March 22, 2012

Chef News Market Reports Food Quiz Chef and Cook's Discussion Subscription Information

	Gordon Ramsay sues Montreal BBQ for $2.7M
	Chefs roll up sleeves for cookery 'Olympics,' the Bocuse d'Or
	James Beard book award nominees announced; chefs shortlisted
	Angry chef confronts customers with meat cleaver
	Quebec chef pushes limits of maple syrup
	Campus dining halls offering world cuisine, emerging food trends
	Hospital creates a healthful baked potato soup
	College students are seeking plenty of options and flexibility in campus dining
	Grant Achatz, Alinea Chef, Discusses His Cuisine Being Misunderstood
	Culinary School: 'He Told Me Women Can't Be Chefs'
	Where are the black chefs?

Welcome New Chefs and Culinary Members!
	Jo Heurung, Jordan, MN Joined on: Mar 21, 2012 Occupation: Cook

	Daniel Olson, New Prague, MN Joined on: Mar 21, 2012 Occupation: Cook

	Brian Dominguez, Los Angeles, CA Joined on: Mar 20, 2012 Occupation: Chef - Executive

	Chris Popek, Denver, CO Joined on: Mar 19, 2012 Occupation: Cook

	Erik Farr, Eugene, OR Joined on: Mar 19, 2012 Occupation: Chef

	Marquis Waters, Joined on: Mar 19, 2012 Occupation: Cook - Line

	Gary Cruz, Bronx, NY Joined on: Mar 18, 2012 Occupation: Chef

	Joanne Williamson, Durham, NC Joined on: Mar 16, 2012 Occupation: Cook

	Michael Hines, Joined on: Mar 15, 2012 Occupation: Chef - Sous / de Cuisine

	Angela Newbill-Tanksley, Detroit, MI Joined on: Mar 15, 2012 Occupation: Cook

Arancini di Riso (Rice balls)

By Cecilia Dileo Riccio

Arancini or arancine are fried (or, less commonly, baked) rice balls coated with breadcrumbs, said to have originated in Sicily in the 10th century. Arancine are usually filled with ragù (meat sauce), tomato sauce, mozzarella, and/or peas. The rice ball seems to have been imported by the Arabs who used to eat rice and saffron flavored with herbs and meat. The invention of tradition in the breading is often traced back to the court of Frederick II, when it was seeking a way to bring food with them on trips and hunting trips. The crispy breading, in fact, ensured excellent preservation of rice and seasoning, as well as improved portability. There are a number of local variants that differ in fillings and shape. The name derives from the food's shape and color, which is reminiscent of an orange (the Italian word for orange is arancia, and arancina means "little orange"). The main type of arancina sold in Sicilian cafes are arancini con ragù, which typically consist of meat in a tomato sauce, rice, and mozzarella. Many cafes also offer arancini con burro (butter), or specialty arancini, such as arancini con funghi (mushrooms), con pistacchi (pistachios), or con melanzane (aubergine). In Roman cuisine, supplì are similar, but commonly filled with cheese. In Naples, rice balls are called "palline di riso". In Italian literature, Inspector Montalbano, the main character of Andrea Camilleri's novels, is a well-known lover of arancine and he has contributed to making this dish known outside of Italy.

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View updated pricing and information each week on the website for the following food-commodity markets:

Dairy Commentary	View Detail
Cheese production across the United States continues to surpass year ago levels. Increased milk production is pushing surplus milk to cheese plants. There is some pushback from manufacturers as their inventories are building. Spot loads of milk are being discounted to clear to some facilities. Export sales are helping to move some of the excess production. The CWT (Cooperatives Working Together) program accepted another round of requests from members for assistance in exporting 771 metric tons of cheese this week. Prices for cheese at the CME Group this week were significantly higher as bids for both barrels and blocks moved prices higher. Butter prices are moving higher in the short term. The CME Group, Grade AA butter price closed at $1.5150 on Friday, up 6.5 cents from a week ago. Trading activity has been more active with 26 loads sold this week. The trade sentiment is mixed as to the length and extent of the price run up. Production levels remain heavy as processors handle the seasonally building milk and cream supplies. Interest for print butter is good as buyers are seeing increased retail interest. Featuring activity has been active and pricing levels are lower than a year ago. Milk production is very strong for this time of year almost everywhere, helped by mild weather. In the Central region, milk supplies surged. California milk output remains at levels well above a year ago. Arizona milk output is heavy and is taxing plant capacity. Milk production in the Pacific Northwest continues to track ahead of the seasonal trend. Milk output in Utah and Idaho is near to slightly ahead of expected seasonal trends. Florida’s milk production is near the seasonal peak and in the Southeast, at flush levels. Northeast and Mid-Atlantic milk production continues to increase.
Poultry Commentary	View Detail
Whole broiler/fryer prices are trending steady to firm in the East, steady elsewhere. Preliminary majority prices are unchanged in all areas when compared to early week prices. Offerings are light to moderate and clearing satisfactorily. Retail and food service demand is light to moderate entering the weekend. Fast food demand is moderate to good for promotions. Floor stocks are balanced to tight. Market activity is moderate. In the parts structure, movement is moderate. Prices are trending firm for tenders and wings, steady to instances weak for the balance of parts. Offerings of tenders and wings are light to moderate, breast items and dark meat items are moderate to at time heavy. Market activity is moderate. In production areas, live supplies are moderate at mixed, but mostly desirable weights.
Pork Commentary	View Detail
As temperatures warmed across the country demand for pork cuts cooled off again this week. The carcass cutout value fell below $83 for the first time since early January a year ago with little reprieve in sight. Trading levels for bone-in loins were mostly steady throughout the week while boneless cuts remained under price pressure as demand was mixed. The dollar values of butts and spareribs fell throughout the week as packers were nagged by excess inventories and buyer interest was ho-hum. Bone-in ham price levels retreated slightly this week mostly on the heavier weights as these were more plentiful, while lighter weight ham offerings were similar to the last session and prices were unchanged. Packers are boning at near capacity which has created a backlog of boneless forcing them to sell at a discount. Seedless bellies along with lean trim experienced moderate to heavy offerings as buyers of both balked in their procurement of raw product due to limited orders for end items like bacon and sausage.
Beef Commentary	View Detail
Boxed beef cutout values were lower on moderate demand and moderate to heavy offerings. Packers seized the opportunity to clean up some inventory levels during this week’s downward market, most noticeably in the chuck and round primals. The Choice rib is lower in comparison to last Friday’s light trading, but overall middle meats held steady to weak for the majority of the session. The estimated slaughter report this week indicates that packers are lightening up their kill to help manage their beef supply levels. Forward negotiated sales were active this week with notable consignments of Choice inside rounds and Choice briskets. Fed cattle grinds continued to push lower this week and evidence of distressed sales is worth noting. Beef trimming were lower on moderate demand and moderate to heavy offerings.
Produce Commentary	View Detail
Potatoes: Idaho market has made a strong statement in the last few weeks. Many growers shippers feel strongly that market will continue to increase as the season progresses. Unlike last year’s storage crop, where quality issues and demand caught many off guard and what ensued was a shortage and huge market fluctuations. This year due to(1). higher export movement (2) Late season push from the processors (also higher due to demand from overseas) and (3) solid business from the fresh market forced everyone to reassess their stock on hand as they try and slow down the movement by raising FOB prices. Expect the market to periodically increase as prices find their levels and once the price settles there will be another bump in price. The one thing the grower shipper community does not want to happen is to turn a short crop into a long one and raising the market to quickly will stagnate unit sales so expect a slower methodical market increase as the season moves on. Most packing facilities have cut down on “production time” so plan ahead on inventory and provide advanced notice so that your orders get filled on a timely manner! The 2012 spring transition is upon us as production in Arizona takes its final lap. The outlook for the transition appears to be smooth and no major disruption is expected in the supply chain but with logistical opportunities that can occur moving equipment, making sure man power is in place and the fickleness of Mother Nature things can change quickly. As we move further into transition we should expect some changes in the market so monitor inventories and keep in contact with your supplier and we will continue to update moving forward. Cauliflower Broccoli: Markets are up as the first wave of the transition begins. Arizona experienced some cooler weather during the week slowing growth, couple that with the season coming to a close and steady demand helped push the market up. Some growers have already migrated to Salinas but production and availability is somewhat tumultuous as we see prices on Broccoli and Cauliflower settling in the low to mid teens. Weather forecast for this weekend is predicting rain which may help production as long as temperatures remain reasonable. The market may continue to increase for the next week but should level out and by the following week ease as long as Mother Nature cooperates. Currently markets are at trigger levels so most grower shipper will review purchasing history and we do advise to give at least 3 days notice on orders Strawberry: Florida strawberries are winding down, temperatures are in the high 80’s and may not be conducive to the high quality we are accustom too from this region. Orders are currently being filled but subject to availability and quality please keep in touch with your assigned grower to make sure orders are filled. California berries are available but in limited supplies due to cooler weather, rain is in the forecast for the weekend and potentially limiting production for the front part of the week. Please keep in contact with you assigned distributors. Please provide 3 day notice to the shipper. Offshore Melons: The cantaloupe market continues to fluctuate. Multiple retailers have very large promotions working on larger sized lopes (9/12s) which have helped to firm up the market. There is good volume coming in with Guatemala, Honduras and Costa Rica currently in production. Quality has been very good with spring type characteristics (larger sizes, higher color and higher brix levels). Honeydews have been coming in but with the pipeline being empty for so long the market continues to remain strong. We anticipate this trend will continue for at least the next seven days. The National Diesel Average has been recorded at $4.12 this week,. NPC continues to monitor, track and control diesel fuel averages by state as well as reported truckload freight rates on a weekly basis. Produce Commentary brought to you this week by NPC Inc.

Smart Balance Alternative

Community member afarmer32 writes...

I am looking for a less expensive alternative to Smart Balance that is less expensive but still a step above Bulk Margarine. We use it in Croutons, Stuffing and Mashed Potatoes primarily. Any ideas?...

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Veggie Shelf Life

Community member Jay writes...

I'm running a commissary kitchen that uses green peppers, tomatoes, onions, lettuces, and other veggies. Are there any tricks out there to extend a vegetable's shelf life without taking away from it's quality?...

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Liquid Eggs

Community member RangerSchool writes...

I have a problem with liquid eggs. I work at a college, and many of the students dislike liquid eggs that we use for scrambled eggs on the steam table. I have a zealous health department that insists we cannot use shell eggs for this purpose. I'm not sure what to do about this. Any ideas?...

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The Mystery Leaf

I have often been the symbol of hospitality. Greek mythology says I was turned into this by Pluto's wife Persephone when she was angered by me. I have over 30 species and get seriously drunk once a year, to honor a horse race. I make a fragrant bath and have been known to sooth itchy skin. I am often a major part of a traditional English afternoon.

What am I?

The Food Quiz has is brought to you by Culinary Specialty Produce, a specialty produce broker that scours the world for the very best in specialty produce. Contact them at 908-789-4700 or by sending an email to info@culinaryproduce.com.

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