Arts & Life

7:47am

Thu October 11, 2012
Craft Beer

At Wit's End: For 'Nanos' Every Ounce Counts

Jim Hill KUNC

In beer mad Colorado we have beers on all scales; Macro, Micro, and now... Nano. Beers of all sizes will be on display starting Thursday at Denver's Great American Beer Festival.

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6:51am

Thu October 11, 2012
The Salt

Why Foods Go Together Like 'Rama Lama Lama, Ke Ding A De Dinga Dong'

Originally published on Thu October 11, 2012 8:49 am

Taking a bite out of a salty pretzel can actually enhance the bitterness of your beer. That's one reason pretzels and beer work as a pair.
James Puccio iStockPhoto

OK, Grease lyrics aside, when it comes to gastronomy, certain foods just belong together: red wine and red meat, sushi and ginger, tea and biscuits, beer and pretzels. But, ever wonder why your favorite cabernet goes so well with a nice filet mignon? What makes two flavors jibe?

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10:57am

Wed October 10, 2012
The Salt

Liquid Nitrogen Cocktails: Smoking Hot Trend Or Unnecessary Risk?

Originally published on Wed October 10, 2012 1:21 pm

A bartender prepares cocktails using liquid nitrogen at Bourbon and Branch in San Francisco.
John Joh/star5112 Flickr.com

Doctors use liquid nitrogen — a substance registering a wickedly cold 321 degrees below zero Fahrenheit — to freeze warts so they dry up and fall off. Yes, folks, this stuff kills tissue. So imagine what it might do to your stomach if you drink some.

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8:30am

Wed October 10, 2012
The Salt

Too Busy To Peel Garlic? Try The 20-Second Microwave Tip

Originally published on Wed October 10, 2012 9:03 am

Garlic's papery skin slips off quick after a little turn in the microwave. Yes, the microwave is back.
khrawlings Flickr.com

If I were rich, I might hire a sous chef. But for now, I'm learning to cheat time. And here's a new way I've stumbled upon to save a minute or two every time I use garlic.

Toss it in the microwave. I put the whole bulb in — 15 to 20 seconds will do the trick. It makes peeling much easier. The cloves practically slide -– or pop — out of their skins, though I won't make any promises about stickiness.

But, since I'm on the science desk, I have to ask, how does it work?

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2:13pm

Tue October 9, 2012
The Salt

Restaurant Discounts For Gastric Bypass Patients May Send Mixed Messages

Originally published on Wed October 10, 2012 6:31 am

People who have had gastric bypass surgery qualify for discounts at popular restaurants, including buffets.
coolmikeol Flickr.com

Every year, hundreds of thousands of Americans turn to stomach-shrinking bariatric procedures, hoping for extreme weight loss.

All of these reduced appetites might seem like bad news for the restaurant business, but surgeon-distributed food discount cards aim to make dining out cheaper and more practical for gastric bypass patients.

But is this kind of encouragement really a good idea?

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