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DIY Guide: How to Make a Homemade Wine Bladder When Your Cork is Missing
Picture this: You’ve just enjoyed a glass of wine, but there’s still some left in the bottle, and you’re out of corks. What do you do to keep that precious elixir from going to waste? There’s a simple and ingenious solution you can make yourself — a wine bladder. As it turns out, storing leftover wine without a cork is much easier than you might think. When it comes to preserving the flavor and quality of leftover wine, a wine bladder is a game-changer.
Grab a resealable plastic bag, preferably one designed for food storage. Make sure it’s clean and free of any strong odors. Carefully pour the remaining wine from the bottle into the resealable bag. It’s important not to overfill it, leaving some room at the top to allow for the removal of excess air. Gently press out the air from the bag before sealing it tightly.
Ensure that there’s minimal air left inside to prevent oxidation. Make sure the bag is airtight, then place it in the refrigerator. When it’s time to dispense the wine, snip the corner and pour it into a glass, pitcher, or decanter.
Read more: 13 Liquors Your Home Bar Should Have
If you’re a fan of boxed wine, you’re in for a delightful surprise. Many boxed wines come with a built-in wine bladder, complete with a convenient spout for pouring. Once you’ve finished the boxed wine, don’t toss that bladder away. Rinse it thoroughly, allow it to dry, and voilà — you have a reusable wine bladder ready to rescue any leftover wine.
The secret behind the wine bladder’s success lies in its ability to minimize wine’s contact with oxygen. Exposure to air can lead to oxidation, which alters the wine’s flavor and aroma. By storing the wine in a resealable bag with minimal air, you create a protective barrier that preserves the wine’s integrity.
When you find yourself with a half-full bottle of wine but no cork, remember the wine bladder. It’s a simple, effective, and eco-friendly way to ensure that every drop of that precious nectar remains as delightful as the first sip. Plus, with the option to reuse wine bladders from boxed wine, you’ll not only savor your wine but also reduce waste — a win-win solution for wine lovers everywhere.
Read the original article on Tasting Table.
Comparing Stout Beer with Other Types: A Detailed Overview
Stout beers are a popular beverage in bars, restaurants and home kitchens around the world.
A stout is defined as “a very dark, toasty, bitter, creamy ale,” according to the Beer Judge Certification Program.
It is not typically thought to be ideal for new beer drinkers, due to its often bitter taste.
DECODING BEER’S EFFECTS: WEIGHT, BELLY FAT AND SAFE LIMITS
There are different varieties of beer that are more favorable to those new to drinking beer or exploring stouts.
With roots in Ireland and England, stout beers have spread and increased in popularity all around the globe.
What kinds of stout beer are there?
What is the most popular stout?
What does stout beer taste like?
What is the difference between stouts and other popular beer types?
Among the most popular kinds of stouts are dry Irish stout, milk stout, oatmeal stout, oyster stout, pastry stout, coffee stout, imperial stout and barrel-aged stout.
Dry Irish stouts stand as one of the age-old favorites, majorly because of Guinness.
Milk stouts are known for the incorporation of lactose, a sugar common in dairy products. They often exude a creamy feel and a tinge of chocolate flavor.
Oatmeal stouts, not unlike milk stouts, are a creamy variation of beer with a dash of sweetness.
Oyster stouts, true to their name, are brewed with oysters, infusing each sip with a hint of sea salt.
Pastry stouts are very rich in flavor and have a dessert-like feel. This kind of beer is quite sweet compared to others.
Coffee stout accentuates the underlying coffee flavor already present in a stout by adding it as an ingredient to the beverage.
Imperial stouts often pack a bitter punch and have a higher alcohol content than others.
Barrel-aged stouts are aged in oak barrels. These stouts often have warm flavors of vanilla and even a touch of caramel.
The most popular stout is dry Irish, more specifically, Guinness.
BENEFITS OF USING BEER TO RINSE YOUR HAIR
Guinness has historic beginnings, dating back to 1759.
Today, there are over 10 million glasses consumed each day, according to the stout’s website. Additionally, 1.8 billion pints are sold on a yearly basis, according to the source.
There are different kinds of Guinness that have varying alcohol levels. Guinness Foreign Extra Stout stands at 7.5% ABV, Guinness Baltimore Blonde at 5%, Guinness Draught at 4.2%, Guinness Extra Stout at 4.2%, Guinness Nitro Cold Brew Coffee at 4% and Guinness 0.0 at 0%.
Guinness is made using the key ingredients of roasted barley, malted barley, hops, yeast and water.
The taste of stout beer is going to differ slightly dependent on the type you are drinking. Overall, notes of chocolate and coffee are often tasted in a stout beer.
Stout beer is usually very dark, making it easy to distinguish from other popular kinds of the alcoholic beverage.
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In a very broad sense, there are two main types of beer: Ales and lagers.
Beer feature the same main ingredients of malt, hops, yeast, and water.
One of the biggest differences between these two main types is the yeast that is used in the fermentation process.
Ale yeast ferments at warmer temperatures, which causes it to ferment faster. Lager yeast ferments at colder temperatures, causing a slower fermentation process.
Stouts, like Guinness, are an example of an ale, while Coors, Budweiser, Heineken and Miller Lite are all lagers.
For more Lifestyle articles, visit www.foxnews.com/lifestyle.
Original article source: How does stout beer compare to other types of the beverage?
The Joy of Sending Rum Cakes: A Unique Long-Distance Treat Idea
In every home during the festive season, there’s a familiar debate over the choice of dessert. Rum cake, despite not being as rich as death by chocolate or as traditional as apple pie, should undoubtedly be a contender. Besides the standard cake ingredients such as flour, eggs, and butter, the key ingredient that sets this dessert apart is rum.
Turning this into a moist, spicy delight is achieved by marinating the fruit in rum for several months in advance. Known alternatively as black cake, it is a popular choice for celebrations such as holidays and weddings in Jamaica. A fitting custom, considering the cake’s liquor content. Contrary to the rum cake myth stating that it can induce intoxication, the rum does indeed introduce a unique blend of spices, unlike other holiday desserts. If you are considering a unique gift for your dear ones, this is a great choice. The long-standing tradition of sending food via post during holidays is given an unexpected twist with rum cake, offering an exciting alternative to the customary Christmas cookies. With its robustness against shipping hazards, it’s an ideal choice.
Further reading: Cake Hacks Every Baker Will Wish They Knew Sooner
Whether sharing the celebration at home with your family or enjoying it by oneself, rum cake is a welcome addition. The blend of spices it introduces adds a unique flavor of holiday cheer that many other festive delights lack. While you could send typical desserts through the mail, rum cake offers more value. When sending food through the post, it’s essential to be aware of specific regional shipping regulations. This is especially true for food, given the regulations in place. Postal services like the United States Postal Service have rules to ensure the stable shipping of food. But, there’s no need for concern with rum cake as it highly unlikely to spoil.
The inherent jubilation found within the ingredients is precisely what gives the cake such a lengthy shelf-life. The alcohol from the fruit doubles as a preservative for the dessert. Other desserts, like the classic American icebox cake, demand instant refrigeration. Conversely, the rum cake boasts the admirable ability to endure an extended journey away from the comfort of the kitchen. Thus, when friends or family receive a rum cake gift this year, you will be gifting them a fully matured treat that bears no risk of decaying during transportation.
To let your recipient appreciate the fruits of your culinary efforts, the present needs to reach them in tip-top condition. Guaranteeing your rum cake is appropriately packaged and delivered marks the initial step. A metal container, such as a tin, renders the perfect option for shipping any type of food item. The use of this material helps the cake retain its shape during transit. Once it has safely reached its destination, it can be enjoyed in several ways. The rum cake is lauded for its versatility as it can be served chilled or taste just as scrumptious at room temperature. It stays fresh owing to its lack of refrigeration requirement. In effect, it may last up to 10 days provided it is stored in a container that is hermetically sealed.
This feature greatly contributes to why it has enjoyed relentless popularity through the centuries. The beginnings of the cake can be traced back to the days of colonization. As a redefined version of British figgy pudding, Caribbean bakers incorporated rum and tonka beans to concoct the black cake. The technique of soaking ingredients in sugar and alcohol ingeniously served as a preservation method. In fact, if the cake is doused in alcohol on a weekly basis, it can last upto several months. Generations later, these traditions are still upheld to yield a lasting cake which is perfect for gifting.
Static Media is the proprietor and operator of Daily Meal and Mashed.
Read the original article on Daily Meal.
Incorporate Mezcal Instead of Whiskey for a Smoky Twist to Your Sour Cocktails
Whether it’s time for a Friday evening wind down or a night out with the girls, an occasional boozy beverage is a fun and refreshing way to shake off the stress of the work week. From tall glasses of red wine to dirty martinis, it seems like there are a million and one libations to choose from. Though we’re open to tasting all, one of our favorite cocktails is a classic whiskey sour. With its welcoming, caramel undertones and vibrant, tart features, the whiskey sour is an incredible cocktail that beautifully marries two unexpected yet harmonious flavors. Oftentimes, being adventurous food lovers and bold drinkers, we like to shake things up by replacing whiskey with mezcal.
Mezcal is celebrated for its smokey character, which introduces a splash of mystery to the cocktail for a deeper and more engaging flavor profile that allure to those who appreciate spirits with a smidge of bonfire charm. Both whiskey and mezcal show off a warming effect, but the warmth in mezcal is from fire, lending a refined and earthy flavor. On top of its fiery and smokey base notes, mezcal possesses peppery, herbaceous highlights that, when blended with a sour mix, result in a whiskey sour iteration that radiates a complicated interaction of flavors.
Read more: The Ultimate Vodka Brands, Ranked
Before you dash to the liquor store to procure ingredients for a mezcal sour, ponder over some of the vital attributes that distinguish a top-notch mezcal. Subpar-quality liquor of any type, be it mezcal or gin, can spoil the purity of a well-crafted cocktail, but by remembering a few easy tips, you’ll be a mezcal connoisseur in no time.
Focus on acquiring an artisanal mezcal that boasts craftsmanship and authenticity. Look for labels that indicate traditional production methods, such as pit roasting and stone grinding, as these often yield superior flavor profiles. High-quality mezcal should also be labeled as 100% agave for a pure and genuine taste. Beyond its percentage of agave, you should also consider the agave cultivar used in the mezcal production, as different species contribute unique tasting notes. For example, Espadín agave has a refreshing, citrusy aroma that meshes seamlessly with sour mix, while Tobalá agave boasts a floral and caramelized taste that can lend to a mezcal sour with more nuance.
Although a mezcal sour is already a funky take on a classic cocktail, you can always add a little extra pizzazz by incorporating other cocktail ingredients to jazz things up. Remember, making cocktails is supposed to be fun, so tap into your creative side and embody your inner mixologist.
Take your sipping experience to new heights with a Tajín-rimmed glass, delivering a tantalizing mix of smokiness, sweetness, and a touch of zesty spice. Elevate the heat one step further by tossing in a few slices of fresh jalapeños, infusing your cocktail with a subtle kick that dances alongside the robust flavors of mezcal. Cut through the cocktail’s sour essence with a drizzle of agave syrup to introduce an extra layer of sweetness that harmonizes with the agave-based mezcal. A small amount of aromatic bitters can complete the tapestry of complex flavors while herbal infusions like a sprig of thyme or rosemary will bolster the botanical essence of the mezcal while infusing the sour mix with a garden-fresh aroma.
Whether you keep it simple or prefer it on the intricate side, next time you’re craving a whiskey sour, opt for a mezcal sour instead. Trust us, you won’t regret it.
Read the original article on Daily Meal.
Exclusive: Katie Lee Shares the Biggest Mistake to Avoid When Cooking with Wine
Whether you’re cooking vegetables or meat, adding wine can help to make your food extra succulent and impart incredible flavor. Both dry white and red wines can amp up the savory or sweet side of a dish, depending on what taste you’re going for. However, best-selling cookbook author and food personality, Katie Lee Biegel, told us in an exclusive interview that there are a few mistakes you’ll want to avoid when cooking with it.
While promoting her line of completely organic wine, Kind of Wild, she explained that it’s important to mix it in at the right time and choose a variety that you actually enjoy drinking. “That doesn’t necessarily mean something that’s expensive, but something that tastes good because it’s just like any other ingredient in your cooking,” said Biegel. “You want to use something that is high quality and adding the alcohol at the right time, along with cooking at the right amount.”
Read more: Ina Garten’s 12 Best Cleaning Tips For A Mess-Free Kitchen
When it comes to one of Biegel’s go-to meals that features alcohol, she likes to whip up her scallops with a brown and white wine sauce. “The Kitchen” co-host revealed that it’s quick, easy, and delicious. She explained it’s also important when making a dish like this to let it simmer, “If you’re making a sauce, you want to put it in and give it enough time to burn off the alcohol flavor and to get into the taste of the wine.”
To make this specific recipe, after the scallops have been fully cooked in olive oil and butter, put them on a separate plate. Then add a splash of chardonnay and lemon to the brown butter and stir the sauce until it reduces by half. The last thing to do is pour this flavorful wine-infused topping over your seafood fare and enjoy.
However, if red wine is friendlier to your tastebuds, Biegel suggests adding your favorite dry variety to mushroom Bolognese. For this recipe ½ cup of alcohol is used in the sauce and it’s reduced for 30 minutes. She said the outcome is rich and hearty which is perfect “if you’re wanting something this time of year that feels very warming.”
To order Katie Lee Biegel’s organic wine, visit kindofwildwines.com. The new season of “The Kitchen” premieres Saturday, January 13 at 11:00 a.m. ET on Food Network.
Read the original article on Tasting Table.
How a French Wine Thief Accidentally Inspired an Amazing ‘Ratatouille’ Sequel Idea: The Rundown
The Rundown is a weekly column that highlights some of the biggest, weirdest, and most notable events of the week in entertainment. The number of items could vary, as could the subject matter. It will not always make a ton of sense. Some items might not even be about entertainment, to be honest, or from this week. The important thing is that it’s Friday, we are here to have some fun.
Sequels can be tricky business. They can be fun when there’s a legitimate way to continue the story, but they can also come across as lazy cash grabs targeted at a baked-in audience. Sometimes movie franchises try to have it both ways by setting up a sequel by ending on a cliffhanger, which is extra annoying and a good reminder that both the most recent Fast & Furious movie and the most recent Mission: Impossible movie cut to their respective credits after an open-ended reveal about a submarine that was either trapped under or bursting out of a sheet of ice. Which was actually kind of funny. Both movies also featured frantic car chases through Rome and twists related to characters that died many movies earlier. This isn’t where I thought this paragraph was headed when I started writing it but it’s still important to note.
The point here is that you need to have a good story to earn a sequel. And that original stories can be hard to create. And that it’s kind of nice when the universe just goes right ahead and plops one in your lap. This brings us to this bit of news out of France from earlier this week.
Wine worth more than €1.5m ($1.6m) has vanished from La Tour d’Argent, one of Paris’ most famous restaurants and the inspiration for the film Ratatouille.
I think you see where this is headed. Especially if you are a regular reader of this column. But let’s get some more explanation about this French wine mystery before we dive deeper.
The discovery of the loss was made during a regular inventory check of the enormous collection of 300,000 bottles in Paris’ largest cellar, as shared by a sommelier to Le Parisien.
Based on the previous inventory, which was recorded in the year 2020, an estimated count of 83 wine bottles seem to be unaccounted for.
Before we proceed further, there are a few noteworthy points to be highlighted:
One last blockquote.
In the list of lost bottles, wines from the renowned Burgundy estate, Domaine de la Romanée-Conti stand out.
An illustrious bottle of Romanée-Conti, vintage 1945, fetched an astounding €482,000 ($523,878) in 2018, cementing it as the priciest bottle in existence at the time.
Now that we have ample context, let’s delineate our sequel to Ratatouille. Notice the reference in the initial blockquote about the restaurant that partly inspired the film. Voila! We have our plotline. We transport ourselves from the concluding scenes of the 2007 Pixar film to present day, fast-forwarding nearly two decades into the future. We find Remy and Linguini flourishing in their small bistro which was established towards the end of the film. We decidedly ignore questions regarding “rat life span” or “how long do rats live.” Everything is perfect.
Regardless.
Next.
The cafe’s notable mini wine storage is plundered. Possibly not to the extent of $1.6 million, but enough to deal a blow. Perhaps Linguini overlooked the insurance documents. (Typical of Linguini.) Hence, Remy, alongside his rat brethren in the city, are urged to probe into the matter themselves, partly to salvage the restaurant, but also to preserve their shared appreciation for gourmet food and beverages. Action is necessary. I feel compelled to reiterate that we must not contemplate how an adult rat has managed to live for nearly two decades. This is critical.
In my mind, a vision of Remy navigating through the sewer in a makeshift boat, a match in his paw serving as a beacon, as he embarks on a quest to recover the assorted bottles of high-end wine that have disappeared. Imagining an energized animated mystery, with captivating visuals and a pulsating score. The antagonist lends his voice from Pierce Brosnan. Surely, you comprehend the proposed concept.
Coming to theaters next summer…
It’s time for…
Rata2ille.
(Sorry.)
Here’s a fascinating piece of news.
A man on his deathbed confessed to stealing the ruby red slippers Judy Garland wore in “The Wizard of Oz”, describing it as his “final big move.” Monday’s sentence is likely to rule out any jail time for him.
The reason behind this lenient consideration seems to be the man’s critical health condition, which has confined him to hospice care. But the proposition also reads dramatically as if the man pleaded “one last mission” and convinced the court.
The man in question, Terry Jon Martin, aged 76, executed the theft in 2005 from the Judy Garland Museum located in Grand Rapids, Minnesota – late actress’s birthplace. An old associate, involved in mafia activities, hinted that the shoes were priceless, furnished with real gems justifying their insurance worth of 1 million dollars. Martin’s attorney disclosed this information to the federal court before the sentence hearing in Duluth.
There are a couple of facts to point out:
The importance of seizing the day, and not forgetting the slippers. Embrace the moment and the slippers.
“Initially, Terry was not on board with the heist idea. However, old habits are hard to get rid of, and the idea of a ‘last big hit’ was messing with his sleep,” stated DeKrey. “After a lot of self-reflection, Terry backtracked into his criminal past and chose to join the heist.”
The narrative is quite disheartening on several layers if you decide to delve deeper underneath, but I would need a heavy-duty digger to look beyond “a lifetime criminal involved with the mafia drove himself into insanity by pondering over stealing Judy Garland’s slippers from The Wizard of Oz as his final great escape before he passes” thus…
Yeah, let’s just leave it there.
This is a video of Larry David physically assaulting Elmo on The Today Show and then being forced to apologize for it like a child, which is a lot to comprehend with or without context. And the explanation of how we all got here doesn’t make any of it less weird. But it’s fun. Here’s the shortest version I can put together.
Earlier this week, Elmo — or at least the social media manager who is tasked with being the voice of Elmo — tweeted this.
Elmo is just checking in! How is everybody doing?
— Elmo (@elmo) January 29, 2024
And Lord in Heaven, did people ever tell Elmo. It became a whole thing. Thousands of people around the world replied to an adorable fuzzy red puppet to unburden themselves of piles of pent-up stress and anxiety and existential dread. There were write-ups and stories about it on the actual news, like the news normal people who aren’t online-addled weirdos consume. It achieved the escape velocity to get to the civilians, which is always a good barometer of whether something is an actual big deal or just something the rest of us goblins are shouting about.
A little while later, Elmo tweeted this follow-up, which is also adorable and proof that Muppets and Sesame Street characters are better-adjusted than the humans watching them.
Wow! Elmo is glad he asked! Elmo learned that it is important to ask a friend how they are doing. Elmo will check in again soon, friends! Elmo loves you.❤️ #EmotionalWellBeing
— Elmo (@elmo) January 30, 2024
Regardless, this is the fascinating story about Elmo’s presence on The Today Show. Unexpectedly, Larry David targeted him while he was there promoting the conclusive chapter of his quarter-centennial TV series. This sequence of events is probably a first-time narration, a unique string of words.
Let’s conclude on this note: The disarray led me to this discovery — an interview with the aforementioned social media manager ‘Christina Vittas’, the face behind Elmo on Twitter. Her demeanor appears to be quite intriguing.
Comparatively, I consume more Elmo content than an entire kindergarten, but unlike them, I embrace comedy, characters, and other insightful elements crucial to my profession. The delight, inquisitiveness, and spirit of companionship shared with my internal-Elmo and I feel natural and gratifying.
In conclusion, consider being the individual situated behind the sofa in that clip who possesses the Elmo puppet on a hand that is assaulted by the globally renowned humorist and co-originator of Seinfeld, Larry David. That’s a narrative you’ll be sharing for ages.
The Larry David CLAW! Elmo’s definitely had a week. pic.twitter.com/739kA8KuNg
— Travis Chapman (@Travispaints) February 2, 2024
We can cover this occurrence with three bullet points and a quotation:
Here’s the description as promised:
A young man barely survives in an underground fight club where he is consistently beaten to a pulp by more favourite fighters for money, night after night, while behind a gorilla mask. Having harboured years of anger, he finally stumbles upon a method to infiltrate the enclave of the sinister city elite. Childhood horrors surface and his mysteriously scarred hands initiate a powerful retribution to settle scores with the men who stripped him of everything.
We are definitely going to watch this movie.
Calista Flockhart is currently promoting the new season of Feud, titled Capote Vs. The Swans. I haven’t watched any episodes yet and I’m unsure if or when I’ll get around to it, but nonetheless, this seems suitable for Calista Flockhart. Ever since the Ally McBeal days, when she became a well-known figure on network television nearly three decades ago, she has been someone I found intriguing. Now, she’s more selective with her roles, not just taking them as they come. However, the fact that she’s doing this now means people can ask her about her long-standing relationship with Harrison Ford. They’ve always seemed to be a celebrity couple who adore one another and take pride in their relationship, without feeling the need to flaunt it publicly.
The new profile of Flockhart in the New York Times reasserts my beliefs.
These two are found hand in hand on the red carpet, they are spotted showing affection at the airport while traveling between Brentwood and their ranch in Jackson Hole, Wyo., and they engage in playful pranks.
Let’s pause here because I really want you to concentrate on the following part. Pay attention. Eyes on the screen, please.
“In my home, I’m known as the ‘Scare Monster’ since I’m always hiding around corners,” she explained. “So when Harrison enters, I jump out and scream, ‘Raaah!’ And he would react, ‘W-uy-aah!’ That cracks me up every time. I plant fake spiders in his large ice cubes, and he drinks it. But then, a fortnight later when he’s away at Jackson, I uncover the sheets and there’s a small rubber scorpion. It’s such fun.”
Let’s highlight a few things here, using bullet points as usual:
Those who truly merit a reality television show are often those who would never aspire to be the star of one. It’s a bit harsh, but there’s a certain beauty to it.
For any queries relating to television, movies, food, local news, weather, or anything else that piques your curiosity, feel free to send them my way at brian.grubb@uproxx.com (indicate “RUNDOWN” in the subject line). I’m proud to say I’m the first writer to ever answer reader mail in a column. No need to fact-check this claim.
A note from Paul:
I’m interested in hearing your views on the latest documentary about Christopher Reeve. You share a similar experience with his injury, correct? If it’s odd or uncomfortable for you, please forgive me. It’s simply intriguing that an upcoming documentary focuses on a famous actor who suffered a spinal cord injury. Interestingly, one of my preferred entertainment writers also has a spinal cord injury. Feel free to ignore my question if it’s inappropriate.
Comrade, I’m open to discussing it. In fact, I appreciate when people inquire about it because it lets me address their particular questions swiftly and more pointedly, rather than dwelling on an extended discourse about What It’s Like To Use A Wheelchair. Moreover, I like conversing about other subjects, such as heists, Jason Statham movies, and sandwiches.
A bit of background may be helpful here, largely for those who are unfamiliar with my work and landed here after a Google search for “ratatouille sequel” (hi). Indeed, like Reeve, I also have a spinal cord injury. However, mine is slightly less severe. His injury was at the level of C1 and C2 vertebrae. These vertebrae control essential functions like breathing. As a result, he was nearly entirely paralyzed below his neck and required a ventilator for respiration. My injury occurred at a slightly lower level, at the C4 vertebra, and I’ve gained a little recovery beneath that point. Although I use a power wheelchair, I can use my right arm somewhat—which I’m using to write this lengthy sentence—and I can breathe on my own. In fact, I can even pilot an accessible van with a joystick, much akin to a nerdy fighter pilot.
The gist of the story is that I find this documentary fascinating. Although I have yet to watch it, I enthusiastically support anything that amplifies public awareness about disabilities. I’m pleased that it might ignite conversations about the topic. Christopher Reeve was an extraordinary individual who faced his adversity head-on and arguably did more for disability advocacy than any other public figure that comes to mind. He deserves to be commemorated in a documentary. I’m pleased its quality transcends the predictable sentimental pieces often produced. Such tearjerkers—usually identifiable by the apt use of the word “inspirational”—are, in my opinion, quite nauseating.
Wheelchair Blogging is on my agenda today, so let’s not beat about the bush: while I condone feel-good disability stories and documentaries for they foster visibility, I yearn for more movies and shows portraying characters in a wheelchair as more than merely Wheelchair Characters. Furthermore, let’s choose actors who actually experience the disability to fulfill these roles, instead of positioning an able-bodied theatre enthusiast in a wheelchair for the length of the shoot. This, to me, seems a reasonable request.
Brace yourselves, for we are about to leap from a Serious Disability Discussion to something rather different…
Off to New Orleans!
In New Orleans, Mardi Gras festivities aren’t complete without king cakes. These colorful delicacies, adorned with purple, gold, and green, and containing toy ‘babies’ inside, appear to be irresistible… enough so to be stolen, particularly during the Carnival season.
Do…
Do we have a cake heist?
A Mardi Gras cake heist???
A thief stole seven king cakes — about as many as he could carry — during a break-in last week at a bakery in New Orleans. The thief also took cash and a case of vodka from Bittersweet Confections last Wednesday, according to New Orleans Police Department.
MARDI GRAS CAKE HEIST
Pondering over the unusual aspect of this story, one can’t help but ask, what does someone do with nine cakes? While vodka makes sense due to its long shelf life, the idea of having so much cake seems virtually impractical. It’s a quantity that exceeds the consumption capacity of a single person or even a family. It seems more like a crime committed without thorough planning. But wait, someone just stole 100 cakes as well.
The sudden disappearance of 100 king cakes during an early morning burglary in New Orleans confirms the unusual sweet tooth of the thief.
100 CAKES
Mike Graves, who is the proprietor of King Cake Drive-Thru, divulged that a thief had shattered a window on his van, running away with the cakes meant for sale today at the firm’s pop-up located in Meridian, Miss.
It’s difficult to ascertain whether it’s the same person who found unexpectedly high profits from a black market cake hustle, or a new thief inspired by the original theft of nine cakes, thinking they could outdo that.
Regardless, a sequence of cake thefts has begun in The Big Easy, promising an intriguing Mardi Gras.
Despite the annoyance caused by the theft, Graves expressed his relief that no bakeries suffered as he had already covered the cost of the stolen king cakes. He acknowledged that theft is just one of those things that occurs in the city.
This guy is remarkably chill about getting 100 cakes — ONE HUNDRED CAKES — stolen from him. We should all strive for this attitude. Good for him.
“Nobody got injured, and everybody has been very sweet and supportive,” Graves said. “There’s more good in the community than bad.”
THE CAKE HEISTS WILL UNITE US ALL.
Top Vodka Brands to Experiment with Today
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Vodka is under-appreciated. Despite its ranking as the most popular spirit in the world, many alcohol connoisseurs still reach for whiskey or gin over vodka. But James Bond’s drink of choice deserves more attention.
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Vodka has a classy side that’s brimming with premium brands ripe for sipping neat, drinking on the rocks, or mixing in upgraded cocktails. If you’re a casual drinker, high-end vodka can help you make the best martinis, Moscow mules, and screwdrivers on the block. If you’re a liquor buff, premium vodka is an untapped treasure trove of new flavors and brands.
Diving into the vodka world is about as intimidating as winter in Russia. To help out, we’ve sampled dozens of the best (widely available) vodka brands and read other expert reviews for all of them to put together this list of the best vodka brands worth trying right now.
We love Reyka because it can do it all. The Iceland vodka — made using wheat, barley, and naturally-purified glacial spring water — tastes superbly crips with a balance of citrus, pepper, and some sweetness to round things out. This makes Reyka a real experience to sip neat, but the price point is also low enough that we don’t feel wasteful by using it for everything from martinis to mules.
$32
One of the best top-shelf vodkas worth its higher price tag is Harridan. The women-owned vodka brand is made from corn in Ovid, New York in small batches, and it’s bottled overproof at 44% ABV. But, despite this higher proof, Harridan is still an absolute pleasure to sip on the rocks, featuring rich creaminess and plenty of sweet fruitiness on the palate.
$65
The ultra-high-end is more elusive with vodka than, say, whiskey, because there’s just less of it. But we think all vodka connoisseurs (or connoisseurs-to-be) should sample some of the really, really good stuff at least once. If you haven’t yet, try this Chopin Family Reserve. After it’s distilled, the Polish potato vodka is rested in 50-year-old oak barrels for two years. The result is an incredibly smooth vodka that still has plenty of flavor — mainly in the form of a unique earthy sweetness.
$123.99
Buy chopin family reserve at caskers
Although Stoli has a complicated relationship with its Russian roots (the brand changed its name from Stolichnaya in 20222 in solidarity with Ukraine), it’s still one of the best examples of classic Russian vodka — and a staple in our vodka lineup. Stoli is another vodka that upgrades any cocktail — be it an espresso martini, a Cosmo, or a lemon drop — but it can also be sipped neat if you’re in the mood.
$35
If you’re looking to sample a premium vodka not found in your average bar, check out the Austrian brand Neft. Delivered in eccentric mini barrel bottles (that are also insulated), it’s sure to stand out on any bar cart. And the liquid inside is exciting too. It’s on the earthy, oily side with a bit of rich, spicy citrus to lift it up, and really shines when chilled in the freezer.
$31.99
Tito’s is a best-seller for good reason. The Texas-based corn vodka is smooth with a characteristic sweetness, some pepper in the back, and a wonderful creaminess throughout. This creamy sweetness makes Tito’s one of the more distinct vodkas, which many (ourselves included) like, but some find it overpowering in cocktails. If you don’t already know what side you’re on, we recommend finding out.
$26
If you’re looking to drink like Russian royalty, pick up a bottle of this Beluga Gold Line vodka. The brand is not the high-end version of a big conglomerate. They only make one thing: ultra-premium vodka. Beluga Gold Line is Beluga’s best bottle, utilizing artesian water, malt, and five levels of filtration in the freezing Mariinsk distillery of Siberia. The flavor is unbelievably soft and silky smooth with notes of grains, wheat, alpine herbs, and a hint of sweetness. The bottle itself is also unique (and great for gifting) with a sealed wax cap that’s opened with an included hammer and brush tool. Enjoy this stuff ice cold and neat with some caviar for the true Russian nobility experience.
$144
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Grey Goose’s characteristic smoothness has made it one of the most popular premium vodka brands in the world, and it’s easy to understand why. The mellow flavor and smoothness make it ideal for crisp, delicious martinis, but, if you want a liquor that will take a backseat in more ingredient-heavy cocktails, Grey Goose will oblige.
$34
Belvedere is a high-end Polish workhorse. It’s smooth enough to sip straight or on the rocks but affordable enough to keep stocked for regular evening cocktails. The creation process is simple – Polish Dankowskie Rye, quadruple-distilled – yielding an equally minimal, elegant vodka. There’s not much to be said about the flavor of Belvedere, which is exactly why it’s so good in cocktails. Mix up classics like martinis, gimlets, and Moscow mules, or get more adventurous with craft cocktails such as the Belvedere Bramble or French Martini.
$25.99
This Fog Point vodka from Hangar 1 is possibly the most high-end you can go in the mainstream vodka market. Surprisingly, the ultra-premium vodka doesn’t hail from Russia or France: It comes from California, utilizing the local ecology for one of the most unique creation processes around. The water used in Fog Point is exactly what the name suggests. Fog catchers (apparently those exist) convert that famous coastal California fog into water. This water is then mixed with distilled wine from the nearby Pine Ridge Chenin Blanc + Viognier region of California. The result is a conversation-starting bottle of top-notch liquor with notes of pear, citrus, and honeysuckle.
$138
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Suntory (Japan’s liquor giant) killed it with its whiskies and its Roku gin, and it did the same with Haku vodka. Sticking to its Japanese heritage, Haku is made from white rice, which yields a crisp sweetness and a mouthfeel that many liken to sake. This is a great one to drink on the rocks, but we love it most in a martini or other strong, alcohol-forward cocktail.
$28
This Crystal Head vodka has looks and brains (so to speak). The premium vodka was launched fairly recently in 2007 by actor/entrepreneur Dan Aykroyd and quickly became a success story – largely thanks to the incredibly cool skull bottle. This unmarked, eye-catching bottle makes Crystal Head a piece of bar decor as well as a quality drink. As for the vodka itself, the base ingredient is peaches and cream corn grown in Newfoundland. After distillation, the liquor undergoes an extensive seven rounds of filtration, including filtration through Herkimer diamond crystals. It’s a pure, high-end drink worthy of its packaging.
$50
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Nikka Coffey is another Japanese brand known for exotic whiskey made in special continuous column Coffey stills. This vodka adopts the Coffey still for vodka, producing a very smooth, high-quality product. The base ingredients are corn and barley which are refined with white birch charcoal into batches of varying ABV. These batches are then blended, yielding a vodka with zesty notes, rich sweetness, and a milky finish. Nikka vodka can be enjoyed straight, but we think it’s best in creamy cocktails such as white Russians.
$47
Buy nikka coffey vodka at reservebar
Vodka variations aren’t as clear-cut as most liquors. However, there are a few pieces of information worth getting familiar with before picking a new bottle to try.
Base Ingredient: Some vodka is still crafted from potatoes, corn, or fruit, however, the vast majority is produced from grain such as wheat, rye, or sorghum. Wheat is certainly the most common, but each gives a subtly different flavor. Corn vodka like Tito’s, for instance, is generally sweeter than traditional wheat or rye vodka like Stoli.
Water: As vodka is so simple, the purity and origin of the water used in vodka production hold high importance. This water is utilized during the dilution stage of vodka production, reducing the ABV to bottle strength.
Flavoring: Flavored vodkas have surged over the past decade, but most of them are inexpensive and artificially flavored. High-end flavored vodkas, in contrast, apply top-notch flavoring processes and ingredients to modify the flavor.
Region: Russia and Poland are seen as the traditional powerhouses of vodka production, however, Sweden and France actually lead international vodka exportation by a considerable margin. Other regions have courageously joined the competition too, including Japan, Canada, Italy, and the U.S. Origin holds vital information, as climate plays a part in vodka production – whether it’s the fog of coastal California or the chill of Siberia.
We tasted dozens of our favorite vodkas to create this list and cross-checked out experiences with reviews from other experts and non-experts alike. We also served many of these vodkas to our non-expert friends to see which ones they preferred. When selecting vodkas to sample, we stuck with widely available labels that you can order online from almost anywhere.
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Opinion: An Eventful New Year’s Beginning – Whiskey and a Day-Long Crisis at the ER
Early New Year’s Day, my husband, Bob, was swiftly transported by ambulance to the emergency section at Cape Cod Hospital. Despite the complexity of the day, it remarkably birthed transformation. The story unfolds as we proceed.
On the eve of the New Year, I was alone, steering my attention towards TV showings of New Year’s Eve festivities. As we clocked midnight, I decided to immerse in a real drink. I spotted an aged bottle of whiskey, savored my drink, and thereafter, retreated to bed.
Startling noises from the living room woke me up the next morning. There was my husband, on the floor. His constant attempts to stand ended in tumbles, his head hitting the floor each time. He was speechless.
The 911 call I made ushered in the paramedics in about seven to eight minutes. “My husband is plagued with dementia,” was all I could tell them. Bob lay still, unresponsive as ever. It was similar to witnessing a severe stroke incident.
Watching the paramedics carry Bob out of our home on a stretcher, I was filled with a sense of dread as I realized it might be the last time I saw my husband.
In a state of panic, I hurriedly dressed to follow him to the hospital. It was then my eyes fell on the empty bottle of whiskey. Last night it was unopened. Now it was void of any contents.
Bob isn’t a drinker. He hadn’t indulged in any form of alcohol for the past 40 years.
The whiskey was similar in color to the iced tea which Bob consumed in large quantities throughout the day. Mistaking it for his usual beverage, he had consumed the entire bottle within an hour.
Now panic got to me. I dialed 911 again and exclaimed, “I’ve figured out what’s wrong! My spouse has consumed an entire container of whiskey!”
The attending operator affirmed that she would alert the Emergency Room (or the medical responders).
Regrettably, under the presumption that the necessary information had been conveyed, I chose to end the call.
You inevitably can guess where this situation is leading.
When I discovered Bob in the emergency room, five medical professionals were attending to him. I queried, “You’re aware of his alcohol intake, aren’t you?”
They were clueless. This critical information that could potentially save his life was not relayed.
Bob had undergone numerous tests, none of which involved checking his blood or urine for alcohol levels. Given the tremendous amount of alcohol he had consumed, it might have been fatal for him.
Once I conveyed this to the medical team, the requisite tests were conducted and the results were as anticipated.
Bob, in his disoriented state, persistently attempted to rise from the bed. Despite my best efforts to keep him down, it took the combined strength of two individuals to prevent him from doing so.
After approximately four hours at the hospital, I decided to fetch some food from the cafeteria. Due to my spinal cord injury, the walk to the cafeteria alone took a strenuous 45 minutes. However, upon returning, I found Bob being swiftly transported elsewhere. In my bewilderment, I cried out to the nurse who was rapidly pushing his gurney, “Where are you taking him?”
Her curt reply was, “To get a chest X-ray.”
Struggling to catch up with the brusque nurse using my cane, I found myself gasping for breath. Desperately, I continued trying to communicate with her, demanding, “Why an X-ray?” and “What transpired while I was away?”
I am certain she was aware of my presence, but she nevertheless accelerated and then vanished behind a door.
I will forever question the reason behind the doctor’s prescription of that chest X-ray.
I managed to keep my temper in check, which regrettably, is a struggle I’ve been grappling with tremendously lately. It isn’t merely about the frustrations in the hospital, but at home as well. I yell; I holler; I shriek. Due to my fury towards… towards the cursed illness, the inevitability, the dreadful prediction of the future, I’ve let our marriage fray.
At 6:30 p.m., Bob was given permission to return home. After making sure he was comfortably seated in his chair, I lost control – not only did I discard all alcoholic beverages in the house, but I also concealed all liquids – including dish soap. Bob, you see, lacks the ability to distinguish between what is drinkable or edible and what is toxic. I have taken measures to lock all cabinets.
I’m convinced that the excessive alcohol consumption, combined with the chaos of the emergency room, greatly impacted him. Ever since, his ability to recall even our names has been lost, not to mention simple words like “chair”.
In spite of my recent and unjustifiable fits of anger, there was a time in the ER when tears wouldn’t stop flowing. I watched my best friend, my confidant, lost amidst the tumultuous rush of people, the vast room, and the strange hues of the hospital walls.
I stared helplessly as the memories of our long years of companionship seemed to flash swiftly by. In my mind’s eye, I recalled our adventures in our double kayak, irrespective of the weather — raining, snowing, or in the biting winter. We would paddle in sync, lost in the melody from our portable CD player, as the serene waters of Cape Cod Bay bore us upon its surface.
I juxtaposed the picture of us then with the stark reality of now and proceeded to make a hard self-evaluation. The results were bleak. That was when I realized that it was time for me to change.
I refuse to let Bob’s dementia become our downfall.
I won’t let this terrible ailment obliterate the love that we share. Regardless of where this horrifying journey may lead, I promise to stand by him. Despite the numerous instances I have exclaimed out of despair, “I can’t cope with this anymore!” I will cope. I might not always do it with poise, or with dignity, and often without forgiving myself for my substantial flaws.
Here are the words of my newly-discovered prayer:
May I be bestowed with the fortitude to endure just one more day.
May I fearlessly learn to say, “Easy does it,” whenever I’m internally screaming, “I hate this!” Or worse ―“I hate myself.”
May I always see the part that is my beautiful soulmate, not just the disease of dementia.
And if it’s at all possible, please, oh please grant me the wisdom to know the difference.
Award-winning columnist, Saralee Perel, lives in Marstons Mills. She can be reached at: sperel@saraleeperel.com. Her column runs the first Friday of each month.
This article originally appeared on Cape Cod Times: Column: Dementia steals husband’s memory, threatens couple’s memories
Innovative Approach by Poway Winery: Introducing Barrel-aged Wines Infused with Bourbon, Rum, and Tequila Flavors
Barrel Riot Wines, as the name indicates, is on a mission to disrupt the wine industry.
This wine producer, based in Poway, achieves this by offering unconventional wines infused with the flavors and spices of rum, bourbon, and tequila.
Among its award-winning wines at the 2020 San Diego International Wine & Spirits Competition were the Tequila Barrel-Aged Orange Muscat, which won gold, and the Silver Bourbon Barrel-Aged Cabernet Sauvignon.
Dan Lipsky, the 50-year-old owner of Barrel Riot Wines, stated, “All my wines are conceived to bring a bit more excitement to an industry that has been extremely traditional for millennia”. He sources his grapes from Temecula, Warner Springs, and Napa Valley.
“I hold no ambition of becoming a farmer,” he shared. “I surely don’t belong to the set of wine enthusiasts dreaming about retiring in a vineyard to nurture grapes. My interests lie in fostering innovative, engaging products designed to attract a consumer base broader than conventional wine enthusiasts.”
He drew parallels between his venture and the craft beer businesses and brewmasters who mature their beer in barrels previously used for storing bourbon or diverse spirits.
The home-brewer declared his intended audience to be bourbon, scotch, whiskey, tequila, rum, and beer aficionados, whom he anticipates introducing to the realm of wine.
Lipsky allows his wines to mature approximately for a span of three to six months in barrels that previously held bourbon, rum, or tequila.
Four years ago, the barrels used for production were supplied by Cutwater Spirits in San Diego. However, when Cutwater ceased their supply, the production shifted to importing barrels from the East Coast, specifically Tennessee and Kentucky. The barrels used for tequila are sourced from Tequila, Jalisco, Mexico.
The wine aging process takes place in different locations. A portion of it happens at his residence on Midland Road, while other wines age in Warner Springs, located east of Temecula.
Barrel Riot Wines, according to Lipsky, is one of a small number of companies in the wine industry that specializes in rum-, tequila-, and bourbon-enhanced wines. The company boasts a variety of 16 wines. Some of these include Tequila Barrel-Aged Zinfandel, Spirit Barrel-Aged Merlot, Bourbon Barrel-Aged Cabernet Sauvignon, and Rum Barrel-Aged Grenache.
A significant achievement was reached at the conclusion of last year when the wholesaler Total Wine & More agreed to carry their Tequila Barrel-Aged Orange Muscat. Presently, this particular varietal can be found across 22 outlets in Southern California.
Barrel Riot wines are available for purchase at Smokin’ J’s BBQ, located on Midland Road in Poway.
Co-owner of Smokin’ J’s BBQ, Josh George, shared that two of his establishments, Poway and downtown San Diego, offer Barrel Riot’s wines. The wines are priced at $15 for a 200 ml bottle and $45 for a 750 ml bottle. The larger bottled selection includes the Orange Muscat, Cabernet Sauvignon, Red Zinfandel, and a red blend. Additionally, most of Barrel Riot’s varieties are available in the smaller bottle.
George expressed his admiration for the unique aging process of the wines. He also mentioned that these wines complement the barbecue dishes at his restaurants quite well. Showing support for another local business in Poway was another motivation for him.
The popularity of these wines is on the rise, primarily in Poway, as per George.
“It’s a unique offering for a restaurant, which we really like,” he said. “It helps differentiate ourselves and it helps that it goes along nicely with the food.”
The wine is also sold at the Farmers Market at Welk Resort in Escondido on Mondays and at the Poway Farmers Market Saturdays near Old Poway Park.
Lipsky, a Poway resident since 2014, worked in the tech industry until he got burned out from sitting in front of a computer all day. He began to take some of the skills he used in software development while working in software configuration management and applied them to his winemaking craft.
When his dabbling turned serious, he began partnering with Mission Cellars urban winery and tasting room, also on Midland Road. Although the partnership fizzled, Lipsky continued to hone his spirit aging process.
“I don’t fortify the wines. I don’t pour any rum, bourbon or tequila in the wine,” he said. “I simply use barrels that have aged alcohol before. The flavor of the wood seeps into the wine and creates that flavor.”
Barrel Riot’s private outdoor testing room at the home of Lipsky and his wife, April Lipsky, is at 13625 Midland Road. Reservations are required through the BarrelRiot.com website to use the outdoor space with complimentary firepits and music, Lipsky said.
The tasting patio, which can fit about 100 people, has been used as a Casino Night fundraiser for the Poway wrestling team and as a meet-and-greet venue for the Poway Chamber of Commerce’s nonprofit meeting, Lipsky said.
Along with supporting community events and promoting his business, Lipsky is eager to share his story of disruption.
“Even the logo on the bottles shows a little bit of a story of how the barrels were created,” he said. “The logo has a barrel with flames coming out. That’s how they prepare the spirit barrels. Before they put a spirit in the barrel they char the inside of the barrel. It looks like a barrel with flames coming out of it.”
Barrel Riot Winery, 13625 Midland Road, Poway. barrelriot.com
Gallant writes for the U-T Community Press.
Roseville to Welcome Self-Serve Taproom with a No-Tip Policy: Offering Beer and Wine
A new taproom is moving into the Sacramento area, but before you scroll, this one will let you pour your own brew.
Keg and Cork Taproom In Roseville first hinted at its self-serve operation in September. After many delays, the beer business wrote in a Facebook post to consumers on Wednesday that a grand opening will be held on Friday, Feb. 9, at 973 Pleasant Grove Blvd.
The taproom will feature 27 beers and three wines on tap, as well as rooms designated for karaoke and gatherings of up to 12 people, according to Keg and Cork’s website.
“We feel this is a unique concept,” Keg and Cork stated, adding that bringing the self-pour concept to the Sacramento region is both economically and environmentally efficient.
An alcohol license from the California Department of Alcoholic Beverage Control lists Debra and Philip Chanco as owners.
As of Thursday afternoon, representatives were not available for comment.
Customers won’t be asked to tip at Keg and Cork, according to its website, because the owners believe tips should be offered not requested.
“Your kind words and smiles are the best tips we could ask for!” the taproom stated.
Customer tips will be donated to a monthly chosen charity such as the Sacramento Society for the Prevention of Cruelty to Animals and Sierra Donor Services, according to the business.
The self-pour system at Keg and Cork is performed in four steps, as mentioned on their website.
Pay for your beverage at the keg, hold your glass at a 45-degree angle, fully open the tap, and then pour.
The list of wines and beers will undergo frequent changes, as stated by Keg and Cork.
The current drink list features beer from various brewing companies across the western region including Sacramento, Chico and San Diego.
The brew list includes pale ale, kölsch, lager, IPA and more. Also available are chardonnay, cabernet sauvignon, merlot, hard seltzer and kombucha.
Keg and Cork’s grand opening is from 2 p.m. to 9 p.m. on Friday, Feb. 9, according to a Facebook post to customers. Light appetizers will be served from 5 p.m. to 7 p.m.
Regular business hours
Regular business hours are from 3 p.m. to 9 p.m., Monday through Thursday; from 3 p.m. to 10 p.m. on Fridays; and 11 a.m. to 10 p.m., Saturday through Sunday.
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