Great Nights w/ BOBBY DLite

feedingbigsexycookbooks: The Craft of the Cocktail: Everything...

sophisticatedhipstersdigest — Mon, 06 Aug 2012 02:10:00 -0400

The Craft of the Cocktail: Everything You Need to Know to Be a Master Bartender, with 500 Recipes

By Dale DeGroff

Cocktails are bigger than ever, and this is the first real cookbook for them, covering the entire breadth of this rich subject. The Craft of the Cocktail provides much more than merely the same old recipes: it delves into history, personalities, and anecdotes; it shows you how to set up a bar, master important techniques, and use tools correctly; and it delivers unique concoctions, many featuring Dale DeGroff’s signature use of fresh juices, as well as all the classics.

Debonair, a great raconteur, and an unparalleled authority, Dale DeGroff is the epitome of Perfect Bartender, universally acknowledged as the world’s premier mixologist. From Entertainment Weekly and USA Today to the Culinary Institute of America and the nation’s best restaurants, whenever anybody wants information or training on the bar, they turn to Dale for recipes, for history, for anecdotes, for fun—for cocktail-party conversation as well as for cocktails.

That’s what The Craft of the Cocktail is—the full party, conversation and all. It begins with the history of spirits, how they’re made (but without too much boring science), the development of the mixed drink, and the culture it created, all drawn from Dale’s vast library of vintage cocktail books. Then on to stocking the essential bar, choosing the right tools and ingredients, mastering key techniques—hints worthy of a pro, the same information that Dale shares with the bartenders he trains in seminars and through his videos. And then the meat of the matter: 500 recipes, including everything from tried-and-true classics to of-the-moment originals. Throughout are rich stories, vintage recipes, fast facts, and other entertaining asides. Beautiful color photographs and a striking design round out the cookbook approach to this subject, highlighting the difference between an under-the-bar handbook and a stylish, full-blown treatment. The Craft of the Cocktail is that treatment, destined to become the bible of the bar.

feedingbigsexycookbooks: Speakeasy: The Employees Only Guide to...

sophisticatedhipstersdigest — Mon, 06 Aug 2012 02:07:23 -0400

feedingbigsexycookbooks:

Speakeasy: The Employees Only Guide to Classic Cocktails Reimagined

By Jason Kosmas

Time-honored cocktails like the New York Sour and the Sidecar were born during the era of Prohibition, the blessedly bygone social experiment that turned drinking into an underground adventure. In those days, hard beverage options were usually made with homemade hooch and flavorings of dubious origin and quality.

Thankfully, a cocktail renaissance has emerged in many of today’s bars, where inventive drinks showcase both the artistry and craft of bartending. At their moody and atmospheric West Village bar-restaurant Employees Only, master mixologists Jason Kosmas and Dushan Zaric can regale you with colorful tales of cocktail origins—or just pour you a mean drink. In Speakeasy, Kosmas and Zaric take their inspiration from traditional favorites, then use the finest spirits, the freshest ingredients, and a good measure of reverence for their craft to elevate the mixed drink to artisanal status.

More than 80 imaginative libations that riff on the classics are showcased in this one-of-a-kind collection. Recipes emphasize fresh fruits and herbs, homemade syrups and infusions, and a careful balancing of flavors, with a mind toward seasonality. A Ginger Smash is offered in four different versions: kumquat, pineapple, pear, or cranberry, depending on the time of year. The Millionaire becomes the Billionaire with the addition of homemade grenadine and 107-proof bourbon. And the South Side becomes the West Side by replacing the gin with sun-kissed Meyer lemon–infused vodka. With the specter of Prohibition firmly in the past, Speakeasy shares recipes for the choicest potent potables, reimagining the finest drinks of yesterday for today’s thirsty imbibers.

How To POP The Cork

sophisticatedhipstersdigest — Tue, 26 Jun 2012 09:55:23 -0400

How To POP The Cork :

feedingbigsexy:

The Ultimate Guide to Tequila

sophisticatedhipstersdigest — Mon, 18 Jun 2012 22:28:25 -0400

The Ultimate Guide to Tequila:

feedingbigsexy:

Michael Dietsch | Serious Eats

Our trek through the world of spirits takes us today to Western Mexico, more specifically to the state of Jalisco and the mid-sized town of Tequila. Perhaps for some of you, the very sound of the word tequila makes your stomach churn and your cheeks flush with shame, but there’s far more to this beverage than shot after shot at a college bar.

Tequila: A Brief History

The roots of tequila stretch far into history, back before Europeans arrived in the Americas. Agave has been cultivated for centuries, used as both a flavoring and a sweetener, as well as being fermented into mildly alcoholic drinks such as pulque, which dates back at least 2,000 years.

When the Spanish arrived, they brought along the knowledge of distillation; and lucky for them, they found a plant (agave) whose juices they could readily distill. Tequila’s ancestor was born. The first mezcals appeared in the 1500s, and the beverage spread throughout Mexico over the following centuries, eventually being exported back into Spain. The first tequila factory was established in 1600, in Jalisco, but no one knows exactly where; no historical records of the location survive. By 1800, tequila makers had taken a cue from aged Spanish brandy and began aging tequila in wood.

Tequila made three significant inroads into the U.S. market before it became the hot item it is today. The first was during Prohibition, when supplies were smuggled into Southwestern states, to help meet the demand for hooch. This first surge in tequila’s popularity waned during the Great Depression.

Tequila’s next U.S. invasion came during the Second World War. U.S. distilleries had converted to wartime production, making military supplies, leading to a dearth of American spirits. Further, imports from Europe dropped, thanks to production problems in Europe and restrictions on European imports. By 1948, however, the liquor industries in Europe and the U.S. had recovered, leading to another slump in tequila’s fortunes.

Tequila finally conquered the U.S. market in the 1980s, during an era of economic growth in the United States that encouraged a surge of American tourists to visit Mexico, bringing back a love for Mexico’s native spirit. Premium and ultra-premium brands began to hit the U.S. market, and the tequila category has been healthy ever since.

Agave

Agave tequiliana [Photograph: Wikimedia Commons]

Tequila, as most know, arises from agave, specifically the blue Weber agave, botanically known as Agave tequiliana. Agave is a perennial, flowering plant, primarily found in Mexico, but some species grow in the southwestern US and parts of South America, and even as far north as Alberta, Canada. Agave is a succulent—a water-retaining plant that stores water in leaves, stems, and roots. Cacti are also succulents, but the agave is not a cactus. The agave is more closely related to the lily family.

The plant used in tequila, the blue Weber agave, is a species native to Jalisco, Mexico. It’s also known as blue agave (agave azul), tequila agave, mezcal, or maguey. The blue Weber can reach over two meters in height. The word piña is used to describe the heart of the agave plant, refers to the idea that the heart resembles a pinecone or pineapple.

Regional Differences

Highland agave plants are large and sweet, with piñas of 90 to 125 kilograms. Lowland agaves are more herbaceous and smaller, with piñas of 60 to 80 kilograms. These flavor differences continue on into the tequilas made from the different agaves; a fun way to run a tequila tasting might be to compare lowland tequilas to highland versions—for example, compare Partida (a lowlander) to 7 Leguas (a highlands tequila).

Pre Hispanic statue of two men drinking mezcal in the National Museum of Tequila [Photograph: Wikimedia Commons]

Tequila Production

By Mexican law, tequila can be made only in the Mexican states of Jalisco, Guanajuato, Michoacán, Nayarit, and Tamaulipas. Most of it, however, is from Jalisco, near the towns of Tequila and Arandas.

Just as cognac is a brandy from the French region of Cognac, tequila is a mezcal from in and around the Mexican town of Tequila.

Agave Cultivation

Agave is grown in cultivated orchards called potreros. The shoots on commercial plants are removed when the plant is young, so that its heart (piña) will grow larger. The shoots are replanted to grow new agave plants, but this practice has led to the creation of a monoculture. The lack of genetic diversity in blue agave has caused certain problems, including diseases and parasites.

Each plant can be used only once, which means agave, unlike grapes and many other crops, needs to be planted anew every year.

Plants are pruned while they grow, to encourage growth of the piña. The goal is to encourage the agave to concentrate its starches in the heart, rather than using those starches to reproduce.

Growers are not looking for the heart to reach a certain size, specifically; instead, they’re looking for a sugar content of at least 24%. The longer the piña matures, though, the riper and more flavorful its sugars become, and yet there’s a short window before the agave becomes overripe, so they have to choose just the right time to harvest.

Agave for tequila is usually harvested after 8 to 10 years. Reportedly, some larger distillers are now harvesting immature agave plants, which results in tequilas that lack the flavor and character that arise from mature plants.

Agave cultivation traditionally is highly labor intensive because the plants must be tended and harvested by hand.

Production of tequila and agave in 2008. Dark green for tequila and light green for agave. [Photograph: Wikimedia Commons]

Harvesting

Agave is harvested by field workers known as jimadors. (The tequila brand El Jimador is named for these workers.) Traditionally, jimadors would harvest the agave according to an intuition bred from centuries of experience, handed down from one generation to another. Today, though, harvesting is more scientific. The jimadors test the piña to achieve a sugar content of at least 24%. The higher the level of fermentable sugar, the more alcohol a harvest will yield.

When a piña is ready for harvest, a jimador separates it from its stalk using a long handled tool called a coa, and then removes the leaves. The piñas are loaded onto a truck and taken to a factory to be baked. Unlike grapes and many other crops, which are harvested in the fall, agave harvesting is a year-round endeavor.

Cooking the Agave

Workers load agave hearts into ovens at the José Cuervo Distillery in Tequila, Mexico. [Photograph: Wikimedia Commons]

When I discussed Scotch production, I mentioned that barley needs some initial processing to unlock the starches inside it, to make them fermentable. In Scotch production, that process is called malting. Likewise, tequila production needs a first step, one that unlocks the starches. Here, that means cooking the agave piña to transform the carbohydrates into simple sugars that can then be fermented.

Over a century ago, piñas were cooked in pits, dug into the ground, over wood fires. The deforestation of Jalisco, however, forced a change, first to coal- or gas-fired ovens, and then to the steam-powered ovens used today. Some distilleries use traditional ovens made of stone or clay; others use stainless-steel ovens.

Piñas are slow-baked at around 140 to 185º F for about 50 to 72 hours. Slow-baking ensures that the starch molecules break down into sugars, but doesn’t allow the sugars to caramelize, which can introduce off notes into the agave flavor. (Some larger distilleries pressure-cook the piñas, at higher temperatures for a shorter period, but aficionados decry this practice, saying it makes for a less flavorful tequila.)

Once the piñas have been cooked and softened, they’re mashed to separate the juices from the pulp. Traditionally, they were crushed with large wooden mallets, and then, later, large stone grinding wheels. Some distilleries still use the grinding wheels, but most now use mechanical crushers.

Fermentation and Distillation

The juice (and sometimes some of the pulp as well) is placed into large vats, mixed with water and yeast, and allowed to ferment. Depending on the distillery, the yeasts can be commercial brewer’s yeast or cultivated forms of the wild yeasts that grow on and around agave plants. In some cases, the vats are left open to the air, to attract wild yeasts that develop complex flavors in the ferment. In other cases, the vats are closed off, to promote a more efficient fermentation. Closed vats, however, seal out wild yeasts, and many tequila lovers prefer the complex flavors that develop in open vats.

If sugar is added during fermentation, the tequila is a mixto, or a mixture of agave and sugar. I’ll talk more about mixto in a bit.

Copper stills at the José Cuervo Distillery in Tequila, Mexico. [Photograph: Wikimedia Commons]

Once the agave juice is fermented, distillation can begin. Most tequila is made in pot, or alembic, stills. The first distillation produces something called ordinario, which is about 20–25% alcohol by volume. The ordinario is distilled again in a pot still, to about 55% abv.

The second distillate is tequila. All tequila at this point is clear. Color is added later, either during the aging process or by the addition of caramel coloring (this is allowed only in mixto tequila, not in 100% agave tequila.)

At this point, the tequila can be diluted to bottling proof (usually 80 proof; 40% ABV) or pumped into barrels for aging. If it’s diluted and bottled, it becomes blanco tequila, also known as white, silver, or plata. (I’ll talk more about types of tequila later.)

Aging

Blanco tequila is generally unaged, as is joven (young) tequila. Blanco can be immediately bottled after distillation, or it can go into storage for up to two months. Blanco, when it’s “aged,” is usually stored in stainless-steel vats; this, at most, allows the tequila to mellow out a bit, but obviously it doesn’t add the flavors, aromas, and color that wood-aging provides. A small few blanco tequilas are aged in wood, but those are the exception.

Reposado, añejo, and extra añejo are aged in oak casks. Whereas whiskeys such as Scotch and bourbon have specific legal regulations that dictate the type of barrel that must be used, tequila has no such restrictions.

Tequila may be aged in used American oak barrels; Jack Daniels casks are common. It may also be aged in French or Spanish barrels, previously used for cognac or sherry, for example. Tequila may also be aged in brand new barrels. Some distillers use new barrels for a portion of the aging process, before transferring the tequila into older casks.

Most distillers barrel their tequilas at about 110 proof (55% abv), and then dilute with water to about 80 proof just prior to bottling.

Just as Scotches, bourbons, and rums are blended prior to bottling, so too with tequila. Distillers will take barrels of similar age and blend them to create a consistent product from batch to batch.

When shopping for tequila, you’ll see certain terms that refer to its age. Here’s what those words mean:

Reposado: Also referred to as rested, reposado is aged from two months to just shy of a year.

Añejo: Aged one to three years, añejos are smooth and rich, with more flavor contributions from the barrel.

Extra añejo: Aged at least three years. Extra añejos are dark like brandy and old Scotches, and very rich tasting.

Mixto

A good fraction of the tequila brands you’ll find at your local are mixto, or mixed, tequilas. Mixto is a blend of 51% agave tequila with the remaining 49% from other sugars, normally cane sugar. The shots you did in college were mixto.

Joven tequila is also sometimes known as gold tequila. Cuervo Gold and Sauza Gold are jovens. With only a couple of exceptions, gold tequilas are mixtos with a little caramel coloring thrown in. Jovens are unaged; don’t let the coloring fool you.

The exceptions to this rule mix blanco (unaged) tequila with a bit of reposado tequila. You’ll know them; they’ll say “100% Agave” on the label.

Snobbery?

Is it snobbery to prefer 100% agave to mixto? Perhaps. Keep in mind, if you order a margarita in most bars, you’ll be getting mixto, unless you order a specific tequila or a brand is named on the menu. And if you order a round of shots, you’re probably getting mixto—unless you have more money than sense, of course, and you’re getting rounds of top-shelf brands to shoot. (If that’s the case, invite me along next time.)

For cocktail use, you enter a land of diminishing returns if you go too far upmarket with your tequila choices. For most cocktails, blanco or reposado will be just fine. If you prefer blender margaritas, mixto is probably fine, honestly, because the icy-coldness of the drink will obliterate any subtleties from more upmarket tequilas.

[Photo: Paul Clarke]

When might you use añejo in a cocktail? A drink called the Nouveau Carre provides a clue. This cocktail is a modification of a New Orleans classic, the Vieux Carre. The original calls for a mix of rye and cognac as the base spirits. Since you want the richness of a well-aged spirit, it makes perfect sense to use añejo in the tequila variant.

Agave Controversy

Tequila is not the only agave-based spirit made in Mexico. Mezcal, of course, has been made there for centuries (and I’ll cover mezcal separately, in a future post), but there are yet other liquors made from the plant. Recently, legislation was proposed in Mexico to limit who can use the word agave to describe a spirit. If the regulation passes, the only way a distiller can use agave is to describe tequila, mezcal, or a lesser-known spirit called bacanora. Makers of spirits such as raicilla would have to call them “agavacea aguardiente” or “distilled agavacea.” Cumbersome.

Furthermore, raicilla is made almost entirely within Jalisco, the cradle of tequila. This legislation would prevent raicilla and other agave spirits from even being produced in Jalisco, which could cause raicilla to entirely vanish from production.

The Diner’s Journal blog at the New York Times covered this controversy in more depth. Proponents of the legislation say they’re preventing confusion and fraud. Opponents think the regulation is a tool by which large distilleries are trying to crack down on small companies. For more information, check out Amanda Schuster’s article at The Spir.it or visit tequilainterchangeproject.com.

About the author: Michael Dietsch approaches life with a hefty dash of bitters. He is a proud new father, boozologist, and cocktail curmudgeon. He lives in Providence. You can follow him on twitter at @dietsch.

5 Super-Stylish Ways to Carry Booze on Your Bike

sophisticatedhipstersdigest — Thu, 14 Jun 2012 01:25:16 -0400

5 Super-Stylish Ways to Carry Booze on Your Bike :

Andrew Luzmore | Bon Appetit

“Man, if we had a nickel for every time we had to ride a bike holding a six pack of beer, a bottle of wine, and a growler.” This is the conversation we imagine happened between Geoffrey and Valerie Franklin before they had an Etsy store. The husband-and-wife duo is the creative force behind of Walnut Studios, which sells hand-tooled leather and wood wares, many of which, we noticed, are designed to better transport beer and other items while riding a bike. Thanks, guys!

Seat Barrel Bag, $120; etsy.com

Bicycle Can Cage, $64; etsy.com

Bottle Belts, $38; etsy.com

6-Pack Frame Cinch, $24; etsy.com

Bike Strap-Downs; $38; etsy.com

Men's Skin-Care Products for Shaving

sophisticatedhipstersdigest — Wed, 09 May 2012 00:40:00 -0400

C.O. Bigelow Barber Foaming Shave Gel, $10
This gel (shown, top left) has coconut oil and aloe to moisturize and protect skin from razor burn, and it comes in four scents: a fresh marine blend; a warm and woody one; a crisp, grassy version; and a spicy sandalwood.
To buy: bathandbodyworks.com.

Amenity Shave Cream, $25
If his skin is on the sensitive side, this cream (shown, bottom right) is a good choice. It’s fragrance-, alcohol-, and oil-free, and it contains kava kava, an anti-inflammatory, to calm razor-induced irritation.
To buy: getamenity.com.

Nivea for Men Skin Essentials After Shave Replenishing Balm, $6
This mild gel lotion (shown, bottom left) cools the skin on contact. Vitamins E and B5 help calm irritation while adding moisture.
To buy: At drugstores.

Origins for Men Fire Fighter Plus Beard Taming After Shave Soother, $16.50
A blend of natural botanicals, this light lotion (shown, bottom middle) contains red algae to moisturize, plus peppermint and eucalyptus to help soothe ingrown hairs.
To buy: origins.com.

(Malin + Goetz) Jojoba Face Scrub, $35
If his skin is dry and flaky or prone to blackheads, this gentle scrub (shown, top left) is a great fix. It contains apricot oil to moisturize and jojoba meal to help slough off dead skin cells.
To buy: malinandgoetz.com.

L’Oréal Men’s Expert Hydra-Power Invigorating Moisturizer, $7.50
Since he probably doesn’t exfoliate, his skin can look dull. This lotion (shown, top right) speeds cell turnover and increases blood flow to improve skin’s appearance.
To buy: At drugstores.

Lab Series Skincare for Men Age Rescue Face Lotion, $37
This lightweight gel lotion (shown, bottom left) contains retinyl palmitate, a vitamin A derivative, to soften fine lines and diminish dark spots. Phytosphingosine helps calm redness.
To buy: labseries.com.

L’Oréal Men’s Expert Power Clean Anti-Dullness Face Wash, $7.50
Whatever his concerns―pimples, grime, excess oil―this cleanser (shown, bottom right) washes them away. Soothing peppermint leaf makes it gentle on sensitive skin.
To buy: At drugstores.

Biotherm Homme Aquafitness Shower Gel, $19
This gel (shown, top left) feels luxurious, thanks to its foamy lather. And it leaves a warm, spicy scent on his skin, so even the lowest-maintenance, most cologne-shy guy can smell great.
To buy: biotherm-usa.com.

Anthony Logistics Glycerin Cleansing Bar, $8.50
This soap’s (shown, bottom left) formula hydrates as it cleanses, and it’s infused with orange extract, an alpha hydroxy acid that exfoliates and smooths rough spots.
To buy: anthony.com.

Neutrogena Men All-in-One Hair and Body Wash, $5.50
It wakes skin up with a tingly effect, cleansing gently without drying. The soapy fragrance is fresh and familiar (shown, bottom right).
To buy: At drugstores.

Four-Star Dining at 4am in Miami. What's Your Favorite Late Night Food Spot Here?

sophisticatedhipstersdigest — Mon, 07 May 2012 05:58:59 -0400

Four-Star Dining at 4am in Miami. What's Your Favorite Late Night Food Spot Here?:

Four Play

via Urban Daddy

We don’t want to know how it happened. We don’t need to know how it happened. But it’s 4am, you’re wide awake, and you require… well, something that wasn’t frozen five minutes ago. Below, the finest in later-night food. Because lobster always tastes best before the dawn.

MLT

Bacon and Cheddar Waffles

You’re at the Deuce. You’re imbibing and debating the bullish tendencies of the European bacon market. When suddenly, it hits you. You could go for some of that crispy stuff yourself right about now. With cheese. And syrup. On a waffle. Just think of it as breakfast… that arrived really early.

411: MLT, 1541 Washington Ave, Miami Beach, 305-672-1541

STRIP

Lobster Mac and Cheese

Say you’ve spent the last five hours listening to whiskey and drinking blues at Tobacco Road. Now, it’s late. Mac-and-cheese late. So you’ll head down a couple blocks to this spot where they make the stuff from scratch… and then throw in some fresh lobster meat for good measure. No bib necessary.

411: Strip, 801 Brickell Bay Dr, 305-364-5384

CHOW DOWN GRILL

The Chow Burger

Oh, the Abbey. Another night spent schooling those Swedish wrist models at darts. Frankly, it’s exhausting. And you need sustenance. So double back to Alton, where you’ll find a smoked pork burger on a housemade bao bun with fries and dashi ketchup. Otherwise known as Heinz 58.

411: Chow Down Grill, 920 Alton Rd, Miami Beach, 305-674-1674

OTENTIC

Otentic Pasta

The lovely showgirls at Bamboo have kept you up past your bedtime (again). Now, you’re hungry. We’re thinking this calls for a crazy combination of breakfast, dinner… and pasta. Walk across the street to Otentic and ask for their linguine, ham, bacon, egg yolk, cream and cheese. Nope, no home fries. That’d just be weird.

411: Otentic, 710 Washington Ave, Miami Beach, 305-531-1464

GIGI

Pork Buns and BBQ Ribs

It’s a Saturday night in the Design District. You started with the gallery walk, ended at Gavanna, and the last thing you remember is an Old Ginger Cuban and so… many… stilettos. Your salvation: the magical reviving properties found in Gigi’s steamed pork buns and BBQ ribs. They’re cocktail-tested and hangover-approved.

411: Gigi, 3470 N Miami Ave, 305-573-1520

ReTweet RoundUp:#miamiheat, @miamiheatwave, @MiamiHeatFans5, @therealdjlaz,@IfLooksKilled, @TeflonRon83, @ThaRealRolex, @PerderMiAmor,

sophisticatedhipstersdigest — Mon, 07 May 2012 05:32:39 -0400

#miamiheat Knicks Fight Back Against Miami Heat, Force Game 5: Fan Reaction (Yahoo! Contributor Network): The Ne… yhoo.it/Ky3ZyW
— Miami Heatwave (@miamiheatwave) May 7, 2012

#NBA #MiamiHeat Did the Miami Heat Wake the Sleeping New York Knicks? Fan Reaction dlvr.it/1X9WZT #InstantFollowBack Go
— Miami Heat Fans (@MiamiHeatFans5) May 7, 2012

@djSantarosa #MiamiHeat All Day! The only reason why they lost today was to WIN in front of the FANS at Home!
— DJ Laz (@therealdjlaz) May 7, 2012

#picstitch #Day6 #photoadaymay #May #6th #photoofme #me #miami #heat #basketball #miamiheat #smile instagr.am/p/KT_qx5rL6l/
— NATASCHAALJACH (@IfLooksKilled) May 7, 2012

NBA Conf SemiFinials East : #BostonCeltics Vs. #Philadelphia76ers & #MiamiHeat Vs. #IndianaPacers
— Emmanuel Williams™ (@ThaRealRolex) May 7, 2012

Lakers still ain’t sht in my book, they gotta problem when it comes to my team. #MiamiHeat.
— Nana♡(@PerderMiAmor) May 7, 2012

The best player in the world #KingJames #miamiheat instagr.am/p/KUE7qZNt1Y/
— Ron M. Tillmon II (@TeflonRon83) May 7, 2012

feedingbigsexy: Happy Cinco De Mayo From Great Nites w/Bobby...

sophisticatedhipstersdigest — Mon, 07 May 2012 03:42:00 -0400

feedingbigsexy:

Happy Cinco De Mayo From Great Nites w/Bobby DLite™ and The DLite Family In Miami! Check Out My Lil’ Homie Biscotti In His Little Taco Costume…

Guilt Free Barbacoa Burrito Bowl

via The Skinny Equation

Chipotle Barbacoa Burrito Bowl (rice, lettuce, cheese, salsa, guacamole, barbacoa):

Cal. 820; Fat 48g; Carbs 53g; Fiber 6g; Protein 48g

Sayd’s Barbacoa Burrito Bowl

Cal. 370; Fat 25g; Carbs 14g; Fiber 4g; Protein 23g

For the Bowl:

Ingredients:

4 oz. Barbacoa (see below)

1/4 c. Daiya Cheddar “Cheese”

2 tbls. Salsa (see below)

1/5 c. Lettuce

2 tbls. Reduced-fat Guacamole

1 c. Chipotle “Rice” (see below)

Directions

Layer Chipotle Rice down and top with barbacoa, “cheese”, salsa, lettuce, and guacamole.

Barbacoa:

1 lb Lean Beef Chuck

1 Garlic Clove

1/2 tsp Cumin Seed

1/2 tsp Allspice, Ground

1 tsp Oregano, Dried

1 tsp Thyme, Fresh

1/6 medium Spanish Onion

1 tbsp Apple Cider Vinegar

1/2 tsp Anise Seed

1 Guajillo Chile

Bay leaves

Toast chile, cover with boiling water in a bowl and set aside for 20 minutes. Grind cumin, cloves, allspice, and oregano in coffee grinder. Drain soaked chile, puree in blender the chile, ground spices, thyme, garlic, onion, vinegar, and 1/2 cup of water. Process until smooth. Push mixture through a sieve, season beef with salt and pepper. Rub paste all over the meat. Arrange in a bowl and allow to marinate for 4 hours, refrigerated.

Preheat the oven to 325 degrees F. In a deep roaster pan, scatter bay leaves on the bottom, place meat on top and scatter more leaves over the meat. Cover the pan tightly with aluminum foil. Cook the beef up to 4 hours or until meat is falling off the bone. Makes 4 servings.

Cal 179; Fat 9g; Carbs 2g; Fiber 0g; Protein 22g

Medium-Salsa:

1/2 pound Tomatillo, cut into strips

2 teaspoons Chipotle chiles, finely chopped

1/4 cup onion, finely chopped

2 tablespoons cilantro, finely chopped

2 teaspoons fresh lemon juice

1/2 teaspoon lemon zest

1 teaspoon fresh lime juice

1/4 teaspoon salt

1/4 teaspoon ground pepper

Combine all ingredients. Refrigerate for atleast one hour. Serving size = 1/4 c

Cal. 20; Fat 0g; Carbs 4g; Fiber 1g; Protein 2g

Chipotle Rice

1/2 tbsp olive oil

1/2 tsp garlic salt

2 tsp fresh cilantro, chopped fine

1/2 Lime

½ tsp salt

1 cups of Miracle Rice

Lightly boil rice with garlic salt for one minute, remove from heat. Mix salt and juice of key lime together until salt is dissolved. Pour it over rice, fluff with a fork. Sprinkle in cilantro, and toss well to evenly coat with cilantro and lime mixture. Makes one serving.

Cal. 124; Fat 13 g; Carbs <1g;Fiber 0g; Protein 0g

billidollarbaby: Lamborghini URUS SUV Concept - Lamborghini’s...

sophisticatedhipstersdigest — Fri, 20 Apr 2012 14:11:33 -0400

billidollarbaby:

Lamborghini URUS SUV Concept - Lamborghini’s first SUV

Photo

sophisticatedhipstersdigest — Thu, 22 Mar 2012 01:38:24 -0400

billidollarbaby: BAPE Shark Laptop Cases

sophisticatedhipstersdigest — Wed, 21 Mar 2012 19:57:26 -0400

billidollarbaby:

BAPE Shark Laptop Cases

sophisticatedhipstersdigest: First Look At The NEW The Bentley...

sophisticatedhipstersdigest — Fri, 09 Mar 2012 13:34:40 -0500

sophisticatedhipstersdigest:

First Look At The NEW The Bentley EXP 9F SUV

via Jez Spinks | Car Advice

Bentley says its controversial 2012 Geneva motor show concept, the Bentley EXP 9F, will evolve its design before being confirmed for production.

The Bentley EXP 9F SUV has been one of the big talking points of Europe’s first major motor show of the year, but the British luxury brand’s head of design, Dirk van Braeckel, says the concept is designed to create a reaction.

“[This concept] is our first hit at [creating a Bentley SUV],” the Belgian designer (pictured below with the concept) told CarAdvice in an exclusive interview. “I’m sure people will like it, [but] people will [also] find it controversial in certain areas. “And that’s a reason why the vehicle has already been a success.

“I wouldn’t say [there’s been a] mixed reaction, but I was convinced that certain elements, especially the exterior design, would polarise [opinions]. “But it’s exactly these discussions that will give the right feedback [for developing the production model].

“I think back when we launched Mulsanne, there was polarisation going on about the headlamps as well – why this? why that? – and it creates interest. And when you start explaining the historic link, people appreciated it.

“It [the concept] is a face in the crowd. It is unmistakably a Bentley. It’s not an Audi, it’s not a Ranger Rover.”

“We know for a fact we have thousands of Bentley owners with SUVs in their stable as well,” says van Braeckel, “and it seems very logical for us that the potential is great to actually lure these customers to be interested in a Bentley SUV.

Van Braeckel says the Bentley SUV would be positioned above Range Rover, and a starting price in excess of $300,000 can be expected. The SUV would share its platform with the next-generation Volkswagen Touareg, which will use the VW Group’s new ‘MQB’ flexible modular platform set-up.

Image via UD Saturday Night Events in Miami Event The Place...

sophisticatedhipstersdigest — Wed, 07 Mar 2012 16:04:00 -0500

Image via UD

Saturday Night Events in Miami

Event

The Place Saturdays @ The Place

Event Time(s): Every week Saturday, 1:00am
Event

International Saturdays @ Mia at Biscayne

Event Time(s): Every week Saturday, 11:00pm
Event

Star Fukcer Saturdays @ Mokai

Event Time(s): Every week Saturday, 11:00pm

With DJs Danny Daze and Alex Albert playing open format.
Event

Trendsetter Saturdays @ Nocturnal

Event Time(s): Every week Saturday, 11:00pm
Event

Saturdays With The 400 @ Cameo

Event Time(s): Every week Saturday, 11:00pm

With DJs Affect & Mummy
Event

Latin Saturdays @ Club Play

Event Time(s): Every week Saturday, 11:00pm

Music by DJ Chino
Event

Sexy Saturday @ Christopher’s

Event Time(s): Every week Saturday, 10:00pm

DJ Patrick spins dance music
Event

SET Saturdays @ Set Nightclub

Event Time(s): Every week Saturday, 10:00pm

House music.
Event

Upscale Saturdays @ Passion Nightclub

Event Time(s): Every week Saturday, 10:00pm
Event

Sexy Saturdays @ Club Boi

Event Time(s): Every week Saturday

DJ Dias and DJ Gavin T rock the beats till daylight with sexy R&B, hip-hop, old school, house, reggae, and soca. Drink specials all night
Event

Sexy Saturdays @ Art Bar

Event Time(s): Every week Saturday

music by DJ GQ
Event

Saturday Night @ Zeke’s Roadhouse

Event Time(s): Every week Saturday

beer specials
Event

Shutdown Saturdays @ King of Diamonds

Event Time(s): Every week Saturday
Event

Saturdays at The Ivy @ The Ivy at the Grove

Event Time(s): Every week Saturday

Enjoy complimentary admission, 2-4-1 martinis, and free champagne until midnight. Please dress to impress
Event

Popular Saturdays @ AeroBar

Event Time(s): Every week Saturday
Event

Saturdays Are Phat @ Green Room

Event Time(s): Every week Saturday
Event

Speakeasy Saturdays @ The Piano Lounge

Event Time(s): Every week Saturday
Event

Great Books Discussion Group @ Books & Books

Event Time(s): Second Saturday of every month, 10:15am

Second Saturday of the Month.
Event

Sexy Saturdays @ Town Kitchen and Bar

Event Time(s): Last Saturday of every month

The Miami International Film Festival Presents: Jazz-Era Antics...

sophisticatedhipstersdigest — Wed, 07 Mar 2012 15:12:06 -0500

The Miami International Film Festival Presents: Jazz-Era Antics at the Dupont

Imagine: a 22,000-square-foot Jazz Age club with all the dancers, musicians and tequila you can handle. That, in short, is the Miami International Film Festival’s kickoff. You’ll sip on some tequila and wine, then cushion the blow with bites from AltaMare and Tuyo. It’s the anti-Prohibition.

411: Mar 2, 9:30pm, $75, Alfred I. Dupont Building, 169 E Flagler St, 305-405-6433, tickets here

Urge Overkill Delivery Direct to Your Beach Blanket

sophisticatedhipstersdigest — Wed, 07 Mar 2012 14:51:00 -0500

Picture it…

You, prime beach-blanket real estate, a heated round of Twister on the sand with the Icelandic Olympic pole-vaulting team.

Walking away from your inevitable triumph for mere sustenance: out of the question.

But here’s something that’ll help you out with that…

Presenting Urge, an app that will deliver your foot-long bacon-and-mozzarella super dog anywhere in Miami, taking orders now on your iPhone or Android.

Consider this a banner moment for instant perros gratification. A mobile app that functions as an express food delivery service/tracking device for anywhere in the city.

After you download it, you’ll select a restaurant (say, Chow Down Grill or Sumo Sushi) and enter your order. So far, so good.

Now here’s the game changer: the app uses the GPS coordinates given by your phone to pinpoint your exact location. Your whereabouts are then passed along to your chosen restaurant, along with a customer description that you’ve previously entered. The result: spicy salmon rolls delivered to the furry-bikinied folks Twister-ing on Ocean and 4th.

There’s also a liquor store option, so in 30 minutes you can count on having a case of champagne delivered directly to your beach lounger.

It’s important to keep hydrated.

Urge
official website

The B DLite Five That You Need To Know

sophisticatedhipstersdigest — Wed, 07 Mar 2012 14:47:49 -0500

NIGHTLIFE

Executive Order
A Presidential Lounge at the Delano

FOOD

Secret Garden
Take a Peek at Juvia

FOOD

Take Two
Doraku. The Sequel.

NIGHTLIFE

Shake It Up
The City’s First Pop-Up Bar

FOOD

House Rules
A New Home for Dancing and Pork Belly

Great Nites with Bobby DLite™: The 2012 SobeFest Celebrity Sighting Round Up.

sophisticatedhipstersdigest — Mon, 27 Feb 2012 11:44:52 -0500

Great Nites with Bobby DLite™: The 2012 SobeFest Celebrity Sighting Round Up.:

feedingbigsexy:

SoBeWFF: Where the Celebs Hang Out in Miami

By Laine Doss | Short Order

Courtesy of SoBeWFFAnthony Bourdain
The South Beach Wine and Food Festival starts this Thursday, February 23, with satellite parties starting as early as tomorrow….

Photo

sophisticatedhipstersdigest — Mon, 27 Feb 2012 11:33:00 -0500

Spicy Bastard Lasagne

sophisticatedhipstersdigest — Mon, 27 Feb 2012 10:15:59 -0500

feedingbigsexy:

gocookyourself:

800g Mince Beef / 2 Onions / 5 Garlic Cloves / 8 Vine Tomatoes / Pasta Sheets / Fiery Grilled Peppers (See Recipe) / Oregano / Parmesan Cheese

Read More

Great Nights w/ BOBBY DLite

feedingbigsexycookbooks: The Craft of the Cocktail: Everything...

By Dale DeGroff

feedingbigsexycookbooks: Speakeasy: The Employees Only Guide to...

Speakeasy: The Employees Only Guide to Classic Cocktails Reimagined

By Jason Kosmas

How To POP The Cork

The Ultimate Guide to Tequila

Tequila: A Brief History

Agave

Regional Differences

Tequila Production

Agave Cultivation

Harvesting

Cooking the Agave

Fermentation and Distillation

Aging

Mixto

Snobbery?

Agave Controversy

5 Super-Stylish Ways to Carry Booze on Your Bike

Andrew Luzmore | Bon Appetit

Men's Skin-Care Products for Shaving

Four-Star Dining at 4am in Miami. What's Your Favorite Late Night Food Spot Here?

Four Play

via Urban Daddy

MLT

Bacon and Cheddar Waffles

STRIP

Lobster Mac and Cheese

CHOW DOWN GRILL

The Chow Burger

OTENTIC

Otentic Pasta

GIGI

Pork Buns and BBQ Ribs

ReTweet RoundUp:#miamiheat, @miamiheatwave, @MiamiHeatFans5, @therealdjlaz,@IfLooksKilled, @TeflonRon83, @ThaRealRolex, @PerderMiAmor,

feedingbigsexy: Happy Cinco De Mayo From Great Nites w/Bobby...

billidollarbaby: Lamborghini URUS SUV Concept - Lamborghini’s...

Photo

billidollarbaby: BAPE Shark Laptop Cases

sophisticatedhipstersdigest: First Look At The NEW The Bentley...

Image via UD Saturday Night Events in Miami Event The Place...

Saturday Night Events in Miami

Event

Event Time(s): Every week Saturday, 1:00am

Event

Event Time(s): Every week Saturday, 11:00pm

Event

Event Time(s): Every week Saturday, 11:00pm

Event

Event Time(s): Every week Saturday, 11:00pm

Event

Event Time(s): Every week Saturday, 11:00pm

Event

Event Time(s): Every week Saturday, 11:00pm

Event

Event Time(s): Every week Saturday, 10:00pm

Event

Event Time(s): Every week Saturday, 10:00pm

Event

Event Time(s): Every week Saturday, 10:00pm

Event

Event Time(s): Every week Saturday

Event

Event Time(s): Every week Saturday

Event

Event Time(s): Every week Saturday

Event

Event Time(s): Every week Saturday

Event

Event Time(s): Every week Saturday

Event

Event Time(s): Every week Saturday

Event

Event Time(s): Every week Saturday

Event

Event Time(s): Every week Saturday

Event

Event Time(s): Second Saturday of every month, 10:15am