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Yaxshi taom: "Nudja hunarmandlari Salumeriya"

Yaxshi taom:


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Sog'lom ovqatlanish hali ham mazali bo'lishi kerak.

Ko'proq ajoyib maqolalar va mazali, sog'lom retseptlar uchun bizning kundalik axborot byulletenimizga a'zo bo'ling.

Muallif: Kate Malin

Agar siz hech qachon nduja haqida eshitmagan bo'lsangiz (va to'g'ri ayta olmasangiz), siz yolg'iz emassiz. Talaffuz qilingan en-du-yaBu cho'chqa go'shti salumi an'anaviy ravishda Italiyaning janubidagi Kalabriya shahrida ishlab chiqarilgan va har bir luqma uchun katta lazzat va katta issiqlik to'playdi. Asosan, kerak bo'lganda, qoldiq va sakatatlardan yasalgan bo'lsa-da, "Nduja Artisans Salumeria" o'z ndujasini gormonlar va antibiotiklarsiz o'stiriladigan yuqori sifatli Berkshir cho'chqa go'shtidan tayyorlaydi. Italiyada va hozir Chikagoda besh avloddan beri "nduja" qiladigan oilaviy operatsiya, ularning fidoyiligi va g'amxo'rligi, bu kam ma'lum bo'lgan, ammo ajoyib xushbo'y salumining obro'sini doimiy ravishda oshiradi.

"Nduja boshqa tuzlangan go'shtlar orasida o'ziga xosligi bilan ajralib turadi, bu yumshoq, yoyilishi mumkin, bu unga ajoyib ko'p qirrali xususiyat beradi. Retseptda ishlatilgan to'liq va kukunli kalabr qalampirlari jiddiy issiqlikni qo'shsa -da, u tajribali tarzda muvozanatlangan, shuning uchun go'shtning to'liq ta'mi oshmaydi. Bu shunchaki iliq nonga yoyilgan ajoyib, lekin umami boy ta'mi uni pizza qo'shilishi, achchiq tuxumga achchiq qo'shimchalar va makaron sosiga tuz va tang qo'shishning ajoyib usuli sifatida mazali qiladi.

"Nduja hunarmandlari Salumeriya" Nduja saytida mavjud ndujaartisans.com va ichida do'konlar butun mamlakat bo'ylab. "Nduja hunarmandlari" ning bir qismi Yaxshi ovqat mukofotlari, biz iste'mol qilmoqchi bo'lgan taomni - mazali, haqiqiy va mas'uliyatli va faxrli a'zosi bo'lgan oziq -ovqat va ichimliklar ishlab chiqaruvchilarini taqdirlash loyihasi. Yaxshi ovqat savdogarlar gildiyasi, Amerika assotsiatsiyasi oziq -ovqat korxonalarini birlashtiruvchi milliy assotsiatsiya, har xil o'lchamdagi Good Food korxonalarini birlashtirish, chaqirish va targ'ib qilish.

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Good Food Awards mukofotidagi boshlang'ich ishidan Nyu -Yorkdagi oziq -ovqat bo'yicha magistrlik dasturida o'qishni davom ettirishigacha, Keyt Malin ajoyib taomlar va yaxshi odamlarga bo'lgan tengsiz ishtiyoqni keltiradi.

Yana yaxshi taomlar:


Heritage Foods blogi: maslahatlar, yangilanishlar va boshqalar!

Echki qolmadi 2011 yilda AQShning Heritage Foods kompaniyasi tomonidan echki go'shtini amerikalik ovqatlanuvchilarga taqdim etish va sutli hayvonlar uchun barqaror bozorni ta'minlash maqsadida boshlangan jiddiy harakat. Bozor tugamasdan, fermerlar har bahorda bolalar tug'ilganda qiyin tanlovlarga duch kelishlari kerak. [Bilasizmi, aksar echkilar egizak yoki uch egizakli bo'lishadi?]

Echki boy va xilma -xil oshxona tarixiga ega bo'lgan dunyoda eng ko'p iste'mol qilinadigan go'sht ekanini bilganingizda hayron qolishingiz mumkin. Aksariyat amerikaliklar echki bilan faqat bir yoki ikki marta boqishgan, odatda ular etnik restoranda o'zini jasur his qilishganida. Bizning echkining ta'mi nozik va o'tli bo'lib, kesimlari hajmi va tarkibi bo'yicha qo'zichoqqa o'xshaydi.

Echki - mavsumiy hayvon va bu oktyabrda bizning maqsadimiz - 1000 bosh hayvonni sotish. 14 dan ortiq oilaviy fermer xo'jaliklari va deyarli 100 ta restoran echki qolmagan holda ishtirok etish majburiyatini oldilar. Bizning hamkor dehqonlar echkilarini AQShning Heritage Foods spetsifikatsiyasiga moslab boqishadi, bu esa yaylovda boqiladigan hayvonlarga o'sish gormoni va antibiotiklarsiz kafolat beradi. Bizning hamkor oshpazlarimiz mazali taomlar va retseptlar makkajo'xori tayyorlaydilar.

Echki sut zavodlari pishloq tayyorlash bilan shug'ullanadi. Pishloq tayyorlash uchun sizga sut kerak bo'ladi va har mavsumda sut olish uchun echkilar bolali bo'lishi kerak. G'alati tarzda, bu bolalar sut ishlab chiqarishga intilayotgan fermaning ikki mahsulotidir. Bu bolalarga g'amxo'rlik qilish uchun mehnat va ovqatlanish xarajatlari katta. Pishloq ishlab chiqarish uchun xo'jalik ona sutiga muhtoj bo'lgani uchun, chaqaloqlar qimmatbaho sut o'rnini bosuvchi emiziladi, bu - echkilarning chaqaloq formulasi. Bu hayvonlar uchun ishonchli yakuniy bozor bo'lmasa, fermerlar moliyaviy yukni o'z zimmalariga ololmaydilar va hayvonlarni bir necha kunligida tovar bozoriga sotish yoki tug'ilish paytida o'ldirish kabi qiyin tanlovlarga duch kelishlari kerak.

Siz bu haqiqatni o'zgartirishingiz mumkin, har kuzda Nyu -Yorkning Tarixiy Essex bozoridagi Heritage go'sht do'koni kabi ishonchli qassobdan echki go'shtini sotib olish, loyihada ishtirok etadigan restoranda ovqatlanish yoki bizning pochta buyurtmasi dasturi orqali echki sotib olish va pishirish. Siz ishtirok etishni tanlagan bo'lsangiz ham, biz hammamiz faxrlanadigan oziq -ovqat tizimini shakllantirish majburiyatini olqishlaymiz. Bizning xalqimiz fermerlari duch keladigan haqiqatni hurmat qiladigan va biz iste'mol qiladigan hayvonlarni hurmat qiladigan.

Bu kuzni sotib olish uchun shu erni bosing http://store.heritagefoodsusa.com/goat-coming-in-october-p977.aspx

O'tgan yili ishtirok etgan restoranlarga quyidagilar kiradi:

Nyu -York shahri: Al Di La, Babbo, Bar Boulud, Orqaga Qirq, Beko, Betto, Cleaver Company, Colicchio va Sons, Korsino, Jamiyat ovqat va ichimliklari, Tuxum, El Almacen, Faqat xodimlar, Shahar markazidagi yog'li Qisqichbaqa, Fatty Cue, Yog'li Cue Brooklyn, Fette Sau, Gramercy Tavern, Heritage go'sht do'koni, Isa, Linkoln, Lupa, Maialino, Má Pechê, Minetta tavernasi, Momofuku noodle bar, Momofuku Ssam Bar, Momo Sushi, Shimoliy josus, Otto, Ottomanelli va o'g'illari, Palo Santo. Pulino, Purple Yam, Roberta's, Salumeria Rosi, Spotted cho'chqa, Tia Pol, Union Square kafesi, Untitled, Vinegar Hill House.

Ko'rfaz maydoni: Americano restorani, Bi Rite bozori, Seladon, semiz buzoq Napa, semiz buzoq San -Frantsisko, Oliveto, plastinka do'koni, universal kafe.

Boshqalar: Hominy Grill, VA B & amp B, Carne Vino, Otto, NV Lidia's Kanzas City, MO Quiessence, AZ


Smokin "Chokin" va Chowing bilan shoh

Men 2017 yilning oxirida ochilgan Tempesta bozorida ikki sentimni berishim kerak. Buyuk prospektning 1300 -blokida joylashgan, u chindan ham yaxshi sendvich taklif qiladigan dog'lar chizig'iga qo'shiladi. Bari va Vinni kabi joylarning sodiq izdoshlari bor, Tempesta qanday yig'iladi?

Yuqoridagi savolga javob juda ijobiy. Franklin Park Nduja Artisans Salumeria -dan Ota/O'g'il jamoasi tomonidan ochilgan, bu maktab uchun yangi joy. Ammo bu sizni bc ga tashrif buyurishingizga to'sqinlik qilmasin, bu Evropaning ajoyib qassoblari va taomlariga eng yaqin narsamiz. Ko'rsatuvning yulduzi - bu go'sht qutisining o'zi bo'lib, unda turli xil uy qurilishi go'shti va pirogi, shuningdek mahalliy va xalqaro pishloqlar mavjud. Peshtaxta oldiga qadam qo'yishingiz bilan sizni nduja uyining bepul namunasi kutib oladi, uni siz uyga olib borishingiz yoki u erda bir necha xil shaklda eyishingiz mumkin.

Bu erdan kelgan eng yaxshi luqmalardan biri bu guruch bilan to'ldirilgan arancini guruch sharlari va bu ajoyib nduja. Bular Italiyada biz yeyayotgan har qanday kichik atirlar kabi yaxshi. Men bu erda ovqat pishiradigan plastinka olmagan bo'lsam -da, men bir necha marta qobiqdan go'sht sotib olib, uyda o'zimning kichik plastinkamni yasaganman. Tempesta - taomlar va oziq -ovqat mahsulotlarining eng yaxshisi.

Orqa tomonda sizda uyga olib borishingiz mumkin bo'lgan yangi makaronli noodleli kichkina sumka bor. Ularda vaqti -vaqti bilan makaron taomlari bo'ladi va biz birma -bir tashrif buyurardik va makaronning o'zi juda yaxshi edi, lekin retsepti menga juda yoqdi. Mening uslubim emas.

Tempestada bir nechta porloq yulduzlar bor va sendvichlar ulardan biri. Menyu vaqti -vaqti bilan bir oz o'zgarib turganday tuyuladi, bir necha xil sendvichlar doimiy bo'lib qoladi va ba'zilari vaqti -vaqti bilan maxsus ko'rinish beradi. Agar siz "Banh a Mia" ni taxtada ko'rsangiz, uni tekshirib ko'rishingiz mumkin. Cho'chqa va pista pate, Calabrian pate, kimchi tuzlangan Fresno qalampiri, aioli va silantrodan tayyorlangan, bu unutilmas sendvich edi. Siz asl narsalarga muhabbat qo'yishingiz kerak.

Hamma Itlalin klassik sub -versiyasini juda yuqori baholaydi. Menga bu yoqdi, lekin men uni JP Graziano va Vinni kabi bir poydevorga qo'yishga tayyor emasman. Men uchun bu nonni o'sha joylar ajoyib qiladi va Tempesta men ishongan narsani Publican noni sifatida ishlatadi. Bu men uchun biroz qiyinroq. Xato qilmang, agar men stol ustida o'tirsam, sendvich emas. Men faqat boshqalarni afzal ko'raman.

Hech qanday rasm yo'q, lekin B. Qovurilgan Turkiya, Hooks 2 yillik Cheddar, Tuzlangan Fresno, Avokado, No'xat Asirlari, Sourdoughdagi Sofrito Aioli bilan tayyorlangan B. Franklin sendvichi, ehtimol men ko'rgan eng yaxshi kurka sandvichidir. Bekonni qo'shing va siz hech bo'lmaganda uning mazali ekanligiga qo'shilasiz. Sent -Gennaro - italyancha issiq kolbasa, tuzlangan qalampir mojo, qovurilgan piyoz, Lolla Rossa va Aioli bilan Brioche bulochkasi. Bu sendvichni bo'lishish oson emas, chunki u o'ralgan havola, lekin odam lazzat profiliga ko'ra juda zo'r. Chikago restoranlari ochilganiga bir yil bo'ldi va Tempesta bu ro'yxatda birinchi o'rinda turadi. Hatto Traverse City har bir sendvich bilan xizmat qiladigan Buyuk ko'llar chiplarini juda yaxshi qiladi. Bu erda ular uy vazifalarini aniq bajarishdi.

Izohsiz:


‘NDUJA, Kalabriyadan yoyiladigan va achchiq cho'chqa salami

Men har doim Calabrese pishirishini chilli bilan, ehtimol nohaqlik bilan bog'layman, lekin mening taassurotlarim ko'p yillar oldin, men Janubiy Avstraliyadagi Myurrey daryosidagi qishloqda dars berayotganimda shakllangan.

Men o'spirinlik chog'imda Adelaida shahrida Vincenzoning to'yida mehmon bo'lganman (otamning tanishi). Ko'p yillar o'tgach, men u bilan, Loxton yaqinidagi kichik bir jamoa bo'lgan Pyapdagi fermaga ko'chib o'tgan rafiqasi va bolalari bilan o'sha paytda men yashagan va dars beradigan joyga yaqinlashdim.

Hamma italiyaliklar singari, ular ham mehmondo'st va saxovatli edilar, menda ularning taomlarini tatib ko'rish uchun ko'p imkoniyatlar bor edi, lekin men o'z joyimdan yeyayotgan narsalarning hammasi chilli - yangi yoki pastada saqlangan yoki quritilgan, so'ngra parcha yoki maydalash sifatida ishlatilganga o'xshardi. kukunga.

Kalabres oilalariga (va asosan Italiyaning janubidan kelgan boshqa italiyaliklarga) o'xshab, ular cho'chqani so'yib, kichkintoylarini yasashdi.

Chilli barcha yangi kolbasa va maydalangan go'sht aralashmasidan tayyorlangan kichik mahsulotlarning bir qismi edi (sopressata, kotechini, salam), lekin ular ham mayda -chuydalaridan (masalan, maydalangan cho'chqa go'shti va maydalanmagan go'shtidan tayyorlangan) qalin qalampir qalampirini surtishdi. kapokollo va prosciutto). Menga chilli bo'lmagan taomlar ta'msiz bo'lib tuyuldi, lekin bundan ham muhimi, chilli qoplamasi muhr, to'siq vazifasini bajaradi, u yolg'onni qaytaradi va shuning uchun kuchli va tabiiy saqlovchi hisoblanadi.

Bir necha yil oldin, men birinchi marta kalabriyadagi chilli miqdori haqida o'qiganimda hayron bo'lmadim Nduja. Esimda, men bu achchiq, yoyiladigan kolbasani Kalabriya tog'larida taxminan 16 yil oldin uchratganman. Ko'p yillar o'tgach, bu Avstraliyada ta'mga aylanishi kerakligini bilmasdim.

Akam va men Sitsiliyada keksa bir xolamnikiga tashrif buyurgan edik, keyin Kalabriya shahriga bordik, Vins va dadamning ishchi do'sti va akamning eski futbolchisi. Vince Vincenzo uchun qisqa va Calabrese ismining keng tarqalgan nomi. Vins mukammal uy egasi edi va bizni Kalabriyaning ko'plab go'zal plyajlari va tog'li joylariga tashrif buyurishga undadi. Biz Silaga bordik va yovvoyi cho'chqalar va porcini qo'ziqorinlari o'sadigan qalin o'rmonli eman, qarag'ay, olxa, archa va kashtan daraxtlari bo'ylab sayohat qildik. Tog'larda biz monastirlar va qadimiy ibodatxonalarni ziyorat qildik va mahalliy mahsulotlarni (shu jumladan yovvoyi tog 'o'tlaridan rohiblar tayyorlagan likyorni) o'z ichiga olgan mashhur restoranlarda ovqatlandik. Bu tog'larda biz ham a salumeriya (Mahsulotlar do'koni mahalliy mahsulotlar va kichik mahsulotlarga ixtisoslashgan) va o'sha erda men birinchi marta tajriba o'tkazganman ‘Nduja. Kechirasiz, men ‘ ga katta e'tibor bermadimNduja. chunki meni mahalliy yovvoyi cho'chqa go'shti prosciutto va kashtan unidan tayyorlangan qorong'i va odatdagi non ko'proq hayajonlantirardi.

Bilan bog'liq yana bir qiziqarli tajriba bor ‘Nduja. Taxminan olti oy oldin, meni blogim orqali Malayziyada yashovchi odamdan xat keldi. Uning qizi Italiya bo'ylab sayohat qilgan va sevgan ‘Nduja u Adelaida shahrida turmushga chiqayotgan edi va u o'z to'yida uni ajablantirmoqchi bo'lib, ‘Ndjua mehmonlar uchun. U qayerdan sotib olishi mumkinligini bilsam bo'ladimi, deb hayron bo'ldi ‘Nduja Adelaida va men bilardim - Kempbelltaun chekkasidagi Italiya mahsulotlari do'konidan Mercatodan. Umid qilamanki, men bir nechta odamni xursand qildim.

Juda ko'p xotiralar va etarli emas ‘Nduja.

‘Nduja Bu Avstraliyadagi eng so'nggi Italiya oshpazlik kashfiyoti bo'lib tuyuladi ... va umid qilamanki, bu hech qanday italyancha bokkonini yoki quritilgan pomidorni o'z ichiga olgan restoranlarning (70-80 -yillarda) hech narsasi bo'lmaydi.

‘Nduja xuddi shunday davolanadi salom, lekin yog 'miqdori yuqori bo'lgani uchun (u cho'chqaning yog'li qismlaridan tayyorlanadi), u yumshoq tuzilishga ega, qo'pol patega o'xshaydi va uni xona haroratida yoyish mumkin. To'q qizil rang ko'p miqdordagi chili bilan bog'liq.

Biz uni yangi nonga surtgan bo'lsak, ko'p miqdordagi surtma kifoya qiladi.

Uni nonga yoyish - bu boshlanish va biz bundan juda zavqlandik. Ko'rib turganingizdek, biz uni quruq Martini bilan hamrohlik qildik, bu men Calabresi bilan ichadigan ichimlik emas, ‘Nduja, lekin hozir va yana men konventsiyani buzishdan zavqlanaman.

Keyingi safar qilasiz sugo (makaron sosu/ ragut), bir oz qo'shing ‘Nduja Kalabresi tez -tez qilgani kabi.

Makaron uchun kiyinish –Nduja bilan Sugo

Tarkibi va jarayonlari

Mening sugo (SOS) tozalangan pomidor/ 1 shisha passata, zaytun moyi, 1 piyoz, 3 ta cho'chqa kolbasasi, 500 g kubikli cho'chqa go'shti va mol go'shti, 2 yoki undan ko'p osh qoshiqdan tayyorlanadi. Njuda va oregano.

Tug'ralgan piyozni ozgina zaytun moyida qovuring.

Kolbasa qo'shing (katta bo'laklarga bo'linadi), go'sht, Nduja va bu ingredientlarni ochiq jigarrang bo'lguncha qovuring.

Pomidor va oregano qo'shing, tuz va murch seping, qaynab turgan holga keltiring, olovni kamaytiring, qopqog'ini yoping va pishganicha sosni qaynatib oling.

Qisqa turdagi makaronni (masalan: penne yoki rigatoni, chig'anoqlar, fusilli) sous bilan pishiring va kiying.

Kiyilgan makaronni maydalangan pecorino pishloq bilan xizmat qiling.

P.S. Men Melburnda, men sotib olish imkoniyatiga ega bo'ldi, deb qo'shish kerak ‘Nduja Qirolicha Viktoriya bozoridagi Bill ’s fermasida. Men ham uni O'rta er dengizi, Italiya supermarketida sotib olishga harakat qildim, lekin ular zaxirada emas edi.

Men chillisni juda yaxshi ko'rishim kerakligini tushunaman.

Yuqoridagi chilan o'simlikining fotosurati mening balkonimda o'sib bormoqda.

Muzlatgichda va oshxonada men quyidagilarni topdim: qutilarda dudlangan shirin va achchiq qalampir, achchiq qalampir pastasi va bo'sh qalampir pastasi (odatda muzlatgichimda bo'lgan Adjvarga o'xshash), o'zim uy qurgan harissadan tayyorlangan idish. bu mening muzlatgichimdagi asosiy mahsulot, men kichkina sariq piyola ichida chilli bo'laklari bor, men ularni stolga qo'yaman (ba'zi idishlar uchun), tuz va murch maydalagich va Malayziya chilli murabbo bilan.

Men gulashda ishlatadigan shirin va issiq qalampirni va tuzlangan va zaytun idishlarimga qo'shib qo'yadigan quruq qalampirni qo'shishni (rasm uchun) unutib qo'ydim va bundan ham ko'proq chili bo'lishi mumkin mening shkaflarimga yashiringan!


Chikagodagi asosiy sendvichlar

Hamma sendvichni yaxshi biladi. Bu ikki bo'lak non orasidagi turli xil go'sht, pishloq, sabzavot va ziravorlarni o'z ichiga olgan oddiy qurilish. Chikagodagi sendvich sahnasi ayniqsa kuchli, oddiy klassikalar va gurme variantlari mavjud.

Quyidagi ro'yxatga so'nggi qo'shimchalar kiradi Onamniki tasalli beruvchi katsu sando, Sian oshxonasi non mahsulotlari va italyan qovurilgan cho'chqa go'shti J.T.ning haqiqiy sendvich do'koni. E'tibor bering: burger, sosiska va bulochka kolbasalari hisobga olinmaydi.

Chikagodagi bir qator restoranlarda nonushta xizmati qayta tiklandi. Xaritaning har bir nuqtasida xizmat ko'rsatish darajasi ko'rsatiladi. Biroq, bu ovqatlanish uchun tasdiq sifatida qabul qilinmasligi kerak, chunki xavfsizlik masalalari hali ham mavjud. Sizning hududingizda koronavirus bilan kasallanish holati to'g'risida yangilangan ma'lumot olish uchun, iltimos, Chikago shahriga tashrif buyuring COVID-19 boshqaruv paneli. Tadqiqotlar shuni ko'rsatadiki, ochiq havoda bo'lish xavfi past bo'ladi, lekin verandada ovqatlanish xavfi qat'iy ijtimoiy uzoqlashish va boshqa xavfsizlik qoidalariga rioya qilingan restoranlarga bog'liq.


Kamp Bekon® boshlanadi!

ZingTrain dinamiklari seriyasi: Jon U. Bekon

Jon U.Bekon o'zining so'nggi Nyu -York Tayms bestsellerlari haqida gapirib beradi. Endzone: Michigan futbolining ko'tarilishi, pasayishi va qaytishiva har qanday tashkilotdagi darslar, shu jumladan: muxlislaringizga mijozlar kabi munosabatda bo'lmang, aks holda ular sizning tashkilotingizni din kabi boshqarishga harakat qiladilar, biznesdan ko'ra ko'proq (zingermaliklar kabi) va eslab qoling. Bu barcha tashkilotlarning tashkilot ichidagi, sizning etkazib beruvchilaringiz va izdoshlaringiz bilan bo'lgan munosabatlariga asoslangan. Ajablanarlisi shundaki, Michigan shtatining saylovchilari bir yildan kamroq vaqt ichida o'z sevimli maktablarini tuzatdilar va bundan saboqlar bor.

Bizga qo'shiling 1-iyun, chorshanba, ertalab 8-9-930, Jon U.Bekon bilan bu sessiya uchun. Yuhannoning aql -idroki, ajoyib hikoyachilik va aqlli zakovatga bo'ysunishni rejalashtiring.

Jon U.Bekon sport va biznesga oid etti kitobning muallifi, shu jumladan Bo ’ ning doimiy darslari: afsonaviy murabbiy abadiy etakchilik asoslarini o'rgatadi, Uch va tashqarida: Rich Rodriges va Michigan Wolverines kollej futbolidava To'rtinchi va uzoq: Kollej futboli ruhi uchun kurash — barcha milliy sotuvchilar.

Uning eng yangi kitobi, Endzone: Michigan futbolining ko'tarilishi, yiqilishi va qaytishi 2015 yil 1 sentyabrda chiqarilgan va 6 -raqamda debyut qilgan New York Times Eng yaxshi sotuvchilar ro'yxati.

U T. uchun freelanslaru Wall Street Journal, Yahoo va boshqalar, tez -tez televizorda, shu jumladan HBO, ESPN, Fox Business, MSNBC, Al -Jazira va Katta o'n tarmoq, va uchun haftalik insholarni etkazib beradi Michigan radiosi va vaqti -vaqti bilan mor, qaysi unga PRNDI mukofoti bilan taqdirlandi xalq ’s eng yaxshi sharh 2014. U mashhur notiq, kim Northwestern universiteti va Michigan universitetida dars beradi, qaerda talabalar unga Oltin Olma bilan taqdirlangan 2009.

Jon, shuningdek, ispan tilida yaxshi gapiradigan, o'rtacha xokkeychi va kambag'al pianinochi, lekin baribir uchalasidan ham zavq oladi!

ZingTrain -da Potlikker kinofestivali

Janubiy Oziq-ovqat yo'llari alyansining a'zolari janubiy oziq-ovqat ishlab chiqaruvchilarining eng sevimli hikoyalarini rejissyor Jo York mukofotiga sazovor bo'lgan qisqa hujjatli filmlarda yozib olish uchun ajoyib ish qilishdi. Bizga qo'shiling 1 -iyun, chorshanba, soat 1830, biz 2015 yil oxiri va 2016 yil boshida ishlab chiqarilgan bir nechta yangi filmlarni tomosha qilar ekanmiz, ularning barchasi an'anaviy, janubiy oziq -ovqat yo'llariga qaratilgan.

Popkorn va gazaklar kassa -barda mavjud spirtli ichimliklar bilan ta'minlangan. Ishtaha bilan keling va Southern Foodwaysga oshiq bo'lishga tayyor bo'ling!

Bakin Bekon bilan BAKEda!

Biz cho'chqa go'shti kuchidan foydalanib, uchta ajoyib pishiriqni lazzatlantiramiz, hammasi Zingermanning "Bekonni yaxshiroq qilish bo'yicha qo'llanmasi" sharafiga (Zingermanning hamma joylarida mavjud). Siz bizning juda mashhur qalampirli pastırma fermasi nonidan, kitobda topilgan cho'chqa go'shtidan tayyorlangan cho'chqa go'shtidan va shirin va sho'r pastırma pecan qumli pechenelarining o'xshash versiyasini tayyorlaysiz. Biz sizni chinorli sirlangan pastırma olma donutlari namoyishi bilan osmonga olib boramiz. O'zingizni tutishga harakat qiling.

Siz BAKEdan ketasiz! bizning retseptlarimiz bilan, ularni uyda qayta tiklash bilimlari, ikkita non, o'nlab skelet, uch o'nta pechene va ajoyib kuponlar.

*DIQQAT: Bu sinf ikkalasida ham ishlaydi 2 -iyun, payshanba, yoki 3 -iyun, juma. Seansingizni tanlang.

Zingerman ’s Roadhouse -da yillik Bekon to'pi

Roadhouse va Zingerman ’s Kamp Bekonga qo'shiling Payshanba, 2 -iyun, 19:00, biz cho'chqani muallif Mark Essig bilan nishonlayotganda, uning yangi kitobidan hikoyalar bilan o'rtoqlashamiz “ "Kamroq hayvonlar: kamtar cho'chqaning dumidan to quyruqgacha tarixi." , cho'chqaning hech qanday qismini ko'rsatmaslik, oddiy qabul qilinadi.

Zingerman ’s Kamp Bekonning Cornman fermalaridagi asosiy tadbiri

a Southern Foodways Alliance uchun mablag 'yig'uvchi, $ 120 soliq chegirib tashlanadi

Kun bo'yi tadbir 4-iyun, shanba, ertalab 8:00 dan 16:00 gacha, go'shtli ma'ruzachilar bilan to'lgan, ko'p o'rganish, ko'p kulish va, albatta, siz cho'chqa go'shti eyishingiz mumkin! Dunyoning turli burchaklaridan kelgan bekonlarni sevishganlar, Bek Bekonning asosiy tadbiriga tashrif buyurib, har birida cho'chqa go'shtini yaxshi ko'rishni yaxshi ko'radilar, bir kun ichida cho'chqa go'shti ishlab chiqaruvchilari, oziq -ovqat bo'yicha mutaxassislar va bir nechta qiziqarli mehmonlarni taqdimotlari bilan to'ldiradilar. Bu uchinchi yildirki, biz asosiy tadbirni ko'kat va hordiq chiqaradigan Cornman fermalarida o'tkazamiz va biz har qachongidan ham yaxshi bo'lishini kutamiz!

Qanday ajoyib, qiziqarli, tushunarli va kulgili ma'ruzachilarning ajoyib tarkibi! Va hamma cho'chqa go'shtini eyishingiz mumkin!

– Adrian Miller, Soul Food muallifi, "Cho'chqa go'shti" va#8220
– Mark Essig “Lesser Yirtqichlar: kamtar cho'chqaning dumidan to quyruqgacha tarixi ”
– Rolando Beremendi
– Ari Miller 1732 ta go'shtdan: "Chiroyli yahudiy bola pastırma nima qilyapti?"
– Erik Kleyman Denver Bekon kompaniyasidan Guanciale ishlab chiqaradi
– Kris Uilson Smitson muzeyidan "Cho'chqa go'shti va afro -amerikaliklar madaniyati" mavzusida.
– Oshpaz Sherri Yard “ Bekon bilan pishirish ”
– Fred Bueltmann, Nyu -Gollandiya pivo ishlab chiqaruvchisi, "Bekon va pivo tayyorlash bilan hunarmandchilik birlashadi"
– Fidel Galano “Kuba cho'chqa go'shtini tayyorlash sirlari va mahorati ”
– Stiv Karre Avstraliyadan
– Susan Schwallie “ bozordagi pastırma bilan bog'liq so'nggi raqamlar bo'yicha milliy iste'molchilar statistikasi mutaxassisi ”
– "Bekon bo'lish - oxirgi bob" mavzusida Jon U.Bekonning maxsus mehmonlar ko'rinishi.

Kamp Bacon® ko'cha yarmarkasi Kerrytaundagi yakshanba hunarmandlar bozorida

Bozorga tushing - Delidan bir oz narida! - yoqilgan Yakshanba, 5-iyun, soat 11:00 dan 14:00 gachaUch soatlik ko'cha yarmarkasi bilan cho'chqa go'shtini nishonlash, ko'plab sotuvchilar bilan cho'chqa go'shtini sotish, namuna olish va namoyish qilish-tushlik qilish, yangi cho'chqa go'shti narxlarini tanlab olish yoki bolalar uchun cho'chqa go'shtiga asoslangan o'yinlar o'tkazishning ajoyib usuli. barcha yoshdagilar. Bepul kirish, lekin Washtenaw 4-H ga xayriya qilish tavsiya etiladi.

Bu yilgi Street Fair sotuvchilari ro'yxati quyidagilarni o'z ichiga oladi.

– Zingerman lagerining Bekon
– Zingermanning oziq -ovqat sayohatlari
– Zingermanning shirin taomlari
– Zingerman konfet
– Zingerman qaymoq
– Zingermanning Cornman fermalari gullari
– Zingermanning yo'ldagi uyi
– Zingerman's Coffee Company
– Olxo'ri bozori
– Brinery
– Nduja hunarmandlari Salumeriya
– Nueske füme go'shtlari
– West Loop Salumi
– Manikaretti importi
– Baxtli baliq

Foodies & amp Fabric – Zingerman's Deli -da zamonaviy choyshab namoyishi

Deli bizni Ann Arbor zamonaviy kviling gildiyasi va pushti qal'a matolari tomonidan qo'lda ishlangan mini ko'rpa -to'shaklar ko'rgazmasini uyushtirish uchun igna va ignalarga tikilganimizdan juda xursand. Ish vaqtida istalgan vaqtda to'xtang, 3 -iyun, juma va#8211, 6 -iyun, yakshanba, sevimli kvilingli ijodingizni ko'rish va unga ovoz berish.


Wine Berserkers - xalqaro sharob ijtimoiy media, onlayn hamjamiyat va munozara

Ko'pchiligingiz Nduja bilan tanish emassiz. Bu "qizil Nutella" deb nomlanadigan Kalabriyadan tarqatiladigan salam. Kalabriya kuzida, ular cho'chqalarni so'yishganda, qolgan narsalar ko'p bo'ladi. ko'z olmalari, yurak, miya, jigar, buyrak, oshqozon, moyaklar. hammasi yaxshi narsalar. Kunning oxirida ular hamma narsani maydalashadi, uni kalabriya qalampirining katta dozasi bilan urishadi, idishga solib, keyin davolashadi. Mushak to'qimasi oz bo'lgani uchun u yumshoq/yoyiladigan mustahkamlikka ega. Va Kalabriya qalampiri tananing turli qismlarining lazzatlarini qoplaydi.
Menda haqiqiy narsalar yo'q edi, lekin menda AQShda ishlab chiqarilgan bir nechta versiya bor edi. LaQuercia, Boccolone ikki kishilik. Taqqoslash haqida bu erda o'qishingiz mumkin:
Nduja Taqqoslash

Qanday bo'lmasin, men Njudaning ashaddiy muxlisiman. Aslida, men buni ko'pincha o'zim qilaman. Men issiq kalabriya salamini ('fraMani yoki Creminelli) sotib olaman, uni bo'laklarga bo'lib kesib tashlayman, uni oshxonaga zaytun moyi bilan to'kib tashlayman (ko'z qovoqlari kabi yoyilgan to'qimaga ega bo'lish uchun), issiq Pimenton yoki kalabr qizil qalampir qo'shing va Men to'qimasini to'g'ri qabul qilmagunimcha, uni yirtib tashlasin. Mazali narsalar, shunday.

Yaqinda men BonApetit gazetasida Chikagodagi yangi "Nduja" prodyuseri haqida qisqa so'zlarni o'qidim:

Shunday qilib, men bir nechtasini, yana ikkita salamini buyurdim. Men kecha tunda SantaFedagi do'stlarimdan biri bilan ularning Ndujasini sinab ko'rdim. Bundan ikkimiz ham uchib ketdik. U FoieGras yoki ko'z olmasining silliq/baxmal to'qimalariga ega edi. Bu kalabriya qalampiridan juda achchiq ta'mga ega edi, lekin uning ta'mi juda issiq edi. Ammo u qadar issiq bo'lmaganki, u boshingizni olib tashladi. Bu, albatta, mazali edi. Men qilgan eng yaxshi Nduja. Boshqalarni uchirib yuboradi.

Men unga WindGap TrousseauGris '11 bilan xizmat qildim. Ammo kalabriya qalampirlari buning uchun juda qimmat edi. Shunday qilib, men biroz shirin frizzant Marzemino ochdim. Bingo. mukammal mos kelish edi.

Nima bo'lganda ham. Endi siz Nduja haqida bilasiz va eng yaxshisi.

Nduja va Vino

#2 Xabar muallifi A. Shunday qilib & raquo 2015 yil 30 -yanvar, soat 12:18

Nduja va Vino

#3 Xabar muallifi Teodor Anderson & raquo 2015 yil 30 yanvar, soat 12:25

Nduja va Vino

#4 Xabar muallifi Toni Trumbo & raquo 2015 yil 30 -yanvar, 12:47

Nduja va Vino

#5 Xabar muallifi Xorxe Anriquez & raquo 2015 yil 30 -yanvar, 13:04

Men buni o'qimaganga o'xshayman.

#6 Xabar muallifi TomHill & raquo 2015 yil 30 -yanvar, 16:43

Men buni o'qimaganga o'xshayman.

Xo'sh. Bu UrbanLegend bo'lishi mumkin, Xorxe. Ammo bu yaxshi hikoyani yaratadi.

Bizning mahalliy ispancha jadvalimizda SanPedroda ishlab chiqarilgan Sobrasada (DonaJuana) bor edi. Afsuski, ular biznesdan ketishdi.

Ishonchim komilki, FDA ushbu mamlakatda ishlab chiqarilgan Ndujadagi ba'zi tana qismlariga ruxsat bermaydi. Aslida,
Fedlar AQSh fuqarolarini cho'chqa go'shtining halokatli qismlaridan himoya qilishda, ular adashgan yadroviy qurilmalarga qaraganda ancha qattiqroq. Menga ishoning.
Tom

Rahmat.

#7 Xabar muallifi TomHill & raquo 2015 yil 30 -yanvar, 17:11

Maslahat uchun rahmat, Adrian. Biroz urinib ko'rish uchun ularga buyurtma bering.

#8 Xabar muallifi TomHill & raquo 2015 yil 30 -yanvar, 17:16

Nduja va Vino

#9 Xabar muallifi Karr! Ng M o a n & raquo 2015 yil 30 -yanvar, 19:21

Men Ndujani yaxshi ko'raman va baxtlimanki, mendan bir mil narida, sotiladigan ikkita turi bor. Ular o'z qo'llari bilan uydan yasalgan buyumlarni yasaydilar, shuningdek, shimoli-sharqdan Salumeria Biellese ndujasini chiqaradilar. Yaxshi narsa. Shukronalikdan so'ng, men uni klyukva sosli krakerlarga yoyib yubordim va xuddi aqldan ozganimdek pishirardim.

Mana, men olgan Salumeria Biellese mahsulotlari.

Rahmat.

#10 Xabar muallifi A. Shunday qilib & raquo 2015 yil 30 -yanvar, 19:29

Maslahat uchun rahmat, Adrian. Biroz urinib ko'rish uchun ularga buyurtma bering.

Nduja va Vino

#11 Xabar muallifi Leonard Maran & raquo 2015 yil 2 -fevral, 13:21

Nduja va Vino

#12 Xabar muallifi Joshua Kates & raquo 2015 yil 2 -fevral, 16:07

Ammo bu juda qo'rqinchli, chunki siz nima haqida gapirayotganingizni bilasiz, Tom!

Nduja va Vino

#13 Xabar muallifi Gari York & raquo 2015 yil 2 -fevral, 20:13

Nduja va Vino

#14 Xabar muallifi Piter B. & raquo 2015 yil 3 -fevral, 18:21

Bu haqda yozganingiz uchun tashakkur - men hech qachon Nduja haqida eshitmaganman, lekin men Nduja hunarmandlaridan sinab ko'rishni buyurganman! Shubhasiz, bu mening ko'chamga to'g'ri keladi.

WestLoop.

#15 Xabar muallifi TomHill & raquo 2015 yil 6 -fevral, 7:21

Adrian,
Mening WestLoop buyurtmasi bir necha kun oldin kelgan, shuning uchun men SantaFe -dagi do'stim bilan baham ko'rdim.
Haqiqatan ham, Greg salomlari bilan ajoyib ish qilyapti. Maslahat uchun rahmat.
Men aytardimki, uning salamislari Toni salamisiga qaraganda biroz rustik va haqiqiyroqdir. U mol go'shti qobig'ini ishlatganga o'xshaydi
sun'iy. Ulardan biroz ko'proq o'yinchoq hidi bor. Balki yana bir oz yog' qo'shilgan. Va biroz yumshoq to'qimalar, unchalik qattiq emas
Toni kabi.
Ikkita "Nduja" dan men "NdujaArtisan" ni afzal ko'rardim. U yanada boy ta'mga va issiqlikka ega edi, garchi ikkalasi ham bir xil bo'lsa -da, biroz xushbo'y
va WestLoop kabi tez va beg'ubor chiqmaydi. Menimcha, ko'proq yog'li bo'lgani uchun, tanglayda silliqroq bo'lgan Greg to'qimasini afzal ko'rdim.
Afsuski Men erning ko'z qovoqlarining mazali ta'mini birortasida ham topa olmadim !!
Gregning SpanishCorizo ​​ispancha edi. Ko'pchilikka qaraganda bir oz ko'proq yog'li va tuzilishi biroz yumshoqroq. Va ta'mi unchalik achchiq emas. Buut, albatta, yaxshi salam
ispancha xarakterda.
Bizda Ciauscolo etiketli bitta (noto'g'ri) belgi bor edi, u hali chiqarilmagan. Yorliqdagi ingredientlarga qaraganda, bu aslida Barolo salami bo'lishi kerak.
Shunga qaramay, ko'pchilik salamislarga qaraganda yumshoq to'qimadir. Va ozgina xushbo'y hid. lekin bu "Nduja" dan keyin edi ... shuning uchun sabab bo'lishi mumkin.

Nima bo'lganda ham. Men Gregning ishlaridan hayratda qoldim. NdujaArtisans (TonyFiasche) va WestLoop (GregLaketek) ikkalasi ham birmuncha ishlamoqda.
ajoyib salomlar. Balki, Chadning Adessoda bo'lgani kabi yaxshi emas, lekin men sinab ko'rgan boshqalarga qaraganda yaxshiroq, jumladan, Sietldagi Batalis/SalumiCuredMeats.


Hot -dog bo'yicha norasmiy jahon chempionati

Shvetsiya terma jamoasi: Birodarlar Ebbe Vollmer va Mats Thulin Vollmer, Malmø shahridagi Restaurang Vollmerdan (2 Mishel yulduzi). Bu duet o'z uyida ishlab chiqarilgan ajoyib mahsulotlardan foydalanib, pastdan-to'g'ri pishirish bilan mashhur.

Janubiy Afrika terma jamoasi: Korbus van der Merve, Paternosterdagi Volfgatdan. Korbusning vazifasi-super mahalliy mahsulotlar va ingredientlardan foydalangan holda barqaror pishirish.

Yaponiya terma jamoasi: Ichimatsu va Hjemme restoranidan Xideto Takeda, Mads jang maydoni va Xenrik Levinsen.

Daniya terma jamoasi: Jonas Boelt, Nyu -Yorkdagi Great Northern Food Hall bosh oshpazi. U erda u NY Post Nyu -Yorkdagi eng yaxshi it deb da'vo qilingan hot -dog yaratdi.

Ispaniya terma jamoasi: Xuan Antonio Vargas, "Mugaritz" bosh oshpazi - dunyodagi eng yaxshi 9 -restoran va uchta Mishel yulduzining egasi.

Oh, va Texasdan kelgan qassob.

Musobaqadan bir necha oy oldin, Folkets Madhus jamoasi va men qassobning eng yaxshi itini tuzishga harakat qildik - bir muncha vaqt mobaynida yangi qon ko'pikli sakatatlardan tayyorlanadigan narsalar haqida gaplashildi. Men hammani qassob sosiskasini urishdan ko'ra, an'anaviyroq it bilan raqobatlashishga qaror qildim. Bu erda kalit so'z an'anaviyroq - men hali ham bu it bilan o'ynashni xohlardim. Bir necha hafta mobaynida men hot -dog'li bulka retseptlarini sinab ko'rdim va o'zgacha bir narsa qilishga harakat qildim. Bu g'oya qaerdan paydo bo'lganiga ishonchim komil emas, lekin men xamirga suvsizlangan prosciutto qo'shishga qaror qildim - men uni bir kun kelib qaytarib yuboraman. Bu, albatta, qandaydir salohiyatga ega!

Texas uslubidagi kolbasa o'rniga men an'anaviy daniyalikni tanladim panjara Bu shimoliy ziravorlar va ziravorlarni ta'kidlaydi. Menimcha, bu tanlov Qassoblar Manifesti ruhining namunasi - hunarmandchilikning avloddan -avlodga o'tishi. Men Mads Kortsen yordamida itni karamelizatsiyalangan piyoz, tuzlangan yashil pomidor, ingichka bo'lakli shisha qayla, mayonez va suv sepi bilan tepaga tashladim.

Raqobat kuni, Maykl, Gustav va men Torvehallernaga yig'ildik. Kichkina hotdog treylerimizda o'z stantsiyamizni yig'ib bo'lgach, biz Mayklning mashhur Bekon Snaps shishasini chiqarib, raqobatimizni kutib olish uchun bordik.

Nihoyat, musobaqa boshlandi: biz festival ishtirokchilariga 100 ta bir xil hotdoglarga va hakamlar uchun qo'shimcha oltitaga xizmat qilishimiz kerak edi. Men ozgina tayyorgarlik bilan keldim va biz 150 dan ortiq itni itarib yubordik. Biz tezda odamlarning sevimli mashg'ulotiga aylandik.

Gustav, Maykl va men kichkina hot -dog treylerimizda ish bilan bandmiz. Bu erda Gustav bizni yangi qovurilgan bulka ichiga qo'yib, qaynoq suvdan olib ketdi. Maykl karamellangan piyoz va yashil pomidor bilan keldi, men ularni mayo, shisha qayla va garnitur bilan tugatdim.

Men bu tanlovda F. Dik uskunalarimga juda tayanardim - non pichog'i o'sha uy qurgan bulka uchun ishchi ot edi!

Nihoyat, marosim ustasi barcha oshpazlarni g'alaba e'lon qilish uchun sahnaga chiqishga chaqirdi. Men treylerdan chiqib keta boshlaganimda, Maykl yelkamdan ushlab oldi.

U haq edi. Bu bizning va Qassoblar manifestining kurashi edi:

BUTCHER BACK -ni qaytarish uchun bizni tan olish kerak edi.

Biz o'z o'rnimizni tutdik. Qichqiriqlari "Vi Slagter!" ('We are butchers' in Danish) started to ring out from the crowd until finally, the "butchers" were called to the stage.

In the end, the top prize went to Team Japan, and rightfully so - their dog was killer. They loved Michael's Bacon Snaps so much that we gave them the rest of the bottle as an additional prize. You can see them celebrating with it on stage.

Team Japan taking the stage as the winning team of the Top Dog Charity contest - Congrats guys! Photo Credit: Copenhagen Food Festival.

,This was a great experience with lots of wonderful memories - we competed against some talented chefs. and were judged by some of the top chefs in the world. After the competition, I snuck over to the judge's table to get a picture with Ramus Kofoed, winner of the 2012 Bocuse d'Or - essentially, the Olympics of fine dining. Ramus also owns and operates Geranium, a three-star Michelin resturant in Copenhagen.

The experience was made possible by Michael Museth. It technically was a Butchers' Manifesto event, but he pushed for me to be on stage. For this, and all the other incredible opportunities he has given me, I am deeply appreciative.

SIDENOTE: A few weeks after the hotdog competition, Mads Cortsen competed in the Danish National Hotdog competition. His setup was hospital themed - he looked like a bloody surgeon while serving up his hotdogs and guess who got to make the buns?


April 01, 2020

Amber Lambke

Amber Lambke

AmberLambke is founder and CEO of Maine Grains in Skowhegan Maine. I first introduced myself to her as micro-baker, chef and blogger back in 2014. Since then Maine Grains has grown leaps and bounds.

I have been waiting to figure out how to get Amber to speak about her company, and now with this pandemic, it's a good time to bake and talk. She's kindly come on board to share with us words about grains, revitalization of her town, bread and more.

How did you become a miller?

Seeing that grains were missing from local food conversations in 2007, a grassroots group of us in Skowhegan, ME decided we would facilitate a gathering of farmers, millers, and bakers and The Kneading Conference was born.  At that time, grains were considered a ‘wild card’ in locavore challenges up here in Maine- and we scratched our heads realizing that at one time in our history Maine was a huge grain producer.  We set out to relearn how to grow grain in our region and inspire others to do the same.  Infrastructure for cleaning and processing grain was a missing piece, so I started a mill to address that.

What’s the history behind Maine Grains?

I was practicing as a speech-language pathologist and volunteering to support the growth of our local farmer’s market when I was tapped to help start The Kneading Conference.  At that first gathering of farmers, millers, bakers, seed savers and researchers in 2007 I learned that my county in Maine grew 239,000 bushels of wheat in 1837.  This was enough to feed over 100,000 people in a county that is now home to 50,000.  This inspired me learn about how we could reclaim some of that for the benefit of our farms, soils, local food and animal feed.  Because of the lack of machinery in the state to clean and process grains, it would take a mill.  Much of what was happening in the northeast for milling in 2007 was very small, even museum scale, and insufficient for feeding local communities.  

By visiting the International Grains Program at Kansas State University and making connections in Denmark, Germany, Iceland, and across the US to understand the business of milling and necessary infrastructure, we put a business plan together for a multistory mill in the center of our downtown and bought a nineteenth century Victorian jailhouse to renovate and launch Maine Grains.

Tell us about Skowhegan, and how your business brought renewal to the area?

Skowhegan is a town of about 7,000 that has suffered the loss of manufacturing jobs in shoe making, wood products and wool in recent decades.  It undertook a process to remake itself when it was designated a Main Street community in 2005.  This designation focused the energy of businesses, the town, and citizens to find new solutions for turning the decline and despair around.

Our project is not only a centerpiece of Skowhegan's downtown, but a catalyst for seeing our community assets in new ways.  We have created 18 jobs at the mill, taken a jail- a symbol of all that goes wrong in a society- and turned it into an engine of productivity and hope. We have attracted other entrepreneurial enterprises to join us in our building, including a cafe, yarn shop, radio station, and creamery. The Kneading Conference and Bread Fair each July has become a globally recognized event that attracts 250 people to an intensive two day conference and three thousand people to its Bread Fair- a celebration of all things bread and grains.  The mill works with over 40 farms in the region to source its grain and distributes throughout the Northeast.

How has grain and flour become more common in usage in our lives?

I think people are paying attention to flour more, and the story behind flour.  Consciousness has been raised, and people are connecting the dots about how their daily bread happens and whether it helps farmers.  They’re asking questions and expecting transparency.  This is all good.  We are helping people rediscover the wide variety of delicious grains that not only support good health but healthy soils.  Not everyone chooses to bake at home (although COVID-19 is certainly changing that) and many people enjoy supporting the revival of local grain economies by supporting their village bakers and brewers.  We believe this is good for everyone and builds community.  

Are your clients more professionals or home bakers?

Maine Grains sells to bakers, brewers, chefs and home cooks.  The majority of our business is to commercial bakeries, institutions, restaurants and breweries but recent events with the viral pandemic has seen retail sales of flour through our shop and online store explode.  

Is it true that the northeast was the onetime breadbasket in the United States?

HA!  Well, I don’t know about supplying the entire US, but it is often stated that the northeast fed the Union Army in the Civil War with its grain. It is certainly true that throughout history, grains have played an important role on the farm to manage weeds naturally, build healthy soils, provide animal feed, straw and bedding for livestock, and feed people. 

How has the gristmill brought your community together?

Our community has weathered a lot see the vision of the gristmill come to life.  Together with our community, we have persisted through some predictable, necessary and at times, uncomfortable phases to get to where we are today.  At first, some people in the community doubted the idea, our capacity, and the viability of our idea.  With each new successful step taken, we built trust and a following that could help advocate for us to take risks.  The process of seeing a big risky project come to life has brought the community together and now the mill is positioned to keep helping cultivating can-do solutions and bring in partners to solve new challenges.

Flour is one of the empty shelves in our stores, how has this crisis brought baking back to people home kitchens?

This is an unprecedented time. People are turning to online shopping to provision their kitchens for anticipated quarantines and lockdowns. There is a supportive community of bakers and home cooks sharing tips and tricks and blogging about home baking and cooking strategies for those who find themselves at home, or feeding families in suddenly new routines.

What is your best selling grain?

Our freshly milled organic rolled oats and our sifted all-purpose flour are our top selling grains. They have application across many many uses.

What is your favorite grain?

I love our organic pastry flour. It is low in protein and perfect for pie crusts. While I like to experiment with sourdough bread baking, it is not my strongest suit, and I love to bake pies, both sweet and savory. The pastry flour is sweet and buttery with an alluring aroma when the liquid hits the flour in my recipes.

Lately, I am also experimenting a lot with our organic pea flour. Yellow peas are grown in rotation with grains here in Maine and can be cooked whole, or ground into flour. I discovered some recipes for “socca” and am in love with making it in our assortment of cast iron cookware at home.

What is heritage grains return doing for better bread?

Heritage grains can claim responsibility for helping people discover that different varieties of grain actually taste different. Red Fife is sweet and nutty, Danish Oland tastes of toasted oat and Estonian Sirvinta carries an aroma of chocolate when baking- these are all things we hear from Bakers. Growing them expands the biodiversity available in our regions and will lead to robust varieties that are adapted for our specific climates. Some of them fell by the wayside because they might have been lower yielding, too tall, kernels too skinny, etc.  So, when Farmers grow them now, they fetch a higher price. Just like how we have come to appreciate different kinds of coffee, heirloom tomatoes and vegetables of all kinds, Heritage grains lend playfulness and strengthen the agricultural systems of our regions.

Tags: Amber Laker, Flour, Grains, Grist mill, https://mainegrains.com, Maine, Mill, Skowhegan


Holiday Gift Guide 2015

Thanksgiving is coming and that means it’s the holiday shopping season. For those who are trying to decide what to give to your friends, family, or even co-workers, here are some ideas what to give them:

These items are not listed in any particular order, except by category.

Confections, Chocolates & Baked Goods

John & Kira’s is a favorite upscale Philly-based chocolate brand here. We love the adorable, pretty, and absolutely delicious chocolates. They use the best chocolate and local ingredients available for their bonbons and fillings. For this holiday season, they released the a Winter Forest Trio collection that reflect the winter scene – snowcap jagged peaks decorated chocolate is that filled with a crunchy hazelnut-almond praline center, snowflakes filled with a refreshing, creamy white chocolate mint ganache, and a beautiful starry night envelopes a vanilla touched dark chocolate ganache. All are enrobed in a 62% Valrhona dark chocolate shell. We absolutely love the chocolate figs. Large, dried organic Calabacita figs stuffed with silky smooth, whiskey infused Valrhona dark chocolate ganache. If you love figs and chocolate, this is your confection.

Mademoiselle Miel is a St. Paul, MN based luxury chocolate brand that utilizes local honey for the dark chocolate honey bonbons that are topped in 23k edible gold leaf. For the holiday season, there’s a warm spice infused collection to the honey bonbons. It truly resonates to the season. When you hold the honey bonbon, it might look small but it packs a flavorful punch.

Black Dinah Chocolatiers is an independent chocolate brand founded by Kate and Steve Shaffer in Isle au Haut, Maine. This brand support local agriculture and using local resources, as well as where they source their chocolates like Venezuela. Their seasonal Farm Market truffles are reflective of what they have in season. It includes their incredible, award winning black currant truffe, Cassis de Résistance and Maine Mint truffle. The Golden Pumpkins are precious, lustrous, thumb-sized chocolate filled with delicately spiced pumpkin filling. Both chocolates are delicious and you can’t go wrong gifting this to your host/hostess or share with your friends and family.

Maison Kayser has some gorgeous and delicious holiday offerings for the holiday table this Thanksgiving (and help you out on the baking department, especially the breads and desserts).

The pain aux onions is an aromatic, onion-y bread that is savory would go great with almost anything on the Thanksgiving table. The bread of the month – pumpernickel with fruits secs (dried fruit) is a delicious loaf of bread that is both sweet and savory and it’s great on its own.


On the dessert spectrum, there are new seasonal tarts on the menu – the Tarte Citrouille (pumpkin tart shown here serves approx 6 people $35) and Tarte aux Marrons (chestnut tart largest size, serving approx 8 people $42). The pumpkin tart is composed of an almond and pumpkin cream, milk mousse infused with a sparkling syrup, enrobed with a vibrant orange pumpkin glaze, and topped with gelatin cubes to make it look like crystals set on top.

The chestnut tart is a showstopper (at least in my family since we love chestnuts). Every component of this tart has chestnuts – the mousseline, biscuit, glaze – set on a buttery tart base and covered in smooth milk chocolate glaze and topped with candied chestnuts (the best part, IMO). This tart is for the person who loves to eat chestnuts.

The Good Batch is a Brooklyn based bakery that started off with the delectable stroopwafel. But over the years, they expanded their repertoire and includes other cookies and cakes to the menu. For the holiday season, one of the collections available is “Anna’s Favorites” (as seen above). This is the founder’s favorite assortment of baked goods. This gift set includes 24 generously sized treats: Gooey Everything Bars, Brooklyn brownies, brown butter salty cookies, ginger molasses cookies, flourless chocolate pecan sandwich cookies and macaroon sandwich cookies. All were delicious and an individual cookie or bar could be split with a friend.

Canelé by Céline, based in New York City, sells amazing canelés (both sweet and savory). The sweet flavors ranges from traditional rum, dark chocolate, pistachio, and caramel. The savory ones are pretty unique like chorizo, truffle, basil pesto, and Parmesan cheese. Both types yield to a deeply caramelized exterior with a creamy crumb. It’s swoon worthy.

You certainly can’t screw up bringing gorgeous and delicious pies to your holiday table (unless you are truly gluten intolerant). To'rt va yigirma qora qush is one of the best pie makers in NYC and arguably in the U.S. Sure, you would have to head over to Gowanus, Brooklyn to pick up and eat these pies but it’s worth the schlep. These pies sell out quickly especially on Thanksgiving and what they have currently are the signature salted honey (deliciously salty and sweet at the same time!), salted caramel apple pie (and it’s generously filled with apples), and the old fashioned pumpkin pie. All have a wonderfully, flaky crust and the fillings are flavorful and definitely not skimpy.

Little Shop Artisan Box is a boutique based in San Francisco, CA that specializes in curating wonderful gift boxes filled with local California artisanal goods ranging from small batch, handmade chocolates, candy and other delicious edible goods. The one above is the small Holiday Foodie Box filled with a bag of coffee, jar of rose hip jelly, and a couple of chocolate confections.

Costa Navarino is a luxury resort brand based in Greece. They also sell delicious food items that pay homage to the region’s culinary heritage of Greece and do not contain any preservatives, artificial food coloring and additives. Shown above is their 10-item Holiday Wooden Hamper (64 Euros + VAT) contains their nutty and honeyed melomakarona and melt in your mouth kourabiedes cookies divine Navarino Icons Organic Fig Marmalade 500ml tin of estate grown extra virgin olive oil sea salt with rosemary olive bruschetta spread and Greek pure honey with honeycomb Kalamata olives in olive oil and two sesame bars. These items are delicious on its own and some are great pantry items that would make almost any recipient happy. Costa Navarino products are available at Amazon.com, Whole Foods, Getty Museum – The Getty Villa, Dean & DeLuca, Eli Zabar, Zingerman’s, and Zabar’s. Porch Pies is a pie bakery based near the Los Angeles, CA area. We liked their Southern pies like the Southern pecan and apple crumble pie. Good, buttery crust and the filling is tasty. The best thing is, they ship the freshly baked pies overnight.

Wondermade is a handcrafted marshmallow brand that mixes childhood nostalgia with their small, fluffy 1-inch cube marshmallows and flavors like sugar cookie and mint (for the holiday season) but incorporate sophisticated adult flavors like Bourbon and Gold Champagne. Eat it solo or make your fancy s’more, it will delight the entire family. (Don’t worry, the booze infused ‘mallows are not alcoholic it just have the whiff of flavor.)

Ethereal Confections, based in Woodstock, IL, was launched in 2011 by Mary and Sara Ervin as a result of their shared passion for working with chocolate, a quest for transcendent flavors and years of perfecting the perfect recipe. Some of their delectable holiday items feature chocolate bars infused with candy cane and peppermint, coconut clusters shaped in snowflakes and chocolate bark.

Wines & Spirits

Champagne Ayala is one of the longest-established champagne Houses it has been based in Aÿ, at the heart of the great champagne vineyards in France, since it was founded over 150 years ago. Independent and family-owned, it is still today the archetype of a great and historic House, producing top quality wines which are enjoyed throughout the world for their freshness and elegance. The Brut Majeur is a non-vintage dry sparkler, this Champagne is a blend of Pinot Noir, Chardonnay, and Pinot Meunier. Lightly aromatic and featuring a very pale straw color, it’s mildly touched with apple and lemon notes, finishing on a dry and lightly bitter note. It is delicious as an aperitif, Brut Majeur is also the perfect wine to serve throughout a meal. It will pair perfectly with sea food, scallops, lobster, crab, fresh or grilled fish, fish terrines, salmon or beef carpaccio, as well as with sushi and Asian cuisine. The Blanc de Blancs 2007 is made from 100% Grand Cru fruit sourced from five of the villages (Avize, Cramant, Oger, Cuis and Vertus), this wine from Ayala exhibits a lively stream of small, delicate bubbles with a bouquet and taste of ripe peaches and lemons, and a dry yet creamy, long-lasting finish. It’s sublime. JL Vergnon Champagne is founded by Jean-Louis Vergnon. Mr. Vergnon began producing estate-bottled champagnes in 1985, although the estate has been in existence since 1950, and the family’s roots in the area go back for five generations. Since 2002, Christophe Constant has been in charge of the cellars, and he is in the midst of transforming this estate into one of the finest producers in the village of Le Mesnil-sur-Oger. J.L. Vergnon Eloquence Grand Cru Extra Brut NV Éloquence Champagne is a balanced Champagne, offering a lovely mix of savory toasted almond with ripe apricot, floral, lemon zest and vanilla pastry cream notes. Plantation Pineapple Rum Stiggin’s Fancy — recently released by Maison Ferrand (owner of Plantation Rum) and collaborated by revered cocktail historian David Wondrich — named after Reverend Stiggins, an ecclesiastical hypocrite from “The Pickwick Papers” who preached temperance between nips of his beloved pineapple rum. This is a delicious blend of Trinidad brown rums matured in young bourbon casks, infused with Queen Victoria pineapples for three months, and further mixed with a distillate of macerated pineapple rinds and white rum before a final rest in the barrel. This was intended the new liquor as a one-off, something to show off as a novelty. But when he poured some out at the 2014 Tales of the Cocktail, the annual liquor convention in New Orleans, bartender reaction was strong. After numerous demands for more, he eventually decided to release it commercially, with a suggested retail price of $30. It is a lush, elegant, sweet tropical fruit on the sip. It starts rich and ripe, then goes clean and crisp in the mid-palate, then shifts again to a long pleasantly warm, rich finish. The pineapple is there, but it’s in the background behind the dark rum itself. It’s a fabulous sipper all by itself – don’t even bother with a cube of ice unless the summer heat suggests it and of course, great mixed in a cocktail. Pisco Portón La Caravedo Pisco Quebranta is the newest expression from the company following overwhelming growth of the company’s flagship brand, Pisco Porton. La Caravedo is a pisco puro, which means it is made from only one of the eight grape varietals allowed by Peruvian law to make pisco. La Caravedo is handcrafted from the Quebranta grape, a non-aromatic varietal from the Peruvian coast known for its body and fullness of flavor. Approximately 8 pounds of grapes are used to make each bottle. The spirit has a floral and semi-fruity with a medium dry mouthfeel. Some peppery notes kick in after a moment, but these are tempered by a nutty and oatmeal-like flavors. Very fresh and evocative. It has a medium long finish with more of the grape character shining through towards the end.

Glen Garioch Founders Reserve Whiskey is the baseline malt for this distillery, and is bottled at the unusual choice of 48% ABV, without chill-filtration, after maturation in ex-bourbon casks. There is no age statement, but it’s probably around 8 years of age.

It is elegant and nuanced on the nose. While the aroma is of a classically American oak-matured malt without any of the trappings of cask finishing, there is a lot of depth here. Vanilla in fine balance with lemon peel and a faint fruitiness, like white raspberries. On the palate, it’s medium-bodied, with a initial hefty rush of tongue burn. The 48% ABV really packs a punch without much sugary sweetness to pad it. Some drying oak tannins, and a pervasive nuttiness. It has a medium length, with some of that vanilla returning in the form of crispy wafer cookies, and the citrus peel in the form of lemon curd. The finish flirts with the edge of bitterness, but resolves instead as lightly wooded and slightly drying. It’s a very good whiskey.

Plantation Rum Original Dark is a blend of rums from Trinidad given the unmistakable Plantation treatment. Double ageing and “dosage”. This rum has recently been re-formulated and re-packaged. It also forms the basis of their much hyped Stiggin’s Fancy which is a Pineapple infused rum (seen above).

When sipped the rum is a little edgy. It is young after all and this is exhibited when you sip the rum. It is sweet on the nose. It’s very sweet but it’s also extremely short and bitter. It leaves a strong aftertaste in the mouth. It doesn’t exhibit a great deal of alcohol burn and there are no oak or aged notes with this one. Initially sweet, short and bitter with a bit of a cloying aftertaste. A sipper this is not and preferred mixed in a cocktail.

Pierre Ferrand 1840 Original Formula Cognac is one of the youngest expression in a long line of cognacs of this brand. This cognac is designed in both taste in profile for mixing. Rich and creamy, with a great balance of fruit and wood, notes of new leather, sucrose, vanilla, fresh caramel, nougat and dried orange peels.

Crystal Head Vodka is Dan Akroyd’s premium vodka out of St. John’s, Newfoundland, Canada. It’s quadruple-distilled in a column still from a blend of select Canadian grains and pristine glacial water drawn from a deep underground aquifer. It has a soft, impossibly lightweight body and clean, barely discernible notes of grain. The vodka raises nary a trace of heat as it glides past the palate and disappears into a cool, crisp finish. It’s a top-notch experience from beginning to end marked with delightful hints of anise and grainy sweetness. Four Roses Small Batch Bourbon is a little more expensive than the regular Four Roses yellow label, and a nicer bottle. I believe Four Roses produces ten different bourbons, and this small batch is a combination of four of them. Uni olish? Four! So here we go. Four Roses Small Batch has a heavy rye spice, with alcohol burn and some zesty citrus. The taste begins with sweet vanilla and corn. Again, Four Roses Small Batch is peppery from the high rye content on the mash bill. It’s pleasantly smooth yet flavorful at 45%. It’s a pretty straightforward bourbon. Folie a Deux ‘Dry Creek’ Zinfandel 2013 is a light blend of Petite Sirah to enhance color and mid-palate flavors. Supple and appealing for the jammy fruit, offering notes of black cherry, sweet anise and pepper. Qui Tequila Extra Añejo is one of the very few aged tequilas that are filtered. In this case, the Qui extra anejo is aged for 3.5 years in a combination of American oak and French bordeaux oak barrels–which would would normally provide a depth of color and whiskey-like complexity. Lots of agave on the nose, plus hefty caramel notes. The body is complex and rich, speaking both to the plant and the aging regimen. Here, the caramel takes on more of a butterscotch note, with a pleasant and complex vegetal note beneath it. This isn’t unpleasant but rather adds a savory character to the otherwise fairly sweet spirit, bringing it into balance. Maker’s Mark Whisky is a well known bourbon that’s made with wheat instead of rye in the mash bill which gives it a sweeter taste than most traditional bourbons that use rye (along with corn and malt). Wheated bourbons tend to be softer on the palate, with more bread-and-cake flavors and fewer spicy cinnamon-and-clove flavors. The nose offers warm and sweet notes of caramel, honey and dried orange peel. Loads of cinnamon. You can actually smell the wheat (unless that is just in my head). Nothing earth shattering, but quite alright. It is round and creamy on the palate. Good mouth feel. Not too light, but not to syrupy either (which I sometimes have with bourbon). Sweet on crème brûlée with vanilla and caramel in the lead. Mild hints of nuts as well. Some apple pie? Coconut! Some citrus and cherries. I like it. In the medium long finish it suddenly turns very dry and allows the spices a voice once more. Maker’s Mark Cask Strength Whisky (113.2 Proof / 56.6% ABV) has Maker’s Mark’s nose is typically so soft and sweet, it’s a little bit of a surprise to nose Maker’s Mark Cask Strength and be hit by oak. The oak here isn’t overpowering, just much more pronounced than in the standard 90 proof version of Maker’s. The nose on Cask Strength Maker’s also features stronger cinnamon, deeper caramel, and a more pronounced wheat grain. There’s a subtle marzipan note in the nose that is more difficult to pick out in the standard release. Side by side with 90 proof Maker’s, Maker’s Mark Cask Strength makes the standard release seem very tame and restrained. Cask Strength Maker’s is fuller, spicier, and more inviting without being overly fiery. Yobo Soju is a very new soju brand made in New York’s Finger Lakes region and it’s co-owned by husband and wife team, James Kumm and Carolyn Kim. Soju is a traditional Korean spirit that isn’t really loved by Koreans (most brands are harsh with the alcoholic content and too sweet) but it’s drunk because of their social culture. This spirit is made of 100% local grapes and water. No additives, thickening agents, sugars are used during the distilling process. The ingredients are simply grapes, yeast (to ferment), and Finger Lakes water. It’s pure, delicious and smooth and a total game changer for the soju game.

Coffee & Tea

Shearwater Organic Coffee Roasters is the first and only USDA certified Organic Coffee Roaster in all of Fairfield County, CT. Shearwater is also Fair Trade USA certified and sells only ethically traded coffee. This small batch coffee roaster is located in Trumbull, CT. Their single origin and blended coffees (we tried Columbia and Toasty Hearth) were splendid. Batdorf & Bronson Coffee Roasters based in Olympia, WA, has been handcrafting excellent coffee since 1986. They strive to meet the challenge of sustainability offer Certified Organic, Fair Trade Certified, Bird-Friendly and Shade Grown coffees. Coava Coffee Roasters began in Matt Higgins’ garage in 2008. Matt sourced (and still is sourcing) excellent coava (unroasted, green coffee beans). He was a pioneer in single origin coffees and laid a solid foundation to long lasting partnerships in the coffee industry. He brought great coffees to the Pacific Northwest and eventually opened a brew bar and roastery. To this day, they focus on quality, complexity, and balance in every cup. They provide award winning, highest scoring coffees to their customers. We tried the Ramon Pablo (Guatemala), Flor de Concepcion (Guatemala) and Meaza (Ethiopia) coffees were fantastic. If I had to pick one the Meaza is my favorite, as I prefer the brighter, delicate flavor profiles of African coffee beans. Mystic Monk Coffee roasts rich, delicious coffee but you also support a Carmelite monastery in the Rocky Mountains of Wyoming. This coffee, roasted to perfection by the monks in a cloistered community, will delight even the most discriminating palette. With several smooth and aromatic varieties, there is something to suit every taste. Their Mexican coffee yields a fruity, slightly woody, dark chocolate notes floral tones cup. The Cowboy Blend is a bold, dark roast coffee blend that certainly wake you up with flavors of cocoa, caramel, vanilla and a hint of aromatic herbs. Their Fair Trade Ethiopian is wonderful. Red Rooster Coffee is based out in Floyd, VA and Fair Trade, organic coffee roastery. Their Breakfast Blend is a combination of seasonal coffees from around the world, a three-bean blend of the freshest, brightest coffee they can find. The Honduran “La Bicicleta” has big flavor of dark red ripe plum is balanced with creamy almond and rich caramel. The Ethiopia Hambela Natural is a light-medium roast coffee with notes of ripe fruit sweetness, rum raisins, chocolate and red wine. This coffee is sourced from METAD Agricultural Development PLC, a family owned business that operates the Hambela Coffee Estate. METAD strives to strengthen the local community with employment opportunities (such as a workforce that is seventy percent women), educational opportunities (including sponsorship for a state-of-the art elementary school with more than three hundred students and healthcare for employees), and medical support (featuring a partnership with Grounds for Health to implement cervical cancer screening for women in the community). METAD provides technical assistance and shares modern farming equipment with other local farmers.

Ippodo is three century old Japanese tea brand based in Kyoto. This year, you may give the convenience of having their delicious teas at home with the Tea Bag Set (30 bags) of three types of green teas – gyokuro, sencha, and hojicha.

The hip, Brooklyn-based MatchaBar has matcha tea gift sets for the matcha drinker in your life. We liked their Modern Starter Kit that contains a 30 gram tin of ceremonial grade matcha tea, an electric whisk (Aerolatte), bamboo matcha scoop and matcha beverage recipes. It consistently makes a frothy cup of matcha tea. The luxury French tea brand Palais de Thés has a holiday themed tea collection for the tea drinkers who want the flavors of the festive holiday season. The No. 25 tea blends (name referring to Christmas) comes in black, green or white tea blends. While the difference in flavors are generally distinct, they all have the warm spice flavors (like ginger, clove, allspice, cinnamon, and nutmeg) that evoke the feeling of the holidays. This collection is available for a limited period of time (from the beginning of November until the end of January).

Other Items: Savory Foods, Cookware & Electronics

Gourmet Attitude is a fresh truffle importer, launched in April 2003 by Céline Labaune. We are fans of the brand’s truffles for a long time and they still keep a high standard of this amazing delicacy. If you want to impress the gourmand in your life, you may gift him/her fresh, musky, aromatic Burgundy winter truffle or the white Alba truffle. Truffles are rare. The white ones are only available a couple of months of the year, almost exclusively from one part of Italy, where they must be foraged by special pigs, and there are fewer of them, and of lesser quality, every year. They are, in short, the perfect luxury commodity, precious and getting more so all the time. Black Opal Caviar by Healthy Earth is a sustainably produced black sturgeon caviar at the renowned Mote Aquaculture Park in Sarasota, Florida. It is this science that makes possible Black Opal Caviar’s remarkably consistent flavor and texture in each and every small single-fish batch, with the knowledge that one can choose the best without compromising the environment. Their caviar provides the same experience as the esteemed Russian sturgeon caviar and it tastes great.

Mangalista by Mosefund Farms is a delicious salumi that is solely made with one of the best of the heritage pig breeds – the curly, woolly Mangalitsa pig. These rare pigs is locally raised in New Jersey and the different in its quality and flavor are quite noticeable.

The Coppa Calabrese is wonderfully silky when sliced thinly. The gentle sweet heat from its cure emphasize the Mangalista’s delicate flavor. The sweet sopressata is a delectably savory-sweet salami made with imported Calabrian peppers. The cacciatorini are small salami, originally from Umbria. It’s a tasty and toothsome that it’s hard to eat only a few slices of these salumi.

Their ‘nduja (not pictured) is how I would describe it as “spicy meat butter.” It’s made from the fatty jowls and shoulder of the Mangalitsa and ground with sweet and hot Calabrian chili. Then it’s fermented, smoked and dry cured for 3 months. You could slather the ‘nduja on slices of crusty bread and it would be phenomenal or top it on pizza.

‘Nduja Artisans is a salumi producer based in the Chicago area who have brought their family’s passion for spicy, spreadable pork sausage to the world. The brand uses pork shoulder from Berkshire hogs along with plenty of fatback and chilies in their ‘ndjua to get that creaminess. Their other salumi like the delicious spicy sopressata the herbaceous anise-y finocchiona (fennel speckled sausage) a spicy cacciatorini that does wake up the palate and a very special Wagyu beef salami seasoned with black pepper and fresh thyme, and Cabernet wine. The Nostrano salami is arguably the most delicate and sweetest salami of the bunch we had. All are great simply served at room temperature with crusty slices of bread since all of the wonderful flavors shouldn’t be hindered by other condiments. Ends Meat is a whole animal salumeria in Sunset Park, Brooklyn. The whole animals we use are responsibly raised on family farms in New York and New Jersey. They create exquisite dry cured meats inspired by traditional Italian styles and methods. The best part (from the consumer aspect) is that the salumi does not require any fancy slicing machines to slice the meat. It’s not too hard or dry to have a sharp knife to cut to the desired thickness. We adored all of their salumi. The Finocchiona is made from pork and seasoned with fennel pollen and fennel seed. The ground sausage is stuffed into pork casing and then aged for more than three months. The cacciatorini is made of with pork and simply seasoned with Tellicherry peppercorn. Spiced cacciatorini has cayenne pepper, clove, and coriander. Both cacciatorini are stuffed into pork casing and then aged for more than two months. Chorizo Seco is their Spanish-inspired salami. We season ground pork with cumin and pimentón (smoked paprika). The Saucisson Sec is the French-inspired salami seasoned ground pork with fresh garlic and Tellicherry peppercorn. The legendary French condiment brand Maille released a Truffle Collection for the winter/holiday season. (Photo above shows the Truffle Collection Box). The black truffle and Chablis mustard is delicious on almost every savory dish (and it could be a great marinade). The truffle oil is an aromatic, tasty finishing ingredient.

Honest Chops is an artisanal halal meat shop in East Village, New York City. This shop was founded by three friends – Russell, Bassam and Khalid – out of the frustration of not finding a good butcher who can source halal meats that are well-sourced, ethically-raised (as in no steroids, growth hormones, arsenics, or antibiotics) in New York City.

Since Thanksgiving is coming very soon (less than four days, people!), Honest Chops is selling beautiful female Broad Breast turkeys. Besides selling high quality turkeys, they are giving back to the community by giving a discount (15% off) to anyone who buys two turkeys – one for yourself, and one for a family that otherwise wouldn’t have one. They will be working with local food pantries and social service organizations to make sure these great tasting birds get to the tables of our city’s under-served.

Anolon one of the very dependable cookware brands since 1984, who arguably the first to create hard-anodized nonstick cookware collections, one for the home chef, one for the more experienced cook. Their Tri-Ply roasting pan will be fantastic to roast the traditional Thanksgiving turkey (or any bird). The Tri-Ply Clad stainless steel 5-quart covered saute will be great to simmer your turkey or chicken stock for the various dishes you’d be cooking up for the holiday season.

For something a bit out of the norm, the Samsung Galaxy S6 Edge mobile phone is a gorgeous phone for any tech person in your life.

The display is crystal clear and vibrant. Its unique shape pops, giving it plenty of in-hand appeal. The phone feels aggressively slim, yet balanced, and the sharper sides provide a surprisingly solid grip.

The phone takes beautiful photos and videos that you may share it on social media channels and friends and family. The call quality is great and a very good battery life.

To view more photos of the items featured on this guide, please view the slideshow below (or CLICK HERE for the full photo set):
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Videoni tomosha qiling: 90 yillar xitlarii Voy alamjonn jon alam (May 2022).