No double dipping worries when serving more than yourself and significant other. I like that. I like the chips too. Thin, but not so thin that the chips break when dipping into a guacamole. Mild flavored I also like.
Remember when every now and then in a bag of potato chips you’d come across a burned one, and everybody enjoyed the taste? Well, the same thing happened with a tortilla chip I came across. At first I thought it was a potato chip mixed in the tortilla chip bag, because it was shaped like one. Not so, it was definitely a tortilla chip and tasted well, like I don’t ever want another burned tortilla chip. So here’s warning you in advance, the properly cooked ones are great, the occasional burned one is not.
Okay, it’s new, it’s different from their other deli slices that have a denser more cohesive texture.
Separating the slices is one of a few obstacles. If you’re in a hurry and want to make a sandwich, you can’t put your thumb under the slice to separate it from the pack. You need a sharp knife and have to gently place it under the edge of the slice and slowly wiggle it like you would do if removing a fragile cookie from a baking sheet. It’s not worth the effort.
The texture is similar to liverwurst or Braunschweiger, creamy but dry, still the creamy carries it. The flavor is sorely lacking.
I would make this a liverwurst type product; make it thicker, more flavorful and a little creamier. You have the components here, you just need to rework them.
More mustard, sage, garlic, black pepper, rosemary, and instead of kale and red pepper, use eggplant. Or use all of the above and add the eggplant – skin and all.
I wasted 2 slices by ripping them, you will do the same. Maybe wet a sharp knife under hot water first, or maybe the manufacturer should place a square of deli paper between each slice. I won’t buy either one again till improvements are made.
Still, I made a sandwich and enjoyed it. The Tofutti mozzarella singles stole the sandwich and Tofutti cheese is bland, so that tells you something.
The nutritional stats are good. You’ve got something good going here. It needs some work. Thank you for that effort.
Well, well, well, who would think a plant could be transformed into a replica of a ham roast? Not me years ago. Times have changed and lucky for us all, especially those whose hides are stolen to satisfy the cannibalistic palates of humans! Yea! Congratulations to the fine folks over at Tofurkey for this wild success!
“The first Cara Cara orange was found growing on a Washington navel orange tree in 1976 at Hacienda Cara Cara in Venezuela, hence its given name. It was introduced to the United States in the early 1980s and now grows in California, Florida and Texas.”
Steve brought these oranges home from a market that has unusual fruits and veggies. Oranges are his favorite fruit having grown up in Florida. This particular orange though stands out from the rest of the orange pack.
Super sweet, super juicy, with flavors not familiar to your typical orange. Even the blood orange falls behind in every category. At a dollar a piece he thought it was well worth the extra money to enjoy something so good and unique yet familiar. I agree with all of it. I savored every quality contained in this special orange.
Steve likes to use ingredients I call dodads – gourmet type items he finds at the market – stuff that’s fun to buy, unique stuff like garlic in a tube, herb paste in a tube etc. I’ll tell ya, he had an uncanny sense of what goes with what, since this sauce, more like a rich broth with solids, turned my head for sure! I ran to get my pad and pen to write down the ingredients while still fresh in his mind – this is it, one of the finest broth-type sauces I’ve ever tasted!
Tired of the same old macaroni salad? Want to perk it up? Well, you came to the right person. Contains no animal products and who would know? Using products developed by Delight Soy and Hellman’s Mayonnaise who care about your animal-free experience we swung for the fences and went clear over the top into the next county! Take a look and see what you think!
We couldn’t make this salad with chicken-like plant meat and egg-like dressing alone, so a tip of the hat to all the manufacturers and farmers who contributed to the success of this dish!
Okay, so what’s this now? The AFC POACHED EGG SAUCE! Okay it doesn’t look exactly like a poached egg that you put on toast. YET, cut up a chicken poached egg and mix it on itself, and preTTy close. The flavors and textures are there. It’s the best yet. Plus, no sulfur. I’m going with it. S-O-A-R-ing with it! Wow. Thank you God!
Coated in Sweet Smoky Mustard Sauce and baked till crispy. Garnished with fresh cilantro and served with additional dipping sauce spiked with Balsamic vinegar and a mild sesame seed oil! The texture, flavor and overall mouth-feel is impressive! I would order these out if I had my choice of dipping sauces! I look forward to try more – they’re in the freezer now!! the cilantro is a nice touch!
This is the first time making or tasting red rice. Although they state that the rice can be used in any dish calling for rice, I discovered another use unrelated to rice – as a hamburg substitute in chili. Looks like hamburg, textured closely like cooked hamburg, so I’m going to give it a try to see what happens. Results to come in another post!
Not your ordinary salsa! I like this so much that I eat it plain as a snack. Also can be used in a sandwich or as a salad served on a lettuce leaf. Multipurpose is what I like and I love this chewy texture, multi flavor, varied color, high protein content – everything good salsa! And so will you!
Steve and I tried this BEYOND MEAT BURGER a few days ago at EARTH BISTRO in Cleveland, Ohio. Although I’m not a fan of the thick burger, preferring them thin, this textured and flavored like a real animal burger – cow burger. The degree of doneness tasted like it looked, done medium.
It was charred slightly so one might think it came off a grill. Satisfied like a burger, maybe two burgers. It was a large meal for me. I couldn’t eat the fries.
The texture of the animal burger is what most people can’t replicate. BEYOND MEAT accomplished that goal. Impressive BEYOND IMPRESSIVE!
EARTH BISTRO provided a vegan bun, vegan bacon, vegan cheese and vegan condiments. Not all who serve a vegan burger do that. Tip of the hat to BEYOND MEAT and to EARTH BISTRO!
If this is how rocks taste, then I’m all in. Actually, it’s the best water, bottled or not, that I’ve ever tasted. It is smooth as they say. Not so smooth however is their woman bashing mentality when describing that this water has never been touched by man, as if everybody human in the world gets that they really are men, and that the other half of the human population doesn’t deserve mention or inclusion here.
Just because the water is old doesn’t mean the company needs to stay in step and continue the forever prejudice against women by making them a part of man, rather than independent of men.
How about just going with what is accurate? Untouched by Humans or Humankind.
Such a beautiful water destroyed by prejudice. Why do it?
I guess I shouldn’t be surprised. South Pacific Island people are not exactly known for their progressive stances when it comes to human rights other than the rights of men. It’s time to wake up to the real world. One half of the human population can’t hold the other half under their thumbs forever.
A creamy Asian-Style Pineapple Mousse frosted with an Asian cream. Sprinkled with black and white sesame seeds and sliced scallion rings. Served with sesame crackers. If you want to impress your Asian guests, this will do it! Lots of Asians are lactose intolerant, but they still like creamy. Again, this will impress!
You can’t really taste the tomato or the beans or the pumpkin or the sesame seeds – not distinctly. Even the texture throws you off for a bean sauce. Nobody will connect this sauce to beans – unless they are a bean aficionado. No one ingredient commandeers the recipe. Brilliant strategy!