If there’s one thing we can all get behind is the idea that alcohol is simply not portable enough. Sure, you can fill up an ironically decorated flask, but who has the pocket space in today’s day and age? No, liquid alcohol simply won’t do. There must be another form, some other way to do it. Well, consider your wish granted, introducing powdered alcohol.
The appropriately named Palcohol just got approved by the U.S. Alcohol and Tobacco Tax and Trade Bureau so it should start appearing on liquor store shelves shortly. It works just like the juice mix. You add water and then stir. Soon you’ll be drunker than good ole Uncle Ernie at a family gathering. Just keep the ranting to a minimum.
What possible uses does this have over traditional alcohol? Well, if you were an unsavory type, you could sneak some in to the ballgame and save yourself from spending $15-20 per drink. Not saying you are an unsavory, but if you are that would do nicely. Oh yeah. It’s also lighter so you can jog with it stuffed in your wallet. There’s always that.
Everyone knows that the fast food chains that routinely clog our arteries here in the states do some pretty wacky stuff in other parts of the world. Up until this point, however, no company has taken the initiative to mix chili dogs and pizza. What a sad world it used to be.
Pizza Hut New Zealand has made the world a happier, and greasier, place with their new chili dog stuffed crust pizza. This ‘za is pretty self explanatory. It’s a pizza whose crust is filled to the brim with chili dogs. You’ll feel like a local street fair is going on in your mouth. This can be both good or bad depending on your point of view.
Also, in case you were wondering, these pizzas do come with ketchup and mustard. Condiments mixed with tomato sauce and mozzarella cheese? Yum!
About 10 months ago, I moved to a taco-free neighborhood. Not only does this mean no already-made tacos, it means no tortillas, no chorizo, nothing. I’ve been feeling pretty deprived, so I decided to take matters into my own hands — today, chorizo; tomorrow, the world. There are two kinds of chorizo: the Spanish-style stuff, which is dried and smoked and can be eaten as is, and the Mexican kind, which is fresh and needs cooking. I decided to tackle the Mexican variety.
I started with pork shoulder, as it’s a flavorful cut of meat that benefits from the grinding process (which softens its too-chewy texture), and added fatback to make it even juicier. (If you can’t find fatback, belly works too, or even bacon, though it’ll add a smoky note.) For seasoning, I decided to go pretty classic with achiote paste, cumin, chiles, Mexican oregano and garlic, along with salt and sugar for balance.
One of the keys to making delicious, juicy sausage (of any kind) is to make sure everything remains super cold throughout. If the meat warms up too much, its fat will melt, leaving you with crumbly, dry meat. Freezing the meat before you grind it also makes the grinder’s job easier, so you’ll end up with evenly ground meat. So toss the meat in the spices and pop it in the freezer. (Use this time to think about how good the eventual tacos will be.)
Continue Reading Super Food Nerds: Make Your Own Chorizo
In my Brooklyn neighborhood, I’ve noticed the windows of Italian bakeries steadily filling with Easter cakes and breads during the past few weeks. While the marzipan lambs and braided loaves stuffed with dyed eggs are lovely eye candy, they only reminded me how badly I wanted to make my own Argentinian rosca de pascua this year. The brioche-like bread that is shaped into a ring, covered in pastry cream and topped with candied cherries or almonds is traditionally sold in Argentinian bakeries in the week leading up to Easter. Like the Italian version, hard-boiled eggs are sometimes baked into the bread, but chocolate eggs have become a popular substitute.
I decided to keep this recipe simple by brushing the loaf with a light glaze and then covering it with toasted almonds. Instead of dyed eggs, I added a few Jordan almonds for their shape and color. To ensure an even layer of rich cream throughout, I used pastry cream as the bread’s filling. If the Latin American rosca de reyes marks the end of the winter holiday season and its cousin the Mardi Gras Louisiana king cake signals the beginning of Lent, then the Argentinian rosca de pascua lets you pick up right where the others left off.
Rosca de Pascua (Argentinian Easter Cake)
Continue Reading Rosca de Pascua: Argentinian Easter Cake with Jordan Almonds
Easter. It is a time for solemn reflection on the death and rebirth of deities. It’s also a time to eat a whole boatload of egg-shaped chocolate, chick-shaped marshmallows and jellybeans. But what if you recently got into a brutal bar fight, leaving your jaw absolutely useless? How will you consume massive quantities of jellybeans? Don’t worry, young pugilists, there is now jellybean-flavored milk.
That’s right. All of the sugary joy inherent in those tiny beans can now be yours to drink down by the gallon. Illinois-based Prairie Farms Dairy company has just released a line of jellybean-flavored milk. The consistency is thick and the color is magenta. It may look eerily like Pepto Bismol, but according to those that have tried it, it tastes more like something resembling strawberry milk.
If you are in the Illinois area, pick up a half gallon and make this Easter a bizarre one.
Since when is a cookie a suitable dinner? Probably since Oreo asked Roy Choi to turn their cookies into the best savory snack we’ve tried in a long time. The recipe was part of a three-chef Snack Hacks challenge to use the retro classic as an ingredient in an entirely new dish.
Los Angeles-based chefs Michael Voltaggio, Nguyen Tran and Choi stepped up at a media event last week, morphing the cookie into dessert nachos with a lemony cookie-filled shandy (courtesy of Voltaggio) and a no-bake bread pudding (Tran). But it was Choi’s clever Oreo-crusted chicken tenders that left us thinking that cookies might actually have a place in savory cooking.
Continue Reading Munchies Alert: Roy Choi’s Oreo-Crusted Chicken Tenders
Easter brunch is the perfect excuse to celebrate your favorite spring foods. Eggs, asparagus, strawberries, peas and ham are all invited to the ultimate spring feast! For a mix-and-match Easter brunch that’s light, easy and luscious, just choose a dish from each category. Whether you’re cooking for a crowd or just a few, here are some dishes that will be perfect for this Sunday.
Continue Reading Light and Easy Easter Brunch Ideas
Though ham and lamb may get the Easter spotlight, spring’s marquee holiday is the ideal time to play with the season’s fresh vegetable superstars like asparagus, peas and green beans. A welcome respite from hearty winter greens, these three are healthy, quick and easy to dress up. Here are six preparation ideas that could easily steal the show at the holiday table.
1. Asparagus and Smoked Salmon Bundles
Turn asparagus into an edible present by wrapping a slice of silky smoked salmon around each spear. Not only does that salmon add an excellent smoky flavor, but it also brings a festive pink hue to the table.
Continue Reading Spring Fest: 6 Easy Easter Sides
Nowadays, you can grab an ice cream flavor for whatever suits your fancy. We are no longer living in a vanilla, chocolate strawberry world. Wacky ice cream flavors are the norm, but there is still one world the creameries have consistently avoided. That world? Prescription medications. Well, one man is changing all of that.
A food inventor named Charlie Harry Francis has already gifted the world with glow-in-the-dark ice cream and now he’s pitched his tent to create the world’s first ice cream flavor based on a prescription medication, Viagra. The flavor, appropriately named Arousal, actually tastes like champagne, however each scoop is laced with 25 mg of sweet, sweet Viagra.
Mr. Francis was tasked to erect this ice cream variety by a nameless celebrity, who apparently was “very happy” with the results. Sean Connery, you old horn dog (there is absolutely no evidence that it is Sean Connery.)
Had enough of marshmallow cream eggs, chocolate bunnies and jelly beans? Impress your guests and satisfy everyone’s sweet tooth this Easter Sunday with this stunning Lemon Lavender Champagne Cake. To save time, use boxed lemon cake mix for the base, then whip up a pretty, pastel buttercream frosting using lemon juice, lavender extract and purple food coloring – but don’t forget the bubbly! The recipe calls for a generous, celebratory dose of champagne in both the cake mix and the frosting, leaving just enough for an Easter toast. Assemble the cake using four layers of cake and frosting, and cover the top and bottom edges with a ring of colorful, candy-coated sunflower seeds for the perfect ending to your Easter feast and the ultimate dessert pairing for after-dinner sparkling wine. Cheers!
Get inspired with more of Cooking Channel’s festive Easter treats: