Everyone loves an adorable kitten, or a frisky puppy. It seems we all like miniatures of most everything. This also applies to mini-dishes, mini-desserts frequently called “shooters.”
The earliest way to consume alcohol, in western movie fashion, as well as real life, was to throw back a shot of the strongest “stuff,” wince and demand another quickly. Then, along came mixed drinks, then cocktails, then shooters which have progressed far from the early days becoming more colorful, food added, sometimes sauces and additional liquors. “Shot” or “Shooter?”
For many the words are interchangeable. Amy Zavatto’s Compete Idiot’s Guide to Bartending stats, “a shooter will include a mix of liquors and a mixer; a short is a straight-up something or a couple of straight-up somethings.” A technical “must” seems to be that each shooter contains a minimum of 2 ounces and drank quickly. Continue reading
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Taking in the Olympics in Rio this year? Wish you were taking them in? Either way, here’s some sense of the cuisine attendees will be considering on their menus. There’s also some insight into what etiquette they will be observing, as well. More than that the FOGO DE CHAO GUIDE shares recipes for some of Brazil’s favorite dishes. This Guide is very comprehensive overview of Brazilian food and customs.
Besides being blessed with a rich, abundant seashore, high quality beef and many kinds of fresh tropical fruits. This makes exotic beverages containing fresh bananas, pineapples, guavas, mangos, persimmons, tamarind, passion fruit, coconuts and oranges readily available.
FOOD, UNL, EDU School’s out. Here’s a site for having fun with kids and food.
- Deconstructed Shrimp Cocktail
- Evolution of Cheddar
- Steakhouse Wedge, Bacon Relish
- Corn & Crab Chowder with Goat Cheese
- Seared Scallops, Green Pea Rissoto
- Black Angus Meatloaf
- Duck Confit, Cherry Mostada
- Chateaubraind, Brandy Peppercorn Sauce
CARRINGTON FARMS Order hard-to-get health items here along with old favorites.
FOGO DE CHAO Guide to Brazilian Cuisine is a must if your’re headed to the Olympics. Some delicious eating ahead!
TASTE.COM Make your own Salted Caramel Fudge and share with friends.
Cotija (Koh-TEE,-Hah) cheese answers the Italian urge to sprinkle almost all savory dishes with grated Parmesan. Mexicans use Cotija to sprinkle a strong, cheesy-salty flavor as a garnish to compliment usually hot, savory dishes. While Parmesan requires grating, Cotija is softer and is a more easily crumbled to be an accent topping.
Salty, cream-colored, Feta-like, Cotija is made from milk, skim milk, enzymes and salt. It is sold in rounds or wedges from rounds, Cotija does not melt readily. While artisan amounts of Cotija are deemed very special, mass produced Cotija comes pretty close to special in taste and texture.
Many cheeses are named after their city of origination. Cotija’s town is in the Mexican State of Michoacan, a little north of the state of Jalisco. The cheese was made official in the year 1896. The small town, known for its agriculture and ranching, is also famed for being the birthplace of many religious leaders. Continue reading
MR. FOOD Learn how to make Chinese carryout at home.
- Black Pearl Caviar with Crème Fraiche
- Grilled Spanish Octopus, Chickpeas and Chorizo
- Pork Ravioli, Asparagus, Tapenade
- Seared Sea Scallops, Soubrise, Trumpet Royale Mushrooms
- Slow-cooked Rabbit Leg, Dijon, Barley, Bacon
- Wild Dover Sole, Lemon, Parsley
- Roast Roban Duck, Orange
- Gigot d’Agneau
- Quenelles de Halibut
Continue with hundreds more food articles here.