Someone bottled a cliff’s edge and named it Reaper Cream Cheese. By “someone” I mean International Society of Culinary Pyros. I met the stuff at this year’s show and just had to bring it home to play with on the grill.
Precious Cargo Wins Major Book Award
The International Association of Culinary Professionals’ (IACP) Cookbook Awards took place this Sunday in Washington, DC. Dave’s Precious Cargo: How Foods from the Americas Changed the World was a finalist in the Culinary History category.
Chipotle Tapenade Burgers: Recipe
Allspice Cafe makes a tasty olive tapenade that goes great in ground beef for burgers. This version is a personal favorite I came up with that you may want to try for yourself. Overall, the spicy kick is on the mild side, which really lets you taste the rest of the tapenade.
7 Starter Bartending Tools for the Budget-Minded
While there are dozens of bar tools available from liquor stores to housewares, there are really only 7 tools that you need to get your home bar started, and most of them are very inexpensive, or at least have lower-priced alternatives. Here is a list of recommendations.
Vindaloo Voodoo: Recipe
Earlier this week, we ran Mike Stines’s feature Lamb: It’s Not Just for Easter Anymore over at the Super Site. The Vindaloo recipe packs a .50 caliber heat wave so we’re excerpting it here. Enjoy!
Scientists Profile 170 Year Old Beer
Apparently, beer sitting in a shipwreck for 170 years tastes about as skunky as you’d expect. Just as the scientists who smelled the funk off of a brew fitting that description in 2010. When they popped one open and took a whiff, the funk rivaled a middle school boys’ locker room.
Santa Anita: California’s Largest KCBS Event Ever
This year’s Santa Anita Winners Circle BBQ Championship was huge. At least for California. With 103 teams battling it out for $X in prize money, it was the largest KCBS event in the state’s history.
