Usually the Wednesday and Thursday entries are reserved for the New York Times Dining articles. However there were two new products in the section entitled Food Stuff that caught my eye. They're new spins on old classics and something foodies will definitely go for.
The first is sea salt. This once rare ingredient is as common as well salt these days however this kind is locally produced. It doesn't come from England or France or even the South Seas. It comes straight from the surf of New York's own Amagansett, hence the name Amagansett Sea Salt.Steven and Natalie Judelson have create a locavore version of the trendy condiment . These two lawyers have developed a way to eliminate sand and silt from the water and then have it dry slowly in the sun. This leaves for a non bitter tasting salt. There are several varieties but the one with lemon zest is the most popular. There will be a smoked one coming out next.
The next new foodie item is microwave popcorn. Like salt, you would think that there's not much to be improved on however that's where you're wrong.Another clever couple,. Kristy and Coulter Lewis have developed a chemical free corn named Quinn Popcorn after they baby son. The kernels come in a simple food grade parchment paper bag instead of the usual ones treated with perfleuro-octanoic and metals. Oils and seasoning are added later . Quinn Popcorn comes in several flavors such as the lemon zest and sea salt and Vermont maple along with Parmesan and rosemary.
These are two ordinary products with great invitations. if you have the chance try them. They are new spins on classic foods.!
Wednesday, October 12, 2011
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