With Thanksgiving just around the corner, every marketer and their mother is trying to sneak their products onto your holiday table. One of the most interesting press releases I received this year was from the folks at Florida Orange Juice. Their suggestion for how to add orange to the turkey day table? Whip it up with your sweet potatoes.
Is this a thing? Has anyone tried it? I’m unsure whether to be intrigued or appalled…
This may look like an ordinary everything bagel but it is far from it. Bowery Bagels in Portland, Oregon now serves a STUFFING BAGEL, seasoned with traditional herbs and flavors to mimic the classic Thanksgiving dish. Be still my heart! My two favorite ways to consume carbs combined into one glorious Thankgivingkuh monster!
Bowery also, by the way, serves a BEER BAGEL made using Fat Tire Amber Ale, and a savory pumpkin bagel made with real roasted pumpkin. West Coast ES-ers. Please check this out immediately and report back.
Hey all! Well, it’s Monday morning and according to the ES calendar, that means it’s time to talk whiskey. In particular, with the weather getting colder we’re thinking about cooking with whiskey. There’s just something about a dessert with a little wild turkey thrown in the batter that gets our hearts racing and warms you up all over. Not sure what we mean? Check out the Island of Kentucky recipe page for all kinds of good ideas of what to cook with said whiskey, or keep reading for seven of our simmering favorites.
Say the first four words above in the same sentence and you can get me to do pretty much anything. I mean, COME ON.
Recipe: Whiskey Caramel Marshmallow Bacon Bark
Make your own Bailey’s at home, mix it with some coffee, add a dash of the good stuff…yeah, baking ain’t so girly anymore, huh?
Recipe: Mudslide cupcakes
Don’t think of soggy pineapple upside down cake. This one is tender and springy, while the whiskey adds an extra subtle dimension that quiets the caramel topping and brings it in balance with the cake and fruity sweetness of the cherry.
Recipe: Cherry-Whiskey Upside Down Cake
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As some of you know, over the last two years I have made an attempt to balance out my outrageous amount of pork belly consumption by training for a marathon. For the most part, I’ve used this as an excuse to eat as much food as I want to, but with the New York City Marathon just around the corner this weekend, I’ve actually been taking it easy on the eating and drinking front, trying to do the right thing for at least the week leading up to the race. So when I went to pick up my bib and other materials at the marathon expo yesterday, I was pleased to receive an “Insiders Guide” tucked in the official marathon “Start Village Bag.” It includes a nutrition section with lots of helpful tips about what to eat before the race. This one caught my eye:
For breakfast, a “great option is bread or a bagel with two ounce of Grana Padano.”
Oooh, what is this Grana Padano? Is this a new superfood I haven’t heard of, rich in antioxidants and run-fueling protein? Better make sure I get some before the run! The guide goes on:
After the race, “Good choices include salty soups, tomato juice, pickles, Grana Padano, and fresh fruit.” There are also three recipes for Grana Padano meals, along with a primer on how you should eat it while training: “mid morning: 1.5 ounce of Grana Padano and 1 sliced apple or pear….pre-evening run: 1 to 1.5 ounces of Grana Padano on 2 slices of whole-grain bread with sliced tomato…” and on and on and on. The best way to succeed at marathon running, according to this guide, is to eat Grana Padano morning, noon and night.
As you may have realized, Grana Padano is not a superfood, but merely a salty Italian cheese. Yes, according to this “insiders guide” the secret to succeeding at distance running is to eat cheese all effing day. Now, my first reaction was “what the eff have I been doing eating gross, chewy power bars, when cheese is actually the best thing for me?” My second reaction was: this is a scam.
Yes, I get that this is an advertisement. We have those here on Endless Simmer too. But here’s the thing: The New York City Marathon costs $266 for each runner to enter ($358 for foreign runners). It is actually called the “ING New York City Marathon” due to a lucrative sponsorship with a financial institution, and every inch of the race is covered in advertisements for various brands. Do they really, really need to accept advertisements (posed as editorial content) that tell runners to eat as much cheese as possible??
If I’m missing the point here, just let me know and I will gladly spend the next 48 hours cheese-loading.
Can’t find a way to stop eating all those candy corns sitting on your cubicle neighbor’s desk? Here’s a solution: drink them instead!
2 parts BACARDI Superior
¾ parts Fresh Lemon Juice
¾ parts Simple Syrup
½ parts Soda Water
Mix all ingredients except soda water in a shaker glass.
Add ice, shake and strain over fresh cracked ice and candy corns.
Top with soda water.
Drink. (But not so much that you scare the trick or treaters!)
Woo-hoo for wintry weather! As much as we all love pumpkin beers, food-wise fall really just seems like a tease until slow cooker season officially arrives. With the temps plummeting this week, I think it’s time to kick it off.
While pulled pork is usually my slow cooker weapon of choice, this week I decided to branch out and go for beef, inspired by Campbell’s Korean BBQ Slow Cooker Sauce. First off: wow, Korean food has really arrived in the mainstream, huh? You’ve come a long way, kimchi. Two: I know this is bordering on cheating, but what I appreciate about this sauce is that it’s actually made out of real food, rather than mostly additives. So you’ve got your peppers, garlic and all your savory spices in the bag, you just pour it over a rump roast and go to work. Seven hours later, you’ve got tender strands of Korean-style BBQ beef.
If you’re a normal person, you just throw that over some white rice and call it a night. Clearly, I had to do something more blog-worthy.
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