Food + Drink
In celebration of all things gustatory.
8 Best Rosé Wines for Under $18
Whether it’s the middle of summer and you can’t spend more than two minutes outside without sweating through your clothes or it’s the middle of winter and you want to pretend you’re on a yacht, rosé is a perfect go-to wine when you want something fresh, light, and fun.
By Amanda Kusek7 years ago in Proof
The Desert Wine Guy
Today's wine review comes from a wine that is grown and made in the state of Arizona. The state has been coming on in the last few years in the wine area and produces some really good wines. To start off with, the one thing I have noticed about red wines grown as well as made in Arizona is that they tend to have a fairly good amount of a Black Pepper note to them. While this isn't necessarily a bad thing (I love it actually) is that in reality, it can become sort of old after a while. It would be nice sometimes to review an Arizona wine that doesn't have that peppery note. With that being said, however, today's wine is actually a white wine. Today's wine is named "The Sun" and is a white wine from Bitter Creek Winery/Cellar 433 to be exact. Cellar 433 is located in Jerome Arizona and owned by John McLaughlin. Cellar 433 grows their grapes in Wilcox Arizona. Cellar 433 is also the largest Vineyard in Arizona with over 150 Acres of yielding vines and a production of 8,000 cases of wine a year. Is the trip from Las Vegas to Jerome a short trip? The straight answer is no, it is not. The trip from Las Vegas to Jerome Arizona is actually around 5.5 to 6 hours but I personally happen to find it enjoyable. Give some awesome tunes however and I am happy. There is actually a lot of the trip where there are actual trees and grass and that is certainly a nice change from the Las Vegas desert and Cactus where are trees and plants that don't grow flowers and therefore lack any color. With that being said, I would like to move on to the city of Jerome and this particular wine.
By The Desert Wine Guy Wine Reviews For The Average Person7 years ago in Proof
Best Ready to Drink Margaritas
I love to drink. Though I love to drink just about anything given to me during a party, cocktails are my favorite. And, of all the cocktails I enjoy, margaritas, in particular, hold a special spot in my heart. In fact, I'll even admit that I'd be a permanent resident of Margaritaville if that was an option.
By Skunk Uzeki7 years ago in Proof
Move Over Basil. Mint and Feta Are the New Flavor Essentials of Summer
When the first of the summer vegetable and fruit crops start to ripen, simple preparations are all that are wanted. A ripe peach or watermelon eaten by hand with their juices dripping down chins and hands is just perfect. So is corn on the cob, steamed or boiled, with butter and salt. Or fresh zucchini sautéed in olive oil and garlic.
By Penny Pleasance7 years ago in Feast
How Will We Eat in the Future?
The world’s population is increasing. It’s projected to rise from 7.4 billion people in 2016 to 9.2 billion people in 2050. That’s 1.8 billion extra mouths to feed in a world where, even now, people often go hungry. What’s needed is a revolution in how our food is grown, delivered and prepared. By using technology to further advance crop and meat production, the human race could create a sustainable future for not only our planet but for generations to come.
By Jamie Sergeant7 years ago in Feast
How to Make Queso Fresco. Top Story - July 2017.
If you ever have gone to an authentic Mexican restaurant, you may have noticed that the cheese there isn't in "string" form. Instead, it's a white, crumbly substance that is savory, crumbly, and cheesy. This substance, as you might know, is queso fresco — and it's amazing!
By Mackenzie Z. Kennedy7 years ago in Feast