Only one state can claim cheese as a tourist attraction. Wisconsin Cheese.
Winner of our Cheesy Haiku contest, Carrie crafted a lovely haiku all about Blue Cheese!
Rich rivers of blue - precious hidden gorges roam. A palate surprised!
"Quite frankly, people can bake cupcakes"
—
Forget Gold, the Gourmet Cupcake Market Is Crashing - WSJ.com (via markcoatney)
Finally.
(via markcoatney)
New to making grilled cheese? Try making this all-American classic with Wisconsin Sharp Cheddar & Pimento Cheese. Adam over at The Amateur Gourmet sought out the best basic ingredients and shows you how. http://bit.ly/14Yd792
Don’t forget to submit your recipe to The 2013 Grilled Cheese Academy Recipe Showdown for a chance to win a gourmet kitchen set worth $4,000
(via rezinnaise)
"It’s business as usual in Wisconsin, which produces the most and best cheese nationally, but the culture is growing in new ways. America’s Dairyland this month won 47 of 81 categories at the U.S. Championship Cheese Contest, whose 1,700 entries came from 30 states."
— Chicago Tribune News http://bit.ly/ZlpzuA (via wisconsincheese)
npr:
The Vaportini: A Cocktail Inhaled, Not Stirred
Here at The Salt, we’ve heard about some whacky cocktail trends swirling around the country recently — from bacon-infused mescals in Washington to liquid nitrogen martinis in San Francisco.
But why do you need to drink your cocktail when you could inhale it instead?
That’s right, folks, the “Vaportini” has arrived. And it’s making a big splash on the cocktail scene in Chicago.
In essence, the Vaportini is a simple device that evaporates flavor-infused spirits, so you can breathe in the aromas and alcohol through a glass straw.
Think of it as something between warming a brandy snifter over a candle and freebasing Knob Creek bourbon.
Restaurateur Julie Palmer came up with the idea after visiting a friend in Helsinki. “She would go into the sauna with a bottle of vodka and pour it over the coals,” Palmer tells The Salt. “You could really feel the effects of the alcohol without drinking it.”
When Palmer returned home, she wanted to re-create that experience at Red Kiva, a cocktail lounge she had opened up in Chicago’s hip West Loop neighborhood.
[…]
But ultimately she settled on a simple setup: a hand-blown glass globe with a candle underneath it. A shot of spirit sits in the globe, and as it heats up, the liquid evaporates and fills the sphere with flavorful — and intoxicating — vapors, which you can then suck up through a glass straw.
[…]
Jake Malooley, a reporter for Time Out Chicago, got to try the Vaportini firsthand recently, while writing an article on the device.
He gives the gaseous quaffs mixed reviews.
“I felt like it was unsatisfying,” he tells The Salt. “Part of why we drink beer and cocktails is for the taste — it’s cold and refreshing. The Vaportini eliminates a lot of the sensual elements of the cocktail experience.”
Nevertheless, Malooley says he was surprised by how much of the whiskey’s nuances came through in the vapors. “When you inhale it, you can taste the flavors of each alcohol on your tongue. You can tell it’s whiskey.”
Malooley doesn’t think vapor cocktails will replace the liquid versions anytime soon. “It’s a fun accessory to do as a dessert course or start off the night, but you wouldn’t want to spend the whole night with the Vaportini — it just wouldn’t be satisfying.”
This seems like an incredible waste of good alcohol to me.
"Frito-Lay announced the release of Taco Bell Doritos, which will taste like Taco Bell Doritos Loco tacos, which taste like Doritos."
— Harper’s (via maxistentialist)
(via maxistentialist)
"It is rather difficult to describe its taste and appearance; we have absolutely no meat with which to compare it. The penguin, as an animal, seems to be made up of an equal proportion of a mammal, fish, and fowl. If it is possible to imagine a piece of beef, an odriferous codfish, and a canvas-back duck, roasted in a pot, with blood and cod-liver oil for sauce, the illustration will be complete."
— Frederick A. Cook, surgeon on the Belgica expedition, describes the culinary properties of penguin, which the ship’s crew was forced to eat while trapped in ice during the Antarctic winter.
“If a cow ever got the chance, he’d eat you and everyone you care about!”
