Bartending School Information

Bartending School Information Bartending school information call 800-532-9222 to start bartending From: jtiano Views: 0 0 ratings Time: 02:59 More in Education

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Cook the Book: Currywurst

From Recipes [Photograph: Caroline Russock] There’s something so weird and wonderful about the combination of grilled sausages and curry-spiked ketchup that is German Currywurst . It’s one of those dishes that has intrigued me since I first heard about it. Since I have no plans to travel to Berlin anytime soon, I decided it was time to experience currywurst for myself, with the help of this recipe from Planet Barbecue! by Steven Raichlen . The wurst part of this dish is really up to you— any mild beef, pork or veal links will do. The sausage is really just a vehicle for the curry sauce, which lived up to all the hopes I had for it. The sauce begins with sauteed onions and mustard seeds, followed by a full cup of ketchup and a healthy dose of curry powder, nutmeg, anise seeds, and black pepper. By cooking the ketchup down, the tomatoey flavors caramelize and deepen, leaving you with a sauce that could almost be served as a chutney. After grilling and slicing the bratwurst, you just slather the sauce on the sausage…

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Tags: berlin, book, Dishes, german, grilled, ketchup, planet-barbecue, raichlen, recipes, sauce, steven, steven-raichlen

Polish Festival Pierogies in Riverhead, NY

Polish Festival Pierogies in Riverhead, NY www.WebCookingClasses.com Good food doesn't always have to be healthy food. Good food can be the things that remind you of your cultural heritage, or those eaten in childhood. A trip to the Polish Festival in Riverhead, NY will bring the warmth of cultural ingredients. From: ChefToddMohr Views: 0 0 ratings Time: 02:55 More in Howto & Style

Tags: bring-the-warmth, cooking, cultural, festival, food, food-doesn, polish, recipes, riverhead, the-things, the-warmth, things, warmth, will-bring, your-cultural

Is NYC Tap Water Vegan?

[Somebody Call The Vegan Police! ] I don’t drink water. It doesn’t have any flavor. It isn’t fruit-colored and it doesn’t have tiny bubbles up all in it. Frankly, it would be better with a little bit of sugar in it. Or Aspartame. Now that’s delicious! Okay, okay, I’m joking. I love water. And, being from New York City: I love our tap water. It’s tasty. I was actually drinking some when I ran into this on Gizmodo: ” You Swallow These Invisible Shrimp With Every Gulp of NYC Tap Water. ” New York’s water is delicious—and filled with tiny crustaceans called “copepods”. (Making it possibly not kosher ) So. Like. Dude. If there’s little shrimpies in the water, does it mean that it’s not vegan? Should I stick to Diet Wild Cherry Berry Dr. Pepper Max with a Hint of Lime from now on? [ Comments (4) | Read Comments and Add Your Own ]

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10 No-Labor Labor Day Salads

Each day this week we’ll round up our favorite no-to-minimal-labor recipes for your Labor Day festivities this weekend. Yesterday we shared 10 appetizers, and today it’s salad time. These are easy-peasy—not much work beyond chopping and tossing a few ingredients together. Greek Salad Skewers: Fresh, flavorful, pretty, and they require no heating implement whatsoever. Plus: It’s food on a stick. Who doesn’t love food on a stick? Broccoli Salad with Bacon, Chives, and Tomato: Bacon is a natural pairing with broccoli, and in this Jamie Oliver recipe, you blanch the broccoli first for a minute to give it that bright, just-barely crunchiness. Jambon-Wrapped Grilled Endive: This isn’t technically a salad, but does involve endive. Tarragon Crab Salad: You can use a good-quality canned crab here instead of dealing with the steaming and ripping-apart of fresh ones. That said, you could probably find a fishmonger that will do all that work for you—but the canned variety really does work in a pinch. Asian-Mediterranean Cucumber Slaw Salad: This slaw is inspired as much by Japan as Greece. It marinates in soy sauce and white vinegar, with …

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Tags: broccoli-salad, day, festivities, Jamie, jamie-oliver, japan, julienned, labor, peasy, potato-salad, recipes, salad

Dinner Tonight: Ancho Chicken Soup with Masa Dumplings

From Recipes [ Photograph: Blake Royer ] I’m finally, belatedly beginning to discover just how rich and deep the cuisine of Mexico really is. I guess I always knew that tacos were just the beginning, but that’s literally true when it comes to masa, the ground corn staple among all the various regions of Mexico. Discovering masa is the equivalent of discovering a whole culinary world: Probably every region of Mexico uses it in some form. It’s the daily bread. A few weeks ago i wrote about the empanada-like tlacoyos , a sort of street snack that can be whipped up in surprisingly little time if you can find maseca, a common brand of just-add-water masa mix. This chili-laced soup from Veracruz uses masa as a chewy dumpling—a Mexican version of chicken and dumplings. The heat from the chile and a squeeze of lime keep it refreshing enough even in summer, but I’m also filing this away for my next winter cold. About the author: Blake Royer founded The Paupered Chef with Nick Kindelsperger, where he writes about food and occasional travels. Ingredients…

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Bread Baking: Sweet Potato Bread

From Recipes [ Photograph: Donna Currie ] When I go to a grocery store, after I’ve found the things I came for, I always scout around for interesting new ingredients. When a new ingredient is something I can use in bread, I silently “squeee” a little bit before I toss my prize into my cart. My latest find was at Whole Foods and the ingredient was at the same time exotic and familiar. Sweet potato flour. Squeeeee! I’ve used white potatoes in bread, and I’ve used instant mashed potato flakes. And I’ve used winter squash purée. For no good reason, I’ve never used mashed sweet potatoes in bread, but this was even better. This is flour, so it’s shelf stable. And since it’s dry there’s no need to make late adjustments for the unknown amount of liquid in mashed potatoes. White potatoes make bread fluffy but they add no flavor. When I added squash to bread dough, it made the bread a very pale orange, and the flavor was very subtle. But like dried herbs that are stronger than fresh ones, the dried sweet potatoes in the flour added a very distinctive flavor. The color wasn’t a bright orange like my double-tomato flatbreads. Instead, it was an earthy orange-tinted light …

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Gluten-Free Tuesday: Sugar Cookies

From Recipes [ Photograph: Elizabeth Barbone ] After high school, I didn’t think about the temptation of sugar cookies until I passed a cookie display at, of all places, a mini-mart a few years ago. Sitting on the counter was my old high school culinary crush: the sugar-coated sugar cookie. Well, I was done with simply craving it. I wanted a taste. Since I still couldn’t buy the cookie, I headed into the kitchen and created a recipe. Does this cookie taste anything like the one offered at my high school? I have no idea. For a taste comparison, you’d have to ask someone who actually ate those cookies. But these cookies taste exactly as I imagined those cookies would taste: buttery and sweet with just a hint of vanilla. They might not be as easy to make as plucking frozen dough from a box, but they are darn close. To satisfy the cookie craving high-school me, all I need to do is cream together a few ingredients, roll the dough into balls, coat with sugar, and plop onto a cookie sheet. The best part of these cookies? I don’t have to return to high school to enjoy them. About…

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Tags: america, author, baking, barbone, college, cream-together, gluten, ingredients, institute, professional, recipe, recipes, rice, sugar

Emmy Memories

I didn’t bake this weekend. I was in Los Angeles for something super fun. It was a whirlwind weekend that centered around the Emmys. The actual Emmys. Yes, the ones that were on TV Sunday night. I know. You must be wondering what in the heck was I doing out there –  because I’m still trying to wrap my head around it all, too. You see Duncan Hines just so happened to be the official dessert sponsor for the Emmy Performer Nominee Reception that Friday before the big event. They set up a glam cupcake lounge for all the nominees and guests and flew a few bloggers to L.A. to cover the festivities for the weekend. And I was lucky enough to be one of them. It was a red carpet entrance for the stars. Once inside the party, they had their choice of several fantastic cupcakes, including the Duncan Hines Red Carpet Challenge Winner’s Cupcake as the star attraction. It was a raspberry red velvet cupcake with chocolate ganache filling and my favorite of the…

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Cakespy: Birthday Cake French Toast

From Recipes Jessie Oleson (aka Cakespy ) drops by every Monday to share a delicious dessert recipe. —The Mgmt. [ Photographs and original illustrations: Cakespy ] Say hello to your new best friend, Birthday Cake French Toast. This recipe breathes new life into birthday cake that is past its prime, making use of the dry texture to absorb a rich, eggy mixture, which is then pan-fried (frosting and all) to yield a new breed of French toast that’s beyond decadent. In the tradition of over-the-top morning foods such as Cadbury Creme Eggs Benedict , this makes for a sugar bomb of a plate, tasting far better than it has any right to, in a so-bad-it’s-good sort of way. About the author: Jessie Oleson is a Seattle-based writer, illustrator, gallery owner , and cake anthropologist who runs Cakespy, an award-winning dessert website. Special equipment: Medium frying pan or skillet Ingredients serves 4 6 to 8 slices leftover birthday cake, chilled in the refrigerator overnight 4 eggs 1/2 cup milk or light cream 3 tablespoons sugar Dash of cinnamon or other spices, to taste 2 to 4 tablespoons butter, for frying Confectioners’ sugar glaze or sprinkles, to garnish Procedures In a …

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