What gin do you use for gin soaked raisins?
You may or may not be familiar with gin soaked raisins, a recipe used to help alleviate arthritis pain. My mother is a fan of this and one day asked me to go buy some gin for her. Me being clueless and a non-drinker, I went out and bought one based on the recommendation of a clerk at Spec's. According to my mother however, the one I bought did not leave enough gin flavor so I has the sad. So onto the question: for those who make gin soaked raisins, what brand and type of gin do you use or recommend? BTW, the one I got was a Tanqueray London Dry Gin. I don't know what my mother usually uses because she never remembers what brand or kind (she just goes by the bottle shape & color) so I have to accompany her the next time we go grab a bottle of gin. :P When I find out, I'll post it here as well.
What are some unusual ice cream flavors? Where are/were they sold?
Honey Jalapeño Pickle from Sweet Action Ice Cream in Denver, CO.Rosewater from Mashti Malone’s Ice Cream in Los Angeles, CA.Goat Cheese Cashew Caramel from Black Dog Gelato in Chicago, IL.Zen Butter from Chinatown Ice Cream Factory in New York, NY.Sweet Corn Gelato from Fornelletto in Atlantic City, NJ.Jackfruit Ice Cream From Hotel Saravanaa Bhavan in Chennai and Delhi, IndiaWildberry Lavender from Jeni’s Splendid Ice Cream in Columbus, OHCreamed Cod Ice Cream from George’s Portobello Fish Bar in LondonSmurf Gelato from Crystal Springs Resort in Sussex County, New Jersey.White Truffle Gelato from Bella Gelateria in Vancouver, Canada.Sichuan Pepper Ice Cream from Sbraga in Philadelphia, PA.Banana Curry from Allium in ChicagoSalt Licorice from Molly Moon’s Homemade Ice Cream in Seattle, WA.Crammed Jammin’ Cream Doughnut from Tip Top Ice Cream in New Zealand.Basil Avocado Ice Cream from SoBou in New Orleans, LA.Hampi Rosa (cactus fruit and wild cabbage rose) from El Hada in Cusco, Peru.Kitty Kitty Bang Bang from Scoops Ice Cream in Bloomington, MN.Whiskey Prune from Simmo’s Ice Creamery in Australia.Tequila Ice Cream from Las Ventanas al Paraíso in San Jose del Cabo, Mexico.Secret Breakfast from Humphry Slocombe in San Francisco, CA.Goat Cheese with Marionberries and Habanero from Salt & Straw in Portland, OR.Garden-Flavored Ice Cream from Fenocchio in Nice, France.Foie Gras Ice Cream from Odd Fellows in New York, NY.Corn on the Cob Ice Cream from Max and Mina’s Homemade Ice Creamin New York, NY.Olive Oil Ice Cream from Otto Enoteca Pizzeria in New York, NY.Caviar Ice Cream from Philippe Faur in Toulouse, France.Haggis Ice Cream from Harrod’s Ice Cream Parlour in London, England.Garlic Ice Cream from the Gilroy Garlic Festival in Santa Cruz, CA.Basil Ice Cream from The Bent Spoon in Princeton, NJ.Beer Ice Cream from Amy’s Ice Creams in Austin, TX.
What is a soda flavor you would like to see made?
I can’t honestly think of a single flavor that doesn’t already exist in a good, bad, or adequate form that I think should be turned into soda.That said, I think there is still quite a bit of evolution and experimentation to be done with combining flavors of various things or adding flavor to things not traditionally associated with flavors.I find the trend of adding flavors to some alcohols (infusing) such a Jack Daniels Tennessee Honey interesting.The same goes with sodas with people crafting all manner of crazy combinations…Rocket Fizz’s Craziest Soda Flavors: A Gut Check Taste Test
Is Costco's Kirkland Signature brand really just repackaged brand name products?
This is something I hear quite a bit - not just about Costco products - but about store brand products in general. Many people are mistakenly under the assumption that stores like Kroger/Costco/Etc are buying brand name products and just relabeling them. I can’t say with certainty that this is FALSE across the board, but it is certainly false in most cases (and definitely the ones that matter). Brands like Proctor and Gamble, Callaway, Nike, Lulu Lemon, etc spend TONS of money on branding, tons of money on product development and consumer research, and tons of money on marketing. They typically have MUCH higher quality control standards as well. So they’re not inclined to give all this away to their competitor and allow them to sell it for LESS!Just because something comes in a similar package, and has similar labeling doesn’t mean its the same product. The type of company that would blatantly rip off a leading brand’s designs and product in order to undercut their prices, aren’t going out of their way for great quality control - and this is probably where the biggest disparities occur. When you’re dealing with a second or third tier store brand their concern about protecting their brand name isn’t nearly as great, so they start to cut corners. Even products that have ingredients that read the exact same, can be wildly different.There are reasons why people pay more for premium brands, and only part of that reason is the brand recognition and the cachet factor, the other half of the equation is that its a superior product, made of higher quality materials, and lasts longer.Back to the Kirkland golf balls. Rick Shiels, a PGA pro from Europe did a side by side comparison against Callaway’s Chrome Soft premium ball. In general the Kirkland performed admirably, but its outer shell did not hold up to the same extent as the premium brand golf ball. So, I’d cite that as evidence right there that these are NOT Titleist or Callaway balls with different branding. They’re good golf balls, sure, but they’re not of the same quality. For most golfers that probably doesn’t matter, but don’t let yourself be fooled into thinking you’re getting the exact same product for less.
Have you tried eating cereal with water instead of milk?
I am sure this is gonna taste terrible. Assuming the cereal has flavor, the water will dilute it. Like adding water to ice tea.If your cereal is plain corn flakes, the water will make it taste a lot more bland and just make it mushy.Milk tastes good and compliments cereals. It is also a healthy addition to your breakfast, while water is just simple added hydration.