September 03, 2004

Friday Fry#1

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Friday Fry is my answer to the end of the week post. By the end of the week I'm fried. Also as a news junkie there's probably one or two news-related leftovers that I didn't get a chance to work into the postings.

Growing up just outside of Boston often suggests of citizenship in Red Sox Nation. You just can't grow up in the area and not be a fan. It's impossible. We live with the ups and downs, the ups, ups, ups and downs. Memories are recalled in relation to the Red Sox. The year I graduated college? It was the world series.

So it is with anticipation, hope and a full awareness that we fans eagerly watch what is turning out to be history. The Curse of the Bambino is quite possibly over. It is over. How else do you explain what has happen this week? The article gave me goose bumps of magic. Baseball, a boy, Manny, a full moon and the house that Babe Ruth lived in. The Red Sox are the team to watch. I get so excited I cry tears of happiness. Oh, and that other team on that same magical night? They lost 22-0.

Brigham's the New England premium ice cream company recently released Reverse the Curse ice cream features Brigham's signature vanilla ice cream loaded with chocolate covered peanuts or "baseballs," chocolate covered caramel "bases," and swirls of Brigham's famous fudge sauce.

Take me out to the ballpark for peanuts and wine? I'm all for choice but an wine doesn't quite fit in to the food experience of a ball game. Beer, please--a microbrew if you have it.

In response to dwindling attendance number an Anglican bishop in northern England hopes to draw worshippers back to church with chocolate bars and invitations. The marketing effort includes distributing a business card-style invitations and goody bags filled with fair-trade chocolate. Will there be a ROI reading at the end of Mass?

One of the cheap thrills of international travel is checking out local snack foods. Canadian Bert Christensen has collected a list of the World's 9 Worst Convenience Foods including Nestlé's Musk Scent LifeSavers, clam jerky, and corned mutton with juices. I don't know if am up to these taste sensations.


Sep 3, 2004 2:07:00 PM | Quick Bytes

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Cajeta I was never of the caramel sort. Most likely due to my preference for all things pure chocolate. But once I started exploring Mexican cooking, well one thing led to another and now I’ve taken to getting a firm sticky handle on caramel. Discovering cajeta and dulce de leche will do that to a girl. Webster’s defines caramel, as, a color; caramel, the flavor, mellow and complex. It’s also a close color of my hair. Carmel can be found in many candy bars and desserts. It seems to one of the most versatile in that you can stir toasted nuts into liquefied caramel and it becomes praline or cook it with butter and spread across a smooth marble slab for toffee. According to Maguelonne Toussaint-Samat’s History of Food it was an Arab invention used as a depilatory for harem ladies. (Sweet mother!) Distinguishing between cajeta, dulce de leche, and for that matter fangullo, manjar blanco, and arequipe can be become strained. Goat’s milk is the primary ingredient in cajeta while cow’s milk is used in the creation of dulce de leche. Dulce de leche has gained in popularity here in the U.S. enormously through the introduction of Haagen-Dazs' dulce de leche ice cream in Miami it outsells vanilla 3 to 1. According to company press releases it’s the second best selling flavor after vanilla. Although cajeta hasn’t yet caught on with the public on the scale of dulce de leche I find it to be a lot sexier. Traditionally the...
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