Saturday, April 24, 2010
Monday, April 19, 2010
Herring are generally small (ranging between 1/4 and 1 pound) and silvery. However, the American larger (3 to 5 lb) shad, is prized for its eggs (shad roe).
SARDINES, are young herring. Fresh herring are only available during the spring on both the Pacific and Atlantic coasts. When fresh, the high-fat herring has a fine, soft texture that is suited for baking, sautéing and grilling.
The herring's flesh becomes firm when cured by either pickling, salting, smoking or a combination of those techniques. There are many flavor variations of prepared herring.
Rollmops are Bismarck herring fillets wrapped around a piece of pickle or onion and preserved in spiced vinegar.
Bloaters are larger than kippers but treated in a similar manner. They have a slightly milder flavor due to a lighter salting and shorter smoking period. Their name comes from their swollen appearance.
Schmaltz herring are mature, higher-fat herring that are filleted and preserved in brine.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.
Read More http://www.epicurious.com/tools/fooddictionary/entry?id=2942#ixzz0iyEqcuMc
Saturday, April 17, 2010
Buy Freia Products HERE Freia milk chocolate is a very pleasing bar with a caramel aroma and lingering caramel aftertaste. Swedish Marabou milk chocolate is supposed to be the same as Freia. To me the Marabou milk chocolate tastes sweeter and lighter in the cocoa content.
I will have to do a more rigorous comparison of the two, darn.
Norwegian is a very phonetic language I have found that if you say the word you can (sometimes) figure out what it means for example melkesjokolade means milk chocolate.
Freia milk chocolate with hazelnuts Firkløver (1926)
Freia milk chocolate covered hard toffee Daim bar (1953)
Freia Milk chocolate Fruktnøtt fruit and nut bar (1963)
Tuesday, April 13, 2010
Retiring Justice Stevens: ‘Poulsbo is a Postcard on the Water’
April 12th, 2010 by josh farley
It’s quite the rarity when a justice of the Supreme Court of the United States makes the trek to a town such as Poulsbo.
But in 1985 and for the benefit of, among other things, the small town lawyer, Justice John Paul Stevens and his wife, Maryan, came to Poulsbo. Read more at Kitsap Sun writer Josh Farley's blog.
At the time, I was puzzled that the award was so meaningful to him. I shouldn’t have been. Although Justice Stevens has always practiced law at the highest levels of the profession, his modesty would make him feel right at home in a place like Poulsbo. He may not have actually been a small town lawyer, but he was definitely a kindred spirit.
— EDUARDO M. PEÑALVER, professor at Cornell Law School and clerk from 2000 to 2001 in the New York Times
Monday, April 12, 2010
Oh so soft and delicious my lovely Katjes. I heart you gummi Freddy Ferkel and you too Chocolate tappsy!- Sample Chocolate Licorice Tappsy today for National Licorice Day!
Sweet Black Licorice Candy, Sample today for National Licorice Day! Wiley Wallaby New American made sweet black liquorice, great tasting Australian style
This sweet Australian 'style' black licorice is not as strong as the real Australian Darrel Lea Sweet black licorice but it is nearly as strong. You can taste the punch of anise oil at the end. It is a very nice product and a huge addition to the American made licorice market.
FYI- For all of you Kookaburra licorice fans- take note that product is Darrel Lea Licorice that is bought bulk and repacked in Monroe, Washington.
My only flaw with it ts that it is made with corn syrup, but so is my favorite Poulsbo Pickled Herring and I am not going to stop eating that. Although I should ask Scott if he has any plans to switch over to sugar. I know changing anything in a recipe or process that is regulated is tedious and expensive. But I am going to ask him anyway!.
Kenny’s Candy Company is AIB certified (with an excellent rating), OU Kosher Pareve certified and ICS Farm Verified Organic certified.
Sunday, April 11, 2010
THORNTON SPECIAL SWEET BLACK LICORICE TOFFEE 105G. This is an amazing sweet licorice from England. Special Sale: Buy One, Get One Free! Order in multiples of 2 and Use Coupon Code BOGO14.
From Noon to Closing on April 12, we will be sampling out Licorice ice cream!
Saturday, April 10, 2010
Xylitol was first discovered by German Chemist Emil Fisher and French Chemist M.G. Bertrand, but it became significant when Finnish researchers found that it exhibits superior dental benefits. Xylitol sweetened chewing gum and pastilles are great Finnish inventions.
Industrialized xylitol manufacturing began in Finland and the first xylitol chewing gum and pastilles in the world were also manufactured in Finland. Soon those became a healthy habit in every Finn´s daily life.
NATURAL-Xylitol is formed from the Greek word “xylon” meaning hardwood, whereas the ending “oli” refers to the terminology of organic chemistry. From a chemical standpoint, xylitol is a sugar alcohol, not actually a sugar.
Unlike any other polyol sweetener, xylitol has a five-carbon structure. This is the key reason why xylitol has been proven to be the only sweetener which shows both passive and active anti-caries effects.
Xylitol is naturally present in many fruits and vegetables. The levels found are normally less than 1%, however it can be said that xylitol has been a natural component of mankinds diet throughout the years. Xylitol is also produced by the human body, from 5 to 15 grams per day, as an intermediate in the normal metabolism of glucose.
FUNCTIONAL-Xylitol exhibits dental health benefits which are superior to other polyols, in all areas where polyols have been shown to have an effect so far. Furthermore, it´s specific effects on oral flora and on mutans streptococci add to its caries-preventive profile and gives xylitol an important role in preventive dental care.
In addition, it has also been found through research that regular consumption of xylitol-containing products by children can reduce the occurrence of Acute Otitis Media (middle ear infection). As a result of the benefits related to the usage of xylitol, it has been granted Functional Food Status in Finland.
Xylitol is metabolized independently of insulin and is slowly absorbed. Therefore it is suitable for diabetic patients as well. Xylitol is considered a low glycaemic ingredient, having a glycaemic index of approximately 8.5.
Just like any other polyol sweetener such as sorbitol, xylitol may induce laxative effects. However, the amounts required for sufficient every day dental care (5-10 grams) do not cause such effects.
Xylitol has been evaluated by the Food and Agriculture Organization of the United Nations (FAO)/ World Health Organization (WHO), Joint Expert Committee of Food Additives (JEFCA) and the EU Scientific Committee for Food (SCF). JEFCA allocated an Acceptable Daily Intake (ADI) for xylitol of “Not Specified”, which represents the safest category into which JEFCA can allocate a food additive.
Xylitol has been approved for food within the European Union (EU) since 1994. The United States Food and Drug Administration (US FDA) has approved xylitol for use in “foods for Special dietary purposes”. The Japanese Ministry of Health and Welfare (MOHW) has approved the use of xylitol for food application since 1997.
SWEET & COOL-Xylitol is sweet – the sweetest of all of the known polyols.
Xylitol is just as sweet as sugar with however 40% less calories than regular sugar.
Caloric value for xylitol is 2,4 kcal/g in EU and USA and 3,0 kcal/g in Japan and Canada.
Xylitol is cool – the coolest of all of the known polyols. Xylitol has a pleasant cooling sensation when it dissolves in the mouth. This makes xylitol a perfect sweetener in chewing gums and pastilles, especially with peppermint and fruit flavours. Xylitol does not have an unpleasant after taste.
RECOMMENDED-100% xylitol sweetened chewing gum or pastille is a natural part of an every day dental care. It tastes good, it is easy to use and it does not require any specific dental programmes that are complexed to follow. It is recommended by professionals worldwide.
In 1988 the Finnish Dental Association gave the first xylitol endorsement in the world, followed by Swedish and Norwegian Dental Associations few to mention.
Wednesday, April 7, 2010
Monday, April 5, 2010
Route 29 Candy Factory blog posts the following licorice re-cap and ideas for
"National Licorice Day - April 12th"
March 22, 2007
What does a person do on national licorice day? To help you out here is a list of fun things to do with licorice.
1.Eat it - lots of it
2.Use it as a straw, root beer licorice being the number one choice
3.Jump rope with a long red vine
4.Make licorice art with the fruit flavored licorice
5.Produce a home movie and have licorice people as the star
6.Lunch box treat
7.Play farm with licorice pigs and cows
8.Make a center piece with licorice whips
9.Whip someone with a licorice whip
10.Hand out free licorice on the street corner
11.Fruit cake but with licorice
12.Serve it for desert
13.Dip it in chocolate
14.Dip it in caramel
15.Use it as bait for carp
I think there are some pretty good ideas, I'm willing...;)- -what is Your idea of fun on National Licorice Day?
Below is taken from National Confectionary Association
The History of Licorice
Licorice dates back to the early times of man. Many pharaohs and prophets enjoyed licorice. Soldiers were recorded drinking licorice to quench their thirsts on long marches.
Licorice comes from a plant called the Glycyrrhiza, meaning "sweet root" in Greek. During the Middle Ages, crusaders brought licorice to England.
Many years later, a monastery in Pontefract, England began producing licorice candy. Early settlers brought licorice recipes to America. Since then, America has produced and imported delicious licorice products.
How is Licorice Made?
There are two ways to produce licorice. Companies producing licorice on small production scales often use the corn starch molding process, while larger-sclae production companies use the licorice rope extrusion process.
In the starch molding process a tray with long rows of molds is filled with corn starch to keep the licorice from sticking. Next, hot syrup containing licorice is poured into the molds and cooled. How the syrup is cooked determines if the candy is tough, chewy or soft. After the cooling process, the licorice is dumped onto a packaging table and given a glaze.
The licorice rope extrusion process is another way to make licorice candy. It starts with boiling a mix containing licorice root extract to an exact temperature. Next, flavorings and colorings are added and the mix is slowly cooked until it is a dough-like consistency. Afterwards, it is placed in an extruder that resembles a meat processor. The mix is forced out of tiny holes making it into a rope. The rope is sometimes twisted to give a more interesting form.
Sunday, April 4, 2010
While in NYC I had the opportunity to go to Peter Lugers Steakhouse in Brooklyn for a Prime USDA aged beef burger. It was an adventure I shared with my sister, baby in tow.
Entering through the massive bar you are instantly bombarded with the smell of ever cooking meat. We were seated near the kitchen in the smaller dining room. The waiters bantered in Italian but took our orders with a decided Brooklyn twang. All around us were tables filled with Couples, a Mother and Daughter (obviously home for Spring Break) and Businessmen all eating huge over filled platters of sliced Prime Steak. Porterhouse is the specialty.
The waiter demonstrated for the table behind us that if they wanted the rare meat cooked more, they could do so on the rim of the serving platter. I don't know how long the rim stayed hot enough to cook the meat more, but the sizzle and color change of the meat slice were instant and visible to me at the next table.
The atmosphere could easily be called 'wiseguy' as there were plenty of gold chains and slick combed back hair. The 'slab' of 1/2" bacon and the bread and sauce are all live up to the legend. It was an exceedingly fun and tasty day. You can now order steak from Peter Lugers, so for less than a plane trip you can order up a steak and grind your own Luger burger.
Thursday, April 1, 2010
Released: February 2010
Alc. by Vol. 10% IBUs 55
Finally got to try the 2010 and I am loving it. Sure it's young, but like a good porto, you can really get an idea of how well a beer will age, and this one is going to be awesome in a couple of years. Let's start with the head...utterly superb tan head, great legs, and settles down into a very dark reddish brown ale. When I see that, my anticipation builds exponentially, and I am not dissapointed in the least.
I love strong ale and here is a great specimen. Just the right balance of sweetness & bitter, intermingled with hops, chocolate, and molasses.