Olive Oil
When high quality plays a role in olive oil, there is lack of an oily coat on the palate. As you develop a taste for it, you will start to recognize the distinction between brands and different ways of production. For most cases, price will indicate the grade and how extensive the process was to make the oil. Other Brother is a line of olive oil that specializes in micro batches. Using olives from different locations, the olives are cold pressed, which packs them with flavor. One of their secret weapons is their “California Gunpowder” products. California peppers, Gilroy garlic, and ingredients not released, make a smooth oil with a kick. ...
Read MoreChocolate
Chocolate tasting is very similar to wine tasting. Every bar is unique and diverse in flavor profiles. Rainfall, amount of sun, soil conditions, and how it is roasted are just a few of the many variables that contribute to how the chocolate turns out. To get the best experience, it is important to taste carefully so that all of the flavors are extracted and the chocolate is represented at its fullest potential. One way to ensure that is placing a small piece on the tongue and letting it arrive to body temperature. Immediately chewing will often release properties that could offend the palate. Askinosie believes they exist for three reasons: to serve farmers, make the world a better place, and to craft exceptional chocolate. -60% Dark Chocolate + Peanut Butter: Big Spoon Roasters natural crunch peanut butter swirls with velvety dark chocolate. So delicious, you look forward to your next bite! -72% Dark chocolate: 28% cane sugar. That’s it. Simple yet hits the spot. -62% Dark Milk Chocolate + Fleur de Sel: Handcrafted, single origin, dark milk chocolate with cocoa beans sourced directly from farmers in Davao, Philippines. Goat’s milk powder, organic cane sugar, and a kiss of Fleur de Sel Sea Salt, a delicate yet bold...
Read MoreMustard
One of the most frequently used condiments on the planet, mustard often can be overlooked. It has come a long way from the original simple yellow spread. Hot, savory, smooth, textured, sweet, or a combination, the choice is yours. From selling out at their first farmers market, the father-son founders knew they were on to something. Horse Power is a cross between buttery Vermont maple syrup and a horseradish, red pepper buzz. Base Camp has a tangy, sweet flavor with a touch of heat. A swirl of cinnamon, brown sugar, cayenne and apples make Adams Apple a lush condiment. Deli Dirt is labelled correctly. Earthy, zesty, hint of deli pickles, and texture make this the “everything but the bagel” mustard....
Read MoreSalt
Salt is the humblest, and perhaps the most under-appreciated ingredient in kitchens worldwide. Even though it is very simple, a pinch can bring depth, delicate notes, or transform an entire dish. The options, uses, and combinations are endless. The most important factor to consider when choosing a salt is how you want to use it. White sea salts can be used differently depending on the flake size. Flakes can be perfect for finishing because it dissolves softly on the palate. Whole Spice started on a small farm in Petaluma. After many successful farmer’s markets, they were able to buy a warehouse and produce different types of homemade spices. For our current tasting flight, we have chosen a collection of their pink salts. While the pink sea salt’s color varies, it does not define the flavor profile. It completely depends on texture and where it comes from. -Bolivian Pink is a hand-mined salt derived from ancient sea salt deposits. It is believed to be one of the purest forms of sea salt available. Mild and clean, it is great for salads, seafood, sauces, and brines. -Hawaii Kai Red Gold is a premium, natural Pacific sea salt. Blended with Hawaiian Red Alaea, a legendary medicinal clay laden with healthful benefits, and Hawaii Ocean Essence, electrolytes and minerals. Marvelously sheen, crunchy texture with a zesty flavor. -Murray River Pink Flakes are produced by feeding saline water into crystalizer ponds, where the water is quickly evaporated by the arid climate. Great soft saltiness and a subtle sweetness; excellent on salads and...
Read MoreHoney
Honey is the only food in the world that does not expire. The terroir, or taste of place, has major role in the flavor. Depending on the flower varietal, the location, and the climate, it can mean drastic differences in taste and viscosity. Crystallization rate relies on those factors as well. If honey does crystalize, it can be used as is or placed in a warm water bath and returned to it’s liquid form. Mieli Thun displays unusual characteristics in their well-made, monofloral honeys. Their intention is to show that honey, while mainly used for sweetening or pairing with cheese, can now be essential tool in the kitchen. Castagno, or Chestnut, is tannic and slightly bitter-a perfect compliment to fried cheese raviolis. Acacia is light with notes of soft vanilla, ideal for glazed chicken, or green beens. Melata d’abete comes from honeydew fir and is smokey, with a hint of caramel that will add complexity to any dish. ...
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