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 flora of frankfurters “without changing any sensory or chemical properties” of the meat.
The Times of London reported:
Denmark’s Noma restaurant took the No. 1 spot on the coveted S. Pellegrino World’s 50 Best Restaurants list, which was released this week. The eatery located in a former dockside warehouse displaced perennial winner El Bulli of Spain and pushed Britain’s Fat Duck down to third place.
The first international school of tea, stemming from a partnership involving Institut Paul Bocuse and the ethical tea, Dilmah, a producer in Ceylon, originates from the idea of creating an original training program built around the drink. The purpose of the Dilmah School of Tea at the Institut Paul Bocuse is to train students and foster awareness of the art of serving and enjoying tea, and like for wine, to understand the harmony between dishes – teas, and also to create original menus based on tea using its various flavors, as well as cocktails with and without alcohol.
Reported by the Denver Business Journal:
Colorado beers have made it onto GQ magazine’s “bucket list” of 50 brews worldwide that beer lovers should try before they die, and one is on a GQ editor’s list of the best half-dozen. Lyons-based Oskar Blues’ Dale’s Pale Ale is on the top six list offered by GQ style editor Adam Rapoport. “Packed with tons of citrus from a heavy dose of American hops, this is the quintessential stateside IPA,” GQ says of the Oskar Blues brew. And Oskar Blues’ Old Chub as well as Denver-based Great Divide Brewing’s Espresso Oak Aged Yeti Imperial Stout appears on the magazine’s list of 50 top beers. Also in Rapoport’s top six: Allagash White, Ommegang Hennepin, Rodenbach Grand Cru, Anchor Steam and Samuel Smith Oatmeal Stout.
John Lehndorff is a Boulder, Co.-based food trend researcher, food writer and consultant. He is a former newspaper food editor and restaurant critic, author of a restaurant guide book, and pie expert.
Eat In Eat Out: Food trend forecast 2010: http://americanforecaster
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