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Brown Duck Coffee Quackin Blend

This is Chef Keith Snow's daily coffee! Very rich and flavorful with a smooth finish, perfect for French press, pour-over, cold brew, or iced coffee-sip it up nice! A premier combination of Central and South American beans. This dark blend is roasted until the surface of the bean shows a hint of natural oil. The mellow smoky flavor with chocolate nuance is superbly aromatic. Post-Roast: Two different coffees roasted and then blended "post roast" create unique flavors.

HARVEST EATING SPICE BLENDS ARE NOW SHIPPING

Check out our spice master pack containing 6 cans of our best-selling spices, perfect for stocking your spice pantry with grill-ready spices, save $6 dollars and get free shipping.

WHAT'S COOKING?

Chili w beans
White bean soup with parmesan broth
Spaghetti bolognese
Pot roast and pot roast soup
Chik Fil A on Sunday-see photos

FOOD INDUSTRY AND HARVEST NEWS:

French Fry Demand is way off-Declining restaurant traffic created a potato surplus for one of the world's largest producers of french fries.

Boise, Idaho-based Lamb Weston Holdings purchased more potatoes than needed based on overly aggressive sales forecasts, President and CEO Tom Werner said on a second-quarter earnings call Jan. 4. The processor reported a $71 million charge to write off the excess supply.
Demand for french fries has sputtered as consumers dine out less due to rapid inflation. North American sales volumes declined 4% in the quarter, though profits increased in part due to higher French fry prices.
Arizona Joins Florida and Texas in Bid To Ban Lab-Grown Meat From Labeling Itself-Meat

The bill seeks to prohibit the labeling of any products as "meat" that are not derived from livestock or poultry and instead were produced in a laboratory from cultured animal cells.

This marks the latest pushback from lawmakers against the budding industry, as the traditional meat sector and some consumers raise concerns over its safety.

TODAY'S MAIN TOPIC:

Parmesan broth is a rather unique ingredient, have you ever made it or known anyone else who made it? Yes, exactly, it's not that common. However, if you hate wasting food and want to make a unique flavoring agent for soups sauces etc, parmesan broth is your new friend.

Elevate your cooking with the rich and savory depth of Parmesan broth. Crafted by simmering Parmesan rinds, aromatic vegetables, and herbs in a flavorful broth base, this versatile elixir adds a luxurious touch to a wide range of dishes. Its umami-rich flavor profile complements risottos, soups, and braised dishes, infusing them with a subtle nuttiness and a satisfying savoriness. The golden hue and velvety texture of Parmesan broth make it a delightful base for pasta sauces and grain-based dishes. Whether used as a foundational component or as a finishing touch, Parmesan broth is a simple yet indulgent way to enhance the depth of flavors in your culinary creations.

I have used it to make a simple white bean soup, minestrone soup, and butternut squash risotto, and even added it to some chili….crazy I know!

HOMESTEAD TSUNAMI:

Pruning apple trees-I suggest you check out Stefan Sebkowiak's pruning master class if you have trees or are planning to plant some. It's a wealth of material from a true expert. Find the course here. Proper pruning is an art form and can really make a massive difference in the quantity and quality of your fruit harvests.

ECONOMIC NEWS:

US added over 1 trillion dollars in just over 1 quarter, the pace of debt accumulation is staggering, and this won't end well.

PRODUCT RECOMMENDATION:

Combustion inc predictive thermometer, a simple tool that works very well. I have used this for roasts, chicken, and steaks and it is spot on. I highly recommend it.

CLOSING THOUGHTS:

PArm broth is a simple staple you can make to enrich many items, so if you have parm rinds or can buy them, I suggest you try it!

RESOURCES FOR THIS EPISODE:

https://www.fooddive.com/news/french-fry-potato-surplus-lamb-weston-restaurants/704546/

LINKS TO CHECK OUT:

Harvest Eating Spices

Support Harvest Eating

Enroll in Food Storage Feast

Brown Duck Coffee

About Chef Keith Snow

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