| Super Bowl Game Day Recipe Ideas at thebar.com Sure to Be Crowd ... | | Posted Friday, February 02, 2007 1:08:30 PM by Blog57 Team | | NEW YORK, Jan. 25 /PRNewswire/ -- With the most important football game of the season right around the corner, thebar.com adds "The Big Game" food and drink recipes sure to score points with friends. With over 400 recipes to choose from, thebar.com gives users a simple and fun way to win over party guests no matter what the score."Football usually brings to mind pizza and nachos, but why not spice things up a bit this year?" said Mike Sachs, spokesperson for thebar.com. "Game day is your day to entertain, and thebar.com has winning food and drink recipes that feature Jose Cuervo Especial tequila, Guinness Extra Stout, Tanqueray London dry gin and many others that will be sure to have your guests coming back for more." .... | |
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| | | Punch up your party menu | | Posted Thursday, February 01, 2007 3:07:10 PM by Blog57 Team | | Having pals over to watch the big game? Forget agonizing over shaking and stirring. Keep your eyes on the TV action and serve the easiest drink known to hosts, punch. Average prep time: a Super Bowl commercial break. The festive centerpiece goes the distance, too; figure on 10 people to the gallon. According to spirit historians (yes, there is such a thing), the name comes from ''panch,'' the Hindustani word for ''five,'' referring to the number of original ingredients: tea, sugar, lemon juice, water and fermented sap (ew). Today, punch is just about anything you want it to be, so long as it's strong. Here's UV Vodka's take: SUPER PUNCH BOWL • Mix one 750-milliliter bottle of vodka, 1 quart cranberry juice cocktail and 1 can frozen lemonade into a chilled punch bowl or similar container.... | |
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| | | Platter: Food Finds, Restaurant Reviews and Dining Trends | | Posted Friday, December 01, 2006 1:14:40 PM by Blog57 Team | | DRINK TANK -- So you're tired of hearing Lucy Brennan is Portland's best cocktail artist. As Tony Soprano's mother used to say: "Oh, poor you." Get used to it: Brennan's first book, "Hip Sips," (Chronicle Books), which hits bookstores in March, is a collection of recipes that should seal her reputation as a pioneer of modern mixology. We first ID'd Brennan as a shooting star in 1999, when she worked at the cocktail-forward Saucebox and showed a real feel for combining flavors. But Brennan struck out on her own with Mint (2002) and 820 (2003), creating her own repertoire and becoming one of the first to bring the kitchen into the bar. Her originals were implausibly delicious -- vodka infused with deep-red, root-intensive beets; Brazilian cachaca charged up with the same burnt-sugar sensations found in a flan; pureed avocados slyly transformed into a liquid experience complete with pomegranate syrup dancing on the surface.... | |
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| | | Chew on This | Hitting the bottle with regularity | | Posted Wednesday, November 15, 2006 7:09:21 AM by Blog57 Team | | During a comedy routine a few years ago, George Carlin was wondering when we became so thirsty. In the not-so-distant past, people were able to walk or drive and not need anything to drink until reaching their destination. Now everyone travels with his or her water supply. Tap water is abundant and clean -- yet the water bottle is omnipresent. After Hurricane Wilma, people were lining up in Miami for bottled water while officials were on the air saying that tap water was safe. In case you're wondering, I am part of the bottle-carrying crowd. I am not leaving it to chance -- when I'm thirsty I want the water of my choice. Taking a drink from a big bottled water cooler is all right, but I would have to be mighty thirsty to lean in to a public fountain where many mouths have gone before.... | |
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| | | Writer returns for part deux | | Posted Sunday, November 12, 2006 11:15:57 PM by Blog57 Team | | Mireille Guiliano, a Champagne company executive, captured the attention of frustrated dieters with her joie de vivre in the 2005 best-seller, "French Women Don't Get Fat." She called it "the ultimate nondiet book" and offered no advice on counting calories, fat grams or carbs. Instead, the simple message was this: Eat three meals a day, keep the portions small, use lots of seasonal fruits and vegetables, drink plenty of water, savor wine, walk everywhere and allow yourself occasional treats. Now, Guiliano, 59, is back with "French Women for All Seasons: A Year of Secrets, Recipes, and Pleasure" (Knopf, $24.95), with more personal stories, recipes and advice on all things French, from how to buy wine to how to wear scarves. "The first book was sort of a primer on the French way of life, especially the relationship with food.... | |
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| | | Beam deal gets CCA into the hard stuff | | Posted Friday, November 10, 2006 11:29:28 AM by Blog57 Team | | COMPETITION between soft drink makers Coca-Cola Amatil and Cadbury Schweppes has intensified with the market leader successfully wooing one of Cadbury's biggest long-term customers. CCA's decision to begin making alcoholic drinks at its Adelaide plant from next year in a deal with global premium spirits maker Beam Global Spirits & Wine marks the end of a 10-year association between Beam and Cadbury. It could also attract the attention of alcoholic beverage groups Lion Nathan and Foster's Group. The five-year deal means CCA will begin churning out millions of litres of cola mixed with rum or whisky, or rum with dry ginger ale, from April. Curiously, it will use a run-of-the-mill cola rather than using its famous sweet trade-marked syrup when mixing with Jim Beam bourbon, Canadian Club whisky and Hammer Reef rum.... | |
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| | | Emeril Lagasse kicks it up for kids | | Posted Tuesday, November 07, 2006 11:09:09 PM by Blog57 Team | | Emeril Lagasse might be the most famous chef in America. He has a wildly popular television show. He has several well-known restaurants, including three in New Orleans (one of which is still closed because of Hurricane Katrina). This past summer he prepared a special meal -- freeze-dried jambalaya, a spicy stew -- for astronauts on the space shuttle. But when he started cooking, he was just a 7-year-old boy hanging out with his mom at home in Massachusetts. His first major kitchen project was vegetable soup. He cooked a batch every day for four or five days straight. His mom, Hilda, would taste each one and tell him it was pretty good before suggesting that some ingredient be changed a bit or cooked a little more or a little less. "When I got it right, she said, `This is how it should be.... | |
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| | | Weekend Spy: Playing with Food | | Posted Sunday, November 05, 2006 1:04:24 PM by Blog57 Team | | "Fastest crew in the northern hemisphere" says Nicky, editor of UKTV Food's Great Food Live!, "...when it comes to eating food." Five years ago, some thought that a 24-hour food channel wouldn't work. But while food shows were popular, no-one could have predicted the success and massive ratings Gordon Ramsay or James Oliver would go on to achieve. And who'd have thought that the BBC and ITV would have a fight on their hands over some chefs on a Saturday morning?Presenter of GFL!, Jenni Barnett, enlightens me on why the channel works: "When Nick Thorogood (then UKTV head of lifestyle, currently multi-channel controller at Five US and Life) started this channel, I said to him: 'How's it going to survive on daily basis - food?'. And he said 'People have to eat every day, don't they?' and that's the key.... | |
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| | | Intuition | Rachael Ray, like fast food, pleases crowd | | Posted Sunday, November 05, 2006 11:15:35 AM by Blog57 Team | | People like Rachael Ray because she's cute and perky - boy, is she perky - and, if you're into this sort of thing, always happy. She's nonthreatening, too, and every dish she's ever eaten is deelish, an asset in a dinner guest but questionable in a tastemaker. On the Food Network's $40 a Day, she's perpetually overjoyed at the establishments she visits as long as they fit her budget and host her camera crew. This is an absurd format for a television show when bad food lurks potentially behind any counter. What we're looking for is an expert with the authority to edit and select, not the ability to bless every heap of mush. The point of food shows since the great Julia Child was to learn something from the masters, to be educated and enlightened by a skilled and genial host, although clearly here I'm wrong, too.... | |
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| | | Clubs Keeping Members Busy With Activities | | Posted Friday, November 03, 2006 7:43:07 AM by Blog57 Team | | TAMPA - Local garden clubs, circles and societies are busy with fall projects and programs. Among the events: •Adrienne DeNisco will present a program about holiday floral arrangements at Wednesday's meeting of the Beach Park Garden Club. The 10 a.m. meeting will be at the Beach Park Woman's Club, 801 S. West Shore Blvd. It will include a discussion of the Dec. 6 annual Christmas Auction, which raises money for a beautification project. Host Norma Hargan and her committee, Betty Crislip, Barbara Hopkins and Eileen Korach, will provide lunch. For information about the organization, call membership Chairwoman Debra Porter at (813) 282-4646. •Julie Lohoefener, owner of Bloom, will be the guest speaker at the Nov.... | |
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