With craft beers becoming more and more popular a wide range of styles is emerging. One of the most popular is the super-hopped IPA. I'm personally not a fan and think these beers are like the over oaked chardonnay of the wine renaissance. What are your preferences?
The best part of a road trip is making a stop and finding a good/ weird/ or interesting local food. Recently,in Northern Michigen, I came across some wonderful aged 'cheddar' (the good) and jars of pickled bologna (the weird.) Is exploring for food part of your vacation and what are some of your better finds?
Factory farms and industrial feedlots are polluting the earth and our bodies. Do you know who raised your meat and how they did it? What are your favorite sources for 'ethical' protein? Are you willing to chose the 'vegetarian option' over 'commodities meat?'
fried chicken or sushi
or shrimp toast from a chinese restaurant
salty/oily is the key
Try this-
1 gallon tomato juice
juice of 2 oranges
juice of 2 lemons
juice of 2 limes
1 onion (chopped)
1 canned chipotle pepper (or more for xtra spice)
mix the juices and throw in the spent lemons. mix in the onion, and chili and let it marinate for a day or two. i was just in mexico and got this recipe from a chef/instructor.
El Siboney is one of my top 5 restaurants in the country. I love the place and the food. For a good Media Noce (pressed cuban sandwich) there is a small grocery called something like cinco hermanos/hermanas they also have good Cuban coffee (una colada)
I just clicked here from
-French Laundry at home
-carolcookskeller.blogspot.com
-amateur cook working her way through every recipe in the French Laundry cookbook
I would suggest buying better beef. High quality beef from a small operation that feeds/treats the animals well will be more tender. I have had skirt steaks that tasted/chewed like a ribeye. It will be more expensive but it is probally better for all of us to eat meat less often. Then the price evens out.
salad w/ shaved bell pepper, radishes, scallions, bibb lettuce w/ sheeps milk yogurt/thyme dressing and skinny asparagus spears sauteed with slivered garlic and jalepenos. also, a glass of passover coke.
For a 'homemade' sauce I cheat a little and start with ketchup. Or tomato paste, dark Karo syrup, and seasonings. For bottled I like Sweet Baby Ray's (sweet and rich) or Maull's with onions bits (more tangy and thin.)
Chachos- that commercial made me laugh so hard
Cheesy quesadilla
Cinnamon Crispana
then in deep base that always made my sides split
Restaurant Style Original
@Honeyoil
Ski is still around where my parents live (metro St Louis) when I go home my dad always has a case of Ski in re-fillable bottles. He and I will go through 24 in about 2 days.
Sweet baby Ray's sauce is awesome. I lived in Chicago for a long time but grew up in St. Louis. STL has a BBQ sauce called Maul's. My favorite sauce is a mix 50/50 sweet babay rays/Maul's w/ onion bits.
raw oysters or smoked salmon with creme fraiche, some caviiar would be really indulgent
Very traditional on this one I guess.... juicy fresh berries or a sweet luscious peach....
Smoked salmon and creme fraiche. Admittedly, that's my favorite small bite on matter what I'm drinking...
If its a dry champagne... bacon wrapped water chestnuts... if its sweet bruchette.with a savory topping
This is gonna sound weird! The only thing I've ever eaten with champagne is calamari!!!
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