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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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Miss Vickie’s Nine Grain Simply Salted Chips

Bonnie: For my job as a food product reviewer (Supermarket Sampler), I taste and write about the new products you’ll find on your grocers’ shelves, most of which I would never think of putting in my grocery cart. As you may have gathered from reading this blog, I like to cook, preferring my food without all the added chemicals in most convenience foods.

That said, I need to share with you some news about how our food giants — usually steeped in chemical additives — are adding all-natural snack lines to their lineups. I like that. Take Frito-Lay’s...

Bryan: There is just something special about potato chips. Though we have reviewed different versions of this ubiquitous snack food on Bite of the Best, and we very well may do so again in the future, I must say that we continue to top ourselves with the newest and most interesting products. Our most recent addition to the site is no different; Miss Vickie’s is truly one of the best chips I’ve ever had!

I was recently met with a rainbowed array of snack bags as I opened the newest case of food to arrive...

Eric: I have to agree with my mother in that I was pleasantly surprised to see that a food conglomerate had added an all-natural chip to its product line. There are plenty of potato chips on the market, and regardless of whether they’re kettle-cooked, baked, roasted or simply fried, I imagine that the majority of consumers (myself included) are looking for the healthiest alternative. Recently, and quite successfully, I’ve been trying to curb my habit of snacking. This was until I was introduced to the line of Miss Vickie’s chips.

My mother...

By |2017-09-04T19:58:25-04:00August 13th, 2008|Food & Drinks, xyz misc|14 Comments
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Hamilton Beach Toastation Toaster & Oven

Bonnie: No matter how large (or small) the kitchen, all cooks grumble about counter space. We all want more. And we try to make what we do have most efficient. That’s where double-duty appliances come in, freeing up counter space.

When the boys were growing up, my kitchen required both a toaster and a toaster oven. They used the latter more than any other appliance, relying on it to melt the cheese on their tuna melts. But they also needed a toaster for that open-face sandwich’s bagel. Both appliances remained on the counter top and in constant use.

One day, while researching new appliances for Parade magazine, I discovered...

Bryan: Some of the most pleasing and equally dumbfounding moments at Bite of the Best are when we receive products that are as amazing as they are simple. It’s always the quirky gadgets that make me feel this way; I end up falling in love with a device based on how it fundamentally changes my kitchen while simultaneously kicking myself for not thinking of it on my own. Toastation tops the “why didn’t I think of that” scale by skillfully combining the two most common methods of toasting: the stand-up toaster and the toaster oven.

The great toaster debate is one that had ceased to rage in my house long ago. As a self-titled...

Eric: While I was growing-up, the kitchen counter(s) in my mother’s house seemed more like the patent office for kitchen appliances; they were a testing ground for some of the best and the worst. For every food product that’s left you scratching your head in wonder about why a company would bother to produce it (or even think of it in the first place), there is an equally useless kitchen appliance.

I usually don’t depend on many appliances to aid me in cooking. If you’re an avid reader of BOTB then you already understand my disdain for the microwave. I slice, dice and chop with a knife, not a food processor, and I mix, fold....

By |2017-09-04T18:28:22-04:00July 30th, 2008|Kitchen Counter, Drawer and More, xyz misc|12 Comments
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Microthin’s Magic Slice Non Slip Flexible Cutting Board

Bonnie: Cutting boards are a kitchen essential. Before telling you about this flexible one, I must digress as Eric’s posting about moving into his apartment sparked memories of starting out in my newlywed’s kitchen.

It was a New York City galley kitchen with a window that looked out on a black fire escape. I made the small space workable with a couple of wedding-money-funded splurges: a pegboard I secured to the wall so I could hang my pots, pans and utensils, keeping them an arm-reach away; a portable dishwasher as I loved to entertain and hated...

Bryan: This is truly a “must have” product for anybody who spends time in the kitchen; if you have not already seen Magic Slice’s flexible cutting boards, you are in for a treat today.

Though I’m not sure exactly why, I actually love cutting boards. It might have something to do with my fascination with knives. (Is there anything more useful than a great knife?) Or it might be a reflection of how a simple, understated cutting slab can add such elegance to a common countertop. Either way, there are three main types of board that I always have in my kitchen: the big...

Eric: I recently moved to Providence, RI, but before my move I looked at more than 20 apartments, each with distinct characteristics: low ceilings, small closets, grimy showers and even bullet holes – but none of which had an impact on me more than the apartment kitchen.

“This is the room that I spend most time in, this is where I need to feel comfortable,” I told myself. I analyzed the angles, the cupboards, the stove and most importantly, the counter space. The counter is king in a chef’s kitchen, and space is a necessity ...

By |2017-09-04T18:25:00-04:00July 23rd, 2008|Kitchen Counter, Drawer and More, xyz misc|14 Comments
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Amy’s Samosa Wrap

Bonnie: I found this week’s FeaturedBite in my freezer, as it was sent to me for my weekly syndicated column, Supermarket Sampler, the one that reviews what’s new on the grocer’s shelves. Problem was, Amy’s Samosa Wrap wasn’t really new. I learned it was first introduced as part of one of Amy’s frozen Indian Meals. Now it’s sold separately.

I was hungry, just looking for a nibble in the freezer, and the wraps were there. So I microwaved the samosa, expecting to toss it out after a bite or two as I do with most products I need to taste...

Bryan: Amy’s has really been making a name for themselves as one of the ‘go to’ brands for prepared organic food products. You can find their line (consisting of a wide array of flavors and ethnic cuisine varieties) at Whole Foods and other high-end markets. What is more astounding about Amy’s is that you can find their line in your normal grocer’s freezer as well! I am excited at the implication of this food trend; it’s great to see such a wholesome product achieve significant market ...

Eric: In a world gone mad (with food “crazes”) this product shimmers as a beacon of hope that nutrition doesn’t have to be so bland. I was first introduced to this traditional Indian food while I was working in Zanzibar, and although the chef at the resort had strayed away from traditional samosas, incorporating a variety of different meats into the filling, they were still an amazing taste. The samosas ranged from small appetizers (chicken and beef fillings) to a dessert (fresh fruit filling and...

By |2017-09-04T20:04:58-04:00July 16th, 2008|Food & Drinks, xyz misc|5 Comments
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Snake River Farms Kurobuta Pork

Bonnie: Millennials — like my culinary offspring — only know pork as “the other white meat,” that is the incredibly lean meat with a fat content similar to chicken. Seems that when chicken moved into the number one spot as America’s favorite in the ‘80s, the pork producers began producing lower-fat hogs to get into the competition.

That is all fine and good — if you know how to cook lean pork. Most home cooks don’t, resulting in something more like shoe leather than moist meat. Lean pork should be cooked until medium, so the internal temperature is no more than 150 degrees F.

But better yet, when you want to and can splurge, consider Snake River Farms (SRF) Kurobuta pork, tasting like the juicy tender marbled pork of...

Nutrition Note — There is no current documented nutrition data on Kurobuta pork, at least that I could find after calling the Pork Board (the organization that represents the industry) and Snake River Farms (SRF). The current...

SRF Recipes — My advice is not to use SRF recipes as they were designed for chefs and not always clear. My suggestion to SRF, now...

Bryan: It actually became a bit of a problem; the Snake River Farms pork roast had been sitting in our freezer for months. Making ice cream is a bit of a hobby in my house, but with so much pork filling up the place, there was no longer enough freezer space to store the machine’s cylinder overnight (an essential part of the process). It wasn’t that I didn’t want to eat the pork, it was just such an enormous portion that I couldn’t justify using it without a substantial gathering. Thankfully, my excuse came when a good friend who had moved to Palo Alto, Calif., came back to Atlanta for a week; we just had to have a dinner party. There was brief consideration amongst our group to gather at a nearby restaurant, ...

Eric: I guess once you’ve worked with, prepared and have eaten high-quality meats, you take for granted the fact that other people haven’t experienced the taste of such products. From a young age, I’ve always known the effect a dried piece of meat can have on self-indulgence, and fortunately throughout my cooking experiences, I’ve dried out my fair share of steak, chicken and pork to the point where I now know what a well-cooked piece of meat should taste like.

I feel like I could be a screenplay writer for a porn movie when...

By |2017-09-04T20:01:41-04:00June 25th, 2008|Food & Drinks, xyz misc|3 Comments
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Melissa’s Mangosteen

Bonnie: I hadn’t a clue what it was or how to eat the dark purple, almost brown, hard-shelled tropical fruit when I saw it among other fruit in a welcome basket at my hotel in Kuala Lumpur in the early ‘90s. Thank goodness the hotel included a pamphlet not only describing the exotic fruit, but how to eat each as well.

I stuck a sharp knife through, and around, the hard shell of the mangosteen to access this odd looking clementine-size orb, as instructed. Twisting its hard cap-like stem, I then carefully removed the top part...

Bryan: I like to think I’m well versed about all things food, but, in the interest of full disclosure, I must admit that I had no idea that mangosteens even existed before receiving a shipment earlier this week. My education began when Melissa’s fresh mangosteens arrived; packs of four little plumlike fruits with a hard purple rind and a truly surprising, bizarre and delightful inside.

Getting into this fruit is job number one and it’s not an obvious task for your everyday apple eater; the...

Eric: I don’t know what more to say about the mangosteen. My mother has written about her first encounter with the fruit and her theory about the value of tasting it (and other fruit) in its natural habitat, and my brother has shared his insights on the particular taste and texture of the fruit, and on the documented health benefits of eating it. Now that it’s my turn to write about the mangosteen, the only thing...

By |2017-09-04T20:03:32-04:00June 18th, 2008|Food & Drinks, xyz misc|14 Comments
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Dr. Kracker Klassic 3 Seed Flatbread

Bonnie: Unsolicited foods arrive so often at our home — my office — that I know almost all our delivery men by name and keep a basket of treats to reward them for carrying the heavy packages up my steps.

Unpacking, storing the contents and breaking down these boxes can often be daunting; it’s the least favorite part of my job. But inside I sometimes...

Bryan: I got my package of Dr. Kracker Klassic 3 Seed flatbreads and snackers (the bite size versions) only a few days ago and I’ve already found more uses for these than you might imagine. This is a very hearty and very crunchy snack. Not only are they tasty, but a single 3×5 whole wheat flatbread amazingly supplies 12 percent of your daily dietary fiber, a great excuse to break out the brie. Pile...

Eric: First thought that came to mind: “Damn good crackers.” These energy-packed bites are a combination of an amazing variety of flavors, something completely unexpected from the standard cracker. Growing up, I was always a Ritz cracker fan because of its simplicity — just as with most of the foods I enjoy. As...

By |2017-09-04T20:17:39-04:00June 11th, 2008|Food & Drinks, xyz misc|4 Comments
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