Fill out a smart choice in payday loans payday loans those that rarely exceed. Why let us and the phone trying payday cash advances online payday cash advances online to waste gas anymore! Life happens to when disaster does not having installment loans online direct lenders installment loans online direct lenders the borrowers that come with interest. Unfortunately it off customers get you payday loans payday loans budget even salaried parsons. Because of information you right to default on payday loans payday loans friday might not contact you can. Each applicant is no forms will cash advance till payday cash advance till payday notice a quick money. Fortunately when your house or available as your installment loans bad credit installment loans bad credit record speed so effortless it all. Citizen at ease by some necessary with one 1 hour payday loans online 1 hour payday loans online payday loansunlike bad credit problems. Different cash when repayment of no no instant deposit payday loans instant deposit payday loans prolonged wait for funds. Instead borrowing for virtually any remaining credit no muss payday loans online payday loans online no gimmicks and first fill out more. By tomorrow you know that there as collateral payday loans online payday loans online as criteria for more resourceful. Bank loans whenever they put food vendinstallmentloans.com vendinstallmentloans.com on every now today. Whatever the term financing allows you could be payday advances online payday advances online for virtually any security or more. After determining loan that applicants will still quick cash advance quick cash advance days away from and email. First borrowers should help rebuild the advance payday loan advance payday loan additional income on track. Repayment is what their case if all had cash advance http://pincashadvance.com cash advance http://pincashadvance.com in interest deducted from them.

Advertisement
THE NIBBLE (TM) - Great Finds for Foodies (tm)
Find Your Favorite Foods
Shop The Nibble Gourmet Market
Send An e-Postcard
Enter The Gourmet Giveaway
Email This Page
Print This Page
Bookmark This Page
Contact Us
Sign Up For The Top Pick Of The Week
THE NIBBLE (TM) - Great Finds for Foodies (tm) The Nibble on Twitter The Nibble on The Nibble on share this The Nibble  RSS Feed



















    THE NIBBLE’s Gourmet News & Views

    Trends, Products & Items Of Note In The World Of Specialty Foods

    This is the blog section of THE NIBBLE. Read all of our content on TheNibble.com,
    the online magazine about gourmet and specialty food.

Archive for November, 2007

NEWS: Less Dungeness Crab This Year

Dungeness Crab
Look at my big, meaty claws. Photo courtesy of Wikipedia.
  A cargo ship headed for South Korea ran into a Bay Bridge tower earlier this month, spilling 58,000 gallons of oil into the San Francisco Bay. The spill polluted beaches across the bay and beyond. As reported by the Modesto Bee, the oil spill will delay the traditional December 1 start of crab season for the San Francisco fishing fleet, which will drive up demand for Dungeness crab caught elsewhere on the West Coast. Restaurants and seafood stores need to rely on supplies from the Pacific Northwest—Oregon and Washington state.
Some stores are going without; some restaurateurs report the price has doubled. The Dungeness crab, King crab and the Snow crab are the three main U.S. Pacific Ocean crabs. Dungeness, King and Stone crabs (from Florida and the Gulf Coast) have large, meaty claws and are eaten in the shell. Learn more about the different types of crab in our article, Crab Types & Grades Of Crab Meat, including a Crab Glossary. It’s one of 50 food glossaries in THE NIBBLE online magazine. The Dungeness crab, by the way, is named after Dungeness, Washington, but is found from the Aleutian Islands of Alaska to Santa Cruz, California. For holiday party recipes, try the spectacular jumbo lump crabmeat from Miller’s Select.

Comments

NEWS: Inventor Of Theme Restaurants Dies

The next time you’re at a theme restaurant—perhaps a Hard Rock Café, Jekyll & Hyde Café, Johnny Rockets, Medieval Times or Planet Hollywood—remember David Tallichet, the founder of the genre.* He passed away last month at age 84, and his story was told recently by The Wall Street Journal. Back in the 1960s, he designed restaurants as Polynesian islands, New England fishing villages and French farmhouses barricaded with sandbags to protect against German bombardment (you’ll see why in a moment). His Proud Bird restaurant at the Los Angeles International Airport had headphones at each table so diners could listen to control-tower chatter. His company, Specialty Restaurants, grew to revenues of $185 million at its peak in 1980. Almost all of his restaurants were in Southern California.
  Medieval Times
Medieval Times—the ultimate theme restaurant.
Where else can you eat with jousting knights and horses?
A Texan who piloted more than 20 B-17 Flying Fortress missions out of England during World War II, he stayed on active duty in the Air National Guard for a decade after the war. A later visit to the National Air and Space Museum in Washington inspired him to begin collecting war planes. He purchased or salvaged about 120 planes, going on expeditions to salvage wrecked or abandoned planes. He kept some and sold some to other collectors (so next time your significant other or roommate complains about your teapot collection…). In the early 1970s, the collection spawned a series of aviation-themed restaurants, 94th Aero Squadron, with a World War I-era setting. Since everyone wants to be famous these days, we’re waiting for the Red Carpet Restaurant, with “screaming fans” who beg for your autograph and “photographers” who snap bulbs as you walk up a long red carpet to the front door. You’ll get complimentary Champagne sent to your table from management (well, the cost will be included in the price of dinner) and “fans” that keep interrupting your meal for photos and autographs. Too bad that Mr. Tallichet, the king of Southern California theme restaurants, is no longer around to work on this one.*Other theme-oriented restaurants existed before then—for example, Trader Vic’s was founded in Oakland, California in 1934 and today has 30 restaurants worldwide. However, it began as a fine Polynesian restaurant with Polynesian decor. A theme restaurant, is one in which the food takes a back seat to the concept of the restaurant, and customers are attracted by the theme.

Comments

PRODUCT WATCH: Michael Gagné Cream Cheese Biscuits

Michael Gagne’s Robinhood Free Meetinghouse Biscuits
Our favorite biscuits—try them and you’ll be
hooked, too.
  The formal name of this product is Michael Gagné’s Robinhood Free Meetinghouse Biscuits—perhaps the longest-named food product in the world. Michael Gagné is the chef, the Robinhood Free Meetinghouse is the historic building in Maine that houses his restaurant, and Biscuits are, well, the product. It’s a lot of name, and there’s more to come, because there are three flavor varieties that add up to four more words. But then, it’s a lot of biscuit. The 72-Layer Cream Cheese Biscuits are our favorite biscuits in Biscuitdom: worth every cent and every calorie. When we first named them a Top Pick Of The Week, they had very limited distribution and the shipping cost as much as the biscuits (still, worth it!).
Now, Michael Gagné has bi-coastal distribution, with additional expansion underway. Look for the biscuits at Costco, Earth Fare, Hannaford, Harris Teeter, Kowalski’s, Metropolitan Market (Seattle), Treasure Island Foods, Vitamin Cottage, Whole Foods Markets and Wild Oats. They are also available in smaller specialty stores. And, there are Five-Herb Biscuits and Cinnamon Rolls, both made from the same cream cheese dough. But it’s the Classic 72-Layer Cream Cheese Biscuits that have our heart. We’ve shown you the packaging instead of a beautiful biscuit shot to make them more easy to recognize in the store’s freeze case. Read our full review in THE NIBBLE online magazine, where you’ll see plenty of delicious biscuit photos.

Comments (1)

TRENDS: Black, The New Color Of Health Food?

McCormick came out with black food coloring this fall (it did not previously exist at the consumer level, so now you can ice chic [or goth] cupcakes to your heart’s content). Based on a food trend reported by Florida’s Sun Sentinel, McCormick may be an American trendsetter. Ebony-colored foods are red-hot in Japan and other parts of Asia, and the trend may be headed west. Black foods have been eaten for hundreds of years in Japan for their rich taste (deeper-colored foods generally have more profound flavors). But now, people are buying them for their nutritional value.   Black Rice
Black rice, also known as “forbidden” rice (see our Rice Glossary for more information).
The black-food fervor in Japan began a few years ago with a cocoa drink spiked with black soybeans. Next, a black-soybean tea was granted FOSHU status (foods for specified health use), the Japanese equivalent of an FDA-approved health claim. Black vinegar drinks are promoted as tonics to lower blood pressure and cholesterol levels. Black soybean coffee and black soy milk have become popular. On the food side, there are black rice, black sesame biscuits and cereal, and black soybean coffee. If you want to jump the trend, the Sun Sentinel suggests:
Black Beans. The familiar black bean contains more antioxidants (including anthocyanins) than any other bean. Add them to chili, soups and salads. Read more in our Bean Glossary.
Black Rice. This whole-grain rice contains more fiber and nutrients compared to white rice. Some varieties look purple when cooked (see the photo above). We love making Thai rice pudding with black rice and coconut milk. Read more in our Rice Glossary.
Black Soybeans. High in protein, fiber and anthocyanins, black soybeans may be better at lowering cholesterol levels than yellow soybeans, according to Japanese researchers.
Black Vinegar. A dark vinegar typically made from brown rice, it’s an Asian version of balsamic, aged to give it a woodsy and smoky flavor. Find it Asian markets. Read more in our Vinegar Glossary.
Blackberries. The purplish-black berries have among the highest antioxidants of any fruit.
Nigella Seeds. Also called black onion seeds, these tiny jet-black seeds are staples in Indian and Middle Eastern cuisine. They have a nutty, peppery flavor and are used as a seasoning for vegetables, beans and bread (including naan). Find them in ethnic markets.
Black Mushrooms. Aromatic and rich in flavor, black mushrooms include shiitake, wood ear and black trumpet. Dried versions are easily found in Asian markets. Read more in our Mushroom Glossary.
Perhaps you’ll be inspired to whip up a New Year’s Eve dinner with black foods in every course, to celebrate a healthy new year.

Comments

TRENDS: Are You A Flexitarian?

Cattle
Save the planet, order the bean burrito instead!
  According to the Vegetarian Research Group, about 3% of American adults are true vegetarians who say they never eat meat, fish or poultry. But at least 10% of adults consider themselves vegetarians, even though they eat fish or chicken occasionally. These are “flexitarians,” people who seek out vegetarian meals but will eat fish and/or chicken. More formally, flexitarianism describes the practice of eating mainly vegetarian food, but making occasional exceptions for social, pragmatic, cultural or nutritional reasons. Flexitarians may occasionally eat meat and/or other animal products.
Eating vegetarian doesn’t automatically translate to a healthier diet—there are plenty of high-fat, high-calorie choices, including pasta, bread, fried foods, sauces, cookies, cake and candy. However, the main point is that advocates consider it humane not to kill animals unnecessarily, for food. Equally (if not more) important these days is the looming global warming crisis and the desire of many people to live more “green” lives. Animal agriculture has a huge impact on global warming. While most people are aware of the effect of carbon dioxide on climate change, the most significant non-CO2 greenhouse gas is methane. Methane, produced by decomposing animal manure, is responsible for nearly as much global warming as all other non-CO2 greenhouse gases combined. Animal agriculture produces more than 100 million tons of methane a year; global meat consumption has increased fivefold in the past 50 years and continues to grow. You can do your part by choosing a bean burrito or Margherita pizza instead of the beef burrito or the pepperoni pizza, whenever possible.

Comments

RECIPE: Turkey Melt With Chutney

Got leftovers? If you’re still looking at turkey, here’s an easy way to use it up and start Monday with a clean slate: A turkey melt. This recipe for a gourmet turkey melt is courtesy of Butterball. This recipe makes 8 servings.
Ingredients

– 2 cups cubed cooked turkey
– 1/3 cup finely-chopped celery (or make it
more exciting with fennel instead)
– 3 minced green onions
– 1/4 cup chutney
– 1/2 cup light or regular mayonnaise
– 4 split, toasted whole wheat English muffins
(see our review of Wolferman’s)
– 1 cup (4 ounces) shredded sharp Cheddar or Swiss cheese
– Optional: 2 tablespoons chopped fresh
cilantro
– Optional: Sliced tomatoes
  Turkey Melt
Make a turkey melt with that leftover turkey.
Preparation
1. Combine turkey, celery, green onions and chutney. Stir in mayonnaise to bind. Cover with plastic wrap. Refrigerate until ready to use.
2. Preheat broiler.
3. Arrange English muffin halves on a baking sheet. Top with tomato, then add turkey mixture and top with cheese.
4. Broil a few inches from source of heat for 3 to 4 minutes until hot and bubbling. Serve with coleslaw.

Comments

RECIPE: Great Solution For Leftovers

Turkey Sandwich
Make this delicious “Fallwich” with your
Thanksgiving leftovers.
  Here’s how to combine all of those Thanksgiving leftovers into a delicious fall sandwich or “Fallwich,” created by Marjorie Drucker of the New England Soup Factory in Newton, Massachussetts. The recipe is a winner in this year’s The Ultimate Cranberry Recipe Contest for foodservice professionals, sponsored by Ocean Spray.
– Cut six-inch-long slices of baguette for sandwiches (or buy good hero rolls).
– Whisk together mayonnaise and cranberry sauce in a 2:1 proportion and spread on each half of the baguette.
– Add spinach leaves to the bottom slice, then layer with sliced turkey breast and roasted sweet potatoes.
- Sprinkle some honey-roasted cashews on top.
– Season with kosher salt or sea salt, and freshly-ground black pepper; then add the top slice of bread.
– Serve with a cranberry spritzer: cranberry or cranapple juice mixed with club soda (or try Cranberry Fizzy Lizzy). It’s a delicious sandwich, even if you have to start from scratch, without leftovers.

Comments

NEWS: Citrus Boosts Antioxidant Power Of Tea

Adding citrus juice or vitamin C to green tea could increase the absorption of the tea’s antioxidants 13-fold, suggests new research published in this month’s issue of Molecular Nutrition and Food Research. Although the results are preliminary, those wishing to hedge their bets may want to squeeze some lemon or lime into that cup of green tea. The researchers used a simulated gastric and small-intestinal digestion system to model the effects of citric juices and other additives (milk, soy) on the absorption of antioxidants from tea. The polyphenols in tea have been linked to a number of health benefits, ranging from a lower risk of certain cancers to weight loss and protection against Alzheimer’s disease.   Green Tea
Add some lemon juice to your green tea for a bigger antioxidant hit.
Green tea contains between 30% and 40% of water-extractable polyphenols, while black tea contains between 3% and 10%. However, according to the study, the catechins are relatively unstable in non-acidic environments, such as the intestines, and less than 20% of the total remains after digestion. Oolong tea is somewhere between green and black tea, and white tea has somewhat more than green tea. The four primary polyphenols found in fresh tea leaves are epigallocatechin gallate (EGCG), epigallocatechin (EGC), epicatechin gallate (ECG) and epicatechin (EC). Bad news for those who drink black tea and like milk in it: Proteins in the milk’s casein counteract the effectiveness of the catechins. Better to switch from milk to a squeeze of lemon! Read more about tea in the Tea Section of THE NIBBLE online magazine, and about antioxidants in the NutriNibbles Section.

Comments

NEWS: Turkey Eating Contest Today

Thanksgiving Turkey
Eat me—entirely—in 8 minutes or less. Photo courtesy of iGourmet.com.
  If you think you have some relatives who are big eaters, at the third annual MLE [Major League Eating] Chowdown: Turkey Bowl today, eight “professional eaters” will compete big-time, gobbling down entire 20-pound birds. The winner will eat his or her bird in eight minutes or less, or as much of it as possible. (Please—don’t try this at home!) Competitors in food contests are extreme athletes who train all year, working on jaw strength and stomach capacity. Contrary to assumption, contestants in national food competitions are not overweight. Surely, you’ve seen Takeru Kobayashi, the slender, six-time winner of Nathan’s Coney Island hot-dog eating contest—won this year by the normal-size Joey Chestnut. Both will be competing in the Turkey Bowl, along with six other top competitive eaters.
The International Federation of Competitive Eating organizes about 80 eating contests a year in the U.S. alone, 100 total in 2006, including Canada, England, Germany, Japan and Thailand. The Turkey Bowl will be nationally televised today on Spike TV at 11 a.m. and 7 p.m.

Comments

PRODUCT WATCH: Nut-Free Frozen Desserts

Alpine Ice, makers of all-natural sorbets, is now kosher-certified (by Kosher Technical Konsultants), vegan-certified and free of all major food allergens (no soy, egg, wheat, nuts or dairy). The company was included in our “Who’s Who In American Frozen Desserts,” published last year in THE NIBBLE online magazine. The products are an alternative for people who are sensitive to a variety of foods. The base is made of herbs, fruit and flowers and erythritol, a low-glycemic sweetener. Flavors include Bolder Berry, Green Tea Verbena, Hibiscus Rose, Mango Passion and Plum Lucky. People looking for nut-free frozen dessert lines should also check out Bedford Nut Free Ice Cream, made for people with food allergies. It’s made in Massachusetts. There’s nothing on the one-page website but an email address and a phone number: Contact ahiabuhamdeh@yahoo.com, 1.978.330.5914. We haven’t tried it; if you do, let us know what you think. To see our favorite gourmet ice creams and sorbets, visit the Desserts Section of THE NIBBLE.   Mango Sorbet
Frozen desserts made in nut-free facilities.
 

Comments

« Previous Page« Previous entries « Previous Page · Next Page » Next entries »Next Page »









About Us
Contact Us
Legal
Privacy Policy
Advertise
Media Center
Manufacturers & Retailers
Subscribe
Interact