has anyone tried the new 250 year anniversary stout from guiness that was released last friday? i went to three stores on saturday - two did not have any and one was allocated 2 cases, which went fast.
How to Pour the Perfect Pint of Guinness from a Can
CHOW.com's Lisa Lavery, a former bartender, knows the key to a good pint of Guinness is all in how you pour it. In this tip she shares an awesome method for getting that perfect, creamy head from a can of Guinness without worrying about glass angles or how fast you pour.
Gather round children! Today's slang session concerns TOUCHED, which is either a nice thing, or a not-so-nice thing. In this brand-new series, we devote time to the words and phrases chefs hold near and dear to their sweaty, stressed out, crass little hearts.
In the latest episode of Roots, Jason Stratton tells how he went from studying avant-garde poetry in Spain to becoming the award-winning chef of Seattle's Spinasse, Artusi, and Aragona. Roots takes a deep biographical look into the world's most influential chefs to reveal their inspirations, Ancestry.com style except not really. **UPDATE: Stratton recently announced his departure from his killer restaurants, citing a need for a sabbatical out in the great wide world. Dude is gonna read some books and nod thoughtfully at art like whoa.
Covers tells a restaurant's story through its numbers. Here, Chefs Nicole Krasinski and Stuart Brioza reveal the stats behind their James Beard Award–winning restaurant State Bird Provisions in San Francisco.