Wednesday, May 29, 2013
Crystals on Pizza?
When I saw them on the show floor at the NRA show in Chicago, I wasn't sure what to make of them, but they do pack a lot of flavor into a tiny little crystal.
They're interesting to experiment with if you're looking to try something new. I like the idea of using them with cocktails (mint-rimmed mojitos and basil-rimmed bloody mary's come to mind). However, I can see how the fennel or basil could also be integrated into small appetizers for a bit of wow factor.
Have you tried these or do they intrigue you? What would you use them for?
My goal at The Pizza Insider is to give you the inside scoop on the latest trends, marketing tactics and technology so that you're always one step ahead of the competition! I've been a part of the pizza industry since 2007, first as the editor-in-chief, and now as the editor-at-large at PMQ Pizza Magazine. My first pizza book, Pizza: A Slice of American History, was just released; find out more here.