The oncoming death of Four Loko got you jittery? Not into ludicrous abominations like alcoholic whipped cream? Fear not, friends. The great minds at The Whiskey Monologues have a solution for you: Introducing the Nineteen-Fourty-Four Loko. It’s got caffeine, alcohol, and sugar, and you make it yourself! It doesn’t come in nasty flavors or brightly colored cans, it only comes in Awesome.
Nineteen-Fourty-Four Loko
2 parts black coffee
1 part whiskey
1 tablespoon of sugar
Mix in a glass and drink. Repeat as necessary, maybe until arrival at Blackout City, and congratulate yourself on not getting diabetes.
This comes from the Whiskey Monologues site. Just click on the title above to get to the original site.
Showing posts with label Food and Eating. Show all posts
Showing posts with label Food and Eating. Show all posts
Thursday, December 9, 2010
Wednesday, November 24, 2010
Negroni
You don't know what Campari is? Well, here is something to get you started on the way to becoming friends with it.
Fancy and time consuming - serve in a chilled cocktail glass (or martini glass)
Casual and quick (when I’m alone and need that drink badly, like today)
Fancy and time consuming - serve in a chilled cocktail glass (or martini glass)
1 1/2 ounces London dry gin
3/4 ounce Campari
3/4 ounce Italian vermouth
Shake well with cracked ice then carefully strain in to the glass. Garnish with a twist of orange peel.
Casual and quick (when I’m alone and need that drink badly, like today)
Fill a lowball glass tumbler with ice
Add a slice of orange
Top with equal parts of Campari, sweet vermouth and gin
Sunday, October 31, 2010
Kir Royale
Apéritif served in a champagne flute
Just like with any kind of cooking, you need to use the best ingredients to get the best taste. I suggest using Massenez Creme de Cassis de Dijon and Veuve Ambal Cremant de Bourgogne. The recommended sparkling wine is about $15 and the cassis is about twice as much (but you'll use less of it).
Happy drinking!
P.S. I'm not a wine snob or anything. I'm just a drunk who usually imbibe Grey Goose Tonic, Blue Moon or Lindemans Framboise. Just want to educate others who want to pass for non-alcoholics around sober people.
- 1 part creme de cassis (a sweet red blackcurrant flavored liqueur)
- 4 parts Champagne or Cremant de Bourgogne
Just like with any kind of cooking, you need to use the best ingredients to get the best taste. I suggest using Massenez Creme de Cassis de Dijon and Veuve Ambal Cremant de Bourgogne. The recommended sparkling wine is about $15 and the cassis is about twice as much (but you'll use less of it).
Happy drinking!
P.S. I'm not a wine snob or anything. I'm just a drunk who usually imbibe Grey Goose Tonic, Blue Moon or Lindemans Framboise. Just want to educate others who want to pass for non-alcoholics around sober people.
Monday, January 11, 2010
Cupcakes and Coffee
Red velvet cupcakes and french-pressed coffee to be exact, but who wants to give away everything right with the title? I’ve been asked by several people for the recipe I used for my Christmas Red Velvet Cupcakes so I thought I’d write about it here. Well, while considering how I should proceed with the article, I decided to indulge on the remaining petite delicacies along with a well-deserved afternoon coffee delight.
Indulgence indeed but oh, it was heavenly. That’s when I realized (with the help of my Twitter friends) that most people are starting this decade with a resolve to be healthier. The guilt of butter (lots of it in the cupcake) and unfiltered coffee descended on me like Eve’s shame after eating fruit from the forbidden tree. Okay, it was a flitting guilt but it still made me pause (for about seven seconds).
It is a well-known fact among those who like to cook and like to eat that fat is a flavor carrier. So it becomes a challenge for those of us who thoroughly enjoy the culinary arts to cut fat out of our diets to sacrifice health for delight. I would rather die starving than give up the full sensory experience (a bit of an exaggeration).
The red velvet cupcake recipe I used can be found at the Cupcakes blog spot. After making the first batch of cupcakes and using a straight-up whipped cream frosting recipe (heavy whipping cream, sugar and vanilla extract), I was left a bit unsatisfied. So for the second batch, I added a ½ cup more butter and two ounces of water plus I used a whipped cream cream cheese frosting (adding one package of cream cheese to the mix). Adding a considerable amount of fat and, not to mention calories to the concoction have transformed it from a good cupcake recipe to a to-die-for piece of heaven.
I feel the same way about my coffee. A common rhetorical question I hear people ask is “why is my french-pressed coffee better than your drip?” That’s because traditional drip coffee uses a filter that absorbs most of the natural-occuring oils from the coffee grounds and, thus, alters the flavor of my favorite drink. Come on, what did you think that paper thing you put in your coffeemaker was filtering out? Duh. So beware of that enticing, sludgy, gritty potion you’re drinking – especially if you’re trying to decrease your cholesterol. However, if you want to continue indulging, please learn how to make french-pressed coffee properly so you can really enjoy your slow death.
So, what am I saying? I would be the last person to encourage people to forego the flavor carriers (have you seen me?). There are certain foods that need to be enjoyed and not merely ingested. If you’re indulging in these, then make sure you’re getting the full experience. There are a lot of other ways you can balance your fats by other healtier means and there’s a plethora of articles you can read about that. Me? I’m not the one who can properly advise you on this because I’m just like majority of the human race. You know in my dreams, the forbidden tree is actually a café and they serve red velvet cupcakes and sinful coffee. I atone for my sins through absolution and an occassional sprinkling of water but there’s no way I will NOT take a bite. Guess I’m hopeless.
Indulgence indeed but oh, it was heavenly. That’s when I realized (with the help of my Twitter friends) that most people are starting this decade with a resolve to be healthier. The guilt of butter (lots of it in the cupcake) and unfiltered coffee descended on me like Eve’s shame after eating fruit from the forbidden tree. Okay, it was a flitting guilt but it still made me pause (for about seven seconds).
It is a well-known fact among those who like to cook and like to eat that fat is a flavor carrier. So it becomes a challenge for those of us who thoroughly enjoy the culinary arts to cut fat out of our diets to sacrifice health for delight. I would rather die starving than give up the full sensory experience (a bit of an exaggeration).
The red velvet cupcake recipe I used can be found at the Cupcakes blog spot. After making the first batch of cupcakes and using a straight-up whipped cream frosting recipe (heavy whipping cream, sugar and vanilla extract), I was left a bit unsatisfied. So for the second batch, I added a ½ cup more butter and two ounces of water plus I used a whipped cream cream cheese frosting (adding one package of cream cheese to the mix). Adding a considerable amount of fat and, not to mention calories to the concoction have transformed it from a good cupcake recipe to a to-die-for piece of heaven.
I feel the same way about my coffee. A common rhetorical question I hear people ask is “why is my french-pressed coffee better than your drip?” That’s because traditional drip coffee uses a filter that absorbs most of the natural-occuring oils from the coffee grounds and, thus, alters the flavor of my favorite drink. Come on, what did you think that paper thing you put in your coffeemaker was filtering out? Duh. So beware of that enticing, sludgy, gritty potion you’re drinking – especially if you’re trying to decrease your cholesterol. However, if you want to continue indulging, please learn how to make french-pressed coffee properly so you can really enjoy your slow death.
So, what am I saying? I would be the last person to encourage people to forego the flavor carriers (have you seen me?). There are certain foods that need to be enjoyed and not merely ingested. If you’re indulging in these, then make sure you’re getting the full experience. There are a lot of other ways you can balance your fats by other healtier means and there’s a plethora of articles you can read about that. Me? I’m not the one who can properly advise you on this because I’m just like majority of the human race. You know in my dreams, the forbidden tree is actually a café and they serve red velvet cupcakes and sinful coffee. I atone for my sins through absolution and an occassional sprinkling of water but there’s no way I will NOT take a bite. Guess I’m hopeless.
Thursday, September 10, 2009
My Gourmet Grilled Cheese
I'm sorry I forgot to post a Get Ready for the Weekend Wednesday item yesterday. The holiday threw me off schedule and I completely forgot it was Wednesday yesterday. In any case, I thought it would be good to shake things up a little bit so I'm trying something different this time.
I am a very fortunate person because we have a GREAT dining center at work. Last week, I ordered a gourmet grilled cheese sandwich with tomato basil bisque soup and was completely blown away by the meal's quality. It was one of the best lunches I've had EVER.
Since I have a bit of an obsessive-compulsive thing when it comes to food, I searched high and low for a recipe that will help me duplicate my grilled cheese dining experience. Unable to find one, I went ahead and created my own.
I'm sharing my recipe below (thanks, Jen for suggesting) just so I can get some variety in my posting. If you're going to try the recipe, let me know how you like it. If you're going to make a variation, let me know of that too so we can all improve.
Gourmet Grilled Cheese
Two slices of Yellow Texas Toast bread (very thick slices)
2 slices of Medium Cheddar cheese
2 slices of Medium Colby cheese
2 slices of Applewood Smoked Bacon or Center Cut Bacon
4 thin slices of Granny Smith apple
½ teaspoon (or less) of orange marmalade
Soft Butter or Whipped Butter
Cook the bacon in the microwave to your liking. For this sandwich, I prefer to have my bacon just done and not crispy.
I butter the outside of my bread first and lay the bread slices, butter side down, on wax paper.
The sandwich assembly is the key part of this. Layer cheddar slice on top of each bread piece then top with slice of colby. Put the bacon pieces in a criss-cross pattern on top of one side; arrange the apple slices on the other side. Spread a little bit of orange marmalade on top of the apple slices, then put the sandwich together.
Cook your sandwich in your preferred method (I personally use a sandwich/panini press). Eat the sandwich while it's still hot with tomato soup or a glass of milk. Enjoy!
I am a very fortunate person because we have a GREAT dining center at work. Last week, I ordered a gourmet grilled cheese sandwich with tomato basil bisque soup and was completely blown away by the meal's quality. It was one of the best lunches I've had EVER.
Since I have a bit of an obsessive-compulsive thing when it comes to food, I searched high and low for a recipe that will help me duplicate my grilled cheese dining experience. Unable to find one, I went ahead and created my own.
I'm sharing my recipe below (thanks, Jen for suggesting) just so I can get some variety in my posting. If you're going to try the recipe, let me know how you like it. If you're going to make a variation, let me know of that too so we can all improve.
Gourmet Grilled Cheese
Two slices of Yellow Texas Toast bread (very thick slices)
2 slices of Medium Cheddar cheese
2 slices of Medium Colby cheese
2 slices of Applewood Smoked Bacon or Center Cut Bacon
4 thin slices of Granny Smith apple
½ teaspoon (or less) of orange marmalade
Soft Butter or Whipped Butter
Cook the bacon in the microwave to your liking. For this sandwich, I prefer to have my bacon just done and not crispy.
I butter the outside of my bread first and lay the bread slices, butter side down, on wax paper.
The sandwich assembly is the key part of this. Layer cheddar slice on top of each bread piece then top with slice of colby. Put the bacon pieces in a criss-cross pattern on top of one side; arrange the apple slices on the other side. Spread a little bit of orange marmalade on top of the apple slices, then put the sandwich together.
Cook your sandwich in your preferred method (I personally use a sandwich/panini press). Eat the sandwich while it's still hot with tomato soup or a glass of milk. Enjoy!
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