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Product Placement
Last Sunday, two boxers took the ring in what has become an annual slugging match between secular commercial interests and the capital-C Catholic Church. While the Easter Bunny has been a formidable opponent for our Lord and Savior in years past, this year he hit the mat hard and stayed down (at least in my world) thanks to a secret weapon: the Popener.
The Rome Gift Shop website sells these 3-inch long circular top-poppers with either Pope John Paul II or Pope Benedict XVI embossed on one side, St. Peter's Square on the other. Priced at just $19.99, every Popener also includes a postcard from St. Peter's, a prayer card and a rosary — to say nothing of the satisfaction of knowing that every beer you open has been co-signed by God.
Using the Popener does not guarantee holy behavior or entrance into the Pearly Gates. It may, however, gain you favor with your favorite Catholics.
Art in the Age, which came out with ROOT in 2009 and the autumnally quirky SNAP around this time last year, dropped mention of its newest product today — RHUBY, a rhubarb-based spirit inspired by a tisane (an herbal infusion, basically a tea) made by John Bartram. Complementing the rhubarb base are vegetal elements like beets, carrots and lemons in addition to herbs/spices like coriander, cardamom, vanilla, pink peppercorns and pettigrain (bitter orange) oil. We hear it'll arrive on Philly state store shelves in the first week of August. Here's a video breaking down more on the spirit.
Photo: Art in the Age on Facebook
As Mother Nature ratchets up the heat index to hellish highs this week, Meal Ticket is looking for new ways to chill out. We may have found it on Monday, when a post on a.kitchen's blog clued us into a new bottled iced coffee from J.P. Iberti and Todd Carmichael of La Colombe. Today, Carmichael confirms the icy, inky beverage, dubbed Pure Black, is no passing caprice: "It's been a labor of love for me," he says. "It went public just last week."
The Colombe guys have been working on perfecting their cold-brew for a while. "[Our] cold-press method is very different from any other cold-press process," says Carmichael. "The grind steeps 16 hours in a stainless-steel wine tank, oxygen-free. Then [it’s] pressed, then the brew is gravity-fed through two filters, then bottled without oxygen."
But the most crucial factor in the realization of Pure Black has nothing to do with how it's prepared. "[It's] my wife's patience," Carmichael says. "For three months, I used everything at the house for cold-press experiments, from vases to pressure cookers, everything in the kitchen all full of steeping brews, plus a full-sized liquid nitrogen tank and O2 meters next to the fridge."
The result is a brew with freshness and clarity that tastes strong but not muddy, and certainly not watered down. And you don’t have to wait to try it. Says Carmichael, "A fresh batch will be delivered to both Philly cafés later today."
Just in time for our annual Stage 5 heatwave, Downingtown's Victory Brewing has entered the frozen dessert fracas, offering three ice cream varieties inspired by Victory beers to the double-scoop-loving public. They've served these ice creams in their brewpub for close to a decade, but this is the first time they've been available in take-home pints and quarts. The flavors — Triple Monkey (banana ice cream with peanuts and caramel, made with the wort from Golden Monkey); Hopped Up Devil (cayenne/cinnamon ice cream with choco coffee beans, made with Hop Devil wort) and Storm King Crunch (malted milk ball-studded chocolate ice cream made with Storm King Stout wort) — are available for purchase at the brewery's retail shop, in addition to cases and six-packs of the non-alcoholic root beer owner Bill Covaleski has been making since '97.
Photo: Courtesy of Victory Brewing
Grandmom Jo's Pesto
Go Get This: 1 big bunch fresh basil leaves 1 cup extra-virgin olive oil 1/2 cup grated Locatelli cheese 1/2 cup raw pignoli nuts 1/4 cup raw almonds Zest of 1/2 a lemon Splash red wine vinegar Freshly ground black pepper, to taste Now Do This: In a food processor or blender, pulse the basil, cheese, nuts, zest and vinegar to combine. Then turn it on low speed, streaming in the olive oil slowly until a loose, green paste forms. Voila! Pesto. (If you prefer a smoother pesto, let the processor rip another minute.) Use immediately, tossed with hot pasta, as a dip for garlic bread or dabbed on fish, or transfer to airtight containers and freeze indefinitely. |
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| hammondpretzels.com | |
[...] This post was mentioned on Twitter by Leesie, Meal Ticket. Meal Ticket said: Donate your old cookware, receive a free copy of "Ad Hoc at Home": http://ow.ly/3NzTb [...]
everyone knows only suburban yuppies who are idiotic and have cash to burn ues this expensive stuff. they dont even know how to cook. they hang em from their ceiling so they look cool. biggest racket going. real chefs use 10 dollar aluminum pans.
[...] Adam Erace is getting increasingly herbaceous with his Aerogarden. [...]
Enough with the Red Rubin basil, what readers really want to know is: Can you grow weed in that thing?
[...] basil! It's been a little more than a month since I planted my Aerogarden, and I need only ogle the seasonally implausible snapshot above to answer my original question: Does [...]
Wow! I've been wanting one of these. Just saw your end product. May I ask if this is sucking up your electricity bill?
[...] been two weeks since I “planted” my Aerogarden, and my seven little Jurassic Park basil embryos have all sprouted. As promised, like periscopes, [...]
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