Tastee is coming out with a new line of Kakes to address the older adult market. Flavors include lentil, sprouts, goya, rice and quinoa. To demonstrate an element of excitement, the new brand will be named “Ka-ka-ka-Kakes”, to be shortened to “Ka-ka” on the front of the boxes.
And because it’s “new” in the U.S., it’s being touted as the latest SuperFood- meaning a food you never heard of before which must be much better than all other foods in your experience because it comes from another land, rich in old wisdom, where people live to be a thousand years old. They don’t teach kids in the U.S. that the human genome carries in it a gene that, when expressing normally, makes you happy at the thought of anything novel. We, as a species, tend to think of anything novel as desirable and we obsess on it, and, given the chance, occasionally deify it if we’re not forewarned to demonize it. If we were taught, as children, that we have this tendency, we might not jump at every damn thing that turns up on our radar. Quinoa. It’s a grain, people. You make stuff to eat out of it. Try it. If you like it, that’s nice. If you don’t, well, that’s nice too. It probably isn’t going to save you from the fact that you spent your youth eating Twinkies and Tastee-Kakes.
Also, Acai? That’s a berry. You know why it looks so much like a blueberry? ‘Cause it’s a berry. Grows on a palm plant. Not out of a mystic pool out on the top of a mountain where nobody’s ever been before. It’s not going to make you live to be a thousand or ‘heal the toxins’ from your liver or whatever. Berry. I’m lookin’ at YOU, Sherry.
Acai is hugely popular in Japan now. Very expensive, too. No one knows what it is or what it’s for, but it’s in ice cream, yogurt and other mixed fruit drinks and helps bump the price up 10%.
As for blueberries – one company here sells blueberry extract pills. Something like $40 for a bottle. Take 2 gel caps a day. I bit into one gel cap by accident; thing tasted foul. Company had sent a tiny sample bottle to the apartment as a promotion. Didn’t do a thing for me.
Yep there’s another one starting with G (want to say gambusa) that’s supposed to be the IT thing for dieting. Problem is is most of those vastly overpriced suppliments don’t even have any in, or such minute quantities that it’s better to drink a glass of water to fill your stomach first before you eat. Lot cheaper, vastly cheaper, does the same thing. Same thing for ‘sea berries’ they’re in the blueberry family, kinda look like a cross between a batchelor’s button and a thistle when blooming, and if you read up on them, they are a danged menace to grow (take over the world bit). They’re supposed to be so good for you, so high in vitamin C…
It helps balance one’s diet if you are on gluten free… and it’s something other than corn or rice based ANYTHING. I will say that quinoa based pasta, leave it in the box on the shelf in the store, it’s far too gritty… boils up weird, and… nah.
I know from experience, if they’re not enjoying their burgers, they’re doing it wrong. Lentil burgers can be great, but you shouldn’t put the salad and condiments on the burger as if it’s beef mince instead of lentil patty. I know American burgers don’t have things like beetroot, bacon & egg, pineapple, pickles, onion, mayo and two types of sauce plus mustard and so on, but if they did, it wouldn’t matter that the patty is a delicious unminced lentil.
I’m always horrified by the American burgers they offer. Do you people starve to death on burger? Nothing but beef mince, cheese, plus onion and pickle only if you’re lucky. What a boring burger!
I agree I don’t get out much. Travelling across the Pacific, as I’m sure you’re aware of, is pricey.
I’m travelling to the middle and the east coast next year, with any luck, though. I doubt I’ll make it to the wonderful waters of Hawaii, unfortunately.
I’m more referring to two buggy, but repeated, experiences:
a) Going to a restaurant where they serve “American burgers” and being disappointed when they serve me a bun with lettuce, sauce, some meat and perhaps a slice of tomato or a pickle. Where is the ham & eggs, five types of salad, onion, pineapple, capsicum and beetroot? I admit, though, that you guys probably get served “Australian sandwiches” which don’t even have vegemite on them, so perhaps that’s just how restuarants do things 🙂
b) Sharing burger recipes with online American friends, in various years, in Chicago, New York, various ends of Texas and Florida, and also somewhere called “Portland” (I have no idea which one). They all responded with “Why do you have that much salad on a burger?” “If you wanted a club sandwich you could have just asked” and “What is beetroot?” (which involved long descriptions of different types of pickled vegetable). Fun times! But none thought that what I think is essential was appropriate on a burger. Odd, no?
Perhaps I’m just talking to the wrong people. I find that sort of cultural exchange fascinating.
Before my diet turned into severely restricted… a friend that was vegan AND lactose intolerant; got this gardenburger in a box, made with black bean. Okay, but they had to mince a bunch of onion and pepper in it; then. She topped with so much stuff that the burger was like not-there. I looked at her creation and asked why she’d bothered to put the $2 a puck burgerfake on it; if she had to work that hard on making it ‘taste good’ it wasn’t worth the bother.
American burger as I was raised with was ground beef, grilled, and maybe a few spices and minced onions IN the burger, and common ‘condiments’ were ketchup, mustard, pickles, lettuce leaf and tomato slice.
Fancy ups were with things like fried eggs.
I’d still stay that skip the patty and put your salad in the bun so you can finger food it, or skip the salad and eat your patty… or cook the patty and put it in your salad and be done with it, skip the bread.
At least a lentil/quinoa isn’t built from wheat gluten… most of my former burgerfakes were built like that until I had to go no gluten. So don’t knock the mighty LEGUME… at least it’s protein. My TVP averages 3x the protein the meat patty does, it will kill a hard protein craving. I’m also learning it’s vastly better for my heart and arteries; a lot lower in the cholesterol.
I have heard of things like beets on burger but… nevermind. I’d rather have my beets in the borscht.
I love my non gluten pizza crust and homemade pizza with TVP as sausage fake crumbles on it. No quinoa has to die to let me enjoy my pizza. 🙂
Huh. Neat. To be fair, I have never tried an “American style” restaurant outside of the United States… Huh. And I don’t think there is one in the state of Hawaii (discounting big US restaurant chains that is…)
Oh, here’s some cultural exchange stuff. How I cook a burger these days.
KNO3’s Weird Pork Burger from Hawaii.
Ground Pork, dash of water or lime juice (to prevent it from drying out), Chinese 5 spice, Italian seasoning, black pepper, hint of paprika, crumble a chicken bouillon cube (half for a half pound/0.45Kg burger or so), grate in Asiago cheese into mixture. Mix gently. Form into convex (or corpuscle like) patty (middle thinner than rim, since burgers when cooked tend to fluff up in the middle). Coat in Ghee, or Bacon Grease (yeah, I know) fry or grill.
Do. Not. Squeeze. The. Meat. When cooking.
I tend to like a sourdough bun, but any is okay. Butter your bun and add a slice of raw onion and some cucumber slices or pickle slices. Cherry tomatoes on the side. Might work on a Lentil/Quinoa burger. Dunno though…
Ground pork… spam perhaps? It’s said that Hawaii has the highest consumption ratio per capita of the tinned wonder (spam).
I used to be able to decan a can and slice it about 12 slices with a regular old paring knife, so you got big squares, evenly, and fry it. Rub your cast iron with a raw bacon slice first to give it a good flavor and nonstick. Fry to golden on both sides then … in another pan you buttered the handcut wheat loaf slices, toasted those, added American cheese slices to melt on second side, then topped half with a fried egg (fry those in cast iron with bacon drippings). Now put your spam slice on, flop a cheesed slice on top that, and serve. Someone gets the ultra with the couple slices of bacon that gave their all and were fried up to make the eggs right tucked in there. Serve with ketchup to dip them in. Mmmmm.
Ah, yes . . . spam, and I’ve heard that about Hawaii. Even in Minnesota, home of Hormel (makers of spam–SPiced hAM) we don’t have the varieties they ship to Hawaii. Despite all the jokes about it, it’s actually pretty good and better when heated, and can be used in lots of dishes.
A couple years ago I heard about a “hypocrite” burger (veggie burger with bacon) and laughed myself silly.
Don’t have Tastykake here either, must be an east coast thing. Had Krispy Kreme here for a while but people eventually lost interest in them.
Tastee is coming out with a new line of Kakes to address the older adult market. Flavors include lentil, sprouts, goya, rice and quinoa. To demonstrate an element of excitement, the new brand will be named “Ka-ka-ka-Kakes”, to be shortened to “Ka-ka” on the front of the boxes.
This adult would never eat them. Ka-ka is right.
How come so many people are so excited about quinoa, and how come they pronounce it kinwa instead of kwinoa?
Because that is how it is pronounced. It is a South American grain and its Quechua (true) name is Kinwa.
In South America it is used as a replacement for oat.
And because it’s “new” in the U.S., it’s being touted as the latest SuperFood- meaning a food you never heard of before which must be much better than all other foods in your experience because it comes from another land, rich in old wisdom, where people live to be a thousand years old. They don’t teach kids in the U.S. that the human genome carries in it a gene that, when expressing normally, makes you happy at the thought of anything novel. We, as a species, tend to think of anything novel as desirable and we obsess on it, and, given the chance, occasionally deify it if we’re not forewarned to demonize it. If we were taught, as children, that we have this tendency, we might not jump at every damn thing that turns up on our radar. Quinoa. It’s a grain, people. You make stuff to eat out of it. Try it. If you like it, that’s nice. If you don’t, well, that’s nice too. It probably isn’t going to save you from the fact that you spent your youth eating Twinkies and Tastee-Kakes.
Also, Acai? That’s a berry. You know why it looks so much like a blueberry? ‘Cause it’s a berry. Grows on a palm plant. Not out of a mystic pool out on the top of a mountain where nobody’s ever been before. It’s not going to make you live to be a thousand or ‘heal the toxins’ from your liver or whatever. Berry. I’m lookin’ at YOU, Sherry.
Acai is hugely popular in Japan now. Very expensive, too. No one knows what it is or what it’s for, but it’s in ice cream, yogurt and other mixed fruit drinks and helps bump the price up 10%.
As for blueberries – one company here sells blueberry extract pills. Something like $40 for a bottle. Take 2 gel caps a day. I bit into one gel cap by accident; thing tasted foul. Company had sent a tiny sample bottle to the apartment as a promotion. Didn’t do a thing for me.
Yep there’s another one starting with G (want to say gambusa) that’s supposed to be the IT thing for dieting. Problem is is most of those vastly overpriced suppliments don’t even have any in, or such minute quantities that it’s better to drink a glass of water to fill your stomach first before you eat. Lot cheaper, vastly cheaper, does the same thing. Same thing for ‘sea berries’ they’re in the blueberry family, kinda look like a cross between a batchelor’s button and a thistle when blooming, and if you read up on them, they are a danged menace to grow (take over the world bit). They’re supposed to be so good for you, so high in vitamin C…
It helps balance one’s diet if you are on gluten free… and it’s something other than corn or rice based ANYTHING. I will say that quinoa based pasta, leave it in the box on the shelf in the store, it’s far too gritty… boils up weird, and… nah.
Tastee Kake. Feh. Home made Tiramisu Chocolate Mousse is simple to make and ten times better.
Mmmmmm, quinoa mousse with an acai topping and lentil drizzle!
*Twitch* *Twitch* *Shudder*
Is this where Kara pinches Hubris stomach in response to his snarky comments?
I know from experience, if they’re not enjoying their burgers, they’re doing it wrong. Lentil burgers can be great, but you shouldn’t put the salad and condiments on the burger as if it’s beef mince instead of lentil patty. I know American burgers don’t have things like beetroot, bacon & egg, pineapple, pickles, onion, mayo and two types of sauce plus mustard and so on, but if they did, it wouldn’t matter that the patty is a delicious unminced lentil.
I’m always horrified by the American burgers they offer. Do you people starve to death on burger? Nothing but beef mince, cheese, plus onion and pickle only if you’re lucky. What a boring burger!
You don’t get out much do you? American burgers selection and variety is extremely vast, even in Hawaii where I live.
You’ve got to remember that the US has a population of 318 million individuals. It’s like saying Europe has bad burgers.
I agree I don’t get out much. Travelling across the Pacific, as I’m sure you’re aware of, is pricey.
I’m travelling to the middle and the east coast next year, with any luck, though. I doubt I’ll make it to the wonderful waters of Hawaii, unfortunately.
I’m more referring to two buggy, but repeated, experiences:
a) Going to a restaurant where they serve “American burgers” and being disappointed when they serve me a bun with lettuce, sauce, some meat and perhaps a slice of tomato or a pickle. Where is the ham & eggs, five types of salad, onion, pineapple, capsicum and beetroot? I admit, though, that you guys probably get served “Australian sandwiches” which don’t even have vegemite on them, so perhaps that’s just how restuarants do things 🙂
b) Sharing burger recipes with online American friends, in various years, in Chicago, New York, various ends of Texas and Florida, and also somewhere called “Portland” (I have no idea which one). They all responded with “Why do you have that much salad on a burger?” “If you wanted a club sandwich you could have just asked” and “What is beetroot?” (which involved long descriptions of different types of pickled vegetable). Fun times! But none thought that what I think is essential was appropriate on a burger. Odd, no?
Perhaps I’m just talking to the wrong people. I find that sort of cultural exchange fascinating.
Before my diet turned into severely restricted… a friend that was vegan AND lactose intolerant; got this gardenburger in a box, made with black bean. Okay, but they had to mince a bunch of onion and pepper in it; then. She topped with so much stuff that the burger was like not-there. I looked at her creation and asked why she’d bothered to put the $2 a puck burgerfake on it; if she had to work that hard on making it ‘taste good’ it wasn’t worth the bother.
American burger as I was raised with was ground beef, grilled, and maybe a few spices and minced onions IN the burger, and common ‘condiments’ were ketchup, mustard, pickles, lettuce leaf and tomato slice.
Fancy ups were with things like fried eggs.
I’d still stay that skip the patty and put your salad in the bun so you can finger food it, or skip the salad and eat your patty… or cook the patty and put it in your salad and be done with it, skip the bread.
At least a lentil/quinoa isn’t built from wheat gluten… most of my former burgerfakes were built like that until I had to go no gluten. So don’t knock the mighty LEGUME… at least it’s protein. My TVP averages 3x the protein the meat patty does, it will kill a hard protein craving. I’m also learning it’s vastly better for my heart and arteries; a lot lower in the cholesterol.
I have heard of things like beets on burger but… nevermind. I’d rather have my beets in the borscht.
I love my non gluten pizza crust and homemade pizza with TVP as sausage fake crumbles on it. No quinoa has to die to let me enjoy my pizza. 🙂
Huh. Neat. To be fair, I have never tried an “American style” restaurant outside of the United States… Huh. And I don’t think there is one in the state of Hawaii (discounting big US restaurant chains that is…)
Oh, here’s some cultural exchange stuff. How I cook a burger these days.
KNO3’s Weird Pork Burger from Hawaii.
Ground Pork, dash of water or lime juice (to prevent it from drying out), Chinese 5 spice, Italian seasoning, black pepper, hint of paprika, crumble a chicken bouillon cube (half for a half pound/0.45Kg burger or so), grate in Asiago cheese into mixture. Mix gently. Form into convex (or corpuscle like) patty (middle thinner than rim, since burgers when cooked tend to fluff up in the middle). Coat in Ghee, or Bacon Grease (yeah, I know) fry or grill.
Do. Not. Squeeze. The. Meat. When cooking.
I tend to like a sourdough bun, but any is okay. Butter your bun and add a slice of raw onion and some cucumber slices or pickle slices. Cherry tomatoes on the side. Might work on a Lentil/Quinoa burger. Dunno though…
Ground pork… spam perhaps? It’s said that Hawaii has the highest consumption ratio per capita of the tinned wonder (spam).
I used to be able to decan a can and slice it about 12 slices with a regular old paring knife, so you got big squares, evenly, and fry it. Rub your cast iron with a raw bacon slice first to give it a good flavor and nonstick. Fry to golden on both sides then … in another pan you buttered the handcut wheat loaf slices, toasted those, added American cheese slices to melt on second side, then topped half with a fried egg (fry those in cast iron with bacon drippings). Now put your spam slice on, flop a cheesed slice on top that, and serve. Someone gets the ultra with the couple slices of bacon that gave their all and were fried up to make the eggs right tucked in there. Serve with ketchup to dip them in. Mmmmm.
Thanks. I will try that.
Sigh. Just when I ran out of spam…
Ah, yes . . . spam, and I’ve heard that about Hawaii. Even in Minnesota, home of Hormel (makers of spam–SPiced hAM) we don’t have the varieties they ship to Hawaii. Despite all the jokes about it, it’s actually pretty good and better when heated, and can be used in lots of dishes.
A couple years ago I heard about a “hypocrite” burger (veggie burger with bacon) and laughed myself silly.
Don’t have Tastykake here either, must be an east coast thing. Had Krispy Kreme here for a while but people eventually lost interest in them.
and the sound Hubris hears is the door opening as Kara runs out and buys some tastee kakes.given in to the evil temptation.
And I’m probably moonlighting at the corner mart and happy to sell her a big bag of them.
you folks are funnah.
I try.