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
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.
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.
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.
They make these RED hot dogs in Maine. Locally they are called red snappers and are what everyone from Kittery to Caswell uses in their summer backyard BBQ’s. We picked up a pack of Rice’s (one of two OG competing makers) before we left the state to try the red dye, natural casing snap for ourselves. There are two bits of folklore important in this maker story. One, sometime in the late 18th century, the red dye was added as a marketing gimmick to have their dogs standout amongst the 30 other competing butchers. Two, after World War II, Rice headed down to NYC where he heard a few German sausage makers, turned soldiers, turned POW’s were being held. He interviewed them and hired one to create his hot dog spice mixture. Kidder & Rice, the companies original name, was sold to a few larger industrial meat purveyors over the years until W.A. Bean and Sons, Rice’s original competitor in 1898, bought the Rice name back from Tyson Foods. Today W.A. Bean and Sons pump out 500,000 pounds a year of Rice’s original recipe. With all that history we were intrigued what a naturally cased, steamed Red #40 food dye, pork and beef dog would taste like. The snap lived up to the legend. The taste was on par with the Nathan’s of the world but the marketing trick was what hit the home run for me. The contrast of the red dog, yellow mustard and green relish just makes it stand out and create conversation. Just like when you repeat this story to your pals when you try one. What’s still confusing is W.A. Bean and Sons also makes a red snapper. How they both “stood out” with the same marketing trick is unclear as is who was first. Regardless W.A. Bean and Sons now make both recipes so I suppose that origins moment is moot.