Yes! We too have joined the rank & file of the facebook digerati. Why not? We’re sure we’ll have some fans soon…either of our amazing products, crazy pricing, or perhaps you just like listening to us ramble on the Podcasts.
We added Benton’s Bacon to the site this week. Before I begin my Bacon rant…here are a few words from the Benton’t website about their product:
“Our hickory smoked country bacon is equally at home on a bacon, lettuce, and vine ripe tomato sandwich or on the breakfast table as it is wrapped around a premier cut of beef or a fish fillet. Hickory smoked in our smokehouse using an old-fashioned wood stove, each slice of our bacon has a distinctive full flavor that has attracted and maintained a broad spectrum of customers, from those looking for smoked bacon “the way grandpa made it” to gourmet chefs with the most distinguishing of tastes.”
As a wholesaler of many bacons, I have certainly been exposed to some very fine cured and smoked meats from around the globe. Benton’s Bacon, however, is a true American Original. If apple pie is the true American Dessert, than Benton’s Bacon is the true American Breakfast Meat. Each slab should come with it’s own flag!
I think we can all agree that bacon=meat candy, and if this equation holds true, then Benton’s Bacon=Godiva Truffles. If you are thinking of having a fine breakfast or brunch gathering, or you are looking for a slice of heaven to wrap around that nice filet of beef…look no further.
Other items of note this week added to the weRgourmetfoods site are:
Kewpie Mayonnaise (needs a blog post all it’s own)
and Minus 8 Vinegar
I love butter. I know, I know…I say I love everything. I do. I really enjoy cooking, and I think that’s because I love eating…if I hated eating, well, I probably wouldn’t care so much about the cooking part.
The uses for butter are endless, and I’m not going to spend hours creating an exhaustive listing of the hundreds or thousands of ways I use/eat butter.
But making my OWN BUTTER?!?!? I never even considered it, since I don’t currently, nor do I have any plans to, own a chrurn.
No Churn Needed:
Danny at the Over The Hill And On A Roll blog has the instructions on making butter with just two ingredients:
16 ounces of heavy cream, chilled
1/2 teaspoon salt
Basically, you’re just beating the cream until it “start to look like scrambled eggs” and separates into butter and buttermilk. After that happens, you’ll remove the butter from the remainders and squeeze it into a “ball-o-butter”. Quick, simple, and it’ll make your cookies better.
I’ve noticed that more and more I’m seeing food-based posts on Lifehacker.com…thanks guys, for improving just about every aspect of my tech-geeky and now my food-geeky life!
Gotta go home now and make some butter…later!
Another one in the can! Take a trip with us this week to discover the wonders of White Truffle Oil, the How of Honey, and discover what we’re eating and where the heck Anthony is?
I was having an email conversation with a customer the other day about my last blog post regarding La Chinata Smoked Spanish Paprika. He said, in essence, that he had no idea how to use it…what it was for, or how much to use?
My answer was simply, try it on something…anything, and decide if it tastes good. Now, I know that isn’t a very scientific answer. I followed this up with…”but use it on something everyday, something you can redo in a hurry. Don’t utilize it on something you’ve invested alot of time on if you are unsure about it. Just get a good FEEL for what it tastes like.”
AS I wrote to him, I realized that a TON of our products fall into this category. I consider myself lucky to be so close to all these great ingredients, and I bring home alot of items to try. My first use for most any spice is scrambled eggs. If I like a spice on eggs, I can explore it further. My first use for any oil is fried eggs….if they taste good either cooked in the oil or with the oil drizzled on top, I know I have a winner. For me, eggs are the go-to sample food. Cheap, and quickly replenishable.
So what’s this post about? It’s simply about not being afraid to try something new or unusual just because you’re not sure what to do with it. My feeling is, if you see it, it catches your eyes, or you’ve seean or heard about it as an ingredient on TV or radio and you want to try it…go for it!
Chances are, if we’re selling it, it’s going to be an affordable risk, and one you’ll be glad you took.
We did it again! Our latest Podcast has a new format (we’re always experimenting to with the “how” of it) and a brief list of topics/show notes is below. We’re having fun doing these, and we hope you guys dig em. Feel free to comment or send us an email at blog@wergourmetfoods.com
Paprika. Many of us grew up with it on top of roasted potatoes, or added to a bit of saucy goulash, but the true nature of this pepper powder has remained something of a well-kept Spanish secret for some time.
With the emergence of Tapas restaurants across the nation (much like the sushi wave of the late 80’s and 90’s), the simple ingredients used to prepare many of these little dishes of delight are begining to find their way into markets and homes.
Huzzah! I discovered Smoked Sweet Paprika about 4 years ago, and it has since become a staple in my pantry. I think I put this potent spice into just about any and everything I can…sometimes with surprisingly phenominal results.
My chili is now asked for at parties…with smoked paprika and mexican chocolate the true stars of that (beanless) bowl of sublime. Scrambled eggs get a moderate dose as they begin to come together in the pan. Carmelized onions get a lite dusting as they brown for my french onion soup, which is now more decidely spanish than french. I simmer the smokey spice in olive oil and tossy my grilled aspargus in it.
I could go on forever…and ever.
If you haven’t yet tried our La Chinata Smoked Sweet or Smoked Hot paprika, it’s a must have.
Yes, we here at weRgourmetfoods know that life is tough for all you foodies out there. The economy is rough, and it’s putting a cramp in your food-lovin lifestyle. That’s why we’ve decided to GIVE AWAY something tasty to help alleviate the Recession Blues. We thought a nice bottle of Zoe Spanish Olive oil would be a perfect way to boost morale!
It’s simple really…Just listen to our first Podcast (see last post) and email us at blog@wergourmetfoods.com telling us what you thought. Good, bad, we can take some criticism. Abuse we can handle. Total honesty….ok, we have to draw the line somewhere.
We will Randomly choose one email entry (please, only one email submission per person…let’s keep this neat and clean) as the winner of this giveaway.
As a BONUS: if you can correctly identify the song used to open the episode in your email, and it’s chosen as the winner, we’ll include something nice in addition to the Zoe oil…but I don’t want to spoil the surprise.
A winner will be chosen on August 14th and we will announce the winner in the next Podcast thereafter.
Enjoy the Show, and Good Eating!
It’s the first Podcast! Feel free to email us at blog@wergourmetfoods.com with feedback, questions, or for any info at all.
My Podcast Alley feed! {pca-565c04f1345019adf4ac350ca093d133}
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