Tryazon: Rhodes Bake-N-Serv™ Cinnamon Rolls #Review #Tryazon #RhodesBread

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I have always been a fan of frozen foods, like vegetables and fruit that go out of season but are readily available all year round. Sometimes even perfectly frozen blueberries will cost less that fresh ones and be in better shape, so the freezer aisle to me is not something I completely avoid. Even companies offer organic meals nowadays from the freezer aisle. I have picked up many “artisan style” breads that come frozen from a local bakery because you just pop them in the oven, bake and have fresh baked bread in 20 minute’s time! Simple ingredients I am fan of and being a cook and baker makes you become familiar as to what goes in what you are making/eating. The freezer aisle is only bad if you purchase ready made meals to baked goods that are more chemicals than real ingredients! This is where we get lost and it’s disappointing because convenience comes at a price and sometimes it’s not even that convenient in the first place.

I tried the microwaved cinnamon rolls before from Rhodes and reviewed them here. Not bad for a microwaved baked good. On the same trip I picked up a bag of the bread loaves, and a bag of the cinnamon (individual) rolls. Two items I bake at home from scratch, so I was looking forward in using them on a busy week. This week, was a very busy week!

 

Rhodes Cinnamon Rolls (Bake-N-Serv™) with Cream Cheese Frosting 

Preparation-

I open up the bag and notice that the individual cinnamon rolls are really partnered in twos and threes. I had a hard time at the store feeling the bags and was hoping I picked well enough because I noticed some were more blobs than others. I travel with two coolers (one for frozen goods and one for fresh), so things defrosting in the truck just does not happen. I can buy ice cream and still shop for 2 to 3 hours without it even it defrosting on the top! I try my best to seperate the rolls, but they seem very attached to their companion, so I do my best.

The directions were simple and opted to go by the one that resembled closest to the time it takes to bake them from scratch. My cinnamon rolls take 1 hour for the dough to rise, you make the roll and cut, then another 30 to 40 minutes for them to rise again, plus bake for 20 minutes! Simple and easy. I put the frozen cinnamon rolls from Rhodes in the oven, which was pre-warmed to 170 degrees. The directions stated it takes about 1 hour and 30 minutes for the rolls to proof and double in size. I’m 2 hours in and watching these frozen rolls more than I do those made from scratch and they are oozing larger in size but not rising. My oven is less than a year old and I check the temperature. Holding at 95 degrees and no change when it comes to rising…..just oozing bigger. I take them out and they are technically double in size (flat wise), so I warm the oven to bake the rolls.

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Baking-

In they go and use convection mode and set the oven to 325 degrees. Directions are clear about not over baking and leaving them in for 15 to 20 minutes, until they are light brown in color.

My house smells bread-y but not that yeast dough you associate with cinnamon rolls. I look in the oven and the rolls look like they are swimming in yellow oil, so I go and look at the ingredients. I shouldn’t have! You have a chemical concoction that makes the cinnamon rolls out of tubes look like saints. You have everything from oils, corn syrups, sugars in every way they can be made down to margarine and so forth. I just don’t see the waiting time worth it when I saw what was in these rolls. I remind myself I ate onion flavored puffy ring chips yesterday, so sometimes chemicals taste good 🙂 .  I allow the cinnamon rolls to bake 25 minutes to get a light brown color and notice the dough has pockets that resemble bread, not the ribbon texture you associate with yeast dough, but I’m committed and now it’s too late to bake anything since I have to start dinner.

This is after "incorporating" the bag's contents more, as they like to separate.

This is after “incorporating” the bag’s contents more, as they like to separate.

Frosting-

I allow the cinnamon rolls to cool and get a baggy of the frosting. It’s yellow in color and not just a faint hue, it’s yellow. I turn over the bag and I recalled right, it states cream cheese but this is not like any cream cheese frosting I have ever seen. The directions state to incorporate the icing and I do the “smashy thing” but it still looks undesirable. I cut the tip off the bag and I taste it……..it’s so sweet and the texture of cupcake icing, not at all like what you put on a roll. Also, cream cheese is there in words but your taste buds just does not pick it up.

Taste Test-

I serve us each a roll and even my Husband says the icing is just so wrong. I take a bite and this is one oily roll that is dry at the same time and you see and smell cinnamon, but you really don’t taste it. I did not finish my roll. Not worth the calories and my Husband does not either. I use to buy the cinnamon rolls in the refrigerated section when we dated. They were fine but never like the bakery, so I began learning to bake and trying recipe after recipe. My Husband will at times even pick-up a tray from the grocery store’s bakery and they are edible and a nice treat for those days I was too tired or busy to bake. The Rhodes Cinnamon Rolls were not unfortunately, not worth the effort and I just don’t get why they are frozen to just be a disappointment.  I also don’t understand the amount of poor ingredients that I can respect chemicals to produce let’s say a Spicy chip that tastes like a taco or something.  You get your junk food fix and you will crave a bag in 3 to 6 months time again.  These cinnamon rolls did not even satisfy a craving as such!  Sad…….very sad because in this house we do think sweet goods are worth the calories and fat, but rule #1, it needs to taste good!

 

I dislike having to give a negative review but honesty comes first and when the cinnamon rolls in a tube taste better and you can find better (i.e. real butter, ect.) ingredients in brands like Trader Joe’s to even the giggling doughy guy, I just can’t say at least these were easy to bake, so you should get them.  Taste matters and I don’t expect to get nutrition out of cinnamon rolls, but my taste buds need to be happy and cinnamon rolls are the type of food you eat with a smile.  These=no smiles :(.  The Rhodes microwave variety were passable and I would have never imagined since these required more time and came from an oven.

 

Connect with Rhodes at:

 

I received the above product(s) free of charge from Tryazon and Rhodes.  I am not obligated to provide a positive or favorable review, just my honest opinion.  My review is based on my experience with the product and/or brand, which may differ from yours.

 

 

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Chefsperience 56-Blade Meat Tenderizer

 

Every now and again, despite my best efforts, I end up with a cut of meat that’s tough. Chewy. No so “choice”, even if the label says otherwise. And when that happens, I used to wish I had a meat tenderizer. I know, I know…how could I not, right? Thankfully, the folks at Chefsperience went and remedied that for me by offering up their 56-Blade Tenderizer. And I’m super glad they did.

See, what can make meat tough is connective tissues. The stuff that hold the muscles together. Everything from age to environment to feed affects these tissues in animals. And you usually have a choice: Extended cooking times to break down these tissues, or take the shortcut and use a product like the Chefsperience 56-blade Meat Tenderizer. Since Chefsperience send it, I’ve chosen the latter option. And it’s no shortcut. I punches through even frozen meats with ease, though particularly dense meats have had the blades stick in a bit. The blades are made from stainless steel, so rusting shouldn’t ever be an issue. So far, all the times I’ve used mine and let it air dry after, not a spot of rust. And beyond making meats more tender, beyond the quicker cooking times, you can now marinade your foods and get deep penetration of flavors, instead of things having a tasty crust on the outside and being bland on the inside. The tenderizer has a locking ring on it to keep hands and fingers safe from accidental deployment of the blades, and a clear acrylic storage cap as well.

I think this is a product that should really be a staple in every kitchen. And while i think I’m still partial to the longer rectangle shape of traditional meat tenderizers, the Chefsperience 56-Blade Meat Tenderizer is round and perfect for irregularly shaped cuts of meat, so it becomes a matter of personal preference. At around $15 shipped, it’s on par price wise with other, similar products, so I think it’s worth a try!

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I received the above product(s) free of charge from Chefsperience.  I am not obligated to provide a positive or favorable review, just my honest opinion.  My review is based on my experience with the product and/or brand, which may differ from yours.

 

Kiva Health Food: Hot Smoked Paprika and Sweet Smoked Paprika #Review #SmokedPaprika

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When I first began to cook, I started with blended spices and herbs. Such blends are easy to use and take the guess work out of finding a balanced flavor, however you usually are charged for fillers like with most products of this kind. If the flavor notes are savory, you get salt and if you get sweet, you get a plethora of sugars to choose from and making up 50% of the product you just purchased. After a year of trial and error, I finally learned to purchase individual ingredients and let me be the one in control of flavor!

Kiva offers you with pure products and what you see, is what you get. Sounds so simple but in a world where sodium and sugars are not the only fillers, you get products that are made with higher standards from Kiva:

  • All Kiva products are non-GMO certified.
  • Kiva uses a third-party testing facility to ensure purity and safety.
  • Eco-friendly methods are used by Kiva from Sustainable Farming to cultivating in smaller batches.
  • Kiva also minimally processes everything from their Superfoods to their spices.

The food word has changed dramatically in the last 20 years and we now know more about food processing to ingredients that sound healthy-ish but are not. There is no excuse when it comes to not knowing where to buy from because there are still good companies that take pride in what they make like Kiva. My first products to try from Kiva, is their paprika and they sent me two kinds to review.

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  • Kiva Sweet Smoked Spanish Paprika-

With my father originating from Spain, paprika was highly used at our home. We made on a weekly basis a Paprika chicken dish, which was braised chicken thighs and are paired it a simple vegetable (whatever was in season) saffron rice. I am very familiar with this pepper spice that is usually made by air drying the chili peppers, however smoked versions use a fire to add flavor, and the woods will enhance and even add to the taste. Kiva’s sweet version is made in the La Vera region of Spain. Their peppers are hand harvested and are dried by using Holm oak. The oak toasts the peppers nicely and adds a nice true smoked flavor. No fake liquid smoke used here! You don’t get a sugary sweetness but a mild pepper flavor, which differs from the hot version. The sweet version also usually has the seeds removed to decrease any bitterness, which you usually find in the “bittersweet” Agridulce version. This sweet version plays well with seafood, rices to even spreads. I also used the Kiva sweet version over avocados that I added to a simple salad and the flavor complemented the simple vinaigrette I made very well. You will use less dressing when using Kiva’s sweet smoked paprika because flavor is there and it did not need sugars to notice it!

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Sweet Paprika & Chives Shrimps. The shrimps were grilled on skewers!

 

 

  • Kiva Hot Smoked Spanish Paprika-

Like it’s counterpart, the Hot version of Kiva’s paprika is smoked for 14 days to increase intensity and richness. You get chili peppers that have been ground to produce a light powder that delivers those smoky notes, which derive from the Holm oak. Holm oak trees is the only wood used if you are making true Pimenton from the La Vera region of Spain, so think of it like Champagne, you can only call it that if comes from the grapes that came from that region of France. The Holm oak also produces acorns, which is a food source for Iberico pigs of this region. I like to pair the smoked hot version with pork tenderloins to create a nice rub and it gives roasted potatoes a beautiful hue and peppery taste, that you can only find in paprika from this region. Kiva’s paprika is milled perfectly and no bitterness or fillers are ever detected. You get true spice from the peppers without the high price tag!  I also halved potatoes and we grilled them over charcoal, added sour cream and a touch of butter with a nice sprinkle from the hot smoky paprika.  It’s a tater you cut to eat and enjoy every bite!

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Retail Price Point: The duo costs $10.99 via Amazon or $11.80 from Kiva’s website

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Connect with Kiva and their other Superfoods at:

 

I received the above product(s) free of charge from Kiva Health Foods.  I am not obligated to provide a positive or favorable review, just my honest opinion.  My review is based on my experience with the product and/or brand, which may differ from yours.

 

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