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Cinnamon, Spice & All Things Nice, Plus A Food Gal Giveaway

Monday, 13. October 2014 5:25

What's inside?

What’s inside?

 

Why do I love cinnamon? Let me count the ways.

Perhaps it all started as a kid, when my Dad and I would indulge on weekend mornings with cinnamon raisin toast slathered with butter. Truth be told, he often ate it for a late-night snack, too. Crisp, and heady with that warm, sweet, fragrant spice, who could blame him?

When I got older, and started my endless weekend baking bouts, Snickerdoodles were a favorite to make. Of course, rolling them in cinnamon-sugar was the best part.

And when I got older still, there was nothing so intoxicating as a Moroccan chicken scented heavily with cinnamon all over its beautiful bronze skin.

As a result, jars of cinnamon are always on hand in my pantry.

But nothing prepared me quite for the beauty of this container of cinnamon, which I received as a sample.

“Prosperity Cinnamon” is a lovely cinnamon bark box hand-carved with the Asian character for “prosperity.” Inside is 3 ounces of ground Vietnamese sweet cinnamon that is so fragrant, you’ll want to use it the minute you open it up.

It’s one of the many items included in the 2014 World Vision Gift Catalog.

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Category:Enticing Events, General, Great Finds, New Products | Comments (8) | Author:

Justin’s Nut Butter on the Go

Friday, 10. October 2014 5:25

A snack of Chocolate Almond Butter? Justin's makes it super easy to do so.

A snack of Chocolate Almond Butter? Justin’s makes it super easy to do so.

 

Justin Gold was a vegetarian with an athletic lifestyle when he started whipping up his own nut butters in his Boulder, CO home.

It wasn’t long before he was packing them in 16-ounce jars to sell at local stores.

As an outdoorsy kind of guy, though, it dawned on him that so many energy bars and goos were just packed with sugar, not to mention pretty lacking in flavor. So, he thought, “Why not package his nut butters in on-the-go individual squeeze packets”?

Genius.

Justin’s nut butters come in eight flavors. They’re all natural, made with dry-roasted nuts, organic cane sugar, palm fruit oil, vanilla and sea salt, as well as organic cocoa and organic cocoa butter in the chocolate varieties.

The nut butters stay fresh until you open the packet. Just knead the packet a little before opening to soften the nut butter and to incorporate the oil that naturally tends to separate out.

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Category:General, Great Finds, New Products | Comments (3) | Author:

A Most Excellent Chicken Dish from the Wife of Andrew Zimmern

Friday, 19. September 2014 5:25

This will become your new favorite chicken dish. It is mine!

This will become your new favorite chicken dish. It is mine!

 

Have you ever endured the frustration of cooking a recipe with a mile-long ingredients list, only to wonder at the end why flavor is thoroughly missing in action?

This is not that recipe. Not at all.

Instead, “Rishia Zimmern’s Chicken with Shallots” boasts a quite modest number of ingredients. But the payoff is a dish that is so swaddled in big French country flavors that you will end up craving it again and again.

You may have heard of Rishia’s husband — Andrew Zimmern. Yes, that Andrew Zimmern, the host of the Travel Channel’s “Bizarre Foods” show. It’s kind of a relief to know that when he’s at home, he’s not chowing down on scorpions on a stick like he does while on the road.

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Category:Food TV, General, Great Finds, Recipes (Savory) | Comments (7) | Author:

Choctal — A New Way to Taste Chocolate and Vanilla Ice Creams

Monday, 15. September 2014 5:26

Imagine tasting four different vanilla ice creams, each sourced with vanilla from a different country.

Imagine tasting four different vanilla ice creams, each sourced with vanilla from a different country.

 

The same concept of single-origin that’s been applied to coffees and chocolate bars now comes to premium ice cream.

Los Angeles-based Choctal has done just that with its chocolate and vanilla ice creams. Think four different kinds of vanilla ice cream plus four different kinds of chocolate ice cream. How’s that for a surprising way to introduce variety?

The ice creams come in these flavors: Madagascar Vanilla, Mexican Vanilla, Papua New Guinea Vanilla, Indonesian Vanilla, Ghana Chocolate, Kalimantan Chocolate, Dominican Chocolate and Costa Rican Chocolate.

They are made with single-0rigin chocolate and vanilla sourced from around the world. The ice creams are made without eggs or gluten.

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Category:Chocolate, General, Great Finds, New Products | Comments (10) | Author:

A Meal of A Lifetime: My Dinner at Nathan Myhrvold’s Modernist Cuisine Laboratory

Wednesday, 3. September 2014 5:28

What would a Modernist Cuisine dinner be without a little liquid nitrogen action going on? Chef Naomi Pomeroy gets in on the fun.

What would a Modernist Cuisine dinner be without a little liquid nitrogen action going on? Chef Naomi Pomeroy gets in on the fun.

 

BELLVUE, WA — Nathan Myhrvold, former Microsoft chief technology officer turned maestro of modernist cuisine, has held less than a dozen invitation-only dinners at his Intellectual Ventures laboratory. The exclusive guests have included the likes of Thomas Keller, Ferran Adria, David Chang and Jose Andres.

In June, I was lucky enough to join that illustrious list when I was invited to be part of a very special dinner. What made this dinner so epic was not only the fact that it was Myhrvold’s largest dinner party to date, but that all the guests were women.

The wizard-genius behind it all, Nathan Myhrvold, stops by each table to explain the dishes.

The wizard-genius behind it all, Nathan Myhrvold, stops by each table to explain the dishes.

The Modernist Cuisine team hard at work on the one-of-a-kind dinner.

The Modernist Cuisine team hard at work on the one-of-a-kind dinner.

Plating in action.

Plating in action.

A reminder that you are dining in an actual science laboratory.

A reminder that you are dining in an actual science laboratory.

Twenty-one female chefs and four female journalists sat down to a marathon 35-course dinner that lasted six hours. The guest list was as follows:

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Category:Chefs, Cool Cooking Techniques, Enticing Events, General, Google/Tech/Corporate Cafes, Great Finds, More Food Gal -- In Other Publications, Travel Adventures | Comments (13) | Author: