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	<title>Ask Marx Foods</title>
	<link>http://www.askmarxfoods.com</link>
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		<title>How much usable pulp is there per pound of passion fruit?</title>
		<description><![CDATA[According to The Book of Yields, approximately 63.8% of each passion fruit (by weight) is usable pulp once the outer shell is discarded. Thus, as a very rough estimate, the usable/edible part of the fruit makes up around ten ounces of every pound. This yield percentage may include the seeds, which are edible.]]></description>
		<link>http://www.askmarxfoods.com/how-much-pulp-per-pound-of-passion-fruit/</link>
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		<title>How many tsp of habanero flakes are there per pound?</title>
		<description><![CDATA[We estimate that there are approximately 280 teaspoons of habanero flakes per pound, but don’t quote us on that.  Here’s our math: The Book of Yields says that there are roughly 5.9 tablespoons of red chile flakes per ounce.  With 16 ounces per pound and 3 teaspoons per tablespoon, we’d estimate 283 teaspoons per pound. ... ]]></description>
		<link>http://www.askmarxfoods.com/tsp-habanero-flakes-per-pound/</link>
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		<title>Q: I am planning a menu for 3/24/12. Will you  have squash blossoms then? When should I order them?</title>
		<description><![CDATA[Generally squash blossom quality and availability is quite reliable in March.  We’re less sure of that this year than years past due to particularly bad weather last November.  That said, chances are still good that we will have squash blossoms to send you. Ordering squash blossoms for a scheduled event is always tricky, because they’re ... ]]></description>
		<link>http://www.askmarxfoods.com/squash-blossoms-march/</link>
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		<title>Are your Jerusalem artichokes the standard variety or a less common type?</title>
		<description><![CDATA[Our Jerusalem artichokes are the standard variety. - Question Submitted by Bill]]></description>
		<link>http://www.askmarxfoods.com/jerusalem-artichokes-standard-variety/</link>
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		<title>Which is better for sautéing, white meat or dark meat?</title>
		<description><![CDATA[We’re assuming you’re asking about chicken.  Other poultry varieties have different meat &#38; with correspondingly different cooking recommendations. In the case of chicken, white meat (breast meat) is the most commonly sautéed.  This is because sautéing is a hot &#38; fast cooking technique best suited to quick cooking ingredients.  Chicken breasts are leaner than legs ... ]]></description>
		<link>http://www.askmarxfoods.com/better-sauteing-white-meat-dark-meat/</link>
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		<title>Can you offer cooking times &amp; methods for the rice varieties in your rice sampler?</title>
		<description><![CDATA[Here are some general guidelines from the manufacturer.  We have not tested these yet, so they may require some adjustments, but hopefully they will give you a ballpark estimate. &#160; Bamboo Rice Ratio: 2 cups of water per cup of rice. Method: Put the rice &#38; water in a pot.  Bring the water to a ... ]]></description>
		<link>http://www.askmarxfoods.com/rice-sampler-tips/</link>
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		<title>Is it better to use whole chilies or chile flakes in pasta sauce? Which chilies would you recommend for getting good heat?</title>
		<description><![CDATA[What form of chilies you add to pasta sauce is largely a matter of personal preference.  A lot of Italian sauce recipes call for chile flakes, and chile flakes are easy to come by, convenient, easy to measure, and easy to use. That said, using whole dried chilies does give you a larger range of ... ]]></description>
		<link>http://www.askmarxfoods.com/whole-chilies-chile-flakes-in-pasta-sauce/</link>
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		<title>I bought littleneck clams from A&amp;P and they had no flavor…any idea why?</title>
		<description><![CDATA[It’s hard to say for sure, having not eaten, sold or seen the clams in question ourselves. There are several reasons why some clams taste better than others.  According to food science guru Harold McGee, clams and other mollusks store energy in the form of amino acids which give their meat flavor, body, and sweetness.  ... ]]></description>
		<link>http://www.askmarxfoods.com/littleneck-clams-no-flavor-why/</link>
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		<title>Do you sell salmon skin?</title>
		<description><![CDATA[Unfortunately we cannot supply salmon skin by itself. Salmon fillets tend to be sold skin-on because some people like to serve them with the skin (typically crisped up using a cooking technique like pan searing). We also are not aware of any other company selling salmon skin for human consumption, though there do appear to be vendors selling dried ... ]]></description>
		<link>http://www.askmarxfoods.com/do-you-sell-salmon-skin/</link>
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		<title>If I want to order several cases of game hens, can I get a discount?</title>
		<description><![CDATA[Absolutely!  If you’re hoping to make a wholesale game hens order, contact us with your desired quantity, desired delivery date and shipping zip code for a custom quote. - Question Submitted by P &#38; G Caters]]></description>
		<link>http://www.askmarxfoods.com/cases-game-hens-discount/</link>
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		<title>How many fuyu persimmons are in a case?</title>
		<description><![CDATA[Fuyu persimmons average 3-4 pieces per pound, but unfortunately the case weight we’re shipping can vary from week to week.  If you would like to know how big the cases are we’re shipping in any given week, contact us for more info. - Question Submitted by Gary]]></description>
		<link>http://www.askmarxfoods.com/fuyu-persimmons-case/</link>
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		<title>Do your whole rabbit fryers come with hearts &amp; livers?</title>
		<description><![CDATA[Our whole rabbit fryers include the kidneys and livers, but not the heart. - Question Submitted by Frank]]></description>
		<link>http://www.askmarxfoods.com/whole-rabbit-fryers-hearts-livers/</link>
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		<title>Any tips for using roses with white chocolate? Do you offer wholesale pricing?</title>
		<description><![CDATA[Unfortunately we haven’t tried decorating our edible flowers with chocolate, so we can’t offer any specific tips. We absolutely offer wholesale pricing on all our products – simply contact us with info on desired quantities and your shipping address for a custom quote! - Question Submitted by Annmarie B.]]></description>
		<link>http://www.askmarxfoods.com/edible-roses-chocolate-wholesale-pricing/</link>
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		<title>What are truffles? How are they classified?</title>
		<description><![CDATA[Truffles are the fruit of very special members of the fungi kingdom.  This means their parent organisms have several characteristics in common with mushrooms. Most varieties of truffle producing fungi live in symbiotic relationships with trees and are found underground around their roots.  Truffles aren’t the main body of the fungus itself, but a special ... ]]></description>
		<link>http://www.askmarxfoods.com/what-are-truffles/</link>
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		<title>What does “blooming” gelatin mean? Why do it?</title>
		<description><![CDATA[Blooming gelatin refers to soaking gelatin sheets (aka leaf gelatin, gelatin leaves) or granules in cold water for a few minutes before use.The gelatin absorbs some of the water, becoming more tender and dissolving more readily in warm liquids. Some recipes specify a specific amount of blooming water and then have you add the gelatin ... ]]></description>
		<link>http://www.askmarxfoods.com/what-is-blooming-gelatin/</link>
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		<title>Where can I buy sodium bisulfite?</title>
		<description><![CDATA[Sodium bisulfite is an antioxidant/sulfuring agent that is sometimes used by home cooks (mixed with water) to prevent fruit &#38; vegetables from browning as they’re being dehydrated. Your best bet for tracking some down is inquiring with companies that sell food dehydrators and related goods.  For example, the Excalibur dehydrator company sells Sodium Bisulfite by ... ]]></description>
		<link>http://www.askmarxfoods.com/buy-sodium-bisulfite/</link>
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		<title>How do you make brown butter?</title>
		<description><![CDATA[Browned butter (aka Beurre Noisette) has a delicious nutty, rich flavor.  It&#8217;s really easy to make at home and can be added to recipes or used as a sauce.  It&#8217;s a great accompaniment to pasta and fresh herbs (especially sage). How to Make Brown Butter 1. Melt unsalted butter in a frying pan over medium-high ... ]]></description>
		<link>http://www.askmarxfoods.com/how-do-you-make-brown-butter/</link>
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		<title>Do your Kobe sliders come with buns?</title>
		<description><![CDATA[Nope, our kobe beef sliders are sold as raw, frozen 2oz patties. - Question Submitted by Bill]]></description>
		<link>http://www.askmarxfoods.com/kobe-sliders-come-with-buns/</link>
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		<title>What are the differences between frozen &amp; fresh Perigord truffles in terms of quality, use, shelf life, etc?</title>
		<description><![CDATA[Which Is Better? While frozen truffles are probably the best substitute when the variety you want is out of season, you’re definitely better off getting fresh truffles when they’re available. How to Use Them: For tips on using fresh truffles, see How to Use Fresh Truffles. Frozen truffles are best partially thawed (in a bag ... ]]></description>
		<link>http://www.askmarxfoods.com/differences-frozen-fresh-perigord-truffles/</link>
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		<title>Are the black turtle beans you offer the heirloom variety?</title>
		<description><![CDATA[Unfortunately no, the black turtle beans we currently sell are not heirloom. - Question Submitted by Ruby]]></description>
		<link>http://www.askmarxfoods.com/black-turtle-beans-heirloom/</link>
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		<title>Do you carry many Japanese ingredients that would appear in a normal Japanese meal?</title>
		<description><![CDATA[We actually carry a huge selection of Japanese ingredients.  Based on my experience living and working in Japan for two years, here are some of the ones you’d be more likely to see during a trip. &#160; Soy Sauce Soy sauce, of course, plays a very important role in Japanese food.  Most of the soy ... ]]></description>
		<link>http://www.askmarxfoods.com/japanese-ingredients-normal-japanese-meal/</link>
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		<title>What are the differences between Chinese pine nuts &amp; Italian pine nuts?</title>
		<description><![CDATA[A few years ago supply problems caused the price of Italian pine nuts (aka pinioli) to skyrocket and most stores switched to selling cheaper Chinese pine nuts.  It’s now difficult to find true Italian pine nuts in the US.  While the Chinese pine nuts can be used as a substitute for Italian pine nuts, the ... ]]></description>
		<link>http://www.askmarxfoods.com/differences-chinese-pine-nuts-italian-pine-nuts/</link>
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		<title>What&#8217;s the best mushroom to use in sauces for beef?</title>
		<description><![CDATA[Because both beef and mushrooms have an umami element to their flavor, most mushrooms will pair well with beef. Which mushroom you choose is more a factor of what flavors you’re looking for in your dish. Porcinis, shiitakes, morels and matsutakes are particularly strong. All of them are earthy, but porcinis are particularly so. Morels ... ]]></description>
		<link>http://www.askmarxfoods.com/best-mushroom-sauces-for-beef/</link>
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		<title>What is caffeine, and how much of it is in various beverages?</title>
		<description><![CDATA[The term “caffeine” is used as short-hand for several substances (including actual caffeine) from a group known as “Xanthine Alkaloids” that have stimulating properties. Below are some estimates for the average “caffeine” content in most commonly consumed hot beverages.  Note that the caffeine content can vary based on a wide variety of factors (brewing method, ... ]]></description>
		<link>http://www.askmarxfoods.com/what-is-caffeine-how-much/</link>
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		<title>What is maltodextrin?</title>
		<description><![CDATA[Maltodextrin is a slightly sweet or tasteless polysaccharide derived from starch. Why do “molecular gastronomy” chefs use maltodextrin? Chefs use powder maltodextrin, generally tapioca maltodextrin, to “powder” fats like olive oil, bacon fat, and nutella (a pastry chef favorite). Powdering fat doesn’t affect its flavor, but changes its texture into a dry powder that melts ... ]]></description>
		<link>http://www.askmarxfoods.com/what-is-maltodextrin/</link>
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		<title>What is “molecular gastronomy”?</title>
		<description><![CDATA[“Molecular gastronomy”, as it is currently used, is a very broad &#38; vague term describing the cooking style of chefs who are trying to challenge the way their customers think about food. They are usually highly trained in classical methods, but are seeking to improvise and innovate beyond them. Generally it can be said that ... ]]></description>
		<link>http://www.askmarxfoods.com/what-is-molecular-gastronomy/</link>
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		<title>What are hydrocolloids?</title>
		<description><![CDATA[The short answer is that a hydrocolloid is a type of thickener.  Many of them can also make gels with varying properties when used in higher concentrations. The longer, more correct answer is that “hydrocolloid” is a classification for a group of compounds (proteins and polysaccharides (starches, cellulose, etc)) that act as gelling agents for ... ]]></description>
		<link>http://www.askmarxfoods.com/what-are-hydrocolloids/</link>
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		<title>What does &#8220;fold&#8221; mean on vanilla extract bottles?</title>
		<description><![CDATA[A “fold” is the FDA’s regulated measurement of potency for vanilla extracts. In order to be a pure “single-fold” vanilla extract, each gallon of the finished extract must have been made with a minimum of 13.35 ounces of vanilla beans. Pure vanilla extracts sold to consumers are almost always single fold, which is plenty strong ... ]]></description>
		<link>http://www.askmarxfoods.com/fold-on-vanilla-extract-bottles/</link>
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		<title>What’s the best way to deseed dried chiles?</title>
		<description><![CDATA[Removing the seeds from dried chiles reduces the overall heat level of those chiles substantially.  In addition, chile seeds have a different color and somewhat different texture than the rest of the chile, so you’ll get a more uniform result, especially when grinding chiles into powder. The best method depends on the use you have ... ]]></description>
		<link>http://www.askmarxfoods.com/deseed-dried-chiles/</link>
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		<title>Can I plant your heirloom potatoes?</title>
		<description><![CDATA[We sell our heirloom potatoes as an edible ingredient rather than seed potatoes, and as such cannot offer growing suggestions or guarantee agricultural performance. That said, they are non-genetically modified potatoes that will sprout, and we have planted a few varieties after they sprouted. They grew well and yielded a crop with excellent flavor and ... ]]></description>
		<link>http://www.askmarxfoods.com/plant-heirloom-potatoes/</link>
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		<title>How long do unbrined natural sausage casings last?  How should I store them?</title>
		<description><![CDATA[Unbrined sausage casings, like most offal, are quite perishable. We recommend storing our natural sausage casings in their brine for no longer than 45 days, and no longer than two days out of the brine. You mentioned purchasing your casings fresh &#38; unbrined, and hoping to use them to make sausages &#8220;near Christmas.&#8221; We cannot ... ]]></description>
		<link>http://www.askmarxfoods.com/how-long-sausage-casings-last/</link>
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		<title>What is “sous vide”?</title>
		<description><![CDATA[Sous vide” (French for “under vacuum”) is a relatively new technique for cooking food where it is wrapped in food safe plastic bags and submerged in temperature-controlled water baths. Though food cooked sous vide is generally vacuum packed, the water bath is really what’s important. Sous vide cooking allows you to gently &#38; accurately cook ... ]]></description>
		<link>http://www.askmarxfoods.com/what-is-sous-vide/</link>
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		<title>Can you freeze Australian finger limes?</title>
		<description><![CDATA[Yes! Australian finger limes have a unique inner structure that makes them more freezable than other citrus varieties. Their outer skin may become more pitted, and the inner vesicle “caviar” will become slightly softer, but otherwise they should be pretty much the same as when you froze them. We recommend freezing whole, uncut finger limes ... ]]></description>
		<link>http://www.askmarxfoods.com/freeze-australian-finger-limes/</link>
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		<title>How much live wheatgrass goes into a pound of blades?</title>
		<description><![CDATA[People are used to buying wheatgrass as whole plants in dirt, but we ship just the cut blades to dramatically reduce shipping weight and cost.  Each pound of our organic wheatgrass was harvested from 300 square inches of growing grass.  This can be extrapolated out to the following estimates for the smaller package options: Oz ... ]]></description>
		<link>http://www.askmarxfoods.com/live-wheatgrass-in-a-pound-of-blades/</link>
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		<title>How do you poach mussels? Can they be stored in their shells?</title>
		<description><![CDATA[Live mussels can be poached similarly to any other seafood, as long as you’re careful not to overcook them (they cook rather quickly). Discard any that are closed &#38; much heavier than the others (likely filled with mud), or do not close when their shells are pinched together or they are lightly rinsed with cold ... ]]></description>
		<link>http://www.askmarxfoods.com/how-to-poach-mussels/</link>
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		<title>What is baby corn?</title>
		<description><![CDATA[Baby corn (aka miniature corn) is exactly what you&#8217;d think from the name &#8211; immature, un-pollinated sweet corn. Though the baby corn you find for sale in stores (usually canned or pickled &#38; canned) is usually one of a few yellow corn varieties selected for their particularly high sugar content, they aren’t a special variety ... ]]></description>
		<link>http://www.askmarxfoods.com/what-is-baby-corn/</link>
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		<title>Do you sell USDA organic camelina seeds?</title>
		<description><![CDATA[Yes! Our organic camelina seeds are certified organic by the USDA. - Question Submitted by Patrick J.]]></description>
		<link>http://www.askmarxfoods.com/usda-organic-camelina-seeds/</link>
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		<title>How thick are your grass-fed beef ribeye steaks?</title>
		<description><![CDATA[Our grass-fed ribeye steaks are cut to specified weights (10, 12 or 14 ounces each) rather than specific thicknesses. As such, they can vary in thickness based on the width of the whole ribeyes they’re cut from (bigger cows = wider ribeyes = thinner &#38; wider steaks and visa-versa). With that in mind, here are ... ]]></description>
		<link>http://www.askmarxfoods.com/how-thick-grass-fed-beef-ribeye-steaks/</link>
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		<title>Do you sell MSG free sausages?</title>
		<description><![CDATA[As of September 7, 2011, the following sausages definitely do not have MSG or MSG-like allergens: All Varieties in the Specialty Sausage Sampler Venison Sausage with Merlot &#38; Blueberries Lamb Merguez in Pork Casing Buffalo Sausage with Chipotle Chilies Duck Sausage with Foie Gras &#38; Sauterne Wine Duck Sausage with Orange Liquor Rabbit Sausage with ... ]]></description>
		<link>http://www.askmarxfoods.com/sausages-contain-msg/</link>
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		<title>Do you have any recipes for flavored waters?</title>
		<description><![CDATA[“Flavored waters” are very lightly flavored, far less potent than most beverages.  They’re generally made by adding ingredients to a pitcher of ice water that slowly infuse it with flavor as it sits.   Ideas for Flavoring Ingredients: Citrus Fruit Slices -  Lemon &#38; lime are the most common, but most citrus fruits will work…just ... ]]></description>
		<link>http://www.askmarxfoods.com/recipes-for-flavored-waters/</link>
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		<title>How many pounds of fillets can you get from a whole salmon?</title>
		<description><![CDATA[According to “The Book of Yields”, a great chef’s tool that provides general yield information for a host of common ingredients, your average dressed (headed, gutted, fins &#38; tail off) salmon is about 75% fillet.  In other words, once you cut it into fillets, approximately 12 ounces of every pound you purchased will end up ... ]]></description>
		<link>http://www.askmarxfoods.com/pounds-of-fillets-from-whole-salmon/</link>
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		<title>How many pounds of fresh vanilla beans are used to make 1lb of cured beans?</title>
		<description><![CDATA[A ready-to-pick vanilla bean on the vine is not a ready-to-use vanilla bean. Though they have the ingredients of greatness hidden within them, fresh beans don’t have much flavor or complexity yet. In order to develop their unique, spectacular vanilla flavor and aroma, they have to be cured for anywhere from 40 days to six ... ]]></description>
		<link>http://www.askmarxfoods.com/fresh-vanilla-beans-1lb-cured-beans/</link>
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		<title>Can you cook frozen mussels the same way as fresh?</title>
		<description><![CDATA[Frozen mussels are usually cooked before freezing (and we recommend doing so for mussels you’re freezing at home too…see how to freeze mussels for info). Assuming yours were, you want to follow a similar strategy to using precooked crab, canned clams, and fresh poached mussel meat: try to reheat without overcooking. Precooked mussels can be ... ]]></description>
		<link>http://www.askmarxfoods.com/cook-frozen-mussels/</link>
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		<title>How many cups of fresh basil leaves are there in a pound?</title>
		<description><![CDATA[According to “The Book of Yields”, a handbook used by chefs to estimate quantities of items normally sold by the pound, approximately 56% of basil sprigs’ weight is usable leaves. The Book of Yields also estimates that each cup of chopped (stem off) basil leaves weighs approximately 1.4 oz. Based on these estimates, we’d guess ... ]]></description>
		<link>http://www.askmarxfoods.com/cups-of-fresh-basil-leaves-in-a-pound/</link>
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		<title>How long do fresh edible flowers last? How long should I order them ahead of my event?</title>
		<description><![CDATA[The shelf lives of fresh edible flowers range from 5 days to a month depending on the variety (with squash blossoms being the very perishable exception at around two days maximum). You’ll find variety-specific information on the “Storage” tab on each flower’s description.  If you need flowers that are particularly hardy, we often recommend Szechuan/buzz ... ]]></description>
		<link>http://www.askmarxfoods.com/how-long-edible-flowers-last/</link>
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		<title>Why is chicken stock cooked for 4-6 hours and beef stock for 6-8 hours?</title>
		<description><![CDATA[The different cooking times for stocks have to do with beliefs about the amount of time necessary to extract the best amount of gelatin and flavor from the bones being used. Beef and veal bones are thicker, heavier and generally higher in gelatin than chicken bones, so more time is necessary to extract what they ... ]]></description>
		<link>http://www.askmarxfoods.com/stock-cooking-times/</link>
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		<title>What are some good dipping sauces for the sausage sampler?</title>
		<description><![CDATA[There are twelve varieties of sausage in the specialty sausage sampler ﻿﻿covering a pretty wide range of flavors.  Here are some sauce pairings we&#8217;d recommend: ● This huckleberry sauce recipe is great with most of the game meat &#38; bird sausages – wild boar, venison, duck &#38; elk. ● A simple jus or pan sauce (made ... ]]></description>
		<link>http://www.askmarxfoods.com/sausage-dipping-sauces/</link>
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		<title>How much do dragonfruit weigh?</title>
		<description><![CDATA[Unfortunately the answer really depends on the dragonfruit because they vary so widely in size. You can get really big ones and really small ones, and those different sizes can be packed together in the same box…making giving any sort of estimated number per 10lb case extremely difficult. - Question Submitted by Searc]]></description>
		<link>http://www.askmarxfoods.com/how-much-do-dragonfruit-weigh/</link>
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		<title>Can I eat the whole manila clam (besides the shell) or are there parts I should remove?</title>
		<description><![CDATA[The interior meat of manila clams is completely edible.   Related Posts: How to Open Clams How to Steam Clams Clam Recipes - Question Submitted by Mike]]></description>
		<link>http://www.askmarxfoods.com/whole-manila-clam-edible/</link>
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		<title>How many ghost peppers should I substitute for 1-2 habaneros in my pickle recipe?</title>
		<description><![CDATA[Ghost chiles are extremely, extremely hot.  When developing our own ghost chile recipes, we always follow this simple rule: start small!  It’s better to end up with something that isn’t hot enough than something that’s too hot to eat.  You can always adjust the recipe based on your results. According to the scoville numbers we ... ]]></description>
		<link>http://www.askmarxfoods.com/ghost-peppers-substitute-habaneros/</link>
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		<title>Why are Tradizionale balsamic vinegars expensive?</title>
		<description><![CDATA[There are several reasons why Tradizionale (Traditional) grade balsamics are expensive: 1. Tradizionale balsamic vinegars must be aged a minimum of 12 years (for Affinato vinegar - Extra Vecchio vinegar must be aged 25 years or more). 2. They must be exceptionally high quality as judged by experts in the Consortium of Balsamic Vinegar of Modena. ... ]]></description>
		<link>http://www.askmarxfoods.com/tradizionale-balsamic-vinegars-expensive/</link>
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		<title>What is &#8220;aroma&#8221; on ingredient lists?</title>
		<description><![CDATA[Because our Italian foods are usually packaged and labeled in Italy for international sale, they often use European or Italian terms for ingredients.  The word “aroma” on truffle oil, lemon-pepper wheat germ pasta and other Italian products’ ingredient lists is the equivalent of “flavor” on American-style ingredient lists.  It’s simply their term for the essence ... ]]></description>
		<link>http://www.askmarxfoods.com/what-is-aroma-ingredients/</link>
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		<title>Why are there no big numbers on balsamic vinegar bottles anymore?</title>
		<description><![CDATA[Until recently it was common for balsamic vinegars to have large numbers on the bottle.  Sometimes this was the actual age of the vinegar, sometimes it was just a number (“No. 17” for example) the company had put on the label to make you think it was the age of the vinegar….a marketing ploy. Recently ... ]]></description>
		<link>http://www.askmarxfoods.com/no-ages-on-balsamic-vinegar/</link>
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		<title>What is a coffee&#8217;s &#8220;crema&#8221;?</title>
		<description><![CDATA[The “crema” is a unique feature of espresso brewed coffee: a delicate foam that develops on the surface of each espresso shot. The crema forms because the incredibly high pressure under which water is forced through the ground coffee carries a higher proportion of the beans’ flavorful oils and other compounds into the cup than ... ]]></description>
		<link>http://www.askmarxfoods.com/what-is-coffee-crema/</link>
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		<title>How does bison/buffalo meat’s nutritional content compare to conventional beef?</title>
		<description><![CDATA[In general, bison meat is considerably leaner than beef, with about half the fat and calories.  It’s also higher in protein. Using the USDA National Nutrient Database* to compare generalized statistics on the “lean” (i.e. meat as opposed to fat) in raw bison ribeyes vs. conventional Choice beef ribeyes provides this data:   Bison/Buffalo Beef ... ]]></description>
		<link>http://www.askmarxfoods.com/bison-buffalo-nutritional-content/</link>
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		<title>When I order perishables from Marx Foods, how are they shipped so they stay cold/frozen?</title>
		<description><![CDATA[When you order perishable food from the Marx Foods store, we use the same delivery methods we use with our fine dining restaurant customers. During the ordering process, you will be asked to select a “preferred delivery date”.  This is the day you want your food to arrive and when you know someone will be ... ]]></description>
		<link>http://www.askmarxfoods.com/perishables-marx-foods/</link>
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		<title>I&#8217;ve been storing homemade herb oil at room temperature for a while, is it still safe to use?</title>
		<description><![CDATA[Generally we do not recommend storing any homemade infused oils at room temperature for long due to safety concerns.  Homemade flavored oils (particularly garlic oils according to the FDA, but also possibly other flavors) can grow botulism bacteria. Don’t let that stop you from making flavored oils, but for safety’s sake:           ● Make them ... ]]></description>
		<link>http://www.askmarxfoods.com/homemade-oil-room-temperature/</link>
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		<title>Why do Szechuan buttons make your mouth tingle?</title>
		<description><![CDATA[Szechuan buttons (aka buzz buttons, Sichuan buttons, toothache flowers, Acmella Oleracea) are tiny yellow flowers with a unique tingling effect that feels like light electricity. They’re a great party food or cocktail ingredient, and some chefs are using them in sorbets as a salad ingredient or as a sashimi garnish. What gives these flowers their ... ]]></description>
		<link>http://www.askmarxfoods.com/why-do-szechuan-buttons-tingle/</link>
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		<title>What makes dulce buttons so sweet?</title>
		<description><![CDATA[Dulce buttons are tiny, super-super-sweet flowers with an anise/thyme/mint flavor. Thanks to a unique sesquiterpene compound called “hernandulcin” they are 500 to 1,500 times sweeter than sugar (on a molecule by molecule basis), depending on how you measure. Sesquiterpenes are complex terpines, which are organic compounds commonly found in plants’ resins and essential oils.]]></description>
		<link>http://www.askmarxfoods.com/dulce-buttons-sweet/</link>
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		<title>What is parboiled/converted rice?</title>
		<description><![CDATA[While the terms “parboiled” and “converted” conjure up images of modern convenience rice products like microwavable rice or quick cooking rice, parboiled rice is actually something quite different. Parboiling is a very old technique (it has been used for over 2,000 years) which involves soaking the rice grains while they’re still in the hull (aka the ... ]]></description>
		<link>http://www.askmarxfoods.com/what-is-parboiled-converted-rice/</link>
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		<title>Where are your roe-on scallops from? Are they wild?</title>
		<description><![CDATA[Our roe-on scallops are indeed wild and are caught in the north Atlantic. - Question Submitted by Laura]]></description>
		<link>http://www.askmarxfoods.com/roe-on-scallops-from-wild/</link>
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		<title>How long do Szechuan buttons and dulce buttons last…and how should I store them?</title>
		<description><![CDATA[Szechuan buttons and dulce buttons both ship in plastic clamshells similar to the ones you find herbs in at the grocery store.  These are the best way to store them, so you can just throw the clamshells in your refrigerator. Szechuan buttons tend to last up to 14 days in the refrigerator, while dulce buttons ... ]]></description>
		<link>http://www.askmarxfoods.com/szechuan-buttons-dulce-storage/</link>
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		<title>What’s the best way to clean fresh morels?</title>
		<description><![CDATA[Generally we feel fresh morel mushrooms don’t need to be washed, but here are the recommended cleaning methods if you would like to clean yours. What We Recommend: Give your morels a quick dunk in cool water and then let them drain in a colander or spin them in a salad spinner. For best shelf ... ]]></description>
		<link>http://www.askmarxfoods.com/best-way-to-clean-fresh-morels/</link>
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		<title>Can I freeze edible flowers for later use?</title>
		<description><![CDATA[Not really. Edible flowers can be frozen, and will look just fine as long as they stay frozen. However, as soon as they thaw (and they’ll thaw out very quickly) they’ll turn limp and their colors will darken. You’ll lose the beauty that you bought them for in the first place. Here’s an example using ... ]]></description>
		<link>http://www.askmarxfoods.com/can-i-freeze-edible-flowers/</link>
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		<title>Why is my box of kangaroo medallions labeled &#8220;kangaroo rump&#8221;?</title>
		<description><![CDATA[Our kangaroo medallions are sometimes labeled “rump” due to differences between Australian and American meat terminology.  In Australia this cut is sometimes called “rump,” which conjures up images of large roasting cuts for Americans.  However, they’re really small pieces of meat that are meant to be pan roasted, grilled, seared or sautéed, which is why ... ]]></description>
		<link>http://www.askmarxfoods.com/kangaroo-medallions-labeled-kangaroo-rump/</link>
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		<title>How do you recognize a dried Chinese porcini?</title>
		<description><![CDATA[Dried Chinese porcinis (Boletus Aestivalis, Boletus Aereus) are easy to distinguish from dried Italian porcinis and other varieties.  Porcinis from China are darker in color and very thin, with a straight stem instead of the distinctive rounded “chubby” stem that you’ll find on porcinis from Europe or the US.  Chinese porcinis never grow to be ... ]]></description>
		<link>http://www.askmarxfoods.com/chinese-vs-italian-porcini/</link>
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		<title>Which variety of lox has the least salt?</title>
		<description><![CDATA[Our wild pacific salmon lox varieties are all brined in the same honey, salt &#38; spice solution.  However, because of their naturally higher oil content (which is responsible for their full, rich flavor), sockeye salmon fillets absorb less of the brine.  Thus sockeye lox has a lower salt content and less salty flavor than keta ... ]]></description>
		<link>http://www.askmarxfoods.com/lox-with-the-least-salt/</link>
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		<title>What are the best beef cuts for smoking?</title>
		<description><![CDATA[The most commonly smoked beef cuts are beef briskets and ribs (either short ribs or beef spare ribs).  Though less common, you’ll sometimes also see tri tip roasts smoked.]]></description>
		<link>http://www.askmarxfoods.com/best-beef-cuts-for-smoking/</link>
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		<title>Why are my kangaroo or wild boar cuts different sizes?</title>
		<description><![CDATA[Domesticated animals raised for their meat are generally fed the same feed, live under the same conditions, and are butchered at roughly the same size.  Our kangaroo meat and wild boar meat are 100% wild; the animals have foraged different amounts of food and lived different lives.  They are consequently different sizes when they are ... ]]></description>
		<link>http://www.askmarxfoods.com/why-are-my-kangaroo-or-wild-boar-cuts-different-sizes/</link>
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		<title>What is tempering?</title>
		<description><![CDATA[The term tempering has two different meanings in the kitchen that tend to be ingredient specific.  One can temper eggs and one can temper chocolate. Tempering Eggs: The thickening properties of eggs are used in a variety of sauces and custards (flan, crème brulee, pot au crème, chawamushi, etc).  As the proteins in eggs cook, ... ]]></description>
		<link>http://www.askmarxfoods.com/what-is-tempering/</link>
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		<title>What is beurre noir?</title>
		<description><![CDATA[&#8220;Beurre noir&#8221; means &#8220;black butter&#8221; in French.  Though the terms beurre noir and beurre noisette are sometimes used interchangably today, many chefs consider them to refer to two different stages of cooked butter.  If you continue to cook butter after it has become beurre noisette, it will eventually become beurre noir, where the suspended milk solids have ... ]]></description>
		<link>http://www.askmarxfoods.com/what-is-beurre-noir/</link>
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		<title>How should I store fresh wasabi rhizomes?</title>
		<description><![CDATA[To ensure they stay fresh and flavorful, store fresh wasabi roots in your refrigerator wrapped in a damp towel.  Check the towel daily to ensure it isn’t drying out, re-wetting as necessary.  If you don’t let them dry out, your rhizomes should last for up to three weeks. When you grate some of your wasabi, ... ]]></description>
		<link>http://www.askmarxfoods.com/how-should-i-store-fresh-wasabi-rhizomes/</link>
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		<title>What is beurre noisette?</title>
		<description><![CDATA[&#8220;Beurre noisette&#8221; is a French term often translated into English as brown butter (though it actually means &#8220;hazelnut butter&#8221;).  It is made by melting down butter, and then continuing to cook it until the milk solids suspended in it are toasted.  These toasted solids give the butter a heavenly rich, nutty flavor and aroma&#8230;hence &#8220;hazelnut ... ]]></description>
		<link>http://www.askmarxfoods.com/what-is-beurre-noisette/</link>
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		<title>What is a blue poulet?</title>
		<description><![CDATA[The Blue Poulet (or Blue Foot Chicken) is an American/Canadian chicken bred to closely resemble the famous French Poulet de Bresse chicken in appearance and flavor.  Poulet de Bresse has long been regarded as the finest chicken available in France. Unfortunately demand in France is such that we almost never see Bresse chickens in the United States, making ... ]]></description>
		<link>http://www.askmarxfoods.com/what-is-a-blue-poulet/</link>
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		<title>What is clarified butter?</title>
		<description><![CDATA[Clarified butter is plain butter that has been simmered to separate the butterfat from the milk solids and water.  Because the milk solids burn at a lower temperature than butterfat&#8217;s smoke point, removing them will allow you to enjoy the flavor of butter even when cooking at higher temperatures that would burn plain butter.  Melted ... ]]></description>
		<link>http://www.askmarxfoods.com/what-is-clarified-butter/</link>
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		<title>What is special about &#8220;heirloom&#8221; and &#8220;heritage&#8221; food?</title>
		<description><![CDATA[Just taking a bite of a fresh heirloom tomato will demonstate the answer to this question better than any paragraph on the internet, but the short answer is flavor.  The word &#8220;heirloom&#8221; tends to be applied to produce, while the word &#8220;heritage&#8221; is usually attached to meats and poultry.  Their exact definitions are a little hard ... ]]></description>
		<link>http://www.askmarxfoods.com/what-is-special-about-heirloom-and-heritage-food/</link>
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		<title>What is a reduction?</title>
		<description><![CDATA[Reduction is an important tool in the kitchen used all the time in the creation of sauces, soups, and stews.  As liquids boil or simmer they evaporate, reducing down and thickening.  However, you&#8217;ve probably seen phrases like &#8221;red wine reduction&#8221;, &#8220;balsamic reduction&#8221; or &#8221;raspberry reduction&#8221; on restaurant menus.  Here it refers to a simple type of sauce, called &#8220;a reduction&#8221; ... ]]></description>
		<link>http://www.askmarxfoods.com/what-is-a-reduction/</link>
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		<title>Where can I find recipes for a home sous vide machine?</title>
		<description><![CDATA[Home sous vide machines are still extremely rare, and as such most recipes and information is written with chefs in mind.  Sous vide is a technique particularly popular with the “molecular gastronomy” movement at the moment, so you’re likely to find a few recipes in cookbooks by Ferran Adria, Heston Blumenthal and in Chef Achatz’s ... ]]></description>
		<link>http://www.askmarxfoods.com/recipes-for-a-home-sous-vide-machine/</link>
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		<title>Where can I buy oyster crabs?</title>
		<description><![CDATA[Oyster crabs, tiny crabs that are sometimes found sharing shells with live oysters, have long been considered a delicacy in the US.  Unfortunately they are so rare that they don&#8217;t appear to be commercially available.  Our best advice is to become good friends with the closest oyster farmer, but even then, you may have difficulty getting them ... ]]></description>
		<link>http://www.askmarxfoods.com/where-can-i-buy-oyster-crabs/</link>
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		<title>What is the harvest date of your dried beans?</title>
		<description><![CDATA[Unfortunately, because our heirloom beans come from a variety of origins that may change with availability, we cannot specify their harvest dates. What we can tell you is that these beans are selected for and sold to the restaurant industry.  This not only means that they’re exceptionally high quality, but also that the supply is ... ]]></description>
		<link>http://www.askmarxfoods.com/harvest-date-of-your-dried-beans/</link>
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		<title>Can you recommend some oyster stew recipes using fresh oysters?</title>
		<description><![CDATA[We don’t have an oyster soup/oyster stew recipe using fresh oyster meat on the Marx Foods blog yet, but here are some links to recipes from reliable sources:   Classic Louisiana Oyster Stew Recipe – Saveur Magazine Phil Harris’ Oyster Stew Recipe – Seattle PI Newspaper Very Basic Oyster Stew in 15 Minutes – The Huffington Post ... ]]></description>
		<link>http://www.askmarxfoods.com/oyster-stew-recipes-using-fresh-oysters/</link>
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		<title>Can I defrost green New Mexico chilies and refreeze them after three days?</title>
		<description><![CDATA[Should you refreeze your New Mexico chiles?  Probably not.  Refreezing produce that has already been frozen and thawed once can do a lot of damage to its flavor and texture.  We really don’t recommend it.  - Question Submitted by Vivian]]></description>
		<link>http://www.askmarxfoods.com/defrost-new-mexico-chilies-and-refreeze/</link>
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		<title>Can I freeze fresh salsify?</title>
		<description><![CDATA[Salsify is one of a couple root vegetables that actually gets sweeter in flavor if left in the ground until after the first frost.  It also stores extremely well in traditional root cellars, sometimes for as long as a year. Unfortunately, despite these qualities, our research indicates that is not likely to maintain its quality when stored ... ]]></description>
		<link>http://www.askmarxfoods.com/can-i-freeze-fresh-salsify/</link>
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		<title>Do your beans, lentils &amp; rice have a country of origin designation?</title>
		<description><![CDATA[For most of our heirloom beans, bulk lentils, and rice we cannot guarantee specific origins because they are subject to change due to various supply factors. There are, of course, exceptions, such as our Carnaroli, Arborio, Integrale, and Vialone Nano risotto rice varieties, which are all grown in Italy. - Question Submitted by Lydia]]></description>
		<link>http://www.askmarxfoods.com/beans-lentils-rice-country-of-origin/</link>
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		<title>Where can I buy frozen aji amarillo peppers?</title>
		<description><![CDATA[Unfortunately we&#8217;ve been unable to locate a source of frozen aji amarillos for you&#8230;they appear to be VERY hard to come by right now. The best substitutes we can suggest are either tracking down some fresh ones or rehydrating dried aji amarillos. - Question Submitted by Maria]]></description>
		<link>http://www.askmarxfoods.com/where-can-i-buy-frozen-aji-amarillo-peppers/</link>
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		<title>What is fennel pollen’s shelf life?</title>
		<description><![CDATA[Both Fennel Pollen and Dill Pollen last a very long time if kept in their tins away from moisture, light, and heat. Pollen Approximate Shelf Lives:   Cool, Dry Cupboard:   Up to 2 Years Well-Sealed in Refrigerator: Up to 5 Years Frozen:                                            Far longer - Question Submitted by Christine C.]]></description>
		<link>http://www.askmarxfoods.com/fennel-pollen-shelf-life/</link>
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		<title>What’s the right way to spell &#8220;manglista pork&#8221;?</title>
		<description><![CDATA[It really depends on how picky you’re being.  “Mangalica pork” is actually the most authentic spelling, because that’s the way it’s spelled in Hungarian, the language of these peculiar wooly pigs&#8217; country of origin.  However, “Mangalitsa pork” is the most commonly used spelling in American English, with “Mangalitza pork” probably the second most common spelling. That ... ]]></description>
		<link>http://www.askmarxfoods.com/spell-mangalica-manglista-pork/</link>
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		<title>How do I reconstitute dried chantrelles for use in fresh chanterelle recipes?</title>
		<description><![CDATA[Dried chanterelles can be reconstituted with boiling water just like any other dried wild mushrooms.  Unfortunately, in our experience we’ve often found that they rehydrate to a somewhat “woody” texture that’s best pureed for soups, stews, etc.  We may be running some tests soon to see if we can come up with a better method ... ]]></description>
		<link>http://www.askmarxfoods.com/reconstituting-dried-chantrelles-for-fresh-chanterelle-recipes/</link>
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		<title>What’s the best season to pick white truffles?</title>
		<description><![CDATA[The answer really depends on which white truffles you’re looking to pick.  If you’re taking a trip to Italy and hoping to hunt the elusive and exclusive white Alba truffle, you want to plan your trip sometime between October and December.  If you’re staying closer to home and looking for Oregon white truffles, you’ve likely ... ]]></description>
		<link>http://www.askmarxfoods.com/whats-the-best-season-to-pick-white-truffles/</link>
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		<title>Can baby dill be used for canning?</title>
		<description><![CDATA[While our bulk baby dill can be used to flavor brines and other liquids to be used in canning, it is much more tender, delicate, and heat-sensitive than mature dill.  It will probably wilt when exposed to canning temperatures, and has a more subtle flavor that chefs love, but is better suited for use raw ... ]]></description>
		<link>http://www.askmarxfoods.com/is-baby-dill-good-for-canning/</link>
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		<title>Where can I buy fresh ghost chilies?</title>
		<description><![CDATA[Fresh ghost chilies have just been added to the Marx Foods store!  We can now ship them to you via Fedex overnight (included in the price!), anywhere in the US. We also offer dried ghost chilies and ghost chili powder in bulk.]]></description>
		<link>http://www.askmarxfoods.com/where-can-i-buy-fresh-ghost-chilies/</link>
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		<title>Where can I buy German flour in the US?</title>
		<description><![CDATA[While Marx Foods does not currently offer European flours, I’ve found a website that offers a few German flour varieties: GermanDeli.com. Alternatively, here’s a link to an extremely useful page offering the American equivalents of German flours for substitution purposes.  Note that Dinkel-Vollkornmehl is equivalent to American whole grain spelt flour, which we do sell. ... ]]></description>
		<link>http://www.askmarxfoods.com/where-can-i-buy-german-flour-in-the-us/</link>
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		<title>Do you buy chantrelle mushrooms?</title>
		<description><![CDATA[Yes, we do buy chantrelle mushrooms. For more information, send us an e-mail at . - Question Submitted by Tammy]]></description>
		<link>http://www.askmarxfoods.com/buy-chantrelle-mushrooms/</link>
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		<title>Can you freeze chanterelle mushrooms?</title>
		<description><![CDATA[Absolutely!  Because freezing speed effects the resulting quality of the preserved mushrooms, and your refrigerator&#8217;s freezer is relatively slow compared to industrial models, home-frozen mushrooms won&#8217;t be quite as good as commercially frozen wild mushrooms.   That said, freezing is probably the best way to preserve chanterelles for later use&#8230;when dried they reconstitute woody, making them only suitable for ... ]]></description>
		<link>http://www.askmarxfoods.com/can-you-freeze-chanterelle-mushrooms/</link>
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		<title>How long can I store frozen squid ink?</title>
		<description><![CDATA[Frozen squid ink has a shelf life of up to one year.  Leftover thawed ink can be refrozen as necessary for later use. - Question Submitted by Michelle]]></description>
		<link>http://www.askmarxfoods.com/how-long-can-i-store-frozen-squid-ink/</link>
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		<title>Does black rice contain gluten?</title>
		<description><![CDATA[The short answer to your question is no, our Chinese Black Rice does not contain gluten. In general, rice is a gluten-free food that can be safely consumed by people with gluten health concerns.  Believe it or not, this includes “glutinous rice” (aka sticky rice) varieties like mochi rice, which are actually so named because ... ]]></description>
		<link>http://www.askmarxfoods.com/does-black-rice-contain-gluten/</link>
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		<title>How many sprigs are in a pound of fresh sage?</title>
		<description><![CDATA[Because of how widely sage leaves can vary in size (and therefore weight), we’re not able to give a helpful estimate of the number of sprigs in each pound.  However, we can tell you that you can generally assume that sage leaves will account for 60% of each pound of sage, with the other 40% ... ]]></description>
		<link>http://www.askmarxfoods.com/sprigs-are-in-a-pound-of-sage/</link>
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		<title>How can I grow my own ghost chilies? Can I use the seeds in your dried ghost chilies to grow my own?</title>
		<description><![CDATA[Unfortunately, due to processing the seeds in our dried ghost chilies are no longer viable.  If you plant them they will not grow. We don&#8217;t know of a source for plant-able ghost chili seeds that we can refer you to at this time. - Question Submitted by Naveed]]></description>
		<link>http://www.askmarxfoods.com/seeds-in-your-dried-ghost-chilies-to-grow-my-own/</link>
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		<title>How many sprigs are in a pound of fresh lemon thyme?</title>
		<description><![CDATA[While we’re unable to provide an estimate specifically for fresh lemon thyme, we estimate that there are approximately 690 sprigs of common thyme per pound, and lemon thyme sprigs should be fairly similar in weight. - Question Submitted by Becky]]></description>
		<link>http://www.askmarxfoods.com/sprigs-in-a-pound-of-lemon-thyme/</link>
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		<title>How many sprigs are in a pound of fresh marjoram?</title>
		<description><![CDATA[Fresh marjoram is a light, delicate herb, so each pound contains a high number of sprigs.  By our best estimate, there are approximately 610 sprigs of marjoram per pound. - Question Submitted by Becky]]></description>
		<link>http://www.askmarxfoods.com/sprigs-in-a-pound-of-marjoram/</link>
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