Today's Times Dining section has an interesting article about milkshakes . These aren't your average Dairy Queen chocs and vanillas. These are laced with all sorts of booze which makes for a fun drink at the bar or even at home.
Steven Stern wrote this piece and he must have had fun with his research. He mentions the famed Brooklyn Bowl shakes which are laced with bourbon and also the innocuous Nutella. This i give it the flavor of a kicky Southern praline.Another bar , Manhattan;s famed Momufuku uses a butterscotch schnappes to offset a pistachio milkshake;s saltiness. The bar also produces a one that requires Kahlua and milk along with vanilla soft serve. Imagine a more wholesome version of a White Russian and this is it.
You can also make boozy shakes at home. After all that's what a mudslide is Thsi si ablend of Kahlua, vodak(any kind) and Bailey's Irish cream along with chocolate syrup and vanilla or chocolate ice cram. You can get also think about adding Godiva's Chocolate liquor to any kind of basic milk shake or even malt. I can see maybe adding that and a jigger of peppermint schnappes to a chocolate shake for a fun dessert. Most restaurants serve their spiked shakes with a glorified burger and fries. i think is is abit much . I would save these concoctions for a Saturday night dessert. You can kick back with a tall glass and watch a movie.
Spiked shakes are a neat innovation. You can get them out at certain bars however you can also make your own. be creative with some flavored liquor and just simple dashes of milk ice cream and maybe chocolate sauce. Then enjoy this decadent treat!
Wednesday, September 8, 2010
Tuesday, September 7, 2010
Homemade Goodness
Now with school starting and summer hours over and done with , it's time to treat the family to a hearty dinner. The problem is you just don't have enough time. This is the busiest season and it will only get worse right up to the holidays. Yet you can still give your family that home made goodness.
How?
Frozen foods.
Yup, there's nothing wrong with defrosting and nuking. There are many frozen food companies that provide your family with the type of meal your granny used to cook. Check out Marie Callendar's pot pies. There's this thick gravy smothering the best veggies and thick meat chunks along with a flaky crust. This is the perfect meal for those long days of endless reports , soccer try outs and endless midterms. Other companies such as Swanson's and Weavers offer up such homey main courses such as fried chicken and mashed potatoes along with beef goulash . Add on some salad and hot rolls for more sustenance.
You can still give your family home cooked goodness even if you have no time. Frozen foods make it all possible. It just takes a few minutes for a satisfying , old fashioned dinner,
How?
Frozen foods.
Yup, there's nothing wrong with defrosting and nuking. There are many frozen food companies that provide your family with the type of meal your granny used to cook. Check out Marie Callendar's pot pies. There's this thick gravy smothering the best veggies and thick meat chunks along with a flaky crust. This is the perfect meal for those long days of endless reports , soccer try outs and endless midterms. Other companies such as Swanson's and Weavers offer up such homey main courses such as fried chicken and mashed potatoes along with beef goulash . Add on some salad and hot rolls for more sustenance.
You can still give your family home cooked goodness even if you have no time. Frozen foods make it all possible. It just takes a few minutes for a satisfying , old fashioned dinner,
Monday, September 6, 2010
A Good Labor Day
It's Labor Day here in the States, a day off to remember all our work force who keep both the national and international economies afloat.
I'd like to thanks some of the workers that I rely on. They're the cashiers and managers, along with the butchers and bakers in my local supermarkets. They're the farmers who grow my veggies and fruits as well as the pickers who pick the harvests. These people all work hard to make sure that I have good ingredients for my meals.
I also want to thank the service people, the waiters and cooks in my favorite restaurants. These people work very hard and get paid very little. They create my favorite dishes from shrimp toast to old fashioned pizza, from my fave chicken tacos to my beloved hot dogs and Hawaiian shaved ice.
Take this day and thank the people who make your eating the best. It's only fair.
I'd like to thanks some of the workers that I rely on. They're the cashiers and managers, along with the butchers and bakers in my local supermarkets. They're the farmers who grow my veggies and fruits as well as the pickers who pick the harvests. These people all work hard to make sure that I have good ingredients for my meals.
I also want to thank the service people, the waiters and cooks in my favorite restaurants. These people work very hard and get paid very little. They create my favorite dishes from shrimp toast to old fashioned pizza, from my fave chicken tacos to my beloved hot dogs and Hawaiian shaved ice.
Take this day and thank the people who make your eating the best. It's only fair.
Saturday, September 4, 2010
Don't Put Away That Grill
Even though it's the Labor Day weekend, it's not time to put away your grill . You can still have some amazing barbecues right until the first big snow. However be prepared. Supermarkets have another view of outdoor cooking as soon as summer is officially over.
Now is the time to stock up on charcoal if you plan on any fall grilling. Some stores will have the briquettes half priced .It's also good to have some order extra propane for gas grills (just don't over order. you may have the potential for an explosion if you do). Another thing is clean your grills now that the leaves are starting to fall. You may have a few stray ones falling between the bars.
What to cook in the autumn? Try heartier meats such as pork and venison. A barbecued pork loin would go well with some fresh apple chutney. Venison is perfect too however you do need a meat thermometer. Deer meat has a tendency to become overcooked and dried out. Another fall staple , acorn squash can also be barbecued.Just cut the squash into quarters and brush both sides with melted butter before it goes over the flames.
Just because it's Labor Day doesn't mean you have to stop barbecuing. You can use your grill til December and up into the New Year. Summer may be waning but grilling sure isn't!
Now is the time to stock up on charcoal if you plan on any fall grilling. Some stores will have the briquettes half priced .It's also good to have some order extra propane for gas grills (just don't over order. you may have the potential for an explosion if you do). Another thing is clean your grills now that the leaves are starting to fall. You may have a few stray ones falling between the bars.
What to cook in the autumn? Try heartier meats such as pork and venison. A barbecued pork loin would go well with some fresh apple chutney. Venison is perfect too however you do need a meat thermometer. Deer meat has a tendency to become overcooked and dried out. Another fall staple , acorn squash can also be barbecued.Just cut the squash into quarters and brush both sides with melted butter before it goes over the flames.
Just because it's Labor Day doesn't mean you have to stop barbecuing. You can use your grill til December and up into the New Year. Summer may be waning but grilling sure isn't!
Friday, September 3, 2010
Hurricane Essentials
Right now almost the entire East Coast is either experiencing or waiting for Hurricane Earl. Like any foodie I'm worried what's going to happen when he hits. It means stocking up(done) and cleaning out the fridge in case the electricity goes out (not done). Will you be ready for any kind of late summer weather problem.
You should always be ready for evacuation if you live in the hurricane zones,That means taking some kind of food with you. Try stocking up on crackers, peanut butter, juice boxes, water and boxed cereal. If you have babies make sure their food is also packed, preferably in a cooler. Ditto fo r the animals. Try to be prepared when you have to leave. The last thing you want to do is head into a mobbed grocery store only to find empty shelves.
If you decide to ride out the storm at home , then take into consideration your gas and electric may not be working. Have extra and dry charcoal around for grilling . Try not to have to many foodstuffs like milk,eggs and meat that will quickly spoil. If the fridge goes out eat these first. Sodas and condiments will be the last to spoil. Also have extra stuff you need like cereal and bread around in case your local market gets flooded or damaged.
Hurricane season is not pleasant. Be prepared to face the worst with a full stomach and an empty fridge.
You should always be ready for evacuation if you live in the hurricane zones,That means taking some kind of food with you. Try stocking up on crackers, peanut butter, juice boxes, water and boxed cereal. If you have babies make sure their food is also packed, preferably in a cooler. Ditto fo r the animals. Try to be prepared when you have to leave. The last thing you want to do is head into a mobbed grocery store only to find empty shelves.
If you decide to ride out the storm at home , then take into consideration your gas and electric may not be working. Have extra and dry charcoal around for grilling . Try not to have to many foodstuffs like milk,eggs and meat that will quickly spoil. If the fridge goes out eat these first. Sodas and condiments will be the last to spoil. Also have extra stuff you need like cereal and bread around in case your local market gets flooded or damaged.
Hurricane season is not pleasant. Be prepared to face the worst with a full stomach and an empty fridge.
Thursday, September 2, 2010
Film Critics And Fishermen
Yesterday's New York Times Dining section was chock full of interesting articles. Regulars Kim Severson and Julia Moskin wrote interesting pieces respectively on film critic Roger Ebert and seafood chef Steve Johnson. Both were enlightening , bringing some new light into two very different lives.
Kim Severson interviewed Ebert who is the author of The Pot and How To Use It. Even though Mr Ebert doesn't eat by regular method anymore (He had his tongue and jaw removed due to cancer.He has no sense of taste or even smell) yet he loves to cook. His is about cooking with a crock pot and how he also uses fresh ingredients. Ebert may love film but I suspect his love of cooking comes a close second.
The second article, written by regular Julia Moskin is about Steve Johnson and his love of the Massachusetts coast. He was the chef of some notable Boston area restaurants, specializing in different seafood dishes, Johnson works with his loves, primarily bluefish ,clams and swordfish.he has taken advantage of the abundant New England waters and harvested them to create great dinners. I like that he uses his galley as a test kitchen for many dishes and puts spins on traditional seafood dishes like spaghetti with red clam sauce.
Two different men , two different lives yet they share a love a cooking. They're contributing to the modern landscape of 21st Century cooking.
Kim Severson interviewed Ebert who is the author of The Pot and How To Use It. Even though Mr Ebert doesn't eat by regular method anymore (He had his tongue and jaw removed due to cancer.He has no sense of taste or even smell) yet he loves to cook. His is about cooking with a crock pot and how he also uses fresh ingredients. Ebert may love film but I suspect his love of cooking comes a close second.
The second article, written by regular Julia Moskin is about Steve Johnson and his love of the Massachusetts coast. He was the chef of some notable Boston area restaurants, specializing in different seafood dishes, Johnson works with his loves, primarily bluefish ,clams and swordfish.he has taken advantage of the abundant New England waters and harvested them to create great dinners. I like that he uses his galley as a test kitchen for many dishes and puts spins on traditional seafood dishes like spaghetti with red clam sauce.
Two different men , two different lives yet they share a love a cooking. They're contributing to the modern landscape of 21st Century cooking.
Wednesday, September 1, 2010
The Sweet Lure Of Rose Water
It's found in almost every garden yet ignored by most cooks and bakers. It creates a light sweet taste and it was the most popular flavor until vanilla stole its' thunder. It's rosewater, the fragrant flavoring that's been around for centuries. An article about it is featured in today's Dining section of The New York Times.If you haven't discovered it please do.
The article , written by John Willoughby (sounds like a character from Austen's Sense and Sensibility) is a loving paeon to rose water. Yes, he writes, it does smell like something our grandmothers used in their bureau but it's also a refreshing addition. It's one of the oldest flavorings made from steamed rose petals in water. The Arabs first created it form their
chemistry formulas. 18th Century bakers used it in their cakes and scones. Middle Eastern cultures still use it in their pastries and drinks.
Don't be put off by the initial aroma of rose water. Yes, it does smell like cologne but it's really a wonderful flavoring. It goes well either raw or uncooked and is best with cakes and fruits. It is best with strawberries, melons and peaches. It surprisingly goes well in salads too and grilled foods for a different taste . You can buy it at your local market or any Middle Eastern food store.
Don't be put off by the smell of rose water. It's the taste that's perfect for food. Sweet and exotic, refreshing and different, it;s the perfect foil for late summer fruit and cakes.
The article , written by John Willoughby (sounds like a character from Austen's Sense and Sensibility) is a loving paeon to rose water. Yes, he writes, it does smell like something our grandmothers used in their bureau but it's also a refreshing addition. It's one of the oldest flavorings made from steamed rose petals in water. The Arabs first created it form their
chemistry formulas. 18th Century bakers used it in their cakes and scones. Middle Eastern cultures still use it in their pastries and drinks.
Don't be put off by the initial aroma of rose water. Yes, it does smell like cologne but it's really a wonderful flavoring. It goes well either raw or uncooked and is best with cakes and fruits. It is best with strawberries, melons and peaches. It surprisingly goes well in salads too and grilled foods for a different taste . You can buy it at your local market or any Middle Eastern food store.
Don't be put off by the smell of rose water. It's the taste that's perfect for food. Sweet and exotic, refreshing and different, it;s the perfect foil for late summer fruit and cakes.
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