Melt-in-your-mouth gourmet jerky. Photo by
Elvira Kalviste | THE NIBBLE.

But unless you know your guy is one of them, smart money is on gourmet jerky as the most welcome Valentine guy food gift.

THE NIBBLE tastes a reasonable amount of jerky, sent for our consideration. Much of it is tough and chewy, leaving behind gristle that needs to be, well, disposed of.

When we receive a gourmet jerky—tender, moist jerky that disappears to the last bit—we take notice.

So we noticed the packages of Brandt Beef Jerky that arrived last week. Brandt Beef is a family owned, premium natural beef producer that serves the upscale restaurant and retail markets with filet mignon, ribeye, strip steak and other desirable cuts.

Five packages are $39.99, in single flavors or a variety pack. Buy it online at BrandtBeef.com.

WHAT IS JERKY?

The word jerky derives from Quechua, the language of the Incas. Ancient man preserved meat by drying it over hot fires. The Incas called this dried meat “charqui.”

While the prehistoric method of meat preservation was used by other ancient peoples, it was not known in Europe; the first European visitors to the New World found Native Americans making “charqui” from the meat of any animal they hunted (that which wasn’t consumed immediately). The word became Americanized to jerky.

Today’s jerky eaters enjoy it as a snack rather than a necessity, and have the luxury of eating jerky marinated in a variety of spices, salt and/or sugar—seasonings that were not available to many ancients.

Chewy, grisly jerky doesn’t have a place at our table. But gourmet jerky? Bring it on!
  

Fusion food of a different sort: waffle
pancakes. Photo courtesy Williams-Sonoma.

Pancakes or waffles: Can’t decide? This innovative griddle from Nordic Ware makes it simple to prepare delectable waffled pancakes—pancakes textured like waffles—in a jiffy.

The innovative cast-aluminum nonstick griddle produces seven 3″ diameter, crispy golden cakes with deep pockets for syrup or toppings. We also used them to make dessert pancakes, topped with a scoop of ice cream, sliced bananas and chocolate sauce (fun and delicious).

The riveted cast stainless steel handle stays cool; the nonstick finish ensures easy release and quick cleanup.

Made in USA, the pan is currently a Williams-Sonoma exclusive, at retail stores or online.

It’s yours for $39.95.

THE DIFFERENCE BETWEEN PANCAKES & WAFFLES

Pancakes are generally soft and spongy, while waffles are crispy. Historically, waffle batter has more fat than pancake batter; the extra fat contributes to the crisping.

Most mixes we see today state that they can be used for pancakes or waffles. If waffles made from such mixes don’t turn out crispy enough for you, try a waffles-only batter, or make it from scratch.

Check out our review of the best pancake mixes.

Check out our Pancake & Waffle Glossary for all the different types of pancakes and waffles.

At a fine restaurant, after a five course dinner, including dessert, the sixth course is a dish of chocolates or mignardises with coffee.

The founders of Sixth Course Artisan Confections describe them selves as “good pastry chefs [gone] rogue.”

The Bay Area confectioners used Guittard couverture chocolate, made in San Francisco, along with local dairy and Start with two talented pastry chefs: Borganic herbs, then chose sustainable, recycled packaging

The results are superb. While there’s no heart-shaped gift box, if your Valentine craves the finest couverture and exciting flavors, head to SixthCourse.com to partake of these lovelies.

Chef’s Choice is a sampling of the superb
bonbons, caramels and truffles; but you can
also have one of everything. Photo courtesy
SixthCourse.com.