Just wait until the McEngland burger is introduced…
Italy’s agriculture minister is defending his sponsorship of McDonald’s new all-Italian burger amid criticism that he is sacrificing Italy’s culinary reputation. Minister Luca Zaia has argued that McDonald’s new McItaly burger – using all Italian beef, Asiago cheese and artichoke spread – will pump $4.9 million more a month into the pockets of Italian farmers grappling with tough economic times. But for a country that gave birth to the Slow Food movement, McDonald’s has been hard to swallow.
Black garlic and snails. The new ham and cheese?
Though aged garlic has been around for centuries in Asia, it has only been catching on with American chefs since 2004. The buzz hit a fever pitch after popping up on “Iron Chef America” last year. Fans say antioxidant-rich black garlic is the next superfood behind blueberries and wild salmon. The fermentation process changes the properties of the sugar and amino acids in a hard, white head of garlic, producing the melanoidin that turns the cloves black, while the peel remains a dirty white. Jerome Bacle, chef at Courtright’s restaurant, says black garlic’s complex flavors come from the month-long curing process.He uses aged garlic in a snail and oyster champagne stew with almond tarragon butter.
Here’s a paradigm-shifting, the-future-is-now, dining statistic
Online reservation service OpenTable says it has taken more than 2 million reservations via its mobile application since the service launched. Guests who used the app to reserve account for about $100 million in restaurant revenue, the company estimates.
Eat In Eat Out: Food trend forecast 2010: http://americanforecaster.com/
Boulder food history: http://www.ediblecommunities.com/frontrange/pages/issues/spring09/whatALongTaste.pdf