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

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

    FOOD TRENDS: Trade Cupcakes For Pie?

    Will pie be the cupcake of 2011? Photo
    courtesy WildBlueberries.com.

     

    Move over cupcakes: pies are on the way.

    Pies, both sweet and savory, will be the top restaurant trend in 2011, predicts restaurant consultant Andrew Freeman & Co.

    “If I had one trend—one trend—of the year that I could predict, [it] would be the trend for pie,” said Freeman. “I think that we’re going to make room for pie shops in the next year. This is not just sweet pies, this is savory pies, bite-sized pies. I’ll eat pie if I don’t get this one right….” (Hey, is that a punishment?)

    While some restaurants are known for their pies—for example, upscale chicken restos like Pies & Thighs and Hill Country Chicken in New York City—we haven’t seen any pie bakeries yet. But they would be a welcome alternative to the still-mushrooming number of cupcake shops.

    Read the full article in Nation’s Restaurant News, which suggests additional food trends.

  • Find many types of pies in our gorgeous Pie & Pastry Glossary.
  • See our favorite pies and pie recipes in our Pie & Pastry Section.
  • Comments

    TRENDS: Store Brands

    Do you buy store brands? We do.

    Market research firm The Nielsen Company has released new information regarding store-brand (private-label) buyers.

    While some people think that it is lower-income people with limited funds who buy store brands, it is actually middle-income families ($30,000 to $70,000) who are the primary store-brand shoppers.

    Store brands also have a loyal and growing following among two-person households looking for value—a more affluent and educated shopper who realizes that there’s no appreciable difference between the branded product and the typical store brand.

    Some of the study highlights show that:

    • Store brands have won favor among younger households.

    • The fastest-growing segment for store brands are families making $100,000-plus.

     

    America’s Choice is the store brand of A&P.
    Photo courtesy APFreshonline.com.

    • Younger female heads of household have a propensity to buy store brands—no doubt to the chagrin of branded goods manufacturers, whose conventional wisdom is to target young buyers with advertising to secure their brand loyalty “for life.”

    Those quarters and half dollars saved on store brands add up. Even if you’re not pinching pennies, they can offset extra treats—like that latte tab.

    A $4.00 specialty coffee x five days a week x 50 work weeks a year = $1,000 a year in coffee expenses! So, see how much of that total you can save on store brands. Make a game of it with your friends…and then go out for a latte.

    And have fun with this coffee savings calculator.

    Comments

    TRENDS: Wedding Cakes

    casablanca-plane-230

    We’ll have to get married in Seattle, just so
    we can have one of Mike’s Amazing Cakes.
    Did Rick & Ilse live happily ever after, after
    all? Here’s looking at you, kid. Photo
    courtesy Mike’s Amazing Cakes.

     

    Planning a June (or anytime) wedding?

    As you may have gathered from the parade of wedding cake programs and segments like “The TODAY Show Plans A Wedding,” the cake design is secondary only to the wedding dress.

    No longer content to have an elegant white cake with frosting flowers, brides are looking for fashionable cakes. Here are wedding cake trends for 2010 as reported by Stratford University, a Virginia-based school that offers culinary arts degrees (along with a traditional university curriculum).

    Slightly Different Cakes

  • Initials. Couples are opting to have their entwined initials monogrammed on the side of the cake.
  • Height. Many people are opting for taller cakes—up to seven tiers high.
  • Nature. Nature themes are popular as cake toppings. These can range from fresh flowers and leaves or fresh fruits to pine cones, seashells and other decor.
  • Being Green. Many guests don’t like classic wedding cake, covered in fondant (to be fair, homemade fondant can be delicious, but some cakemakers purchase premade fondant, which is less so). So why waste the cake: Order something people will eat (see next bullet).
  • More Than Cake. Lose the cake and opt for favorite treats: a tiered “cake” of cupcakes or a tree of mini desserts, such as cheesecake, tarts and brownies. If you must have a cake to display, see Rent A Cake, below.
  • Matching Dresses. A big trend matches the cake decoration to the bridesmaids’ dresses. Another option is to decorate the cake with real lace and ruffles.
  • Bold Colors. Who says the cake has to be white…or even chocolate? If your favorite color is red, go for it!
  • Really Different Cakes

  • Artistic. Choose your favorite famous painting and have the wedding cake decorated with it, using edible paints. (It’s probably best to avoid Edvard Munch’s “The Scream” and Picasso’s “Guernica.”)
  • 3-D. Another hot trend in wedding cakes is for 3-D accents as part of the cake’s decoration and design. For the ultimate in 3D masterpieces (and an absolutely gorgeous gallery of wedding cakes), check out Mike’s Amazing Cakes in Seattle (designer/baker of the cake in the photo).
  • Saving Money

  • Rent A Cake. In this economy, many people are looking for ways to save on their wedding. A new trend for budget-cutting is to rent a mock wedding cake for display (it’s been decorated with real fondant, rosetts, etc., and looks real, but you can’t eat it—instead of cake underneath the frosting, there’s styrofoam). Then, serve a budget-friendly sheet cake that is cut and plated in the kitchen.
  • Go Faux. Another trend for saving money on the wedding cake, which can typically cost from $600 to thousands of dollars, is to have a faux bottom one or two tiers (frosted and decorated styrofoam, as above). This will allow the cake to look impressive to guests and for pictures, but can help bring the cost of the cake down quite a bit.
  • Cupcakes. Tiers of cupcake-style wedding cakes continue to grow in popularity. They also allow for vegan and gluten-free versions so those on special diets can join in.
  • And now, we’ve got to go find a piece of cake to eat!

    Comments

    FOOD TRENDS RECIPE: Grilled Bitter Greens & Blue Cheese Salad With Caraway Peach Dressing

    Pairing #3 of McCormick’s 2010 Food Trends is Caraway & Bitter Greens.

  • Caraway seeds are actually a fruit, not a seed. The caraway plant looks similar to a carrot plant, with feathery leaves and thread-like divisions. The “seeds” are small, crescent-shaped achenes (an achene is a one-seeded fruit; the seed has a thin wall, such as a sunflower seed). Caraway seeds have a licorice-like flavor and are frequently used in rye breads, crackers, cheeses and liqueurs. (We love to mix them into sauerkraut, too.)
  • “Bitter greens” refers to a variety of dark green, leafy vegetables, including spinach, collards, chard and kale. The name “bitter greens” is no misnomer. When cooked, these veggies have a distinctive (and desirable) bitter flavor that juxtaposes well against other strong flavors. Examples include collards cooked with bacon or spinach salad topped with a sweet lemon poppyseed dressing.
  •  

    grilled-bitter-greens-230

    No humdrum greens: an exciting grilled
    salad with blue cheese. Photo courtesy McCormick.com.

    In this recipe for Grilled Bitter Greens with Caraway Peach Dressing, radicchio and endive are added to baby greens, perfectly accented with a nutty-sweet dressing of caraway seeds and peach preserves. The unmistakable caraway spice tames the bitter bite of bold greens. A scattering of pungent blue cheese finishes the dish.

    By the way, caraway was also an early candy, dating back to at least the 17th century. Tiny seeds coated with many layers of sugar were a popular confection known as a comfit (not confit). The original sugarplums were sugar-coated coriander (the seeds of cilantro). Aniseed was also a popular comfit.

    Comments

    NEWS: Coffee, The New Health Food?

    Remember when too much coffee was bad for you? It wasn’t given to children at all because it would stunt their growth? It might be carcinogenic?

    Coffee may become the next health food craze. Some articles touting the antioxidants in coffee put it up there with green tea, whole grains and cruciferous vegetables. But, a recent article in the Wall Street Journal notes, “While there has been a splash of positive news about coffee lately, there may still be grounds for concern.”

    Coffee contains traces of hundreds of substances, including potassium, magnesium and vitamin E, as well as chlorogenic acids that are thought to have antioxidant properties. These may protect against cell damage and inflammation that can be precursors to cancer, diabetes, neurological disorders and cardiovascular disease.

     

    espresso-paper-230

    Have another espresso—it may be
    good for you. Photo courtesy SXC.

    How has coffee been shown to help? According to an article in the Wall Street Journal Article, here are the studies that have been completed:

    COFFEE IS GOOD FOR YOU

  • Osteoporosis: Caffeine lowers bone density, but adding milk can balance out the risk.
  • Alzheimer’s: Moderate coffee drinking appears to be protective.
  • Cancer: Earlier studies implicating coffee in causing cancer have been disproven; it may instead lower the risk of colon, mouth, throat and other cancers.
  • Diabetes: Many studies find that coffee—decaf or regular—lowers the risk of developing Type 2 diabetes; however, caffeine raises blood sugar in people who already have diabetes.
  • Heart disease: Long-term coffee drinking does not appear to raise the risk and may provide some protection.
  • Mood: Moderate caffeine boosts energy and cuts depression, but excess amounts can cause anxiety.

    And more good news: Coffee is ubiquitous, affordable, calorie-free and beloved by many. Some 54% of American adults drink coffee regularly—an estimated 400 million cups per day.

    COFFEE IS NOT GOOD FOR YOU

  • Cholesterol: Some coffee—especially decaf—raises LDL, the bad kind of cholesterol.

  • Pregnancy: Caffeine intake may increase the risk of miscarriage and low birth-weight babies.
  • Sleep: Effects are highly variable, but avoiding coffee after 3PM can avert insomnia.
  • Hypertension: Caffeine raises blood pressure, so sufferers should be wary.

    More bad news: Coffee can aggravate anxiety, irritability, heartburn and sleeplessness; caffeine has also been linked to benign breast lumps and bone loss in elderly women.

    So, coffee may or may not be your personal “health food.” But if you don’t fall into any of the risk groups, enjoy that double espresso.

  • Comments

    TRENDS: Flavor Trends For 2010?

    Mintel, a leading global supplier of consumer, product and media intelligence, creates an annual list of what the hot new year’s flavors will be among American food enthusiasts (and those who make packaged products and restaurant meals for them). Here’s what Mintel predicts you’ll be enjoying in 2010, with our comments in italics:

    1. Cardamom. Intensely aromatic with a strong flavor, cardamom will find a home in more than just ethnic fare. Cosmic Chocolate recently launched a chocolate bar flavored with cardamom and oranges. (Hmm…not exactly news to chocolatiers. We’ve been enjoying Donnelly Chocolates’ Five Spice chocolate bar with cardamom—and other chocolatiers—for years. And, along with lots of people, we’ve been baking cookies with cardamom—not exactly “ethnic fare.”)

    2. Sweet Potato. Candied, fried, baked or boiled, sweet potatoes are not just a delicious snack or side dish. Mintel predicts that they will become known as the new functional food: rich in dietary fiber, beta carotene and vitamins C and B6. (Is this news? Can we have another bag of North Fork Sweet Potato Chips, please?)

    3. Hibiscus. The USDA has said that consuming hibiscus tea can lower blood pressure. In the future, expect to see it become a common ingredient in the beverage market. Premium Essence Water from Hint now offers Hibiscus-Vanilla flavored water. [A couple of beverages, including the OOBA line of hibiscus-flavored sodas, do not a galloping trend make. The real hibiscus is very tart; bottled beverages use a bit of hibiscus and round it out with other red fruit flavors. With the small amount of real hibiscus in any popular drink, it’s best to stick with the teas as a remedy.]

     

    honeydew-hibiscus-230

    Honeydew-hibiscus unsweetened water
    from Hint. Will hibiscus be the next pomegranate?

    4. Cupuaçu. The taste of the Amazon, cupuaçu is the next big superfruit. It contains more than 10 vitamins and antioxidants, as well as essential fatty acids and amino acids. Musselmans launched a lime and cupuaçu flavored apple sauce showcasing this unique flavor. [This may be a media hit: Anything both unpronounceable and called “superfruit” is bound to captivate the U.S. imagination. But Americans have not yet mastered açaí. That’s ah-sigh-YEE, not ah-KIGH.]

    5. Rose Water. Rose water is no longer just a fragrance. You can look forward to finding it as a common flavor in ethnic foods or, like Ghalia Organic Desserts in Los Angeles discovered, you can add it to your brownie recipe for a subtle rose water flavor. [Not news: rose water is a very popular ingredient in Middle Eastern and Indian foods, and has been adopted by fine pastry chefs and chocolatiers for quite some time.]

    6. Latin Flavors. Latin spices will be heating up our palates next year, and you won’t have to dine out to get these exciting flavors. Whole Foods Market now offers a Mayan Ceviche; meanwhile, Icelandic Salsa Shrimp Cocktail features a spice packet loaded with the popular Latin flavor of cilantro. [Hasn’t Latin food been the biggest trend of the decade? Peruvian food—predicted by Mintel a few years back, hasn’t quite made it to the forefront, though.]

    We wish you many gustatory adventures in the new year.

    Comments

    TRENDS: Humane-Certified Meat & Poultry

    american_humane-230

    If you’re passionate about animal care, ask
    your grocer to stock these products.

     

    Ten billion farm animals are raised for food each year in the United States. You know that USDA-certified organic meat sets certain standards for animal welfare: The animals have daily access to pasture or other free-range grazing and eat organic-certified feed. If family-farm raised, they also tend to be farmed by people who care about their animals.

    But for those who are very concerned with animal welfare, there’s an even stronger certification from organizations that only focus on the topic. The certifications include American Humane Certified, Certified Humane and Animal Welfare Approved. (Whole Foods has its own “Animal Compassionate” program.)

    Their mission is to protect livestock—cattle, hogs, sheep and poultry—from inhumane treatment, both on the farm and in transit.

    These programs are voluntary and are open to livestock producers who meet the rigorous standards of raising and handling their animals. Those who are certified are permitted to use the program’s certification label on their products. The programs provide third-party, independent verification that certified producers’ care and handling of farm animals meet the science-based animal welfare standards of the certifying organization.

    The concept of certifying animal foods as being humanely raised is relatively new, and not all animal welfare scientists agree on what standards are appropriate. Thus, differences exist among the programs, most significantly, whether factory-farming systems should be approved in addition to family farms. Some programs admit family farms only.

  • Learn more about the American Humane Certified program at AmericanHumane.org.
  • Also check out Certified Humane Raised And Handled Program at CertifiedHumane.org.
  • Visit THE NIBBLE’s Gourmet Meats Section for our favorite meat and poultry products.
  • 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
    Twitter Auto Publish Powered By : XYZScripts.com