Home | Restaurants by City | Food Photography | Archive | Philosophy |

 

Search tastingmenu
 

What is this
site all about?

             
 
   
   

 

Day FOUR of the 2006 Independent Food Festival & Awards

 

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

 
   

DAY FOUR CATEGORIES

 
   

◊ Charcuterie to Swoon For ◊

◊ The Best Use of Pinot Blanc Grapes That Were Once Thought to be Chardonnay in Both Sparkling and Still Wines Outside of Alsace ◊

◊ Spirit of Cooking ◊

◊ World's Most Luxurious Ice Cream ◊

◊ Best Result of Pigs Gone Wild ◊

◊ Best Breakfast for Changing the World ◊

◊ Best Place to Grab a Bowl of Soup ◊
     
     
   

DAY FOUR AWARDS
     
     
   

Charcuterie to Swoon For

 

Fatted Calf, Berkeley, California

Awarded by: An Obsession with Food
     
   

The Best Use of Pinot Blanc Grapes That Were Once Thought to be Chardonnay in Both Sparkling and Still Wines Outside of Alsace

 

Lieb Family Cellars, Cutchogue, New York

Awarded by: Lenndevours
     
   

Spirit of Cooking

 

Janis and Pete Vazquez, formerly of Marisol,
New Orleans, Louisiana

Awarded by: Appetites
     
   

World's Most Luxurious Ice Cream

 

White Truffle Ice Cream with White Bean and Fig, Tetsuya's, Sydney, Australia

Awarded by: Sydney Food Diary
     
   

Best Result of Pigs Gone Wild

 

Wild Boar Bacon, Southern Wild Game, Devine, Texas

Awarded by: I Heart Bacon
     
   

Best Breakfast for Changing the World

 

Peace Cereal

Awarded by: San Francisco Gourmet
     
   

Best Place to Grab a Bowl of Soup

 

Müchner Suppenküche, Munich Germany

Awarded by: Delicious Days
     
     
     
     
     
     
     

 

  

Right Now

 

Right now we are eating in Seattle, Washington.

Boston | Chicago | Houston | Las Vegas | Los Angeles | Maui | New York | Philadelphia | Portland | San Francisco | Seattle | Toronto | Utah | Vancouver | Washington D.C.

Bangkok | Beijing | Hong Kong | Seoul | Tokyo

Amsterdam | Italy | London | Madrid | Paris | Vienna

TasteEverything

 

Our sister site hosting the second annual Independent Food Festival & Awards. It's happening right now!

 

Enter e-mail address:

 

 

Recent Comments

 

 

Autumn Omakase
from Tatsu Nishino
of Nishino and
tastingmenu.

 

 

 

All About Apples
from Scott Carsberg
of Lampreia and
tastingmenu.

 

Get your copy  of
these electronic
cookbooks. FREE!

 

Upcoming

 

38th Annual International Chili Cookoff, Las Vegas, NV

∞

Susur, Toronto, Canada

∞

Balthazar, New York, NY

∞

Blue Ribbon, New York, NY

∞

Tia Pol, New York, NY

∞

Chinese Mirch, New York, NY

∞

Jacques Torres, New York, NY

∞

More, in the Eating Calendar...

Recent

 

21-salmon poached with liquorice.jpg
The Fat Duck
Bray, England
October 19, 2005

12-ricotta and herb filled tortellini.jpg
Osteria di Rubbiara
Nonantola, Italy
May 25, 2005

15-aging.jpg
Vacche Rosse
Reggio Emilia, Italy
May 23, 2005

08-tagliolini al culatello.jpg
Trattoria del Tribunale
Parma, Italy
May 20, 2005

09-pomodoro picante.jpg
Trattoria 4 Leoni
Florence, Italy
March 9, 2005

 

 

 

 

Archives

 

2006

January
February
March
 

2005

January
February
March
April
May
June
July
August
September
October
November
December

 

2004

January
February
March
April
May
June
July
August
September
October
November
December

 

2003

January
February
March
April
May
June
July
August
September
October
November
December

 

2002

August
September
October
November
December

 

2001

December

 

 

Creative Commons License
This work is licensed under a Creative Commons License.

 

 

Our Sponsors

 

 

 

Your Ad Here

 

Free Travel Guides

Current guides to favorite
destinations around the
world. Hotels, Gourmet
Food, Shopping, Sights,
Travel tips and more.
USA, Europe, Asia,
Africa, Middle East.

www.hottraveltips.com

 

 

Online Loans –  Conversion Strategies –  College Courses –  Surprise Birthdays –  Online Trading - Calendar and Event Schedules - Food Events and Calendars - Wine Events and Calendars - Digital Photography Resources - Jewish Gifts and Judaica - Howard Stern Podcast ponytailed blogger Jonathan Schwartz

Blog Roll

 

101 Cookbooks | à la carte | The Food Section | Amateur Gourmet | Candy Blog | The Cheese Diaries | Cooking with Amy | Iron Chef | Obsession with Food | Orangette | Phat Duck | I Heart Bacon

 

 

 

             
     

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.

      
     
     
       


Home | Restaurants by City | Food Photography | Archive | Philosophy |

     
     
     
     

Comments, questions, or feedback: info / at / tastingmenu / dot / com
All pages Copyright (c) 2001-2006 tastingmenu.com

Last modified 06/06/06.