Word: flavorings
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...rice paper filled with julienned vegetables and shrimp--Okura had to make several compromises. Instead of making them to order, Cheesecake prep cooks make them in advance every day, so he found shrimp that hold up in cold storage. A true summer roll would have mint, but that strong flavor turns off some people. "We had to make a hard decision as to whether or not we were going to stay that close to the traditional concept," he says. Okura left out the mint, and the shrimp aren't as plump as Gulf shrimp, but the crisp vegetables somehow still...
...mission to educate; he would rather be the hitmaker. Take dulce de leche, the sweetened milk cooked down to a caramel that is a staple of Latin American desserts. Overton had considered it for a cheesecake flavor for years, but he waited for a cue--Häagen Dazs' introducing dulce de leche ice cream--before trying the bittersweet, burned-sugar taste on his customers in 2002. It now ranks as the chain's fifth most popular of 40 cheesecakes...
...Overton reminisces about dishes he loved that never found a constituency: the torpedo dog, a kosher hot dog with red onions and sweet mustard baked into a pizza-dough crust; a pasta made with melted onions, cream and cognac. White-chocolate macadamia nut had been a top-10 cheesecake flavor for years, but it has fallen to the bottom five and is on the way out. Lamb and veal might appeal to critics, but "we just can't sell it," Overton says. Special interests, like vegetarians, get a few concessions. And as in any democracy, sometimes the voters surprise...
...nowhere near demand. Grass-fed beef can cost from 20% to 100% more than feedlot beef, reflecting in part a longer growth cycle. And quality can be a problem. Bonnell's, a Fort Worth restaurant, sells 65 Taggart steaks a week. "Our customers rave about its tenderness and nutty flavor," says chef Jon Bonnell. But some grass-fed meat is too tough. And it's not easy to revive the art of producing tasty pasture-raised beef. It requires not only rotational grazing but also the genes that allow animals to fatten naturally on grass. Bill Kurtis, a former...
Shop at the farmers' market. You'll begin to eat foods in season, when they are at the peak of their nutritional value and flavor, and you'll cook, because you won't find anything processed or microwavable. You'll also be supporting farmers in your community, helping defend the countryside from sprawl, saving oil by eating food produced nearby and teaching your children that a carrot is a root, not a machine-lathed orange bullet that comes in a plastic bag. A lot more is going on at the farmers' market than the exchange of money for food...