Food Diary (February 03, 2012)
Breakfast: Bacon sandwich
Lunch: Mushroom omelet with pasta
Dinner: Schweinshaxe, salad, pita bread
Baking/sweets: Créme Brûlée, Polenta Crackers
The good people at Smartson recently sent me a pack of Ekströms Créme Brûlée to try. This is similar to the panna cotta that I tried in January.
Ekströms Créme Brûlée is a convenience product. It is quite simple to prepare, all you need to do is heat until the first bubbles appear, cool, refrigerate and brûlée.
The Ekströms Créme Brûlée is made from cream and milk, so its lighter and lower in fat. I thought this would make it less creamy and luscious but I was wrong. The flavour came through, surprisingly. Overall a great product considering convenience and taste. If you want to try making créme brûlée at home, a recipe is available here.
Today's Favourite Photo
Source: Gourmet Estorie
Today’s Favourite Blog
Source: Huffington Post
In 1948 Hans Feldmeier received a tub of lard as part of the United State's post-war aid program. He kept the lard and didn’t open it until 64 years later. He took the lard to food safety experts, who deemed it safe to eat.
According to the BBC, Feldmeier took the can to be tested in order to settle a debate about food safety and expiration dates. Feldmeier's can did not have an expiration date printed anywhere on the packaging. Officials said the lard survived in satisfactory condition in part because of its air-tight can and preservatives.
Feldmeier said he couldn't imagine parting with the "beautiful" can after all these years and demanded that officials return it immediately after testing. Officials granted the request, returning the can to Felmeier, but without the lard inside.
I read somewhere that 100% fats have an indefinite life. Coconut oil for example can be kept forever, even though there is a best before date. I guess the date is there for regulatory reasons. Of course you can keep it for a long time, but will this be necessary?