Today was an EAFYIDPET win. After I managed to find Hannah, Jessica, and Dennis on the roof of the parking garage (turned out I didn't realize there was even more roof), we were ready to embark on some pretty epic yogurt-eating.
The Danimals crush cups are epic, but not necessarily in a good way. The yogurt tasted fine, but the intended method of eating was rather impractical. Crushing the yogurt cup leads to a lot of slurping, licking, and yogurt all over your face. It's also impossible to get all of the yogurt out of the cup, because, as Dennis said, "there comes a point where you just can't crush anymore." What a waste of perfectly good yogurt. I see this as a fun gimmick for 5th-grade boys who wouldn't otherwise eat yogurt. It doesn't make very much sense for adults, but I suppose it's not supposed to. It is Danimals, after all.
Yoplait Light Apple Turnover and Pineapple Upside Down Cake were shocking. They taste exactly like what they're supposed to taste like. Not necessarily in a good way. Dennis remarked that you could taste the butter in the Pineapple Upside Down Cake yogurt, which was distressing. While it tasted somewhat like pineapple, it mostly tasted like cake. It was weird city.
Yo Crunch was underwhelming. Not nearly as good as I had remembered, though it had been years since I last had them. The granola in the Strawberry and Granola flavor was not highly delicious--it tasted processed. It got soggy very quickly, yielding a texture more like Yo Chew. If I were to eat it again, I would leave the granola on top and eat without mixing. Most of the Yo Crunch flavors were fine, but nothing special. The yogurt flavors were bland and the add-ins were what brought the deliciousness. The strawberry with m&ms was definitely the best of the varieties. The yogurt actually had chunks of strawberry and the m&ms gave a pleasant flavor also. The colors from the candy ran, giving a bizarre rainbow of yogurt that wasn't entirely appealing, but it was delicious nonetheless. Pictures to come.
Our last yogurt was the Yoplait Delights, which claimed to be a parfait. It only really resembled a parfait in that it had layers. It was basically two layers of pudding. It was far too thick to be truly called yogurt, in my opinion. It was quite rich, and I couldn't really decide if I liked it or not. I would not buy again, but Jessica likes them a lot, so readers may need to try it and decide for themselves.
So, the aforementioned Yogurt Surprise was in fact EAFYIDPET posters and business cards! Now, instead of explaining EAFYIDPET to passers-by, we will be able to hand out business cards containing all of the information they desire. The posters are full of whimsical intrigue. We intend to post them around town to attract attention to EAFYIDPET. This should be a successful venture. We'll see.
Be sure to check back soon for EAFYIDPET pictures and more yogurt updates!
I'm sad I couldn't be there! Sounds like it was a good round of yogurt. :(
ReplyDeleteI like plain yogurt with a dollop of honey -- and I also like some brand that makes a key lime whipped flavor..mmmm...
ReplyDeleteAlso...try these yogurty recepies...
COLD YOGURT AND CRAB SOUP
For Soup
2 medium Armenian or burpless cucumbers, peeled, seeded, and chopped (about 3 cups)
2 medium yellow bell peppers, chopped (about 1 cup)
2 cups 1-inch cubes honeydew melon
1 1/2 tablespoons finely chopped shallot (about 1 large)
1 fresh jalapeño chili, or to taste, seeded and chopped
1/2 cup plain yogurt
3 tablespoons fresh lemon or lime juice, or to taste
1/2 pound Dungeness lump crab meat, picked over
1 tablespoon extra-virgin olive oil
2 teaspoons white-wine vinegar, or to taste
3 tablespoons finely chopped fresh chives, or to taste
Garnish: finely diced yellow bell pepper and 2-inch pieces fresh chives
Make Soup: In a blender purée soup ingredients with salt and pepper to taste until smooth. Force soup through a fine sieve into a bowl and chill, covered, 4 hours, or until very cold. Soup may be made 1 day ahead and chilled, covered.
Just before serving, in a small bowl toss crab with oil, vinegar, and salt and pepper to taste.
Divide crab mixture among 6 soup bowls, mounding it in center, and ladle soup around it. Sprinkle each serving with finely chopped chives and garnish with diced yellow pepper and chive pieces.
Serves 6
*****
INGREDIENTS:
(Serves 4)
1 frying chicken
1/4 cup vegetable oil
3 medium onions
2 garlic cloves
1 tsp cayenne (red pepper)
1 Tbsp coriander (or less to taste)
2 tsp masala seasoning (see note)
2 cups plain yogurt
1/4 cup clarified butter
2 tsp salt (or less to taste)
PREPARATION:
(1) First prepare the sauce: Slice or chop the onions. Using a large heavy frypan that has a lid, saute' the onions in the oil. When they are translucent and beginning to brown, add the garlic. When its moisture evaporates, add the cayenne, coriander, and masala seasoning. Add the yogurt. Lower heat and simmer 7 minutes, partly covered. Remove from heat.
(2) Cut the chicken into chunks. If you are feeling decadent, then remove the bones from the chicken to make this a boneless-chicken dish.
(3) Pure* the onion-and-spice mixture in your food processor or food mill. Don't make it into baby food, but make sure there are no stringy pieces of onion left in it.
(4) Over medium-high heat, heat the clarified butter until it starts to smoke, then dump in the cut-up chicken all at once. Stir continuously for 2 minutes, then saut* for 3 more minutes, stirring occasionally.
(5) Add the onion-and-spice pur* to the cooking chicken. Add salt. Stir the mixture until it starts to bubble, then lower heat, cover, and sim- mer for 30 minutes.
(6) Let cool until ready to serve. The longer you wait, the better it will taste.
(7) Cook some rice to go with it. Reheat over low heat, and serve.
NOTES Masala seasoning is an Indian "general-purpose" seasoning. Serious Indian cooks make their own, and no two are quite the same. The word masala means something like "blend of spices". Since this dish isn't trying to be authentically Indian, you can use most any store-bought mixture that you like, including "Tandoori" mixtures, ``curry powders'', etc. If you want to make your own, try some mixture of cardamom seeds, cinnamon, cloves, pepper, cumin, and coriander, suit- ably mixed and ground.
If you don't want to use clarified butter you can use any cooking oil, but the clarified butter is very Indian.
YUM!
**************
And TAHN! A great summer yogurt drink
INGREDIENTS:
Makes about a quart
•4 cups plain yogurt, preferrably homemade •4 cups cold water •Fresh mint leaves (spearmint) for garnish
PREPARATION:
•Mix the yogurt and water together until a buttermilk consistency has been achived. Chill well and serve with a mint garnish.
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ReplyDeleteSo sad I missed out on the crush cups! Of course . . . that's how I tend to eat yogurt anyway . . . spoons are overrated. Glad you guys put the posters up! Wish Orientation could have been another day. You guys have got to hook me up with some of those business cards :D
ReplyDeleteWere those three flavors the only crush cup flavors?
We haven't put the posters up yet. We still need to print them and then go from there. There was some talk about doing that this weekend.
ReplyDeleteSiarra, how was orientation? Are you properly oriented? Only one more day to go!
Oh . . . missed "intend to" and just read that you put them up, haha.
ReplyDeleteOrientation was fine - met some fun people before they split us up into random groups and we all went our separate ways, haha. Did they perform that ridiculous play for you?
Though I have to say - at orientation, I thought about how I was going to need to get a mini fridge so I could have yogurt in my dorm . . . :D
Oh my gosh. Just had Apple Turnover. It was sooooo good that it distracted me from my book. Yummmm!
ReplyDelete