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Chefs are searching for flavorful ways to give pork a new edge. They are leading the way, giving pork a new competitive edge essential in today's culinary' world. This edge is being generated by such cooking techniques as smoking and wood grilling, which impart new flavor and texture to the traditional protein. Smoking also suits recent menu trends calling for bold, assertive flavors — the method transforms pork into a flavorful, on-trend base for regional specialties. INSET: South by Southwest.

The article focuses on smoked foods and pâtés, which form the core of the delicatessen food industry in the U.S. Smoking helps preserve meat and also lends it a distinctive, delicious flavor. Pâtés are prepared with salt, spices, fat, and slow cooking that allows meat to be kept for extended time periods. Many different foods are preserved by smoking, such as cheese and fruits, but the technique is especially effective, useful, and popular with meats and fish. Smoked foods are usually treated to some form of brine treatment or other salting method in order to keep the fresh product safe until it is completely smoked. Pâté's main ingredient can range from pork, duck, and goose to vegetables and seafood. Combined with a salad, crusty bread, and wine, it constitutes a fast, easy, and satisfying meal.

Focuses on developments in the ham-processing technology. Improving product quality, manufacturing efficiency and food-safety through automation; Phases of ham processing; Massaging steps for premium hams; Optimizing the massage process.

The article reports on the view of Mike Coupe, manager at supermarket chain Sainsbury's regarding the sales of the company. Topics discussed include sales slowdown of the company, promotion of barbecue (BBQ) smoked chilli pulled pork to consumers, and the view of marketing head Kirsty Walker regarding the difference of dry pork chop products in the market.

The article highlights several food which is appropriate for 2017 New Year's feast including smoked salmon, steamed clams and bay scallops with chanterelles, sherry and parsley breadcrumbs.

The article focuses on how the art of barbecue has evolved in the 21st century with the invention of various equipments, sauces and techniques in the U.S. CyberQ, a Wi-Fi temperature control system is among the devices targeting hardcore barbecue fans which literally connects food with data for optimum cooking. Food entrepreneurs are making and bottling their own sauces using organic ingredients as barbecue remains a quintessentially American pastime and menu item, with innovative twists.

A recipe for Smoked Almond S'mores with Whiskey Marshmallows is presented.

The article offers information about the South East Asian street food satay. Topics covered include the origin of the term "satay," the different varieties of satay including sate buntel and sate Padang in Sumatra, Indonesia, the history of satay business in Malaysia, and the methods for cooking satay.

Several recipes such as smoked corn on the cob, smoked oysters on the half shell, and far east chicken are presented.

The article discusses the dining culture and trend of reinterpretations of popular conventional dishes at restaurants in Charleston, South Carolina. Examples of popular restaurants include the Bologna saugage to swordfish Bologna at The Macintosh, unconventional Scotch egg at the Spero and house-smoked sausage at Grace & Grit.

A review is offered for a casual lunch and dinner restaurant Sea Smoke located in Cortez, Florida.

The article focuses on trendsetting approaches for food items that includes observation of smoking foods popularity; presence of barrel-ageing cocktails in menus of several restaurants; and description of Filipino food along with its cooking technique bain-marie.

The article discusses charcuterie, traditionally a branch of cooking devoted to prepared meat products, and how chefs in U.S. are making charcuterie from seafood like salmon, octopus, mackerel. It mentions chef David Burke, who gave smoked twist to the salmon in 1988, has now became an trend in the U.S. restaurant menus.

The article discusses the rise in use of smoked food items and smoldering herbs in food and drinks. It mentions the use of herbs like Thyme and Rosemary in food and drinks. It presents the recipes of some smoked food by restaurant chefs such as Michael Perez and preparation of cocktails by bartenders such as Michael Sturdivant which are quite popular amongst the guests.

The article talks about a report released by the Specialty Food Association (SFA) in the U.S. on changing trends among consumers in the U.S. in terms of buying specialty food items including smoked, spirits- and bacon-infused, do-it-yourself food kits. Topics discussed include views of Denise Purcell, senior director at SFA, on specialty food consumers, and consumption of popcorn in the U.S. It offers brief information on several food products including the Rhubarb Syrup from Morris Kitchen.

Several recipes for preparing stress free diet are presented including Scrambled eggs and smoked salmon, Homemade pizza, and Baked sweet potato with tuna.

The article focuses on the significance of smokehouses on the production processes in the U.S. A smokehouse is defined as a convection oven that pass hot air over the products inside. One change of the individual components of a standard smokehouse is the control system which has shifted from analog to microprocessors. It is stated that the types of products that can be run through the equipment has continued to grow.

The technique of smoking foods to either preserve them or to enhance the flavor is not new and yet chefs are continually finding new ways and new foods on which to ply this most ancient of cooking methods. Humans learned early on in both the Old World and the New that meat and fish hung over an open fire would transform into a sustainable food that would keep well into the winter months when nourishment could be scarce. Among the equipment that cook Freddie Youngblood inherited when he joined the Off the Menu (OTM) Kitchen at the Clayton branch of Straub's in the Saint Louis, Missouri area was an old hickory smoker, one that was intended for smoking ribs and other meals. INSET: Smoked Shrimp a la Straub's.

Old-fashioned smoky, slow-cooked barbecue is more popular than ever. Smoker equipment units have gone high-tech, however, making it easier for operators to achieve delicious results from their menu preparations. Although barbecue aficionados may argue the fine points of preparation, spices and sauces, all agree that genuine American barbecue requires slow cooking at a low heat and the addition of smoke from burning wood to enhance flavors. Equipment manufacturers now offer high-technology, electrically powered, self-contained smoking equipment with fully automatic time and temperature controls and gas-fired wood boxes, available in sizes and configurations to suit any type of foodservice establishment that wishes to offer customers a barbecue menu. At the heart of the two kitchens at Blue Smoke, which were designed by Executive Chef Ken Callaghan, are twin commercial custom-built smokers. Located just off the main kitchen at the back of the facility, the two 10-foot-wide, double-door smokers can each accommodate 30 removable, revolving racks that measure four feet by a foot and contain barbecued menu items such as ribs, chicken, chicken wings, foie gras and prime rib. The smoking operation at Blue Smoke is supported by a fullcomplement of equipment in the state-of-the-art main kitchen and large preparation kitchen.

The article discusses using of smoke in food by cooks is a new way to add flavor in food including desserts, vegetables, cheese and butter. It also states different restaurant with different smoke food menu. Topics discussed includes smoking gun, coconut curd using smoked coconut milk and savory ingredients in desserts.

The article reviews several restaurants that are offering barbecued food in Cincinnati, Ohio which include Eli's Barbecue, Goodie's Barbecue Restaurant, and Walt's Barbeque.

The article focuses on the process of smoking in cooking which adds flavour to dishes.

The article offers information on several smoked meat products including the Outlaw Knockout taco and the classic barbecue smoked brisket included in the menu of restaurant chain Qdoba.

The article offers information on various smoked dishes created by chefs to attract customers, including the smoked cocktails and entrees created by chef Dmitri Rodov of Duet Restaurant in West Village New York, the smoked dishes created by chef Teddy Diggs at Il Palio restaurant in Chapel Hill, North Carolina, and the smoked watermelon salad created by chef Dwayne Edwards of The Ritz-Carlton hotel in Lake Tahoe, California.

The article offers information on packaged food such as the Chipotle Cherry Chili, the Elk Shepherd's Pie, the Smoked Sockeye Salmon Chowder from Heathers Choice LLC owned by Heather Kelly.

An interview with Steven Raichlen, a culinary television host, is presented, who discusses secret of barbecue cooking, strangest place that he had ever smoked meat, and weirdest smoked food.

The article offers information on several restaurants and bars that serve smoked food items including the GW Fins in New Orleans, Louisiana; Victory Brewing Co. in Downington, Pennsylvania and Wrigley Taproom in Corbin, Kentucky.

A recipe for Smoked Onion Dip is presented.

A recipe for "Smoked haddock and watercress fishcakes" is presented.

The article traces the development of smoke-roasting. According to the author, George Stephen created the first covered backyard grill in 1951. The author explains that smoke-roasting is basically like oven-roasting; the difference is that the former is done outside and that the fuel used is coal which gives the food a flavor of smokiness.

The article focuses on the areas of Texas where pit-cooked meat and barbecues can be found. The author describes Elgin's butcher shop at the Southside Market which offers sausages cooked, served and eaten in a traditional way. Another popular barbecue parlor in the state is Louie Mueller, a place preferred by devotees of smoke-cooking. For all-beef sausages, the author highlights Luling's City Market.

The article discusses the author's experience in testing a new smoker Big Drum Smoker (BDS) in Texas. As the BDS was delivered, the unit was modified "oil drum." After he assembled the unit, he opted to try traditional Texas smoked brisket and he observed that the BDS produced better flavor than his old smoker. Although, he encountered a problematic coal lighting, he still recommend it, as it performed as advertised and produces wonderful smoked meats.

The article shares the author's experience on the how they preserved their food for long winter days. Canning of foods was the main method of preserving their foods since his mother's mother did the same. Today there are various ways of preserving one's food either by smoking hams or venison, salted fish in a barrel or making cheese out of fresh milk all good for freezing nights. At present, home canning is much easier to do, because of the kitchen appliances that are readily available.

Comments on food trends in the United States. Focuses on the use of wood and vapors in cooking; Popularity of smoked mashed potatoes at Perry Street, Jean-Georges Vongerichten's restaurant in Manhattan, New York; Smoked eggs by chef Wylie Dufresne of wd-50 Restaurant; Grant Achatz's experimental cooking in Chicago, Illinois.