March 31, 2006

The Best of the Blogpire

Cheapfunwines-2Another week and another Best of the Blogpire. Make sure and check out the latest from all of our blogs and also each blog now offers a mailing list and RSS feed for you to read your news from. Now on with the Best of the Blogpire!

Liquor Snob
- Reviewing Booze Is More Than A Numbers Game - Skorppio Vodka: Feel the Sting

Really Natural - Disturbing News About Organic Dairy Farms - Kashi TLC All Natural Snack Crackers Original 7 Grain

Critical Gamers - Warhammer Marches on PCs this Fall - Spice up your Scrabble with Wildwords

Single Serve Coffee - Review: Green Mountain Coffee Roasters Fair Trade Island Coconut™ K-Cups from Single Serve - Reader Reviews: Aerobie AeroPress Coffee & Espresso Maker

Just The Chips - Texas Hold'em Odds - RFID goes all-in at the casino

Kitchen Contraptions - Cheese Scissors - Wine Preservation Steward

Shaving Stuff - Gillette Fusion Razors - 8 for $14.99 - Free Schick Quattro Midnight Razor

Whats All The Racquet - BROKEBACK BORG - THE FINAL CHAPTER! - What do Vince Spadea and Kevin Federline have in common?

TV Snob - Is That the HDTV you Really Want? - Amazon Now Listing the TCD649180 Dual Tuner Series 2 TiVo

Shirt Snob - Falling in Tank by Ya-Ya - Short Sleeve Top with Leather Band by Lauren Moffatt

GPS Lodge - New Navman GPS Receivers: iCN 720 and iCN 750 with Cameras - Garmin Launches GPSMAP 378 and GPSMAP 478

The Cooking News - Recipe News: Taste of Home Recipes - Wine News: The effect of oxygen on wine

Jay Brewer Permalink | Comments (0) | social bookmarking

March 29, 2006

Recipes News: Salad dressing recipes

"Basic instructions for making vinaigrette dressings:

* Add all dry ingredients to a blender, slowly drizzle in olive oil until dressing becomes fully emulsified.

* Alternate method: Whisk ingredients together in a bowl, slowly drizzle oil, whisking constantly until desired consistence is attained.

* Third method: (From Emeril Lagasse.) Mix all ingredients together in a screw top jar and shake vigorously until emulsified.

Once you have your favorite nailed down, experiment with ingredients to incorporate other tastes and flavors you enjoy."

Includes recipes for:

  • Balsamic Vinaigrette

  • Dill Vinaigrette

  • Basic Vinaigrette

  • French Vinaigrette

  • Strawberry Balsamic Vinaigrette

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

March 29, 2006

Recipe News: Fast Lane recipe: Chunky Chicken Pasta

Includes recipe for:

  • Chunky Chicken Pasta

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

March 28, 2006

Recipe News: Taste of Home Recipes

Includes recipes for:

  • Turkey Lo Mein

  • Southern Pecan Catfish

  • Bacon-Wrapped Green Beans

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

March 28, 2006

Recipe News: Tiramisu

Includes recipe for:

  • Tiramisu

Full article here.

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March 27, 2006

Wine News: The effect of oxygen on wine

"I am often asked about letting wine “breathe.” Is it necessary and, if so, how do you know which wines and for how long?
The answers vary, and the question has its basis in the positive and negative effects of oxygen on wine. Oxygen is one of the enemies of wine and needs to be understood.
Wine “breathing” refers to opening the wine some time prior to serving it and allowing it to come into contact with air. This is either done in the glass or by pouring the wine into a decanter or carafe in which the wine is allowed some time to sit before it’s served.
Because one of the enemies of wine is oxygen, this idea of the wine “breathing” can seem to be a paradox. Why would you expose wine to air if oxygen is its enemy? Any wine that has been opened begins to react immediately with oxygen.
Still or sparkling wines will become worthless in anywhere from 24 hours to about five days after opening, regardless of refrigeration, recorking, etc.
Once the cork is out or compromised, the process begins and it cannot be stopped. That “problem” keeps some people from drinking much wine.
White wines will generally not need to “breathe,” although very good whites, such as Cloudy Bay sauvignon blanc from New Zealand, may develop more complexity and character over time in the glass. Sparkling wines do not benefit from breathing and will go downhill fast if left sitting.
Some red wines that are young and very tannic do benefit from “breathing,” however. Tannin is a bitter substance found in the skins and seeds of the grapes, and the time spent “breathing” will help to soften the tannins so you won’t get a bitter wine face. If you are drinking a young, full-bodied red like a high quality cabernet sauvignon or an Italian red such as a Barolo or Brunello, decanting an hour or more before serving is a good idea. In the case of most Barolos under 6 years old and many good Bordeaux, it is not just a good idea, it may be necessary in order to enjoy the wine."

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

March 25, 2006


Includes recipes for:

  • Mexican Lasagna

  • Southern Sweet Potato Pie

  • Corn Pudding

  • Orange Marmalade Cake

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

March 24, 2006

Keep On Top of the Modern Board and Social Game Revolution at

Criticalgamers BlogadIs your closet full of mid-century board game titles like Monopoly and Sorry!? Are you still answering questions about 1980's science and technology questions from a dusty version of Trivial Pursuit? The staff at can help move you from the drab repetitive gameplay of yester-year into the entertaining world of modern Eurogames and social card games.

Blogpire Productions is pleased to announce the addition of to our growing family of product- and category-specific Web logs. will provide news and reviews of social board games, Eurogames, and card games. Critcal Gamer's goal is to weed-out the mediocre from the slew of modern table top game titles, and to keep readers posted on what's new and popular in the world of social gaming.

At CriticalGamers

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March 22, 2006

Recipe News: Haddock with zucchini and tomatoes en papillote

"Fish cooked en papillote is going to be a winner, whether the packaging is greased parchment paper, as in the original French method, or today's more common aluminum foil.

The feast the diner unwraps consists of moist and tender pieces of fish, to which well-seasoned vegetables may have been added, plus a flavorful broth.

If you haven't yet tried it, the following haddock recipe will help. It's among the tested-beyond-doubt selection the editors of Cook's Illustrated magazine set out in their new cookbook, ``The Best Light Recipe'' (America's Test Kitchen, 2006, $35).

The front cover tells us the book offers ``300 lower-fat recipes that put flavor first.'' Detailed documentation of the painstaking process of developing these recipes is included, in classic Cook's Illustrated style.

The range is wide, from appetizers and salads, pasta and main dishes through quick breads and desserts. Each recipe comes with a nutrition analysis, often underlined with before-and-after comparison panels.

The book's fish-en-papillote recipe for haddock uses foil and, naturally, the ingredients and cooking times that won out during experimenting."

Includes recipe for:

  • Haddock with zucchini and tomatoes en papillote

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

Recipe News: Recipe Swap: Banana-nut bread and cake

"A recent request for a recipe for banana bread brought a swift response from Lee Reynolds of Clemmons, whose family enjoys a version that she got from Southern Living a few years ago.

We also dug up a recipe sent in a while back from Ruth Kilpatrick that she calls a cake but essentially is a sweet bread. This recipe takes a shortcut by using cake mix."

Includes recipe for:

  • Banana Bread

  • Banana Nut Cake

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

March 21, 2006

Wine News: Wine With a Double Shot of Vitamin C?

"Genetically designed grapes with elevated levels of vitamin C may be more than wishful thinking, according to researchers at the University of California, Davis, and the University of Adelaide, Australia, who recently identified an enzyme in grapes that helps convert vitamin C into tartaric acid, a key acid in winemaking.

This discovery about the biochemical pathway by which grapes synthesize tartaric acid will appear the week of March 20 in the online version of the Proceedings of the National Academy of Sciences.

"While we're a long way from producing wine that will replace your morning glass of orange juice or vitamin C tablet, we now have a much better idea of one way in which the healthfulness of grapes and wine might be enhanced," said UC Davis plant pathology professor Doug Cook.

"It's been said that 'acid is the nerve of great wine,'" Cook added, quoting Richard Geoffroy of Dom Perignon. "Given the importance of tartaric acid in wine, it is possible that understanding how this pathway is regulated in grape berries may have practical implications for how we grow grapes and make wine."

Tartaric acid is the most abundant acid found in grapes. It plays an important role in the taste of the grape as well as in the flavor, color and texture of wine, and can sometimes be seen as crystals in the wine or on the wine bottle's cork. It is relatively rare in other fruits and, unlike other fruit acids, is synthesized from vitamin C instead of sugars. Scientists had previously identified the chemical intermediaries in the production of tartaric acid, but none of the enzymes responsible for this synthesis had been identified."

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

Recipe News: Recipe of the week: Raspberry pistachio cakes

"Spring is in the air, and another birthday has arrived. Having reached the age of 24, I feel like the binge drinking party theme has become totally played out. The ambiance of a dinner party seems more appealing, plus the opportunity to spend the day in a kitchen fulfills this birthday girl’s wishes.

As the aromas of slow-roasted prime rib and steamed king crab legs fill the air, the question of what to make for dessert looms about, and the options are endless. Should my birthday dessert be my favorite cake, German chocolate, or should I attempt a fruit pie, apple or banana cream? All of these choices seemed too traditional, and, in an attempt to make this birthday unforgettable, traditions had to go. So, the dessert of choice for this exquisite birthday dinner had to be raspberry pistachio cakes. These individual-sized sweet and salty nutty fruit cupcakes are delightfully delicious. I first tried them in Portland. While wandering from one airport gift shop to the next, a small cooking magazine jumped out at me. “Everyday Food,” a facet of the Martha Stewart Empire, supplied the recipe with a thought-provoking and mouthwatering picture. Once unpacked and rested back in Boise, the kitchen seemed more inviting than ever. This first-ever attempt at baking these individual cakes failed miserably because these cakes don’t do well in a muffin tin. While still edible, the cakes seemed to be just lumps of bread.

This time around, I smartened up. Instead of spending a $20 on ramekins, I stumbled upon individual pie tins. Not only were the tins the perfect size, but also the package supplied just enough for everyone attending my birthday shindig."

Includes recipe for:

  • Raspberry pistachio cakes

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

March 20, 2006

Coffee News: Coffee's benefits go beyond good taste

"Caffeine is by far our most popular drug. It is found in coffee, tea, chocolate, colas and other soft drinks, is also added to some painkillers, and cold and headache medications. It can speed up your heart rate, stimulate your central nervous system, act as a diuretic, increase production of digestive acids, and more. For some people, the stimulant in caffeine enhances mental performance by increasing alertness and the ability to concentrate. For many people a cup of coffee helps them "get going" in the morning, and coffee or tea breaks during the day give them a boost when energy lags. Just look at the line-ups at your local Starbucks every morning and you'll know what that is all about.

For some athletes, one or two caffeine drinks an hour before competition can improve performance, especially in endurance sports like distance running. However, while caffeine may improve performance, it can also cause side effects and any athlete must be aware of his individual tolerance.

Tolerance to caffeine varies from person to person. For some, a cup of coffee comes with very positive benefits but for others who are more sensitive, it can cause headaches, insomnia or irritability."

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

March 18, 2006

Recipe News: Recipe for pasta carbonara

"Generally, I avoid foods that pretend to be other foods. They usually disappoint, bear little resemblance to the original and rightfully make vegetarians fodder for Saturday Night Live skits.

Thus, I pass on tofu turkeys and soy baloney. I won’t make “meat” loaf out of morsels of textured soy protein and think chocolate mousse rendered from carob and pureed tofu should be treated like a controlled substance.

Mind you, I love tofu and happily eat it, but only for its own sake. So I won’t hesitate to add cubes of seasoned tofu to a salad or stir fry because the soy is good in its own right and isn’t imitating anything.

Of course there are exceptions. I love veggie burgers and don’t consider them a violation of my rule. In (thankfully long gone) days of patties formed from mashed beans and lentils, veggie burgers were a sad masquerade.

Today they have a life of their own. In even the most conventional of grocers, consumers can select from dozens of varieties, none tasting like (or trying to taste like) a beef burger. They are good in their own right.

I can’t say the same for tofu “hot-dogs.” I’ve yet to taste one that wasn’t insipid, limp and rubbery. In that sense, I guess they do remind me of the real thing. I’ll pass either way.

So it was with some trepidation that I considered a recipe for spaghetti carbonara, which loosely translated from Italian means pasta with gobs of animal products.

Ready? Boil pasta, then toss it and a bit of its cooking water with raw eggs, a bunch of cooked bacon, a mess of grated Parmesan cheese and — in case that wasn’t enough saturated fat — a hefty slosh of half-and-half."

Includes recipe for:

  • Pasta Carbonara

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

Recipe News: Book offers tried-and-true family recipes

"When I first flipped through “Favorite Family Meals” (Atria Books, $22.95, hardcover), I thought author Annabel Karmel’s three children must be much healthier and more adventuresome eaters that my children ever were. I certainly don’t remember being able to get mine to eat bean sprouts, eggplant or zucchini.

But, after further perusal, I realized that Karmel means for the book’s 150 recipes to appeal to the whole family. She also wants to offer fun and easy recipes that families can prepare without spending hours in the kitchen.

In the 173-page book’s introduction, Karmel writes that she considers “Favorite Family Meals” a book of “everyday family eating.” It contains, she says, her “favorite tried-and-true recipes for all occasions, from healthy breakfasts to lunch boxes, family suppers, recipes for entertaining and even fun foods for children to cook themselves.” And, she says, the book’s recipes have been tested by a panel of children to make sure they have kid-appeal."

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

March 17, 2006

March 16, 2006

Recipe News: Baked Corned Beef Dinner

" A recipe just in time for St. Patrick's day."

Includes recipe for:

  • Baked Corned Beef Dinner

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

Coffee News: Coke set to launch coffee-cola fusion drink

"Coca-Cola Blak is ready for its American debut.

After launching in France earlier this year, the Atlanta beverage company's (NYSE: KO) new carbonated coffee-coke fusion drink will be available in the United States starting April 3.

"There is no other beverage available today quite like Coca-Cola Blak," said Katie Bayne, senior vice president with Coca-Cola North America. "Imagine the refreshing taste of an ice-cold Coca-Cola that finishes with a rich essence of coffee. Only Coca-Cola can deliver that distinct combination of flavors."

For its U.S. launch, Coke reformulated Coca-Cola Blak to appeal to American tastes, it said. The product comes in a bottle that resembles the famous Coke contour bottle, but with black and gold accents. It will be sold in four-packs and individually."

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

March 15, 2006

Recipe News: St Patrick's Day Recipes

Includes recipes for:

  • Irish Lamb Stew

  • Corned Beef Brisket and Cabbage for Slow Cooker

  • Irish Soda Bread

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

March 13, 2006

Wine News: Study: Red Wine Is Good For Your Teeth

"Orlando, FL (AHN) - More good news comes for those who like to enjoy a good glass of red wine or two - a new study reveals that it’s actually good for your teeth.
According to the research conducted by Scientists from Universite Laval in Quebec, Canada, compounds known as polyphenols in red wine have been found to stave off periodontal diseases which affect the gums and bone around the teeth, often leading to permanent tooth loss.
Laval researcher Fatiha Chandad says her study showed that polyphenols, which are derived from red grape seeds, can neutralize one of the key, tissue-destroying compounds associated with periodontitis.
A chronic disease that attacks the skin and bones surrounding teeth, periodontitis effects 15 percent of adults under 50, and 65 per cent of people older."

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

Recipe News: Zing! Wake-Up Recipes With 100% Orange Juice

"With a simple addition, you can add a flavorful, healthy boost to many everyday recipes. "One hundred percent orange juice is one of the most popular and naturally healthy beverages, and it enhances a recipe's nutrition and taste," said Chef Michel Nischan, a healthy-cooking expert and author of "Taste Pure and Simple" and "Homegrown Pure and Simple."

Adding 100% orange juice to recipes can have many benefits, from boosting antioxidants to providing daily fruit servings. Most importantly, using pure orange juice when cooking and baking adds essential vitamins and nutrients such as potassium, folate and vitamin C."

Includes recipes for:

  • Orange, Almond and Buckwheat Pancakes

  • Zesty Shrimp and Orange Fajitas With Whole Wheat Tortillas

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

March 11, 2006

Recipe News: Fast Lane Recipe: Lemon Garlic Pork Chops

Includes recipe for:

  • Lemon Garlic Pork Chops

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

Wine News: Cooking with Wine

"What you need to know about cooking with wine and adding zest to your meals. Chef Michael Pivoney of the Signature Room with some suggestions.

He is hosting a 1st Annual Galena Wine Lovers Weekend in April and he's here to give us a preview.
As part of the 1st Annual Galena Wine Lovers Weekend, corporate executive chef Michael Pivoney of Chicago's Signature Room restaurant will prepare a four-course dinner paired with wines from around the country on Saturday, April 1 (5 p.m. to 9 p.m.) at Benjamin's restaurant and pub located at 103 N. Main St. in Galena. The pre-fixe dinner ($50 per person) starts with choice of appetizer, seared day boat scallops or warm duck timbale; followed by lobster bisque or romaine wedge salad. There will be three main course selections: roasted rack of lamb with eggplant ratatouille; seared salmon fillet with lemon herb cous cous and Springer mountain chicken with porcini risotto; plus dessert. Reservations are required: 815-777-0467.

Also at Benjamin's on April 1, chef Pivoney will conduct a class on cooking with wines from 11:30 a.m. to 12:30 p.m. - demonstrating the preparation of two specialties: merlot butter sauce and cabernet cured onion sauce."

Includes recipes for:

  • Merlot Butter Sauce

  • Cabernet Cured Onion Sauce

  • Sachet Of Seasonings

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

Food News: Don't Obsess About Food

"One of the dangers of dieting is the 'diet mentality'. The constant need to weigh, measure, count and account for food that most dieters feel can become an obsession with food that comes close to that experienced by someone with an eating disorder. Is it possible to lose weight without becoming obsessed with food?

Dr. David Katz, author of "The Way to Eat", suggests a better way.
While it's important to balance the calories you eat with the calories you burn, he says, it's not necessary to obsess about food by counting every calorie. Instead, he suggests, focus on eating well for your health and permanent weight loss will follow.

Dr. Katz's suggestions include replacing highly processed foods which contain added sugar, fat, starch and salt with more wholesome foods with short ingredient lists. Avoid foods with added 'flavor enhancers' like monosodium glutamate and high fructose corn syrup which tend to stimulate the appetite and make you want to eat even more."

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

March 10, 2006

Learn to Pick the Most Luscious Wines on the Planet for Under $20 at

Cheapfunwines-1We're pretty excited here at Blogpire Productions to tell you about our new site - Cheap Fun Wines.

How many times have you shelled out ten bucks for a bottle of wine only to have your hopes dashed when you poured the first glass? The staff at is here to help. They're goal is to find the most luscious bottles of affordable wine on the planet for under $20.

Kim and the staff at love wine. There is little in life that’s more fun for them than pouring a new wine or revisiting an old favorite.

What they don’t love is wine snobbery. At www.CheapFunWines they'll promise to write about wine in plain English and make fun of people who don’t. That said, they don't profess to be a wine experts. They're totally wine beginners - each with a keen sense of smell, a decent palate, a passion to learn, and a sense of humor.

For the past six years, the staff at has often trekked to wineries in Napa and Sonoma, trying dozens of reds and whites. Slowly, they've learned what they like (Full-bodied Cab and peppery Syrah) and don't like (Bombastic fruity Zin and overblown Chardonnay).

At CheapFunWines the staff won’t always be right. They won’t always use the proper wine vocabulary. But that’s OK. They're all learning together. So pop a cork and join them on a fun journey to a cheaper, better bottle of vino. And send them your favorites!


Jay Brewer Permalink | Comments (0) | social bookmarking

March 9, 2006

Recipe News: Searing recipes

Includes recipes for:







Full article here.

Jennifer Permalink | Comments (0) | social bookmarking


Includes recipes for:

  • Braised Celery with Tomato and Swiss

  • Lemon Kale Saute

  • Crispy Apricot Pork Chops

  • Baby Broccoli with Orange Sauce

  • Banana Corn Fritters

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

Coffee News: New style coffee makers

"A stop at a coffee bar can make it easy to get a delicious steaming cup of coffee. But it's not the only way to get a fast cup of coffee. If you want a quick mug of java but don't want to go to the trouble of brewing a whole pot, maybe one of those new "pod" coffee makers could get the job done. How well do they make a cup of coffee?

Consumer Reports tested another option--pod coffee makers that use premeasured packets of coffee to make one or two cups at a time. CR checked out 10 that cost anywhere from $40 to almost $200.

Coffee from a pod maker costs more per cup than from a regular machine, but there are benefits. They're easy to use, fast, easy to clean, and convenient."

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

Recipe News: Chocolate Chip Cookies For Grownups

"Put away those boring store-bought chocolate chip cookies. Instead, indulge your sweet tooth by making your own from scratch.

The Early Show resident chef Bobby Flay has an easy but decadent recipe to satisfy your cravings for these treats.

And it's one tailored for adults: It uses espresso powder in the cookie dough."

Includes recipe for:


Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

March 7, 2006

Recipe News: Recipe of the Week: Twice baked potatoes and spicy baked shrimp

"When cooking comes down to a sauté, steam, sear, poach, fry, boil, sweat or simmer, I feel at ease. Now, with baking I become a little timid. Baking and cooking are art forms where a recipe is like a sheet of music and improvisation is highly encouraged. With baking, the recipe is more like someone else’s symphony you are about to play.

This is a sticky area for me because recipes just inform me of the correct ingredients, and I am allowed to switch things up. So, when my aunts came to me and said I needed to learn how to bake, I rose to the challenge with one request: no pies.

To make my baking lesson simple, my aunts picked out two food items I absolutely love, shrimp and potatoes. The first delicious idea that popped into my head after hearing what our main ingredients were was to sauté the shrimp and roast the potatoes.

Well, I was in for a little surprise in regards to the style in which these two favorites were to be prepared. Now I have made baked potatoes and they turned out fine. I have however never made twice baked potatoes. Come to find out, they are simple and super tasty."

Includes recipe for:

  • Twice baked potatoes

  • Spicy baked shrimp

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

Wine News: Two New Fruit Flavored Wine Beverages Blossom in Time for Spring

"Frutézia is introducing Tropical Blend(TM) and Passion Blend(TM) to its family of refreshing, fruit flavored wine beverage blends in March 2006. Tropical Blend creatively combines mango, pineapple, guava, grapefruit and lime flavors while Passion Blend brings together sun-kissed strawberry and luscious kiwi flavors. Frutézia’s budding portfolio now offers four distinct blends that appeal to a wine generation that prefers a slightly sassier fruit bouquet.

Compared to traditional wines, Frutézia has a relatively low alcohol content, a sweet reminder that there are beverage options for everyone. Frutézia’s appealing price, innovative fruit flavor combinations and feminine charm make it the perfect complement to enjoy after a long day of shopping, catching up on the latest gossip with your best friend or simply celebrating a fabulous new haircut.

“We are thrilled to be introducing Tropical Blend and Passion Blend to the Frutézia family of great tasting fruit flavored blends,” said Lee Susen, Marketing Manager, Frutézia. “Our fresh take on creatively blending exotic fruit flavors reflects the trends and changing tastes of today."

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

Coffee News: Genetic make-up could reveal if coffee is good or bad for you

"A recent study says coffee could be good or bad for you, depending on whether or not you have a specific type of gene.
We all have a gene that breaks down caffeine in the body.

However, it's whether you have a slow or fast version of the gene that determines coffee's affect on your body, which is where a new study comes in.

Researchers recently looked into "how and if" genetics, and how they play a part when it comes to coffee and heart attacks.

They compared the genes, and coffee-drinking habits, of about 2000 people who had heart attacks, and about 2000 people who had not.

They found that about half the people had the slow version of the gene, and the rest had the fast version."

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

March 5, 2006

Wine News: Start with quality wine, and food pairings will sort out

"A recurring mantra in wine is that what you're drinking should go with the food you're eating. Not a controversial idea. But voice this platitude and soon enough, a troop of do-gooders sallies forth to tell you, in migraine-inducing detail, which wine goes with which dish.

As you can imagine, this gets dizzying, and pretentious, quickly. Do some wines go better with certain foods and dishes better than others? Of course. You wouldn't want, say, a big cabernet or merlot with Dungeness crab.

So allow me to offer you the Big Truth about pairing wines with food: All good wines can take care of themselves if the food is even remotely plausible for the wine. The trick is serving a good wine."

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

March 3, 2006

Coffee News: Green Mountain Coffee Roasters To Launch Rare "Special Reserve" Coffees

"Green Mountain Coffee Roasters, Inc. launched the first in a new line of extremely rare, exquisite coffees designated as "Special Reserve."

Special Reserve coffees are handcrafted, artfully roasted, and limited in supply. They are created from the best offerings of small family farms and remote estates. Because they are among the rarest in the world, these special finds will be available through the company's website approximately every other month. They will sell for $17.95 for a 10- to 12-ounce bag. The Special Reserve line debuts with a coffee from Rwanda, a country that is generating considerable buzz in the coffee industry. Rwanda has the perfect mix of soil, altitude and rainfall to create great coffee, but until recently, the genocide and political unrest have made it almost impossible to get it to market. Rwanda-Karaba Bourbon is an intriguing discovery that pairs classic East African attributes with unexpected depth and body."

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

March 2, 2006

Recipe News: Best B&B breakfasts

"Certain occasions call for special breakfasts. So we asked two Wichita couples who are in the business of providing just that for some of their favorite recipes.

Jerry and Suzanne Kerr opened College Hill Bed and Breakfast at 3308 Country Club Place two years ago. Since then, Jerry has prepared most of the breakfasts for their guests.

"It's intimate, warm comfort food," he says of dishes such as the accompanying recipe for blintzes.

Not far away, Judy and Bill Hess have been running the Inn at the Park for nearly nine years. They call the converted three-story mansion at 3751 E. Douglas a "European-style hotel" rather than a bed-and-breakfast, but cook Lisa DuBray still puts a big emphasis on the day's first meal.

All three of these dishes can be prepared the night before, then finished in the morning. Accompany them with good tea or coffee, fruit and juices, bacon or sausage and sweet breads for a delicious start to the day."

Includes recipes for:




Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

Recipe News: Cooking for Lent recipe: Tilapia with Lemon Vinaigrette

Includes recipe for:

  • Tilapia with Lemon Vinaigrette

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

March 1, 2006

Recipe News: Readers' berry good recipes

"In honor of the annual Florida Strawberry Festival, which begins tomorrow in Plant City, we asked readers to send us their favorite strawberry recipes.

We received several entries for the always-popular strawberry glazed pie, strawberry cakes, strawberry gelatin, a few salads and even strawberries on a stick.

Enjoy these sweet treats; recipes are on Page 2E.

For more on the festival, read Friday's Weekend section."

Includes recipes for:

  • Mom's Strawberry Pie

  • Strawberry Layer Cake

  • Strawberry Salad

  • Dipped Strawberries

  • Sugar Free Strawberry Delight by Jean Boop

  • Strawberries and Cream Pie

  • Strawberry Dish

  • Best Ever Strawberry Pie

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

Recipe News: Pop up these winning recipes

"No golden statue awards for this obvious suggestion: Get plenty of buttered popcorn ready for Oscar-watching time. But there will be rewards for preparing homemade versions that will taste good whether you pick the screen winners or not.

You can try out recipes, then pick the one you like best for after-party occasions, too, which you can decide to hold whenever — for months and months to come, until next year’s Oscars if you want.

The following recipes, varied to satisfy both sweet-tooth types and salt lovers, are simple to make, with butter and seasonings. They can be ready in just a few minutes, and they’ll fill the kitchen with the classic ah-roma of the cinema.

The recipe developers point out that they prefer the texture of freshly popped popcorn, but these flavorful butters will brighten even plain popcorn from a bag."

Includes recipes for:

  • Cinema Sage Butter Popcorn

  • California Almond Butter Popcorn

  • Oscar’s Orange Butter Popcorn

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

Coffee News: McDonald's to tap into coffee trend by adding richer cup of joe Coffee News: McDonald's to tap into coffee trend by adding richer cup of joe Coffee News: McDonald's to tap into coffee trend by adding richer cup of joe

"McDonald's Corp. is changing its conventional cup of coffee for the first time in 30 years, hoping a stronger, richer blend will boost breakfast sales and better arm the burger giant in the ever hotter battle for coffee drinkers.

The new "premium roast" coffee is already being served in some Chicago-area stores, with a full nationwide rollout expected this month. To reinforce its premium name, the more robust coffee comes in a new paper-covered foam cup and black lid."

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking
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