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

   
     
 
 
   

 

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 
     

 

 

  

 

 
   

OUR SPONSORS

 

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.


Search tastingmenu

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

  
             
     

 

      
     
 
  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.  

Browse tastingmenu

 

Home | Restaurants by City X | Food Photography | Archive | Philosophy |
Free eBooks: All About Apples | Autumn Omakase
More: Discussion | Cool Food T-Shirts | Ingredients | Markets | Recipes
Search | Blog FAQ | Other Blogs
 

Best of tastingmenu

 

 

City View
June 9, 2006
San Francisco, California
 

05-har gow.jpg

 

Entry: July 6, 2006

Blue Plate
June 8, 2006
San Francisco, California
 

11 macaroni and drunken spanish goat cheese.jpg

 

Entry: June 19, 2006 

L'Atelier de Joël Robuchon
March 31, 2006
Las Vegas, Nevada
 

07 roquette salad gaspacho and tofu.jpg

 

Entry: July 18, 2006

 

  

Browse by City

 

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 | Berlin | Italy | London | Madrid | Paris | Vienna

 

Browse by Month

 

2006

J F M

2005

J F M A M J
J A S O N D

2004

J F M A M J
J A S O N D

2003

J F M A M J
J A S O N D

2002

A  S O N D

2001

D

     
 
     

Comments, questions, or feedback: info / at / tastingmenu / dot / com
All pages Copyright (c) 2001-2007 tastingmenu.com

Last modified 12/14/07.