition.  County fairs are famous for filling their fryers with such strange things as s’mores and cotton candy, and “chicken-fried steak” is something that has confused many a Northerner on at least one occasion.  Fried vegetables are ubiquitous on Southern menus, and there are many options for veggies to throw in the fryers.  The batter for vegetables in those fryers is fairly uniform, often consisting of an eggwash or buttermilk dip, coated with a flour or cornmeal mixture and some spices.  Her are a few of our favorite Southern deep-fried vegetables which are sure to keep your fryers full.

Fried Pickles
Battered pickles fresh out of the kitchen fryers are a Southern staple.  Almost any Southern barbecue menu will list fried pickles as an optional side, and some even include them on their burgers!  Many chain restaurants have them on their appetizer menus as well for variety.  There are two types of fried pickles: chips and wedges.  Chips are small, round, and thin, as they come from slicking the pickle crosswise.  Cutting the pickle lengthwise fewer times produces wedges, making for a juicier result.  Fried pickles are often served with blue cheese dressing, ranch dressing, or a similarly creamy sauce.

Fried Green Tomatoes
Made famous by the 1991 film of the same name, fried green tomatoes can be eaten as a side dish, or for breakfast or brunch!  They are a great way to use up end-of-season tomatoes.  Just thinly slice the green tomatoes, then dip them in seasoned cornmeal and fry until crispy.

Fried Okra
Okra is a vegetable that is a fryer’s delight.  The okra plant itself is actually a flowering plant, but its edible seed pods are what make it so deliciously famous.  To make fried okra, slice the pod crosswise so that each piece of okra is bite-sized.  The okra is then coated with a mixture of buttermilk, cornmeal, flour, and seasoning, and deep-fried.  Serve them with ketchup or hot sauce, or by themselves!

SoundOff – Utility Carts

Thursday, January 24th, 2013

Utility Carts
 January 2013

Did you know that there is a type of kitchen equipment, that whether you work in a convenience store, restaurant, hotel, or anything in between, most of you use some version of it? Well, there is! It’s a utility cart. This month we are highlighting this common item that most people have or need. We carry a wide variety of styles. Before you purchase your next utility cart, make note of how many shelves you need, how much weight utility cartyou will be carrying and what your main usage will be.

There are many different types: open shelf, open base, tray base, pan base, folding, tub, and laundry. They can have anywhere from one shelf to three shelves. Some carts have specialty features such as a pull-out keyboard attachment, or an under-shelf cabinet. They all come with casters, but the sizes and types vary. They range from swivel and fixed, 3.5 inches to 8 inches,and braking or non-braking. Lastly, you need to think about what you will be toting around on your cart, because they each come with a weight limit starting at 200 pounds, up to 1000 pounds. Most warranties are voided if you use more weight than what the cart is made to hold.

You can shop for Utility Carts at here.

Featured: Utility Carts
Features & Specifications
cart 944


5 Star

– Warranty: 1 yr
– NSF approved

– Stainless steel
– Casters:(2) 5″ swivel, (2) 8″ fixed
– 3 Shelves & push handle
– 1000 Lb. capacity



5 Star

– Warranty: 1 yr

– Stainless steel
– (4) 4″ Swivel casters
– 3 Shelves & push handle
– 500 Lb. capacity

New Age

4 Star

– Warranty: 5 yrs

– Aluminum tray dolly
– (4) 5″ Swivel casters (2 w/brake)
– Platform design for oval trays
– 800 Lb. capacity


4 Star

– Warranty: Lifetime

– Molded plastic
– (4) 4″ Swivel casters (2 w/brake)
– 2 Shelves & push handle
– 300 Lb. capacity

Beyond Breakfast: Oatmeal’s Other Uses with Restaurant Equipment

Thursday, January 17th, 2013

As you may already know, it’s National Oatmeal Month!  It’s time to break out your restaurant equipment and explore the wide world of oatmeal.  As a breakfast dish, it makes for a great start to the day, since it takes longer to digest and makes you feel fuller for longer.  Additionally, it is full of B vitamins and calcium, and may lower your risk of heart disease and high cholesterol.  There are plenty of ways to get creative with this great grain using your restaurant equipment.  Last week we showed you a breakfast recipe as an excellent example of how to prepare delicious oatmeal-oriented dishes, and you may also remember a holiday pie that incorporated oatmeal for a nice crunch.  Here are two more unique recipes that include oatmeal to cook up on your restaurant equipment.  Happy National Oatmeal Month from ShortOrder!

Peanut ‘N’ Jelly Muffin Cake

This food doesn’t know which meal it should belong to.  Is it a muffin?  A cake?  A sandwich?  Quaker Oats files it under “breakfast,” so we will too, but this unusual treat would also make a great snack cooked up in your restaurant equipment.


  • 1/3  cup oats (quick or old fashioned, uncooked)
  • 1/4  cup all-purpose flour
  • 2  tbsp. firmly packed brown sugar
  • 1/3  cup peanut butter
  • 1 tbsp. stick margarine or butter, softened



  • 1-1/2  cups all-purpose flour*
  • 1 cup oats (quick or old fashioned, uncooked)
  • 1/2  cup firmly packed brown sugar
  • 2 tsp. baking powder
  • 1/4  teaspoon salt (optional)
  • 1 cup fat-free milk
  • 4 tablespoons (1/2 stick) margarine or butter, melted
  • 1 egg, lightly beaten
  • 1 teaspoon vanilla
  • 1/2  cup grape, strawberry, or raspberry jelly


Heat restaurant equipment oven to 350°F. Spray 9-inch round metal cake pan with cooking spray.

For topping, combine oats, flour and brown sugar. Cut in peanut butter and softened margarine with two knives or fingertips until mixture is crumbly; set aside.

For cake, combine flour, oats, brown sugar, baking powder and salt in large bowl; mix well. In small bowl, combine milk, melted margarine, egg and vanilla; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not over mix!) Pour into pan. Spoon jelly by teaspoonfuls randomly over batter. Crumble reserved topping evenly over batter.

In restaurant equipment oven, bake 35 to 40 minutes or until golden brown and wooden pick inserted in center comes out with just a few moist crumbs clinging to it. Cool 10 minutes in pan on wire rack. Cut into wedges; serve warm.

(Recipe via

Quaker Health Soup

This recipe is actually from a book of Quaker Oatmeal recipes from 1910!  The book promoted ways to incorporate oats into a daily diet.  It looks like the power of subliminal advertising isn’t just for the 21st century.  Here is the recipe for “Quaker Health Soup”:

Bring 6 cups highly-seasoned white stock to boiling point; add 1/2 cup oats and simmer one hour; rub through sieve and strain through one thickness of cheese cloth; add 2 cups scalded milk and bind with 2 tbsp. butter and 2 tbsp. flour cooked together; bring to boiling point; add salt, pepper, and cayenne to taste.

(Recipe via

Now Serving – JANUARY – Ideas to Increase Your Revenue in the New Year & It’s National Oatmeal Month

Wednesday, January 9th, 2013

January 2013 A monthly newsletter showcasing the taste of cookware ISSUE 49
Now Serving

Happy New Year! Can you believe that it is 2013!? I can’t. I feel like as you get older the time goes by faster and faster. Now that we are a couple of weeks in to the new year, how are your New Year’s Resolutions holding up? We will not judge you if you have already slipped. Resolutions aren’t always the easiest to keep. I like to take time and reflect on the past year, and think about what changes I can make to do things better for the following year. I rarely set black and white “resolutions”. Fireworks

This morning we had our annual meeting of how we can make things better for you, our great customers, in 2013. A few things that you should see happening around in 2013: a new, even more user-friendly look to the site, a wider variety of payment options for your orders, and useful videos for our products. Drop us a line on our Facebook page if you have any other suggestions for us.

Don’t forget about our great clearance section that carries scratched and dented, and discontinued products that are all covered by the full manufacturer warranty. Another way to save money with is by submitting a product review for any of our products. We give away $50 to a random reviewer. We didn’t have any submissions in December. JUST THINK if you would have submitted a review, you would have been our winner!

In this month’s issue: Simple ways to generate more income for your restaurant, an easy recipe to celebrate National Oatmeal Month, and our Featured Products: a Scotsman ice machine, a Panasonic microwave, and a Beverage-Air sandwich prep station.

Remember, we have created this newsletter for you! If there is anything you’d like to know more about – give us a shout!

We would always love to hear from you!

Stay Warm!

Meghan Jarrell


New Year, New Ideas

Simple Ways to Generate More Income

Starting a new year is always a good time to take a step back and evaluate your revenue. The restaurant industry tends to fluctuate up and down. In a recent blog on etundra, Riding the Waves: 5 Ways to Boost Your Revenue, Andrew Call highlights some simple changes you can make to help build your business.

First, cut food costs. Establish a report to narrow down the ten foods that you spend the most on each month. Talk to your distributors, or shop around for a new one that can save you money on those products. Remember, that buying in bulk can often save money in the long run as well.

Second, give your employees the power to make you money. They are the face of your restaurant, and have the ability to make, or break a customer’s experience. Clip ArtContinually have ongoing trainings, to update and review procedures with them, and to set goals. Provide your employees with incentives to perform well. Happy customers usually buy more, and return in the future.

Third, educate yourself on your restaurant equipment. It will save you unnecessary expenses if you can service and maintain the equipment yourself. Labor and repair costs can add up quickly. Use your resources including the manufacturer’s customer service line to attempt to fix something on your own, before calling a technician.

Fourth, be sure that you are utilizing today’s technology. It is now 2013! Customers are more often going to the world wide web to look up information such as menu’s, deals, reviews, etc… before even stepping out of the house. You don’t want to miss out on business from being behind the times. Be sure to get involved in the conversation, including social media outlets, digital newsletters, and even text messages sharing daily specials.

Lastly, diversify your income. Your revenue can become monotonous, and when you least expect it, it could drop. Be prepared by changing things up a bit. You can add retail items such as hats and t-shirts. You can offer take-out or delivery, if you don’t already do so. You can also start catering special events. It is necessary to be aware of the changing ways of the industry. Be flexible with your ideas and business practice. It might not hurt to re-evaluate the way you have always done something, and to try something new, after all, it is a new year!

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Featured Recipe

Baked Oatmeal

Whip up this quick recipe from in honor of National Oatmeal Month

Yield: 9 Servings


  • 3 Cups quick-cooking oats
  • I Cup packed brown sugar
  • 2 Teaspoons baking powder
  • 1 Teaspoon salt
  • 1 Teaspoon ground cinammon
  • 2 Eggs
  • 1 Cup milk
  • 1/2 Cup butter, melted
  • Additional Milk


  1. Preheat oven 350 degrees. Lightly grease an 9×9 pan
  2. In large bowl combine oats, brown sugar, baking powder, salt and cinnamon.
  3. In separate bowl whisk eggs, milk and butter together
  4. Stir into oat mixture until blended
  5. Spoon into pan, bake for 40-45 min or until set. Serve warm with milk

Baked oatmeal

Short Order

Unusual Desserts to Make with Restaurant Equipment

Thursday, January 3rd, 2013

One of the most important things to do when preparing a menu is to keep your guests guessing, so consider dispensing with the usual ice creams or plain cheesecake.  Whether you are using your restaurant equipment to fry, grill, or bake your desserts, if you keep an open mind you can create unique menus year-round.  Below we’ve compiled a collection of unusual desserts for your restaurant equipment.

Fried Cookie Dough Bites
With restaurant equipment like Gen2 fryers, you can create sinfully fried delights.  One of our fried dessert ideas is fried cookie dough.  These little balls of sweetness satisfy even the most demanding sweet tooth.  Whatever you choose to coat your cookie dough bites with, be sure that it is extra crunchy.  (We recommend funnel cake batter and cornflakes.)  The contrast between the crunch of the shell and the warm, gooey dough on the inside is sublime.  Thanks to their richness, you only need to serve a few at a time.

Grilled Peaches
This dessert is simple and delicious.  Grilled peaches are a perfect summer treat.  Simply halve and pit the peaches, brush them with canola or grapeseed oil, and grill on your restaurant equipment grill until tender.  You can serve them alone, drizzled with honey, or with a side of yogurt, whipped cream, or ice cream for a little cooling contrast.

Fried Flowers
Though fried flowers are a seasonal dish, they made a unique addition to a menu.  Squash blossoms, orchids, roses, zucchini blossoms, and acacia are all popular flowers to fry, and the resulting dish has a delicate flavor.  To keep your flowers light, make sure that after you dip the flowers in batter that you shake off any excess to keep from masking the flavor.  Likewise, your oil should be sizzling but not smoking, otherwise the flowers may absorb too much oil.

Beetroot and Chocolate Cake
It may sound odd, but the addition of beetroot to a traditional chocolate cake creates a kick of sweetness that counters the bittersweet chocolate.  Adding crushed beets to a cake also has many other benefits: they moisten the cake, add a rich red tint, and retain some of their nutritional value.  There are also vegan versions of this cake recipe, which are useful for offering customers an alternative unusual dessert option.

Dessert Wontons
Wonton wrappers aren’t just for savory edibles anymore.  Use your restaurant equipment to fry up wontons stuffed with sweet things.  Any number of combinations is acceptable.  Try bananas and Nutella; a rhubard pie-like filling; peanut butter and jelly; walnuts, pears, and vanilla; raspberry jam and cream cheese; or peaches, pecans, and mascarpone cheese.  These hot, crispy treats make a great winter dessert.

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