Saturday, February 10, 2007
Brach's Mint Patties
I've tried Brach's chocolate peppermint candies in the past. They're not as good as York Peppermint Patties or my homemade version, but they suffice in a pinch. The pieces I tried recently, however, have a different taste than what I remember. The mint filling is now grittier and leaves a spearmint aftertaste. Brach's mint patties are definitely scratched off my candy list.
Friday, February 09, 2007
Brach's Rich and Dreamy Assorted Cremes
Brach's Rich and Dreamy Cremes come in five flavors: vanilla bean, orange sorbet, raspberry parfait, cherry jubilee, and double dutch chocolate.
Raspberry Parfait Chocolatey Cremes
The inside is a freakish lavender color, bordering on pink. The label says "artificially flavored"; the creme definitely didn't have any kind of raspberry taste. The ingredient list includes "Red 3, Blue 1 and Yellow 6." 'Nuf said :P
Cherry Jubilee Chocolatey Cremes
The filling was a bright red. And when I say bright, I mean like the bleeding armadillo cake from Steel Magnolias. Or Sesame Street's Elmo tossed into a blender. The taste was even worse than the color. Picture eating a piece of chocolate and washing it down with an entire bottle of cherry cough syrup. It's really that bad : X
Double Dutch Chocolatey Cremes
Really, I should know better by now than to eat anything with the word "chocolatey" on the label. It's not chocolate and it's not satisfying to eat. This one was wasn't horrible like the previous two samples, but it wasn't that great either. Brach's is basically on par with the chocolate made by Palmer's;[cheap-o] people give it out at kiddy parties and around the holidays, but no one buys it for themself because it's so low quality.
Raspberry Parfait Chocolatey Cremes
The inside is a freakish lavender color, bordering on pink. The label says "artificially flavored"; the creme definitely didn't have any kind of raspberry taste. The ingredient list includes "Red 3, Blue 1 and Yellow 6." 'Nuf said :P
Cherry Jubilee Chocolatey Cremes
The filling was a bright red. And when I say bright, I mean like the bleeding armadillo cake from Steel Magnolias. Or Sesame Street's Elmo tossed into a blender. The taste was even worse than the color. Picture eating a piece of chocolate and washing it down with an entire bottle of cherry cough syrup. It's really that bad : X
Double Dutch Chocolatey Cremes
Really, I should know better by now than to eat anything with the word "chocolatey" on the label. It's not chocolate and it's not satisfying to eat. This one was wasn't horrible like the previous two samples, but it wasn't that great either. Brach's is basically on par with the chocolate made by Palmer's;[cheap-o] people give it out at kiddy parties and around the holidays, but no one buys it for themself because it's so low quality.
Thursday, February 08, 2007
Recipes from the trial run
My group from culinary class did a trial run on Wednesday of the food we'll be serving at our final presentation dinner in 2 weeks. Our event has a jazz theme. I will post the pictures of the food and our table set up soon. The food was absolutely
out of this world : D Here is what we made:
Salad
A little bit of heavy whipping cream and white pepper made the dressing even better.
Cajun spiced chicken
Creole Meuniere Sauce
The sweetness of the creole sauce is a perfect match for the spice of the chicken.
Bourbon Street New York Strip Steak
American–style red beans and rice
Our next batch will have andouille sausage in it.
Bananas Foster
The dessert was heavenly. I normally think bananas are too gross to eat, but in this dessert they tasted amazing : D Ask my team members how many times I said this morning, "*sigh* I want another Bananas Foster."
Sources:
Warm Nut Encrusted Goat Cheese Salad with Bacon Lardons, Emeril Lagasse, 2003 Show: Emeril LiveEpisode: Bistro Cooking, Food Network
Cajun Spiced Chicken, Submitted by: Jennifer Owen, AllRecipes
Pecan-crusted Trout with Creole Meuniere Sauce and Brabant Potatoes, Emeril Lagasse, 2003, Emeril LiveEpisode: In a Nutshell, Food Network
Bourbon Street New York Strip Steak, Submitted by: Mark Daniel, AllRecipes
American-Style Red Beans and Rice, Submitted by: LAURENB222, AllRecipes
Bananas Foster II, Submitted by: BUTTERMEBREAD, AllRecipes
out of this world : D Here is what we made:
A little bit of heavy whipping cream and white pepper made the dressing even better.
The sweetness of the creole sauce is a perfect match for the spice of the chicken.
Our next batch will have andouille sausage in it.
The dessert was heavenly. I normally think bananas are too gross to eat, but in this dessert they tasted amazing : D Ask my team members how many times I said this morning, "*sigh* I want another Bananas Foster."
Sources:
Warm Nut Encrusted Goat Cheese Salad with Bacon Lardons, Emeril Lagasse, 2003 Show: Emeril LiveEpisode: Bistro Cooking, Food Network
Cajun Spiced Chicken, Submitted by: Jennifer Owen, AllRecipes
Pecan-crusted Trout with Creole Meuniere Sauce and Brabant Potatoes, Emeril Lagasse, 2003, Emeril LiveEpisode: In a Nutshell, Food Network
Bourbon Street New York Strip Steak, Submitted by: Mark Daniel, AllRecipes
American-Style Red Beans and Rice, Submitted by: LAURENB222, AllRecipes
Bananas Foster II, Submitted by: BUTTERMEBREAD, AllRecipes
