Archive | September, 2008

Kraft Bagel-Fuls — Are They So Wonder-ful?

29 Sep

Kraft has recently introduced cream cheese-filled bagels called “Bagel-fuls.”

Is this a mind-blowingly great idea or just another sign of the approaching apocalypse? God forbid if we actually take an extra 5 seconds to schmear the white stuff on our frozen Lender’s bagel. Wonder what good old Murray Lender would have to say about this development?

The reviews I’ve seen online are a mixed bag … some good, some not so good. I was thinking the cheese would be Kraft’s Philadelphia brand, but some claim the fromage in Bagel-fuls is more like cottage cheese. Further, I’m not sure what other ingredients (artificial or otherwise) make up these savory (not sweet) little Twinkies (sorry ’bout that Hostess).

Have any of you tried these yet? I’d love to hear some more opinions before I shove one in my cakehole.

Here’s what Kraft has to say about them …

NEW YORK (April 9, 2008) – With more to do than ever and less time to do it in, people are always on the look-out for wholesome grab-and-go breakfast ideas. Now, with new Kraft Bagel-fuls – a warm, golden bagel and creamy Philadelphia® cream cheese deliciously and conveniently rolled into one – those in a morning rush can have their bagel and eat it, too! Bagel-fuls offer a fresh-baked taste at home or n-the-go that will satisfy even the most discriminating bagel lovers.

Kraft launches the new breakfast option today in the bagel capital of the world, New York City, with the help of popular comic and “The View” co-host Joy Behar. With a busy TV and touring schedule, Joy is all too familiar with morning mayhem.She’ll kick off the launch of Bagel-fuls by rolling up her sleeves and getting behind the counter at Bagel & Bean, 1710 Broadway, which will be transformed to the Bagel-fuls Café for the day.Morning commuters will be pleasantly surprised when they come face-to-face with Joy’s wit, wisdom, and a warm, golden Bagel-fuls sample.

Different Look, Great Taste
Heated in the toaster or microwave, Bagel-fuls have the warm, golden crust and soft texture of a real bagel wrapped around creamy Philadelphia cream cheese. Bagel-fuls can also be enjoyed right out of the refrigerator. Bagel-fuls filled bagelscome in five delicious varieties:

  • Original (plain bagel with plain cream cheese)
  • Cinnamon (cinnamon and brown sugar bagel with cinnamon cream cheese)
  • Whole Grain (whole grain bagel with plain cream cheese)
  • Strawberry (plain bagel with strawberry cream cheese)
  • Chive (plain bagel with chive cream cheese)

Just What Women-on-the-Go Need
Bagel-fuls are being introduced just as a recent survey from Kraft reveals that more than half of all moms are more likely to skip breakfast than any other meal and that 60 percent of moms would eat breakfast more often if they could take their favorite options on-the-go. Bagel-fuls meet these needs by providing a simple and stress-free breakfast that can be prepared in less than two minutes with no plates, mess or effort.

“Most people realize the importance of a good breakfast, but during hectic mornings they don’t often have time to prepare a warm, satisfying breakfast before getting out the door,” said Chitra Ebenezer, director of marketing for Cheese & Dairy at Kraft Foods. “Bagel-fuls offer thegreat taste of a bagel and cream cheese, but in a convenient form that can be enjoyed on-the-go.”

A Sensible Solution
All Bagel-fuls varieties meet Kraft’s Sensible Solution criteria. The Sensible Solution green flag on the package is an easy way to know that Bagel-fuls are a good source of calcium and seven other vitamins and minerals. Bagel-fuls are also a better-for-you choice with 200 calories (or less), 6 g of fat (or less),
220 mg of sodium (or less) and 0 g trans fat per serving.

Availability and More Information
Bagel-fuls are available in 10-oz. packages containing four 2.5-oz.-filled bagels at a suggested retail price of $2.39 and can be stored in the freezer or refrigerator. They can be found nationwide in the frozen breakfast section of leading grocery stores beginning April 2008. For more information, visit
www.kraftfoods.com.
Kraft Foods (NYSE: KFT) is one of the world’s largest food and beverage companies, with 2007 revenues of more than $37 billion. For more than 100 years, Kraft has offered consumers delicious and wholesome foods that fit the way they live. Kraft markets a broad portfolio of iconic brands in more than 150 countries, including nine brands with revenues exceeding $1 billion: Kraft cheeses, dinners and dressings; Oscar Mayer meats; Philadelphia cream cheese; Maxwell House coffee; Nabisco cookies and crackers and its Oreo brand; Jacobs coffees, Milka chocolates and LU biscuits.Kraft is listed in the Standard & Poor’s 100 and 500 indexes. The company is a member of the Dow Jones Sustainability Index and the Ethibel Sustainability Index. For more information, visit the company’s web site at www.kraft.com.

Advertisements

Hokies Pull Off Big Win at Nebraska

28 Sep

Virginia Tech’s Frank Beamer pumps fist after huge road win; the officer to Beamer’s right is not quite as enthusiastic about the Hokies 35-30 victory before the Nebraska faithful.

I am so proud of my VT Hokies. They are a very young team and many had counted them out after losing their season opener to East Carolina. But thanks to some gritty play and good coaching, they have reeled off 3 big wins over Georgia Tech, North Carolina, and Nebraska. The ACC is up in the air this season and the Hokies are gaining confidence. A win in front of a sea of red at Lincoln will surely give this team an added shot of bravado going into critical matchups with Miami, Florida State, BC and Maryland.

Virginia Tech’s Stephan Virgil, left, hits Nebraska’s Todd Peterson (17) to force a fumble in the closing seconds of their NCAA college football game, in Lincoln, Neb., Saturday, Sept. 27, 2008. Virginia Tech’s Dorian Porch, not seen, recovered the ball to secure the 35-30 win for Virginia Tech.

We Will Miss You, Paul Newman

27 Sep

What a class act … there will never be another Paul Newman.

The following passage appeared on the Newman’s Own web site:

For 25 years, we at Newman’s Own have had a front row seat to watch Paul’s entrepreneurial brilliance, humor, and compassion at work helping those in need. Our company motto, “Shameless Exploitation in Pursuit of the Common Good,” was Paul’s vision for Newman’s Own and it is a philosophy we are proud to continue. Paul occasionally referred to Newman’s Own as the “joke that got out of control” and would express astonishment at its success. Despite this humorous approach, Paul was committed to the company’s business and to providing top-notch quality – he brought all-natural food products to a wide audience long before it was fashionable. And he was one of the greatest recyclers, giving back to charity all the money he earned from the sale of Newman’s Own products. www.newmansown.com

Paul’s trademark smile and sense of humor are very evident in this rare screen test with the legendary James Dean for the movie that would become “East of Eden.”

I had many favorite Newman flicks … too many to mention here. Loved Cool Hand Luke and The Hustler. Hud was a sleeper. Cat on a Hot Tin Roof was classic. The Sting was great too. But the best of all was Butch Cassidy and the Sundance Kid. Just like in the movies, Paul went out with both guns blazing …

“Moscow Mule” Delivers a Kick

27 Sep

In 1941, in order to sell exotic “white whiskey” (a.k.a. vodka) and move a supply of ginger beer, liquor distributor John G. Martin and Jack Morgan, owner of the Cock ‘n’ Bull bar in Hollywood, created the Moscow Mule. To achieve the drink’s signature strong “mule-kick” finish, be sure to use a quality naturally brewed ginger beer, like Fentiman’s or Reed’s.

Ingredients

  • Ice cubes
  • 1/4 cup vodka
  • 1 tablespoon fresh lime juice
  • 1/2 cup chilled ginger beer
  • 1 lime wedge

Preparation

  • Fill tall glass with ice. Add vodka & lime juice, then ginger beer; stir; Garnish with lime wedge.

www.bonappetit.com

Guy’s Twice-Fried Plantains

27 Sep

This is a recipe from Guy’s Big Bite on Food Network. Good, spicy island stuff.

To tour Guy’s Food Network set, click on http://blog.foodnetwork.com/fn-dish/

Hardy Farms Boiled Peanuts

26 Sep

I spotted these babies at Publix earlier today. Good to see that boiled peanuts can be easily acquired should an unexplained craving strike. Rodenberry’s sells the canned variety, but I have to believe that these bagged boiled peanuts (look for them in the produce section) probably taste fresher and more like the briney goobers you can score at roadside stands throughout Dixie.  

At Hardy Farms we use only the finest & freshest peanuts available. Our longstanding reputation for quality has made our peanuts some of the most popular in the state!  We pick our peanuts daily, then clean, process and package them just for you, allowing you to take them from the bag directly to the pot!  We will even cook them using our proven method of boiling and ship them to you ready to enjoy. Hardy Farms has been a family owned business since 1935.  At Hardy Farms, we believe in quality, which is why we strive to ensure that our peanuts are the best that you will find anywhere! 

www.hardyfarmspeanuts.com

Square 1 Burgers – A New Twist

26 Sep

Once upon a time (1964) in Norman, Oklahoma, Bill Shumate opened his first restaurant, a burger joint called “Across the Street” (it was located across the street from the University of Oklahoma). Many years and restaurants later, he yearned to go back into the business he loved best: burgers. In 2006, he and his partner, Joanie Corneil, began developing a new concept for a burger restaurant and named it SQUARE 1 BURGERS in regard to Bill’s history. After researching “burgers” across the country, they decided that you, the customer, would enjoy “making your own masterpiece”. Starting with nine types of burgers, from sashimi tuna to buffalo to Meyer’s 100% Angus, “making your own masterpiece” is not only fun, it’s delicious with 3 types of buns, 25 toppings, 12 cheeses and 13 sauces.

www.square1burgers.com

Square One Burgers
3701 N. Henderson Blvd.
Tampa, FL 33609

 

Soul Music Still Alive and Kickin’

25 Sep

Enjoy this video of Raphael Saadiq performing his hit, “100 Yard Dash.”

This was recorded live in Washington DC on September 1st of this year.

Dig those threads!

North Carolina Peanut Pie

23 Sep

We found this recipe at www.bonappetit.com

Ingredients

CRUST

  • 1 1/2 cups unbleached all purpose flour
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
  • 4 tablespoons (or more) ice water

FILLING

  • 1/3 cup (packed) dark brown sugar
  • 2 tablespoons all purpose flour
  • 1/2 teaspoon coarse kosher salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper
  • 3 large eggs
  • 1/2 cup golden syrup (such as Lyle’s)
  • 1/2 cup sorghum syrup or 1/2 cup golden syrup (such as Lyle’s) mixed with 1 teaspoon apple cider vinegar
  • 1/4 cup (1/2 stick) unsalted butter, melted, cooled slightly
  • 1 teaspoon vanilla extract
  • 1 1/2 cups coarsely chopped salted North Carolina peanuts or coarsely chopped salted cocktail peanuts
  • Vanilla ice cream

Preparation

CRUST

  • Blend flour, sugar, and salt in processor. Using on/off turns, cut in butter until mixture resembles coarse meal. Add 4 tablespoons ice water and blend, using on/off turns, just until moist clumps form. Add more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill at least 1 hour.
  • Preheat oven to 375°F. Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Fold edges under and crimp decoratively. Freeze crust 15 minutes.
  • Line crust with foil; fill with dried beans or pie weights. Bake until crust is set, about 20 minutes. Remove foil and beans. Continue to bake until edges begin to color, piercing with fork if crust bubbles, about 13 minutes. Cool crust on rack while making filling. Maintain oven temperature.

FILLING

  • Whisk brown sugar, flour, 1/2 teaspoon coarse salt, cinnamon, and cayenne in medium bowl. Whisk eggs in another medium bowl to blend. Add golden syrup, sorghum, melted butter, and vanilla to eggs and whisk to blend. Add brown sugar mixture and whisk until smooth. Mix in peanuts. Pour filling into cooled crust.
  • Bake pie 15 minutes. Reduce oven temperature to 350°F; continue to bake until crust is golden and filling is set (center of filling may move slightly when pie dish is gently shaken), covering crust edges with foil if browning too quickly, about 40 minutes. Cool pie on rack. DO AHEAD Can be made 1 day ahead. Cover loosely; store at room temperature.Cut pie into wedges and serve with vanilla ice cream.
  • MORE INFO

    Salted North Carolina peanuts, sold as Golden Gourmet Peanuts, and sorghum syrup are available at southernthings.com. Look for Lyle’s Golden Syrup in the supermarket aisle where maple syrup and other syrups are sold.

Pimento Cheese Spread

23 Sep

This recipe comes from Parker and Otis, a specialty foods store in Durham that also serves breakfast and lunch. To use this dip in grilled cheese sandwiches (as they do at the store), spread it on sliced whole wheat bread and top it with bacon and tomato. Cook the sandwiches until they’re browned on both sides and the cheese is melted.

Ingredients

  • 2 cups coarsely grated sharp yellow cheddar cheese (about 8 ounces)
  • 2 cups coarsely grated extra-sharp white cheddar cheese (about 8 ounces)
  • 1 cup finely chopped drained pimientos or drained roasted red and yellow peppers from jar
  • 1/2 cup mayonnaise
  • 1/2 teaspoon celery salt
  • Toasted baguette slices
  • Assorted raw vegetables (carrot sticks, celery sticks, trimmed green beans, & bell pepper strips)

Preparation

  • Mix first 5 ingredients in large bowl. Season with salt and pepper. Can be made 3 days ahead. Cover; chill. Transfer dip to serving bowl. Surround with baguette slices and vegetables.

Find this and many other recipes at www.bonappetit.com