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See more interviews at http://emmytvlegends.org/
46 Likes, 2 Comments - Hippie Food AB (@hippiefood.se) on Instagram: “Yum
To use the terminology “most important” when it comes to tiki bars seems like a paradox. Tiki bars were never meant to be important. Born in America’s post-Prohibition era, these bars became wildly popular in the 1950s and ’60s for celebrating a romanticized notion of island life. Bamboo and waterfalls, torches and exotic carvings, pupu platters and, of course, boozy rum drinks served in ostentatious drinking vessels. Yet, despite being predicated on a heavy dose of frivolity, tiki’s enduring legacy merits our respect, especially amid the genre’s modern revival.
For fall fans, and coffee connoisseurs, it’s the question of the year: When will Starbucks have Pumpkin Spice Lattes? By way of the Starbucks menu, August 28 must be the first day of autumn, because Pumpkin Spice Latte and Pumpkin Spice Frappuccino are available for the first time in 2018 today. No, your calendar is not playing tricks on you. The Tuesday, August 28 release date is the earliest that the popular chain has ever made the popular flavored coffee drink available. But don’t blame the Seattle-based coffee chain for prematurely ending summer, that honor goes to Dunkin Donuts, which fired the first shots of the PSL season yesterday. Still, this is Starbucks earliest-ever public release of the limited edition latte and Frappuccino, which are made with pumpkin pie flavor and seasoned with cinnamon, ginger, cloves, and nutmeg.
To use the terminology “most important” when it comes to tiki bars seems like a paradox. Tiki bars were never meant to be important. Born in America’s post-Prohibition era, these bars became wildly popular in the 1950s and ’60s for celebrating a romanticized notion of island life. Bamboo and waterfalls, torches and exotic carvings, pupu platters and, of course, boozy rum drinks served in ostentatious drinking vessels. Yet, despite being predicated on a heavy dose of frivolity, tiki’s enduring legacy merits our respect, especially amid the genre’s modern revival. “My focus has always been on tiki as an art form, not on tiki as mixology,” explains Sven Kirsten, setting a template for how we will best define the genre’s most important bars. A tiki archaeologist, designer and author of The Book of Tiki, Kirsten claims, “There are so few original bars left now that are great examples of the style, they need to be worshiped as temples of classic tiki design.” The closing of many original midcentury tiki bars, like Don the Beachcomber, means that the few remaining old icons are utterly crucial to understanding quintessential tiki. And while the drinks at aging tiki dens like Trader Vic’s or even Tiki-Ti might not be up to snuff to a modern craft cocktail drinkers, the “realness” of their fabricated Polynesian aesthetic remains a significant cultural artifact. “It is sad to see that the foodie community nowadays labels anything ‘tiki’ as long as it has some tiki drinks on the menu, and passes on places with tradition and historic context because their cocktails are not up to par,” says Kirsten. “This shows great ingratitude and ignorance to why the modern version exists at all.” Nevertheless, there are modern tiki bars that don’t just accurately pay homage to tiki’s past, but also elevate its drinks, using fresh fruits and high-quality syrups as opposed to the commercial “mixes” that became synonymous with tiki during its darker days.
It might look innocent enough, sitting quietly on a lunch platter, but your sandwich is probably a ticking time bomb, according to dietary experts.
Master Cicerone Pat Fahey is a certified expert in beer. So, who better than he to talk us through the history of all the different variations of beer that e...
So let's see together, what makes Japanese whiskey so special, what makes everyone drink this drink, and whether it is better than other whiskeys around the world. Let's get started!
Hamburgers, with secretive beef blends, over-the-top toppings, and outrageous prices, used to be the celebrated calling card for any respectable chef. Then the histrionics of the patty became a punch line.
No one likes a boring dessert! Try our amazing chocolate decoration ideas to keep your desserts fun and unexpected. What's your favorite decoration? Let us k...
Interest in Impossible Foods' plant-based burger is growing so much that the company is struggling to keep up, the company said Tuesday.
Any good wine snob knows that, despite the term’s intended negative connotation, the label should really be worn like a badge of honor. Sure, some beer lovers or, even worse, casual wine drinkers might find that snobbery worthy of derision, but they clearly don’t understand the difficulty, dexterity and dedication necessary to reach that level. Thankfully, however, a scientist has finally tossed us wine snobs a life preserver — a Yale neuroscientist nonetheless. In his recently published book, Neuroenology: How the Brain Creates the Taste of Wine, Gordon Shepherd argues that wine tasting actually stimulates your brain more than allegedly highfalutin activities like listening to music or even tackling a complicated math problem. Remember that time you did trigonometry while sipping wine with Beethoven playing the background? That’s basically the closest you’ve ever come to being Albert Einstein.
In late January, during the Polar Vortex that held America by the throat with an icy grasp, a picture of a man wearing a massive coat with his hood up while battling his way through a snowstorm went viral. It sounds unremarkable, except that, in 2°F weather, he was death-gripping an iced coffee. The picture, fairly innocuous aside from the man’s choice of caffeinated beverage, was shared by the City of New York’s Twitter feed and paired with an incredulous caption. How could an individual in this freezing weather, the tweet suggested, be drinking an iced coffee? It’s obvious, people responded: He’s gay.
Surrounded by dense forest and no other vines, Liber Pater has the highest vineyard in Bordeaux, with some of the oldest soils, rich in 50-million-year old gravel deposits from the Pyrenees and Massif Central and covered with sandy topsoil blown in from the sea 300,000 years ago, which would have prevented the spread of the phylloxera aphid that devastated Europe’s vineyards in the 1800s.
Kendall Hill peers through the looking glass, or coupe, at an unexpected shift in the winemaking world.
Here are all the easy step-by-step recipes to make the food from Stanley Tucci: Searching for Italy, with tips and tricks to cook them at home. Take a look.
Start your day with cornbread waffles and spicy chicken!
When was the last time you tried something new? Exotic meat represents a slowly growing trend, and totally unique way to experience NYC.
Whether it's mashed potatoes or omelets, everyone should perfect a handful of recipes. Insider asked chefs to share their best tips for go-to meals.
Pabst encroaches upon the whiskey market Pabst Blue Ribbon, the cheap beer that became a hipster fixation in the early aughts, is likely getting a whiskey counterpart. New Holland Brewing Co., a company that distributes its products through Pabst Brewing Co., received approval last month from the Alcohol and Tobacco Tax and Trade Bureau for a Pabst Blue Ribbon Whiskey label. An inscription on the packaging reads, “This is Pabst Blue Ribbon Whiskey. Made from nature’s choicest products that, legend would have it, Jacob Best used in 1844 to provide its smooth, complex flavor.” The label also apparently notes that the spirit was “aged five seconds.” Although the whiskey market is new territory for Pabst, New Holland Brewing Co. has some experience distilling whiskey along with gin and vodka. When reached for comment, a representative for PBR told MiBiz, “We are just not quite ready yet as several details [are] still up in the air.” No word yet on when this new PBR whiskey will see the light of day, but the perfect time for this release would have actually been five years ago, when the whiskey boom was still raging.
'Haejangguk' literally means hangover soup. Though historically made with oxtail and blood, here's a simple recipe to make at home.
For Katz's owner, surviving the pandemic is about sticking to the strategy set in place generations before him.
Make and serve this decadent Golden Chai Latte on an autumn evening. Visit the Gryphon Store to view Golden Chai starting from 50grams | http://www.gryphonte...
Todd Brizendine