Stepping back from world events and conflicts at home, these are interesting times. 100 years from now historians will be astonished (and maybe appalled) at how we navigated to survive - maybe even overcome - it all.

Though we have moved apart geographically (and often philosophically), modern technology allows us to have new kinds of interaction, conversations, and sharing. Separated by land, sea and now air (the very air we breathe), sharing YouTube clips, TikTok (not me!), etc. is a nice respite from discord and doomscrolling.

My brother-in-law is far enough away that we don’t see each other in person. We do, though, share random things we are watching, reading, or listening to. Recently – strangely – we were both watching collegiate volleyball. I’m a sports person-ish; he is not.

Because he’s a Mozart aficionado, he’s curated an exhaustive collection of Mozart recordings and some amazing jazz. If you’ve ever been in the shop, that’s his music playing.

Today he sent me two articles that are – at least to me – fantastic and about food – and who doesn’t love a good food story? Eat-to-livers, I suppose. But for the rest of us....

A science-based study introducing “Oreology”. It is about Oreo-splitting research. That's right, as in the cookie! How cool is that! You can see it by clicking here:

A piece about lowering your salt intake by using electric chopsticks. That story is here: Click

For us – while we love a good cat video as much as the next guy – food sharing is the best connector. We can compete to see who makes the best pie, but in the end, eating each other’s food is nothing but complimenting one another. The beauty of it all is that rarely is anything awful.

And when you’re eating anything short of awful, made by someone you know, all is good in the world.

Click Here To See Everything Featured in This Newsletter!

Marinate the chicken overnight in a ziptop bag and bake in a tight-fitting pan to keep the thighs in liquid. A simple and easy recipe with very little hands-on time required.

See the Honey Harissa Chicken Thighs with Worcestershire Recipe here!

Woos-ter-sure Sauce.

Worcester - Wuster or Wooster.

Shire is sure, like New Hampshire (new hamp sure, in case you didn't know).

The secret recipe for Worcestershire Sauce was concocted by John Lea and William Perrins, two chemists, in Worcester, England in 1837.

The original is still – well, real - and tastes original.

The BBC says that there have been over 30 variations of the original Worcestershire sauce sold. As the saying goes, “Imitation is the sincerest form of flattery”.

And sometimes you can make something similar but not the same and even make it better.

Col Pabst All Malt Amber-Lager Worcestershire made in Milwaukee, Wisconsin is better. Way better!

Starting with fresh Milwaukee Amber Lager and then blending in 21 all-natural ingredients along with Tamarind and Anchovies, Col Pabst adds Grenadine, Ginger and Madras Curry. Aged in small batches, this Worcestershire sauce is more like a fine balsamic than an ingredient.

To the nose, it has a sweet hint of anchovy fish sauce, with twists and turns that are hard to identify. It twinkles in the nostrils and is very enticing.

To the mouth, the sauce has a saltiness, a sweetness and this wonderful complex flavor that rolls around, begging you to taste a little more. You can sip this and sip some more. It is pretty gosh darn good! Try sipping those other sauces and feel the burn - not in a good way.

Of course, you can use Col Pabst anywhere Worcestershire sauce is called for… and more. Pretty much where you think it will work, it will!

Shop now for Col Pabst Malt Amber-Lager Worcestershire Sauce!

This ancient grain, khorasan wheat, has a branded name of KAMUT. This wheat, when under the name KAMUT cannot be genetically modified or hybridized. And it is always grown organically.

Khorasan wheat is known for its sweet nutty-buttery taste and has a good firm bite. It is also easy to digest, with excellent protein, fiber, vitamins, and minerals including selenium.

KAMUT Khorasan wheat today is very close to what this wheat was when it was placed in the Egyptian tombs. In Turkey the farmers call the grain "Camel's Tooth" because of its shape, and it is also known as "Prophet's Wheat" because legend says Noah brought the grain on the ark.

This wheat, though not gluten free, is tolerable for some gluten-intolerant people. Let us know if that is the case for you.

Try KAMUT pasta from Sgambaro. No matter the shape, it is a wonderful pasta!

Shop now for Sgambaro Organic Kamut Penne Rigate Pasta!

What a special treat!!
"I love chocolate and I love walnuts, especially when toasted so I thought I'd give these a try - so glad I did. They arrived a little melty (hot in Texas), but I put them in the frig and later in the day I sampled one of the best nut confections ever. The chocolate is not too sweet and with the crunchy walnuts, this is a perfect after dinner bite."
-- kim

To die for!
"I have an irresistibility index I apply to chocolate. How long does it take to stop eating without painful self denial? For all of ChefShop’s remarkable collection of dark chocolates, for the Pralus bars, the Margaux cherries, the Arriba couverture, the Slitti bars, the Quadrotta, the Cleopatra pearls, the irrestibility index is way above average. But for the chocolate covered walnuts, it is off the charts. To stop, lock yourself in another room."
-- victor

Shop now for Domaine de Bequignol Chocolate Covered Walnuts!

Hotter than Hungarian paprika, but not as hot as cayenne. A hint of smokiness, but less than Pimenton de la Vera. This distinctive Basque pepper is one of the most useful and tasty spices to keep on your shelves!

In Basque country, where it's from, French Espelette pepper is commonly chosen over black pepper, but the pepper is also popular with chefs all over France.

This DO Espelette Pepper is organic. It is known as being very fragile and can only grow properly under the very specific micro-climate of Southwestern France, North of the Basque area. Only a specific quantity is produced every year in accordance with knowledge passed down through generations: it is very carefully cultivated and then harvested.

Espelette is hard to find. Certified organic espelette is even harder.

Shop now for Haranea Organic Espelette Pepper!

This fine sugar is known as "caster sugar", the sugar has granules that are super fine and dry. A superior quality sugar, it is the workhorse of professional Pastry Chefs because it dissolves so easily in batters and doughs, leaving them very smooth.

Especially appreciated for genoise, other sponge cakes, and meringue. It also dissolves very quickly in liquids, so it's great for iced tea.

Shop Now for India Tree Superfine Caster Cane Sugar here!

Valrhona Manjari chocolate is an extraordinary bittersweet couverture chocolate made from a blend of the best Trinitarios cocoa beans from Madagascar. With a 64% cocoa content, Valrhona's Manjari is perfect for home pastry chefs and professionals alike.

This Madagascar dark chocolate is the perfect compromise between the ultra dark bittersweet chocolate couvertures with 70% cocoa content and the (often too sweet) dark chocolate couvertures with less than 60% cocoa content.

Valrhona Manjari chocolate contains a higher-than-typical amount of cocoa butter to give your desserts and truffles a silky finish and make your favorite drinking chocolate oh-so-rich! With the sweetness of the tropics, Valrhona Manjari chocolate has an intense taste, sustained fullness, and then hints of dried fruit and grilled almonds with a woody base.

It is suitable for pastry, chocolate fillings, molding, enrobing, and icing. The Valrhona "feves" are small oval disks that are easier to work with than large industrial size blocks.

Valrhona started in 1924 when a pastry chef from Tournon created a chocolate factory, which eventually achieved worldwide recognition. In 1984, it became the first to offer a chocolate with 70% cocoa. Valrhona in Tain l'Hermitage is considered by most pastry chefs and chocolatiers as the premier chocolate company in the world.

Their focus is solely on their chocolate, and to ensure the highest quality and optimum flavor, they grow their own cocoa beans, their own cane sugar, and their own vanilla on plantations all around the world. Now that's quality control.

Valrhona has finally begun to offer its professional products, cocoa, and couvertures, packaged for the home pastry enthusiast in a palette of subtle flavors, to create elaborate and delicious chocolate preparations.

This Madagascar dark chocolate is especially good for fillings, and for pouring, dipping, and molding. You cannot go wrong here.

Shop now for Valrhona Manjari Dark Semi-Sweet Couverture 64%!