Word: cannings
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...Walk a few blocks from the summit site, though, and the symbols of globalization quickly make way for gloom. Canning Town and Custom House, as the neighborhoods around the ExCel center are known, may have played spectator to the city's trade-driven growth, but they have seen little of its benefits. Dogged by poverty, poor health, and low education, both neighborhoods rank among the most deprived areas in Britain. Almost a fifth of the local working-age population receives welfare benefits. Half have no formal qualifications. For leaders of the world's most advanced economies, the area offers...
...warmers and gift packages with candy, was tops, with a 32% rise. Analysts explain this jump by pointing to the unusually cold and snowy winter, plus the folks who traded down their Valentine's Day purchases from fancy dinners and jewelry to smaller-ticket gift packages. Unit sales for canning and freezing supplies like jars, bags and containers were up 11.5% during the eight weeks ending on Feb. 21, making them the second best-performing category on Nielsen's list. This suggests that consumers are trying to increase the shelf life of their food purchases so they don't have...
...season for canning: As the bounty of summer fruits and veggies dwindles, food-bloggers are busy swapping recipes and tips for preserving or pickling the last of their tomatoes, berries and drupes. Modern-day pickling recipes often go beyond using the traditional dill and vinegar solution; they include aromatics like lime or ginger and spice things up by adding copious amounts of jalapeno pepper. Canners are also experimenting with mixing subject and medium - pickled grapes anyone? Food writer Eugenia Bone, author of the upcoming cookbook Urban Preservation, even cans her own tuna, which she describes as "sumptuous," a word that...
...with most food trends, the innovators of the canning renaissance are professional chefs whose goal is to feature local produce on their menus, even when they're out of season. At the acclaimed Arrows restaurant in Ogunquit, Maine, chefs Mark Gaier and Clark Frasier grow a majority of the produce they use in the kitchen. From their own gardens, they're currently harvesting Serrano peppers, cucumbers and daikon to pickle and use off-season, as well as late-season bumper crops of rhubarb and eggplant, neither of which they've ever tried pickling before, but are excited to try. Diners...
...produce at the restaurant all winter long, storing the jewel-toned jars in their wine racks, and they're currently on track to put up about 10,000 lbs. of locally grown San Marzano plum tomatoes for use this winter. Ever economical, Pascal and Schott also dip into leftover canning liquid, especially from fruits, to jazz up cocktails at the bar. Months ago, they put up nectarines with star anise, cloves and Cointreau - they'll have the fruit to serve all winter, while the remaining infused Cointreau can be mixed with top-shelf tequila at the bar to make their...