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Category Archives: Food & Drinks

Le Bistro, Wentworth, UK

Located in the extremely pretty hamlet of Wentworth in South Yorkshire, Le Bistro is a small, unassuming restaurant offering typical bistro fayre.  It’s not hard to miss either with the entrance to the seemingly tiny building flanked by a huge plastic butcher, the kind that used to be found in the High Street outside, appropriately enough, butcher’s shops.  Whether or not it adds to the ambiance is anyone’s guess but it’s certainly a talking point. 

My wife and I had pre-booked our table in advance but on this Saturday evening, the place never really seemed more than half full.  The main dining room is quaint and the chequered table clothes add to the bistro atmosphere they are trying to create.  The walls are exposed thick stone brick and the vaulted wooden-beamed ceiling lends a country-pub feel.

The menu is set, as is usually the case with a bistro but is interestingly varied and for our £25.00 per head, we were getting four courses.  For starters, my wife chose the Chilled Melon and Winter Berry Coulis while I went for the Black Pudding salad with raspberry vinaigrette.  The dressing didn’t have many raspberry notes but was sweet enough to hold up against the black pudding which was a local concoction and delicious.  Flavoursome and nicely crisped in the pan.  The melon was predictably ordinary but the coulis was a nice addition, sharp with good acidity to counter the mild melon.

For the intermediate course, I chose the soup which on this instance was Leek and Potato.  It was a really nice soup too.  Thick, creamy texture, a distinct leek flavour and seasoned perfectly.  I wanted more.  My better half declared her sorbet to be one of the best she’d eaten.  I concurred, it was delicious and a great palate cleanser.

For mains, I plumbed for the slow-roasted Lamb Shank and Mint Onion gravy, a real classic bistro dish, while my wife went for the Steak Pie.  Neither of us were disappointed.  The lamb was presented very attractively, sat atop a mound of creamy mash with the gravy drizzled around and it tasted as good as it looked.  I only had to give it a stern look and the meat fell off the bone.  It was like the Andrex of lamb shanks, soft, luxurious and the mint gravy was a bold reduction of pan jus and stock.  Utterly delicious.

The steak pie was equally so.  Very tender meat, nice crispy pastry and at last, hallelujah, some decent home-made fries that were a) plentiful b) proper home-made c) tasted good d) weren’t three quid for a measly portion.  I had to restrain my wife from kissing the chef.  Then again, for my lamb, I might have done it myself.  I rapture only because, too often we are let down by established eateries that serve either six thick fries in a stack and expect us hungry South Yorkshire folk to believe that constitutes a decent-sized portion or, serve up a load of frozen ones and expect us knowledgeable South Yorkshire folk not to notice the difference between those and proper ones that have been made with loving care.  And THEN, in either case, charge us three quid for the privilege.  It’s not good enough.  I want a return to proper fries, in proper portions, at proper prices.  Is it too much to ask?  Suffice to say, Le Bistro did a good job of it in these regards.

Enough of the Fry Politics.  As for dessert, we couldn’t help ourselves, we both went for the Jam Roly Poly in Custard.  It was as if we’d been taken back to school, and that’s not a bad thing by the way.   If we could, we’d have roly poly’d ourselves all over the Roly Poly.  We decided to just eat it in the end but my gosh, it was nice. 

Conclusion

Normally, I can find something wrong with a meal out but in Le Bistro’s case, I’m struggling.  Get rid of the plastic butcher outside perhaps?  Stretching it a bit, I think.  My wife’s ‘safe’ melon starter was about the blandest thing here but then, our expectations were not high for that dish either.  There was nothing wrong with it, it just never exceeded anything.  The raspberry vinaigrette was raspberry-lite but still had good flavour.  The rest of the meal was extremely well done, my lamb shank in particular being one of the nicest I’d had in a while and while slow-roasted, still showed a sympathetic approach by the chef.  And this was reflected in all the dishes, right down to the side order of fries and level of seasoning.  Service was good, if not spectacular and we were in a relaxed mood anyway.  To answer the big question of would we go back again?  Definitely.  9/10

Le Bistro is on the Main Street, Wentworth, Rotherham, S62 7TL

We visited Winter 2008.  The menus and pricing are changed seasonally.

Image Credit

Source:

  1. Le Bistro, Rotherham – Main St – Restaurant Reviews, Phone …
  2. Le Bistro restaurant Wentworh, Barnsley and Rotherham.

After a recent, satisfying meal, our Cheesecake Factory waiter boasted that they “were the only 5 star restaurant chain”. I inwardly disputed that statement’s validity but got the point. Typical big name, ubiquitous chains strive for market dominance through hundreds of stores, obsessively consistent policies and tight fiscal management. I could cite scores of cost cutting examples, some comical, during my years working at Perkins. The Cheesecake Factory, founded in 1978, embraces a different approach.

Unfortunately, many chains don’t emphasize high end food quality. Sauces are usually shipped in, by the gallon bucket full, from Sysco, or another distributor. Steaks are low grade bundles of grizzle. Cooks are instructed more in the magic of the microwave than the skill of saute. Refreshingly, this establishment’s commitment to a high end culinary product is tremendous.

The Greater Rochester Area’s only Cheesecake Factory stands alone, in the front area of a popular plaza in upscale Pittsford, NY. Corporate planners seem to follow a rigid design template. Muscling open the heavy glass doors reveals an interesting melange of architectural concepts. Seating generally stretches horizontally, alternating booths and tables. Tinted saucer lights and dark woods create a swanky, chic look. Conversely, sandstone walls and tremendous columns, sporting the bust of an Egyptian Pharaoh’s likeness, suggest a museum of natural history! Alas, the restaurant’s interior resembles neither a bakery nor an industrial plant.

The opening conversation occurred during our third visit to the Cheesecake Factory. My girlfriend has developed an addiction to the Fresh Fire Roasted Artichokes and the Vietnamese Shrimp Summer Rolls. She ordered both appetizers for her meal. I’ve sampled them. The Summer Rolls are adequate, not outstanding. Yet their appearance on the menu, points towards this chain’s versatile philosophy.

The artichoke is unbelievably delicious! This isn’t your mother’s creation, bread crumb topped, flooded with butter and baked. Sorry mom, your version was very tasty. However, the Cheesecake Factory elevates this vegetable to another level! Eateries offering whole artichokes, nowadays, are very rare. The menu informs diners that this dish is seasonal, hinting at a diligent emphasis on quality. Encouragingly, they’ve been available at all three of our appearances, there. The leaves are tender and initially infuse the palatet with a smoky flavor. The taste finishes with a tingling tartness from the vinaigrette and garlic dipping sauce. Open fire cooking of an Appalachian pig roast fuses with Mediterranean/Iberian sophistication

I chose the beer battered fish and chips. Traditional fish frys, in Rochester, are prepared with haddock. The Cheesecake Factory served cod, favored by New Englanders. This sweeter fish provided a nice change from area restaurants. The fish was flaky and perfectly fried. Both cod, and French fries, were golden brown, not the color of stout beer. Aging oil will produce this unwanted effect. Restaurant operators, mindful of expenditures, too often decide to stretch it further than practically prudent. Only the consumer, stuck with a vile tasting piece of fish, is victimized, here.

Other entrees I’ve sampled include the Hibachi steak, served with wasabi mashed potatoes. The Teriyaki flavor, while unmistakable, didn’t overpower the dish. The hangar steak tasted flame broiled and was exceedingly tender. The Wasabi seasoning added an Asian heat to an all American side dish. This meal left me feeling like a jowl licking cat! Though salivating, I couldn’t eat another bite. Typically, Cheesecake Factory portions are excessive!

The Fresh Fish Tacos, ordered during my girlfriend’s birthday dinner a few months ago, were nearly dreadful and comparably inferior. The best of Mexican cuisine features balance, adroit flavor schemes with a cilantro influence and minimal bean, guacamole accoutrements. Mine tasted like a sticky paste, thanks to an overdose of refried beans. The fish was ample but flavorless. Like poi, the meal was ambiguous. However, I’m willing to grant this spiffy chain a pass and change course, next time.

One wonders if the Cheesecake Factory’s expansive menu is a little too ambitious. Offerings from many different cultures and concepts are admirable. However, streamlining would probably improve quality. It would also simply the lives of cooks and servers. Conversely, they truly strive to fulfill their mission slogan, “something for everybody”.

Dining at this establishment isn’t cheap. Cheesecake Factory’s prices, while not quite exorbitant, are far more expensive then your neighborhood Applebees. Full indulgence, including drinks, appetizers, entrees and, naturally, that $7.00 slab of cheesecake produces a hefty tab! Interested restaurant observers will undoubtedly wonder about the company’s fortunes in a receding economy. Will customers dig deeper into their pockets for that signature dessert? Has the recent economic downturn signaled a lean stretch for the Cheesecake Factory brain trust? I wouldn’t wager on the demise of this well run operation!

Like obsessively repeating a favorite tune, I can’t stop thinking about that cheesecake. Yes, they do charge $7.00 a slice. However, the diner receives a formidable wedge of the rich confection. The flavor selection is prolific. I heavily recommend the Key Lime Pie Cheesecake! The creamy, sweet base combines beautifully with the sour lime element, producing an interesting, but non caustic contrast.

The Cheesecake Factory, aside from maybe the fresh fish tacos, embraces the daunting challenge of executing an encyclopedic menu to provide “something for everybody”. This restaurant always seems adequately staffed. They furnish efficient service and present a superior product. Your wallet may be empty during that heavy gait through the weighty doors, into the night air. Your soul, though, will be fulfilled, nourished and satisfied!

Image Credit

Source:

  1. The Cheesecake Factory
  2. The Cheesecake Factory, Freehold – Menu, Prices & Restaurant …

Fillet of Lamb, Minted Pea Puree, Pomme Fondant, Redcurrant Jus, Balsamic and Mint Vinaigrette

Preparation: 15 minutes
Cooking: 20 minutes
Serves: 2

Mint is a perfect partner to lamb and this dinner-party dish celebrates that partnership with a juicy fillet of lamb, sweet pea puree and a decadent fondant potato.  A drizzle of balsamic mint sauce and a redcurrant jus completes this stunningly elegant dish.  It sounds complicated but really, it can be brought to table in under forty minutes.

Shopping list:
Peas, red wine, redcurrant jelly, balsamic vinegar, lamb fillet, mint, thyme, potatoes

Store cupboard:
Salt, pepper, butter, stock cubes, sugar

Equipment needed:
Small pan, frying pan suitable for an oven, a griddle pan, food processor, pestle and mortar (optional)

For the peas:
200g Peas, fresh or frozen
Whole mint leaves
3 or 4 tbsp of chicken stock (see Pomme Fondant below)
Salt and Pepper

For the Pomme Fondant:
2 Large Potatoes, peeled then cut into several ‘tubes’ approximately 1 1/2 inch high by 1 inch thick.  Try and make the potatoes all an even size so they all cook at the same time.
2 tbsp Butter
50 ml Chicken Stock (reserve a little for the pea puree above)
Salt and Freshly Ground Black Pepper

For the Balsamic and Mint Vinaigrette:
Big handful of mint leaves
4 tbsp balsamic vinegar
4 tbsp olive oil
Salt and Pepper
Pinch of sugar

For the Lamb:
Lamb fillet, portion sized about 2 inches thick
1 tsp fresh thyme
Salt and Freshly Ground Black Pepper

For the Redcurrant Jus:
1 tbsp redcurrant jelly
1/2 cup of red wine
100 ml chicken stock

Method:
1. Pre-heat oven to 200c
2. Prepare the potatoes.
3. Prepare the lamb by drizzling a little olive oil over the meat, sprinkling the herbs and seasoning onto a flat surface then rolling the lamb over the top, making sure there is an even coverage.  Put to one side.
4. Put the peas into a pan of boiling water along with the mint leaves.
5. In a frying pan suitable for an oven, and over a medium heat, add the butter.
6. Once the foaming has died down, add the potatoes and a little salt and pepper.  Move the potatoes around to get an even coverage all around.
7. While the potatoes are cooking, make the vinaigrette. In a pestle and mortar (or food processor), bash the mint leaves to a paste.  Add the balsamic vinegar and olive oil and keep bashing.  Add a little sugar and salt and pepper to taste.  It should be quite tangy but sweet with a big hit of mint.
8. Add most of the chicken stock to the potatoes, reserving a few spoonfuls for the peas later.  Be careful as the stock may bubble quite ferociously.
9. Test the potatoes are cooking by inserting a knife.  They should be soft in the middle.  Once cooked, transfer the pan to the hot oven.
10. Put a griddle pan on over a high heat and carefully add the lamb.  The fillet needs to be cooked roughly 4 minutes either side.
11. Make the pea puree by draining the peas of water and pulse in a food processor.  Add a little chicken stock to loosen up.  Taste to see how much salt and pepper it needs.  Add a little fresh mint then pulse a couple more times.
12. Transfer the lamb to the oven and put the pan back onto the heat.  Add the wine and scrape the pan.  This is known as deglazing.  Once the wine has reduced and the harsh alcohol smell has dissipated, add the chicken stock and continue to reduce the sauce.  Add the redcurrant jelly and stir to combine.  Taste and season.
13. Plate up the dish by placing a neat spoonful of pea puree on one side.  Put the lamb fillet in the middle and dot your pomme fondant around the edges.  Drizzle a little vinaigrette around the plate before adding a few generous spoonfuls of jus.

Tip:
– To make the dish look really posh, make a ‘quenelle’ with the pea puree by shaping it with two spoons and making a smooth. vague egg-like shape. 
– Try not to overcook the lamb.  Ideally, it should still be pink (but not raw) in the middle.  Obviously acquiesce to your diners’ needs but you should at least try it the classical way.
– Use a pastry cutter to make the potato shapes.
– Keep tasting everything along the way.  You want the seasoning to match your own palette.
– To make it look truly spectacular, sprinkle some nasturtium flowers and baby pea shoots around the plate.

Conclusion:

While not an apparently easy dish to make, nor is it overly difficult.  Over-cooking the lamb is probably the biggest challenge here.  The potatoes can be a little fiddly but once mastered, they look real good on the plate.  The quenelles of minted pea puree sound complicated but are really very easy once you get the hang.  Give them a try. 

Image Credit

Source:

  1. Roast Rack of Lamb with Mint Sauce recipe | Epicurious.com
  2. Recipe: Roast lamb with fresh mint sauce – LA Times

Yasou! To yours. The Greek toast for parties and special occasions. I grew up in a Greek and Italian household so the edible delights were tantalizing and plentiful to say the least. I am proud of and love my Greek heritage. My Grandparents were born in Rhodes and Volos. My Mom was born here in San Francisco. Greek culture, food, drinks and desserts are a passion for me so here are a few suggestions for a Greek dinner party.

1. There definitely has to be Greek music. Greeks never celebrate anything without music and dancing. Find some Greek bozouki music perferably instrumental if you’re going to play the music while dining. Gus Vali is good for instrumental dance music or anything you can find on an amazon.com search is fine. Even the soundtrack of My Big Fat Greek Wedding is a good mix.

2. Traditional Greek colors are blue and white. Simple and clean. They are not big on decorating so less is more. Just keep it blue and white.

3. Dinners are traditionally consumed later in the evening. So you may want to start with the appetizers first around 6 or 6:30 in the evening. A great appetizer platter which can be served as a buffet can consist of the following:

Feta cheese, kasseri cheese, Cucumber slices, tomato wedges, Calamata and your regular old black smooth olives, Salonika peppers which can be found in mediterranean food stores, anchovy fillets – optional, I personally don’t like them myself, artichoke hearts marinated in lemon and oil, Stuffed grapeleaves (dolmas) which can be bought already made though I will give you a recipe following this and Greek meatballs (keftethis) also recipe to follow. The traditional Ouzo and water should be served with these appetizers.

Dolmas recipe: This recipe is for 6 servings

1 1/2 pounds ground beef
2 cups raw long grain rice
l medium onion finely chopped
3/4 cup olive oil
3 tbs. crushed dried mint – this is optional
1 tsp. salt
1 tsp. pepper
1 can (6.0z) tomato paste
1 jar grapeleaves in brine
1 lemon

Combine all the first eight ingredients together and mix thoroughly. I usually use my hands. Also, you can omit the ground beef if you like. I happen to like it with the beef.

Then, remove the grapeleaves from the jar. Unroll them and rinse in cold water. They can be a little delicate at times so be careful. Line the bottom of a 4 quart pot with some of the leaves.

Then lay a leaf with the vein side up and the stem point towards you. This is difficult to explain without photos but bear with me. It will be a five sided leaf. Place a teaspoon of the mixture where the stem begins. Then cover the mixture first with the two bottom sides of the leaf follwed by the two top sides then roll from the bottom up to the top leaf rolling tightly.

Then line your pot, layer after layer will all the rolls you make. Then squeeze the juice of one whole lemon over the top.

When the pot is full, pour in cold water with just enough to barely cover the top of the leaves. Find a pot cover or plate that fits inside the rim of the pot to weight the rolled leaves down.

Cover the pot and bring to a slow boil for about 1 1/2 hours until the rice is tender. Let sit 15 minutes before serving, you don’t want them too hot.

 You can also serve yogurt as a dipping choice for the dolmas. Serve hot or cold.

Greek Meatballs (Keftethis) I love these; this recipe makes 4 servings

4 slices bread, white or wheat or whole grain – or Bread crumbs – they’re easier
1 pound ground beef
1 egg
1 medium onion chopped fine
1 tbs. crushed mint
salt and pepper to tasted
flour
2 tbs butter
2 tbs olive oil

If you use bread, trim the crusts. Place in mixing bowl and cover with small amounts of water. For bread crumbs you can omit this step.

Add meat, egg, onion, mint, salt and pepper. Shape into two inch patties. Coat the patties well with the flour. Fry the patties in the mixture of oil and butter. Brown on each side then drain. You can make these ahead of time and freeze them; then when you are ready to serve defrost and reheat them at 400 degrees for 20 minutes. These are absolutely fantastic with potato salad or coleslaw. They’re also great cold.

Okay, those are the appetizers. Use what you like and remember you can always buy the dolmas. If you do though, don’t buy them at your local supermarket but rather a deli or Mediterranean market.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Greeks are big on lamb, chicken and seafood. They also serve veggies at every meal.

So, you can use your favorite recipes for either lamb chicken or seafood. I’m going to give you now a favorite recipe of my Mom’s for chicken.

Lemon and oregano chicken

3 or 4 medium potatoes
3 medium onions
Chicken breasts, thighs or anything you like
one lemon
2 tbs butter
1 tbs oregano
salt and pepper

Peel and cut the potatoes into quarter pieces. Cut onions into quarters or slices. I like them sliced. Place the chicken pieces in the pan with the potatoes and onions around them. Add water and also a little wine if you like to cover the bottom of the pan about a half inch. Squeeze the lemon juice all over, and you can even rub each piece of chicken with the lemon. Dot the chicken and potatoes with butter. Sprinkle all with salt, pepper and oregano. Bake it for an hour in a 350 degree pan.

You can eat this chilled or hot, they’re both delicious.

You can make any vegetables you desire remembering that lemon and oil are very often used with all veggie recipes. Here’s a favorite of mine.

Lemon and feta spinach this is for four servings

Get about three pounds spinach fresh or frozen.
A couple of lemons
1/4 teaspoon salt and pepper
1/4 olive oil – make sure you always use olive oil.
3/4 cup crumbled feta cheese

Cook the spinach in about 1 1/2 cups water over medium heat with the pot covered for about 10 minutes or so. While cooking combine the lemon juice and oil and beat until creamy. Sprinkle the spinach with the lemon and oil then the salt pepper and feta. Ah, this is scrumptious.

Now to dessert.

The traditional dessert in a Greek household is not their famous pastires like Baklava etc… but rather cheese, fruits and nuts. Pastries are only served for special occasions. So, there are many recipes for their luscious pastries and way too involved to get into here so I suggest to buy a Greek cookbook or go ahead a get some baklava, or kourabiedes from a Greek or mediterranean market.

For the fruit and nut dessert simply arrange an array of your favorite fruits and nuts on a tray.

Example

Melons, grapes, nectarines, peaches, apple slices and watermelon.

Almonds, walnuts, raisins, dried apricots, dates, figs

Feta or kasseri cheese sliced. I love kasseri cheese though it’s hard to find.

A great little snack and pick me up during the day would be a mixture of raisins and nuts.

Here is a favorite recipe of mine for Kourabiedes or Butter Balls

1/2 pound butter (sweet buttter)
1/4 cup confectioners sugar
1 tsp. Rum or cognac or any liquer you like
1/2 tsp. vanilla
2 cups sifted flour
1/12 cups finely chopped walnuts. You can buy these already chopped – I’m lazy.

Cream the butter and add the sugar and keep beating until light. Stir in the rum and vanilla. Gradually add the flour and mix it well. Mix in the chopped nuts. Shape the dough mixture into 2 inch balls and place on ungreased cookie sheet. Bake in 350 degree over for about 15 minutes or so. Keep checking them so they don’t burn. Take out of the oven and while still hot roll them in confectioner’s sugar so they are well coated. Cool them before you serve them.

They are delicious

There you have the food and some suggestions for your dinner party. The most important thing is to enjoy, party and have fun. Yasou!

Image Credit

Source:

  1. Greek Dinner Party on Pinterest | Dinner Parties, Rack Of Lamb and …
  2. Mediterranean Dinner Party Menu | POPSUGAR Food

-The MAGICAL GOLD LINDT BUNNY-

“Lindt Swiss Matres Chocolatiers have passionately created the most charming expression of finest Lindt chocolate, lovingly dressed in gold and crowned by the golden bell. With the Lindt Gold Bunny you enjoy the ultimate Easter emotion. Gold Bunny is the friend that joyfully enlivens your emotions.”

Well this is another of my Easter gifts surfacing here. He has been sitting here looking at me since Easter. I have him next to my computer. But there is no way I am going to eat him. He is just too special! – There is something magical about the ‘Lindt Gold Bunny’. It is so beautifully crafted, then wrapped carefully in the finest gold foil, and what finishes it off so beautifully is the red ribbed ribbon and gold sparkling, tinkling bell. It really is a very special seasonal chocolate that carries with it the very essence of Easter time. –

Lindt Master Chocolatiers have been creating delicious chocolate since 1845, and with the creation of their imaginative’Gold Bunny'(setting Religion aside for one moment), Lindt have encapsulated everything that Easter is about and all it represents in this one chocolate offering. I see spring as a re-birth, a renewal, a time when all the daffodils are blooming, flowers are popping up their heads, bunnies are hopping around the fields and children are looking forward to celebrating Easter and receiving their Easter Eggs and gifts.-.

-LINDT ORIGINS-
According to my research, Lintd chocolate is really rather special. It has that quality of flavour that is second to none. Rodolphe Lindt was a celebrated Swiss chocolate-maker of his era. He had invented a new way of manufacturing , that produced a subtle blend of chocolate with an amazing melting quality. He also perfected the unique aroma that gives Lindt its own definable characteristics. His famous ‘melting chocolate’ received renowned recognition and lends itself to the wordwide reputation of Swiss chocolate. Through the ages the expertise and passion of Lindt’s master chocolatiers have resulted in a supierior standard of excellence in their chocolate today.-

-LINDT GOLD CHOCOLATE BUNNY-
The Lintd chocolate bunny is the most delightful Easter token to be found at this time of year. The bunny signifies spring to me and just seems to be a perfect gift for this time of year. Easter eggs are great to receive but the Lindt bunny is somehow just that little bit more special. Carefully wrapped in gold foil, with the red ribbon and gold bell, it has the most charming and appealing appearance. With its long ears and small black eyes and its cute stance, it just seems to appeal to the eye and imagination. The Lindt bunny comes in varying sizes and the largest one is huge, though I am not too sure if it is to be found in the UK. Children love them; it captures their vivid imaginations and as I said I can’t even bring myself to eat mine as it looks so lovely.

-THE INGREDIENTS-
The ingredients of the chocolate bunny are: Sugar – Cocoa Butter – Whole milk – Powder Cocoa Mass – Lactose – Skimmed Milk Powder – Soya – Barley – Malt extracts – Cocoa solids – Milk Solids.- WARNING! – May contain traces of peanut, hazelnuts and almonds, therefore making it definitely unsuitable for anyone with nut allergies. – The chocolate bunny has a guarantee of quality stamped upon the foil, with the makers address at Lindt & Sprngli stamped beneath, presumably for contact should you not be satisfied with the quality of the product.

The Lindt bunny is made of milk chocolate, and the small size that I have weighs 1.7 oz/50g. It has a WARNING note on the foil: ‘Not to be given to a child under three years old’ due to the neck decoration of ribbon and bell, as it could potentially be a choking hazard.

-THE AROMA OF LINDT CHOCOLATE-
The Lindt chocolate aroma is actually really quite nice. It is full bodied with a deep rich aroma of vanilla and cocoa. The continental depth came through as a lingering smell, and the strength of the chocolate aroma promises more than the actual experience of taste offered, in my opinion. Maybe the bunny is not the best impression of Lindt chocolate there is, as I am sure that the boxed varieties are much nicer according to my memory. But on the whole the aroma of the Lindt chocolate is very pleasant indeed.-

Lindt also offer another seasonal chocolate for Christmas in the form of a reindeer again lovingly wrapped in the delicate gold foil and finished off with red ribbon and bell. These animal characters are really very well made and really sweet and endearing. They are beautifully produced and perfect for the given times of year.-

-THE LINDT CHOCOLATE FLAVOUR-
On first impressions the appearance of the chocolate is mid brown in colour, even textured, with a nice sheen to it. It appears very smooth and nicely moulded. I have broken a small piece off the base of the bunny to give my opinion on the taste :( The chocolate is thick, rich and creamy with a continental flavour and it has a nice snap and crunch to it. It melts instantly upon the tongue, leaving a full cocoa flavour around the palate. This is what they mean by melting chocolate, and it quite simply melts on contact with the inside of the mouth. The flavour is ‘quite’ nice; though I do have to say I expected it to be a lot more impressive given Lindt’s reputation.

It didn’t give me the full creamy flavour that I would normally associate with milk chocolate. That lasting richness that surrounds and clings to the palate. I would say that the flavour of the Lindt bunny is nothing to write home about really. But on the plus side, the flavour of the Lindt chocolate is not too strong or long lasting, and I experienced no lasting bitter after-taste. I was left just left with a slight disappointment that this Swiss chocolate with its amazing reputation was in fact quite bland.-

-SUMMARY-
Well, I thought that the ‘Lintdt Golden Easter Bunny’ was charming in appearance. This is a gift that children would love to receive I should imagine. The bunny is very appealing with the dressing that Lindt have given it of gold coat and ribbon with gold bell attached. It is carefully produced and presented and the whole item gives an impression of quality. It makes a precious gift that brings a smile to your face. It epitomises Easter and is a good alternative or addition to the traditional Easter egg.

What I wasn’t so impressed with was the actual taste of the chocolate. It didn’t have the sweet creamy flavour that I am accustomed to with milk chocolate, but maybe that is due to the fact that this is continental chocolate and therefore maybe an acquired taste. Nonetheless I am sure that children would still enjoy this and not even notice the difference in flavour that I experienced. So yes I would recommend it as all taste buds are not the same and maybe it was just mine just weren’t too impressed with the flavour of the ‘Lintd Golden Bunny’. –

“Gold Bunny is the friend that joyfully enlivens your emotions. With the ‘Lindt Gold Bunny’ you enjoy the ultimate Easter emotion”.

Summary: A charming imaginative Easter gift.

Image Credit

Source:

  1. Amazon.com : Lindt GOLD BUNNY – Milk Chocolate 3.5 Ounce …
  2. Lindt Gold Bunny Reviews – ProductReview.com.au

Manufactured by Swiss owned chocolate maker Nestle, this chocolate bar was recently introduced to the market, with the official launch made by girl band “Girls Aloud”. So the main market group for this product is young women. Having tried this chocolate bar out, I tend to agree slightly in this product’s positioning in the chocolate market. The reasons became clear shortly in this review. The name of the brand ‘Senses’, appears to be a straightforward brand name, mentioning that no geniuses were necessary to conjure up that name. Obviously the marketing department at Nestle, most likely during a brainstorming exercise wanted a product that appeals to the chocolate user’s senses. Another thing to note, is that the production of Kit Kat senses has been moved from York, to Bulgaria.

Kit Kat Senses Packaging

It makes sense that the packaging is visually appealing and this design does not disappoint. It indicates to the user, that there is a hint of hazelnut ‘pralines’. The packaging colour scheme is similar to previous kit kat versions though this is much narrower in design and less chocolate by weight.

Kit Kat Senses Product
The bar is much more thin compared to the traditional Kit Kat bars out there. The bar itself only weighs 31 grams. Compared to other standard sized chocolate bars this is in effect buying less chocolate. This provides the chocolate buyer with a much lighter product experience. It is aimed at women and I have noticed many reasons why this is the case.

Comparison with Kinder Bueno

Kinder Bueno has a biscuit, thick coating of chocolate on the outside, and when tasting it the filling of the chocolate oozes througout and does not blend so well with the chocolate and the biscuit so easily. The filling seems to be overpowering. Regarding the Kinder Bueno seems to take over the chocolate and the biscuit. Whereas with Kit Kat senses, the chocolate bar is more solid, the texture is much better layered and structured by having 2 wafers inside the bar, and in taste there is not the problem faced where you have one component part of this chocolate bar that is stronger than the other. By far the product packaging for Nestle Kit Kat senses is much more visually appealing to look at, both inside and outside. The appearance of the Kit Kat senses is similar to Kinder Bueno. Though Kinder Bueno has two seperate bars, whereas Kit Kat senses is just a single finger.

Taste Comparison
Kinder Bueno has a much more greasy taste and also has a sickly feel to it. With breaking a piece off the bar, the Kinder Bueno is messy, and in some respects it must usually have to be eaten very quickly. For a woman’s perspective, there is that additional hassle, of not being able to save some of the bar for later. By comparison Nestle Senses texture has a much better balanced consistency. It is soft, without being gooey and liquid in form. It has a nice wafer biscuity texture that supports the soft filling. The chocolate taste also is not so greasy, and does not have a sickly feel to it.

Further Information

People who have tried this, I am sure are fully aware that in breaking one of the five Kit Kat Nestle chunks are able to save some of the chocolate, for use later in the day. Some people might get tempted to eat this in one go, however i have found from the overall delicious taste, it is worth saving some for later. This bar is also not messy when breaking each chunk into pieces. Nestle Kit Kat has a very high 30.7 gram(s) level of fat per 100 grams. Low fat chocolate should be 5 grams or less per 100. Regarding the chocolate calories it is less than its competitor rival brands, so this answers the question about its appeal to women.

Product Descriptors
Appearance: I have this Kit Kat Senses chocolate bar as being
Attractive, slightly crispy, and tasty.
Flavour: Chocolatey and naturally being a chocolate bar it is sweet and a hint of praline.
Texture: Crisp wafer inside, and slightly crumbly.
Quality: Even Shaped, even sized pieces, Well shaped and attractive in appearance. Also it does not melt as fast as other bars. More solid in structure and great taste.

New Kit Kat Taste

Comparisons have been made that this is similar in taste to Kinder Bueno chocolate. I find this to be true to a point; however i have found the overall caramel and chocolate not to have such a rich flavour. Also the new bar has combinations of a standard kit kat, with the chocolate texture.

Price and Availability
Whilst this is a recent addition, some newsagents around London still do not sell this product. Having paid 41 pence for this product recently from a Tesco express store, I felt this aspect of the buying process needed some further explanation. Really regarding the price of the product, I feel that it does appear to be more expensive compared to other bars that offer more in terms chocolate by weight. Also bearing in mind that Kinder Bueno and that there are plenty of other chocolates available there are better value alternatives.

Nutritional Information and comment

In a single finger sized bar of Kit Kat Senses you will find:
Per 31 gram bar: Energy 165 calories Protein 2.3 grams, Fat 9.5 grams.

Main ingredients:
Crisp wafer finger with a hazelnut creamy topping (18%) covered in milk chocolate (64%) (Sugar, Cocoa Butter, Whole milk powder, Cocoa mass, whey powder, butteroll, emulsifier, (Soya leitchin), Flavouring (with colour: E150d)
From the milk chocolate perspective it is slightly less than the traditional Kit Kat bars which contain 66%, though in tasting there is not a noticeable difference in terms of taste or quality. There are the artificial flavours as usual though overall I can not find a fault with the taste.

Compared with Kinder Bueno all round Kit Kat senses is slightly higher in calories. Overall the nutritional comparison does not mean much to me, considering a Kinder Bueno bar weighs 43 grams. The Kinder Bueno fat content is 8.1 grams, and 121 calories per bar. If eating Kit Kat Senses chocolate in moderation and responsibly, will without doubt not cause dietary problems. There is also not that need to eat the bar all in one go either.

Company Information
www.nestle.com
PO Box 203
York
YO91 1XY
UK
Telephone number: 0800 604 604

Conclusion

Certainly with my findings and commentary so far, the recommendation is pretty much conclusive. It strongly favours the Nestle Kit Kat Senses bar by a country mile. For price it is 6 pence per bar lower than compared to its nearest competitor. Regarding the taste and overall experience of this bar it can not be beaten. As a result I wholeheartedly trust Kit Kat Senses. I am sure women, or anyone for that matter who has tried Kit Kat senses will repeatedly buy this as and when necessary. It certainly is a more filling and less sickly product than its nearest rivals and as such is highly recommended.
===With the chocolate bars smooth milk chocolate taste this makes a much greater indulgent break with Kit Kat Senses.

==Sources Used==
http://www.yorkpress.co.uk/news/yorknews/display.var.2106032.0.new_ kitkat_to_be_made_in_bulgaria.php
Thanks for reading. C C :)

Image Credit

Source:

  1. Caramac
  2. KitKat Senses Chocolate Review – Chocablog

This is my third visit to a restaurant serving this type of cuisine and I am still not sure if I am pronouncing the names of these foods correctly. Nonetheless, I am seeing many similar names like saag, paneer, tandoori, and of course, curry. After visiting Yak and Yeti on Sheridan in Westminster, I can tell you a bit more about some of these words and what they mean because short definitions are right on the menu.

As you might suspect, the words refer to the method of preparation, the ingredients, and the style of cuisine:

Tandoori Meats marinated in yogurt, garlic, ginger, herbs and spices placed on a bed of onions and baked in a clay oven using mesquite charcoal.

Masala Describes a blending of Tandoori and Curry culinary styles.

Makhani Refers to the sauce that is made by simmering tomatoes in butter with chiles, aromatic spices and cream.

Rogan Josh Meaning “Red Lamb”, it is a Kasmiri meat curry using hot, sweet and fragrant spices.

Korma Describes boneless, marinated meats cooked with curry, cream, nuts and spices.

Saag Refers to an Indian creamed spinach combined with any of variety of other meats or vegetables and cooked with fresh spices, garlic, ginger, onions, tomatoes and cream.

Kadai Refers to the sauce made from sauted bell peppers, tomatoes, onions spices and a blend of herbs.

Vindaloos This describes a “very hot”, spicy dish from the Goa region of India that was inspired by the Portuguese occupation years ago.

Biryani A combination of meat or vegetables and basmati rice cooked together and spiced with saffron.

A quick review of these various techniques and styles reveals what I am already learning about Indian food: Many of the dishes are very “rich”. Large amounts of cream and butter are used in the sauces producing high-fat entrees. So, why don’t we see more “fat” Indians? I do not know. I do know that I did not try any of these techniques on my most recent visit and I can report on those.

The first time we went to an Indian restaurant, we tried a sample plate. The last time we went, we tried the buffet. This time, we decided to order off the menu and try a variety of dishes that sounded interesting. From the Appetizers, we chose the Vegetable Samosa. From the soup, we chose, of course, the Vegetable Soup. For entrees, we selected from the 19 Vegetarian Entrees offered, the Alu Gobi, and the Daal Tarka.

Our appetizer, the Vegetable Samosa, is described as “pastry filled with spiced potatoes and onions”, but you can think of them as triangular, Indian “Hot Pockets”. For $3.50, you get two, small pastry triangles that make a tasty appetizer when dipped in the sauces already on the table. They were pretty good.

All the soup on the menu is listed as “Mulligatawny”, which seems too close to “Mulligan” to simply be a coincidence. I was pleased that there actually was a vegetarian soup option on the menu. This soup is thick and looks as if they either pureed it a while or added pureed vegetables. It was a light, flavorful start to a meal, and I enjoyed it.

The first entre was the Alu Gobi. It was cauliflower and potatoes mixed in a sauce with herbs and spices. Since the menu says all dishes are made to taste, mild, medium or spicy, I tried mine spicy but could tell no difference. Cauliflower is great at soaking up sauces as it cooks and softens and I just love potatoes, so it was a natural choice for me. Like most other Indian foods I tried, it was good, but very rich.

The second entre was the Daal Tarka and it presented a problem. Advertised as lentils cooked with garlic, ginger, tomatoes and spices, I did not expect it to have such a rich sauce, but it did. It also had something extra. Apparently, the cook did not rinse his beans well enough and I found “grit” in mine in more than one forkful. I understand how this can happen, but diners need to be wary so as not to chip a tooth. Also, there were black beans or small kidney beans in mine that I was not expecting. I like both, so I did not mind, but I do not think the description of the dish was accurately represented by the presentation. This dish, too, was very rich.

Both entrees were served with a complimentary appetizer kind of like the Indian version of chips and salsa with four, small cups of different salsas and a salty flatbread I did not care for. I also tried a “Taj Mahal” beer just to see what Indian beer tasted like. It was good and do not let the $7.50 price tag stop you from trying it. It costs more because it comes in the “pint” size which is four ounces more than the conventional twelve ounce beer.

I will go back to this and other Indian restaurants, but my impressions now are not that good. There is nothing particularly wrong with the food, the restaurants, or the service, but I just find all the food to be too rich and it sits heavily in my stomach. What looks like just a little bit of food when brought to the table, makes me feel full and heavy after just a few bites. I hope to find something light and traditionally seasoned, but I will probably avoid the buffet because it features too many of the butter and cream sauces.

I am actually going to give Yak and Yeti and “A-“. The restaurant was relatively clean, the service was friendly if not very quick, and the food was good, just too rich for my tastes. What really pulls them down is the atrocious condition of the washroom. For a change of pace, Yak and Yeti offers an alternative to the ubiquitous Italian, Mexican, or American cuisines, but many not be for everyone all the time.

Yak and Yeti
8665 Sheridan Boulevard
Westminster, CO 80031
303-426-1976
Or:

7803 Ralston Road
Arvada, CO

Open 11:00 a.m. to 10 p.m. seven days a week. Lunch buffet is 11 to 3 and the dinner buffet is 5 until closing. Dine in, take out or have them cater your event.

On-line at www.yakandyeti.net

Image Credit

Source:

  1. Indian cuisine
  2. Scientists have figured out what makes Indian food so delicious …

Traditional Japanese culture has a way of entrancing today’s American culture. A Japanese dinner party is a unique and creative way to spend an evening with friends and family.

DECOR:

If possible, put the dinner table away for the night. If not, simply use another room for this dinner. Use a coffee table or another table that is low to the floor, and place in the center of the room. Place floor cushions around the table for guests to sit on. The color scheme should be simple, as is the tradition of Japan: wrap the floor cushions in black fabric, and drape the table in a solid black cloth. If a pattern is desired, look for an oriental floral design, such as cherry blossoms. The simpler, the better.

Set the table with white dishes, red cloth napkins, and chopsticks. Each place should be set in the following manner: a soup bowl should be placed on a small or medium plate; to the right of the plate should lie a pair of chopsticks wrapped neatly in a red cloth napkin. Above the chopsticks a tea cup should be placed; ideally, the cup should have no handle and match the other dishes. To the left of the plate & bowl there should be a small bowl for rice. In the center of the table there should be a few serving dishes and a tea pot or a bottle of sake. If an additional touch is desired, place small white votives around the room or in the center of the table. Also consider a small water fountain or Japanese lanterns. For an individual touch, translate each guest’s name and write it out in calligraphy on a sheet of card stock; place in front of each person’s individual seat (if they can’t read Japanese, it would be wise to also write their name in English at the bottom of the card).

Near the doorway, if there isn’t one already, there should be a mat for shoes. It is Japanese tradition to always remove the shoes before entering the house.

FOOD:

This article will be based around a five-course meal: soup, appetizers, sushi, the main dish, and dessert.

Miso soup is a popular Japanese dish. Have each guest’s soup bowl filled with hot miso when they arrive.

For appetizers, consider classics such as gyoza. These will be placed on serving dishes in the middle of the table for guests to pass around.

The sushi course is self-explanatory and includes rice. This will also be in serving dishes to be passed around.

There are a variety of choices for the main course. Choose one or two that will appeal to everyone attending the dinner; perhaps a variety so that everyone can pick and choose what they would like to eat.

Several dessert recipes can be found here. Japanese desserts are typically light and sweet. Alternatively, sake is also commonly enjoyed as a dessert drink. This can be served hot or cold.

BEFORE THE DINNER:

Learn a few Japanese words and phrases to impress the guests. For example, “konnichiha” is the Japanese word for “hello.” “Dinner is served” is in Japanese “yuusyoku ga dasareru.” Before eating, the phrase “itadakimasu” (“I receive”) is usually said. At the very least, know what each dish is called and how it is pronounced. If this cannot be done, write or print out a menu for each person giving the name and ingredients of each dish. If this is the case, considering printing a few fun/interesting/useful Japanese phrases and/or words (and their translations) on the back for guests to enjoy.

Bow to guests as they arrive in a manner of greeting. Ask guests to remove their shoes before they enter the house, or at least before they enter the prepared dinner room. Have classical music by Japanese composers playing softly in the background, such as Hiromi Uehara and Nobuyuki Tsujii. 

If tea is to be served as the main beverage, be sure that the tea is hot and freshly brewed. The tea pot as well as the first course should already be on the table, ready to be enjoyed. 

It is Japanese tradition for guests to bring a small gift for the host/hostess. As the host/hostess, it is usually considered impolite to open any gifts until later. Unless the gift is unwrapped, such as flowers, refrain from opening it until later.

DURING THE DINNER:

Men should sit with their legs crossed, and women should sit in a more “feminine” manner, with their legs folded neatly beneath them.

When picking up food from the serving dishes, use the end of the chopsticks that will not be put in the mouth. Guests should be asked to serve themselves first.

Every course should be hot and fresh when served (unless the dish is meant to be served cold, as several Japanese dishes are). As the host, keep conversation flowing and offer to refresh drinks when they are low. The host is also in charge of serving each course and clearing away the dishes when the table becomes too cluttered.

AFTER THE DINNER:

The traditional after-dinner phrase is “Gochiso-sama deshita” (“Thank you for the feast”) though this is usually said by the guests to the host. As guests leave, thank them for coming and bow to them in a manner of farewell, accompanied by a Japanese “arigato!”

Image Credit

Source:

  1. 1000+ images about Japanese dinner party on Pinterest | Japanese …
  2. Japanese themed party on Pinterest | Japanese Party, Easy …

When trying to enjoy a cigar, you have to treat it much differently than a cigarette. If you’ve had a good amount of experience when smoking a cigar, go with the full-flavored ones. If you’re a beginner, don’t go with the full-flavored one as it is too strong. As a result, it will leave you coughing and gagging. Quality cigars are bought at a cigar store whether the place is physical or online. However, your best bet is to find a cigar place or talk with someone that is familiar with cigars if you’re a beginner.

Like I said, do not treat a cigar as your typical everyday cigarette. The cigarette is considered the poor man’s cigar. If you’re starting to get into cigars, buy the mild cigars. You have to gradually build up your affinity to cigars. So, the best way is to start out gradual with the mild brands. Keep in mind that cigars tend to be more expensive than cigarettes. Pick the cigar(s) carefully. Mild cigars are good to experiment on with the cutting and lighting.

From picking the cigars, inspect them. Squeeze the cigars to see if there are any hard or soft spots as a result. That way you can check if the cigar is plugged or not. That is the next way to find out if a cigar is good or not. Make sure you buy the cigars from a respectable and reputable tobacconist as they will replace the bad cigars. Do not buy cigars in bulk unless you have a humidor which is to store and age them. This is way more than your typical cigar box.

What you need to do next after getting the cigar is buying a special cutter. Do not use a knife or a set of scissors. Cigars are pretty expensive and you do not watch to butcher them. A perfect analogy would be this one episode of the anime series “Samurai Champloo” where Jin took a job cutting up eel. He was warned that he’s not supposed to hack up the eel with his katana as they are to be respected. You’re supposed to do the same thing with a cigar. You have to treat the cigar delicately.

The best and most common used which is portrayed in movies would be the straight cut in the form of a miniature guillotine. You’re going to have to buy that cutter after getting your cigar. With the cutter, you have to cut the tip with about 1/16th to 1/8th inch from the head. That is the one part of the cigar shaped like a cone. With the cutter, you have to cut off the cone. Thing of this as giving the cigar some mini circumcision. All you need to do is snip off the small part of the cigar. Don’t cut off anything else or the cigar turns no good.

The next part is actually lighting the cigar. Do not use those regular lighters as the chemical reaction will ruin the flavor of the cigar. I had learned that watching “Hellboy.” If anybody is familiar with the movie, Hellboy was taught how to properly light a cigar. You use a match or a butane lighter. Doing so will preserve the flavor of the cigar. Remember, a cigar is way different than a cigarette. Remember not to treat the cigar as you would treat as a cigarette. Using a match or a butane lighter is the proper way to light up the cigar.

Light the cigar above the flame and rotate it. From there, you start taking puffs of the cigar. Remember that cigars have to be treated more delicately than a cigarette. You can very much abuse a cigarette. But you can’t do the same with a cigar as it will be destroyed.

After the light and puff, by all means enjoy the cigar. Remember that this is different than a cigarette. It takes a bit longer to finish the cigar. But that’s how you’re supposed to smoke and enjoy a cigar. You have to take your time with it. Smoking a cigar isn’t a rush job. You have to enjoy the cigar because you paid good money for it. Rushing a cigar also ruins the flavor. Basically, be casual about it. Don’t smoke it too fast and don’t smoke it too slow. While smoking it fast causes the flavor to die, smoking it too slow causes the cigar to go out.

If you drink alcohol, you might want to have a drink to accompany it. Be sure to talk with people familiar with cigars on what drinks they recommend. Once you get the hang of things, enjoy your cigar(s). Remember, preparing a cigar takes practice. In short: practice, practice, practice! The better you are, the more enjoyment you’ll get out of your cigar.

Image Credit

Source:

  1. Enjoying Cigars – Cigar 101 – Cigars International
  2. How to Enjoy a Cigar: 15 Steps (with Pictures) – wikiHow

“Rockstar was founded in 2001 in America and instantly revolutionised the Energy Drink Category by introducing the first ever “Double size * Double kick” Energy Drink. With over a BILLION cans sold, Rockstar’s premium blends containing the finest herbs and vitamins stacked with a potent kick has established a loyal fan base worldwide. Rockstar spent 2 years preparing for its launch into Europe which stemmed from an overwhelming demand for our range of products. So it’s official! Rockstar is now available in the U.K!” Rockstar69.com

Rock Star is a great new energy drink, much like Red Bull, and it boasts that it is ‘the world’s most powerful energy drink’. Upon entering their website http://www.rockstar69.com I realise just how huge this is in the USA. It has a great image and I think it is going to do very well over here, once it really takes off. ROCKSTAR.com has a fantastic website and one which you need Flash 9 to appreciate it in full. It lists all of the flavours and varieties available currently in the USA.

Rockstar has recently entered the UK after a two year wait, to see how well the British public will receive America’s biggest selling energy drink brand. So what exactly is ROCKSTAR? And more to the point, will we like it?-

The product is very cleverly designed, and when we purchased some last week, it was the design that caught my eye, and also it was the deciding factor when I bought it. Rockstar Original comes in a jet black ring-pull can weighing 500ml. Stating this is ‘Double size-Double Kick’ This is quite a large size and I believe they may be bringing out a smaller size over here soon. To the front in large gold writing is ‘ROCKSTAR’, written in gold, with a gold star where the ‘A’ should be, and energy drink written in bright red lettering. Below this there is a large gold star with the RR back to back in the centre of the can. It has big writing of energy drink running down the side in bright red with ROCK STAR in gold bubble writing vertically alongside this.

Everything else written is picked out in red and gold. With a red ring-pull set against the gold top. The reason I have gone into so much detail with the can is because it is so just so stylish and it was the design that made me want to own it. Ah the power of product image. I love the black can with the large gold star, and I love the name ROCKSTAR in its large gold letters. I can see this in my hand when I go down to the Brighton seafront this summer in the sweltering sunshine, and I don’t think I will be the only one. I can see this being big over here…Very big!

At the moment Tesco are doing ‘Buy one get one free’, and as the normal price for a 5oo ml can of Rockstar is 51p per can this is a great deal. We have stocked our fridge up nicely!

-The ingredients-

Well being an energy drink you just know it is going to contain ‘Caffeine’, and it does. It also contains: Guarana – Ginseng – B.Vitamins – Taurine -. It states it has a ‘HIGH Caffeine Content’ of 32mg/100ml, and it states: IT IS NOT SUITABLE for children, pregnant or breast feeding women or individuals sensitive to caffeine, and it advises to consume Rockstar responsibly. Some of the other ingredients are: Sucrose – Glucose – Caramel – Riboflavin and Beta Carotene. There are also some E numbers contained within this drink, being: E160A & E150C –

-E160A-

This E number is used quite a bit in the production of food and soft drinks. Notably in milk products, butter, and soft margarines; also in coffee sponges and soft drinks. It is extracted from carrots, or commercially manufactured and it converts into vitamin A when inside the body. The use of gelatine may be used by some manufacturers so therefore such product would not be suitable for vegetarians.

-E150C-

This dark brown colouring is made by the controlled heat treatment of sugar with ammonia. This colouring is to be found in vinegar, gravy browning, whisky, sweets, glucose tablets, pancakes and in soft drinks particularly carbonated colas. It is possible that the sugar used in the production of this colour may have come from a genetically modified crop.-

-The taste-

The taste is extraordinary, that’s another thing I really like about it. Most of the energy drinks that I have tried have a very sugary taste to them such as Red Bull, Relentless or Kick, all being very sweet energy drinks. This however is not overly sweet. It is slightly fizzy and bright yellow in colour. The strongest flavour of all to hit me on first tasting is that of bubble gum for some reason. It’s a really nice kind of strawberry Hubba Bubba flavour, but without the sweetness. I can also taste the guarana and this is really very pleasant. Rockstar has a kind of herbal tang to it also, it is a very unusual flavour but it is easily drinkable and is thirst quenching also. Served ice-cold is the best way to consume it and if in a glass, with lots of ice cubes also.

Normally I find these energy drinks quite hard to ‘down’ as I have found that they have quite a sweet and slightly medicinal flavour to them, however with Rockstar I find I can drink it in the same way I would lemonade, or a similar soft drink. Now I’m not so sure that that is a good thing as you do have to watch your intake of these energy drinks. Being high in caffeine content, too much could result in ‘the jitters’; a condition associated with too high a consumption of caffeine. Also too much guarana can cause Jitters, along with nervousness, rapid pulse and abdominal pain.

Guarana should also be avoided by anyone who suffers with high blood pressure or anyone who is on anticoagulant drugs or a sufferer of irregular heartbeats. It should also not be taken by expectant mothers or a mother who is nursing. Guarana combined with taurine and caffeine can in the severe case contribute to the onset of seizures if taken in excessive amounts. So basically any energy drink taken in moderate doses its fine, but not drunk in excess, as this is not the way that energy drinks are intended for use. They are intended for a quick ‘kick’ of energy and this particular brand is double the size of our regular energy products, so on drinking, you will receive’ Double the kick’. –

-The Rockstar website-

There is a fantastic website for Rockstar at www.rockstar69.com. Upon entering the very colourful site scroll down to the bottom right hand side of the page there is a drop down to ‘Select a Country’ which will take you to the UK Rockstar site. The UK site is brilliant with lots of information about the product, upcoming rock festivals and concerts. At present they are running an ‘Angels and Airwaves’ competition, there is information on the ‘Rockstar Energy Drink Mayhem Festival’. They have a Rockstar model entry form, and they use non models for many of there promotional events and advertising; and so much more. It is a brilliant, informative and colourful site, and a lot of fun.-

-The variety of flavours-

At present Rockstar has introduced three varieties into the UK. These are: ‘ROCKSTAR Original’ which comes in the black/gold and red can. The second variety is: ‘ROCKSTAR Juiced Mango’ which is distinguishable by its bright orange and gold can. The third is: ‘ROCKSTAR Sugar Free’ which comes in a white and gold can.-

-Rockstar Original-

“Bigger. Better. Faster. Stronger. ROCKSTAR is the world’s most powerful energy drink. Enhanced with the potent herbal blend of Guarana, Ginkgo, and Ginseng, ROCKSTAR is scientifically formulated to provide an incredible energy boost for those who lead active and exhausting lifestyles-from athletes to rock stars. Enjoy this fully refreshing lightly carbonated beverage super chillled.” Rockstar.co.uk

-Rockstar Juiced Mango-

JUICED MANGO’ is choc full of the original ROCKSTAR ingredients with a unique blend full of great tasting, all natural, apple, Pear, orange, mango and passion fruit and It contains 5O% pure juice concentrate. Juiced Mango is specially created to give an enormous kick of energy for people who lead busy and gruelling lives’. It is lightly carbonated and delicious and like most drinks, best served chilled, and it promises to deliver 100% energy. –

This particular variety I feel contains an alarming amount of E numbers being: E445 – E955 – E414 – E33O – E440 – E160 – E950 –

-Rockstar sugar free-
ROCKSTAR without the sugar basically. Sugar Free has the same great taste but without the sugar. It still has all the same ingredients that the Original RockStar possesses. Being: Taurine- Ginseng – Ginkgo, and Guarana. Once again this variety is very high in E content. The sugar is replaced with artificial sweeteners of sucralose E995 & Acesulfame K E950. – E numbers: E150C – E100 – E950 – E100 – E331 – E160.-

-Summary-

Well if you can get past all the E numbers without flinching, then this is a great drink. It packs a mean punch and definitely gives a real energy boost. It’s bound to though, being a 500 ml size. It really has got a terrific flavour and knocks spots off Red Bull as far as I am concerned. It doesn’t have that nasty sweetness or slight medicinal flavour that the other energy drinks have. It has a really good drinkable flavour, it’s very palatable. It goes down easily; a little too easily as far as I am concerned. It is a really pleasant easy to drink beverage. It’s refreshing, has an interesting flavour, looks cool in the hand, and it looks like this is set to be a sure fire winner here in the UK. Recommend it? Not too sure with all those E numbers in it. But one thing I will say is that one every now and then won’t do you any harm…Well I hope not. –

www.rockstar69.com
Summary: A trendy energy drink with a big kick.

Image Credit

Source:

  1. Rockstar (drink)
  2. Rockstar Energy Drink