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Demo Kitchen Recipe: Corned Beef ReubenPosted: March 18, 2019|
Its origins are lost in lore. Some argue that a hotelier deserves the credit for tossing all the ingredients together for a guest, while the guest's descendents argue that it was their forefather who came up with the recipe. What is NOT up for debate is that the Reuben is one of the greatest sandwiches ever conceived. The key to the recipe is allowing yourself to indulge - allow yourself the butter, and allow yourself as much dressing as you would like. After a night of St. Patty's Day revelry, you deserve and need it!
Barrel to Bottle Episode 78: Westland's Matt Hofmann Defines American Single MaltPosted: March 18, 2019|Categories: Spirits
Not only is Westland Distillery leading the charge for American single malt whiskey, but they're capturing the Pacific Northwest in every bottle of single malt whiskey they produce (yes, whiskey with an E, it's American). Westland cofounder and master distiller Matt Hofmann leads the Barrel to Bottle team through an in-depth tour of his whiskies, from their core range - American Oak, Peated, and Sherry Wood - plus multiple years from their limited Peat Week and Garryana releases. Stick around for the Q&A segment, when the team answers your question for a $20 Binny's gift card. This week, it's all about grain whiskey.
Demo Kitchen Recipe: Corned Beef HashPosted: March 14, 2019|
Both crisp and soft, and oh so satisfying, corned beef hash is the PERFECT hangover cure after St. Patty's Day. Concocted as a cunning means for using leftover meat, hash owes its name to the French word hacher - to chop, the only technique involved in its preparation. Simply chop or dice the ingredients and dump them into the skillet. The key to memorable hash is (after tossing in the roasted potatoes in the skillet) letting the ingredients rest in the skillet as they are sautéing. This ensures that a crispy crust is formed.
Barrel to Bottle Episode 77: Hypeworthy?Posted: March 11, 2019|Categories: Spirits
All those legendary, unobtainable bottles - are they worth the hype? The Barrel to Bottle crew tastes iconic, collectible whiskey, so you don't have to. Featuring top-notch bottlings from Old Forester, Eagle Rare, Wild Turkey, Angel's Envy and Pappy Van Winkle, this episode took some work. Stick around for the Q&A segment, when the team answers your question for a $20 Binny's Gift Card. In this week's question, the takes on "peak bourbon bubble."
Demo Kitchen Recipe: Corned Beef and CabbagePosted: March 08, 2019|
What would St. Patty's Day be without corned beef and cabbage? Though the Irish certainly enjoy the lion’s share of recognition, immigrant Jews of early 20th century New York City also deserve a larger cut of the credit for what we know today as corned beef. The term corned was coined in the 17th century to describe the corn-kernel-sized salt crystals used for curing the beef or pork. The corned beef we enjoy on St. Patty’s Day was first served to Irish immigrants by New York City’s Jewish butchers, who by salting and cooking their cuts of beef brisket transformed the tough cut into the tender, flavorful dish we know and love today.
Barrel to Bottle Episode 76: Sour Styles: Geuze and LambicPosted: March 04, 2019|Categories: Beer
Sour beers make up one of the most sought after styles around today. Sours are the ultimate beers for beer nerds, perfectly illustrating how beer is a combination of science and art. Roger walks the Barrel to Bottle team through a few favorite Lambic and Geuze examples, and he has a couple tricks up his sleeve, too. Beers tasted include Lindemans Framboise, Lindemans Cuvee Rene, Boon Geuze Mariage Parfait and Firestone Walker Paw Prints, a special collaboration with Binny's Beverage Depot. Plus a couple surprises tasted blind. Stick around for the Q&A segment, when the Barrel to Bottle team list their favorite barleywines.
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