Have you heard of Cierto Tequila? As if you didn’t need another reason to crack open a bottle, National Tequila Day is right around the corner on July 24th. You may have your favorite spirit handy, but if you’re looking to try something different, we’re sharing a preview of one of our upcoming product reviews;
“Cierto Tequila is made from fully mature, estate-grown agave from the Highlands of Jalisco, which is only one of five places where tequila can be hailed from, and is harvested and distilled by some of the most prominent and most revered agaveros (agave farmers) in the world, Enrique Fonseca and Sergio Mendoza. The Fonseca and Mendoza families have been in the tequila-making business for generations, employing their craft to hone a high-quality liquid like Cierto that represents a unique combination of time-honored and globally inspired distilling techniques. Each expression contains some of the oldest and rarest tequilas in existence, selected by hand and harvested at the precise moment. Cierto Tequila is available in four distinct, award-winning expressions as part of its Private Collection, each embodying the rich complexity of the Highlands’ terroir.”
So we’ll be sure to follow up with our review in the upcoming weeks, but if you have seen this one at your favorite liquor store, give it a try and let us know what you think!
For more information visit their website at Cierto.com and check our some of our previous tequila reviews for some more options to help you celebrate National Tequila Day this year.
Llooking for egg nog recipes? We’ve got you covered, and then some! This year we’re sharing some of our favorite egg nog recipes from around the world. So whether you enjoy egg nog, coquito, crema, ponche, or something in between, we’ve got a recipe for you this holiday season.
Coquito / Caribe Hilton
There’s nothing like the festive season in San Juan, Puerto Rico. The holiday festivities begin at Noche Buena, or Christmas Eve where locals feast on authentic eats like pork, rice, beans and, of course, coquito. Meaning “little coconut” in Spanish, coquito is a traditional Christmas drink that originated in Puerto Rico and is a staple during the holiday season. While Caribe Hilton’s claim to fame is inventing the iconic piña colada, the property also serves a delicious coquito during the holiday season. Made with a creamy, coconut base and rum, it’s often referred to as Puerto Rican eggnog.
12oz Unsweetened Coconut Milk
12oz Evaporated Milk
12oz Coconut Cream
12oz Condensed Milk
4 cups Barrillito Rum
3 tbls Ground Cinnamon
5ea Cinnamon Sticks
3 tbsl Vanilla Extract
Directions: Mix all ingredients together except rum and slowly bring to a simmer, mixing constantly. Let cool until room temperature is reached and then add rum. Refrigerate for at least 4 hours and serve cold in a shot glass. Garnish with cinnamon sticks and cinnamon powder.
Curaçao Pistacho Ponche Krema Eggnog
Curaçao’s blend of over 55 different cultures makes for a colorful, distinct and unique holiday season! Locals take Christmas very seriously, with a big emphasis on family and large meals shared with loved ones. Every traditional Christmas dinner in Curacao includes Ponche Krema de Pistacho, or locally made pistachio eggnog spiked with rum! With latin influences hailing from Venezuela, just 50 miles away, local chef Désirée Da Costa Gomez’s Ponche Krema is made with sweet flan mix and traditional condensed milk. Meanwhile, the pistachio flavoring is unique to the Dutch-Caribbean island recipe. And whereas American eggnog is usually spiked with brandy, Curaçao’s iteration uses rum – a Caribbean cocktail staple.
1 (77 gram) package Royal Flan
2 cups milk
1 (88 gram) package instant Pistachio Pudding and Pie Filling
1/2 (395 gram) can sweetened condensed milk
1 cup of rum
1 tsp white vanilla
Add 2 cups of milk to the flan mix in a saucepan, stirring to keep the mixture smooth. Cook over medium heat, stirring constantly until the mixture comes to a full bubbling boil. Remove from heat and let cool for about 15 minutes. In a blender, combine flan mixture, instant Pistachio Pudding and Pie Filling package, sweetened condensed milk, rum and vanilla. Blend until smooth. Pour the eggnog into a glass bottle and refrigerate until ready to serve. Shake well and serve over ice. ±4 cups.
Aruba’s signature holiday drink, Ponche Aruba, holds all the festive feels in one sip. Comparable to eggnog, Ponche Aruba is the perfect cocktail to indulge next to a warm fire pit, a nice restaurant, or even at home. Needing only 3 main ingredients, Ponche Crema Liqueur, Spiced Rum, and Amaretto curating this drink is fast, simple, and a go-to when entertaining friends and family. And the best way to enjoy this tropical holiday cocktail is on the sandy white beaches of the Aruba Marriott Resort & Stellaris Casino.
2 oz Ponche Crema Liqueur
1 ½ oz Spiced Rum
¾ oz Amaretto
Combine all ingredients in a large glass over ice. Garnish with grated cinnamon and a cinnamon stick.
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An unusual method for cooking hotdogs has gone viral on TikTok after food influencer Carolina Gelen shared a video tutorial for “spiral hotdogs”.
Gelen, who shares recipes with more than 560k followers on TikTok, posted her latest tutorial last week and has garnered more than 1.8m views in under three days.
Her method of cutting hot dogs into a spiral before cooking them gives the sausages more surface area for caramelization and toppings, she said.
The home cook demonstrates inserting a skewer lengthwise into a hotdog and using a knife to cut around it at a 45-degree angle.
This creates a spiral hot dog that lengthens but doesn’t break apart. Gelen then cooked them in a cast iron pan over a fire and explained that the new shape made the meat “open up in the pan”.
“They caramelise beautifully and they can hold so many more toppings due to their shape,” she told viewers. “All those flavors and sauces will fall between those nooks and crannies and stay in between the buns.”
Gelen recommends making her roasted red pepper salsa and pickle mayonnaise for toppings, but people who try her method can use whatever hot dog toppings they enjoy.
She finished the video by assembling her hot dog, which was loaded up with her salsa, mayonnaise and mustard.
Viewers have been enjoying trying Gelen’s method of cooking hot dogs, with one person writing: “You just changed my life.”
Another said: “This is genius. I only like grilled hot dogs and this will definitely maximize caramelisation.”
A third added: “My hot dog life will never be the same thank you.”
The video was also shared on Twitter and has gained a similar reception, with many users declaring they will try it out.
“One of those tips that immediately strike you as game-changing and legit,” one person wrote. “Maillard reaction = flavour. And those new nooks and crannies can hold on to toppings better.
“I’ll be 100 per cent doing with my hot dogs and bratwursts from now on.”
Another said: “I did the spiral hot dogs thing tonight and I can confirm it’s got me a Michelin star.”
Some people pointed out that this method is common in some cuisines, such as Filipino food, and confirmed it is a delicious way to prepare hot dogs.
The viral tip comes as the UK is experiencing the highest temperatures of 2023 so far, with the mercury hitting 30C in most of the country on Saturday (10 June).
Many will undoubtedly be having barbecues as the temperatures soar again today (Sunday 11 June) and can try Gelen’s method of cooking hot dogs.
However, the Met Office has issued yellow warnings for thunderstorms across parts of England and Wales and some areas could be hit by torrential rain this weekend.
Nigella seeds, also known as black cumin, are not a common kitchen spice in the United States. However, they should be because of their versatility and delicious flavor. Nigella seeds are deep black and have an almost herb-like, oniony flavor to them. So, for those who enjoy onion powder and onion flakes, consider purchasing some black cumin to add to your spice cabinet.
Although you’ll find them primarily in Indian and Asian cooking, nigella seeds can be used to help boost the flavor of your everyday staples. Sprinkle them on homemade bread, mix them right into your salad or dressing, and load up your sandwich with the delicious onion seeds. Enjoy them ground up or toast them in a hot, dry pan until fragrant for a more intense flavour.
Nigella seeds have traditionally been used in various cultures for medicinal purposes, including to treat chronic pain, airway disorders, headaches, hypertension, and more. The National Library of Medicine believes this is because of their high antioxidant and anti-inflammatory properties, which makes these little black seeds more than just a tasty treat.
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Jennifer Garner recently posted another one of her “Pretend Cooking Show” videos on Instagram—and that’s everything.
This time, the 51-year-old star made brown butter and sage paste—with the aforementioned sage hailing from her garden. And as she walked out to harvest them, eagle-eyed fans noticed that she didn’t use a beat-up ‘ol flashlight.
Instead, she used a swanky-looking portable LED lamp. And I know just where to find it—plus some more affordable dupes.
As far as I’m concerned, Jennifer Garner can do no wrong. Until nearly a week ago, when the 51-year-old star and mother posted a video of herself quite literally foraging fresh ingredients for a homemade pasta recipe, we simply thought of her as an actress. Now, she’s basically a chef, gardener, and storyteller. (Just be sure to listen to her Instagram with sound.)
Here’s the thing: I love a good bowl of freshly prepared pasta as much as anyone. But, as a design editor, I was paying as much attention to her kitchen and garden as we were to the spaghetti twirl. As any pasta aficionado knows, the dish isn’t complete without fresh herbs, and for Garner’s creation, she opted for straight sage from her garden. It was quite dark out when Garner headed to her greenhouse, so she used a portable lantern to light the way, and, let us just say, I wasn’t the only one who felt like I needed it too. The comments were full of fans asking where they could find one of their very own. A little design detective work has me pretty darn sure it’s Menu’s Carrie Portable LED lamp.
I may not be using one to cut herbs in my greenhouse while I cook freshly prepared spaghetti, but a portable light does come in handy—especially now that summer is around the corner and backyard gatherings extend late into the night. A lamp like this is much more stylish than a flashlight or the traditional lanterns you may remember from childhood camping trips in the woods. The only potential issue is the price; a Menu similar to the lamp Garner’s holding goes for $269.95. If that’s not in your herb-foraging-tools budget, you may not be out of luck!
There are quite a few more affordable options that look as good as their light is bright. If you want to get ready for summer in style, peep a few of our picks below, find a favorite, and let there be light.
I made baked potatoes in the microwave, air fryer and oven to test different cooking methods.
The microwave ended up being the least reliable method, and the oven results were just OK.
Out of all three cooking methods, the air fryer is by far the best.
A perfectly cooked baked potato is a satisfying side or even main course, depending on how you dress it up.
Ideally, you want a fluffy middle and a nicely seasoned, crispy outer skin. But there are a lot of cooking methods out there that won’t yield these results.
In an effort to find the best way to cook a baked potato, I tried three different methods using a microwave, air fryer, and oven. For each one, I simply used a cleaned russet potato, oil and seasoning.
First I used a quick microwave method to cook my potatoes
Using the microwave took almost zero effort.
The only downside was having to poke the uncooked potato with a fork, which wasn’t super easy and slowed me down a bit.
I also didn’t like worrying whether or not I pricked it enough times to ensure it wouldn’t pop in the microwave.
After poking the potato about 10 times, I put it in the microwave on high for five minutes, turned it over, and cooked it for another five minutes.
The potato came out dry and almost chalky
I ended up overcooking the potato, which led to a dry, unappealing final product.
Because every microwave has different settings and heat strengths, it was hard to find the right instructions to make an evenly cooked baked potato.
For my second variation, I cooked the potatoes in an air fryer
I liked using the air fryer because I didn’t have to poke my potato a bunch of times for airflow.
All I did was spray it with cooking oil, season it with garlic salt, and pop it in the air fryer at 400 degrees Fahrenheit for 45 minutes.
It came out crispy on the outside and perfectly fluffy on the inside
I checked it half way to make sure it wasn’t burning and used tongs to rotate the potato for an even fry.
After 45 minutes, the skin was crispy and the potatoes were done.
When I cut it open, I was shocked at how evenly it was cooked. The potato was easy to fluff, and the skin had a great texture and flavour.
Quick tip: Insider’s Reviews team tested air fryers and found the Philips Premium Digital Air Fryer the best overall. Read more about the best air fryers we tested.
The last method I tested out involved baking the potatoes in the oven
I used a fork to poke 12 holes all over the potato so moisture could escape while it was cooked.
Poking the fork in and out of the spud was just as labor-intensive as it was with the microwave method, mainly because the fork kept getting stuck.
Before I put it in the oven, I coated the potato in oil and salt. Then I cooked it right on the oven rack for an hour at 350 F.
The potato turned out OK, but it didn’t beat the air-fryer variety
After an hour in the oven, the potatoes were done.
It came out relatively fluffy on the inside, but it wasn’t as evenly cooked as the air-fryer method.
Out of the 3 methods, the air fryer totally won
The air-fried potatoes came out perfectly.
It was evenly cooked — fluffy on the inside and crispy on the outside — which gave the potatoes a great shape. The crispness of the skin also makes it ideal for stuffing with hearty toppings.
Fun cooking and office tour with the Indonesian koko cici association (Photo: doc. Sasa Inti)
JAKARTA, sportsstars.id – Approaching the Chinese New Year celebration which falls on Sunday, 22 January 2023, PT Sasa Inti invites the Koko Cici Indonesia Association to jointly take part in a Fun Cooking Class with the theme of Chinese New Year dishes, followed by a tour around the activities at the Sasa office Jakarta.
The Fun Cooking Class event was opened directly by Cici Ellen Theodora, Chairperson of the Indonesian Koko Cici Association accompanied by a special greeting from Koko Cici who was present.
Together with Chef Kongs and Chef Igo, Koko Cici Indonesia 2022 namely Koko Alfincent and Cici Thania together with 8 representatives of Koko Cici from various provinces in Indonesia directly involved in making Chinese New Year dishes, including Yu Sheng Salad, Angsio Teripang, Steam Grouper, and Lucky Wonton .
After having lunch together, Koko Cici toured the Sasa Jakarta office in an Office Tour activity accompanied by Regina Karlina, Manager – People & Culture of PT Sasa Inti.
The tour program began with the enthusiasm of Koko Cici who took part in The Crazy Kind campaign by sharing good messages on the Wall of Kindness that had been provided.
The event continued by going around seeing Sasa’s work culture in person, greeting Sasa employees who were working, trying out the excitement of the wellness area and not forgetting to take a photo with Rudolf Tjandra, CEO of PT Sasa Inti and Ita F. Wardojo, CHRO – Food Cluster.
Sasa is very pleased to receive a visit from the Indonesian Koko Cici Association and hopes that the collaboration between Sasa and Ikoci can continue.
Other PT Sasa Inti activities can also be followed through the company’s social media on PT Sasa Inti’s LinkedIn, Instagram @life.at.sasa and Tiktok @lifeatsasa and information on the Indonesian Koko Cici Association can be followed on Instagram @ikoci.id.