Yes, I admit it. I am a packrat and come from a line of packrats (among other things). I save sentimental stuff as well as the useful stuff that everyone else should also be saving, but among this sentimental stuff is a lot of garbage and every so many years I need to go and sift through it all and see what still holds any interest to me and throw away (gasp!) what doesn't.
Some people collect stamps or wine labels, while others have fascinations in other fields. Mine is probably music, but that's not what I am about to get into today. I was inspired from wine label collecting to keep some of my favorite limited edition bottles and cans. Some of you may recall that in 2006, Coca-Cola released a limited edition beverage called Blak, which was essentially a fusion of Coke and coffee. I happened to love this drink and yet I only ever obtained a single 4-pack due to availability problems. I thought it was great and I thought it would be great if I fused it further with Kahlua (yes, drooling is permitted). Unfortunately, this product was never resumed and I wish it had been. Recently I was scouring through my, uhm, keepsakes (I'm really trying not to sound like Golem referring to his Precious) and found that I had kept the only 4-pack I ever had, complete with paperboard holder. Curious to see if I could find any news about a resurgence of this drink, I started Googling and discovered that it was still gone and that only individuals were selling anything related. I saw some official Coke Blak glass tumblers, an empty sleeve, empty bottles, and full bottles that were still sealed. Yuck, someone is probably going to get ill if they try to drink that because drinks expire after time and when they get even older they start to separate. I've seen a lot of beverages go bad and I wonder if these sellers even know the potential harm in what they are doing. Yes, I would love some, but not a single five-year-old 8 fluid oz. bottle for $15 or more. That's insane...
Showing posts with label food. Show all posts
Showing posts with label food. Show all posts
Thursday, February 10, 2011
Wednesday, February 9, 2011
sau tao instant soups...
Instant Noodle King flavors beef and wonton, came in two sizes with slightly different variations. The smaller size had thinner noodles and the larger size had wider noodles, of which I preferred the wider noodles. The thing I wasn't quite understanding about the wonton was that there were no wontons in there and I wouldn't exactly say it was wonton flavored, either. I never really considered wontons as having a specific flavor when they can be made with various ingredients, however the manufacturer had something very specific in mind: prawn. I am not terribly fond of prawns, otherwise known as shrimp. Worse yet, the flavoring packet didn't seem very prawn-like to me, but rather like really smelly fish. It was a very strong oder and I almost tossed it out, but I hate to waste money so I just ate it. It wasn't as hideous as it smelled, but it didn't taste like wontons to me, either. On the other hand, the beef was quite nice, especially after trying the wonton flavor first. Normally I would go for flavors like chicken or pork, but this selection was what was available and I hadn't tried them yet so I thought I would give them a shot. Of the four, I would get the larger beef with the wide noodle again. It sure beats going hungry!
ramune...
Yeah, Ramune... technically it was made to impersonate lemonade, only its is a light, fizzy soft drink and it is available in a variety of flavors and produced by several companies. I like it quite a bit and have had most of the flavors, as you can see, this one was green apple flavor and it was quite nice. I like them better chilled, but will drink them at room temperature without batting an eye. Some of your local Asian food shops should have some in stock but they can be ordered online from a number of sources. I love the shape of the bottle and how it opens; both unlike anything I've seen before. I thought the original Orangina bottles were pretty cool, but I had to save a couple of these. i recommend trying a flavored version first before getting the plain, if at all. It isn't that it's bad, but why get original of anything if there are flavors available, right? Cheers/kampai!
Tuesday, May 26, 2009
cooking with dog...
Yeah, I know: "with dog," right? Only it's a play on words. Allow me to elaborate further...
For those of you familiar with YouTube (a site featuring videos of various topics), someone is using the medium to release a short feature cooking series and guess what? Dog isn't the ingredient- he is the host! Francis, a French Poodle, hosts every video which teaches the viewer how to cook Japanese meals (one meal per video since each video is about 5 minutes in length). An excellent mix of humor and instruction keeps even the most contemporary attention span glued just long enough to learn how to make something simple and amazingly delicious (yes, sometimes acquired tastes apply, but substitutions often work in a pinch). Ingeniously, a recipe is also provided in the info area to the right of the video for those curious enough to want to try any of the recipes on video. I gave them a "Stumble" and I was glad to find I wasn't the first to do so. I think you might enjoy their videos as well, if for nothing more than sheer entertainment value.
Here is the main link:
http://www.youtube.com/user/cookingwithdog
For those of you familiar with YouTube (a site featuring videos of various topics), someone is using the medium to release a short feature cooking series and guess what? Dog isn't the ingredient- he is the host! Francis, a French Poodle, hosts every video which teaches the viewer how to cook Japanese meals (one meal per video since each video is about 5 minutes in length). An excellent mix of humor and instruction keeps even the most contemporary attention span glued just long enough to learn how to make something simple and amazingly delicious (yes, sometimes acquired tastes apply, but substitutions often work in a pinch). Ingeniously, a recipe is also provided in the info area to the right of the video for those curious enough to want to try any of the recipes on video. I gave them a "Stumble" and I was glad to find I wasn't the first to do so. I think you might enjoy their videos as well, if for nothing more than sheer entertainment value.
Here is the main link:
http://www.youtube.com/user/cookingwithdog
botan calrose rice...
Interestingly enough this is a product of the US which features Kanji as well as a little mascot sporting a hachimaki (headband) indicating his toukon (fighting spirit). Not sure if he is supposed to be a single grain of gohan (cooked rice) or perhaps an onigiri (riceball). However, I do know that this is oishii (delicious) even if it isn't as sticky as some generic brands I have had over the years. It is particularly good with sushi rice seasoning and soy sauce. I thought the packaging was very nice both in terms of graphic and industrial design. Sometimes I get to try a specific product only once so I wanted to retain an image for posterity- you know, 'cause I'm such a sentimentalist...
Monday, May 11, 2009
tohato tyrant habanero...
a snack straight out of japan. very thin and crispy, but round like the letter o. it is also hotter than blazes. i could feel it burning in my mouth for about ten minutes afterward and another twenty or so sizzling away in my stomach. while i love spicy stuff, this truly blew me away. i am still debating as to whether i will purchase another bag as it was quite tasty.
Saturday, April 4, 2009
Thursday, February 26, 2009
candy...
as much as i adore savory foods, i still have a lingering sweet tooth form my childhood. in particular, i still enjoy the things i ate then, but it gets difficult with the passage of time to find some of those things. sure, you can go online to special order many of them or even go to specialty shops, but some things are no longer regularly accessible (which i suppose defines these rarities a "treat" more so than other sweets). ive also discovered geography also plays a part in where you can find things- even within your own country, state, or town.
recently, my mother went out of town for astronomical observation and while she was a away, she happened across a specialty shop dealing in retro merchandise- including candy! it was a great surprise to get a massive bag of goodies full of retro candies including tootsie rolls, unicorn pops, zotz, hard candy sticks, nonpareils, and more. a lot of these candies are associated with fond childhood memories which make them all the more special to me. i love the sensation of nostalgia and when i have something tangibly associative, it gives me a very happy feeling. i even considered pulling out ma camera to photograph some of the packages not knowing when i might see them again, if at all, but i resisted the urge. maybe i might some other time- documenting for posterity isnt such a bad thing after all...
recently, my mother went out of town for astronomical observation and while she was a away, she happened across a specialty shop dealing in retro merchandise- including candy! it was a great surprise to get a massive bag of goodies full of retro candies including tootsie rolls, unicorn pops, zotz, hard candy sticks, nonpareils, and more. a lot of these candies are associated with fond childhood memories which make them all the more special to me. i love the sensation of nostalgia and when i have something tangibly associative, it gives me a very happy feeling. i even considered pulling out ma camera to photograph some of the packages not knowing when i might see them again, if at all, but i resisted the urge. maybe i might some other time- documenting for posterity isnt such a bad thing after all...
Thursday, January 29, 2009
back-words... recipe...
September 19, 2008
recipe...
Congo Bars
Makes about 15 dozen
Cashews, hazelnuts, walnuts, almonds, or pecans are all fine substitutes
for the macadamia nuts.
6 cups macadamia nuts
1 one-pound box graham crackers
8 tablespoons (1 stick) unsalted butter, melted
10 ounces bittersweet chocolate, finely chopped
1.5 cups packed sweetened shredded coconut
Caramel for Cookies
1. Preheat oven to 350°. Spread macadamia nuts on a baking sheet, and
bake until golden, about 10 minutes. Set baking sheet on a wire rack to cool.
2. Line an 11-by-18-inch baking pan with parchment paper. Using a food processor or rolling pin, finely crush graham crackers. Place in a medium bowl. Stir in melted butter. Press mixture into the bottom of prepared
baking pan in an even layer. Sprinkle the chocolate over the graham crackers. Sprinkle the coconut over the chocolate. Sprinkle the reserved nuts over the coconut.
3. Using a microwave or double boiler, heat the caramel until liquid. Drizzle caramel over macadamia nuts. Bake until golden, about 20 minutes. Transfer pan to a wire rack to cool. Cut into .75" x 1.25" pieces.
recipe...
Congo Bars
Makes about 15 dozen
Cashews, hazelnuts, walnuts, almonds, or pecans are all fine substitutes
for the macadamia nuts.
6 cups macadamia nuts
1 one-pound box graham crackers
8 tablespoons (1 stick) unsalted butter, melted
10 ounces bittersweet chocolate, finely chopped
1.5 cups packed sweetened shredded coconut
Caramel for Cookies
1. Preheat oven to 350°. Spread macadamia nuts on a baking sheet, and
bake until golden, about 10 minutes. Set baking sheet on a wire rack to cool.
2. Line an 11-by-18-inch baking pan with parchment paper. Using a food processor or rolling pin, finely crush graham crackers. Place in a medium bowl. Stir in melted butter. Press mixture into the bottom of prepared
baking pan in an even layer. Sprinkle the chocolate over the graham crackers. Sprinkle the coconut over the chocolate. Sprinkle the reserved nuts over the coconut.
3. Using a microwave or double boiler, heat the caramel until liquid. Drizzle caramel over macadamia nuts. Bake until golden, about 20 minutes. Transfer pan to a wire rack to cool. Cut into .75" x 1.25" pieces.
back-words... recipe...
September 19, 2008
recipe...
Martha's CONGO BARS
Martha's version of the Congo Bar varies slightly from traditional
recipes in that she prefers to use Valrhona chocolate chunks instead of
chocolate chips. The fine-quality Valrhona chocolate makes them taste
better than ever.
Congo bars became popular in the 1950s, back when cacao beans were
imported from Central Africa, which, in those days, was known as the
Congo. But bar cookies have been around since at least 1896, when a
recipe for them appeared in that year's edition of the "Fannie Farmer
Cookbook." Bar cookies are just that much quicker to make than drop
cookies, which can mean a world of difference if you're pressed for time
but are still inclined to give your family home-baked cookies. They are
deliciously dense, rich, and moist in the center and perfectly crusty on
top. You can substitute chocolate chips for the Valrhona, if you like,
and you can use walnuts, almonds, or peanuts instead of the pecans.
CONGO BARS
Makes 18 two-and-one-quarter-inch bars
2 1/4 cups all-purpose flour
2 1/4 teaspoons baking powder
1 teaspoon salt
8 tablespoons unsalted butter at room temperature, plus more for
buttering the baking dish
1 1/2 cups dark brown sugar, firmly packed
1 teaspoon pure vanilla extract
3 large eggs
1 cup pecans, coarsely chopped
2 1/2 cups (12 ounces) semi-sweet chocolate, finely chopped
Vegetable oil spray for spreading dough
1. Preheat oven to 350 degrees. Lightly butter a 9x13" glass baking
dish, reserving butter wrapper. Set aside. Sift together the flour,
baking powder, and salt. Set aside.
2. Using a wooden spoon, beat butter and sugar in a medium bowl until
light and fluffy, about 2 minutes. Add vanilla and eggs, one at a time,
mixing well after each addition. Add sifted flour mixture, and mix until
just combined. Add chopped nuts and chocolate, and mix to combine.
3. Place the dough in the prepared baking dish. Using the reserved butter wrapper, spread dough evenly. Bake until golden brown and a cake tester comes out clean, about 30 minutes. Remove to rack to cool slightly before cutting, about 20 minutes. Using a serrated knife, cut into 18 2 1/4-by-3-inch bars. Store in an airtight container up to 3 days.
recipe...
Martha's CONGO BARS
Martha's version of the Congo Bar varies slightly from traditional
recipes in that she prefers to use Valrhona chocolate chunks instead of
chocolate chips. The fine-quality Valrhona chocolate makes them taste
better than ever.
Congo bars became popular in the 1950s, back when cacao beans were
imported from Central Africa, which, in those days, was known as the
Congo. But bar cookies have been around since at least 1896, when a
recipe for them appeared in that year's edition of the "Fannie Farmer
Cookbook." Bar cookies are just that much quicker to make than drop
cookies, which can mean a world of difference if you're pressed for time
but are still inclined to give your family home-baked cookies. They are
deliciously dense, rich, and moist in the center and perfectly crusty on
top. You can substitute chocolate chips for the Valrhona, if you like,
and you can use walnuts, almonds, or peanuts instead of the pecans.
CONGO BARS
Makes 18 two-and-one-quarter-inch bars
2 1/4 cups all-purpose flour
2 1/4 teaspoons baking powder
1 teaspoon salt
8 tablespoons unsalted butter at room temperature, plus more for
buttering the baking dish
1 1/2 cups dark brown sugar, firmly packed
1 teaspoon pure vanilla extract
3 large eggs
1 cup pecans, coarsely chopped
2 1/2 cups (12 ounces) semi-sweet chocolate, finely chopped
Vegetable oil spray for spreading dough
1. Preheat oven to 350 degrees. Lightly butter a 9x13" glass baking
dish, reserving butter wrapper. Set aside. Sift together the flour,
baking powder, and salt. Set aside.
2. Using a wooden spoon, beat butter and sugar in a medium bowl until
light and fluffy, about 2 minutes. Add vanilla and eggs, one at a time,
mixing well after each addition. Add sifted flour mixture, and mix until
just combined. Add chopped nuts and chocolate, and mix to combine.
3. Place the dough in the prepared baking dish. Using the reserved butter wrapper, spread dough evenly. Bake until golden brown and a cake tester comes out clean, about 30 minutes. Remove to rack to cool slightly before cutting, about 20 minutes. Using a serrated knife, cut into 18 2 1/4-by-3-inch bars. Store in an airtight container up to 3 days.
back-words... recipe...
September 19, 2008
recipe...
Raspberry Cheesecake Brownies
brownie batter:
4 ounces fine-quality bittersweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
1 stick (1/2 cup) unsalted butter
1 1/4 cups sugar
3 large eggs
1 1/2 teaspoons vanilla
3/4 teaspoons salt
3/4 cup all-purpose flour
cheesecake topping:
8 ounces cream cheese, softened
2/3 cup sugar
2 teaspoons fresh lemon juice
1 large egg
1/2 teaspoon vanilla
1/4 teaspoon salt
2 tablespoons all-purpose flour
1 1/2 cups raspberries
1 tablespoon sugar
confectioners sugar, for sprinkling Brownies (optional)
Preheat oven to 350 degrees
Butter and flour a 13" x 9" baking pan.
Make brownie batter:
In a metal bowl set over a pan of barely simmering water melt chocolate with butter stirring, and cool. Whisk in sugar and eggs, 1 at a time, and whisk in vanilla and salt. Whisk in flour until just combined and spread batter evenly in prepared pan.
Make cheesecake topping:
In a bowl with an electric mixer cream together cream cheese and sugar until light and fluffy and beat in lemon juice, egg, vanilla, and salt. Beat in flour and spread mixture in an even layer over batter. Scatter raspberries over topping and sprinkle with sugar.
Bake brownies in middle of oven for 35 to 40 minutes, or until top is puffed and pale golden and a tester comes out with crumbs adhering to it. Cool brownies completely in pan on a rack and chill, covered, at least 6 hours or overnight. Cut brownies into bars and sprinkle with confectioners sugar.
recipe...
Raspberry Cheesecake Brownies
brownie batter:
4 ounces fine-quality bittersweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
1 stick (1/2 cup) unsalted butter
1 1/4 cups sugar
3 large eggs
1 1/2 teaspoons vanilla
3/4 teaspoons salt
3/4 cup all-purpose flour
cheesecake topping:
8 ounces cream cheese, softened
2/3 cup sugar
2 teaspoons fresh lemon juice
1 large egg
1/2 teaspoon vanilla
1/4 teaspoon salt
2 tablespoons all-purpose flour
1 1/2 cups raspberries
1 tablespoon sugar
confectioners sugar, for sprinkling Brownies (optional)
Preheat oven to 350 degrees
Butter and flour a 13" x 9" baking pan.
Make brownie batter:
In a metal bowl set over a pan of barely simmering water melt chocolate with butter stirring, and cool. Whisk in sugar and eggs, 1 at a time, and whisk in vanilla and salt. Whisk in flour until just combined and spread batter evenly in prepared pan.
Make cheesecake topping:
In a bowl with an electric mixer cream together cream cheese and sugar until light and fluffy and beat in lemon juice, egg, vanilla, and salt. Beat in flour and spread mixture in an even layer over batter. Scatter raspberries over topping and sprinkle with sugar.
Bake brownies in middle of oven for 35 to 40 minutes, or until top is puffed and pale golden and a tester comes out with crumbs adhering to it. Cool brownies completely in pan on a rack and chill, covered, at least 6 hours or overnight. Cut brownies into bars and sprinkle with confectioners sugar.
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