Alterra

Restaurant Review: Arterra

At the bottom of a lovely overpriced Marriot hotel is the hip, modern and swanky restaurant/ bar/ patio lounge known as Arterra, with a fresh sushi bar and tight shirted waitresses and live music and hip low furniture and dark […]

hunter

Restaurant Review: Hunter’s Steakhouse

Usually, when I walk into a restaurant and I detect a faint moldy smell that’s about the time when I head for the door.  But Hunter’s Steakhouse is a historic landmark here in San Diego and how could I resist […]

Boston

Restaurant Review: Bite of Boston

You know, any day when you have to ask “Do I have lobster stuck in my teeth?” is a good day.  For me, that day was when I ate at Bite of Boston in beautiful La Jolla in San Diego.  […]

maxbrenner

Restaurant Review: Max Brenner Las Vegas

You have to be in a particularly special state of mind to go into an all-dessert restaurant. I don’t mean it’s after dinner and you just want dessert. I mean the kind of restaurant where the owner has such a […]

Untitled

Restaurant Review: McCormick & Schmicks

McCormick & Schmicks is one of those dark beefy places serving strong drinks with irrelevant descriptions and lighting too dark to see what you’re eating or what your date looks like.  One of those places that you can expect to find […]

 

Food Fight Radio – November 10, 2013

On this week’s episode of Food Fight Radio…

  • Thanksgiving
  • BYOB etiquette
  • Homemade gifts

Restaurant Review: McCormick & Schmicks

Untitled

McCormick & Schmicks is one of those dark beefy places serving strong drinks with irrelevant descriptions and lighting too dark to see what you’re eating or what your date looks like.  One of those places that you can expect to find career waitresses with low cut white collared shirts a size too small. It is not one of those places where you can expect to order your drinks via iPad.  Tasty food, as one would expect of a restaurant with a $40 steak and a $50 lobster, but one of the only issues you may ever have with this place is that you really can’t pronounce the name of it while drunk.  Read more »

Food Fight Radio – November 3, 2013

On this week’s episode of Food Fight Radio…

  • Tom the Masseuse on making your own beer
  • Cooking Festivus meats with beer
  • What you can do with that bag of frozen cranberries

Be sure to check us out on Facebook and give us a “Like”

Food Fight Radio – October 27, 2013

On this week’s episode of Food Fight Radio…

  • Blood type diet update
  • Making your own exotic coffee creamers — alcohol included
  • Cooking for Festivus

Be sure to check us out on Facebook and give us a “Like”

Coffee Creamer Recipe

HOW TO make your own coffee creamer:

You will need

1 2/3 cups plus 2 tbs powdered milk

1 1/3 cups water

¾ cup sugar, white or brown

 

Instructions

1

Melt 3 tbsp of butter in a sauté pan and stir in 3/4 cup of white or brown sugar. If you use brown sugar, your coffee creamer will have a butterscotch or butter rum flavor.

2

Add the first 1 cup plus 2 tbsp of powdered milk to the butter and sugar mixture and mix it well. Whisk in 1/3 cup of boiling water. In a small bowl or large drinking glass, add the remaining powdered milk to 1 cup of cold water and blend the mixture well.

3

Blend both mixtures together and add your flavoring of choice. Pour the coffee creamer into a liquid storage container and shake it well. Allow the coffee creamer to cool before refrigeration. Shake it vigorously before using.

Some of the flavors you can put in here are:

Flavored extracts- the kind you get at the grocery store, add ½ tsp first and then more after that to get the flavor just right:

Try:  Pistachio and cherry- this will make a spumoni kind of flavor

            Black licorice, plus food coloring if you’re feelin’ funky

            Black licorice and orange for a Canadian Tiger Tail ice cream flavor

            Orange and almond or cherry and almond

            Rum and vanilla or rum and pistachio

            Orange and cinnamon

            Molasses and lemon- it’s dark and muddy but tasty

            Coconut and hazelnut together are nice

Put in some tequila and vanilla for a nice present for the people you actually like, and skip the vanilla for the people you don’t like- basically its waaay better with the vanilla.

Toffee and banana.

Peanut butter and banana, and raspberry if you’re feelin’ kinda funky- I call it the big fat Elvis- not the skinny cool Elvis…

Chocolate and orange- you can do this with either chocolate extract or chocolate sauce- the extract tastes fine and has fewer calories.

Chocolate and raspberry- that’s a no-brainer.

You know what’s a really good flavor in coffee?  Whiskey! They don’t make an extract that’s easy to find though so you’re kinda stuck pouring real whiskey into your coffee…ooo…bummer…

Hazelnut and aniseed are great together, they taste like a biscotti cookie

Apple and caramel: tada! Caramel apple coffee!

Brandy and butterscotch are great, but apple brandy and banana butterscotch are even better.

Apple butter-rum is one of my favorites.

Chocolate mint, of course, but try orange and mint together- very neat flavor and really addictive.

Eggnog, which of course also goes with rum really well, and pistachio, groovy together.

Maple is kinda nice but tastes like you just poured maple syrup into your coffee and that’s a bit weird.

Nutmeg and cinnamon is awesome, but adding a little toffee makes it tremendous.

 

Also try our powdered coffee creamer recipe which is to take:

¾ cup confectioner’s sugar and ¾ cup powdered milk or powdered non-dairy cream, stir well, add a tsp ground cinnamon if you wish, maybe a dash of allspice or ground aniseed for a holiday flavor- but the most important step here –and why I like to do the powdered version as well even though the liquid ones give you more freedom of flavors and stir in more easily — it’s this one little reason:  you get powdered gold.  The 24k kind that French bakers use on their super fancy little treats. It comes in these tiny little tubs. It’s pure and finely ground so it won’t hurt you, it’s not food and your body won’t recognize it as food so it’ll pass right through your system without doing anything. You put in a teaspoon or more, depending on how blingy you want your creamer to be, stir it up, put it in a pretty jar or tin with a ribbon and give it as a gift.  Or, if you’re a selfish jerk you could just keep it for yourself and use it to impress guests.  Which is what I would do.