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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 Youíll 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 Youíll Want To Build Your Own Smokehouse

 

J. Willie Krauchís Atlantic Smoked Salmon, Tangier, Nova Scotia, Canada

Awarded by: ŗ 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

 

Jahnís 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 

     

 

 

 

 

 

   

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Tastingmenu is focused on superlative restaurant experiences from two perspectives: behind the plate and behind the stove. Tastingmenu is written by Hillel (professional eater) and Dana (up-and-coming professional chef) in Seattle, Washington.


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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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