Red Boat’s new nuoc cham concentrate dresses up most anything, including simple fish.
You know that sweet, briny, and tangy Vietnamese dipping sauce you can’t get enough of for salad rolls, rice noodle bowls, grilled meats, and so many other dishes?
Making nuoc cham at home is not difficult. But it just got even more effortless with
Red Boat’s new Concentrated Nuoc Cham.
Yes, Fremont’s Cuong Pham, the founder of the artisan Vietnamese fish sauce that’s beloved by the most discriminating chefs, just debuted this new product, of which I recently received a sample.
A blend of nutritional yeast, seeds and nuts, Parma! is a vegan alternative to Parmesan cheese.
I’m not vegan or even vegetarian, but I admit that I’ve been curious about nutritional yeast after coming across it in recipes or even sprinkled over salads at
Manresa Bread in Campbell.
And yes, most often, it’s used as a vegan substitute for Parmesan because it has a similar umami depth as aged cheese.
When I received samples recently of
Parma! vegan Parmesan, I was game to try them first on — what else — popcorn, of course. Read more
Spice Tribe’s Porcini Paradiso blend coats smoked duck incredibly well.
You know shelter-in-place is getting to us when even a few chefs admit they are sick of cooking at home now.
So rev up your cooking with some new small-batch spice blends with global flavors.
Chef and world traveler Trent Blodgett was inspired to found the San Francisco company,
Spice Tribe, after exploring countries from Thailand to Haiti, and marveling at the unique aromas and tastes of each place’s cuisine. Read more
People’s Choice Cowboy Peppered beef jerky.
The Blanchetti founded Peoples Old Market in downtown Los Angeles in 1929, an old-fashioned, honest-to-goodness neighborhood butcher shop.
It flourished, eventually being renamed Peoples Sausage Company to reflect its specialty. Over the years, succeeding generations of the family joined the business, adding their own new products, including an all-natural, hand-crafted beef jerky made from a 1920’s recipe that became a runaway hit.
People’s Choice Beef Jerky now offers a range of dried meat products, which I recently got a chance to sample.
Now, admittedly, I’m not one to normally chow down on beef jerky. But in the time of a pandemic, I can readily see how these meaty snacks can come in quite handy.
This is beef jerky that actually tastes of beef, not an old shoe. It’s got chew to it, so if you prefer softer, flabbier jerky, this might not be to your liking.
My whole chicken from Cream Co. Meats was turned into this turmeric- and curry-tinged grilled chicken feast.
Before the pandemic, Oakland’s
Cream Co. Meats were available only to celebrated San Francisco chefs such as David Nayfield of Che Fico; Stuart Brioza of State Bird Provisions and The Progress; and Brandon Jew of Mister Jiu’s.
A distributor for sustainable and regenerative ranches across the West, Cream Co. it is one of the few USDA-certified processing facilities in Northern California.
If there’s one shining light in this COVID madness, though, it’s that this certified whole-animal butchery has pivoted to offer its top-notch products directly to everyday consumers now.
The “Basic Bunker Box” from Cream Co. Meats in Oakland.
That means even if you can’t dine in at restaurants these days, you can still enjoy the premium meats they use — if you’re willing to do the cooking, yourself.