The equivalent to a mic drop, Sir Kensington’s has just perfected an eggless mayonnaise using aquafaba. “Say whaaaat?” you ask. Yep. They not only perfected an eggless, mayo without using soy but they are using by products from a hummus company to do it. We love bi-product reclaimed goods and process. In short, when you cook chic peas in water the liquid that remains in aquafaba. It has very similar properties to eggs so they thought, “Who’s dumping tons of this aquafaba down the drain daily?” Hummus companies were the obvious, and low cost, answer. Now part of their avocado oil mayo, organic mayo made with sunflower oil and their classic, Sir Kensington’s Fabanaise rounds out the Mayo department not only with a smart recipe but with an innovation waste management solution. It tastes great too.
All Pantry Stuff - Page 2
This is a bunch of Brooklyn guys who decided to reinvent dried pasta. To do so they brought back some rare shapes and even made up a few new ones. They also bucked the flour norm and add some unique flavors to the mix. Mint, ramp, nettles even cocoa find their way into these unique shapes. To boot the guys are awesome. On a recent trip to the market I couldn’t find their zucca (a pumpkin like globe shaped pasta). I gave a call to see where I could find some. After they spent 10 minutes diligently tracking it down, they told me to just pop down to the factory and they’d give me some. You got to love that real Italian hospitality. So, when I heard they has a Sfoglini Pasta of the Month Club, it was an instant join. We opted for the 12-Month plan. You can never have enough pasta on hand.
This reminds me of the Seinfeld bit about maximum strength aspirin. “Figure out what will kill me, and then back it off a little bit.” Death Wish Coffee is the only common household food product that I’ve seen promote a skull and cross bones warning. It claims “highly addictive.” Thanks to Howard Schultz for exploiting what a bunch of Italian guys do in a “bar” every morning and afternoon, we’re a strong coffee obsessed nation. Death Wish takes that to the max by combining the strongest beans with what they call a perfect roasting process. We imagine blow torches and heat shields are involved. They even dropped this juice in vodka for a limited Death Wish Coffee Vodka run. Apparently only available in Albany New York though.
We’ve been big into barrel aged things that traditionally have never seen the inside of a barrel. SOSU Barrel Aged Sriracha takes it to the next, next level by applying this trend to a hot sauce. Just when you thought your hot chicken was perfected, along comes this depth in a jar to add yet another layer of complexity to your dinner party wow-pertoire. Secretly we dip carrots straight into the jar when no ones looking for a quick snack.
The first thing they placed on our cloud white, spotless, linen clade table at Per Se in NYC was a lidded porcelain bowl shaped like a flower. With dramatic flare, the cover was lifted to reveal six different salts. A second waiter began explaining the different flavors, regions and usages for the white gold as I fell into reverie about the efficiency of the container. My spice closet is incredibly organized and uniform but I often am hunting for all my finishing salts in order to decide which to use. The World Salt Tower both remedies this problem and reloads my stash of salts for all culinary occasions. Now I can decide between my volcanic black, Himalayan pink, Malden or French coast grey sea without freaking out that my halibut is getting cold and my guests are getting restless.
We couldn’t decide between the bread and butter beets and the Mostarda as our favorites. Preservation Society Members Club allows you to not have to choose. Unfortunately we don’t have a Montreal address so this club wasn’t an option for us. Luckily we have friends willing to pick up (and probably eat) our club benefits. What we love most, besides the quality, unique ingredients and perfectly ripened tastes, is that theirs not secrets or pretension to the small batch brand. Camilla Wynne ♥’s canning and wants to bring that knowledge to as many people as possible. This club is one way she does that. Workshops, events and a tell all book are three others. Talk about approachable. Of course our approach requires a JFK to YUL flight path.
Impossible to drop into Montreal without some David McMillan and Frédéric Morin touchpoint. This trip, it was snacks and drinks at their newish wine bar Le Vin Papillon and some Joe Beef Butcher’s Blend. This souvenir was acquired at a local market in the Westmount proving that the Joe Beef dynasty reaches far from the humble, pioneering roots of Little Burgundy into even the shishiest of Anglo-Quebec ‘hoods. As it should.
Discovering a good food mashup is like that time when you were five and saw Donald Duck talking to Mickey Mouse outside the Italy pavilion at Epcot Center. Syrup is amazing on its own. Oozing out of trees during a specific time of year, Canadian’s are famous for the intricate forest plumbing systems that run the liquid gold into their sugar shacks. Equally awesome and particular is Bourbon. The heritage, process and ingredients are heralded by drinkers the world over. The guys at Dorset decided to smash these two together creating Maple Bourbon Syrup. The sweetness and viscosity of maple syrup with the barrel aged flavor of bourbon makes Sunday morning brunch a Saturday night party and that’s just once use of this glorious nectar.
You might have wished you’d had this yesterday morning. Not a problem. Drinkel Hangover Prevention also has products for the post booze horror show. AKA morning. With names like reishi mushroom, milk thistle, glutathione antioxidant and N-ACETYL-CYSTEINE, Drinkwel has perfected recipes of multivitamins and dietary supplements to easy the symptoms of your hangover or prevent one all together. You can still get that greasy double cheeseburger, you’ll just need a new excuse as to why your eating it.
We’re a crew known for themed, gourmet popcorns. So when G.H. Cretors popcorns made it across our table, we were quite intrigued. Considering the chip revolutions successful leap into gourmet, and sometimes odd, flavor profiles, it’s no wonder popcorn tried it’s hand. What is notable besides the dill pickle and jalapeno-cheddar additions is the popcorn itself. Organic kernels are the conduit that place those flavors on your tongue and then follow through with a fresh, popped crunch. These new flavors just hit the market. They might soon also hit our supperclub table.
Achaar is Indian pickles. Besides the puntastic name of the company, Chitra Agrawal and Ben Garthus make a delicious version of this Indian staple. No joke my Indian mother-in-law raved the entire time she cleaned out the jar. We’ve been smearing it on everything from sandwiches to fish. Word is a new flavor is in the works. You can pick up a jar in Brooklyn, obviously, bt there distribution is expanding quickly. Non-Brooklynites rejoice at one of these locations.