Cocktail Recipes, Spirits, and Local Bars

Best Food News on the Web: 12/28/2012

Best Food News on the Web: 12/28/2012

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Sure, it's been a busy week. So you may have missed some of the great stories put out by The Daily Meal's talented editors and their fantastic special contributors. But you wouldn't want to head into the weekend having missed some of the best food stories on the Web. So here's a second serving of some of the great food and drink stories that you definitely shouldn't have missed.


Apparently, Sex Doesn't Sell Healthy Eating A new study found that platonic love, instead of the hot, lusty kind, is better at inspiring people to eat healthy.

Let's Just Deep-Fry Some Champagne for New Years Specifically, we're going to make some wine jelly deep-fried with champagne batter.


What You Might Have Missed: 2012 in Eat/Dine A roundup of our favorite articles of the year.

Recipe-Inventing Computer in Development IBM working on computer than can develop healthy, delicious flavor combinations.


The World's Most Extravagant New Year's Eve Celebrations The 9 most expensive New Year's parties.

4 Super Snow Vacations From dogsledding to snow golf, these super snow vacations go beyond skiing and skating.


A Taste of Both the New and the Old New England The exquisite Ocean House resort’s new cookbook gives you a lay of the land through elegant yet comforting recipes.

What You Shouldn’t Have Missed From Cook in 2012 Remember when these things happened on the Cook channel of The Daily Meal?


Edamame Guacamole Recipe Made with avocado and edamame, this guacamole variation is both creamy and fresh.

Bison and Black Bean Chili Recipe Bison has a rich beef flavor, similar to that of grass-fed, organic beef.


Caterers Predict Event Trends for 2013 Popcorn, ancient grains, food carts, beers and more: caterers have predicted an array of new trends.

The Year in Entertain 2012 What you may have missed and what was awesome this year.


How to Properly Open and Pour Champagne Don't go for the big pop, instead let Rita Jammet of La Caravelle Champagne teach you the proper steps.

What is Paella? Chef Jesús Núñez explains the secrets to a Spanish favorite.


17 Variations on the Bloody Mary Leave behind the watered-down Clamato mix and vodka, and whip up a Bloody Mary you'll not soon forget.

What to Do With Leftover New Year's Eve Champagne A jelly recipe using the bubbly you have leftover.


Miss the Kitchen whips up some "Jacked-Up Raspberry Lemonade."

Bite Sized prepares "Feast of the Seven Fishes #7: Linguine Vongole."

Tyler Sullivan is the Assistant Editor at The Daily Meal. Follow her on Twitter @atylersullivan

Haryana Food: A Taste of the Earthy Flavours of the State

According to Executive Chef Ankit Mangla from Premium Plaza Lounge, "Haryana is an extremely rich state when it comes to agriculture and cattle. So you will see people there growing and cooking their own food. They have large areas of land and use it for both commercial and non-commercial purposes. No wonder they live simply and eat simple homegrown food." There is no dearth of dairy products as the Haryanvis believe in consuming the purest form of milk by petting cows and buffaloes at homes. People here make their own butter and ghee. In most homes, nooni and tindi ghee, which is a fresh home-made butter, is churned daily.

1. Kair Sangri ki SabziKair Sangri, which is mostly associated with Rajasthan, is also popular in Haryana. They are desert beans and berries that are used to make a lip-smacking stir-fry in Haryana. They are prepared by first soaking them in turmeric infused water overnight or boiling them with a dash of salt for about 15 minutes. Then goes the blend of numerous spices including dry mango powder (amchur), turmeric, chilli powder, coriander powder, garam masala, ground mustard, sugar and salt during the cooking process. You can add yogurt to it too. This sabzi can be enjoyed for a longer period once stored in the refrigerator, which is about 8-10 days, and can be savoured with dal ke parathe.

Kachri ki Chutney is one of the most popular foods in Haryana. Kachri is a commonly found vegetable in the state. It is a wild variety of cucumber that resembles a small brown-coloured lemon. It is mostly consumed as a chutney or even sabzi, made with potatoes and other vegetables mixed together. The chutney has all sorts of ingredients including garlic, onion, aniseed (saunf), turmeric, cumin seeds, red chilies and salt to taste. It can stay fresh up to a month's time if refrigerated and kept properly in an air tight container.

3. Mixed Dal

Mixed Dal is a staple diet in Haryana. It is basically a blend of four to five protein-rich dals including chana, toor, masoor and moong. Prepared in pure desi ghee, it is mostly eaten with jeera rice. It also makes a delectable accompaniment for paranthas. It makes a distinctive staple with tomatoes, curd, garam masala and ginger garlic paste among others.

4. Hara Dhania Cholia

Cholia is chickpea or green chana which is commonly found in Northern India. Hari Dhania Cholia is a mix of green chana and variety of vegetables. It is prepared with onion, tomato, red chili powder, cumin seeds, coriander leaves and turmeric. It is a rare and unique combination that is popular in Haryana and is eaten with rotis or paranthas.

5. Bajra Aloo Roti

Who does not love something prepared withaloo? Haryana has a very healthy staple in Bajra Aloo Roti. It is prepared with a mix of bajra flour, mashed potatoes, ginger garlic paste, coriander leaves, garam masala. It served hot with white butter and it tastes heavenly.

6. Alsi ki Pinni

Pinniis an immensely popular sweet in Punjab, but Alsi Ki Pinni from Haryana is a different ball game altogether. It is prepared with alsi (lin seed or flaxseeds), whole wheat flour, sugar, ghee, nuts and cardamom powder. This sweet is not only amazingly delicious but also very healthy. Alsi is high in fiber, omega 3, iron and potassium among others.

7. Besan Ki Masala Roti

Besan Ki Masala Roti is made with gram flour (besan), whole wheat flour (atta), ghee and the masala. The masala generally consists of cumin powder, coriander powder, dry mango powder (amchur), red chili powder, green chili paste and salt.

8. Bhura Roti Ghee

Nostalgic, aren't you? A childhood savory, bhura (powdered sugar), roti and ghee were a sweet dish served to us by our mother after a nice hearty meal. The leftover rotis generally made this combination and was extremely yummy. Haryanvis too indulge in this sweet dish and is quite popular in Haryana.

For desserts, as suggested by Chef Ankit, Haryanvis love to satiate their sweet tooth by preparing jalebis, rabri, kheer, malpua, meethe chawal, et al. With the essence of earthiness, Haryanvi cuisine is definitely worth a try. Do tell us, which dish you liked and which one would you love to savour!

The Best Steak Sandwiches to Satisfy Your Primal Hunger

On its own, steak is pretty high up there on the list of foods that make you look like a boss, whether you’re searing or grilling it to a perfect medium rare or just feasting on its flesh and juices. But then there’s the steak sandwich, which demands that you up your game and revert to your most primal instincts. You grab it with your hands and bite directly into your hunk of beef (this isn’t the time for forks and knives), swallowing it all down just like your mighty hunter-gatherer ancestors once did. Pretty gnarly, I’d say.

Not that steak sandwiches are an excuse to act like a caveman at your next picnic or barbecue, but they’re ideal for serving at either occasion. Here are 11 standout steak sandwich recipes that will whet your carnivorous appetites any day of the week.

1. Bourbon Steak Sandwich

Sandwiches are a great way to turn last night’s steak into tomorrow’s lunch. If you’ve made our Bourbon Steak for dinner (in which flank steak is marinated in bourbon, Dijon mustard, and Worcestershire before being grilled), just top it with some provolone and peppers for a winning leftovers combo. Get our Bourbon Steak Sandwich recipe.

2. Easy Philly Cheesesteaks

The gooey cheese, the sizzling beef—the Philly cheesesteak just one of those things that makes any meat lover weak at the knees. In an ideal world, we’d hustle over to Pat’s or Geno’s whenever a craving strikes. In the meantime, we’ll take a stab at greatness at home with this loaded rendition. Get our Easy Philly Cheesesteaks recipe.

3. Wagyu Katsu Sando

The most expensive steak sandwich in the U.S. can be found at Don Wagyu’s, where they use a super-rare breed of Japanese Kobe beef and charge accordingly ($180 a pop). You can make it for as much as you’re willing to spend on Wagyu or Wagyu-style beef at home—or with regular old USDA Prime, which is still pretty great. Get Don Wagyu’s Katsu Sando recipe.

4. Tex-Mex Steak Sandwich

This one comes courtesy of meal kit company Home Chef, but even without getting all your ingredients pre-measured and mailed to you, it’s a cinch to make. A chile-cumin rub, cilantro, and a hefty dose of tomatoes add layers of flavor and a Tex-Mex twist on a classic steak sandwich. Get the Tex-Mex Steak Sandwich recipe.