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Burger King Fries to Appear in Frozen Section


king krinkz
King Krinkz
One fast food chain won't even make you get in the car to enjoy fried fare.

Burger King announced Tuesday that it is teaming up with ConAgra Foods Lamb Weston to launch a line of microwaveable Burger King-branded crinkle-cut french fries nationwide this fall. It seems now, you can "have it your way" in the comfort of your own home.

Burger King's microwaveable seasoned crinkle-cut fries, dubbed "King Krinkz" will be the first product in the line to hit stores, including Wal-Mart, in early September. King Kolossalz extra-large crinkle-cut fries and King Wedgez seasoned potato wedges will be released shortly after the King Krinkz hit stores.

Continue reading Burger King Fries to Appear in Frozen Section

Frozen Food Reviews

Slashfood stalwarts road-tested a month's worth of lunches so you won't waste another cent on sub-par frozen fare.
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Frozen Food Reviews
by Kat Kinsman
A recent AOL Food survey revealed that 85% of respondents are toting their lunch to work these days. We've certainly noticed an uptick in waiting time at our break room's microwaves -- as well as co-workers scrounging for snacks after their lunch failed to fill them up. Our editors road-tested a month's' worth of lunches so you won't waste another cent on sub-par frozen fare.
Rachel Been
Getty Images North America

Frozen Food Reviews

    by Kat Kinsman
    A recent AOL Food survey revealed that 85% of respondents are toting their lunch to work these days. We've certainly noticed an uptick in waiting time at our break room's microwaves -- as well as co-workers scrounging for snacks after their lunch failed to fill them up. Our editors road-tested a month's' worth of lunches so you won't waste another cent on sub-par frozen fare.

    Rachel Been

    Monday
    Amy's Organic Ravioli Bowl

    Buy it again: Without a doubt
    Fills you up: Yes
    Texture: Perfectly cooked pasta
    Taste: If we got it in a restaurant, we'd be happy. The sauce was gorgeously seasoned, the generously, fluffily filled ravioli neither limp nor leaden and heck -- it's even organic.
    Calories: 380
    Total Fat: 12 g
    Sodium: 680 mg

    Casey Kelbaugh

    Tuesday
    Banquet Selects Classic Fried Chicken

    Buy it again: No way
    Fills you up: No
    Texture: Like deep-fried particle board
    Taste: The batter's seasoning wasn't so bad, but gnawing through it nearly undid years of orthodontia -- and for very little reward. The few shreds of meat within were stringy, gamey and overcooked, and the pool of grease in which the whole mess swam hardly added to the meal's appeal. The potatoes and corn are best left unmentioned -- and uneaten.
    Calories: 440
    Total Fat: 26 g
    Sodium: 1140 mg

    Casey Kelbaugh

    Wednesday
    Lean Pocket Applewood Bacon, Egg, & Cheese Breakfast Pocket

    Buy it again: No
    Fills you up: Yes
    Texture: Gummy
    Taste: We bit into what we thought was a potato cube, then checked the ingredient list. No potatoes. It would seem that the chewy, white blob was in fact the much-touted applewood bacon. It just got worse from there, with a creepy, over-processed filling.
    Calories: 290
    Total Fat: 8 g
    Sodium: 480 mg

    Casey Kelbaugh

    Thursday
    Southwest Style Grilled Chicken

    Buy it again: Just the potatoes
    Fills you up: Yes
    Texture: Misleadingly good
    Taste: If they'd just stuck with the taters, we'd be telling a different tale. Those spuds are fluffy, creamy and memorably savory. The chicken, however, was slathered in an inexplicably sweet and fruity goo that somehow lost direction on the way to the Southwest.
    Calories: 430
    Total Fat: 15 g
    Sodium: 1510 mg

    Casey Kelbaugh

    Friday
    Lean Pockets Whole Grain Turkey, Broccoli & Cheese Pocket

    Buy it again: Only on sale
    Fills you up: Yes
    Texture: A bit doughy
    Taste: It would hardly be our first choice, but in a serious pinch, we wouldn't turn up our noses at it. Let's get one thing clear, though -- while the whole-grain wrapper is a cute little stab at nutrition, you're still chomping down processed cheese and nuked broccoli. Health food, this is not.
    Calories: 260
    Total Fat: 7 g
    Sodium: 390 mg

    Casey Kelbaugh

    Monday
    Claim Jumper Chicken & Penne a la Vodka

    Buy it again: Maybe
    Fills you up: Yes
    Texture: A bit soggy
    Taste: We weren't immediately convinced and kept grabbing just one more forkful to figure out why. Wouldn't you know, we polished off the whole darned thing. It's not the most assertive sauce straight out of the box, but woke up with a dash of black pepper. Note -- while the prep notes call for a tablespoon of water on the broccoli, half that might have been a better idea to to avoid veggie sog.
    Calories: 500
    Total Fat: 20 g
    Sodium: 1350 mg

    Casey Kelbaugh

    Tuesday
    Kashi Lemon Rosemary Chicken

    Buy it again: Happily
    Fills you up: Yes
    Texture: Fresh
    Taste: If someone tried to pass this off as take-out from the health food place down the street, we'd take their word for it. Flavors popped, veggies crunched, chicken stayed moist, and our tastebuds rejoiced.
    Calories: 330
    Total Fat: 9 g
    Sodium: 640 mg

    Casey Kelbaugh

    Wednesday
    Stouffer's Pepperoni & Provolone Stromboli

    Buy it again: Sure
    Fills you up: Yes
    Texture: Better that we'd expected
    Taste: Holy stromboli! This is slightly dumbed-down pizza shop fare, but it's still a really solid surprise. While we'll nitpick that the bread could be a little better, the fillings proved hearty, meaty and overall pleasing. Keep a couple of 'em stashed in the freezer for lazy weeknight meals.
    Calories: 430
    Total Fat: 17 g
    Sodium: 1110 mg

    Casey Kelbaugh

    Thursday
    Lean Cuisine Cheddar Potatoes with Broccoli

    Buy it again: No
    Fills you up: We can't imagine trying to eat the whole thing
    Texture: Mushy
    Taste: It doesn't bode well for a dish when the tasters are having a hard time distinguishing potatoes from broccoli florets. The whole bowl was gummed together by a soggy, flavor-free mess that was advertised as cheddar sauce, but could just as easily have been wheat paste. Sure, this cuisine is lean, but it's 'cause no one can bear to eat more than a few bites.
    Calories: 230
    Total Fat: 5 g
    Sodium: 640 mg

    Casey Kelbaugh

Flashback to the Seventies: Microwaved Lime Cheesecake Tarts

sliced lime
Fresh Summer Limes. Photo: Flickr, Darwin Bell
In this weekly series, home cook Bruce Watson works his way through a decades-old family cookbook, adapting the best recipes exclusively for Slashfood.

Back in the early 1980s, when my Aunt Evie was putting together our family cookbook, my mother volunteered a recipe on my behalf. Titled "Brucie's Microwave Cheesecakes," it stood alongside my cousin Teddy's "Sesame Street Cookies" and my cousin Cathy's "Oven Fried Chicken," evidence that, at age 8, I was already a kitchen prodigy. However, it was all a lie: My recipe was stolen from the "Sunset Microwave Cookbook."

Years later, I found out that my cousins' recipes were also reprinted from various sources. In the meantime, however, I felt like a plagiarist and was always careful to point out that it wasn't my recipe, but rather one that I made a lot. Even so, there was something about my culinary larceny -- intentional or not -- that rubbed me the wrong way.

Recently, as I was working my way through various family dishes, I decided to give this one another shot. While the recipe that follows owes much of its inspiration to the fine folks at "Sunset," the ingredients, preparation method and taste are definitely my own, and I take full responsibility for all of the above!

Get the recipe for lime cheesecake tarts after the jump!

Continue reading Flashback to the Seventies: Microwaved Lime Cheesecake Tarts

Microwave Cooking Gets Haute With Wylie Dufresne

wylie dufresne and microwave

A curious thing happened Tuesday in New York City. A Michelin-starred chef fiddled with a microwave.

It might not be considered so odd as the chef in question was culinary experimenter Wylie Dufresne, who took to the dining room of his restaurant, WD-50, to make an egg dish with a microwave.

"I think microwaves are pretty neat," Dufresne said before his demonstration. The chef uses three standard microwaves in his kitchen and has been testing out this new model for the last three weeks.

"We realized we could poach in the microwave," he said. But it takes time ... 29 minutes to be precise.

Hear how he uses metal in the microwave after the jump.

Continue reading Microwave Cooking Gets Haute With Wylie Dufresne

Flashback to the '70s - Sweet and Sour Chicken

chicken
In the 1970s the handy little ovens we now use to reheat leftovers and frozen dinners experienced a brief golden age, with folks employing them for cooking everything from turkeys to cheesecake. This recipe dates from the glorious reign of microwaves.

Like many of Aunt Evie's recipes, her microwaved sweet-and-sour chicken is easy, convenient and surprisingly flavorful. However, it relies on hard-to-find, annoyingly coarse-textured pickling spice and employs an unnecessary amount of margarine. For the modern incarnation we selected only certain pickling spices and ground them up, resulting in a far more evenly flavored and pleasantly textured dish.

This was an interesting experiment with the tiny oven: Microwaving, which essentially cooks meat from the inside out, didn't really yield chicken that has fully absorbed its sauce (or its savory flavor). Consequently, this recipe yields meat that is tender but bland. With that in mind, stove-top directions are at the end of the recipe. Regardless of which cooking method you use, this is a fun, easy and surprisingly tasty dish. Go, Aunt Evie!

Continue reading Flashback to the '70s - Sweet and Sour Chicken

Nordic Popcorn Genius

Nordic Ware Microwave Corn PopperGreat news! Here's a kitchen gadget everyone can afford. Your popcorn just got way more awesome.

The Nordic Ware Microwave Corn Popper comes highly recommended by my very practical friend Shannon, who reports that it's really fast, doesn't need oil, and is a snap to clean. Sounds good to me!

This thing is $8.99 from The Kitchen Store, and microwave and dishwasher safe. You just put in the corn, put it in the microwave, and perfect, fluffy popcorn comes out. It's a stroke of Nordic genius.

I only wish it were pretty, so I could pass it off as a holiday gift. Guess I'll just have to get one for myself!

Tip of the Day: DIY potato Chips

Ever have a potato chip craving at home but didn't have the chips on hand or didn't feel like dealing with the regret afterwards? If you have a microwave and a knife, we have a way to satisfy your craving and your waistline at the same time!

Continue reading Tip of the Day: DIY potato Chips

World's smallest cooking appliance is truly a micro-wave

A new microwave that's very small: about one cubic foot.
I know there's a race to make electronics smaller, but this is this a little ridiculous. Inventorspot reported today on the world's smallest microwave, which made its debut at this springs Chicago International Home and Hardware Show.

The IWaveCube is so named because of its dimensions: about one cubic foot. That doesn't leave a lot of cooking space. I mean, what are you going to cook in it? The only place where I can see this being useful is in an office break room. I gather that people in an office setting generally only need to heat up small portions of food or cups of coffee, and the IWaveCube could handle that without taking up too much space.

No word on when it'll be available, if it's not already. Do you see this being a useful new kitchen tool?

Tip of the Day: Quick, tasty, and crunchy baked potatoes

Getting that crisp and tasty skin on a perfectly cooked baked potato might take a while, but there's one shortcut that can get you good results really quickly.

Continue reading Tip of the Day: Quick, tasty, and crunchy baked potatoes

The man who microwaves his salads

salad

I feel like I'm revealing some deep, dark secret, but here goes: I microwave my salads.

Now, this isn't because I like my lettuce and carrots and salad dressing really hot, it's because of bacteria. I started doing this a couple of years ago, when we had all those recalls and scares involving pre-made bagged salads and spinach. I make my salad on a plate then zap it for about 20 seconds. Just enough to kill something but not make the salad get hot and shrivel.

Now, I have to stress that I have no idea if 20 seconds in the microwave will even do anything to destroy bacteria, but it makes me feel good anyway.

I now return you to your normal Slashfood posts.

My new addiction: Trader Joe's Black bean and cheese burritos

First, let me apologize to every foodie who reads this blog. I deeply regret making this admission: I do sometimes consume microwavable food.

The new obsession is making me do it.

Black bean and jack cheese burritos from Trader Joe's.

I buy three. Over the course of a week, I eat three. I hide them from my kids. They're perfect for lunch. I work from home, blogging, blogging, blogging, and often waiting until my blood sugar is so low I can barely make it down the stairs into the kitchen. With great effort, I reach into the fridge, pull out a burrito, rip open the wrapper and slap it in the microwave. Two minutes later, I'm shoveling cheesy, beany-goodness into my pate.

I normally turn my nose up at such processed food, but (and I speak here as a native Los Angeleno and lifelong burrito lover), these taste pretty darn good. The cheese melts, the beans taste fresh, the tortilla is firm yet moist....it's the next best thing to running out and buying a fresh burrito. And God knows I'm not taking the time to do that.

Give it a try. Keep a couple of these babies in your fridge for when you need a quick bite. You'll be grateful. And let me know what you think.

Sometimes 'quick' dinners just means lazy dinners

It wasn't until I started cooking meals from scratch on a regular basis that I discovered just how much of a fallacy this whole pre-made foods business is. I'm not talking about one of those tasty, pre-roasted chickens or fresh meals you can buy at the supermarket, but rather canned and frozen foods. They are great in a pinch, but they are not a big time saver, and they're certainly not a decent substitute for fresh foods.

So, reading Astin Cubed's post on "Simple Food" today was like reading a rant of my own, without the obsession with snap peas. How can so many of us have forgotten the simplicity of fresh? Or heck, even balancing the two? If you have zero time to make dinner, throw the fish sticks in the oven, boil/microwave/shred and fry some potatoes, or maybe throw some Caesar dressing on some romaine. If you have enough time to go out, wait to be served, eat, wait to pay, and come home, you certainly have enough time to cook up some pasta, fry up some chicken, make a salad, steak, or even stir-fry. Or, even take a day with some free time, make up a lasagna, and eat it during the week, month, or year.

My favorite frozen food: Using those Thanksgiving leftovers to make REAL roasted, carved turkey meals that I can eat all year.

My favorite "fast" food: Leftover fried potatoes with a fried egg on a toasted baguette.

What's yours?

National Frozen Food Month: Frozen Burritos

tina's bean and cheese burrito
Frozen burritos arrive in the freezer two ways -- either they come in "bulk" in a giant box that takes up two-thirds of your freezer space, or they come individually wrapped. At my grocery store, Tina's Burritos were on that ever-so-deceptive "club card special" for three-for-99-cents. That makes each burrito a very recession-friendly thirty-three cents, but don't think I fell for the advertising double-speak! I only bought one!

The wrapper made a very proud proclamation of "100% CHEDDAR CHEESE." There were no such matching declarations of "100% BEANS" and "100% TORTILLAS." I was worried. I was also slightly worried when the instructions indicated that a person could "cook" the burrito in the microwave oven OR the regular oven. Who would cook a single frozen burrito in the regular oven?! No one, which is why the instructions give you regular oven cooking times for those occasions in which you might be entertaining a dozen dinner guests and will unwrap each individually packaged burrito to heat in the regular oven.

The burrito was not bad for a bean and cheese burrito, but then again, I also doused the entire thing in about ¾ cup of jarred salsa. It didn't feel right to use anything but jarred salsa, by the way. Kind of like putting lipstick on a pork carnitas burrito don't you think?

The insides are in the gallery:

Gallery: Sarah's Foray into Frozen Foods

Tina's BurritosTina's BurritosLean PocketsLean PocketsLean Pockets
back next

Singing George Foreman's praises

As Joni Mitchell so eloquently put it, "You don't know what you've got 'til it's gone."

I think she was talking about my stove.

You see, earlier this week, the gas line to my stove developed a leak. The good news? The gas company responded promptly to my frantic phone call, and switched off the gas. The bad news? Until my landlord returns from the country to inspect the site (long story), I'm stuck without a working stove.

My point in telling you all of this? I've become a slave to my Foreman grill. Salads and hummus-on-cold-tortillas only get you so far before you're craving decent, warm food.

In case any of you are ever stuck in a similar predicament, I've decided to list some of the conclusions I have come to during The Week Without A Stove:

  • You can successfully cook the following vegetarian-friendly foods on a Foreman grill: tofu, polenta, onions/zucchini/eggplant, veggie patties and virtually any type of imitation meat product, toasted sandwiches
  • It is impossible to cook decent pasta in a microwave
  • The following food/imitation food products have started to appeal to me solely for their ability to heat quickly without the use of a stove/oven: Easy Mac; toaster pastries; those soups in cardboard containers; individual, microwavable oatmeal packets; 90-second rice

Trashy eats

Fish sticks. Do you consider "fish sticks and liquor" a legitimate dinner? Appreciate the radioactive glow of freeze-dried gravy? Then check out Trashy Eats. It's the blog Divine from John Waters' Pink Flamingos would have written, had "the filthiest person alive" lived in the Internet era.

The new blog features recipes for things like Bachelor Food (Betty Crocker's Potato Buds mixed frozen veggies and a flavoring packet from ramen noodles) and Frito Pie (canned chili, Fritos, cheese, onion), and reviews of stuff like Banquet Homestyle Bakes. Stuff that costs about $1 a serving and can be nuked in less time than it takes to pop open a can of Mountain Dew. Stuff that makes Slow Foods members cry.

Got your own trashy favorites? The webmaster is looking for contributions.

Next Page >

Tip of the Day

Your turkey may not be centerpiece of the Thanksgiving spread, if you follow our simple tips on scoring that holiday ham.

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