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
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 The Nibble

RECIPE: Blueberry Smoothie With Almond Milk

/home/content/71/6181571/html/wp content/uploads/blueberry almond milk ingridhoffmannFB 230

A smoothie with our favorite fruits plus almond milk. Photo courtesy Chef Ingrid Hoffmann.

 

Having just published an article on why we love almond milk, we hasten to follow it up with an easy recipe.

Your nutritionist would approve of this smoothie, from Chef Ingrid Hoffmann. She adds flaxseed meal for extra nutrition and enjoys it for breakfast. We enjoyed ours for mid-morning and mid- afternoon snacks.

If you don’t have all the ingredients, just use what you have in proportion. Powdered ginger isn’t celestial like fresh ginger, but it will do.

RECIPE: BLUEBERRY BANANA MANGO SMOOTHIE

Ingredients For 2 Servings

  • 1 banana, quartered and frozen
  • ½ cup frozen mango cubes
  • ½ cup blueberries, plus more for garnish
  • 1 cup nonfat plain kefir (drinkable yogurt)
  • 1/8 teaspoon vanilla extract
  • 1 one-inch piece of fresh ginger, peeled and grated
  • 2 tablespoons flaxseed meal
  • 2 fresh mint sprigs for garnish
  • Preparation

    1. PLACE all ingredients except the mint in a blender and purée until smooth. Pour immediately into chilled tall glasses.

    2. GARNISH with a few berries and mint sprigs before serving.
     
     
    Find more delicious recipes at IngridHoffmann.com.
     
      

    Comments

    TIP OF THE DAY: Rich, Creamy Almond Milk

    Some people never touch a glass of milk, but we love it. We can drink two eight-ounce glasses a day. That’s in addition to cereal milk, yogurt and other milk-based products.

    Our brother is the same. So we were surprised recently when he asked if we’d like a few quarts of almond milk; he had purchased too much.

    Why? A physician had suggested that he cut back on cholesterol. He found that he preferred the rich, creamy taste of almond milk to fat-free cow’s milk (plant-based foods are cholesterol free). He also likened the flavored varieties—Chocolate, Coconut, Vanilla—to milkshakes without the calories.

    Almond milk can be used in just about any recipe calling for cow’s milk: in baking, hot and cold beverages, sauces and soups. The only significant limitation is in recipes that require cow’s milk starches to thicken, such as custard, pudding and yogurt. You need to add other thickening agents.

    Another benefit: You need never run out of milk. Brands like Almond Breeze have shelf stable versions. Just store extra cartons in the pantry. Like Parmalat brand cow’s milk, no refrigeration is required until the container is opened.

    TRENDS: WHAT’S HAPPENING TO MILK IN AMERICA

       

    /home/content/71/6181571/html/wp content/uploads/almond milk juicequeen 230

    Almond milk is our favorite of the nondairy milk alternatives. Photo courtesy Juice Queen.

     
    For decades, cow’s milk consumption per capita has been on the decline, as newer generations—even pre-teens—drink coffee and soft drinks instead of a glass of milk. According to the U.S. Department of Agriculture, consumption across all age groups dropped 25% in the 37 years between 1975 and 2012.

    Since 1999, according to market research firm Euromonitor, plant-based alternatives, called non-dairy milks, have grown in annual sales by an average of 10.9%. They are now a $1 billion-plus category in domestic retail sales.

    The trend is based on personal factors, largely allergies, kosher and vegan diets, lactose intolerance and sustainable lifestyles*.
     
    *Cow manure and flatulence produces huge amounts of methane, a major greenhouse gas. Here’s more information.
     
    NON-DAIRY MILKS

    Twenty years ago, the option for non-dairy milk at supermarkets was soy milk. Then rice milk arrived. Today, the list is threefold larger:

  • Almond milk
  • Cashew milk
  • Coconut milk
  • Hemp milk
  • Oat milk
  • Rice milk
  • Soy milk
  •  
    Which one you choose should depend on two factors: taste preference and nutritional components. For example, if you want the milk to supplement your protein intake, look at the nutrition label. Some have more protein and other nutrients, some add nutrients equal to fortified cow’s milk (cow’s milk usually has added vitamin D; reduced fat varieties have added vitamin A). Some may contain additives you don’t want, from lecithin to sugar.

    As the disclaimer goes, speak with your healthcare professional before making any changes.

     

    /home/content/71/6181571/html/wp content/uploads/Califia Chocolate and Vanilla 2301

    The problem with flavored almond milk: It tastes so much like a shake, you can drink buckets of it. The good news: These 10.5- ounce portions have only 30 calories and 6 grams of protein. Photo courtesy Califia Farms.

       
    HOW THE MILK ALTERNATIVES COMPARE

    Almond milk doesn’t have the protein of cow’s milk, but it is lower in calories and some brands add calcium and vitamins during processing. The key benefit for us is the mild taste. You probably wouldn’t even notice if someone replaced almond milk for cow’s milk in your coffee. A close second to soy in terms of sales, almond milk is the non-dairy milk with the largest annual sales increases.

    Coconut milk (the drinkable milk in a carton, not to be confused with the canned coconut milk for cooking and cocktails) has a noticeable amount of coconut flavor. If coconut is one of your favorite flavors and you want to taste it every time you use milk, then this is your milk alternative. While coconut milk is low in calcium and protein, on the good side it is also low in calories.

    Hemp milk is a product that people either love or hate. Personally, we don’t like the earthy flavor in a milk product. Like rice milk, it is an option for people who have nut and soy allergies.

    Rice milk can be gritty and watery. It is also higher in calories, carbs and sugar, lower in calcium and a poor source of protein. It is best for people who have nut and soy allergies.

     
    Soy milk is tasty when flavored, but in its plain form, we don’t like the beany aftertaste. Perhaps that’s why Starbucks eschews plain soy milk in flavor of sweetened vanilla soy milk as its only non-dairy alternative. Soy milk has the most protein of the non-dairy milks; but on the down side, processed soy isoflavones can affect hormones, raising the risk for breast cancer; they can also depress thyroid function. Unless it’s organic, soy milk is likely made with GMO soybeans. Soy is the highest milk alternative in sales, but that’s because it’s been around for so long and anyone who has drunk it for years has no incentive to change. But almond milk is closing in!

    Other non-dairy milks are on the shelves, and no doubt more will follow.

    Cashew milk is beloved by our vegan expert Hannah Kaminsky, who drinks and cooks only with non-dairy milks. We should have tried it by now, but are too enthralled by almond milk.

    We tried oat milk once, and didn’t care for it. Ditto with flax milk. Be your own judge.

      

    Comments

    RECIPE: Eton Mess, A School Tradition

    In recognition of back-to-school recipes, we offer the Eton Mess.

    Eton Mess is a traditional English dessert consisting of strawberries, pieces of meringue and whipped cream. It is traditionally served at Eton College’s annual cricket game against rival Harrow School (both are among the most prestigious secondary schools in the U.K.), and on any other day that one wants to eat it.

    The recipe has been known by this name since the 19th century. Variations include bananas instead of strawberries and a scoop of ice cream, which actually preceded the addition of the meringues.

    Why is it called a “mess?” According to Merriam-Webster, the word may refer to the appearance of the dish or may be used in the older sense of a prepared dish of soft food.

    The recipe version below was sent to us by Safest Choice pasteurized eggs—the eggs to use when the recipe requires eggs that aren’t cooked, like Caesar salad, eggnog, mousse and steak tartare. (You can also pasteurize eggs at home.)

       

    chocolate-covered-strawberry-eton-mess-safeeggs-230

    A mess indeed, but a delicious mess! Photo courtesy SharedAppetite.com.

     
    The recipe was developed by Chris of SharedAppetite.com, who added his own touch: a garnish of a chocolate-covered strawberry in addition to the diced strawberries in the Mess. Active time is 20 minutes, total time is 1 hour. You can save time buy buying the meringues, if you can get your hands on good quality ones. Since they will be smashed, you can substitute Pavlovas (individual meringue dessert cups).

    RECIPE: ETON MESS

    Ingredients For 4 Servings

    For The Chocolate Chip Meringues

  • 4 egg whites, ideally pasteurized
  • 1/2 teaspoon cream of tartar
  • 1 cup granulated sugar
  • 1/2 cup finely chopped dark chocolate or mini chocolate chips
  •  
    For The Chocolate Covered strawberries

  • 2 cup fresh strawberries, diced
  • 1/4 cup granulated sugar
  • 1/8 teaspoon vanilla extract
  • 1/2 teaspoon finely chopped dark chocolate
  • Garnish: 8 chocolate covered strawberries (instructions below)
  •  

    /home/content/71/6181571/html/wp content/uploads/crushed meringues eton mess sharedappetitecom 230

    Crushed meringues give the dish texture. Photo courtesy SharedAppetite.com.

     

    For The Whipped Cream

  • 1 cup heavy cream
  • 2 tablespoon powdered sugar
  • 1/2 teaspoon vanilla extract
  •  
    Preparation

    1. PREHEAT the oven to 275°F. In the bowl of a stand mixer, beat the egg whites until frothy and soft peaks form. Add the cream of tartar and continue to beat, adding the sugar 1 tablespoon at a time until all the sugar has been incorporated. Scrape down the sides of the bowl with a spatula as needed. The meringue is done when the peaks are stiff, hold their shape, and no grit is felt from the sugar. Gently fold in the chopped chocolate.

    2. LINE two baking sheets with parchment paper or nonstick baking mats. Drop the meringues by the spoonful (about 2 tablespoons each) onto the baking sheets. Bake for 40-50 minutes, or until the meringue easily peels away from the parchment paper. Cool completely on a wire rack. Meringues can be made in advance and stored in an airtight container for several days.

     

    3. MAKE the chocolate-covered strawberries. Melt the chocolate in a microwave; dip the whole strawberries and set on wax paper or parchment to dry.

    4. COMBINE the diced strawberries, sugar and vanilla extract in a small mixing bowl. Let sit for approximately 15-30 minutes to macerate.

    5. MAKE the whipped cream. In the bowl of a stand mixer, beat together the heavy cream, powdered sugar and vanilla extract. To avoid splashing, start on a lower speed and increase the speed as the whipped cream begins to take shape. Beat to the desired stiffness. If you won’t be using it right away, cover and place in the refrigerator. It will keep for several hours, and might need a quick whip with a whisk to regain its shape.

    6. BREAK 8-12 meringues by hand: A good variety of big and small pieces creates good texture in the dessert.

    7. LAYER approximately 1/2 cup whipped cream in 8 dessert bowls. Top with a few spoonfuls of macerated strawberries, and a generous sprinkling of dark chocolate and crushed meringues. Top with a chocolate covered strawberry and serve.

      

    Comments

    TIP OF THE DAY: Make Gyros At Home

    September 1st is National Gyro Day, and the first thing you need to know is that gyro is pronounced YEE-ro, not JY-ro.

    A gyro is a Greek lamb sandwich on pita bread, roasted on a vertical spit and served with tomato, onion, and tzatziki, a yogurt-cucumber sauce (recipe). Other condiments and sauces can be added or substituted.

    Eating food off of pita bread or wrapping food in pita is an Ancient Greek tradition; the pita served as an edible plate. The tradition continues today—although you’ll also get a piece of foil or kitchen parchment to hold the pita from a street vendor, and a plate in a restaurant.

    Most people eat gyros made by food vendors, but for National Pita Day, try making your own at home. The recipe below is adapted by one from Maria Benardis, award-winning author, chef and founder of Greekalicious, Sydney, Australia’s first exclusively Greek cooking school.

    Traditionally, the deboned leg of lamb is grilled on on a rotating vertical spit (see photo below), and shaved off the leg in thin slices. In fact, the Turkish name for the same sandwich, döner kebab, literally means “rotating roast.”

    But for Maria’s recipe you don’t need a spit: Roasting the lamb is just as delicious.
     
    DO YOU NEED LAMB FOR A GYRO?

    Of course not! Cuisine evolves constantly, and each cook can put his or her spin on a recipe. If you don’t like lamb, or don’t want to roast a whole leg, you can use any of the following:

  • Grilled or roasted beef, chicken or pork
  • Lamb sausage or other sausage variety
  • Grilled portobello mushrooms
  • Grilled fish fillet
  •  
    PLUS

  • Traditional condiments: lettuce, onion, tomato, tzatziki
  • Cilantro or parsley
  • Feta cheese
  • Black olives (pitted), pickles, pepperoncini
  • Shredded red cabbage or yogurt-based slaw
  • Tahini sauce (recipe)
  •    

    /home/content/71/6181571/html/wp content/uploads/lamb sausage gyro kevineats 230

    Gyros can contain any protein other than lamb lamb. Here, lamb sausage is the protein (any sausage works). Photo courtesy Kevin Eats.

     

    RECIPE: FETA-CRUSTED LAMB GYROS WITH HERBED YOGURT SAUCE

    This recipe is more layered than your typical gyro. A salty feta crust forms on the lamb with some heat from the red chili flakes. Instead of the standard tzatziki yogurt-cucumber-garlic-dill sauce, Maria makes a herbed yogurt sauce which eliminates the cucumber but adds basil, mint and parsley. (It’s also a delicious dip.)

    Maria also adds the baby potatoes to the gyro, but we prefer to serve them on the side. You can replace them with an all-American side of fries.
     
    Ingredient For 8 Servings

  • 8 pocketless whole wheat pita breads
  • 2 large tomatoes, thinly sliced
  • 1 large red onion thinly sliced
  • 2 cups baby arugula, washed and patted dry
  •  
    For The Lamb

  • 2-pound leg of lamb, de-boned
  • Salt and freshly-cracked pepper
  • Extra olive oil for drizzling
  • 16 bite size potatoes
  •  

    /home/content/71/6181571/html/wp content/uploads/giro stand Eaeeae Wiki 230

    A traditional lamb gyro is made from lamb roasted on a vertical spit. Photo by Eaeeae | Wikimedia.

     

    For The Feta Mixture

  • 6 ounces Greek feta, cubed
  • 1 clove garlic, minced
  • 2 green onions or shallots, chopped
  • 1/4 cup extra virgin olive oil
  • 1 cup basil leaves
  • 1 teaspoon red chili pepper flakes
  • Juice of 1 lemon
  • 2 tablespoons plain Greek yogurt
  •  
    For The Herbed Yogurt Sauce

  • 1-1/2 cups plain Greek yogurt
  • 1 clove garlic, minced
  • 2 green onions (scallions), chopped
  • 1/2 cup basil leaves
  • 1/2 cup mint leaves
  • 1/4 cup flat leaf parsley leaves
  • 1/4 cup dill fronds
  • Juice of 1 lemon
  • Salt, to taste
  • Preparation

    1. PREHEAT the oven to 355°F (180°C). Place the lamb and potatoes in a baking dish and season with salt and pepper.

    2. PLACE all ingredients for the feta mixture in a food processor and blend until smooth and thick. Coat the lamb well with the feta mixture. Drizzle some olive oil over the top of the lamb and the potatoes. Add enough water to the baking dish to just cover the base.

    3. COVER the baking dish with aluminum foil and place it in the oven. Reduce the temperature to 300°F (150°C). Bake for at 2 to 2-1/2 hours until the lamb is cooked through: 155°-160° on a meat thermometer for medium, 160° for well done. Because ovens vary, it is important to use a meat thermometer! Uncover and cook for a further 30-45 minutes until the top is golden brown.

    4. COMBINE the ingredients for the yogurt sauce in a food processor and blend until all the herbs are chopped and the sauce is smooth and thick. Place in a bowl and refrigerate. When the lamb is ready…

    5. SLICE the lamb thinly. Warm the pita; if you like, you can lightly brush each side with olive oil and place the bread on a hot grill or in a grill pan for warming and grill marks.

    6. ASSEMBLE: Place some yogurt sauce in the center of the pita, arugula and slices of tomato and onion. Top with some lamb and some more yogurt sauce. Serve flat, with an optional side of roasted potatoes.

     
    Find more of Maria’s delicious recipes at Greekalicious.com.au.

      

    Comments

    NEWS: Italian Food Remains #1 With Americans

    Nation’s Restaurant News (NRA) reports something that may not even be news: Italian food remains America’s favorite “ethnic” restaurant cuisine. No other cuisine comes close, although Mexican and Chinese round out the “big three.”

    Sixty-one percent of the 1,000 people surveyed said they eat Italian food at restaurants at least once a month. By comparison, Mexican cuisine was eaten at least once a month by 50%, and Chinese cuisine by 36%.

    We couldn’t find an official survey of the most popular Italian dishes, but one informal survey we found nominated the following as the Top 10 favorite Italian restaurant entrées in the U.S. (excluding pizza, the majority of which is consumed at pizzerias* rather than conventional Italian restaurants):

    1. Chicken Parmigiana
    2. Fettuccine Alfredo
    3. Lasagna
    4. Linguine With Clam Sauce
    5. Veal Marsala
    6. Chicken Saltimbocca
    7. Pasta Primavera
    8. Shrimp Fra Diavolo
    9. Penne Alla Vodka
    10. Spaghetti Marinara (with tomato sauce)

     

    /home/content/71/6181571/html/wp content/uploads/chicken parmsesan cookingclassy 230

    Chicken Parmesan, the American spelling
    of Parmigiano. Here’s the recipe. Photo
    courtesy CookingClassy.com.

     
    Our own Top 10 list would be different, but we wouldn’t turn any of these down! And we’d add our own Top 10 Italian Desserts list: cannoli, panna cotta, zabaglione, tiramisu, berries with mascarpone, riccota cheesecake, biscotti, gelato/semifreddo/spumoni/tortoni, sorbetto/granita and bomboloni.

    The NRA defines “ethnic” cuisine broadly as any cuisine originating in a different country or within a specific region of the United States. We prefer the term “international cuisine” (it’s hard to think of French and Italian food as “ethnic”), but that doesn’t always work. American cuisnes—think Cajun and Creole—are ethnic but not international, as are California, Hawaiian, New England, Southern and Southwestern cuisines, among others.

    Choose the term you like better and read the full article at NRN.com.

     
    *Pizzerias serve other more casual fare as well, including calzones, stromboli and submarine sandwiches.

      

    Comments

    FOOD FUN: Stovetop Elote

    /home/content/71/6181571/html/wp content/uploads/elote goodeggs 230

    Elote, Spanish corn on the cob. Photo courtesy Good Eggs.

     

    Elote is the Mexican version of corn on the cob, a popular street food. It is often grilled, then served on a stick with lime wedge, ancho chili powder and crumbled queso fresco.

    Elote is the Aztec (Nahuatl) word for what the corn on the cob. It is pronounced ee-LOW-tee. Removed from the cob, the recipe has a different name, esquites, from the Nahuatl word for toasted corn, ízquitl.

    This hack from Good Eggs in San Francisco eliminates the need for a grill. Just use a gas range to turn ears of fresh corn into this Mexican street treat.

    Here’s more about elote, including an off-the-cob elote salad.
     
    RECIPE: STOVE TOP ELOTE

    Ingredients

  • Ears of fresh corn, husked
  • Butter
  • Ancho chili powder (substitute regular chili powder)
  • Crumbled queso fresco (substitute cotija, feta or grated Parmesan)
  • Lime wedges (substitute lemon)
  • Optional: skewers (because corn is heavy, you need thick skewers; you can also use conventional cob holders or these disposable cob holders)
  • Preparation

    1. USE tongs to hold the ears of corn directly over the stove top flame, turning to to blister the kernels.

    2. REMOVE from the heat, slather with butter, roll in crumbled queso fresco and finish with a squeeze of lime and a pinch of ancho chile powder.
     
    ELOTE CONDIMENTS

    In Mexico people serve the classics: ancho chili powder, lime, queso blanco. But in the U.S., some people substitute mayonnaise or sour cream (crema) for the butter.

    Pepper or seasoned salt are also options (lemon pepper is popular in Texas, per Wikipedia). Other options: cilantro, fresh parsley, oregano.

    Or for a true American take, how about crumbled bacon?

     
      

    Comments

    TIP: The Right Beer Glass Makes A Big Difference

    We’re one of the many people who likes to drink beer straight from the bottle. We believed, as with sparkling wine, that the narrower the opening, the more the carbonation stays in. A cold bottle from the fridge keeps the beer colder than a room-temperature glass. And, we don’t particularly care for a foamy head.

    But according to Spiegelau, a manufacturer of fine glassware in Bavaria, Germany, we have it all wrong. You only get about 15% of the flavor of the beer when you drink it from the bottle.

    That’s because smell, not palate, is the major component of taste (and explains why you can lose your taste when you have a badly congested nose and can’t smell). You get zero aroma through the narrow neck of the beer bottle, covered by your mouth as you take each sip.

    When you pour beer into a glass, the head* releases the bubbles (carbon dioxide) that burst into aroma.

    On top of that, different types of beer benefit from different shaped glasses, engineered to bring out the special attributes of the beer (Riedel, the parent company of Spieglau, was the pioneer in developing different wine glass types).

       

    /home/content/71/6181571/html/wp content/uploads/ipa wheat stout spiegelau 230

    Engineered to bring out the best in American craft beers: from left, IPA, wheat beer and stout glasses. Photo courtesy Spiegelau USA.

     

    Different regions have long made different glass shapes for their beers. Think beyond the German stein to the British pint glass; the tall, tapered Pilsner† glass; the stemmed snifter for Belgian ales and IPAs; the tankard for ales, lagers, stouts and porters; and others. See the different types of beer glasses in the chart below.

     
    *The head is produced by bubbles of carbon dioxide gas that rise to the surface. The carbon dioxide is produced during fermentation.
    †Pilsner is the English spelling of Pilsener, the German spelling. The name derives from the town of Pilsen, a city in western Bohemia in the Czech Republic, where the style was originally brewed in October 1842—a new, clear, pale golden beer created from new malts, Pilsen’s remarkably soft water, Saaz noble hops and Bavarian-style lagering. It was a sensation. The Czech spelling of the town is Plzen.

     
    CRAFT BEER GLASSES FOR SPECIFIC STYLES OF BEER

    Spiegelau has developed a Craft Beer Glass Collection, with custom-designed glasses for the three most popular American craft beer styles: IPA, Stout and Wheat Beer. Each glass is designed, according to the company, to highlight “the complexity of aromas on the nose while demonstrating the optimum beer texture, balance and flavor intensity on the palate.”

    Riedel has done this for wine glasses with great success (you won’t believe how much better the wine tastes in a specially engineered wine glass than on a generic one). Now, they’ve done the same for beer.

    An expert panel of master brewers tested multiple glass shapes before finding the optimum shape for each beer type. Here’s what resulted:

  • The IPA glass was engineered to “showcase the complex and alluring aromatic profiles of American ‘hop-forward’ IPA beers, preserve a frothy head, enhance taste and mouth feel, and present a comfortably wide opening for the drinker to savory each beer.”
  • The Stout glass is designed to “accentuate the roasted malt, rich coffee and chocolate notes that define the Stout beer style.”
  • The Wheat Beer glass (wheat beer is one of the world’s most popular styles‚, has a large, voluminous bowl to harness the delicate aromas. The mouth opening was designed to spread the beer across the palate to “enhance mouth feel and harmony of sweetness and acidity.” The “open bottom glass base drives beer and aromatic foam upward into the main bowl after every sip.”
  •  
    And you thought a glass was just a glass!

    Custom-shape beer glasses isn’t hype: It’s precision engineering and it works. Buy yourself a set and test it against what you’re currently using. We had great results with the Spiegelau glasses.

    Beer glasses are a great gift for beer connoisseurs, and other companies have gotten the custom-shape message.

     

    /home/content/71/6181571/html/wp content/uploads/three types of beer in pilsner glasses wisegeek 230

    Wrong! These are traditional Pilsner glasses, specifically designed to bring out the best qualities in a Pilsener beer. That means that they won’t enhance the flavors of stout (left) and amber ale (center). But wait: The Lenox Pilsner glasses are totally different—a stemmed tulip glass! Photo courtesy WiseGeek.com.

     

    MORE BEER STYLE-SPECIFIC GLASSES

    Lenox has a new line of beer glasses in four styles: IPA, Pint With Crown, Stemmed Pilsner and Wheat Beer. And surprise: The shapes are totally different from conventional designs—as well as from the Spiegelau designs.

    The Pilsner is a stemmed tulip, like the traditional Belgian Ale glass. The IPA and Wheat Beer glasses are tall and narrow with a tapered waist, like the conventional Pilsner glass. The Pint With Crown is a sleeker version of the pub pint glass.

    Here’s what they say about their shapes:

  • The Stemmed Pilsner’s tulip shape “traps the rich aromas and helps maintain a frothy head. The thin flared rim places the beer evenly on the palate, elevating the overall taste experience.” Lenox also recommends the shape for stouts and dark beers.
  • The India Pale Ale glass, tall and slender, “is a perfect complement for IPAs and lighter ales. The contoured shape preserves a frothy head, while maximizing aroma and enhancing taste.”
  • The Wheat Beer glass has a large mouth and a narrow body, “making it the ideal vessel for wheat beers and most pale or blonde beers. By tipping the glass back, the aromas that characterize these brews are pushed to the nose, thus allowing the drinker to enjoy the beer’s full flavor.”
  •  

  • The Pint With Crown is the English-style pub glass that serves an official imperial pint, approximately 20 ounces. “Ideally sized for generous pours of pale ales and lagers, this pint’s curved lip cultivates foamy heads.
  •  
    Frankly, we bet on the precision of the Spiegelau glasses. We’ve tasted with them, and they work! There are no better glassware engineers on earth than Riedel, the parent company of Spiegelau.

    We haven’t tried Lenox or other contenders, and you can’t be sure without trying. So we’ll keep testing, and will keep you posted.
     
    CAN’T WAIT TO TRY THE GLASSES?

  • Lenox Tuscany Beer Glass Collection, set of four styles, $32.12
  • Spiegelau Tasting Glasses, set of four styles, $34.99 (includes the glasses described above plus a lager glass)
  •  
    If you don’t care about precision engineering but like the idea of different glass shapes for different beers, try:

  • Libbey, set of six styles, $19.99 (these glasses are traditional styles, not made with modern engineering to optimize the flavors and aromas)
  •  

    TRADITIONAL BEER GLASSES
     
    /home/content/71/6181571/html/wp content/uploads/beer glasses dailyinfographic.eu original copy

    See the original chart at DailyInfographics.eu.

      

    Comments

    TOP PICK OF THE WEEK: Folgers Iced Café For Homemade Lattes

    We love iced coffee, but have some challenges:

  • We never have enough room in the fridge to make and store a pitcher of it.
  • We can drink several a day, so buying it can run into money—plus a lot of plastic into the landfill.
  • Not every iced coffee we’ve bought has lived up to our taste standards.
  • Finally, with a lactose-free milk requirement, we have to drink our purchased coffee black.
     
    [Sidebar rant: Even Starbucks, which claims to be so customer-focused, offers only sweetened vanilla soy milk for those who can’t have cow’s milk, lactose, whey, are vegan, can’t digest soy, etc.

    Plain soy or almond milk would be acceptable to most people who can’t have cow’s milk. But if you don’t like sugar in your coffee, can’t have sugar, etc., well, as our dad would say, you’re SOL at Starbucks (and many other food service venues).

    Starbucks management: If you’re reading this, take a look at the moronic letter your customer service staff sends to people who suggest an unsweetened milk alternative.]

  •    

    Iced Coffee Mason Jar

    For a refreshing iced latte, just squeeze two drops of concentrate into your favorite type of milk. Photo courtesy Folgers.

     
    FOLGERS HAS SOLVED OUR PROBLEMS!

    Now, all we need to make a truly delicious iced latte—in less than a minute—is our milk of choice and a bottle of the new Folgers Iced Café Coffee Drink Concentrate. The bottle is so small, it fits into a shirt pocket.

    Just fill a glass with milk (and ice, as desired), add two squeezes of coffee concentrate and stir.

    Make it with 2% milk and you have a drink that tastes like a milkshake without the ice cream: so creamy, it’s hard to believe this is a low-calorie drink. The drinks are called lattes, but if you’re used to a skim latte, as we are, the taste with 2% or almond milk approaches a milkshake.
     
    Folgers Iced Café Coffee Drink Concentrates debuted in four equally scrumptious flavors:

  • Original Latte Coffee
  • Caramel Macchiato
  • Hazelnut Latte
  • Vanilla Latte
  •  

    /home/content/71/6181571/html/wp content/uploads/vanilla almond milk munchery 230

    We used the Folgers Vanilla Latte flavor plus almond milk for an instant latte treat. Photo courtesy Munchery.

     

    The two drops of concentrate (per eight ounces of milk) add just 10 calories to the milk calories. The suggested retail price for a squeeze bottle with 12 portions is $4.99.

    The flavors are very lightly sweetened with Sucralose. It was so light that we, who normally don’t add sugar to coffee, really enjoyed it. Along with the creaminess of the milk, it heightens the “milkshake factor.”

    You can glamorize your latte, of course, adding whipped cream, chocolate syrup, ice cream or whatever. But the drinks are just perfect as is.

    You can find Folgers Iced Café at retailers nationwide (store locator) and can buy it online.

    We’re adding this “instant latte” solution to our list of delicious stocking stuffers.

     

      

    Comments

    TIP OF THE DAY: Pozole (Posole) ~ Not Just For Special Occasions

    Much of what we know about Aztec customs is thanks to Bernardino de Sahagún (1499-1590), a Franciscan friar, missionary priest, scholar and ethnographer who traveled to New Spain* (current-day Mexico) after its conquest. Arriving in 1529, he learned the Nahuatl language of the Aztecs and spent more 61 years documenting their beliefs, culture and history.

    He wrote extensively about Aztec cuisine. This article focuses on pozole (poe-SOE-leh, and often spelled posole in the U.S.), a hearty soup or stew made of hominy, meat, chiles and other seasonings.

    The dish has either a red or green color depending on the chiles used for the soup base; there’s also white pozole. In addition to the traditional pork, later variations used beans, beef, chicken and seafood.

    Pozole† is actually the Aztec word for hominy, corn that is hulled (the bran and germ have been removed) by bleaching the whole kernels in a lye bath (called nixtamalization).

    In Sahagún’s time, pozole was cooked only on special occasions. Later, it became a popular holiday and “Saturday night” dish.

       

    /home/content/71/6181571/html/wp content/uploads/pork pozole chefIngridHoffmann 230

    Pork pozole, garnished with cabbage,
    cilantro, lime and radishes. Photo courtesy Chef Ingrid Hoffmann.

     
    Today, pozole is customized by each individual at the table, with garnishes that include avocado, cilantro, diced red onion, lime or lemon wedges, oregano, radishes, salsa, shredded cabbage, sour cream and tortilla chips or tostadas.

    NOTE: Don’t confuse pozole with pozol, a porrige-like drink made from fermented corn dough.
     
    *After an 11-year struggle for independence, New Spain became the sovereign nation of Mexico in 1821.

    †Also spelled posole, pozolé and pozolli; the original Nahuatl spelling is name is potzolli.
     
    CLASSIC POZOLE RECIPES

  • Beef Pozole With Red Chiles (Pozole Rojo)
  • Green Pozole With Chicken (Pozole Verde)
  • Red Pozole With Chicken (Pozole Rojo)
  • Red Pozole With Pork (Pozole Rojo)
  • Shrimp & Scallop Pozole (Pozole Blanco)
  • Vegetarian Pozole With Beans (Vegan Pozole Rojo)
  • White Pozole With Chicken (Pozole Blanco)
  •  
    A modern variation:

  • Pozole-Stuffed Grilled Onions
  •  

    /home/content/71/6181571/html/wp content/uploads/pozole salad kaminsky 230

    Pozole interpreted as a salad, for a first course or side. Photo courtesy Hannah Kaminsky | Bittersweet Blog.

     

    Today we feature a vegan pozole salad from Hannah Kamimsky of Bittersweet Blog. It is intended as a first course or a side dish.
     
    RECIPE: POZOLE SALAD

    Ingredients For 8 Side Servings

  • 2 pints cherry or grape tomatoes
  • 1/2 cup red onion, diced
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1/2 Savoy cabbage ((1-1/4 pounds), shredded
  • 1 can (29-ounces) cooked white hominy kernels (not hominy grits), drained and rinsed
  • 2 ripe avocados, diced
  • 1 jalapeño, seeded and finely minced
  •  
    For The Cilantro Dressing

  • 1/2 cup fresh cilantro
  • 1/4 cup sundried tomatoes
  • 1 clove garlic
  • 1/4 cup fresh lime juice (2-3 limes depending on size and juiciness)
  • 1-1/2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon light agave nectar
  • 1/2 teaspoon salt
  • 1/4 cup olive oil
  •  
    Preparation

    1. PREHEAT the oven to 425°F. Toss the cherry tomatoes and onion with the olive oil and oregano, and spread them in one even layer on a rimmed baking sheet. Roast for 15-25 minutes, until the tomatoes are blistered and beginning to burst. Let cool. Meanwhile…

    2. PREPARE the dressing: Add the cilantro, sundried tomatoes and garlic to a food processor or blender, and slowly pour in the lime juice while running the machine on low. Thoroughly purée, pausing to scrape down the sides of the bowl or blender jar as needed. Once the purée is mostly smooth, add the agave, chili powder, cumin and salt next, and drizzle in the olive oil (with the motor running) to emulsify.

    3. TOSS together the tomatoes and onions, cabbage, hominy, avocados, and jalapeños in a large bowl. Pour the dressing on top and toss to coat. Chill for at least an hour before serving to allow the flavors to fully meld.

      

    Comments

    TIP OF THE DAY: Make Blueberry Salt

    Sea salt is produced by simple evaporation of sea water. Depending on the body of water, the salt will have different qualities: not just in flavor, based on the minerals in the local water, but also in the size and shape of the crystals. See our Salt Glossary for more on the different types of salt.

    A subset of sea salt is artisan salt, which is created with added flavor is added. With the growing enthusiasm of chefs and home cooks, the flavor options have exploded. Saltopia, an online seller, offers dozens of flavored salts, including:

  • Fruit flavored salt: caper, coconut, habanero, jalapeño, lemon, lime, orange, peach, pineapple, pomegranate, strawberry, tomato
  • Herb flavored salt: basil, cilantro, dill, fennel, garlic, lavender, lemongrass, mint, peppermint, rosemary, saffron, thyme, wasabi
  • Spice flavored salt: Aleppo pepper, anise, black pepper, cardamom, cinnamon, clove, curry, ginger, mustard, sumac, vanilla
  • Smoked salt: applewood, alderwood
  • Sweet flavored salt: brown sugar, honey, maple
  • Vegetable flavored salt: mushroom, onion, truffle
  •    

    /home/content/71/6181571/html/wp content/uploads/blueberry salt saltopia 230

    Blueberry salt: You can buy a jar or make your own. Photo courtesy Saltopia.

  • And beyond: balsamic vinegar, Cabernet Sauvignon, chocolate, rose
  •  
    Today, how about making a batch of blueberry sea salt? All you need are blueberries and salt!

    There isn’t extensive blueberry flavor because the salt overwhelms it; but the color is gorgeous—a glorious garnish or finishing salt.
     
    HOW TO USE BLUEBERRY SALT

    Sprinkle it as in ingredient or a garnish:

  • Baking, especially with lemon (lemon muffins, shortbread, garnish a lemon tart)
  • Bread dipper with olive oil and herbs
  • Confections: salted caramels and salted chocolate
  • Cottage cheese, soft cheeses, yogurt
  • Dessert: cobblers, puddings
  • Finishing salt: beef lamb, pork, poultry, seafood, smoked fish
  • Food garnish
  • Fruit salad or grilled fruit (a bit of salt brings out the sweetness)
  • Glass rimmer: Blueberry Mojito, lemonade, Margarita, etc.)
  • Ice cream
  • Pasta
  • Plate garnish (sprinkle bits on the plate for splashes of color)
  • Popcorn seasoning
  • Potatoes: baked, mashed, any pale recipe
  • Rice and other pale grains
  • Salted nuts
  • Sorbet
  • Salads and cooked vegetables
  •  

    /home/content/71/6181571/html/wp content/uploads/blueberry salt saltopia 230

    Are you inspired to make your own? Photo courtesy Saltopia.

     

    RECIPE: BLUEBERRY SALT

    You can buy the blueberry sea salt or make your own. You can make batches as gifts, too.

    Start with a small batch (this recipe makes one cup of blueberry salt). Prep time is 35 minutes, cook time: is 1 hour to 1 day, depending on whether you choose to oven dry (1 hour) or let dry naturally (24 hours or more).

    After you make this recipe, you can customize it with other ingredients: balsamic vinegar, citrus peel, thyme, rosemary or any of the ideas above.

    The recipe is courtesy of the U.S. Highbush Blueberry Council, which has lots of delicious blueberry recipes

    Ingredients For 1 Cup

  • 1 cup fresh blueberries
  • 1/2 cup water
  • 1 cup coarse sea salt (substitute kosher salt, or for a beautiful flake salt, use Maldon salt, with unique, pyramid-shaped crystals)
  • Preparation

    1. LINE two baking sheets with parchment paper; set aside.

    2. SIMMER the berries and water in a saucepan over medium heat until the berries pop and release their juices, about 5 minutes. Remove from the heat.

    3. PRESS the blueberries with a potato masher or the back of a large spoon, reserving the juice. Further strain the berries with a fine wire sieve, pressing out as much liquid as possible; discard the solids. Line the sieve with cheesecloth and strain out the finer particles.

    4. RETURN the juice to the saucepan. Bring to a boil and reduce to a simmer. Simmer (watching closely so the juice doesn’t burn) until the juice is reduced to a syrup thick enough to coat a spoon. You should have 2 to 3 tablespoons of juice.

    5. REMOVE from the heat. Stir in the salt until the crystals are evenly coated, then spread the salt onto baking sheets. Let it air dry, stirring occasionally, until dry. This will take 4-24 hours, depending on the humidity. Alternatively, bake the salt in a 150° convection oven, stirring frequently until dry, about 1 hour.

    TIP: For a deeper purple salt, add food color to the blueberry juice in Step 4.

      

    Comments

    « Previous entries Next Page » Next Page »









    About Us
    Contact Us
    Legal
    Privacy Policy
    Advertise
    Media Center
    Manufacturers & Retailers
    Subscribe
    Interact
    Facebook Auto Publish Powered By : XYZScripts.com