2011 - - Page 10

by gansie

Wedding. Bonfire. S’mores.

Think wedding. What do you see? Champagne? Kisses? Bon Jovi medleys?

My friends think bonfire.

Simmer friends Tim and Alice married on the Chesapeake Bay this past weekend. After the reception, but before the hot tub session, we built a fire on the beach. Obviously a fire doesn’t turn into a party until the food arrives. Cue s’mores kits. These all-in-one tubes easily bring together the elements of s’more making: marshmallows, chocolate, graham crackers and sticks.

And the fact that everything is bundled together makes one less thing the bride and groom need to worry about.

(Photo: GeekAlerts)

in Desserts 0 comments

by Borracho

Gridiron Grub: Can’t Get Much Wurst

Anyone with internet access or two ears has undoubtedly heard of the recent travesty that occurred at Penn State University. I will not waste much time discussing the issue on ES. but suffice it to say, it has been an extremely difficult week to spend much time paying attention to football, and particularly being a PSU fan. It’s even harder to add the typical fart jokes you’ve come to expect from ES. Come Saturday though, we’re still looking forward to watching some football.

Trying to think of a relatively simple dish for this week’s football get-together, I remembered I had a voucher for a package of The Original Brat Hans. I don’t normally shill for any specific products but their brats are a tasty guilt-free option for meat-eaters like myself. No antiobiotics, added hormones, preservatives, MSG or nitrates; even the chickens and hogs used are 100% vegetarian-fed. After seeing that voucher I ran to the store to pick some up and had the beginnings of an idea. I pulled out some of my homemade canned chili sauce to make a very typical German food truck dish: Currywurst.

Simmering on Tumblr and Pinterest

We’re full service over here at Endless Simmer: we travel where the food lovers live.

We’ve succumb to the addictive worlds of Tumblr and Pinterest. So if you play on those sites, come by and say hi. And of course, we’re already on Facebook and Twitter.

Speaking of Twitter, make sure you follow the whole gang: @gansie, @russellwarnick (formerly Britannia), @bakersroyal, @forkitude, @emilyteachout, @madelinesho (ML), @mcj4476 (tvff), @BellyRulesMind (Borracho) and @roodeloo.

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by BS

Cocktail O’Clock: Antipasto in a Glass

What’s better than a martini? A martini with prosciutto and bleu cheese stuffed olives.

Spotted at: Zavino, Philadelphia.

(Photo: ML)

in Cheese / Drinks / Endless Cocktails / Pig 0 comments

by Miss K

Food Porn Champion: Close to Home

If only computers had Smell-O-Vision, this image would be complete.

(Shrimp & Grits and Gumbo from Puddin’, Eastern Market, DC)

in Photos 0 comments

by gansie

The Raw Continues Through Winter

In September I could already see winter and I vowed to enjoy eating quick to prepare, raw salads as much as I could. But now it’s November, the darkness swings in earlier, and I’m still compiling uncooked greens.

Cabbage is quite wonderful raw, actually.

Raw Cabbage Salad with Grains, Beans and Avocado

I sliced one large savoy cabbage leaf into confetti, letting the slim greens better succumb to a heavier dressing. However I decorate the greens, I let it sit for about 10 minutes to gather together before eating.

Yesterday I added bulgur wheat and butter beans (I had cooked a big batch of both earlier in the week), diced avocado, oven-dried tomato and parsley with a feta-cumin dressing.

Sometimes I add other vegetables, but I always try to cover the cabbage in a fairly substantial dressing, otherwise it’s just a bit too coarse.

(PS – Does anyone else think of their Cabbage Patch dolls when eating cabbage? And maybe feel a little guilty?)

More in>>> Dark Green Raw Salads

Spike Your Juice: ES Taste Tests the Newest High School Trend

Here’s a post just for all of you who think whipped lightening is too fancy.

Apparently one of the newest trends among high schoolers this year is this stuff called Spike Your Juice. It was described to me by a former co-worker as “stuff you put in juice to make it alcoholic.” Naturally, as soon as I heard those words, instead of being appalled or horrified, I immediately ran over to my computer to figure out how I could get some of this stuff. I’m on a budget, ‘yo.

After some googling, I discovered this is supposed to taste like federweisser, some alcoholic German drink that I did not consume in Germany. When I asked my German resident expert, she said it “sounds like the stuff they give babies to get them to like beer.” Typical.

Make your own alcohol without a bathtub and the potential for blindness? Too good to be true. After gathering information and convincing the company to send me samples, I either thought this was a) a scam or b) a packet of yeast.

I poured it into a measuring spoon. It’s just yeast. But then I started to freak out about homemade alcohol horror stories. Would I die if I consumed this? Is this a terrible idea? Should I just walk down to the store and buy a $6 bottle of Jacquins?

No, no, and NO.

So I followed the directions and added one packet (contents in the picture above) to a 64oz container of cran-pomegranate juice that contained sugar. And I waited 48 hours. I tasted. It tasted like juice with yeast. So of course instead of waiting just one more day, I waited nine.