Spicy beers -- that is, beers brewed with chiles, not warming spices -- can be an alienating bunch. But if you're looking to break into the world of hot suds, this list of beers curated by First We Feast is a great place to start.
Regardless of what role it assumes, the chile usually imbues a spiciness so perverse that it’s difficult to drink more than one glass—but that doesn't mean that one glass can't be delicious. Here are 10 spicy beers that are actually worth drinking.
Photo by First We Feast
Ever wonder where the cheesy idioms "get your goat," "black sheep," and "chew the cud" come from? The answers for those, and more, in Modern Farmer's roundup of ag-idioms and their explanations.
She warned us that delving into the history of agrarian idioms was not for the faint of heart. “Unfortunately,” says Ammer, “‘farm’ does often have a negative or diminutive context. It’s not always flattering to talk about farming.”
Photo by Modern Farmer
So similar, yet still not the same, brie and camembert have been confusing cheese newbies for as long as they've been around. So, what's the difference? Quite a bit, actually.
During the cheese-making process, cream is added to brie, but in camembert, it is not; as a result, brie is 60 percent milk fat, while camembert is only 45 percent. In addition, camembert uses stronger lactic starters that are inoculated into the cheese mold five times, contributing to a stronger-flavored cheese. Brie's lactic starters are only put into the cheese mold once, therefore the cheese is milder.
Photo by Pop Sugar Food
The girls at Cheese and Champagne don't want you to make the mistake of leaving goat cheese off your plate this holiday season. While chevre is typically considered a summer cheese, aged goat cheeses are available all year round. The folks down at Consider Bardwell Farm in Vermont offer enough old goats’ milk cheeses to get you through the winter -- and then some.
Manchester is an aged, raw goats-milk tomme that develops a natural rind while aging in the farm’s caves that lends an earthiness to the bright, fruity paste, rich in vivacious flavors from that natural pasture. That rustic rind would look lovely on your holiday cheeseboard, don’t you think?
Photo by Cheese and Champagne
What started as a wartime supplement has since evolved into a political hot topic for public schools and health initiatives alike. The Atlantic investigates the history behind this seemingly benign beverage and how the milk industry has changed our national health over time.
"Three cups a day: That's how much skim milk the government says Americans should drink. It's been that way since 1985, the first time the Department of Agriculture (USDA) definitively recommended a switch to low-fat dairy as a way of managing fat intake. Since 2012, public schools have been required to serve only non-fat and low-fat milk to students, a change brought on by the Healthy, Hunger-Free Kids Act of 2010. "
Photo by Cedar Farms/Flickr
Serving cheese on Turkey Day, but don't know how much to buy? Read on for the secret cheese formula that'll leave both your guests (and your pocketbook) satisfied.
You know your crowd, so if they're big cheese eaters, round up. If they're not, or you're serving lots of other things, round down. Similarly, if you're planning for five cheeses, round down. Two cheeses, round up. Any more than five cheeses will just get lost in the shuffle, and even five is pushing it.
Photo by The Kitchn
Adrian Miller, a lawyer and former special assistant to Bill Clinton, has spent the past ten years researching the history and culture of soul food, and now he wants to share it with the world in his new book, Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time. Luckily for us, Miller sat down with NPR to talk about his book and throw out some awesome soul food recipes for Thanksgiving dinner, including a particularly fine one for crumbly, baked mac and cheese. Check it out!
This beautifully simplistic appetizer is a real crowd-pleaser. Fluffy, rich ricotta, tender, sweet pear slices, and toasty, crunchy walnuts all come together with a drizzle of honey over crostini -- perfection! If you wanted to go bold, sub a creamy blue cheese for the ricotta, like gorgonzola dolce.
Spoon these flavorful toppings over Simple Crostini or toast from a country-style loaf. Each recipe makes enough for 16 small or 8 large crostini.
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Photo by Martha Stewart
This beautiful pizza is bursting with autumnal flavors: squash, kale, and pomegranate. Serve it as dinner, or slice it up small and bring it to a party as an appetizer. It's sure to impress!
This has got to be the prettiest pizza I have ever made, and I personally love the red and green colors. I wanted so badly to wait until December to post this, but my excitement gave in. I have been dying to tell you guys about this since October sixteenth. And I only know the exact date because that’s what it says on the photo info, really, I have not been counting the days or anything…..
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Photo by Half Baked Harvest
If you're looking to make the perfect grilled cheese, look no further than Maplebrook Farm's fontina. This cheese sports the traditional mild nuttiness, but also boasts an almost Gouda-like sweetness. For a truly delectable pairing, Cheese and Champagne recommend a trip to your local apple orchard to pick up some Honeycrisps. Slap both the cheese and apple on a loaf of crusty bread and you've reached the zenith of deliciousness.
The Honeyscrisps heighten the fontina’s sweetness while adding a delightful crunch. But to prevent the sandwich from tasting more appropriate for dessert than lunch, a few well-placed leaves of arugula add a peppery bite. Oh, and there’s butter – lots and lots of butter.
Photo by Cheese and Champagne