Dining and Restaurants / Eating / Food and Cooking

U.S. Food Trends: Creating fleshy, muscley texture on National Strawberry Rhubarb Pie Day

“>[/caption]Nibbles is a compendium of food, dining and beverage information from the U.S. and the world edited by John Lehndorff . Top searches today at https://johnlehndorff.wordpress.com/: soda fountain kombucha, new trends in product placement, cold food trends for 2010, liquor trends 2010, lettuce entertain you groupon

Reported by John Lehndorff:
Today is National Strawberry Rhubarb Pie Day but any kind of pie works, especially with a dab of maple syrup-sweetened sour cream. Celebrate stalk season at the annual Rhubarb Festival, June 13, in the little Colorado mountain town of Pine Grove: pancakes with rhubarb sauce; Rhubarb pie; win the Rhubarb Cooking Contest and be crowned the Rhubarb King/Queen!

Reported by Time.com:
What has confounded fake-meat producers for years is the texture problem. Before an animal is killed, its flesh essentially marinates, for all the years that the animal lives, in the rich biological stew that we call blood: a fecund bath of oxygen, hormones, sugars and plasma. Vegan foods like tofu, tempeh (fermented soy) and seitan (wheat gluten) don’t have the benefit of sloshing around in something so complex as blood before they go onto your plate. So how do you create fleshy, muscley texture without blood?

Reported by seriouseats.com:
“In one sense, scapes are to garlic as fusilli is to rigatoni: the crazy-bastard college buddy who never really embraced adulthood, the one you catch up with by phone once or twice a year. Scapes are the shoots that grow out of the ground from hard-neck varieties of garlic. When they’re young and tender, they look like curly green stalks with tightly closed buds on top.”

Reported by the New York Times:
“If everyone cooked human food for the 472 million cats and dogs in America, it would be like feeding an additional 42 million people.” – Dr. Marion Nestle.

Visit: www.johnlehndorff.com
Complaints, tirades, comments, critiques? lehndorffj@aol.com

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.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s