Posts for September 18th 2012
Germany has a serious reputation for its beer and sausages, but it's also one of the world's largest wine producers, with a storied viticultural history that dates back to ancient Roman times. So when the German Wine Institute invited me on a country tour of food and wine, how could I say nein?
My first trip to Deutschland proved to be a mix of fun and educational: there was as much to learn about the German people (kind, and ridiculously punctual) as there was to glean about the food (a blend of old and new) and the wine industry (rapidly evolving). From Frankfurt to Munich to the Pfalz and Baden wine regions in between, take a look at some of the highlights.
Bored in the kitchen? Unleash your creative side by incorporating one vegetarian meal a week — the possibilities are endless with Lightlife! Lightlife's range of products is meat-free, cruelty-free, carnivore-friendly, and eco-friendly. They're good for you, and that's good for the planet. Learn more about Lightlife on Facebook at http://www.facebook.com/lightlife. Watch the video below to answer the question, "What if Lightlife had a farm?"
Find out what the results were — and how to conduct a similar test yourself — when you read on.
- Good grind: The right grind can make or break your coffee. If you're serious about the ultimate pour, consider purchasing a coffee grinder for maximum flavor. Keep the size of the coffee grind in mind as well, since this corresponds to the brewing method you use. Coffee made with a French press, for example, needs to have a coarser grind, whereas espresso or Turkish-style coffee requires a very fine grind.
- Keep it fresh: Fresh coffee means fresh flavor. For a cup filled with taste, purchase beans from your local roaster. Keep the roast date in mind. The closer a coffee is to its roast date, the more intense the flavors will be. To maintain freshness, store your beans in an airtight container rather than the freezer.
- Keep it simple: From the "coffee pods" to instant packets, the variety of options available to brew a cup can be overwhelming. Rather than spending hundreds on a fancy machine, keep it simple with the French press. Without a filter, the oils from the coffee beans are not absorbed . . . more oils mean more taste!
- Add flavor: Try adding spices to the coffee grounds before brewing. Cinnamon and nutmeg are common additions. If you're looking for a more intense experience, sprinkle a little bit of cayenne pepper in the grounds to give your coffee a spicy kick. If you're a latte lover, flavored syrups will add a sweet splash to your cup!
- Quality is key: For coffee connoisseurs, the details matter. Fresh, filtered water, a quality roast, and rich creamer will make all the difference. And make sure your coffee equipment is clean: if you're going through the effort to make a great pour, the last thing you want is to end up with a cup that doesn't taste fresh because it's been a while since you last cleaned your machine.
What are your tips for perfecting a cup of coffee at home?
- Global warming means a later McRib release this year — Zagat
- Eric Ripert, David Chang, and Wylie Dufresne on the premiere of Treme — Eater
- Starbucks has its own version of Subway's Jared — Delish
- 30 amazing off-menu dishes in New York — Grub Street NY
- Never look at another bread recipe again — HuffPost Taste
- Be a kid again with this superfast alphabet soup — Big Girls Small Kitchen
- It's easy to make pita bread at home — The Kitchn
- Slice the leftover pieces, wrap them tightly, and freeze the same day your challah is made to prevent it from becoming stale. Then toast the pieces another day to refresh them.
- Use the bread to make bread pudding or a strata.
- Bake croutons to toss in salads or garnish soups.
- Swap out white bread for challah in a basic french toast recipe.
- Homemade breadcrumbs couldn't be easier to make; freeze them in a resealable bag and use them at your leisure for meatballs or to bread chicken or fish.
- Slice the challah and whip up your favorite grilled cheese or panini.
Follow dmash and switch up the tomato routine by opting for a less obvious caprese salad.
Heirloom tomatoes, goat cheese, basil, and a good balsamic vinegar = a little slice of heaven. I don't know why I never thought to ditch the mozzarella and switch up my Caprese salads!
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.