Those Magical Elves really know how to pull our heart strings. In perhaps one of the more somber and emotional episodes the remaining four chefs had to create a buffet menu for a member of the U.S. Military returning from duty.
Check out which chef didn’t quite make it to the finale.
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This is a very special day. For starters, yes, it’s Friday, but not just any Friday. It is, apparently, National Iced Tea Day! Duh. On this holiest of days, everyone must appreciate the refreshing luxury iced tea brings to our lives. I know I certainly do.
Of course, there is one glaringly obvious inherent flaw in iced tea: no booze! What is the point of even drinking any liquid if it’s not going to get you buzzed, you know? Never fear. Many geniuses out there agree with my “iced tea needs more alcohol in it” conclusion. These days we have a cornucopia of boozy sweet teas to choose from: Firefly, Jeremiah Weed, Sweet Carolina, etc…
This is a somewhat controversial beverage; I have personally encountered haters who proclaim it “too sweet” or even “disgusting” …but you know what I say? The same thing I say any time someone turns down delicious alcohol: great, more for me!
Now, let’s state the obvious: classic iced tea makes a great mixer. Just ask Arnold Palmer, the great man who discovered the glory of combining lemonade and iced tea, so brilliant that his name will now forever be associated with beverages instead of just golf. Tragically, this drink possesses the same drawback as traditional iced tea: non-alcoholic. However, let’s do the math. Iced tea (good mixer) + Lemonade (good mixer) = Good mix of good mixers = one GREAT mixer = Arnold Palmers are alcohol’s best friend! In-depth historical research informs me that we can call an alcoholic AP either a John Daly or a Happy Gilmore (…no) or a “Donovan.” What? Has anyone ever ordered a Donovan without feeling like a douchebag?
Anyway, the problem with alcoholic Arnie Palmies, Donovans, whatever you want to call this heavenly nectar: during the summer I want to drink them all the time. But the man wants to keep me down. Unlike mild-mannered sober iced tea, which is accepted everywhere, society frowns upon constant public consumption of iced tea cocktails. I say enough is enough! On this momentous holiday, I shall share my secret recipe for limitless summertime boozin’ fun. Mix up one of these bad boys after work today, and raise a glass to the weekend.
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I confess: I don’t like recipes. That, and my tendency to leave out key ingredients even when they are listed right in front of me, makes me a worse-than-average baker.
It’s not that I can’t follow directions; from K*nex to origami, I have personally experienced the power of step-by-step instructions in my life. When I’m in the kitchen, though, I’d rather be swept up in the moment, adding a little of this, a little of that. Generally, the results are, if not supremely delicious, at least edible. Next time I make tomatillo salsa though, I will do so with recipe in hand.
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It’s a billion and one degrees outside. Does that call for a frosty beer? Or a cold glass of juice? Maybe a shot of tequila? How about all three? Red Star Tavern in Portland, Oregon is now serving The Gringo, a beer-based cocktail that will make you forget all about the heat.
The Gringo
1.5 oz. silver tequila (100% agave)
.5 oz. St. Germain elderflower liqueur
1 oz. grapefruit juice
1 Double Mountain Vaporizer Pale Ale (or your favorite pale ale)
Shake tequila, elderflower, and grapefruit with ice. Strain over fresh ice. Top off with pale ale. Serve in a salt-rimmed glass with a grapefruit twist.
Pretty much all I think about is breakfast. Okay, I might think about more than that. However, I would call myself a breakfast freak. Flapjacks are among my favorite breakfast foods. On a quest for the “no foolin’, best pancake recipe ever,” I stumbled up this little gem that is too good not to share. It is pretty basic, but why fix a squeaky wheel if it isn’t broken…wait…
With a little tweak, I think this pretty much puts Bisquick in a corner for a permanent time out. Who uses Bisquick anyway? It contains solid hydrogenated oils which means it doesn’t need refrigeration and can keep on a shelf for ages. Anything that can keep on a shelf for ages kind of grosses me out. Mmmmm…trans fats. Delicious!
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Enjoy your weekly fix of Liz Lemon singing, crying and dancing about her love of food.
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Tweaking a trend can either make you a hero or a target. Luckily, we ESers are a hardy bunch — so yeah, we’re gonna mess with the beloved Mojito by freezing it.
But before you go bucking it, let us say that from sip to lick the frozen Mojito can confidently double down over its fluid counterpart and take you from cool to sublime faster than you can say freeze! Now that you know we’ve got our Teflon suits on, give it your best lick and let us know what you think.
PS – have a cocktail you want to see turned popsicle? Hit us up in the comment section because you’re currently tuning into our newly started cocktail popsicles series, a.k.a. Poptails. We’ll be featuring a new cocktail on a stick every Wednesday up until Labor Day. Enjoy.
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