Recent content by SamanthaBC

I have worked as a bartender for many years and in many bars. I have never seen a bar that does not keep the martini glasses in a freezer or cooler. I believe it is a part of the elegance of a martini to have a glass with the chill and smokey look. Nothing will happen to the glasses if you keep...

When I was in culinary school, the day we made aioli was tedious. The key is to add the oil as slow as you can.

Cream of tartar ( potassium bitartrate) is the crystallization in wine casks but it goes through a process of purification before it is the white acidic powder we see in the stores.

Patron makes a coffee flavor tequila called Parton Cafe (with the little line over the e). Mix this with coffee or hot chocolate, its great. It is in the typical patron bottle but it is purple

I find that there is definately a difference between white and black pepper. Make the same dish twice and use each pepper in a differnet dish, then you can tell.

A good rainy day dinner is red beans and rice (with a little sausage) you can do it all in one pot too to save on dishes.

I think a great sauv blanc must be from california. The climate in Cali for this varietal seems perfect. Give Kim Crawford of Honig a try!

:chef:Hello everyone! My name is Samantha. I am participating in this virtual community for my Sociology of Cyberspace class for my undergrad degree in business. I chose this community because I have previously attended culinary school and cooking is very interesting to me. As far as my...