We’ve written about ‘Nduja, the spicy, spreadable pork salame from Calabria, before. It’s a pig shoulder and belly concoction mixed with various other ingredients depending on the village you’re in. Among them besides spices could be tripe or roasted peppers. Tony gave me the low down and said theirs, aside from being a Chicago version, was spiced for the American market NOT the hot headed southern Italian man. The ‘Nduja Black Label Iberico de Bellot is the Cadillac of spreads. Rich, creamy and just the right spice made me think this could be a winner for our current recipe testing back at my day job offices. Tony slipped me a ‘Nduja bomb and waved me off as if to say, “Go ahead take some a play. Call Chicago when you’re ready.” For you, you’re going to have to order some from his website.
More Food Stuff
Ahh, the paleo diet. It’s an admirable regimen incorporating the simple foods the cavemen and women who went before us decided to place between their ancient incisors: fruits, veggies, nuts, seeds, meat, eggs, and…crackers? Yep, peeps, you heard correctly – the cracker for the modern-day caveperson is finally here. The homo sapiens at Snackin Free have come up with Paleo Crackers for when you want your neolithic diet with the crunch and convenience of modern, packaged snack food. With only 16 grams of carbs, eight different varieties including Cinnamon Graham, Toasted Onion, and Cheddar N’ Chives, and tasty ingredients like tapioca flour, jalapeno powder, and Himalayan pink salt, there’s something for everyone to love – Neanderthal wannabes and otherwise.
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.
I met Hansen Shieh in the “new” products aisle at the Fancy Food NYC. He was first in a long line of new vendors and the Earthy. Spicy. Tingly. did it’s job. It drew me right in and had me asking for more. That more was a couple spoonful of Hansen’s truly deep sauces. Incredible flavors on their own, how he can bottle them that way is even more impressive. Typically the jar of sauce looses something from mom’s kitchen to co-packer. Aside from the sauce Hansen knows his stuff, tells a great story and is super gracious. Closing deals is a big part of the show and not being a buyer, I sometimes have trouble focusing purveyors to talk beyond the sale. Not the case with Hansen. Since that talk, we’ve had some Earthy Spicy Tingly in the pantry at all times.
I love Indian food almost as much as Italian food. The difference in cooking them couldn’t be further from each other. Italian cooking usually includes three main ingredients cooked together for a short period of time. Indian cooking is the exact opposite. The husband and wife team behind Masala Mama Simmer Sauce decided to jar up their Calcutta food education to combat this very problem. Creating Indian sauces from scratch takes a long time. Many times, two full days. They have successfully captured three of the most popular sauces of India. Vindaloo, Tikka Masala and Goan Curry. That’s three quarters of the cooking. The taste passed my mother-in-law test to round out this A+ recommendation. Now you can have butter chicken on Tuesday. Uhh, and probably lunch on Wednesday too.