THE NIBBLE BLOG: Products, Recipes & Trends In Specialty Foods
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PRODUCT: New Burger King Men’s Fragrance

No, it’s not a joke—although the late night comics will probably have their way with it. This past weekend, fast food chain Burger King rolled out “Flame,” a new men’s body spray billed as “the scent of seduction with a hint of flame-broiled meat.” The fragrance, which you can see at http://www.firemeetsdesire.com, does not invite you to “have it your way.” Instead, it tells you that “Now you can set the mood no matter what mood you’re in the mood for.” (Umm…is that lost in translation from the language of whatever bizarre land the Burger King hails from?) burger-king-fragrance
The site further goes on to explain that “The Whopper sandwich is America’s favorite burger. FLAME by BK captures the essence of that love and gives it to you. Behold the scent of seduction, with a hint of flame-broiled meat.”

Is this a gag? Big companies like Burger King tend not to have a sense of humor…although the film clip of the naked (discretely draped) Burger King lying on the lion skin in front of the roaring fire is pretty funny (just don’t look at it on a full stomach).

Who is the target market for this fragrance? Judging from the mood music and the visual of the bathtub surrounded by flowers and many flickering candles—and the fact that the New York City retail outlet is Ricky’s, a bastion of makeup and other beauty products—we think BK is betting that women will buy it for their men.

But what kind of women? We cheddar to think.

And now, because we need a stiff drink to clear our minds, join us for a visit to the Cocktails Section of THE NIBBLE.

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PRODUCTS: Food Gifts For The Jaded Foodie


Geoduck neck meat has a deliciously mild flavor
with the crisp “crunchy” texture of a cucumber.
The body meat is tender and has a balanced
shellfish flavor.
If you know a certain person who’s been everywhere and eaten everything…how do you find that special gourmet something to turn his or her head? Marx Foods has put together a page of special somethings, including:

  • Alligator tenderloin (5 lbs., $136.25)
  • Boneless turtle meat (5 lbs., $156.00)
  • Kangaroo boneless loin (approximately 24 lbs., $319.00)
  • Live geoduck, a sashimi rarity (1.5-2 lbs., $97.00)
  • Wild boar tenderloin (approximately 9 lbs., $185.25)

We didn’t say it was inexpensive, but you can bet that no one else will be giving him/her the same gift (unless they also read THE NIBBLE blog).

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RECIPES: Holiday Desserts With Egg Nog

Two flavors that represent the holiday season are egg nog and fresh-baked cookies. Now you can enjoy baking with egg nog, with these recipes for cookies, fudge and pound cake. Double your pleasure by serving the treats with a glass of egg nog.

Egg Nog Wreath Cookies Recipe
White Chocolate Egg Nog Fudge Recipe
Egg Nog Pound Cake Recipe

We also have several egg nog recipes, to please any palate.

Chocolate Egg Nog Recipe
Coconut Egg Nog Recipe
Diet Egg Nog Recipe

Find more sweet treats in our Cookies & Brownies Section, and more holiday drinks in our Cocktails Section.

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PRODUCT REVIEW: Penguin Ice Premium Spring Water

For Penguin Ice bottled waters, the bottle is just as important as the water inside it; its cute name and logo are hardly a prerequisite for serious bottled water drinkers. But Penguin Bottling Company believes that water is fashion: While there’s always been the good and the blah of bottled water in terms of taste, now there’s the element of table fashion to consider.

As one of the newer waters on the market (introduced in November, 2007), Penguin Ice is designed to accompany the “well-dressed table”—a trademark and image of the Penguin Ice Waterbrand. The company’s co-founders, Mikel M. Draghici and John R. Ingrassia, want nothing less than to elevate their water’s exterior status. Turning water into wine, as it were, the 750ml European glass bottles have a sleek wine bottle design. The founders envision a table elegantly set with china, silver, satin, flowersb and, of course, fine stemware filled with Penguin Ice.

The two longtime friends entered the water industry to quench a growing consumer thirst for higher-end water. Draghici, who had been a computer security executive, and Ingrassia, a former Washington, D.C. corporate attorney, wanted to create a water product that was impressive both inside and out. In 2006, they initiated a worldwide search to find the water and the glass bottle that met their standards.

The water is sourced from the banks of the Outaouais River in the village of St. Andre d’Argenteuil near Montreal, Quebec. The bottles tell a brief story of the water reserve (in both English and French) and the Laurentide Ice Sheet it once was. The Laurentide Ice Sheet covered most of Canada and the northern United States, down to New York City, during the Ice Age.

The last Ice Age peaked around 20,000 years ago, filling today’s rivers, lakes, oceans and underground water sources. Now, some of it is bottled as Penguin Ice, still and sparkling.

Read the full review on TheNibble.com.

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TOP PICK OF THE WEEK: Delicieuse French Artisanal Ice Cream

Looking for a way to put the zing into Christmas dinner? Still haven’t found that gift for someone special? Want to start the new year with something new and noteworthy? We know what we’d like: a big shipment of Patricia Sampson’s artisan ice creams—cow’s and goat’s milk. Patricia sells her products under the brand name Delicieuse French Ice Cream Artisanale, which is an understatement. Perhaps she felt that Merveilleuse or Magnifique was too boastful, so we’ll have to boast for her:

We’ve had the house-made ice cream at the finest restaurants in America—Citronelle, Gary Danko, Jean-Georges, Le Bec-Fin and Patina, to name a few—and Patricia Sampson’s can stand toe to toe with any of them. In fact, having tasted some 30 of her cow’s milk and goat’s milk ice creams and sorbets, we’d bet on her to win Top Ice Cream Chef.

And you’re a winner too, because while none of those great restaurants will overnight you a pint of whatever you’re dying to dig into (unless, perhaps, you’re the president-elect or other A-lister), you can order to your heart’s content at IceDreamOnline.com. As you’ll read later in this review, while most goat’s milk ice cream has a distinct flavor, you’d never know that some of Delicieuse’s products are made of goat’s milk. (When tasting the goat’s and cow’s milk products side by side, we could taste a difference. But the difference didn’t say “goat,” just great.) That makes this exquisite-tasting ice cream a quadruple bonus for people who have high cholesterol or lactose intolerance: goat’s milk is lower in fat and calories and is more easily digested than cow’s milk. But make no mistake: We’re mad (or maaad) for the entire line—every flavor we tasted was superb. Read the full review on TheNibble.com.


Create a stunning dessert by using a kitchen torch
to brûlée the bottom of a dish—it’s the same
crackly, burned sugar as you’d create on the top
of a crème brûlée. Top with a scoop of ice cream
and a counterpoint—here, candied macadamia
nuts, but it could be one of Mari’s New York
Brownies
(they’re bite-size)—and a sprig of mint
to garnish.

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