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| Schweinshaxe |
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.
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Schweinshaxe
Today’s Favourite Blog
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?
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I learn something new about lard today. Interesting post. The pic of the creme brulee makes me want to make some now. It is really very hard to find perfectly done creme brulee.
ReplyDeleteThank you
DeleteThey should hold their testings here in our humid weather conditions and then tell me if things last forever. Besides the preservatives stuff, coconut oil can turn rancid after a while. Not very nice for the tummy.
ReplyDeleteCreme brulee in a packet? It would be nice if they packed a tiny disposable butane torch in as well :D
Unfortunately I have already filled out the review otherwise I would have definitely suggested including a tiny disposable butane torch. Brilliant idea:)
DeleteThe brulee comes in 500ml tetra pak, like a pack of heavy cream.
Hmm...creme brulee that's lighter in calories but not skimpy on taste? Intriguing!
ReplyDeleteExactly.
DeleteI only really like the sugar crust on creme brulees :P
ReplyDeleteHahaha, might as well just make brulee without cream!
DeleteMr. Three-Cookies, the pork shank looks delicious!
ReplyDeleteI can totally understand this cream is delicious. I always prepare crème brûlée with half cream half milk and it's not my invention but I took it from a famous French chef's book (it's on my blog, I have made matcha crème brûlée the same way). In most elegant and modern French restaurants crème brûlée is no longer 100% cream. Now whenever I go to a basic, traditional French bistro and have a 100% cream crème brûlée it seems too fat and not as good ;-) In fact I have stopped ordering it. It's one of these miraculous moments when healthier dessert = better in taste.
The fat story is incredible, although until not a very long time ago many things were preserved in fat. My grandmother used to preserve cooked meat this way when she was young! A kind of canned meat, but simply covered in fat. Then the fat would be scraped and the meat taken out and cooked, fried etc..
That pork was delicious, thanks.
DeleteI've already made crème brûlée using your recipe, I think it was one of the first recipes that I tried from your site. it was pretty good.I didn't realise crème brûlée's made from 100% cream are becoming less popular.
Covering in fat - that sounds similar to duck confit.
I feel so ashamed... I have no memory! Of course you have made it! Now I remember. I'm sorry :-( I'm getting really old...
DeleteNo need to feel ashamed, there are so many recipes and so many people trying it, its tricky to remember. We are all getting older, not just you:)
DeleteCreme Brulee is one of my favorites, never had the packet, it looks so tempting! Lower fat is a plus. Your dinner looks delicious, great picture.
ReplyDeleteIt's nice to make things from a package once in awhile. The creme brulee looks good and so does your pork knuckle.
ReplyDeleteEspecially if its free:)
Deleteomg i freaking love that crispy roasted pork knuckle. first time i had it was in a pub in berlin. my friend and i ordered that and 2 other side dishes and almost fainted when that massive hulk of porky goodness came. halfway through we were too full, but in true greedy spirit, finished it, groaning.
ReplyDeletePorky goodness alright. I totally understand what you mean about being full and still continuing
DeleteThat Schweinshaxe looks so crispy, similar to the crispy pata in the Philippines
ReplyDeleteI haven't heard of crispy pata
DeleteLOVE the idea of a lighter creme brulee...thanks for testing it out for us :)
ReplyDeleteYou are welcome
Deleteahh! lower fat creme brulee! definitely something i would like to try!
ReplyDelete