Wednesday, July 27, 2011

Wednesday Webs - My Drunk Kitchen

Watch Hannah cook drunk. My drunk kitchen started out as a video project for her old roommate who missed her drunk cooking and turned into a internet phenomenon. Watch and enjoy.

Wednesday, July 20, 2011

Wednesday Webs - Stu's Sour Spicy Garlic Pickles

Why not, not only do these pickles have a kick they also have kick ass packaging. Stu's has taken your standard pickle jar and jacked it up with a simple print format along with an awesome seal showing the faces of those were became victims of the jars contents.
You can purchase these power packed pickles (say that ten times really fast) through the site ETSY at the link below for under $10 per jar. Even if you don't eat them yourself, they would make a great tool for pranking your friends.

ETSY Link for Stu's Sour Spicy Garlic Pickles

Monday, July 18, 2011

New Week News - Bacardi Supports Our Troops 150 Proof!

Salute To Summer’s Best 60 Second Cocktails

Bacardi U.S.A. and the USO Celebrate The Troops with the “Salute To Summer’s Best 60 Second Cocktails” Program

Celebrated Chef and Former Soldier John Besh and Mixologist and Former Soldier Bryan Stowe Create Easy Summer Entertaining Recipes and Cocktails; Encourage Americans to Give Back to the Troops while Celebrating this Summer
(June 2010) – With backyard parties and picnics in the park in full swing, Bacardi U.S.A., Inc. and the USO encourage Americans to take a moment from their summer entertaining to toast the U.S. troops. Launching for the peak of barbeque season on Independence Day, Bacardi U.S.A., Inc. and the USO will introduce the “Salute to Summer’s Best 60 Second Cocktails” program, which gives consumers simple cocktail and grilling recipes to take the stress out of entertaining.  The program also provides American citizens with an easy way to support and remember our military heroes at home and abroad while celebrating this summer. 

Bacardi U.S.A., Inc. has committed to donate $75,000 to the USO at the onset of summer, with consumers (21+) able to increase the total donation amount to a maximum of $100,000 through their participation in the program via the “60 Second Cocktails” Facebook fan page.  Each time a new fan of the program joins the “60 Second Cocktails” Facebook fan page, Bacardi U.S.A. will increase its donation to the USO by $1. The fan page will host an online copy of the program recipe book, additional recipe information and interactive mixology videos.  Become a fan of the “60 Second Cocktail”. (this promotion has expired)
“Our ‘Salute to Summer’s Best 60 Second Cocktails’ program gives consumers the tools they need to create inspired drinks and grilling recipes that will impress all of their friends and family,” said Julious Grant, senior vice president, national sales, Bacardi U.S.A., Inc. “At the same time, it gives consumers a simple way to contribute to the men and women of the armed forces and their families through supporting the important programs of the USO.”

The “Salute to Summer’s Best 60 Second Cocktails” includes grilling and drink recipes made with Bacardi®® vodka, Bombay Sapphire® gin, Dewar’s® blended Scotch whisky and tequila Cazadores®.  Perfect for all at-home entertaining endeavors, these concoctions are delicious, fresh tasting and sure to impress summer guests.  Each recipe takes less than 60 seconds to make and includes fresh, seasonal ingredients readily available in your pantry or your local grocery store. rum and flavored rums, Grey Goose.

In addition, Bacardi U.S.A., Inc. and the USO have joined forces with Chef John Besh to develop delicious grilling recipes that pair perfectly with the 60 second cocktails. The recipes include a Grilled Chicken Breast with Tequila Lime Glaze, Grilled Flank Steak with Louisiana Peach and Grey Goose Citron Glaze and Grilled Watermelon and Tomato and Goat Cheese Salad, each of which uses or pairs perfectly with one of the featured spirits to draw out the natural flavors while adding a little extra kick.  Perfect to dig into alongside a cold Bacardi Hand-Shaken Daiquiri, a Cazadores Margarita, a Bombay Sapphire Collins or any of the other 60-second cocktails, these simple dishes are sure to be a hit when hosting friends and family this summer.  And, since no barbeque is complete without a decadent and delicious dessert, Besh has also created a recipe for Grilled Peaches with Bacardi Gold Rum.  Ideal for serving alongside your favorite brand of vanilla ice cream or pound cake, this sweet treat is sure to leave summer guests begging for an invitation to the next soiree.

Besh remembers creating some of his first recipes in his tent while serving abroad. With a strong commitment to charitable causes, Besh is thrilled to be involved in raising funds for the USO, an organization close to his heart. Besh has been awarded for his culinary achievements, including recognition as one of Food & Wine’s “Best New Chefs” and runner up to become the next Iron Chef on Food Network.  Additionally, Besh’s cookbook, ‘My New Orleans’, has received rave reviews and he is currently filming an original series, “John Besh’s New Orleans” for release this fall on PBS.

“I’m psyched to be working with Bacardi U.S.A., Inc. and the USO to add some originality and spice to summer grilling,” said John Besh, “As a former soldier, I feel passionate about the goals of this program  and look forward to using delicious food and drink to benefit a cause I have such a personal connection with.”
Joining Besh in the program is Bryan Stowe, a seasoned mixologist currently mixing drinks in New York and Miami.  Stowe’s cocktail making style incorporates simple, yet creative recipes using organic, natural ingredients.  Like Besh, Stowe is a former soldier and remains involved in military charities.  In April, Stowe is planning to travel to Korea to perform his stand-up comedy routine for the troops.

“Because of my time in the military, I feel an authentic connection with the ‘Salute to Summer’s Best 60 Second Cocktails’ program.  Graduating boot camp remains one of the proudest days of my life, and the relationships I developed with my fellow warriors remain among my strongest friendships,” said Stowe. “I’m passionate about serving easy, creative recipes with a smile, and look forward to giving Americans some fun drinks to toast with this summer.” 

The “Salute to Summer’s Best 60 Second Cocktails” program launches on Memorial Day, and will run through Labor Day 2010.  

Article From:

Friday, July 15, 2011

Weekend Wisdom - George Bernard Shaw

“Vegetarians claim to be immune from most diseases but they have been known to die from time to time.”
- George Bernard Shaw

Thursday, July 14, 2011

Gotta Get Gear - Bacon Floss

OK, so we all know bacon can make anything awesome. So instead of using your normal mint flavored floss why not try bacon flavored.

Dentists should really push this as it may get the average non flosser to practice better hygiene.

This waxed floss is flavored like crispy fried bacon, making the normally tedious process of flossing a little more fun. It set  you back about $5 or the cost of a package of sliced bacon at your local  store. You can find it at the link below.

Get Your Bacon Floss Here

Wednesday, July 13, 2011

Wednesday Webs - Beer Review Dude

Here is one of my favorite beer review dudes on Youtube. Check out some of his videos and don't forget to subscribe to his channel. 

Tuesday, July 12, 2011

Two Recipe Tuesday - Butterbeer

In advance of this weeks release of the final Harry Potter installment we thought it would be awesome to brew up some Butterbeer. After having our first real taste of this fiction to reality drink during our vacation last week to The Wizarding World at Universals Islands of Adventure, we were able to track down a recipe that was as close as you can get to the real thing. Now the only question is how do we get this stuff on tap.

Start to finish: 1 hour (10 minutes active)
Servings: 4
1 cup light or dark brown sugar
2 tablespoons water
6 tablespoon butter
1/2 teaspoon salt
1/2 teaspoon cider vinegar
3/4 cup heavy cream, divided
1/2 teaspoon rum extract
Four 12-ounce bottles cream soda
In a small saucepan over medium, combine the brown sugar and water. Bring to a gentle boil and cook, stirring often, until the mixture reads 240 F on a candy thermometer.
Stir in the butter, salt, vinegar and 1/4 heavy cream. Set aside to cool to room temperature.
Once the mixture has cooled, stir in the rum extract.
In a medium bowl, combine 2 tablespoons of the brown sugar mixture and the remaining 1/2 cup of heavy cream. Use an electric mixer to beat until just thickened, but not completely whipped, about 2 to 3 minutes.
To serve, divide the brown sugar mixture between 4 tall glasses (about 1/4 cup for each glass). Add 1/4 cup of cream soda to each glass, then stir to combine. Fill each glass nearly to the top with additional cream soda, then spoon the whipped topping over each.

Two Recipe Tuesday - Spanish Pork Burger

This Spanish-themed burger is boldly flavored with sautéed onions (which keep it moist), paprika, garlic, and green olives. The creamy mayonnaise spread is tangy with lemon and a hint of earthy saffron.


  • 1 tablespoon(s) extra-virgin olive oil
  • 3 cup(s) thinly sliced Spanish onion
  • 3/4 teaspoon(s) freshly ground pepper, divided
  • 1/4 teaspoon(s) salt, divided
  • 1 pound(s) lean ground pork
  • 1 tablespoon(s) finely chopped Spanish green olives, such as Manzanilla
  • 2 teaspoon(s) minced garlic
  • 2 teaspoon(s) Pimentón de la Vera (see Shopping Tip) , or Hungarian paprika
  • 1/4 cup(s) reduced-fat mayonnaise
  • 2 teaspoon(s) freshly grated lemon zest
  • 1 tablespoon(s) lemon juice
  • Saffron (see Ingredient Note)
  • 1/4 cup(s) shredded Manchego or Monterey Jack cheese
  • 4  whole-wheat hamburger buns, toasted
  • 2  whole jarred Piquillo peppers (see Shopping Tip) , or jarred pimientos, halved lengthwise

  1. Heat oil in a large skillet over medium heat. Add onion, 1/4 teaspoon pepper, and 1/8 teaspoon salt. Cover and cook, stirring occasionally, until soft and translucent, about 10 minutes. Set aside half the onion for topping; finely chop the other half.
  2. Preheat grill to medium.
  3. Place the chopped onion in a large bowl; add pork, olives, garlic, paprika, the remaining 1/2 teaspoon pepper, and 1/8 teaspoon salt. Gently combine, without overmixing, until evenly incorporated. Form into 4 equal patties, about 1/2 inch thick.
  4. Combine mayonnaise, lemon zest, lemon juice, and saffron in a small bowl.
  5. Oil the grill rack (see Tip). Grill the burgers, turning once, until an instant-read thermometer inserted in the center registers 165 degrees F, 10 to 12 minutes total. Top with cheese and cook until it is melted, about 1 minute more.
  6. Assemble the burgers on toasted buns with the lemon-saffron mayonnaise, some of the reserved onions and a half a Piquillo (or pimiento) pepper.



Monday, July 11, 2011

New Week News - 170 Year Old Beer Found

Finnish scientists have cracked open a cold one … a 170-year-old cold one, that is. The bottle of beer, salvaged last summer from the wreckage of a ship that sank near the Aland Islands in the Baltic Sea, was thought to be the oldest drinkable beer ever found reported Stephanie Pappas from MSNBC. Although the beer was contaminated by seawater the scientists found it had a very similar makeup to the beers we see on retail shelves today. This can only mean one thing, our forefathers were awesome. To read the entire article by Stephanie click the link below.

Ancient beer from shipwreck too salty to drink -Link

Monday, July 4, 2011

New Week News - Match Your Beer To Your BBQ

As we all know beer and BBQ go hand in hand, especially on a day like today. What many of us fail to realize is that you can match the beer to the type of BBQ you are having to enhance the flavors. Greg Kistock wrote an amazing article in the Washington Post on this very subject. Check it out at the link below and make sure this summer you get the most from your BBQ.

Have a Wonderful 4th of July from us at Man Food Central

Beer and BBQ Go Hand In Hand

Friday, July 1, 2011

Weekend Wisdom - Ted Nugent

Vegetarians are cool. All I eat are vegetarians - except for the occasional mountain lion steak. ~ Ted Nugent

Gotta Get Gear - The Beer Bar

It's a grill, no it's a bar, no it's just plain AWESOME. The Alpina mobile beer bar will set you back a pretty penny, but your place will be where the party is at this summer grilling season. Perfect for the hardened drinkers amongst us who like nothing more than a nice piece of barbecued meat and an ice-cold beer

Check this item out at Alpina's website with this link: Alpina Beer Bar