I have seen Ostrich steaks offered on restaurant menus a few times within the past decade or so, but, on each occasion, other items were more appealing for one reason or another. Accordingly, I had always passed on the opportunity and it was not until recently that I saw ground Ostrich meat offered for sale in the freezer cabinet in a local store.
The product is Canadian, as it turns out. The company, Blue Mountain Fine Foods™, is located in Thornbury, Ontario, but, unfortunately, I was unable to learn whether they were actually raising ostrich in that location or just packaging meat raised elsewhere. In any event, while I would have preferred to be trying steaks, or other whole, cuts of meat, I was pleased to see that the ‘Burger’ meat they were selling contains just ‘100% Ostrich’, with no seasonings or other ingredients listed. As such, I was at least going to be able to taste the bird without other flavorings getting in the way … Continue reading “Foodstuff- Ostrich Meat”→
A little while ago, one of our local stores was offering several different types of exotic meat for sale, all packaged by a Canadian company called ‘Blue Mountain Fine Foods’ based out of Thornbury, Ontario. I grabbed several types for later examination and the first I tried was the rather interesting sounding ‘Moroccan Camel’. I am glad I got to try it, of course, but I found the experience a little disappointing for a couple of different reasons… Continue reading “Foodstuff: Camel Meat”→
Some years ago, I wrote a post featuring the Japanese soup stock known as Dashi. In that post, I mentioned that Dashi could be a simple mushroom stock, or a stock made using just the seaweed called Kombu, or, more commonly, a more complex stock combining Kombu and the dried, smoky tuna known as Katsuobushi
Anyway, in my Katsuobushi post (see the above link), I showed several varieties of the proper fish product and one the ‘instant’ powdered versions. I was, it must be said, a bit scathing of the latter, indicating that it wasn’t, for several reasons, as good as the ‘real’ thing, but, while that is generally true, the same can be said for homemade chicken stock versus one made using bouillon cubes or extract. One uses homemade if that is practical but, sometimes, especially if only a little stock is needed, using an ‘instant’ substitute is perfectly acceptable…
Today, I thought I would take a little more detailed and closer look at the basic product, and also do a bit of a comparison of a few different brands. There are literally scores and scores of different instant dashi products to be found but the ones you see pictured here are three of the bonito tuna based ones that I have most commonly come across in my part of the world… Continue reading “Ingredient: Instant Dashi Powder”→
This little item arrived in a parcel of foodstuffs I recently ordered from down south. I had completely forgotten ordering it but I ended up being very glad I did …
It is a Cock Brand™ product, and at first, I mistook their logo as being the same as that of the manufacturers who make one of my favorite Sriracha Sauces. They are a different company, however, but when I checked their website, I saw a number of other products I have bought before and which I found to be very good.
The ingredient list on the label specifies the main components being, in descending quantity order: Soybean Oil, Holy Basil leaves, Garlic, Red Chili, Sugar, Salt, and Oyster Sauce. The aroma, on opening the jar, is a little hard to describe in that no specific ingredient leaps out at one… It smells a little like a mild XO sauce, but with a very herbaceous quality … even a little ‘minty’.
The flavor, though, is terrific. It is somewhat fiery, although not blindingly so, and the oyster sauce and sugar lend it a marine sweetness. The Holy Basil, which can be quite pungent, even harsh, when used fresh in some dishes, is nicely mellow in here and really adds a very pleasant herbal note to the overall flavor.
Anyway, just before this product arrived, I was trying to think of a way to ‘round out’ a specific dish I had in mind… this suddenly seemed like the perfect addition and I will be posting the recipe very shortly…
Many westerners have, at the very least, encountered miso, in the ubiquitous Miso Soup offered in almost every Japanese Restaurant. It doesn’t however, appear all that frequently in the cupboards or fridges of many western homes, and this is a pity, as the umami rich product is extremely versatile, being useful for flavoring soups, stews, and sauces, and also as a marinating ingredient and a pickling agent, to boot. Being rich in flavorful glutamates, it is, one might say, a ‘natural’ MSG … [ Continue reading “Introducing Miso”→
BellaVitano® is a particular type of cheese made by the Sartori family in Wisconsin. The corporate website lists a goodly number of different cheeses, while the BellaVitano type comes in a wide range of flavours beginning with the plain, original BellaVitano® Gold and including such interesting ones as Merlot, Espresso, and Citrus Ginger. My local store current only carried the Raspberry variety and it sounded as though it would so awful I just had to try it and see. Actually, it turned out to be pretty decent…
It turns out that there are no actual raspberries in the cheese itself; Rather, as the label has it, this ‘nutty creamy’ cheese is ‘marinated in hand-crafted raspberry ale. It is quite hard, with a rind, and the color is not completely homogenous, but instead is a buttery yellow, rather like aged Parmesan, with darker and lighter areas here and there.
One report I read, described this as being something of a cross between a cheddar and a parmesan and, while that description certainly didn’t leap to my mind, I wouldn’t say it was far off base either. It wasn’t especially creamy to my mind… buttery perhaps … but it definitely had a nuttiness I liked. As for the raspberry component, there really was nothing about that fruit that made itself apparent (nor any fruit especially), but there was a very real sweetness to the overall flavour that is hard to define except that it was very nice.
I sampled this was a very nice Italian Barolo (because that’s what I happened to have open) and I found it didn’t pair well. The corporate website suggests matching it with Rieslings, Light Italian Reds, or Sherry. I can certainly see the Sherry, and perhaps the light Italian Reds as working well… I am not so sure about the Riesling but I’d give it a shot, I’m sure. Anyway, I doubt I will cook with this particular cheese, but it does make a very nice ‘nibbler’.
When I came acre these little fruit recently, I took them to be some sort of dwarf peach, especially as they also have a ‘velvety’ skin to match the general appearance. The store, however, labeled them as ‘Pluot’, which, I have to confess meant nothing to me. I did a little research, though, and it appears that a Pluot is just one of several hybrid crossings of the plum and the apricot, others being apriums, apriplums, or plumcots. As it happens, there are even several different varieties of pluots themselves and it appears to be that the type I purchased is the ‘Splash Pluot’.
As you can see, the resemblance, once cut, is still very peach-like, but one difference I noted is that the stone is a bit easier to ‘pop’ out. The aroma was vaguely plum-like, and not very intense, and the flavour was, I would say, somewhat a cross between a plum and a mandarin orange, with the ‘orange’ component being quite faint. It does taste nice but the consistency was not especially appealing to me. First, I dislike the velvety skin both on peaches and here but the flesh in this fruit is not especially succulent. The texture is a bit ‘mushy’ to my mind and, while I could overlook that if the flavour was more exciting, the overall effect here was a bit underwhelming.
It strikes me that, if halved and stoned, the fruit could be glazed in a sweetish sauce and would them make a very attractive edible garnish if arrayed around say, a baked ham or roast of pork. I don’t think I would bother with them as a hand-fruit in future though…
Ages ago, I published a post featuring a little South American fruit known as the Granadilla and I mentioned, not only that it is sometimes called the Passion Fruit, there is also a smaller, purple fruit (also from South America, that goes by the same name. I came across these just recently and I was curious to see how they compared…
The purple Passion Fruit is a bit smaller than the Granadilla and a little less elongated. Inside, it has the same cluster of small black seeds (which are edible), but the rest of the pulp is different. In my post on the granadilla, I mention that the soft material had a custard-like texture but a rather off-putting, gelatinous appearance. Here, in the passion fruit, this soft equivalent has an opaque yellow appearance and this gives it an even more custard like quality.
As with the Granadilla, the taste is both tangy and sweet but the Passion Fruit has a slight bitterness in the background. I described the Granadilla as being somewhat like Kiwi Fruit but the best way I can describe the taste of this fruit is as a cross between strawberry and grapefruit. I far prefer this to the Granadilla but I also will not be buying them often. Each cost about four dollars which means the experienced worked out to about two dollars per tablespoon. It’s good… just not that good!