WINE. Beer. Homebrewing. Grow Your Own Coffee. GAULTMILLAU. Nestl Nespresso: The Art of Espresso, Exclusive Coffee ... Repeal the Drinking Age - Jeffrey A. Tucker. Somehow, and no one seems to even imagine how, this country managed to survive and thrive before 1984 without a national minimum drinking age. Before that, the drinking question was left to the states.
In the 19th century, and looking back even before — prepare yourself to imagine horrific anarchistic nightmares — there were no drinking laws anywhere, so far as anyone can tell. The regulation of drinking and age was left to society, which is to say families, churches, and communities with varying sensibilities who regulated such things with varying degrees of intensity. Probably some kids drank themselves silly — and we all know that this doesn't happen now (wink, wink) — but many others learned to drink responsibly from an early age, even drinking bourbon for breakfast. Really, it is only because we are somehow used to it that we accept the complete absurdity of a national law that prohibits the sale of beer, wine, and liquor to anyone under the age of 21. Do we really believe it? Espresso, símbolo de la modernidad.
Por Magdalena Tortosa Durante el transcurso del siglo XIX el café y los cafés como lugares de reunión se extendían por Europa ganando popularidad y fieles adeptos. Esta circunstancia junto a la obsesión de la época por la mecanización y aceleramiento de los tiempos en todos los procesos llevó a desarrollar varios inventos que utilizaban la presión del vapor con el objetivo de elaborar la mayor cantidad de café en el menor tiempo.
Comenzando el siglo XX el milanés Luigi Bezzera patentó una máquina que llevaba la presión de vapor de agua directamente al café molido y el líquido directamente a la taza. En muchos aspectos este aparato estableció la configuración básica que se mantendría a lo largo de los años y es por eso que se considera a Bezzera el inventor de la máquina de espresso. La patente fue comprada por Desiderio Pavoni que añadió una válvula de alivio de presión importante. F.A.Q. - Kombucha America - Frequently Asked Questions Page. What is a Kombucha Mushroom? The Kombucha Mushroom is not a true mushroom but pseudo lichen. It is a fibrous cellulose spongy membrane that is formed by the various Kombucha bacteria and yeast cells that live in the liquid sugary tea.
It is primarily grown to act as an evaporation cap to keep the tea from evaporating and also to prevent other microorganisms from getting to the sugary tea. It has no sex, and produces no seeds or spores for the purpose of reproduction but within the cells of the membrane are contained the same bacteria and yeasts cells that exist within the tea. When your transfer a newly formed mushroom to a new batch of tea you introduce these bacteria and yeasts to the new tea which quickly colonize it, cause the tea to ferment, and grow a new membrane on the surface.
Can drinking this tea harm me in any way? Is there any relationship between the quality of the tea and the growth size of the new mushroom? No, not really. Absolutely not! What does the tea taste like? Kombucha. Kombucha including the culture Etymology[edit] In Japan Konbucha (昆布茶? , "kelp tea") stands for a different beverage made from dried and powdered kombu (an edible kelp from the Laminariaceae family).[2] For the English word kombucha, first recorded in 1995 and of uncertain etymology,[3] the American Heritage Dictionary suggests: "Probably from Japanese kombucha, tea made from kombu (the Japanese word for kelp perhaps being used by English speakers to designate fermented tea due to confusion or because the thick gelatinous film produced by the kombucha culture was thought to resemble seaweed). "[4] The proper Japanese name for what English speakers know as kombucha is kōcha kinoko 紅茶キノコ (literally, 'red tea mushroom'), compounding kōcha "black tea" and kinoko 茸 "mushroom; toadstool".
A 1965 mycological study called kombucha "tea fungus" and listed other names: "teeschwamm, Japanese or Indonesian tea fungus, kombucha, wunderpilz, hongo, cajnij, fungus japonicus, and teekwass History[edit] How to Make a Big Batch of Kombucha. Kombucha is a fermented tea beverage popular in Russia, China, and elsewhere. The culture forms a leathery skin called the "mother" that floats on top.This week's Instructables TV episode shows how to wrangle the jellyfish-like "Mother" and make Kombucha 5 gallons at a time.
This method produces a fizzy carbonated kombucha that tastes very much like hard apple cider. For background on this bizarre beverage, read Arwen's Making Kombucha Instructable and the Wikipedia Kombucha article. Some confusion arises from the existence of a Japanese kelp tea also called "kombucha". Back to the blob:For me it all started when my friend Anne Harley went to Russia, made herself fluent in the language, joined a band of gypsy musicians, and went on tour with them.Did you know Russian Gypsies have a caste system that dates back to their origins in India? That was news to me. So was the fact that Kombucha exists. Since then I've made hundreds of gallons of Kombucha for my friends and myself. Stock Your Bar for $100. The Internet Cocktail Database | Welcome to CocktailDB!
Bar Tools, Bar Accessories. Kombucha Remix. New methods of brewing, mixing, and imbibing put the fun back into this fermented favorite. Tart and effervescent, polarizing and mystical, kombucha has taken the fermented beverage market by storm with its uniquely vinegary flavor and alleged ability to treat everything from arthritis to dull hair to liver disease. Whether concocted in your kitchen, sipped in a cool cocktail, or slipped into a culinary creation, this versatile elixir made from tea goes way above and beyond natural-foods market shelves. Here are a few new ways to enliven your obsession with this quirky quencher.
Brew Your Own BatchMany find this fizzy drink’s invigorating qualities near addictive, but at $3 to $4 (or more) per bottle, it can be an expensive habit. Fortunately, DIY methods are simple and cost-efficient, requiring only a few ingredients and a kombucha mother or “SCOBY”—Symbiotic Culture Of Bacteria and Yeast, that is. WineLoversPage.com. De cócteles por Barcelona#more236543. Una gira por algunas de las mejores coctelerías de Barcelona. Eso fue lo que hicimos el pasado 23 de mayo, como les anuncié en su día. Llega ahora el momento de contar con más detalle lo que hicimos y nadie mejor que Elvira Jenssen, la creadora del grupo de aficionados a los cócteles que realizó la convocatoria para que lo cuente. Así como en algunas excepcionales ocasiones, hay un invitado en este blog: hoy es Elvira quien escribe la crónica. ¿Quién mejor? "El sábado, 23 de mayo de 2009 se reunió por quinta vez el grupo de cócteles y esta vez fue en Barcelona.
Participan aficionados, así como profesionales y curiosos por conocer este interesante y siempre sorprendente mundo de los cócteles. Tras darnos una vuelta por el mercado y disfrutar con la vista del género, nos fuimos rumbo al Boadas, (Tallers, 1 Tel: 933 188 826 ), donde ya nos tomamos el primer cóctel, algunos de los que tomamos fueron: bloody mary, adonis o un campari imperial. Saludos:Elvira. Mixed Drink Recipes. Mixed Drinks Mixology Guide. Bar Tricks. Mixology. Alcohol. Drinking games. The Portal Two (Portal 2 Cocktails) Ingredients:... The Sangria Diaries. Eat Drink Chic.
Beer. Wine. 1001Cocktails. 15 ways to use vodka. Keyboard: S - next A - previous R - random 15 ways to use vodka Share on FB 55920 Below Random Pics that horribly slippery slope Share on FB 160 it's the alpha and omega Share on FB 54 what superman batman and spiderman think about the iphone??? Share on FB 256 that's alot of milk Share on FB 153 bet you havent had this in dinner Share on FB 88 reading a good book best dog outfit ever! Share on FB 98 women Share on FB 19 it's frida!
Share on FB 120 Home Page Top Month Previous Next. How to Make Milk Foam (Without a Frother or a Machine!) Home Hacks. Lo único bueno que trajo una guerra. Tags: Beer LaneGin ActGIn LaneGuillermo III de OrangePlymouth GInWilliam Hogarth O por qué cada vez que se pide un gintonic se debe brindar por la ya extinta salud de Guillermo III de Orange, la Guerra de los 30 Años, los ilustradores pioneros y el peligro que suponía beber agua en el siglo XVII. El siglo XXI es el siglo de la ginebra. Al menos, en España, lo que constituía una bebida purgante para acólitos de bar de plaza de pueblo es ahora objeto de selecto consumo en vasos que se visten con los más dicharacheros aderezos.
Efectivamente, si ve fruta tras el segundo plato, no son los postres sino los gintonics. España es el segundo mercado mundial de ginebra. En contra de lo que muchos podrían pensar, la ginebra no surgió en las faldas del imperio británico. La guerra terminó y los soldados ingleses se llevaron a casa lo mejor que habían encontrado en los Países Bajos: el destilado de enebro. Se establecieron destilerías sin licencia por todas partes. ¡Ahora hacemos libros! CLICK FOR MORE DRINKS | The Drunken Moogle : 9 of 14. Ifeelthecosmos: Margarita Surprise (GrimGrimoire cocktail) Ingredients:1 1/2 oz Tequila1 oz Cointreau1 oz Strawberry red pepper puree*1/4 oz Lime juiceDirections: Shake all ingredients with ice, double strain into a cocktail glass and garnish with a slice of lime and jalapeno, or a frog gummy.
*To make the strawberry red pepper puree, blend 1/4 cup red bell pepper, 1/4 strawberries, and 1/4 cup simple syrup (or two tbsp each of sugar and water). If you want it to be really, er, surprising, you can toss in a couple pieces of jalapeno as well. Frozen Variation (Makes 4): 6 oz Tequila2 oz Cointreau 1/2 cup Frozen strawberries1/2 cup Red bell pepper1 oz Lime juiceSplash of simple syrupHandful of crushed ice. "Oh come on now, don’t be so damn proper! " Drink created and photographed by Mer, of I Feel the Cosmos. (via ifeelthecosmos-deactivated20140) nintendrunk: Ingredients:12 oz. bottle Angry Orchard Dry Apple Cider1 oz. A note from the creator (nintendrunk): Power Hower: The World's Most Advanced Power Hour Timer. 21st Birthday Shots That Taste Good. Face it, on their 21st birthday, most people celebrate by going out and having a few drinks.
Shots, inevitably, will be part of that. While the trend of drinking 21 shots is dangerous and not recommended, having one or two commemorative shooters can be fun. However, the urge to stick newly of-age friends with a disgusting or bad shot is common, and can lead to some good stories, but many bad memories. There are some shots, though, that taste good and won't leave you running from the bars. Washington Apple Ingredients: 1/3 oz Crown Royal Canadian whiskey 1/3 oz Sour Apple Pucker schnapps 1/3 oz Cranberry juice 1 splash 7-Up sodaPour Crown Royal, sour apple pucker and cranberry juice into a shaker. Apple Jack 2 oz Sour Apple Schnapps 2 oz Jack DanielsIn a shaker, combine ingredients with ice.
Hot Apple Pie 1/2 shot Irish cream 1/2 shot Goldschlägger cinnamon schnapps 1 dash cinnamonFill a shot glass half full with the Irish cream and the rest of the way with the Goldschlägger. Lemon Drop. Wine and food. Beer Universe | The Very Many Varieties of Beer Poster. Vin, Champ & Spiritueux. El blog de Dolce Gusto | Nescafé Dolce Gusto. Iced Coffee How-To - Imbibe Magazine. Apparent simplicity is a precarious thing. Iced coffee seems like it should be a cinch—just throw some strong brew on the rocks and you’re good to go. But coffee is a fragile potion, sensitive to brewing techniques and extreme temperatures. As a result, iced coffee is often acrid, sour, flat or disappointingly weak. Happily, these pitfalls can be avoided with a little practice and attention to detail. Here’s how. Hot or Not? “It’s all about capturing the fruit [notes] and aromas and keeping it sunny-tasting and light,” says Peter Giuliano, co-owner and director of coffee at North Carolina-based roaster Counter Culture Coffee, who has popularized hot-brewed, or “Japanese method,” iced coffee among some foodies and coffee pros.
“Coffee prepared [in the Japanese tradition] changes the way people think about iced coffee,” Giuliano says. The hot-brewed Japanese method is all about good acids. But some see cold brew’s minimal acidity as a prime selling point. The Right Roast Ingredients: Tools: Perfect Iced Coffee. Iced coffee is my life. When I wake up, often around the time party animals on the west coast are just heading home, I start each day not with a cup of freshly brewed hot java, but with a tall, blessed glass of creamy iced coffee in a glass.
I’ve been an iced coffee freakazoid for years and years. To say I couldn’t live without it is an understatement. It gives me the tools I need to cope. Iced coffee is a complicated thing, and there are many different approaches. One would think that one could merely pour brewed coffee into a glass full of ice and call it a day…but I find that method extremely flawed. First, no matter how packed with ice the glass is, once the hot coffee hits, some of the ice is bound to melt. 1. Given the previous set of facts, one would assume that the logical solution would be to brew hot coffee, then transfer the brew to the fridge, allow it to cool, and use it to make iced coffee from there. I start with a big ol’ container. Rip open a pound of ground coffee. Coffee. Handmade_gifts: Skittles Vodka. Due to the popularity of the Infamous Skittles Vodka, I have decided to photograph my experiences making it. I decided to do a set of five different bottles, one for each Skittle color. I've heard of people mixing all colors in one, but I like the "rainbow" effect of five separate ones.
I purchased five 8.5 oz. "swing-top" blue glass bottles at The Container Store. Come to find out, the boyfriend wants to give some more friends the gift of candy-flavored booze, so I hopped online and bought some 10 oz. glass bottles from SpecialtyBottle.com. I used an online calculator to figure out how much vodka I would need to fill ten 10 oz. bottles and five 8.5 oz. bottles, then bought the appropriate amount of Smirnoff.
I bought two giant-sized Skittles bags at Walmart. I knew that once the Skittles started dissolving they would leave behind some residue. Then all there was left was to add the Skittles. After two full days and quite a bit of shaking, the Skittles were 97% dissolved. Vodka Infused Gummi Bears "Drunken Gummies" Hack | The Daily Hack. On Thursday, we all learned how to turn our cheap Brita filtered vodka into a sweet Skittles infused vodka liqueur. Well today, instead of infusing the candy into the vodka, we're going to learn how to infuse the vodka into the candy. That's right, we're going to make Drunken Gummies! Huh? ;-) As I was scanning through the posts on the Daily DIY this morning, I came across a nifty little hack to turn regular Gummi Bear candies into vodka-infused "Drunken Gummies" candies.
Step 1: Prepare materials and get them soakin'! To check out the whole hack click here. 15 Things Worth Knowing About Coffee. Cocktails. Wine. Coffee. Boissons. Cocktail Guide. Poland Spring Water - Bottles. Un estudio vincula el café con un menor riesgo de muerte. Les spiritueux - Whisky : Le monde des vins et spiritueux.
La historia de una bebida llamada Gin Tonic. 15 Things Worth Knowing About Coffee. Champagne. WHISKY DU MONDE www.lepalaisdesgourmets.com. Gourmets et Vins. Eaux.minerales.oubliees. Les eaux minerales, eau de source, eau, minerales, bouteilles d'eau, volvic, vittel, evian, contrex, perrier, eau de source, sources, mineraux, pure, montagne, La diététique du sportif : dossier nutri site : l'alimentation du sportif, les regles alimentai. Site officiel ABSOLUT France. Popular Vegetarian Spirits. Jolly Rancher Vodka Tutorial. Cold-brewed iced coffee. Enogastronomia e viaggi. République du Vin - des bons vins à des prix toujours abordables ! - République du Vin.
SCANDYBARS. Drinking Games | What To Drink. Drinkify. Buttered Beere 1588 Recipe. The Ultimate Movie Drinking Game List! | MovieBoozer - StumbleUpon. Drinkify. Peregrinos del 'gin tonic', la bebida de moda – Gastronomía, restaurantes y cocina – Noticias, última hora, vídeos y fotos de Gastronomía, restaurantes y cocina en lainformacion.