Amazing Flavored Shoyu, Hungarian Paprika, Skin on Almonds - chefshop.com/enews
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3 New Shoyu!
Soy Sauce with a twist
Shoyu and Tamari, two words that describe something amazingly good and good for you.
To be sure, though, not all shoyu are created equally, and in fact many, even most are not as they pretend to be.
Modernization and factorization has changed so many foods as generations ago knew them. Some modifications are good, seedless watermelon, for instance, when you live in the city and have no place to spit the pits.
And with efficiency in production we can see lower prices, which can be good. But in the case of shoyu, soy sauce in Japanese, making it faster is not better, no matter what the price.
Traditional shoyu is a natural, very refined process involving wheat, soy, special bacteria and natural temperatures of fermentation to create a super food. And Tamari, correctly created and named, is made with no wheat at all. Making shoyu should take years, not weeks to make.
We have three new shoyus; Different because they each have a twist. Cherry Blossom, Whiskey Barrel Aged and Smoked.
Left to right …
Flavor to the nose:
Left) The Cherry Blossom adds no perceptible smell to the nose (remember cherry blossom doesn’t have a lot of flavor) to the white shoyu.
Middle) The Whiskey barrel has a nice sweet smell and a hint of wine, something I can’t place my olfactory nose on.
Right) The smoked is, wow, smoky!
To the taste:
Left) The Cherry Blossoms perhaps some flavor, but I couldn't find it. The white shoyu is very light and pleasant though.
Middle) The Whiskey Barrel has a wonderful sweet edge, with the saltiness of a shoyu and the wonderful woody flavor like, a great aged balsamic!
Right) The smoked is smoky. It reminds me of a great smoky food you would have in Japan.
All of these are very very clean! What fun!
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Hungarian Paprika
Synonomous with Chicken Paprikash!
Of course there are many recipes that Sweet Hungarian Paprika goes with.
The first recipe that comes to mind for me is the Chicken Paprikash recipe from Chef Louis at the famous Bakery restaurant in Chicago. (Page 114 The Bakery Restarurant Cookbook © 1981 a Cookbook worth having by the way)
Two important tips he has about Paprikash.
1) It's Hungarian Goulash (when using beef) and when you add sour cream it becomes Paprikash.
2) "Only the best Hungarian paprika will give the very special taste that Chicken Paprikash is famous for."
Worth having and using for so many dishes!
Shop now for Hungarian Paprika!
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Marcona Almonds - Dressed up!
Fried with the Skin On!
When you take a look, at first they look like someone made a mistake and fried them too long. When you find out that they have their skins on and you taste one, you realize what genius they are!
The salt, the almond and the fried skin make just the right combination to this nutty (well actually seedy) treat. Like candy, almonds seem to draw your hand to them.
The salty crunch is addictive and good for you. Like the golden raisins, it's a great snack, and better than a bag of candy corn or malted chocolate sport balls. Mix them with salted marcona almonds and you have a delightful appetizer. Just for you!
Shop now for Skin On Marcona Almonds!
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DESIGN: JODI LUBY & COMPANY, INC. NEW YORK CITY, NY; EMAIL STRATEGY: CRM Group USA, SEATTLE, WA
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