Methylglyoxal and other good things, Why eggs are stored round side up and more at chefshop.com/enews EXCLUSIVE SUBSCRIBER 5% OFF CODE olive  Recipes | Chef's Pantries | Shop for Food & Ingredients | Food Blog Methylglyoxal! And the Health Benefits of Tea Tree (Manuka) Honey. Many have heard about the healthy benefits of honey. After the honey bees gather their nectar they add an enzyme called glucose oxidase to it as a way to preserve the honey. When that enzyme comes in contact with body fluids, it slowly releases hydrogen peroxide. All raw honey contains a certain amount of glucose oxidase. But, the honey made from the nectar of the Tea Tree (or Manuka Tree) blossom also contains another element -- an element with phytochemical-derived anti-viral and anti-bacterial properties beyond compare. What is UMF? It is very common to see a sticker on Manuka honey indicating the UMF level. Over 20 years ago, Dr. Peter Molan of Waikato University in New Zealand discovered that in some strains of Manuka (Tea Tree) Honey there was a special ingredient with exceptional antibacterial and ... Read more by clicking here! * Honey from the World's Flowers! Enjoy our selection of honeys from all over the world. We taste, we use, we love our honeys! Check out the honey options! * Linden Tree Honey Known as Linden or Basswood honey in the US, it is known as Lime honey in Europe. To me, "Lime" seems like a more appropriate name, given the flavor of the honey. Always one of my favorites, because of the shockingly citrusy brightness that shocks your palette at the back of the throat. Add a little zip to your English afternoon tea, or morning English muffin. A lightly colored, mostly solid honey that spreads smoothly and melts quickly. Shop now for French Linden Tree Honey Here! * Buckwheat Honey Buckwheat was an important crop in the US from about 1930 to the 1960s, which has since faded from use, and buckwheat honey has become scarce in the US. Actually it is scarce everywhere. A dark amber color, Buckwheat has a very strong, very distinct flavor. Very molassess'ee and rich. And very liquidy and runny. A recent study has shown buckwheat honey to be more effective than over-the-counter cough syrup at treating childhood cough. Try buckwheat on your oatmeal tomorrow instead of brown sugar. Your throat will be happy you did. Shop now for French Buckwheat Honey! * Northwest Meadowfoam Honey Perhaps the most interesting honey we have tasted in the last year, perhaps ever. For sure the name makes it interesting! It is delicate and light, like foam, yet it is honey! Meadowfoam honey is created by bees from the wild Meadowfoam (Limnanthes Alba) herb which blooms in the valleys and hillsides of Southern Oregon and Northern California. Similar to Black Button Sage for gathering pollen, the weather conditions must be exactly right for the Meadowfoam to bloom, and the bees to create this amazing, delicate, mind boggling unusual honey. Shop now for Northwest Meadowfoam Honey! * Hard Boiling Eggs - Make for Deviled Eggs Do you know why you should store eggs with the pointy end down? Without giving the details of the hen laying process, suffice it to say there is an air sac on the blunt (or round) end so the incubating chick can breathe once its lungs develop. There is also a natural coating on the outside of the egg that helps keep additional air and bacteria from entering the egg. The egg white is the “defender” of the yolk, its job is to keep natural bacteria away from the yolk. If the air sac is at the round end of the egg (as opposed to the pointy end) then .... Click here to see how physics comes into play in your egg. * Pure Elixir! Andrea has created this hidden gem. A sophisticated Balsamic with the personality of a Red Seal Tradizionale. Beautiful! This exquisite balsamic, Essenza is velvety smooth with a lingering tang and flavor, making it a perfect complement to creamy desserts, meat and well-seasoned cheeses. Shop here for Balsamic Vinegar! * Harissa Deviled Egg Recipe! Adding some spice and heat without taking away the yolk'ish flavor. The contrast in deviled eggs, the cold egg and yolk combined with the spicy harissa is a nice contrast to the classic sweet relish. Click here to see the Recipe! * Deviled Eggs w/Capers & Tarragon Recipe These Deviled Eggs replace some of the traditional mayonnaise with olive oil, and the capers and fresh tarragon make for a lively flavor that’s a nice change from the classic mayo/mustard combination. Deviled Eggs with Capers and Tarragon Recipe! * Dijon Mustard The nose is just like you would expect, Dijon. It's that sweet smell and a bit of tang from the vinegar. What you notice as well is that there is no unpleasant cheap vinegar leftover to wrinkle your nose. The taste is nice and clean, truly a pure mustard taste. With just enough heat to make your throat grunt a bit. It's good. Shop now for Dijon Mustard! * Preserved! Preserved Fruit. Not the stuff that takes like nothing and chews like rubber. This is the real deal. French Candied Lemon Peel, candied orange peel and candied ginger slices. Golden Raisins to dried barberries and dried tart cherries. Shop now for Preserved Fruit! Cooking Classes Hearty Hungarian Table Cooking Class Hungarian Cooking, like other eastern European cooking is hearty, homey, and satisfyingly delicious - just what we need to warm up on a cold, gray Seattle day. Chef Erin, a third-generation Hungarian American, learned to cook from her grandmother and will share Grandma Rose's recipes for Korozott (Hungarian Cheese Spread), Cucumber Salad, Goulash, Chicken Paprikash and more. If you like Chicken Paprikash, but haven't been able to re-create your grandmother's recipe, then this is the class for you. In my humble opinion, Chef Erin makes the best Chicken Paprikash this side of the Mississippi -- it's not to be missed! Hearty Hungarian Table Cooking Class, Special Pricing for Newsletter readers! Store Hours Monday thru Saturday 10AM to 5PM. Come stock your Essential Baking Pantry!! ChefShop.com 1425 Elliott Ave W Seattle, Wa 98119 206-286-9988 Store Parking The big one is much easier to park in. Click here to see the map.   This Week's Recipes Rick's Beef Stew Recipe This recipe reminds me of the stew my mother used to make. So comforting -- and so good. The key is using great stew meat trimmed by an experienced butcher so that you end up with more meat, and less gristle. Barley Risotto with Kabocha Squash and Crispy Kale Recipe This recipe is courtesy of Lauren Feldman, local Seattle chef and an amazing cooking teacher. We made this dish last night in Lauren's "Grains Workshop", and it was absolutely stupendous. You will never look at barley the same way. Perfect winter fare, and risotto (or orzotto) the color of Halloween. An absolute must-try. Cranberry and Lemon Florentines Recipe A lacy, crispy cookie. Adapted from Bon Appetit Magazine. See what you missed in previous Newsletters Get Ready for Baking Season, Stock Up on Essential Pantry Items Wake Up and Smell the Rose Buds, Deep Italian Cocoa Za-Atar, Aged Rice, Allsorts from New Zealand ChefShop.com Toll-free: 1-800-596-0885 You've received this email because you have purchased from us or subscribed. We respect your privacy online, and will never share your email address. 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