The NutriBullet has been a key part of my kitchen gadget collection for the past year.
Eating a nutritious breakfast in the morning can be challenging at times, especially when you are trying to wrangle 2 young kids out the door in time for school. I originally purchased a NutriBullet blender in January of 2016 to help me with my resolution to eat “healthy” every morning. What I discovered throughout the year is that the NutriBullet is an indispensable part of any well stocked kitchen.
Continue reading about the Nutribullet
If you use your Big Green Egg regularly, you probably have some build up of oils, ash and general gunk. It probably looks something like this.
You need to clean your Big Green Egg before this grime starts affecting the taste of your food, and the best way to do that is to burn it all down… with fire!
Learn more about how to clean a Big Green Egg
It is that time of year in Austin when the promise of the temperature breaking below triple digits is just around the corner. Until then, you need to actively seek some form of icy goodness to keep you cool. Lick grants serious ice cream aficionados (aka toddlers) and foodies alike an amazing array of flavors to choose from. Trust me, no matter how strange the flavor sounds, you are in for a delectable treat.
Portions are just right
Lick serves up their ice cream in gelato sized (earth friendly) cups. Not being a huge dessert eaters – we usually get a couple of scoops to share among 2 people and it’s just right.
Click here to continue reading about Lick…
The day after Christmas is usually devoid of any food activity. After eating my way through the holidays, it is usually on this day that I vow to “eat better” or some other kind of nonsense. Unfortunately, this thinking was short lived as the @tastingbuds twitter stream was flooded with tweets about opening night at Second Bar + Kitchen(Link to Menu), David Bull’s latest creation. Click here to read the full review.
As you all may have read in our Happy Birthday post, one of TastingBuds, Sondra, is pregnant. This has led to quite a change in the eating habits around the Vallejo house. The crackling smell of bacon that was once familiar, is now a distant memory. Well, I needed some bacon, or something like it, so I came up with a quick recipe that was a great “healthy” alternative to bacon!
I took a left over grilled pork chop and sliced it lengthwise so that it closely resembled bacon. Note: I’ve also done this recipe using raw thick cut pork loin, but grilling it first gives it more flavor. I then spiced each side with salt, pepper, and paprika. I heated up a little olive oil in a saute pan, placed my bacon alternative in the pan and let it sizzle away. The results? An excellent combination crispy, caramelized, smokey, spicy, and very lean. The texture was crunchy, with a slight chewiness and the perfect addition to my fried egg sandwich.
Last Friday we had the privilege of participating in a Maker’s Mark bourbon tasting event at Frank. Maker’s Mark is a Kentucky based distillery that focuses their entire production facility to making just one product, the well known Maker’s Mark bourbon. That is until now.
The reason for the little event put on by Evins Communications, Ltd and Maker’s Mark was to give the Austin blogging community a preview of their new product, Maker’s 46. So what is Maker’s 46?
Hit the link to read the tasty details!
I love eggs. Actually, I think I am fanatical about eggs. I am always on the quest for the perfectly cooked egg, so when Peter wanted to hit the Austin Farmers’ Market in its new, larger space, I was in.
At least half a dozen vendors were selling farm fresh free range eggs so we decided to test them out and do a direct comparison against the store bought, conventional factory farm grown eggs that we all have been eating for years.
How did the eggs compare? Click on through to find out the results!
I have lived in Texas my entire life, so I shouldn’t be surprised that we have had 10 straight days of 100+ degree temperatures here in Austin. On toasty days like these, nothing is more thirst quenching than a nice sparkling wine, served chilled.
This week’s pick is a Spanish sparking wine, or Cava. Sparkling wine goes by many different names around the world. The most common sparkling wine is Champagne, which comes from the Champagne region in France. In Italy, they call their sparkling wines Prosecco. In California, they call their sparkling wine, well sparkling wine. You get the picture.
Random Criteria: Sparkling wine that has a crown somewhere on the label
Wine: 2005 Marques de Gelida Cava Brut Reserva
Origin: Sant Sadurní d’Anoia, Spain
Varietal: Pinot Noir
Price: < $15 (From Costco)
Notes: This cava was the perfect way to end another 100 degree day. The nose (smell) of the wine was predominantly fresh cherries. When you take the first sip of wine, the bubbles and the mild acidity dance across your tongue. The first thing I tasted was strawberry, then as entered my second glass, the wine smelled and tasted like fresh flowers. This cava is classified as a Brut, therefore the wine has almost no residual sugar (it is not sweet). If you are looking for a sweeter sparkling wine, look for the word “dry” on the label (I know, it’s a bit confusing). This cava is going to go quite well with the shrimp I am grilling for dinner today. Enjoy!
What are your thoughts?
Buying wine doesn’t have to be a confusing experience. You can find great, inexpensive, everyday wines anywhere. This post is the first in a series designed to help those of you new to wine (and even experienced oenophiles) learn which wines you like and which ones you don’t. I’m calling it Random Wine of the Week, because I will (and hopefully you will too) select, drink, and review a random wine every week.
What I mean by random is that I will visit my local wine merchant (supermarket, liquor store, wine boutique, etc…) and select a wine based on factors that have nothing to do with the wine itself. For example, this week I have chosen a pink wine starting with the letter M. Next week, I’ll choose a bubbly starting with the letter S. The following week, maybe I’ll try a red wine with a tree on the label. And so on. I’ll keep the price range on all of these wines to less than $15.
Then entire point of this activity is to experiment and taste new wines. I would highly recommend that you start your own wine journal to capture the information from the label and your opinions of the wine.
So go on, invite some friends over, pick out some random wines, and enjoy!
Click here to see my selection for Random Wine of the Week
I like brisket. No, I love brisket. It is THE best form of BBQ. I wanted to chronicle the process and provide a How To guide for BBQ smoked brisket. This smoked BBQ brisket recipe has provided me with consistently tasty and repeatable results. Below, I detailed a step by step process for using your own offset smoker to create a BBQ brisket that will rival that of any local BBQ joint. I’ve also included lots of photos for your reference.
…Click to see the entire recipe.