Tag Archives: food

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How to Make Epic Charcuterie Boards

This piece shows you how: How to Make Epic Charcuterie Boards – from an Expert! – Kelly Elko

I’d argue some of these are platters more than charcuterie boards, but that aside, these really are impressive spreads of food.

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How to make french fries at home with this amazingly simple recipe

This recipe is amazing:  easiest french fries – smitten kitchen.

I have always been intimidated by the idea of making fries/frites at home. It turns out it could not be easier if you follow that recipe. It’s really a case of set it and more or less forget it.

Some notes:

  • I used corn oil because of it’s high smoking point. You could use other oils too.
  • I used a Dutch oven to make the fries.  It keeps the oil from splashing over onto the oven or burner.
  • I found a potato the size of a baseball feeds one person. A potato the size of a softball feeds two people.
  • I used Yukon gold potatoes.
  • I put big flaky salt on the fries right after I fish them out of the oil.
  • Regardless of how long the recipe says, remove the fries when they are a brown gold colour. It could be 20 minutes but it could be less.
  • Serve hot!

 

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The Best Walmart and Trader Joe’s Wines to Buy. Really!


No, it’s not two buck Chuck, and they aren’t necessarily the cheapest wines you can find, but if you are looking for good value and your local Walmart of Trader Joe’s sell wine, then you will want to read this:
via Taste-Testing Walmart and Trader Joe’s Wines: Whose Are Better? – Bloomberg

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Friday night cocktail: a Sazerac


Arguably the oldest cocktail made, with a fine New Orleans history. I had one the other night with bourbon, which is a good substitute for rye. You can go with just one form of bitters, and mine had Peychaud’s. Try an orange peel: it goes well with the bourbon. Experiment with leaving out the sugar cube: you might find you don’t need it with the bourbon and the orange peel.

Best Sazerac Recipe – How to Make a Sazerac Drink

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Are Paris bistros dying? Some thoughts…

bistro
According to this piece, they are. A key indicator/quote pulled from it:

Around 30 years ago, bistros represented about half of all restaurants in Paris…Today…that figure has dropped to 14%.

Bistros are challenged because the cost of providing that type of establishment in Paris is limited by such things as rent — a problem not limited to Paris — as well as international threats like fast food joints.

At one time bistros were fast food joints. But there’s more to bistros than fast food. I agree with that article that says a good bistro should be

open continuously morning to night, serves French comfort foods at moderate prices, and houses an active bar where locals can gather for a drink and some lively conversation

That seems right to me. McDonald’s in Paris will never be a bistro, no matter how fast the food or how French they make the decor.

Paris will always have low cost places to eat (e.g. cafes), but it would be a shame if they lost their bistros. (It would also be a shame if the ones that remain are expensive museum pieces and less casual places to dine.) Best to get yourself to them now while you still can.

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A very visual way to remember healthy serving sizes

The good people of Cooking Light have put together an nice infographic on this: Here’s a Handy Way to Understand Healthy Serving Sizes – Cooking Light. 

Now you might find some of them weird (one small baked potato is the size of a hamster) or outdated (an ipod nano…really?) but most of them are relevant and very useful if you are working hard to control how much you eat.

 

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New ideas for summer wine drinkers

For those of you looking to branch out beyond whites, roses, and heavy reds (for BBQ), here’s a good list: Chilled Red Wines to Drink All Summer – Bon Appétit.

Beaujolais is the obvious choice for Gamay, but lots of new world producers make wine with that grape. For Carignan, you may have to look around: if you can find a place that stocks a good selection of French wine, look in the Midi section. Also check out the Spanish wine section. The challenge there is it can sometimes (often times?) be blended with heavier reds. Ask the staff for help if you want something lighter. As for Zweigelt, the challenge there is finding it at all. If you can, get some.

If you want to know more about carignan, check out this from Winefolly.com: