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FAGE Total Yogurt 0%

Bonnie: My romance with the way of life in Greece began the first of the many times I’ve been there. Same with my first taste of tzaziki, a Greek garlicky cucumber yogurt dip, spread or sauce for roasted lamb.

I played with recipes, not getting the results I wanted until I thickened my yogurt to be more like that found in Greece.

To thicken yogurt, dump plain...

Bryan: Though we’re currently reviewing the 0% plain Greek yogurt, I did want to point out that the FAGE line does offer a wider selection of flavors, with fruits such as cherry, peach and strawberry. Greek yogurt (basically a “strained yogurt” to reduce liquid content) is quite rich, and while I find the fruit combinations enjoyable, they truly are far too overwhelming for even the most decadent of my morning routines (when maybe a donut sneaks...

Eric: All yogurt is not created equal – so for all of you Yoplait and Dannon junkies, there is something more to consider the next time you’re walking towards the dairy case.

In my opinion, a good tasting yogurt should consist of two essential components: fat and flavor. If it’s missing either of those, then you’re probably not going to find a product worth eating. For these reasons, I have always...

By |2017-08-31T16:18:07-04:00February 11th, 2009|Food & Drinks, xyz misc|85 Comments
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Foodie Fight: A Trivia Game for Serious Food Lovers

Bonnie: As a reader of our Bites, you know that each week we’ve promised to provide “outstanding products we’ve tried and recommend.” This week’s no different, although our selected FeaturedBite is neither food nor something found on your kitchen counter nor in its drawers. Instead it’s a game, one that came to my attention as part of a holiday gift from my friend (and client) Robin Miller (Food Network’s Quick Fix Meals).

Foodie Fight is a fun trivia...

Bryan: This may be the first non-food item (kitchen gadgets aside) I can remember on Bite of the Best, and it’s a particularly exciting product for our family. I can’t say I’m much of a game player. Beyond cards (poker especially), my taste for board games is generally rather bland, the only major exception being Trivial Pursuit. And I must say, if there is one thing in our immediate, and extended, family that will get the passions inflamed and blood boiling, it’s Trivial Pursuit. We have a very competitive...

Eric: If Johnny challenged the devil with a fiddle, my weapon of choice would be “Foodie Fight.”

Whenever I play the board game Trivial Pursuit, I am always anticipating that my next question will be food-related. Food and beverage is not my only area of expertise, but it is the one area in which my knowledge far surpasses that of the omniscient trivia player (or for that matter, any one of......

By |2017-08-20T13:27:46-04:00February 4th, 2009|Kitchen Counter, Drawer and More|3 Comments
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KIND Almond & Apricot Bar

Bonnie: As a business traveler, I always stash a granola, cereal or fruit-and-nut bar or two in my computer case for those moments when my plane sits on a runway for hours, or when I run between my connecting flights with no time to buy something to eat. In other words, for when I’m starved.

And, being a food-product reviewer, I always have a variety of bars to sample in my testing closet — a three-shelved, two-foot-deep, always-full-of-samples cabinet. From this group of samples, I hadn’t found many that I would actually purchase. That is, until I ...

Bryan: We generally keep to the topic of food here at Bite of the Best (and why wouldn’t we with all the amazing products out there?). Our readers would likely not know this, but I studied politics and diplomacy in school; I found it particularly interesting that we would be reviewing KIND bars this week in light of the recent (and ongoing) conflict in the Middle East. A quick note before I really confuse you.

KIND Snacks is part of the PeaceWorks group, a self-described ...

Eric: Nuts and seeds and fruits, oh my! As you probably read already, unless you peruse down below-the-fold first, KIND bars are all-natural snacks made from ingredients that don’t involve a chemist, and whose parent company donates a certain percentage of its profits to its foundation that support “moral globalization.” Usually, the unfortunate side affect of such a morally uplifting and tasty product is the price, but at roughly $2 per bar, you’re not going to pay...

By |2017-09-04T18:48:24-04:00January 21st, 2009|Food & Drinks, xyz misc|5 Comments
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da Rosario Organic White Truffle Acacia Honey

Bonnie: Skip this review if you — like Eric — are not a truffle lover. I’m referring to the underground strong-smelling fungus that grows near the roots of trees, not the chocolate confection.

But for those who love this extravagant fungus, I have a delicious item for you — one that’s an affordable luxury in these economic times. It’s da Rosario Organic White Truffle Acacia Honey. This blend of honey and white truffle oil is heavenly. Orgasmic, actually. And a little goes a long way.

My favorite use is simply drizzled...

Bryan: My God, what can you say about this product that doesn’t involve exclamations like “I wanna slap somebody?” Da Rosario truffle honey is sooo good that I literally snuck it home through security at the airport (ssshhh… don’t tell TSA). There was absolutely no way that I was going to forgo the divine pleasure that is truffle honey just because it happens to be sold in a 4.25-ounce container. I can just see the headlines now, “Man stopped trying to sneak honey onto plane… no tea was found on the scene.”

This is already one of my picks for...

Eric: As mentioned many times before in my writing, I view myself as the black sheep “gourmand” of the family. I am by no means a wine connoisseur. I would choose a rack of ribs over a piece of foie gras. And I detest the taste (and more specifically the smell) of truffles – not the chocolates, but the mushroom-size tubers that are almost more expensive, per ounce, than gold.

There are certain foods that I believe shouldn’t be trifled with. Chocolate should be milk or dark, not...

By |2017-09-04T18:50:12-04:00January 14th, 2009|Food & Drinks, xyz misc|5 Comments
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Kahiki EasyCrisp Vegetable Egg Rolls

Bonnie: I usually avoid foods that purportedly crisp in the microwave, as they usually have that telltale off odor and odd taste — and they’re not really crisp.

That is, until I tried these Kahiki EasyCrisp Vegetable Egg Rolls. These are low in fat and calories, have a clean label and taste good. One microwaved 3.25-ounce, 4-inch egg roll contains a modest 70 calories, 2 grams fat and 530 milligrams sodium. What I like even more is that these egg rolls contain no unpronounceable ingredients, no trans fats and no preservatives.

Each box contains three egg rolls, individually wrapped in its own cooking pouch. To prepare...

Bryan: This product is my surprise of the year! At first glance, there was nothing about a microwave egg roll that enticed me, nothing at all, though I am a huge fan of egg rolls, especially dripping in sweet duck sauce…. It was too hard to imagine this historically fried, crispy treat emerging from the sogginess-inducing microwave; something was severely wrong with this picture.

Everything changed in an instant when I tore open the package and got into the instructions. Each Kahiki EasyCrisp Vegetable Egg Roll comes wrapped in special paper; a microwave-safe foil that acts as a...

Eric: Two of my favorite things about eating: Asian cuisine and snacking. I am a strong advocate of “the snack,” and believe that small snacks throughout the day, along with proper meals, are the base for a healthy diet. Snacks are the cornerstone of my daily routine — and I’m not talking about a bag of chips or some cookies. A snack should satisfy your hunger and be nutritious. I always will opt for a handful of nuts, some chopped red pepper and hummus and recently, my new favorite, the...

By |2017-09-04T18:51:26-04:00January 7th, 2009|Food & Drinks, xyz misc|19 Comments
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Holiday Food Lovers’ Gifts – 2009

Bonnie: And now we present our second half-dozen or so holiday goodies to give your foodie friends. This week highlights food lovers’ gifts that can be used for cooking, eating or entertaining.

Bryan: Not all foodie gifts need to be edible. Any good kitchen should be stocked with a plethora of gadgets, goodies and gizmos to bring your next Epicurean adventure to new heights. Here are a few Bites of the Best.

Eric: Some of the favorite things that I have in my kitchen aren’t food. The gadgets, gizmos and “widgets” that adorn my cabinets and counter space all have a special place in my heart. This holiday season, we’re highlighting the innovative, the practical and the decorative in food lovers’ gifts to fit a variety of budgets....

By |2017-09-04T18:30:54-04:00December 17th, 2008|Kitchen Counter, Drawer and More, xyz misc|5 Comments
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Holiday Food Gifts – 2009

Bonnie: We’re veering from our traditional format for the next two weeks to provide you with a listing of a small number of outstanding products that we feel would make great holiday gifts. This week’s edibles include the following…

Bryan: Though, generally, our goal each week is to provide you with one great-product recommendation, we’re doing things a “bite” differently over the next two weeks. Bite of the Best will be chock-filled with a variety of great foodie gift ideas…. Hey, someone’s got to get the economy moving :-)

Eric: Holiday shopping can be difficult; overbearing sales personnel, ridiculously long checkout lines and, unfortunately for this year, an economy with prices going down but credit rates going up. Luckily, the holiday gifts we’re reviewing won’t break your bank account, and are mostly available for order online. So grab a drink or snack and browse through a collection of holiday gifts aimed to please the “foodie” in all of us.

By |2017-09-04T19:31:48-04:00December 10th, 2008|Food & Drinks, Food & Drinks, xyz misc|3 Comments
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Food Should Taste Good — The Works

Bonnie: “ “Of course it should,” I thought, when I saw the sign “Food Should Taste Good.” I just chuckled.

I was with a group of business friends walking through the exhibits at the American Dietetic Association’s Food & Nutrition Conference & Expo in Chicago in October.

“That’s the company’s name,” explained Beth Talbot as she saw the quizzical expressions on our faces.

The line of chips that Beth represents not only taste good but have that clean...

Bryan: Though it does seem an overly simplistic motto, “Food Should Taste Good,” I can completely agree that this is a basic mantra we all should live by. The fact that a company has named itself this, puts a rather heavy burden on its shoulders; its food had better taste damn good! It’s almost too bad that Bite of the Best only brings our readers quality products, as the headline for a bad review this time would’ve written itself: “Food should taste good, but it sure doesn’t.”

Bonnie got very excited when the...

Eric: Have you ever wondered what it would be like to be blind? Deaf? Deathly allergic to bee stings? Have intense food allergies?

I believe at some point we all wonder what it would be like, and how our daily lifestyle would change. I know I have. Recently I started to wonder how my eating habits would change if I were to self-diagnose myself with celiac disease. This “wonderment” popped into my head shortly after...

By |2017-09-04T19:34:18-04:00December 3rd, 2008|Food & Drinks, xyz misc|5 Comments
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Sugabettens Baking Brownies

Bonnie: Making from-scratch brownies is as easy as baking gets. To melt some butter, mix it with sugar, cocoa, eggs and a bit of flour to get a batch of chocolate chunk, fudgy brownies ready for baking takes me less than seven minutes.

I know: I’ve timed it. I timed that and a few hundred other brownie (and cookie) recipes when writing magazine recipes and cookbooks, as readers always want to know the time involved in the preparation.

Of course, the key to doing so is to have all the...

Bryan: As I’ve mentioned before, my additional focus group (beyond the experienced palettes of Bonnie and Eric, of course) is my office. The rate at which a product disappears at the office is directly proportional to how tasty a product actually is. Case in point: I brought in two boxes of ginger candy a few months ago, and these boxes are still sitting on the commissary countertop. I brought in a box of Sugabettens Bars a few weeks back; it was gone in an hour and a half...

Eric: When I was asked for my opinion of the Sugarbettens brownies, I had two words: Friggin' Delicious. I am an avid baker, but being one, I rarely enjoy the fruits of my labor. It is unfortunate, but for the majority of us bakers, the sheer enjoyment of devouring a pan of warm brownies is about as appealing as biting directly into the half pound of butter we use to make them. Don’t think I’m not human. I will indulge in the occasional sweet treat, but usually not one that I’ve ...

By |2017-09-04T19:36:01-04:00November 26th, 2008|Food & Drinks|2 Comments
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Pace Black Bean & Roasted Corn Salsa

Bonnie:—I’m a sucker for a spicy salsa, especially one with black beans and corn.

Ever since I wrote my “Beans” cookbook back in the early ‘90s, I’ve added those tasty, nutritious morsels to all sorts of dishes, including salsas. In fact, one appetizer created for that book is similar to Pace’s Black Bean & Roasted Corn Salsa. I originally based the Quick Southwestern Bean Dip recipe on an addictive dish I had at a friend’s home, and had to restrain myself from consuming the entire bowl.

Basically, I combine black beans,...

Bryan: Salsa is a major part of American life. The prevalence of salsa as a staple condiment has been solidified by the oft-quoted claim that salsa now outsells ketchup in US markets. The battle between these competing tomato forces is actually more of a stalemate than a victory: Information Resources noted in mid-year 2007, that “salsa outsold ketchup, $462.3 million to $298.9 million…ketchup edged out salsa by units sold, 176 million to 174.9 million…and because ketchup...

Eric: I started laughing as, while I read my brother’s words about the influence of salsa on the American palette, a scene from Seinfeld flashed through my thoughts. “You know, it must be impossible for a Spanish person to order seltzer and not get salsa,” stated George Costanza after arguing that salsa was now the No. 1 condiment in America.

I have to admit that I am not an enthusiast of traditional salsa; my palette and my stomach don’t...

By |2017-09-04T19:37:09-04:00November 19th, 2008|Food & Drinks, xyz misc|18 Comments
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Nielsen-Massey Madagascar Bourbon Pure Vanilla Sugar

Bonnie: Earlier this year when on the island of Zanzibar, Tanzania, I visited a spice plantation and saw the actual orchid plant that produces the vanilla pod. I’d used dried pods, but had never before seen the beans in their natural habitat.

Who doesn’t love the flavor and aroma of pure vanilla? Notice I said “pure” – no imitation vanilla extract allowed into my kitchen. As for whole vanilla beans, I store them in my sugar canister – giving the ...

Bryan: As we all sat down recently to discuss our slate of ‘bites’ to finish 2008, the question was raised; Should we write about a product that was, despite its great taste, essentially just sugar? “Tell me why it’s special?” Eric asked. “What makes it a Bite of the Best?” A moment of silence ensued, only to be broken by my reply, “Have either of you ever seen an infused sugar before? I mean sold commercially?”

Nobody could remember a product similar in any way. Aside from a variety of artificially flavored...

Eric: How many products can we, as consumers, tolerate? I began to ask myself this question as I strolled down the cereal aisle of the local supermarket overwhelmed by the endless sea of cereal boxes. Do we, as a society, really need 100 varieties of cereal? Has our freedom to choose left us with too much to choose from? This is a colloquialism that has plagued my thoughts for the past few years, especially since I started to write for Bite of the Best...

By |2017-08-31T16:18:08-04:00November 5th, 2008|Food & Drinks, xyz misc|2 Comments
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Phillips Steamer Creations: Steamed Spiced Shrimp

Bonnie: Steam heat is the hottest thing in the freezer.

Seems there’s a new, patented microwave-bag technology that allows foods to steam right in their bags. That’s why in the past few months in Supermarket Sampler (my syndicated column), I’ve reviewed many frozen products that steam in the microwave, including Birds Eye Steamfresh, Healthy Choice Asian Steamers, Green Giant Valley Fresh Steamers, Ore-Ida Steam n’ Mash and today’s FeaturedBite, Phillips Steamer Creations, specifically the Steamed Spiced Shrimp.

As you know, steaming is a healthy way to cook food, as you’re cooking in heated vapor (AKA water), not fat. I like that. And I like it when companies add only ingredients that I’d add at home, and have what I call aFB_Steamed-Spiced-Shrimp_1.jpg “clean” ingredient list. That’s true of Phillips Steamed...

Bryan: Seafood is one thing I don’t mess around with. For some reason, I’ve accepted the fact that I will (rarely) enjoy beef or chicken in a fast-food environment, but wouldn’t look twice at their fish offerings. No clams casino at the diner, no Long John Silvers’ offerings, no popcorn shrimp from Popeyes for me. I used to try to stick to the old adage of “can’t see the water, don’t sea the food,” but that just doesn’t work anymore (said the man living in Atlanta).

Much has changed over the years. You can now get quality, fresh sushi in Park City, Utah, with no ocean...

Eric: Who doesn’t love shrimp? They have such a subtle, sweet taste, they’re low in fat, they’re high in protein and best of all, they leave you sitting on the loo (a gentler word for toilet), hands clenched, as you pray to the god of shrimp to make the pain go away….

Flashback to the first, and reluctantly second time, I tried the shrimp from the Phillips Steamer Creations line. I’ll preface this by saying that while growing up I had a weak stomach and I knew the bathroom of a restaurant better than I knew the table. The first time I tried this shrimp I...

By |2017-09-04T19:39:05-04:00October 29th, 2008|Food & Drinks, xyz misc|10 Comments
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O Citrus Champagne Vinegar

Bonnie: The decision was difficult. We pondered which flavorful “O Olive Oil” product we’d select as this week’s FeaturedBite. One of their flavorful citrus olive oils, perhaps? After all, they’re made in small batches where the organic citrus fruit is crushed together with the olives. I drizzle the Meyer Lemon over my lightly salted grilled asparagus or my salad, the Blood Orange over roast turkey or duck, and the Tahitian Lime over salmon or shrimp. O also makes a Clementine, Jalapeño Lime and Ruby Grapefruit Oil. Each transforms whatever you’re using it on to something subtly spectacular. Or, should I select one of their rice or wine vinegars? “We are [...]

By |2017-09-04T19:42:37-04:00October 8th, 2008|Food & Drinks, xyz misc|5 Comments
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Aux Delices Des Bois Truffle Butter

Bonnie: I’ve found that people either love or can’t stand the smell of truffles. There’s very little middle ground. I’m one of the former — a truffle lover.

It was the ‘70s. I was dining with my dad at an upscale Italian restaurant on the Upper East Side of NYC near the medical center where my mom was hospitalized when I first discovered these pungent fungi. I recall a large rice-filled apothecary jar on the front table catching my eye. Odd, I thought. Why have a jar of rice displayed? I was clueless that truffles were...

Bryan: What more can you ask for in a food product? Combining two of the most decadent, luscious, rich food products on earth (butter and truffles) into one easy-to-use substance is exactly what Transatlantic Foods has done with its latest release. Truffle Butter is simply amazing, a deeply delicious foodie find that will change your attitude about how (and how frequently) truffles can be used in your kitchen creations.

As Bonnie has pointed out, truffles are an extravagant treat for curious...

Eric: In my head, truffles – the word, the smell and the taste – resonate as a detection alarm for unskilled cooks. Throughout my catering and banqueting experience I’ve come across myriad dishes that contained the elusive (and incredibly expensive) fungus, and not one of them properly delivered its taste and exquisite flavor. There was one caterer in particular for whom I would work who used to use a ratio of 1:1 (potato to truffle) for her mashed potatoes. Ever since serving for her I have not been able to enjoy the truffles essence – that is, until now.

By |2017-09-04T19:43:47-04:00October 1st, 2008|Food & Drinks, xyz misc|5 Comments
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Maitake Wild Mushrooms

Bonnie: A few weeks ago, a publicist offered the three of us some wild, 100 percent organic, cultivated mushrooms. “We’re encouraging your writing about, blogging and cooking with …. four varieties of mushrooms,” she e-mailed.

Who could resist? Once we each received a sampling containing king trumpet; brown beech; white beech and maitake or “hen of the woods” mushrooms, we set about cooking with them. It was unanimous. Seems we each found the robust earthy flavor of the maitake the most flavorful and decided to select it as our FeaturedBite — although you can’t go wrong with any of them. The maitake mushrooms are medium to dark brown, have odd-shaped brown caps and are clustered at the base.

To cook, I just cut off the base, gently pulled them apart and sautéed them in a bit of extra virgin...

Bryan: This is one of the funnier posts I’ve had to write here at Bite of the Best. There is nothing particularly hilarious about the product at hand (maitake mushrooms by Golden Gourmet, aka The Kinoko Company); the humor lies in my past treatment of mushrooms in general. I’ve mentioned in previous articles that I was, at one time, a very picky eater. Never did my past food finickiness reach greater heights than with mushrooms. I would literally plead with my mother not to cook mushrooms. Note that I wasn’t pleading with her for me not to eat them — that was never going to happen. Actually I was begging for them not to be cooked at all. There are a few documented occurrences of me literally fleeing the house to avoid the wafting scent of sautéing mushrooms. I could not stand the smell, let alone stomach the thought of these bizarre...

Eric: The maitake variety of mushroom, straight from the special-effects department of a B-horror movie, is without a doubt something different – in texture, taste and shape – but more importantly, it is a food worth trying.

Let me start by saying that I am not an avid mushroom eater; there is something typically unsettling about eating a “fungus,” and I generally try to avoid incorporating them into my food (this mind-set also lends itself to my disgust of the mold family – hello Roquefort). On the contrary, I am a strong advocate of trying every, and any, food at least once. This philosophy has led me to appreciate the tenderness of well-prepared...

By |2017-09-04T19:50:35-04:00September 17th, 2008|Food & Drinks, xyz misc|0 Comments
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Tupperware’s Can Opener

Bonnie: When Eric was home visiting recently, we got to chatting about gadgets. Kitchen gadgets, of course. That’s when he raved about this new Tupperware can opener. I had to test it — especially since my electric one had died long ago.

To me, when I think of Tupperware, I think of food-storage containers. And then I smile. I smile as I think of burpable containers. I doubt Bryan, Eric or other young folks would recall — but I certainly do — how we used to “burp” the plastic container to get the excess air out before sealing it. (Anyone else remember doing that?)

Tupperware’s come a long way since that and the...

Bryan: My first experience with the new Tupperware can opener was a bit embarrassing. If you’ve ever seen 2001: A Space Odyssey, my introduction to this crazy device could be likened to the apes’ naive wonder at tools, though my confusion and fear, thankfully, transitioned to a triumphant celebration of a discovery.

I was excited by the new opener, a radical departure from every other can opener I’ve ever seen. I immediately grabbed...

Eric: What I love about this can opener, aside from the fact that it is the easiest can opener I’ve ever used, was the little detail Tupperware added in making the job of opening a can (seemingly difficult among the elder members of the family) even easier.

Let’s see if I can explain this so the “monkeys” can understand it: What they’ve done is attached a little (and I mean little) triangular piece of metal to each handle of the utensil. When the handles are...

By |2017-09-04T18:29:33-04:00September 10th, 2008|Kitchen Counter, Drawer and More, xyz misc|9 Comments
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Rubschlager Whole Grain Squares

Bonnie: Just seeing some foods sets off my memory fireworks. Rubschlager square specialty breads trigger those mind explosions, with memories of the Tandy family preparing food and yakking in our kitchen as I was growing up.

I decided to pick up the phone to call my dad to see what he remembered.

“Of course, I remember,” he said. “We made canapés with them.”(For millennials who’ve never heard of canapés, think hors d’oeuvres that are savory-topped, small bread squares.)

I do recall nibbles made of these thin slices of European-style breads when my folks entertained. And I recall loving their hearty texture and flavor. That, and enjoying breads like these at an extensive mouth-watering smorgasbord in Stockholm topped with various herring. Yum.

So how delighted was I when a couple of years ago at an Oldways Whole Grain conference in Orlando, I met the company...

Bryan: These breads are certainly not going to replace my sandwich holders anytime soon. It’s not a lack of flavor or usefulness; it’s just that these breads are so tiny. Think of a slice of Wonder Bread and shrink its area by 30 percent and its width by 60 percent — now you’ve got a slice of Rubschlager. I was instantly taken aback, as I generally lean towards hearty breads, baguettes or bagels. I brought a selection of the pumpernickel and whole-grain breads to my office, waiting and watching to see what my colleagues would come up with. A quick breakfast is popular at work and the small slices toast perfectly, taking...

Eric: Let me first just preface what I’m about to write by saying this: Don’t simply skim over my part or underestimate my opinion about these breads (or for that matter any product) before you can judge it. You have to first realize the difficulty in writing in third position behind a “real-time” food encyclopaedia and a seemingly pro-active gourmet food “philanthropist.” By the time the blogging gets to me, and after you’ve immersed yourself in the varying writing styles of my family, I’m usually all out of anecdotes, recipe suggestions or historical references…meaning that most of the time you’re only left...

By |2017-09-04T19:51:50-04:00September 3rd, 2008|Food & Drinks|15 Comments
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al fresco Fully-Cooked Dinner Chicken Sausage

Bonnie: Summer whizzed by way too quickly for me this year. I do know that it’s really summer until September 21, but to most of us — including me — Labor Day signals the end of the season. And that means weekend entertaining.

If you’re the one doing the entertaining, consider grilling these delicious—and low fat—sausages from al fresco. A persistent PR (public relations) person first sent me these sausages to consider for my shoppers’ column in the Better Homes & Gardens diet issue. Yes, sausages in a diet issue. Seriously…

These sausages contain 70 percent less fat than traditional pork sausage, contain no artificial ingredients and — for those who can’t tolerate gluten — they’re...

Bryan: The second half of my summer cooking experience has been missing a significant factor: my grill. I ran out of gas about a month back, and for a variety of reasons have yet to replace my propane tank. It almost seemed unfortunate that I received a package of al fresco natural chicken sausages in the midst of having my grill on the sidelines; for I, like most meat-eaters, prefer to have my dinner protein fire-cooked. I sat sifting through the coldpacks and sausages, considering how I was ever going to try the sausage in the absence of propane. The first type I pulled from the box was the...

Eric: Anytime sausage enters the cooking arena, my mind immediately focuses on how to make (and constantly bring to new heights) a sausage sandwich smothered in caramelized peppers and onions. This sandwich (termed “hoagie,” “grinder,” “submarine” or “hero,” depending on where you were brought up), along with the classic meatball sub, chicken Parmesan and tuna melt, represents one of my favorite “comfort foods.”

I was initially excited when I saw the varieties of sausage – and in the back of my mind I was already imagining sinking my ...

By |2017-09-04T19:53:48-04:00August 27th, 2008|Food & Drinks, xyz misc|8 Comments
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A Taste of Thai Pad Thai Sauce

Bonnie: I discovered this pouch a of couple years ago when Pam Simmons, the director of recipe development in the A Taste of Thai test kitchens, sent me various product samples to taste test. She also provided a number of suggested ways to use the sauce packet, other than the classic way described on the packet. (By the way, I prefer it with the addition of some diced fresh hot peppers or a few drops of hot pepper sauce, as I like my food spicy!) You’ll discover, as you scroll down to see the recipes, that this Pad Thai Sauce is also a sauce for meat, seafood and veggies.

According to Pam, “A Taste of Thai Pad Thai Sauce is authentic, made in Thailand and has...

Bryan: I don’t remember when my love affair with Pad Thai began, but I do trace its origins back to my time spent living in New York a few years ago. My old office was located on 47th and Ninth, in the heart of NYC’s Broadway and restaurant districts. Though for most people, a midday feeding is nothing more than routine, for us, lunch was a source of constant excitement. I developed more than a few go-to’s on the West Side. Though there was always a variety of great lunch specials (since most of the...

Eric: I, unlike the rest of my family, am not the biggest Pad Thai enthusiast. I am a fan of Asian cuisine – I am addicted to American-style Chinese food and will binge on sushi & edamame until my stomach hurts, but when it comes to Thai food, I’m always scared off by the sauce. As my brother wrote, a good Pad Thai sauce is hard to find – and even more difficult in a prepackaged form – so when you do come across one that uses tamarind as a main ingredient, be sure to give it a try. I recently took out my wok and tried the recipe...

By |2017-09-04T19:55:39-04:00August 20th, 2008|Food & Drinks, xyz misc|5 Comments
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