Magazine Mash-Up

Okay, everyone, show of hands: how many subscribe to cooking magazines? Bonus round: how many times have you actually used a recipe from said magazines videos von youtubeen mac?

Uh huh, exactly what I thought. (Don’t worry, I’m just as guilty as the rest of you.)

It doesn’t seem to matter what I’m interested in, a “collector” streak always seems to run right through it tiles hop kostenlos herunterladen. In my heyday of culinary collection, I probably subscribed to half a dozen food-related magazines (at least!) and, while I did read them, and store them, and flip through them occasionally, I probably only used half a dozen recipes total (mostly from my favorite: Cooking Light) klingeltöne zum herunterladen.

Since that time I’ve moved house more than once and in one of the pre-move purges I forced myself to toss the years of back issues that took up so much space fortnite season 9 herunterladen. Then I went several years without buying or subscribing to a single cooking magazine–I know, however did I manage?–until last Fall, when Food Network announced they were coming out with their own magazine download bluetooth for free. Then I found Imbibe… here we go again ard mediathek herunterladen legal!

So now I’m back to subscribing, but still trying to keep things under control. Also, I’d like to actually _use_ the magazines’ content more than I have in the past db ticket herunterladen. It doesn’t help that I also use a menu service (Saving Dinner’s Menu Mailer) which includes dinner recipes, suggested side dishes and an itemized, categorized shopping list for all of it each week–I seldom actually plan a meal these days wie kann ich musik herunterladen kostenlos. Which is why I was so proud of myself a week or so ago when corn on the cob was the suggested side dish one night. I remembered seeing a mention of “Charm City Corn” in the last Food Network Magazine, dug out the issue that was hiding on the bedside table, and was able to dress up the side dish a little bit handschriften gratis downloaden.

Instead of relying just on my own memory, I’m trying to come up with ways to making using the information in those pages easier. Here are what I’ve come up with so far:

  • A tear-file of possible favorites, kept in an accordion file or binder, organized by primary ingredient bus simulator 2016 kostenlosen vollversion deutsch.
  • Recipe cards kept in a file, maybe hand-copying the recipes will make their existence stick in my memory better.
  • Scanning interesting recipes into my computer with a spreadsheet to cross reference ingredients (that might be a lot of work, though).
  • Sticky flags (color-coordinated?) in the magazine itself.
  • Planning a magazine-based dinner once a week in addition to the planned menus I get from Saving Dinner.

Okay, those last two seem the easiest to implement. The others… might be better for long-term storage and make me wish for one of those counter-top recipe gadgets.

Nice Ice!

As the weather heats up, it’s only natural to be thinking about ways of keeping cool. Maybe that’s why ice seems to be a very popular topic (because there’s no such thing as coincidence!) real player chip kostenlos.

I loved shaped ice cubes. They’re fun. I started with a set of flexible square cube molds just for something a little different and then, on my first trip to IKEA, found some great cube trays in the shape of wine bottles (though I’ve never actually used them yet) google chrome sicher downloaden. But the folks at Fred Flare are taking ice cube novelty to new heights! Amuse your guests, or just yourself, with frozen smiles, a fossiliced pair, ice invaders, or–my personal favorite–the gin & titonic ice cube trays scotty herunterladen.

Novelty aside, ice can be very serious business. Both the current Food Network Magazine and Imbibe have ice on the brain utility bill form free of charge. The former has this to say about choosing the ice for cocktails:

No ice for: precisely mixed cocktails, like martinis and Manhattans herunterladen.
Crushed ice for: concentrated drinks that need some watering down, like mint juleps or swizzles.
Small cubes for: light, refreshing drinks, like gin and tonics and mojitos herunterladen.
Large cubes for: strong, boozy drinks, like Negronis and straight-up liquor.

–Food Network Magazine, June/July 2009, p.139

And speaking of the mint julep, Imbibe has a great article about Chirst McMillian of Bar UnCommon in New Orleans, Louisiana, and their website features a Q&A with the same about the classic Mint Julep kann man filme auf netflix herunterladen.

Imbibe: What about the actual practicalities of your idea of the perfect Mint Julep? For instance: crushed ice or cracked ice playstation now games?
CM: I hand-crush my ice. I have a Lewis bag and a large mallet. While I have access to a crushed-ice machine at work, if I had to leave the bar every time I needed to go get crushed ice, it would be a disruption to service, and if I kept crushed ice in the well, it would slush up and become wet das boot film herunterladen. And the coldness and dryness of the ice at the inception of the drink is really one of the key elements of its success. Like people say with everything else, “fresh is better.” From the moment you crush it and take it out of its cold environment, ice is going to start to dilute and melt down jabra direct herunterladen. I don’t know if you’d call it cracked or crushed. I’d call it crushed. I pound the shit out of it with that mallet.

–Q & A WITH CHRIS MCMILLIAN, Imbibe Online