Are you ready for this one?
There is as much pressure in your bottle of champagne as there is in the tire on your car. Think about it - your average tire has 32 pounds per square inch of pressure and there's at least that waiting to explode underneath that champagne cork. So here's how you open it without shooting anybody in the face: First, remove the foil and untwist that wire cage. Then, place the cork in your strongest hand, cover it with a towel and tilt at a 45 degree angle. Now here is the kicker: turn the bottle, not the cork.
Now it's time to serve the champagne. Put your hand in the kick - that's the name of that inverted dome at the bottom of the bottle. Now, don't tip the glass like you're pouring a beer - keep the glass straight up on the table and pour the champagne from above.
So you're in the produce aisle and you reach for the thinnest asparagus - you want the best flavor. If you thought thin was in, you are "mistalken." Fat asparagus have the most flavor. They're also more tender and less stringy. Asparagus doesn't hold long - three days max. If you don't eat it the day you bought it, store it upright in water or wrap the stalks in a wet paper towel and refrigerate. If you've got the time, trimming the stalk with a vegetable peeler is a nice option.
My favorite preparation is roasted. Lightly coat the asparagus with olive oil and a good sea salt, place in a 425 degree oven and cook until tender.
This is cutting edge info! The sharper the knife, the more efficient the knife, the safer the knife. It's the dull ones that can slip off the veggies that are dangerous. Good knives are an investment. When you're done using them never put them in the sink or the dishwasher. Wash and dry them immediately. Always place your knives back in the block upside down so there's no friction on the blade. If you don't have a block, never put them loosely in a drawer. Buy a flat knife block at your local culinary store. Finally - a knife is not a pencil! Treat yourself to professional sharpening at least once a year.
When it comes to politics you can either be liberal or conservative. But when it comes to salt and food you really only have one choice: conservative. Here's why: you can always add more but it's tough to take back. To prevent over salting, try seasoning dishes at the end of the cooking or preparation time. But let's just say you did get a bit generous with the salt, now what? Try adding a few peeled potato slices to the dish and cooking it for ten to twenty minutes more. The potato will absorb some of the excess salt. A concoction of one teaspoon each of sugar and vinegar should do the trick too.
Buzz Lightyear said "to infinity and beyond" and that's how long you can safely store properly frozen food. According to the USDA, food stored constantly at zero degrees will be safe almost indefinitely. Safe, yes, but for taste and flavor after defrosting there is a freezer shelf life. The faster you get your food in the freezer the better! Proper packaging is key: it's safe to freeze your meat or poultry in the supermarket wrap but only for a month or two. If you plan on freezing longer over-wrap with heavy freezer foil or plastic wrap and place in a Ziploc bag with a date on it.
Should you brush your teeth with Chocolate? Probably not but according to a recent study at Tulane University chocolate may be as good as or even better than fluoride for preventing cavities. The secret is the cocoa extract; it helps harden the enamel on your teeth making them less susceptible to decay. But wait, there's more! There's flavonoids in your chocolate. Those flavonoids are an antioxidant that may promote healthy blood flow. Now here's the thing: if you're a chocoholic, choose the darker chocolates because they're higher in flavonoids than plain old milk chocolate. So is chocolate good for you? Yes! But should you brush your teeth with it? Come on...
I'm going to make you melt with a great grilled cheese sandwich. Here's what you do: first start with a nonstick skillet; it's easier to clean up all that gooey deliciousness that oozes out. Now for the bread: I like sourdough but any bread will work. Same with the cheese - you pick but if you grate it you'll have a better result. Now here is an important part: grilled cheeses like hot, dry pans. Butter the bread, not the pan - that's one of the keys to the crispy crust. Another way to get a crispy crust is to take your spatula and squish down on the sandwich and flip it a couple times. So what are you waiting for? Go get the cheese! Go get the bread! Start making grilled cheese sandwiches!
I always reached for the brown eggs because I thought it was healthier - you know, kinda like choosing brown bread over the processed white. But guess what? There's no nutritional difference between white and brown eggs. White shelled eggs are produced by hens with white feathers and white earlobes, brown shelled eggs are produced by hens with red feathers and red earlobes. Who knew chickens even had earlobes? Eggs are an eggs-ellent source of protein and contain 13 essential vitamins and minerals and it's no yolk: the creamy yellow center is the where the major source of the eggs vitamins and minerals are found. Guy hates them; I love them. Brown or white, eat an egg...
What does your car tire and champagne have in common?