Dining and Restaurants / Eating / Food and Cooking

New age stroganoff; inhomogeneous distribution is sweet; goey, musky natto

Nibbles is a compendium of food, dining and beverage information from the U.S. and the world edited by John Lehndorff

Reported by the Wall Street Journal:
Natto is the latest fermented Japanese food to try to find its way to the U.S. There were 14,000 Japanese restaurants in the U.S. in 2009, according to the Japan External Trade Organization. But natto, identifiable by its brown color, gooey stringiness and musky, nutty scent similar to ripe cheese, could be a challenge for Americans to accept.

Reported by the National Restaurant Association:
During the National Restaurant Association Restaurant, Hotel-Motel Show in Chicago, menu trends expert Nancy Kruse talked about her Top 5 innovative and craveable comfort dishes:
1. New age stroganoff
2. Meatballs
3. Bread Bowls
4. Melted sandwiches
5. Oatmeal

Reported by author Gay Talese at newyorker.com:
An Italian restaurant called Gino, which opened in 1945 on Lexington Avenue near Sixty-first Street, has been known primarily for its moderate prices, its tomato-red wallpaper printed with three hundred and fourteen leaping zebras, and its determinedly uncreative chefs, whose regular customers are so amiably resigned to the kitchen’s limited and unchanging cuisine that it has never been necessary for these customers to consult the menu.
More at: http://www.newyorker.com/talk/2010/05/31/100531ta_talk_talese#ixzz0oxFyl7d1

Reported by nutraingredients.com:
Uneven distribution of sugar in a food may allow formulators to reduce the sugar content of foods without detrimentally affecting the sweetness of the finished product, Dutch researchers report. According to results published in Food Quality and Preference, the ‘inhomogeneous distribution’ of sugar allowed sugar levels to be reduced by 20 per cent without reducing sweetness. The findings build on earlier science from Top Institute Food and Nutrition (TIFN) into salt reduction using what they called smart salt distribution. The technique allows for the reduction of salt without adding sodium substitutes, or taste or aroma additives.

John Lehndorff is a Boulder, Co.-based food trend researcher, food writer and consultant. He is a former caterer, nationally distributed newspaper food columnist and restaurant critic, author of a restaurant guide book, and one of America’s foremost pie experts.

Visit: http://www.johnlehndorff.com
Complaints, tirades, comments, critiques? lehndorffj@aol.com
Nibbles Colorado food column: http://yellowscene.com/2010/05/18/on-the-food-trail/


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