The most-est of 2013's food scene 

The best, the worst — and more — of what we put in our mouths

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As we stroll, meander, or sprint toward the final days of 2013 — you choose your pace over the holiday season — it's always entertaining and, everyone hopes, not too embarrassing to reflect on the past year, whether it's news recaps, worst dressed, or whatever the topic. So here, with a nod to Pique's annual Best of Whistler, is a roundup of some of the best, the worst and just plain most-est tidbits ingested over the past year.

Thank you, Foodbeast, for the year's craziest bite

While Araxi and Purebread are sharing the Whistler honours for Best Dessert this year, you may never again think of anything other than a plain old apple for dessert after you check out the latest method — nay, philosophy — for eating them. It turns everything you ever thought about eating apples on end — literally. The concept originated with Elie Ayrouth at Foodbeast TV, whose YouTube video shows him eating an apple — an entire apple — with a wink and a nod. But he's serious. Called How to Eat an Apple Like a Boss, it's garnered close to two million hits. James Hamblin, writing for The Atlantic, spread the word further with his passionate essay, "Apple Cores Are a Myth." In it he argues the merits of eating an apple and not leaving a core, including billions of dollars in annual savings. While we all nibble to the centre a little differently, he applies Elie's figure of 30 per cent for the mass of the usually wasted core. It works out to about $13 billion in savings each year in the States or, extrapolating, about $1.3 billion annually in Canada. BTW, if you're up for the experiment, spit out the seeds like you would watermelon seeds. A few won't kill you or even make you sick, but apple seeds do contain tiny amounts of a chemical that can release hydrogen cyanide. Ergo avoiding them, and not allowing your dog to eat your apple cores. But wait, now there won't be any more cores. Oh, oh — is all that barking a dog rally on the corner...?

Thank you, local brewers, for a best-est beer trend

Keeping with the tutti-frutti theme and beyond, if you're not really a hophead, like me, and feel you're usually wandering in the beer wilderness while your pals fill their boots, or at least their glasses, please join me in toasting the new fruit-and-more beer Howe Sound Brewing and Whistler Brewing Company came up with this year. Starting with lighter, fruitier styles this summer, Howe Sound came up with products like 4 Way Fruit Ale, made with passion fruit and more, and You're My Blue Boy, a blueberry wheat ale. Over at Whistler Brewing, summery offerings included Pineapple Express Wheat Ale and Paradise Valley Grapefruit Ale. Both breweries have since moved along to holiday styles, to wit, Howe Sound's licorice stout with star anise and black molasses and Whistler Brewing's chestnut ale. Yum, roast a few for me.

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