Achaar is Indian pickles. Besides the puntastic name of the company, Chitra Agrawal and Ben Garthus make a delicious version of this Indian staple. No joke my Indian mother-in-law raved the entire time she cleaned out the jar. We’ve been smearing it on everything from sandwiches to fish. Word is a new flavor is in the works. You can pick up a jar in Brooklyn, obviously, bt there distribution is expanding quickly. Non-Brooklynites rejoice at one of these locations.
More Food Stuff
Today’s the day of atonement. I only know this as an honorary member of “the tribe” having sat through my fair share of Yom Kippur dinners. This is the meal that breaks the fast of the past 24 hours. This was the day that sent all my Jewish friends home from soccer practice early to beat sundown in high school. The thing is, my jew crew didn’t really do the fasting part very well BUT they definitely did the breaking part excellently. The typical Jewish cuisine gets a poor rep. This, under the trained taste buds, is a falsely perpetuated opinion perhaps the same way Portlanders say it’s always grey in Stumptown. For context and as a case in point, I’ve sampled some incredible homemade gefilte fish that can go toe to toe with any cultural cuisine. To this end, Jewish food needs better press and a little more marketing oomph to jump the hurdle into main stream. Ashley Albert is spearheading the effort with her artisanal matzo company from Brooklyn, The Matzo Project. Salted, cinnamon or everything (as in bagel) are your delicious choices. You can’t pick wrong. We’ve tasted them all. You might be asking why I didn’t post this last week. That’s the point you should be stocking this year round. Eating it instead of chips or Triscuits. Plus, those of you who partake in the festivities, you’ve got Sukkot in five days. Stock up.
Oreo’s has been playing with flavors for a while now. Some of them hit and some of them…meh. The latest in this line up of special flavor limited time releases is the Swedish Fish Oreo. I’m not sure who in the Nabisco test kitchen decided this would be a great combo. The only logical rational is that the facility is in Colorado or Washington State and there was more than just cookie experiments being conducted on this day. Seriously Cookie Lab guys, you’ve had some hits. Birthday Cake was a game changer. Cookie Dough, yes please. But fruit punch? Watermelon? Limeade? What were you thinking? I guess we don’t have a 100 years of cookie making and millions of dollars in quant qual customer research to back up our opinion. Whoever you people are our they with Blueberry Pie Oreo crumbs in the crevice of your couch please tweet at us your motivation. We’d love to hear all about it. In close, this isn’t meant to be a slander post. On the contrary, Oreo breaking from it’s 50+ years of stuff, double stuff, vanilla cookie stuff is a breath of fresh air. Keep ‘em coming. We love following the flavors. Can we lobby for spaghetti Carbonara? Seriously though, WTF, no cannoli yet?
This reminds me of the Seinfeld bit about maximum strength aspirin. “Figure out what will kill me, and then back it off a little bit.” Death Wish Coffee is the only common household food product that I’ve seen promote a skull and cross bones warning. It claims “highly addictive.” Thanks to Howard Schultz for exploiting what a bunch of Italian guys do in a “bar” every morning and afternoon, we’re a strong coffee obsessed nation. Death Wish takes that to the max by combining the strongest beans with what they call a perfect roasting process. We imagine blow torches and heat shields are involved. They even dropped this juice in vodka for a limited Death Wish Coffee Vodka run. Apparently only available in Albany New York though.
We’ve written about ‘Nduja, the spicy, spreadable pork salame from Calabria, before. It’s a pig shoulder and belly concoction mixed with various other ingredients depending on the village you’re in. Among them besides spices could be tripe or roasted peppers. Tony gave me the low down and said theirs, aside from being a Chicago version, was spiced for the American market NOT the hot headed southern Italian man. The ‘Nduja Black Label Iberico de Bellot is the Cadillac of spreads. Rich, creamy and just the right spice made me think this could be a winner for our current recipe testing back at my day job offices. Tony slipped me a ‘Nduja bomb and waved me off as if to say, “Go ahead take some a play. Call Chicago when you’re ready.” For you, you’re going to have to order some from his website.