- 10 food items to stop buying and start making
- Get the scoop on The CW's new show, Beauty and the Beast
- 6 reasons to download the new Tweetdeck
- An easy DIY Halloween costume idea
- Sexy Halloween costumes gone wrong
- The food festival survival guide
- Jennifer Aniston flashes her ring while promoting her new hair care line
- Create a Betty Boop-inspired Halloween costume
- How to borrow clothes from boys and pull it off flawlessly
- How to create hauntingly beautiful tablescapes
- Video: The cast of Emily Owens, M.D. talks about the difficulty of playing doctor
- Grocery shopping habits to break now
- CelebStyle: Ashley Madekwe rocks blue suede shorts at a Madonna concert
- 10 funny felines to follow on Instagram
- October fashion favorites under $100
Posts for October 11th 2012
If you think oyster, mussel, clam, and scallop cookery seem best left to the experts, then think again. In reality, much of the onus of prep work comes down to choosing exceptionally fresh shellfish — after that, the effort to reward ratio is high. With that in mind, we've rounded up crucial guidelines for shopping for shellfish, starting with one of our favorite categories of mollusks, the humble bivalve.
Generally speaking, bivalves should be purchased alive, since these creatures decompose exceptionally quickly once dead, even when properly stored on ice and refrigerated. Most of the qualities listed below indicate whether or not the animal inside the shell is still living.
Things to Bear in Mind When Buying Clams, Oysters, or Mussels
- In their raw state, these bivalves should feel heavy for their size.
- Like all seafood, these should smell of the ocean — briny and sweet, like seaweed — and not off-putting or "fishy" in any way.
- If shellfish are prepackaged in mesh bags, ask to open up the bag to get a better look, as it's tougher to tell the condition of the shells when bagged.
- Shells should be tightly closed, with no chips or cracks present. An open shell indicates that the creature is already dead (and will have begun to decompose). Once ready to prep or eat raw, sharply tap any that are slightly ajar; if alive, shells should close — and if any don't, make sure to discard. Likewise, once cooked, the shells should open up slightly — this indicates that the shellfish was alive when cooked — any that stay closed should be discarded.
With all of that spooky Halloween spirit happening, I found my mind drifting off to a places where freaky foods live. A number of foods we may perceive as bizarre or a little scary are considered delicacies in different parts of the world. I'm a big believer that you should never yuck someone's yum, but some of these treats may be my breaking point. When you travel off to a foreign land, would you be down to try whatever regional cuisine is handed your way, or would you pass on these freaky foods? Prepare your palate: it's time to tell us when you click through these photos.
- A sneak peek at Anthony Bourdain and David Chang's new PBS show — Eater
- Brilliant kitchen hack: how to make grilled cheese in the toaster — HuffPost Taste
- Bizarre restaurant promotion of the day — Grub Street Boston
- Rachael Ray's latest venture just might surprise you — Zagat
- Guess which politician is getting into the cookbook game? — Delish
- Coming soon: Starbucks Pumpkin Spice Latte ice cream — BuzzFeed
- Apple cider vs. apple juice: what's the difference? — The Kitchn
Headed to the New York City Wine & Food Festival or any other major culinary event soon? If so, you'll want to watch our survival guide to braving a weekend's worth of food, wine, and spirits. At the Food & Wine Classic in Aspen, we asked everyone from pastry whiz Jacques Torres to Iron Chef Michael Symon to former Top Chef contestants what their insider tips are for navigating an epicurean event. Learn what their best practices are — plus our secret tip for navigating tasting tables!
For a crispy appetizer and a smoky garlic dip, try beer battered onion rings like the ones here from PrettyGirlsCook.
These onion rings are perfectly crispy and the homemade ranch dip, with a hint of garlic is just perfect. Along with beer, the batter also has the addition of vodka and can be used on chicken, fish, or shrimp!
To read more, and for the full recipe, check out her blog, and be sure to upload your latest food-related obsessions with us in the YumSugar Community. If you're on Instagram, then join us by tagging your pictures with the hashtag #savorysight.