Like a moth to a flame, I'm powerless when presented with a new candy flavor — particularly a twist on a classic favorite. So when I spotted Milky Way's latest seasonal offering, Caramel Apple Autumn Miniatures, I plopped a bag in my shopping cart without a breath of hesitation. Mere hours later, the Yum team tore open a bag, determined to find out if this traditional autumnal pairing could translate into candy-bar form. Keep reading to find out how this flavor fared.
Posts for October 26th 2012
Tomorrow night, millions of people will be tuning in to watch game three of the MLB World Series. If you're one of those who's watching the game from the comfort of a living room couch, don't have to miss out on all of the indulgent snacks. Hot dogs, nachos, and a homemade riff on Cracker Jacks are even more delicious when you make them yourself, and we've got all the recipes for you. Ring in baseball season's halfway point tonight: grab a beer from the fridge (it's so much cheaper than the ballpark ones!) and go back for seconds, thirds, and fourths without steep lines — or prices.
There was a huge dichotomy between those who found the beer to be a good representation of a Belgian-style wheat ale and others who considered it too bitter for that brew style. Many tasters expected it to be soft and creamy like a Hefeweizen and were disappointed by its sour flavor notes.
Still, several drinkers could detect the pumpkin and the spices without the flavors overwhelming the wheat beer. Others described the beer as a "nice balance between wheat beer and pumpkin flavor"; GeekSugar editor Kelly Schwarze even suggested dipping the rim of a pint glass in cinnamon sugar and sprinkling the beer foam with nutmeg. We think that sugary-spiced goodness would help cut the bitterness and enhance the Fall-forward flavors already in the glass. Pumpkin beer latte, anyone?
The falling leaves, pumpkin patches, and steamy cups of spiced cider: these are the comforting signs that Autumn has arrived. We challenged you to share your favorite Fall foods with us on Instagram. From pumpkin soup to spicy-sweet pumpkin seeds, here are the most captivating pics you shared.
Keep us in the loop by uploading your photos to Instagram and including the hashtag #savorysight in your caption. Who knows? You might be featured next go-around! And make sure to follow YumSugar on Instagram (username: heyyumsugar) for delicious inspiration. If you don't use Instagram, then don't worry: you can always upload your Summer food photos to our Savory Sights community group.
- Are stinky French cheeses soon to be endangered? — Grub Street New York
- Ferran Adrià reveals BulliPedia, "the world's first culinary wiki" — Eater
- Guy Fieri responds to his harshest critics — Delish
- President Obama's doughnut shop of choice — Zagat
- How to make the most beautiful cookies — HuffPost Taste
- A French chef blasts Marie Claire magazine's demands for comped meals — The Braiser
- 17 pumpkin recipes perfect for Fall — Yahoo! Shine
Photo: Anna Monette Roberts
I'm about to tell you something that may shock you: in culinary school, several of my instructors recommended using canned pumpkin over making homemade pumpkin puree. Many reasoned that no matter how much you process fresh pumpkin, it still has a bit of stringy, gritty fiber that can take away from the texture of your recipes, especially in baked goods. I'm of the belief that there's room in the world for both fresh and canned pumpkin puree. What matters is how and when you're using pumpkin.Learn when to use one over the other in recipes.
Seeking out the highest-quality ingredients one can afford is always important, but never more so than when it comes to crustacean cookery. Here are some of our best practices for getting your money's worth.
First and foremost, look for a shop with high turnover of these critters. This applies whether you're looking to buy live crab and lobster, precooked lobster tails, crab claws, or even lump crab meat. While seeking out the freshest precooked meat may seem obvious, even creatures sold live are highly perishable; once they're plucked from the sea, they'll stop eating, and a starved crustacean will have less meat on its shell.
What to Keep in Mind When Buying Live Crab or Lobster
- Buy these in season, and from local waters. A cross-country journey means more time has lapsed from catch to plate, and the critter is likely less robust and less meaty. Plus, purchases made at the source will cost less than those coming from thousands of miles away.
- Look for active, wriggly live crab and lobster, taking care to avoid any that appear lethargic. They should feel heavy for their size when handled; this indicates a juicy, meaty find, rather than one that is nearly all shell.
- Avoid any seafood coming from a less-than-spotless tank.
- Make sure to either kill them in the cooking process or cook them immediately after dispatch. Even the lapse of one hour between killing and cooking can effect the quality of the meat, leaving you with a pile of mushy meat.
Brown butter is my go-to trick for adding nutty flavor and depth to everything from carrot cupcakes to moist and flaky fillets of fish, but my first go-around with this classic technique was, admittedly, a bit intimidating. Since then, I've realized that as long as you follow a few simple steps, it's rather simple, and entirely worth the effort. Keep reading to learn the tricks of the trade.
Make the best of the last of the harvest season's tomatoes and bell peppers with this judiciously spiced one-pot meal from GraceDickinson.
Simple, tasty, and low-stress. I love this creole because it’s so incredibly flavorful yet doesn’t call for a ridiculous list of ingredients. In fact, it’s the peppers and onions and tomatoes that really build this dish up, even more so than the curry powder. One thing is for sure—this one-pot recipe’s going on the repeat list.
For the recipe, check out her blog, and then be sure to upload your best food photos to our Savory Sights group in our community. If you're on Instagram, chime in on the conversation with the hashtag #savorysight.