Insights, tips, and restaurant reports from CHOW editors and Chowhound.
Today there are 24 different MRE menus, such as Cheese Tortellini, Jamaican Pork Chop, and Jambalaya. Most are actually quite tasty. READ MORE
The differences between "kettle-cooked" and standard potato chips; olestra and MSG. READ MORE
Not that long ago, pomegranates made only cameo appearances in salads. And now: pomegranate juice, pomegranate soda, pomegranate martinis, pomegranate ice cream. READ MORE
Many personal care items on the list of the top 50 most shoplifted items stand out for their potential for embarrassment. READ MORE
When a staff member confronted the customer, she was shocked, _shocked_. "How did these massive wineglasses get into my bag?" she wondered aloud. READ MORE
The same technologies scientists use to grow human tissue in a lab may one day be used to grow animal tissue to feed the world. READ MORE
London is one of the world's most expensive cities, but you don't have to spend big to eat well. If you're visiting and on a budget, you can easily shave a few pounds off your food and drink bills by following these rules. READ MORE
Kozy Shack has some new flavors!
Black Forest is the usual chocolate pudding, with black cherries at the bottom. Cherries Jubilee is vanilla pudding with black cherries. Caitlin McGrath found the cherries to be of good quality, but the effect was just too sweet.
Lgoodwood tried Kozy Shack’s Bananas Foster and found it delicious, but a bit heavy on the cinnamon.
Their coffee pudding has been around for a while. The natural coffee flavor is light (think Breyer’s coffee ice cream) but true.
Of course, Kozy Shack rice pudding is an old standby, and very tasty. The regular rice pudding is like what you’d probably make at home, and the one called “European” has more spice.
There’s also a Kozy Shack by Request line of puddings with no sugar added.
Board Links: Kozy Shack Pudding: So Many New Flavors
Homarus Americanus is the Latin name for lobsters from the North Atlantic. They are sometimes refered to as Maine lobsters, but not all these critters come from Maine.
American lobsters thrive in the cold waters of the Atlantic, including New England as well as Canada (so your Maine lobster may well be Canadian). Fishmongers can usually tell you where your lobster’s from, but the news is that lobsters from Maine will soon wear tags to make them easily identified.
Here’s some interesting reading on the topic.
Board Links: Lobster tag–certifiably in Maine?
It’s perfectly fine to freeze pre-marinated meat for later cooking, provided you’re using fresh meat that’s never been frozen (refreezing defrosted meat deteriorates its quality and invites bacterial contamination). Defrost marinated meat in the refrigerator, and use within a day to avoid overmarination.
Non Cognomina offers some tips for both freezing and defrosting marinated meats:
Freezing: Place marinated meat in Ziploc-type freezer bags, squeeze out as much air as possible and lay bags flat on a sheet pan in the freezer until meat is completely frozen. Then stack bags in a flat container or put them in a larger bag to protect them from breakage.
Defrosting: thaw in a glass or plastic bowl in the fridge, in order to contain any leakage.
Board Links: Is it OK to Freeze Marinated Meat ?