Review

Live Blogging: Product Tasting

Hi folks! I’m at IFBC, the International Food Bloggers Conference, in Sacramento. We’re closing out the conference with something really new for me, a Live Blogging Session. Feel free to follow along as I try to describe each product in 5 minutes.

Product 1 is from Fish People Seafood, @fishpeople on social media. They’re a sustainable seafood company based in Oregon. All the fish is caught in the left coast of the U.S., and it stays in the country. They are passionate about keeping those jobs in the American coastal towns that do the fishing. They buy their fish from independent fisheries, which are paid a fair wage. We could go to Tracethisfish.com, type in the code, PWS101 and learn more about the fisherman who caught the fish we ate today.

https://fishpeopleseafood.com/pages/track-your-pouch-PWS101

Fish People’s fish meal kits provide you with everything you need to produce a beautiful, chef quality meal.

Product 2 is a two-fer, olive oil and balsamic vinegar from Capay Valley Ranches, @cvranches.

Their Arbosana EV Olive Oil won silver at the New York International Olive Oil Competition this year. We also sampled the cranberry white balsamic vinegar.

Product 3 is Classy Hippie Tea Company, @ClassyHippieTea. We tried a tea called Beautiful People, which is a green sencha with strawberry and orange, blended with a little bit of champagne. It’s light, fruity, and refreshing. The second tea we tried was a Puerh Chai, which is a tea that is naturally fermented. There’s more spice on the nose than in the taste, but it really does smell lovely and spicy.

Product 4 is a 2016 3 Graces Blanc from Bella Grace Vineyards. It’s a blend of Grenache Blanc, Vermentino and Roussanne. It’s a very light straw color. It has pear and kiwi on the nose, with more pear at first taste. It’s a little tart on the back-end. I’m not a wine expert, but I’d definitely drink this as a summer wine.

Product 5 is Naples Drizzle, “The Italian Hot Sauce that Goes with Everything.” It’s all natural, with no sugar and no vinegar. It’s made with 100% EV olive oil. We tried it on a Margherita pizza, and it’s got the kind of kick you want from that little shaker of pepper flakes that sits on the table at every pizza spot, but as a drizzle. I think it would be a great addition to Asian inspired sauces, as well.  It can be purchased on Amazon.com.

Product  6 is kind of a surprise… Almond Butter from Lindsay Olives. This new product comes in Classic Creamy, Classic Crunchy, and a Honey Cinnamon. All three spread well, and that Honey Cinnamon flavor was so yummy on apple slices! There’s no added sugar, just the honey to add a touch of sweetness.

Product 7 is another wine, Obsession Symphony from Ironstone Vineyards. It’s a blend of Muscat of Alexandria and Grenache grapes. It’s super floral on the nose, with some fruit and a little grass (I think, because I don’t know much) on first sip. It goes really nicely with spicy food, and meatier dishes, like the pork with jalapeno we tried.

Product 8 is a beautiful citrus drink, a Chilean Clementine Cooler, from @FruitsfromChile. Chilean Clementine, Lime Juice, Club Soda, and a little simple syrup make up this yummy mocktail, but they recommend vodka or gin if you want to spike it. It’s Citrus season right now, so take advantage of the lingering warm weather before the fall chill takes over and we all start switching to ciders and hot cocoa.

Product 9 is a flash brewed coffee on nitro from Chocolate Fish Coffee Roasters. They heat the water, and a concentrate is brewed over ice, which melts the ice, which Chocolate Fish says brings out more of the natural sweetness in the coffee. They just won 2nd overall in the largest coffee competition in North America, competing against over 800 other coffees.

Product 10 is California Strawberries. They recommend that strawberries be stored in the fridge, but should be served at room temperature for maximum sweetness and flavor. Eight strawberries make a perfect snack, weighing in at just 45 calories, packed with vitamins and antioxidants.

That’s the end of our live blogging. That was a wild ride, you guys! Thanks for tagging along.

Kitchen Tech Saturday: The Henry Ford Archive of American Innovation™

Today’s Kitchen Tech Saturday comes to you courtesy of one of my many trips down the internet rabbit hole. I honestly couldn’t even tell you what I originally searched for, but an hour or so later, I ended up at thehenryford.org, and I was not even a little bit disappointed.

“Wait,” you say. “Didn’t Henry Ford build cars? What’s that got to do with food or cooking?”

Oh honey, let me tell you. This online collection is about so much more than cars. It’s about innovation in all areas, from American Democracy and Civil Rights, to Information Technology, to, you guessed it, Home Life, including life in the kitchen. The physical collection, housed at The Henry Ford Museum of American Innovation, includes something called a PartioCart, used by Dwight Eisenhower in the 1960’s, and described as “an all-in-one electric range, charcoal barbeque, and rotisserie.” Sweet!

But, it’s the online recipe collection that’s gonna get all us foodies and food historians all in a tizzy. The good kind of tizzy. This database of historic recipes and cookbooks, helpfully organized both by recipe type and historical era, goes all the way back to the 1700’s, and includes reprints of recipes from women like Fannie Farmer and Ida Bailey Allen, who served as America’s first “celebrity chefs”  before Bobby Flay was even a twinkle.

 

One of my favorites, from a cookbook called “Catering for Two” by Alice James (1898), is something called a Pineapple Jardiniere that sounds like just the kind of fruity, boozy concoction we all need to keep a big ole bowl of in our refrigerator all summer long.

 

And speaking of boozy, how about Peg Bracken’s Hootenholler Whisky Cake, from the 1960 “I Hate to Cook Book”? Any recipe that begins with an instruction to do a shot of whisky and ends with encouragement to get a little stabby is definitely gonna find its way into rotation in my kitchen.

This isn’t a database of hundreds of thousands, but the recipes it contains are carefully curated to give you the best representation of each era, and honestly, anything more might be just too overwhelming.

As hard as it might be, I’ll encourage you to not just get stuck in the recipe and cookbook section. The entire “On Living” section of the website is worth perusing.  Honestly, I wish I’d known about this website back in culinary school, when I had to write all those papers for my American Regional Cuisine class. Then again, maybe it’s a good thing I didn’t. It provides such an in depth look at home life through the decades, my food history nerdery might have hit a particular peak of Jordan-ness.

Check it out!

My own personal chicken-based rebellion

NOTE:  This post is not sponsored. I just got curious and I had a coupon for this product.

I’ve been feeling a little rebellious, lately. Sassy, if you will. If you’re into astrology, you might have some logical explanation for why a Virgo who thrives on order has literally decided to thrust herself into Let’s Just See What Happens-land this year, but from my end, it just feels like it’s not the time to play it safe. Even when I cook, I’ve been throwing caution to the wind. I’m usually not good at things not coming out the way I want them to in the kitchen, so this is kind of a big step for me, this being okay with not being sure thing.

But, here we are.

I’ll admit, this chicken recipe was somewhat of a calculated risk, in that, I sort of knew that if the product was what I thought it was, it would probably not be awful. However, when I saw a coupon for a free package of Bush’s “Hummus Made Easy” product on the local grocery store app, I will also admit to not really reading the package before I grabbed it and threw it in my cart. I got a general sense that if you put the contents of the packet into a food processor with a can of chickpeas, you’d end up with something resembling hummus.

You guys, I didn’t want hummus. I’m a little sick of hummus right now. I thought about hummus and it just made me kind of sleepy.

But it was free! And I already took it home! So….. I literally thought about nothing but the fact that I didn’t want to make hummus with this stuff for like, a week. Every time my brain tried to go into “screen saver mode,” it would jump back to this free package of hummus mix that was sitting in the cupboard. Waiting.

I’m taking a really long time to tell this story. Sorry, I got a little stream of consciousness there.

Anyhoots, someone at work used the word “marinate” when talking about thinking about something for awhile before making a decision, and then it hit me. Yes! I’ll use it as a marinade. Because I’d been marinating on this whole, “what to do with the free hummus stuff” thing so long, I feel like it was sort of meant, you know what I mean? I finally read the ingredients and discovered that the list was really straightforward. Nothing to be creeped out about at all: Water, tahini, olive oil, garlic, salt, lemon juice, sugar, and a little citric acid.

My FoodKeepr app told me I had some veggies in the fridge that were about to not be edible anymore, so I gathered those up, along with a package of chicken thighs, and set about turning this stuff into actual food. Not hummus.

Equipment:
Cutting board
Knife
Gallon sized zip top bag
Baking dish/Casserole dish type thing

Ingredients:
1 package of Bush’s Hummus Made Easy, Classic Flavor*
4-6 bone in, skin on chicken thighs
2 cups (ish) large diced red potatoes
1 cup (ish) white button mushrooms (or whatever kind you have handy), sliced or cut into quarters
4-5 stalks green onion, peeled and trimmed, but otherwise left whole
Pan spray
salt & pepper

Instructions:

1. Preheat the oven to 400°. Spray your casserole dish with a little pan spray, and set aside.
2. Season both sides of each chicken thigh with a little salt and pepper. Add the whole package of Hummus Made Easy to the plastic bag, then toss the chicken thighs in. Seal it up and give it a good roll around, then stick it in the fridge to marinate while you prep your veggies, about 15-20 minutes.
3. Dice your potatoes and mushrooms, and trim/clean the green onions. Add the veggies to the baking dish, season with salt and pepper, and give them all a toss so they make friends with each other.
4. Arrange the marinated chicken thighs on top of the veggies, then drizzle the whatever is left of the marinade over everything.
5. Cover the chicken and veggies with foil and pop into the oven for 35-45 minutes, or until the chicken is cooked through. If you want the thighs to brown a little, remove the foil for the last 10 minutes of cooking.

I served this with some farro, but it would work with plain old rice, or even couscous. Bear in mind, these are the veggies I had to use up, but if you have a different combo, go for it. Or, if you want to use a different protein, that’s cool, too. I think the Southwest version would be especially tasty with some pork chops, sweet potatoes, chunked up white onion and large diced pasilla or ancho chili peppers.


On the tasty scale, I give this one a solid nine, only because I didn’t get the foil off the chicken in time and the skin wasn’t as brown and crispy as I like. But that marinade really brought so much flavor to the party without having to add a lot of anything else, and it mingled with the chicken and veggie juices in a really lovely way. On the difficulty/effort scale, this recipe comes out at around maybe a four. You can have it on the table in, I’d say, an hour and 15 minutes, at the most, which makes it great for week nights, especially if you’re a meal prepper and have some of the work done ahead of time. Give it a shot, and let me know what you think!

*It also comes in a Southwest flavor, and a roasted red pepper flavor, and I’m sure those would be just lovely, as well.

Kitchen Tech Saturday: Online Lunch delivery with EatPakd

Note: This post is not sponsored, and the discount code given at the end of the post is not an affiliate code. All opinions are mine.

Unless you’ve been living under a rock, you’re probably aware of all the grocery delivery, local food delivery, and meal prep delivery kits available online these days. If you never want to leave the house, but can’t quite get yourself to give up that pesky habit of, you know, eating, there’s a service out there that can help.

I love going grocery shopping, I can definitely plan meals and cook for myself, and most of the time, if I’m going to eat food from a restaurant, I’d like to enjoy the perks of actually eating there. However, there’s been one particular meal that’s been a little bit of a challenge for me– breakfast.

I have to be out the door no later than 530am to get to work anywhere close to on time. I am NOT a morning person, so the chances of me getting up any earlier than I have to to make breakfast are, well, let’s not kid ourselves, not good. I tried doing the overnight oats thing, but discovered that driving and eating a two handed breakfast meant not only was I driving with lots of distractions (and I’m not the most awake driver at that hour, as it is), but I also ended up with about 10 percent of my breakfast on the front of my shirt.  I needed something I could eat one handed that also didn’t force me to look down to see where my spoon was landing. I saw a mention about EatPakd on Twitter, and after poking around their website I thought, “Ok, maybe this will work.” I found a coupon code that gave me a discount off my first week of meals, and we were off to the races.

 

EatPakd was designed for busy parents who may not always have time to pack a healthy lunch for their kids in the morning. They use organic and non-GMO fruits and veggies whenever possible, and each meal is balanced with lean protein, good carbs, and fresh ingredients– Great for moms and dads who don’t want rushing out the door to mean they’re sending their kids out into the world with a less than nutritious lunch. For me, it means I’m getting breakfast without having to rely on fast food or pre-packaged stuff with a dubious ingredients list.

The website is easy to use. Within each weekly menu, I can go with their pre-set combinations, OR I can customize my own meal packs based on what appealed to me, and what would be the most commute friendly combination. You can plan up to a month at a time, but you have until Sunday night to finalize your order for the following week.

 

But of course, you know I wouldn’t even be talking about EatPakd at all if the food wasn’t good. It is. The fruits and veggies are flavorful, and taste as fresh as if I’d cut them up that morning. The entrees for my first week ranged from whole grain waffle bites with sunbutter and jelly, to a steamed pork bun that, I’ll admit, I was a little dubious about, but turned out to be one of my favorites of the week. The packaging is easy to open, one handed and without looking, and each section can be separated from the others, in case you want to say, save that cookie for later in the day, or hold on to those tomatoes and crackers for a pre-gym snack.

If there are any cons to EatPakd, I’d say it was probably that some weeks the gluten free and vegetarian options right off the shelf are a little slim. However, because you can customize your meals, there are ways to work with the menu to get what you want, and you can opt to say, take the meat off that turkey roll up. All of their ingredients are nut and tree nut free, except for a few items that contain coconut.  If you have questions, or can’t quite figure out how to get exactly what you need, their customer service link is available on every page, and while right now you can’t call them directly, I got an answer to my customer service question within 12 hours. They’re also very responsive on social media.

Pricewise, for me, this is definitely about the same as I might spend getting a fast food breakfast or buying something microwaveable. You can decide how many meals you want per week. If you want to just keep a few of these around as a back up for those mornings when everyone is running late, the 4 meal plan might work for you. if you’re looking for an every day solution, the eight or twelve meal plan might be a better fit.  Of course, you can also skip weeks, say, if you’re going on vacation.

If you’d like to give EatPakd a try, use the code GONNACOOKTHAT at checkout to get $15 off of your first week. If you do try it, let me know what you think!

Kitchen Tech Saturday: New York Public Library Digital Collections

Normally, when we’re talking technology, we think of the future, as in, new technology. The latest digital, computerized whatchamacallit that will change the way we cook, or shop, or go out to eat.

But today’s Kitchen Tech Saturday is actually kind of a time machine… one that only goes backwards.

A few years ago, the New York Public Library put all of it’s digital collections online, for free, and available to the public. The collections grow all the time, and you can look up everything from old political campaign pins to pin-ups, but today, we’re talking about a couple of search terms I’ve been using lately: recipe and cookbook. I’ll warn you up front– this website can become quite the rabbit hole.

searchpage

Right off the bat, the word “recipe” will get you not only cool, old images from, oddly enough, a tobacco company, but also their corresponding recipes. Decades ago, tobacco companies were the source of a lot of collectibles… things like baseball cards, and obviously, recipes.

lemonbuns

lemonbunrecipie
But as you dive deeper into the search results, you’ll see everything from old advertisements for a variety of products, handwritten recipes, snippets from old cookbooks, recipe collection brochures and their covers.

tabletalk
For a real treat, also add “menu” to your list of search terms. You’ll see some really great menus from restaurants, events, and even hotel room service menus!

roomservice
If you’re a big culinary history nerd like me, you’ll find that this time machine also has the odd effect of also speeding up time. You sat down for a quick little poke around in the archives, and before you know it, it’s 2am, your tea’s gone cold, and some random infomercial for people who have a hard time with pancakes is playing in the background. Seriously. Don’t say I didn’t warn you.

Online digital archives are a real treasure trove of information, and the NYPL collection is definitely my favorite. There’s material in there on a huge array of subjects, although, obviously, this is the one I come back to time and time again for not only a NerdyFunGoodTime, but also some serious culinary inspiration.