A Bit of News, A Bit of Fun
Does the dish make the muffin look any tastier?
Today I offer my readers two amuse bouches – little tastes from the chef.
For our first amuse bouche, I read about a recent study on the risks of a gluten free diet. In case you haven’t been paying attention at the supermarket, there seems to be gluten free bread, pasta, and most types of carb options everywhere you turn. In fact, one might be tempted to think that celiac disease, which requires the gluten free diet, has run rampant in this country. Not so. It affects 1- 2 % of the population. But hey, here’s a marketing opportunity to target that 1 – 2% of the population. BUT, there turns out to be a problem with this gluten free diet. In a study done by the Spanish National Research Council, a gluten free diet may alter the balance of good and bad bacteria in one’s digestive track. So I predict that the next big thing in the gluten free market will be products marketed with beneficial bacteria. Anybody want to go into product development with me?
For your second amuse bouche, may I present a bit of fun. Creative pastry chefs are packaging their desserts in unusual containers, both to go, or to eat right there. They’re using containers such as jam jars, apothecary jars, and Mason jars. Just another way to tickle our brains as chefs tempt our appetites.
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I think you are right on…create a product and then build into it the antidote! Wow, what an idea! Seriously tho, your second amuse bouche is a great way to recycle all those jam, Mason and other odd jars. I do it in my kitchen but didn’t think I was being so avant quarde. I also know of a restaurant in Captiva, Florida that uses Mason jars for glasses and I get a kick out of it each time I go there. It’s part of the fun of the visit.
I also have a little mason jar glass from a place we went to years ago in New Orleans. I forget what cocktail was served in it at the time, but I still use it as a highball glass on occasion.