Products

Product Review: Appetizer Adventures Brings Fun and Flavor to Your Boring Freezer

2011-09-08T20:22:29Z

I've waxed on and on about the summer Fancy Food Show too many times throughout Eat This Review, but how else would I get the chance to taste unique foods multiple times? Sure, you may get sick of hearing about these food shows, but without these marketing opportunities, the sellers, creators, and reviewers of gourmet edibles would have few chances to see, talk about, and taste new food products from startup companies. All 6 delicious flavors

Having the chance to taste foods at the show and in the comfort of my own home gives me a chance to fairly judge each food that comes my way. Appetizer Adventures, for example, was a small food product started by owner Bolder Bob, who stopped to talk me up on the top floor of this year's show. Though I really loved the idea and enjoyed meeting the founders, I found the look and taste to be unexciting. Still, I agreed to do a review. And surprise surprise, I found a great new snack that I haven't been able to stop eating.

Bolder Bob's, which makes Appetizer Adventures, should be proud of their product creation. What is it exactly? It's sort of like hand pies, or pizzas from around the world. Frozen in packs of two, each one heats up in your microwave in about 2 minutes or under, comes out piping hot and not mushy, and probably has a more interesting, real flavor than any frozen food you've had. And they taste FRESH!

It was so hard to get a good taste of these foods while at the show, but once home, I was able to taste each flavor distinctly, see how wholesome they are, and understand how they'd be great for kids and adults alike. They're high in protein (and sodium, unfortunately, but not terribly) and low in sugar and unpronounceable ingredients. Thank you, Bob!The packaging gives good descriptions of the good food inside

Unlike Ellio's or Celeste's individual pizzas, which Appetizer Adventures is bound to be compared to at some point, these unique pocket pies offer truly different flavors. Instead of piling fake cheese and pepperoni on the same ol' base and calling it something new, Appetizer Adventures creates a new flavor from the toppings all the way down to the crust. Who else does that?

Their 6 flavors include:

A Taste of Naples: Tomato Sauce, Parmesan Cheese, Onion, Garlic, Pepper & Oregano in a Basil Crust

A Taste of Tuscany: Tangy Veggie Sausage, Tomato Sauce, Garlic, Oregano, Pepper & Onion in a Basil Crust

A Taste of Napa Valley: Fire Roasted Veggies, (Zucchini, Eggplant, Mushrooms, Onion) & Tomato Sauce in a Roasted Garlic & Parmesan Crust

A Taste of Santa Fe: Santa Fe Veggie Chicken, Red Bell Peppers, Sweet Corn, Black Beans & Pepper Jack Cheese in a Red Bell Pepper Crust

A Taste of Athens: Feta Cheese, Spinach, Green Olives, Diced Tomato & Thyme in an Oregano Garlic Crust

A Taste of Beijing: Asian Veggie Beef & Sauce, Green Onion, Carrot, Sesame Seeds & Garlic in a Black pepper Crust

While I was mid-bite at the food fair, Bolder Bob casually mentioned that all six flavors were vegetarian. I never would have guessed! All the variations taste great, and I wasn't expecting a startup company with unique foods to go vegetarian, but when Bob explained that many of his friends were vegetarian, I thought it was terrific. Who needs more meat in this day and age? Fits perfectly in the palm of your hand

Unbelievably, you can not only see the fresh vegetables and basil flakes, you can actually taste them. What do you taste? Freshness and flavor. And at just 105-145 calories each, you can't argue that those 100-calorie packs of cookies and crackers are good for you or will hold you longer than 10 minutes. These, on the other hand, will.

Back to the flavor. They were pretty addictive. I tasted these savory pies several times over a period of a few days (mainly because I felt they were so delicious and fitting as a snack, I couldn't stop!), and held an informal tasting for a very excited panel. Though more than one taster commented on the final product looking better on the box cover (and really, when is that not true?), they went over big. They truly fit almost any occasion when it comes to eating a filling snack or small meal. I had two for lunch when I wanted a smaller lunch. I had one for a snack mid-morning. I had one as a side dish with dinner, and I had one as an afternoon snack the next day. They're warm, filling (and not all crust), fairly good for you, good tasting, never dried out, and easy to make. One can easily take it in the car if on the run, too—no plate needed!

Coming soon (hopefully!) to a grocery near youAt first, the Santa Fe variety was my favorite. Full of tangy flavor and stringy pepper jack, I thought it was most unique. But then I got quite into the Beijing pie: Colorful, bursting with flavor, and decidedly different tasting with its green onion and veggie beef topping (sans sauce—not sure where this component was). But during the next tasting, I thought the ho-hum-sounding Naples had come to life, delivering a beautifully sweet and spicy, very zesty flavor that I couldn't get enough of. And the Athens, though not a personal favorite, had beautiful green spinach and olives and red tomato that my eye was really drawn to. Really, I liked them all. A lot. So much that if they were stocked near me, I'd probably have several more cartons in my freezer. They're just so darn handy and tasty!

It's true that finding a way to make frozen foods look good once reheated is always a challenge. But aside from their glamour shots, the flavor of these Indiana Jones-esque edible adventures is a taste not to be missed. I hope they'll be in stores across the country soon!

Appetizer Adventures comes in packs of four 2.25-oz. pies.

Prices are not available at the moment.

Appetizer Adventures is currently available in the Boulder, CO area.

Visit http://www.appetizeradventures.com/ to learn more, and hope they'll come to a market near you in the near future.

Product Review: Golden Krust Caribbean Bakery Gets...Saucy?

2011-08-24T23:16:18Z

When I got the offer to try out a line of sauces from the Golden Krust Caribbean Bakery chain, I was more than slightly nervous. While I love sauces, I believe I have a perfectly normal impression of Golden Krust: Though I've never been there to eat, the too-sunny, outdated yellow awning and the pre-outdated logo with a tacky "K" in "Krust" have always turned me off. I'm most certainly not alone in this opinion, as everyone I asked felt the same way. The identically poorly-designed labels on my sauces gave me even less hope. Still, a very lovely representative from GK's PR firm asked my to try them, and I thought they deserved a chance. The result? I was pleasantly surprised!Four brand-new sauces from the Jamaican-Caribbean chain Golden Krust

I was sent all four of golden Krust's new sauces: Island Flavored Ketchup, Jamaican Style Jerk Sauce, Honey Barbeque Jerk Sauce, and Hot Pepper Sauce. They were all full of flavor, and a couple presented tastes I haven't...well, tasted in a sauce before. Aside from the most obvious uses, I found that several worked well in surprising settings: The Jamaican Style Jerk Sauce, for example, worked as a lovely dipping sauce for maple-roasted squash--a dish I thought the Honey Barbecue Jerk Sauce would be fitting for. The Island Flavored Ketchup was great as a dipping sauce or or something more standard, like breaded chicken cutlets. I even made a Hot Pepper and Honey BBQ mayo A tangy Hot Pepper-Jerk aioli and friesaioli for fries, and it was quite unusual, my friends. If you're looking for a hot sauce that adds a little texture and a lot of bright flavor, then I'd definitely recommend the pink-hued Hot Pepper Sauce. Though you won't get the flavor in the first second, the second second will have you feeling a wild heat travel down your throat, and boy will you get the flavor then! I love spicy foods, and this sauce absolutely didn't let me down like most Americanized hot sauces do. You won't confuse this one with the ol' Goya Salsita!

Did these sauces blow my mind? No, but they're actually quite delicious. Low in calories (though high in sugar, as with similar sauces), they're a sweet and tangy addition to many dishes with their additions of mango puree and scotch bonnet pepper. I wouldn't expect any affordable chain business to make a sauce that tasted as if it just came from a Grilled breaded chicken strips with Island Flavored Ketchupsmall-batch saucier in Maine, so I was more than pleased. And better still is that my eyes have been opened to a new store. Despite the garish yellow, I look forward to stepping into the next Golden Krust I pass.

Each 8-oz. bottled sauce can probably be found at local stores and in some local Shop-Rites and Pathmarks. Do NOT call the 718 number given on the website, as this transfers you only to the wholesale business, which won't get you anywhere. I'd assume the sauces would be very affordably priced.

Click here to view the products on their site and to find locations near you.

Product Review: Natalie's Orchid Island Juice Company Juices

2011-08-13T17:03:00Z

Fresh, Frozen, From Concentrate, Not From Concentrate, Fresh-Squeezed, Florida-Pressed, Grass-Fed? All right, the last one isn't really a contender, but anyone who has looked closely at juice labels knows how hard it is not only find to find juices that taste fresh, but juices that are made of, well, juice. Apple juice in orange juice, sugar, corn syrup, and non-U.S.-based oranges are just a few of the stories plaguing the orange juice industry these days, and finding unique juice mixes--perhaps those with blueberries, peaches, or other fruits--proves difficult if you're looking for real ingredients and not just sugar. Four of Natalie's Orchid Island Juice Company's Sippers

Natalie's is going for that fresh, family-run, premium juice prize. The Florida-based Natalie's Orchid Island Juice Company recently sent me several samples of seasonal and standard juices from their award-winning lineup. From their traditional orange juice to their very unique blackberry lime, I was given a nice set to play with for drinking and delights.

Noticeable at every food fair due to their large displays and smart-looking blazers and khakis, Natalie's is known for their juice, as well as their rather, shall we say, agressive marketing tactics. Friendly, yes, but it's hard to walk down the aisle without being forced to stop and have a taste. Hey, a company's gotta reach out, right? I happily agreed to try out some of the juices, and was sent a rather full list of recipes ranging from orange chicken and rice to smoothies and desserts.

First off was a taste test: Natalie's Orange certainly had a more vibrant flavor than my Florida's Natural juice, though once put in smoothies, it (not unexpectedly) lost a certain amount of shine. Natalie's Grapefruit was added to a side dish of brussels sprouts, cranberries, and pistachios, and here it actually stood out over other weak, watered-down juices. When the juice's sugars hit the pan, they provided a sour-sweet glaze that nearly caramelized on the sprouts, providing for an altogether lovely and flavorful dish.

One of Several Season Mixes: Refreshing Blackberry Lime

The Blackberry Lime was a first for me, and though the blackberry flavor was light at first taste, the lime (and make sure you shake the bottle before each sip!) really came through at the end of every sip, providing a pleasantly biting punch that didn't overpower the berry boost. My Orange Mango Peach was the first thing I grabbed, and though there wasn't nearly as much mango or peach flavor as I would have liked, the juice was refreshing and filling. Why? A soft pulp--more like that found at the bottom of a nectar bottle--was present throughout the juice, providing a textural difference without giving me a stuck-in-my-teeth, orange, pulpy finish.

The Honey Tangerine had a nice oomph to it, though I was disappointed after salivating at the name. My bottle had a good tangerine bite, but the honey flavor was nowhere to be seen. My Lemonade, though, was terrifically refreshing. Sweet, but not cloyingly so, and sour, but not overly so, it was a delicious taste of real lemonade.

I used the juices in sweet and savory dishes alike, adding citrus flavors to dinner, yogurt drinks, vegetable side dishes, main dishes, and more. Each time, I was pleased with the results, though if other companies made identical flavors, how different would each dish taste? This I cannot say, though my grapefruit sprouts were certainly memorable.

Brussels Sprouts with Cranberries, Pistachios, and a Natalie's Grapefruit Glaze. Delicious!

I do feel that I'm putting something better into my body when I drink Natalie's, and I do greatly appreciate the fact that this juice company is run by 5th generation citrus growers who still squeeze fresh juice for all to enjoy. You just feel better after drinking it.

For availability and prices at the moment, you'll have to visit their website at http://orchidislandjuice.com/content/home, or call 1.888.373.7444.

Where are they? At the food shows, but that's as much as I know--I've never seen the product in any local markets, but perhaps that's because they're 2,000 miles away from New York. They should be gaining ground, especially because they recently won Good Housekeeping's Best Orange Juice Test and also secured first place for orange juice on America's Test Kitchen. Is it the mix of three types of Florida oranges that does the drink? Take a few sips and you tell me.

http://orchidislandjuice.com/content/awards

Product Review: Sriracha Peas In, Wasabi Peas Sidelined

2011-08-03T21:04:11Z

You've heard of wasabi peas, and you've most certainly seen the ubiquitous mod-green, dull-looking snack that packs a punch. Sold as a snack and popular as an Asian snack, the green wasabi pea is good, but finally has competition.

Sriracha peas are my new favorite snack. More addictive and with a less biting taste, these orange-dusted gems are the crunchy answer to those who love some flavorful heat. And honestly, they're not all that strong, so yes, even you folks with weak taste buds (or shall I call you guys "supertasters"?) can enjoy these. Wasabi peas, move over. Spicy Sriracha peas are the hot new snack in town.

In case you live in a closed-off part of this world and haven't heard of it, Sriracha is a delightfully spicy red chili sauce that's used as a popular food condiment all over Asia and the world. It was actually invented in California by a Chinese-Vietnamese immigrant, and all I can say is that I'm addicted. I use it in everything from sauces and grilled cheese to dressings and pasta dishes, and everyone who knows Sriracha knows how addicting it can be. An interesting article on the sauce's origins can be found here.

As for these peas--sold in small cans at Wegmans, Hannaford, and Asian markets--is that I don't know why they weren't invented earlier. Make sure you get a jar to taste, and you tell me it isn't absolutely delightful. Up for the challenge?

Spicy Sriracha Peas - Chili garlic coated green peas, made by Hapi Snacks.

Check your local store or visit their site here.

Imported by JFC International Inc.

Sold in 4.90 oz. containers.

Product of Thailand

Product Review: Urbani Truffles Showcase Mushrooms in a Whole New Light

2011-03-21T21:48:00Z

You know by now that I'm crazy over anything truffle. Truffle slices, truffle oil, truffles du jour—you name it. I first mentioned Urbani Truffles at the 2010 Fancy Food show, when their truffles and cream on pasta blew me away and won ETR's best in show award in the back of my mind. Admittedly, though, truffles are good on their own, so I didn't know just how much a company could do to make them better. Urbani Truffles has set themselves apart from other truffle importers by not only demonstrating consistent quality within a family-owned business, but by opening my eyes to unique truffle offerings. As you can imagine, the package of truffle products I received last week from Urbani gave me the chance to experience truffles in a whole new light. Truffle butters will upgrade your bread

I was given a lovely assortment of Truffle Thrills (6.5-oz. tins of truffle combination spreads), butters, and other truffle-related delights. First to try were the fresh truffle butters, one with black truffle, and one with white. Rare is the chance when I get to compare similar products in both black and white truffle varieties. Surprisingly, I enjoyed the white truffle butter more than the black. Both were delicious spread on a plain white potato loaf I'd just baked, but the white variety had that pure truffle smell, along with that rich taste, that put it just ahead of the other. I tried the butters in other dishes and spread on other appetizers, but I found that it sometimes got lost mixed with strong foods. Never meant for an everything bagel or smeared onto rye toast, these delicate spreads are supposed to be the star of the show. Still, I wonder how a dollop would taste in mac 'n' cheese. Wrong? Well, I tried it with the red pesto and truffles.

Mixed in amongst the Truffle Thrills was a jar of red pesto and truffles, and it didn't take me long to dig in. A longtime red pesto fan, I was eager to try this flavor combination made in heaven. It wasn't at all what I expected, and though it was good, it took a day to grow on me (as most products do). Rarely do I immediately fall in love with a product, and with this sample, I got flavors that weren't quite sicilian red pesto or truffles. It was a wonderful taste for sure, but I couldn't exactly categorize it as a pesto. It was a good type of grainy, with Grana Padano and truffles in the end taste. By day two, of course, I was using it as a pasta topper, dipping it with breads, using it to grill, and yes, I even tried it as a mix-in with mac 'n' cheese. Delicious, I ruled. Five of Urbani's various Truffle Thrills, tins of sauces, dips, and more that will make you happy

Other Truffle Thrills included the Artichokes and Truffles (best as a spread or dip), the Pesto and Truffles (just basil instead of sun-dried tomatoes), which had a bright, sweet taste to it, the White Truffles and Porcini, and the Black Truffles and Mushrooms. Now just because these products are all packaged with the same theme, don't think they're the same consistency or that they have similar flavor profiles. Quite the contrary, I found that all the tins were very different from one another. While I'd previously tasted the Cream and Truffles at the Fancy Food Show (yes, I still crave that sample dish), as well as the Artichokes and Truffles at the International Foodservice & Restaurant Show, I'd never tasted anything like the other three. The pestos had expected consistencies, but the White Truffles and Porcini and Artichokes and Porcini reminded me a lot of cream of mushroom soup, just without the chemical taste and with a whole lot more personality. The White Truffles and Porcini was thick, with small chunks of porcini mushrooms mixed in, making it great for chicken, pasta, and vegetables. The Black Truffles and Mushrooms, meanwhile, was made up of finely chopped mushroom and truffle pieces in a flavorful oil. This was unique on its own, but mixed into a risotto at the beginning, then dolloped on top at the end along with Urbani's White Truffle Oil, well, you've got a dish you don't want to miss. I made it twice this week alone. All in all, I'd highly recommend that you try the decidedly unique selection of Urbani's Truffle Thrills. Few foods are this unique and exciting. The Truffle Carpaccio is filled with clices and chunks of summer truffles. What's not to like?

A very impressive coffee table book detailed the Urbani family history, went into detail about Italian truffles (including maps for different truffles of different seasons), and described many of their products in detailed, full-color photos. Other products included large dehydrated porcini mushrooms, which, when soaked for a short time, return to life and add terrific flavor to any dish, and a very important jar of Truffle Carpaccio. This container held great chunks and slices of fragrant, rich, black summer truffles that would make anyone's day. It's unbeatable for anything from fish and lobster to salads and pastas. If for some reason you're unable to afford the small $500/pound price tag put on fresh truffles, then serving slices from your jar of Truffle Carpaccio might make the cut.

Another surprise in my delivery was a bottle of Acetaia Dodi Balsamic Vinegar. Urbani partnered with Dodi just this month to bring a variety of high-end, D.O.P. Vinegars to food connoisseurs all over the U.S. D.O.P. vinegars (“Designation of Protected Origin”) are aged a minimum of 12 years, go through rigorous tasting by a critical committee, and must be bottled and wax sealed in the Reggio Emilia region of Italy.

This balsamic was just right: It's a completely different flavor from that of, say, store balsamic, and different still from more expensive balsamic vinegars of Modena. Where other balsamics are good for cooking, marinating, and infusing, this barrel-aged vinegar (and Urbani/Dodi carry a variety of even higher grades, some aged more than 25 years) is meant for more delicate uses—glazes, finishes, sweets, and topping. In fact, I received much literature on this very vinegar, telling me all about the aging process while including how and how not to use it. Not too syrupy, not too sweet. Some would call it just right

Well-balanced, not too sweet, not very stinging at all, and with hints of fruit and a consistency of a honey-touched glaze, this 40ml bottle arrives wax sealed for around $25—a wonderful topping for ice cream, fruit, cheese, rices, and more. It's rare a vinegar is high quality and simultaneously versatile enough to bring appetizers, entrees, cheese plates, and desserts all to new levels. They even suggest adding a few drops to eggnog, and I can assure you that if I allow this stuff to last until eggnog hits the shelves, that's the first thing I'll do.

Perhaps the most delightful truffle treat came in a small package. Sure, I'd had truffle honey before, and of course I adored it. But this, this was a completely different taste sensation. A few samples revealed extraordinary subtleties made for a very mature palate. No, this isn't the type of honey you'd feed your kids. In fact, there's no point in wasting a drop of this liquid gold on anyone who isn't a complete foodie. It'll likely change the way you think of honey forever. In fact, I haven't been able to have regular honey since--it's that good. Big flavor comes in small packages

Overall, my Urbani experience was beyond compare. Now nearly a century old, Urbani Truffles is the world leader in truffles, processing around 100 tons every year. Urbani has created products without compare, and anyone who doesn't try the incredible flavors of truffles (and more!) is truly missing out. I've always loved truffles, but Urbani showed me how taking truffles to the next level is even better than I could have imagined.

http://www.urbanitrufflesonline.com/

Truffle Thrills, 6.1 oz., $9.95

Truffle Butters, 3 oz., $34.80 for a pack of four

Truffle Honey, 90g., $24.95

Make sure to try all of Urbani's products, including flavored salts, flours, oils, and more.

A Perfectionist's Popcorn

2010-08-17T15:19:00Z

Care for some popcorn anicdotes while you munch?

When it comes to truffled-up foods, I’m a sucker for them. Despite the fact that I’m truly no fan of regular mushrooms, for some reason truffles get my heartbeat racing. Perhaps that’s why, in 2009, I distinctly remember tasting a really classy truffled popcorn. This past summer, I recognized the brand: It was 479˚ Popcorn, and it was again sitting out for sampling at a booth in the Jacob Javits Center’s Fancy Food Show. I snagged a heavenly bite of their Black Truffle & White Cheddar popcorn, chatted, and had to run off. Jean Arnold, creator of this premium popcorn from San Francisco, recently sent me five boxes of their very unique flavors so that I could taste them in the comfort of my own home.

The popcorn arrived in a fancy schmancy box, with five fine flavors packed carefully inside. Anyone opening a package of 479˚ Popcorn sees the fine photography and colorful packaging with popcorn adages, such as, “Somewhere far, far away, an Italian nonna is urging you to eat the whole box.” It’s a definite interior-designer-meets-superior-popcorn-popper vibe one gets upon seeing the polished packaging and thought-out design. Even their contact number (1-888-479-YUMM) is unbearably cute and thought-out. Not to criticize, for the founder definitely conveys that this ain’t yo’ daddy’s buttered popcorn. No, this is precision hand-popped heirloom popcorn made with only the finest flavorings and ingredients. It's organic, too. 479 degrees, by the way, is the optimal temperature Jean discovered for letting popcorn really pop, giving it a consistently crunchy, full-bodied flavor.

Because I’d had such a positive experience with their truffled popcorn, I decided to see if they could do sweet as well as they did salty. The first box I opened was their Black Sesame Caramel. Though it didn’t look quite as amazing as the lovely photography on the box promised (though really, what packaged food does?), it was still nice and chewy, with a sweetly addictive bite. I found myself eating it a lot that first day, and I couldn’t seem to stop. Next I opened the Vietnamese Cinnamon Sugar. Having recently been to Vietnam, I wanted to see if I could taste the exoticism in this cleverly named popcorn. Really, if you see something flavored cinnamon sugar, you might get it, but Vietnamese Cinnamon Sugar? I’m grabbing that off the shelf, taste buds ready and waiting. Despite my excitement, the flavor wasn’t everything I hoped and dreamed. It had a lovely texture and a sweet finish, but was fairly lightly flavored. I wanted more oomph, not a delicate touch!

Interior designer meets popcorn popper?

Next came the Madras Coconut Curry & Cashews, a flavor I was extremely excited for. Given my recent rave review of Dulcet’s Mild Indian Curry Ketchup, I was thrilled to taste another tangy interpretation in popped goods. But once again, I just felt that there could have been more. More flavor, more cashews. Perhaps I have demanding taste buds, but if I’m going to the trouble to purchase gourmet flavored popcorn, I don’t want to hunt for the striking flavors; I went them to let their presence be known! Perhaps I’m being a little tough. It was a very good flavor, and I am admittedly that person who pours on tons of Sriracha sauce onto anything I’m eating. I then tried the sea salt caramel, which tasted a lot like their Black Sesame Caramel. It had that nice caramel coating with a touch of a salty bite, though I could have used more contrast. And finally, the Black Truffle & White Cheddar popcorn was there, waiting for a taste. Deliciously light, with equal amounts of white cheddar flavor and addictive black truffle flecks, this popcorn was still the standout. It was just, well, perfect. It really couldn’t be any better without being overindulgent and overwhelming.

It’s not every day that one gets to taste popcorn that’s flavored with class instead of cheap chocolate and lots of sticky goo. 479˚ Popcorn may be on the light side with some of their flavorings, but overall their popcorn just looks and tastes like a bite of, well, fun sophistication.

www.479popcorn.com

1-888-479-YUMM

Packs of 5 flavors - $33-$38

Handmade in San Francisco, California

Sauces Worth Salivating Over

2010-07-26T20:22:14Z

Product Review: Condiments from Dulcet CuisineDulcet's zesty Moroccan Mustard

I believe it was the calm in a sea of hectic scurrying that drew me into the Dulcet Cuisine booth at the NASFT Fancy Food Show. Instead of the standard overwhelming assortment of peanut butter with 32 artificially flavored varieties, I saw just a small table offering tastes of a few hand-bottled condiments. Something about the simple logo with its signature green leaf caught my eye, and I decided to give them a taste. It was the Sweet Orange Chile Ketchup that originally drew me in, and from my small tasting that morning, I knew I wanted more.

Unlike the many sauce companies out there, it appeared that Dulcet Cuisine had truly concentrated their efforts on producing just a small number of high quality sauces instead of throwing a bunch of half-hearted attempts into the gourmet condiment world. Each flavor was rich, extremely well balanced, and craveable.

Dulcet Cuisine kindly sent me a box of goodies to try, shipped all the way from their business in Oregon. I received two condiments (The Moroccan Mustard and the Mild Indian Curry Ketchup) and three sauces (The Toasted Sesame & Ginger Asian Sauce, the Tangy & Peppery Moroccan Sauce, and the Lemon, Mustard & Dill Sauce).

Convincing people to try a specific sauce is difficult, especially when confronted with all the spreads, hot sauces, and spice blends on the market these days. But, just as I found out at the Fancy Food Show, these blends are a whole lot different from everything else available.

I immediately opened the Toasted Sesame & Ginger Asian Sauce, which I used to make my own modified version of a brussels sprouts side dish found on Dulcet’s page of recipes. I made mine with cranberries and butter, then caramelized the cut green sprouts in the sauce. It certainly changed the flavor of the dish in an unexpected way. This sauce is not for those expecting a typical teriyaki or sweet, dark soy taste; rather, this sauce lends a somewhat dry tang that stands out even in small quantities. It also makes a great stir fry base, but to get to something a bit more unique, I wanted to try the Moroccan sauce.

A few of the delectable sauces from Dulcet's handmade collectio
The Tangy & Peppery Moroccan Sauce was quite a new taste, with spicy elements that didn’t actually lend heat. Turmeric, saffron, cinnamon, and other spices have been precisely mixed to produce this well-balanced condiment. This sauce turned out to add a zing to everything from Israeli couscous and carrots to baked chicken and Mexican food. We all know that bean and cheese tacos could use an awakening. This worked.

When I saw the LMD Sauce (The Lemon, Mustard & Dill), I was expecting another boring salmon supplement. This sauce instead has bold flavors and is great as a salad dressing, mixed in with potato salad, or used to make a tangy twist on tzatziki.

I immediately tried using a smidgen of the Moroccan Mustard in my batch of pasta salad. Even a small amount gave this usually ho-hum dish a huge boost. I also have been using the sauce in egg salad, on grilled cheese, and as a way to spice up cheddar potato soup.

Admittedly, I was least excited with my bottle of Mild Indian Curry Ketchup, despite the fact that it just won a SOFI Gold. What would I do with a whole lot of ketchup? I popped open the bottle and was immediately hit with a spicy smell that reminded me of a dish of chana masala. What a pleasant surprise! After dipping in some bread and loving the result, I then tried dipping in vegetables, pasta, and more. It actually didn’t matter what I dipped in it—it was simply delicious, and quite addictive to boot. I never thought that a sauce company in Oregon could come up with such an authentically spiced concoction, but Dulcet has. The sauce I was least excited about is now my favorite, and I’ve used it in my cooking every day since I opened the jar. With an Indian taste and sweet ketchup finish, I decided to develop a recipe to bring out the spice notes in this concoction. I spread a layer of pureed sour cream and ricotta (any mild cheese The best ketchup of my life - Dulcet's Mild Indian Curry Ketchupwould work) onto some homemade flatbread and dolloped bits of the Mild Indian Curry Ketchup on top. A sprinkling of mozzarella cheese and a bake in the oven resulted in a golden pizza with delicious spicy notes. It was quite unlike anything I’ve ever had, and quite popular with everyone who managed to get a bite.

Dulcet Cuisine is worth every penny, and at $6.00-$8.00 a bottle, isn’t very expensive for a product that is handmade in small batches and produced with fresh ingredients. Look for it in Whole Foods and other specialty food stores, or order directly from their website here. These sauces are gluten free, preservative free, and all natural, and most importantly, I trust that they have been made with care. If you like anything out of the ordinary, then you’d be crazy to pass these up.

Dulcet Cuisine

Lake Oswego, Oregon

503.756.4688

http://dulcetcuisine.com

Sauces, Cooking Spices & Rubs, Mustards, and Ketchups

$6, $7, & $8/bottle; gift boxes available

Mary's Gone Crackers: Taking the Joy Out of Snacking

2010-07-10T16:55:31Z

Product Review: Twigs and crackers from Mary's Gone Crackers

When I was given some Chipotle Tomato Sticks & Twigs by Mary’s Gone Crackers, I was very excited to try them. After all, who wouldn’t want to try a flavorful, savory snack? The lonely cracker stood by for so long with barely an interesting flavor in sight. Then a few years ago, up popped ranch-flavored, pepper-jack-inspired, spicy-Thai-essenced crackers all over the place. So when I got a package of these snacks to enjoy while in Portland, OR, I dug in. You’d think it would have struck me instantly, but because I was so hungry and thought the pretzels would be so tasty, it took me a full 9 seconds to realize that I was eating something utterly disgusting.Mary must have gone crazy to invent snacks this terrible

Where was the zing? Where was the rich flavor? Where was something that didn’t taste like cardboard? I offered a cracker to a friend, and when he quickly made a face, I realized I wasn’t alone in my thoughts that this had been one of the worst crackers of my life. Sure it was gluten-free, so it’s probably not going to taste like a normal cracker, but must the folks at Mary’s take all the punch out of wheat-free snacking?

I didn’t give the company much thought until the NYC Fancy Food Show, where again I had the chance to sample these crackers. They did, after all, win a SOFI Gold the other year. Perhaps I had tasted a bad batch. Still, I avoided a sample. Though the woman handing out snacks was sweet, I decided not to risk my taste buds for the day. But what’s an ETR review without a fair chance?

They look good, but these Black Pepper Crackers are, sadly, the worst I've ever tasted So in the end, I received some samples. One whiff of the Black Pepper Crackers and I remembered why I should always trust my instincts. With a completely disgusting, nearly putrid smell, it was obvious that these crackers were never made for human consumption. Thicker than a cracker should be, but packed chalk-full (yes, that was on purpose) of tasty-looking crunchy seeds, these crackers are among the worst things I’ve ever eaten. Please do yourself a favor, and never sniff, taste, or otherwise consume these crackers. They give gluten-free a terrible image, and I’m never eating this brand again.

Here's the contact info, but why would you do that to yourself? http://www.marysgonecrackers.com

Noble Juices: Ripe, Tangy Juice in an Earth Friendly Bottle

2010-02-18T22:30:32Z

I met the people behind Noble Juices a while back and they promised to send over some samples. I was quite pleased when, shortly after, several 32oz bottles arrived, nice and cold, on my doorstep. The flavors included Blood Orange, Tangerine Clementine, Organic Orange, and Tangerine Cranberry, all packaged in their earth friendly bottles (http://www.noblejuice.com/difference.php) made from corn, not oil. Food shows make it difficult to differentiate among juices, chocolates, cheeses, and nearly everything else, for that matter, but...

Goldbaum's Natural Food Co.: Gluten-Free Rice Crackers that Don't Remind You of Anything Good

2010-02-15T21:17:00Z

When the owner of Goldbaum’s Natural Food Co. discovered that I reviewed gourmet food products, he immediately asked me to review his rice crackers. Not only did he follow up with a phone call and email, he actually came to my house to drop off the products. Perhaps it is because of this that I wish this review wasn’t so painful...