Wednesday, July 28, 2010
Unlike any sardine you've had before, premium Wild Planet Sardines are sustainably caught along the central California coastline which made Monterey's Cannery Row famous. These meaty, firm and flavorful whole portions are high in protein and loaded with calcium, phosphorus and iron. Wild Planet Sardines are an excellent source of Omega 3 and Coenzyme Q10. Each tasty little fish is cleaned, scaled and delectable on a sandwich, as a salad topper, or as an ingredient in a Mediterranean-inspired antipasto platter. Can certified BPA Free.
Sardines, Spring Water, Sea Salt. OU Kosher Pareve.
Sunday, July 25, 2010
Nell says "A New Twist To Our Candy Line
Newman's Own Organics introduces the first licorice twist made with organic ingredients. Licorice twists are the most popular kind of licorice candy and the twists are available in today's favorite flavors, Black and Strawberry, along with two new fruit flavors, Pomegranate and Tangerine. The suggested retail price for the 5 oz. package is $2.99.
When I was a kid I loved licorice because it was so much fun to eat. I loved the chewy texture, and you could stretch it and tie it in knots, or bite off the ends and blow through it. Now I can enjoy our own tasty organic version of my favorite childhood candy in four different flavors.
It's also a great treat for the movies, as it's much quieter to eat than popcorn," said Nell Newman, co-founder and president of Newman's Own Organics. "The five ounce package is great for keeping in your desk at work, having as a snack at home, in your car while doing errands, or out hiking. The smaller package is also a good economic choice."
Health conscious consumers will appreciate that the rich tasting candy is low in fat, sodium and cholesterol free, and contains no trans-fat.
Varieties: Black, Pomegranate, Strawberry and Tangerine
Size: Twists in 5 oz. packages
Organic Wheat Flour, Organic Sugar, Organic Molasses, Corn Syrup, Vegetable Glycerin, Licorice Root Extract, Cocoa Powder (for color), Sunflower Oil, Anise Oil, Natural Flavor.
Organic Wheat Flour, Organic Sugar, Corn Syrup, Organic Tapioca Syrup, Vegetable Glycerin, Sunflower Oil, Elderberry Extract, Citric Acid, Natural Flavor, Pomegranate Juice Concentrate, Licorice Root Extract.
Organic Wheat Flour, Organic Sugar, Corn Syrup, Organic Tapioca Syrup, Vegetable Glycerin, Sunflower Oil, Citric Acid, Natural Flavor, Strawberry Juice Concentrate, Elderberry Extract, Licorice Root Extract.
Organic Wheat Flour, Organic Sugar, Corn Syrup, Organic Tapioca Syrup, Vegetable Glycerin, Sunflower Oil, Citric Acid, Natural Flavor, Beta Carotene, Tangerine Essential Oil, Licorice Root Extract.
Nutritional Facts: Serving Size - Serving Size 1 package (34g)
Black: Calories 190 ( Calories from Fat 110), Total Fat 12g (Saturated Fat 6g), Cholesterol 0mg, Sodium 110mg, Total Carbohydrates 17g (Fiber1g, Sugars 14g), Protein 3g
Pomegranate: Calories 180 (Fat Calories 90), Total Fat 10g (Saturated Fat 7g), Cholesterol 0mg, Sodium 15mg, Total Carbohydrates 20g (Fiber 1g, Sugars 17g), Protein 1g
Strawberry: Calories 180 ( Calories from Fat 110), Total Fat 12g (Saturated Fat 6g), Cholesterol 0mg, Sodium 100mg, Total Carbohydrates 17g (Fiber 2g, Sugars 13g), Protein 3g
Tangerine: Calories 160 ( Calories from Fat 70), Total Fat 8g (Saturated Fat 5g), Cholesterol 5mg, Sodium 40mg, Total Carbohydrates 21g (Fiber 0g, Sugars 16g), Protein 2g
Posted by Katja at 2:01 PM
Thursday, July 22, 2010
A blog I enjoy very much Roti and Rice did a post that I liked so much I had to share it :) It is titled Malaysian Food Journal and it is just that, a pictorial of a fabulous foodie trip. I hope you enjoy it as much as I did!
I used the picture of the Durian cake because next Saturday I am going to sample out our Durian Products: Stop by for a nosh!
Saturday, July 10, 2010
Hopefully when I wake the Netherlands will be the World Cup winners, psychic octopus be damned! Here is Hollandse Nieuwe Herring deets to get us warmed up..
Casting for a Global Herring Market
By JOHN TAGLIABUE
The answer may seem self-evident, but not to the Dutch, who are trying to manage the same marketing feat with Hollandse Nieuwe (pronounced HO-land-suh NYEW-uh), or new herring, which arrives in local waters in the month of June. Traditions surrounding its appearance are as venerable as those of the French. Throughout the Netherlands, people throw new-herring parties, sharing the fish with neighbors and friends.
For as long as anyone in this seaside resort, now a district of The Hague, can remember, the first barrel of new herring has been sold at public auction. This year the barrel, with 45 filleted herring, went for $70,000, or $1,555 for each herring, to Makro, a chain of discount retailers, which sent them to a local restaurant. The money goes to charity, said Makro’s managing director, Jean-Pierre Bienfait, every bit a Dutchman despite his French name, adding, “Obviously, it’s very symbolic for the new harvest.”
So important are herring to Scheveningen that the town’s coat of arms features three herring, each wearing a golden crown. In the old days the herring boats went out for the first catch decorated with flags, so now in mid-June the town decks itself out around the fishing harbor for Flag Day, with old Dutch games like stilt-walking and can-throwing, townsfolk dressed in traditional dress and puppet shows in the old local dialect.
The fish is eaten raw and slightly salted, in a bow to a tradition that long predates refrigeration. At booths around the harbor the herring fillets, first dipped in chopped onion, are lifted high while the diners snap their heads back like sword swallowers, then slip the herring down their throats, flushing it all down with shot glasses of ice-cold Korenwijn, a Dutch spirit distilled from malt and beer.
Though prized at home, the new herring is increasingly shipped abroad, mostly to Germany, where herring is consumed in immense amounts, but about five tons goes to the United States every year, to restaurants around New York, like the Oyster Bar at Grand Central Terminal.
But if the world is being urged to try Dutch new herring, some here in the Netherlands itself, particularly among the younger generation, are demurring.
Explaining why he did not share in the new-herring euphoria, Bart Kalshoven, 34, a shoe company executive, said, “First, it’s fish: smelly and raw.”
Herring has deep roots in Dutch tradition, he conceded, noting that when the city of Leiden was besieged by the Spanish in the 1500s, the townsfolk were saved from hunger by eating herring. But the Dutch fishing industry, he said, “is driven to marketing.”
“It’s like Beaujolais nouveau, the biggest fraud ever,” he said.
Mariska Moor, 31, was having lunch with two friends from the municipal housing authority, where they all worked. Of the three, only Ms. Moor said she had ever sampled herring. This year, her family attended a herring party organized by a local TV station in large tents.
Although she insisted that “herring is still very much a tradition among the young,” her colleague, Lucy Saunders, 29, who was born in the Netherlands of English parents, said, “We Brits find it a bit weird to eat raw fish.”
Dutch herring fishermen sound like master wine tasters discussing vintages. “There are good years and bad years,” said Floris Kuyt, 62, a retired ship’s captain who went to sea when he was 14 and whose family has produced herring captains for as long as anyone can recall. While 2009 was “a good year but not excellent,” he said, 2008 had been “an excellent year.”
“The quality is based on the winter before,” he said, “which influences the quality of the herring.”
Mr. Kuyt’s 150-foot boat, the Wiron 2, still goes out for herring, though his son Dirk is now captain. He fishes the waters of the North Sea, between the Shetland Islands and Norway, as Dutch fishermen have for generations, though now they employ sonar.
If Dutch youth shy from herring, Mr. Kuyt said, “the problem is that herring is old-fashioned.” Moreover, he said, fishing communities like Scheveningen overdosed on herring in the past. At sea, the fishermen lived on herring.
“On Saturday afternoon, when my father came home from the sea, we ate cooked fish for lunch, in the evening fried fish and leftovers on Sunday,” said Mr. Kuyt, who was the skipper of a fishing boat by the time he was 29. “That’s why I look like I do,” he said with a laugh, rubbing the smooth skin of his cheek.
“Either you like it,” he said, “or you don’t like it.”
Over at Jac. Den Dulk & Zonen, one of the biggest herring processors, Gerbrand J. W. Voerman, the export manager, agreed that Dutch youth had a problem with herring. “The heavy users are in their 40s,” he said. “The young are used to fast food; they have to learn about it.”
But Mr. Voerman says the new herring campaign is actually working better than the one for Beaujolais nouveau. “There is something emotional about it. Sometimes I’m in the train, and I’ll hear people talking about herring and there will be a glow in their eye. Either you love it, or you hate it.”
That glow was in the eye of Martin Van Vianen, 69, a retired soccer player, as he came out of a local fish store with a package of new herring. “I recall as a kid how the ships would go out flying their flags,” he said. “The eating habits of the young are different,” he said. “Now they have Italian restaurants, Indonesian, Japanese.”
Mr. Voerman, the herring exporter, is not fazed. “Sushi is getting popular,” he said. “We sometimes call it Dutch sushi.”
Tuesday, July 6, 2010
K and H Caramellasticks are a filled tube style licorice. The black licorice filling is surrounded by a very heady strong Caramel. The intensity of the Caramel aroma is so incredible strong and yummy that you will want to take a bite right away! The chew is soft and easy to bite into and the slight salmiak flavor in the black licorice filling play nicely against the sweet caramel. You can buy real black licorice here.
Sunday, July 4, 2010
Buy Stinky Danbo is a semi-soft, aged cow's milk cheese originating in Denmark, where it is a common household cheese.
Danbo is sold under various trade and brand names, including Lillebror, Gamle-Ole, and Riberhus by Arla Foods.
In the first decades of the 20th century, Danish immigrants, established in the south part of Minas Gerais State in Brazil, discovered a new kind of cheese, after making the traditional Danbo Cheese with Brazilian milk. This cheese is called Queijo prato