Gin Barrel Pickles, Mighty tiny fish, Editors' Top Pick - Harissa - chefshop.com/enews
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Distillery Provisions
Whiskey & Gin Pickles est. 2015
The other day, our neighbor walked over and presented Eliza with a couple of jars of unmarked pickles.
The samples came home and we opened them up for a taste. Just the snap of opening the jar told us that they were going to be really good. The first bite gave us that wonderful pop that a great pickle has.
Each, and there were two, had a wonderful flavor; distinct from each other but not clearly identifiable from the barrels that they came from.
For sure the devil's cut pulled from the gin and whiskey oak barrels while curing influences the flavor of these wonderful pickles.
Perhaps more predominant and less subtle is the "teabags" used to flavor the alcohol or more correctly so, the handful of spices from the teabags in each jar that gives each of these pickles their distinct flavor.
Though the acid from the vinegar brine is present, unlike many pickles it's not the only flavoring that you'll taste. Personality abounds within the crunch. That's why we love these pickles.
This was many months ago when they teased us, and just today they released the pickles! Labeled and ready to go.
This is the worldwide launch of the pickles whose roots are in the barrels of oak whiskey and gin making from Batch 206 Distillery.
Check out our neighbor's Gin and Whiskey options here.
Click here
Get some of them there pickles here!
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Behold the humble anchovy!
A super food to some, a culinary delight to others.
To the hungry, the anchovy is considered in two disparate ways: reverence or revulsion. For those of you that already love these little swimming critters, we applaud ye.
Besides being a nutritional powerhouse, the anchovy packs a powerful taste punch. For those wayward anchovy haters, we offer you a path to cross the culinary chasm to anchovy enlightenment.
This tiny little fish - or fishes, as there are 139 different species in the family Engraulidae - swims in schools throughout many of the world's oceans. Most become food for bigger fish, but sea-going cultures the world over consume these tiny creatures and have heartily incorporated them into their respective cuisines.
In Southeast Asia and many Mediterranean countries, the anchovy is central to almost every table. While they are usually consumed fresh and either grilled or marinated, they always preserve some of the catch for later use. Before the advent of canning and refrigeration, salt was the predominant way to preserve them.
Salting anchovies changes both their taste and texture, making them a truly versatile and valuable ingredient.
Most of the anchovy catches from the Cantabrian Sea and across the northern coast of Spain to the Bay of Biscay, end up being salted or brined.
Eating anchovies straight up is not so appealing, but ground in with butter and herbs and you have a wonderful easy to make spread. Any good salad has a hint of salt and the anchovy is the perfect way to get it. Anchovies are the perfect ingredient to keep on hand, a little goes a long way!
See the selection of Anchovies - click here
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Editors' Top Ten!
Villa Jerarda Harissa!
We have been loving this Harissa since it first graced our palate. What a wonderful addition to your "palette" of food ingredients. This fresh-made-to-order Harissa has a texture that says homemade. A secret process to grind the spices makes it so.
And Food & Wine Magazine in this month's issue, "The Artisan Issue" August, in a section headed "Editors' Top 10" called "10 Objects of our Obsession" included Mehdi's special "sauce". How cool is that!
This small batch production (he makes it on demand for us and the chefs) really keeps it "alive" inside. This Moroccan table "stable" for you is good as a finishing topping or a main ingredient for your Harissa Moroccan Chicken!
It's so versatile. You can think of it as heat, or hot sauce, but hot is not my thing. I like heat that opens up the palate and works like a flavor enhancer, that's what this Harissa does!
Shop now for a Top Ten Editor's Pick!
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La Vecchia Dispensa
Thick and Syrupy! A joy on top of fruit!
honey
Wild Oak honey. A honey like no other. Rich, thick, very pronounced flavor. For your cheese or yogurt, too strong for tea!
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| Booking Cooking Classes for the summer heat. |
Taste tested, class bested!
After 5 years in development we're adding new classes to our already wildly successful in-store demo line-up, which have received rave reviews and repeat customers who just can’t get enough.
At ChefShop.com we believe that high-quality ingredients will make all the difference between success and Bleh, so so, or just not memorable.
These classes will get your mind going to think of new ideas, recipes, tricks and ingredients to add to your essential pantry.
August Classes get 50%! But only with this coupon code when you order and checkout online. Use the code "class50". Limited to seats available, first come, first served, no rain checks or refunds. Air Conditioning is on!
Store Hours
Monday thru Saturday 10AM to 5PM. Come Visit!
We have air conditioning! Come sit, hang out and take a break from the daily grind and have an Italian espresso!
NOW open Wednesday and Thursday until 6PM
Did you know that we have TWO parking lots? The big one is easy to park in and only 99 steps from our front door. Click here to see the map. Come and taste almost everything, it's worth the walk!
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DESIGN: JODI LUBY & COMPANY, INC. NEW YORK CITY, NY; EMAIL STRATEGY: CRM Group USA, SEATTLE, WA
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