2010 January | Think Tasty

Archive for January, 2010

Organic Volcano Lemon Burst and Lime Burst

by TT on June 22nd, 2011 | Food News

In my role, I receive many offers to sample products. These products range from obvious items that aren't of interest to items that would be interesting to try to items whose arrival is counted by the minute. About a month ago, I received an email offering to send Organic Volcano Lemon Burst and Lime Burst. These two products fell into the middle category: worthy of my time but nothing that had me awaiting the mailman at the door.

When the package arrived, I noted the typical plastic packaging, shaped and colored appropriately for each flavor. I placed both of them

Boston Olive Oil Company

by TT on April 6th, 2011 | Food News

A recent weekend was spent in Boston, celebrating my husband's birthday. Although Boston is only an hour away from our home, it was quite delightful to have two whole days to explore different venues. One of those venues was Newbury Street, which is home to numerous high-end shops, one of a kind boutiques, and wonderful restaurants. While we enjoyed many different shops for art galleries to designer clothing shops, our favorite was Boston Olive Oil Company.

Entering the store, our eyes were greeted with the site of an island and a wall counter covered with stainless steel tanks filled

Popcorn Palace

by TT on March 31st, 2011 | Food News

I am not a popcorn fanatic. Of course, maybe that's because there are so many poorly done types of popcorn available. I don't eat popcorn at the movies, though most of my family and many of my friends adore it. Popcorn covered in "butter flavored oil" just seems nasty. Microwave popcorn tends to have interesting ingredients to give the popcorn its flavor. I also don't like popcorn that is doused in butter, even if it's real butter. So, rather than wrinkling my nose at most popcorn, I just pass on eating it.

However, when I was offered some samples of

Craquelins

by TT on March 21st, 2011 | Food News

Sometimes it is mere happenstance that brings about the most delightful of discoveries. Such was the case with my discovering Craquelins. On a Sunday in January, my husband and I went to a winter farmers' market to purchase our weekly supply of vegetables. Exploring the various vendors' tables, we found some yummy flatbread crisp samples. Never ones to pass on a free food tasting, we gave them a try and were hooked. We added a couple packages to our collection of food. Returning two weeks later to the next market, we were pleased to see that Craquelins was there

California Olive Oil

by TT on March 10th, 2011 | Food News

One of my favorite work-related events is attending the Boston Wine Expo. Every year I am amazed at the number of interesting product I discover and intriguing people I meet. This year was no different. Of course, the majority of the booths are filled with wineries, which are delicious in their own right, but there also are booths with food vendors. At one of these booths, I met Mike Forbes, who is marketing director for California Olive Ranch.

A favorite indulgence of mine when dining at a restaurant is enjoying fresh bread and dipping oil. Well, on a weekend that

To Die For Dips

by TT on February 16th, 2011 | Food News

I love attending the Boston Wine Expo. The obvious reason may seem to be that there are thousands of varieties of wine to sample. While sampling a few wines is nice, the reason I love attending is the people and companies I discover there. From innovative chefs to interesting foods, there is much to learn. One of the great discoveries I made this year was To Die For Dips. This dip is delicious and has an amazing story behind it.

I met with Margaret Hammill, founder and owner of To Die For Dips on a recent winter morning at

The Vegan Scoop

by TT on January 31st, 2010 | Food News

Attending the Boston Wine Expo isn't just about the wine. Sure, there are hundreds of wineries that attend, but there are also quite a few food vendors there as well. So, in addition to getting to sample many different wines, you also get to sample some interesting foods. On the second day of the expo, I got to sample the most delicious treat of the weekend.

While meandering through the aisles at the expo that day, I discovered Wheeler's Black Label Vegan Ice Cream. It was a little after noon, and I had sampled some wine and was deciding

Summer in a Wrap

by TT on January 27th, 2010 | Recipes, Sandwiches

It's cold.

Does that summarize winter in New England well enough? I could write a lengthy paragraph about all of the annoying parts of winter here, but there's really no need to exert that much effort. I think my simple sentence conveys my thoughts well enough.

Most nights I try to erase the chilliness of winter with hot meals that consist of soups that have simmered on the stove all afternoon or a roast that braised in the oven all day long. However, sometimes I take a different approach to try and make the season of ice and snow disappear-- a little

Review: Legal Seafood Test Kitchen, Boston, MA

by TK on January 26th, 2010 | Restaurant Reviews

When my wife and I go out for dinner, we want to try new things and explore the world of food and drink. So, when something promotes itself as a "test kitchen", we expect risk taking by the chefs/owners. Sadly, we experienced the wrong type of adventure when we went to the Legal Seafood Test Kitchen in Boston this past weekend.

We were in Boston for the 19th annual Boston Wine Expo,* and after a Saturday filled with great wine, smart foodie conversation, and tantalizing cooking demonstrations, we decided to go to the Legal Seafood Test Kitchen for a

Mini Chile Relleno Casseroles

by TT on January 21st, 2010 | Main Dishes, Recipes

Editor’s note: Food brings people together! And this week, Think Tasty and Glamour Cow are trading recipes.

This recipe is courtesy of Marisa, who is one of Glamour Cow's food writers, as well as being a home cook, specializing in raw & vegan recipes. To find more of Marisa's scrumptious meals & treats, check out Glamour Cow.

I love dishes where you can go from cooking, baking, or preparing right to the table. Plu,s how adorable are individual portioned meals! I think they make such a gorgeous and elegant presentation. Since this was just for my husband, I used two 12-ounce

Blueberry Sorbet

by TT on January 20th, 2010 | Desserts, Recipes

Editor’s note: Food brings people together! And this week, Think Tasty and Glamour Cow are trading recipes.

This recipe is courtesy of Marisa, who is one of Glamour Cow's food writers, as well as being a home cook, specializing in raw & vegan recipes. To find more of Marisa's scrumptious meals & treats, check out Glamour Cow.

I always have been so obsessed with frozen treats! It doesn’t matter the season, as long as I have my hubby to snuggle up with. For me there is no better dessert. Cool, sweet, fruity and refreshing! Deelish!

This mixture would work great in an

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