Every Saturday we round up the best writing about beer from the past week. This time, we’ve got gossip, cask stout and farmhouse yeast. First, some good intel from Charlotte Cook who has noticed that someone living near Ellon, home of BrewDog, seems to be in the process of launching a new beer brand: It […] News, nuggets and longreads 11 April 2026: Falling Animals originally posted at Boak & Bailey's Beer Blog
I ate this week. Not entirely surprising until you find out that I ate food I also made this week. Nothing from the freezer or home canned goods or any other manner of goods you might find in 1940's prairie kitchen. I made it and then I ate it. But first, I'd like to apologize...Read More
I am easy to buy for. Model racecar. Any sport, any size, any era. Apparently made from Kit-Kat is also fine.77 words · 1 image
There are a lot of these bag style products – especially at Chinese-centric Asian grocery stores here in the US. I think they might get [...] The post #5509: Tian Xiao Hua Spicy Red Oil Thin Potato Noodles – China appeared first on THE RAMEN RATER.
I didn’t stop cooking when I stopped blogging and my list of recipes I want to blog about continues to grow. In no particular order here are the Top Ten Things I’ve Cooked this Year
Three brand-new food competition formats premiered a month ago, and two familiar formats returned. What do you think? Give your one-click 5-star ratings right here!
Cappuccino paid with points.
It took me two decades to learn that coconut water does not taste like sweat. Rather, some bottles on the grocery store shelf are full of sweat while others are not. I tried them all so now I can tell you which is which. Once Upon a Coconut Coaqua Harmless Harvest These are the kings of coconut water. Somehow, they manage to taste toasted. I don’t understand how you do that. Delicious. Notes and caveats: Do not try the flavored versions. Good coconut water is like good sushi—simple is better.…
Ina Garten's Lemon Chicken with Croutons from Barefoot in Paris is weeknight-simple but dinner-party worthy. A whole chicken roasted with lemon, onion, butter, and seasoning, served over olive oil–sautéed croutons that soak up every dripping. Minimal effort, maximum flavor - exactly what Ina does best. The post Ina Garten’s Lemon Chicken with Croutons: Simple, Golden, and Absolutely Worth It appeared first on Store-Bought Is Fine.
The big question for science is: Does it stay on the ground in the jar, or does it form floating lumps?
You know, drinking straight milk kefir isn’t bad. As an adult I’ve never been a milk drinker (though I’ve been called one in Skyrim) because I don’t care for the aftertaste. Milk kefir just tastes like a drinkable, tangy yogurt.
I tried these initially years and years ago. Now they’ve got different packaging and I figured hey why not give them a fresh review. These [...] The post #5508: Ottogi Ppushu Ppushu Bulgogi Flavor Noodle Snack – South Korea appeared first on THE RAMEN RATER.
Hatena Burger boasts over 270,000 burger combinations. Using some combinatorics, let's see if that's true.
"Welcome back to round one of the National Wreck Bowl, folks. Our reigning champion, Pat Wüfflehausen, has filled his pastry bags and is ready to attempt a new world record."Greg, this is obviously a huge challenge for Wüffelshausen. What do you think he's feeling right now?"Well, he ate the same lunch we did, Pete, so probably nauseous and constipated.""Hey, I did warn you about those samosas, buddy. Aaaand here we go! Our champ is now in position. Looks like he's assessing the area...he's p...
Eight thousand years ago, someone was seasoning their stew with a weed you walk past every day. In 2013, researchers discovered phytoliths. These are ... Continue
90% Cabernet Sauvignon, 8% Petite Sirah, 2% Petit Verdot; aged 18 months in oak with 30% new American barrels; fruit from Allomi Vineyard at 750–900Continue reading
Koji rice mold sounds unappetising but this traditional ingredient is the key to Japanese cuisine! Koji is a type of steamed rice inoculated with Aspergillus oryzae (a friendly mold) that produces various enzymes during its fermentation process which then work to create sweetness and umami. It’s used to make classic ingredients like soy sauce, miso, sake, and ... The post Koji Chomiryo (Fermented Seasonings Made with Rice Koji) appeared first on Chopstick Chronicles.
When I cooked my way through The Weekday Vegetarians there was a recipe for za’atar Pizza Dough Flatbread that used a sprinkling of za’atar on it. (It’s pretty good, but not really what I would call cooking.) Knowing that I was going to make the flatbread at some point I bought a small jar of […]
Business took me up north, offering a prime opportunity to visit The Jungle Bird, Sacramento’s leading tiki bar. The mid-town venue also has a $10 cocktail special on Time Travel Tuesdays, which this week was the Last Rites by Mariano Licudine from the Mai Kai. Even better for me was the opportunity to check out … Continue reading "New Menu at Jungle Bird Sacramento is a Hit"
