Slashfood http://www.slashfood.com Slashfood http://www.slashfood.com/media/feed_logo.gif Slashfood http://www.slashfood.com en-us Copyright 2009 Weblogs, Inc. The contents of this feed are available for non-commercial use only. Blogsmith http://www.blogsmith.com/Curtis Stone Wants to Cook You Dinnerhttp://www.slashfood.com/2009/11/06/curtis-stone-wants-to-cook-you-dinner/http://www.slashfood.com/2009/11/06/curtis-stone-wants-to-cook-you-dinner/http://www.slashfood.com/2009/11/06/curtis-stone-wants-to-cook-you-dinner/#commentsFiled under:

Photo: Ray Kachatorian

Who doesn't enjoy having dinner prepared for them by someone else? Even better if that someone is celebrity chef Curtis Stone.

Enter the GMC Trade Secrets Sweepstakes and you could win a dinner party at your humble abode prepared by the Australian 'Take Home Chef.'

Even if you don't win the grand prize, you could win a $50 Williams-Sonoma gift card instantly. Our only question is: what are you waiting for?

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]]>curtis stoneCurtisStonegmcsweepstakesSarah LeTrentFri, 06 Nov 2009 17:45:00 ESTEditor's Picks - Best of the Resthttp://www.slashfood.com/2009/11/06/editors-picks-best-of-the-rest/http://www.slashfood.com/2009/11/06/editors-picks-best-of-the-rest/http://www.slashfood.com/2009/11/06/editors-picks-best-of-the-rest/#commentsFiled under: ,

Thanksgiving stuffing

Thanksgiving stuffing. Photo: anjuli ayer, Flickr.

A few of the best stories spied elsewhere on the Web this week:

Learn some new holiday cooking and baking skills with this roundup of Thanksgiving cooking classes across the nation.

Not surprisingly, an Aloha, Ore., man was fined $300 for calling 911 to complain about his botched McDonald's drive-through order.

Design icon Isaac Mizrahi will sell tartan-topped cheesecakes from Junior's on QVC in early December.

Los Angeles' popular Kogi Korean Taco Truck gets a tricked out Toyota Scion Kogi xD Mobile Kitchen that's fully loaded with a grill, a sink and an Alpine Sound System.

Restaurant consulting firm Baum + Whiteman released its 2010 food and dining trend forecast, which claims "fried chicken is the new pork belly."

Former New York Times restaurant critic Frank Bruni sold the TV rights to his memoir, "Born Round."

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]]>BestOfTheWeekCookingClassesFoodTrendsFoodTruckfrank bruniFrankBrunikogikogi bbqKogiBbqKogiKoreanBbqMcDonaldsthanksgiving dinnerthanksgiving foodThanksgivingDinnerThanksgivingFoodLisa SchweitzerFri, 06 Nov 2009 17:00:00 ESTAngostura Bitters Shortage Shakes Up Cocktail Worldhttp://www.slashfood.com/2009/11/06/angostura-bitters-shortage-shakes-up-cocktail-world/http://www.slashfood.com/2009/11/06/angostura-bitters-shortage-shakes-up-cocktail-world/http://www.slashfood.com/2009/11/06/angostura-bitters-shortage-shakes-up-cocktail-world/#comments
angostura bitters

Photo: Flickr, Annie Mole

The world's bartenders and classic cocktail devotees are swallowing some bitter news.

The global supply of angostura bitters, a unique-tasting herbal additive to cocktails like the Manhattan and the Old Fashioned, is drying up after its manufacturer's financial woes caused a production shutdown at the sole plant that makes it in Trinidad and Tobago, the Guardian reports.

Patrick Sepe, chief executive of the US distributor, Angostura USA, told the Guardian that production halted in June and is just now getting back on track. "There has been a shortage," Sepe told the newspaper. "You can't just turn on and off supply of bitters. It's not like producing bottled water; it's a very delicate, intricate process."

Mixologist Scott Beattie, author of the cocktail how-to "Artisanal Cocktails," told Slashfood that for most bars, the angostura variety, invented in 1924, is the only type of bitters stocked and that a shortage will have an impact on cocktail drinkers everywhere.

Continue reading Angostura Bitters Shortage Shakes Up Cocktail World

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]]>agostura bittersAgosturaBitterscocktailsdrinksJennifer LawinskiFri, 06 Nov 2009 16:45:00 ESTFight For Your Country -- Get a Free Bloomin' Onionhttp://www.slashfood.com/2009/11/06/fight-for-your-country-get-a-free-bloomin-onion/http://www.slashfood.com/2009/11/06/fight-for-your-country-get-a-free-bloomin-onion/http://www.slashfood.com/2009/11/06/fight-for-your-country-get-a-free-bloomin-onion/#commentsFiled under:

bloomin onion

A Bloomin' Onion. Photo: justj0000lie, Flickr.

Nothing says "Thank You" like a free lunch.

And in the spirit -- and to celebrate Veteran's Day -- next Wednesday, several major casual-dining restaurants -- including Applebee's, McCormick & Schmick's and Golden Corral -- are offering free food to the nation's military vets and active-duty personnel, USA Today reports.

Outback Steakhouse is offering a free Bloomin' Onion appetizer and a drink to vets and current military personnel on Wednesday. Krispy Kreme is giving away donuts, and even Home Depot and Lowe's are getting in on the action offering 10-percent discounts to military.

Continue reading Fight For Your Country -- Get a Free Bloomin' Onion

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]]>ApplebeesholidaysOutback SteakhouseOutbackSteakhouseVeterans DayVeteransDayJennifer LawinskiFri, 06 Nov 2009 16:30:00 ESTWhat Can I Get You Folks? - The New York Times Takes on Service Ruleshttp://www.slashfood.com/2009/11/06/what-can-i-get-you-folks-the-new-york-times-takes-on-service/http://www.slashfood.com/2009/11/06/what-can-i-get-you-folks-the-new-york-times-takes-on-service/http://www.slashfood.com/2009/11/06/what-can-i-get-you-folks-the-new-york-times-takes-on-service/#commentsFiled under: , , ,

restaurant service rules

Photo: Matti Mattila, Flickr.


New York Times blogger Bruce Buschel has done a great service by compiling a list of 100 Things Restaurant Staffers Should Never Do - if nothing else, he's given fed-up diners one more forum in which to vent their ever-mounting aggravations. Thanks for the break, Bruce.

Most diners and servers would stand behind the majority of Buschel's prescriptions, which include not cursing (Rule 45), opening Champagne without making a ruckus (Rule 29) and knowing what the bar stocks (Rule 81). But his list is far from perfect. While Buschel's document would make a fine training manual for butlers, it fails to acknowledge the realities of running a restaurant. Here's what Buschel apparently forgot:

Some things are beyond a server's control.

One of Buschel's first recommendations (Rule 4) is to offer a free drink to someone who's had to wait a long time for a table. "The guest may be hungry and thirsty," he explains. May be? I think it's a safe assumption that anyone who shows up at a restaurant is craving food and drink. But I don't know of a single server who's empowered to start giving that stuff away.

The same goes for Rule 23, which insists diners be alerted to 86'd items before they open their menus. Since the hostess usually drops off menus when she seats a table, cutting her off would require Usian Bolt-speed (and necessitate breaking Rule 33 - Do not bang into chairs or tables.)

Hostesses, of course, should brief diners on which items are no longer available. But often they don't, just as the kitchen often turns out the first appetizer on a ticket a full 12 minutes before the second appetizer is ready. I completely agree that servers should "bring all the appetizers at the same time" (Rule 60), but I won't let a tray of raw oysters sit in the window while a new guy struggles to properly heat a dish of crab dip.

Continue reading What Can I Get You Folks? - The New York Times Takes on Service Rules

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]]>dining outDiningOutNewYorkTimesRestaurantEtiquetteserverWaitressStoriesWhatCanIGetYouFolksHanna RaskinFri, 06 Nov 2009 16:00:00 ESTBeekman 1802 - Sicilian Glazed Carrotshttp://www.slashfood.com/2009/11/06/beekman-1802-sicilian-glazed-carrots/http://www.slashfood.com/2009/11/06/beekman-1802-sicilian-glazed-carrots/http://www.slashfood.com/2009/11/06/beekman-1802-sicilian-glazed-carrots/#commentsFiled under: , , ,

Sicilian Glazed Carrots

Sicilian Glazed Carrots. Photo: Brent Ridge.



Brent Ridge and Josh Kilmer-Purcell are the farmers and innovators behind Beekman 1802, a 200-year-old estate and farm in upstate New York. We'll be running recipes, photos and tales from the farm as their crops come into season. Catch them on the Farm to Table episode of 'Rachael's Vacation' on the Food Network.


We had a bounty crop of carrots this year. We sliced them and diced them every which way we knew how and still they kept coming. It seems like you can open almost any refrigerator in America and find a neglected bag of carrots. You use one or two in a salad and then get stumped as to what to do with the rest.

We turned to our friend Sandy Gluck who always helps us out with our overstock. The result is a sweet and spicy carrot dish that will definitely clear up crisper space in refrigerators across the nation.

Find the recipe for Sicilian Glazed Carrots after the jump...

Continue reading Beekman 1802 - Sicilian Glazed Carrots

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]]>Beekman1802brent ridgeBrentRidgecarrotsglazed carrotsGlazedCarrotsrachael rayRachaelRayBrent RidgeFri, 06 Nov 2009 15:00:00 EST'Antojitos' - Cookbook Spotlighthttp://www.slashfood.com/2009/11/06/antojitos-cookbook-spotlight/http://www.slashfood.com/2009/11/06/antojitos-cookbook-spotlight/http://www.slashfood.com/2009/11/06/antojitos-cookbook-spotlight/#commentsFiled under:


antojitos cookbook review

Photo: Ten Speed Press.

'Antojitos: Festive and Flavorful Mexican Small Plates'
by Barbara Sibley and Margaritte Malfy with Mary Goodbody
Photography by Lucy Schaeffer
Ten Speed Press -- 2009
Buy it on Amazon

Antojitos, as Barbara Sibley and Margaritte Malfy explain in their book of the same name, are small bites sometimes eaten as appetizers in Mexican cuisine and sometime just downed as a street snack to satisfy between-meals hunger pangs.

The owners of New York City's La Palapa have written a book that covers all manner of these spicy snacks -- from empanadas and tacos to ceviches and mole. Along the way, they give brief stories about the dishes as well as menus perfect for any fiesta, and colorful pages filled with images of Loteria cards and stock Mexican art that add a whimsical touch to the cookbook.

See what we tested and whether it's worth buying after the jump.

Continue reading 'Antojitos' - Cookbook Spotlight

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]]>adobo sauceAdoboSauceantojitosbarbara sibleyBarbaraSibleyla palapaLaPalapamargaritte malfyMargaritteMalfymexican cuisinemexican foodMexicanCuisineMexicanFoodtomatillosSara BonisteelFri, 06 Nov 2009 14:00:00 ESTHappy National Nachos Day!http://www.slashfood.com/2009/11/06/happy-national-nachos-day/http://www.slashfood.com/2009/11/06/happy-national-nachos-day/http://www.slashfood.com/2009/11/06/happy-national-nachos-day/#commentsFiled under: , , , ,

TGIFridays nachos

Chicken nachos at TGIFridays. Photo: Scorpions and Centaurs, Flickr.

Though true queso lovers don't need a national holiday to celebrate the glorious cheese-chip pairing, we're pleased to announce once again that today is National Nachos Day.

The festive gooey treat was first served 66 years ago by ingenious maitre d' Ignacio "Nacho" Anaya in a Piedras Negras, Mexico, restaurant, located across the Rio Grande from Texas. According to legend, some Americans happened to stumble upon the eatery just as the chef had stepped out, so Nacho cleverly satiated them by piling a platter of tortilla chips high with cheese and topping them with a zesty jalapeno garnish.

And the carb-heavy dish has been improving ever since, with the additions of everything from Rotel to radishes, cilantro to crema, guacamole to Velveeta, pinto beans to pulled pork.

What are your favorite nacho variations? Spill the beans, after the jump!

View Poll

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]]>ignacio anayaIgnacioAnayanachonachosnational food daysnational nachos dayNationalFoodDaysNationalNachosDayAlexa WeibelFri, 06 Nov 2009 13:15:00 ESTOven-Baked Frieshttp://www.slashfood.com/2009/11/06/oven-baked-fries/http://www.slashfood.com/2009/11/06/oven-baked-fries/http://www.slashfood.com/2009/11/06/oven-baked-fries/#commentsFiled under: ,

oven-baked fries

Oven-baked fries. Photo: Jennifer Iserloh.

Like almost everyone on the planet, I love the smell and taste of golden, perfectly cooked french fries. Granted, though having the deep-fried variety is a once-in-a-while treat, I often prefer the baked version, which I can flavor any way I want. The secret is in the seasoning and technique.

Here's a step-by-step guide to making your own oven fries.

Step 1: Choose the right potato and slice 'em up.

Russet or sweet potatoes are best for fries. Sweet potatoes have to be peeled before slicing, but you can keep the skins on white potatoes. Cut the potatoes as uniformly as possible to ensure even cooking.

Step 2: Toss with oil and seasonings to coat.

Place the fries in a large bowl and start by drizzling a tablespoon of olive oil and seasoning with 1/2 teaspoon of salt. Then feel free to spice it up -- use one or two cloves of garlic (minced), one teaspoon chopped parsley or rosemary, 1 teaspoon hot or mild paprika, 1/2 teaspoon coarsely ground black pepper, or 1/4 teaspoon ground cumin or curry. Once you've chosen your spice(s), place the spice(s) in a small bowl and mix with 1 teaspoon cornstarch.

Continue reading Oven-Baked Fries

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]]>baked french friesBakedFrenchFriesoven friesoven-baked friesOven-bakedFriesOvenFriesSkinnyChefSweetPotatoFriesTheSkinnyChefJennifer IserlohFri, 06 Nov 2009 13:00:00 ESTCollards, Clay Pots and Hungry Men - The Philadelphia Inquirer In Sixty Secondshttp://www.slashfood.com/2009/11/06/collards-clay-pots-and-hungry-men-the-philadelphia-inquirer-i/http://www.slashfood.com/2009/11/06/collards-clay-pots-and-hungry-men-the-philadelphia-inquirer-i/http://www.slashfood.com/2009/11/06/collards-clay-pots-and-hungry-men-the-philadelphia-inquirer-i/#commentsFiled under: ,

leafy greens

Photo: sweetbeetandgreenbean, Flickr.

  • Don't mourn the loss of the summer produce bounty. A guide to the dark leafy greens of fall -- like spinach, collards, Brussels sprouts, rainbow chard and savoy cabbage -- proves autumn has a cornucopia of seasonal vegetables.
  • Cookbook author Paula Wolfert reveals her sacred kitchen object, claiming she "never met a pot of clay she didn't like."
  • The common chickpea is spiced up with cumin, turmeric, coriander and cayenne.
  • Got a hungry man in your life? Lucinda Scala Quinn, author of "Mad Hungry, Feeding Men & Boys" offers ten tips for feeding men (and boys), like "don't ask if they're hungry" and "train them to fend for themselves." After the tips, she cooks up five guy-approved recipes, like "Flat Roast Chicken" and "Steak Pizzaiola."
  • Warm up with hearty stews as the weather cools down. Tomatillos, small green tomatoes popular in Mexican cooking, shine in a "lean, mean slow-cooker recipe" with beef eye of round and pinto beans.

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]]>chickpeasclay potsClayPotsgreenshungry manHungryManin sixty secondsInSixtySecondsleafy greensLeafyGreenslucinda scala quinnLucindaScalaQuinnMad HungryMadHungryphiladelphia inquirerPhiladelphiaInquirerslow cooker recipesslow-cookerSlowCookerRecipesSarah LeTrentFri, 06 Nov 2009 12:00:00 ESTPoll: Lightened-Up Comfort Foodshttp://www.slashfood.com/2009/11/06/poll-lightened-up-comfort-foods/http://www.slashfood.com/2009/11/06/poll-lightened-up-comfort-foods/http://www.slashfood.com/2009/11/06/poll-lightened-up-comfort-foods/#commentsFiled under:

pizza

Photo: Su-Lin, Flickr.


Got a family favorite or a calorie-laden comfort food classic you'd love to see lightened up? Vote for your favorite, or let us know in the comments below.

View Poll

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]]>comfort foodcomfort foodsComfortFoodComfortFoodspollpollsSlashfood EditorFri, 06 Nov 2009 11:30:00 ESTN.C. Apple Growers Protest USDA Proposalhttp://www.slashfood.com/2009/11/06/n-c-apple-growers-protest-usda-proposal/http://www.slashfood.com/2009/11/06/n-c-apple-growers-protest-usda-proposal/http://www.slashfood.com/2009/11/06/n-c-apple-growers-protest-usda-proposal/#commentsFiled under: , ,

apple tree

Photo: wonderferret, Flickr.


Growers in the nation's southernmost commercial apple-producing region are fighting a change in crop insurance law, which they claim could wipe out a 200-year-old industry.

Henderson County, N.C. -- a stretch of Southern Appalachia where the first apple trees were planted by a Loyalist on the run from the Revolutionary Army -- today generates about $24 million in annual apple revenue, representing 85 percent of the state's apple crop. But the region's 150-plus growers have been hard hit in recent years by calamities including frost, wind and hail.

"You name it, it's happened," sighs Agricultural Extension agent Marvin Owings.

Owings credits the Federal Crop Insurance Program, which reimburses growers for lost apples at a rate of $9.25 a bushel, with keeping area orchards solvent. He's worried a new proposal to significantly lower disaster payouts for lesser-grade apples could prove devastating.

Continue reading N.C. Apple Growers Protest USDA Proposal

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]]>Appleapple industryapple orchardsAppleIndustryAppleOrchardscrop failurecrop insuranceCropFailureCropInsuranceFederal Crop Insurance ProgramFederalCropInsuranceProgramNorthCarolinaUSDAHanna RaskinFri, 06 Nov 2009 11:00:00 ESTStuffed Carnivale Squash - Feast Your Eyeshttp://www.slashfood.com/2009/11/06/stuffed-carnivale-squash-feast-your-eyes/http://www.slashfood.com/2009/11/06/stuffed-carnivale-squash-feast-your-eyes/http://www.slashfood.com/2009/11/06/stuffed-carnivale-squash-feast-your-eyes/#commentsFiled under: , , , ,

stuffed carnivale squash

Photo: Laurapants, Flickr.

Stuffed anything is good this time of year -- and stuffing the cooked vegetable back in its original shell makes for an especially festive treat. The blogger behind Kitchen Illiterate put it simply: "Stuffed squash is stuffed goodness."

We second that -- especially in such a vibrant, flavorful concoction. First, the squash is roasted on its own. In the meantime, you cook the stuffing on the stove, a spicy cumin-cayenne scented rice with black beans, peppers and queso fresco. Once the squash is softened, you toss in the stuffing and throw it all back into the oven for ten minutes to allow the flavors to meld together, a roasted richness permeating the entire dish.

And to prove you can never get enough of a good thing, Kitchen Illiterate has also bestowed upon us a Spaghetti Squash with Swiss and Pancetta Bechamel, a White Bean and Sausage Stuffed Delicata Squash and a Southwestern Style Stuffed Acorn Squash. So get creative this Thanksgiving -- and don't worry about washing those fussy serving bowls!


Become a member of the Slashfood Flickr pool to get a shot at having your photos featured in Feast Your Eyes.

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]]>carnivale squashCarnivaleSquashkitchen illiterateKitchenIlliteratesquashstuffed carnivale squashstuffed squashStuffedCarnivaleSquashStuffedSquashAlexa WeibelFri, 06 Nov 2009 10:00:00 ESTTable for One - Peanut Stewhttp://www.slashfood.com/2009/11/05/table-for-one-peanut-stew/http://www.slashfood.com/2009/11/05/table-for-one-peanut-stew/http://www.slashfood.com/2009/11/05/table-for-one-peanut-stew/#commentsFiled under: , , ,

Peanut Stew

Photo: Sarah LeTrent.

Few of us want to make a complicated lasagna for solo dining -- by day six, you'll never want to see lasagna again! In this series, AOL Food staffer Sarah LeTrent taste-tests simple recipes suitable for a "table for one."

When we think of peanuts, we think Virginia, ballgames and a top hat-wearing, cane-holding, monocled mascot. However, peanuts are also a staple in West African cooking and used prominently in many dishes. One such typical meal is a hearty stew made with tomatoes, sweet potatoes and peanuts.

This vegetarian version of the soup relies on the saltiness and creaminess of peanut butter -- the pantry staple and venerated American spread that is an often unsung hero in meals that don't include jelly or two slices of bread.

Presenting a new (and more acceptable) way to eat peanut butter by the spoonful.

Find the Peanut Stew recipe after the jump.

Continue reading Table for One - Peanut Stew

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]]>african recipesAfricanRecipespeanut butterpeanut stewPeanutButterpeanutsPeanutStewstewssweet potatoesSweetPotatoestable for oneTableForOneSarah LeTrentThu, 05 Nov 2009 17:00:00 ESTWhat's On Tap, Savannah - The Distilleryhttp://www.slashfood.com/2009/11/05/whats-on-tap-savannah-the-distillery/http://www.slashfood.com/2009/11/05/whats-on-tap-savannah-the-distillery/http://www.slashfood.com/2009/11/05/whats-on-tap-savannah-the-distillery/#commentsFiled under: , ,

Image: www.distillerysavannah.com.

A weekly look at the draft selection in beer-friendly bars across the country.

Ben Volen, general manager of the Distillery, agrees: Savannah, Ga., is a very traditional city. "For a long time there was nothing on at any of the bars besides Bud draft, Miller draft, Yuengling had just come into town ... Corona in a bottle," Volen reflects. So when the Distillery opened around this time last year, the idea of a craft beer-centric bar was certainly a change of pace.

Volen had attended school in New York when the craft beer trend was gaining momentum. Upon returning south, he brought his love of New York brewers like Brooklyn and Captain Lawrence back to Georgia, looked at the burgeoning beer scene in nearby Atlanta and constructed a plan for his bar.

Savannah reacted appreciatively. "We've been welcomed with open arms," Volen says. "We've completely changed this town and how they look at beer." Since their opening, according to Volen, most restaurants now carry at least a couple of craft brews.

Read more about the Distillery and see yesterday's entire draft list after the jump.

Continue reading What's On Tap, Savannah - The Distillery

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]]>Distillerydraftdraft beerGAgeo:32.075702+-81.098088GeorgiaSavannahThe DistilleryWhere:416-West-Liberty-Street-Savannah-GA-31401Mike PomranzThu, 05 Nov 2009 16:00:00 ESTLouisiana's Giant Omelette Fest Celebrates Silver Anniversaryhttp://www.slashfood.com/2009/11/05/louisianas-giant-omelette-fest-celebrates-silver-anniversary/http://www.slashfood.com/2009/11/05/louisianas-giant-omelette-fest-celebrates-silver-anniversary/http://www.slashfood.com/2009/11/05/louisianas-giant-omelette-fest-celebrates-silver-anniversary/#commentsFiled under: , , , ,

giant omelette celebration

Giant Omelette Celebration. Photo: www.giantomelette.org.

The nation's only Giant Omelette Celebration will mark its 25th anniversary this weekend by adding one more egg to its 12-foot skillet.

The town of Abbeville, La., in 1984, joined the confederation of seven cities from Argentina to Belgium that annually commemorates Napoleon's order for a tiny town in southern France to produce an army-sized omelette. Bessieres upheld the tradition long after Napoleon's troops had gone, cooking oversized omelettes at Easter to feed the poor. The practice has thrived in places where locals fret about losing touch with their Francophone heritage.

But that doesn't mean the Abbeville cooks are entirely faithful to the recipe favored by Monsieur Bonaparte: Festival president Gordy Landry reports, "we add a Cajun flair."

"Most of the other giant omelettes are a little bit plainer and not quite so tasty," he continues. "In France, they just stick to the eggs. In Canada, they add some ham. But the only place that puts crawfish in is us."

Continue reading Louisiana's Giant Omelette Fest Celebrates Silver Anniversary

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]]>abbevillegeo:29.97444+-92.134171giant omelette celebrationGiantOmeletteCelebrationlousianaomeletomeletteomelette celebrationomelette festomelette festivalOmeletteCelebrationOmeletteFestOmeletteFestivalHanna RaskinThu, 05 Nov 2009 15:00:00 ESTYour Draft Pick Says It Allhttp://www.slashfood.com/2009/11/05/your-draft-pick-says-it-all/http://www.slashfood.com/2009/11/05/your-draft-pick-says-it-all/http://www.slashfood.com/2009/11/05/your-draft-pick-says-it-all/#commentsFiled under: , , ,

A moustached man poses in front of a PBR logo

Photo: Symic, Flickr.

Earlier this week, Advertising Age ran a story entitled "What Your Taste in Beer Says About You."

Citing researched compiled by Mindset Media -- a "market researcher specializing in psychographics" -- the article discusses how the beer a person drinks can be a strong indicator of his or her personality. For instance, Bud drinkers are "sensible, grounded and practical," Bud Light drinkers can have "frat boy-like personalities," and Michelob Ultra drinkers "think highly of themselves and can be a little bit conceited."

The concept is interesting, but why spend all that money on "research"? Most people could come up with those same assumptions on their own. In fact, the list can be extrapolated even further... massive research grant hopefully forthcoming.
  • Pabst Blue Ribbon drinkers consider playing bass in a punk band "gainful employment" and have handlebar mustaches.
  • Miller Lite drinkers consider the consumption of 20 beers "moderate drinking" and include beer bongs on their list of "proper glassware."
  • Sam Adams drinkers love wearing the same Red Sox hat for their entire adult life and believe there's nothing wrong with hitting on someone else's girlfriend.
  • Guinness drinkers think the best football team is Manchester United and consider a fist fight a "night out on the town."
  • Busch drinkers think the best bar in America is their porch and consider a proper food and beer pairing to be "a pounder and a bag of Hardee's."
And snobby craft beers drinkers tend to be people like beer writers who think they have a right to make fun of others!

What other beers bring to mind distinct personality types? And what does your favorite beer say about you? Let us know in the comments!

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]]>advertising ageAdvertisingAgebeer personalitiesbeer personalityBeerPersonalitiesBeerPersonalitybudbud lightbuschguinnessmichelob ultramiller litepabst blue ribbonpersonalitiespsychographicssam adamswhat your beer says about youWhatYourBeerSaysAboutYouMike PomranzThu, 05 Nov 2009 14:00:00 ESTJulia Child's Primordial Souphttp://www.slashfood.com/2009/11/05/julia-childs-primordial-soup/http://www.slashfood.com/2009/11/05/julia-childs-primordial-soup/http://www.slashfood.com/2009/11/05/julia-childs-primordial-soup/#commentsFiled under: ,



Julia Child certainly could make a mean boeuf bourguignon, but did you know she could also whip up the building blocks of life?

It's kind of scary watching her describe scientific diagrams using her chef's knife as a pointer. But it's helpful for all us home cooks that she converts grams into teaspoons. Bon appetit!

[Neatorama via Buzzfeed]

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]]>julia childJuliaChildprimordial soupPrimordialSoupyoutubeSara BonisteelThu, 05 Nov 2009 13:30:00 ESTThe Copious Courses of YumSugarhttp://www.slashfood.com/2009/11/05/the-copious-courses-of-yumsugar/http://www.slashfood.com/2009/11/05/the-copious-courses-of-yumsugar/http://www.slashfood.com/2009/11/05/the-copious-courses-of-yumsugar/#commentsFiled under:

day-old bread

Day-old bread. Photo: YumSugar.

Each Thursday, we round up a selection of scrumptious links from our friends over at YumSugar. Here's what they've got cooking this week:

Turning fresh bread into day-old bread (that's perfect for stuffing) only takes 15 minutes.

Start planning your turkey day -- from decor to dessert -- now.

Whet your appetite with 10 exciting dishes for Thanksgiving.

Will you make room for soup at the Thanksgiving table?

Does Masterchef, another televised cooking-show competition, mean too many chefs in the kitchen?

Bacon makes everything better -- even candles!

Leftovers can cure the take-out temptation -- Thai Beef with Coconut Rice.

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]]>Baconbacon candlesBaconCandlesbeefcoconutGordonRamsayMasterchefsoupstuffingThai BeefThaiBeefThanksgivingthanksgiving foodThanksgivingDinnerThanksgivingFoodYumSugarJose Ralat MaldonadoThu, 05 Nov 2009 13:00:00 ESTSoups, Steakhouses and Beer Samples - The Denver Post in 60 Secondshttp://www.slashfood.com/2009/11/05/soups-steakhouses-and-beer-samples-the-denver-post-in-60-seco/http://www.slashfood.com/2009/11/05/soups-steakhouses-and-beer-samples-the-denver-post-in-60-seco/http://www.slashfood.com/2009/11/05/soups-steakhouses-and-beer-samples-the-denver-post-in-60-seco/#commentsFiled under: , , , ,

thai chicken soup

Thai chicken soup. Photo: elana's pantry, Flickr.

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]]>beerbeer festivalBeerFestivalcoloradocolorado springscoloradobeerfestivalColoradoSpringscream liqueurCreamLiqueurdenverduckfestivalsgastropubrecipesscallopsSimmsSteakhousesoupsteakthe denver postTheDenverPosttucker shawTuckerShawwynkoopbreweryEmily FarrisThu, 05 Nov 2009 12:00:00 EST