Today in deeply disturbing alcohol trends: Gravy and bourbon shots ?


gravy and bourbon shots
Gravy and bourbon, dusted with sugar and rosemary. (Picture: Twitter/Edmund’s Oast)

Well. This is what we’ve come to opinions of this drink ?

#AceFoodNews – Nov.26: In this thing we call life, where people serve alcohol in shoes and pies live inside cakes, the time has come for some madman to make shots out of gravy.

That madman is whoever the heck is in charge of food and drink at South Carolina based restaurant Edmund’s Oast. And that shot is the gravy and bourbon shot, dusted with brown sugar and rosemary.

Served hot, because WHY THE HECK NOT. You can’t have cold gravy mixed with alcohol. You’re not an animal.

Hot Bourbon & Gravy…

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TASTE OF THE OZARKS: Pumpkin pie parfait cups


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#AceFoodNews – Nov.26: Nicole shows us a quick and easy holiday dessert treat.

Pumpkin Pie Parfait Cups

4 slices of pumpkin pie 6 ounces softened cream cheese 1/2 cup powdered sugar 1 tablespoon lemon juice 3 cups with cream 2 teaspoons pumpkin pie spice

Whisk together powdered sugar, cream cheese and lemon juice until completely combined and smooth. Using eight small jars or eight parfait cups put down 2 tablespoons of the cream cheese mixture, followed by one scoop of pumpkin pie.

Top with whipped cream and garnish with a small sprinkle of pumpkin pie spice. Repeat with remaining eight jars.

Recipe serves eight.

Original Article: http://www.ky3.com/

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TASTE OF OZARKS: A great idea for leftover stuffing


Taste-stuffing.jpg

#AceFoodNews – Nov.26: Chef Nicole Young shows Maria Neider a recipe for making holiday stuffing tasty the second time around.

Stuffing waffles with cranberry aioli

Ingredients:

6 to 8 cups stuffing 2 eggs 1/2 cup cheddar cheese 1/4 cup cranberry sauce 1/2 cup heavy mayonnaise

In a large bowl mix the stuffing, eggs and cheddar cheese until combined.

Press 1/2 cup into a waffle maker and cook until crispy and golden brown. Repeat with the remainder of the stuffing mixture. In a small bowl whisk together the cranberry sauce and mayonnaise. Serve waffles with the cranberry aioli.

Recipe serves 6 to 10.

Original Article: http://www.ky3.com/

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Recipe My great grandmother’s recipe for the best stuffing/dressing I’ve ever had.


#AceFoodNews – Nov.25: Everyone absolutely loves this recipe. Bacon, sausage, butter, loads of herbs, cashews, and cornbread, oh my! It’s a perfect balance. It’s also pretty easy to make.

I end up having to make at least 2 batches per Thanksgiving just so I have enough to give to all my begging friends and coworkers who have tasted it in the past.

Enjoy!

Meriel’s Famous Dressing

  • 6 Cups white bread, cubed
  • 6 Cups cornbread, medium crumble (I use one entire Marie Callender’s mix)
  • 1# bacon, crisp and crumbled
  • 1# sage sausage (Jimmy Dean – No sausage casing), cooked and crumbled
  • 1 chopped onion
  • 1 Cup chopped celery
  • 1/2 Cup chopped parsley
  • 1-2 Tbs. dried rosemary
  • 4-8 Tbs. dried sage
  • 2-4 Tbs. dried basil
  • 2-4 Tbs. dried thyme
  • 1 can cashews
  • Salt and pepper to taste.
  • 1 cube melted butter
  • Chicken stock

Combine breads in large bowl or pot.

Fry bacon and remove.

Fry sausage in same pan.

Saute onion and celery in same pan. I add the celery after the onion is already partially sauteed so it retains a bit of crunch.

Mix everything with the bread. Start with the smaller amount of each herb at this point.

Add butter and mix. Taste again and consider adding more herbs to your taste. Hint: you should almost certainly add some more herbs.

Add chicken stock to moisten (1-3 Cups). Taste again and consider adding more herbs. Sage is really the key herb here IMHO.

30 minutes in oven at 350, covered in foil. Microwave is ok too.

Best if made up to 1 day ahead so herbs and spices obtain their full flavor and harmony.

EDIT: I made this last night and will post pictures when I get home.

submitted by oaklandnative

Original Article: https://www.reddit.com/r/food/comments/3u422h/recipe_my_great_grandmothers_recipe_for_the_best

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Chef creates solid squares of ketchup leather to stop burgers from becoming messy


#AceFoodNews – Nov.20: Head chef at Plan Check restaurant in LA, Ernesto Uchimura created the solid ketchup squares especially for his burgers as he was fed up of dealing with soggy bun problems.

Original Article: http://www.dailymail.co.uk/

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FEATURED: ‘ Taco Bell says it will crack nothing but cage-free eggs at its 6,000 U.S. locations by 2017 ‘


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#AceFoodNews – Nov.18: The fast food chain said the announcement comes after “several years of planning.

Changing up supply chains to offer ingredients customers consider healthier and more sustainable is a popular trend in the fast food industry.

Taco Bell and Pizza Hut, both of which are Yum Brands chains, have also committed to removing artificial ingredients. Taco Bell said Monday it plans to finish that switch by the beginning of 2016.

“Ingredient transparency is more important than ever to the next generation of Taco Bell customers,” Taco Bell executive Liz Matthews said.

In September, McDonald’s said it will switch to cage-free eggs at its 16,000 U.S. and Canadian restaurants over 10 years.

And Burger King, owned by Restaurant Brands International, committed in 2012 to switching its egg supply within five years.

Food companies, including Kellogg and General Mills, have also promised to convert to using only eggs from hens with access to open spaces.

There is no formal definition of cage-free. Some products with that label may come from hens that have very limited access to the outdoors or live in overcrowded spaces.

But activist groups have applauded companies and restaurants that have drawn attention to the treatment of animals on farms.

Original Article: http://www.ky3.com/

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FEATURED: We’ll always have Paris


Eugène_Galien-Laloue_Paris_Arc_de_Triomphe_en_hiver

There aren’t really words to adequately describe the events in Paris this weekend, except to say that those carrying out these attacks are not doing their deeds in the name of any religion I recognise and that in fact they are quite simply insane.

The repercussions of such things reverberate through the lives of people who have been close to such events, making you question your safety and that of loved ones in new and unpleasant ways, it leaves a legacy which is hard to shake and that lasts, as does the grief for those who have been lost.

It’s a while since we’ve been to Paris – we’ve been through her and around her many times on our way south but I love her so and have really happy memories, a few of which I thought to share – not to make light of the situation but just to underline what a great City Paris is and to remind myself that she’s there are waiting for us all.Jean_de_Paleologu,_Déesse_16,_rue_Halévy,_Paris,_ca._1898_-_Library_of_Congress.tif

On a girls weekend back in the day, whilst staying in a very cheap pension style hotel, we were woken by a commotion in the courtyard behind our rooms, I can report that as an early riser my friend The Hugger had seen ‘burglars’ running across the roof tops and witnessed them diving through our courtyard being pursued by others. Us young girls were really excited and weaved all kinds of stories around those events. Anyway, on that and a later trip for my friend TheKisser’s hen weekend we inhabited Bouillon Chartier – a Paris institution, a really great value bistrot in a fabulous and typically Parisian venue. http://www.bouillon-chartier.com/en/

The there was the time we went over so that my step-daughter could try on wedding dresses….great fun, without any purchases though!bouillonchartier003

On another occasion, my first trip with my partner Rocket in fact, we undertook a real budget weekend so having a cash limit on each day we were there. On the middle of our 3 nights away, we recce’d the local restaurants and stopped off in a nice cosy little place…whilst perusing the menu, Rocket selected a decent bottle of red – we were going for lamb cutlets – and we marveled at the value and selection that allowed you to order a bottle of Marguax at an affordable Franc equivalent of 11 pounds…. We also marveled at the intensely personal service we received from the staff and how they hung on our every request…until the bill arrived. Rocket who had been a nice glowy pink colour, turned a shade of pale dove and attempting to speak without moving his lips (for some reason) the realisation that the comma in the French menu had been just that and not a decimal place meaning that we had enjoyed a £111 pound bottle of wine. Not being a connoisseur, I said I thought that was bit rich because it had even had ‘bits’ in it. Rocket, rather weakly pointed out that our daily allowance languishing in his pocket was not going to cover our bill and that desperate measures meant he would have return to our hotel, to fetch the remainder of holiday cash leaving me as collateral….Paris_market,_10_April_2013but hoping that our telling the staff he had left his wallet back there would suffice. They watched me suspiciously…or so I thought but actually doubt that in hindsight…anyway, the next few days of our trip were a challenge financially but we had the memory of the fabulous bottle of wine and our love to keep us warm! I regret that I either can’t remember or have blocked out the name of the restaurant!

Undeterred, we returned a few years later having promised ourselves shopping and a lovely lunch – we stumbled over a cosy little place called La Truffiere – fantastic, we’ve followed it’s progress on line subsequently and see it has lately been awarded a Michelin star. The prices have increased commensurately but if looking for a treat in Paris – I can recommend it. http://la-truffiere.fr/index.php#close

Charles_Courtney_Curran_-_Paris_la_nuit_(1889)While all the messages of support for the people of France floating around right now are heart warming, what people will really need going forward is for visitors to continue with their plans and for tourism to support the Country. I remember the dip in Tourism in the UK after 7/7 and the impact that can have on the psyche as well as the more tangible outcomes, so I say go to France, put money into their economy, hear their stories, help out those businesses large and small that will undoubtedly suffer and stand in solidarité with the French. Enjoy the soaring peaks of the Alps and the valley’s of the Pyrenees, eat well, drink well if that is your wont, because the hard working people of France shouldn’t suffer further as a result of the crimes of these individuals. Tragedies can strike anywhere in the world at any time and none of us know what happens next.

Original Article: http://greatfoodlover.com/2015/11/15/well-always-have-paris/

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Re-plated event upcycles “food waste” into tasty dinner – #Feedingthe5000


#AceFoodNews – Nov.13: The people behind this year’s #Feedingthe5000 food waste awareness event are back, and this time they’re getting creative in the kitchen in order to produce an elegant dinner made with food that might otherwise get wasted.

Original Article: http://permacooking.com/2015/11/10/re-plated-event-upcycles-food-waste-into-tasty-dinner/

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Why supermarkets’ love of use-by dates leads to food waste


#AceFoodNews – Nov.13: Use-by and best-before dates have been endowed with an authority they do not deserve, and allow food manufacturers and supermarkets to play around with the concepts of freshness and safety.

Original Article: http://permacooking.com/2015/11/10/why-supermarkets-love-of-use-by-dates-leads-to-food-waste/

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FEATURED: ‘ Chimichurri Roasted Chicken ‘


Chimichurri Roasted Chicken

#AceFoodNews – Nov.08: This recipe would make our previously perfect roast chicken green with envy.

It’s a perfect two-night meal. Night one, carve it up and eat it fresh, drizzled with a bit of leftover chimichurri. The chicken roasts up moist and tender, with the sauce adding a flavorful kick.

Then, night two, shred up the leftovers and make soft chicken tacos, drizzled with more chimichurri sauce and topped with fresh cabbage for crunch. The shredded meat could also be used as a filling for enchiladas, simmered in some tortilla soup, or in any other zesty recipe where the vinegary tang of the chimichurri would be an added bonus.

Chimichurri Roasted Chicken

Chimichurri is normally a parsley-based sauce, not unlike a pesto. Except with parsley in place of basil, no cheese, and an extra kick of vinegar. I also throw in some oregano and some red pepper flakes, because, why not?

Chimichurri made from Parsley, Cilantro, and Oregano
(Buy a print of this photo)

I personally like my chimichurri best made with half cilantro and half parsley, and I’m sure any cilantro-fan out there would agree with me. Haters gonna hate, so feel free to use all parsley if you’re one of those who can’t stand cilantro (it’s ok, no judgement, I feel the same way about dill and cardamon).

Read the Rest —Chimichurri Roasted Chicken

©2015 Love and Olive Oil

Original Article: http://www.loveandoliveoil.com/2015/11/chimichurri-roasted-chicken.html

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