Everyone loves that perfect - almost creamy - texture of the frozen margarita that's extruded from the machine at the local Mexican restaurant. However, it can be cloyingly sweet and is often made with poor quality tequila that - after having a few - doesn’t make for a rosy tomorrow. You’re the boss of the sweetness and alcohol quality when you make ‘em at home, but getting that perfect mouth feel with your kitchen blender has proven next to impossible - until now.
There are many great foods that have been born, or, at least, popularized in America, from Jewish tradition- taglach, charoset, potato latkes, and those chocolate covered marshmallow things you eat on Passover. Some might even argue that gefilte fish is... Continue Reading →
A couple of months ago, I bought a new grill. I LOVE it. But I also HATE it. To me, grills are like running shoes. New shoes look pristine, don’t have worn-down treads or frayed laces and sometimes have enhancements over... Continue Reading →
I am a kitchen gadget snob. Not a whore, but a snob. What’s the difference? Think back to high school. The girl (or guy) who had the reputation for being “such a whore” was the person who kissed every guy... Continue Reading →
Introduction The folks over at ScienceFare.org (a favorite food blog I read regularly) recently published two articles about those amazingly light yet amazingly crunch tortilla chips you seem to be able to get at Mexican restaurants but nowhere else. In... Continue Reading →
Frying your turkey this thanksgiving? Whether you’re a first-timer or a veteran of this fun, dangerous, quick and most tasty method, there’s one element of the deep fried turkey that nobody ever talks about. I’ve read dozens of articles... Continue Reading →