Bar Guide: Drinkware 101, Cocktail glasses and typical drinks served
Hi guys! I thought this would be a “good to know” guide for your next get together; whether it’s just drinks with friends at home or you’re on full blown party mode it’s always good to know which drinks belong to which glass so all your drinks look as good as they taste! cheers!
PS: You don’t have to drink in order to know this stuff… This is for serving your drinking guests :P
1. Beer mug
2. Brandy snifter
3. Champagne flute
4. Cocktail glass
5. Coffee mug
6. Collins glass
7. Cordial glass
8. Highball glass
9. Hurricane glass
10. Margarita/coupette glass
11. Mason jar
12. Old-fashioned glass
13. Parfait glass
14. Pousse cafe glass
15. Punch bowl
16. Red wine glass
17. Sherry glass
18. Shot glass
19. Whiskey sour glass
20. White wine glass
Humans and Animals
coolest photo set i’ve ever seen.
November comfort food
This week is brought to you by some of my followers who came to my aid when I tossed out a cry for help. Feeling uninspired, a couple of days ago I asked if anyone had a food they would like to see on tango-mango. Bingo! So far I have received six great suggestions. They may not all make it this week, but certainly a few of them will, with the others not too far behind.
Lost-My-Hearts-in-Republic-City asked if I could make a fall/wintertime comfort food and suggested shepherd’s pie. Motivated by the idea of creating something warm and delicious for cool and rainy days, I spent a fair amount of time looking through a dozen-or-so recipes. The origin of this meat pie dates back centuries, so as you can imagine, there are about as many versions of this dish as there cooks who make it.
According to history, the humble “cottage pie” dates back to around 1791, when the potato was introduced as an edible crop affordable to the poor. Along with the potatoes, any kind of leftover meat was used. Cookbooks from the early 19th century started calling it “shepherd’s pie” and those recipes usually listed lamb as the meat ingredient. Since then, (supposedly) lots of people have felt that shepherds primarily tended to sheep, therefore, a true shepherd’s pie must contain lamb. Cottage pie, shepherd’s pie – overall the names are fairly synonymous.
Last night’s casserole was gorgeous, and those spoonfuls of the savory meat-and-vegetable filling, blanketed with mashed potatoes hit the spot. It was so good, leftovers were packed in containers and taken away to work, to reheat later in the day.
This recipe is my own version, influenced by many. You could use any leftover vegetables you have on hand, including squash, beans and corn. A vegetarian version could easily be made substituting lentils for the meat.
Cottage pie (you can call it “Shepherd’s pie” if you wish)
- 1 tablespoon olive oil
- 1 large onion, finely diced
- 1 pound ground beef
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 - 3 sprigs fresh thyme, finely chopped (or 1/2 teaspoon dried)
- 2 large carrots, thinly sliced
- 2 tablespoons flour
- 1 glass red wine
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 cup beef broth
- 1 cup fresh or frozen peas
- 6 - 7 cups mashed potatoes
- 1 egg, beaten
Preheat oven 375°F.
Heat the oil in a large skillet or sauté pan. Add the onions and sauté them until they begin to turn golden, about 7 minutes. Add ground beef and continue to cook, breaking it up in pieces. Add carrots, salt, pepper and thyme and continue to cook until beef is done. Drain fat from pan and discard.
Sprinkle beef with flour and stir through. Add tomato paste, wine and Worcestershire sauce. Let this cook for a minute or two and then add beef stock. Allow to reduce down until you have a thick gravy and carrots are beginning to soften. (They will continue to cook in the oven.) Taste and add more salt if needed. Stir in peas.
Remove from heat. Spray an oven proof 11 x 7 or 13 x 9-inch dish with non-stick cooking spray. Spoon meat mixture into dish. (I actually prepared two smaller dishes to created two casseroles.)
Stir egg into hot mashed potatoes. Spread or pipe the mashed potatoes over top, covering completely. Bake casserole until bubbly around edges and potatoes are beginning to turn golden, about 25 minutes. If potatoes haven’t browned but casserole looks done, put dish under the broiler for several minutes. Watch carefully!
Tent casserole loosely with aluminum foil and let sit 10 minutes before serving.