Dining and Restaurants / Eating / Food and Cooking

FOOD TRENDS: Personalize your jerky; Visit the Prosciutto Museum; Take Bacon-Jalapeno Marmalade into space

Reorted at www.tastingtable.com:
SlantShack Jerky, a New Jersey-based outfit, offers create-you-own jerky and walks you through choices of meat (grass-fed beef), marinade (hot and smoky), rub (Smoky Sanche’s dusty trail) and glaze (none) for chewy snacks (starting at $10).

Reported at http://www.guardian.co.uk/travel/2008/aug/09/travelfoodanddrink.festivals:
The 10th annual Parma Ham Festival (festivaldelprosciuttodiparma.com), runs every weekend throughout September in 12 small towns in the parma ham production zone, south of the city. Farms and factories – dubbed Parma Ham Cathedrals – open their doors to offer tours and tastings. The Hotel Daniel (hoteldaniel.biz) has a restaurant that sells ham and pasta with blizzards of parmigiano. Don’t miss The Museo del Prosciutto (museidelcibo.it) in a former cattle market.

Reported by Associated Press:
OZREM, Serbia ― The 7th annual World Testicle Cooking Championship took place Aug. 28 in Ozrem, some 150 kilometers south of Belgrade utilizing bull, boar, camel, ostrich and even kangaroo testicles. “This festival is all about fun, food and bravery,” said Ljubomir Erovic, the chef who organizes the festival. The food — politely called “white kidneys” in Serbian — is believed to be rich in testosterone. In the Balkans, it is considered to help men’s libido. “The bulls’ testicles are the best, goulash style,” said last year’s winner Zoltan Levai, stirring a metal pot heated by a wood fire and filled with vegetables and large testicles that he said were provided from a state-run slaughter house. The festival — which includes dishes like testicle pizza and testicles in bechamel sauce flavored with a variety of herbs found in the region.

Reported by SmartBrief/SmartBlog on Restaurants:
Move over Tang. The remaining “Top Chef D.C.” contestants tweaked recipes to make them suitable for space without sacrificing taste. The rules: Dishes had to be low in sugar, high in spices and suitable for freeze-drying. The results: Ginger-Lacquered Short Ribs with Horseradish Creme Fraiche from Angelo Sosa of Xie Xie and New York Strip Steak with Bacon-Jalapeno Marmalade from Rat’s Restaurant’s Kevin Sbraga.

Reported at http://blogs.westword.com/cafesociety/2010/09/lori_midsonjustin_brunson_just.php?page=2:
Chef Justin Brunson of Denver’s Masterpiece Delicatessen was asked to name the weirdest thing he’d ever eaten: “A balut, which is a fifteen-day-old fertilized duck egg that’s pretty much a baby duck with feathers, feet and all. You crack it open and just suck the little guy down. What’s weird is how it tastes like Campbell’s chicken noodle soup.”

Reported at http://www.theatlantic.com/food/archive/2010/08/the-minds-behind-the-shopping-carts/61341/
According to the Food Marketing Institute, there are more than 35,000 supermarkets in the U.S., and, last year, Americans spent $557 billion on groceries. But don’t be deceived by this huge number; their profits are pitifully low, at only 1 to 2 percent of sales. This forces them to live in the present, since it is a survival-of-the-fittest business.

Reported at www.latimes.com:
Coffee shops were the retail pioneers of Wi-Fi, flipping the switch to lure customers. But now some owners are pulling the plug. They’re finding that Wi-Fi freeloaders who camp out all day nursing a single cup of coffee are a drain on the bottom line. Others want to preserve a friendly vibe and keep their establishments from turning into “Matrix”-like zombie shacks where people type and don’t talk.That shift could gather steam now that free Wi-Fi is less of a perk after coffee giant Starbucks stopped charging for it last month. “There is now a market niche for not having Wi-Fi,” said Bryant Simon, a Temple University history professor and author of “Everything but the Coffee: Learning About America From Starbucks.”

Nibbles local dining column: http://yellowscene.com/2010/08/18/going-round/
Radio Nibbles: 8:25 a.m. Thursdays, KGNU – 885 FM, 1390 AM http://www.kgnu.org/

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