Use an Ice Cream Maker Bowl to Quickly Chill Wine

Starting right about now, I make sure to always have the bowl of my ice cream maker in the freezer, so it’s always frozen and ready for action. In addition to making ice cream, it also works as a great impromptu ice bucket for chilling beverages.

Source: Use an Ice Cream Maker Bowl to Quickly Chill Wine

I’m interested to see the number of people who have an ice cream maker versus those that have a wine bucket. I would also like to know what type of people are in the intersection of that Venn diagram.

Store Leftover Frying Oil in the Freezer

Don’t think of your freezer as nothing more than cold storage space: You can use it as an essential kitchen tool.

Source: 6 surprising foods you should keep in the freezer

That’ll make your ice cream tasty…  Chocolate chip mint with a hint of onion rings and fish sticks.

Upgrade a Batch of Chili With Cinnamon, Cocoa, or Even Coffee

Chili is personal, and you have your favorite recipe. I respect that. I’m not here to argue with your one true chili love.

But I would bet that there are some ways that you could make your tried-and-true recipe even better. I’m just talking about little things to add extra flavor here or give some richness there—small tweaks that, when tallied up, amount to a more fantastic chili.

Source: 10 Ways to Make Your Favorite Chili Recipe Even Better

Some will think cinnamon in chili is an abomination. And I like cinnamon. In ice cream. On apples. In chewing gum. But in chili?  It’s worth an experiment – cinnamon can do some interesting things in more savory dishes.

The Best Wine Pairings for Girl Scout Cookies, Tested

‘Tis the season for Girl Scout cookies, and everyone’s buzzing about a new guide from the folks behind the Vivino wine app, suggesting 12 wines to pair with 12 different types of Girl Scout cookies. Really? We were skeptical, so Gizmodo actually drank wine with Thin Mints and Trefoils. For you.

Source: The Best Wine Pairings for Girl Scout Cookies, Tested

Is there a girl scout badge for wine pairings?

The Internet Thinks You Can Unspoil Wine With a Penny. Here’s the Truth.

People have leftover wine?

Hey, did you know that you can revive a spoiled wine by just dropping a penny into your glass? Well, at least according to the internet. The truth, though, is much more complicated.

Source: The Internet Thinks You Can Unspoil Wine With a Penny. Here’s the Truth.

For starters, pennies aren’t made with as much copper as they used to…  Copper is a commodity similar to lumber and oil. It’s price has exploded in the last 10 years. It’s this reason why many new construction homes forgo copper plumbing.

The Best Wine Substitutes for Deglazing Your Pan (and More)

Like Julia Child before me, I enjoy cooking with wine, and find that it works just as well as a companion as it does an ingredient. But every once in awhile I’ll find the wine rack empty. This is unfortunate, but there are a couple of great substitutes already in your pantry perfect for deglazing.

Source: The Best Wine Substitutes for Deglazing Your Pan (and More)

If you’re cooking for someone that has a sensitivity to alcohol that its a falsehood that alcohol cooks out, especially in the time it takes to build a pan sauce.

Mind that there’s no information on how much vitamin K there might be in kombucha.  So be careful how much you have, and test often if necessary.

Why You Shouldn’t Pick a Wine Just Because It’s “Award Winning”

When you buy an expensive car, perhaps a Mercedes or a Tesla, you know for certain you’re getting the best in class. Same goes for homes, and most electronics—the more you pay, the more value you’ll get. But wine is downright personal, and a gold-medal, $150 Rhone red might be elixir of the gods to one person, but not the next, who is happier with an $8.99 zinfandel. The average price of a bottle on Wine Spectator’s 2014 Top 100 list is $47.

Robert Hodgson is a retired professor of oceanography who founded Fieldbrook Winery 40 years ago. He has served as a judge at the California State Fair Commercial Wine Competition and has been a member of the State Fair’s advisory board since 2003. He has published numerous peer-reviewed papers on the reliability of wine judges and wine competitions—and famously found that often, wine ratings are inconsistent and price has less correlation with taste than you might think.

Source: 5 Expert Strategies For Buying Wine


Wine, or alcohol in general, is about what you like – not what it costs or who else liked it.  But please drink responsibly.

Easily Upgrade Leftovers With a Simple Pan Sauce Recipe

Your pan should already have a tablespoon or so of fat in it (leftover from browning your meat); if it doesn’t, supplement with olive oil. Now add an aromatic or two to the pan: A couple of smashed garlic cloves or a sliced shallot; a sturdy fresh herb, like thyme or rosemary. Give them a few minutes over gentle heat so they release their flavors.

Source: How to Make a Simple Pan Sauce

This is essentially making a gravy for your leftovers, which is a straightforward enough idea, but I like that this recipe is so simple and quick, and you can make it straight from the pan after reheating left over food.

Brighten Up Any Dish by Adding a Little Acidity

There are times when seasoning more with more salt, pepper and herbs just isn’t the answer. For those times, a dash of acid usually rounds things out perfectly. Adding an acid (like lemon juice, vinegar or tomatoes) punches up a dish, often completely changing or rounding out the flavors and creating more balance. I cook a lot with grains at home, and if I throw together a ho-hum grain bowl or pasta dish, it’s often a little lemon zest and juice that wakes things up and makes it truly tasty. Citrus also cuts through fat nicely, making heavy bland sauces more delicious.

Source: Quick Fix to a Bland Meal? Add Some Acid!

Squeeze some fresh lemon juice over fresh steamed broccoli for an amazing experience.  Way better than melted butter!