The world’s top 10 ethical wines, deep-fried butter, the “Superbowl of cheese”
• In theory, it looks to be the ultimate in artery-clogging cuisine: deep-fried butter. That’s what renowned deep-fryer Abel Gonzales is bringing to the table at the State Fair of Texas’ annual contest for best new midway food. Gonzales’ previously honoured entries include fried Coke and fried peanut butter-and-jelly sandwiches. The butter will be available in four flavours: original, garlic, grape and cherry. [Slashfood]
• Two Ontario cheese makers have scored top honours at the American Cheese Society Awards in Austin—a.k.a. the “Superbowl of cheese.” Fifth Town Artisan Cheese and Black River Cheese Company went up against 1,327 entries from across North America and came out with first, second and third place awards. Scoring the ultimate touchdown was Fifth Town’s Lighthall tomme, which snagged first place in the “Aged Goat Cheese” category. [Toronto Star]
• Unlike that sobering, depressing series on salt in the Globe, the National Post is looking into the many types of sodium chloride available today, from sea salt to pickling salt to smoked salt. [National Post]
• The Independent’s list of the world’s 10 best ethical wines features Le Clos Jordanne’s organic Chardonnay from the Niagara Peninsula, which was bestowed a silver award at the 2009 Decanter Awards. It’s the only North American wine on a list dominated by Europe and South America. [The Independent]
• A Toronto-based culinary school is offering new college and university students a three-hour crash-course in gastronomic independence. Veteran foodie Bonnie Stern decided to offer the class at her school at the behest of parents who were concerned that their school-bound kids would resort to fast food. Students will be introduced to alternatives like quesadillas, roast chicken and “good-for-a-week salad dressing.” [The Hamilton Spectator]
![](http://www.facebook.com/sharer.php?u=https://torontolife.com/food/the-worlds-top-10-ethical-wines-deep-fried-butter-the-superbowl-of-cheese/&title=The world’s top 10 ethical wines, deep-fried butter, the “Superbowl of cheese”&picture=https://torontolife.com/wp-content/uploads/2009/09/butter.jpg&description=[caption id="attachment_10183" align="alignleft" width="250" caption="Gilding the lily: a form of deep-fried butter is in the running for best new midway food (Robert S. Donovan)"][/caption]
• In theory, it looks to be the ultimate in artery-clogging cuisine: deep-fried butter. That’s what renowned deep-fryer Abel Gonzales is bringing to the table at the State Fair of Texas’ annual contest for best new midway food. Gonzales’ previously honoured entries include fried Coke and fried peanut butter-and-jelly sandwiches. The butter will be available in four flavours: original, garlic, grape and cherry. [Slashfood]
• Two Ontario cheese makers have scored top honours at the American Cheese Society Awards in Austin—a.k.a. the “Superbowl of cheese.” Fifth Town Artisan Cheese and Black River Cheese Company went up against 1,327 entries from across North America and came out with first, second and third place awards. Scoring the ultimate touchdown was Fifth Town’s Lighthall tomme, which snagged first place in the “Aged Goat Cheese” category. [Toronto Star]
• Unlike that sobering, depressing series on salt in the Globe, the National Post is looking into the many types of sodium chloride available today, from sea salt to pickling salt to smoked salt. [National Post]
• The Independent’s list of the world’s 10 best ethical wines features Le Clos Jordanne’s organic Chardonnay from the Niagara Peninsula, which was bestowed a silver award at the 2009 Decanter Awards. It’s the only North American wine on a list dominated by Europe and South America. [The Independent]
• A Toronto-based culinary school is offering new college and university students a three-hour crash-course in gastronomic independence. Veteran foodie Bonnie Stern decided to offer the class at her school at the behest of parents who were concerned that their school-bound kids would resort to fast food. Students will be introduced to alternatives like quesadillas, roast chicken and “good-for-a-week salad dressing.” [The Hamilton Spectator]){kind=link}