Think you know what happened this week in YumSugar land? Why don't you take our new weekly quiz and see how well you do. We'll test you and find out how well you were reading, and whether or not you know your food! Ready to start?
Although it's not completely necessary, having one pourer for olive oil and another for vinegar is a fun way to accessorize your kitchen. Making a salad becomes more fabulous when you have an attractive little pourer. It looks like I'm not the only one who thinks this way, as the Yum Market was full of them. Judging from the variety of cool olive oil pourers that you bookmarked, it's safe to say that with a little searching, one can find the container that best suites their needs and pocketbook. My favorite is this frosted oil drizzler that amh678 discovered (she actually found quite a few!).
To take a look at more pourers — from artsy to modern to classic — browse below.
For the details on how to save cool kitchen utensils on TeamSugar please read geeksugar's helpful guide.
Camping week is coming to an end, but we've got one last thing to share with you. TeamSugar member mapsarefun has shared her perfect camping recipe. Adapted from Rachael Ray, this Mexican inspired one-pot dinner is perfect for the campire. Consisting of chicken, chorizo, garlic, peppers, onions, black beans, tomatoes and more, it will certainly make you the envy of the campground. To check out the recipe, read more
This week's candy explosion made me realize it was high time I told you about a book I received a few years ago. My pal Jeff knew I had a thing for candy, and so he presented me with Tim Richardson's Sweets: A History of Candy.
In what can only be called an extraordinary view of candy through the ages, Richardson opens the doors to candy's sordid history. Along the way we look at various cultures, what they eat and why. While it is definitely an engaging read, I must warn you that it is not a recipe book, nor is it a coffee table book, it is most certainly a history book. In fact, some of the passages even read like text books, with lengthy descriptions and lots of intricate details. However, if you are interested in candy, sweets, world culture or anthropology, this book is certainly a fascinating read.
If you have yet to consume a bellini this peach season, drop everything you are doing and run to the nearest grocery store or high-end watering hole. Bellinis are one of my favorite things about summer — the fresh white peach puree mixed with sparkling Italian Prosecco makes for a tasty, fabulous cocktail. Oozing with chicness, this drink is simple to make and a nice alternative to a mimosa. It's the perfect Friday afternoon cocktail and a great way to treat yourself and the gals after a long week. If you don't have Prosecco substitute your favorite sparkling wine or Champagne. To see how easy they are to make, read more
These days we're supposed to drink more water and drink less soda. In fact, the bottle water industry is a bajillion dollar business and growing. Evidently the soda industry is worried about water encroaching on their business, and have decided to market their products a little bit differently. Steven Levitt of Freakonomics recently mentioned a new Diet Coke print ad that shows a picture of a Diet Coke can and the words "99 Percent Water."
The implication is that if Diet Coke and water are almost the same thing, but Diet Coke tastes better, you might as well drink Diet Coke. Which is a pretty sensible point of view, as long as the 1% that is not water isn’t hurting you.
It's interesting to note that this ad follows on the heels of one that shows a Diet Coke can and the words "Sparkling or Sparkling?" Do you think it's healthy to suggest that Diet Coke replace your water intake? Personally I know I'd rather have the water. I mean, 99% water isn't bad, but what exactly is in that other 1%?
Source: Freakonomics
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Today is National Peach Pie Day, and while I love peach pie, I actually prefer apple. How about you, what's your favorite kind of pie?
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Those of you that miss seeing Jamie Oliver (aka The Naked Chef) on a regular basis, will be happy to know that he's signed on to do another show. Only this time, instead of appearing in the flesh, he'll appear as a cartoon version of his 10-year-old self.
In a joint effort between his production company Fresh One Productions and Wallace and Gromit creators Aardman Animations, Jamie will appear as a cartoon aimed towards seven to eleven-year-olds. The series will feature Jamie on a quest to becoming a truly great chef. Along the way he'll interact with a world filled with talking food and other unusual characters such as Eggs Benedict — a mad scientist, obviously.
"I can't tell you how passionate I am about kids and food," said Oliver.
"I really want to pass on a little knowledge in a fun way, to really connect to the younger kids, so teaming up with the incredible Aardman Animations to produce Little J was an absolute must."
As of now, the 52-part series does not have a broadcaster, but I have a feeling we'll see it soon enough.
Source: The Guardian
A traditional seafood boil involves cooking shellfish and veggies in the sand for several hours under a huge pile of seaweed. This is a lot of work and definitely NOT a fast and easy dinner. However you can quickly create something along the same lines in the comfort of your very own kitchen. Tonight boil up a big pot of shrimp, potatoes, and corn. The shrimp plump succulently, the corn turns bright yellow, and the potatoes are melt in your mouth tender. Serve with super cold beer or chilled Sauvignon Blanc and chunks of good crusty sourdough. To learn how it's done, read more
