Monday, December 21, 2009
Yesterday in my wine class we tasted through New World Wines, including South Africa (I can't say that I was convinced those wines are worth the effort of exporting). When it came to the food-wine pairing section, my teacher put up a large picture of biltong hanging up to dry. I hadn't seen the stuff since I was about nine, when my dad and stepmom brought some back from her native country for us to chew on back in Hawaii. I loved it as a kid, as I did most dried out meats and fish. My friends and I used to snack on beef jerky, pepperoni sticks, and cuttlefish. I wonder why I don't buy that stuff anymore? Probably because of issues around hormones in meat, industrialized agriculture, etc. Natural beef jerky is pricey! The closest I get to all that these days is salami, and the very rare treat (at $27/lb), the wile salmon jerky at New Seasons (cured with salt and brown sugar).