Food for thought

Lindy Wildsmith offers – “A compendium of recipes, techniques and traditions for curing meat, fish and vegetables at home”

Originally, curing was a necessity – the only way food could be preserved before the advent of refrigeration. Now, it’s a luxurious way to enjoy unique, intense flavours in foods ranging from meat and fish to, fruit and vegetables.
Seven sections – each dedicated to a different method of curing – demystify this ancient technique and show how every cook can create delicious cured food in their own kitchen.
A truly global celebration of deliciously preserved dishes, recipes range from New York Deli pastrami and Native American venison jerky to the Japanese pickled and marinated fish, Sashimi and Shimi Saba. From Europe come smoked salmon and salt beef, German Liverwurst Sausage, salt cod dishes of both the Mediterranean and Scandinavia, and Italian classic antipasti in the form of Venetian Carpaccio and ruby red Carne Salada.

In their newsletter offering details of Limerick’s refurbished and most exciting venue, the Milk Market tells of what’s new and on offer under one magnificent roof.
Click here for more…..

http://www.milkmarketlimerick.ie/default/eNews/web_en_summer2010.html

TOP industry analysts and critics say that Prosecco, Italy’s sparkling wine, is growing up. The sometimes sweet bubbly from Northeastern Italy has gained traction and popularity worldwide. Producers striving to make something more refined and complex sought a way to distinguish themselves using the complex Italian production an labeling requirements. Starting with the 2009 vintage, 160 producers with 12,000 acres of vineyards in prosecco’s epicenter of Conegliano and Valdobbiadene were permitted to start to use the DOCG designation on their labels, more exclusive than the DOC designation. The “G” stands for “garantita.” It signifies that winemakers, using grapes from a specific area, agreed to stricter production requirements. The wine is approved by a tasting panel before release. Every bottle contains a numbered seal. There are 41 DOCG regions in Italy, but over 300 DOC regions. It’s a big step for Italy’s big bubbly if producers make the “G” mean something.