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Archive for the ‘gourmet’ Category

Escargot Caviar – Snail Caviar (8oz)

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New for fine Snaith SOISSONS eggs are from sturgeon from the gourmet cuisine known as snails in garlic butter or wine sauce are seen by many as a delicacy. Worm breeders in France now have a mixture of two products on the market. Your snail caviar is to be a culinary hit.

Although they eat again and again in its original Christian meaning, as a communion between man describes (while also eating alone in the restaurant very enjoyed), there has never been sacred to her, even the heavenly pleasures have something thoroughly earthly. This is probably related to their favorite spices, a dash of dry humor, a dash of pragmatism – whether it describes the pervasive scent of spice cake in Dijon (“honey, cow dung and cloves), or the love life of the oyster, which she devoted a whole book and owed one of its many culinary awakening experiences. Proust had his Madeleine only, MFK Fisher had many epiphanies in the cochlea to the fried egg sandwich.

Your favorite food was, from today’s perspective, decidedly modern: seasonal and regional, delicious, but moderately, one or two courses rather little meat, rare dessert, simple food, and could simply mean caviar, or that of her beloved casseroles and remains of food. She practiced and propagated Slow Food, decades before the club was invented.

Volpi Salami, Salami, Salami Gift Set

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The John Volpi Company has put together this grand gift box that is a salami lovers dream come true! The gift set contains a delightful assortment of Volpi Genova, Sopressata, Milano and the all new and all natural Chianti and Pinot Grigio wine salami’s.

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Italian salami is originally  from Northern Hesse

North Hessian salami sausages, called “Alboin»

Kassel. The famous all over the world, Italian salami is allegedly a North Hessian invention. At least that is the view of a local historian from the region.

“It seems very likely that the Lombards during the Great Migration, the recipe for the sausage developed here and then took the present-day northern Italy,” the physician and local historian Norbert Purr said Großalmerode from east of Kassel dpa.

“This conclusion can be German, Roman and Italian sources. The Ahle Wurscht (North Hesse specialty) would be the direct sister of the salami. But the older sister. ”

In early January had claimed a mecklenburger butcher, the salami actually come from Mecklenburg and had then come to Italy with the Lombards. In fact, the Germanic tribe in the region was settled, before taking over one and a half millennia North Hesse, Bohemia and Hungary moved into what is now northern Italy.
Purr is believed that the Lombards in northern Hesse, the first cultured salami: “But talking historical sources and the culture: there is such a rich tradition of North Hessen these sausage like nowhere else in Germany.”

The historian and non-fiction author Heinrich Keim confirmed the enormous variety of sausage culture in northern Hesse, but otherwise skeptical: “In fact, there are in Central Europe no region with such rich sausage tradition like North Hesse and Thuringia – in Thuringia, the Brat, in northern Hesse, dry sausage. Where the salami but ultimately was invented, is “probably never can be identified, said the sausage expert.

Asian Black Winter Truffles – Brushed

Also known popularly as Chinese Truffles, these Asian version of the recognized European species is an inexpensive alternative to garnish your dishes. Already cleaned, brushed and ready to use. Preserved truffles are a nice, budget-friendly way to add vis to your meals.

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View of the truffle genome

The fungus produces aroma itself

The black Perigord truffle is a delicacy for gourmets. It grows in five to 50 centimeters below the surface in the roots of trees. Researchers have now decoded the taste of mystery.

In five years of work, scientists have deciphered the genome of the winter truffle. (Bild)

As “Black Diamond” that rare Perigord truffle is called. The precious edible fungus grows primarily in France, Italy and Spain and is considered a delicacy. The Göttingen chemist Richard Splivallo researched for five years, the aroma of truffles. As the only scientist working in Germany, he is part of a team of researchers from France and Italy have deciphered the genome of the truffle Tuber melanosporum-Perigod. This Splivallo discovered genes that are probably involved in the development of the truffle flavor.
This would be the essential components of truffle aroma produce itself, whereas scientists had previously thought that produce edible mushroom in the living alien organisms such as bacteria or yeasts such flavors. With approximately 125 million base pairs, the genome of Tuber melanosporum, the largest so far sequenced fungal genome. It simply consists of 7500 genes with very few similar genes (multigene Familen) and differs significantly from the genome of other ascomycetes. The research result is published in the online edition of the journal Nature.
Truffle live with their host plant in symbiosis, in which the fungi provide water and nutrients and it provides the plant with organic nutrients. By genome comparison and analysis of gene activity won the team new insights into the nature of living together: They found among other things, a strong activity of genes to which enzymes are produced that contribute to degradation of plant cell walls. Thus the scientists concluded that break down plant tissue and truffles. “From this symbiosis appears to be primarily to benefit the fungus,” said Dr. Splivallo. “The comparison of the genome with the living on roots of other fungi suggests that the evolutionary symbioses have arisen in different ways.”
The Göttingen aroma expert has in the project jointly with scientists from the Italian universities of Turin and Parma also specifically searched for genes that are involved in the development of the truffle taste a role. For this they compared the truffle genome with genes that are responsible in other organisms such as yeast for production of flavor and aroma. “After a first analysis of the genome, we assume that truffles, most materials that make up its flavor, produce itself.
is this it is sulfur-containing compounds and other small hydrocarbon molecules, resulting probably in the degradation of amino acids, “explains Splivallo. Previously it was assumed that the truffle trapped foreign organisms for the aroma are responsible.” To answer this question definitively, we must but has yet to examine the potentially many other genes involved experimentally “