Today PartySugar stumbled across this avocado cóctel. Dan from The Food in My Beard based it on a drink recipe featured in the New York Times, but added cilantro to it.
Perhaps it's because I just ate lunch, but the chunks in the picture gross me out. Still the idea of an avocado cocktail is interesting! What are your thoughts on this drink?
Down This Dog in Four, and It's Free If you can finish this "weapon of cardiovascular mass destruction" in four minutes or less, it's yours free. Uh, no thanks.
For those of you who've raved about the Whole Foods private-label 365 brand, I've got good news for you: There are more of these brands coming your way.
Fellow grocery giant Safeway has plans to go national with two of its house brands, O Organics and health-conscious line Eating Right. So far, both lines have limited market, but will expand nationally this Fall. In the wake of the troubled economy, America's grocery giants have reported record sales of their own private-label brands.
The Safeway brands aim to be different from generic store brands. The New York Times explains that O Organics and Eating Right have been marketed entirely differently:
Both were built much more like name brands than like store brands ... Instead of competing simply on price they appeal to consumers who feel they ought to be eating better, but perhaps find the thicket of smaller, virtue-food brands confusing — or simply inaccessible.
I've tried the brands and think they're great — my cutie is a huge fan of the orange juice and the ice cream bars. Still, I won't be letting them pull a price trick on me. What about you — will you give the new brand a try?
This month, America continues to celebrate the Summer harvest. At Nashville's Tomato Arts Fest, you might take a stab at the Bloody Mary competition, or sip a tomato-tini for the first time. If you're a Houstonian, you can support a good cause, cool off, and enjoy a great dinner deal by dining out this week. Humongous mushrooms aren't the only things at the Humungus Fungus Fest — I wish I could be there to sample the oversized pizza! And whether you're on the East Coast or the West, there's a chance to sample some of the year's best wines.
Here's a look at some of our choice events going on this week:
To see the rest, read more
When guests arrive at your Olympic viewing, surprise them at the door with a chilled shot of Canton Ginger Liqueur. The shot will loosen up shy friends and get the conversation flowing. Next offer guests a glass of strawberry-lychee punch. Muddled with fresh strawberries, China's most cherished fruit sweetens this delicious rum cocktail.
Also have beer, wine, and sparkling water on hand. To learn how to make this cool, refreshing strawberry-lychee concoction, read more
On this day in 1991, the world's largest Burger King opened in Budapest, Hungary. At the time, the establishment — which was decorated with Beatles posters and other symbols of Americana — was built to break the hold that McDonald's had on the Central European market.
You may hit the drive-thru when you get a late-night craving or know what combo meal to order, but what do you really know about this fast-food royalty? To find out, I'm going to show you a series of bestselling BK menu items, which you'll match to the correct name. Are you ready? Let's begin!
Meet the latest in grocery-store technology, the supermarket checkout scale that identifies produce. Although self-checkout systems have been around for a while, this new scale requires no scanning. Instead the machine snaps a quick picture of the produce that is placed on the scale. It compares the picture to a database of stored images and identifies which type of fruit or vegetable it is.
The system also determines the weight and price of the produce. Currently the scale is being tested in 300 European markets. Although the machine is intelligent and reduces the need for human interaction, some kinks need to be worked out. For example, how will the machine know if a product is organic? What if there's a deal where the product is not being sold by weight?
It's exciting to see that the future of grocery shopping has arrived. What do you think of the advancement? Have you checked yourself out of a grocery store?
This week's nachos were inspired by a recipe I found in the current issue of Everyday With Rachael Ray. In the magazine, she uses peaches as a savory ingredient in a spicy-sweet salsa that tops a steak quesadilla. Instead of making the quesadilla, I made nachos.
The final result was crunchy, hot, and pure deliciousness. My peaches were really juicy, so I ended up straining the salsa before topping the nachos, to ensure that the chips didn't get soggy. I fried tortilla rounds, but this would be equally delicious on store-bought tortilla chips. To look at the recipe, read more
Earlier this week the New York Times reported that Whole Foods is in the midst of a store makeover. With the economic crisis and the increasing price of food, the expensive grocer is attempting to rebrand itself as a value store along the lines of Costco and Trader Joe's.
I've always found the prices at Whole Foods to be high and stopped shopping there months ago. Although I do sometimes miss their wonderful selection of cheese, wine, and premade products. How about you?
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Just because it's a weeknight doesn't mean you can't experiment with new flavors and ingredients. If you've never had hearts of palm, consider making this recipe tonight. With a smooth, firm texture and artichoke-like flavor, hearts of palm look like white asparagus but with no tips. While it's difficult to find hearts of palm fresh, the canned variation is readily available and simple to use.
In this delicious dish, the palm hearts are mixed with cooling cucumber. The salad is a base for spicy seared shrimp. To look at the recipe, read more
