If you’re as big of a fan of the Bloody Mary as I am and you like them extra super spicy, then UV’s newest flavored vodka will send you into a tizzy.
The obsession over Sriracha has been around for the last few years and it looks like it’s not going away anytime soon, which is why it was only a matter of time before someone created a Sriracha-flavored vodka. It’s made with a blend of chilis, garlic, and vegetables, which are obviously perfect for a Bloody Mary.
But you know what else would be amazing with this? A margarita. Well, a vodka margarita or something like it. But it would be delicious.
Now, if anyone needs me, I just have to step out to the liquor store.
Okay, friends. The great debate over what we call that fizzy stuff packed with sugar and flavoring still continues. Do you call it soda? Do you call it pop? Or is everything with fizz just considered a Coke?
Really, though, be specific, especially for your bartenders. Or everyone gets soda water.
If there’s one thing that everyone should know about me by now, it’s that I fucking love cookies. I love them so very much. If you gave me a choice between eating the best chocolate chip cookie in the world and having dinner with Benedict Cumberbatch, I would punch you in the face, steal the cookie, and then go on that dinner anyway. Okay, so that doesn’t really show how much I love cookies. But it sort of does.
Anyway, TED Education breaks down the science behind these delicious little morsels that make my life complete in every way possible. Turns out pastry chefs are actually just insane, deranged food scientists, giving us the food that makes dreams come true.
I sincerely wish that these recipes from Jody Anderson had existed when I was in college, because it pains me to think of all the terrible bowls of Top Ramen I made with my coffee pot.
Anderson’s nephew would tell her stories about his deployment to Afghanistan and how terrible the food in the mess hall was. Unfortunately, the only thing they were allowed in their rooms were coffee makers. As it turns out, you can make a lot of stuff in a coffee maker.
As Anderson describes it, the design of a traditional coffee maker gives you three basic cooking techniques:
1. Steam: The basket at the top is a great place to steam vegetables. You can throw in broccoli, cauliflower or any vegetable that cooks in about the same time as those.
2. Poach: The carafe at the bottom serves as a simple vessel for poaching fish and chicken. You can also use it to hard-boil eggs or make couscous and oatmeal.
3. Grill: This technique is a bit more advanced — and time-consuming. But if you’re really itching for a grilled cheese sandwich or a cinnamon bun in a motel room, the coffee maker’s burner can serve as a miniature grill.
If you’re a college student who doesn’t have access to a stove and is tired of the gross cafeteria food, you can find the recipes here.
I mean, that’s one way to cook your breakfast in the morning.
Just kidding. I have no idea if you can actually consume that. I’m not sure you’d even want to eat a frozen egg. Or maybe you do? God, make up your mind, it’s just breakfast.
For the last 30 minutes after watching this video, I got lost in the Google vortex looking up food recipes.
See, I love cheese. I would venture to say that cheese is my favorite food. I love everything from artisanal cheeses to processed American cheese and every disgusting cheesy bit in between. The only cheese I will not eat is cottage cheese and that’s just a texture thing. The flavor is delicious, but I can’t choke down the globules (heh).
So, since I love Kraft macaroni and cheese, I started looking up recipes on how to make my own powdered cheese, because everything is 100% better when it’s homemade. Then I Googled how to make my own American cheese. Then I remembered I was going to make cauliflower mash for dinner tonight, so I had to Google that. Long story short, this brief history of the cheese powder we all know and love (and eat regularly) sent me down the food rabbit hole. And now I’m very hungry.
Also, if any of you are interested, here are the recipes I’ve since looked up and bookmarked:
The New York Times would like to tell you a little story about that Pumpkin Spice Latte you’re probably guzzling right now: it has everything…except for pumpkins.
Yes, the pumpkin flavoring used in most “pumpkin”-themed food and drinks during this Autumn season is comprised of spices and chemicals and contains 0% pumpkin.
Turns out, the biggest reason why people purchase things like that is because they’re buying into the whole “Limited Time Offering” thing that major corporations do to increase your spending of a certain product during a certain time. AND YOU GUYS FELL FOR IT.
Now, if anyone would like an actual pumpkin-flavored beverage, I make scratch-made pumpkin pie martinis that are to die for. The pumpkin puree is even made from scratch, as is the vanilla bean simple syrup. LET’S PARTY.