THE NIBBLE BLOG: Products, Recipes & Trends In Specialty Foods
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November 17, 2007 at 8:45 am
· Filed under Kosher Nibbles
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Just add water: It’s ready in 12 minutes. |
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We’re not too keen on most scones—they’re dry, crumbly and leaden, requiring a slathering of butter and jam. But Sticky Fingers Bakeries has pulled off a minor miracle, with a line of English scone mixes that are moist, flavorful and ready to eat in less than 30 minutes from start to finish. All you do is add water, stir and drop the dough onto a baking pan. Bake for 12 to 15 minutes and serve warm to appreciative family and guests. Two days later, kept in a zip-sealed bag, our scones were still moist and tasty! In addition to the regular line that we tried (12 flavors), there’s a separate line that’s kosher-certified by the Orthodox Union (6 flavors). The line is all natural: no preservatives, no trans fats, no saturated fats and no cholesterol; the kosher line was developed for natural food stores and has no refined granulated white sugars. |
| Read the full review in THE NIBBLE online magazine. You can see more of our favorite bread products in our Breadstuffs Section. |
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November 16, 2007 at 1:04 pm
· Filed under Food Holidays & More, Great Food, Meat & Poultry, Snacks
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| A reader of THE NIBBLE online magazine was checking out our Beef Glossary to determine the best cut of beef to use for making beef jerky at home. It’s a great glossary, but doesn’t get that granular. So we posed the question to Paul Murdoch, president of Gary West, which makes the most outstanding beef jerky we’ve ever had (it was a NIBBLE Top Pick Of The Week—read the review). Paul responded: “I favor inside top rounds. The meat texture is consistent, which is important. Try the Choice grade for more savory flavor and the Select grade for a less fatty cut. Flank steak and brisket are nice cuts for flavor, but not for texture. Pectoral and bottom round cuts are my third choice.” [EDITOR’S NOTE: Read about the USDA grades of beef in the Beef Glossary.] Now you have the answer, if you want to, try making your own jerky. For the less adventurous, we can highly recommend Gary West’s jerky as holiday gifts—it melts in your mouth (we especially love the bison). Read the recipes in the review—jerky is more than just a match for beer, delicious a combo though that may be. And if you’re a steak lover who wants more bang for your buck, read these tips from a top butcher on the value cuts of steak. |
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We love Gary West’s gourmet jerky. |
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November 16, 2007 at 1:03 pm
· Filed under Food Holidays & More
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These eggs are stylin’.
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Interesting nibbles from the past few days:
-Your ketchup: Made in China? The world’s most feared product manufacturer is now the second-largest producer of ketchup (after California). Danger, Will Robinson!
-Halloween may be over, but these glowing shrimp have not gotten the memo.
-The egg cup evolves to pants for eggs. Will they encourage your kids to eat more boiled eggs instead of sugar-packed breakfast cereal? |
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