THE NIBBLE BLOG: Products, Recipes & Trends In Specialty Foods
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January 28, 2008 at 10:57 am
· Filed under Breakfast & Brunch, Food Holidays
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| While we never turn down a plate of pancakes, this is another one of those holidays where we must question the wisdom: Why have Blueberry Pancake Day when blueberries are out of season? Who wants to make pancakes with highly expensive, not very sweet, fresh blueberries, or with tart frozen ones? The best solution, we think, is to sprinkle tasty dried blueberries onto your pancakes. We also recommend the following diversions: |
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Why schedule Blueberry Pancake Day when blueberries are out of season? |
– THE NIBBLE’s Pancake Glossary, with dozens of different types of pancakes you’ve probably never heard of.
– An understanding of the grades of maple syrup.
– A review of Cherrybrook Kitchen’s allergen-free pancake mix.
– Robert Lambert’s Gourmet Syrups for pancakes (and many other uses)—no maple here, but you might enjoy Bergamot or Kaffir Lime.
– The amazing Blender Bottle, perfect for mixing pancake batter without a whisk, egg beater or electric mixer (campers take note). |
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January 28, 2008 at 10:56 am
· Filed under Oil-Vinegar-Dressing, Tip Of The Day
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Don’t judge an oil by its color. Different varieties of olive produce different colors of oil. |
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Don’t judge an olive oil by its color. Many of us have been led to believe that the darker and greener an olive oil is, the better the quality. It’s not true: The dark green color is just a characteristic of some cultivars (varieties) of olives. Other top olive cultivars yield lighter-colored, and equally delicious, oils. Plus, knowing how people are attracted to the dark green oils, some producers add color to lesser oils (shocking, but true). Color is so unimportant that in judging competitions, oils are drunk from blue glasses to mask the color! Now that you know the “color trick” doesn’t work, how can you find the best oils? Try to research brands before buying, and buy at specialty stores where you can taste the oils. There’s plenty of information about olive oil, and reviews of 100 brands, in the Oil & Vinegar Section of THE NIBBLE online magazine. You can have hours of fun with:
– Our Olive Oil Glossary
– Understanding the Flavors & Aromas Of Olive Oil |
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January 28, 2008 at 10:55 am
· Filed under Chocolate, Food Holidays & More, Special Sweets
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| Last week, one of the titans of chocolate entered into eternity. Rudolph R. Sprüngli, owner and chair of the largest prestige chocolate company in the world, Chocoladefabriken Lindt & Sprüngli A.G., passed away in Geneva at the age of 88. If you have noticed the pervasiveness of Lindt chocolate throughout your town, it is thanks to the leadership of Mr. Sprüngli. He took the company from being another Swiss chocolate manufacturer to the world’s largest producer of prestige chocolate, with a work force of 4,000. (The most expensive category of chocolate. In the confection industry, chocolate is categorized by its price per pound at retail. The categories include Mass Market, less than $15 per pound; Mass Market Premium, from $15 to $25 per pound; Gourmet, from $25 to $40 per pound; and Prestige, at $40 per pound and higher.) Mr. Sprüngli kept the family firm, established in 1845, from being acquired by a mass-production multinational corporation. He listed Lindt & Sprüngli on the Swiss stock exchange in 1986. |
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The 85% cacao bar from the Lindt Excellence line is one of the finest 85% bars in the world. Read our full review of Lindt Excellence chocolate bars. |
| Rodolphe Lindt revolutionized the chocolate industry in 1879 when he invented conching, the process that smooths chocolate into the velvety, aromatic product we know today. While Lindt was arguably the most famous chocolatier of his day, his business in Berne, Switzerland remained a small though high-quality one. In 1899 it was acquired by the larger Sprüngli chocolate company of Zurich, and Lindt & Sprüngli has been a major player in the quality chocolate business ever since. However, it took Rudolph R. Sprüngli, who was born in 1920 and spent his entire career with the firm, to build the brand overseas. Today, the U.S. eats so much Lindt chocolate, there’s now a production facility in Vermont! Rest in peace, in chocolate heaven, Mr. Sprüngli. |
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