All you ever wanted to know about the differences and similarities between beer and wine artfully displayed in the most expansive infographic ever. Pop a top or start decanting, this is going to take a few minutes to read.
"Perhaps the argument is a bit dated; but in truth, who doesn't love a good beer VS wine debate? Well, at long last, we have the breakdown! And as it turns out...we still haven't settled the issue because both sides seem to put up quite a fight. Regardless, this infographic sure lends itself to one entertaining read."
Photo by Finances Online
A Swiss cheese maker has brewed up something special — and slightly spooky — just in time for Halloween. Inspired by Carnavale, a religious holiday known for its elaborate costumes and scary masks, this cheese will charm you long after the candy's all gone.
"Made with raw cow's milk, the 13- to 14-pound Red Witch belongs to the family of cheeses described as alpine style, like Appenzeller. These large, firm, silky cheeses are repeatedly washed with brine as they age, producing nutty and meaty aromas. Red Witch, in accordance with its name, gets a paprika rub as well."
Photo by SF Gate
Save those parmesan cheese rinds! You can use them to make a savory vegetarian broth, perfect for soups or sauces. Couple with some dried mushrooms and you'll achieve a more full-bodied flavor. Hint: remove any excess mold from the cheese rinds before starting the stock.
You can add leftover cheese bits to any other stock also, but if you try this recipe, you might be surprised how well this stock compares with chicken or beef stock. Save your cheese rinds and bits in the fridge until you have about 1 cup/200 g full. Before starting the stock, clean the cheeses by slicing off any unknown molds. Parmesan and Cheddar rinds taste wonderful in this stock but any natural rind that is not too crumbly can work well.
Photo by James Ransom
Cowgirl Creamery, one of our favorite cheesemakers on the West Coast, is coming out with a new book, Cowgirl Creamery Cooks, and in preparation for the big release they're handing out recipes left and right -- like this gorgeous one for Classic Mac and Cheese.
Sour beer is one of the oldest brews in the world, but it's only recently become fashionable. It was all the rage at this year's Great American Beer Festival, and is now readily available at your local bar or corner store. Never tried it? Sours have few or no hops, and their flavor comes from the same good bacteria that makes yogurt, salami, and miso. So if you don't like bitter beers or prefer a pinot noir over a Pilsner, these beers are a great choice.
'Sour beers are tart like a raspberry or strawberry, but a lot of them are dry, like Champagne,' Wallash says. So their taste sits somewhere between an ale, wine and cider, he says. 'It will definitely change your expectation about what a beer tastes like. It's a new flavor experience all together.'
Photo by The Rare Barrel
Searching for a heart-warming dish that's super simple to prepare? All you need is steamed broccoli, bread, eggs, goat cheese, and milk to create this tasty bread pudding. Season the broccoli with garlic and thyme, throw in some fresh tomatoes, and you're good to go!
Advance preparation: Bread puddings can be assembled hours before baking. They can also be baked ahead and reheated, but they will lose the puff.
Photo by Andrew Scrivani
When the Bells Inn pub of Stilton, Cambridgeshire, crafted a brand new blue cheese, they figured that they could dub it a Stilton Cheese after the humble hamlet of its origin. However, the EU's Department for Environment, Food and Rural Affairs say otherwise—if it's not from Leicestershire, Derbyshire and Nottinghamshire, it can't be called a Stilton.
Baetje Farms, located in Bloomsdale, Missouri, is known for its magnificent artisan goat cheeses. One such example is Fleur de la Vallee, a mixed goat's and sheep's milk beauty with a washed rind. It's aromatic scent and melt-in-your-mouth texture will have you sampling 'til the cows come home.
This certainly isn’t a stink bomb comparable to Red Hawk and Hooligan (we love you, too, stinkies!), but the cheese still has a slightly meaty bite to back up its washed-rind pedigree. Mostly, though, biting into a slab of Fleur de Vallee is like diving into a vat of cream – it’s smooth, fatty and rich on the tongue, and stout enough to stand up to a medium-bodied (but not too jammy) red. It’s the perfect cheese as you’re switching from summer whites to fall reds – or early winter, if you live in Minnesota.
More pumpkin ice cream! This time, warming cinnamon and luscious cream cheese take things up a notch. Delicious!
This ice cream is so dang good, you guys. I mean, it has all the flavors of a pumpkin cinnamon roll, including a gooey cinnamon caramel swirl AND a cream cheese icing swirl. I mean, we all know cream cheese icing never hurt a cinnamon bun, amiright? The ice cream is laced with pumpkin puree and a punch of spices making it taste like all the things we love about autumn, plus those swirls. The swirls aren’t totally necessary, but they really make this ice cream something else…plus they make for pretty scoops and I’m all about cute food
Photo by Hungry Girl Por Vida
At Adler in New York City, chef Wyle Dufresne is putting a modernist spin on a classic pub favorite. He uses miso, mustard, and red wine to elevate his pub cheese from snack food to haute cuisine. If this sounds like your idea of the perfect game-day snack, check out the recipe and make it at home.
Instead of beer to loosen and spike the mix of cheddar and cream cheese, Mr. Dufresne uses a red wine reduction seasoned with miso and mustard. This accounts for the color and adds a complex, slightly sweet tang. It also makes his spread impossible to stop eating, which isn’t always the case with the more traditional iteration.
Photo by Evan Sung