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 Trends

RECIPE: Salted Caramel Hot Chocolate

Salted caramel hot chocolate. Photo courtesy Starbucks.

 

What’s trending in hot chocolate? Salted chocolate caramel hot chocolate or cocoa (here’s the difference between hot chocolate and cocoa).

We’ve seen prepared drinks and/or mixes from Dunkin Donuts, Starbucks and Williams-Sonoma. But you can try your hand making it from scratch at home:

RECIPE: SALTED CARAMEL HOT CHOCOLATE

Ingredients For 2 Servings (Mugs)

  • 16 ounces milk (for an extra-rich version, use half and half)
  • 4 ounces dark chocolate, chopped
  • 4 ounces chocolate caramels, chopped-or-caramel syrup*
  • Pinch sea salt
  • Whipped cream for garnish
  • Optional garnish: caramel and/or chocolate syrup†
  •  
    *The caramels create a thicker, richer drink than the caramel syrup.
    †The syrup has visual appeal, but the drink is plenty sweet without it.
     
    Preparation

    1. HEAT half the milk and all the chopped chocolate in a small pot over medium heat until the chocolate is melted, whisking regularly. Whisk in the remaining milk and the chopped caramels, and continue whisking until the all the chocolate and caramel are dissolved.

    ALTERNATIVE: Instead of using chopped caramels, add 2 tablespoons of caramel syrup to each mug. Add the hot chocolate and stir.

    2. GARNISH with with whipped cream, drizzle optional caramel syrup and top with a pinch of sea salt.

    3. TWEAK the recipe until you have your ideal. We prefer a less sweet drink, so we use chocolate with a cacao content of 70% or higher (the higher the percentage of cacao, the less sugar in the chocolate). We also like the salt stirred into the hot chocolate, instead of on top of the whipped cream. We had some fine chocolate salt caramels on hand and used them instead of supermarket-variety chocolate caramels. They are ideal for this recipe, but a pricey way to enjoy the caramels! The intrepid among us can make chocolate salt caramels from scratch with this recipe.

    Let us know what your “perfect recipe” is.

      

    Comments

    TIP OF THE DAY: Why Your Favorite Food Products Are Discontinued

    This week we received an email from a reader asking what happened to Bibi Caffe, a line of elegant, imported Italian sodas we reviewed in 2007.

    She wanted to know why the line was no longer sold in the USA, and asked if there was “any way to get it at all?”

    If “at all” includes taking a trip to Italy to bring it back, there is a solution. Otherwise, Bibi Caffe joined the ranks of products, imported as well as American-made, that are discontinued by stores.

    Here’s why products are discontinued:

    1. The biggest problem manufacturers have is getting shelf space for their products. There are 20,000 new supermarket products introduced every year. Where will they fit?

    The 20,000 new products include variations of existing brands, such as Chocolate Flavored Instant Cream Of Wheat cereal and the latest flavor of Diet Coke, as well as more niche products. (We once came across Brown Sugar Sweet & Low).

     

    Bibi Caffe Italian soft drinks are packed with flavor and not too sweet. Photo by B.A. Van Sise | THE NIBBLE.

     

    2. It has nothing to do with how good (or mediocre) the product is. As the expression goes, “It’s not personal, it’s business.” To maximize profit, retailers need to optimize their shelf space, which includes inventory turns (the reorder rate or other measure) and profit margins. A product that turns stays on the shelf. A product that doesn’t turn fast enough can be discontinued to provide space for a product that will hopefully turn more (and generate more sales and profits).

    Products that don’t meet sales goals are discontinued by the manufacturer. So even if something sells well in your area, if it isn’t as popular elsewhere, it may be discontinued.

    3. Manufacturers pay to be on the shelves of chain supermarkets. These fees are called slotting allowances, and every product pays them—even the most popular products. The fees vary greatly depending on the product, manufacturer and market. But for a new product, the initial slotting fee can be $25,000 per item at a regional chain, or five times that for a large chain. And that fee is for one item in one chain!

    In addition to slotting fees, retailers may also charge promotional, advertising and stocking fees. Unfortunately, the whole system works against small manufacturers that don’t generate the volume to pay such fees, and don’t have the marketing muscle to promote their products to create the volume.

    Thanks to the Internet, small manufacturers can sell from their websites. But Biba Caffe is imported and the glass bottles are heavy to ship. Even if the company sold it online, only moguls would pay to have it shipped from Italy.

    WHAT CAN YOU DO ABOUT IT?

  • If you really love something, become an evangelist. Tell everyone. Email your friends. Add it to your Facebook page. Blog about it. Tweet it. Start a grassroots movement to generate initial purchases, and hope that everyone loves (and buys it) it as much as you do.
  • Pitch it to the buyer at a specialty food store. Specialty stores (also called gourmet stores), such as Bi-Rite in San Francisco, Dean & Deluca in New York City and Fox & Obel in Chicago, delight in introducing new products to their customers.
  • Generate some publicity for it. If you can buy the product, see what you can do to get it some attention. This is similar to the first point, but it takes substantially more effort—unless you’re a food publicist with a list of every food reporter and producer.
  • Contact the company. If you can no longer find a product, contact the manufacturer, who should be able to tell you if and where it can be found.
     
    And appreciate that, like fresh flowers, some things are ephemeral. Enjoy them while they last.

      

  • Comments

    EATING TRENDS: What Type Of Eater Are You?

    Are you an experimental eater? If so,
    this tuna tartare topped with wasabi-tobiko
    and salmon caviars might be just up
    your alley. Photo by | IST.

     

    What type of eater are you?

    According to a national survey conducted by LivingSocial.com, we’re not the carnivores that we were a generation ago. In those days, before global cuisines and health foods (even yogurt) were widely available in the U.S., most people would have seen themselves as meat lovers.

    Nowadays, when asked to choose (multiple categories could be selected), responders revealed themselves to be:

  • Meat Lover: 45%
  • Experimental: 35%
  • Foodie: 25%
  • Sweet Tooth: 21%
  • Fast Food Junkie: 19%
  • Health Nut: 18%
  • Locavore: 11%
  • Vegetarian/Vegan: 5%
  • Food Trucker: 4%
  •  

    Responders were consumers in the top 20 media markets, 18 years of age or older, who had made an online purchase or were “very likely” to make one within the next six months (online purchases include social media coupons).

      

    Comments

    NEWS: Americans Making Better-For-You Food Choices At Restaurants

    We met our brother for lunch this weekend at California Pizza Kitchen.

    As we both ordered from what we considered to be the “better-for-you” salad menu, Brother, an attorney, looked at the small print.

    “Yikes,” he said, “My Cobb Salad has 941 calories. I thought salads were supposed to be low-calorie!”

    Well, er, not when topped with blue cheese, bacon, avocado and 1/4 cup of dressing (which is 400 calories in and of itself).

    But we are still perplexed as to how our Thai Crunch Salad added up to 1089 calories. It had lots of Napa and red cabbage, carrots, cilantro, cucumbers and scallions, with perhaps two ounces of grilled chicken and modest accents of edamame, wontons, rice sticks and peanuts. The lime-cilantro dressing was minimal.

    It seems that if we wanted to count calories, we should have gotten half portions. But we left full of fiber and protein, and grateful that we hadn’t ordered the BBQ Chicken Pizza.

    This morning, we read a Food Channel Trendwire email which announced:

     

    At 550 calories, a better-for-you entrée.
    Photo courtesy Applebee’s.

     

    Restaurant Diners Actually Starting to Make Healthier Choices

    The article led with the bad news: A report issued earlier this month by Trust for America’s Health and the Robert Wood Johnson Foundation showed that the national obesity epidemic continues to worsen. Only one state showed an obesity rate below 20% (and just barely): Colorado at 19.8%. Twelve states have obesity rates over 30%. Mississippi was number one at 34.4%. Seven states have seen their rates double in the past 20 years.

    But there is some good news: This year, a number of leading restaurant chains are finding significant growth in the better-for-you menu options.

  • Applebee’s. For the first time in the restaurant’s history, the top selling entrée on the menu came from the under-550 calorie menu: Signature Sirloin with Garlic Herb Sauce. Applebee’s president, Mike Archer, remarked, “I’ve been in the restaurant business for 30 years, and I’ve never seen anything like this. We’re seeing a sea change in consumer behavior.”
  • IHOP. The pancake powerhouse reports that its Simple & Fit menu, offering a range of under-600 calorie choices, now accounts for 8% of entrées sold. At 330 calories, the Spinach, Mushroom and Tomato Omelet is now a best seller.
  • Friendly’s. Four of its under-550 calorie limited time offers have sold so well that they’ve been moved to the permanent menu this summer.
  •  
    Of course, the reports don’t count any beverages, bread, appetizers and desserts, but America is finally off to a good start.

      

    Comments

    TRENDS: Eat Hemp & Support Hemp Farming

    The second Annual Hemp History Week ended yesterday.

    The national grassroots education campaign aims to renew support for hemp farming in the U.S. Although illegal today, hemp was traditionally grown in the U.S. by many farmers—including George Washington and Thomas Jefferson. The Declaration of Independence was drafted on hemp paper!

    In addition to edible hemp seed, hemp has long been used to make fiber for rope and textiles.

    The growing of hemp as a food and textile crop was banned in 1957, due to federal confusion over industrial hemp and marijuana.

    While there is pending legislation to change the situation, currently no live hemp plant (specifically, leaves and stems) can enter the U.S. But the seeds and end products containing them can be imported.

     

    Shelled hemp seeds are a delicious addition
    to salads. Photo by Elinor D. | Wikimedia.

     

    Hemp seeds are one of the most nutritious foods around. Hemp, along with quinoa, is one of the few plant foods that are a complete protein (containing all the essential amino acids). Hemp seed is packed with protein, omega-3 and omega-6 essential fatty acids (the highest levels of any plant source) and magnesium. The flavor is mild, similar to sunflower seeds.

    If only hemp were legal, it would add inexpensive protein to our diet. Instead of appearing only in niche health foods, large manufacturers would use it to add protein to cereal, milk and other foods.

    Currently, Americans can purchase hemp seed powder to add to smoothies and other foods; shelled hemp seeds to sprinkle on salads, soups, veggies, yogurt and hot and cold breakfast cereals (very tasty!); and hemp seed oil for salads.

    Beyond nutrition, an excellent reason to legalize hemp growing is that it can be a salvation to many of America’s farmers.

    It is difficult for many American farm families to earn a living from farming. Farmers earn $25/acre for growing corn. Hemp would yield $200/acre, giving them the income they need to keep their family farms.

    Now that you know, support hemp farming. Write to your state and federal representatives. Not only does the federal government need to legalize hemp farming, but each state must also legalize it in order to allow its farmers to grow hemp.

    Learn more at VoteHemp.com and follow the link to send a pre-written email, fax or letter to your legislators to let them know how you feel about the status of hemp in the U.S.

    And don’t forget to enjoy the benefits of hemp as a high protein nutritional supplement. Start with sprinkling the tiny seeds onto your salads. If you typically eat a low-protein vegetable salad for lunch, it’s just what the doctor (or nutritionist) ordered. Two tablespoons of hemp seed provides 11 grams of protein, as much as a chicken drumstick.

    Our favorite hemp food: the hemp bagels from French Meadow Bakery.

      

    Comments

    TIP OF THE DAY: Know Your Saturated Fat Foods

    So good to taste, so bad for your heart. Photo
    by Paul Johnson | IST.

     

    Last year, a media blitz let America know that trans fat was bad for us. Some cities legislated that it could not be used in restaurants. Manufacturers reformulated their products and declared “No Trans Fats!” on the packaging.

    Trans fats are no longer the enemy.

    Know what is? Saturated fat!

    Knowing which fats raise LDL cholesterol (the bad cholesterol) and which ones don’t is the first step in lowering your risk of heart disease—America’s number one killer. You can’t wait until you’re 50 to change your diet. Your healthy future starts today.

    Saturated fat is the main dietary cause of high blood cholesterol. It is found mostly in foods from animals, plus some plants.

    And darn it, saturated fat is found in America’s favorite foods: beef, lamb, pork, poultry, veal and their fats (chicken fat and lard, e.g.), for starters.

    But there’s more:

  • Butter, cream, milk, yogurt, cheeses and other dairy products made from whole and 2% milk contain dietary cholesterol. That means ice cream and frozen yogurt too. (Sob!)
  • And watch out for the saturated fat in coconut, coconut oil, palm oil and palm kernel oil (often called tropical oils), plus cocoa butter (a key component of chocolate).
  •  
    The American Heart Association strongly advises these fat guidelines for healthy Americans over age 2:*

  • Limit total fat intake to less than 25%–35% of your total calories each day.
  • Limit saturated fat intake to less than 7% of total daily calories.
  • Limit cholesterol intake to less than 300 mg per day, for healthy people.
  • Limit trans fat intake to less than 1 percent of total daily calories.
  • The remaining fats you consume should come from sources of monounsaturated and polyunsaturated fats such as nuts, seeds, fish and vegetable oils.
  •  
    If your calorie goal is 2,000 calories each day (recommended for sedentary females 21-50), that means no more than 16 g saturated fat and between 50 and 70 grams of total fat each day, with most fats coming from sources of polyunsaturated and monounsaturated fats.
     
    It isn’t easy to cut back on that delicious saturated fat. But a journey of a thousand miles begins with a single teaspoon.

    *Conventional thinking, currently being studied by researchers, is that infants need relatively large amounts of fat, including saturated fat, for proper growth and development.

    Comments

    TRENDS: Alcohol Consumption By Country

    With Mardi Gras and St. Patrick’s Day upon us—two holidays known for celebration with alcohol—we found this comparative drink consumption chart.

    America isn’t even in the Top 10.

    That’s no reason to celebrate (or to over-indulge). The better focus would be to move our students up the Top 10 list in math and science.

    In a 2009 study, U.S. eighth graders ranked 11th in science and 9th in math.

    Next question: Why do people in Luxembourg drink so much?

     

    Chart courtesy Grafikdienst.com.

    Comments

    TRENDS: Craft Beer

    Try a spicy beer with your fruitcake.
    Photo courtesy CraftBeer.com.

     

    Here’s an idea for Christmas dinner or New Year’s Eve: Treat guests to a craft beer tasting.

    As we relayed last week, a Wakefield Research survey shows that more than 60% of men would prefer to toast the New Year with beer rather than Champagne. By implication, they wouldn’t mind having that beer at Christmas as well.

    And by further implication, they wouldn’t mind tasting some exciting craft beers instead of the same old, same old.

    So go to your closest depot of craft beer and get six or so different brews for a tasting. If you don’t know where to begin, the sales associate can help you. One place to start is with the same style of beer (pilsner, dark ale) from six different microbreweries. Or, purchase six different styles of beer from the same brewery.

    Serve the beers in order from lightest to darkest style, giving everyone a two-ounce pour. This nets out to one bottle of beer consumed per person. One 12-ounce bottle yields 6 pours. Discuss the aromas and flavors in each beer—they’re complex and much more flavorful and aromatic than mass-marketed megabrands.

    Craft beer continues to be hot. In 2010, craft breweries nationwide were unable to keep up with demand from enthusiastic beer lovers.

    While many of the top-selling beer brands from the large breweries saw a decline in sales in 2010, 200 new craft breweries opened and almost 500 more are reported to be in the planning stages.

    Here are highlights from the ever-changing beerscape, according to the Brewers Association, which represents America’s small and independent craft brewers.

  • Cans vs. Bottles: Full-flavored craft beers in cans instead of bottles continued to gain traction across the country.
  • “Sour is the New Hoppy”: Barrel-aging, which produces interesting tart flavors, has become very popular—even among America’s hopheads who like the bitter flavors.
  • Beer and Food: Craft beer and food pairings continue to be prevalent at the dinner table. From coast to coast, restaurants are offering beer pairings with food. See our beer pairing dinner menu (a great idea for New Year’s Eve) and find many pairing ideas at CraftBeer.com.
  • Cooking With Beer: Craft beer has become a staple ingredient in many dishes, from brines to sauces. Get lots of ideas at BeerCook.com.
  • Nano Breweries: These tiny breweries, with a case output so small that they can’t be called microbreweries, are hot and growing.
  • Brewpubs: The estimated 1,000 brewpubs in the country represents well over half of U.S. breweries. Looks like we want good grub with our craft beer.
  • Support your local brewery. Meet friends at your nearest brewpub for some holiday cheer.

    Understand the types of beer in our Beer Glossary.

    Comments

    TRENDS: Chefs Predict 2011 Restaurant Trends

    The National Restaurant Association surveyed more than 1,500 chef members of the American Culinary Federation for the bead on what we can expect at restaurants in 2011.

    Things haven’t changed much since last year. Locally sourced ingredients and sustainability top the restaurant trends projections for 2011, and the rest of the Top 20 trends have been around as well. Now, let’s hope they go from “around” to mainstream.

    The Top 20 Restaurant Trends for 2011

    1. Locally sourced meats and seafood
    2. Locally grown produce
    3. Sustainability
    4. Nutritionally balanced children’s dishes

     

    Trend: Avoid out-of-season foods that burn a
    lot of fuel to get to you (and don’t taste
    as good as in-season foods). Photo by Alaina Cherup | SXC.

    5. “Hyper local,” such as restaurants with their own gardens and chefs who do their own butchering
    6. Children’s nutrition
    7. Sustainable seafood
    8. Gluten-free food and being food allergy conscious
    9. Simplicity/back to basics
    10. Farm/estate-branded ingredients
    11. Micro-distilled/artisan liquor
    12. Locally produced wine and beer
    13. Smaller portions for smaller prices
    14. Organic produce
    15. Nutrition/health
    16. “Culinary” cocktails, for example ones that have savory or fresh ingredients
    17. Newly fabricated cuts of meat such as the pork flat iron and the beef petit tender
    18. Fruit and vegetables as children’s side items
    19. Ethnic-inspired breakfast items, such as Asian-flavored syrups, chorizo scrambled eggs and coconut milk pancakes
    20. Artisan cheeses

    Thirty percent of chefs said mobile food trucks and pop-up restaurants would be the hottest operational trend in 2011.

    Bon appétit!

    Comments

    TREND: The Next Thing In A Fresh Cookie?

    The Sweet Flour Bake Shop in Toronto is at the vanguard of something we haven’t seen before: cookies and muffins custom-baked with your choice of mix-ins, prepared while you wait—in as little as two minutes. You can create just one cookie or take home a dozen.

    Do the math, and you get 15,000 different combinations—a different cookie for every day for the next 41 years.

    First, you start with a choice of an Original, Oatmeal or Peanut Butter cookie dough (what—no chocolate?) or muffin tops in Original or Bran muffin tops.

    Then pick 2 or 3 mix-ins:

  • Chips: dark chocolate chunks, semi-sweet chocolate chunks, milk chocolate chunks, white chocolate chunks, chocolate mint chips, peanut butter pieces and butterscotch chips, plus sprinkles
  •  

    Cookies made to order in two minutes.
    Photo courtesy Sweet Flour Bake Shop.

  • Candy: M&Ms, mini pretzels, snickers, toffee pieces
  • Dried Fruit: blueberries, cherries, cranberries, figs, raisins
  • Nuts: almonds, macadamias, pecans, pistachios, walnuts

    If you’ve in the mood for ganache, have a sandwich cookies in chocolate, peanut butter or shortbread with chocolate, maple, peanut butter, salted caramel or vanilla crème.

    OK, we’ll start with a chocolate sandwich cookie with salted caramel ganache; then move onto a bran muffin with dried cherries, figs and pistachio nuts. We’ll be back later for an Original cookie with M&Ms, toffee and snickers.

    How about you?

    And when is a Sweet Flour bakery opening near us?

  • Comments

    « Previous entries Next Page » Next Page »









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