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

 

Search tastingmenu
 

What is this
site all about?

             
 
   
   

 

Day FIVE of the 2006 Independent Food Festival & Awards

 

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

 
   

DAY FIVE CATEGORIES

 
   

◊ The Best Marmalade This Side of the Atlantic ◊

◊ Cold Smoked Salmon So Delicious That You’ll Want To Build Your Own Smokehouse ◊

◊ Best Place to Grab a Bowl of Soup ◊

◊ Most Refreshing Replacement for Water ◊

◊ The Best Place to Buy Your Pacojet and Cubebe Peppers ◊

◊ Best Final Resting Place For a Walnut ◊

◊ BBQ Sandwich Worth Risking My Chef's Card ◊

◊ The Most Eye Opening, Palate Satisfying, and Life Inspiring Meats ◊

◊ Best Place to Eat Oysters Off The Hood or Roof of a Car
on a Sunny Winter Afternoon in Paris ◊

◊ The Best Kept Secret in Seattle ◊

◊ Sweetest Way to Travel Back in Time ◊

◊ The Best Peanut Brittle I've Ever Eaten ◊
     
     
   

DAY FIVE AWARDS
     
     
   

The Best Marmalade This Side of the Atlantic

 

June Taylor, June Taylor Jams, Berkeley, California

Awarded by: Eggbeater
     
   

Cold Smoked Salmon So Delicious That You’ll Want To Build Your Own Smokehouse

 

J. Willie Krauch’s Atlantic Smoked Salmon, Tangier, Nova Scotia, Canada

Awarded by: à la Cuisine!
     
   

Rare Breed Pigs

 

Essex Pig Company, England

Awarded by: Nordljus
     
   

Most Refreshing Replacement for Water

 

Infusions Tea Spa, Boston, Massachusetts

Awarded by: Arthur Hungry
     
   

The Best Place to Buy Your Pacojet and Cubebe Peppers

 

Le Sanctuaire, Santa Monica, California

Awarded by: Chez Pim
     
   

Best Final Resting Place For a Walnut

 

Walnut Levain, Columbia City Bakery, Seattle, Washington

Awarded by: Orangette
     
   

BBQ Sandwich Worth Risking My Chef's Card

 

The Bar B Que Shop, Memphis, Tennessee

Awarded by: Marisa Baggett
     
   

The Most Eye Opening, Palate Satisfying, and Life Inspiring Meats

 

Grass Roots Meats, Pagosa Springs, Colorado

Awarded by: Ideas In Food
     
   

Best Place to Eat Oysters Off The Hood or Roof of a Car on a Sunny Winter Afternoon in Paris

 

Le Baron Rouge, Paris, France

Awarded by: Too Many Chefs
     
   

The Best Kept Secret in Seattle

 

Sweet and Savory, Mount Baker, Seattle, Washington

Awarded by: Seattle Bon Vivant

 
     
   

Sweetest Way to Travel Back in Time

 

Jahn’s Old Fashioned Ice Cream Parlour and Restaurant, Richmond Hill, Queens, New York

Awarded by: The Food Section
     
   

The Best Peanut Brittle I've Ever Eaten

 

Olde World Fudge, Granville Public Market, Vancouver, British Columbia

Awarded by: tastingmenu 
     

 

  

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.