Merritt’s Burger House

January 31, 2012 By 7 Comments
I have had hamburgers. I have had fries. I have even sat at a drive-in at Sonic. 
But never have I had a hit of nostalgia like I did at Merritt’s Burger House. 
 This drive-in in Wilmington, NC is the real deal, offering southern fast food since 1958. It’s the type of place where you pull up outside the restaurant and wait for someone to come take your order. Then you relax in your car before she comes back and clips a tray with your food onto the car window. The person who takes your order is likely a Merrick – it is still family run. Be prepared to wait awhile folks – yes, waiting is the theme of this Southern sojourn. 
But when the food comes, it is just exactly what you want.
 Diet Sun Drop
My dad became obsessed with this drink, which neither of us have ever seen up North. A very sweet citrusy drink, it was like a cross between Sprite and Fresca. Too sweet for me, but my dad wanted to buy a case before we flew home. 
Fries
Crinkle cut, frozen, slightly greasy. Salted and also brought with a shaker of salt on the side.  
 Merritt’s Cheeseburger
American cheese, lettuce, tomato, and mayonnaise. I should have asked for ketchup, but I enjoyed it with some Texas Pete’s hot sauce just as much. Flattened, bun and all, on the grill so the burger was smashed together, a homogeneous brick of meat, bun, cheese, and toppings. 
 Hot Dog All the Way
Even better than Allen and Sons, due no doubt to the electric red hot dog – a flavor delivery system for salt, spice, and rich meat. 
Hush Puppies
Sweeter and markedly lighter than other ones we tried. These were almost glazed they were so sweet, and totally delicious. My favorites of the trip.
I know I haven’t said a lot about the food here. That’s because…you know how it is. You know that the burgers are warm and soft, not too salty or heavily spiced. You know that the fries are oily and fluffy on the inside, delicious when dunked in Heinz ketchup and stuffed into the burger. You know that drinking soda while lazily dangling your hand outside the car, soaking up the sunshine and relaxation is almost as tasty as the meal itself. 
You know this because you have experienced this. Probably not since you were a kid, but you have. You know all about it.
And you know you have to go here when you are in North Carolina. 
Merritt's Burger House on Urbanspoon
Filed Under: North Carolina Tagged With: , , ,

Smithfield’s – A Fast Food BBQ Stop

January 31, 2012 By Leave a Comment
Who the heck goes to a fast food place on vacation?
Me. And you, if you know what’s good for you. How sad if you never got a double double from In-n-Out. Or a Blizzard from Dairy Queen
Or a plate of BBQ from Smithfield’s Chicken and BBQ
 Smithfield’s is a North Carolina fast food chain featuring classic southern dishes like fried chicken, hush puppies, BBQ pork, and sweet tea. It’s a fast food place, but more in the vein of Chick-Fil-A than McDonald’s – complimentary coffee, pristine bathrooms, and employees who refill your beverages. 
We aren’t in NYC anymore, Toto. 
Large BBQ Plate with Pork Coleslaw, Potato Salad, and Hush Puppies
This is where I could tell that it was a fast food place. This pork was a little dry and extremely mushy – it dissolved in my mouth unpleasantly, and was left a bit cottony by too much time steaming in a pile under a heat lamp. Lashings of the very vinegary and peppery hot sauce went a long way to helping the pork. The potato salad, on the other hand, was outstanding -mustardy, with a mashed consistency and an oddly sweet taste that doubtless came from pickled relish. It worked well with the clean flavor of the chopped slaw and the serviceable, if unremarkable, hush puppies. 
Banana Pudding
A plastic cup full of sweet, creamy, incredibly banana-y banana pudding was the perfect ending to this roadtrip stop.
Smithfield’s ain’t the best BBQ I ever tried. But it is undeniably where the locals eat – the place was packed the whole time we were there. It is cheap, it is clean, the service is unbelievably congenial, and it is such a kick to eat at indigenous fast food places. 
And even so-so BBQ in NC is better than the best BBQ in NYC
Filed Under: North Carolina Tagged With: , ,

Allen and Sons – The Best BBQ in North Carolina

January 30, 2012 By 4 Comments
The last time I was in North Carolina, I was furious with myself for not going to Allen and Sons. 
After over a year of punishing myself, I finally can end the penance. 
I visited Allen and Sons this past weekend. 
 Allen and Sons is widely renowned for their pit smoked barbecue, Eastern North Carolina Style. That means that it is served with a spicy, tangy, vinegar based sauce, not the ketchup based red sauce to which I am accustomed. 
There is some debate as to which is the better/original Allen and Sons – the one in Chapel Hill or the one in Pittsboro, to which I went. When you go, remember that this is the south – there is a different speed of life than in NYC. Don’t go there if you can’t just relax and recognize the fact that almost every restaurant you frequent is going to have a rather lengthy wait time. Just use that time to drool over everyone else’s order and work up your hunger. 
 This is what you want when you walk in to a BBQ place – vinyl tablecloths, canisters of Texas Pete, and everyone around you chowing down on pork. You just walk in, order at the front desk (not a counter – really, it’s just a desk), and wait.
(and wait)
(…and wait)
 Large BBQ Platter with Chopped Pork, Coleslaw, Potato Salad, and Hush Puppies
This is the best pork I had the entire trip. Incredibly lean, but also juicy, it is tender without being mushy. It has a very deep smoky taste – for the first time in my life, I understand the big deal about Southern BBQ. The savory, almost bitter edge of smoke contrasts so well with the pork’s naturally sweet taste. Bathed in a clear sauce that is tangy and spicy, there is an acidic note that balances the pork, like the way that acid in Thai food counteracts sweet and meaty tastes.
Crispy bits of pork mixes in with other slick, juicy morsels of meat. This was mind blowing. The coleslaw is unremarkable to me, but the simple potato salad, vinegary and loaded with mayonnaise, is a decidedly lowbrow delight. 
 And these hush puppies, fried sticks of cornmeal dough batter, are like a hot dog-less corndog. Slightly sweet, crispy, with dense innards perfect for soaking up the spicy bbq sauce. Sound simple? Well, it is. Simply addictive. 
 BBQ Sandwich
Now, this is where the coleslaw works – on a potato bun layered with the pork and melting with the rich pork drippings. The bun practically dissolves into the pork, as it should – it is one glorious, mushy, meaty amalgamation of meat. The coleslaw adds a refreshing crunch and welcome peppery element.
Hot Dog All The Way
When you see an offer for a sausage topped with coleslaw, onions, and chili, you get it. You just do. This sausage was outstanding, with a great snap and savory spices like garlic and red pepper running through it. But topped with the coleslaw, mustard, hearty beef chili and coleslaw…it is a fantastic guilty pleasure.
And while visiting Allen and Sons might be a pleasure, nothing about it should make you feel guilty. It is family run, uses classic cooking techniques, and is very fairly priced. It also has the most revelatory Southern pork I have ever had. 
And I’m still mad at myself regarding Allen and Sons…I can’t believe I didn’t get a second sandwich.
Allen & Son on Urbanspoon
Filed Under: North Carolina Tagged With: , ,

La Silhouette Brings 4 Star Food to Hell’s Kitchen

January 27, 2012 By 7 Comments
I have a friend who hates where I live. He refers to it as “tourist central,” and when he comes into Hell’s Kitchen for dinner or drinks, he almost has a physical reaction. He just doesn’t think of it as a real part of New York City. He certainly doesn’t think of it as a destination in any sense of the word. 
He is about to eat crow. 
La Silhouette is a French-inspired fine dining restaurant in the heart of Hell’s Kitchen that is helmed by chef Matthew Tropeano, formerly of La Grenouille. It is a French inspired restaurant that takes classical French ingredients but prepares them in exciting and innovative ways. 
The decor at La Silhouette belies its cooking. It is all straight lines, muted colors with pops of red, and utilitarian decor. It looks like a restaurant hat would serve modern American or trendy Italian food, not one that would serve such fanciful and decadent items as these:
 Spicy Candied Almonds
These nuts at the snack bar are like none I have ever had. At first, they were delightfully sweet-candied, like pralines. Then, the warmth of cinnamon and the quick, shocking hit of cayenne. These are addictive and I ate way too many before I even got to my table.
 Duck Croquette
This is the first hint of Chef  Tropeano’s technique. The golf-ball sized croquette has a crispy crust that hides incredibly moist, sweet duck. Not at all gamy or greasy, the duck is tender and mild. The rosemary aioli underneath brings out the deeper tones of the duck. This is crunchy, soft, and meaty all at once. 
 Bread Cart
I wanted to try the seven grain and the foccacia, but I couldn’t tear myself away from the warm sourdough. A light, thin crust outside fluffy, warm insides. This is good enough to enjoy alone, but with the soft, unsalted butter, it is really a perfect example of French food. Good bread, good butter…what is more appetizing than that?
 Foie Gras “A La Botero” with Sweet Plantains, Roasted Pineapple-Shallot Confit, and Coffee Jus
Seared foie gras is my favorite food on the planet, so I knew I had to get this. 
Best decision of 2012, thus far. 
The foie is cooked perfectly, with a thick, salty crust outside and a slightly pink, melting center inside. It is meaty, sweet, and incredibly savory. The texture is perfect – smooth and crunchy all in one bite. The coffee jus has a pleasing bitter quality to counteract the pineapple confit’s sugar, and the plantains are revelatory. They tone down the pineapple confit’s sweetness while bringing out the rich tones of the foie. I can’t wait to cook with plantains at home. This foie gras is easily the best I have had since Paris, and the best I have ever had in NYC. This dish is worth going to the restaurant alone. 
Wild Mushroom Risotto with Truffles and Parmesan 
Risotto is so easy to screw up.  This is perfect. The rice is creamy but still retains its integrity – no mush here. Thyme mixes in with nutty Parmesan, and there is no skimping on the truffles here. The thick shavings send up an intoxicating, heavy scent that explodes in a purely umami taste in your mouth. The risotto is perfection and not to be missed. 
 Veal Sweetbreads with Fennel and Roasted Garlic Ravioli, Pine Nuts, and Meyer Lemon Vinaigrette
A shell similar to fried chicken, with a thick, crispy coating, surrounding soft, creamy meat. It is more mild and a bit firmer than foie, but with the same iron-y, mineral rich taste. It tastes like meaty, tender chicken fingers – that’s the best way to describe these. And though dunking them in ketchup or honey mustard might obscure the subtle taste of the veal, the bright, acidic Meyer lemon sauce added zip and elevated the dish. The roasted fennel is sweet and tender, as is was the soft, supple ravioli. Try this dish and you will be shocked how good a young cow’s pancreas can taste. 
 Cheese Plate
From left to right, there is a creamy, mild goat cheese, a sharp, nutty sheep’s milk cheese, and a pungent, very ripe blue cheese. Served with various accompaniments (including an incredible sweet cherry compote), this is a fantastic pre-dessert course.
 Chocolate-Marshmallow Cake  and Craham Graham Cracker Ice Cream with Toasted Marshmallow
A S’mores oriented ding dong on Michelin crack.
A few petit fours finished off the meal.
La Silhouette is changing the way that Hell’s Kitchen eats. The service is elegant and unobtrusive, the wines by the glass are excellent, and the food is absolutely four star. It is the best meal I have had in Hell’s Kitchen since Danji. Of course, because it’s in Hell’s Kitchen, the prices are incredibly cheap – if this restaurant were on the UES, the meal would have cost easily 3 times as much. Also because it’s in Hell’s Kitchen, there is a prix fixe lunch option. And take out for lunch. This is the best kept secret in NYC – a Michelin level meal right in Hell’s Kitchen, served by a pedigreed chef at unbelievably fair prices. 
Unfortunately for my friend, they don’t serve humble pie. 
*Note: My meal was paid for by the restaurant.  I was not paid or required to write a review, and my opinions are my own and, I feel, impartial.*
Filed Under: Hell's Kitchen Tagged With: , , ,

The Simple Kitchen

January 25, 2012 By 1 Comment
After a few too many days of chili and margaritas, I needed a detox. I needed a nice, quiet dinner out that wasn’t too expensive or too indulgent. That’s how I ended up at The Simple Kitchen. 
This tiny Chelsea Restaurant, hidden off a side street, specialises in local, organic food. All of the cheeses, meats, vegetables, and even wines come from organic and often local producers. Though it isn’t vegan or even vegetarian, there are many vegetarian items available.

The restaurant really is tiny-this is the whole thing. It is relaxed but still nice and very quiet – perfect for a relaxed dinner with a friend or a meal at the bar with a great book.

Scarlet Quinoa with Beets, Spinach, and Lemon-Dill Dressing

What a refreshing way to start a meal. The quinoa is sweet and nutty – cooked perfectly until it is no longer crunchy, but is still a wee bit al dente. The small chunks of beets are tender and sweet, and the bright, herby dressing brings a lightness and acidic touch to the salad. This is a light, refreshing way to start a meal.

Butternut Squash Soup

How is something this creamy, deep, and satisfying VEGAN?! If I didn’t know better, I would swear there was cream in this – it is that rich and buttery. The soup is served piping hot, with enough salt to counteract the squash’s natural sweetness. It manages to be incredibly savory while still tasting of that earthy, sugary butternuts quash. If you like butternut squash ravioli, you will love this. 
Hell, if you are alive, you will love this.

Asian Cabbage Stir Fry with Bell Peppers, Soy, and Tofu

This is like something I would make at home. Crisp cabbage, sweet bell peppers, ginger, and soy sauce thrown in a steaming hot skillet until the vegetables wilt and become a warm, pleasantly salty, Asian-inflected amalgamation. Though this could use a few birds eye chiles to bring out the bell peppers’ sweetness, it is a good dish. The tofu was especially nice – creamy and substantial.

Moroccan Carrots

The standout of the night. Plump nuggets of carrots, cooked still with a bit of bite to them, coated in a spicy, zesty spice mixture. Cumin, coriander, a bit of red pepper flakes, and more spices I could not decipher make these carrots an incredibly rich and flavorful. The spices are all very savory and earthy, which help bring the carrots’ rich, deep flavor to the forefront – since carrots are naturally so sweet, this is a unique and delicious interpretation of a classic root vegetable.

The Simple Kitchen is just that – simple food, in a simple setting, that is simply what you need after a few too many indulgent nights. The prices are very reasonable, the service is relaxed, and the best part is, since I ate so well, I had room for half a pint of ice cream for dessert. 

So much for being virtuous. 
Filed Under: Chelsea Tagged With: , ,

Two Simple Sandwiches

January 24, 2012 By 4 Comments
I don’t always make intricate, complicated dishes. I don’t always eat fabulous tasting menus. Most of the time, I eat convenient foods – a fast soup, a simple salad. And I am a huge fan of sandwiches. The best part about a sandwich is that it is whatever you want it to be. Sometimes I feel like a vegetable sandwich with:
 Very fresh sourdough baguette (if it’s stale, the sandwich won’t have the proper texture),
 doused in red wine vinegar. Must be red wine, must be DOUSED – until the inside turns to mush and starts to peek through the hard crust. 
 Then, I like to put on some freshly sliced tomatoes, 
 buttery avocado (or leftover guacamole),
 shredded iceberg lettuce, 
 thinly sliced red onions, 
 and stuffed olives. Treat yourself to the best olives you can find – these were stuffed with buffalo sharp cheddar.
 Top it with lashings of hot sauce (this one is new to me and embarrassingly addictive), and…
 dig in. This isn’t a heavy sandwich, but it is immensely fulfilling. Different flavors and textures – sweet tomato, briny olives, fiery hot sauce, and that bread. That is the key-the vinegar soaked bread. Baguette is the perfect choice here because it gets soft but does not deteriorate. This sandwich feels indulgent but is really incredibly virtuous – there isn’t even any mayo or cheese on it. I don’t’ crave anything else with it as a side.
Of course…
 there are other days. Days where I need a little something guiltier. Something meatier. On those days…
 I slice chive-scented Cotswold cheese (though gorgonzola dolce is lovely, too),
 and quickly cook a flank steak to just past blue-rare. I let it come to room temperature, then slice it thinly. 
 Then, I pile the steak atop a mayonnaise-smeared piece of ciabatta bread – floury, airy, with a thick and sturdy crust. I top it with fried onions (and mushrooms, if I have any in the house),
 and a bit of Peter Luger Steak Sauce (the best I have every tried).
 I add some hot pickled peppers, shredded iceberg lettuce (going through a big iceberg phase, oh yes I am), and the cheese.
 This is indulgent. It has bloody meat, spicy peppers, creamy mayo and salty shards of cheese. It is filling and you need to take a nap after you eat it. It wants for nothing more than a few salt and vinegar chips and a root beer. I don’t eat this sandwich as much as I wish I could. 
And sometimes simple meals at home really are the best. 
Filed Under: Recipes Tagged With: , , ,

Gabriela’s Mexican Restaurant

January 24, 2012 By Leave a Comment
When you need to make a reservation for a bunch of people, your choices are a little slim. 
Even slimmer when you have to keep it curtailed to a certain neighborhood, and when everyone in the party is on a budget. 
Luckily, Gabriela’s took our reservation for nine people, was right on the UWS, and was kind enough to seat our incomplete party.
Okay, fine…I was the late one. I admit it. Are you happy now?

Mini Margarita

This is genius. A mini margarita, enough to get a lightweight quite tipsy, but not so much that she leaves stumbling. Quite a strong kick of tequila with a wonderfully frosty texture and a tart-sweet limeade taste

Chips and Salsa

You know how I feel about complimentary chips and salsa. These chips were freshly fried and still warm, delicious in the fruity red salsa or the much spicier and herb-heavy yellow salsa. The yellow salsa was particularly addictive – it reminded me of Indian food because of its heavy use of cilantro and cumin. Very pungent and very tasty. 

Carnitas Tacos

Once again, Gabriella’s comes through for those on a budget. I had quite a few chips with salsa, so I ordered only an appetizer size of the tacos. For $5 more, I could have ordered the entree size, with another taco and two sides, but there was no pressure from the extremely efficient and competent server to spend more money. I  received two small tacos filled with crisply fried pork. Crunchy on the outside, moist and tender within, these carnitas were as good as any I have had in NYC. The tacos were served with diced onion, fragrant cilantro, and creamy avocado dressing all on a freshly griddled corn tortilla. As soon as I finished the tacos, I wished I had ordered the entree size – not because I was hungry, but because I simply wanted to eat more of them.
Spinach Salad with Organic Spinach, Red Onion, Local Honey-Lavender Goat Cheese, Pumpkin Seed Chipotle Vinaigrette, and Roasted Chicken
Though I can’t truly endorse ordering a salad in a Mexican restaurant, it is nice to have an option to eat healthily when you want to…I guess. Anyway, this was a very good salad – fresh greens, succulent pieces of chicken, and a nutty, spicy, creamy dressing. The standout here was the goat cheese. Incredibly sweet and creamy, I couldn’t taste the lavender, but I didn’t taste the potent, grassy taste that goat cheese usually has either. The lavender must have worked to neutralize that taste, making it a natural counterpart for the savory dressing and fresh vegetables. If you are going with a salad, this is the one you want. 

And if you just want great variety, Gabriela’s is the spot you want. Grab a seat at the bar or a table, and get a mini margarita and a full blown meal, a huge margarita and an appetizer, or just a beer. Though the atmosphere is casual-upscale, it is nothing short of jovial. Unobtrusive music, laughter everywhere, excellent service and food, and very good prices. 

Let’s put it this way…next time, no matter how many chips I eat, I am getting a full order of the tacos. 
And a full sized margarita.
Gabriela's Restaurante and Tequila Bar on Urbanspoon
Filed Under: Upper West Side Tagged With: , ,

Fresh Diet – The Aftermath – Sponsored Post

January 23, 2012 By Leave a Comment
So, when last we spoke, I was about to try The Fresh Diet. It sounded good, but how did it actually work out?
 Well, the food was delivered every night and kept icy cold in a freezer bag with an ice pack while I slept.
 It was all labeled with heating instructions.
 The menus were varied and included snacks and desserts…
But of course the real question is, how did it taste?
Well…
It was fantastic. It was all fresh and well seasoned without being too salty. It was seasonal and tasty. The meats were juicy, the fruits were sweet, and the desserts were the perfect sugary way to end the day. Bruschetta with guacamole or a delicate salmon spread filled me during the 3 pm snack attack. This isn’t easy – no diet is. To be sure, you will feel hungry the first day or two. But, the food here is so well prepared, wholesome, and easy to enjoy that it is the best diet option I could imagine for busy folks on the run.
And that’s it. This is a great option for someone who wants to control calories while eating wholesome and tasty food. And, through a special offer from The Fresh Diet, if you start today for $29.99 per day then you get 3 days free. Just include the promo code: singlejan3, and enjoy!

Disclaimer: I was compensated for this review, but the opinions expressed are entirely my own.
Filed Under: Miscellaneous Tagged With:

Snow Day Chili

January 21, 2012 By 7 Comments
The first winter snow hit NYC this weekend, and any thoughts of going out for brunch flew out of my head. When it’s snowy, I want pajamas and comfort food. I want something spicy, hearty, familiar, and easy to make.
I want chili.
This isn’t fancy vegetarian chili. This isn’t real-and-true Texan chili. This isn’t even good ole Skyline chili. This is ground beef, tomatoes, and a good hit of chili powder. If you like other stuff in there – corn, beans, or other ingredients – please feel free to add it. The important thing is to do what you like, how you like it. It’s a guilty pleasure, not a gourmet one.
Snow Day Chili

Ingredients:
2 lbs lean ground beef
1 can pureed tomatoes or whole peeled tomatoes
2 onions, diced
4 cloves garlic, diced
4 Tbsp. no salt chili powder (I love Frontier blend, but you can make your own with dried chipotle chile powder, cumin, coriander, and just a dash of cayenne pepper)
healthy glug of Worcestershire sauce
1/3 cup of vegetable oil.

 1) Heat the oil on medium heat in a large stockpot until it starts to shimmer. Then, add the onions and garlic and saute for 10 minutes, or until the onions start to turn translucent and the garlic becomes golden. If the garlic turns dark brown, remove it from the heat immediately – it is burned and can’t be salvaged. Just remove it from the pot, then return the pot to a lower heat.

 2) When the veggies are fragrant, add your chile powder.

 Your kitchen should immediately be filled with the most savory scent.
You may start to drool.

 3) Add the meat and turn the heat up to medium high. Let the meat brown for a few minutes before you turn it, because you don’t want to work the meat too much, or it will turn into hard, pebbly gravel.

 By letting the meat rest in between gently lifting and folding it, you will end up with soft, juicy hunks of meat.

 4) When the meat is thoroughly cooked  (about 15 minutes), use a ladle to remove most of the liquid from the pot.

 LOTS of this liquid is fat. Fat is great and all, but you don’t want a mouthful of the liquid stuff – that just tastes like a greasy film covering your mouth. So, use a separator to strain off the fat (pour off the light stuff on top, then pour the dark stuff back into the pot) OR just skim the fat off the top with a spoon.

 5) Add the Worcestershire sauce - quite a bit since there is no salt in this recipe.

 Take a little taste to see if you want more chile or spice, and and adjust seasonings accordingly.

 6) Add the tomatoes and/or sauce and break down the tomatoes with a spoon.

 7) Turn the heat up to medium high and let it simmer for about 30 minutes, or until the meat goes from looking like this:

to this:

 You really want all the ingredients to break down and become one homogeneous mixture. Taste it for spices here. Feel free to add some salt, pepper, or any other seasonings you may desire. You can also add some tomato paste or masa (corn flour) to thicken the chili.

 8) Make sure you have as many fixins as possible. That’s the best part about chili – the customization. If you want to go all out, follow my lead and use:
tortilla chips
avocados
diced tomatoes
sharp cheddar cheese
cilantro
scallions
serrano chiles
limes
sour cream
corn bread
sourdough bread

 9) Serve.
 This is all about the beef. It’s as spicy or mild as you make it, with none of the sodium or grease overload of diners. There isn’t anything fancy or challenging to the palate. This is just beefy, tomatoey, cumin-y chili. It is as good in a bowl with  cornbread and cilantro as it is on a potato bun smothered with melted cheese as a sort of sloppy joe. It’s also great the next day wrapped in a tortilla and doused in hot sauce.

And it’s the one and only reason I really love snow days. 
AND…
The winner of the Green and Black’s Chocolate is (You may have to look very closely to see):
True Random Number Generator  
Result:

22Joanna! Congratulations, Joanna! I will contact you by email and send these chocolates out to you STAT!

Filed Under: Recipes Tagged With: , ,

Green and Black’s Chocolate Giveaway

January 19, 2012 By 25 Comments
It’s good to have friends in high places. That’s why I keep Feisty Foodie close…well, also because she appreciates a good “that’s what she said” joke as much as I do.
Really, we are quite obnoxious to be around. 
 Anyway, when she invited me to a Green and Black’s event, I was beyond psyched. I have had Green and Black’s organic chocolate before, and I commend the company’s dedication to fair prices to the farmers who grow the beans. 
 Also, the chocolate is outstanding. The White Chocolate is amazingly thick and complex – not sickeningly sweet like so many white chocolates are. The Mayan Gold is gently spicy with cinnamon, and the Salted Peanut Milk Chocolate is a Snickers bar gone deluxe. 
 What I didn’t know is that you can use Greens and Blacks to cook. Wouldn’t that be like using caviar in a tuna fish sandwich?
Actually, no. As delicious as the chocolate is for eating plain, it is formulated for baking as well. The flavors enhance and intensifiy in cookies, cakes, and such. The Cherry Chocolate bar would be so great in a bread pudding. 
 When we sat down to try our hands at making tiramisu, we got to see how well the chocolate works with other ingredients. The Mayan Gold was just outstanding with the creamy mascarpone, bitter espresso, and tangy madeira. 
Too bad you couldn’t try the tiramisu. It was really great. 
Of course…you CAN try Green and Black’s!
The company has graciously donated a sampler box of delicious chocolates. To enter the giveaway, simply leave a comment in the comments section. The winner will be announced Monday, January 23!
In the meantime, here is my musical tribute to some of the best chocolate I have ever tasted…
Filed Under: Miscellaneous Tagged With: , ,
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