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) make it possible to produce fascinating sensory delights. The white balsamic vinegar traditionally used to spike strawberries with extra acid and sweetness takes on a new character if it’s lightly thickened with gelatin and whipped with air to garnish those same berries. Sweet corn rendered into a creamy liquid and then encapsulated through reverse spherification to form cherry-tomato-sized balls becomes an entirely new vegetable.
Reported by Convenience Store News:
7-Eleven is planning to launch a new private label beer brand, reportedly called Game Day brewed by City Brewing in LaCrosse, Wis. 7-Eleven has visited private label brews more than once in its history. In 1969 7-Eleven offered its own brand beer in 12-ounce pop-top cans.
Reported by MSNBC:
Between 2005 and 2009, the number of bacon-topped burgers at 580 restaurants (measured by Mintel) rose by about 35 percent. A bacon zeitgeist has sprouted. You can sample bacon maple lattes, $14 cocktails with bacon, caffeinated bacon lollipops, gummy bacon, deep-fried bacon with gravy, bacon-flavored chocolate and dental floss, and a chicken stuffed inside a duck that’s crammed into a turkey — all encased by bacon and called a turbaconducken. On May 8, San Francisco is hosting its second annual “BaconCamp,” billed as “an ad-hoc gathering born from the desire for people to share and learn in an open environment about bacon.” (More at the Bacon Today blog.) As Paula Dean said: “A bacon-free diet is like going through life without seeing the Eiffel tower, or without ever skinny-dipping under a full moon. The smell of bacon cooking is in everybody’s memory.”
Reported by AP:
School administrators have found an effective way to crack down on students who engage in food fights: Students at Atlantic City High School were served plain cheese sandwiches for two days this week as punishment for a cellphone-coordinated food fight that broke out recently. One parent likened the American cheese between two dry slices of white bread to “a prison meal.” “I know it’s food they were throwing around, but some people are allergic to cheese,” said senior James Blake. “I can see if they served peanut butter and jelly. But just cheese? It’s ridiculous.”
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Eat In Eat Out: Food trend forecast 2010: http://americanforecaster.com/