Papaya Ice Cream with POM Syrup

August 3, 2009 in dessert, ingredient, product, recipe, review


I recently received a case of really cute 8 ounce POM pomegranate juices sent to me by the kind people at POM Wonderful.

Pomegranates are the mythical or iconic symbol of fertility…… To read more of this review, please visit the Papaya Ice Cream with POM syrup review.

Discover Oishii Tasting Event: Wakame salad

April 21, 2009 in Japanese, product, review

Japanese Ministry Oishii Tasting 2009

(Amazing Wakame Salad)

Time has really gotten away from me these past weeks so this post is just too long in the coming!
Back on March 16th I visited the International Boston Seafood Show (3rd year in a row!) and was fortunate to be able to attend an evening of meeting the fantastic people representing the Japanese Ministry of Agriculture, Forestry and Fisheries and eating simply delicious samples of Japanese food. I got to meet Sues from “We are not Martha” again (met her at the BlogHer event in Burington, MA) and got to share part of the evening with her. You can read her account of the event at her post “Japan Pavilion Tasting Event ” at “We are not Martha“.

This is an event that the ministry is vigorously promoting – Oishii Japan. I was given a few delightful minutes to chat with, via interpreter, the Deputy Director of the International Trade and Tariff Team in the International Affairs department of the Japanese Ministry of Agriculture, Forestry and Fisheries, Mr. Masashi Itoh.

Japanese Ministry Oishii Tasting 2009

He was very kind to give us the time he did and he was very patient with our many questions about their efforts, Japanese food, and cultural things like the proper way of handing one another their business card.

The take home message that I really appreciated was that Japanese food is about more than just sushi (it really is!) and that the Japanese government is interested in promoting the exquisite quality and breadth of variety that typifies their food and cuisine.

I would give hen’s teeth to be a food blogger in Japan, exploring the ancient as well as new cuisines that Japan has evolved.

There was a great variety of samples provided that included salmon, hamachi yellowfin tuna from Dainishi company, wasabi avocado by Kinjirushi, delicate crab, unagi, salmon roe by the Nomura Trading Company, and a resplendent wakame salad from The Marine Foods Corporation.

Here are a couple shots of the crab dish. A fellow photographer who was competing with me all night to shoot things decided she needed a shot of me eating this crab morsel. Somewhere out there in the Japanese web-o-sphere is a cheesy image of me scarfing this down. Hope I never run across it!

Japanese Ministry Oishii Tasting 2009

Japanese Ministry Oishii Tasting 2009

Japanese Ministry Oishii Tasting 2009

Here are a couple of shots of the wakame salad that I could NOT get enough of. It has this plump crispiness when you bit into it, the flavors (sesame, wakame, other more mysterious aspects) explode in your mouth. It was fantastically refreshing.

Japanese Ministry Oishii Tasting 2009

Japanese Ministry Oishii Tasting 2009

Japanese Ministry Oishii Tasting 2009

They shared delightful unagi.

Japanese Ministry Oishii Tasting 2009

Japanese Ministry Oishii Tasting 2009

We had this composite fish ball sort of food that is really quite delicious. This is something that is common in asian cuisine but we do not tend to find it here as part of the Japanese restaurant food cuisine.

Japanese Ministry Oishii Tasting 2009

Japanese Ministry Oishii Tasting 2009

Hamachi teriaki (yellowfin tuna)

Japanese Ministry Oishii Tasting 2009

Sashimi yellowfin

Japanese Ministry Oishii Tasting 2009

Japanese Ministry Oishii Tasting 2009

Japanese Ministry Oishii Tasting 2009

Salmon roe

Japanese Ministry Oishii Tasting 2009

It was a delicious (did I say that before?) and entertaining evening. I look forward to possibly attending again next year!

Japanese Ministry Oishii Tasting 2009

Japanese Ministry Oishii Tasting 2009

Japanese Ministry Oishii Tasting 2009

As with any event relating to Japanese customs, they provided us with gifts, including this cute shrimp sushi pen!

Oishii gift - shrimp sushi pen

Oishii gift - shrimp sushi pen

Whats in Your Ramen?

September 24, 2007 in cooking, Food Porn, ingredient, product, recipe

First, I would LOVE to hear from you all how you personalize your ramen!

What IS in your ramen?

Are you Ramen-Orthodox who likes it plain?

Are you a Ramen-Liberal who likes to make it different every time?

I am not ashamed to say that there are times when the family just wants a certain sort of food and no “healthy” alternative will do. For some families this might be mac n cheese or frozen pizza or twinkies, for us its ramen noodles.

Ramen noodles are ok, if its an occasional treat. (ok, I have a hard time eating them because I had WAY too much of them in college and grad school)

My problem with ramen noodles is that I get bored with it, easily. Until this iteration, I had only experimented with ramens insofar as adding a beaten egg to the noodles after boiling and seasoning to add some protein. This has never appealed to my family so its not been made much.

With the family members crying out for ramen and my being crazy-bored with the unfortunate limp things, I decided to branch out a bit and have the ramen travel to a new and, hopefully, exciting land.

What I came up with was an odd combination of artisanal sustainably-grown ground beef raised on the Golden Acres ranch in Waterloo, New York, homegrown organic tomatoes, organic green onions, and organic oregano, MSG-loaded Del Taco taco seasoning, MSG-loaded ramen noodle flavoring and MSG-loaded ramen noodles. If I make this again, I might need to either simply use carbon monoxide treated ground beef and pesticide and MSG treated veggies from the grocery store or organic MSG-free ramen and my own mix of organic taco seasonings so that there is not such a karmic clash!

This recipe is not earth shattering, its obvious! I just thought I would put it together like this to make it easy.

Mexi-Cali Ramen served in mini-pumpkin bowls


  • 1 pound ground beef
  • 1 packet Taco Seasoning
  • 1 tomato, cubed
  • 3 green onions, confetti dice
  • sprig of fresh oregano
  • 5 packets ramen noodles, chicken flavor (more or less, up to you)
  • 1 pat butter per noodle batch
  • 5 mini pumpkins


Brown the beef and then prepare as per the taco seasonings packet, adding in the fresh tomatoes, 1/4 teaspoon chopped fresh oregano, and the white part of the diced green onions (save the green part for garnish).

Prepare the ramen noodles such that you remove the noodles from the boil-water, drain, add a bit of butter and a sprinkle of the MSG flavoring packet. Toss in a bit of the green onion dice and more chopped fresh oregano too.

Hollow out the mini pumpkins.

Put ramen noodles in the pumpkin bowl. Spoon some of the taco meat on top. Garnish with diced green onion and a bit of fresh oregano.

Related Posts:

Cant stop raving about Tiger Tiger Indian Sauces

September 4, 2007 in chicken, cooking, ingredient, product, review

tiger logo

tiger tiger stuff

I would like to introduce you to a product made by the Tiger Tiger company that I found at my big box grocery store here in [tag]Massachusetts[/tag] (USA) that has wowed me to such a degree that I am actually writing about it here. If you are a regular reader, you would know that I don’t usually do this sort of thing.

I have used several of their Indian Sauces:

  • [tag]Kashmiri[/tag] Mild [tag]Korma[/tag] Sauce
  • [tag] Peshwari[/tag] [tag]Murgh Tikka Masala[/tag]
  • A creamy [tag]butter[/tag] sauce I can not find listed on their site

Tiger Tiger makes much more than these three sauces. They make Thai, Japanese, and Chinese sauces.

Their product range is wide, including:

  • gluten-free noodles and nutty snacks
  • many more coconut, wasabi, rice snacks
  • cooking sauces
  • salad dressings
  • asian dipping dressings and sauces
  • marinades
  • soups
  • various noodles and rices
  • Indian and Thai spices and pastes
  • all sorts of chutneys
  • preserved exotic fruits and vegetables
  • coconut products
  • gift baskets (which they oddly call hampers)

One thing I know about Indian food is that the sauces, which can make or break a recipe, are long labors of love. I do not keep the whole [tag]Indian[/tag] [tag]spice[/tag] arsenal on hand at home so I never cook [tag]India[/tag]n recipes.

These [tag]Tiger Tiger[/tag] [tag]Indian[/tag] sauces taste so fantastic and are so useful to make just about any protein seem like a meal from the finest of restaurants.

If I had known that their product photography was so fantastically woeful, I would have shot the jar before I used it. For the purposes of immediacy, I have put one of their photos of the Kashmiri Mild Korma sauce here.

Tiger Tiger

I am not at all certain what they are thinking using photos like this on the web. You can see from the packaging that they have done a professional job of branding and packaging but it is not well conveyed on their site.

What matters to me is the taste but its hard to blog such substandard hazy fuzzy photos!

The other night, I pulled out the Kashmiri Mild Korma [tag]sauce[/tag] and, while crossing my fingers, poured it over some browned ground turkey. I usually never buy ground poultry but the price was right.

The korma sauce transformed the vague ground turkey into a [tag]resplendent[/tag] delightful sauce that I poured over some [tag]authentic[/tag] [tag]basmati[/tag] rice.

For the basmati [tag]rice[/tag], I bought a tiny package of real basmati rice from [tag]Tilda[/tag].

Visit the Tilda site for sure. Their site is the diametric opposite of the Tiger Tiger site. Its beautiful, functional, evocative.


Try this link within the Tilda site for some Indian Recipes.

The directions were completely different than regular rice – boil one cup of rice in 6 cups of water for 8-10 minutes and then RINSE with boiling water.

Wild huh?

I let go of my “ingrained” Colombian rice-training and followed the directions to yield knock-out basmati rice.

I apologize for not having photos of any of this but it was night and we ate it so fast, there was no chance to shoot.

Bottom Line:

If you can find the Tiger Tiger products, buy some and try it.

I can see using this with anything from ground beef, pork, poultry, and small pieces of such meats, to tofu.

I am going to get another jar (or 10!) and use it on some cod and also some shrimp.

I just can’t wait!

Let me know if you try it too!

Where to buy online: