Friday, July 29, 2005
Yes, on Monday I’ll launch my first head-to-head review. I’ll take on the original gummi bears, Trolli and Haribo. I’ll tell you what flavor each color actually is and give you my assessment of which bear is best.
Saturday, July 16, 2005
Candy Blog hit the road yesterday to visit Candy Warehouse in Irwindale, CA. The president and founder of the company, Chris, gave me the full tour of their facility and has entrusted me with tasty samples to review in future blog entries.
So, look forward to the following: Trolli Gummi Clown Fish, a lollipop bouquet, gummi and candy sushi, finger lites (a lollipop candy that flashes), pop rocks dips, craniyums pops, chocolate poker chips and mint truffle chocolate cards, Wonka’s new Oompas, gummi sharks and hot peppers (they’re really hot) ... gah! That’s it. I’ve take photos and now I’m going to have to start tasting. I can say already that there’s some great stuff in here.
Read longer report here at la.foodblogging.com.
Monday, July 11, 2005
If you missed the broadcast of KCRW’s Good Food with Evan Kleinman on Saturday morning, it’s now available at their website:
You’ll find my segment starting at 34:20 (though they’re all great fun, especially the drive-in food segment before mine).
Friday, July 8, 2005
I’ll be on KCRW’s radio show Good Food tomorrow (7/9/05) at 11:00 AM talking about candyblog.net. If you don’t live in Southern California where it airs, you can also catch the show on the web via real player on this page after it airs. KCRW also offers PodCasts of its shows.
Leave me a note here if you know of where the show airs other places in the country (I was having trouble with a websearch on that).
Thursday, June 2, 2005
All yummy photos from the Candy Blog are on Flickr, so if you want to browse the latest reviews, just have a look here:
Tuesday, April 19, 2005
I could blog about any old candy. I probably eventually will.
Mostly I figured people would want to know about the candy they might be afraid to try.
When The Man travels, I like it when he brings back candy from the newsstands. You know, whatever the locals are eating. It’s become more of a global marketplace, so things aren’t as diverse as they used to be. But I’m hoping to expose myself and you to more candies and we can all experience little tastes of the world.
First is to not be afraid. Most candy that’s sold in the US that’s imported has to at least have an ingredients label on it. You can kind of tell what kind of candy it is by the shape (though some of these Japanese ones are throwing me), but definitely by the ingredients. Chocolate contains, well, chocolate or at least cocoa. Caramels usually start with corn syrup and often contain an emulsifying oil like palm kernel or butter. Hard candies are usually all sugar, fruity ones might have some citric acid or malic acid for tartness.
What’s the worst that could happen? If your allergic to something, well, probably lots. But for the most part, it’s an investment of two dollars at most and if it’s really wretched you can trick your friends into eating it. What’s better is when you find a new favorite. Of course then you’ve suckered yourself into going to Little Tokyo or the Latino Quarter to pick up more of it.
Of course for the skittish among you, I’m here to help. Photos of everything I try and hopefully enough info for you to even know whether it’s something you’d like.
Saturday, April 9, 2005
Let’s face it, there are a lot of sweets out there.
There are the classic favorites that we remember from our childhood and then there is the global marketplace.
I live in one of those international cities where I come into contact with candy from all over the world. Generally I’ve stuck to my own favorites, but now I’m going to share my experiences with the world.
I’ll try to have at least a photo of everything I document here and the basics on price and size.
My taste is not the same as everyone else, so I’ll try to be objective.
Keep watching and I’ll try to have fun new stuff up as often as possible.
Meticulously photographed and documented reviews of candy from around the world. And the occasional other sweet adventures. Open your mouth, expand your mind.