Giving Goodles mac and cheese a chance to impress
The Monterey Bay Area has a new star in the food business. And it's attracted a lot of big-name backers who are behind this Santa Cruzbased enterprise. Best, though, is it's a good and healthful food product that people already love.
Goodles is “good noodles” — a collection of four types of boxed mac and cheese that are ready in about 15 minutes. At first, I was skeptical. Would it taste like the types with what I can only describe as “orange powder” that passes as cheese?
My first attempt with Goodles was “Shella Good,” shells with white cheddar. What makes it different? For starters, the pasta is made with chickpea and vegetable flours, so it has more nutrients and fiber right from the get-go. But surprise! These healthful noodles taste and “chew” like the regular version. Thumbs up from me.
The powdered cheese is made from real cheese that gets reconstituted in milk and then tossed with the pasta. Creamy stuff with a real cheese flavor! One thing I learned. When I drained the pasta and then mixed the milk and cheese directly in the hot pan, it thickened too quickly. It ended up not coating the pasta smoothly, although the flavor was still good.
Next, I tried the “Twist My Parm” — twisted noodles with asiago and Parmesan. This time I mixed the cheese and milk in a small bowl and tossed it with the noodles. Much better texture, and it was creamier.
The other mac and cheese flavors are “Cheddy Mac” and “Mover & Shaker.” All are available at Target. (After its launch, a six-month supply of Goodles sold out in two weeks!)
Already, Goodles Foods has the backing of actress Gal “Wonder Woman” Gadot, along with co-founders Jen Zeszut, formerly of Cerebelly; Paul Earle, formerly with Kraft; and Deb Luster, who also cofounded Annie's Homegrown. Oh, and Klay Thompson (yes, that Klay Thompson) is an investor.
Follow up
I asked what strange foods any of you have eaten. Joan Moore wrote that the strangest food she tried was reindeer in Finland and donkey sausage in France.
But she also recommended that when I'm in Rome, I should go to the Jewish Ghetto to try the Jewish artichokes. She said they're a different type than what we are accustomed to. I'd never heard of them, so I did an online search.
It turns out that they're Romanesco artichokes, which are purple, less thorny, and more tender than the globe artichokes we know. The leaves are cut close to the base, where most of the “meat” is. Then they're flattened and deep fried until they open up like a flower.
The crispy leaves are torn off and eaten like potato chips. It's said that Catherine de Medici loved them and couldn't get enough. I've included a recipe I found online.
Product recall
If you have certain models of the Insignia air fryer, as I do, there's a recall on eight of them, including two air fryer ovens. They could overheat and catch fire. The maker will pay for returning the item and send
a Best Buy gift card refund.
I don't like store gift cards as refunds because they always get misplaced. But it's better than no refund at all. Go to https:// tinyurl.com/ycktss3c for information.
Come to California
I just heard that my favorite supermarket of all time, Wegman's, is expanding into Delaware. I've begged them to come to California, but I'm still waiting and hoping. So far, they're sticking with the East Coast.
What's the fuss about Wegman's? Imagine a supermarket with a food court, an olive bar, fresh deli sandwiches, house plants, kitchenware, gourmet groceries, party supplies, and everything else. The employees are fabulous because company owners treat them well and offer a bazillion perks, including college scholarships.
Tip of the week
How can you tell if a pineapple is ripe? You can't exactly squeeze it. Instead, pull off one of the bottom leaves. If it comes
off easily, the pineapple is ripe.
Recipe of the week
Tori Avey's website features this recipe for fried artichoke hearts. The tender Romanesco artichokes are best, if you can find them. But regular globe artichokes work well, too.
Jewish fried artichokes
Serves 4
Ingredients:
■ 4 large Romanesco (or globe) artichokes
■ Olive oil
■ Salt and pepper
■ 4-5 fresh lemons Directions:
1. Prepare a large bowl of ice water. Add juice of two lemons, plus the lemon rinds. Rinse artichokes under cold water and pat dry. With kitchen shears, remove thorny tips from the leaves. Remove all but 1 1/2 inches of stem.
2. Peel the skin from the remaining stem. Peel off 5-6layers of external leaves from the artichoke until you reach an inner layer of leaves that are fresh and white at the base.
3. With a sharp knife, slice the artichoke horizontally about 3/4 inch above the heart, leaving a flat crown of leaves on the base while exposing the inner purple
leaves.
4. Split the artichoke in half lengthwise. With a melon baller, scoop out the fuzzy spines and purple leaves from the base of each artichoke half, leaving two hollowed out halves of heart, each with a small crown of flat leaves. Place it in the bowl of lemon water. Repeat with the remaining artichokes.
5. When ready to cook, remove the artichoke halves from the water. Pour the lemon water and juiced lemon halves into a large pot, making about 1 1/2 inches of water. Add more water if needed. Place a steamer basket inside the pot. Bring water to a boil. Place artichoke halves into the basket, cover, and reduce heat to medium.
6. Steam 15-20minutes until a bit tender, but still firm. Drain well and place on tea towels. Sprinkle with salt and pepper. Heat 1 inch of olive oil to 375F.
7. Place artichokes gently into heated oil. Fry about 15 minutes. Turn them once with tongs halfway through cooking.
8. When leaves are golden and crisp, remove from the oil. Drain on paper towels or a wire rack. Serve warm with fresh lemon wedges. Note: You may save the outer leaves you removed. Steam them separately.