Haagen-Dazs Caramelized Hazelnut Gianduja
That’s a mouthful. From the HD website:
Indulgently smooth hazelnut ice cream blended with a decadent chocolate hazelnut Gianduja swirl and caramelized hazelnut pieces. … Gianduja is a traditional chocolate hazelnut paste that originated in Italy’s Piedmont region.
The hazelnut ice cream is very nice. It’s light and flavorful, combining the best of hazelnuts and cream. The gianguja is similar to the chocolate-hazelnut cream in Ferrero Rocher chocolates. While tasty, it takes on the consistency of Magic Shell in the cold ice cream and takes away from the experience. The weak-link in this ice cream is the caramelized hazelnuts. Caramelized is often code "burnt, but covered with sugar." The hazelnuts here end up tasting like Boston Baked Beans candy. I don’t mind Boston Baked Beans, but the taste seems too common for an ice cream that needs an explanation.
Kashi Chicken Pasta Pomodoro
I had a coupon for a free Kashi frozen entree. "Chicken and roasted vegetables over whole grain pasta and topped with fresh tomato garlic basil sauce, parmesan cheese and Kashi® 7 Whole Grain Flakes" sounded good to me, and if anything, Kashi is known for putting into their product exactly what’s on the box. The mystery to me is how Kashi made all those ingredients taste like the box. The chicken was tender and salty. The rest was slightly tomatoey with a slight garlic after taste. What happen to the basil sauce? How can red peppers end up utterly flavorless?
I seem to have pulled out of my funk. Or at least I’m currently not stuck in a mire. Writing’s going well. I am pleased with what I’ve gotten done in the last couple of days, despite a screwy sleep schedule. Eric has four weeks left to the semester and it promises to be busy for him.