Ranking Nuts Part 2

This is the second part of my exploration and attempt to find the best and most versatile nut in the world. Each time I take 3 nuts and give them a score, as well as some explanation about why they scored the way they did. 

Today I've decided to start with the almond.

On their own:

It's funny, but Almonds are a go to snack nut in my household, but I don't think I would rank it as one of my favourite nuts. We go through giant Costco sized bags of these nuts regularly and they hold the position of having the largest jar in our available nut collection. While I don't think they're a favourite, they're always good to have around. I really enjoy them toasted with no salt, but every now and then a flavoured one comes around that really makes me happy. I'll give it one point.

Nut Butter:

Allison (my wife) loves Almond butter, particularly if she can find it crunchy. I'm okay with it, but honestly I find the flavour to be a little too smoky. This is another nut butter that I can't ever remember having with jam or on bread for any reason. It's okay with a bit of chocolate, but honestly not one of my favourites, so no points here.

In Chocolate:

Almonds and chocolate are a match made in heaven. The key to combining chocolate and almonds is to keep your almonds whole (or at the very least large pieces). The crunch you get from an almond works really well with the dense soft texture of chocolate. Some of my favourite chocolate bars have full almonds in them and I would never turn down a chance to eat one. Two points for this.

In Sugar Candy:

I'm going to go out on a limb here and say that I think in many cases sugar candy and almonds work well together. First of all nougat with almonds is fantastic. Also, there's a Korean company called HBAF that makes a candy coated almond that's out of this world. In fact they make several flavours of candy coated almonds that are all great. They also layer on the sugar pretty thick. I can't say I've ever had a hard candy with almond, but I'm kind of convinced that it would work. I'll drop a point here for the almonds.

In Other Cooking:

This is one area that I can't really remember a great way to eat an almond. I'm sure it might work as an ingredient in a stuffing maybe, but I'm not entirely convinced the texture would be great. Cookies are okay with almonds, but mostly when they're sliced super thin. Maybe almond flavouring might be good for some baking, but I don't think that's really in the spirit of this competition, so no points here.

Total Almond Points : 4

Next let's look at the Brazil nut.

On their own:

This is going to be a rough one, but I feel like the Brazil nut might only squeak by here. Don't get me wrong, I like eating Brazil nuts, but I just feel like the main reason I like eating them is because they're a fairly uncommon nut. I don't know if I've ever seen a bag of just Brazil nuts available at a grocery store. When they're in mixed nut selections they're rarely the predominant nut. Honestly I can't really ever picture myself eating more than a few of these at any sitting. I'll give them a 1, but mostly because I feel like they're not going to score well in this competition and they deserve something.

Nut Butter:

I feel like a common theme in this article when talking about Brazil nuts will be that I've never seen the Brazil nut any other time then with a bag of mixed nuts. So when it comes to nut butters, I can't say I've ever seen a Brazil nut butter before. I'm also fairly certain that it wouldn't be that great. So no points.

In Chocolate:

I think once in my life have I eaten a Brazil nut covered in chocolate. I believe it was at a fancy chocolate shop and I seem to remember it being not that great. Coating a Brazil nut in chocolate seems like an idea you might have to try it, but not because you think it's going to work flavour wise.

In Sugar Candy:

There are few nuts that work covered in sugar candy. While again, I haven't ever tried a Brazil nut covered in sugar candy, I can't imagine that it would taste very good.

In Other Cooking:

Nope, can't think of any time I've eaten a Brazil nut in cooking. I can't even remember having eaten them in a cookie or cake. No points.

Total Brazil Nut Points : 1

Last one today, will be the walnut.

On their own:

The walnut is going to a get a point for eating on its own, so don't worry. I will however say that I much prefer them toasted with the shell removed. I also might be a bit of a snob here, but I like good quality walnuts over anything lower quality. Low quality walnuts are the worst. They often have an astringent flavour and the number of times I've found bits of that hard membrane shell like stuff in cheap walnuts is astounding. One point here.

Nut Butter:

I think I've had walnut butter once, and it didn't really work. The biggest problem with walnut butter is it tastes a little astringent, the same flavour you get with low quality walnuts. I also find that the flavour of walnuts is too subtle for a spreadable butter. No points here.

In Chocolate:

Chocolate and walnuts can work really well together, but I can't say that they're my favourite nut to blend with chocolate. The problem with walnuts is that the texture can be a little soft for some chocolates. The flavour can also at times be a little too subtle, so too much chocolate overwhelms it in some cases. One point for walnuts and chocolate.

In Sugar Candy:

Other than maybe nougat, I can't think of any time where I've seen walnuts in a sugar candy situation. I can't even remember having a lightly sugar coated walnut. I feel like the subtle flavour and soft texture just wouldn't work very well.

In Other Cooking:

Baking with walnuts is a pretty common thing for me. My favourite banana bread recipe is full of them, and so are my brownies. With savoury foods it might work in some cases, but I can't really think of too many recipes that call for them. On point for the baking.

Total Walnut Points : 3

New Junk Fud and You!

 In this episode of Junk Fud And You I talk about the balancing act that all candy companies have to achieve, do you make your candy durable or do you make it delicious.

Learn Some Facts About Snacks

 If you've ever wanted to learn more about the snacks you love, but in a fun way, pick up my book Snack Facts. Follow Barbara and Sir Francis Sweetums as they learn everything about your favourite snacks and treats.

You can pick up your own copy of Snack Facts right now at candycritic.org/snackfacts/ or on Amazon (just search "snack facts chris stewart")

Feeling the Peeling

I really have mixed feelings about the peeling gummy trend. For those out of the loop, over the last few years there's been a trend of making gummy candy that you can peel. The concept is that you get a piece of fruit that often (but not always) has a peel, and make it using two different textures of gummy candy. The outside is often a fairly durable gummy while the centre is often very soft. I've often found that the soft gummy centre is a little too squishy and can make peeling difficult. In the case of these passion fruit gummies it was even worse, but it's slightly possible that it's supposed to be that way.

Check out my latest peelable gummy review.

10 Second Kitchen - Five Guys (Kuala Lumpur, Malaysia)

 Watching the team of chefs working on making dozens of tasty hamburgers.

Those Beast And Their Treats

 If you love beasts and you love treats, then check out my awesome alphabet book called Treats And Beasts, the perfect book for anyone, even if you already know your alphabet.

You can pick up your very own copy of Treats and Beast right now at bewarethecheese.com/treatsnbeasts/ or on Amazon (just search "treats and beasts chris stewart").

Is There a Gummy Shape That Wont Work?

I was thinking about this while writing this review, is there any shape that just wouldn't work as a gummy? I feel like the candy world is trying to find out as you can find gummies in so many different shapes. I've seen gummies come in everything from fruit, to animals, to... well obscene shapes. I've also seen gummies that are tiny and gummies that are huge. I just can't think of any instance where a gummy's shape didn't work. Sure some are a little boring, but they still kind of work. Can you think of any particular shape that just wouldn't work for a gummy?

Check out my review of the first hippo gummies that I've ever eaten.

Rating Nuts Part 1

Besides chocolate and sugar, nuts are probably the most common ingredient in most snacks and treats. The fun thing about nuts is they make for great ingredients, but you can also eat them on their own as well. Having said that, not all nuts are equal in all situations. So I've decided that I would look at each nut (some might not be technically nuts so include the words legume and maybe seed as well) and decide which is the best nut of all. Some might rank higher in some categories, but the eventual goal is to find the king of the nuts... now that just sounds wrong.

I've decided to start with the cashew.

On their own:

I feel like cashews are really an acquired taste. When I was a kid I hated them, but as an adult I love having a handful of these nuts whenever I can. They do come in many forms, raw, toasted, toasted and salted as well as even candy coated. I'm not a huge fan of raw cashews, but every other kind is okay with me. I'll certainly give these a point for eating on their own.

Nut Butter:

Cashew butter is fine, but it's not one of my favourite butters. I don't think I've ever gone beyond sampling it as a butter on its own, in that I don't buy it to spread on my sandwiches regularly. I'm sure there are some people who love it, but it's not really for me, so no points as a spreadable.

In Chocolate:

Cashews are fine in chocolate, but I find that the texture is a little too soft. Since chocolate is already a dense, but also kind of soft texture, the texture of the cashew is fine but nothing amazing when it's covered in chocolate. The flavour of the cashew can come through in some cases, but you have to ad a lot of cashews to balance out most chocolates. So while I don't hate it, I don't think I'll give it a point.

In Sugar Candy:

I can only assume that cashews don't really work with sugar candies because I honestly can't think of a single instance where I've tried it. So while it might not be fair, since I've never tried it, I can only assume that other than a thin sugar coating or dusting of sugar, cashews don't really work in sugar candies.

In Other Cooking:

This is where the cashew shines in my book. A stir fry or even a curry with cashews can be spectacular. There are some cultures where the cashew is one of the best ways to thicken and flavour up a savory dish. Also, there's nothing like roasting cashews on a pan before cooking a warm dish to really get your senses going. I'll give it two points in this category.

Total Cashew Points : 3

Next let's look at the pistachio.

On their own:

Pistachios have always been one of the fancier nuts in my opinion. While I know there are parts of the world where they're very common, they always seem a little fancier than other nuts. They're also one of the only nuts where I feel like the shell makes them better. I've had pistachios in just about every form, from raw to salted and toasted and each one of them is spectacular. Although I will admit that salted and toasted is the best. They easily get a point, maybe even two on their own.

Nut Butter:

While I'm sure pistachio butter has been around for a very long time, it's only recently become very popular with the creation of the Dubai chocolate bar. I'll be honest, I'd never really thought about it before, but recently I've given pistachio butter a try and I've really enjoyed it. The butter tends to be best when it's not salted, and it also makes for a great combination with other spreads (particularly anything with chocolate). A point here for sure.

In Chocolate:

I think the paragraph above says it all. Dubai chocolate bars have really brought the pistachio to the forefront candy bars. I will admit however that most chocolate I've tasted with whole or pistachio pieces hasn't been amazing. I think the key is to really load your chocolate up with the stuff, and maybe in a concentrated form (pistachio butter). A point here for sure.

In Sugar Candy:

Much like the cashew, I can't think of any time that I've tried pistachios with sugar candy. I think I might have had a pistachio flavoured candy, but that fits into the same category as pistachio ice cream, something I'm not a huge fan of. No points here.

In Other Cooking:

I think pistachios work okay as a coating on meat, in particular chicken. I'm also sure it might work in some sauces, but I can't really think of any sauces that I've had recently that have obvious pistachios in it. While it might work, I don't think I can give them a point for cooking right now.

Total Pistachio Points : 4

Last one today, the macadamia nut.

On their own:

The macadamia nut is a tough one to rank. It's probably the nut that I've eaten the fewest of, but it's not because I don't like it. Flavour and texture wise it's fine, but it's very rich in flavour and very expensive price wise. The texture of the macadamia nut is a little weird in that it's both soft and hard at the same time. The flavour is distinct, but I don't like it enough to pay the extreme cost every time. I'll give it a point, but not two.

Nut Butter:

I can't say that I've ever tried a macadamia nut butter before. While it might be tasty, I would imagine that it would be super rich and would make a nut butter and jam sandwich feel like a super heavy meal. I might change my mind, but for now no points.

In Chocolate:

This might be one of the best ways to eat a macadamia nut, but mostly because it's a way to enjoy the flavour and not eat too many. I've had some nice macadamia nuts in fine chocolate and I think that's how it works best. Definitely a point here.

In Sugar Candy:

At this point I'm not sure why I put this category as I can't once again think of a single great use of macadamia in a sugar candy. Zero points.

In Other Cooking:

This will probably be the most controversial of all of my scores, but there are several ways that macadamia nuts work really well in cooking. Adding them a stuffing is good, but adding them to cookies is amazing. This nut ranks as one of my favourite nuts to ad to cookies, so for this reason alone I'm going to give it one point.

Total Macadamia Points : 3

Candy Experiment - Skittles VS Skittles Flavoured Gelatin Dessert

With only one flavour available of this Original Skittles flavoured gelatin dessert, but 5 (or maybe 6) flavours available in the Original Skittles, it got me thinking. What flavour is the "Jello" like treat supposed to be?

Blue Orchid!

 

Did you know that I'm writing and drawing a comic right now. It's called Blue Orchid and it's an awesome tale of a teenage South East Asian girl that fights lots of cool monsters.

You can pick each and every issue of Blue Orchid right now at bewarethecheese.com/blueorchid/ or on Amazon (just search "blue orchid comics").

What's In A Name

I've never really given a great deal of thought about the names of treats until I got this bag of gummy candies. For some reason "Frogs Alive" sounded really dark. I think if you put it in the context of "I'm eating Frogs Alive", you might see where I'm coming from. This has made me think about other treat names, and how dark, weird or just wrong they might be. Nerds is a great example of just that, but I'm sure there are more. The problem is that many treat names become common place no matter how weird they actually are. Can you think of any treat or candy names that are just weird?

Find out how I felt about eating Frogs Alive (see what I mean).

10 Second Kitchen - Takoyaki at Pavilion Mall Kuala Lumpur, Malaysia

Watching #takoyaki balls spin while being heated up at the Pavilion mall in #KualaLumpur, #Malaysia.

Some Of Those Facts About Snacks

 If you've ever wanted to learn more about the snacks you love, but in a fun way, pick up my book Snack Facts. Follow Barbara and Sir Francis Sweetums as they learn everything about your favourite snacks and treats.

You can pick up your own copy of Snack Facts right now at candycritic.org/snackfacts/ or on Amazon (just search "snack facts chris stewart")

Copycats

One of my fears when I write reviews is that one day a candy company might get mad at me. I often think about this when I'm reviewing candies that are extremely similar to other popular candies. I will often refer to them as "copycats", but I also often explain that I could be wrong about the fact that they've copied another company. For the most part I'm pretty sure that many candy companies copy other candy companies, but I don't know for sure. If you ever notice that I've called a candy a copycat, and you have proof that it's not, let me know and I'll happily change my reviews.

Check out the latest version of what I think might be a copycat candy.

Mammi Tasting

Finnish rye pudding, or Mammi is a tradition Easter dessert in Finland. I’m not really sure how to describe it without sounding insulting. The thing you have to know is that it’s not that bad. The problem is that it looks pretty bad and the ingredient list isn’t something that sounds very appealing. It’s primarily rye flour, syrup, spices and dried Seville orange zest. It doesn’t appear to be baked at all, but is instead a very dark brown blob of goo, almost like eating a bitter cake batter. Again, while this is an accurate description, it’s not really a representation of how it tastes.

From what I can tell, from the internet as well as the selection of Mammi I was given, it’s most common to have Mammi with custard or something sweet and creamy. Of the three that we (Allison, myself and two Finnish friends) tasted, two of them came with some kind of sweet cream, one of them was on its own. while I appreciated tasting it on its own, it’s not something I would do again or recommend. However tasting it on it’s own gives me the opportunity to tell you how Mammi tastes without anything added.

The flavour of Mammi is fairly bitter, almost licorice like. I might have been projecting as most of the time anyone Finnish seems to offer me something it has licorice. However in this case I think the astringent flavour came from the Seville orange zest. For those unaware, Seville oranges are super bitter and most often used to make jam, when mixed with lots of sugar. Mammi on its own however doesn’t seem like there’s much or any sugar added. The texture is actually much better than you might think. It’s a little gritty, but actually kind of smooth. There’s also an aftertaste of the rye, so at least the gritty texture makes sense.

As for the toppings, apparently the tradition is to simply add a vanilla custard. One of the Mammis we had was just that, and it was by far the best one. The vanilla custard sweetens and smooths out the astringent flavour of the Seville orange a bit, but not so much as you still can’t taste it. It’s not like this custard covers everything up, instead it just makes it a bit more palatable.

The other Mammi we had was a little less conventional, in panna cotta form. I would say that this was far less successful than the classic vanilla cream, but I appreciated that the Finnish dessert manufacturers were willing to play with their classic Easter dessert a bit. I’ve been told there are a few other methods/versions of Mammi out there as well.

I would suggest that you try Mammi if you have the means. I’m pretty sure it’s an acquired taste and works much better if you grow up with it, but it was at the very least very unique and interesting.

Quick List of the Best Marshmallow Treats

 A quick list of the best #marshmallow treats I've ever #reviewed on candycritic.org. It's a bit of an accomplishment since I'm not a huge fan of most marshmallows.