The SAUCETALK NEWSLETTER
Club Sauce…where sauce is the art and the essence of fine cooking!
In This Issue:
Wake up call
In the news…
Greetings to all! Tis’ a Mother’s Day wake up call from Club Sauce with a timely array of gift ideas and special savings from our select group
of partners. Make shopping easier this year with time and gas saving ideas all from your easy chair, anytime day or night. It couldn’t be simpler and yet always appreciated – Order and ship a variety of gifts such as a lovely bouquet of flowers or a gift of her favorite wines, perhaps coffee
from Hawaii, a fruit baskest from Florida or a delicious Maryland crab feast just for starters.
Fond memories of mom in the kitchen may be just the inspiration
you need to gift her with a membership in the Rouxbe Cooking
School. They are a premier lifetime partner for honing kitchen skills,
learning new cooking techniques and the gathering of recipes on her
own time. A professional school with professional training for the beginner as well as the seasoned cook (pardon the pun). I promise you there is always something new to learn when it comes to cooking. I know, I own a membership and find it a great resource and teaching tool in the kitchen or when I want to kickback and learn something new.
Click here for a free Rouxbe Cooking School. demo and cooking lesson.
The Club Sauce home page has a variety of great gift ideas offered by our premier partners as well as a number of authorized special discounts
now through Mother’s Day.
These are some of the most popular categories to delight mom on her special day.
Demi glace, stocks and finishing sauces
Aged balsamic vinegar, Saba dressing,Verjus, Pomegranate Splash
Salsa, chutney and spicy jams
BBQ sauces, seasonings and rubs
Truffles, capers and saffron
Beef, meats and wild game
Fish, seafood and caviar
Cookbooks, magazines, to cooking untensils and equipment
In the news
Important food facts and research seems to be making the news on a daily basis. I believe that much of it is overlooked or lost in this seemingly chaotic world and is worth repeating. Not only does it pertain to what we are putting into our bodies but is an overall health and well-being concern on a daily basis – if not for all, at least for most of us.
The following news caught my eye along with a related website link
to the Monterey Bay Aquarium. All in conjunction with my previous newsletter regarding the Mislabeling of Fish and Seafood (posted on The SauceTalk Newsleter Blog). This particular news item has to do with Whole Foods as well as a number of other stores and restaurants limiting the species of seafood they would carry in the future in addition to where and how the seafood was harvested.
I have created a link to the Monterey Bay Aquarium – specifically their
Seafood Watch program detailing what to buy and why with tons of additional information regarding sustainability, seafood and the sea. It is informative as well as thought provoking with information about What You
Can Do to become more aware of the oceans around us as well as helping
in their sustainability.
Jules Silver and the Club Sauce Team
That fish special price may not be so special.
Fish is substituted or mislabeled up to 70% of the time according
to the following research report. You may have received a substitute
or mislabeled piece of fish and it probably cost half the price of what you thought you were buying.
Mislabeling or dating can seriously impact the freshness and quality of fish – changing labels is not an uncommon practice. And as a matter of fact some substituted varieties of fish can actually cause people to be ill, especially if it doesn’t meet with certain dietary restrictions. Lastly, you can overpay by weight when ordering fish if it contains a slick film of ice that is not rinsed off before it is actually weighed.
With a little snooping, I came up with some very important information well worth passing on before you make that next fish purchase at a restaurant or from your local fish monger.
Several research projects are being conducted on the mislabeling and substitution of various fish species at restaurants and markets in the US. As fish gains in popularity as a healthy food with high nutritional values these researchers discovered several species rapidly nearing extinction due to over fishing. I not only found these research projects timely but an important source for information to consider when I make that next purchase of fish and their future sustainability.
I believe you too will be a little more curious about the fish you are about to purchase once you have read the following article. (Please click the headline below to read the article)
Fake Fish: Experts Say Mislabeling of Seafood Is Risky Business
In subsequent newsletters I will uncover more research, articles and information about food and food related topics of interest. If you missed my last newsletter you might like to review it at the following link The Saucetalk Newsletter . It’s all about meat glue, an
ingredient that has been little talked about but is being used more frequently than originally thought.
How to Test Salmon for Doneness
Our partners at the Rouxbe Cooking School have created a great
FREE show-and-tell video for salmon lovers. We find it delicious and moist at the restaurant but not easily duplicated at home. View these simple tips for testing salmon for doneness and your taste buds will thank you.