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Above is what the Jack in the Box Stacked Grilled Cheese Burger looks like…if you’re winding down your long night of imbibing fermented beverages. Below is what the Stacked Grilled Cheese Burger looks like without beer goggles. Th...
Above is what the Jack in the Box Stacked Grilled Cheese Burger looks like…if you’re winding down your long night of imbibing fermented beverages. Below is what the Stacked Grilled Cheese Burger looks like without beer goggles. The Stacked Grilled Cheese Burger sounds impressive, but it’s just a grilled cheese sandwich on top of a cheeseburger. It would’ve been spectacular if another grilled cheese was used as the bottom bun but, being my own buzzkill here, that would’ve helped boost this particular Munchie Meal’s nutrition facts past the 1,679 calorie, 97 grams of fat, and 3,538 milligrams of sodium it already has. The meal not only contains the Stacked Grilled Cheese Burger and a soft drink, it also comes with two tacos and halfsie fries (half regular and half curly) in a special Munchie Meal box, which may come in handy if your Munchie Meal decides it doesn’t want to be digested. Even though the Stacked Grilled Cheese Burger Munchie Meal’s price is reasonable for the amount of food it offers, deciding whether or not you should purchase it is probably something you shouldn’t do drunk, like driving, taking home a stranger from a bar, dialing exes, boiling water, and sneaking into a zoo. I’m not going to write much about the other stuff that comes with the meal because the cheeseburger/grilled cheese sandwich hybrid is more interesting than all the other parts combined. But I will say, Jack in the Box tacos have really grown on me (it’s probably the grease), I wonder if I can ask for halfsie fries any time of day (just Googled it and yes I can), and I miss stealing Jack in the Box antenna balls. Now back to the Stacked Grilled Cheese Burger. If you’re sober, you may think it’s just going to be a cheesier cheeseburger. But if drunk, you may blurt out something like, “It’s like there’s a cheese fondue fountain in my mouth. Let’s find out if my mouth turns into a cheese fountain when I open it. Get your bread ready. Bleeeh.” Both assessments are correct. The burger felt like a giant savory Fruit Gusher in my mouth. After biting into it, I could feel cheese oozing, but it wasn’t the American cheese which goes from melty to congealed quickly, it was the creamy white sauce. The two toppings give the burger a cheesiness that drowns out most of the other ingredients. If it weren’t for the pickles, this burger wouldn’t have any flavor beyond a whole lot of cheese, buttery buns, and a little bit of meat. Thank goodness, Jack in the Box wasn’t as stupid as me and thought it would be awesome to include a second grilled cheese sandwich. Overall, it’s a decent burger, but it’s also one I won’t be buying again sober. Its over the top cheesiness makes my mouth feel like I’m sucking down melted Velveeta with a cheese bong. However, if inebriated, who knows what I’ll do. (Nutrition Facts – 1 meal w/o beverage – 1679 calories, 871 calories from fat, 97 grams of fat, 28 grams of saturated fat, 3 grams of trans fat, 129 milligrams of cholesterol, 3538 milligrams of sodium, 1496 milligrams of potassium, 144 grams of carbohydrates, 12 grams of fiber, 13 grams of sugar, and 56 grams of protein.) Item: Jack in the Box Stacked Grilled Cheese Burger Munchie Meal Purchased Price: $7.00* Size: N/A Purchased at: Jack in the Box Rating: 6 out of 10 Pros: Decent burger. Great burger if you’re an inventor named Wallace who has a dog named Gromit. Pickles help it from being just cheese, meat, cheese, bread, cheese. Good price for the amount of food it offers. Halfsie fries can be ordered any time of the day. Jack in the Box tacos. Stealing Jack in the Box antenna balls. Cons: Burger makes my mouth feel like I’m suck down melted Velveeta with a cheese bong. Drunk dialing exes. Excessive amounts of calories, fat, and sodium for a meal eaten late at night. Drunk driving. Available
about 1 hour ago
Yesterday, I learned that I was to receive a few new samples from Mosaiq (the brand owners of Lemon Hart Rum). These samples will represent new extensions of the Lemon Hart line-up. Many of you know that Lemon Hart has introduced a spice...
Yesterday, I learned that I was to receive a few new samples from Mosaiq (the brand owners of Lemon Hart Rum). These samples will represent new extensions of the Lemon Hart line-up. Many of you know that Lemon Hart has introduced a spiced rum, Lemon Hart Spiced, (one which I had a small role in helping to develop); however, I suspect that not many persons know of the new Lemon Hart Original One Hundred, British Proof Reserve which is soon to land in the North American travel (duty free) market. As a warm-up to my reviews of the new Lemon Hart Rums, I thought it would be a nice idea to republish my review for the iconic Lemon Hart 151, which I reviewed two years ago. I have not changed anything except to add a brief history of the brand at the beginning of the review. You may read the fully revised review by clicking on the following excerpt: Review: Lemon Hart Demerara 151 Rum “… The rum is bottled at 75.5 % alcohol by volume, and the evaporating alcohol gives everything a big push into the air causing this astringency. I can smell molasses and rummy burnt caramel which seems to come in waves at me. Dark dried fruits like prunes and raisins rise up as well in a bouquet that despite the astringency is very complex and enticing. Baking spices build quickly, and smells of rich brown sugars enter the fray as well as the sweet aroma of canned fruit (peaches and apricots) …” At the conclusion of the review are two nice recipes, the Guyana Zombie, (credit to Tiare’s great website, A Mountain Of Crushed Ice) and my recipe, Hart Breaker. Please enjoy the review! (Of course my reviews for the new Lemon Hart Spiced and Lemon Hart Original One Hundred, British Proof Reserve will be forthcoming in the next several weeks.) Tagged: Cocktails, Hart Breaker, Lemon Hart, Lemon hart 151, Mosaiq, Overproof Rum, Rum, Rum Review, Zombie
about 1 hour ago
  Why do I advocate drinking global wine? It satisfies my desire to dream about other places, cultures and people, and it’s a favorite game, quite entertaining. Food and wine is an easy way to explore the world. Chianti with I...
  Why do I advocate drinking global wine? It satisfies my desire to dream about other places, cultures and people, and it’s a favorite game, quite entertaining. Food and wine is an easy way to explore the world. Chianti with Italian Foccacia sandwiches at San Francisco’s Mario’s Bohemian Cafe was my first introduction to pairing, at age […]
about 1 hour ago
London’s exclusive the May Fair Hotel plays host to UK RumFest’s official after party inviting rum lovers to celebrate, raising a toast to the world’s largest rum festival and the esteemed Golden Rum Barrel Awards. Taki...
London’s exclusive the May Fair Hotel plays host to UK RumFest’s official after party inviting rum lovers to celebrate, raising a toast to the world’s largest rum festival and the esteemed Golden Rum Barrel Awards. Taking place on Saturday 12th October with doors opening at 8PM for a night of cocktails, canapés and the [...]
about 2 hours ago
As seasonal beers go, pumpkin ales sometimes get a bum wrap for being, well, too pumpkiny. But not all pumpkin beers are alike, and across the country, breweries have been steadily improving on the...
As seasonal beers go, pumpkin ales sometimes get a bum wrap for being, well, too pumpkiny. But not all pumpkin beers are alike, and across the country, breweries have been steadily improving on the...
about 4 hours ago
What your choice of beer says about you. 9GAG A wine producer in Bordeaux wakes to find his fields have been unexpected harvested—but by whom? Wine Searcher An 11-year-old designs a...
What your choice of beer says about you. 9GAG A wine producer in Bordeaux wakes to find his fields have been unexpected harvested—but by whom? Wine Searcher An 11-year-old designs a...
about 4 hours ago
Tea
This tea from Good Green Tea has been an Autumn staple over the last few years. To read more about the traditional and all natural process that this tea goes through please see these posts here and here. On this fall day the water boil...
This tea from Good Green Tea has been an Autumn staple over the last few years. To read more about the traditional and all natural process that this tea goes through please see these posts here and here. On this fall day the water boils...The first infusion delivers a fine apricot sweetness followed up by a cinnamon-persimmon taste which lingers in the mouth. This first infusion is light, sweet, clean, and fruity. It has a lingering aftertaste of spicy, vibrant apricot pie. MMMmmm... The qi is nice and warming in the body, flushing the face slightly and imparting a subtle warm lightness in the body. The second infusion is full of warm, sweet tastes. Apricots approach first then a nice sweet woody taste is explored. The mouthfeel is watery and a bit fuzzy on the tongue. It creates a light stimulation on the cheeks and at the back of the throat.The third infusion has a sweet pumpkin-spice taste with a distinct undercurrent of sweet milky-bready coco. The taste is expansive and yummy. There are many nuances to the flavour in this infusion all within a stereotypcially soft balhyocaha mouthfeel.The fourth is a sweet, fruity, woody affair with a subtle coco aftertaste on the breathe. The mouthfeel is stronger on the tongue now but still quite soft.Currently one is on the fifth infusion and things are still quite enjoyable.Peace
Tea
about 4 hours ago
Tea
Tea Information: Leaf Type:  Green Where to Buy:  Culinary Teas Tea Description: During the manufacturing process jasmine flowers are layered between the green tea leaves. The fragrant flowers impart an ethereal floral character to this ...
Tea Information: Leaf Type:  Green Where to Buy:  Culinary Teas Tea Description: During the manufacturing process jasmine flowers are layered between the green tea leaves. The fragrant flowers impart an ethereal floral character to this Chinese tea.  Learn more about this tea here. Taster’s Review: As the regular readers of this blog are probably well aware, jasmine tea is one of my favorites.  I love the beautiful fragrance of jasmine, and I love the gentle floral flavor that jasmine flowers impart onto green tea.  It’s a tea that I like to sip on daily, because it’s so uplifting.  It’s my go-to tea when I’m preparing dinner. Here’s the problem … Jasmine Pearls are not inexpensive.  And yes, I do love my jasmine pearls, but, they are not something that I can drink every day.  I usually save the Jasmine Pearls for a special occasion, and for my daily tea consumption, I usually turn to a more affordable option, like this this Jasmine with Flowers Green Tea from Culinary Teas. And this is a really lovely cuppa!  The green tea is sweet and vegetative with a flavor that is slightly grassy, but a sweet grassy taste (not bitter!)  There is a slight “buttery” tone to the green tea as well … a subtle creaminess that complements the floral tones of the jasmine. The jasmine is a little sharper than it might be in a “pearl” type jasmine (or a jasmine tea without the flowers present).  And while there are some purists that would state that the best jasmine teas are ones without the jasmine flowers or petals in the tea, I kind of like the subtle differences here.  And the price is generally better for a jasmine tea with the flowers than one where all the petals and flowers have been removed … making this a lovely choice for daily jasmine tea consumption.  (I certainly couldn’t afford to drink pearls every day!) A really nice tea for the price … and a really nice tea to enjoy with dinner.  This one is great iced too.  It’s just a really enjoyable tea! The post Jasmine with Flowers Green Tea from Culinary Teas appeared first on SororiTea Sisters.
Tea
about 4 hours ago
Culling from his à la carte menu, Chef Paul Qui — Top Chef winner, Uchi alumnus, etc. — created a superb tasting menu for us last night at his eponymous Qui in Austin last night. But the best dish — for reasons that are wholly self-expla...
Culling from his à la carte menu, Chef Paul Qui — Top Chef winner, Uchi alumnus, etc. — created a superb tasting menu for us last night at his eponymous Qui in Austin last night. But the best dish — for reasons that are wholly self-explanatory (see above) — was the chitarra-shaped long noodles that he prepared for our daughter Georgia P and tossed with freshly grated Parmigiano Reggiano. You wouldn’t think that Chef Qui — a nationally acclaimed chef who knows the heat of the celebrity kitchen and the bright, glaring lights of reality television — would care about the “little people” who dine in his restaurant. But this dish alone, which Tracie P and I both slurped down as well, was enough to make our experience there one of the best dinners in recent memory (and I have had some pretty extraordinary meals this year). The way we were greeted and treated, with a toddler and newborn in tow, was just the first indication of the humanity and brilliance of his hospitality, a first taste of the wholesome and delicious food that would follow. After dinner I asked Chef Qui about how he achieves the freshness and avoids the freeze-dried flavor in the raw fish he serves. “It has a lot to do with the way the fishermen handle the fish,” he said. And simply put, “it has a lot to do with how much you’re willing to pay.” The quality of the yellowtail sashimi was simply thrilling. The texture of the baby octopus was like a gummy bear. In this dish, the quality of the materia prima was rivaled only by Chef Qui’s deft hand in how he delicately sautéed the cephalopod. Compressed, intensely flavored watermelon played counterpoint to its gentle saltiness. Wine director and general manager June Rodil needs no introduction from me: she’s one of the brightest stars of the Texas wine scene and she’s one of the few Austin-based wine professionals who lands in the national wine media on a regular basis. With every one of her lists, she’s impressed me with her ability be au courant with the international wine dialogue despite the obstacles that the Texas wine industry can pose for buyers like her. Tracie P and I LOVED the 2006 Foreau Vouvray Sec (June knows how much we love classic Chenin Blanc) and the seven-year-old wine had just the right balance of freshness and muscularity to go with the sea- and landfood that appeared before us. Skimming through her focused, tight list, I found so many wines that I would have loved to have drunk: López de Heredia, Scarbolo Pinot Grigio Ramato (this is what I’ll drink next time), and Gaudio Barbera del Monferrato Bricco Mondalino (I DIG that wine). The noodles appeared again in the “pasta curry style,” with fresh herbs and Thai eggplant. This dish was stunning and the Chenin Blanc made for a dreamlike pairing. The plat de résistance was the Dinuguan, pork offal and pork blood braised until melt-in-your-mouth. I was blown away by the lightness and elegant flavor of this traditional dish from June and Paul’s childhood (they’re both Filipino-American). And once again, the Chenin Blanc delivered its delightful freshness with just enough umpf to work well with the richness. The gnocchi were tender, with delicate but consistent texture. I couldn’t talk Georgia P into eating any Dinuguan but she loved the dumpling. Chef Qui (above) and sommelier June, we love your restaurant. Thank you for a truly wonderful evening!
about 4 hours ago
Dave Russell is back with details about another endangered rum. See what he has to say about Rhum J.M ’94. ___________________________________________ Rhum J.M 1994 – at first glance, it might look like any other Rhum J.M, u...
Dave Russell is back with details about another endangered rum. See what he has to say about Rhum J.M ’94. ___________________________________________ Rhum J.M 1994 – at first glance, it might look like any other Rhum J.M, until you notice the traditional label is made of embossed leather! That extra level of adornment is about as boastful as J.M gets. And believe you me, this rhum vieux agricole offers plenty to boast about. Rare as a French hen’s teeth, J.M 1994 is everything you love about AOC Martinique agricoles, and nothing less. J.M’s 1994 pushes superlatives – delicately aromatic and sublimely flavorful – a rhum that asks no favors and makes no excuses. Rhum J.M 1994 shows a beautiful shade of amber with orange highlights. Aromas are proud but delicate, floral, subtle and intoxicating; with some earthy sugarcane, sweet anise, fresh dried tobacco and young leather, charcoal-smoky with sweet notes of caramel, mildly spicy, with hints of tropical fruit. Tasting reveals flavors that adding physical dimension to the aromas. For many newcomers to rum, agricoles are an acquired taste, but J.M’s 1994 vintage is so refined it may force a recalibration of your palate. Alas, most of us won’t get the opportunity to do so. With US allocation numbering in the tens of bottles, only the lucky few will ever taste Rhum J.M’s exquisite 1994 vintage. Under those circumstances, price isn’t the concern, acquisition becomes the goal. $230. _______________________________________________________ To read more of Dave’s work check out The Rum Gallery. The post Endangered Rums: ’94 JM appeared first on Rum Connection.
about 5 hours ago