Wednesday's Candy Links

From the probably not a great candy idea file comes "Edible Deodorant Candy"

New Zealand isn't so keen on what people consider to be "trendy" chocolate, I'm not sure if that's a good or bad thing for them.

Soft drinks can make you one of the richest people in the whole world, well you also need an empire of other companies as well, but soft drinks started it.

The creator of mochi ice cream has died, if you've never had mochi ice cream then you're missing out on something... well strange but special as well.

This isn't the first time I've heard about a kid stealing money to buy candy, this is however the largest sum of money I've ever heard.

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Spreads - Yogurt

I just finished an art piece for bewarethecheese.com's fine art gallery "Senses". For this piece I had to photograph, and eventually eat more than 40 different spreads.  I've decided to post a little something about each spread that I sampled.

I've been getting a little bit of grief about spreading yogurt on bread and calling it a spread.  I understand why you might not think this works, but it does, and it has.  Many cultures have been using yogurt as an ingredient in spreads for many years, although they don't normally spread it on bread, they use pitas and wraps instead.  The thing is, after having sampled yogurt on bread I have to tell you that it actually tastes really good too.

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The Best Cream Ever With a Dessert

Sometimes I eat in fancy restaurants, not often, but sometimes.  Whenever I eat in a fancy restaurant, I always try the desserts, strangely enough I'm often disappointed in the desserts at most fancy restaurants.  Chances are you'll find a better dessert at a local cheap bakery.  Today however I discovered a dessert that was like nothing I've ever had before... well sort of.

I had dinner at Milos in the Athens Hilton Hotel, for dessert I ordered the Lemon Custard.  The Lemon Custard itself was OK, nothing to write home about, but it was fine.  The thing worth writing about this day was the dollop of cream on the side, it was spectacular.  Best of all it went with the Lemon Custard perfectly.  The best way to describe this cream was like a slightly sweetened sour cream, like a super high quality cream fresh.  I would be surprised if they made this cream in house, and I'd really like to know where they bought it, because I think it would work really well with so many other desserts as well.

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Candy Art - Gingerbread Infographic

If you need more reason to eat gingerbread, here's some fun information, in graphic format.

I found this infographic here.

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Tuesday's Candy Links

Serious Eats asks the question "Pizza Flavored Ice Cream, Way or No Way"?

So when you eat a cheeseburger, do you require a particular flavour of milkshake?

Couldn't make it to the New York Chocolate Show?  Well here are two links (link one and link two) that will make you feel really bad that you skipped it.

Taco Bell is expanding its dessert menu, and the cookie sandwich sounds really interesting.

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Spreads - Yam Jam

I just finished an art piece for bewarethecheese.com's fine art gallery "Senses". For this piece I had to photograph, and eventually eat more than 40 different spreads.  I've decided to post a little something about each spread that I sampled.

I'm not a huge fan of yams, the red ones, the yellow ones, or even the purple ones.  I was also not that sure that yams would make for a great jam, or what one spreads yam jam onto.  The lady at the store where I bought it assured me that you can spread yam jam on bread.  I also thought that the colour of this stuff was well worth exploring.  As it turns out, it's pretty tasty, and the colour does not disappoint at all.

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This Week In Candy

I'm still baking a whole lot, to the point that I've been asked to bake some cupcakes for an event this Friday.   I'm nervous, because I'm worried I won't bake the perfect cupcakes, but I'm also ticked off because I hate being asked to bake something because it makes it feel like a chore.  I like the idea of baking because it's fun, and because I can work on my cookbook, which is also fun.  The idea of baking for someone's event makes me feel like I should be getting paid for it.  The thing is, the people coming to this event, and the people running it, are great people, so it would be silly for me to charge for it.  So that brings up the idea that I'm nervous about baking for them, because I don't want to let them down.

As far as the site goes, this week is the last week of featured spreads.  I may feature another kind of food on a daily basis again on this site in the future, but I have nothing concrete planned.  If you have any ideas I'd be happy to hear them out.

Finally this weekend I've been super tired.  I have a lot to prepare for the Christmas holidays and very little time to prepare it.  But you'll understand my issues a little better very soon.

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Monday's Candy Links

Diwali is coming, it's an Indian holiday that is filled with sweet treats.

How would you like a puppet, that look like junk food, to say any message you want?

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Spreads - Tuna Salad

I just finished an art piece for bewarethecheese.com's fine art gallery "Senses". For this piece I had to photograph, and eventually eat more than 40 different spreads.  I've decided to post a little something about each spread that I sampled.

Of all of the mayonnaise based salads that I've posted on this "Spreads" series, Tuna is really the true comfort food for me.  I've been eating tuna salad for as long as I can remember.  I think I like it because of its versatility, you can pretty much add anything to tuna salad and it'll taste great.  I like apples, celery, cucumbers, just about any vegetable, and even a few fruit work really well.

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Spreads - Tzatziki

I just finished an art piece for bewarethecheese.com's fine art gallery "Senses". For this piece I had to photograph, and eventually eat more than 40 different spreads.  I've decided to post a little something about each spread that I sampled.

When it comes to Greek spreads, the most famous, and tastiest one has to be Tzatziki.  It's really the perfect blend of flavours, and it's also really simple to make.  The only tip I can give you to making this stuff at home for yourself is always add way too much garlic.

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An Early Update

Normally I like to post a new review every Sunday, but I get the feeling that I'm going to be away from my computer, and any kind of internet connection, for a good chunk of my day tomorrow.  I'm following my friend Dera while she runs the Athens Marathon.  I figure that it would be fine to post my latest review today instead, so here it is.  I'd also like to thank Jonathan for bringing me this treat from his fine homeland.

Click here to read my latest British bar review.

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Spreads - Strawberry Jam

I just finished an art piece for bewarethecheese.com's fine art gallery "Senses". For this piece I had to photograph, and eventually eat more than 40 different spreads.  I've decided to post a little something about each spread that I sampled.

Strawberry jam is really my go to jam.  I'll sample others, but I have to say that strawberry is by far my favorite.  It's always best when it's totally loaded with big chunks as well.  A little peanut butter, a huge dollop of chunky strawberry jam, and I'm a happy boy.

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Friday Candy Video - Skittles Sorting Machine... 2?

Some people might look at this Skittles sorting machine as being way over the top and pointless.  Those people don't realize how wonderful it is to take a mouth full of just red Skittles and chew till your jaw hurts.  These people also don't realize how lazy I am.

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Friday's Candy Links

If you love snacks and you think hedgehogs are really cute, I have the perfect story for you.

Do you want to see a series of animated gifs with people spilling all kinds of junk food all over the place?

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Spreads - Chocolate Sprinkles

I just finished an art piece for bewarethecheese.com's fine art gallery "Senses". For this piece I had to photograph, and eventually eat more than 40 different spreads.  I've decided to post a little something about each spread that I sampled.

I got this idea from a Finnish friend of mine, and it was really tasty.  I'm surprised that this isn't a thing in North America too, it seems like it fits all of the flavours that Canadians and Americans love.  It's got butter, chocolate, and sugar, slap on some bacon and it's pretty much the perfect food.

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Crunchy Nutella!.. Sort Of.

I recently discovered what might be the next evolution in chocolate hazelnut spreads.  Surprisingly it didn't come from our friends at Nutella, instead it came from Merenda brand hazelnut spread.  I've had Merenda in the past, and it's pretty good, but this new version takes it into a new place.

This new version of Merenda is crunchy.  It's a brilliant idea that I'm surprised hasn't come up before.  The main brilliance of this is the fact that it's made crunchy with bits of hazelnut.  I could see some chocolate spread makers using other nuts, like peanuts, instead of hazelnuts, and that would be just wrong.

 These little chunks of hazelnut add so much to this spread.  The nut itself is a softer nut, so it works really well with the smooth spread.  I think a peanut might be too hard, and anything like an almond would be way too hard.  Best of all, it really adds a hint more hazelnut to the mix.  Most of the time when you're eating a hazelnut spread, you're really thinking of chocolate, in this case the nutty texture and flavour are increased and it makes for a really great spread.  I highly recommend you give it a try.

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Classic/Creative Candy Advertising - Chicken Bar

I could only dream that this candy bar is as advertised.  I'm not saying that it would be tasty to eat a candy bar that tastes like a chicken dinner, in fact I'm pretty sure it would be horrible, I just think it would be really different and well worth a one time experience.

I found this ad on vintage ad browser.

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Thursday's Candy Links

Hershey bar VS Hershey Extra Cream, Serious Eats does a taste test.

You know how much I hate food trend lists, it just bothers me that many people make up these lists based on nothing but thin air.

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Spreads - Speculoos

I just finished an art piece for bewarethecheese.com's fine art gallery "Senses". For this piece I had to photograph, and eventually eat more than 40 different spreads.  I've decided to post a little something about each spread that I sampled.

I've written about Speculoos spread before.  The simple way to describe it is that it's a cookie that you can spread.

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Baking Today - Out of Eggs, Chocolate Chip Cookies

In my continuing effort to not buy any more baked goods, and only eat baked treats I've made myself, a craving for chocolate chip cookies took me over the edge this week.  I was ready to go, I even had a special bag of Canadian chocolate chips set aside for just this kind of occasion.  With my tong salivating at the idea of these cookies I hit a stumbling block... no eggs.  Now sure I could have gone out and bought a carton of eggs for just these cookies, but that would be silly, and require me to actually leave the house.

Instead I looked to the internet for help, and help I found.  I discovered many recipes for egg-less chocolate chips cookies, and I manged to alter my recipe just right.  Then I wondered, why would anybody want egg-less chocolate chip cookies?  I guess there are a few people out there that are allergic too eggs, but I found hundreds of sites offering recipes, too many for the few people that might be allergic.  Then I thought that maybe egg-less cookies were vegan, but then I realized that there was butter involved.  My only conclusion is, other than the few people allergic too eggs, maybe there are a lot of people in this world too lazy to go out and buy eggs, but really in the mood for fresh homemade cookies.

I think my next baking experience is going to be more candy like, I'm thinking spoon sweets with oranges.  Stay tuned.

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