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.
More Food Stuff
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.
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.
On a walk up to Jean-Talon Market we walked into a store that at first seemed to be all duck. As we made our way to the front counter we discovered the Ils En Fument Du Bon sausage counter. Technically they classify themselves as charcuterie but it’s their sausage selection that grabbed us by the taste buds. Scanning the counter our tongues watered over tequila lime, foie gras and spaghetti sausages. There’s spaghetti IN the casing. Crazy. These are only three of about 30 different concoctions. All of them twisting your brain around contrasting ingredients. The picture above does the perfect job of explaining the owner and the vibe of this artisanal brand. If these guys aren’t on VICE by summer someone in editorial blew it.
Last weeks Fancy Food Show takeover was a lot to eat through. We’re still full from tasting. From the best Regalis stood out. Their display table at the Brooklyn Good Food Show consisted of two small black garbage bags growing rare mushrooms and a live whole king crab. Needless to say it drew a crowd. Speckled between the spectacle was their consumer product line. Caviar, to dried mushrooms to truffles. I opted for the oil tasting as Massimo had sufficiently schooled me on the chemical truffle oil gag. The Regalis guys told me the put the truffle near the oil not in it and let the oil absorb the scent. Skeptical I pressed them about the types of truffles and the process. They said the taste was much less bold than the typical truffle oil because of their process. It resulted in a pungent smelling oil with a very light truffle taste. Impressed, I decided to give them some props for their method and take some home for food combo tasting. Regalis makes an Organic White Truffle Oil as well as a black. You can this and the rest of their line direct from their website.