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Day ONE of the 2006 Independent Food Festival & Awards

 

Day One | Day Two | Day Three | Day Four | Day Five

 
   

DAY ONE CATEGORIES

 
   

◊ Best Hand Crafted Virgin Soy Sauce in Southeast Asia ◊

◊ Most Addictive, Counterintuitive Dried Fruit ◊

◊ Best Coffee Shop in Defiance of Starbucks ◊

◊ The Best Place to Dip Your Spoon ◊

◊ Best Way to Wash Down Your Dumpling When Your Dumpling Isn't The Person You're Dating in a Bathtub But An Actual Dumpling: Meyer Lemonade at Rickshaw ◊

◊ Smoke and Scales Award ◊

◊ The Beautiful Honey of the Beautiful Big Island of Hawaii ◊

◊ Finest Juice Imaginable (From a Company With a Heart) ◊

◊ Best Preservation of Italian Meat and Spirit ◊
     
     
   

DAY ONE AWARDS
     
   

Best Hand Crafted Virgin Soy Sauce in
Southeast Asia

 

Kilang Kicap Kwong Heng Loong, Penang, Malaysia

Awarded by: Chubby Hubby

 

 
     
   

Most Addictive, Counterintuitive Dried Fruit

 

Dried Cantaloupe

Awarded by: Vittles Vamp
     
   

Best Coffee Shop in Defiance of Starbucks

 

Baruir's, Sunnyside, New York

Awarded by: Amuse Bouche

 
     
   

The Best Place to Dip Your Spoon

 

Yogurt Saint Benoît

Awarded by: Becks & Posh 
     
   

Best Way to Wash Down Your Dumpling When Your Dumpling Isn't The Person You're Dating in a Bathtub But An Actual Dumpling: Meyer Lemonade at Rickshaw

 

Meyer Lemonade, Rickshaw Dumpling Bar,
New York, New York

Awarded by: the Amateur Gourmet
     
   

Smoke and Scales Award

 

Jack and Linda Mills, Brighton Smokehouse,
East Sussex, England

Awarded by: Jamfaced 
     
   

The Beautiful Honey of
the Beautiful Big Island of Hawaii

 

Rare Hawaiian Organic White Honey,
Volcano Island Honey, Hawaii

Awarded by: She Who Eats
     
   

Finest Juice Imaginable (From a Company With a Heart)

 

CurrantC, The Currant Company

Awarded by: Fresh Approach Cooking 
     
   

Best Preservation of Italian Meat and Spirit

 

Pino Rogano, Seattle

Awarded by: Phat Duck

 
     
     
     
     

 

  

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Garlic has long been credited with providing and prolonging physical strength and was fed to Egyptian slaves building the giant pyramids. Throughout the centuries, its medicinal claims have included cures for toothaches, consumption, open wounds and evil demons. A member of the lily family, garlic is a cousin to leeks, chives, onions and shallots. The edible bulb or "head" grows beneath the ground. This bulb is made up of sections called cloves, each encased in its own parchmentlike membrane. Today's major garlic suppliers include the United States (mainly California, Texas and Louisiana), France, Spain, Italy and Mexico. There are three major types of garlic available in the United States: the white-skinned, strongly flavored American garlic; the Mexican and Italian garlic, both of which have mauve-colored skins and a somewhat milder flavor; and the Paul Bunyanesque, white-skinned elephant garlic (which is not a true garlic, but a relative of the leek), the most mildly flavored of the three. Depending on the variety, cloves of American, Mexican and Italian garlic can range from 1/2 to 1 1/2 inches in length. Elephant garlic (grown mainly in California) has bulbs the size of a small grapefruit, with huge cloves averaging 1 ounce each. It can be purchased through mail order and in some gourmet markets. Green garlic, available occasionally in specialty produce markets, is young garlic before it begins to form cloves. It resembles a baby leek, with a long green top and white bulb, sometimes tinged with pink. The flavor of a baby plant is much softer than that of mature garlic. Fresh garlic is available year-round. Purchase firm, plump bulbs with dry skins. Avoid heads with soft or shriveled cloves, and those stored in the refrigerated section of the produce department. Store fresh garlic in an open container (away from other foods) in a cool, dark place. Properly stored, unbroken bulbs can be kept up to 8 weeks, though they will begin to dry out toward the end of that time. Once broken from the bulb, individual cloves will keep from 3 to 10 days. Garlic is usually peeled before use in recipes. Among the exceptions are roasted garlic bulbs and the famous dish, "chicken with 40 cloves of garlic," in which unpeeled garlic cloves are baked with chicken in a broth until they become sweet and butter-soft. Crushing, chopping, pressing or pureeing garlic releases more of its essential oils and provides a sharper, more assertive flavor than slicing or leaving it whole. Garlic is readily available in forms other than fresh. Dehydrated garlic flakes (sometimes referred to as instant garlic) are slices or bits of garlic that must be reconstituted before using (unless added to a liquid-based dish, such as soup or stew). When dehydrated garlic flakes are ground, the result is garlic powder. Garlic salt is garlic powder blended with salt and a moisture-absorbing agent. Garlic extract and garlic juice are derived from pressed garlic cloves. Though all of these products are convenient, they're a poor flavor substitute for the less expensive, readily available and easy-to-store fresh garlic. One unfortunate side effect of garlic is that, because its essential oils permeate the lung tissue, it remains with the body long after it's been consumed, affecting breath and even skin odor. Chewing chlorophyll tablets or fresh parsley is helpful but, unfortunately, modern-day science has yet to find the perfect antidote for residual garlic odor.

      
     
     
       


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