Yes … that’s David Ansel, the Soup Peddler, in a lengthy spread from November’s issue of FOOD AND WINE magazine. (Nice to see the Law of Remarkability in action.)
This autumn we find the Soup Peddler in the beginning throes of his fifth soup season. But this year, many things have changed for Brand Autopsy’s favorite jumboSHRIMP Marketing business. Gone is the infamous delivery bike in favor of deliveries by refrigerated trucks. And gone is the single-minded soup menu. In its place is an expanded menu including entrees because as David said in an email to his Soupies,
Category: Food
Trappist Monk Brews
The term Trappist describes the source of these ales rather than a particular brewing style. In fact, the beers vary considerably. Some are dark as chocolate stout and some are amber-gold, bordering on orange. They can be intensely sweet or dry enough to pucker. Sometimes they can be both, reaching a full, rich, complex sweetness as you turn the ale over in your mouth, yet turning dry and refreshing as you swallow. They can all be wonderfully fragrant, with aromas of spices, flowers and fruit, and they are always strong, ranging in alcohol from about 7 percent to 12 percent, as opposed to the 5 percent of a typical lager.
I’ve always enjoyed an occasional Chimay, available at Steve’s Liquor among other local stores.
Sun Prairie Cornfest
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More on the cornfest. I avoided the butter, but did speak to a couple of the students who were seeking college funds. One had her eyes on Michigan State while the other is seemingly UC-Berkeley bound.
TomatoFest
This is interesting…
Atkins Goes Belly-Up
Atkins Nutritionals, the New York company founded in 1989 by the late Dr. Robert Atkins to cash in on his low-carb diet, filed for Chapter 11 bankruptcy protection yesterday. The company cited weakening demand for its products. Ironically, the Atkins diet–affectionately known by some as the “cheeseburger-hold-the-bun” diet–had been blamed in recent years for earnings shortfalls in companies ranging from Krispy Kreme Doughnuts (nyse: KKD – news – people ) to Kraft Foods (nyse: KFT – news – people ) to Interstate Bakeries (the maker of Wonder Bread and Twinkies).
Mad Cow Database
Last month’s discovery of the second U.S. case of the brain-wasting disease has renewed calls for the quick implementation of a trace-back system.
The National Cattlemen’s Beef Association said the database would enable federal and state animal health officials to track down herdmates of an infected animal within 48 hours of an outbreak.
Getto’s Top 30 Milwaukee Area Restaurants
Dennis Getto adds five new restaurants to his annual top 30 list.
Memorial Day Weekend Recipe
Texas Monthly posted an intresting Cornmeal Crepe recipe, “an exceptional lowfat, lowcarb alternative to the tortilla”.
A Good Sign for Madison’s Culinary Scene – Odessa Sightings
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L’etoile Restaurant, has been seen on recent Saturday Mornings (Farmer’s Market) at the Cafe. I told here that I thought she was moving on. She mentioned that she would be cooking more often, which, I think, is good for Madison. |
Gladwell: The Ketchup Conundrum
Many years ago, one mustard dominated the supermarket shelves: French’s. It came in a plastic bottle. People used it on hot dogs and bologna. It was a yellow mustard, made from ground white mustard seed with turmeric and vinegar, which gave it a mild, slightly metallic taste. If you looked hard in the grocery store, you might find something in the specialty-foods section called Grey Poupon, which was Dijon mustard, made from the more pungent brown mustard seed. In the early seventies, Grey Poupon was no more than a hundred-thousand-dollar-a-year business. Few people knew what it was or how it tasted, or had any particular desire for an alternative to French’s or the runner-up, Gulden’s. Then one day the Heublein Company, which owned Grey Poupon, discovered something remarkable: if you gave people a mustard taste test, a significant number had only to try Grey Poupon once to switch from yellow mustard. In the food world that almost never happens; even among the most successful food brands, only about one in a hundred have that kind of conversion rate. Grey Poupon was magic.