Jerky innuendo? Why, whatever are you talking about?? According to the founders of SlantShack Jerky, it’s just normal speak at this point. Enjoy another laugh in this awfully appropriate, yet completely inappropriate bonus video. It’s on me.
(**Please note, Liza was unable to contain herself in the editing of this video. She hopes you laugh like she did.)
“The SlantShack Laboratories are really a collection of just thought experiments, if you will. And it’s through testing these waters and really pushing the envelope of jerky science – and meat culinary gastronomy in general – that we are able to kind of stumble upon, hopefully, stumble upon some breakthroughs.” – Alexander Baumel, Possible Mad Scientist, SlantShack Jerky
Meet Joshua Kace, the president and founder of SlantShack Jerky, a high-end artisan beef jerky company based in Jersey City, New Jersey. Josh loves a good beef jerky. In fact, he loves beef jerky more than anyone I’ve ever met. Ever. His obsession started at age 6. He was on a road trip to visit the National Parks out West when his parents pulled over to a gas station and handed him his first taste of delicious beef jerky. It’s a very clear memory for him, a memory that changed his life; and ever since then, all he’s had on his mind was jerky, jerky, and more delicious beef jerky. Which is why, I believe, you and I can trust his jerky tastes. I mean, when you’ve been eating dried meat for over two decades, you better believe that person knows what a good jerky tastes, looks and feels like.
SlantShack Jerky is, currently, my favorite beef jerky. In fact, I crave it. I do. And I never used to crave chewy, dehydrated meat until now. I like it because so much happens when you eat it – a journey Josh calls “The Flavor Train”, one of many “breakthroughs” that happened at the SlantShack Labs. Given the competition, it was important for them to invent an “original, not traditional” recipe. And for over a year and a half, they tested hundreds and hundreds of ideas and flavor combinations until they developed the original salty, but sweet flavor that they finally introduced in 2009. Since the success of that recipe, they’ve gone on to partner with The Vermont Highland Cattle Farm for grass-fed beef, in addition to, now offering over 30-flavor combinations in their Build-a-Jerky online customization program, where customers can choose their own “jerky destiny”.
All in all, the SlantShack crew just wants to show how jerky doesn’t have to be a one trick pony, like most beef jerky brands encountered in gas stations and supermarkets. A good jerky can have many tricks; and while having many tricks, it can also be a heck of a lot of fun and silly too. Just watch. For someone who loves bringing out the crazy in people, I didn’t have to work very hard at all. Enjoy!
- Original w/Jerk McGurk’s Wild Rubdown (Liza’s favorite)
- Hot & Smoky with Brown Sugar Glaze
- Hot & Smoky with RedRub and Spicy Pepper Glaze
- Hot & Smoky with Smoky Sanch’s Dusty Trail and Brown Sugar Glaze
Thanks for watching food. curated.! Happy Jerky Eating!
Amy Thompson, the head cheesemonger we profiled in our latest piece on Lucy’s Whey, was kind enough to share her picks for best American cheeses to add to your cheese plates this spring. Some of the cheeses come from fresh spring milk, others are aged a year and go great with springtime salads (Mona, Landaff and Dunbarton).
Top Ten Spring Cheese List from Local Cheesemakers (in no particular order)
1. Noble Road from Calkins Creamery
2. Meridian from Rainbeau Ridge Farm
3. Chevre from Ardith Mae Farm
4. Mona from Wisconsin Sheep Dairy Cooperative
5. Dorset from Consider Bardwell Farm
6. Piper’s Pyramide from Capriole
7. Landaff from the Cellars at Jasper Hill/Landaff Creamery
8. Humble Pie from Woodcock Farm
9. Renaissance Ricotta from Narragansett Creamery
10. Dunbarton Blue from Roelli Cheese Company
And before you go, Amy and Emily from Calkins Creamery wanted to double-check that you knew how dairy cows get their milk, a question they get asked ALL the time…
Thanks for watching food. curated. Happy eating!
“I get to curate the selection at Lucy’s Whey. If it wasn’t one of my favorites, it wouldn’t be there. So, when people ask me about my favorite cheese, it’s a tricky question.”
Meet Amy Thompson, the head cheesemonger at Lucy’s Whey, a small, charming little cheese shop tucked into New York City’s Chelsea Market and on North Main Street in East Hampton, Long Island. Lucy’s Whey is pretty focused when it comes to cheese. At their counters, you won’t find cheese that crosses the continents with obscure names from far-away places; instead, you’ll find a special, curated selection of cheeses made from our own homeland: America.
Amy and owner, Lucy Kazickas, stock their cheese cases with only local American cheese, cheese they believe in, cheese they want their customers to appreciate as much as they do a good Italian Piave or a French Camembert. To them, local, artisan and farmstead cheeses can be as satisfying and as unique in flavor as any imported cheese – if curated correctly, of course. And, the curation of cheese, well, let’s just call it their specialty.¬†
Lucy’s Whey goes the extra mile to do their research on the rotating selection of cheeses they decide to carry. They travel to small towns, out-of-the-way farms and rural creameries to taste and source their cheeses first hand. Learning about the cheesemakers and their production process is an important step to being a good cheesemonger. So, during a recent trip to a new creamery, I asked Amy if I could join in. Take a peek as we tour Calkins Creamery in the Pocono/Catskill region of Pennsylvania to taste Noble Road and Old Man Highlander.
Thanks for watching food. curated.! Happy Eating!
Did I find a lucky penny and just not remember it? Wow. More great news for food. curated. this week! SAVEUR magazine just announced that my site has been nominated as a finalist in their 2011 Best Food Blog Awards for Best Video Content! (Yes, please feel free to do a little dance like I did.)
The best part is that a number of my colleagues in the food video world were nominated too: Food Wishes, Food52, The Perennial Plate, and Sky Full of Bacon. I’m really proud to be in the lot with these creative and inspiring food-loving minds. Good food video content with passion and personality is hard to come by and, really, any of these talented folks are so deserving. So come out and vote! You have until May 12th.
I voted. But, I won’t tell you for who… Just know, I voted for a good good friend. Thanks again to SAVEUR for the recognition! I hope this spreads the word on my little series that could. And just for fun, I’m going to dip back into the old food. curated. archives to share one of my favorite videos I’ve filmed. Meet Dan Machin. He’s one farmer you’ll not soon forget:
To see the nominees and to cast your support, click over yonder. Thanks for watching food. curated.! Happy Voting!