Originally published on Thu October 11, 2012 8:49 am
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?
Originally published on Wed October 10, 2012 1:21 pm
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.
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?
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?
Denver’s 16th Street mall is celebrating its 30th birthday Tuesday afternoon. Opened in October 1982, the pedestrian causeway of nearly a mile from Denver’s Lower Downtown to Broadway Street has become the number one tourist destination in the city.