I 'believe' that there is a movement to legally require people making cheese out of the 'Origin' call their cheese something else. Such as Parmesan would have to be made in Parma etc.
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Says the guy that lives in Walla Walla.......:D
I don't know for sure but I bet if I lived in France and named my farm Walla Walla they would let me market my onions there.:shrug:
It took the local onion farmers years but there is a Federal Marketing Order in place. What that means is that to call the onion a Genuine Walla Walla Sweet Onion those onions have to be grown in a certain area here in the valley.
I don't know how that would work overseas. :shrug:
I had a friend who was a third generation onion grower and he told me once that he was on vacation and came upon a 4'x8' hand written sign on a piece of plywood that said; Walla Walla Sweet Onions 100 feet.
Well the sweets weren't in season so Frank pulled in to check it out and they were selling Bermuda Whites as WW Sweets. I believe that was before the Federal Order.
It is mainly marketing.
Razors made with Sheffield steel and forged in Germany. How you would mark/label it would depend on your market.
Playing games with labeling to sell something has been around a long time.
The latest version of W+B pops into mind........................
Dinner at 3:30am...
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with bleu cheese crumble...
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and carmelized onions...
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with roasted fingerling potatoes and rainbow carrots...
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and cauliflower kimichi...
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life is good...
just a follow up to the last post...
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oh my lawd!!! that was good!
Honey, butter, mustard with some cumin and salt as a glaze on the bird
Potatoes with butter, lemon pepper, pepper, onion powder, paprika and salt
Asparagus fried in cast iron
https://photos.smugmug.com/photos/i-...F9X9Nbg-XL.jpg
I ate this half and the rest of what the little ones and mommy didn't finish
Looks GREAT!
I make a glazed beef short rib dish but I'm going to try the glaze on a Cornish Rock Game Hen or two next weekend. I have an old friend coming for the weekend and I'll make it then. I'll probably just marinate the birds in a salt/sugar brine and then put the glaze on during the last 10-15 minutes of cooking so it doesn't burn.
How's this sound on poultry? Overbearing :shrug:
1 cup hosin sauce
1 tsp. minced garlic
1 tsp. minced ginger
2 Tbs. honey
2 Tbs. Chinese Hot Chile Paste with garlic you may find it labeled as Chile Garlic Sauce.