For years now, I've been hearing about the Fancy Food Show. I'd see clips of it on the Food Network, or read about it in the New York Times, until this week, it had never been something I got to experience personally. And now that I've lived through my first one, I'm struggling to find a way to write about it.
You see, it's a big event. Thousands of people are there, selling, buying, tasting and sipping. I only sampled a fraction of the available goods and by the end of each day all I wanted was a crunchy green salad to serve as a simple foil to all the chocolate, cheese, cookies, crackers, salsas, jams and gourmet popcorn I had munched.
I discovered that herbal flavors are the New! Big! Thing! in sweets, beverages and vinaigrettes, so expect to see lots rosemary, lavender and mint in both sweet and savory items going forward. Another popular flavor combination I encountered was Pear-Ginger. It is a lovely marriage and I'm looking forward to seeing more of it on the store shelves. My gluten-free friends will be happy to hear that lots of companies are working on producing the best in gluten-free cookies, crackers and breads (I'll have more specifics in another post). And lastly, everyone is looking for a way to make their products more natural, organic and artisanal.
I'll have more on the show soon, including specific products that I loved. I'm still working my way through a lot of the samples I brought home with me (the image above is my coffee table after I unpacked my suitcase). Don't forget to check out Kat's Day One Favorites!
Most trade shows are the stuff of, if not nightmares, then at least a sleepwalk from one charmless kiosk to the next. Not so at the 54th Summer Fancy Food Show, where 20,000+ gourmet retailers, restaurateurs, chefs, media folks and plain ol' food fans spend three days chomping their way through a fever dream of some 180,000 specialty foods. The throwback "Fancy" is a bit of a misnomer by now, as there's a very wide slice of products on offer, ranging from swankity wines, oils, cheeses and caviar to humble chewing gums, ketchups, chili seasonings and snack mixes.
Here are my first day favorites from the more wallet-friendly end of the spectrum. More thorough reviews will follow, but I've gotta recover from hauling around a 21lb* shoulder bag of collected samples and press releases first.
The Topography Bowl is made to look like a round mountain range, which you then fill with soup or salad so it looks like a mountain lake or forested valley. I guess this would be a conversation starter at your next dinner party, if you can afford it. The price is $179 a pop. Over at Inventor Spot, M Dee Dubroff' constantly throws out comments on how silly this thing is, and I agree. However, if you have the money and tend to like eccentric dinnerware, the Topography Bowl may be just what you're looking for.
Are you concerned about your kids eating their eggs? The Egg Robot is here to help.
The Egg Robot comes with the robot suit and the spoon, but you have to provide the eggs, of course. It's a newish toy that claims to make eating eggs more fun for your kids, thus they will now eat their eggs (it's really nothing more than a fancied up egg cup). That's assuming you have trouble getting your kids to eat eggs, otherwise it's just a novelty item that'd hang around and clutter up your house.
I know I didn't like eggs when I was a kid, except hard cooked eggs. There wasn't very much my mom could do to convince me otherwise, but I don't remember that being such a big concern for her. Maybe you could put other foodstuff in the robot to make your child want to eat whatever it is, something a little more important, like vegetables. Do you think this is a good idea?
I do not like the flavor of sweetened applesauce. I didn't like it when I was a kid and I sure don't like it now. I feel like adding sugar to something that is naturally so sweet and flavorful mutes the delicate flavors and makes it bland and flat. You might think I'm being a little overdramatic here, but I take my applesauce very seriously. In my family, we like to make our own, peeling and coring large mounds of handpicked apples and simmering the fruit down in a large pot with cinnamon, nutmeg, lemon zest and a hint of ginger. There were always quart sized bags full of frozen applesauce in the freezers of my childhood refrigerators.
So I was relieved to discover that the new line of Mott's Plus Sauce, designed as a way to give active folks an additional way to bring calcium, fiber and antioxidents into their diet, is unsweetened. As I tasted my way through the packets, I liked the Pomegranate flavor the best, as it was tangy and smooth, without being cloying or overly processed. I had a harder time with the Cranberry Raspberry, mostly because you couldn't detect the extra fiber in it at all and I kept wondering if it was really there. Essentially, my brain got in the way of my enjoyment. The Harvest Apple tasted just like the unsweetened applesauce that my grandmother kept around when I was a kid -- smooth, gentle and terrific with cottage cheese.
Michael Pollan tells us not to eat foods with health claims on them, and while it's true that simply eating an apple is the best way to go, this new line of applesauce from Mott's is tasty, free from nasty additives and so is probably fairly inoccuous.
Caviar is one of the most expensive foods in the world. There's a good reason for that: the Caspian sturgeon that the eggs come from are rare and getting even more so as the demand for caviar grows. One way to to alleviate the strain on those giant fish is to create an imitation caviar, and that's what one Japanese company has done.
According to Inventor Spot, the Hokuyu Company makes an imitation called Cavianne that looks very similar to the original. They say that it is also lower in calories than black caviar (which I had no idea was high in calories), in addition to being a way to stop the poaching and pollution that go into obtaining the real thing.
Cavianne has been around for a few years, now, but it's mainly sold wholesale to restaurants and hotels in Japan. Apparently the taste isn't quite up to snuff, but its inventor, Susumu Mikami, says that if he can get the taste of Cavianne closer to the real thing then his company will try to export it globally.
Wouldn't it be great to be able to get pizza out of a vending machine? I mean, you can get all kinds of other junk food, why not something that's actually satisfying?
You may soon be able to do just that. A company called Wonder Pizza is making a vending machine that cooks a pizza in under two minutes. This is a pretty new company, as evidenced by the fact that half the site is under construction, and it's not available in many places if it's available at all right now.
If vending machine pizza is real, then I hope it's good and that it succeeds. I really like the thought of this concept. What do you think of getting pizza from a vending machine?
*update: Sorry, I didn't check our archives and this gizmo has been covered already. However, doesn't a pizza vending machine deserve to be covered twice? ;)
Do you enjoy fresh squeezed orange juice with your fabulous weekend breakfast? You're gonna love it even more when you get to use the Juicy Boobs.
Well, maybe not, but it's a cute idea. The Juicy Boobs is a new manual citrus juicer that has two juicing components and a deep well in the center to catch the juice. I realize that it's unnecessary, especially of you already have a juicer, and that it relies on a wacky, sexual gimmick to sell, but come on, what could be more fun on Saturday morning than to make some bad pun about the name of your juicer? Hey, I got the Juicy Boobs!
One of my secret, guilty pleasures in life is eating ice cream straight out of the pint container. It's not just because it's a delicious, indulgent way to eat dessert, it's also fun for me because it's how my dad does it. He is something of a prodigious ice cream eater and so many evenings after dinner he can be found sitting on the living room couch, ball game on the television, with a dish towel swathed ice cream container in hand. His utensil of choice is an iced tea spoon with a hammered handle.
Wrapping the dish towel around the carton has always been a key part of eating-out-of-the-carton equation, because without it, the carton sweats clammy moisture all over the place. Additionally, you have to eat at a good clip, or you run the risk of melting the ice cream beyond the point of refreezing. However, some clever person out there has solved both of those problems by inventing an insulating ice cream sleeve. The Prepara Neoprene Ice Cream Pint Sleeve comes with or without zippers and will keep your ice cream cold and easy to handle. Too bad I only discovered this product after Father's Day!
OK, I think I've now seen it all. What the heck is the world coming to? I was perusing the frozen organic food aisle at my new neighborhood supermarket, trying to memorize where everything is located. It's just a hair under ten miles to the nearest market and I want to make my trips there fast and easy. I don't like most prepared organic foods, I find them a bit to crunchy, dippy hippy, bland, and boring for me. After working for many years out in the wilderness for Outward Bound I ate a bit too much granola, and bland, easy to pack and carry but tasteless, organic and vegetarian schlock; called food by my partners. But I try to buy organic produce whenever possible and I love the thought of organic food. So I tend to try every new product that catches my eye. I was checking out all the faux "Ice Cream" when I saw it. Yöghund: Frozen yogurt for dogs- Banana and Peanut Butter flavor!
From their website, "Our Organic Banana & Peanut Butter recipe features potassium rich bananas, which are also a great source of the prebiotic inulin, along with peanuts for flavor and antioxidants. And of course, its primary ingredient is organic, low fat yogurt with live and active cultures, complete with all the benefits of probiotics."
PETA has offered a million dollar prize to the first people to develop artifical chicken meat. To find out how this would go over, a new PBS web TV series, Your Week, hits the streets, farms, and markets asking if people would be willing to eat meat grown in a lab.
The response, not surprsingly, was mixed.
Have a look at the video and let us know if would you eat Frankenmeat. Answer in the poll and leave a comment letting us know why or why not.
The ever topical entrepreneurs behind Jones Soda have set up an ancillary site at campaigncola.com to tout their new line of politically-based sodas, and spill a little electoral info while they're at it. While copy touts the benefits of being able to ensure the victory of one's chosen candidate via financial support (the "winner" is the candidate whose bottles sell in greatest quantity), the site also contains a handy "Voting Vernacular" page, information about voter registration, and access to a politically-oriented section of the Jones Soda message boards.
While some might argue that save for a few cosmetic details, the "candidates" are essentially identical, or that Jones is just trying to make a buck off the partisan divide, I'm thinking that's pretty much politics as usual.
It is a well-known fact that, whether they be made of corn, potato or other variety of vegetable matter, chips aren't a health food. However, they are delicious little buggers and so despite the danger that they present to the waistline, many of us keep on crunching away.
The Frito-Lay company, in an attempt to respond to some of the health concerns related to the high levels of salt in their chips, has recently released a line of chips that they're calling "A Pinch of Salt." They've reduced the level of sodium in several of their most popular chip lines between 30 and 50%.
I had the opportunity to taste chips from the two bags you see above and I must say that I was really impressed by the flavor of both products. While I've never been one to avoid salt due to health concerns, I don't like to eat overly salty foods because while a little salt can enhance flavor, too much of it can mask the natural flavor of the food you're eating. I found when the amount of salt was reduced I could really taste the corn and potato from which the chips were made. Whether you like less salty foods, or are trying to reduce the amount of sodium in your diet, this new line of chips could be a good choice.
When I saw this machine on Inventor Spot, I was truly amazed. I also thought it sounded too good to be true, but that remains to be seen.
The Culinary Prep is a device that cleans food in an "all natural and very effective anti-microbial solution." The makers of the Culinary Prep claim that it removes 95% of bacteria from the raw meats and/or vegetables that you wash in it. It's also about $400, but I guess when it comes to food safety you get what you pay for.
In addition, the Culinary Prep makers say that it reduces spoilage (thus extending shelf life), improves flavor, and still reduces fat and sodium. I can see how this device can extend shelf life, reduce spoilage and all that, and even how that could have an effect on the flavor. It's that fat/sodium reduction claim in addition to everything else that sets off my "spidey sense." What do you think? Would you buy it?
I was so excited about this Japanese Cloer model 1611waffle iron that I saw on Inventor Spot today. I thought that someone finally made a waffle iron that creates heart shaped waffles (even though this one is supposed to be in the form of a cherry blossom).
Then it occurred to me that this could not possibly be the first flower/heart shaped waffle iron out there. (You'll have to forgive my ignorance of waffle irons, but they're just not something I put a lot of thought into.) I looked around and, sure enough, there are plenty of flower/heart shaped waffle irons. You can even get a Hello Kitty waffle iron!
While there are some nice design features on this new model, Inventor Spot shouldn't be pimping it like there's nothing else like it in the world. Yes, the waffle iron is stored vertically so it takes up less counter space, but who keeps a waffle iron out when they're not using it anyway (except someone who uses it every day, of course)? I wonder if Inventor Spot knows that this new Cloer model isn't the first flower shaped waffle iron?
Are you concerned about your kids eating their eggs? The Egg Robot is here to help. 
When I saw this
I was so excited about this 
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