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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

Fernando-Botero-Paintings-1967-table-de-cuisine

Table de cuisine

Fernando Botero Paintings, 1967

Source: Art Paintings Gallery


Satireday on Fizz

in-the-mood-for-a-quicky-funny-old-ladies


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

Opinion:

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!

argentumvulgaris:

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.

image

While Ryan may throw back…

View original 119 more words


Kahlua Cocktails

kahluaKahlua, awesome liqueur.

Some people drink it straight, some on the rocks, some make a Brown Cow with milk.

But there are many cocktails that you can experiment with.

Mix it with Amaretto and cream.

Try a Mudslide with vodka and Bailey’s Irsih Cream.

Add Cuarenta y Tres .

Add it to coffee for a hot winter drink.

Make a Kahlua Bushwacker with Malibu rum, coconut milk, dark rum and creme de cacau; top up with milk and ice.

Kahlua Root Beer Float, add root beer and vanilla icecream.

A Kahlua Mai Tai made with vodka and fresh lime, pineapple and orange juice.

Want to get fancy? Kahlua Marshmellow Shots. Toast marshmellows, hollow out and add Kahlua.

The Milky Way add Frangelico liqueur, Bourbon and same quantity milk.

White Russian, add fresh cream and ice.

Monte Cristo – Trple Sec, cup of coffee, whipped cream, chocolate shavings and orange zest.

And… don’t forget to celebrate:

Happy National Kahlua Day

on 27th February.

I haven’t added recipes, or links, if you need them, maybe you shouldn’t go near the cicktail cabinet.

 


Sunday Art Fare

Culinary - Wine & Lemons by Barbara Ruzzene

Culinary – Wine & Lemons by Barbara Ruzzene

Source: fineartamerica see more details


Satireday on Fizz

smellingbacon


What Next?

I-love-this-milk


Sunday Art Fare

Cooking by Daphne Bennett

Cooking by Daphne Bennett

Source: Daphe Bennett and check her blog Oh Daphne Paints, fascinating.

As soon as I saw this painting, I knew I had to feature it here.


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