YumSugar

YumSugar Gift Guide: Memorable Gifts for Mom

YumSugar — Mon, 19 Nov 2007 06:27:33 -0800

I don't know about your mom, but mine is impossibly difficult to shop for. She buys what she wants when she wants it, making crossing her off my Christmas list a difficult task. However I've been brainstorming and have come up with a few great ideas for my mom and yours. If you're looking to wow your mom, start off by stuffing her stocking with these adorable Gloveable gloves and Chuao tasting chocolates, then really wow her with a raclette party grill. For a few other ideas, scroll through below.

How to Cook Everything: 55 Recipe Cards ($13.22)	Gloveables Gloves - Red Gingham & Bow ($14)
Tasting Chocolates ($19.95)	Taika Cups & Saucers ($50)
Tea Ceremony Gift Box ($75)	Raclette Party Grill ($118)

Should Food Servers Wear Gloves?

partysugar — Thu, 14 Jun 2007 03:31:18 -0700

While in line at Starbucks, I watched a barista gently place pastries into the glass case. He was wearing big, baggie plastic gloves that looked like they were difficult to wear. The coffee cake slipped from his hands and crumbled on the plate. I couldn't help but wonder why on earth was he wearing those gloves? I know it was for sanitary reasons, but it seemed silly: food should be dealt with by clean hands not slippery plastic (is it even really cleaner than hands?). What do you think, should food servers, cooks, sandwiches makers, baristas, etc. wear gloves?

Tater Mitts: Love It Or Hate It?

partysugar — Sat, 05 May 2007 00:08:19 -0700

I hate the word tater. For some reason I can not explain, the word tater absolutely repulses me. Pair it with the word tot and I get extremely grossed out with nightmares of elementary school cafeteria lunches plaguing me in my sleep. Pair it with the word mitt and I will immediately vomit. While I appreciate the idea and concept behind gloves that are especially designed to easily scrub, clean, and peel potatoes, there is no way I could ever buy, use, or wear them simply because I am disgusted by the vulgar name. Perhaps if they were called Potato Scrubbers or Potato Cleaning Gloves I might be more inclined to love this product. I'm curious to see what you think so, tater mitts: love it or hate it?

In Season: Beets

YumSugar — Mon, 19 Oct 2009 05:50:46 -0700

I must admit I'd been seriously dismayed to see peaches and watermelons being replaced by Fall fruits at the farmers market, but once a myriad of different beets caught my eye, the season managed to redeem itself. From the crimson-red garden beet to the pink-and-white striped Chioggia, these root vegetables come in a range of stunning, jewel-toned hues.They add a punch of color - and a sweet, mildly buttery flavor when cooked - to just about any course. While they're available in California almost year-round, October, it seems, is the time of year when they taste most tender. To find out how to select, store, and enjoy these versatile veggies, read more.

Off To Market: Pot Holders

partysugar — Wed, 30 May 2007 01:01:01 -0700

I am one lucky daughter... my parents recently gave me a shiny new blue KitchenAid mixer! Now that I have this handy new gadget to help me, I plan on taking my skills as a baker to the next level with fluffy whipped cream and tasty cake batters. Since I plan on doing a lot of baking, I have to get some incredibly cute pot holders. The gloves I use now are old, dirty, and just plain gross. Help me by heading off to market in search of the prettiest pot holders. I like bright, vibrant colors and girlie accents and prefer cloth over silicone pot holders. Save the gloves you find in the Yum Market on TeamSugar tagged with the keyword, Pot Holders. I know you will find the most adorable ones out there, so start looking!

Don't know much about the bookmarking feature on TeamSugar? Please check out geeksugar's quick explanation.

All the News That's Fit to Eat - March 14, 2007

YumSugar — Wed, 14 Mar 2007 11:58:19 -0700

It's Wednesday, time for a food news roundup, and what do you know it seems like (almost) everyone has St. Patrick's Day on the brain... (sorry most of these stories come are on sites that require logins)

Someone is reading my mind, my beloved egg is the new "it" ingredient. Oh and lemons are hot too. Don't miss out on the Meyer Lemon Muffins (photo by Bryan Chan).- LA Times
Irish food is moving up in the world with fresh, local ingredients. Also, homemade bread made in a can. - San Francisco Chronicle
Simple Irish soda bread can really make a great side dish. Also, more and more restaurants are taking steps to become "green." - Boston Globe
Beer is great for drinking, but some argue that beer is better for cooking. Also don't miss the call to bring back American "chop suey" (which has no relation to its Asian cousin). - Houston Chronicle

Seven nights. Seven hotels. Seven dinners. Seven breakfasts. Go behind the scenes of NYC's hotel room service (photo by Evan Sung). Plus, are latex gloves really safe in the restaurant kitchen? - New York Times
CeCe Sullivan pulls out the stops with her dad's St. Patrick's Day recipes, including traditional boiled corned beef. Plus, check out these food and dieting myths. - Seattle Times
Gastronmy + pub = gastropub, a growing trend that pairs craft beers with upscale fare. Plus a recipe for authentic Irish colcannon and "green" wines. - Chicago Tribune

Happy Hour: Hot Buttered Rum

YumSugar — Fri, 22 Dec 2006 12:39:02 -0800

As much as I hate to admit it, winter has arrived. I can't leave the house without wearing at least two long sleeved layers, stuffing a scarf and a pair of gloves into my over sized handbag, and throwing a jacket over my arm. There are some perks to winter: steaming soups, cozy fires, and hot cocktails. Today's happy hour drink, with its steaming dark rum, is like a warm blanket in a mug.

Hot Buttered Rum
From Gourmet

2 cups water
1/2 stick (1/4 cup) unsalted butter
1/4 cup packed dark brown sugar
1 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon salt
2/3 cup dark rum

Bring water, butter, brown sugar, cinnamon, nutmeg, cloves, and salt to a boil in a 1 1/2- to 2-quart saucepan over moderately high heat.
Reduce heat and simmer, whisking occasionally, 10 minutes.
Remove from heat and stir in rum. Serve hot.

Makes 4 drinks.

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