In the pictures it looks like a crazy burger. So we tasted - Walla! Food

2021-02-19T06:04:14.502Z

Top-pulled cocktails, bread reminiscent of an Italian village and meat that wants to give a big bite out of the mold: "New on the shelf" tasters worked hard

Food
consumption

In the pictures it looks like a crazy burger.
So we tasted

Top-pulled cocktails, bread reminiscent of an Italian village and meat that wants to give a big bite out of the mold: "New on the shelf" tasters worked hard

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AMOR, new cocktails by Moshe Segev

Moshe Segev with Mosh Bodnik (Photo: Assaf Carla)

The world of boiling bottled cocktails lovingly receives a sparkling collaboration in the form of chef Moshe Segev and mixologist Mosh Bodnik.

The new brand - AMOR Cocktail House - offers neat kits, self-assembled packages and a selection of ten ready-to-serve cocktails.

In addition, as can be "suspected", selected garnishes, "aromatic magic spray" and a mixture of roasted nuts "in a secret seasoning" are included.

We sampled, among others, "Sundi De Amor" (gin, pears, Saint-Germain liqueur, lime and tarragon) which was sour and very successful, martini lychee and yuzu (gin Bombay spear, hibiscus, French vermouth, liqueur Flowers, pink pepper and yuzu) that took us on a delicious romantic trip in France and also "Smoky Margarita" (tequila al hamdar, mezkel, lime and agave nectar) which was a little too sweet for our taste, but alcoholic enough to forget it in a minute or two.

And this is what Sharon Tarkinski had to say about it:

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Wonders of Nature series, Zoglowek

Zoglowek's meat substitutes (Photo: Zoglowek)

A new Israeli startup is trying to integrate into the bustling market for meat substitutes, while declaring the use of quality proteins (peas and soy), B12, zinc and iron "just like meatballs, and with good taste."

The series includes, for now, a hamburger, mini-kebab, chorizo and minced meat substitute, all without preservatives, gluten, cholesterol, trans fat, or GMO, the language of the post.

We gave the burger to an experienced taster.

"Unlike many vegan burgers that fail to be appealing enough at first glance, this burger certainly succeeds," he wrote. "It's big enough and juicy enough and thus it succeeds in its first test. As for the taste, we were a little confused - when we fried it it was really not bad. "But when we preferred to make it in the oven, we felt a little side taste. Overall, a great burger with a rich and good taste, although it must be said that it is not the best we have tasted."

The second taster took over the other three products, and was a little more rebellious.

"An old cliché in the culinary world is that food is tasted with the eyes. That's right. In this sense, Zoglowek's new vegan series presents a variety of foods that can be classified as 'good, bad and ugly'. The best, for the vegan community, is first and foremost vegan development in a supermarket freezer. To provide a full meal with protein for children.The bad thing is that again the ingredients are full of a variety of processed ingredients; the ugly is the strange attempt to create a product with such a 'meaty' appearance that actually overshadows the taste.

"The price also deserves its own nickname.

About NIS 35 in the retail chains will buy you relatively small packages - 6 chorizos per package, for example, in a small-medium size.

"In terms of flavor, the sausages were not bad, but they just weren't chorizo. Not in texture, not in taste or spiciness. They looked like chorizo and even 'bled' on the pan like chorizo, but they had a kind of patty taste. Grainy with very little spiciness. It was edible, it did not even feel particularly vegetable, but it was not necessarily a compliment.

"The vegan kebab was the more successful product in terms of taste, but again it is not so clear what the connection is between it and the familiar meat dish.

Here, too, it is evident that the dish is trying to resemble meat, with some of the tiny patties literally dripping blood on the pan, a result of using lycopene and beets to give the product an artificial color.

"The 'ugly' was undoubtedly the 'ground'. It's not clear which vegan is looking for a product that looks like this, and the taste also failed to compensate - neither as part of home-made patties, nor as the base ingredient in bolognese. "At the expense of taste."

Extra Protein Branflakes and Extra Faber Branflakes, Thelma

Thelma's Burnflakes (Photo: Thelma)

Thelma from Unilever is expanding its Extra Branflakes series with two new products - EXTRA Protein Branflakes (cereals with 20% protein, whole wheat and whole wheat in a refined vanilla flavor, without added sugar) and EXTRA Faber Branflakes (crispy grains from wheat and whole wheat bran).

We asked veteran Branflakes consumers for an opinion on the innovations, and received mostly positive feedback.

It with the addition of vanilla provided a light and required sweetness, with no side taste that sometimes validates in such products.

The second product - especially after a little addition of honey, sorry in advance - was delicious and crunchy, and felt healthy, probably relative to other routine breakfasts.

Italian-style sourdough bread, Angel Bakery

Sourdough bread from Angel Bakery (Photo: Dan Lev)

The old bakery is launching a new bread in its village series - "Italian style" sourdough, with olive oil and without additives and artificial preservatives.

We tried it as it is, after heating in the toaster and also as a toast and we got a successful texture, and a taste that incorporates some olive oil within the baking aromas.

The crust is cracked on the outside, and on the inside a greater softness is felt.

Thus, the statements regarding the bread "which is all in the atmosphere of an Italian village - with a unique look, and softness and airiness on the inside" were fulfilled satisfactorily and provided a worthy souring experience.

WOW yogurt, Danone

Danone's WOW yogurt (Photo: Danone)

The Danone brand from Strauss launches the Danone WOW, "a combination of the wonder of yogurt and pampering".

The series, which goes into particularly dense shelves, includes five products that all have two layers - 2.4% fat yogurt and cream underneath.

For now, strawberry, salted caramel, banana-date, peach and berry flavors are offered.

Overall, this is a delicious product with a fun texture.

The flavors of the fruit are mostly familiar and do not innovate much, for better or worse.

The salted caramel - in its safe way of over-exposure - already spoke the indulgent language more fluently, and felt like a hybrid between a ten-course meal and a dessert.

That's the point, no?

A box of cookies to make at home, Chef Box and Oatmeal

Chef Box and Oatmeal Cookie Box (Photo: Itai Aviran)

Chef Box and Oatmeal are launching an edition of a mixture of oatmeal cookies in a box for home baking.

Chef Box's good intentions - a culinary startup and social enterprise that helps integrate the employment and social skills of people with disabilities - and the long-standing reputation of the veteran oat brand have led to a fun, well-designed package that inspires genuine desire to experiment.

The two boxes - oatmeal cookies with chocolate and oatmeal cookies with almonds and cranberries - were given to bakers in varying degrees of skill and returned in a more tempting configuration, of cookies of course.

This is a fun and quick-to-use solution for home baking (which only requires the addition of egg, butter or oil), for those who have not yet entered the kitchen strongly, or for those who want quality time with the kids, say.

The cookies themselves, by the way, felt good thanks to the oats, and were soft and fragrant.

Suggestions, tastings, experiences and questions for the "New on the Shelf" section can be sent to our Instagram page