new food favorites

Some people say that playing favorites is a bad thing. They are not my type of people. What I have below are completely random, but honest, food thoughts, which I must document, or they will be gone forever.

1) The Almond M&M’s I purchased at the 7-Eleven before sneaking them into the movie theater use a large font on their packaging, seizing a good amount of real estate to emphasize to us fatties that it’s “Sharing Size,” “2 Servings.” Of course I agree, so long as you’re sharing with your imaginary friend.
Almond M&M's Sharing Size Package

2) They were on sale, so I bought three flavors. I’d never tried them. Now, they have changed my dessert habit, creating a ritual. I have discovered love by way of Sea Salt Caramel Gelato by Talenti. It tastes exactly like a caramel chew, with that powdery hint that blooms in your mouth, just as you’ve discarded the crinkling plastic wrapper. Overall, I find caramel too sweet, and at first bite, this gelato might startle you. But come the second bite, particularly if it’s pricked with a chocolate covered caramel bomb, you will find your exhale, the relief that comes when your anticipation is indulged. The Coffee Chip flavor is a must for coffee ice cream fans. I just ate a spoonful, as I’m out of my sea salt lover, and I said aloud, “This is obscene.” The Caramel Cookie Crunch flavor was a favorite at my mother’s home, when I loaded her freezer with Cold Stone Creamery and Baskin’ Robbins. I am one sick, sick hedonist—who likes to share. Next, I will flirt with the sorbets.

Talenti Sorbet and Gelato

3) I mentioned this recipe recently from Nigella Express and just needed to emphasize how good it is. In a restaurant, if you ordered this, they would charge $24 per entree. Make no mistake, this tastes as if you ordered it at a restaurant. And, it’s gluten-free, and it only uses items from your pantry (save for the salmon itself, and a few fresh scallions), and you need to make this tonight! It is sweet, so you might want to hold back if you’re a big fat chicken pussy.

Restaurant Salmon at Home

The above, for the record, is not a photo of any part of a chicken.

Obviously, if you’re gluten-free, sub soy sauce for the GF soy sauce or coconut aminos or Tamari. Recipe for the Mirin Glazed Salmon is here:

2.11 fl oz (fluid ounces) mirin (japanese sweet rice wine)
2 oz (ounce) soft light brown sugar
2.11 fl oz (fluid ounces) soy sauce
18 oz (ounce) salmon (4 x 125g cut from the thick part so narrow but tall rather than wide and flat)
2 tablespoon(s) rice vinegar
2 spring onion(s) (halved and shredded into fine strips)

Mix the mirin, brown sugar and soy sauce in a shallow dish that will take all 4 pieces of salmon, and marinate the salmon in it for 3 minutes on the first side and 2 minutes on the second. Meanwhile heat a large non-stick frying pan on the stove.

Cook the salmon in the hot, dry pan for 2 minutes and then turn the salmon over, add the marinade and cook for another 2 minutes.

Remove the salmon to whatever plate you’re serving it on, add the rice vinegar to the hot pan, and warm through.

Pour the dark, sweet, salty glaze over the salmon and top with the spring onion strips.

Serve with rice or noodles as you wish, and consider putting some sushi ginger on the table, too.

12 Responses to “new food favorites”

  1. Mary CC Mosley Says:

    What is with this “sharing size”? Way to make me feel like a fat girl when I eat the whole bag.

    Reply

  2. Kristen Says:

    That Talenti is the shit. Totally addicted to it.

    Reply

  3. Carla Says:

    I want to make it tonight! Can you share the recipe? Or is that a no-no?

    Also… I have never heard of almond m&ms but if they are m&ms with almonds inside..then my mind is blown and I will be on the look-out for a package with at LEAST two servings !

    Reply

  4. Birdy Says:

    My mother winters in Florida and is in love with both the Sea Salt Caramel and Raspberry Sorbet flavours. The containers make excellent storage for Spelnda packets, BBQ rubs, Q-tips… there are many empty containers to be found!

    Reply

  5. sara p. Says:

    woof. that talenti stuff is the bomb. i made smitten kitchen’s brownies & topped them with the sea salt caramel (LOVE the chunks – they’re perfection) and died a little bit from extreme happiness. have you tried these brownies? know you love to get ooey gooey, and they are indeed such a prize: http://smittenkitchen.com/blog/2012/08/my-favorite-brownies/

    Reply

  6. Sara Says:

    Yep, love the Talenti! And it is so dense that you don’t need to eat that much to feel satisfied…usually. Those chocolate caramel candies in the sea salt are of the charts, but now I’m upset my co-op doesn’t have all the flavors. Hill country peach champagne? Holy balls.

    Reply

  7. Sara Says:

    Ah I had forgotten about almond M&M’s and I don’t think we can get them here. Aww I SO want some now !

    Can you tell me the name of No 3…. the salmon. I know you posted it here before, but I can’t find it . I’m looking for some gluten free recipes and this looks delicious.

    Reply

  8. Diana Says:

    Where’s the recipe for big fat chicken pussy?

    Reply

    • Stephanie Klein Says:

      Obviously, if you’re gluten-free, sub soy sauce for the GF soy sauce or coconut aminos or Tamari. Recipe for the Mirin Glazed Salmon is here:

      2.11 fl oz (fluid ounces) mirin (japanese sweet rice wine)
      2 oz (ounce) soft light brown sugar
      2.11 fl oz (fluid ounces) soy sauce
      18 oz (ounce) salmon (4 x 125g cut from the thick part so narrow but tall rather than wide and flat)
      2 tablespoon(s) rice vinegar
      2 spring onion(s) (halved and shredded into fine strips)

      Mix the mirin, brown sugar and soy sauce in a shallow dish that will take all 4 pieces of salmon, and marinate the salmon in it for 3 minutes on the first side and 2 minutes on the second. Meanwhile heat a large non-stick frying pan on the hob.
      Cook the salmon in the hot, dry pan for 2 minutes and then turn the salmon over, add the marinade and cook for another 2 minutes.
      Remove the salmon to whatever plate you’re serving it on, add the rice vinegar to the hot pan, and warm through.
      Pour the dark, sweet, salty glaze over the salmon and top with the spring onion strips.
      Serve with rice or noodles as you wish, and consider putting some sushi ginger on the table, too.

      Reply

Leave a Reply