Crunchy, salty, and … bland. These Doritos (and other similar flavors) are all around down here and can be purchased at most any gas station or grocery. They’re not nearly as good as many other flavors. Even the “heat” factor was low. One star only; it’s highly unlikely we’ll buy these again, but will stay with the pork flavor gourmet Chee-tos from Japan. Other than being a little salty, they are very good.
Continue reading "Diablo Doritos, Pork Cheetos, and Habanero Doritos" »
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Having become a fan of the Japanese website J-List where we’ve ordered bento boxes and supplies we decided to try a few Japanese “snacks.” Our box came from Japan today and along with a new bento box for me, a set of chopsticks that match MELG’s cat bento, two sets of cooking chopsticks, and an assortment of furikake we received the Wasabi Doritos.
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[image from article]
Scott Gold wrote a deliciously hilarious piece, When the Chef is Trying to Kill You, about his eating experience in Portland, OR. He ordered a jelly donut with foie gras, or maybe it's foie gras with a jelly donut. Nevertheless, I'm still debating whether or not I'd order/eat it. I adore donuts and am quite fond of foie gras, but together...?
There's no question about whether or not my husband would eat it. It's a YES!
I would however be very open to the poutine (french fries with cheese and gravy) with foie gras served at Au Pied de Cochon.
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Fresh in season tomatoes make this one of the most DELICIOUS times of year. The plump, red, ripe and juicy fruit married to lightly toasted seedless rye, fresh organic greens and topped with (Ok, I admit it...the less than healthy) crisp, salty bacon. That's a sandwich.
Here's a new twist.
KAG was creating a breakfast BLT for me -- I was upstairs getting ready for the day. Arriving at the table I found the most unusually created sandwich I have ever eaten, a deconstructed BLT. Carefully placed on the plate at 12 o'clock were the two golden pieces of bread; at 2 o'clock thinly sliced tomatoes; at 4 o'clock a tiny dollop of mayo; at 6, laid diagonally and touching 9:30, three crisp slices of golden bacon; and at 10 o'clock a nest of deep green organic greens. Yum.
I nearly devoured them one section at a time, but no, quickly, I assembled the abundant morsels and devoured them.
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Craisins?
An odd name at best, though a better marketing name than "dried cranberries."
I stopped at the grocery store late afternoon today to pick up milk and a few other things. Also on the list... dried cherries. I'm married to a man who loves cherries. Fresh cherries, dried cherries, cherry yogurt, cherry ice cream, cherries on cookies, cherry Jell-O, chocolate covered cherries, cherries on salad, and so on in many and various ways that cherries can be used.
When we're up north, we like to pick up a bag or container of dried cherries with the hopes that now and again they will bring a little bit of the nostalgia and flavor of summer into a cold February evening. It's true bliss if for even a brief moment as the cherry lingers on the tongue and the mouth fills with the sweetness of July, we're transported to the western side of the state (MI), up to Traverse Bay surrounded by the orchards of this red delight.
Thus, on my list of groceries, as I mentioned earlier, appeared dried cherries. Much to my surprise, the only teeny tiny bag of dried cherries I could find was $8.99. I just couldn't bring myself to put them in the cart. A few aisles later near the baking goods I found among the other dried fruit and raisins this oddity called Craisins. I'd seen them before, and probably have even unknowingly eaten them, but never taken the time to stop and read the package. First, I picked up the "cherry flavored" Craisins, and turned the bag over and proceeded to read the ingredient list. Much to my surprise and to my chagrin the ingredient list was several items long. There were cranberries listed, of coure, but following was an acid of some sort, "natural" (really?) flavoring and such. To the left of these were the "original" Craisins. I picked up the bag, turned over and was pleased to see the ingredient list had only two things: cranberries, sugar. I can't say that I was thrilled to know about the added sugar, but it sure beats everything else that was on the cherry flavored package. I put the "original" ones in the cart and proceeded down the aisle to finish my shopping.
One further benefit of these Craisins over dried cherries... the Craisins were only $1.99 for the same size bag.
How would they play at home? Unloading them at home MELG saw the bag and asked to have a few. She ate them with no comment and notably no balking. What about at dinner? We had pork chops tonight along with red lentils, broccoli, yogurt and a green salad. The salad was spinach with some shredded cabbage, topped with goat cheese and... Craisins. They were a hit and in the context of the salad there was little discernible difference between them and a dried cherry. Salad will certainly be a place to utilize these little sweet gems. It will be interesting to see how they hold up to baking or rice pilaf or chicken salad.
Craisins? -- a better marketing name than " dried cranberries." Thanks, Ocean Spray.
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It's afterschool snack time. Big brother is having something and thus so should little sister. "What would you like?" mother asks.
"Peanut butter... (pause) ...and pepperoni."
At two years old, her speech is not yet fully clear in the pronounciation of al words, yet peanut butter and pepperoni are two words that she frequently uses and that we understand. Still I asked again, confident that she didn't really mean what she had said or that I misheard the word pronounced.
"Peanut butter and pepperoni."
"How about a graham cracker with peanut on it?"
"No thanks."
"You want peanut butter ON your pepperoni?" I ask still befuddled and bemused.
"Yes, please. Peanut butter. Pepperoni."
And thus a new food fad is born. Watch for this one in culinary magazines across the globe.
Peanut butter ON pepperoni. Can't tell you how delicious it is since I didn't try it first hand, however our culinary explorer ate 4 of them.
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