The end of quality chocolate?

November 22nd, 2009 by Kelly Serjeantson

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I just finished reading an op-ed in the New York Times by Arthur Lubow fretting about the proposed takeover of British candymaker Cadbury.

For those who aren’t aware, both Kraft and Hershey are in the running for Cadbury. Cadbury, founded in 1824, has a long history of quality and is an institution in Great Britain.

Now, with profits and shareholders perhaps being put before quality, chocolate lovers everywhere could be souring on this takeover.

Arthur Lubow fears seem to be well founded. In 1997, the Scharffen Berger company was founded on the premise to deliver high quality chocolate to consumers.

According to Lubow, when revenues hit $10 million in 2005, Hershey made an offer to purchase the company with the promise not to change the quality of the brand.

Soon Lubow, a avid fan of Scharffen Berger chocolate bars, started to notice a change in the quality.

The texture was chalky. The cherry notes had vanished. It was becoming just another mediocre American chocolate.

Now it seems Hershey/Ferrero deal may go ahead with Cadbury leaning towards Hershey over Kraft.

Cadbury, which was once the chocolate of choice of Queen Victoria, may be just another footnote in history.

God save our chocolate.

Goal Scorer’s Spaghetti

November 17th, 2009 by Kelly Serjeantson

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Goal Scorer’s Spaghetti is perfect dish for anyone about to play the big game. Goal Scorer’s Spaghetti is meatless, but has plenty of protein, lots of carbs, and is very healthy and won’t weigh you down. If you need energy, this is the meal for you.

It might not be as tasty as a spaghetti with a good meat sauce, but it still has plenty of taste and texture and it’s very quick to prepare.

Goal Scorer's Spaghetti will provide plenty of energy without slowing you down.
  • 340g of Yves Veggie Ground Round
  • 1 Can of Primo Tomato Sauce
  • 1 Small Cooking Onion
  • Pepper to taste
  • 4 Diced Mushrooms
  • 1 Garlic Clove
  • 400g of Whole Wheat Spaghetti
  • 1 Tablespoon of Olive Oil

In a cast iron pan add a bit of olive oil and saute finely diced onion and garlic clove. Add mushrooms and saute. Add veggie ground round into the cast iron pan and season with pepper. Add the tomato sauce and stir and simmer. Boil the spaghetti, drain, and then add the sauce and serve.

Little Gordon – The Funniest Foodie Spoof Ever!

November 12th, 2009 by Kelly Serjeantson

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Little Gordon Ramsay is the best foodie celebrity spoof I’ve ever seen. There are three episodes and one video with outtakes. The videos were done by and are featured both on Youtube and

The young actor who plays Gordon Ramsay is amazing. Check it out for yourself.

Swiss Chalet, Not OK

November 11th, 2009 by Kelly Serjeantson

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I used to love Swiss Chalet. They used to have best fries and the rotisserie chicken, combined with a bun, and their savory dipping sauce was the perfect comfort food. However, on Tuesday, when I had to be at a catering event and I was pressed for time, I decided to make things easy for my family, so I decided to order Swiss Chalet as a treat.

The ordering was easy enough — you either order online or call a central dispatcher and they send someone out with the food.

The food seemed to come fast enough. I paid the money, which seemed a little pricey compared to what I use to pay before, but never the less, I provided a good tip to the delivery person. However, when I brought the food to the kitchen, juice from the chicken was leaking all over the place, the buns, unwrapped, had been loosely thrown into the bag, and butter packets were opened and oozing curdled butter out of the packages .

Broken Swiss Chalet Container

Broken Swiss Chalet Container

Disappointed, I tried to make the best of it and served the food to my family. However, the disappointment continued. The chicken wasn’t cooked very well and was very fatty and the potatoes were shrivelled.

My family rightfully complained and I called to complain. However, instead of getting a live person, I was forced to endure a 10 minute survey that automated attendant told me it would take 4 minutes.

Swiss Chalet has automated their processes so much, it seems they have taken the human element out of their operation.

Where is the love? Where is the pride? Did the auto attendant cook my food? If so, it would explain a lot.

How are their chickens being raised? What am I eating? Why was the chicken so fatty? If I’m just a number to them where I’m being handled by an automated attendant, what kind of standards are applied to their chickens?

Oh, my reward, for calling in? I was given a code that I could redeem for desert next time I ordered.

That said, I won’t be ordering from Swiss Chalet again.

Anyone who wants the free desert, can have it. The code is: SC479139

Copyright and Recipes

November 8th, 2009 by Kelly Serjeantson

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Before I posted my first recipe on Kell’s Kitchen, I decide to research copyright, so I wouldn’t get myself into legal trouble.

I googled both the US and Canadian government web sites looking for information specifically regarding to copyright and recipes and I could only find something on the US copyright web site. However, the information there is very good and straight to the point.

Also, before you read an further, I might add that I’m not a lawyer, but a foodie, so please consult a lawyer in your jurisdiction.

In Canada, I recommend checking out Michael Geist’s blog. Michael Geist is  probably the most prominent authority on copyright in North America, especially when it applies to digital information. Maybe, Michael can even do a blog posting on copyright and recipes.

Highlights from the U.S. Copyright Office on recipes:

  • Listing ingredients as in recipes do not constitute copyright protection. However, recipes accompanied by explanations and/or directions do.
  • Recipes to have copyright protection must be the original work of the author. The recipe must be from the authors own intellectual efforts.
  • Photos and illustration may also qualify for copyright protection.
  • Even if a recipe has not been formally been registered, it still may be protected by copyright.
  • Copyright protection does not cover names, titles, or ideas.

Welcome to Kell’s Kitchen

November 4th, 2009 by Kelly Serjeantson

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In the coming weeks, I’ll be testing and posting recipes that I find Twitter.

I’ll also be posting recipes I feel people will appreciate.

Please stay tuned…