On the subject of Kathy Casey , we just received a new product from her Dish D'Lish line , the Pomegranate Margarita Cocktailor ($9.99, 25.4 fl.>"/>
Meant to blend with tequila, this syrupy concoction also mixes well with gin or vodka. Whatever your chosen spirit, the addition of seltzer, ice, and fresh-squeezed lime juice will cut the sweetness of the Cocktailor nicely. But your beverage won't taste especially like a margarita, or, for that matter, pomegranate. Pomegranate might be the hip new drink flavor, but this mixer doesn't contain enough of the potent red juice to affect its taste—or its color. And so, there are bugs added. Yes, bugs. Vegetarians (and the squeamish) beware. The last item on the ingredient list is carmine, another name for cochineal (also known as natural red 4 or E120), which is, according to Webster: "a red [food] dye consisting of the bodies of female cochineal insects." Mostly, though, Kathy Casey's drink mix contains water, cane juice, and lime. Perhaps we would call it bug juice for the new millennium?
Another new, local product is Blisscotti, which freelancer Emily Page taste-tested. Her verdict:
The boring ice cream sandwich just got a glamorous overhaul. Renton-based Cold Standard Inc. starts with two chewy-but-sturdy biscotti pieces, dipped in dark chocolate for an extra rich crunch. Velvety coffee chip, mint chip, strawberry, lemon zest, or vanilla bean ice cream filling marries the biscotti slices, creating a grown-up looking ice cream sandwich. (P.S. The ice cream is made in a creamery under the same 45,000-square-foot roof where the biscotti's baked.) Given that coffee and biscotti are timeless cafe companions, you can't go wrong with Creamy Coffee Chip Blisscotti. The ice cream boasts thick and rich flavor with the welcomed texture of chocolate chunks. Sure it's a sugary treat. But, it's no where no near mediocre.
Katie Becker had the pleasure (?) of reviewing a new product from locally based Banzai Sushi. She reports back:
Banzai's newest product—frozen sushi in resealable foil pouches—seems a little fishy (and not in a good way). The rolls (available at Whole Foods, Larry's Market, and others) were developed by founder and biologist Henderson Mar and last up to six months in your freezer. But considering the frozen rolls cost no less per piece than getting the fresh trays from the grocery store (the 12-piece frozen pouch is $11.99), the only consumer this product caters to is, well, we're not sure. Once the rolls, gulp, thaw from their chilly hibernation (or you can pop ’em in the microwave), they're edible, sure, but they're not exactly the epitome of what good sushi stands for: freshness.
Next up, I'll try fresh iced tea from Seattle-based Cha Dao.