Spirits at 40% ABV excel in other categories. Whiskey, not as often.| InsideHook
To say I was impressed with this rye selection would be an understatement. The depth, the richness - the balance of sweetness and spice - it was exactly what a Kentucky rye should be. The post Wild Turkey Private Selection Rye: “Whoryeno” appeared first on Rare Bird 101.| Rare Bird 101
Long ago and far away, I dreamed a dream … of a Sourdough Croissant Loaf … can there be such a thing? Leave it to a Babe, in this case it is Cathy of Bread Experience who tuned us onto this one and…| MyKitchenInHalfCups
Acres seeded to hybrid rye as a source of silage for feedlot cattle in Canada and the U.S. have increased in recent years. Increased use of hybrid rye as a forage source may be driven by greater yield potential relative to conventional rye and the early harvest may allow for double cropping. In some areas, […] Read more The post Rye silage: From the field to feedlot appeared first on Canadian Cattlemen.| Canadian CattlemenCanadian Cattlemen
When I first saw the post for January’s Babe bread, I thought here’s a simple easy fun bake perfect for after the holiday crazy actions. A small stuffed roll perfect for just about anytime, anyplace and any occasion. Our host … Continue reading →| MyKitchenInHalfCups
Do we ever know bread? Probably not, just like can you ever have enough bread books? Probably not. Unbeknownst to me, I’ve had a kuskavel in my rolling pin drawer for any number of years. Didn’t know it’s name. Didn’t … Continue reading →| MyKitchenInHalfCups
Rye bread is one of my favourite things to eat so recently I have been learning more about making my own. Rye is a bit tricky to handle compared to wheat flour because of its natural stickiness and lack of gluten but once you get the hang of it the reward is a spicy more-ish flavour with a moist dense crumb. Of course I can’t experiment with an ingredient without seeing if it can make a pizza and rye pizza dough seemed like something I had to try. Here it is, ready to eat! This was a good p...| Live For Pizza
The Full Monte Cocktail is reminiscent of a Reverse Manhattan, but uses Amaro Montenegro instead of vermouth. Here's the recipe.| The Drunkard's Almanac
Giving corporate gifts is a smart business move, like etched whiskey and bourbon bottles personalized with your engraved business logo.| Company Distilling
My recipe for sourdough rye bread with 990% whole-grain rye flour. This bread is intensely aromatic, earthy, and perfect toasted with butter.| The Perfect Loaf
This Sazerac drink recipe is a stiff one composed of an absinthe rinse, water, demerara sugar, Peychaud’s bitters, rye, cognac, and orange peel. It’s heady, aromatic, and has layers of flavors pretty complex for such a simple drink. The post Sazerac Drink Recipe appeared first on Meg is Well.| Meg is Well
The Roffignac cocktail is an almost forgotten classic drink from New Orleans, a highball to add to your cocktail repertoire. Here's the recipe.| The Drunkard's Almanac
This rustic Apple Rye Cake combines the rich, nutty flavor of dark rye flour and sweet-tart apple slices.| the Sunday Baker
A recipe for a light deli rye sourdough bread with an earthy flavor, open crumb, and soft texture thanks to the added rye flour scald (porridge).| The Perfect Loaf
There's a lot of ways to make a Manhattan, but as far as we're concerned this is the best Manhattan cocktail recipe out there. Try it for yourself.| Slightly Pretentious
What is gluten? Most people understand that gluten is found in bread or pasta, but there's a lot more to it!| G-Free Foodie
