A sommelier and a brewer team up to give you an in-depth food paring insights for wine and beer. Contains "wine versus beer" dinner party recipes, complete with wine and beer recommendations, so you can ger your friends involved in the debate at home.
Sam Calagione is the founder of Dogfish Head brewery and Marnie Old is a very well-known sommelier. The delve into the depths of their respective potent potables in a Sam Malone/Diane Chambers style.
The book is breezy and both authors know what they are talking about. It’s broken up into five sections:
- The Great Divide: an introduction and a debate
- Wine Primer: basics about wine
- Beer Basics: a primer about beer
- The Food Debate: about beer, wine and food pairings
- The Great Debate at Home: how to host a beer versus wine party
I happen to like beer and I happen to like wine, so I’m not one of those either/or kinda guys. Generally beer is not served at dinner parties, so providing the information of what beer goes with what food is the best feature of the book. There are a brazilian books about wine and what goes with what. What makes this book unique is the approach of serving both and letting your guests pick what they’d want to drink. It also provides a fun and interesting way to get beer
slobs aficionados to try a glass of wine and wine snobs connoisseurs to try a pint of ale.
If you like to host dinner parties — and I know you do — then this is a book you should add to your kitchen library.Buff
This is what mustard is all about. It’s from my home town, Buffalo NY, and it’s still about the only place you can get it at a reasonable mustard price. You can get it from places like www.amazon.com or www.budricks.com. It’s smooth, it’s got some spice to it – otherwise I don’t think I would eat it. And once you’ve tried it a few times, you probably won’t go back to the regular old yellow mustard you’ve grown accustomed to. Now that grilling season is upon us, I can’t wait to use this on hamburgers and hot dogs.Buff
1 cup of mayonnaise
1/2 cup Webber’s horseradish mustard [any other pedestrian brand will be ok]
1 TBSP dill weed
Paprika for color and a little bit extra flavor.
- Hard boil the eggs – for perfect hard-boiled eggs, place all of the eggs in a pan, cover with cold water. Bring water to a boil. Remove from heat and cover. Let sit for 20 minutes. Drain and cool eggs.
- Peel the eggs and cut the eggs in half lengthwise, place whites on a platter to serve, yolks go in to a mixing bowl.
- Add mayo, mustard and dill week to the egg yolks. Mix well.
- Transfer mix to your favorite pastry press. Press mixture into stars into the circle part of the white. If you don’t care to get that fancy, just spoon the mixture out.
- Sprinkle with the paprika.
- Serve as appetizers.
- Amaze your friends.
If you’ve been to Maryland, you will know this spice. You may not know it by name, but it is the spice of choice if you’ve had Maryland Steamed Crabs, Maryland Crab Soup and Crab Cakes. All other seafood seasonings pale in comparison. I really dig this spicy mix a lot.
I use it in my tuna macaroni salad to give it extra zip. Add about a tablespoon to a pound of pasta.
I use it on French Fries – And I am not talking about typical fast food type of French Fries – I’m talking about the big thick fries that you make at home. Before sprinkling Old Bay on them, I add a dash of malt vinegar.
I use it on Sweet Potato Fries and breakfast potatoes.
I use it on chicken wings. In place of Buffalo wing sauce, I make a mixture of butter and Old Bay and enjoy my home town treat a little differently.Deb Ng
My almost six year old son never had eggs. Rather he had them once and refused to eat them again. It didn’t bother me too much as I figured I’d find other ways to get the protein and calcium into him, it’s not worth a tantrum to force feed him eggs.
Then last week we went to iHop for breakfast. They’re having this "Horton Hears a Who" promotion and kids could get this "Who" breakfast with green eggs and ham (the green eggs were really scrambled eggs with broccoli) and "Who" pancakes dripping with the most disgusting neon pink and blue syrup. I figured my son would seriously go for the pancakes and leave the eggs and ham. He gave the ham to my husband and ate the whole big plate of eggs. He hardly touched the sickly sweet pancakes at all (and really, thank goodness for that.)
Now, I know my son loves broccoli, it just never occurred to me he would eat eggs if threw in some veggies. He had some green eggs last week, he asked for them Saturday and again this morning. Who knew the trick to getting my son to eat his eggs and his veggies were to mix them both together?Deb Ng
I am a huge fan of mango anything – mango chutney, mango salsa, it’s all good. I also find mango goes well with pork much in the same way apples go well with it. This recipe, courtesy of the Diamond Crystal people, is delicious and you don’t need a degree in the culinary arts to make it work.
Mango Chutney Chops With Asparagus
Grand Prize Winner 2006 Diamond Crystal® Kosher Salt Search for the Seasoned Chef Recipe Contest
This creative combination of spicy and sweet ingredients makes for a unique and tantalizing entrée great for summer grilling. Pair the Caribbean-flair chops with grilled asparagus for a flavorful meal.Diana
Network Blogging Tips is having a list contest.
Here’s my list.
Seven new things I’ve done this year pertaining to cooking:
- I am blogging about cooking.
- I used a new grain for the first time that I’ve never even heard of before – quinoa.
- I made risotto – once I saw it done on the web, I tried it. You have to stand around the stove, but it’s delicious.
- I made my own humus because I decided it was too expensive for the list of ingredients involved. I won’t buy it again, it’s too easy to make.
- I turned over more cooking to my kids a couple of times a week since they are teens and I commute almost every day.
- I started bringing my lunch to work to save money.
- I am putting recipes on other blogs to try to win contests. I won once, and I’m not a really lucky person.
What new things have you done this year pertaining to cooking? Or what new thing would you most like to try. Let us know in the comments.Diana
What’s for dinner? Burgers.
Yeah, what’s in it? Millet.
No meat? No, it has millet.
So they’re birdseed burgers.
No, it’s not birdseed.
Is millet in birdseed?
I think so.
They’re birdseed burgers.
Okay, I wasn’t an enlightened teenager, I just wanted regular burgers. I don’t think any of us made it easy on my father to incorporate whole grains into our meals. Truthfully, though those burgers weren’t great, they were pretty dry and not my idea of great food.Deb Ng
The other day after I reviewed Wholly Guacamole, a commentator named Robert suggested I use it as a sandwich spread. I don’t know why this didn’t occur to me before. I love to top my burgers with guacamole instead of ketchup or cheese, why not a sandwich?
I’m here to tell you guacamole is now my favorite condiment. In addition to topping burgers, guacamole is heaven when spread on a sandwich including fresh turkey or chicken, some tomato and even a little pepperjack cheese. I’m not much of a mayonnaise person and I’m not a big fan of mustard with chicken or turkey. From now on it’s guacamole every time.
Image: stock.xchngeDeb Ng
I wouldn’t tell you I’m digging a product if it isn’t true. Sometimes though, a product comes along that I enjoy so much I don’t know if "What I’m Digging" is enthusiastic enough. When I tell you I’m truly digging Hansen’s Natural Sparkling Sleek Sodas, take my word for it, this is good stuff.
Hansen’s Sparkling Sleek Sodas are made from sparkling water and natural fruit juice flavors. It’s very light and refreshing without being overly sweet and syrupy. In fact, it’s sweetened with pure cane sugar and there’s no high fructose stuff or chemicals or words you can’t pronounce – except maybe pomegranate. I’m always having trouble with that word.
The flavors are unique as well: Blueberry Pomegranate, Cranberry Grapefruit, Dragonfruit and Valencia Orange. Oh and the best part? 90 Calories,baby! And if carbs aren’t you’re thing, you can get a sugar free version.
This is a light, sophisticated and refreshing beverage. Check out the video review and then read on to see how you can win a four pack of Hansen’s Natural Sparkling Sleek: