Archive for May 1st, 2007|Daily archive page

Free Slice of Pizza

Free Pizza

I know it’s only Pizza Hut, but it’s free, so you really can’t complain.

Today only, May 1st, between 3:00 to 5:00 p.m., stop by Pizza Hut for a free slice. Why today? Why a free slice?

America voted Nick Mathis of Crystal Lake, IL the winner of the Americas Favorite Pizza Fan contest. With the title of Honorary Vice President of Pizza, Nick receives a $25,000 prize, three month use of a company car and pizza for a year. The Honorary Vice President of Pizza also received his first directive from Pizza Hut: give away the new and improved Hand-Tossed Style Pizza.

In order to fulfill his assignment, free slices of Hand-Tossed Style Pizza will be given away at participating Pizza Hut locations on Tuesday, May 1 from 3:00 to 5:00 p.m. The new and improved Hand-Tossed Style Pizza features more zesty sauce and a new lighter crust.

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Sushi-Grade Seafood

Tuna

Time after time I’ve gone to a local grocery store and asked for a piece of raw fish. Usually tuna or salmon. I then went home and attempted to slice it up, sushi style. But it never EVER came close to what’s offered in sushi restaurants. I thought it was me and the lack of sushi training I had. But according to Slashfood and SushiFAQ apparently I was wrong…

The question of what is sushi grade fish comes up a lot and no one seems to accurately answer that question. After some research I am now able to offer an answer. As for micro standards for sushi or sashimi grade seafood, I have spoken with many in the seafood industry who supply ‘sushi grade’ fish for sushi and sashimi served at restaurants and they all give me the same answer… they do not know of any regulations from FDA or other agencies which is why suppliers set up their own micro and chemical parameters for their products. A search of FDA documents turns up the same results, no clear standards as to what makes fish ‘sushi grade’ or ‘sashimi grade’ and no definition of the term. The only concern any inspectors have is the parasite destruction guarantee, which is accomplished by ‘freezing and storing at -4°F (-20°C) or below for 7 days (total time), or freezing at -31°F (-35°C) or below until solid and storing at -31°F (-35°C) or below for 15 hours, or freezing at -31°F (-35°C) or below until solid and storing at -4°F (-20°C) or below for 24 hours’ which is sufficient to kill parasites. The FDA’s Food Code recommends these freezing conditions to retailers who provide fish intended for raw consumption (for further information, please visit the FDA website). I know that is a mouthful, but it’s the facts. Other than a few specific organisms of concern for some seafood, sashimi standards are set as any other ready-to-eat item.

Much more info can be found on the links above. But if you’re too lazy to either prepare it the right way or read the linked article, you can just visit Catalina Offshore Products and have them deliver fresh sushi to your door. They’ve been selling the finest seafood to fine dining restaurants and sushi bars for over 25 years. Now you can purchase the same high quality products at wholesale prices.

I’m no sushi expert, but the prices actually look pretty fair, too. Am I right? Let me know if I’m wrong about that.

Almost Free Ice Cream

Baskin Robbins

Doing anything tomorrow night? In the mood for ice cream for less than a buck? I’m sure you’d rather hear the word “FREE” but it’s not. It’ll cost ya $.31 but it’s for a good cause.

According to Yumsugar...

Well this one’s not free, but it sure is cheap. Baskin-Robbins has announced that next Wednesday (May 2) is 31¢ Scoop Night. Before you go thinking, what?! Ben & Jerry gave theirs away for free, I should let you know, 31¢ Scoop Night is in honor of the National Fallen Firefighters Foundation and that Baskin-Robbins will be donating $100,000 to the organization. And hey, 31¢ is practically free, cheapy-mc-cheapster.

So next Wednesday, May 2, from 5pm-10pm, head to your local participating Baskin-Robbins and treat yourself! Oh and if you head over to the 31¢ Scoop Night website, you can even register to have a reminder email sent to you.

Photo from Flickr.

Prohibition is Finally Over!

Absinthe

The wait is over. The Green Fairy is back. Absinthe is once again legal in the US.

Well, sorta. It’s a bit of a modified, old school absinthe recipe, but its the closest thing you’ll find, legally.

UPDATE: It isn’t exactly modified. Here an explanation from the president of Lucid.

I want to assure you that there really isn’t anything modified about our product.  If you are familiar with Ted Breaux, he has spent a dozen years perfecting absinthe making in Europe based on the original pre-ban recipes.  He has meticulously recreated genuine Absinthe is it was meant to be.  In so doing he also managed to refine it to the point where the Thujone was virtually non-existent.  But that’s just as it was in the 1800’s according to Ted.  About the only modification was to create a taste a little easier for Americans.  But that just involved balancing the herbs.  I promise you’ll recognize the wormwood the moment you pull out the cork!

If any of you fine readers get your hands on a bottle of Lucid Absinthe Supérieure before I do, please report back.

According to the New York Times

Lucid is the debut product from Viridian Spirits of Manhasset, N.Y., founded in early 2006. According to Jared Gurfein, Viridian’s president, the company’s first order of business was to contact Ted Breaux, a chemist known for his detailed analyses of vintage absinthes.

And according to their site

Introducing lucid, Absinthe Supérieure. lucid represents a breakthrough product for the U.S. market, as it is the first true, Grande Wormwood-based Absinthe of its type since before prohibition. Unlike imitators in the U.S. and the many so-called “Absinthe” products that litter the international markets, lucid is crafted directly from select whole herbs, including Grande Wormwood, and never from cheaper assemblages, macerations, extracts or oils.

How To Prepare Lucid Absinthe Supérieure

Although there are many cocktail preparations available on this website, we suggest you first try Lucid in the traditional French manner: pour 1.25-1.5 oz. of Lucid into an appropriate glass. Then place a sugar cube atop a flat, perforated spoon that rests on the rim of the glass. (Note that the sugar and the spoon are optional as Lucid has a subtle, natural sweetness without adding sugar). Slowly drip 4-5 oz. of ice cold water on top of the sugar cube (or directly into the glass), which slowly dissolves into the Absinthe.

The cold water causes Lucid to louche into an opalescent cloud as the herbal essences emerge from the Absinthe and perfume the room.

Where to Purchase

Lucid is being introduced in select cities beginning in late-May 2007 and can be purchased through better retail shops and finer establishments in each city.

Make sure to check back often for release dates and ordering info. Bottles priced at $59.95 for a 750-milliliter bottle.

Be sure to check out the bottle design and packaging on their website.
Photo above from Flickr.