Slashfood http://www.slashfood.com Slashfood http://www.slashfood.com/media/feedlogo.gif Slashfood http://www.slashfood.com en-us Copyright 2009 Blogsmith, LLC. The contents of this feed are available for non-commercial use only. Blogsmith http://www.blogsmith.com/Fancy Food Show Favorites - Day Threehttp://www.slashfood.com/2009/07/01/fancy-food-show-favorites-day-three/http://www.slashfood.com/2009/07/01/fancy-food-show-favorites-day-three/http://www.slashfood.com/2009/07/01/fancy-food-show-favorites-day-three/#commentsFiled under: ,

Mo's Bacon Chocolate Chip Pancake Mix. Photo: Vosges

Day three of the Fancy Food Show was just as big and bold as Sunday and Monday, with some extra swag to take home. Even after spending three days there, we still feel like we missed a bunch of things.

As Slashfood staffers strolled the aisles on Tueday afternoon, we discovered Key Lime Graham Cracker Gelato, stuffed our faces full of Lobster Mac and Cheese and topped our day off with cultured butter with sea salt crystals.

After the jump, learn about some of our favorites from Tuesday's walk through the show.

Continue reading Fancy Food Show Favorites - Day Three

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]]>fancy food showFancyFoodShowgourmet foodGourmetFoodnew productsNewProductssummer fancy food showSummerFancyFoodShowSlashfood Editor2009-07-01T18:00:00+00:00Fancy Food Show Favorites - Day Twohttp://www.slashfood.com/2009/06/30/fancy-food-show-favorites-day-two/http://www.slashfood.com/2009/06/30/fancy-food-show-favorites-day-two/http://www.slashfood.com/2009/06/30/fancy-food-show-favorites-day-two/#commentsFiled under: ,

sechuan button
Why yes that flower does taste like a battery. Photo: Sara Bonisteel
Day Two of the Fancy Food Show didn't disappoint. With hundreds of thousands of products on display, you're bound to miss a few items on your first walk through of the show at the Javits Center on Manhattan's West Side.

As Slashfood strolled the aisles on Monday afternoon, we discovered a better bacon candy bar, pondered the correct way to grow a shallot and finally tried a pepquiño (and another edible oddity, the above pictured Sechuan button).

After the jump, learn about some of our favorites from Monday's walk through the show. Sundays's favorutes can be found here.

Continue reading Fancy Food Show Favorites - Day Two

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]]>fancy food showFancyFoodShowgourmet foodGourmetFoodnew productsNewProductspepquinosechuan buttonSechuanButtonSlashfood Editor2009-06-30T13:00:00+00:00Food Fête Favoriteshttp://www.slashfood.com/2009/06/30/food-fete-favorites/http://www.slashfood.com/2009/06/30/food-fete-favorites/http://www.slashfood.com/2009/06/30/food-fete-favorites/#commentsFiled under: ,

foodfete
One person's haul from Food Fête. Photo: craigemorsels/Flickr
If New York City's annual Fancy Food Show is a hurricane of food-related items, occupying three vast floors of the sprawling Javits Center, then the tiny, cramped Food Fête is its spin-off tornado.

Hosted in a smaller space and likewise designed to get food writers and editors interested in new and interesting culinary products, the Fête was an interesting and slightly chaotic affair. High-end eats were hawked right up alongside lower-end food, from a very tasty slice of grass-fed steak to a Kikkoman "umami" demonstration in which we were subjected to a taste-off between a regular chocolate and one containing soy sauce -- a rather palate-numbing experience, that.

Former Top Cheffer Stephanie Izard was there with Lucini, the spicy olive oil she endorses, which she had drizzled on a very tasty panzanella. She told us she hadn't had a chance to roam the halls yet. But we had, and our faves are after the jump.

Continue reading Food Fête Favorites

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]]>aequare fine chocolatesAequareFineChocolatescheesechocolatecrave brothersCraveBrothersfancy food showFancyFoodShowfigsfood feteFoodFeteorganic nectarsOrganicNectarspestopesto with panachePestoWithPanacheroth kaseRothKasesenor sangriaSenorSangriastephanie izardStephanieIzardtop chefTopCheftwitterAlex Van Buren2009-06-30T11:00:00+00:00Fancy Food Show Favorites - Day Onehttp://www.slashfood.com/2009/06/29/fancy-food-show-favorites-day-1/http://www.slashfood.com/2009/06/29/fancy-food-show-favorites-day-1/http://www.slashfood.com/2009/06/29/fancy-food-show-favorites-day-1/#commentsFiled under: ,

As a matter of fact, yes. That is pizza in a cone. Thanks for asking. Photo: Kat Kinsman
"Pleasant and acceptable taste and smell"

If that's the best your copywriters can cook up for a brochure blurb, take that as a sign that your microwavable pizza cones might not be a standout at the Fancy Food Show. At least not in the way you'd hoped.

Luckily for our increasingly overtaxed palates, there were more than a few swoon-inducing nibbles amongst the 250,000 edible products available for sampling at the Javits Center from June 28-30.

After the jump, learn about some of our favorites from Sunday's stroll through the aisles. Mondays's favorites can be found here.


Continue reading Fancy Food Show Favorites - Day One

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]]>black garlicBlackGarlicfancy food showFancyFoodShowgourmet foodGourmetFoodnasftnew productsNewProductsporktexas sassyTexasSassyvosgesSlashfood Editor2009-06-29T17:30:00+00:00Live from the Fancy Food Showhttp://www.slashfood.com/2009/06/27/live-from-the-fancy-food-show/http://www.slashfood.com/2009/06/27/live-from-the-fancy-food-show/http://www.slashfood.com/2009/06/27/live-from-the-fancy-food-show/#commentsFiled under: , , ,

Perhaps you couldn't get to NYC for the 55th Summer Fancy Food Show or maybe you're plotting the most delicious path through the 250,000 edible products on display at the Javits Center. Consider Slashfood your eyes, ears and mouth on the scene.

Day One Favorites
Day Two Favorites
Day Three Favorites

We'll be Twittering our most fabulous finds as @slashfood from the moment doors open on Sunday, until they roll us on out Tuesday night. Just sit back and watch Slashfood's real time reactions via the widget below and after the jump, see Twitters from folks all over the food world.

Continue reading Live from the Fancy Food Show

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]]>fancy food showFancyFoodShowfood festivalsFoodFestivalsnasftnew productsNewProductsSlashfood Editor2009-06-27T00:01:00+00:00Vegemite Gets Makeover - You Pick Its Namehttp://www.slashfood.com/2009/06/15/vegemite-gets-makeover-you-pick-its-name/http://www.slashfood.com/2009/06/15/vegemite-gets-makeover-you-pick-its-name/http://www.slashfood.com/2009/06/15/vegemite-gets-makeover-you-pick-its-name/#commentsFiled under: ,

vegemite
Vegemite -- the yeast-based savory spread that is a distant cousin of Marmite, and beloved by Kiwis and Aussies -- is getting a makeover for the first time in 85 years, the Times Online reports.

Kraft Foods surveyed hundreds of thousands of New Zealanders and Australians to find out how they took their morning dose of Vegemite, and found that many wished it was more easily spreadable, or paired it with cream cheese on toast. Thus, the new incarnation incorporates cream cheese and one other secret ingredient.

It remains to be seen whether those who love it will appreciate this new incarnation -- early indicators say "no" -- but the company is cleverly reaching out to those who love it to give this new Vegemite product a new name. Early submissions include "I Just Mite," indicating that rabid fans might just adopt this newcomer.

[Via Times Online]
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]]>food newsFoodNewsmarmitevegemiteAlex Van Buren2009-06-15T11:00:00+00:00The Cheese Straws of Yazoo Cityhttp://www.slashfood.com/2009/06/02/the-cheese-straws-of-yazoo-city/http://www.slashfood.com/2009/06/02/the-cheese-straws-of-yazoo-city/http://www.slashfood.com/2009/06/02/the-cheese-straws-of-yazoo-city/#commentsFiled under:

strawsSnack maker Hunter Yerger has taken a cue from fellow Mississippian Elvis Presley in fusing two wildly disparate Southern traditions. Just as Elvis miraculously blended country pickin' with soul rhythms, Yeager is simultaneously feeding his region's collective sweet tooth and -- sacrilege alert -- cheese straw cravings.

Cheese straws are revered south of the Mason-Dixon line, so we had to investigate. "We introduced the concept of the sweet straw," Yerger, owner of The Mississippi Cheese Straw Factory in Yazoo City. "We call it the 'cookie straw.'" The latest addition to the 18-year old company's line of pioneering sugary straws is the Elvis Peanut Butter Banana variety shown at right, a recipe commissioned by the official management team of the Elvis Presley Trust.

"They wanted to do a food product in a tin," Yerger explains. "And peanut butter banana just sounded like a natural for Elvis."

Continue reading The Cheese Straws of Yazoo City

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]]>cheese strawsCheeseStrawselvis presleyElvisPresleymississippimississippi cheese straw factoryMississippiCheeseStrawFactorypeanut butter bananaPeanutButterBananaHanna Raskin2009-06-02T11:00:00+00:00If You Like Them Maybe You Should Put a Ring on Them - The Measuring Spoon Quandaryhttp://www.slashfood.com/2009/05/22/if-you-liked-them-then-you-shoulda-put-a-ring-on-them/http://www.slashfood.com/2009/05/22/if-you-liked-them-then-you-shoulda-put-a-ring-on-them/http://www.slashfood.com/2009/05/22/if-you-liked-them-then-you-shoulda-put-a-ring-on-them/#commentsFiled under: ,

measuring spoons
These measuring spoons from Beehive Kitchenware are undeniably lovely: their silvery sheen and restrained floral imprint make them the kind of kitchen utensil that belongs on a wall, not in a crowded drawer. And because they're pewter, they've got real heft: these are spoons whose style matches their substance.

But. There are those who would argue that the winsome charms of these spoons are rendered all but irrelevant by the thin copper ring that holds them all together. It's a small detail, yes, but to many measuring spoon users, a polarizing one.

Plenty would argue that the ring is an unnecessary annoyance that makes it all but impossible to keep all of the spoons clean, even when you're only using one. Other, pro-ring users would counter that a couple extra dirty spoons is a small price to pay for the convenience of knowing where all of your spoons are, all the time -- whether they're jammed in that overcrowded drawer or displayed on the wall as proudly as a Picasso. So vote, and hit the comments to defend your pick:

View Poll

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]]>bakingbeehive kitchenwareBeehiveKitchenwarefeaturedmeasuring spoonsMeasuringSpoonspollRebecca Flint Marx2009-05-22T15:00:00+00:00Unified Dining Table Video - Eating Solo Gets Awesomehttp://www.slashfood.com/2009/05/19/integrated-table-video-whoa/http://www.slashfood.com/2009/05/19/integrated-table-video-whoa/http://www.slashfood.com/2009/05/19/integrated-table-video-whoa/#commentsFiled under:



Perhaps the coolest result of an influx of design nerds storming New York City last weekend for the International Contemporary Furniture Fair is this new demo interview with the man (no, genius) behind the Unified Dining Table. Anyone who has ever lived in a cramped space -- or, heck, eaten alone -- may fall in love with this simple, clean-looking little number with pop-off dining accessories, which we wrote about a couple months ago but whose glory shines best in video form.

Note the plucking off of candelabra and bowls, the lifting of the tray straight out of the table, and the fact that you can just pop this sucker on the floor in front of the tube. Check out its "cousin," too, which involves a champagne bucket flippy-top. Are we the only ones beside ourselves, or would you ever buy this thing?

[Via Core 77]
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]]>Core 77Core77ICFFinternational contemporary furniture fairInternationalContemporaryFurnitureFairMin Hoo ParkMinHooParkunified dining tableUnifiedDiningTableAlex Van Buren2009-05-19T13:00:00+00:00Red Chair IPA - Beer of the Weekhttp://www.slashfood.com/2009/05/12/red-chair-ipa-beer-of-the-week/http://www.slashfood.com/2009/05/12/red-chair-ipa-beer-of-the-week/http://www.slashfood.com/2009/05/12/red-chair-ipa-beer-of-the-week/#commentsFiled under: , ,

beerT-shirt season has arrived at last, and with it the eagerness to trade belly-warming barleywines for more sprightly sippers: namely hoppy India pale ales, whose floral flavors and aromas recall lush spring blooms. Sure, burly, nap-inducing IPAs like Dogfish Head's 120 Minute or Russian River's Pliny the Elder garner megawatt attention, but IPAs need not be monstrously potent to be monstrously delicious.

This principle is fully understood by Bend, Oregon's decades-old Deschutes Brewery. Its newest spring-summer seasonal, the Red Chair IPA (available in draft or 22-ounce bottles), demonstrates the flavorful results of restraint. Named after a favorite lift at Oregon ski resort Mount Bachelor, the Red Chair pours radiant copper, releasing a heady perfume of citrus, black tea and fresh baked biscuits.

Still, Red's no gnarly mouth-puckerer.

Continue reading Red Chair IPA - Beer of the Week

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]]>beerBeer of the WeekBeerOfTheWeekDeschutesIPAJoshua M BernsteinJoshuaMBernsteinRed Chair IPARedChairIpaJoshua M. Bernstein2009-05-12T14:00:00+00:00Mezzetta Jarred Pasta Sauceshttp://www.slashfood.com/2009/05/06/mezzetta-jarred-pasta-sauces/http://www.slashfood.com/2009/05/06/mezzetta-jarred-pasta-sauces/http://www.slashfood.com/2009/05/06/mezzetta-jarred-pasta-sauces/#commentsFiled under: , , , , , , , , ,

mezzetta saucesJust in time for your next Saturday night pasta party, a new jarred sauce that's worth a first taste and second helping has appeared on store shelves. Mezzetta, the company famous for such glass-jarred wonders as snappy peperoncini and an addictive giardiniera, has launched Napa Valley Bistro, a line of pasta sauces prepared with Napa Valley wines. We were glad to cook up a sample sent our way and toss it with some noodles. Hey, anything for our readers - especially if it involves eating spaghetti.

We tried two versions: basic marinara and the creamy version. The saucy results are after the jump.

Continue reading Mezzetta Jarred Pasta Sauces

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]]>Eric Diesel2009-05-06T17:00:00+00:00McDonald's Launches McCafé Iced Coffeeshttp://www.slashfood.com/2009/05/05/mcdonalds-launches-iced-beverages/http://www.slashfood.com/2009/05/05/mcdonalds-launches-iced-beverages/http://www.slashfood.com/2009/05/05/mcdonalds-launches-iced-beverages/#commentsFiled under:

The national launch for the new McDonald's coffee line, McCafé, commenced today in their biggest marketing campaign ever. Espresso-based drinks like iced lattes and mochas can now be ordered custom-made with whole or nonfat milk, syrups and whipped cream.

Sound familiar? Yeah, us, too. We were more than curious to see how Mickey D's would stack up against Starbucks and Dunkin' Donuts.

One sip, though, and we were hooked. A nonfat iced mocha loaded up with whipped cream was quite potent, with a strong aroma of Arabica coffee beans. To be honest, if we had been blindfolded, we wouldn't have been able to tell the difference between the Starbucks rendition and these eye-openers.

They don't escape without some criticism: decaf is not an option at this stage of the game. But at only 270 calories, we think these will probably find some fans out there.

Note: Slashfood does not accept compensation of any sort in exchange for reviews.
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]]>advertising ageAdvertisingAgemccafesmcdonaldsmcdonalds new mccafesMcdonaldsNewMccafesSarah Christine2009-05-05T16:30:00+00:00'Frommer's 500 Places for Food & Wine Lovers'http://www.slashfood.com/2009/05/04/frommers-500-places-for-food-and-wine-lovers/http://www.slashfood.com/2009/05/04/frommers-500-places-for-food-and-wine-lovers/http://www.slashfood.com/2009/05/04/frommers-500-places-for-food-and-wine-lovers/#commentsFiled under: , , , ,


When it comes to food and travel guides, some are known for their frugality, others for their edginess and still others for their humor. Frommer's could perhaps best be described as "Old Reliable," with picks that rarely stray far from the well-trodden path and are somewhat on the pricey side. Instead of budget-friendly options and spontaneity, Frommer's devotees could bet on an authentic, safe and somewhat luxe travel experience.

That's why it's surprising that the hot-off-the-press new book "Frommer's 500 Places for Food and Wine Lovers" offers an incredibly wide array of options for every budget. Sure, it tips its hat to the traditional institutions that one would expect from the venerable publisher, but it also offers some down-market choices that should give adventurous gourmands a run for their money. Within its pages we spied Coney Island's Totonno's Pizzeria, with some of New York's most-buzzed-about pies in spite of its location on a scuzzy stretch of Neptune Avenue, and old-school Frank Pepe's pizzeria in New Haven, Conn.

Other Frommer's finds after the jump.

Continue reading 'Frommer's 500 Places for Food & Wine Lovers'

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]]>Cincinnati five wayCincinnatiFiveWayEmpress Chili ParlorEmpressChiliParlorFrank PepesFrankPepesFrommersFrommers 500 Places for Food and Wine LoversFrommers500PlacesForFoodAndWineLoversJell-O galleryJell-oGalleryKossars BialysKossarsBialysMolecular GastronomyMolecularGastronomyThe French LaundryThe Inn at Little WashingtonTheFrenchLaundryTheInnAtLittleWashingtonTotonnos PizzeriaTotonnosPizzeriaZabarsBruce Watson2009-05-04T17:00:00+00:00Barbie Gets a Sweet Tooth with New Candy Linehttp://www.slashfood.com/2009/04/23/barbies-sweet-tooth/http://www.slashfood.com/2009/04/23/barbies-sweet-tooth/http://www.slashfood.com/2009/04/23/barbies-sweet-tooth/#commentsFiled under: , , , , , , ,

barbie
Barbie, as you may know, turned 50 earlier this year. If this slightly belated bit of promotional whimsy is any indication, plenty of you still want a piece of her.

To celebrate the doll's 50th, Dylan's Candy Bar created "Barbie Loves Dylan's," a line of chocolate and candy outfitted in colorful graphics befitting the belle's pop-art and pop-cultural legacy. We love the way these chocolates are packaged, with through-the-years pix inspiring affectionate memories of both "The Brady Bunch" and yearbook photos of days (and unfortunate hairstyles) gone by.

It's rare to come across chocolate whose packaging wouldn't look out of place next to a Warhol, and we applaud whatever graphic design genius was behind this. But if Barbie taught us anything, it's that beauty is skin deep, and that lesson unfortunately applies to the chocolate bearing her name. It tastes as plastic as Barbie herself or, in the words of one judge, "like drugstore Easter candy." Like Barbie herself, this chocolate could last 50 years ... in the back of a pantry.

For $14, a better move might be to pop the candies into a frame on the bedroom wall. 'Cause Barbie also taught us that when substance fails, style triumphs.

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]]>barbiebarbie dollBarbieDollcandiescandychocolatedylans candy barDylansCandyBargimmickRebecca Flint Marx2009-04-23T15:00:00+00:00Bento Boom Hits Bay Areahttp://www.slashfood.com/2009/04/22/bento-boom-hits-bay-area/http://www.slashfood.com/2009/04/22/bento-boom-hits-bay-area/http://www.slashfood.com/2009/04/22/bento-boom-hits-bay-area/#commentsFiled under: , , , ,

bento
Ladies and Gentlemen, we are embarking upon a Bento Boom. The prettily packaged (often very elaborate) box lunch has been around in Japan since the 1600s, has its share of obsessives stateside, and now boasts an upscale San Francisco Bay Area entrepreneur as its, uh, bentoperson. Meet Peko-Peko (Japanese for "hungry").

How can a simple, typically cheap boxed lunch go upscale? Well, owner Sylvan Brackett's restaurant background is at Alice Waters' famed local eatery Chez Panisse. His tribute to the food of his childhood -- his mother is Japanese -- do not come cheap. When they're so gorgeously presented in beautiful "to go" boxes, or on traditional servingware when catered, we'd be inclined to shell out the $25 minimum. (Full disclosure: We sampled Brackett's incredible potstickers as college acquaintances). Seasonal, organic ingredients might include Marin Sun Pork Kakuni (soy and sake-simmered pork belly) with chrysanthemum greens or a layered box of Dungeness crab, pork cutlet, local pickled ginger and Brackett's house-brined umeboshi (pickles).

Though gourmet bento has not yet charmed all of America, Brackett studied the cuisine in Japan and declares, "Beautifully laid out food is common there." How does Mom feel about him taking the casual food she served him as a tot and bringing it to the Alice Waters crowd? "She thinks it's amusing."
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]]>Alice WatersAliceWatersbentobento boxBentoBoxChez PanisseChezPanisselunchSan FranciscoSanFranciscoSylvan BrackettSylvanBrackettAlex Van Buren2009-04-22T17:00:00+00:00Meet Norway's Nøgne Øhttp://www.slashfood.com/2009/04/20/meet-norways-nogne-o/http://www.slashfood.com/2009/04/20/meet-norways-nogne-o/http://www.slashfood.com/2009/04/20/meet-norways-nogne-o/#commentsFiled under: , , , , ,

jimmy'sTo put it mildly, Norway is not known for its beer.

"About 98 percent of the beer consists of light lagers," sighs tall, bearded Kjetil Jikiun, cofounder and brewmaster of Nøgne Ø, one of Norway's scant microbreweries. "Norwegians," he laments, "don't know much about craft beer."

Jikiun is the exception: Since launching Nøgne Ø (naked isle) six years ago, the gregarious, bespectacled Norwegian has begun altering his country's carbonated landscape. He crafts bold, flavorful beers more in line with American microbrews than Norway's watery lagers. "Most bars there just have one beer on tap," he says, holding court in New York City's multi-tap beer bar Jimmy's No. 43. "You just order a beer-no choice needed." But Jikiun, an ex-airline pilot who sampled suds wherever he landed, liked choice. He began homebrewing, looking toward American microbrewers for inspiration. "Everybody I served my homebrews to liked them, so I though there'd be a market," he says of launching Nøgne Ø.

Continue reading Meet Norway's Nøgne Ø

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]]>beerbrewerbrewersJimmys no 43JimmysNo43Josh BernsteinJoshBernsteinJoshua M BernsteinJoshuaMBernsteinNgnenogne ONogneOnorwaynorwegian beerNorwegianBeerreviewJoshua M. Bernstein2009-04-20T17:00:00+00:00Redhook's Slim Chance Suffers From a Light Beer Identity Crisishttp://www.slashfood.com/2009/04/14/redhooks-slim-chance-suffers-from-a-light-beer-identity-crisis/http://www.slashfood.com/2009/04/14/redhooks-slim-chance-suffers-from-a-light-beer-identity-crisis/http://www.slashfood.com/2009/04/14/redhooks-slim-chance-suffers-from-a-light-beer-identity-crisis/#commentsFiled under: , ,

Six pack of Slim Chance Light Ale
This spring the Redhook Ale Brewery is rolling out Slim Chance Light Ale, billed as "the only craft light ale available nationally." Understand all those qualifiers?

Give Redhook credit for seeing a niche: The beer market probably has room for a light ale (most light brews are lagers). Oddly enough Slim Chance, which is "brewed in the blonde-style," is extremely lager-like: golden and crisp with only fleeting glimpses of the sweet or fruity characteristics one would expect from a brew flaunting its ale-itude. Undertones of fruits such as apple give way to butter, breadiness and a finish reminiscent of a number of macro-brewery light lagers.

With a name like Slim Chance, Redhook clearly isn't targeting the savviest of suds sippers and instead is skewing -- or, given the design, "surfing" -- straight towards the middle of the market. Though nothing is wrong with this beer it's not a standout, making it feel more like a ploy than an earnest attempt at crafting a better light beer. Plus at 125 calories Slim Chance is at the upper end of the low-calorie spectrum, so diehard dieters will probably head elsewhere.

Light craft beers are tough to tackle. Redhook's latest offering is no exception. But what's most disappointing is the brewery's inability to deliver anything interesting. Mostly, Slim Chance tastes like missed opportunity.
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]]>Light AleLight BeerRedhookRedhook Ale BrewerySlim ChanceSlim Chance Light Alespeakin sudsMike Pomranz2009-04-14T14:00:00+00:00Absolut Mangohttp://www.slashfood.com/2009/04/13/absolut-mango/http://www.slashfood.com/2009/04/13/absolut-mango/http://www.slashfood.com/2009/04/13/absolut-mango/#commentsFiled under: , , ,

absolut mango bottleAbsolut has added another variety to its line of flavored vodkas: Mango. With its tropical taste and groovy, painterly swirls on the bottle it's a bit surprising that it took until No. 10 for Absolut to add this one to their repertoire.

Or not. After I ordered a mango 'n' tonic at a bar recently, the bartender looked slightly askance and asked if I was "sure," explaining that "a lot of people don't like it."

One taste had me in agreement: As a straight-up shot or with a non-masking mixer like tonic water, Absolut Mango has a peculiar taste. It starts fruity-mango and ends fruity-mango, but there's some strange bit in the middle that sort of flops on the tongue like mango detergent.

This is especially odd since Absolut so adroitly used mango in its New Orleans flavor, but perhaps the hit of black pepper that elevated that vodka above its peers also helped disguise the troubling mango notes (not to mention its super-cool design).

Absolut Mango does work nicely when blended into a cocktail or combined with juice: She's just not a sipper.
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]]>absolutabsolut mangoabsolut vodkaAbsolutMangoAbsolutVodkaflavored vodkasFlavoredVodkasliquormango vodkaMangoVodkavodkaLissa Townsend Rodgers2009-04-13T15:00:00+00:00'Salumi' - Cookbook Spotlighthttp://www.slashfood.com/2009/04/10/salumi-cookbook-of-the-day/http://www.slashfood.com/2009/04/10/salumi-cookbook-of-the-day/http://www.slashfood.com/2009/04/10/salumi-cookbook-of-the-day/#commentsFiled under: ,

Salumi cookbook cover'Salumi: Savory Recipes and Serving Ideas for Salame, Prosciutto and More'
John Piccetti and Francois Vecchio with Joyce Goldstein
Chronicle Books -- 2009
Buy it at Amazon

A couple years ago Slashfood sat before a monstrous plate of strange Italian salumi in Milan, blindly eating items that we only knew by the name "delicious." In hindsight, we wish we had had this book to learn the actual names.

"Salumi," co-written by the owner of San Francisco's cured-meat giant Columbus Foods, is one part history, one part encyclopedia and three parts cookbook with recipes for antipasti, snacks, first and main courses, and salads and vegetables.

Can't tell your cotechino from your sopressata? Consult the book. Not sure if you should eat that moldy casing? Consult the book. Need a way to dress up a lonely cucumber and carrot with salame? You guessed it ... the book.

Takeaway tips: Salumi should be made only with pork!

  1. Store salumi in butcher paper in the refrigerator.
  2. Toss the first slice you cut off a stored piece.
  3. Serve it in small portions.
  4. Salame is singular, salami is plural, salumi is the general Italian term for cured meats.

Quality of pictures: Eye popping and mouth watering

We tested: Pane per la Pizza (basic pizza dough) and Pizza Alla Pancetta, Porri e Formaggio (pizza with pancetta, leeks and Gruyre
This is a traditional dough recipe, so allow time for it to rest, double in size and rest again. Slashfood (shame on us) didn't read the recipe as we began to prepare it on a time crunch and had to fall back on a quick dough recipe to get us through the first pie. That said, by the third pizza, the dough was ready and it turned out breadier with more bite than our thin-crust standby.

It was the blend of toppings, though, that were really yum-zow-bam good. The toppings are precooked -- leeks sauteed in butter and seasoned with nutmeg, pancetta strips cooked long enough to render the fat -- and meld deliciously with Gruyére for this "northern Italian pizza topping with a French accent."

Worth the investment: Yes, for lovers of all things cured, this book gives a good history and background on Italian-style salumi.

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]]>cookbook of the dayCookbookOfTheDaysalumiSara Bonisteel2009-04-10T14:00:00+00:00Food Recalls on Twitter - Get the Latest Updates Immediatelyhttp://www.slashfood.com/2009/04/07/food-recalls-on-twitter-get-the-latest-updates-immediately/http://www.slashfood.com/2009/04/07/food-recalls-on-twitter-get-the-latest-updates-immediately/http://www.slashfood.com/2009/04/07/food-recalls-on-twitter-get-the-latest-updates-immediately/#commentsFiled under: , , , ,

Ever learn about a food recall half an hour too late? There's nothing worse than finding out that there's been an e. Coli outbreak in the tomato crop right after finishing a nice, big plate of tomatoes and basil or discovering that the pistachio crop is tainted while in the midst of devouring a giant bag of the tasty little morsels.

Thanks to FoodRecalls, a new Twitter site, the latest food alerts can be delivered to your computer or cell phone in the blink of an eye. From the recent pull of Lian How brand spices to Sconza Candy Company's recall of its trail mix, you won't have to wait for the five o'clock news to tell you what you needed to know at noon!

The FDA itself has a Twitter page. However, while their recalls often come a half hour to an hour faster than Food Recall's, they do not seem to be as comprehensive as the private site. Furthermore, they aren't accompanied by Food Recall's endearing image of Winston, the "kitten with a paw over its eyes."

While we're on the topic, which recall do you reckon Winston is related to?
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]]>FDAFDA twitterFdaTwitterFood RecallsFoodRecallsTwitterBruce Watson2009-04-07T15:00:00+00:00