Friday, May 30, 2008
Thursday, May 29, 2008
Buy Salmiak Licorice 'here' Buy 'extreme' licorice 'here' this includes the rare triple salt licorice
Salty liquorice or salmiak (salmiakki in Finnish) is a variety of liquorice (confectionery) that contains a relatively large amount of ammonium chloride (NH4Cl, "salmiac") in addition to the liquorice root extract, sugar, and starch or gum arabic that constitute normal liquorice. Salty liquorice is somewhat of an acquired taste and is not generally appreciated outside of Scandinavia, Northern Germany and the Netherlands and Poulsbo, Washington.
Ammonium chloride has a spicy taste that vaguely resembles that of sodium chloride (table salt). However, salty liquorice does not contain any sodium chloride. Although some types of regular liquorice can also contain a small amount of ammonium chloride, salty liquorice can contain up to about 8 percent of ammonium chloride. Haribo Super piratos are in this upper range, We carry both the German Super pirato and the Danish. Surprizingly the German version is has a tad bit more salmiak added. Moreover, the salty taste is typically less masked by a high sugar content compared to regular liquorice.
Salty liquorice candies are almost always black or very dark brown and can range from very soft to very hard and may be brittle. The other colours used are white and variants of grey. Carbon black is used as a food colouring agent in these candies.
In Finland Salmiakki was once a trade name of Fazer, but quickly became a genericized trademark not unlike nylon. The canonical shape for Finnish salmiakki candies is a black diamond-shaped lozenge. This shape is so popular that in Finnish, the word "salmiakki" can sometimes refer to this shape, instead of the candy. I love it when the Finnish kids come into the store singing 'salmiakki, salmiakki, I love salmiakki'.
In addition to being used in candy, salmiak is also used to flavour vodka, distilled rye brandy, ice cream, cola drinks, and recently, meat ("Salmiakkipossu" is a brand of salmiak-flavoured pork, probably named as a pun on "Salmiakkikossu", meaning salmiak-flavoured Koskenkorva). Salmiak is also a popular ingredient for home-made dip sauces for potato chips.
Tuesday, May 27, 2008
Buy Haribo Pontefract licorice cakes here Haribo Pontefract cakes are made using a special recipe. First, the raw liquorice mass is allowed to dry and cool for around a week, after which it is cut up into manageable blocks weighing around seven kilograms each. These are then pulled out into a long strand, which is chopped up into many small rounds of liquorice by a machine. The rounds are then placed in a press where they are flattened in a mould that applies the traditional Pontefract Cake stamp.
This is an old licorice ice cream recipe by Gary Rhodes, currently of Hell's Kitchen fame.
Gary's the king of puddings and this ice-cream was originally paired with black treacle pudding—a winning combination! It is also great with the Aunty's puddings:Golden Syrup, Sticky Toffee Pudding and Spotted Dick Pudding. Single serve & microwavable. Very moist & delicious!
Buy Aunty's Puddings here
200ml double cream;
200 ml milk;
1 vanilla pod, seeds scraped out;
4 egg yolks;
Mix the milk and cream and add the vanilla pod with seeds.
Bring to the boil, fish out vanilla pod (I dry it and add it to a jar of caster sugar to impart flavour).
Whisk the yolks and sugar and pour in the hot milk. Cool, stirring to prevent curdling and churn or part-freeze then stir with a fork regularly until thickened.
75g Haribo Pontefract cakes;
Melt the Pontefract cakes in the hot water, cool and stir into the ice cream to form ripples while still soft.
Called "the orchid of flavor"
The Aztecs developed the fermentation process of sweating and drying the beans to develop the vanillin. They used vanilla to flavor their cocoa drinks "xocolatl". Vanilla is still used today to flavor chocolate.
Vanilla was once so rare and expensive that only royalty had access to it.
Vanilla was once considered an aphrodisiac.
The word "vanilla" comes from the Spanish word "vainilla" which means little sheath, referring to the pod's long thin shape.
The vanilla bean's flavor, like coffee beans and chocolate pods, is highly dependent on the climate and soil where they are grown.
Three most common types of vanilla pods (beans):
1) Madagascar or Bourbon- Madagascar vanilla pods
2) Mexican vanilla pods
3) Tahitian vanilla pods
Pods (Beans) are graded by appearance:
1) Fine Vanilla - these beans are black, frosted with the vanillin, and very fragrant. Length - 8-12 inches (20-30 cm)
2) Woody Vanilla - the beans will have a dry dull surface with no frost of vanillin on their surface. Length - 5-8 inches (12-20 cm)
3) Vanillon - the partly opened beans are brown and soft, thick and flat, rarely have the frost of vanillin and tend to have a slightly bitter smell. Length - 4-5 inches (10-13 cm)
Note: To make your own vanilla extract, place 1 whole vanilla bean, cut in half lengthwise, into 3/4 cup (180 ml) of vodka. Cover tightly and let steep for 6 months before using.
1 whole vanilla bean = 2 - 3 teaspoons of vanilla extract
thanks to Joy of Cooking!
Monday, May 26, 2008
I just ran across this recipe and I had to post it I wonder if you could add chocolate to it as well?
Licorice Pudding Recipe from epicurious.com
Scandinavians simply adore black licorice; the selection available in their grocery stores rivals that of chocolate bars in ours. But you don't have to be crazy about it to enjoy this pudding, which is wonderfully smooth and tantalizingly tinged with molasses and anise. We found that Panda brand black licorice works best in this particular recipe.
(note: I'll bet that the RJs black soft eating licorice would be really good in the recipe. The last weeks' batch was so soft & fresh it melted in your mouth! Yum! )
Active time: 20 min Start to finish: 5 hr (includes chilling)
Servings: Makes 6 servings.
Special equipment: an instant-read thermometerAccompaniment: Almond paste filled cakes
3/4 cup very finely chopped Panda brand black licorice sticks or pieces (3 3/8 oz)
1/4 teaspoon salt
4 1/2 cups whole milk
1/3 cup plus 2 1/2 tablespoons sugar
1 tablespoon plus 2 teaspoons cornstarch
3 large egg yolks
1 1/2 tablespoons unsalted butter
Ammonium chloride or Sal Ammoniac (chemically ammonium chloride (NH4Cl); also zalmiak, sal armagnac) is, in its pure form, a clear white crystalline salt. Historically it was considered one of the four alchemical "spirits". In modern times it found use as an electrolyte for batteries, and as cough medicine. Its expectorant action is caused by irritative action on the bronchial mucosa. This causes the production of excess respiratory tract fluid which presumably is easier to cough up. (There is little evidence that expectorants actually work.) The main commercial use for ammonium chloride is as a fertilizer for use when growing rice. Other uses include a feed supplement for cattle, in hair shampoo, in the glue that bonds plywood, and as an ingredient in nutritive media for yeast. It is also used in cleaning products.
Sal Ammoniac was named after it was observed in the Temple of Zeus-Ammon in Egypt; its name means "salt of Ammon". It was the white crystalline substance that remained on the ceiling and walls after camel dung was burned. Ugh! And I love it, what can that mean??
The modern name "ammonium" comes from Sal Ammoniac.An industrial byproduct, in several countries sal ammoniac is used to spice up liquorice-type dark candies, and as a flavoring for vodkas. It is sold in blocks at hardware stores for use in cleaning the tip of a soldering iron and can also be included in solder as flux.
This is what Seattle travel guru Rick Steves has to say about licorice in Finland:
Turns Your Stomach, Then Fixes It When in Finland, be sure to try the salmiakki! This salty licorice is a favorite of Finns. I couldn’t stand the stuff, but my host family got a huge kick out of my facial expressions each time I tried it! It was explained to me that this salty licorice became popular as a candy during WW II when sugar was unavailable. Salmiakki also has a very good use other than as a sweet: the salmiak salts in it make a good mild antacid. Try popping a small amount into your mouth and letting it dissolve after sampling too much of your other foreign delights! Click here to see an awesome Finnish Tyrkisk Peber tv commercial!
I'm very happy today because some Finnish boaters came into the store yesterday and were telling me that I had the largest and most comprehensive selection of Scandinavian food they had seen! Yea! But more happiness will be mine when they bring me the samples of the new Fazer Salmiakki that is chocolate covered they were telling me about. My eyes glazed over at the thought of it! I will update after I taste it.
Friday, May 16, 2008
Jordbær is Norwegian for strawberry. Norwegian strawberries are the sweetest I have ever tried. The wild strawberry jam made in Norway is very true to the taste of this highly prized fruit. Most of the fruit for export is sent to Japan and to select restaurants in France.
Why all the fuss? One of the reasons is the fruit is treated with respect and integrity. It is picked when riped and rushed to the jam factory within hours so that the delicate fruit is at it's peak when it is minimally processed into jam. You can buy Norwegian wild strawberry jam here.
Tyttebaer is Norwegian for lingonberry. This jam is use as a condiment with (primarily) wild meats like reindeer which is popular in Norway and Scandinavia in general. I previously wrote a post about this on April 8, 2008 called Deer in the Hood .
Lingonberry jam is easy to make at home all you need is a stand mixer. Put the lingonberries in the mixing bowl with sugar to taste and turn it on and let it go until it is jam like in consistency and you are done! You can buy frozen lingonberries here.
I remember while growing up in a Native American household, that my Grandmother Katherine used to make cornballs which was basically an egg shaped ball of cornmeal, lard, and dried huckleberry. I loved them and it was a special treat when my stepfather came back from North Dakota with a few in his pocket for me. I think they would have been even better with lingonberry. To buy the jam to the right which is a lite (lett) lingonberry jam that contains 40% less sugar that the regular recipe chick here.
Lingonberry is a low laying shrub that is ideal for using as a ground cover. It is supposed to grow very well in areas like mine but I can never find it at the nursery. The berries themselves are quite small (less than green pea sized) and firm.
Although the flavor is most often compared to cranberry, that can be deceiving. Because lingonberries are picked ripe they don't have the pucker sour of the cranberry that most of us in the US are familiar with.
Tuesday, May 13, 2008
Nothing says Norway like Herring on a flatbread style cracker. We have over 30 types of tinned herring you can buy here. We also have over 30 types of pickled herring from brands like Abba, Richter, Larsen, PK, Delikat, King Oscar, Neptun, Brase & Soner Ice Land AB, Lykkeberg and Norden. Buy Here.
For example this is perfect for a light lunch. The fish has the perfect firmness.
Hawesta canned Herring in Ketchup Sauce comes with a yummy crunchy Nordic salad.
What's in the salad you ask? Leek, cucumbers, dill weed and both red and yellow bell peppers.
You will need a good cracker to make a this into a meal rather than a snack. A saltine would do but a nice cracker add an element of actually stopping and eating rather than just grabbing a can on the go.
Kavli is a great brand from Norway and comes in 5 different varieties: thick, thin, 5 grain, golden rye and pesto. Another brand I like is is Finn Crisp which come in multi-grain, original, caraway. I like both of these because they are long and thin. If you can imagine each cracker is the size of a standard checkbook check folded in half the long way. This is the perfect size for a messy ingredient like herring because there is enough room on the cracker for a nice sized topping and because it's narrow if fits just right in your mouth. The crackers are firm enough so they snap off and don't crumble.
They also are convenient because there are 3 sleeves of crackers in each box so they stay fresh until you open them
And for an after lunch snack another Norwegian favorite licorice by Nidar, Skipper boats. This is a really nice sweet licorice boat. These licorice are soft and full of flavor. I like to molasses edge to it, they smell really good too! They are nothing like the icky licorice boats IKEA has. Sorry Sweden!
Nidar Skipper licorice has been around since 1985 and it typically Nidar's bestselling sweet bagged licorice according to their website. But that was written in Norwegian.
Monday, May 12, 2008
By some called "the voice of the century", Andresen was the first Norwegian to perform at the Metropolitan Opera in New York. A bass, he was considered one of the best Wagner-interpreters of his time.
Sunday, May 11, 2008
Saturday, May 10, 2008
Buy Nidar Troika Bars HERE
Nidar offers a wide range of sweets, such as chocolate bars, boxed chocolate, caramels, jelly men, liquourice, marsipan and lozenges. Many of our products were developed before the Second World War. Brands such as Stratos, Gullbrød, Smørbukk and IFA are among the oldest in Norway.
A flatbread is a simple bread made from flattened dough. Many flatbreads are unleavened—made without yeast or sourdough culture. They can range from one millimeter to a few centimeters thick. Flatbread was already known in Ancient Egypt and Sumer.
The term unleavened breads can also refer to breads which are not prepared with leavening agents. These flatbreads holds special religious significance to adherents of Judaism and Christianity. Jews consume unleavened breads such as Matzo during Passover. They are also used in the Western Christan liturgy when Christians celebrate the Eucharist.
In 2000 Edward de Bono advised a U.K Foreign Office committee that the Arab-Israeli conflict might be due, in part, to low levels of zinc found in people who eat unleavened bread, a known side-effect of which is aggression. He suggested shipping out jars of Marmite to compensate.
Tuesday, May 6, 2008
Buy From the largest selection of Licorice Here
I ran across this incredible exhibit ALL ABOUT LICORICE! Who knew there was an online food museum?? The picture of the plant is the actual licorice plant. I wonder what the blossoms smell like? How cool would that be to have an arrangement of licorice flowers in the house!
Recently a sample of historic Liquorice from 756 A.D. was analysed and found to still have active principles. Licorice provides longevity!
Native Americans used it to alleviate pain in difficult childbirth. Licorice heals!
Liquorice has been a mainstay of traditional Chinese Medicine for over 3,000 years. Licorice cures all!
In Buddhist religion an infusion of the Liquorice root is used to ceremonially bath the statue of the Buddha on the morning of his birthday, the eight day of the eight-month. Buddha is a Leo!!!
Liquorice is 50 times sweeter than sugar, but only contains 100 calories, per ounce and is widely used in the food industry. Licorice is a diet food!
Licorice for President~!
In Pontefract there is a licorice festival that looks allot like Mardi Gras.
Saturday, May 3, 2008
Weisswurst (German Weißwurst literally white sausage) is a traditional Bavarian sausage made from very finely minced veal and fresh pork bacon. It is usually flavoured with parsley, also known as "beiderl", lemon, mace, onions, ginger and cardamom, though there are some variations. The mixture is then stuffed into fresh, clean pork casings and separated into individual sausages about four to five inches in length and a bit less than an inch in thickness.
Weisswurst is brought to table in a big bowl together with the water used for preparation (so it doesn't cool down too much), then eaten without the skin. Ways of eating weisswurst include the traditional way, called "Zuzeln", in which each end of the sausage is cut open, then the meat is sucked out from the skin. Alternatively, the more popular and more discreet ways of consuming it are by cutting the sausage in half in the long direction so that the lower part of the skin remains intact, and then "rolling out" the meat from the skin with a fork, or just ripping the sausage apart and consuming the filling.
Weisswurst is commonly served with a special Bavarian sweet mustard ("Weisswurstsenf") and accompanied by Brezen and Weißbier; according to tradition, Weißwurst may only be served until midday due to the fact that the meat is not smoked and hence the sausage is made fresh every day. Before modern refrigeration technologies, in summertime the sausages would go bad before nightfall. Still today, most bavarians eat their Weisswurst before noon.
It should be noted that Weisswurst is rarely eaten in parts of Germany besides Bavaria (although it is available at well-assorted grocery stores and butcheries almost throughout the country)—a fact that helped coin the term Weißwurstäquator.