THE NIBBLE BLOG: Products, Recipes & Trends In Specialty Foods
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Archive for August, 2010

TIP OF THE DAY: Pouring Champagne

The wrong way to pour Champagne or
sparkling wine. Photo by Diana Myrndorff
| SXC.

There’s science in everything, including pouring a glass of Champagne.

According to a new study published in The Journal of Agricultural and Food Chemistry, Champagne is a drink best poured tilted—the opposite of how most people pour it, straight into a vertical glass.

Pour Champagne as you would beer: gently down the side of a tilted glass. It preserves the concentration of bubbles, the reason we choose Champagne in the first place.

According to the study, when Champagne (or by association, any sparkling wine) is poured into a vertically-held glass, it loses twice the amount of bubbles. (For those who think that pouring beer down the side of the glass is only to reduce the size of the head: It preserves the effervescence, too.)

The head scientist on the project, Gérard Liger-Belair, is the author of the consumer book Uncorked, The Science Of Champagne.

Professor Liger-Belair is on the faculty of the University of Reims, located in the Champagne region of France. Reims (pronounced RANCE) is the largest city in the Champagne region of France, an area where pouring a glass of Champagne is a common activity among residents. Now, they (and we) can do it scientifically.

 

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GOURMET GIVEAWAY: Food Should Taste Good Chips

Food should taste good, and it definitely does if you’re munching on Food Should Taste Good chips.

Five winners will be enjoying this tasty snack if they win this week’s Gourmet Giveaway—an entire case of the yummy corn chips that come in 11 flavors: Blue Corn, Cheddar, Chocolate, Jalapeño, Lime, Multigrain, Olive, Sweet Potato, The Works!, White Cheddar and Yellow Corn.

Each of the flavors are evenly baked in, not powder sprinkled on top. They’re all winners and will enchant your family and guests, not only with the taste but with the different shapes and colors, too—brown, orange, yellow, coral, circle, diamond, fan, hexagon, oval, rectangle, triangle.

The wholesome, all-natural, gluten-free chips have no cholesterol or trans fats, no GMOs, are lower in sodium than many chips, a good source of dietary fiber and certified kosher by OU.

Enjoy the great complexity of flavors that makes these, truly, chips of a different color.

Retail value: Approximately $40.00.

Try ’em all! Photo by Katharine Pollak | THE NIBBLE.

  • To Enter This Gourmet Giveaway: Go to the box at the bottom of our Gourmet Snacks Section and click to enter your email address for the prize drawing. This contest closes on Monday, September 6th at noon, Eastern Time. Good luck!
  • Visit FoodShouldTasteGood.com to join their fan club and receive a $1.00-off coupon.

 

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TIP OF THE DAY: Bacon, Lettuce & Tomato Salad

This BLT salad is a guaranteed winner.
Photo courtesy Morton’s The Steakhouse.

Turn the popular BLT sandwich into a side or main salad, and you’ll have everyone asking for more salad.

RECIPE
1. Cut a small iceberg lettuce or large heart of romaine in half. (This is for a large salad. For a smaller salad, cut the iceberg in quarters or portions appropriate for your meal.)

2. Cover with finely-diced tomatoes and freshly-made bacon cut into 1/8″ horizontal strips.

3. For a main dish salad, add diced chicken or turkey.

4. Serve with ranch dressing or our favorite, blue cheese dressing with crumbled blue cheese. (You can substitute low-fat, low-calorie versions of the dressings.)

5. Optional: Garnish with homemade croutons—the “toast” from the BLT.

Can you serve the BLT salad along with a BLT sandwich? Sure: It makes one heck of a baconfest.

Find more salad recipes in our Gourmet Vegetables Section.

 

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PRODUCT: Mug Hug Mug Lid

The new Mug Hug promises to be a hit. It’s one of several variations of a reusable silicone sip-top lid for cups and mugs that we saw at the recent International Gift Show.

Most lids were combined with a ceramic mug, but Mug Hug can be purchased as a solo unit. It:

  • Keeps the beverage warmer.
  • Prevents spilling for mugs in transit.
  • Reduces the use of disposable plastic lids that are filling up landfills around the globe. Bring your “green” lid to the coffee shop and tell them to hold the disposable one.

 

Mug Hug is flexible and fits mugs and larger-size paper cups. It fits snugly on both our jumbo 12-ounce mugs and our 8-ounce cups that have a 3-1/4-inch-wide mouth, as well as on large paper coffee cups.

At $6.99, the Mug Hug may become one of the year’s most popular stocking stuffers. Find it at Mug-Hug.com.

See more of our favorite kitchen gadgets.

Keep coffee or tea hot with a Mug Hug. Photo courtesy Mug Hug.

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TIP OF THE DAY: Hot Dog Bar

Photo courtesy RedMarbleSteaks.com.

Make your Labor Day barbecue something special with a gourmet hot dog bar.

1. In addition to standard franks, offer gourmet sausage or bratwurst. Our supermarket has bison, salmon, lamb, chicken with wild rice, chicken with feta and sundried tomato, chicken with apples, Thai and Indian chicken sausages, smoked andouille sausage and lots more.

2. Provide a variety of mustards and ketchups. Enable guests to customize their franks with a choice of ball park, Dijon, honey mustard and horseradish mustard.

3. Relish more toppings. In addition to the traditional sweet green pickle relish, serve corn relish, jalapeño relish and chow chow (also called piccalilli, a mustard base with chopped tomatoes, cabbage, onions, hot and sweet peppers and vinegar). Offer salsa, chili, chopped onions and grated cheese in addition to the sauerkraut.

4. Use a better bun. Make those bread carbs count. Try whole grain or whole wheat buns (we’ve even seen buttery brioche buns). Provide lettuce leaf “wraps” for the carb counters.

  • See our favorite organic franks.
  • Read the history of the frankfurter—a style sausage created in the 17th century by a German butcher from Bavaria who brought it to Frankfurt. Yet, it was still a sausage eaten with a knife and fork, no bun. A clever American added that.
  • Check out all the different types of mustard in our Mustard Glossary.

 

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