Recently Brian and I tried Vegemite and several popular concoctions using this B-vitamin packed yeast based spread.  Well there is good news for those of us that loved the Vegemite and cream cheese blend, at least that is if you’re an Aussie, or planning a trip to Sydney.  Thats right!  The makers of Vegemite have planned [...]]]>

Recently Brian and I tried Vegemite and several popular concoctions using this B-vitamin packed yeast based spread.  Well there is good news for those of us that loved the Vegemite and cream cheese blend, at least that is if you’re an Aussie, or planning a trip to Sydney.  Thats right!  The makers of Vegemite have planned to make a new spread containing the flavors of Vegemite and cream cheese with the addition of a new “secret ingredient”.  Even better it will be available premixed.  Kraft Australia  has devised a naming contest to give this new yummy its title.  Check out their site, enter a name, and you might just be the lucky salt that gets to name what is sure to be one of the hottest selling new food items in Australia!

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.

Israeli cuisine is extremely diverse being comprised of foods brought by Jewish immigrants from all parts of the world.  There are however two main avenues that Israeli food tends to follow, those of the Jews originating from the Middle East and those from the immigrants from Europe and the West.  It’s the food from the [...]]]>

Israeli cuisine is extremely diverse being comprised of foods brought by Jewish immigrants from all parts of the world.  There are however two main avenues that Israeli food tends to follow, those of the Jews originating from the Middle East and those from the immigrants from Europe and the West.  It’s the food from the first group, with its roots in the Arab world that have inspired the menu at a new eatery Naf Naf Grill in Naperville, Illinois.  Continue on for the review.

Snapshot:
Restaurant Type: Middle Eastern/Mediterranean
Dress Code: Casual
Alcohol: Nope
Price Range: Bargain (6-15)
Flavourgasmic Factor: Highly Recommended

Full Review:
Having just opened in January of this year the first thing you will notice about Naf Naf Grill is an unshakeable feeling that the building might have been at one point a Taco Bell.  However unlike any Taco Bell I have ever been to the food at Naf Naf is really good.  I can only hope that more Taco Bells are shut down to make way for chefs that truly want to share their culinary perspectives with the world.  Given the cramped confines of the layout however, things can get a little tight when they are busy, so plan accordingly and give yourself 15-20 minutes to order and get your food.

Focusing on fresh ingredients, just about every thing in this unassuming restaurant is made to order including their heavenly pita bread.  This is without question some of the best pita bread that I have ever tasted.  Perfectly golden brown and light as a feather it’s the perfect partner for one of their delicious pita sandwiches.  Choices include along with several Kababs, chicken shawarma, Falafel or Kifta.  Their chicken shawarma, think gyros meat with chicken instead of lamb, is a thinly sliced, perfectly seasoned, spit roasted chicken which matches perfectly with the subtle sweetness of their warm pita bread.  Their Falafel, a mixture of chick peas and herbs formed into balls and fried, proves to be another perfect filler for their pitas.  Perfectly seasoned and fried to perfection the Falafel strikes a great balance with a crisp outside and soft inside.  Either of these sandwiches can be had for just $6.59 which given the quality is a real food bargain.  All the meats that star in their sandwich selections are made available in entrée portions as well for just a few dollars more.  Included with the entrées are a pita, pickles, and your choice of Basmati Rice, Salad or home made fries, you will not be disappointed by any of their choices.

I have found that after eating at Naf Naf more then a dozen times I try to make the pitas the focus of my hunger lust.  One of the best ways to showcase the pitas is with their homemade hummus.  Available plain or topped with falafel or shawarma this blend of chick peas, sesame paste and spices is topped off with extra virgin olive oil to provide a silky texture that just begs to be scooped up with a warm pita.  At only $4.99 for their plain hummus and $.50 for a pita you can get yourself 6 pitas and some hummus for a cheap meal for 2 that will beat the pants out of any fast food in both price and quality.

If you have a sweet tooth then save some room for Baklava, while I have never tried them myself if their other food is any indication then for those with a passion for sugar should not be disappointed.

Have a hankering for some Apfelschorle?  Can’t seem to find a good Blutworst or Liverwurst?  Has it been far too long since you had a good Leberkäse?  Perhaps you just miss a nice German brot with a healthy spread of Griebenschmalz?  If any of this makes sense to you, or even if it doesn’t, keep [...]]]>

Have a hankering for some Apfelschorle?  Can’t seem to find a good Blutworst or Liverwurst?  Has it been far too long since you had a good Leberkäse?  Perhaps you just miss a nice German brot with a healthy spread of Griebenschmalz?  If any of this makes sense to you, or even if it doesn’t, keep reading to learn more about these delicious German foods.

Oktoberfest in a box

 
It’s no secret that here at Flavourgasmic we are huge fans of German food.  Unfortunately there are times when finding good German meats and groceries can be a real pain.  Lucky for us GermanDeli.com imports more than 5,000 German foods to America.

One of my favorite treats is a Liverwurst sandwich on rye bread with some nice spicy mustard.  GermanDeli.com does not disappoint, providing not only some delicious liverwurst but also authentic German bread and traditional mustard to go along with it.  Not quite sure which way your liverwurst cravings lean?  Why not try the mini liverwurst sampler, included are 8 oz. portions of Kasseler (a chunky homemade-style) Liverwurst, Oldenburger (onion-flavoured) liverwurst, Gold Medal (an award winner with a smooth texture like pate) liverwurst, and last but not least Calves Liverwurst (made with only veal and veal liver).

Another neat GermanDeli.com item is their Oktoberfest in a Box.  Perfect for those aren’t quite sure how to celebrate their favorite Munich festival, it’s equally good for those who want to bring the feeling of Oktoberfest home anytime.  Available in 3 different configurations depending on how much you need you get jars of sweet German mustard, and hot German mustard, packaged sauerkraut, and lots of meat.  You get Bratwurst, Bockwurst, Bauernwurst, and Nürnberger links.  Believe me, never in my wurst dreams did I think I could find this much selection in the good old US of A.

All horrible joking aside GermanDeli.com really is a great place to spend some time browsing and getting an idea of what your next Bavarian meals might entail.  In addition to many great meats you will also find groceries, sweets, beverages, bakery and even items for the home all provided by GermanDeli.com to bring a little bit of Germany into you life.

Schweinehaxe

Last weekend while watching Quantum of Solace it became apparent that if it weren’t for Daniel Craig (the new James Bond) that Katt would probably not have sat through the whole movie.  I have to admit I thought the movie was terrible but at least Daniel Craig is a pretty decent choice for Bond.  Now thanks to [...]]]>

Last weekend while watching Quantum of Solace it became apparent that if it weren’t for Daniel Craig (the new James Bond) that Katt would probably not have sat through the whole movie.  I have to admit I thought the movie was terrible but at least Daniel Craig is a pretty decent choice for Bond.  Now thanks to Del Monte Katt may actually get the opportunity to have her lips stuck to his.  Read on to find out more, and for the ladies I offer some Daniel Craig eye candy…

<via Daily Mail>

In honor of National Ice Cream Week in the United Kingdom, which starts today and ends June 7^th, Del Monte will be selling this limited edition Daniel Craig smoothie pop.  Polling 1000 women to pick which male celebrity they wanted to see impaled on a stick Daniel Craig came up the winner with Jude Law in second and Hugh Grant taking third.  Part of the Del Monte Superfruit Smoothie line, artists sculpted the 41-year-old Craig from the scene in Casino Royale where he emerges from the sea.  According to spokesman Matt O’Connor, ‘Daniel Craig topped our poll of Britain’s coolest celebrities and thanks to our Del Monte lolly replica he is officially immortalised as super smooth and licensed to chill,’  what more can I add.

With the mantra of peace, love, and chocolate, Vosges Haut-Chocolat does things a little bit different.  Whether it’s chocolate truffles, chocolate bars or even the Mo’s bacon bar, Vosges sources only the finest ingredients from around the world.  This ensures that every one of their creations is not only delicious but tells the tales of [...]]]>

With the mantra of peace, love, and chocolate, Vosges Haut-Chocolat does things a little bit different.  Whether it’s chocolate truffles, chocolate bars or even the Mo’s bacon bar, Vosges sources only the finest ingredients from around the world.  This ensures that every one of their creations is not only delicious but tells the tales of its ingredients.  Using chocolate Vosges takes you on a journey of spices, herbs, roots, flowers, fruits and nuts.  On offer are such delights as the Enchanted Mushroom Candy Bar or the Naga Exotic Candy Bar which combines the flavours of chocolate with coconut and sweet Indian curry.

In addition to tasty, Vosges’ chocolate bars and truffles are beautifully packaged and presented.  All boxes and folding cartons are 100% recycled paperboard and are themselves recyclable.  They use only PLA (plastic made from cornstarch) for their plastic boxes and lids.  As if that wasn’t enough all of their manufacturing is done with 100% renewable energy provided by wind and they are certified as an organic facility. 

Not a chocolate fan, but know someone who is?  Then why not give Vosges unique Lunar Chocolate of the Month club as a gift to that special chocolate lover in your life.  You can get 13 moons for $522 or 6 moons for $246.  Wherever your chocolate cravings take you Vosges is there to make sure they are satisfied.

Ever wonder what to do when you business has seemingly captured the entire market?  Sure you could go after the meat jerky lovers, but everyone knows they are one of the most difficult demographics to target.  All that may have changed and your business may soon be booming, thanks to a hopefully soon to be [...]]]>

Ever wonder what to do when you business has seemingly captured the entire market?  Sure you could go after the meat jerky lovers, but everyone knows they are one of the most difficult demographics to target.  All that may have changed and your business may soon be booming, thanks to a hopefully soon to be released new product, the Meat Card.  Read on.

Using giant slab jerky in “original” flavor from Tillamook, Oregon, several crafty individuals had the idea to sear contact information into it.  Using a 150 watt C02 laser the results are a business card “printed” on 100% beef jerky.  Not quite ready for prime time yet, they still have to figure out how to seal the jerky.  They hope to have Meat Cards available for sale soon.  No word on pricing yet, in the meantime check them out at their website, meatcards.com, or check out their prototyping photoset on Flickr.

Earlier this week I brought you a bit of Australia with a feature on Vegemite.  Today for my Global Eats piece I bring you even more food from down under and a purveyor that can bring it to you.  If, for instance, after reading the vegemite story you decided you can’t live without beer waste [...]]]>

Earlier this week I brought you a bit of Australia with a feature on Vegemite.  Today for my Global Eats piece I bring you even more food from down under and a purveyor that can bring it to you.  If, for instance, after reading the vegemite story you decided you can’t live without beer waste in a jar then Simply Australian can hook you up.  Mind you, not just with a small jar, but with a whole freaking case.  They even sell Marmite if you have the hankering to give the original yeast in a jar product a go.  Read on for more.

Started in 1993 importing Bindoon boots from Western Australia and Rossi boots from South Australia, Simply Australian quickly grew into their first retail store only 12 months later.  Going online in 1998 and adding online shopping in 2001, Simply Australian now carries a massive array of products from Down Under and in particular candy, drinks, and food!

After vegemite I can’t think of another food item more Australian than the Tim Tam.  Produced by Arnott’s Biscuits of Australia the Tim Tam is a chocolate biscuit made by sandwiching chocolate cream filling in between two malted chocolate biscuits and then given a thin coating of textured chocolate.  The name Tim Tam comes from owner Ross Arnott who while attending the 1958 Kentucky Derby thought the winning horse Tim Tam would make a good name for a new biscuit he was going to introduce.  Simply Australian can hook you up with all the various flavors of Tim Tam, and if you are feeling up to it try the Tim Tam Slam.  What’s the Tim Tam Slam you ask?  It’s the practice of first biting both ends off your Tim Tam and then using it as a straw to drink your favorite beverage (usually milk, coffee or tea).  That’s got to be worth the price of admission right there!

In addition to the sweets they also carry a wide variety of other Aussie foods from condiments all the way to another Australian favorite the meat pie.  Available for overnight shipment Monday-Wednesday you can get 12 pies for $40.00 but shipping will set you back an additional $40.00 so you really have to love your meat pies!  Also available are a selection of Australian beers and wines, which can be shipped to most states, but make sure to check before ordering alcohol.  Even if you don’t like food you can probably find something at Simply Australian you will like, but if you don’t like food you can just bugger off cause you don’t belong here.

A thought towards Thai cuisine to someone with a western palate immediately conjures up visions of chilies and hot and spicy food.  Upon further exploration you learn that Thai cuisine offers up a beautiful symmetry between hot, sour, sweet and salty.  Thai cuisine delicately navigates the balance between these flavors creating other worldly dishes that [...]]]>

A thought towards Thai cuisine to someone with a western palate immediately conjures up visions of chilies and hot and spicy food.  Upon further exploration you learn that Thai cuisine offers up a beautiful symmetry between hot, sour, sweet and salty.  Thai cuisine delicately navigates the balance between these flavors creating other worldly dishes that are appreciated throughout the world.  Exploring even further Thai cuisine shows an exotic side that is completely foreign to the west.  Hit the jump to find out what exotic vittles wait ahead.

First up, and pictured above, is Snake Whiskey created primarily for tourists, you can’t help but be fascinated by the concept.  Start with horrible low quality rice whisky, stuff a venomous snake into a fancy looking bottle and let it sit.  What you receive is an amber liquid with snake skin floating in it.  I have read that you need to chase a shot of it almost immediately with some type of melon to cut the astringency.  That particular bottle pictured contains not only a cobra but the cobra has a grass snake in its mouth.  It’s the circle of life in a bottle!

Snake whisky not your thing?  Perhaps pregnant crickets are more to your liking.  Dried crickets with eggs are high in protein and low in fat.  These crickets are farm raised so have no concerns about the native cricket population.  This also means that instead of a diet of organic material and decaying plant matter, they are feed a variety of grains and cereals.  In my mind this has to mean a better tasting cricket!

Both of these unique culinary offerings and more are available from Thailand Unique a store located in a quiet corner of northeast Thailand.  They also carry a wide range of other exotic food items from Thailand.  Items ranging from Squid Sticks, 1000 year old eggs, Birds Nest drink, and even chips made from the Durian (this is another story) fruit. In addition to the pregnant crickets they also carry a wide range of edible insects produced by a small team of professional food manufacturers.  Oh, if snake whisky is not your thing perhaps their line of scorpion whiskies will be more to your liking.  So why not spend a couple of minutes browsing the many exotic edibles available at Thailand Unique?

While researching for another post I ran across an interesting food item that I was not previously aware of.  That item was fried Coke, the culinary sibling of braised heroin.  Seriously though, fried Coke, this is a dish made from frying dough made with Coca-Cola, on which Coke syrup, whipped cream, cinnamon and a cherry [...]]]>

While researching for another post I ran across an interesting food item that I was not previously aware of.  That item was fried Coke, the culinary sibling of braised heroin.  Seriously though, fried Coke, this is a dish made from frying dough made with Coca-Cola, on which Coke syrup, whipped cream, cinnamon and a cherry are added.  Created for the 2006 State Fair of Texas the official recipe has never been revealed.  Noting the decided lack of alcohol and paying homage to my favorite drink I set out to create my own version.  Read on for fried Captain and Coke.

Realizing some of our meals lately were fairly high in calories I decided to make a spinach salad for dinner the other night.  Unfortunately for dessert I invented this fried Captain and Coke, which by my estimation contains around 1000 calories.  Oh well, there is always tomorrow.  Not having a recipe for fried Coke I was free to interpret.  Having made pate a choux buns recently for another experiment, I figured a variation on this dough should fry up nicely yielding a nicely textured beignet.  Not a big fan of Cola syrup, I am topping my fried coke with a combination of cinnamon sugar, fresh strawberry syrup and Captain Morgan whipped cream.

Fried Coke:
1 cup coke
4oz unsalted butter
1 cup of AP flour
4 large eggs
1 tsp vanilla
4 tbsp cinnamon sugar (2tbsp sugar mixed with 2tbsp cinnamon)

In a sauce pan bring the coke and butter to a vigorous boil.  Remove from the heat and add the flour, stirring constantly.  Return this paste to low heat and cook until all the flour is incorporated and the dough forms a single ball.  Remove the pan from the heat and place the dough in the bowl of a stand mixer to cool.  After cooling for about 10 minutes (don’t want to scramble your eggs) turn the mixer on low and add the eggs one at a time, waiting for the previous to be completely incorporated before adding the next.  Add the vanilla and mix until smooth.

Preheat your deep fryer to 360 degrees F.  Using two spoons drop dough about ½ to 1 teaspoon at a time into the hot oil.  Fry for about 5 minutes until golden brown and cooked through.  Remove from the oil and place on a cooling rack placed over a cookie sheet.  Sprinkle with cinnamon sugar and either enjoy immediately (they are pretty dang tasty) or construct with the following to recreate the fried Captain and Coke I made.

Strawberry Syrup:
16oz Strawberries (cut into slices)
2tbsp Orange Juice
2tbsp Sugar
¼ cup water

In a sauté pan add strawberries, OJ, sugar and water and bring to a boil.  Reduce heat to low and cook until the syrup thickens.

Captain Morgan Whipped Cream:
2 cups heavy whipping cream
2 tbsp simple syrup (equal parts sugar and water heated to create a sugar solution)
1 shot of Captain Morgan (or other spiced rum)

Combine whipping cream, simple syrup and spiced rum.  Pour the mixture into your whipped cream maker and charge.  Alternatively you can whip by hand until soft peaks form.

To assemble, add a small amount of strawberry syrup to the bottom of a sundae glass, fill the remainder of the glass with coke beignets.  Top with more strawberry syrup and a healthy dollop of Captain Morgan whipped cream, serve while the beignets are still warm.  Enjoy.