In July last year I mentioned how much I disliked the KitKat Crunchy.
I came across this set of pictures of KitKats on Flickr.
I don’t know about you, but lemon and chilli pepper flavoured KitKat is plain wrong.
How much salt?
Guardian finds the salt content in some foods varies from country to country.
Salt content in some of the world’s most popular burger, snack and cereal brands almost doubles in some countries, according to new research out today.
A survey of more than 260 popular food products available around the world from food giants such as KFC, McDonald’s, Kellogg’s, Nestle, Burger King and Subway found that no single product surveyed had the same salt content around the world while some displayed huge variations from one country to another.
It can be quite amazing, well more like scary, how much salt can be found in some ready meals and fast food. Often as much (if not more) than the recommended daily amount of salt, and then some people add more salt! The fact that there is more salt added in different countries means you can’t rely on having the same eating experience as you travel around.
For me personally I try and avoid salt for health reasons, but now much prefer the natural flavours of food, herbs and spices and I don’t need the taste of salt. I certainly don’t consider salt to be a natural flavour enhancer.
Ginger Beer
Had a ginger beer today, first time in ages.
Not really a proper ginger beer (well it came in a can from marks and spencer) but it was not bad.
Calves Liver
Back in November last year I visited the Alba Ristorante in London with some friends. I had the Smoked Duck Salad followed by the Calves Liver. The Italian name for the calves liver dish was Fegato alla griglia con spinaci & patate; in English,
Back then I blogged about the meal and said
I am not normally a great fan of liver, lambs liver is quite strongly flavoured and pigs liver much too strong. Most of the time it appears to be served as liver and onions and the liver is dry and tough. However I had read many reviews about calves liver so this was an opportunity.
I was impressed.
It was beautifully cooked and was delicious. The flavour was exquisite and the accompanying spinach and potatoes were done well too. The texture was fantastic, it almost melted in the mouth. It had been grilled to perfection and was medium as was recommended to me and as asked for by me.
I decided that I would try and recreate that moment and cook some calves liver myself.
Hmmm.
I cooked it quickly on my griddle, it looked nice, however it certainly did not have the texture and flavour of the liver from the Alba.
Don’t think I will be cooking it again, going to leave it until the next time I visit the Alba.
Is it time to take tuna off the menu?
BBC reports on how some food outlets are removing bluefin tuna off the menu.
The bluefin tuna is one of the world’s most impressive fish – a predatory cruiser of the open ocean that can zoom through the sea at the rate of 40mph and grow to the size of a small car.
Bluefin tuna – the staple of sushi boxes the world over – is on the brink of extinction, with its plight highlighted in a new film. Sandwich seller Pret A Manger is changing its stance on tuna, but should the rest of us follow suit?
Photo source.
The happy herb
From the Guardian
Hugh Fearnley-Whittingstall ends his look at summer herbs with chervil, because it always brings a smile to his face
Mango
Got some “Ripe and Ready” Mangoes from Tesco and was surprised by how sweet they were, in many ways too sweet to eat.
Going back to melon…
“Confessions of an allium addict”
Nice article from the Guardian on spring onions.
Barbecued, pickled, scattered over a crisp salad, green tops on or bulb only… When it comes to spring onions, Nigel Slater just can’t get enough.
Venezuela’s giant rodent cuisine
BBC reports on Venezuela’s giant rodent cuisine:
While in many countries the Easter dish may be lamb, in Venezuela a traditional delicacy around this time of the year is the capybara, the world’s biggest rodent.
The capybara is a distant cousin to the common guinea pig but bigger and river-based like a beaver.
Many Venezuelans regard the semi-aquatic creature as more fish than meat – a useful description during Lent when it is eaten as a replacement for red meat in this largely Roman Catholic country.
Not sure if I would eat it, would you?
Unsalted Crisps
I much prefer unsalted crisps, however I am having real problems buying them locally.
True I can buy Smiths (actually Walkers) unsalted Salt ‘n’ Shake crisps, but I much prefer the traditionally cooked crisps you can buy.
In theory Tyrells, Kettle and Burts make unsalted crisps, but though my local suppliers have other flavours they no longer stock the unsalted versions.