THE NIBBLE BLOG: Products, Recipes & Trends In Specialty Foods


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TIP OF THE DAY: Bread Switch

Merely switching breads can make the same old, same old seem new and exciting. Instead of sandwiching your tuna, egg salad or turkey on standard whole wheat, rye or multi-grain, think about focaccia, sourdough, semolina or walnut raisin. (Yes, you can put tuna, egg salad or turkey on walnut raisin, just like you can toss raisins into chicken or tuna salad.) Sliced bread can be kept in the freezer at your beck and call. It defrosts in seconds in the microwave, to be used au naturel or toasted. Click here to read our review of Rudi’s organic breads.

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TIP OF THE DAY: Watch Your Wine Timelines

If you have an unopened bottle of spirits, it can last for years. But except for collector wines that need bottle age, most wines are meant to be drunk within a year: otherwise, they deteriorate. If you’re not sure about a wine you own, ask at your local wine store. You don’t need a special occasion to open a nice bottle of wine. If you don’t have enough participation to finish the bottle in an evening, use a wine preservative and enjoy it over a week. Here’s a good wine preservative spray. Read more about vino in the Wine Section of THE NIBBLE online magazine.   Wine Preservative Spray
If you have no one to share that fine wine with, enjoy it yourself. Use a preservative spray to keep the remainder fresh for a few days or a week until you can finish the bottle.
 

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NEWS: Winter Fancy Food Show

sandiego-conference-center.jpg

The walkway at the San Diego Convention Center—quite different from our hometown New York environment.
  We’re off to the Winter Fancy Food Show in San Diego, where we and 16,000 other trade professionals will fill the San Diego Convention Center to sample as much as we can of the 80,000 food products from 1,100 exhibitors. Most of the attendees are retail buyers (stores, catalogs, websites) looking for new products to sell to their consumers, and special items for Easter.

THE NIBBLE staff will be looking for the very best products to review in THE NIBBLE online magazine, and for the rare few to be featured as Top Pick Of The Week. We won’t be writing much in this space until we return, the latter part of next week.

 

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ON OUR RADAR: Interesting Nibbles From The Past Week

Tuna Sandwich
Photo of tuna sandwich courtesy of Stock.Xchng.
  Two long and informative interviews for your weekend leisure reading:

1. Chef Anthony Bourdain pontificates on eating both dung and tuna sandwiches.

2. Author* and U.C. Berkeley journalism professor Michael Pollan talks about breakfast and being 80% full.

*In Defense of Food: An Eater’s Manifesto, The Omnivore’s Dilemma: A Natural History of Four Meals, and others.

 

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FOOD TIP OF THE DAY: Breakfast Banana Split

For a healthy and festive breakfast, split a ripe banana, add two or three small scoops of cottage cheese topped with different flavors of yogurt and different fresh fruits.

Sprinkle with granola or cereal flakes and you have a delicious “banana split.” (It’s a variation on a yogurt parfait.)

Or, try this recipe from Del Monte (find many more Del Monte recipes on Fruits.com):
 
 
BREAKFAST BANANA SPLIT RECIPE

Ingredients

  • 1 medium banana, halved lengthwise
  • 1 cup assorted fresh fruit: cantaloupe, honeydew, grapes,
    pineapple or other fruits in season
  • 3 to 6 ounces light vanilla yogurt (we use fat-free Greek yogurt
  • ½ cup low fat granola
  •  
    Preparation

    1. CUT the banana in half lengthwise and place in a bowl.

    2. ADD the fruit to the middle of the banana. Spoon the yogurt over the top of the fruit.

    3. SPRINKLE granola on top and serve.

    If you have this regularly, it’s worth buying special banana split dishes—the entire family will love this one! Here are some inexpensive banana split dishes.
     
     
    > Banana Split History

     
    [1] Who could turn down a banana split for breakfast (photo © Del Monte).


    [2] Breakfast banana split (photo © Taste Of Home).

     

      

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