Saturday, June 25, 2011

Hoffsicle???!!

YES!!!

It's true!!!!!!!



The Del Monte Iced Refreshments company has created a Raspberry Iced Smoothie frozen pop in the image of David Hasselhoff!!!!

The television star, best known for his seminal and global impacting role on "Baywatch", was recently named the "Smoothest TV Star of 2011" in some kind of poll. So, Del Monte, being the generous food conglomerate that they are, saw fit to honor him with his very own ice-pop, just in time for National Ice Cream Month, which is July.

Check out the video :

"Hoff-a-liscious!"


"Like me, it may take a licking, but it keeps on ticking. The new Hoffsicle totally rocks" said the ex-star of "Knight Rider".


Sadly, the raspberry flavored Hoffsicle is only available in the UK so we're out of luck here in the States.

Dare we arrange a pilgrimage??


Monday, June 20, 2011

Oh, YEAH!

I've always been a fan of the "deep fry anything" movement. The Scots have this concept down to perfection, if you don't believe me you can go here.

But, I have many questions about this :

Deep Fried Kool-Aid®



Chicken Charlie's, a well known food vendor at many county fairs, has devised this specialty. Described as "doughnut holes", deep fried Kool-Aid® begins as a thick, sherbert-like mixture of the drink powder, flour, and water. The mixture is then dropped into the deep fryer using an ice cream scoop. After about a minute, the balls are removed from the fryer and served.

Check out the deep fry action :


Video courtesy ABC News


These things are so popular that, at the San Diego County Fair, Chicken Charlie's sold over 9,000 balls of the deep fried product over the opening weekend alone.

So, what's it taste like?

"It starts off tart and tangy, and then finishes really sweet... I love this stuff," said Seth Baldwin of Vista, California.

"It tastes just like a doughnut ball," said Rashed Karram, who said he prefers the deep-fried Klondike Bars.

Deep-fried Klondike Bars aside, "Chicken" Charlie Boghosian, the creator of this culinary juggernaut, says that the cherry flavor really comes through.

I'll take his word for it.


Top photo and quotes via Sign On San Diego


If that wasn't enough, for more deep fried heaven, go here.


Thursday, June 16, 2011

Why We're Fat Volume 9

The Fattest States 2010


FULL SIZE image HERE


Well, the good folks over at Calorie Lab have come up with their annual count on obesity in the United States of America. These are last year's results, however, Mississippi has the dubious distinction of claiming the title of fattest state five (5) years in a row.

Read the article HERE

So, where will you sit in 2011???

Friday, June 10, 2011

Bacon and Bourbon

For those truly into Bacon, and honestly who isn't, this is a must try.

Bacon Infused Bourbon

1/3 cup of rendered Bacon Fat (78 ml.)
3 cups of Bourbon (708 ml.)


Cook a pound of your favorite smokiest bacon (500 g.) and reserve the rendered fat. Add .33 cup of hot fat to a jar and fill with bourbon. Seal and allow to stand until it reaches room temperature. Place the jar in the freezer for 24 hours. The fat will solidify but the bourbon will remain in a liquid state. Open the jar and pour off the bourbon, straining through a coffee filter or cheesecloth to remove any loose fat particles. Bottle it and slap on a cool label.

Recipe adapted from Summit Sips


Now this whole concept of infused liquor is nothing new. Just look at the sheer number of flavored vodkas available these days (see the Russian Vodka Room, here in New York City, if you don't believe me). But what is new, or at least the next food fad, is the concept of Umami.

Umami is the Japanese concept of a fifth taste sensation. Most people are familiar with the four tastes sensations that the human tongue can differentiate between, i.e. sweet, sour, salty, and bitter. But the Japanese believe that there is a fifth sensation, and I'm not talking about that "fifth of rye" that you have in the glove compartment of the pick-up.

Umami is the flavor produced by amino acids such as glutamate that we normally associate with beef, mushrooms or that “rich” character found in stews and some fermented foods. When someone describes a dish like Pâté du Canard au Porto, they describe a savoriness that transcends sweet or salty; a taste that is pleasant "brothy" or "meaty" with a long lasting, mouthwatering, coating sensation over the tongue. For more information you can look HERE.

So, I've made some Bacony Bourbon, what the hell do I do with it??

Behold :



Benton’s Old Fashioned

2 oz bacon-infused bourbon
.25 oz maple syrup
2 dashes Angostura bitters
orange twist

In a mixing glass filled halfway with ice, combine all ingredients. Stir, then strain into a tumbler with one large ice cube. Garnish with a twist of orange.

Beverage recipe and photo courtesy of Summit Sips and Please Don't Tell


Go ahead, live a little!

Thursday, June 9, 2011

Why We're Fat Volume 8

I ask of you

Do we really need this?



I wonder if there's a special on this with a Big Gulp® and some corn nuts???


Here it is in action :


video


Special Thanks to kkua1973, hope he's still alive.

Wednesday, June 8, 2011

More Doughnuts!!!

I know, I know, National Doughnut Day was last week.

But these deserve their own special day; today June 8th is.....


National Jelly Filled Doughnut Day!!!!!!!!


See, Jelly Doughnuts are so special that they get their own special day in order to set them apart from the crowd.

Whether you call them sufganiya in Israel, kobliha in the Czech Republic, munkki in Finland, bolas de Berlim in Brazil, they are still the pinacle of the doughnut world and deserve the star treatment.

Go get or make some today!


Now to make your very own jelly doughnuts at home, check out Southern Plate for a complete recipe including a photo essay on the complete procedure.

Quick and Easy Jelly Filled Doughnuts



1 can biscuits (make sure you don’t get the flaky layers type)
1 can store bought frosting (vanilla, so you can tint it)
Vegetable oil
Jam, jelly, or preserves
Sprinkles

Pour oil to a depth of about 1/2 ” in a large skillet. Heat on medium to medium high for several minutes, until oil is good and hot. Drop biscuits into oil and turn when they brown, this will happen very quickly. After they are browned on both sides, remove to paper towel lined plate.

Place jam into bag equipped with icing tip. You can also use a syringe or just use the jelly bottle (if you got the squeeze variety). Stick the tip into a doughnut and gently squeeze. Repeat with all doughnuts.

Place 1/2 can of frosting into bowl and add a few drops of your favorite food coloring. Stir well. Heat in microwave for about thirty to forty five seconds, to make a glaze. Dip the top of each doughnut into the glaze and set aside to dry. Top with sprinkles. 


Recipe and Photo courtesy of Southern Plate



For those of you more mischievous



The folks over at Instructables have come up with their own version of a Jelly Doughnut "Surprise"!

Check it out HERE

They look like the real deal, but wait.

So, the next time you leave a box of doughnuts in the "break room" at work, be sure to sabotage the box by sneaking one of these "surprise" packages among the real ones.

Snicker........

Tuesday, June 7, 2011

Irony.....


That's right, the Pepsi Cola Corporation and KFC are out to help all of the diabetics out there!

As if those people don't have enough problems, KFC, which is owned by Yum! Brands, Inc. which has a lifetime franchise contract with PepsiCo, by the way, will donate $1.00 to the Juvenile Diabetes Research Foundation with the purchase of their MegaJug® soft drink.

The MegaJug® is a full Half-Gallon, that's just under two (2) litres, of high fructose corn syrupy sugary goodness for all of the potential diabetics and those already blessed with type 1 or type 2 to consume; all of this in the name of charity. 

So, get out there and get yourself one and fund some research while you test your own blood sugar. After all, diabetics are consumers too.


And, when you're done, you can use the convenient handle as a beach pail.



This is almost as bad as the tobacco companies funding cancer research, see ABC News if you don't believe me.


Friday, June 3, 2011

Mmmm, Doughnuts.....

The first Friday In June is none other than ...

National Doughnut Day!!!!!!



       "National Doughnut Day honors the Salvation Army "Lassies" of WWI. It is also used as a fund raiser for needy causes of the Salvation Army."



"The original Salvation Army Doughnut was first served by Salvation Army in 1917. During WWI, Salvation Army "lassies" were sent to the front lines of Europe. These brave volunteers made home cooked foods, and provided a morale boost to the troops. Often, the doughnuts were cooked in oil inside the of the metal helmet of an American soldier. The American infantrymen were commonly called doughboys. Salvation Army lassies were the only women outside of military personnel allowed to visit the front lines. Lt. Colonel Helen Purviance is considered the Salvation Army's "first doughnut girl"."

Well, how about that? Tasty doughnuts and a history lesson all at the same time! To celebrate this day The Salvation Army has teamed up with Entenmann's for a promotion on Facebook that donates a dollar to The Salvation Army for every "like"; you can get more information here.

Now, if you don't have a Salvation Army nearby, you can enjoy this holiday in other ways.
Behold :

"In honor of National Doughnut Day, we're inviting doughnut fans to stop by a local Krispy Kreme shop for a complimentary doughnut," says Ron Rupocinski, corporate chef of Krispy Kreme. "With several delicious, one-of-a-kind doughnuts to select from, including our signature Original Glazed®, you can pick your favorite or discover a new preferred sweet treat for FREE."

Yes, you read that statement correctly. Krispy Kreme is offering one FREE doughnut to all patrons at participating stores. No purchase is required. Take advantage of this good deal by finding the nearest location here.


Not to be outdone, Dunkin' Donuts is offering a free doughnut today with any beverage purchase. Find participating Dunkin' Donuts locations near you here.



Now, for those of you right here in New York City, Kathy YL Chan and my friends over at Serious Eats have compiled a list of the Best Doughnuts in New York City, click and be in doughy heaven.



For those of you out there who are truly adventurous, you can make your own Homemade Doughnuts right here at Home!

Recipe after the jump.

Thursday, June 2, 2011

A Global View


All I'm Sayin'.......

Larger size, Here