World Dinner Club

World Dinner Club
World Dinner Club

Thursday, May 17, 2012

From our test kitchen

How are our kits coming along?  Pretty darn good!

Some great products in development.  In addition to basic recipes, we want to make sure that we help people get to know versatile products.

Yesterday, we took some of the elements for our Japanese dinner kits and went in a different direction: soy glazed-Alaska King salmon on a bed of mirin braised fennel and yam chips.  I topped this with green onion and togarashi (seven spice seasoning). 

Sound complicated? Nope. 20 mins to prep and threw all but the salmon in the oven (that was seared up to about medium in just a few minutes in a pan).

Can't wait to share more as we get ready to launch!

Monday, May 14, 2012

Claw, Tail or Tomalley?

I just came back from a great trip to New England.  A good friend got married on Cape Cod. On the way I had clam chowder, Sam Adams Boston Lager, and the obligatory lobster roll in Boston.  This one was packed with claw meat.  Others I've had have seemed to be a mix of claw and tail.

Talking about this with someone at the wedding, I realized that people usually prefer either end of the lobster.  A few souls prefer the center though. People sometimes talk about how much they love tomalley or the mushy liver of the lobster.  I've never understood this fascination or acquired a taste for it.  Can someone out there explain this to me?