Last year I explored Maine for the first time ever on a four day road trip. As I pecked around Portland to Belfast to the LL BEAN HQ, I found lots of great bites. One of my favorites was the very publicly applauded, yet new to me, Raye’s Mustard. With 100 years of history and what seems like as many flavor concoctions, there’s a version for everyones taste. Boasting small batch crafted, high in antioxidants, gluten-free, low sodium and no GMOs, makes you love it even more. Founded in the family smokehouse to produce mustard for Maine’s burgeoning sardine industry, the origins story only adds to the quintessential American dream story. We dig the Raye’s Horseradish Mustard on a roast beef sando, in fact, we knocked back one of those today.
More Food Stuff
Impossible Foods has been on our radar ever since they announced that they were attempting to make meat from plants. After a 4 hour Google rabbit hole session, we emerged with an understanding that “hem” is a cell structure found in both traditional protein and plants. The part we love most about this endeavor is that it’s not about adding another tofurkey into the world to give vegetarians faux meat on their tastebuds. It’s about the opposite. Supplying the ever growing meat eating world population with something that satiates our salivation for umami while the supply of cows fails to meet demand, is now possible. Getting an Impossible Burger of the limited supply at Momofuku Nishi (the only place they are currently available) may still prove impossible.
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.
Who doesn’t want to roll up to Thanksgiving with a gallon of whey? Protein brined in protein might be a little bit of a change for you but The White Moustache claims it produces one of the juiciest birds you can cook. With their order only Whey Turkey Brine you can be the hero of the table. Add on some of their other products to accompany and you have apps and desserts covered as well. We’ve been big fans of their labneh and yogurt for years now. This annual item only adds to our obsession of their truly small batch products.
Old World Jewish cuisine and delicious usually don’t make it into the same sentence. That’s why when we read “A culinary laboratory where Ashkenazi stories and culinary wisdom from the Old World could be explored and brought into the new.” we immediately wanted to know who said it and why. Turns out Jeffrey Yoskowitz and Liz Alpern are not only behind the statement but behind a dinner series, product line and cookbook dedicated to keeping this slice of culture alive. Speaking of slices, tonight of all nights is the perfect time for a slice of the Gefilteria cornerstone product. Artisan Gefilte fish made where else BUT in Brooklyn. The duo now bring Gefilteria goods to you online and through some specialty shops in NYC. Bring a loaf to your holiday parties and keep the new traditions alive.