Food Show, was first of all huge. And, I am amazed at the variety of prepared foods. I could almost
do my job or run a restaurant with out cooking much.
Some things I was impressed with:
pasteurized shell eggs--like to make aioli, etc. but often just use commercial mayo and add flavorings. These will be safer. Also, never sure meringues actually cook long enough?
new to me fish, Cobia, farmed in the Philipines like most of the talipia we get, Very mild, with a texture almost like halibut or snapper
bigger varities of beans and more information--small red beans actually have more antioxidents than blueberries. Then, after blueberries, come pintos and kidney beans, then all the pretty fruits and berries along with pecans and potatoes. And at #18 black beans
really beautiful dried fruits and and berries and some combos that are crying "oatmeal cookies and granola".
Some prepared pestos that I might use, fresh herbs are first thing gone.
A whole whest pasta that was actually very good
Some info and recipes using peppadews, haven't used them at all.
IQF chopped clams, frozen in 5# bag. I use 48oz cans, these can be shaken out when you just want a little. they are cooked and actually taste just like canned.
Dungeness and king crab in same pack as above and same benefits.
The news that cascade pacific, www.calfarmsllc.com - is very routinely running tests for bacteria hiding on the produce.
Some bags of smoked salmon flakes in same form as little individual servings of tuna and salmon in grocery stores. Chowder, omelet, quiche??
Was hoping to see a 10x wine reduction that is available. Wasn't there, it would solve the zero tolerence situation on ships. Am going to order it when I get back to work and will report.
Lots of new pastas, dry and frozen. I do use some frozen pasta for last minute extras, etc.
Some whole grain wraps, breakfast wrap?
Interesting flavored tortillas.
Still going through some literature.
Had lovely weather for trip!
Nan
