You are what you eat & drink


A fun collection of wine chalkboards


Some of these are hilarious!

Originally posted on The Wine Wankers:

After the success of our previous collection posts like An inspiring collection of wine quotes and A collection of fun wine images I’ve decided to put together a compilation of wine related chalkboards that have come our way via Instagram and Twitter.


100 percent chance of wine wankers

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Sunday Art Fare

Culinary Art II

Culinary Art II

by Kerstin Arnold


Satireday on Fizz



Why invest in ‘the hardest plant to grow’?

Blake Anderson shows off the wasabi plants in one of his three greenhouses on Vancouver Island in Canada

For nearly 30 years, Brian Oates has, in his words, “pig-headedly” devoted himself to a single pursuit: setting up the first commercial wasabi farm in North America.

Dozens of others in the US and Canada have tried to grow the plant – a type of horseradish that originates in Japan, where it is found growing naturally in rocky river beds – but almost all have failed.

The reason is simple: wasabi is deemed by most experts to be the most difficult plant in the world to grow commercially.

So what drives Mr Oates, and his business Pacific Coast Wasabi (PCW), other than his stated stubbornness?

The price.

At market rates, a kilogram of wasabi goes for around $160, making it one of the world’s most lucrative crops

Fetching nearly $160 (£98) per kilogram at wholesale, in addition to being hard to nurture, wasabi is also one of the most lucrative plants on the planet.

“It is much like gold – we expect to pay a lot for gold. Well, we expect to pay a lot for wasabi,” says Mr Oates.

The real thing

The first thing to know about wasabi – or Wasabia japonica, as it’s officially known – is that you have probably never tried the real thing.

That light green paste nestled next to the pink ginger in your box of sushi? It is most likely a mix of mustard, European horseradish, and food colouring.

In fact, by some estimates, only 5% of the wasabi served in Japanese restaurants around the world comes from the rhizome, or root, of a wasabi plant.


How to eat wasabi

The methods for eating real wasabi differ significantly from those of the powdered kind, particularly if the plant is fresh.

In its most traditional preparation, the root is stood on a grater made of a piece of sharkskin stapled to a wooden paddle. Using a circular, clockwise motion, one presses the rhizome down and a paste is formed.

The heat and flavour – significantly less bracing than imitation wasabi, but similarly sharp – last only for 10 to 15 minutes, so wasabi is grated as needed.

Nobu Ochi has been buying the wasabi Mr Oates produces from the beginning, and selling it to customers at his Zen Japanese restaurant in downtown Vancouver.

“We send the grater out with the wasabi in it, and let them have the experience of grating fresh wasabi,” says Mr Oichi.

“Once they taste it, like anything else that’s good, you don’t want to go back to the other stuff.”

Source: BBCNews Read and see more

Crazy Signs




Black Burger

Burger King launches black burger in Japan – and no, it’s not just burnt

The chain’s goth-like burger, with black buns, black cheese and black sauce, is a bizarre addition to the menu. But it’s not the only food to go back to black

Burger King’s black burger, with bamboo charcoal. Photograph: Burger King

It may look like leftover burnt scraps of a late-summer barbecue, stuffed with melted tyre fillings, but this bizarre black combination is just Burger King’s latest menu option for Japan.

The incinerated-looking buns are darkened with bamboo charcoal, and the same has been used to give the poisonous-looking cheese its melted-tar look. The beef burgers, meanwhile, have added black pepper, and are topped with an onion and garlic sauce mixed with squid ink.

The international chain says it is the third time it has released a goth-like burger (the others had black buns and black ketchup) and diners have so far given them a “favourable reception.”

Strange as they seem, however, Burger King’s Kuro Pearl and Kuro Diamond are not the first black burgers around.

The Spanish dish arroz negre, a rice casserole made with squid ink. Photograph: Alamy Photograph: Alamy

Source: TheGuardian Read and see more

Sunday Art Fare


Table de cuisine

Fernando Botero Paintings, 1967

Source: Art Paintings Gallery

Satireday on Fizz


The rise of canned beer

Anyone fancy a tinnie?

Craft brewers are choosing cans over bottles because they are cheaper, easier to recycle, look good and make the beer taste great. Here are five of the best craft cans – have you made the switch yet?

Five of the best canned beers. Photograph: PR

For many, the words “canned beer” conjure images of fizzy, tasteless lager enjoyed on park benches and at overcrowded music festivals – a far cry from the quality ales that pass the lips of any self-respecting beer fan. But all this could be about to change as a new breed of British brewer begins to opt for metal in favour of glass.

As with many of the trends currently steering the British beer scene, this one started in the US. In 2002, Oskar Blues in Colorado became one of the first independent breweries to can their beer. The tipple, called Dale’s Pale Ale, went on to win numerous industry awards, triggering a wave of canning that continues today. According to Peter Love, the owner of one of the US’s most successful canning companies, Cask, sales of craft beer cans in the US are up 89% year on year; bottles, meanwhile, are only up a pithy 9%. In the UK, it is even more dramatic – specialist beer distributor James Clay, for instance, has seen sales of canned beer rocket by more than 250% this year.

Three breweries in London have recently installed “micro-canning machines”, while breweries in Ireland, Wales and Yorkshire have them on order. Indeed, decent canned beer is now so accepted by the UK beer fraternity, it even has its own competition: the Indie Beer Can festival. The winner, Adnams Ghost Ship, was announced on Thursday night at a lavish ceremony in the capital.

So why all the fanfare now? From a brewer’s point of view, cans are lighter and take up less space than bottles, which makes them cheaper to store and transport. They’re also considered environmentally friendly because the metal used to make them is 100% and infinitely recyclable, with no loss of quality. And as anyone who has seen a can of Beavertown or Fourpure will know, they look good too.

Source: TheGuardian Read more


You’ll rarely catch me drinking from a can.

There are two occasions that I will, Murphy’s and Guinness stout, because here in Brazil you can only get cans.

I refuse all other beers in a can because you can guarantee that they are lined with noxious BPA.

BPA is a poison, many countries, including Brazil, have banned the product in plastics for babies and young children. They don’t do this without reason.

I find it disturbing that the use of cans as drink containers is on the rise. Once again, an example of profits over health.

Some companies are touting that they have done away with BPA…

Oh, that’s just great!

They’ve replaced it with BPS, which is even more dangerous. Governments haven’t caught up with that yet.

As for their claims that the beer tastes better. That’s bullshit! I have never had a canned beer that tastes better than the same product in a bottle.

Corporate bullshit, makes a good selling line.

They’d tell you that elephant shit tasted good if it sold a product.

Hang over? Fernet about it!


Good advice

Originally posted on The American Cocktail:

As cocktail enthusiasts, you should know by now that writing and research is just an excuse for us to drink and try new cocktails, but like everyone else, the morning after can be tough. While the “hair of the dog” for many people consists of a Bloody Mary or Mimosa, we swear by a combination of the following two ingredients: Fernet Branca and ginger.

Like most cordials, Fernet was originally concocted for medicinal purposes.  The combination of headache-curing and stomach-settling herbs include anise, camomile, cardamom, rhubarb, myrrh, and eucalyptus.

It’s no secret that the other component, ginger, is traditionally used for all types of ailments as well. This is where our family differs the most; whether it is Domaine De Canton, ginger ale, ginger syrup, or fresh ginger, we all agree that the combination of Fernet and ginger is the best remedy for a hangover.


While Ryan may throw back…

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