Do you love Cheetos ? Okay, picture eating a handful of those, sans the cheese flavor [read: a plain corn puff]. Now imagine biting into that puff and tasting burnt peanut butter. If you're one of the few people still thinking "Yum, that sounds good," have I got a snack for you. They're called Bamba Peanut Snack and are made by an Israeli company called Osem [Random facts: "one of the largest food corporations in Israel"; Nestle has 50 % of Osem's shares].
Bamba Peanut Snack is made from peanuts, corn,rosemary extract, among other ingredients. There isn't a peanut filling in the corn puffs, just a peanut flavor. I give this snack a big thumbs down : P
*11/13: After 2 attack comments in this review, I would like to add two things:
(1)The information I posted came directly from Osem's website and the bag I purchased. Those were the ingredients listed.
(2)Yes, I did not think Bamba tasted good at all. Maybe you [general you] liked them. That's fine. Comments not related to the product will be deleted.
Saturday, May 31, 2008
Pastry Dough [Pasta Frolla]
I made a pie crust from this recipe tonight. It has a nice biscotti flavor:
2 cups flour
1/2 cup sugar
Pinch salt
1/2 cup [1 stick] sweet butter
Grated rind of 1 lemon
3 egg yolks
Place flour and sugar in processor, add salt and mix for a few seconds. Using a knife, shave strips of butter and place in processor. Add the lemon rind. Using the pulse button, cut the butter into the flour for 10-15 seconds. Lightly beat the egg yolks and, again, using the pulse button, dribble the egg yolks into the processor. As soon as the pastry dough develops into a ball, turn off the processor and remove dough. Dust your hands with flour and knead the dough for a few seconds into a round ball. Seal with plastic wrap and refrigerate for 2 hours before using.
"Note: If pastry dough is a bit dry after adding egg yolks, add a bit of water if necessary. Pastry dough freezes beautifully and can be kept frozen for months on end in the freezer."
Credit: An Italian Peasant's Cookbook, by John Scialdone
2 cups flour
1/2 cup sugar
Pinch salt
1/2 cup [1 stick] sweet butter
Grated rind of 1 lemon
3 egg yolks
Place flour and sugar in processor, add salt and mix for a few seconds. Using a knife, shave strips of butter and place in processor. Add the lemon rind. Using the pulse button, cut the butter into the flour for 10-15 seconds. Lightly beat the egg yolks and, again, using the pulse button, dribble the egg yolks into the processor. As soon as the pastry dough develops into a ball, turn off the processor and remove dough. Dust your hands with flour and knead the dough for a few seconds into a round ball. Seal with plastic wrap and refrigerate for 2 hours before using.
"Note: If pastry dough is a bit dry after adding egg yolks, add a bit of water if necessary. Pastry dough freezes beautifully and can be kept frozen for months on end in the freezer."
Credit: An Italian Peasant's Cookbook, by John Scialdone
Friday, May 30, 2008
Fiber One Chewy Bars: Oats & Chocolate
I know what you're thinking: "Ewww, fiber and chocolate !" The picture on the box isn't exactly endearing: 2 lumps of a rather messy, gooey granola bar, melted chocolate, and "35 % of the Daily Value of Fiber." If that's not an appetite killer right there : P And obviously that ruled out finding taste test guinea pigs for this post.
But Fiber One Chewy Bars really taste good. They're a little chewier and stickier than other granola bars. But they're sweet and chocolatey and not that bad. Word to the wise: don't eat an entire 1.4 oz bar in one day : X
But Fiber One Chewy Bars really taste good. They're a little chewier and stickier than other granola bars. But they're sweet and chocolatey and not that bad. Word to the wise: don't eat an entire 1.4 oz bar in one day : X
Beigel Beigel Nish Nosh: Mediterranean Herbs
I spotted these "crispy baked snacks" yesterday at Super Wal-Mart. The crackers resemble puzzle pieces sprinkled with seeds [the main ingredients are wheat flour and sesame seeds]. I'm not sure what the Mediterranean herbs are supposed to be; the package simply lists "flavors, flavor enhancers." There is also an allergy warning about barley, rye, egg, mustard,poppy seeds, soy and oats. None the less, I enjoyed these very much. They have a light, pleasant garlic taste. I would buy these again. I think these would go well with a spinach and cheese dip.
*Update: The back of the package says "Zaatar mini crackers." This is what Wikipedia says about Zaatar:
Zaatar
*Update: The back of the package says "Zaatar mini crackers." This is what Wikipedia says about Zaatar:
...Za'atar is generally prepared using ground dried thyme, oregano, marjoram, or some combination thereof, mixed with toasted sesame seeds, sumac and salt. Some varieties may add savory, cumin, coriander or fennel seed....
Virginia Ham Biscuits
2 cups flour
4 tsp baking powder
Pinch of salt
2 Tbsp shortening
3/4 cup milk
1/4 cup ground Virginia Ham
Note: I left out the Virginia Ham. I added 2 oz crumbled garlic feta, 2 oz shredded Colby and 1 egg. Instead of making individual rolls, I oiled and floured a loaf pan; then I made 1/8 cup balls of the dough and pressed them into the pan. I brushed the top with melted butter 5 minutes before the loaf was finished. This bread smelled
amazing : D
Sift flour and baking powder. Mix with salt and ham. Cut in shortening with a knife until all is consistency of meal. Add milk. Handle as little as possible. Pat out with hands or roll on floured board. Cut out. Bake in hot oven till brown.
Credit: From Williamsburg Kitchens, 1968, Tory Hill Press
4 tsp baking powder
Pinch of salt
2 Tbsp shortening
3/4 cup milk
1/4 cup ground Virginia Ham
Note: I left out the Virginia Ham. I added 2 oz crumbled garlic feta, 2 oz shredded Colby and 1 egg. Instead of making individual rolls, I oiled and floured a loaf pan; then I made 1/8 cup balls of the dough and pressed them into the pan. I brushed the top with melted butter 5 minutes before the loaf was finished. This bread smelled
amazing : D
Sift flour and baking powder. Mix with salt and ham. Cut in shortening with a knife until all is consistency of meal. Add milk. Handle as little as possible. Pat out with hands or roll on floured board. Cut out. Bake in hot oven till brown.
Credit: From Williamsburg Kitchens, 1968, Tory Hill Press
