You know how in movies someone always comes home and opens up a carton of milk, smells it, and then says to their significant other, “Does this smell bad to you?”  I can’t handle it.  I’m completely paranoid about that sort of thing.  If it’s in my power to determine if the food is bad, [...]]]>

You know how in movies someone always comes home and opens up a carton of milk, smells it, and then says to their significant other, “Does this smell bad to you?”  I can’t handle it.  I’m completely paranoid about that sort of thing.  If it’s in my power to determine if the food is bad, it’s bad by default.  If the milk is past its date, don’t even bother to smell it.  Just dump it out.  If the meat is over a week old, throw it out.  The sell by date is equivalent to the use by date.  And because of this I’ve become a great fan of canned and frozen food.  The date is stamped right on there.  All this fresh and local food that celebrity chefs on TV keep blathering on about is not for me.  If I pick the fruit right off the tree, then I’ll eat it.  If not, it better be in a can.  This is the first of hopefully many articles I write for Flavourgasmic about canned and frozen food.

For my first article I’ve chosen to write about King Oscar sardines.  I chose King Oscar sardines for a few reasons.  The company has a semi-long history that goes on for over 100 years.  Also, I have a bizarre fascination with European royalty.  And the most important reason of all is that fairly recently I’ve gotten into seafood.  For most of my life, I haven’t really eaten fish, and I still don’t eat it in abundance (unless you count being lied to by my parents and their “chicken fish”, but that’s another story).  But one of the first for me was King Oscar sardines.  Hit the link for more.

First we’ll cover some information about the company itself.  The present company (Norway Foods) is an amalgamation of several companies, the first being the Stavanger Canning Company which started in 1873.  But they didn’t start canning sardines until 1880.  So right there you know that there’s a long history to this product.  In 1893, they introduced their sardines to the US at the Columbian Exposition in Chicago = Awesome!  In 1902, King Oscar II of Norway and Sweden granted the Christian Bjelland Company (another one) permission to use his name and portrait on their sardines.  In 1920 the portrait of the king was finalized and is still being used today.  And in 1950 the company was declared Kosher, which I wouldn’t mention but their website makes such a deal out of it.  Another thing their website goes on and on about is that sardines are supposedly the greatest food on the planet.  No mercury and lots of Omega-3.  They won’t shut up about it.

Next I’d like to say a little about King Oscar himself.  He lived from 1829 to 1907.  He became king of Norway and Sweden after the death of his brother in 1872.  According to Wikipedia (so it must be true), he seemed like a nice guy.  When the kingdoms of Norway and Sweden split, it went pretty peacefully because he went along with it.  After that he was no longer the king of Norway but only King of Sweden (only the King of Sweden = hilarious).  His great-great grandson is Carl XVI Gustaf, current King of Sweden.  And Carl16’s daughter is Crown Princess Victoria, who would look much better on the current cans of sardines.  Let’s see what that would look like, using my elite photoshop skills.

Now to the food (finally).  I did a taste test on 8 different flavours of King Oscar sardines.  I’m pretty sure I had tried about half the flavours before I did the test.  I went through and ate 2 or 3 from each flavour writing down my thoughts, and then went back a second time and had around 2 more from each.  I’ve rated each flavour on 3 important scales, each with a 1 to 5 rating. 

1. The flavour itself.  This is very important.
2. How fishy-gross it tastes.  Remember, I don’t exactly like fish.
3. The chance that I’ll pour fish juice on the floor or furniture and piss off my wife.  Because that smell never comes out.

I’ve also included a description of the look & taste.  I ordered the flavours in what I perceived (before trying them) as blandest to most intense flavour.  I thought that this way the flavour from a previous one wouldn’t screw up the next one.  And I used water to “wash out” the taste between tastings.  And of course I ate them right out of the can.  The King Oscar website has many suggestions for eating them, but as with most things, right out of the can is the best.

Pure Spring Water:  Flavour(1)/Pour(4)/Fishy(4)  It was sort of boring as one would expect since it’s simply in spring water.  There’s really no flavour here other than a boring fish.  It needs more salt.  I like salt.  To be honest, the first one I tasted was perfect – fresh and everything.  But the second…blech.

Soybean Oil:  Flavour(2)/Pour(4)/Fishy(2)  This one’s better than the Spring Water, if only because it tastes fattier and therefore slightly better.  But it’s still pretty boring, but less fishy though.

Olive Oil:  Flavour(5)/Pour(4)/Fishy(1)  Even better.  Damn near perfect.

Balsamic Vinaigrette:  Flavour(3)/Pour(4)/Fishy(1)  This ones almost exactly like the Olive Oil except with a little vinegar taste.  And if you check the ingredients, that’s exactly what it says.  At first I was going to say that this was the way to go, but when I returned for round two, this one tasted rotten while the Olive Oil still tasted great.

Tomato:  Flavour(5)/Pour(2)/Fishy(1)  Wow!  This one’s awesome.  The sardines are like smothered in tomato sauce.  I totally wasn’t expecting that.  It goes very well with the fish.  I like them.

Mediterranean:  Flavour(4)/Pour(5)Fishy(1)  There’s like a couple of slices of black olives in there as well as some ground up stuff on top.  The ingredients say that it’s spices, garlic, and red bell pepper.  All in all, it’s very good.  I feel like I’m sitting in a boat in Venice – oh wait not really.  I thought it would be similar to Olive Oil, but after going back and forth between the two, they don’t seem too close.

Gourmet Chipotle Sauce:  Flavour(2)/Pour(2)Fishy(3)  This one looks exactly like the tomato one, but with a darker color.  In the past this one had been my favourite, but now it might be one of my least favourites.  It’s sort of bland.  It’s supposed to be a BBQ sauce, but now it just seems semi-gross.  I checked the ingredients and it’s the only one with a tiny font and a long list of chemicals I’ve never heard of.  I’m pretty surprised but it’s also their newest flavour.  Maybe it’s not here to stay.

Dijon Mustard:  Flavour(3)/Pour(3)Fishy(4)  The fish are like encased in a block of mustard.  You almost can’t even see them.  The mustard itself tasted pretty good.  I’m not quite sure that the fish go perfectly with them.  They taste kinda fishy gross.  But I guess that’s why they pack them in the mustard – even more so than the tomato or chipotle.

So I liked the Tomato the best, but that’s because I’m pretty partial to very strong flavours like that.  For the general population, I’d go with my number two which is the Olive Oil.  Now I’m going to go throw up.

So remember, if the date isn’t stamped right on the can, you can’t really know if it’s still good.

As I roamed the isles of World Market the other day, I happened to glance up and spot the iconic logo of the Vegemite jar.  A couple dollars later it was in my bag and I was on my way home.  It has been about 10 years since I was last acquainted with vegemite, and [...]]]>

As I roamed the isles of World Market the other day, I happened to glance up and spot the iconic logo of the Vegemite jar.  A couple dollars later it was in my bag and I was on my way home.  It has been about 10 years since I was last acquainted with vegemite, and if memory served me right I was not looking forward to trying it again.  But time has a way of changing things and I was ready to go.  Like most Americans I had originally tried it because of the Men at Work song “Down Under”.  I now return to it, however, as a culinary adventurer seeking the truth.  Hit the jump if you are a truth seeker.

If you made it this far then let me tell you something straight off.  DO NOT eat Vegemite straight.  I don’t care if you’re Australian, Kiwi or British; vegemite is just too intense a flavor to eat on its own.  It reminds me of heavily salted yeasty beer foam, and for good reason.  Vegemite is made from the leftovers of beer fermentation.  Basically the waste from beer production is made hypertonic (salt added) causing the yeast cells to shrivel and self destruct.  After cooking this solution and adding additional flavorings, one is left with a thick dark brown paste.  To give an idea of how attractive vegemite is, show a jar to your favorite mechanic and see if he mistakes it for bearing grease.  It’s true. Vegemite looks more like industrial lubricant than food stuffs.  Ok but perhaps it’s better paired with other ingredients.

We at Flavourgasmic are going to try several classic and even some new Vegemite recipes to determine if there are any redeeming qualities.  According to our Aussie friends Vegemite is best on toast with butter so let’s start there.  All items are being served on toasted bread.

Toast with Vegemite and Butter
Brian:Not bad, I used a decent unsalted churned butter and the rich creamy taste of the butter matched well with the strong savory taste of the vegemite.
Katt: Salty, very savory.  A little like beef bouillon.

Toast with Vegemite, Butter and Cheese (Cheddar)
Brian:The classic vegemite sandwich, and for good reason.  The sharp almost smoky flavor of the cheddar works very well with the strong savory notes of the vegemite.
Katt:Makes the cheddar seem overly salty, however it cuts the taste of the vegemite.

Toast with Vegemite and Cream Cheese (Katt’s idea)
Brian:MMM cream cheese, I personally think the vegemite gets lost behind the cream cheese, however just enough comes through to know it’s there providing a nice compliment to the cream cheese.
Katt:That’s really good.  Brings out the richness of the cream cheese, nice oniony flavor.

Toast with Vegemite, Butter, Sliced Tomato
Brian:Very good!  The sweetness and slight acidity of the tomato match just about perfectly with the yeasty vegemite.  I think this may be my favorite.
Katt:The taste of the vegemite is lost behind the tomato.  The vegemite is not a bad substitute for mayonnaise in this application.

Toast with Vegemite, Butter and Avocado
Brian:What can I say, avocado makes just about anything taste good and vegemite is no exception.  Adding additional fat by way of the avocado further subdues the strength of the vegemite.
Katt: Not a big fan.  I think she was mad at me for making her try it, it didn’t agree with her palate.

Final Thoughts:
Brian:For me the clear winner was the tomato and vegemite sandwich.  The combination of the sweet and tart tomato with the heavy savory taste of the vegemite reminded me of a good steak and tomato combination.  Vegemite at times takes on a taste very similar to beef bouillon.  That being said I would happily eat any of the combinations above, just remember to use vegemite sparingly.  Being extremely high in vitamin B you really can not go wrong handing someone a vegemite sandwich.
Katt: Clear winner would be a vegemite, cream cheese and tomato sandwich.  Due to vitamin B content she could see herself having a sandwich for breakfast.

Well as Brian told you, I’m the baker in the family.  I’m still unsure if it is because I’m a really great baker or if it’s because Brian breaks out in a rash if exact measurements are necessary.  Which brings me to my first question… what kind of baker are you?  Are you a measure [...]]]>

Well as Brian told you, I’m the baker in the family.  I’m still unsure if it is because I’m a really great baker or if it’s because Brian breaks out in a rash if exact measurements are necessary.  Which brings me to my first question… what kind of baker are you?  Are you a measure and weigh, are you a measure and level off, or are you an eyeball measurer? This really makes a huge difference when you are baking.  Now the only method I really, really suggest to avoid is the eyeballing method.  This is probably the biggest reason why there is a difference between chefs and bakers.  Baking can’t be eyeballed, and if you manage to have something turn out successfully using this method, I suggest you head to Vegas because you’ve got luck on your side.  Personally, I’m a scoop and level kinda gal.  Sure it’s not quite as exact as using a scale, but hey, I like to live on the edge.  So your choices are level or measure.  Choose the one you like and stick with it.  Click the link for more on muffins and yummy recipes to try…

Back to the muffins, or the “moufflet” meaning soft bread if you’re French, but I’m German so I say “muffe” which is actually the name of a type of cake which seems more appropriate. These recipes are for American style muffins, which means I use chemical leavener or baking powder and baking soda to make my muffins rise rather than using active yeasts (called the English Method).   There are two main types of American style muffins, cake-like and bread-like.  You can change the texture of the muffins making the more bread-like by using less sugar and butter, and vice versa for cake-like.

Actually, I’m really good at making quick breads so this is the method that I can use to make muffins from my quick breads (if you want to make bread, lower the temperature by 25 degrees and bake for a longer time, generally about twice as long).  I really like that breaking these kind of recipes down to a smaller shape yields a much more moist, less dense texture.  I insure that it stays as moist as possible by using paper muffin/cupcake disks.

Berry Muffins
1 large egg, lightly beaten
3/4 cup buttermilk
2/3 cup canola oil
1 teaspoon pure vanilla extract
2 1/2 cups all-purpose flour (I suggest King Arthur unbleached)
3/4 cup (150 grams) granulated white sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
Zest of one medium orange
2 cups fresh or frozen berries (blueberries, raspberries, blackberries, and/or strawberries)

Preheat oven to 375 degrees F. Position rack in center of oven. Prep muffin tin with paper cupcake cups.  Set aside.

In a large measuring cup or bowl whisk together the egg, buttermilk, oil, and vanilla extract. 

In another large bowl combine the flour, sugar, baking powder, baking soda, salt, and orange zest. Gently fold in the berries. With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter or tough muffins will result.  Fill each muffin cup almost full of batter, careful not to over-fill or you will create flying saucer looking muffins. Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Transfer to a wire rack and let cool for about 5 minutes before removing from pan. Optionally you can dust with powdered sugar or sprinkle turbanado sugar on top of each.

Makes 12 muffins.

Note: You can switch orange zest for lemon zest whenever needed.  I like to use lemon zest with raspberries for example.

Cranberry Orange Muffins
1 large egg, well beaten
3/4 cup freshly squeezed orange juice
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon orange zest 
4 tablespoons cold unsalted butter, cut into pieces
1/2 cup pecans coarsely chopped
1 cup frozen cranberries (or dried for sweeter flavour)

Preheat oven to 375 degrees F. Position rack in center of oven. Prep muffin tin with paper cupcake cups.  Set aside.

In a small bowl, combine the beaten egg with the orange juice and vanilla extract. Set aside.

In a large bowl, whisk the flour with the sugar, baking powder, baking soda, salt, and orange zest. Cut the butter into small pieces and blend it into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Fold the wet ingredients into the dry ingredients. Stir in the chopped cranberries and nuts. Pour into the prepared muffin tins and bake on center rack for 20 minutes or until toothpick inserted into the middle of the muffins comes out clean.

 I like squid, I like whipped cream, and I like strawberries, put them together and how could you not have a winner on your hands.  Easy, my brain tells me that one of these things is not like the other.  Let me back up a little first, I have recently been reading Morimoto: The New Art of [...]]]>

 I like squid, I like whipped cream, and I like strawberries, put them together and how could you not have a winner on your hands.  Easy, my brain tells me that one of these things is not like the other.  Let me back up a little first, I have recently been reading Morimoto: The New Art of Japanese Cooking and in it chef Morimoto (one of my culinary heroes) details the recipe for squid strawberry ice candy.  This sounds interesting I thought, or maybe it was just an excuse to purchase a new gadget (more on this later).  The concept is simple, puree some squid and simple syrup together, load it into a whipped cream maker, surround a strawberry with squid foam and freeze it.  Now here is where it gets difficult, eating it, which goes like this.  Num, Num, Num, mmmm this is sweet and velvety like a frozen whipped cream, oh is that strawberry I taste, how delicio… OH GOD, mouth to brain, come in brain, is that squid?  That’s not right is it?  Brain to mouth, it is squid, how odd someone has gotten squid in my frozen dessert, and this is where your tasting ends.  Sweet and strawberry are but distant memories in your mouth and the taste of squid is moving in.  I do have to say the flavour is not bad, it’s just odd, like wearing a winter jacket with shorts.  Maybe my palate is just to western for such seafood desserts or just maybe squid plus whipped cream maker plus strawberry really does equal frowny face.  Hit the link for what Katt has to say.

Katt says:  OK, for almost four years I’ve been a faithful sous chef for Brian.  I’ve added many things against my better judgement to his creations, but this one… This HAS to be one of the weirdest things I’ve ever seen.  I figured we were going to have a squid (he needed the ink for another dish), I had been eyeing a whip cream maker for quite some time and it gave us an excuse to go to Sur La Table so game on! At the Asian grocery we only could find cleaned squid, so the ‘hey we are saving money’ plan was moot, but I know that once Brian has a plan in action its going to happen.  So about a hundred dollars later we are in for the greatest  taste bud challenge of all time.

There was very little about this recipe that read wrong.  He was making a mixture to foam of egg whites and sugar, no big deal.  Then, there it was… drum roll… the addition of the pureed body of a squid (skin off to make it really white because aesthetics count).  This stuff was so gnarly! It looked like milk with an odd tapioca texture that smelled of sweet fish.  Oh the horror.  I really wanted to taste it but Brian made me promise not to.  At this point I’m really getting worried for my new whip cream maker, it was so shiny, it really did deserve its maiden voyage to be a beautiful amaretto cream, but no.  As I poured the stuff into my brushed aluminum iSi canister it would burp as the squid mix would go ‘lump lump’ in.  I really should have seen this as a sign.

We decided the best way to encase the strawberries was to do a half fill into an ice tray and then strawberry then cover it with more of the foam.  In this case I have to use the word ‘foam’ really loosely, it was more like fluffy crude oil. Then they just got popped into the freezer to firm up.

We decided we couldn’t  wait.  So open mouth and insert food. Oh god! ABORT ABORT!!! The first flavor I got was sweetened Barbie doll.  The second, mmm, strawberry.  The third, fish, not a little fish, but a ton of fishy flavor.  Needless to say, we have decided not to save the leftovers.