Layered Guacamole and White Bean Dip
Serves: Serves 8-10 people
Prep time: 25 min.
Cook time: 25 min
The LA Times has a bunch of great holiday gifts that you can make in your very own kitchen. Anything from candied nuts to flavored popcorn to beer brittle.
Here are a few, but go to the LA Times to see the full list.
Candied nuts: Simmer one or a variety of shelled raw nuts in simple syrup (equal parts sugar and water) until the syrup has infused the nuts, 20 minutes or so. Drain the nuts and spread them out on a baking sheet, then bake at 250 degrees until toasted and dried. For spicy nuts, toss the drained nuts in sugar mixed with a little cayenne pepper before toasting.
Chocolate-covered pretzels: Coat pretzels or dip pretzel sticks in melted chocolate, then drizzle over colored sprinkles or other candy decorations.
Flavored popcorn: Looking for something a little more calorie-conscious? Toss fresh popcorn with smoky chile salt or an herbal rosemary garlic seasoning for a quick, healthful gift.
Beer brittle: Combine 1/2 cup beer, and 1 cup each sugar and corn syrup and boil until a candy thermometer reaches 310 degrees, being careful it does not boil over. Carefully add a little salt and vanilla, along with a cup of toasted nuts. Spread out on a foiled and greased rimmed baking sheet, then break the brittle into pieces when cooled and hardened.
According to the LA Times, cronuts will be flying all over the country and coming to your house if you order now!
Food delivery website Goldbely.com has partnered with Dominique Ansel's bakery, the creator of the cronut, to ship the sugary delights to homes all over the US.
The limit is two per customer and you can only get them this weekend!
According to the Huffington Post, a study published in the British Medical Journal found that sticking to a healthier diet will set you back about $1.50 per day or about $550 a year.
The study took a look at food prices in 27 studies in 10 countries and found that the biggest price differences were in meats and proteins, where healthier options cost an average of $0.29 more per serving.
The study authors caution that the $1.50 per day conclusion is based on comparing a very healthy diet -- such as one replete with fruits, vegetables and fish -- with a diet full of processed foods, meats and grains. The price difference is thus based on a relatively extreme contrast.
Read more at the Huffington Post
For all you sriracha lovers out there, now may be the time to start panicking. According to the LA Times, sriracha shipments to suppliers have been delayed until mid-January.
The three different types of hot sauces that Huy Fong Foods makes need to stay at the factory for at least 30 days before they are shipped out to ensure that the contents of the uncooked sauces are free of microorganisms.
Read more at the LA Times
According to the OC Register, Huntington beach Resident Joseph Ali was diving for lobster this past week and came up with an 18 pund whopper.
Seeing some calm waters, he decided to look for some dinner and found the lobster which he wrestled back to the surface.
See Joseph talk about his experience in the vide below from the OC Register.
CEO, of REEDS, Inc., Chris Reed joins The Fork Report to discuss REEDS, Inc. and their various ginger beverages and food products. Chris Reed created his first “ginger brew” while researching old soft drink recipes at one of UCLA’s libraries in 1987. Using fresh ingredients and natural methods REEDS, Inc. makes a diverse assortment of ginger flavored soft drinks, candies, and ice creams.
Photo Credit: REEDS, Inc.
Mixologist, Forrest Taylor joins The Fork Report to discuss his creative concoctions for alcoholic beverages and holiday drinks. Thirteen years ago, Forrest started his career off bartending when he learned the trade from two old school bartenders. Five years ago he started his “mixology” career when his old restaurant general manager entered him into a contest. He has had the privilege to work with many different liquor companies and high profile clients like the Oscars. Forrest won “best Mixologist” last year and was nominated for “best cocktail” at the 2012 Golden Foodie Awards. Forrest currently works for Remy Cointreau.
Photo Credit: Getty Images
Southern California’s fast food restaurant, Slater’s 50/50, is preparing to introduce the “Sriracha Burger", which they consider the “ultimate tribute to the most amazing condiment known to mankind.” The burger will consist of 50 percent bacon, 50 percent beef burger and then it will be blended with Huy Fong Sirarcha set on top of Sriracha coleslaw and a bun.