Food

Web chef, Kimberly Edwards, shares with you How to Bake Perfect Taste Biryani Chicken Wings! Such a gorgeous dish - unbelievably tasty & super easy to use.

(Lakewood, NY) – Southern Tier Brewing Co. rep, Dave Giczkowski, appeared on the Craft Beer Talk podcast earlier this month. Among the things he revealed is that Oat, Jah-va, Mohka & Gemini will not be back in 2013 but in their place are some new beers, some of which were just released this spring. Below is a sneak peek of the new ones to come in late summer and fall. Southern Tier has also completed an expansion and now has a 110-barrel system to go with what is now a 20-barrel R&D system. The increased production allowed the company to recently expand to Texas and Louisiana. Giczkowski says that puts the brewery in 35 or 36 states as well as Brazil, Denmark, Japan and Sweden. — Southern Tier 2XRye: Rye is a cereal grain historically grown in our region. It has been cultivated since the time of the early settlers due to the scrappy and hearty ability to withstand harsh climates and poor growing conditions. Did you know George Washington grew rye and used it to ferment whiskey? We are pretty sure that is a fact. You will notice the distinct notes of rye, a slightly spicy and grainy aroma not lost in the shuffle of hops and the other four malted grains we use in this fine seasonal addition to our 2X line. ABOUT THE BEER STYLE: Double Rye India Pale Ale BREWED SINCE: 2013 ABV: 8.1% FERMENTATION: Ale yeast, three varieties of hops, five types of malts COLOR: Copper/Deep Copper EFFERVESCENCE: Ample carbonation NOSE: Pine, tropical citrus, slight fruitiness FLAVOR: Moderate sweetness, piney, firm graininess with spicy rye finish BITTERNESS: Medium BODY: Medium SERVING TEMPERATURE: 40-45ºF GLASS: Nonic pint, mug AVAILABILITY: Autumn / 12oz (6pk and 24 bottle cases) / Draught CELLARING: 40-45ºF — In other news, the brewery has changed the look for its Blackwater Series starting with Plum Noir. Look for Creme Brulee to don the new look next, followed by the debut of Southern Tier Warlock Imperial Pumpkin Stout in September and Choklat in the winter. The latest keg approval to come through is Southern Tier Pub Ale.

I’ve decided to add a weekly post about interesting recipes, ideas, and tips for living well I’ve come across during the week. Lately I’ve been more active on Pinterest, and thought it would be fun to share some of my favorites with you. This week has been super hectic. We’re moving in just two weeks. We’ll still be in Dallas, just a little farther north than we currently are. Nate seems to unpack boxes faster than I can pack them, or he’s into something else that makes an even bigger mess. I don’t mind it at all. I love this age! I get so much joy from watching him explore the world around him. With the move right around the corner and baby number two due in just over two months, there will be a lot of change in our lives. I’m hoping all will go smoothly but am prepared to work with whatever comes up. Being flexible is not my strong suit, but I practice it daily. I’m also determined to be armed with completely safe, homemade cleaners once we’re in the new house. It’s been a process I’ve been working on since Nate was born and even more so since he started moving around. He loves to be right by my side while I’m cleaning so it’s imperative that anything I use won’t harm him. These are just some of the things I’ve been pinning, cooking, reading, and using. I’d love to connect with you during the week on Pinterest and Facebook, too! Recipes Green Juice Your Kids WILL Eventually Drink {Cook IT Allergy Free} Buckwheat and Hemp Banana Pancakes {Kristina Sloggett for Attune Foods} Carob Fudge {Diet, Dessert, and Dogs} Green Cleaners Spring Cleaning with Coconut Oil {Kelapo Coconut Oil} Porcelain and Tile Cleaner {The Daily Green} House Cleaning Basics {Simply Happenstance} eBooks Pinteresting {by Tabitha Philen} My Buttered Life Baby Edition: Recipes Using Primary Oils and Butters to Feed the Skin {by Renee Harris} Scroll down once you arrive at the page. My Bedtime Learning Book {by Richele McFarlin} Scroll down once you arrive at the page to view details. I can’t wait to make this book for Nate! Apps I **love** the Send to Kindle App. It’s free, simple to use, and lets me send my favorite ebooks to my iPad and iPhone from my desktop. You need to make sure you’ve installed the Kindle App on your devices, or if you have a Kindle you can send them there, too. Send to Kindle App Have an incredible weekend! Stop by Simply Sugar & Gluten-Free’s Facebook page and let me know what you think about the ideas here. And, don’t forget to join me on Pinterest! This post contains affiliate links. I earn a small percentage of any purchase. Thank you for supporting my site and making free content at SS&GF possible! © Amy Green for Simply Sugar & Gluten-Free, 2013. | Permalink | No comment | Add to del.icio.us

Web chef, Kimberly Edwards, shares with you How to Cook Toasted Thai Coconut Milk Rice A great side dish to add to your repertoire!

The second annual Choice Streets festival at the Intrepid Pier was second to none.  Over 25 of the best food trucks that NYC has to offer lined up along Pier 86 on the west side of Manhattan to offer up their signature dishes in hopes of winning the Fan Favorite award. It is so tough to pick a favorite as all the food was spot on delicious.  I’m already counting the days till next spring.

I bought a product called "Daiya Wedge" today in the jack flavor. I've bought Daiya shreds before but never this. It's basically a compact wedge of Daiya that you can slice and use how you wish. It melts nicely. I made a gooey quesadilla with roasted red peppers. This is the pasta e fagioli recipe from Urban Vegan cookbook. I pared down the recipe because I was cooking for one so I think my liquid to pasta/beans recipe was a little off. Normally I like it more soupy. But this was still excellent. I added sauteed onion, celery and carrots to mine. I topped it with Parmezano Sprinkles, which is a parmesan cheese substititue that contains cashews, miso paste, nutritional yeast, and salt.

BagelsSubmitted by MANNA on May 18, 2013 - 7:02pm. Had to share some pics of my bagels this morning. Sorry about not posting recently any Bouchon Bakery lately. I have been busy with suppling bread for a CSA and may soon start suppling some pastry to a small cake shop. All this in addition to my regular 40 hr job and family. I'll sleep when Im dead I guess.Make 12 100g bagels730g Flour, Bread420g Water, 75 degrees F37g   Malt, Diastatic15g   Salt, Kosher5g     Yeast, InstantMix it intill moderatly/well developed. It should be satiny but very tight after mixing. Wrap in plastic wrap and rest at room temp for 1 hour to let flour hydrate and yeast/malt to activate. The dough should be soft and supple, I was amazed at how soft it was for 58 percent hydrated. Scale at 100g and quick shape into a short log. Roll out and form into rounds. Sorry I didnt take pics of these steps, next time I will and will add them in to the post. Place on half-sheet pan sprayed with oil and dusted with cornmeal. Cover with tea-towel and put inside plastic bag.Place in fridge overnight.Next morning. Bring pot large enough to hold 4 bagels and 4-5 inches of water to just under a boil and add 4-5 tablespoons of barley malt syrup ( 1 tbsp of malt per inch of water). No malt syrup in your local store? Try using molasses. My opinion here were not boiling bagels were giving the yeast a nice warm bath to wake-up from the cold fridge, just like a nice shower wakes us up in the morning. Add bagels 4 at a time and give them 15 sec per side. Move to a cooling rack to drain while we load 4 more bagels to the water. Move bagels from cooling rack back to sheet pan (now is the time to dredge the tops in seeds or other toppings). Turn bagels over that are in water. Repeat process intill all bagels are done. Place in 450 degree F oven (425 with convection). Bake and rotate pans according to your oven. Remove from oven when they reach the crust color you like. Remove from pan and let cool on cooling rack. Mine actually sing after baking and have a solid crust that doesnt soften after sitting for 5 min. Inside is soft and chewy.

Well it’s not cheap, but it’s very good. Importer: Mondo Imports.

From memory, this is the unoaked wine, or at least no new oak, if not stainless steel only.