I Tried This So You Won't Have To: The Snickle

On a recent episode of his soon-to-be-ending talk show, celebrity Nick Cannon profused his love of pickles. While that is not unusual, what makes it interesting is that he likes his pickles sandwiched in between chocolate, peanuts, and caramel. Called the Snickle, it is exactly what it sounds like - a Snickers bar sandwiched in between a pickle. This food mashup has been popularized by food bloggers for a few years now, and it has as many fans as it has detractors. Where does this food blogger stand on this? Check out the video below. 

Breakfast Popcorn

Popcorn is great as a light snack. But did you know it can be used as a part of a delicious breakfast? I'm not talking about adding milk to a bowl of popcorn as a cereal substitute if you don't have a box of Corn Pops in the house, though that can and has been done. I'm talking about using your popcorn in the same way tortilla chips are used in chilaquiles. With popcorn already being used in salads, it shouldn't be that surprising to see the snack food make its way from the movie concession stand to your breakfast table. So give the recipe a try if you're looking for a unique way to add a tasty texture to an otherwise standard breakfast item. 

NOTE: The recipe below is legit - this is not an April Fool's Day gag.

Ingredients

2 cups popped popcorn
2 eggs
7 g cold butter, grated or microplaned
5 g butter for the pan
salt and pepper to taste

1. Whisk the eggs with the grated butter.  Heat the remaining butter in a nonstick skillet over medium heat.  
2. When the butter starts to foam, mix the popcorn gently into the eggs to coat, but don’t let the popcorn get soggy.  
3. Scramble to your desired doneness, and garnish as you please.

Superbowl Eats: L.A. Rams edition

Two things come to mind when you think about Los Angeles. It is home to some of the biggest stars in the entertainment industry, and it is a city made up of transplants from all across the country and around the world. The same can be said about the year's version of the L.A. Rams. The team parted ways with Jared Goff, the quarterback who led them to their 2018 loss to the New England Patriots in Super Bowl LIII. He was replaced by Matthew Stafford, the quarterback who always put up big numbers for the Detroit Lions but had no playoff wins to show for it. Stafford joined superstar defender Aaron Donald and playmaker Cooper Kupp on a team that soon added Pro Bowl linebacker Von Miller from the Denver Broncos and flashy wide receiver Odell Beckham Jr. formerly from the Cleveland Browns. It took a few games for all these new pieces to come together and gel, but when they did, they marched through the playoffs, defeating divisional rivals and last year's Superbowl winner along the way. It would be fitting for fans of this superteam to enjoy food that captures the spirit of the city the team is based in, and to me, that would mean a carne asada taco from one of L.A.'s native sons, actor Danny Trejo, with a recipe from his "Trejo's Tacos: Recipes and Stories from L.A." cookbook. They say the biggest stars come out on the biggest stage. This will be the second year in a row that a team that will play the Super Bowl will play in their home stadium - let's see if the Rams can deliver the Hollywood ending their fans want to see.

Ingredients

1.36 kg flank, flap, or skirt steak
12 medium tomatillos (about 680 g), papery skin removed, tomatillos left whole
12 six-inch tortillas
6 garlic cloves
3 chipotle chiles from a can of chipotle chiles in adobo sauce, plus 30 g of the sauce
2 limes, each cut into 6 wedges
2 medium-sized jalapeños, roughly chopped
1 medium jalapeño, left whole
1 large white onion, roughly chopped
180 mL orange juice (preferably fresh)
120 mL pure olive oil
60 mL soy sauce
juice of 1 lemon
juice of 1 lime, plus extra to taste
145 g shredded green cabbage
15 g kosher salt, plus extra to taste
15 g ground cumin
15 g smoked paprika
12 g roughly chopped fresh cilantro

1. Combine half the chopped onion, the chipotles, and sauce, the chopped jalapeños, the garlic cloves, eight grams of cilantro, the orange juice, olive oil, soy sauce, lemon juice, cumin, and paprika in a food processor or blender and puree. Transfer the marinade to a large self-seal plastic bag or airtight container. Add the meat and turn to coat it in the marinade, then seal the container you are using. Refrigerate and marinate overnight or for at least 30 minutes.
2. Remove the steak from the marinade, letting the excess marinade drip back into the bag or bowl. Place the steak on a platter and set it aside at room temperature for 30 minutes. Meanwhile, heat a gas or charcoal grill to medium-high heat. Grill the steak until it is charred, about 5 minutes. Turn it over and grill until charred on the other side, about 5 more minutes. Transfer it to a cutting board and let it rest for 5 minutes before slicing it crosswise and against the grain.
3. Heat a large heavy skillet over medium heat until it is very hot, about 4 minutes. Add the whole tomatillos and jalapeños - they should sizzle when they hit the dry hot pan. Cook until the vegetables are black and blistered in spots and soft on one side, 5 to 7 minutes.
4. Use tongs to turn the tomatillos and jalapeños over, then add the remaining garlic cloves. Cook the tomatillos, jalapeños, and garlic until the tomatillos and jalapeños are blistered and the garlic cloves are toasted but not burned, 5 to 7 minutes more. Remove the pan from the heat and let the mixture cool to room temperature.
5. Transfer the tomatillos, jalapeños, and garlic to a blender or food processor and add the cilantro, lime juice, salt, and half the remaining onion. Process until the sauce is completely smooth. Taste and add more salt, onion, or lime juice if desired. You now have fresh salsa verde.
6. Preheat the oven to 121°C. Stack the tortillas, wrap them in aluminum foil, place them in the oven, and let them warm until they're fragrant and pliable, about 15 minutes. Remove the tortillas from the oven. Unwrap the stack and line up the tortillas, assembly-line-style, on your work surface.
7. In a medium bowl, mix the shredded cabbage with 60 g of the salsa verde. Chill before serving, or refrigerate in it an airtight container for up to 5 days.
8. Divide the meat among the tortillas, placing it in a straight line down the center of each tortilla. Place a line of the cabbage mixture to the right of the steak. Serve a lime wedge with each taco.

Superbowl Eats - Cincinnati Bengals edition

Nobody saw this coming. Perennial laughingstocks the Cincinnati Bengals are the AFC Champions and are heading to this year's Superbowl.

The Bungles.

A team that went fourteen years without a winning record, or making the playoffs; a team where head coaches and top draft picks went to waste their time and talent; a team that even the Cleveland Browns thought was a joke. But this year, things were different. This Cincinnati Bengals team was led by Joe Burrow, the winner of the 2019 Heisman Trophy and the 2020 college football playoff National Championship. Together with former college teammate Ja'Marr Chase, this Bengals team ended one of the longest active playoff droughts in all professional sports by winning their first playoff game in 31 years against the Las Vegas Raiders. This Bengals team then went to Tennessee to upset the #1 seeded Titans for their first-ever road playoff victory, and shock the #2 seeded Kansas City Chiefs in Kansas City the following week. This Bengals team has a feisty swagger surrounding it as they head to L.A. to face the Los Angeles Rams. If you like rooting for this underdog, celebrate with some Cincinnati Chili, a soupier version of traditional chili, served over spaghetti and topped with diced white onion and lots of shredded Cheddar cheese. It can also be served with oyster crackers or slathered over a hot dog. As improbably as it is to long-time NFL fans, this soon could be the Meal of Champions.

Ingredients

1 kg lean ground beef
1 L beef stock
1 796 mL can crushed tomatoes
500 g shredded Cheddar cheese
300 g dry spaghetti
250 g minced white onion
45 g chili powder
30 mL vegetable oil
15 g ground cinnamon
15 g cumin
15 g smoked sweet paprika
15 g unsweetened cocoa powder
2 g salt
2 g ground cayenne
2 g allspice
1 g ground cloves and pepper
1 g pepper
3 cloves garlic
3 bay leaves
1 sweet green pepper, seeded and quartered
1 stalk celery, cut into chunks
1 onion, quartered

1. Combine the green pepper, celery, onion, and garlic in a food processor; pulse until everything is finely minced.
2. Heat the oil over medium heat in a heavy-bottomed pot. Add the minced vegetable mixture and cook, stirring often, for about 5 minutes or until the vegetables are softened and translucent. Add the chili powder, cinnamon, cumin, smoked paprika, cocoa powder, salt, cayenne, allspice, cloves, pepper, and bay leaves; cook, stirring, for 1 minute.
3. Stir in the crushed tomatoes and beef stock and bring everything to a gentle simmer. Add the ground beef and return to a simmer, using the back of a spoon to break up the meat into small chunks.
4. Reduce the heat and simmer for 45 minutes, stirring occasionally, until the chili is thickened and all the flavours are blended. Discard the bay leaves.
5. Meanwhile, cook spaghetti in a large pot of boiling salted water according to package directions until al dente. Drain well. Divide the spaghetti among shallow warmed serving bowls and top with chili. Garnish with cheese and white onions.

Replenish the Food Freedom Rally Protesters Took From the Homeless

There was a truck convoy protest at Parliament Hill over the weekend. Depending on who you ask, this protest was either about ending the requirement that long-haul truck drivers crossing the border into the United States be vaccinated against COVID-19; ending all vaccine mandates for everyone across the country; or how our freedoms are been curtailed by having Justin Trudeau as prime minister. Although the organizers and supporters of this protest insist that it has been a conflict-free affair, it wasn't all peace, love, and diesel fuel. There were reports of demonstrators defecating on the War Memorial and defacing the Terry Fox statue, as well as incidents of demonstrators assaulting people as they prowled the surrounding neighbourhoods. A lot of businesses closed out of fear for their staff and customers, and the less said about the amount of Confederate, Nazi, and Trump 2020 flags at a Canadian protest, the better.  But to me, the most appalling occurrence that happened during this protest was the reports of truckers harassing the people at the Shepherds of Good Hope for free food.  Whatever you may think about COVID restrictions, shaking down a soup kitchen and taking food away from homeless people has nothing to do with vaccines or freedom. They did this in spite of the fact that a GoFundMe campaign was created to cover the convoy's fuel, lodging, and food expenses. That's why I created a GoFundMe of my own to replenish the food that these subhumans took. Yes, I am aware that people's trust in GoFundMe is low due to the inability of the protest organizers to confirm the monies raised actually gets to the truckers; yes, I am aware you can donate directly to the SOGH to avoid any processing fees. I just wanted to do something to show my outrage at the actions of these people. I wanted to show that as a city, and as a country, we're better than this. Please donate to this cause if you can. Harassing people at a soup kitchen for food in the name of freedom is wrong. 

DONATE TO THE SHEPHERDS OF GOOD HOPE
GIVE BACK THE FOOD PROTESTERS TOOK FROM THE HOMELESS

I Tried This So You Don't Have To: Rap Snacks Ramen

Walking past a Showcase storefront at the mall led to a surprising culinary discovery. On a stand near the entrance of the "Home of the Hottest Trends" and the best as seen on television products in Canada were packages of ramen noodles for sale. But these aren't just any instant noodle cups - these were Rap Snacks. What makes them rap snacks? Mainly because they feature the faces of prominent rappers on the snack's colourful packaging. The company making this product was founded in Philadelphia back in 1994 by James “Fly” Lindsay, and ever since he made a deal with Universal Records to feature some of the label’s artists, he has used rappers in the marketing of his food brands. Intrigued by how good these hip-hop foods were, I immediately bought the three different flavours available.  Here's what I found out:

Louisiana Hot & Spicy Chicken flavour

Featured Artist: Boosie (aka Boosie Badazz, formerly Lil Boosie)
Boosie started rapping in the late 1990s as a member of the Louisiana hip hop collective Concentration Camp and began his solo career in 2000. Despite releasing numerous albums, Boosie is better known for his homophobic tirades about Lil Nas X.
Standout Song: Mop Wit It with MO3 
Inspirational Message on Packaging: "Sometimes you need those bad days because it helps you truly appreciate the good ones."
Ramen Impressions: I prepared this according to the boiling water directions, filling the cup to the fill line, closing the top, and letting it stand for three minutes before eating. After stirring it up, I didn't smell anything resembling chicken. I could see bits of corn, peas, carrots and onion rehydrating in the dark broth, but nothing meat-like. After reading the ingredients I could see why - they use something called "powdered chicken meat". I started to wonder what part of the chicken was used for their meat powder, but then decided it was best not to think about it. The broth was hot and spicy but not flavourful, just very salty with a burning, slightly chemical aftertaste. The noodles were bland and were there just to make up the meal.

Beef Prime Rib flavour

Featured Artist: E-40
One of the most influential Bay Area rappers to sign a major-label deal, E-40 debuted in 1988 as a member of the group the Click through the label he started, Sick Wid' It Records. Currently, this entrepreneur has branched out into the food business with a line of sausages and burritos, wines, and liquors in his empire.
Standout Song: Choices
Inspirational Message on Packaging: "Believe in your own dreams before you believe in somebody else's dreams...you smell me?"

Ramen Impressions: This time I made the noodles with the microwave instructions. Three minutes later I was smelling something that at least had a meaty aroma. Fortunately, the broth wasn't as salty as what was in the previous ramen cup, and the noodles weren't as chalky tasting. Still no actual meat to be seen though. Saying this was like prime rib is a Golden Gate bridge long stretch, but it's a definite improvement from the previous tasting.

Creamy Chicken Gumbo flavour

Featured Artist: Master P
Probably the most recognizable name of the bunch, Master P has made a name for himself as a rapper, record producer, actor, author, and occasional NBA basketball player,. Along with his label No Limit Forever Records, P, along with his son, has partnered with the owner of Rap Snacks to bring people the Icon ramen brand.

Standout Song: Make Em Say Ugh

Inspirational Message on Packaging: "There's no limit to success."

Ramen Impressions: This cup was made with some leftover hot water from the kettle. I wasn't expecting much when I saw that cooked chicken powder was back as one of the ingredients. If they want to market this as being creamy, it needs xanthan gum or cornstarch to help thicken it. This wasn't creamy at all. Master P must have pulled rank to get better ingredients for his ramen than for Boosie's product, as this was easily the better chicken offering available. That said, it shows how beloved P is in New Orleans as anyone else calling something like this gumbo-like would have been found dead in the bayou.

Overall impressions: A proper bowl of ramen still requires fresh ingredients and fresh broth. You're not going to get a five-star meal from a $5 glammed-up instant ramen cup, but it's no better or worse than any other instant ramen you've ever eaten. Your enjoyment of Rap Snacks may depend on how much you enjoy listening to the featured artist, and even then, you will need every trick in the book to improve instant noodles if you choose to eat these. Recommended for ramen collectors and hardcore fans of dirty-south 90s hip hop.

The Year That Was 2021

With the threat of another lockdown upon us with the Omicron variant running rampant, 2022 is beginning to look and feel a lot more like most of 2020. As we head into the new year, let's take a moment to look back on the food-related events that made 2021 the year that it was.

Ketchup package shortage
Takeout usage was higher than ever because of COVID in-house dining restrictions throughout the year. This created a severe shortage of the carryout version of the popular condiment. It got to the point where a thriving market for ketchup packets on eBay existed, with prices going for anywhere between 50¢ to $5; you'd think they were TimBiebs boxes or something. I would have thought investing in a bottle of ketchup would negate any packet shortage, but I guess that would mean going to the grocery store.

Air fryers

The adult E-Z Bake Oven that is the air fryer is still as popular as ever with it taking up counter space in kitchens across the country. With an air fryer, it is possible to make healthier alternatives to deep-fried foods, but people need to keep in mind that frozen chicken nuggets don't magically become healthier because less oil is used - the nutrition value of the food doesn't change. My old-school deep fryer still works so I'm not in the market to upgrade. Plus, I'd rather get a full-sized convection oven, and I don't have the space for an air fryer because I already have last year's must-have kitchen appliance.

Buttergate
When people fill the large amount of the time on their hands that the pandemic has given them with baking, they start noticing something is wrong with the butter they're using. Early in 2021 people claimed that Canadian butter no longer softened at room temperature. People claimed this "hard" butter was because of an increased use of palmitic acid, a byproduct of palm oil, commonly added to cow feed. Gripes about hard butter took a more serious turn when reports out of British Columbia about non-foaming milk lead to discussions about whether dairy farmers should even be feeding palm fats to cows and the lack of transparency about the process in the daily industry. The Dairy Farmers of Canada says there's no reason to be concerned but they will look into the matter further to reassure consumers and stakeholders. I hadn't noticed anything different about the butter I've used in the past year, but if "Buttergate" leads to better dairy products, it will be worth all the drama around it.

Popcorn salad
Molly Yeh had no idea she would create the year's most controversial dish. On her Food Network show "Girl Meets Farm", Yeh introduced the popcorn salad and promptly broke the internet. This isn't her first daring take on the classic American salad, having created a pizza salad (think a deconstructed pizza in a bowl), and a chocolate bar salad (!)  in the past. I'm not much of a salad eater, so I'll assume it's the combination of popcorn and vegetables that have people up in arms. To satisfy your curiosity about popcorn salad, try the recipe below :

Ingredients: Molly Yeh’s Popcorn Salad

1/3 cup popcorn kernels
vegetable oil, as needed for popping
white Cheddar popcorn seasoning
1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons apple cider vinegar
1 tablespoon sugar
2 teaspoons Dijon mustard
1 shallot, thinly sliced
Kosher salt and freshly ground black pepper to taste
2 cups sugar snap peas, strings removed, cut crosswise into thirds
1 cup shredded carrot
1 cup chopped celery plus 1/2 cup tender inner celery leaves
1 bunch watercress, trimmed and torn into bite-size pieces

1. Pop the popcorn in a popcorn maker according to the manufacturer's instructions. While it's still hot, sprinkle with the white cheddar popcorn seasoning to taste. Let cool completely.
2. Whisk the mayonnaise, sour cream, cider vinegar, sugar, and Dijon together in a large serving bowl. Stir in the shallot. Season with salt and pepper.
3. Add the snap peas, carrot, and chopped celery and toss to coat. Add the popcorn and toss to coat the kernels in the dressing.
4. Pile the watercress on top and sprinkle with the celery leaves. Serve immediately.

Plant-based eggs

Plant-based meat never really took off as a lot of people hoped. As close to meat as it was, it still wasn't enough like the real thing for most consumers. But that didn't stop the makers of Just Egg, a mung bean-based product known for its ability to mimic the look and texture of cooked eggs. I think these will go over huge with the fast-food crowd, or at least better than those plant-based sandwiches that silently fell off a lot of menus. And speaking of fast-food sandwiches...

Subway's legal problems
Having barely survived the fallout of having Jared Fogel as a spokesperson, Subway continues to be plagued with accusations of selling fake meat. After winning the right to proceed with a defamation lawsuit against the CBC after a story from the show "Marketplace" in 2017 claimed about half the DNA in Subway chicken was soy, the sandwich makers had to deal with a similar claim about what's really in their tuna sandwiches. With claims that their seafood is not "100% tuna" as advertised, Subway owners must long for the days when the biggest worry they had was complaints about the foot-longs not being 12 inches in length.

Restaurant worker shortage
Not surprisingly, the restaurant industry has encountered unprecedented difficulties over the past two years. With numerous restaurants forced to shut down in 2020 restaurants found it hard to get employees back when they reopened in 2021. Some people blamed CERB payments and a lack of work ethic in today's workers; a lot of people blamed low wages and poor working conditions for the lack of interest in working in the service industry. This may change now that the minimum wage has increased this year, but don't be surprised if your favourite restaurant is closed more often than it used to be. 

Price increases and shortages
If you went to the supermarket at any point last year, you noticed that if what you wanted was in stock, it now costs more than it used to. Supply-chain bottlenecks, labour shortages, product shortages, strong demand - there were lots of reasons why grocery bills were high. Reports of shortages of turkeys and liquor may have been a bit premature, as I saw plenty of both available through the Christmas season. As food gets more expensive, people will adapt their diets according to their budgets. Luckily, this can be done without sacrificing dietary concerns or flavour.

What does 2022 have in store for us? Stay tuned...