Archive for the ‘Food’ Category

The Davis Mountains Nut Company

Posted: 05/11/2015 in Food

I received a package of flavored Gourmet Pecans from The Davis Nut Company. They were as follows:


From 1 – 10 being the best

Vanilla Almond – 5

Chocolate Fudge – 3

Hot-N-Spicy – 4

Cinnamon Toast – 10

Mocha Madness – 3

Orange Twang – 5

Praline – 9

Key Lime – 10

I would recommend The Davis Mountains Nut Company to anyone looking for great options of nuts? Please go purchase you some nuts today.



MASTERCHEF: JUNIOR EDITION: Contestant Ryan Kate, 11, from Coppell, TX. CR. Greg Gayne / FOX. © FOX Broadcasting Co.

Interview Done By Mike Wilkerson

MW: Please introduce yourself?
RK: Hi I’m Ryan Kate from MasterChef Junior Season 3

MW: How did you get cast to be on MasterChef Junior?
RK: There was an open casting call audition in Dallas. So many friends encouraged me to go since they know my passion for cooking and have tasted my food. Right after my audition, I received my callback and had to prepare a dish on camera in a working kitchen. Then after mounds of paperwork and submitting a video of my home and family, I got the call that I had been cast for Season 3. The next week I was off to Hollywood!

How is it working with?
RK: Chef Ramsay-I couldn’t wait to work with Gordon, because he is after all, Gordon Ramsay! He was less intimidating than I thought, but still very intense!

Chef Elliot -Graham was always very cheerful which I liked. He always had very specific details when he critiqued my food. I liked that he noticed details that the other judges didn’t notice. I really like to pay attention to details, especially with my plating.

Chef Bastianich – Joe (he isn’t actually a chef, but a restaurateur) was really the funny one of the group. He always had something to say or do that made us laugh. This seems hard to believe since he is famous for his “death stare,” but he always put a smile on our faces.

MW: What was your favorite dish to make on the show?
RK: My favorite dish that I made on the show, believe it or not, was the dish that got me eliminated, salmon en croute. I liked that dish because it challenged me and taught me something new since I had never made it before. Once I returned home, I perfected that dish and now it is a family favorite at our house.

MW: What was your favorite Mystery Box to do?
RK: Probably the aged ingredient challenge. I loved the way the judges dressed up as old men and also, I was working with lots of foods that I never get to work with and as I said before, I love a good challenge.

MW: What was your favorite individual challenge to do?
RK: Salmon en croute, definitely.

MW: What was your favorite team challenge?
RK: On the team challenge, I think it’s a tie for the sausage challenge and the sushi challenge, because I got paired with great teammates on both of those challenges! Kayla and Nathan are both amazing chefs and were great partners.

MW: What were your thoughts when you were sent home?
RK: I was disappointed because I made such great friends, but they live all over the country and I knew I would not get to see them again soon, if ever. But I was also happy to have made it so far. It was such an accomplishment for me and I was proud of myself and thankful for the experience.

MW: What did you think of the Nathan Odom winning?
RK: I was really happy for him because he was one of my friends and I think he totally deserves it. He is an amazing chef and an amazing friend.

MW: What are your plans for the future?
RK: Because of the show, I have lots of opportunities that are right around the corner. But long term, I would like to go to the Culinary Institute of America in New York. I’m still deciding between becoming a Chef, Restauranteur, or food critic because I also love to write and what’s better than getting paid to eat food?!

MW: What would you like to say in closing?
RK: I would like to thank Fox for giving me the opportunity. But more importantly, I would like to thank God for blessing me with this unique talent and my family and friends for supporting and encouraging me. And for all of you who love to cook, keep practicing because practice makes perfect!


Interview Done By Mike Wilkerson

MW: Please introduce yourself to the Blastzone Online readers.
SM: Author, broadcaster and itinerant philosopher.

MW: Take me for a ride in Simon Majumdar’s life?
SM: It is a life of constant travel, both domestically and internationally. It is a life that allows me to spend wonderful time with my patient wife, who travels with me a lot of the time and it is a life which allows me to meet extraordinary people along the way, from farmers and chefs, to students and TV stars. I am very blessed to have the life I do and I never take it for granted for one second.

MW: Tell our readers about the first time you made a full meal?
SM: I was probably six and saw a recipe for scone pizza on a UK children’s TV show called Blue Peter. I spent the whole day trying to recreate it and the end result was both hideously ugly and catastrophic for the kitchen. It put me off pizza for life, but my brother ate every last crumb.

MW: When did you know you wanted to work with food for the rest of your life?
SM: I have always wanted to work with food and did so in a limited way as a book publisher. 2006 was when I first committed myself to making it a career.

MW: How did you get involved with Food Network?
SM: I met with the producers of Iron Chef America two days before my wedding in 2010. They were looking for judges for that show and for a third judge for The Next Iron Chef. I went on my honeymoon not expecting to hear back, but was called to say that they wanted me for both just as I was sitting on a vineyard in Portugal. It was the beginning of a great relationship and again, one that I never take for granted

MW: Tell me about Chef Simon and the following shows:

SM: Cutthroat Kitchen – The most fun show I have ever taken part in and also one of the best crews ever. It really does feel like a family.
Iron Chef America – A genuine privilege to be asked to judge the food of such skilled and competitive chefs. I love my time in Kitchen Stadium.
The Next Iron Chef – Very high pressure. The weight of choosing a new Iron Chef, a title that can change a person’s life) lays very heavily on all three of the judges. We never take it lightly.

Beat Bobby Flay – The hardest job in the business as BF is just so damn hard to beat. He really is that good. But, I love the challenge and the chance to offer a slice of culinary commentary as I observe the proceedings
MW: How is it working with Alton Brown?
SM: It is food TV University. Even after so many years, I learn something new from him every day, be it about how to create presence on screen or a tidbit of food science.

MW: Which show produced the best food? And what was it?
SM: The Next Iron Chef finale between Geoffrey Zakarian and Elizabeth Faulkner.

MW: Which show produced the worst food? And what was it?
SM: Extreme Chef. Not because of the lack of skills of the chefs, but because of the crazy situations in which they found themselves.

MW: Who is your favorite chef to work with? And why?
SM: I don’t have one favorite chef to work with, but Geoffrey Zakarian is definitely the most fun to hang out with.

MW: Tell me about your following books:

SM: Fed, White, And Blue – My latest book about my journey to American Citizenship. I am on the tour for it as we speak, revisiting cities and making friends in new ones.

Eating For Britain – A genuine labor of love. A chance to offer a new perspective on Britain’s much and unfairly maligned food history and current scene.
Eat My Globe – The book that saved my life, as I traveled the world to follow my still mantra “Go Everywhere. Eat Everything”

MW: What do you have going on for the rest of 2015?
SM: Driving, touring, cooking, reading, eating, filming. And, repeat.

MW: How can fans reach you to say hi or to get your merchandise?
SM: People can reach me at
@simonmajumdar (Instagram and Twitter)
Simon Majumdar (Facebook)

MW: What would you like to say in closing?
SM: Try the veal and don’t forget to tip your server.


I received a package of all types of stuff from Southern Seasonings/Ragn Cajun Fixin’s. They were as follows:


From 1 – 10 being the best

Ragin’ Cajun Fixin’s Red Beans w/ Seasoning and Vegetables, 16 oz. – 8

Ragin’ Cajun Fixin’s  Ten Bean Soup w/ Seasoning and Vegetables, 16 oz. – 9 (Still recovering)

Bootsie’s “Cajun Seasoned” 10 Bean Soup, 16 oz. – 9 (Still recovering)

Ragin’ Cajun Fixin’s Louisiana Pinto Beans w/ Seasoning and Vegetables, 16 oz. – 8

Ragin Cajun Fixin’s Jambalaya Dinner Ready-Mix, 8 oz. – 8 (Amazing)

Ragin Cajun Fixin’s Gumbo Mix, 5 oz. – 8 (Amazing)

Ragin Cajun Fixin’s Dirty Rice Mix, 8 oz. – 8 (Amazing)

Spicy Sweet Jalapeno Relish, 12 oz. – 9 (My daughter loves)

Spicy Sweet Candied Jalapeno Slices, 12 oz. – 9 (my daughter loves)

Spicy Sweet Pickle Slices, 12 oz. – 9 (So damn good can not just eat one)

Spicy Sweet Pickle Relish, 12 oz. – 9 (Amazing on hot dogs)

Ragin Cajun Fixin’s Cajun Seasoning, 8 or 16 oz. sizes – 8 (My daughter uses on everything)

Ragin Cajun Fixin’s Mild All Purpose Seasoning, 8 oz. – 9 (Great on steak & Hamburgers)

I would recommend Southern Seasonings/Ragin Cajun Fixin’s to anyone looking for great options for Cajun food? Please go purchase some good Cajun stuff today. Chris and Tim can not wait for my next box.

Interview Done By Mike Wilkerson

MW: Please introduce yourself?
JW: Hi, my name is Jimmy Warshawsky, I’m 14 years old and I was a semi-finalist on Fox’s hit reality cooking competition show, MasterChef Junior

MW: How did you get cast to be on MasterChef Junior?
JW: I had watched all the Masterchefs and the 1st season of Masterchef Junior and I was very interested in auditioning for the show, so when they had a casting call in Los Angeles, I tried out for the show, and after many rounds of interviews, call backs and cooking demos I was cast on the show

MW: How was it working with?
Chef Ramsay
Chef Elliot
Chef Bastianich
JW: It was absolutely amazing working with all 3! They were all extremely nice and encouraging. I felt they all worked incredibly well with us kids. Gordon was always an idol of mine, and I’ve watched him for many years on all his shows on tv and online. So meeting him was a dream come true, and I hope someday to have a food empire just like him with many restaurants worldwide, and cooking shows, just minus the cursing. I learned so much from Gordon, Graham and Joe, and hope to have the opportunity to work with them all again someday.
MW: What was your favorite dish to make on the show?
JW: My favorite dish I made on the show was Salmon En Croute.

MW: What was your favorite Mystery Box to do?
JW: My favorite Mystery Box was the ‘Aged to Perfection’ one because I got to use some ingredients I really love to work with, and I made potato pancakes served over an aged blue cheese and parmesan sauce topped with smoked salmon flowers and a radish and preserved lemon salad.

MW: What was your favorite individual challenge to do?
JW: My favorite individual challenge was the homemade pasta challenge when I made pappardelle pasta with a Vodka No-Vodka Sausage Sauce.

MW: What was your favorite team challenge?
JW: My favorite team challenge was the Sushi Challenge.

MW: What were your thoughts when you were sent home?
JW: Of course I was sad that I didn’t make it to the finale, but I was really proud of making it to the semi-finals, after all only 12 contestants have ever made it to the top four in MCJ. And I just felt it was such an amazing opportunity that I am grateful to have been a part of it.

MW: What did you think of the Nathan Odom winning?
JW: I was very happy for Nathan, he and I are great friends.

MW: What are your plans for the future?
JW: Right now I am working on a Youtube cooking series called HAX, it’s a cooking show about fun tips and tricks in the kitchen! The first few episodes are already online. You can watch them at

MW: What would you like to say in closing?
JW: I would just like to first thank you for this interview, and then also thank all the amazing people involved with MasterChef Junior, it’s been the most awesome experience and truly a dream come true!


Displaying AmeriCandyAd.jpg

Displaying photo.JPG

Interview Done By Mike Wilkerson

I try to contact everyone that is interesting to me that is why I have Blastzone Online. I saw this pickle company on Shark Tank one night and never really thought about it again. Then one day was searching for products to try on the internet and came across Lynnae’s Gourmet Pickles. So I contacted the pickle company and they sent me pickles to try. I got the pickles in the mail and instantly opened them and started eating them. I offered my wife Hope one knowing she would say are you crazy? I talked her into trying one and she then set and helped me eat the whole jar. The thing is Hope hates pickles with a passion. Lynnae’s Gourmet Pickles our now one of her favorite things to eat. So to Lynnae thank you so much for sending us such a great product.

MW: Please Introduce yourself?
LS: Lynnae Schneller

MW: How did Lynnae’s Gourmet Pickles come about?
LS: Our company is based on my Great Grandma Toots’ secret family recipe. I grew up making them with the women in y family, and it Sparked the idea for our company.

MW: Where is Lynnae’s Gourment Pickles based?
LS: We are based in Tacoma, WA

MW: What is your best selling pickle for Lynnae’s Gourmet Pickles?
LS: Our best seller is called Hot Mama. It’s a sweet and sour dill with a kick of jalapeño.

MW: How would you compare your pickles to other pickles of other pickle companies? (Best Dam Pickle I Ever Ate)
LS: Our pickles are made using all fresh ingredients, down to the garlic and jalapeños. The flavors are unique combinations, and not what people are expecting. We often hear from people that aren’t even pickle fans who love our products!

MW: Do you allow tours of your pickle plant?
LS: We do not. Everyone that produces our products signs a non disclosure to protect our family recipe. We do show people around our office and warehouse though!

MW: How can people purchase Lynnae’s Gourmet Pickles?
LS: We are available in over 1000 stores nationwide, and of course online at On our website you can order as well as search for a location near you.

MW: What are your plans for Lynnae’s Gourmet Pickles in 2014?
LS: We are expanding into some more traditional grocery stores, such as Kroger. We are also expanding our products to include a line condiments with really fun and unique flavor profiles.

MW: Will Lynnae’s Gourmet Pickles be at any food shows in 2014?
LS: Yes! We always attend the fancy food show, as well as shows for all of our distributors. We also like to attend as many consumer food shows as possible as well. The next one we will be at is the Seattle Wine and Food Experience.

MW: What would you like to say in closing?
LS: Check our website and products and connect with us on Facebook!
Displaying photo.JPG