AltWeeklies Wire
The Big Bad Bottlenew
By the turn of the century, Forties of malt liquor had been left for dead. With antiquated delivery and brewing methods, there was no compelling reason for anyone to rescue either Forties or malt liquor. Which is exactly why one man is trying to save them both.
Riverfront Times |
Mike Seely |
06-13-2005 |
Food+Drink
That Did It For Menew
How do we know which wine will be so hauntingly sweet or spicy with tannins aged to velvety perfection that it will make the situation absolutely perfect? McHardy gives some hints.
Jackson Free Press |
Lesley Tolar McHardy |
06-09-2005 |
Food+Drink
Easy Recipe For Pizza Doughnew
The dough-challenged may find this recipe helpful.
Creative Loafing (Atlanta) |
Kim O'Donnel |
06-09-2005 |
Food+Drink
Way of the Sommeliernew
It's a word that strikes fear in the hearts of those who have to pronounce it: sommelier (som-mel-YAY). French for "wine butler," this person is in charge of wine at a restaurant and can be your Sherpa, guiding you through a dauntingly complicated wine list.
Creative Loafing (Atlanta) |
Taylor Eason |
06-09-2005 |
Food+Drink
Cheap Chow Now! 100 Good, Cheap New York Restaurantsnew
The Village Voice returns to its original format for its fifth annual list: absurdly cheap eateries where you can down a humongous meal, often for five dollars or less. Robert Sietsema, the Voice’s esteemed food critic and James Beard Award finalist, presents the 100 Best Restaurants for cheap chow.
The Village Voice |
Robert Sietsema |
06-08-2005 |
Food+Drink
To Serve Mannew
Cannibalism is known as the "final taboo," and it's a favorite flirtation of popular culture. Now, thanks to Mark Nuckols and his meatless, human flesh-flavored creation, Hufu Classic Strips, cannibalism has finally made it to the American dinner table.
Boulder Weekly |
Vince Darcangelo |
06-06-2005 |
Food+Drink
Poke Salad Bessienew
Euell Gibbons lauds poke as "probably the best-known and most widely-used wild vegetable in America." Yancy demystifies it with a little help from his old babysitter Bessie.
Jackson Free Press |
Jesse Yancy |
06-03-2005 |
Food+Drink
There's No Reason to Blush When Drinking Blushnew
People are so damned concerned about how "uncool" they're going to look while drinking pink wine that the act of enjoying a refreshing dry rose becomes secondary. People ... the stuff is good.
Creative Loafing (Atlanta) |
Taylor Eason |
06-02-2005 |
Food+Drink
Tags: Corkscrew
Zen and the Art of Making Burgersnew
A good hamburger is hard to find but shouldn't be. It's one of the easiest things to make, but most cooks want to make it complicated. All a burger needs to taste lip-smacking is salt, pepper, olive oil and mindful restraint.
Creative Loafing (Atlanta) |
Kim O'Donnel |
06-02-2005 |
Food+Drink
Tags: Kitchen Witch
No Mo' Mojito
Now that last summer's trendy drink has gone the way of Hemingway, it's time for a new "it" beverage -- We nominate the caipirinha.
Columbus Alive |
Brian Lindamood |
06-02-2005 |
Food+Drink
In Search of Boston's Lost Breweriesnew
At the turn of the last century, there were more than 30 neighborhood breweries in Boston. They don't exist anymore, but the buildings that house them do. You just have to know where to look.
Boston Phoenix |
Mike Miliard |
05-31-2005 |
Food+Drink
Zin Is Innew
McHardy explains why zinfandel is the perfect summer wine.
Jackson Free Press |
Lesley Tolar McHardy |
05-30-2005 |
Food+Drink
The Supreme Court Rules on Shipping Winenew
Soon, we may have wine falling from the sky ... or at least from a UPS truck. Last week, the Supreme Court ruled on the interstate wine shipment issue, specifically on two court cases in New York and Michigan.
Creative Loafing (Atlanta) |
Taylor Eason |
05-26-2005 |
Food+Drink
Tags: Corkscrew
MREs -- Don't Look, Just Eatnew
Calorie-packed MREs (Meals, Ready to Eat) do the right thing for today’s men and women who must have nourishment to do their jobs, while training or in combat situations where there’s not a field kitchen in sight.
Jackson Free Press |
Lynette Hanson |
05-19-2005 |
Food+Drink
Grape Gluts, Foreign Subsidies -- and Bargains All Aroundnew
A cheap buzz is hard to come by. But some wineries aim for the cash-impaired -- those who just want decent-tasting juice that won't chomp into the bank balance.
Creative Loafing (Atlanta) |
Taylor Eason |
05-19-2005 |
Food+Drink
Tags: Corkscrew
