Dining and Restaurants / Eating / Food and Cooking

2010 Food Trends: Kombucha addicts suffer; “burger jaw” cases increase

Reported by www.dailycamera.com:
When Emily Renwick took a recent trip to Ideal Market in north Boulder (CO) to satisfy her fermented tea craving, the 27-year-old self-proclaimed “kombucha tea addict” instead was greeted with an empty shelf.
After frantically searching grocery stores throughout Boulder, a store clerk at Whole Foods informed her that kombucha had been pulled from the shelves. Suppliers of kombucha voluntarily recalled their products from grocery stores in mid-June over concerns that the drinks’ alcohol content was slightly higher than labeled. Renwick wrote in an e-mail to the Daily Camera. “In a country with cigarettes, trans fats, veal, and fois gras, we aren’t permitted to drink a seemingly healthy fermented mushroom drink.” Kemper Isely, president of Natural Grocers by Vitamin Cottage, noted announcements from High Country Kombucha and GT/Millennium indicating expectations to have their products back on the shelves. Ed Rothbauer, president of Eagle-based High Country Kombucha, which supplies kombucha to the Boulder market, said he expects to have his company’s products back on the market soon.

Reported at http://www.aolhealth.com/:
Professor Hsu Ming-lung of the School of Dentistry at National Yang-Ming University told the China Post that his patients have developed sore jaws after consuming giant burgers. Problems have arisen when fans bite into the 8-centimeter (just over 3-inch) high burgers, HSU said. Apparently, the human mouth is designed to eat food that is no more than 4 centimeters (one-and-a-half inches) high.

How to make liquid nitrogen slushies for 2,000 people, reported at chef Ian Kleinman’s blog: http://food102.blogspot.com/
“I have always loved math but sometimes the numbers are overwhelming. It starts with a simple recipe: 3 oz of fruit syrup strawberry or mango, 3 oz of apple juice and 4 ounces of water. Add 6 ounces of liquid nitrogen and top with .2 oz sweetened condensed milk. Serve in a corn-based recycled cup with a jumbo straw. Now multiply by 2000. That would be roughly 25 gallons each of fruit puree, 50 gallons of apple juice and about 65 gallons of water. Each 220 liter tank of nitrogen has 58 gallons but the nitrogen is always evaporating. If my tanks are delivered today, how much will be left for the event? 94 gallons times the evaporation rate in the dewar times the number of hours, to be on the safe side I will order 3 tanks. Straws and cups are easy, just need to think about the environmental impact. 4 gallons of sweetened condensed milk. Now how many people do I need?”

Reported by Theatlantic.com:
When a group of Italian economists recently divided the number of calories consumed per day by the amount of time spent preparing food, they found that Americans consumed 42 percent more calories per minute of food-prep time than Europeans. Portion sizes have increased at restaurants and at home: Brian Wansink of Cornell University and Collin Payne of New Mexico State University reviewed all seven editions of The Joy of Cooking and found that, since 1936, the calorie counts for one serving of 17 out of the 18 recipes that have been continuously published—including macaroni and cheese, beef stroganoff, and apple pie—have increased by 63 percent.

Reported by AP:
“The fascinating question to me is: Can we take our skills — our core competencies, as we call them in business — and apply them very directly to solving some of the problems [in society?]” – Ronald Shaich, Panera’s chairman.

Nibbles Food Trend Blog is now featured at: http://blogs.wherethelocalseat.com/Foodies/Denver-Food-and-Dining-Blogs.aspx
Nibbles Dining Column: http://yellowscene.com/2010/06/10/nibbles-nibbling-is-3-d/
Comments: Lehndorffj@aol.com

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