"I could do a commercial for this stuff"
"I could do a commercial for this stuff"
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Post #31 - August 24th, 2006, 6:07 pmbananasandwiches wrote:I am a big proponent of making your own salad dressing. Most packages salad dressing just has too much crap in it that I can't pronounce, and a little dijon mustard, balsamic vinegar, good olive oil and salt and pepper will do more to elevate the simple salad than Hidden Valley Extra-Ranchy-Bacon-Bits-Parmesan-and-High-Fructose-Cream ever could.
That being said, there is one bottled dressing I am proud to use on a frequent basis in my kitchen: Annie's Naturals Goddess Dressing. Ingredients are as follows: Expeller-Pressed Canola Oil, Water, Tahini, Cider Vinegar, Soy Sauce (water, soybeans, wheat, salt), Lemon Juice, Sea Salt, Garlic, Toasted Sesame Seeds, Parsley, Chives,
It's not especially "low-fat" but won't break your caloric budget either. It ads a nice flavorful tang to salads, sliced avocado, even a nice turkey sandwich on whole grain bread with lettuce and tomato. I've used it as a marinade for chicken but find the flavor is really best appreciated as a dressing.
Other must-have products include:
Trader Joe's Marcona Almonds (the ones at Whole Food are too oily)
Fage Yogurt, of course (I prefer the 0%)
Canned Chickpease: For salads, curries, hummus: or, drain, roast with olive oil and salt for a tasty snack that will make your friends think you're really fancy (at least, mine did)
And then, of course, there's my sordid love affair with that most unholy and chemical of beverages...Diet Coke. Oh, sweet chemical goodness.
The marcona almonds at WF are too oily? My word, they're almond crack! I lick the oil out of the tub.
so that's my commercial for Whole Foods marcona almonds: "hey! I lick the oil outta the tub!"Being gauche rocks, stun the bourgeoisie
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Post #32 - August 24th, 2006, 6:15 pmChristopherGordon wrote:The marcona almonds at WF are too oily? My word, they're almond crack! I lick the oil out of the tub.
so that's my commercial for Whole Foods marcona almonds: "hey! I lick the oil outta the tub!"
Well, I feel that the oil in Marcona Almonds should be more of a "glisten" than a "puddle"-- though I know the puddle is the more traditional presentation. Just my preference. I,uh, hope your fondness for oil hasn't resulted in any, um, gastrointestinal distress...
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Post #33 - August 24th, 2006, 9:42 pmGary,
Here's who could do a commercial for those melon popsicles.
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Post #34 - August 24th, 2006, 10:19 pmOne product we use a lot when we make salads at home is dried cherries. After much trial and error and dabbling in sophistimicated cherries, my wife and I have concluded that Mariani brand dried cherries is the only acceptable brand for our recipes.
They are great for snacking on, too. Not for those who don't like a pronounced wallop of sweetness, I'm afraid. They do taste a little like candy, but that seems to suit my palate just fine, especially when contrasted with a nice, salty feta cheese in a salad.
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Post #35 - August 25th, 2006, 12:35 amI love to use Lawry's Garlic Salt on steaks & chops. It's has a good taste for a dried garlic product & it even goes on our salads with a little olive oil & red wine vinegar for a quick dressing. I use a lot of fresh garlic in my cooking as well, but this stuff is really good too.
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Post #36 - August 25th, 2006, 8:28 ambananasandwiches wrote:ChristopherGordon wrote:The marcona almonds at WF are too oily? My word, they're almond crack! I lick the oil out of the tub.
so that's my commercial for Whole Foods marcona almonds: "hey! I lick the oil outta the tub!"
Well, I feel that the oil in Marcona Almonds should be more of a "glisten" than a "puddle"-- though I know the puddle is the more traditional presentation. Just my preference. I,uh, hope your fondness for oil hasn't resulted in any, um, gastrointestinal distress...
Thank you for your concern, alas...no tummy troubles
Is sunflower oil(the oil WF drenches their almonds in) similar in property
to childhood's much-feared cod liver oil?Being gauche rocks, stun the bourgeoisie
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Post #37 - August 26th, 2006, 11:15 amThis is fabulous about the melon popsicles! I eat a couple a day in Hawaii, but never think of looking for them around here.
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Post #38 - August 30th, 2006, 9:52 amWholeKids smooth peanut butter from Whole Foods. If you're skeeved out by the hydrogenated oils in Jif but also by the soupy, grainy natural peanut butters, this is the answer. It's totally non-hydrogenated, but it has some sugar and tropical oils added to really mimic the flavor and texture of a "regular" peanut butter. It requires no stirring or refrigeration. It is, I dare say, the perfect peanut butter.
I have to agree completely with the rec for Annie's Goddess dressing. It is also thick enough to make a good thin dip for crudites.
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Post #39 - August 30th, 2006, 10:15 amFox & Obel makes a "pizza crust" that is really just a par baked, flat (I believe) ciabatta bread that I have found to be a great thing to keep in the refrigerator or freezer for a quick dinner or lunch when I don't have a lot of time to cook. Just top it and throw it in the oven for about 8 minutes at 450 degrees. It's in the refrigerator case closest to the bakery. So much better than anything I've had as a prepared crust from anywhere else, either store made or prepackaged.
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Post #40 - August 30th, 2006, 12:07 pmThe thing that I use most is roasted garlic powder (it is actually granulated, not a fine powder). I use it in marinades and on sandwiches. It is milder than regular garlic powder, with a nice roasted flavor. I get it from Lets spice it up. Her store in highwood has closed, but she is still going to the markets (maxwell st and some others), and you can order from the website
http://www.letsspiceitup.com. The roasted garlic powder is not listed, but she usually has it. I also use a lot of her "cajane" seasoning, and her "all-purpose zippy" seasoning. roasted garlic powder is also available at the spice house.
I also keep sorghum syrup around to use on my oatmeal instead of maple syrup. It has a nice molasses flavor, but is sweeter and not as harsh. -Will
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Post #41 - August 30th, 2006, 1:26 pmHi,
When did Let's Spice It Up close their Highwood location?
Regards,Cathy2
"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
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Post #42 - August 30th, 2006, 3:44 pmCathy-
Jane closed the Highwood store within the last month, I think. She had been talking about doing it for a while. Most of her business was the markets or mail-order, and it was a lot of effort to keep the store open for a small % of her sales. She owns the building, and is trying to lease it out now. She lives in Highwood, so she is offering free delivery to Highland Park, Highwood, and Lake Forest for orders over $20. Her phone is 800-659-6302 if you want to give her a call. -Will
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Post #43 - September 4th, 2006, 9:17 pmI'm not sure I could do a commercial for it, but here in the youngest Fisher household we're big fans of Salpica (aka Frontera) Garlic-Chipotle salsa.
I'm not as enamored of any other varieties under the frontera or salpica labels (although I haven't tried them all, to be sure).. but the garlic chipotle is superb. Better than any jarred and a very large number of fresh salsas I've tasted.
It's especially good with meat. Today we discovered it goes excellently with our home-grown clone of Avec's chorizo-stuffed bacon-wrapped dates. Nice with steak, too.
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Post #44 - September 14th, 2006, 12:01 pmYup, Whole Kids PB and Salpica Garlic-Chipotle are staples for me. (I picked up a Sunflower brand peanut butter which looks awfully similar to Whole Kids -- will give it a try, as I'm trying to avoid the legions of shoving, glowering Trixies that crowd the Food Hole on North Avenue.)
I wanted to add:
- Traderspoint Creamery banana mango yogurt. So rich, smooth, and creamy that I'm tempted to drink it straight from the bottle -- no spoon needed. Add little bits of dried mango and you'll feel like you're drinking ambrosia and nectar upon Mount Olympus.
- Milk & Honey granola. Made right in the shop on Division Street, which is usually too twee for my taste, this caramelized concoction of honey, cherries, coconut shavings, sunflower seeds, and toasty granola bits is far too good to be drowned in milk.
Both at Olivia's and, I found, at Sunflower (same price on the yogurt, $4.99 vs. $6.99 on the granola).--
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Post #45 - September 15th, 2006, 1:14 pmmy mom's sundried tomatoes
They are so tangy, salty, & garlicky...sometimes I eat one or two out of the jar. The oil they get packed in gets used for sautes, salad dressings, and bread dip. I do not know why she doesn't sell them.
This is the recipe:
2 pounds ripe roma tomatoes, halved
4 Tbsp sea salt
freshly ground black pepper
1 Tbsp dried marjoram
1 Tbsp dried basil
Bay leaves
Black peppercorns
2 cloves garlic, cut into slivers
EVOO
Scoop out the tomato seeds with your fingers and discard, leaving fibrous tissue intact.
Place the halves cut side up on a baking sheet lined w/parchment paper.
Sprinkle with the salt, pepper, marjoram and basil.
Place the tray in a preheated oven at 210 degrees for 12 hours.
If the tomatoes are drying out too quickly, leave the oven door slightly ajar.
When the tomatoes are dry and have cooled, pack them into a sterilized jar.
Add a bay leaf, a few peppercorns, and some garlic slivers, cover with olive oil, and seal.
Store in a cool dry dark place for up to 3 months.
Refrigerate once jar is opened.
Makes one 4 cup jar or a few little ones.
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Post #46 - September 29th, 2006, 9:39 pmI just picked up a couple of packages of Mrs. May's Naturals -- pumpkin seed crunch and almond-coconut crunch. I've been buying Mrs. May's products for some time, but didn't think of them before. I've had the white sesame crunch, black sesame crunch, almond crunch, and sunflower crunch -- which means I still have five more flavors to try. The thing I love about these crunches is that they are, in fact, beautifully crunchy, the nuts and seeds are fresh and perfectly roasted, the level of sweetness is fairly low, and the stuff that sticks the seeds or nuts together just barely sticks them together, so they crumble in your mouth and don't threaten to pull out fillings. They are wheat free and have no preservatives -- and are absolutely fabulous.
I picked up my most recent packages at Sunset Foods, but before this, I've mostly seen them at specialty grocery stores and Seoul Market in Arlington Heights. I'm sure they can be found other places, but probably not at the major stores. (I saw them at the Fancy Food Show, so I think they market more to the smaller places).
This is an absolutely lovely product.
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Post #47 - September 30th, 2006, 11:00 amAnd so much for my theory that Mrs. Mays caters to smaller places. That's where I've seen them, but their website reveals that they sell to Costco, Sam's, and Whole Foods, as well as all those smaller places.
And if you can't find them, they do have a web site: http://www.mrsmays.com -- enjoy.
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Post #48 - October 10th, 2006, 7:29 amHere's another pantry must-have.
Riga Sprats have got to be the tastiest little smoked fish to be found in a can. They can be found at multi-ethnic markets like Marketplace on Oakton and Lincolnwood Produce as well as in many Eastern European delis. They usually cost less than 2 bucks a can and you can easily get three servings out of each can.
They make a damn fine lunch on Europa Bakery's Polish Rye with some farmer cheese, salted cucumber, and green onion.
I've always got a can in the pantry.
Best,
Michael
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Post #49 - October 10th, 2006, 7:53 amRight on! I always have riga sprats in my pantry - a different brand though*.
They are great for breakfast, lunch or dinner. I also like it paired with chilled vodka from the freezer. This pairing occasionally presents problems at (or rather after) breakfast.
*Michael, are you suggesting the brand you show is better than others you may have tried?
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Post #50 - October 10th, 2006, 7:55 amsazerac wrote:*Michael, are you suggesting the brand you show is better than others you may have tried?
I make no such assertion as these are the only brand I am familiar with.
The labeling of this particular product has changed over the years (the "Riga Gold" paper on top was not always there).
Best,
Michael
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Post #51 - October 12th, 2006, 3:37 pmB-V's Beefer-Upper
I love this stuff - it's basically glaceed stock of some sort (probably beef) and if you didn't roast something yourself, you can almost get that same bottom note anemic gravies need by adding a drop or two. They have it at Jewel sometimes. I also use it to flavor polenta or couscous.
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Post #52 - October 12th, 2006, 3:45 pmMhays wrote:B-V's Beefer-Upper
I love this stuff - it's basically glaceed stock of some sort (probably beef) and if you didn't roast something yourself, you can almost get that same bottom note anemic gravies need by adding a drop or two. They have it at Jewel sometimes. I also use it to flavor polenta or couscous.
Is this the same thing as Kitchen Bouquet?Steve Z.
“Only the pure in heart can make a good soup.”
― Ludwig van Beethoven
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Post #53 - October 12th, 2006, 4:36 pmIMHO, it's what Kitchen Bouquet or beef boullion wishes it were (neither of which I will have in my kitchen, at risk of throwing down the gauntlet.)
To me, B-V's is much more the equivalent of the fond on the bottom of your roasting pan (at least as much as is humanly possible when mass-produced.) My Mom used to use Kitchen Bouquet; I always found it added an unpleasant canned-vegetable flavor, and lacks that roast-meat bottom note almost completely.
With a few spices and water, it also makes killer Italian Beef sandwich gravy.
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Post #54 - October 12th, 2006, 4:49 pmSo, it's more akin to demi-glace? What are the ingredients? Is it a chemical concoction?Steve Z.
“Only the pure in heart can make a good soup.”
― Ludwig van Beethoven
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Post #55 - October 12th, 2006, 9:50 pmbananasandwiches wrote:
That being said, there is one bottled dressing I am proud to use on a frequent basis in my kitchen: Annie's Naturals Goddess Dressing. Ingredients are as follows: Expeller-Pressed Canola Oil, Water, Tahini, Cider Vinegar, Soy Sauce (water, soybeans, wheat, salt), Lemon Juice, Sea Salt, Garlic, Toasted Sesame Seeds, Parsley, Chives,
LOVE this addictive stuff. The bottles are so small, though and only last a couple days around here
amsv wrote:WholeKids smooth peanut butter from Whole Foods. If you're skeeved out by the hydrogenated oils in Jif but also by the soupy, grainy natural peanut butters, this is the answer.
Thanks for the tip! I have been looking for something exactly like this.
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Post #56 - October 13th, 2006, 8:57 amI'd say it's a demi-glace, yes - the ingredients are, of course, "secret" if you look at the website, which states "B-V is an excellent blend of rich meat juices and selected vegetable flavors. It is especially rich in riboflavin and niacin and contains appreciable amounts of other nutrients." I assume in this day and age it's a chemical concoction to some degree, because it doesn't cost $10 for a bottle like the demi-glace they sell at the Spice House. Of course, I buy it primarily for the riboflavin!
Give it a try - I'll buy you a bottle if you want - just PM me!
I'd be curious of your opinion.
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Post #57 - October 13th, 2006, 9:26 amBased on the label on the website mhays linked to, the ingredients are something like this:
Water
Hydrolyzed Plant Protein
Autolyzed Yeast Extract
...
Beef Extract
Flavoring
Sugar
Vegetable ???
Caramel Coloring
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Post #58 - October 13th, 2006, 11:09 pmScored a 3 oz bottle today at Woodman's ($1.89), so can fill in the blanks below (in CAPS) on gleam's otherwise spot-on list:
gleam wrote:Based on the label on the website mhays linked to, the ingredients are something like this:
Water
Hydrolyzed Plant Protein
Autolyzed Yeast Extract
SALT
Beef Extract
Flavoring
Sugar
Vegetable GUM
Caramel Coloring
Not a terribly exciting lot, but haven't tried it yet to see what magic may ensue.
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Post #59 - October 14th, 2006, 10:04 amLordy, I'm in it now, aren't I?
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Post #60 - October 14th, 2006, 11:11 pmthat B-V's Beefer-Upper awfully looks similar to marmite, which i can't live without on my morning toast. ^_^ from the ingredients list, looks awfully like marmite mixed with beef extract.
marmite is basically a strong condiment made from leftover yeast used in the brewing process. even though there are no "animal proteins" in it, stuff has a rather meaty taste already.
