Local Gems II

This past weekend was the annual Maple Weekend in New York State, always a great family event. While most people think of Vermont (or Quebec) when they think of Maple Syrup, New York is the third largest producer in the US. The focal point of syrup production is Wyoming County, but there are some very good (and friendly) ones here in Erie County.

We started our day at Maple Glen Sugar House. It was our second visit there. The first time we visited, we had screwed up the date for Maple Weekend, but ended up getting a very personal tour. They did a good job with the crowds, but we really liked the personal touch. I think we'd like to take them up on a private tour again, though we did score the last quart of Grade B they had for sale - we prefer it, especially for cooking.

Our next stop was Kist Maple Syrup in Colden. Another warm welcome, and a promise that with a call, we can score some more Grade B in the off season. Good people to know!

The last stop was one of the newer Sugar Shacks - the Smith Maple Farm in Hamburg. Carl and Bridget were great hosts, with great humor, and their farm is on the site of the famous 1824 murder of John Love. They also brew a very light, tasty Grade A syrup. The girls declared it YUM!

Having finished the tour, we treated ourselves to a meal worth repeating at the Coyote Cafe in Hamburg. On our way out of town, we stumbled upon a gem: The Crazy4Bookz store on Main Street. What a great find for lovers of used books - especially used cookbooks. Hey, I scored a first edition of The French Menu Cookbook by Richard Olney.

What a great day.

PS. Maple syrup is great on cornbread, and think a maple-chipotle glaze for ribs . . .

In the photo above: Maple sugar for home-made bacon, Grade A Light Amber, Grade A Medium Amber, Grade B.

Below, My toothless wonders, and some shots of various syrup making processes.

Local Gems I

Like many of my comrades in the food blogosphere, the publication of Ruhlman and Polcyn's Charcuterie inspired me to make a more concerted effort in the curing and preservation of meats. Most books on the subject refer you to one of two mail order sources: Butcher & Packer or The Sausage Maker. We here in the Buffalo area are lucky, because The Sausage Maker is located at the Clinton-Bailey Market, aka the Niagara Frontier Food Terminal ( also the home of Willowbrook Farms and the US Foodservice outlets, to name a few.)

The folks there have always been extremely helpful, and I have never stopped by and not found what I needed. In fact the only sausage-making ingredient they don't have is a meat starter culture such as bactoferm - which I still get from B&P. On this trip I got some Hog Middles for Sopressata and other larger sausages, and Fermento for a batch of landjäger when the smoker gets set up.

Sometimes it's nice to live in Western New York!

Great Minds

I have previously noted my opinion that Mike Andrzejewski is the best cook in WNY. It appears I am not alone. While he didn't make the final cut, Mike was a semi-finalist for “Best Chef Northeast” in the James Beard awards. Well done Mike!

The End Of Breakfast?

Herb Peterson, inventor of the Egg McMuffin has died at 89. Genius or agent of Satan, I don't know. But, I enjoy my homemade Egg McMutants!

We Are What We Eat

This article is about the different meal choices men and women make, but the photo below reminds me of a recent post by Bob delGrosso, about food professionals/amatues getting fat. It's OK to put something like this in your mouth, but you have to move around and work it off afterwards, nu?

Yeah, This Will Help!

The Agriculture Department is apparently bowing to pressure from the food industry and preparing to limit information about tainted meat. So, now we won't know when the meatpackers screw up and the USDA inspectors fail! Maybe I do want to be a Vegan.

Not!

Is this our revenge for Pearl Harbor?

Anyone who knows anything about Sushi, knows that sushi is about the rice, not the toppings. The topping is variable and doesn't have to be fish, raw or otherwise. No less a personage than Ms. Asako Kishi, most famous as a regular judge on the original "Iron Chef". In her book Sushi: A Light and Right Diet, she suggest alternative toppings as diverse as canned smoked oysters, prosciutto, turkey, canned sardines and, well, Spam.

But this is just wrong. It is Sushi for a Sandra Lee/Rachael Ray world - not for mine!