Hello again everyone! Welcome back to another week of recipes, news stories and adventure here at Out Of The Culinary. Those of us who reside in the Midwest were reminded just how fun winter can be with last night’s ¼ to ½ inch of freezing rain and 1 to 2 inch snowfall. Some regions had that piled on top of an already beefy 5-8 inch snowfall. Winter is back folks. You don’t have to love it – but you can’t hide from it. Speaking of things you cannot hide from – the culinary news! We’ve got a full serving of culinary stories and tips this week, so let’s dive right in!
Often times, the food industry moves in trends. Whether it’s a particular food group (cupcakes are the current media darling) or a certain diet fad (for some reason, people are convinced gluten free products are a diet aide..) the culinary world can get caught up with a certain fad and run with it. In some instances, these products have true staying power and become a viable industry. In others, the product fades away relatively quickly.
The latest food group that is powering through the grocery store is Greek yogurt. The product accounted for $1 billion of the $4.1 billion annual yogurt sales last year (in its first major year on grocery shelves). Major yogurt makers were caught off guard by high demand, leaving smaller companies like Chobani alone to reap the rewards. Now, manufacturers are building new plants, upping production and planning on capitalizing on the latest trend.
Can Greek yogurt keep up its steam, or is demand already starting to taper in different regions. What makes Greek yogurt so special that it experienced this sudden shot to stardom? All of these questions and more are answered in this interesting article from the Huffington Post. Check it out HERE.
There are certain foods out there that are incredibly polarizing. They fall only in the ‘love them or hate them’ regions of the culinary world. Everyone has products or particular foods they don’t like (green beans for me) but these products transcend even the normal like / dislike and move into a whole new level of hatred (or perhaps love). Check out this ‘Top 10’ list of polarizing foods HERE. How many do you detest or love? I (somewhat surprisingly) came to the realization that there were quite a few foods that fell into this category for me (looking at you coconut). Do you see any surprises on this list? Or do you detest all 10?
It’s been proven that there is a correlation between plate size and the amount of food we eat. Given a larger plate, it’s our natural tendency to fill that plate a little more full than we would if the plate was a smaller size. (Not speaking on pure volume here, rather in terms of percentage). However, new studies may have found that the color of your plate could impact how much (or little) you eat as well. Scientific American has a very intriguing article in which they tested that very premise. So, should you run out and buy a whole new color palette of dishware? Check out the results HERE.
The humble potato chip has become anything but simplistic over the years. Faced with an ever competitive market, chip makers have been forced to think of new and innovative ways to keep their products ahead of the competition. The easiest way to differentiate your product from your competitor seems to be creating a unique (sometimes questionable) flavor. Kitchen Daily put together a slideshow of 10 crazy chip flavors currently available on store shelves. The article also links to a few other stories (and slideshows) featuring amazing (sometimes appalling) chip flavors. Check out the article (and the other links within) HERE.
One of our favorite places to dine out is Chipotle Mexican Grill. This fast food joint provides quick and delicious Mexican food that is made with fresh ingredients, right in front of your eyes (think Subway or Jimmy John's but with burritos). The true calling card of Chipotle is the amazing flavor that is packed into their chicken and beef. If you've ever wondered how to make this amazing burrito yourself, you're in luck. Kitchen Daily received a 'how to' from Chipotle themselves and have shared the recipe HERE. I'm going to put this recipe to the test next week and we'll share the results. In the meantime, you can read the article and maybe even give it a try yourself.
That’s all we have for you this evening. As always, we’ve got another full week of cooking lined up. I’ll take to the kitchen on Tuesday to revisit an old recipe that is actually one of our favorite dishes to date on the blog – but this time I’ll aim to make it healthier. Maggie will take to the kitchen on Wednesday night with a recipe that blends two flavors we’ve never tried before. It’s sure to be an interesting week – so stop back in Tuesday night to see what I’ve got cooking. Also, if you haven’t voted in our cookbook survey yet, please take a moment to answer a few questions in the post below this one. We appreciate your feedback! Until next time,