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A Very Dogfish Vacay: The Brewery

Posted by on August 21 2014 in Drinks, Food Travel

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Where beer is made. Brewery tours vary in size, location, and even in stories (and in free samples). I’ve noticed that some breweries just tell you how beer is made and dump you off at the pub for you to buy any of the beers. Others give more personalized tours and offer plenty of free samples. Dogfish Head was the best brewery tour to date. Of course, that may be because we got a private tour from an off-centered employee (thanks Senovia!) But before we get started, just imagine what you think the brewery looks like. Now, imagine that times ten. The brewery is part of a large amount of land that is practically becoming the dogfish campus. This includes an insulated pipe line that runs the beer from the brew house to bottling. Oh yeah, and an industrial-aged tree house where they hold their administrative meetings.

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Summerize Your Winter Drinks!

Posted by on August 20 2014 in Drinks, Sponsored

As summer comes to an end, you may be preparing to make the switch from refreshing summer cocktails to warming winter drinks. But we don’t want summer to end, so we’ve figured out a way to turn some popular winter drinks into cool cocktails. Remember: just because you’re wearing a sweater doesn’t mean you can’t have a summer state of mind.

Nothing fills a home with the scent of the holidays like a batch of mulled wine. But to get a taste of summer, ditch winter spices like cinnamon, nutmeg, or clover, remove the wine from the stove, and add summery citrus fruits like oranges, limes, or grapefruit.Add a splash of Grand Marnier, pour the wine over ice, and violá– you’ve got sangria. Olé!

Everyone likes to toast to the New Year with a glass of celebratory bubbly, but with the addition of a few ingredients like Chambord, peach schnapps, fresh fruit, or Limoncello, you’ll get that summertime vibe no matter how chilly it is outside.

This could be the easiest winter­ to ­summer drink conversion you can create. First, brew a pot of fresh coffee. While it’s cooling, pour a little Irish whiskey in your mug. Add sugar, then add ice. Finally, fill your mug with the cooled coffee and top with whipped cream. Sip until well caffeinated, and you think you’re on a beach.

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Food Porn of the Day: The Porkiest Belly

Posted by on August 20 2014 in Photos, Pig, Trends

Odd Duck Pork Banh Mi Buns

Pork belly is definitely a thing these days. So much of a thing that I’m almost… dare I say… over it. (Gasp!) Every menu in Austin, and probably in the country, is full of the stuff. It takes a veeeery special pork belly to catch my eye these days. All that being said, the pork belly at Odd Duck in Austin does it. “It” being “catches my eye and makes me care about pig again.”

The above is Odd Duck’s pork belly banh mi buns, which I devoured at lunch a week-ish ago. The meat is perfectly prepared and intensely flavorful. Chewy, yet somehow also melts in your mouth. By the way, next time you’re in Austin? Go to Odd Duck. You won’t regret it.


Cocktail O’Clock: Purple Haze

Posted by on August 18 2014 in Drinks, Recipe

Purple Haze

Monday evenings are not for drinking….except that, you know, sometimes they most definitely are. This refreshing elixir, courtesy of Stone Rose Lounge in New York, is equal parts fruit-juice refreshing and take-the-edge-off boozy: in other words, the perfect way to shake off your weekend.

Purple Haze

1.5 oz Stoli Orange
.5 oz Creme De Violette
.75 oz Grapefruit Juice
.5 oz lemon juice
.25 oz simple syrup
Shake, Strain into a highball and top with champagne. Garnish with an orange peel.


Important Prep for International Bacon Day

Posted by on August 13 2014 in Bacon, Contests

100 ways to use bacon

Breaking news! We really like bacon. I know, I know, you’re tired of hearing about it. But I mean, it doesn’t get any less good. Just when I think I’ve hit maximum bacon saturation, I go and discover something new like bacon paremsan knots over on our Endless Bacon Pinterest page.

International Bacon Day is coming up (yes, that’s a thing…obviously!) on August 30, and we’re helping one lucky ES-er get ready by  giving away a free Farmland Bacon Club prize pack that will include two packs of Farmland Bacon varieties and Bacon Club goodies, such as a t-shirt, pin, baseball hat, pin and more!

In summation…free bacon! To join in, just post your best bacon-y photos on twitter, facebook, instagram, pinterest with the hashtag #endlessbacon. We’ll pick one lucky winner next week.


Cocktail O’Clock: Spicy Paloma

Posted by on August 12 2014 in Drinks, Recipe

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Is it me, or this week already looooooooooooong?

Today’s cocktail o’clock comes courtesy of The Roof at Viceroy New York and with a  jalapeño-meets-tequila kick, is sure to snap you out of any midweek slumber.

The Spicy Paloma

Mix together:

2 muddled slices of jalapeño pepper 
2 oz Casamigos Blanco tequila
.75 oz Aperol
1 oz grapefruit juice
.5 oz lime juice
.5 oz simple syrup

Shake with ice. Strain over ice in highball glass. Add club soda float. Garnish with a grapefruit slice.

 


The Aborted Launch of Astronaut Ice Cream

Posted by on August 8 2014 in Desserts
(Illustration by Leah Lin for Narratively)

(Illustration by Leah Lin for Narratively)

Ever wonder if astronauts really eat astronaut ice cream?

Over at Narratively this week, we answer that pressing question, and much more, in our full week of stories all about ice cream.

The Aborted Launch and Meteoric Rise of Astronaut Ice Cream

A Child Screams for Ice Cream

The Ice Cream Man in the Summer of Sam

Tales of Ice Cream Dreams and Fro-Yo Fiends

The 300 Flavors in Jon Snyder’s Mind


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