Posts for December 2nd 2011
5 Beers We're Digging This Week
We really love our wine series, but there's no denying that occasionally, all you want is a cold one.
We really love our wine series, but there's no denying that occasionally, all you want is a cold one. (OK, more often than that.) This week, we put aside our decanters and Riedel glasses in favor of a few brewskis. From a limited-edition Samuel Adams ale to the latest cerveza to head stateside, here are five fantastic beers we're totally into right now.
Get 50 Percent Off on Sisters Gourmet Baking Mixes
For an easy and appetite-inducing gift this year, turn to Sisters Gourmet for its hand-layered baking mixes — a favorite of Oprah Winfrey. Right now, PopSugar Shop's offering $15 for $30 worth of holiday cookie and brownie goodness.
5 Ways to Quickly Chill Wine
Need a glass of vino, stat, but don't have the time or patience to wait for a bottle of Chard to chill in your fridge?
Need a glass of vino, stat, but don't have the time or patience to wait for a bottle of Chard to chill in your fridge? Luckily, you don't have to! Here are five ways to chill a bottle of wine in 20 minutes or less.
- Just add salt: You probably already know that putting wine in a bucket of ice and cold water, rather than just ice, will chill your vino faster. But did you know that adding salt to the mix further speeds up the cooling time? Salt reduces the freezing point of water and allows it to become colder without turning into ice, which in turn more quickly chills your wine.
- Give it a spin: If even the water/ice/salt method isn't chilling your Sauv Blanc fast enough, keep the bucket nearby and gently spin the wine bottle in the ice water every couple minutes. Spinning the bottle moves around the contents inside, allowing more wine to come into contact with the cold glass, and chilling it faster. Keep in mind that this method works best for nonsparkling wines; try this with a bottle of Champagne and you're in for a shock when you pop open the bottle!
Keep reading for three more ways to chill out!
Link Time: From Soba Noodles to Stuffed Cauliflower
- Why ramen's got nothing on the soba noodle — Food Republic
- Eight ways to give back this holiday season — Saveur
- What defines a food as "processed"? — HuffPost Food
- Meet America's most promising company, Smashburger — Inside Scoop SF
- Find out what a Jewish Christmas Eve dinner looks like — Grub Street LA
- What's in and what's out for next year — Epicurious
- Must-try: Indian-spiced stuffed cauliflower — Vegetarian Times
- Why ramen's got nothing on the soba noodle — Food Republic
- Eight ways to give back this holiday season — Saveur
- What defines a food as "processed"? — HuffPost Food
- Meet America's most promising company, Smashburger — Inside Scoop SF
- Find out what a Jewish Christmas Eve dinner looks like — Grub Street LA
- What's in and what's out for next year — Epicurious
- Must-try: Indian-spiced stuffed cauliflower — Vegetarian Times
A Maple Manhattan Is Perfect For the Season
When the weather is frightfully cold, there's nothing quite like a potent and flavorful cocktail to warm the soul.
When the weather is frightfully cold, there's nothing quite like a potent and flavorful cocktail to warm the soul. Here, Jason Schiffer, the owner of 320 Main in Seal Beach, shows us how to make the Maple Manhattan, a combination of whiskey, maple syrup, and punt e mes.
'Tis the Season! A Primer on Dungeness Crabs
On the West Coast, the holidays aren't all about parties, roasts, and cookies; they're also about fresh, abundant Dungeness crabs, which are in peak supply during this time of year.
On the West Coast, the holidays aren't all about parties, roasts, and cookies; they're also about fresh, abundant Dungeness crabs, which are in peak supply during this time of year. But everything about the crustacean, from understanding the season to selecting the right live one, can be tricky.
To get a better handle — er, claw — on all things Dungeness, I turned to two seafood experts: Wholesale distributor Mike La Rocca of La Rocca Sea Food and Misael Reyes, executive chef at the sea-centric Bistro Boudin in San Francisco. A few crucial points I learned from the pros, when you read more.
Beyond Mashed Potatoes: 10 Ways With Spuds
Potatoes are a starch available year-round, but with rutabagas, turnips, parsnips, and yams taking root, there's no better time than now to enjoy the good old spud as well.
Potatoes are a starch available year-round, but with rutabagas, turnips, parsnips, and yams taking root, there's no better time than now to enjoy the good old spud as well. How should you use them? Well, if you had more than enough mashed potatoes over Thanksgiving, try eating potatoes a different way. Here are a bunch of our favorite ideas.
Savory Sight: Fried Pickles
Few things make me more excited than fried pickles.
Few things make me more excited than fried pickles. So when I saw this recipe from My Fare Foodie, it just about made my day. Enjoy!
Why fry pickles? Why not!?
For the recipe, visit My Fare Foodie, and share your mouthwatering recipes in our Kitchen Goddess community group!
15 Days of Holiday Giveaways, Day 2: Win $1,500 to Victoria's Secret!
For Day 2 of our 15 Days of Holiday Giveaways, we are giving away a $1,500 shopping spree to Victoria's Secret! Every day, a different site will be giving away amazing prizes to spread the holiday cheer, so be sure to check back for your chance to win!
