Archive for the ‘‘Strange’ food’ Category

Anybody for some wine…sort of?

August 15, 2010

A good glass of red wine is appreciated by many as an accompaniment to their meal. And wine is often used to add that special flavour to a recipe we are cooking. However, there’s a new wine product on the market which comes neither in a bottle nor in a carton, but in a bag. It’s called wine flour.

Wine flour is made by taking grape skins and seeds (called pomace in the wine-making industry), drying and sifting them, and then milling them until they are incredibly fine. The resulting flour offers many of the healthy components that researchers have discovered in red wine, such as the anti-oxidant resveratrol. It is also rich in iron, calcium and fibre, and is a good source of omega 3 and 6 fatty acids.

Food technologists and recipe developers claim that wine flour has no impact on a product’s texture when used in calculated amounts. However, it does have a significant effect on taste and colour. Of note is the deep burgundy hue it gives to products and dishes to which it is added.

Wine flour is already being used or trialled in foods such as breads, crackers, bagels, muffins, cereal bars, pasta, as well as protein beverages or tea. Restaurant menus in the USA and Canada list items such as Cabernet pizza dough, Purple-hued Fettuccine with Baby Octopus, Olives and Tomatoes and Cabernet Chocolate Lava Cake, to name a few.

I have not come across wine flour or wine flour products in Malta yet, but would not mind tasting any of them given the above menu items. Of course, the sustainability aspect and health value of wine flour are noteworthy as well. What do you think?

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Hair in food gives added value

August 12, 2010

Have you ever had that awful experience where you’re munching away on a tasty bite of food only to suddenly feel something that you can’t swallow and it turns out to be a hair which you then slide nauseatingly out of your mouth?

Well what if I had to tell you that putting hair in food can actually be a lucrative venture; if not a work of art? It depends on whose hair it is of course.

Click on the link below to read more about a special  jam which recently went on show and sale at a London Art exhibition and which contained fragments of Princess Diana’s hair, combined with milk, sugar and gin!

http://www.cbsnews.com/stories/2010/07/05/ap/strange/main6647666.shtml

Roast Spiders and Chutney

May 31, 2010

I could not help posting this limerick by Edward Lear.

I have always been fascinated  by the ‘strange’ (to me of course) foods eaten in bygone times and in other cultures. 

Spiders are not uncommon in the diets of populations around the world. Here is a link  to a website for recipes with all kinds of insects. http://www.ent.iastate.edu/misc/insectsasfood.html

You can try your hand at making Banana Worm Bread or Chocolate-Covered Grasshoppers, but do read the disclaimer on the website before proceeding.

Meanwhile – What is the weirdest food you have ever eaten?

To date, I have not had anything that strange, except perhaps cheese with a layer of ashes such as Morbier cow’s cheese from France and cheese aged in ashes such as Sottocenere al Tartufo cheese  from Italy.  It seems the use of ashes in preserving cheese is an old Venetian custom.

 Tell us your ‘strange’ food experiences….