by Amy Reiter in News, May 5th, 2015
by Amy Reiter in News, May 4th, 2015
Some news that may leave you unsure whether to applaud or duck, to feel hungry or terrified: The University of Nebraska-Omaha has announced that the new $80 million sports arena it is building with many fancy features (cushioned seats, state-of-the-art scoreboards and HD video screens) will also boast … a taco cannon.
Yup, we’re talking about a cannon that shoots tacos, sending them careening through the air in all their messy glory and straight into the hands and mouths of the hungry game-attending crowd.
by Amy Reiter in News, May 2nd, 2015
Are you in the mood for something sweet or something spicy? Actually, you may not have to choose.
Spicy honey — honey that has been infused with chili peppers — has increasingly become a hot commodity on the condiment scene. There’s Mike’s Hot Honey, launched in 2011, and MixedMade’s Bees Knees Spicy Honey, which made its debut in 2014. Both are made in Brooklyn (natch) and can be used to liven up foods like pizza, chicken, cheeses, fruits, veggies or baked goods (“even ice cream,” Mike’s suggests) — or crank up the flavor in your cocktail. Now, a saucy new hot-sweet syrup is set to share hot honey’s spotlight: spicy maple syrup.
by Amy Reiter in Drinks, News, May 1st, 2015
There are probably those among us who consider bending an elbow to raise a beer to be the height of exercise. Those people may want to consider a relatively new product called MugMuscles.
A beer stein with one of those hand-grip exercisers built right into the handle, the product aims to let you work out and drink beer at the same time. (You may want to wait to squeeze the gizmo between sips, though, to prevent unfortunately timed spills.)
by Amy Reiter in News, April 26th, 2015
Trend alert: It may sound nutty, but pistachio cocktails are all the rage in drinking establishments across the country.
“Drink makers are not only rimming glasses with the crushed green nuts, but creating syrups, foams, orgeat and even infusing whiskey, sherry, and brandy,” Eater reports. “Almond who?”
At Gunshow in Atlanta, bartender Mercedes O’Brien is using infused pistachio rye as “the focus” of her Boulevardier-inspired Forager, combining it with strawberry Campari and coconut sweet vermouth, Eater notes. In Chicago, Sable Kitchen & Bar lead bartender John Stanton riffs on a mai tai, incorporating pistachio syrup into his Dans Le Nuit, which also includes Pierre Ferrand Ambre cognac, lemon juice, Marie Brizard orange curacao and simple syrup, garnished with orange peel.
by Maria Russo in Food Network Chef, News, April 25th, 2015
If you’ve ever asked yourself, “Self, what does Dwayne ‘The Rock’ Johnson eat every day?” you now have your answer, courtesy of Muscle & Fitness magazine: cod. Lots of cod. Really just staggering amounts of cod.
Johnson eats 10 ounces of cod (along with two whole eggs and two cups of oatmeal) for his first meal of the day, and then follows that up with 8 ounces of cod (along with 12 ounces of sweet potato and one cup of veggies) as a second meal of the day.
by Amy Reiter in News, April 24th, 2015
If next month’s James Beard Foundation Restaurant & Chef Awards Gala is the Oscars of the culinary industry, then last night’s James Beard Foundation Book, Broadcast, and Journalism Awards was the Golden Globes of the food world — at least according to the president of the James Beard Foundation, Susan Ungaro. At Manhattan’s Pier Sixty, nestled along the Hudson River with sprawling views of a shining city sunset, Ungaro joined more than 100 esteemed award nominees, plus revered chefs and tastemakers, and host Carla Hall, to celebrate the very best works in food media.
From the Photography and Podcast categories to that of the Personal Essay, the winners took the stage one by one to accept their James Beard medals and reflect on the journeys that brought them to that podium. Perhaps, however, no other award was more sought-after than the medal for Outstanding Personality/Host, as it was saved until nearly the end of the evening. For the second year in a row, Food Network’s Ina Garten earned the win in this venerable category for her hit show Barefoot Contessa: Back to Basics. Before and after her name was announced, the crowd looked back on familiar scenes from her show, as well as some of Ina’s most-mouthwatering recipes, which in true Ina form, she delivered with the relaxed and welcoming air that only she could provide.
by Amy Reiter in News, April 23rd, 2015
European cafe culture has spread across the globe — and now it’s about to travel beyond it. The International Space Station is getting its own coffee bar.
While astronauts and cosmonauts have long had to settle for instant coffee during their lengthy stays in the orbiting laboratory, now an espresso maker is rocketing their way.
by Amy Reiter in Drinks, News, April 21st, 2015
What is it about someone using tiny utensils to cook tiny meals with tiny ingredients in a tiny kitchen that so wins our hearts?
Watching the guy in this video (whose hands are not tiny) dice a diminutive onion with a diminutive knife induces a decidedly non-diminutive smile; listening to the mini burgers sizzle and snap in their tiny cast-iron pan may cast a happy glow over your day.
by Amy Reiter in Drinks, News, April 19th, 2015
We can all look forward to getting our fizz on this summer, sipping artisanal sparkling teas — refreshing blacks, cool greens — according to Eater. Upscale coffee shops are increasingly serving them in bottles and on tap, kind of like a “daytime beer,” writer Liz Clayton reports.
In fact, it’s the hoppy quality of beer that has, in many cases, inspired the high-end sparkling tea trend. (Note, too, that Lipton is also now trying to take sparkling tea to the masses.)
It’s just about outdoor-barbecue season. Time to stock up on charcoal for your grill. And while you’re at it, you may want to get some extra briquettes for cocktail hour. Wait, what?
Yes, friends. Charcoal — black, bitter and smoky — is apparently the new “it” cocktail ingredient. And it’s not just a matter of look and taste.