It seems that one of America's top fast food chains is undergoing a change -literally. Taco Bell is redefining itself, with both its' overall look and food. It's appealing to the Twitter generation but what about everyone else? Will it lose it long time fans? Time will tell.
Taco Bell started out in - where else - southern California in 1948 by Glenn Bell. It was originally
a hamburger stand, much in the same vein as McDonald's and White Castle. The inspiration came from across the street , at Mitla Cafe, a Mexican restaurant known for its' hard shelled tacos. Mr. Bell saw how popular this was. he cleverly ate there often enough that he became a regular. The proprietors let him watch them assemble tacos and cook other quick Mexican dishes. By late 1951 the prototype opened. He named it Taco-Tia. Four years later it was renamed El-Taco and was a fixture in SoCal towns. By 1962 the first Taco Bell had made its' debut in Downey California. The company grew rapidly and the first eastern eatery was opened in Springfield ,Ohio in 1970. Pepsico bought it from Mr. Bell in the late Seventies and then it went to Yumi Foods, the international conglomerate that owns Pizza Hut and Long John Silver's. For many, it was their first taste of Mexican food. a huge change of pace from the usual, burgers, fries and malteds. It was also cozy, Most Taco Bells were housed in cute So Cal mini haciendas, where there were booths with padded seating and bright pastels like pink and purple abounded. The vibe was welcoming, like being in someone's house.
That all changed. The hacienda in my area was razed to the ground. Gone was that soft almost Play-Doh molded building and in its' place something colorless and industrial.It kind of looks like a Brooklyn hipster designed the new architecture. The outside has a boxy wood and steel front which works in urban areas - not in suburbia. The inside is just as bleak looking with uncomfortable wooden seats and metal tables. The only highlight is the charging tables where people can plug in their laptops and tablets, working as they eat. Even the outdoor dining area has industrial and far from cushy chairs and tables.Maybe Taco Bell is trying to be Chipotle's little sibling . Chipotle has relatively the same decor - factory inspired and somewhat bleak. Have the staff and recipes changed? Not really. My Taco Bell 's servers have the same flabbergasted attitude as before.I ordered a chicken hard taco and wound up with a chicken burrito. It was still tasty - and filling. They have spicy fries with a cheese sauce which was pretty good, with meaty fries and a satiny nacho sauce . There were not too many fries, perfect with a huge burrito. I would like to try their "rattlesnake" fries, , fries with cheese and steak bits and of course, their Dorito Cool Ranch taco, with the taco dusted with Doritos' seasoning. I know I'll be slurping on one of their freezes, a kind of Icee with either orange or Mountain Dew flavorings. Even the breakfast items seem inviting. with their mix of grilled breakfast burritos and Cinnabon balls of dough with an icing filling.
Taco Bell is still the same food but with a new look. Ignore the industrial vibe and concentrate on the food. It's still as flavorful as before.
Tuesday, March 12, 2019
Monday, March 11, 2019
Making That Bread
With St Patrick's Day coming this Saturday , many home bakers , novice and experienced are planning on making Irish soda bread .It's one of the easiest breads to create. Then, surprisingly most breads are. They're an easy and fun bake.
Maybe Irish soda bread should be considered the gateway recipe for new bread makers.It is one of the easiest outside the packaged loaf mixes from Pillsbury and Krusteaz.Like cake, it requires sugar, margarine, and flour along with one egg. Irish soda bread does require just a teaspoon of the baking soda that gives it its' name along with buttermilk . Raisins are optional, but they do give it an added sweetness. There is some kneading but the best part is that it doesn't have to be proofed like yeasty bread dough. The baking soda acts as the yeast, allowing the loaf to rise.Irish soda bread is also considered a quick bread which is much easier to make., Banana bread and date-nut bread, two kitchen classics are other examples of quick no yeast breads.They both have dense heavy crumbs with very little air holes.Neophyte bakers may feel a bit anxious about making even this kind of loaf. Don't despair, There are some good mixes out there with Pillsbury leading the pack. Their mix can be made into loaves or muffins and come in a variety of flavors. Try the lemon poppy seed or cinnamon swirl.Krusteaz is another company that has some tasty and simple bread and cornbread mixes, that include cinnamon swirl and fire roasted corn bread.
Once you've mastered quick breads you can now try your hand at yeast breads. What is the best yeast to use?You can't go wrong with Flesichmann's. One of the bonuses of using it is that the website has a how too, along with info on what it is and what it does.Another good yeast for bread and rolls is King Arthur's. The company even sells sourdough starter. King Arthur 's also sells a variety of flours too, from wheat to gluten free to nut and coconut flours. Now comes the bread recipes.Start with one that has very few ingredients. The basic load recipe is one that requires active dry yeast, flour , and salt.The only liquid used is water which, along with the other dry ingredients .it makes for a nice light loaf.For the more adventurous there is Italian and French loaves that require their own pans. These sort of resemble corrugated roofing allowing the baker to make three loaves at a time.Some recipes call for the addition of olive oil or honey. When you've mastered the craft think sausage or cheese breads.These are fun to make and the highlight of any dinner or picnic.
Bread is not that hard a recipe. Start with an easy one like Irish soda bread and work your way to the more challenging recipes. Once you start it'll be hard to quit.
Maybe Irish soda bread should be considered the gateway recipe for new bread makers.It is one of the easiest outside the packaged loaf mixes from Pillsbury and Krusteaz.Like cake, it requires sugar, margarine, and flour along with one egg. Irish soda bread does require just a teaspoon of the baking soda that gives it its' name along with buttermilk . Raisins are optional, but they do give it an added sweetness. There is some kneading but the best part is that it doesn't have to be proofed like yeasty bread dough. The baking soda acts as the yeast, allowing the loaf to rise.Irish soda bread is also considered a quick bread which is much easier to make., Banana bread and date-nut bread, two kitchen classics are other examples of quick no yeast breads.They both have dense heavy crumbs with very little air holes.Neophyte bakers may feel a bit anxious about making even this kind of loaf. Don't despair, There are some good mixes out there with Pillsbury leading the pack. Their mix can be made into loaves or muffins and come in a variety of flavors. Try the lemon poppy seed or cinnamon swirl.Krusteaz is another company that has some tasty and simple bread and cornbread mixes, that include cinnamon swirl and fire roasted corn bread.
Once you've mastered quick breads you can now try your hand at yeast breads. What is the best yeast to use?You can't go wrong with Flesichmann's. One of the bonuses of using it is that the website has a how too, along with info on what it is and what it does.Another good yeast for bread and rolls is King Arthur's. The company even sells sourdough starter. King Arthur 's also sells a variety of flours too, from wheat to gluten free to nut and coconut flours. Now comes the bread recipes.Start with one that has very few ingredients. The basic load recipe is one that requires active dry yeast, flour , and salt.The only liquid used is water which, along with the other dry ingredients .it makes for a nice light loaf.For the more adventurous there is Italian and French loaves that require their own pans. These sort of resemble corrugated roofing allowing the baker to make three loaves at a time.Some recipes call for the addition of olive oil or honey. When you've mastered the craft think sausage or cheese breads.These are fun to make and the highlight of any dinner or picnic.
Bread is not that hard a recipe. Start with an easy one like Irish soda bread and work your way to the more challenging recipes. Once you start it'll be hard to quit.
Saturday, March 9, 2019
Doodads And Gadgets
Every kitchen should have an array of gadgets and appliances that will help to facilitate cooking and baking. However should a home chef have every thingamabob available. What should your kitchen have? What's considered a frill or a necessity.
Of course every home should have mid size appliances. Microwaves and toasters are a must. Where would we be without them. The first helps in reheating leftovers and cooking quick sides. As for the toaster, many go for a toaster oven because it does more than the average toaster. It can bake frozen pizza and cinnamon buns along with giving leftovers a nice , crispy surface. A toaster is a good choice if you strapped for kitchen space.it's smaller and compact and fits perfectly on a counter or table. You should have one even if you don't eat toast on a regular basis.Toasted bread adds something to egg or tuna salad sandwiches and BLTs. Should you add an air fryer to your arsenal?I'd say yes, simply because it's a best alternative to an oven. It cooks everything from fries to meat cuts evenly and some larger models allow you to bake in them. There's a timer which is always a plus. Another must have gadget or appliance (depending on how you look at it) is the crockpot or Instapot. These are great stand ins for your cooktop and oven. A crockpot allows you to make sauce or chili, without having to slave over a hot stove. Also the slow cooking adds more complexity and layers to simple recipes.
What about those other gadgets and doodads? You know the ones. There in those ads between games. One company, Esfranki, has a whole range of fun gadgets and doodads for every aspect of your life.I've bought a couple of their products such as their reusable toaster bags which I can use to make no mess grilled cheese. and their silicon leak proof bags for leftovers.. I have yet to use them but will - eventually.Their strawberry huller looks interesting and it makes it easier to get rid of the stems. Yet a, paring knife can also do the job.Their stainless steel watermelon cutter also could be useful, although a good all purpose knife can do the trick. I often think I should buy a cookie dough scooper.It would make it easier to drop dough on the cookie sheet .Using a regular spoon can get sticky and messy, making for unevenly sized cookies. However I found that my family's ice cream scoop, sixty years old and thick like a hammer works perfectly if it's sprayed with a cooking spray.As for my cookie press, it needs a bit of finesse to get perfect cookies. Will I use it again after all the angst it caused?Or will I just make scoop cookies?I'll try it again, maybe for a get together or possibly Easter.
A kitchen doesn't need so many gadgets and doodads.You can make do with what you already have. If it does the trick keep it. Yet it's no sin to expand. If you see an interesting doodad, buy it.
Of course every home should have mid size appliances. Microwaves and toasters are a must. Where would we be without them. The first helps in reheating leftovers and cooking quick sides. As for the toaster, many go for a toaster oven because it does more than the average toaster. It can bake frozen pizza and cinnamon buns along with giving leftovers a nice , crispy surface. A toaster is a good choice if you strapped for kitchen space.it's smaller and compact and fits perfectly on a counter or table. You should have one even if you don't eat toast on a regular basis.Toasted bread adds something to egg or tuna salad sandwiches and BLTs. Should you add an air fryer to your arsenal?I'd say yes, simply because it's a best alternative to an oven. It cooks everything from fries to meat cuts evenly and some larger models allow you to bake in them. There's a timer which is always a plus. Another must have gadget or appliance (depending on how you look at it) is the crockpot or Instapot. These are great stand ins for your cooktop and oven. A crockpot allows you to make sauce or chili, without having to slave over a hot stove. Also the slow cooking adds more complexity and layers to simple recipes.
What about those other gadgets and doodads? You know the ones. There in those ads between games. One company, Esfranki, has a whole range of fun gadgets and doodads for every aspect of your life.I've bought a couple of their products such as their reusable toaster bags which I can use to make no mess grilled cheese. and their silicon leak proof bags for leftovers.. I have yet to use them but will - eventually.Their strawberry huller looks interesting and it makes it easier to get rid of the stems. Yet a, paring knife can also do the job.Their stainless steel watermelon cutter also could be useful, although a good all purpose knife can do the trick. I often think I should buy a cookie dough scooper.It would make it easier to drop dough on the cookie sheet .Using a regular spoon can get sticky and messy, making for unevenly sized cookies. However I found that my family's ice cream scoop, sixty years old and thick like a hammer works perfectly if it's sprayed with a cooking spray.As for my cookie press, it needs a bit of finesse to get perfect cookies. Will I use it again after all the angst it caused?Or will I just make scoop cookies?I'll try it again, maybe for a get together or possibly Easter.
A kitchen doesn't need so many gadgets and doodads.You can make do with what you already have. If it does the trick keep it. Yet it's no sin to expand. If you see an interesting doodad, buy it.
Friday, March 8, 2019
LA's Oaxacan Vibe
Los Angeles has always had a Mexican vibe and connections to the mother country, Mexico.It is also the hub of Oaxacan American life, with restaurants featuring the delicious foods of this Mexican state.Here , everyone can have a taste of true Mexican cuisine.
Tejal Rao wrote about the Oaxacan dining scene in Wednesday's New York Times Food section.Ms Rao, an accomplished chef and cookbook author in her own right is now the Los Angeles restaurant critic for the NYT. She was able to get into the kitchens, learning about Oaxacan's migration and establishment in LA. The Oaxacan's have always been drawn to southern California for decades, shaping the city and influencing its' history and businesses. They are the ones running the food industry, owning specialty markets, restaurants and food trucks. There was a big influx in the 1990's , just before the country's devaluation of the peso threw the country in turmoil.It was easy to set up restaurants because Oaxacan cuisine is what everyone wants - freshly made with all natural ingredients. .Also immigrants want the exact same dishes that they grew up on. Unlike dishes from other Mexican states which have subbed in ingredients, Oaxacan ones have items such as tortillas known as tlayudas, grasshoppers (!) known as chaplunes and dark chocolate. Sausages called moronga that are made fresh, daily ,using herbs and every part of the pig are also part of the restaurants' daily fare.
Oaxacan restaurants throughout LA would not open without these. Diners can enjoy true southern Mexican fare such as the airy and diaphanous tortilla drizzled with the golden dregs of homemade lard and then spread with layers of black beans, quesillo,cheese and shredded cabbage.Moronga is also served, a kind of homemade blood sausage where there's not only pork but also tomatoes, jalapenos along with fatback and pork skins. Flour and herbs such as oregano and mint are added for substance and flavor. It is scored and pressed against the grill until it turns crisp. .The restaurant , Gish Bac is known for another Mexican dish , barbacoa. One of the owners, Maria Ramos learned to make it as a child from her parents. It is different from the Caribbean version, which came from the indigenous Taino tribes that grilled meat on spits.. The Mexican version is usually beef, goat or sheep steam cooked in an underground oven until its' juicy and succulent. She and her husband, David Padilla,as immigrants in 1993 made it just for quincianeras and weddings. They became so successful that they opened up a restaurant that featured the slow roasted ,goat meat , basted in its' own restorative juices.
Oaxacan food is one of the strongest influences in Angelino cuisine. It's is classic Mexican ingredients cooked into flavorful dishes with recipes.They make for some of the best meals in this ever changing city.
Tejal Rao wrote about the Oaxacan dining scene in Wednesday's New York Times Food section.Ms Rao, an accomplished chef and cookbook author in her own right is now the Los Angeles restaurant critic for the NYT. She was able to get into the kitchens, learning about Oaxacan's migration and establishment in LA. The Oaxacan's have always been drawn to southern California for decades, shaping the city and influencing its' history and businesses. They are the ones running the food industry, owning specialty markets, restaurants and food trucks. There was a big influx in the 1990's , just before the country's devaluation of the peso threw the country in turmoil.It was easy to set up restaurants because Oaxacan cuisine is what everyone wants - freshly made with all natural ingredients. .Also immigrants want the exact same dishes that they grew up on. Unlike dishes from other Mexican states which have subbed in ingredients, Oaxacan ones have items such as tortillas known as tlayudas, grasshoppers (!) known as chaplunes and dark chocolate. Sausages called moronga that are made fresh, daily ,using herbs and every part of the pig are also part of the restaurants' daily fare.
Oaxacan restaurants throughout LA would not open without these. Diners can enjoy true southern Mexican fare such as the airy and diaphanous tortilla drizzled with the golden dregs of homemade lard and then spread with layers of black beans, quesillo,cheese and shredded cabbage.Moronga is also served, a kind of homemade blood sausage where there's not only pork but also tomatoes, jalapenos along with fatback and pork skins. Flour and herbs such as oregano and mint are added for substance and flavor. It is scored and pressed against the grill until it turns crisp. .The restaurant , Gish Bac is known for another Mexican dish , barbacoa. One of the owners, Maria Ramos learned to make it as a child from her parents. It is different from the Caribbean version, which came from the indigenous Taino tribes that grilled meat on spits.. The Mexican version is usually beef, goat or sheep steam cooked in an underground oven until its' juicy and succulent. She and her husband, David Padilla,as immigrants in 1993 made it just for quincianeras and weddings. They became so successful that they opened up a restaurant that featured the slow roasted ,goat meat , basted in its' own restorative juices.
Oaxacan food is one of the strongest influences in Angelino cuisine. It's is classic Mexican ingredients cooked into flavorful dishes with recipes.They make for some of the best meals in this ever changing city.
Thursday, March 7, 2019
The King Of Seafood
If you want good seafood you should go to a Greek restaurant. These are people who know fish, thanks to millennia of bringing in multitudes of seafood and shellfish. They also know how to cook them too, infusing them with lemon or sumac, delicately roasting or frying. That is the life and love of famed restaurateur Costas Spiliadis. He is one of the pillars of Greek American cooking in the New World.
Alan Richman, famous in his own right, as Dean of Food Journalism at The French Culinary Institute and winner of fourteen (!) James Beard Foundation Journalism Awards conducted this in depth interview with one of the world's best chefs.Chef Spiliadis is a multifaceted , interesting person with an even more interesting background. Food and cooking was not on his radar. He came to New York to study at NYU. His earliest cooking forays were cooking dirt cheap chicken necks in the room he had rented. He left for John Hopkins University to be near his older brother, Stellios. That didn't suit him,, Being a foreign student, he couldn't participate in the protests against the new Greek government along with the racism he saw in Baltimore.. He left for freer thinking Montreal., being afraid that if he returned to Greece he would either be drafted or jailed for his political views Again food was not in his sites - not yet. He helped found a Greek radio station, Radio Centre Ville and also acted in amateur productions. It was in 1979 he opened up his first Milos restaurant,in Montreal, instantly drawing a crowd and a fans.
Chef Spiliadis instantly changed the way people thought about Greek cuisine which was men in paper hats, standing in front of a shawarma machine. It went from being thought of from rustic to classic. His many restaurants, all named Milos, feature recipes that would be on the tables of millionaires and working class. There are lamb chops in lemon and a meze plate , featuring tzatziki, taramosalata and htipiti, the last a feta and red pepper spread. There's also grilled octopus and dishes made with Greek yogurt along with dessert menu with karydopita, a homemade walnut cake and of course , the classic baklava. There is also loukoumades, traditional Greek doughnuts with thyme honey and galactoboureko, phyllo dough filled with vanilla and lemon zest custard. There is also Chef Spiliadis signature dishes as well, one being his well known delicately fried zucchini and eggplant slices. The slices are cut paper thin and dipped in a batter that's as thin as the glue that binds the famed Greek bamboo kites.His Greek yogurt is not fat free. He believes that taste doesn't originate in the head but in the mouth. Food should be flavorful not subject to trends. He is also a perfectionist when it comes to both the foods and restaurants. Flower displays are under just as much strict scrutiny as the catch of the day. There will be scathing emails if there isn't.
Chef Costas Spiliadis is a maverick on both the Greek and the international restaurant scene. His life is seafood and his recipes. He has made them the must haves on any gourmand's list.
Alan Richman, famous in his own right, as Dean of Food Journalism at The French Culinary Institute and winner of fourteen (!) James Beard Foundation Journalism Awards conducted this in depth interview with one of the world's best chefs.Chef Spiliadis is a multifaceted , interesting person with an even more interesting background. Food and cooking was not on his radar. He came to New York to study at NYU. His earliest cooking forays were cooking dirt cheap chicken necks in the room he had rented. He left for John Hopkins University to be near his older brother, Stellios. That didn't suit him,, Being a foreign student, he couldn't participate in the protests against the new Greek government along with the racism he saw in Baltimore.. He left for freer thinking Montreal., being afraid that if he returned to Greece he would either be drafted or jailed for his political views Again food was not in his sites - not yet. He helped found a Greek radio station, Radio Centre Ville and also acted in amateur productions. It was in 1979 he opened up his first Milos restaurant,in Montreal, instantly drawing a crowd and a fans.
Chef Spiliadis instantly changed the way people thought about Greek cuisine which was men in paper hats, standing in front of a shawarma machine. It went from being thought of from rustic to classic. His many restaurants, all named Milos, feature recipes that would be on the tables of millionaires and working class. There are lamb chops in lemon and a meze plate , featuring tzatziki, taramosalata and htipiti, the last a feta and red pepper spread. There's also grilled octopus and dishes made with Greek yogurt along with dessert menu with karydopita, a homemade walnut cake and of course , the classic baklava. There is also loukoumades, traditional Greek doughnuts with thyme honey and galactoboureko, phyllo dough filled with vanilla and lemon zest custard. There is also Chef Spiliadis signature dishes as well, one being his well known delicately fried zucchini and eggplant slices. The slices are cut paper thin and dipped in a batter that's as thin as the glue that binds the famed Greek bamboo kites.His Greek yogurt is not fat free. He believes that taste doesn't originate in the head but in the mouth. Food should be flavorful not subject to trends. He is also a perfectionist when it comes to both the foods and restaurants. Flower displays are under just as much strict scrutiny as the catch of the day. There will be scathing emails if there isn't.
Chef Costas Spiliadis is a maverick on both the Greek and the international restaurant scene. His life is seafood and his recipes. He has made them the must haves on any gourmand's list.
Wednesday, March 6, 2019
Lessons From Lent
With today being Ash Wednesday it's time to think of what most Christians can give up.Most Catholics have a long list of foods that they'll give up. This is the start of a good healthy diet. Another idea is to give up ones' time to cook or serve others.It's a great way of teaching kids how to behave towards those less fortunate.
Yes, you can give up meats and sweets for Lent. Doing such will help you lose weight and possibly go off your favorite foods. The Greek Orthodox have a much stricter rule. Not only do they have to give up meat, dairy, eggs and cheese are also off the table. Wine and olive oil are also nixed. What is left is fruits and veggies.A diet like this may seem severe but it is the healthiest..The Orthodox are allowed rice and pasta which is a plus. No matter what faith you follow, this is a great fast. Unhealthy fats and sugars are eliminated replaced with a boost of nutrients and fiber. The Orthodox are allowed to have olive oil and wine on weekends.Veggies could easily be made into a ratatouille but veggies such as tomatoes and peppers can be roasted and served over any kind of pasta or rice. They can also be turned into a salsa crudo or raw sauce for spaghetti or angel hair. Finishing with fruit slices is always a better idea. Get yourself and the kids hooked on fruit slices as a great dessert.
Another idea for Lent is giving up your time. Many churches have food drives during the Lenten season. You can easily go around to friends and neighbors and collect cans and boxes from them for an Easter food drive. Have your local supermarket donate small hams along with canned or fresh asparagus along with other Spring veggies to make a filling holiday meal. If the stores don't want to donate, then have fund raisers or make a plea when the donation plate is passed around. Late winter and early Spring is a time for planning gardens. If you belong to any church group or teach Sunday school, bring up the idea of a church garden to supplement the food pantry. Think rows of tomatoes, peppers and carrots to start off with and then get adventurous with potatoes and even watermelon. The last can be started indoors and planted outside when the temperatures rise past seventy degrees. Just remember too that a church garden can supply some of the food for carnivals and picnics. It can also be used in the parish's soup kitchen as well
It's Lent. If you don't want to give up food , then think about giving up your time to help your local church. Both will be a learning experience that you'll benefit from.
Yes, you can give up meats and sweets for Lent. Doing such will help you lose weight and possibly go off your favorite foods. The Greek Orthodox have a much stricter rule. Not only do they have to give up meat, dairy, eggs and cheese are also off the table. Wine and olive oil are also nixed. What is left is fruits and veggies.A diet like this may seem severe but it is the healthiest..The Orthodox are allowed rice and pasta which is a plus. No matter what faith you follow, this is a great fast. Unhealthy fats and sugars are eliminated replaced with a boost of nutrients and fiber. The Orthodox are allowed to have olive oil and wine on weekends.Veggies could easily be made into a ratatouille but veggies such as tomatoes and peppers can be roasted and served over any kind of pasta or rice. They can also be turned into a salsa crudo or raw sauce for spaghetti or angel hair. Finishing with fruit slices is always a better idea. Get yourself and the kids hooked on fruit slices as a great dessert.
Another idea for Lent is giving up your time. Many churches have food drives during the Lenten season. You can easily go around to friends and neighbors and collect cans and boxes from them for an Easter food drive. Have your local supermarket donate small hams along with canned or fresh asparagus along with other Spring veggies to make a filling holiday meal. If the stores don't want to donate, then have fund raisers or make a plea when the donation plate is passed around. Late winter and early Spring is a time for planning gardens. If you belong to any church group or teach Sunday school, bring up the idea of a church garden to supplement the food pantry. Think rows of tomatoes, peppers and carrots to start off with and then get adventurous with potatoes and even watermelon. The last can be started indoors and planted outside when the temperatures rise past seventy degrees. Just remember too that a church garden can supply some of the food for carnivals and picnics. It can also be used in the parish's soup kitchen as well
It's Lent. If you don't want to give up food , then think about giving up your time to help your local church. Both will be a learning experience that you'll benefit from.
Tuesday, March 5, 2019
B Nutty Peanut Butter B Good
Can peanut butter be improved? Surprisingly yes. A new company out of Indiana has come up with gourmet peanut butter.that not only honey roasted peanuts but such yummy addins such as blueberry, chocolate, caramel and even pretzels.
I decided to try B Nutty since I like crunchy all natural peanut butter.
The first was the blueberry flavored one, made wit real berries and has a PB &J flavor.
This is the blueberry which also has milk chocolate added. It's good on a sweet bread or bun like a brioche roll. The blueberry flavor is strong and it makes for a good lunch.
I also ordered pretzels and white chocolate
This has large bits of gluten free pretzels mixed in along with white chocolate.It's good on a sweet bread but even better as a dip for pretzels and Social Tea cookies.
These are the bits of pretzels. Imagine dipping pretzel rods in this.
Then there is toffee, milk chocolate and almonds.
Again, it's good slathered on brioche bread, but also good on pretzels too. It would be a great layer in brownies too. B Nutty also has plain and one loaded with cranberries. There are seasonal ones too such as Cinnamon sugar cookie and Peppermint Brownie ???.
BNutty amps up peanut butter a few notches. It's a neat spin on an American classic. It will also make you never want just plain old peanut butter again.
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