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 Touring Santa Barbara and San Luis Obispo Wineries
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| Author: |
Admin |
Published on: |
08-18-2008
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As I've mentioned before, I'm planning on eating and drinking my way through southern California for a couple weeks starting in a few days. One thing we've settled on is spending a couple days traveling the Central Coast's wine country. I've got a tentative wish list of wineries to hit, but wanted to know what you all thought.
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Cocktail Observations: Ginger Is the New Mint
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| Author: |
Admin |
Published on: |
08-18-2008
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Cocktails, like food recipes, need balance. Too sweet and you're drinking Hawaiian Punch concentrate. Too salty and you might as well gargle with seawater. Other flavors come to the rescue: Italians love bitter liqueurs like Campari, Aperol, Cynar and Fernet Branca. And then there's sour, the oft-cited fourth taste sensation, which almost always comes in the form of acid-bearing lemon or lime. For a few years, back in the late 1990s, mint seemed like it was about to become a fifth taste thanks to the popularity of the mojito (let's not get into whether umami is the fifth taste). Today, however, the taste de jour seems to be sexy, spicy ginger. I know, I know: Ginger's not exactly a new ingredient. Almost any spirit tastes ...
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Cake Wrecks
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| Author: |
Michael Y. Park |
Published on: |
08-18-2008
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It's Monday, so you're likely in need of a giggle or two. Here's what you do: Go straight to a blog like Cake Wrecks, where you'll see a surprisingly large collection of professionally rendered cakes that look, well, they're just wrecks in more ways than you care to count. More of my favorites from the Cake Wrecks blog, plus a couple other funny cake-related sites, after the jump.
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Top 10 Most Oddly Compelling Food Videos
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| Author: |
James Oliver Cury |
Published on: |
08-18-2008
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Michael Phelps won his eight gold medals so what are we supposed to watch now? I know: Food videos! Weird, funny, brilliant shorts. Something to put a smile on a face this Monday morning. Let's start with #10 and work our way down to #1. Got better ones? Add comments below. #10) Western Spaghetti (Rubik's Cube and Pick-Up Sticks Recipe)
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Summertime Produce: Store It or Lose It
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| Author: |
Admin |
Published on: |
08-18-2008
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This is a dangerous time of year to hit the Greenmarket: We wanted to buy everything in sight Saturday. Even with unusual self-control, we came home with more than we should have, but I'm happy to report almost none of it expired, thanks to a combination of foresight and my new accomplice, a little old book called "Buy It Fresh, Keep It Fresh." Someone sent it to me for a possible review back in 1990, and it's just been gathering kitchen grime. But now it's helped rescue six gorgeous peaches before they turned to mush and one perfect lavender eggplant before it could wither. The haricots verts and zucchini I saved myself. |
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Suggest a New Name for the McDonald's Dollar Menu
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| Author: |
Michael Y. Park |
Published on: |
07-25-2008
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Despite having a stronger-than-expected second quarter, McDonald's is facing facts about rising food prices, and that means that the Dollar Menu is almost certainly going be changing. "The way the dollar menu looks today won't be the way it looks next year," McDonald's COO Ralph Alvarez said in a phone conference with analysts. "In this current environment, we've got to make sure we're pricing smart, not just pricing low." There are a couple likely avenues for the company to take regarding the menu, which makes up 14 percent of its sales in the U.S., according to the Chicago Tribune. 
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Made To Order Waffles
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| Author: |
Gina Provenzano |
Published on: |
07-25-2008
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When I pour the maple syrup, I have to be careful. Too much and the balance of melted butter and cinnamon sugar to the sweet sticky syrup will be all off. The waffles have to be hot and just crispy enough on the outside to hold the pools of my concoction, but the inside needs to my fluffy and soft, like side-sleeper pillows. Mmmm...I can taste it now. My problem is that most waffle irons take a long time for the first batch of waffles to get to this crispy, yet delicate point. And then, the subsequent batches, regardless of the indicator light, inevitably turn out overdone and I am left with dark sweet toast. To solve that problem, is the new No Peek ...
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Argentinean Beef Versus American Beef
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| Author: |
Lauren Salkeld |
Published on: |
07-25-2008
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Like most visitors to Argentina, when I was there, I ate a lot of steakway more than I normally consume, in fact. Beef eating is a bit like a national sport in Argentina. According to the Washington Post, Argentina boasts the highest beef consumption in the world: 140 pounds a year per person, which is about 50 percent more than the average American eats. When you're devouring all this meat you can't help but start to think about it, and I found myself wondering how Argentinean beef compares to American beef. As far as I can tell, there are three major differences: what the cows eat; how long the meat is aged; and how it is cooked. View More Detail -->
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Traveling Insomnia: Why You Need to Sleep to Eat
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| Author: |
Admin |
Published on: |
07-25-2008
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Probably the most basic issue facing any traveler is sleep and how to actually get some. That's especially important for the person who partly travels to eat, because if you don't get enough sleep flavors turn muddy and go flat, and food doesn't taste the same. And when you're really woozy with fatigue (the head wrapped in gauze feeling) you mostly forget what you're eating and just hear yourself methodically chewing. Maybe that didn't use to be such a tragedy. But now that traveling anywhere has become such an expensive and daunting experience, losing any of the trip to permanent jet-lag is wrenching. So an essential travel tip, especially for culinary travelers, is to choose your hotel very wisely, since that choice will determine whether ...
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Sourdough Starter Overflow
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| Author: |
Michael Y. Park |
Published on: |
06-16-2008
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For about the last 10 months, I've been cultivating a sourdough starter, mostly keeping it in my fridge and feeding it once a week. And I've been very, very happy with the results: Though my baguettes still need work, I've wowed friends with sourdough English muffins, sourdough rolls, sourdough sandwiches, sourdough pizzas and calzones, sourdough waffles and pancakes, and on and on. But feeding the starter once a week means that every week I have an extra cup of starter that I have to use up, freeze or discard. A cup a week doesn't sound like a lot, but by now I've frozen so much starter that I'm worried the yeast reigning over a sizable territory in my freezer may soon declare their sovereignty over the ...
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Is Eating Local Worth the Money?
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| Author: |
Ethan Book |
Published on: |
06-16-2008
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On Tuesday I asked the question, "Are You Willing To Pay More?" Most of the people who responded said that they were willing to pay more, but there was a limit to what they were able to pay without busting their budget. I have long thought, however, that even if you had to pay more than you thought you could, it would be worth it because of the health benefits. Thanks to the University of North Carolina at Chapel Hill, I will soon have evidence that I believe will back up what I, and many others, have believed. You can find more details on the upcoming study after the jump.
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Dinner In the Home Before Sex and the City
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| Author: |
Tanya Steel |
Published on: |
05-30-2008
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For those of you planning on a girls' night out to see "Sex and the City," have I got some dish(es) for you. Now you might say that cooking at home was something only Charlotte might do, but it's four years later and times have changed. Big likes his steak rare and Carrie lives to make him happy so dinner in their penthouse would theoretically be the norm. Here is a cocktail-heavy dinner to get you in the mood for the big show. Just remember to kick off your Manolos before you whip up the first batch of cosmos. Cosmopolitan Cocktail Sex on the Beach Manhattan Big Green Salad Spicy Stir Fried Chicken and Greens with Peanuts Quick Raspberry Charlotte P.S.: Feel inspired ...
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Rescuing Your Wedding Registry
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| Author: |
Heather Tyree |
Published on: |
05-30-2008
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Registering for your big day should be the stuff of foodie fantasy, but all too often I hear couples complaining that it is just one extra thing on their checklist, more a chore of formula and logic than an opportunity to request truly unique gifts or expand culinary horizons. Between the two of you soon-to-be newlyweds, you have likely assembled quite an assortment of equipment and gadgets, but if you still feel that you are missing some of the basics to fill your kitchen, see our list of all the essentials here. If, on the other hand, you have already happily integrated your various appliances and tools and found that you have all the fundamentals, then you can afford to be a little more creative ...
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Farming Cliques?
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| Author: |
Ethan Book |
Published on: |
05-30-2008
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Today I am continuing on with the questions that were submitted in this post (remember you can still post a farming question there). I have to admit that at first the opening sentence in this question made me chuckle, but as I spent some time this past weekend around a table with some farmers at a graduation party, I realized that the question was more valid than I had thought. Read more after the question and the jump. Within the farming community are there cliques? Like farmers who maybe raise cattle (or are they called ranchers and aren't a "farmer"?) along with crops? Or, farmers who grow only, say, corn and soybeans vs. farmers who grow heirlooms. Hydroponics vs. traditional grow in the field sort ...
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Red Snapper with Thyme, Tomatoes, and Olives
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| Author: |
Admin |
Published on: |
03-05-2008
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Calories 409; Total Fat 21g; Carbohydrates 8g
Just fold a few flavorful ingredients into a foil packet and pop in the oven for a Mediterranean-inspired dinner in less than 30 minutes. Carb-watchers will love this meal on its own, but the sauce (created by steaming in the foil packet) goes wonderfully over brown rice or whole-wheat orzo. Either way, you get an antioxidant boost from ...
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What Does Healthy Mean to You?
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| Author: |
Megan O. Steintrager |
Published on: |
01-22-2008
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As the editor of Epicurious's Healthy section, I give a lot of thought to what that word means ("healthy," that is, not "section"). For some people, eating healthy means following a low-calorie diet, for others, it's watching sugar, and for people like me who have a family history of high cholesterol, it means knowing the difference between "good fat" and "bad fat" (keep an eye out for our heart-healthy Nutritious Dishes recipe collection next month for more on that). There are devotees of Mediterranean cuisine and people who insist a vegan diet is the only true path to good health. Then there's the question of whether it's healthier to eat organic food, and a growing chorus of voices saying that we're better off eating anything ...
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