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 December, 2007

FOOD TIP OF THE DAY: Exotic Fruit Of The Month “Club”

Dragon Fruit
Dragonfruit from Melissas.com.
  Dragonfruit, Korean pears, pomegranates and cinnamon persimmons are just four fruits in season now that most people have never tried. Others, like cherimoya, jackfruit and coquitos, are available year-round. You can give these fruits as gifts (at Melissas.com). But give them to your own household, too. Pick a specific day of the month—the first Monday, the third Sunday, e.g.—to be Exotic Fruit Day in your home. Have your featured fruit for dessert or at brunch, experience different tastes and build your knowledge base. If there’s no market in your town that specializes in exotic produce, Melissas.com is happy to oblige.
If you want to send an “exotic” basket of cut fruit, check out Edible Arrangements. See more of our favorite fruits in the Fruits & Nuts section of THE NIBBLE online magazine.

Comments

REVIEW: Michael’s Cookies

Michael’s Cookies’ dough was awarded first place for best product in the “Outstanding Foodservice” category by the National Association for the Specialty Foods Trade (NASFT). But the cookies are available ready-baked for consumers, and are beautifully packaged for corporate gifts or for your favorite cookie lover. They’re also certified kosher. Of the 20 different flavors available, we tried five, plus the gluten-free chocolate chip cookie for people on restricted diets. These homestyle cookies taste like you just baked the yesterday (and in fact, Michael’s bakes to order). We enjoyed all of the flavors: Cappuccino Chocolate Chunk Cookies with a good hit of espresso, Maple Pecan (a terrific flavor that the marketplace should provide more of), Oatmeal Cinnamon, Pumpkin Chocolate Chip and White Chocolate Cranberry. As much as we liked the regular cookies, we prefer the gluten-free cookies from Curious Cookie, a specialist in the area. Read the full review, and find more of our favorite cookies in the Cookies & Brownies section of THE NIBBLE online magazine. You can find more kosher products in our Kosher Nibbles section.   Michael’s Cookies
Maple Pecan Cookies: Attention must be paid!
 

Comments

TIP OF THE DAY: Gifts Of Everyday Yummies

Rick’s Picks
Rick’s Picks: Great pickles and pickled vegetables. Read our review.
  While many people search high and low for one Very Special Gift, there’s often nothing better to give food-lovers than the most delicious versions of everyday products they really enjoy. The best gourmet peanut butters, jams, chocolate bars, maple syrups, teas or mustards, e.g., are treats that recipients can appreciate every day of the year—and they’ll think of you with every delicious bite or sip. Put together a selection of the best in a gift box. In addition to the foods, your gift will be the joy of discovery. Check out the Main Nibbles section for our favorite everyday foods (peanut butter, salsa, etc.) and see the Gift Finder section of THE NIBBLE online magazine for more product recommendations in every category.
 

Comments

RECIPE: Coconut Egg Nog

Want to mix up a little something special? How about coconut egg nog? It’s a basic rum egg nog recipe plus coconut milk or cream—the type used to make piña coladas. See the coconut egg nog recipe and find other holiday cocktail recipes in the Cocktails & Spirits section of THE NIBBLE online magazine (there’s regular egg nog, chocolate egg nog, and [in our Diet Nibbles section] diet egg nog). You can find general holiday recipes in the December issue of THE NIBBLE.   Egg Nog
Coconut and rum: “tropical” egg nog.
 

Comments

NEWS: Why You Should Eat Only Organic Meat

The Meatrix

Actual imagery of factory farms is too depressing for food pages, so we’ve substituted this image from The Meatrix. See the Times story for the real thing.
  In yesterday’s New York Times magazine section, Michael Pollan, who is professor of journalism at the University of California, Berkeley, and director of the school’s Knight Program in Science and Environmental Journalism, does more than just expose another filthy meat “factory farm.” In these huge, meat-producing operations for pigs, chicken and cattle, animals are penned in on top of each other, standing in their own muck, such that they must be fed antibiotics daily or they would die of disease. (If you want to see the animated film version this, suitable for children, see the award-winning “The Meatrix”). It’s just not ugly anymore, though: It may be fatal. A virulent strain of the Staphylococcus bacteria, called MRSA, is now killing more American than AIDS, and it’s antibiotic-resistant.
Studies in Canada and Europe have found that confinement pig operations (factory farms) are reservoirs of MRSA. While scientists have not established that any of the strains of MRSA that are responsible for American deaths originated on factory farms, the livestock industry has not been cooperative, nor has the Department of Agriculture rushed to investigate. What can you do? Read Michael Pollan’s story, and switch to organic meat. The latter is not a suggestion of the Pollan story, but THE NIBBLE’s. Organic meat comes from antibiotic-free animals, which would avoid any forthcoming drug-resistant infections in humans that stem from the antibiotics in meat. You can read more about the challenges of Big Agribusiness in Pollan’s book, The Omnivore’s Dilemma, and more about organics in the NutriNibbles section of THE NIBBLE online magazine

Comments

TIP OF THE DAY: Crushed Peppermint Magic

Crush a package of red spiral peppermints with a rolling pin between waxed paper. Keep them in an airtight jar. Then, use them to apply a touch of holiday flavor to ice cream, the rims of hot chocolate mugs, cupcake icing, other desserts, vanilla yogurt…whatever strikes your fancy (use a pinch to garnish to any dessert plate). It’s as if the Good Peppermint Fairy touched her wand to make things a bit more special. Peppermint bark is crushed peppermint added to chocolate bars. Read about our favorite peppermint bark from Enstrom’s—peppermint plus semisweet and white chocolate and chocolate cookies!   Peppermint Candy
Crush me! Use me!
 

Comments

CONTEST: Win A Nueske Ham In THE NIBBLE’s Gourmet Giveaway

Nueske Ham

It serves up to 12 people…and it could be yours.
  This week’s prize in THE NIBBLE’s Gourmet Giveaway is a delicious 3-4 pound spiral-sliced, boneless ham from Nueske, which we rated as one of our favorite hams after tasting more than 40. It has a hand-applied honey glaze that gives it a mild, sweet flavor. And it comes fully cooked, already cut into neat, even slices—ready for a party or a special family dinner. Serve at room temperature or gently warmed. Few things so delicious require so little preparation time (“remove ham and set on plate”). You can see more of Nueske’s ham and bacon products at Nueskes.com. See more of THE NIBBLE’s favorite hams in the Gourmet Meat & Poultry Section of THE NIBBLE online magazine. Also take a look at the other top hams in our ham challenge tasting. Take trivia quizzes on ham and other food topics at the Gourmet Giveaway home page.
 

Comments

PRODUCT WATCH: Chipilo Crema ~ Authentic Mexican Cultured Sour Cream

A few months ago, we went to a press reception where we were introduced to the wonders of Chipilo Authentic Mexican Crema. Crema, or cream, which is what Mexicans call cultured sour cream. If you are a sour cream lover, it will take you higher—in a slightly different way than Ike and Tina Turner, but just as exciting. It’s richer, sweeter, more complex in flavor. It’s la crema de la crema. Newly available in the U.S., it’s made in Wisconsin according to Chipilo’s specifications, since fresh dairy products can’t be imported into the U.S. until next year. (However, most Mexican cremas are made from milkfat imported from New Zealand!) This is a crema worth going out of your way for, and worth spending your calories on.   Chipilo Authentic Mexican Crema
Much more exciting than sour cream.
Use crema as you would sour cream; but it can do much more. The innate sweetness makes it a natural dip for fruit, a topping for pancakes, a spread for muffins and toast. Just resist the temptation to eat it from the carton. The first sales initiative focuses on Latin markets—their customers already understand what crema is and are familiar with the brand (Chipilo is the number one crema in Mexico). From our point of view, it’s taking too long to get into the mainstream. So, get over to the nearest Latin market and buy a few pounds. In one-pound containers, give them as holiday gifts. Not only will they be the most inexpensive gifts you can give, they’ll probably be the most appreciated by anybody who likes good food. To find a market near you, email chipilo@intermarketsourcing.com.

Comments

TIP OF THE DAY: Christmas Salad

Christmas Salad
Make your Christmas salad decidedly red and green.
  Make a beautiful red-and-green Christmas salad by adding “red” greens to your “green” greens. If you can’t find the more exotic red lettuces (red leaf lettuce, red oak lettuce, red romaine, red mustard greens), most stores carry radicchio, the naturally red-veined chard and baby kale. For more color, add very thin rings of red and green bell peppers and slice crunchy, white water chestnuts into thin disks as “tree ornaments.” Use an elegant vinaigrette: fine olive oil with a sherry or Champagne vinegar in a 3 tablespoons:2 tablespoons proportion. Add a pinch of dry mustard, plus salt and fresh-ground pepper to taste. Click here for a red-and-green salad recipe with an Asian twist, seaweed, cherry tomatoes and sesame (shown in the photo at left). Visit the table of contents of the December issue of THE NIBBLE online magazine for more holiday recipes.
 

Comments

ON OUR RADAR: Interesting Nibbles From The Past Week

- The Los Angeles Times tastes 23 dark chocolate bars. While we agree with quite a few of their choices, their last-place bar, Theo’s 75% Ivory Coast, to which the Times ascribed “flat, chalky texture; there’s little chocolate flavor and no finish,” was ranked “phenomenal” by THE NIBBLE tasters earlier this year. We also liked the 70% Santander bar that the Times tasters placed second-to-last. In wine circles, bottle variation is frequent—even bottles of wine pulled from the same case can taste very different. So are we seeing “bar variation?” You can read our detailed reviews of Theo Chocolate and Santander Chocolate, and many of the other bars reviewed by the L.A. Times in the Chocolate Section of THE NIBBLE online magazine.
– If you are seduced enough by a pretty picture to make the recipe, then TasteSpotting.com is for you. Pore over the luscious photos; then click through to the blog on which they appear, and find the recipe. Some non-recipe photos appear, like carved pumpkins and racks of aging cheeses.
  Theo Chocolate Bars
Theo’s Ivory Coast bar, spurned by the L.A. Times, adored by THE NIBBLE.
- Food blog Chez Pim urges you to participate in the 4th Annual Menu For Hope. This annual fundraising event is coordinated by food bloggers from all over the world. From now until December 21, check out the raffle offerings and bid on the prizes. Contributions go to the U.N. World Food Programme. Last year, Menu For Hope raised $60,925.12. If charity isn’t enough of a motivator, consider these incredible prizes: touring the El Bulli laboratory with Ferran Adrià, a historic British meal prepared by The Fat Duck’s Heston Blumenthal and a lunch date with food science writer Harold McGee.
– The battle royale of cookbooks: Are the mammoth Gourmet and Bon Appetit recipe compendia fighting it out like the Crips and the Bloods?

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