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Published on November 14th, 2012 | by Greg

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New York Mouth: Clever, Cute, Lo­cal Food Col­lec­tions

Birth­day in a Bag. Great Guest. Thanks­giv­ing Taster. Dorm Munchies. Gob­bler Good­ies. The Big Ap­ple. If you’re not grow­ing hun­gry, then you haven’t got­ten fa­mil­iar with New York Mouth’s gift col­lec­tions, clev­er­ly named and de­signed. Each of them in­cludes an ar­ray of in­ter­est­ing lo­cal gourmet prod­ucts, from hot sauce to cock­tail mix­ers, choco­lates, cook­ies, crack­ers, jerkey, pick­les, jams and jel­lies, and odd­i­ties like fla­vored may­on­naise. Even if you’re not a lo­cal, it’s a great way to send or re­ceive a bit of Gotham right at home, and the even the pack­ag­ing is classy.

We’ve been munch­ing on the New York Mouth Au­tumn in New York Gift Set, which col­lects sev­er­al of the finest sea­son­al items in one unique tote. We start­ed by tak­ing the Doc’s Maple Syrup and us­ing it on some home­made pan­cakes, heat­ing it gen­tly first, and were pleas­ant­ly sur­prised by the sweet­ness- the thin­ner tex­ture pours light­ly, and it’s much less cloy­ing­ly sweet than some oth­ers. We made some waf­fles as well, and used the Agrodolce Red Wine Poached Pears, which tast­ed fresh and home­made. And if that wasn’t enough dessert or maple, we treat­ed a cou­ple of staff to Roni-Sue’s Maple Ba­con Lol­lipops. These were the on­ly dis­ap­point­ments in the bag; de­spite the love­ly col­or, they didn’t taste like much, with bare­ly any smoky or salty fla­vor.

Gin­ger fans should def­i­nite­ly check out the Gra­nola Labs Gin­ger­snap­ping- our bag in­clud­ed this gra­nola in­stead of the list­ed Cran­ber­ry Cashew, but we were pret­ty thrilled by the sub­sti­tu­tion. Some of the bet­ter gra­nola we’ve tast­ed, in fact, and we no­ticed their web­site in­di­cates that they were hit hard by the re­cent Hur­ri­cane- here’s hop­ing that they get their kitchen up and run­ning again soon. The Triple Gin­ger­snaps from Lo­max­ine were pret­ty sol­id; the tex­ture is some­where be­tween hard and soft, and they look fan­tas­tic with their sug­ary coat­ing, even if they didn’t have quite enough bite for us. Fi­nal­ly, the Mor­ris Kitchen Ap­ple Cider Syrup was quite fun to find us­es for- adding a bit to ice cream, try­ing out some cock­tail recipes (well, adding some to warm rum). It’s got a great tex­ture and scent, and works well on sa­vory dish­es as well (pork chops, for in­stance).

Check out their clean and easy to use site and wide ar­ray of prod­ucts- per­fect to find a gift for that hard-to-shop-for food­ie. We’re def­i­nite­ly fans of this mouth, and this gift set, which runs $80. In­di­vid­u­al items are avail­able as well, and run from a cou­ple of dol­lars to col­lec­tions at around $100.

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About the Author

Greg dreamed up the idea for the Truly Network while living in Hawaii, which began with a single site called TrulyObscure. In 2010, when advertisers and readers were requesting coverage beyond the scope of that site, TrulyNet was launched, reaching a broader audience over a variety of niche sites. Formerly the head technology correspondent for the Des Moines Register at age 16, he has since lived and worked in five states and two countries, helping a list of organizations and companies that includes the United States Census Bureau, TripAdvisor, Events Photo Group, Berlitz, and Computer Geeks. He also served as the Content Strategy Manager for HearPlanet, a multi-platform app that has reached over a million users and has been featured in the New York Times, Hemispheres Magazine, National Geographic Adventure, Fox Business News, PC Magazine, and even Apple’s own iPhone ads. Greg has written as a restaurant critic and feature journalist for a number of national and international publications, including City Weekend Magazine, Red Egg Magazine, the Newton Daily News, Capital Change Magazine, and an arm of China Daily, Beijing Weekend. In addition, he has served as a consulting editor for the Foreign Language Press of Beijing, as well as a writer and editor for the George Washington University Hatchet, the school newspaper of his alma mater. Originally from Iowa, Greg is currently living in the West Village of Manhattan.



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