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Those who recently had the pleasure of attending "Kingsford University," an annual grilling event hosted by the Kingsford charcoal people, were treated to a variety of grilled creations—American wagyu (kobe) beef brisket from Snake River Farms , smoked loaf-pan chicken tacos, and even grilled guacamole—all cooked to perfection by world champion pitmaster and proprietor of Big Bob Gibson Bar-B-Q , Chris Lilly. The purpose? To learn the latest grilling tips and to prove that you can cook anything with charcoal. Beverages are no exception. Here is the recipe for one of the featured grilled items of the event— Grilled Lemonade : Step 1 Cut about 16 lemons in half.
A few weekends ago, spring was temporarily shoved aside by summer who decided he’d had enough of waiting his turn. It was warm — no, hot — and I opened up all the windows on the off chance a cool breeze might find its way inside. It felt good to be hot for the first time in months, and it made me a little lazy, so I decided to sit outside and enjoy it for a while. It was one of those days when you want to kick off your shoes and walk barefoot on the grass.
Up until about two years ago, if you weren’t a bartender or a pastry chef you probably never heard of simple syrup. Then the mojito became popular, and all of a sudden bottles of simple syrup started showing up in the grocery store. And they cost more than the rum!
Image by Flickr / armoiry1 A Perfect “Pear” You walk a thin line between cheesy and sweet, but if you’re sincere and the object of your affection is receptive, whisper that the two of you make a “perfect pair” when you offer this drink. 1 oz Lucid Absinthe 1 oz pear vodka 1 oz pear puree 4 oz lemon-lime soda 1 mint sprig or cucumber round In a cocktail shaker, add ice, absinthe, pear vodka and pear puree. Shake vigorously and strain into a highball glass.
Bourbon Milkshake Brooklyn Farmhouse has had a sweet tooth lately, but I couldn’t resist sharing yet another dessert recipe with you – albeit a rather more grownup dessert. I totally stole this idea from a restaurant in Portland, Maine called Fore Street; after having my first bourbon milkshake there, I wondered why this idea had never crossed my mind before. It’s so deliciously simple and so deliciously boozy. I made my own vanilla ice cream using milk and cream from the fantastic Milk Thistle Farm in Columbia County, NY – seriously, seriously some of the best milk, cream, and yogurt I’ve ever tasted.
Well the day has finally arrived! I know many of you won’t be able to come down and buy one of my Mojito French Macarons so I’m leaving you with something along the same lines. While searching for a good rum to use for my Mojito French macarons, I came across a couple of very interesting bottles of liqueur that I just had to bring home with me.
The Darker the Berry, the Sweeter the Juice There are certain cocktails out there that are more dangerous than others. You know the ones I’m talking about . . . they come in pretty colors and taste like fruit juice, masking the danger that lies beneath.