Beginning this month, their lovely 1950‘s truck will be delivering sweet treats on the streets:)
Do you live in California? Have you spotted Sweet Lucie’svintage truck? Have you tasted their ice cream? If yes, please share with us how it is! Happy weekend:)
I checked out http://www.GreatAmericanSeafoodCookOff.com and this year they’re once again holding a contest for the people’s choice, 2008 Great American Sea Food cook off. What does it take to be a winner? First they need to use either one of the 2 mystery ingredients – Southwest Airline Peanuts or select brews from Michelob Brewing Co. The dishes must also be healthy and easy to prepare.
This year, the final 5 participants are Colorado Striped Bass Panzanella, Pan Roasted Glazed Rockfish with Peas and Carrots, Mississippi Redfish Courtboullion with Seafood Dirty Rice, Texas Gulf Shrimp and Louisiana Shrimp and Andouille Cassoulet. These dishes are represented by Chef Paul Anders, Chef Tatari Campbell from Maryland, Chef John Currence, Chef Mark Holley and Chef Brian Landry.
Everyone who is legal resident of the US are invited to join and cast their votes for a chance to win a free trip to New Orleans. The deadline for casting the votes is until October 31,2008 and the grand winner would be announced on sometime mid November of this year.
As a Filipino foodie, I love rice dishes. This particular dish resembles a lot like traditional Filipino meals. It makes use of shrimp, redfish, crabmeat and vegetables, sauteed and simmered in tomato soup. I love shrimp, fish, crabmeat and okra!
Why dirty rice? Rice is sauteed in bacon, garlic, fish, shrimp, chicken liver and butter. Then simmered in fish stock and beer. I haven’t tried using beer in cooking. I’m also not a big fan of liver, so I think I’m gonna skip on that one. This dish really seems easy to cook and I wouldn’t mind trying it myself. Hmmm… maybe one of these days.
Noka Vintages Collection chocolate is sold for $854 per pound and is made of 75% pure cacao from selected plantations in Venezuela, Cote d’Ivoire, Trinidad and Ecuador. No emulsifier is used in the production of this chocolate.
Want gold in your chocolates? The Delafee from Neuchatel, Switzerland is sprinkled with edible 24-karat gold dusts and is sold for $508 per pound.
Richart is from world-reknowned French chocolate maker Richard Donnelly and is sold for $120 per pound. It is made of 70% Criollo cocoa from Venezuela- where the best cocoa in the world are harvested.
The Godiva “G” Collection boasts 15 pieces of heart-shaped chocolates in different colors and flavors (Palet d’Or, Tasmanian Honey and Mexican Hot Chocolate.) It is said to have originated from a chocolatier in Belgium and is sold for $120 per pound.
These truffles by Pierre Marcolini are sold for $102.50 per pound. Each heart-shaped truffle in red is made from the finest cacao beans from Venezuela with varying flavors and ingredients.
Chocolates from Debauve & Gallais is priced at $94 per pound. Their chocolates are known for their high-quality ingredients (iedmont hazelnuts, Perigord nuts, Turkish raisins, Spanish almonds, Turin chestnuts and Antilles rum), the finest cocoa and low sugar content. No preservatives are added.
The Chuao Chocolatier can be found at Encinitas, California. It is named after the famous cacao plantation in Chuao,Venezuela. It is priced at $79 per pound.
Richard Donnelly started making chocolates in 1988 and is now the owner of Donnelly chocolates in Santa Cruz, California. Donnelly chocolates costs $75 per pound.
This luscious lavender heart-shaped Vosges Haut Chocolat box contains 16 pieces of chocolates, each with its signature flavor such as Black Pearl, Red Fire, Finnochio and Balsamico. The cost is $69 per pound.
La Maison du Chocolat is sold at $65 per pound. It is made of Criollo cacao beans blended with fresh cocoa butter.
These luscious box of chocholate by Michel Cluizel is priced at $65 per pound. It uses only the finest cacao beans (with no chemical fertilizers or pesticides.) from Venezuela, Java, Ghana, Madagascar, and Ecuador. No emulsifiers are used in making these chocolates.
Chocolate by Jacques Torres is made only of the freshest ingredients and priced at $50 per pound. Torres is famous for his signature flavors such as Bandol Breeze and Wicked Fun.
Do you know how to tell a fresh fish from a stale one? Here’s how:
Fresh, salty water smell. If the fish smells bad or exudes a foul odor, it’s obviously spoiled.
Bright scales and gills! The gills must have a bright color and the scales should be intact and plentiful.
More fresh fish tips:
Buy from your “suki”. When buying from the market, it’s best to buy your fish, meat and vegetables from a trusted vendor. If you’re buying from the supermarket, you’ll need to trust your own senses to know whether it’s really fresh or not.
After buying your fish, clean them up as soon as you get home. Slash the gut and take out the intestines, gills and its insides. Wash each fish gently and carefully. Next, place your fish in a resealable bag packed with ice before storing it in your freezer.
When stored correctly, fresh fish can last up to ten days. However, the best way to enjoy fresh fish is to eat them on the same day!