Despite its deep heritage, Jim Beam has long been the choice of amateur binge drinkers, like Spring Break sophomores with something to prove. Or middle managers on the loose in Vegas. But lately, following the lead of other established distillers, Beam has been developing and offering up better bottles. The latest is their ultra-premium 1795, an 8-year aged bourbon which recently made it’s debut.
If you just open the fridge, yank a cold hot dog out of the package and choke it back raw, you’re not alone. Gross maybe, but certainly not alone. But why not take a slightly more refined approach to your hot dogging? Let our friends at Sunset magazine show you how to turn the ol’ tubesteak into a gourmet delight. C’mon.
Before you were born, beer cans were opened by piercing them with a sharp tool. The pulltab and later the pop-top killed the ‘church key’ but since we can’t seem to get enough nostalgia, why not open beers the way Grandpa did? The brains behind this gem of retro-mania marketing include Entourage semi-celeb Adrien Grenier, so we’re pretty sure Vince will make it cool.
Saying jerky is jerky is like saying steak is steak. It just ain’t so. When it comes to beef, it’s all about the quality, the cut, the source—in other words, the details. Field brand makes ‘artisan crafted provisions’ and for their jerky they use only traditional top round cuts of beef and prepare it with no preservatives, no sodium, no MSG, and no sodium nitrate. Right now they offer three naturally awesome recipes: Original, Teriyaki, and Honey Spice.
Bacon makes it better, no doubt. But if you’re talking about creating the ultimate BLT sandwich, you can’t leave it all up to the bacon. Instead of the utterly flavorless pairing of white bread and iceberg lettuce, think gourmet. And if you’re too lazy to think, just click over to this recipe and try to follow along.
You’ve surely heard that everything is bigger in Texas. It applies not only to pickup trucks, women’s hairdos & crime rates but also to the big ol’ grill brushes from Texas Brushes. With long, hefty wooden or steel handles and crust busting stainless steel bristles, they’ll scrape your barbecue grill cleaner than a billygoat in a berry bush.
Molecular gastronomy is fresh. It’s an approach to cooking that blends technology and science to turn food preparation into futuristic expressionism. These Molecular gastronomy kits will teach you how to gelify, spherify, and emulsify your favorite food and drinks for presentations that are as unique as they are tasty. Kits include tools, additives, and instructions, so you can do it like a pro.
Although we can’t confirm it, there are reportedly people who, after opening a beer and drinking some, want to close it back up and finish it later. For people with these odd tendencies there is a dual-purpose bottle opener designed to not just open but to also reseal your beverage for later consumption. It’s called the Hermetus and it provides an airtight seal.
What you saw this week on facebook hardly qualifies as fodder for stimulating conversation in a real social setting. Before your next dinner party, happy hour, or weekend get-together, try reading something worth talking about. Whiskey? Gin? The little hardcover books that comprise the Edible Series explore the history and the minutiae of human consumption. Read up & you’ll be spitting facts.
If you’re going to do decadence, you may as well go all in. Twice The Vice makes chocolates with real booze. Choose from their intoxicating “top shelf spirits,” “single malts” and “classic cocktails” collections.