Dining and Restaurants / Eating / Food and Cooking

FOOD TRENDS: Frankfurter flora; El Bulli beaten; bucket list beers; school of tea

In the maybe-that’s-why-both-scallops-and-hot dogs-taste-better-wrapped-in-bacon department, there’s this from Nutraingredients.com: Treating frankfurter sausages with scallop-shell powder (SSP) significantly reduces the growth of Listeria monocytogenes (LM) and E.coli 0157:H7, and boosts product shelf life, according to a new study at University of Sakarya, Turkey, published in the Journal of Food Safety. The treatment also cut the natural … Continue reading

Dining and Restaurants / Eating

Tea and monatin; Salumi & Batali; meat price rise

Nibbles is a compendium of food, dining and beverage information from the U.S. and the world edited by John Lehndorff Reported by Nutraingredients.com: Patents filed by PepsiCo and Cargill reveal they are exploring new sources of natural sweeteners derived from oats and monatin, a naturally-occurring substance found in a plant grown in South Africa. Unlike … Continue reading

Dining and Restaurants / Eating

2010 Food Trends: Pastrami-style tongue; Canned pies; Beets beat OJ?

  Reported by the New York Times: Pastrami, traditionally made from a fatty cut of beef belly called the navel, is not easy to master. It must be brined for days or even weeks, rubbed, smoked, steamed and sliced at the peak of juiciness. The seasonings — coriander, black pepper, salt, sugar, sometimes cumin or … Continue reading

Eating / Food and Cooking

Vegetarian seaweed caviar; Introducing cupuaçu; bacteria gum; Walmart-only flavor

Nibbles is a compendium of food, dining and beverage information from the U.S. and the world edited by John Lehndorff Reported by a Nibbles Food Trend Blog reader: I have discovered a vegetarian seaweed caviar available commercially: http://www.seaweedcaviar.fr Reported bt Natural Foods Merchandiser: Mintel predicts cupuaçu, which contains 10 vitamins and antioxidants along with essential fatty acids … Continue reading

Dining and Restaurants / Eating

2010 TRENDS: Reverse spherification; Paula Dean skinny-dipping; 7-11 beer; Punishment by cheese

Nibbles is a compendium of food, dining and beverage information from the U.S. and the world edited by John Lehndorff Reported by Seattle Times: Chefs are adopting new methods not just because they are adventurous, but because things like sous vide cooking (in a bag under pressure), foam siphons (nitrous oxide-filled whipped-cream dispensers) and anti-griddles (quick-freezing surfaces) … Continue reading

1 / Dining and Restaurants / Eating

FOOD TRENDS: R.I.P R&I; Retire Ronald McDonald; Wild blueberry pie; vegan lawsuit

Nibbles is a compendium of food, dining and beverage information from the U.S. and the world edited by John Lehndorff – A sign of the times: “Restaurants & Institutions magazine has closed. No additional print issues will be published, and this web site will close on April 30, 2010.”  – The Washington Post reports that a new … Continue reading

1 / Food and Cooking

WWF cookbook (The Rock’s Smack-A-Roni Salad) is silliest recipe collection ever

Originally reported by John Lehndorff in the Rocky Mountain News: Recently, while cleaning out my garage, I happily rediscovered a slew of books I’d totally forgotten about. I have everything from a huge roster of Colorado cookbooks and more books about pie than you can imagine to sentimental keepers like my late mom’s falling-apart copy … Continue reading


FOOD TRENDS: The anti-celebrity chef; meat-infused cocktails; Ralph Lauren steaks

Nibbles is a compendium of food, dining and beverage information from the U.S. and the world edited by John Lehndorff The Wall Street Journal recently chatted with chef Thomas Keller, 54,who maintains a three-acre garden at his French Laundry restaurant in Napa Valley.     “I don’t understand the celebrity chef thing.  When I started cooking, it didn’t … Continue reading


Salad bar decline; menus illuminated; our ‘spastic food’ era; Grillin beans are tops

Reported by ADWEEK.com: It sounds like the list of ingredients for an Iron Chef concoction: Campbell’s Select Harvest soup, Bud Light Lime beer, Arnold Select Sandwich Thins bread, Green Giant Valley Fresh Steamers frozen prepared vegetables, and Dreyer’s/Edy’s Fun Flavors ice cream. Instead, these are the leading entries in Information Resources Inc.’s roster of top … Continue reading


‘I’ll have a chocolate bacon funnelcake with fried, chorizo-stuffed olives’

A compendium of food, dining and beverage information from the U.S. and the world Reported by gadling.com: Knott’s Berry Farm has added a chocolate bacon funnel cake to the menu at the Buena Park, Calif., theme park’s Funnel Cake Kitchen. Reported by Tastingtable.com: Salty, crunchy fried olives have been a favorite bite-size snack in Italy for … Continue reading


2010 FOOD TRENDS: Halal foie gras; Flaxseed for Pisces; Versatille hydrocolloid; Giant Flakes

  Reported by http://www.guardian.co.uk: A boom in sales of halal products in France is being driven by the emergence of an affluent middle class of young Muslims known as the beurgeois – a play on bourgeois and the word beur, slang for a French person of North African descent. Yanis Bouarbi, 33, an IT specialist … Continue reading


FOOD: ‘The only sensual experience left;’ a la cuisine mode; buffets growing

A compendium of food, dining and beverage information from the U.S. and the world From the New York Times:  “In the unconscious mind, food equals love because food is our deepest and earliest connection with our caretaker,” said Kathryn Zerbe, a psychiatrist who specializes in eating disorders and food fixations at Oregon Health and Science University … Continue reading


FOOD TRENDS: ‘Flame-fresh’ technology; Thoughtful carnivore; Fried heart; Regrettable food gallery

Reported by fesmag.com: Burger King Corporation rolled out a new broiler to almost all of its restaurants in the U.S. and Canada. With 95,000 BTUs of power, the new system can cook up to 12 patties simultaneously at varying temperatures and protein types. This new model within a more compact footprint is expected to reduce restaurant … Continue reading


Cherry pie smackdown; Pie outbreak; onion pie; fried pies; a very naughty tart; slice of pi

Reported by John Lehndorff; photo by Kim Long, American Forecaster: I helped judge the Denver cherry pie smackdown March 31 between bakers (and friends) Elizabeth Thomas of WaterCourse Foods and City, O City and John Hinman of Marczyk Fine Foods. The contest was at the wonderful Sweet Action Ice Cream shop (try the molasses ice cream!). Elizabeth’s latticed … Continue reading


2010 TRENDS: Loser lettuce; Tony vs. Alice; Costco sea cucumbers; seaweed caviar

Reported by Mark Bittman, New York Times: “Enter, or re-enter, the loser lettuces, romaine and — dare I suggest it — iceberg, two standbys available in every supermarket in the country, and are especially useful through winter and spring, as we wait for the first of the local greens (and local, real mesclun) to arrive.” … Continue reading


The Pie Party offers sharing alternative to narcissistic, hot beverage movement

A compendium of food, dining and beverage information from the U.S. and the world Photo by Kim Long, American Forecaster A sign-holder at a March 31 Tea Party thing in Denver makes the mistake, metaphorically, of trying to dunk pie in tea which as we know always results in a dissolved mushy mess at the bottom of the cup.    Tea party … Continue reading


2010 FOOD TRENDS: Zombie bacon; Kentuckyaki; hot dog pizza; desalinization

Available for $13.95 at http://www.midwesthuntersoutlet.com:  The ultimate tactical accessory, the new Tactical Bacon from CMMG is simply amazing. Kept in an aluminum can for a shelf life of 10 plus years, it is more affordable than other pre-cooked bacon producers. … perfect for camping trips, survival situations, a snack at the range, zombie attacks, and … Continue reading