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Wonho Frank Lee In addressing the forces of gentrification through Instagram, a grassroots organization sparked thoughtful discussion and action among restaurateurs https://la.eater.com/2021/6/30/22554846/cced-la-chinatown-social-media-activism from Eater - All https://ift.tt/3h7rlPv via IFTTT

Doughnut Workers United / Official On Sunday, Voodoo Doughnut workers walked out in protest of the Old Town shop’s working conditions during the heat wave. Now, employees say the company is firing them in retaliation. https://pdx.eater.com/2021/6/30/22557644/voodoo-doughnut-firing-heat-wave-strike-union-lawsuit from Eater - All https://ift.tt/3hCE2RJ via IFTTT

We dare you to resist number 7. READ MORE... from Kitchn | Inspiring cooks, nourishing homes https://ift.tt/3hp55zt via IFTTT

They're perfect for gifting (or keeping for yourself, we won't tell). READ MORE... from Kitchn | Inspiring cooks, nourishing homes https://ift.tt/3jImUwz via IFTTT

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Suzi Pratt https://seattle.eater.com/2021/6/30/22554359/salare-and-junebaby-workers-solidarity-edouardo-jordan-allegations-seattle-restaurant from Eater - All https://ift.tt/3y4QHTK via IFTTT

Randy Schmidt/Eater NOLA Baker Bronwen Wyatt emerged as a trendsetter during the pandemic, and found a community of queer-owned businesses along the way https://nola.eater.com/2021/6/30/22549519/bayou-saint-cake-bronwen-wyatt-nola-queer-community from Eater - All https://ift.tt/36awos5 via IFTTT

If you’ve ever bought furniture that isn’t... IKEA , you’ll know that it can be expensive . Which is why we’ll never say no to a good sale—and this is a good one, friends. Wayfair’s coming through with a huge July 4th sale on just about everything you can imagine buying for your home—including indoor and outdoor furniture. Whether you’re redecorating your space or are looking to make over a blank canvas, you’ll find tons of great deals on pieces for your living room, bedroom, patio, and home office up to 75 percent off. Read More >> from Food52 https://ift.tt/3xdrvuo via IFTTT

Hellenic import Lefty Goumas gingered up the classic martini into an Upper East Side staple. True story: If you are prone to motion sickness, chew on some ginger . A 1982 study from Brigham Young University found powdered ginger was better at curing a tummy tantrum than Dramamine. And way cheaper. Lefteris “Lefty” Goumas Probably none of that figures into the equation when Lefteris “Lefty” Goumas garnishes a Ginger Martini with a silver of its namesake spice, but it would make for some fun, if completely random, bar talk. One of the signature cocktails of TBar , a power-address steakhouse on Manhattan’s oh-so-posh Upper East Side, the Ginger Martini is a sweet, zesty, and decidedly Continental cocktail, and so much more than an odd trivia point. That Goumas learned his craft on the sunny Mediterranean shores of Greece makes him all the more the man for the job when it comes to describing this sophisticated concoction’s taste and the image it inspires: “The ginger martini combi

Rest easy, and wake up refreshed. READ MORE... from Kitchn | Inspiring cooks, nourishing homes https://ift.tt/3AapsJD via IFTTT

These tips will work for you, too! READ MORE... from Kitchn | Inspiring cooks, nourishing homes https://ift.tt/3hkQ7L9 via IFTTT

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Ive tried many recipes, from the one in the Cocktail Codex to online recipes and the result always turns out like a thin simple syrup-like base with a mild ginger presence that never quite cuts through how much sugar I’m putting in, even if i reduce the sugar ratio in it. Ive seen ginger syrups by bartenders that look opaque and extremely thick and rich looking, and that always seem to push the ginger flavor mixed in so much better. Any advice? submitted by /u/Ryanopuffs [link] [comments]

Justin Sullivan/Getty Images Companies like Facebook and Uber say they’re supporting small businesses while squashing them. https://www.vox.com/the-goods/22550608/how-big-business-exploits-small-business from Eater - All https://ift.tt/3qzBHuN via IFTTT

We’ve teamed up with Cypress Grove to share the story behind their award-winning goat cheeses—from the iconic Humboldt Fog to new favorites like their smooth and buttery Little Giant . Most cheeses aren’t conceived of in dreams, but that’s exactly how Cypress Grove’s fan-favorite Humboldt Fog came about. Read More >> from Food52 https://ift.tt/3h7ygs5 via IFTTT

I’m going camping with some buddies next week and was planning to mix about a litres worth of bourbon sours for the trip. Won’t include the egg white but I’m curious how long it should keep if it’s just simple syrup, lemon juice, and bourbon? I’m not leaving on the trip for 3 days but am traveling in-between so I was contemplating mixing it now, but I don’t know if it would go bad at all. submitted by /u/Killingjoke32 [link] [comments]

I think i'm going to try and find my perfect Old Fashioned for home. I don't mean the greatest ingredients and the priciest bourbon...but a solid, flavorful, sweet but maybe a little smokey, Old Fashioned. The Patterson House in Nashville has, by far, my favorite that i've had. They fry up Bacon and infuse (I believe) Blanton's with the oils that remain (could be smoke?). It's not at all over powering, and it doesn't taste like bacon fat. It has an ever so light smokey hint. Anyways, without trying to rip them off, i'm curious how you would go about a rich, smokey, Old Fashioned submitted by /u/ItSmellsLikeEther [link] [comments]

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It’s all I currently have available. How would you make it? submitted by /u/mntsxgh [link] [comments]

Shutterstock Activists and longtime regulars say Oak Lawn’s LGBT nightlife destinations have a long way to go in creating safe spaces for all people https://dallas.eater.com/2021/6/29/22555930/dallas-oak-lawn-inclusiveness-trans-people-lgbt-welcoming-sue-ellens from Eater - All https://ift.tt/3drLY6M via IFTTT

A deep scrubbing isn't required after every cooking session. READ MORE... from Kitchn | Inspiring cooks, nourishing homes https://ift.tt/3qAfpsD via IFTTT

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Summer fruit pies are welcome anytime during the season but if there’s a more iconic day to pull out all the stops, as far as pie is concerned, it’s the 4th of July. And it doesn’t need to be apple—a flaky crust or crumble topping is just as happy with any juicy, jammy filling you’ve got.                

Beach food—or, really, any midsummer meal—should be utterly uncomplicated, seasonally appropriate ( tomatoes! corn! herbs galore! ), seafood-heavy if you are indeed by the shore, hearty enough to get you back to the beach tomorrow, and quick enough that you don't have to head home early to get the cooking started. Here are the recipes we make when all that's on the docket for the next day—and the one after that—is floating on our backs in the closest body of water. 15 Beach Bag Essentials: Family Edition 15 Summery Sandwiches to Take to the Beach From Our Shop Waterproof Beach Tote $68 More Colors Wood-Handled Stainless Steel Grill Tools $20 – $30 More Options Enamel Lobster Platter $55 – $66 More Sizes Our Best Dinner Recipes for Beach Vacations 1. New Manhattan Clam Chowder It's not a true beach day without a bowl of clam chowder , right? Right. This tomatoey version uses 3 pounds of fr

Enjoy them while they're in season. READ MORE... from Kitchn | Inspiring cooks, nourishing homes https://ift.tt/2Q1nEg9 via IFTTT

Snag deals of up to 60 percent off! READ MORE... from Kitchn | Inspiring cooks, nourishing homes https://ift.tt/3y7NH9c via IFTTT

Garlic Bread Cheese, anyone? READ MORE... from Kitchn | Inspiring cooks, nourishing homes https://ift.tt/3608rnp via IFTTT

I know you can probably order one online somewhere but are there any retail places or kinda of markets where you can get one yourself? If so, where? submitted by /u/StrictlyLoony [link] [comments]

Check out those red, white, and blue serving bowls. READ MORE... from Kitchn | Inspiring cooks, nourishing homes https://ift.tt/3jrLEcc via IFTTT

We should all be doing number 4. READ MORE... from Kitchn | Inspiring cooks, nourishing homes https://ift.tt/3h2Fg9r via IFTTT

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I’m getting married in late October, and I’m trying to plan a couple signature cocktails. I am getting married in New England for what it’s worth, so it will be well into fall by then. Looking for cocktail ideas that will be crowd pleasers (so probably no super strong flavors like Campari), and also easy enough to batch (I will be providing instructions to the caterer to do this, not doing it myself). I’m mainly a whiskey drinker, but I like cocktails with pretty much any spirit. My SO is a bit less adventurous, her favorite cocktail is a margarita, but she’s warming up to other things. I was thinking maybe a flavored margarita to make it more fall themed, but I’ve never made any flavored margs outside of cucumber/jalapeño which isn’t very fall-y. Any ideas/suggestions appreciated. submitted by /u/naztynate068 [link] [comments]

We’ve teamed up with our friends at All-Clad to bring you Pans With a Plan —a series sharing smart techniques, tasty recipe ideas, and all sorts of handy tips for cooking novices and seasoned pros alike. Here, food writer and recipe developer Posie Brien shares her top tips for making summer jams, with a little help from All-Clad’s D3® Stainless 8-Quart Stockpot . If you ask me, produce—specifically, fruit—is the real star of summer. I wait all year long for ripe peaches and crimson cherries at the farmer’s market, their juice dribbling down my fingers with each bite. I'll buy as many nectarines and plums as I can carry home without bruising any, and I eat blackberries, raspberries, and strawberries by the handful. But what I most look forward to are summer jams. Read More >> from Food52 https://ift.tt/3hk5gMt via IFTTT

We’ve teamed up with the Parmigiano Reggiano Consortium to share a crispy, snack-ready way to use one of our all-time favorite staples: Parmigiano Reggiano. This cheese is made with only three ingredients, but the real magic comes after it's been aged for more than a year (in Italy, according to old-school methods). That aging gives it the singular taste, crumbly texture, and unique aroma we can't resist. One of my go-to cheeses to use both on a cheese plate and in recipes is hands-down Parmigiano Reggiano. Depending on the cheese’s age, its tasting notes can vary from delicate flavors of milk and fresh fruit to pronounced notes of spices, nuts, and meat stock. That intense savoriness and fruity balance make for a great base to build all sorts of pairings and flavor combinations. Read More >> from Food52 https://ift.tt/3h2abmj via IFTTT

Has anyone tried Pirahna Espresso Schnapps? Is it like Tia Maria or Kahlua? Could it be used to make Baby Guinness? submitted by /u/North-Classic2650 [link] [comments]

Click now items are already selling out! READ MORE... from Kitchn | Inspiring cooks, nourishing homes https://ift.tt/3dqdJgd via IFTTT

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What’s your go to drink to beat the heat? View Poll submitted by /u/Journey4th [link] [comments]

Shutterstock From cake shops to large pizza chains to high-end restaurants and a few bars, a good portion of the Seattle dining scene decided to pause service this weekend altogether, or reduce hours because of the oppressive heatwave https://seattle.eater.com/2021/6/28/22554179/seattle-restaurants-bars-cafes-close-due-to-heatwave-over-100-degrees from Eater - All https://ift.tt/3xg4ery via IFTTT

This baby does the trick when a fan won't cut it! READ MORE... from Kitchn | Inspiring cooks, nourishing homes https://ift.tt/3dmHfn5 via IFTTT

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As the title says, im looking for some nice new cocktails to try out with my infused vodka. I was thinking to maybe add some matcha tea with the nori infused one but i'd like to see what you guys think! submitted by /u/Chroestie [link] [comments]

I'm just wondering what folks opinions are on batch mixing up cocktails like negronis or martinis and keeping them in the fridge (or freezer in the case of the martini) in a sealed vessel. I guess my main question here is, will the vermouth degrade or change character or will the high proof of the gin help preserve it? I know that vermouth once opened is only good in the fridge for a few months (at best). Further to this, would the taste of the cocktail change as a whole if it is not consumed within a certain amount of time? I bought some Carpano Antica for negronis from a restaurant here at a hefty premium ($30 CAD each for 2 x 375 ml bottle- I know , crazy) since it is not available at any of Ontario's state-run liquor monopoly stores. Since I'm trying to watch my consumption (diet), I am worried about this vermouth going off before I have the chance to drink it all and if maybe it is actually better to mix a batch based on the assumption of the proof of the cocktail a

Bloomberg via Getty Images https://pdx.eater.com/2021/6/28/22554122/heat-wave-portland-food-service from Eater - All https://ift.tt/3AbbTcD via IFTTT

Chocolate meringue mousse cake is an utterly lush dessert that combines a delicate, dark chocolate mousse with a crackly crust of meringue. Not too sweet or heavy, it’s the perfect little something after dinner. Adapted from Jo Pratt | The Flexible Family Cookbook | Frances Lincoln, 2020 Five simple ingredients are all it takes to make this utterly gorgeous dessert. I find this is a perfect do-ahead dessert as I can make it a few hours... devour more   »