|
"Bincho-tan the ultimate heat source, Organic Garlic Powder, Italian Panettone and more at chefshop.com/enews |
 |
|
|||||
| Recipes | Chef's Pantries | Shop for Food & Ingredients | Food Blog |
White Hot Bincho-tan - charcoal that will rock your (cooking) world! Watch the marinated NY Steak get fried (video). Also referred to as white charcoal, it is pitch black cold and glowing white when it is hot, that would be white hot! The sound of cold bincho-tan knocking against each other has a uniquely metallic. This charcoal is cement hard, created from wood that is heated in a oxygen limited kiln over many days to produce optimal carbonization. Wood is fired at gradually increasing temperatures to eventually reach over 1,000 degrees. If the temperature rises too quickly the wood will burn and crumble. This process creates the odorless burning bincho-tan charcoal. The bincho-tan creates infrared rays which makes the surface of the meat crisp and the interior moist. Unlike other heat sources like gas, there is no steam created which would condense on the exterior of the food, producing a less crispy result. Think of skewering just chicken skin or small pieces of chicken, rotating often to achieve an even cooking. Because there is lots of heat and virtually no smoke, you can place your food almost directly on top of the coals with unbelievable success! It took a little (fun) work to get the bincho-tan going at the campsite, but once it was hot, oh-baby it was white hot! And it just kept going. After cooking we threw on some logs (they were wet) and, compared to having to use a torch to light them, they just smoldered for a bit and then burst into flame! I can’t wait to cook again with bincho-tan. I am anxiously awaiting the arrival of my special grill so I can cook with skewers! (Unless Eliza sells it to one of you, takes months to get.) Until then it will be back to the woods and a fire pit. The top of the line Bincho-tan is pretty special indeed and the price reflects it. We get it for our chefs, though even Some predict that it may not be available in about ten years time because the people who make it won’t be around anymore. Shop now for the heat of Binchotan! |
Organic Garlic PowderThe hidden gem of easy cooking I use garlic powder almost every day. Whether making a quick chicken dish, a pasta plate, or eggs, garlic powder is always nearby. Not only do I like the taste and the flavor, the ease of use is pretty awesome. And I don’t shy away from getting any possible benefits that might keep mosquitoes or vampires at bay. I know many of you might push off the thought of using powder over fresh cloves and, considering that we have some of the greatest garlic on the planet, it’s a bit squirrelly to consider. Yet the good stuff is just garlic made into a powder. And though it is not as sticky nor as fun to peel (you don’t have to peel it, just uncap it) or chew, you get the garlic love from a sprinkle! Clearly if I’m going to make a simple sauce like garlic and tomatoes I’m going to slice my garlic paper thin, sauté the slices in olive oil to just done, and add the tomatoes. And there is nothing like baked garlic spread on a piece of bread...but this just isn’t every night for us. This is where garlic powder comes in. It’s easy and simple and it’s 100% garlic. On a daily basis, when time is short and push comes to shove, garlic powder is a quick and easy way to achieve a smelly heaven! I love garlic. It’s one of my favorite ingredients that I use like a spice, even though it’s a vegetable. If I can, I add it to everything. (Well not pie.) Shop now for Organic Garlic Powder! |
French Acacia HoneyLes Ruchers de Bourgogne Acacia honey is actually from a false acacia, Robinia pseudoacacia, commonly known as black locust, a tree native to eastern North America and widely planted in Europe. Acacia honey has lower acid content than other honeys and its high fructose content means that it can stay liquid for a long time. Its color ranges from a light yellow to white to clear. The Acacia honey from Apidis is a very pale yellow and very runny. Because it tastes so purely sweet, it is the perfect all-purpose honey to have around your pantry. Perfect for drizzling or stirring into your afternoon tea. Shop now for Les Ruchers de Bourgogne Acacia Honey! |
Essenza is thicker and more mature"This balsamic has changed. From subtle elements that danced in your mouth, it never quite cut it for all around use. It is now still the same very sophisticated flavor profile that you only see in a truly "aged" balsamic, with the added syrupy thickness normally only found in bottles that are much, much older! This slender bottle is very very special." -- y Shop now for San Giacomo Essenza Balsamic! |
"A Gem"
JAPANESE KISHIBORI SHOYU is manufactured by Takesan Company. Takesan was established in early 20th century by Yoshiji Takebe. It is located on the small island of Shodoshima in the Seto Inland Sea, between the main Japanese island of Honshu and neighboring Shikoku. Shodoshima, which is a 60 square mile island, is the second largest of the more than 700 islands in Japan's Seto Inland Sea. Since the 14th century, the Seto Inland area has been know as a salt producing region. As a result, many shoyu brewers began production there in the 17th century, using the island's high quality salt. Shodoshima is the fourth largest shoyu production region in Japan, with over 30 factories on the island. Takesan Company only uses the finest quality whole soybeans, wheat and sea salt. The steamed soybeans, toasted wheat, salt and mineral water are left to ferment in well-seasoned cider barrels for one year. The barrels themselves have been in use in the production of artisan soy sauce for more than 100 years. Shop now for Kishibori Shoyu Soy Sauce! |
Smoked Habanero BBQ sauceIt sounds the hottest (it's not), looks the darkest (it is) and is the most popular by far! In side-by-side comparison in the store it is always the one chosen first! To the nose it smells initially like a nice BBQ sauce, and then you give a second whiff and you can smell the underlying Habanero (and there is a little tickle, too, in the nose). To the mouth it's BBQ 'eee, sweet and delicious. Little bits of onion to crunch and a complex wonderful flavor. Though the name might appear to be the hottest, it comes across the palate as the mildest. Ryan, the banker, loved it on his hamburger, pouring it liberally even though he doesn't really like hot. Shop now for Marshall's Smoked Habanero BBQ Haute Sauce! |
Rose BudThe rose is one popular herb! Perhaps not here in the Northwest, but to 100’s of millions in other parts of the world, it is part of the regular garnish. To be clear, the roses you get for your birthday from the local florist are not the ones to eat. Those have been grown and sprayed with chemicals. If you grow your own, without fertilizers and they smell great, chances are they will taste great, too. Rosebuds, not to be confused with Rose Petals, are used a bit differently. Think Rosebud Tea. (6 grams of Rosebuds steeped with lemon verbena for 8 minutes, add honey to taste). There is some belief that the rose can heal and help your physical heart. Keep in mind that you can pull the rose petals off as well. It is common knowledge and proven that the emotional heart can be elevated with just one of them. Of course, you can mix gin, vermouth, elderflower, rose water, shaken not stirred, and topped with a rosebud in a martini glass. It’s another way to elevate one’s spirits. Shop Now for Edible Moroccan Pink Rose Buds! |
| * |
Handcrafted Ginger Ale SyrupMix this with sparkling water and you get a wonderful, unique, glass of ginger ale. Add your favorite liquor along with ginger ale and bubbly water for an afternoon delight! Shop now for Handcrafted Ginger Ale Syrup! |
| * |
Spicy Toasted Corn!The “Spicy Toasted Corn” is just that. Crunchy first, and while you are crunching, the hot Habanero zips right on by the comfort zone and, while tingling the tongue, there is a rise of heat that touches the nostrils and swells the upper cheeks. It’s not like those chips slathered in a pile of stuff that is spicy but not hot. And when you are done, the kernels love you with a tasty feel, not a chemical attack. If you like hot these are for you. If you don’t, probably not. It is a lot hotter than you think. And even "hot lovers" think it gots some bite! Shop now for Spicy Toasted Corn! |
| * |
Katz vinegars are great!"Flavorful without being "bitey." Goes well with a variety of meat, veggie and salad recipes. Dependable quality." -- Carlyn Shop now for Red Wine Trio Vinegar from Albert! |
| * |
Chef Shop Cocoa is the Best!"As you know I recently purchased 2 of your 2lb bags of your Chef Shop cocoa. I LOVE making hot chocolate, almost every day. In regard to your recipe I want to pass along a suggestion that I stumbled on just before Christmas. While shopping at Trader Joes one of their holiday specials are Peppermint Chocolate bars infused with real peppermint oil. Breaking off a piece of the bar and mixing it into the hot chocolate mix gives a nice peppermint flavor to the hot chocolate, just subtle not overwhelming. Nice treat! Just thought I'd pass this along." -- Kevin Shop now and stock up for baking season Cocoa Powder |
| Have a great BBQ! | |
Italian Panettone
It's never too early to think about your favorite Panettone! Pre-orders are coming in now... now I don't usually think about the holiday this early, but many of you do. Remember we don't charge you before we ship months from now. And if you have favorites it's best to hold your place in line now (you can always change your mind, we don't hold it against you) buy pre-ordering when you feel like it. And we have a few new cakes this year. The new ones are always in short supply, (FYI) as we figure out how good they are. Pre-order now for Italian Panettone! 
09/26 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. Learn 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's original Chicken Paprikash recipe is the best I tasted this side of the Mississippi -- it's not to be missed! ChefShop Cooking Class
|
Store Hours - Time to get back to a routine - come on over to visit! Monday thru Saturday 10AM to 5PM. ChefShop.com 1425 Elliott Ave W Seattle, Wa 98119 206-286-9988 Our parking lot is north of the shop and south of Champions Party Supply. Easy open parking lot. Click here to see the map. |
| This Week's Recipes |
|
Red Wine Chocolate Cake with Whipped Mascarpone Recipe Pretty easy to do...lots of sweet stuff make this work! Rice & Vegetable Salad Recipe Any short grain rice will work -- but Tamaki Haiga works especially well as it has a little extra flavor. However, you can also use a medium or long grain rice -- just remember to let the rice salad come to room temperature before serving. Wilted Spinach Salad with Bacon & Pecans Recipe |
| See what you missed in previous Newsletters |
|
Cucunci & The Berry They Grow Up To Be, Redcurrant Vinegar Koji, Real Cane Syrup and More New Hardneck Garlic, Easy Summer Foods |
|
||||
| DESIGN: JODI LUBY & COMPANY, INC. NEW YORK CITY, NY; EMAIL STRATEGY: CRM Group USA, SEATTLE, WA |