If you are looking for a super tasty appetizer —and prawns aren't your cup of tea — consider making these prosciutto pinwheels. Mastering these bite-sized snacks is a cinch for even the most culinary challenged, self-proclaimed noncooks. In fact, they are so effortless that I put them together in the Sugar HQ kitchen. Simply layer thawed puff pastry with prosciutto, grated parmesan cheese, and fresh basil, and roll up. The best thing about these savory treats is that you can assemble now and bake later, making them ideal for a party. To look at the recipe, read more
Posts for February 27th 2008
As you know — or maybe found out on accident — Starbucks retrained its employees last night. So did it help?
I did a very unscientific poll at the Sugar HQ, and the responses ranged from "I didn't notice anything different" to "Totaaaalllly. It was 100 percent better tasting." Several folks thought the staff seemed more cheerful, but they thought perhaps it was because of the nice weather. Sort of a mixed bag really, but not one complaint.
However if there had been complaints, there's a new policy that would have helped out. Starbucks has stated that if the customer is not happy, it's not happy. The new post-training promise is, "Your drink should be perfect, every time. If not, let us know and we'll make it right."
Another change that also went into effect this morning is that instead of pouring shots straight into the cups, they're going into shot glasses first. This way the baristas can see the quality of the shot, something they didn't do before.
So tell me, have you been to a Starbucks today? If so, have you noticed any changes?
I must admit that I haven't really been drinking much Merlot these days. With so many bold Zinfandels and smooth Pinot Noirs out there, I didn't realize I was avoiding Merlot until I was invited to a tasting at my friend's wine shop. I was super surprised by all of the magnificent Merlots. A incredibly drinkable wine — I highly recommend you give merlot a second sip — here are my current favorite bottles.
In what is clearly a spoof of the Apple iLife, the iHam 5Js promises to revolutionize the world of design and entertainment. Not to mention diet and happiness. And if ham is not your thing, don't worry there's iLoin — now with a sleeker 23-inch design — and the iHam Nano (presliced pieces of ham, for those who cannot handle the whole leg). Also, if you're wondering what to do with your iHam, don't fret, there are many peripherals — iBread, iCocktail Stick, and iKnife to name a few — that will help you further enjoy your iHam.
If you're still confused about it all then check out the guided tour video. To do so, just read more
Unlike my past 'Wich of the Week recipes, this sandwich depends not on a perfect blend of flavors or expert construction, but on a single, superb ingredient served without flourish. In this case, it's pulled pork, and not just any pulled pork — this recipe comes from renowned chef Michael Mina, and it's mouth-wateringly good.
The pork is incredibly easy to make: You just coat a pork shoulder with Mina's special rub and slow-cook it for about five hours. It will be so tender when it's done that you barely need to make an effort to shred it, and the pork is moist and flavorful enough that you can skip the barbecue sauce. I served mine on basic white dinner rolls and added some homemade coleslaw for an extra kick. To find out how to make it, read more
- The Svalbard Global Seed Vault opened its doors yesterday. It will contain the most diverse and comprehensive collection of food crop seeds in the world. — CasaSugar
- Go whole hog and hold a day of the pig feast. Plus, the doors to Elizabeth Falkner's new restaurant Orson opened up. — San Francisco Chronicle
- Check out this coast to coast list of restaurants that count. — New York Times
- Many restaurants can be quite noisy, but there's no hush on the horizon. — Los Angeles Times
- Want dinner in ten minutes? Try these strategies for home-cooked meals. — Chicago Tribune
- Is a tasting menu a test of endurance or a diner's delight? — Washington Post
- Have Portland chefs gone nuts? — The Oregonian
- And finally, Katiesugar shows us that making a pizza is always a lot of fun. — TeamSugar
I don't know about you but I am sick of the boring pale pink, light yellow, and baby blue paper muffin liners. I've been using them my entire life and would prefer something new and exciting to be on the outside of my muffins and cupcakes. Let's all head off to market in search of marvelous muffin liners. Look for liners — they can be paper, foil, silicone, etc. — with interesting prints or vibrant colors. Save your finds in the Yum Market on TeamSugar with the keyword tag, Muffin Liners. I can't wait to browse your findings!
After sampling a couple of savory chocolate hors d'oeuvres, treat guests to a scrumptious chocolate orange cake.
No wine and chocolate tasting is complete without a salty sweet combination, so fill bowls with chocolate-almond saltine toffee. Supplement these homemade dishes with store bought chocolate truffles.
For the super scrumptious recipes, read more
Recently, we've been assaulted by the aroma of tasty coffee brewing in the Sugar HQ kitchen. Seems that some one has gotten sick of the day-to-day, and has brought in their own delicious beans and a French press. The whole thing got me wondering about the extremes we go to in order to get a good cup of joe. So tell me, would you bring a French press to your workplace?