#it’s the perfect all-rounder for a bread add on to make your bread experience more fun of u don’t want to go the salty buttery route

[forgetme-eternally-blissfully]

strawberry cream cheese fucks so good like it should be illegal how good it is why does no one talk about strawberry cream cheese why is this not even a topic anywhere why does no one know about the wonders of strawberry cream cheese. like it’s so versatile and yet no one mentions it. as if it doesn’t exist. doesnt the strawberry cream cheese mean something? to someone? does anyone else know about this? why has this gone untouched for so long? it’s amazing and yet it’s an unsung hero. where are the strawberry cream cheese lovers I need to find my people

[corkyportwineofficialbkdh95-blog]

6 Food and Wine Pairings Tips for Summer - Easy Wine ...

The Basics Of Pairing Wine With Food - How To Cooking Tips ....

February 1, 2013 - Updated on April 1st, 2020 Ever before sink your teeth right into a maple bar donut and also follow it with a sip of straight black coffee? If you haven't, you require to. The sweet as well as fat of a donut is the perfect praise to bitter warm coffee. You'll never want to add milk as well as sugar once again.

Adhere to the straightforward collection of standards listed below to make the most effective white wine and food pairings in your home. All of our prints are made making use of light-fast archival Corky Port Wine soy-based inks on recycled paper. Made by wine-lovers in Seattle, WA. Free shipping available. The number one standard is to highlight the most effective qualities of a wine.

Focus on the features that you intend to champion and see to it that the red wine will certainly shine instead of battling versus the food. Considering that our tastebuds are really sensitive to resentment, it is essential not to bewilder that level of sensitivity by coupling bitter food with high tannin white wine. Green Beans with Cabernet Sauvignon will multiply bitter tastes.

As a general regulation, make certain that the red wine is sweeter than the food it is accompanying and you will have an effective wine pairing. If the wine is much less sweet than the food it's matched with, it will have a tendency to taste bitter and also tart. This is why Port red wine is best with dessert.

Table & Vine Pairing Food & Wine.

As an example, a salad with vinaigrette is much better with an additional brut Sparkling wine than a buttery Chardonnay. Ever hear that vintage red wine is much better with food? On their very own, vintage glass of wines can be extremely natural as well as sharp. However, when you pair an earthy wine with something a lot more earthy like mushroom stroganoff, after that the white wine tastes much more fruity.

Excellent news: When matching food and red wine, you don't need to learn challenging systems for picking the appropriate bottle to boost what you're consuming. This is not brain surgery. A couple of simple guidelines will aid you make effective wine-and-food pairings. Naturally, it's fun to experiment as well as fine-tune, as well as with experience you might have the ability to produce magnificent suits that significantly improve both the recipe and the white wine.

The three crucial rules when it concerns wine-and-food pairing are: Choose a red wine that you would certainly desire to drink on its own, as opposed to wishing a food suit will improve a white wine made in a design you don't such as. By doing this, also if the pairing isn't best, you will still appreciate what you're drinking; at worst, you might require a sip of water or bite of bread between the dish and the glass.

Consider the weightor body, or richnessof both the food and the white wine. The wine and the meal must be equivalent companions, with neither frustrating the other. If you stabilize both by weight, you increase the probabilities substantially that the pairing will do well. This is the secret behind numerous traditional wine-and-food matches.

Wine Pairing Basics: Two No-fail Tips - The Winc Blog.

Hearty food needs a hearty wine. Cabernet Sauvignon enhances smoked lamb chops due to the fact that they're similarly energetic; the dish would run roughshod over a crisp white a glass of wine. On the other hand, a light Soave washes down a subtly seasoned poached fish because they are equals in delicacy. Exactly how do you identify weight? For the food, fatincluding what comes from the cooking technique as well as the sauceis the main contributor.

( Red wines with much less than 12 percent alcohol tend to be lighter-bodied; those with greater than 14 percent are larger.) If you're not acquainted with a white wine, consult our listed here. This is vital to fine-tuning red wine pairings. Identify the leading personality in the dish; usually it's the sauce, flavorings or food preparation technique, instead than the cornerstone.

The caramelized, earthy tastes of the previous tilt it toward a soft, flexible red, while the simplicity and citrus tastes of the latter require a fresh white. As soon as you've taken into consideration these three important guidelines, you can get even more comprehensive if you desire and consider other nuances of the wine.

As well as of training course, there's the alcohol, which can feel softer in smaller sized quantities, more challenging in higher ones. Merlot stand out from whites in two primary means: tannins and also tastes. Tannins are compounds that provide structure as well as texture to a wine; they are accountable for that astringent experience you feel on the sides of your cheeks, just like when you consume alcohol a solid favorite.

Five Quick Wine Pairing Tips For Valentine's Day.

White as well as red white wines share many typical fragrances and also flavors; both can be spicy, buttery, tough, earthy or flower. But the apple, pear as well as citrus flavors in many white red wines seldom turn up in reds, as well as the dark currant, cherry as well as plum tastes of red grapes normally do not show up in whites.

Components in a recipe can highlight or reduce the acidity and also sweet taste of a red wine, and also the bitterness of its tannins. High levels of acidic active ingredients, such as lemon or vinegar, for instance, benefit high-acid red wines by making them really feel softer as well as rounder in contrast. On the various other hand, sharp food can transform balanced glass of wines loose and flabby.

Tannins engage with fats, salt and also spicy flavors. Rich, fatty meals such as steak lessen the assumption of tannins, making a robust red wine such as a Cabernet appear smoother, as do lightly salted foods like Parmigiano-Reggiano cheese. Nonetheless, extremely salty foods enhance the assumption of tannins and also can make a red white wine appear extreme as well as astringent; salt furthermore emphasizes the warm of a high-alcohol white wine.

This is where pairing can be countless fun. The aromatics of a glass of wine usually advise us of foods such as fruits, natural herbs, flavors and butter. You can develop a good suit by consisting of ingredients in a meal that echoand consequently emphasizethe scents and also flavors in a red wine. For a Cabernet, for instance, currants in a dish may bring out the a glass of wine's characteristic dark fruit flavors, while a pinch of sage could highlight tips of natural herbs.

[the-grumpy-panda]

Junkfoodio Rambleosa!

This is almost all I have left of this most recent junk food splurging madness. This write up might be slightly longer than usual as a result, but not as long as it could have been. I might be able to squeeze yet another ramble out of what's left. You're welcome. Or I may simply decide enough is enough and forego any more food musings. You're twice as welcome. Some of these may not be all that new/exclusive/limited/whatever by the time this hits the wonders of the internet press, but they are new to me as of this writing. If they've been out awhile, this is simply the first time I stumbled across them while out and about. So let's just get to it. -Thomas' S'mores Mini bagels! A slight chocolate smell, as if they were lightly dusted with cocoa (they're not) but no real s'more flavor. There's a light chocolate flavor in the aftertaste, but it's not enough to make these memorable or worth seeking out. -How will the Thomas' S'mores English Muffin fare, then? To begin, it's a sickly cocoa color, so at first glance at least it appears that it may be chock full of flavor. It smells like a doughy s'more, so that's a good start. The flavor is definitely closer to a s'more than the mini bagels, but it doesn't quite get it right. Again, it's too... doughy. If that makes sense. Maybe s'more just isn't a flavor that translates to bread products. These were still enjoyable overall, though, and were good all warm and toasty with a dab of butter. Definitely the one to try. -Triscuit Ginger & Lemongrass! Is there a greater food complexity than Triscuits? It seems we all wake up one day after reaching a certain age, and we just instinctively, and suddenly, like Triscuits. If this rule doesn't apply to you, then a-ha! You are an android, and you have failed my fail proof method of sussing you out. This particular Triscuit could prove problematic. I'm of a mind to think it will either be heinous, or not so bad. So far, Triscuits have been pretty consistent in making their off color ventures relatively successful, so the odds are in their favor. Everything about this particular version turns out to be... faint. There are very faint notes of ginger and lemon upon opening the bag, but you must take a deep breath in. There is a very faint ginger and lemon taste when chewing, but it recedes rather quickly. These work okay enough, and I enjoyed them as is, but this is one Triscuit that truly begs to be topped with something, where the faint ginger and lemon aspects would play a small part to a whole. These may also work well crumbled into a soup of sorts. -Triscuit Fig & Honey! These gave me an audible "Oh!" moment when I first saw them on the store shelf. I never knew I needed this until it was presented to me. Unfortunately, I was slightly let down by the experience once I opened the bag. There is a light fig aroma to be detected, but it could also be perceived as an earthy tone. It's not that it's bad, it's just not the sweet kick I was expecting to take in. The first few bites are also the same, a light fig/earthy presence that doesn't impress or dissuade. Then the honey note kicks in, and it has a burnt or old aspect to it that doesn't play well on the tongue. I suppose Triscuit was due for a misfire, but I wouldn't have guessed this would be the one. Overall, it's still an okay snack, and it too may best be served with an accompanying topping, but I'm less inclined to explore that option than I was with the Ginger & Lemongrass ones. -Utz Grilled Hot Dog potato chips! Oddly enough, upon first whiff these remind me ever so slightly of the Crab Chip that Utz (and others) produce. Which is peculiar for a hot dog flavored chip. If you're not familiar with the crab chip, it's a chip made with Old Bay seasoning. If you're unfamiliar with Old Bay, then you are not from, or have never visited, the East Coast. It's a staple seasoning blend, and over the last few years it has grown quite noticeably, and one can find "crab seasoning" on all sorts of food items. It was fun at first to see someone put it on a chip, and it's not bad on a chicken wing, but purists will maintain it's strictly for seafood, with crabs (obviously) being the absolute number one use. Followed very closely by shrimp, then followed by every other type of seafood. But I digress... heavily. Taste wise, the first thing I notice is salt. These are quite salty. The second thing I noticed was a heavy smoke flavor, which isn't the most pleasant thing to get from a chip, but I must admit it does make me think of something being grilled. The last flavor that is at play here is mustard. Underneath the salt and the smoke is a clear and distinct mustard element. I like the mustard part actually, and am sad it comes after the too much salt and smoke parts. I can't say it distinctly reminds me of a hot dog, but a grilled something or other element is there. -Utz Cheeseburger potato chips! Will these best the not quite right hot dog chips? Let's see. First whiff gives me a very faint ketchup odor, but one that is overpowered by a pickle aroma. Taste wise, I would have to say the same. They taste like a dollop of ketchup that was mixed with some pickle juice, and at the tail end there is also a salty cheese element that comes out. I don't get any smokiness like the hot dog one, so the cheeseburger or grill element is missing. As they stand, it's a weird ketchup/pickle/cheese chip. It's not gross, but they're rather forgettable, and after eating a few I noticed that again, these are quite salty. It left out in a bowl with no labeling, I imagine most would think they're either a pickle chip, or some kind of cheese and onion flavor. -Little Debbie PB Rounds! A fudge dipped peanut butter sandwich cookie. Well, isn't that cute? They've scored the top in the method of a traditional peanut butter cookie. It also tastes like a peanut butter cookie dipped in chocolate, so there's nothing else to add about it. It was good, and if you like peanut butter cookies dipped in chocolate, give this one a spin. My one complaint is that the cookie parts were a little too thick. This needed to be an ever so slightly thinner treat. Well, now that I think about it, I have another complaint. The peanut butter is a little too sugary and fake. It won't stop me from finishing the box over some time, but I do wish it was slightly less artificial as well. But it's a snack cake from Little Debbie. It's going to be fake, and at worst a bad Little Debbie treat is still alright enough to eat, so why am I complaining? -Keebler Lemon Cream Pie Fudge Stripe cookies! Almost nothing to say about these. They are exactly what they promise to be. A lemon cookie with some icing. They're good, and if you like such things, they're worth a taste.   -Hostess Summer Berry Donettes! Smell like blueberries, taste like raspberries and have the color of some kind of sangria Kool-Aid. They are however, quite tasty with a very nice moistness level. They don't seem as thick as other donettes I've had. They seem a little flatter and a litter rounder. Or I'm just crazy. I like these a lot. -Pop-Tarts Frosted Chocolate Sugar Cookie. No exclamation point. Pop-Tarts deserve no exclaims, certainly no acclaim. Dry. Dusty. Tasteless. Sad. Drywallesque.  I imagine these are merely left over World War I rations Kellogg's repackaged and then painted pictures on. Oh, yeah. For whatever weird reason these have villains from the DC comics realm plastered on them. The one I begrudgingly took a solitary bite from had someone named Cheetah on it. I don't know who that is, but she looked like a sexy Thundercat and was in a bikini. That's the only exciting thing about this travesty of a treat. But aren't Pop-Tarts meant to be for kids? Why are you pasting nearly naked, top heavy cat ladies on a kids food item? They're eating a Pop-Tart, for crying out loud! Their young little lives have already been messed up enough! Don't warp their brains, too. Shame at you Kellogg's. -Jolly Rancher Green Apple Pop-Tarts. They did it. Those crafty bastards actually did it. Foil wrapped HATE that you can buy for roughly three bucks a box. With the added stank of a green apple candy flavor, the worst candy flavor. I tried one, and if I saw these in a bunker I was to live in after a nuclear fallout, I'd go back outside and take my chances instead. To be honest, if I even see these on a store shelf again, it might cause me to spontaneously diarrhea all over the store and anyone therein while simultaneously setting fires in the hopes it erases these foul and vile things from the planet. If the judge and jury at my impending trial has tasted one of these, there is no way I'll be convicted. Eat this damn thing at your own peril. -Jolly Rancher Cherry Pop-Tarts. To be fair (immediately previous comments excepted) there are a couple of the fruit Pop-Tarts that are just barely passable as an edible entity that I can get through without too much fuss. This isn't one of them. Of the three here, it's the one that didn't make me want to decide to live solely on plain oatmeal, but there's a tartness to it that I didn't find appealing. I haven't had a Jolly Rancher candy since I was kid, and have no recall of their flavor, so maybe this tartness is in fact a component to the candy they were able to get into the tart. If so, good for them. For me, this tastes like a lemon/cherry Pop-Tart which leans too heavily on the lemon. Maybe that sounds good to others, and were it a real pastry I'd probably like it, but in Pop-Tart form,  I'll pass.   -Strawberry Nut M&M's! A tasty little devil, with flavor profiles in perfect proportion. Unlike some of the specific seasonal fare M&M tries, this one seems like someone actually worked at getting the balance right. If you like peanut M&m's and you like strawberry flavoring, this is a good match. The only complaint is I felt more than a handful was too much with this one. This is a snack best done in small doses, so a bag may last you a little while. -Krispy Kreme Glazed Birthday Cake Mini Crullers! Well, I can't say these don't taste like a birthday cake. The problem is they taste very much like a stale sheet cake one would get at the not so great grocery store you never really go to, but it's on the way to work and you have to bring something for the office party and you just don't have time for anything else. -Twizzlers Key Lime Pie twists! They do taste like a key lime pie, surprisingly enough. However, the gummy/chewy aspect of these make them a bit gross somehow. It's just not right. Softer than a normal Twizzler, it's like having a glob of melting putty in your mouth. I give them credit for getting the flavor right, but a solid pass for the experience as a whole. -Twizzlers Orange Cream twists! These taste like orange medicine. Do not like. Don't want. Moving on. Nope. No moving on. That's a wrap! I've said all I can say and my brain is on full sugar crash mode and barely functioning. Seems I forgot the obligatory sexist comment about some female celebrity, though. Hmm. Um. Tonks (Natalia Tena) from the Harry Potter movies can Hufflepuff my Slytherin anytime. Good enough? Way too much? Eh. I'm going to bed.