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IZZE
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May 1, 2008
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I found this really great drink last week called IZZE. It was in a Chipotle, and is apparently available in other trendy eateries like Starbucks. It's a high-priced, sparkling juice drink made with 70% juice and containing all natural ingredients. It has no refined sugars, no caffeine, no preservatives, and no artificial colors or flavors. But what makes it cool is that it tries to be honest. The back of the bottle says that even though the drink contains real fruit juice, the FDA says you should get your daily fruit intake from actual solid fruits, so drink the juice in addition to eating real fruits. It's interesting to see a company use honesty on their product labels. It makes me want to buy more. #food
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Fresh seafood (2)
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May 1, 2008
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People often talk about fresh seafood like it's the holy grail of foods. Even I'm guilty of assigning a little too much significance to it. Is there really a difference between fresh seafood and non-fresh seafood? Does lobster eaten in Nebraska taste any different from lobster eaten in Maine? The immediate answer from a typical food pundit is a snide "yes". But is it a difference that's observable to the average joe? Or is it more of a fine wine type of thing?
I went to Red Lobster last week, and it was surprisingly better than I expected. I always think of Red Lobster as the ... well, the Red Lobster of seafood restaurants. It's a definition in itself. I guess it's like the Pizza Hut of pizza places, the Taco Bell of Mexican food. But I had a great meal there, thus raising my opinion of the place altogether. And why was my lobster-shrimp-pasta dish so good? Because of how it was cooked and how it was seasoned. I highly doubt I'd be able tell the difference between freshly-caught seafood and 3-month-old, frozen seafood. But as long as it's cooked well and tastes good, it doesn't much matter.
Here's to non-fresh seafood. #food
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