Nibbles is a compendium of food, dining and beverage information from the U.S. and the world edited by John Lehndorff (www.JohnLehndorff.com)
Reported at: http://naturalfoodsmerchandiser.com/blogs/tabid/84/EntryId/309/Organ-meats-tasty-to-new-carnivores.aspx:
“Though it’s nearly impossible to find U.S. purchasing stats for organ meats, the evidence that America is jumping in whole hog is clear. Check the online forums at egullet.org, epicurious.com or chowhound.com and you’ll find users questioning the best ways to prepare meats from brain to kidney and everything in between—and all comments have been posted within the last two years. Offal is the term used for these meats which “all fall” to the floor when the animal is slaughtered. What these websites also reveal is that finding quality cuts of offal is well, awfully hard. San Francisco-based chef and salumi-maker Chris Consentino, “the offal evangelist” describes on his website, Offal Good, the difficulty in finding “guts.” “Where do I get these meats? That’s the question I’m asked most often,” he writes. “It’s amazing that what used to be available in every butcher shop are now considered hard-to-find specialty items, but that’s another story.” He suggests new carnivores either cultivate relationships with various ranchers or take their chances with meats from ethnic markets where age and quality are harder to determine. ”
Reported at: http://www.facebook.com/?ref=home#!/FoodUniversity:
“What could be more manly than a deep fried and freshly battered hot dog on a stick? Corn dogs are the ultimate manfood and also the only meat on a stick that has its own holiday… Kudos. This manfood is best served with hot sauce and possibly even deserves its own food group. It’s fairly easy to make too…: Start by inserting a wooden skewer or popsicle stick into each hot dog, then dip each hot dog into cornmeal batter, turning to coat thoroughly and evenly. Fry it up and you’re done!”
Reported by the Wall Street Journal:
Younger consumers are more likely to define almost any food as a snack. For example, 62% of people between the ages of 18 and 24 said they consider side dishes such as fries or onion rings to be snacks, compared to just 35% of those 65 and older, according to a recent report by market research firm Mintel International Group Ltd. Items consumed between traditional meal times have been the fastest-growing part of McDonald’s business for three years, says Wade Thoma, vice president of U.S. menu management. The most popular items customers have been ordering as snacks include coffee drinks, smoothies, Snack Wraps and small desserts, such as the new snack-size McFlurry.
Take a break. Watch sausages and salumi being made:
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About this blog from the www.DenverPost.com:
“Lehndorff’s food for thought: Former Rocky Mountain News food writer John Lehndorff is keeping close track of local and national trends on his blog, Nibbles (johnlehndorff.wordpress.com). He scours the trades and trend reports so you don’t have to. Find out what we’re eating, and what the rest of the country is eating, all through Lehndorff’s winning perspective.”
John Lehndorff is co-author with Kim Long of the American Salumi Calendar 2011, the first calendar devoted to cured meat artisans in the U.S. Lehndorff 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.
Learning to make salami: http://www.ediblecommunities.com/frontrange/fall-2010/the-school-of-salumi.htm
The 2011 American Salumi Calendar: http://www.americansalumi.com