| No images? Click here  Mango Shandy with Chile, Ginger, and Lime Imagine the earthiness and musk of sweet mangoes combined with both the fizz and aromas of a hoppy lager and lemon-lime soda, accompanied by background notes of warm spice and subtle heat from ginger and chilies—just enough to cut that mango richness and bring dimension to the sweetness. To finish, a squeeze of fresh lime juice gives the shandy a refreshing pop of bright acidity. Choose your mangoes and beer wisely and you’ll be rewarded with visions of tropical sunshine and joy in a glass. More ice-cold drinks 
Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Click Preferences to control which emails you receive from Serious Eats. Clicking Unsubscribe will remove you from all Serious Eats emails…which would be sad. |
Thursday, July 30, 2020
Stay cool with this zippy mango shandy
Does losing your sense of smell change your relationship with food?
| We spoke to researchers to find out. No images? Click here  How Losing Your Sense of Smell Changes Your Relationship With Food To most, scent plays an essential role in cooking and dining. For Michael Hay, the more he thought critically about what he ate, largely in order to figure out how to write about food, the more he picked up on and started to talk about food in terms of ingredients’ aromas. But he never actually thought about just how deeply scent guided his relationship with food until, a few years ago, he started slowly losing his sense of smell. More food science 
Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Click Preferences to control which emails you receive from Serious Eats. Clicking Unsubscribe will remove you from all Serious Eats emails…which would be sad. |
Wednesday, July 29, 2020
From AP to 00: our guide to common wheat flours
| And how to choose the right one No images? Click here  From AP to 00: A Guide to Common Wheat Flours Over the last few months, faced with shelves devoid of the usual go-to flours, like good old all-purpose and bread, you may have found yourself wondering what you can bake with the flours that are left, such as whole wheat, self-rising, and instant. This moment serves as the perfect opportunity to explore flour in depth and to demystify the flours you’ll find on supermarket shelves. All wheat flours are not created equal: Each flour has its own distinct qualities, from its protein content and how finely it’s ground to the variety of wheat it’s milled from, all of which affect the way it acts once made into a batter or dough. We're going to break down the differences and show you, the home baker, which sack of flour to reach for, and when. More ways to nerd out on flour 
Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Click Preferences to control which emails you receive from Serious Eats. Clicking Unsubscribe will remove you from all Serious Eats emails…which would be sad. |
Subscribe to:
Posts (Atom)