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Tasting 3 Of The World’s Favorite Desserts

Even though we all have a favorite dessert (or several), it’s possible that another sweetheart is out there waiting for you.

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     Blame it on your grandmother’s amazing baking skills, those wonderful celebration & holiday treats, or flat-out genetic preferences, all dessert is deeply personal and engraved into our hearts. Still, there’s a great wide world full of tastes that have never come close to your tongue. Ignorance may be bliss, but there will always be a part of your personal dessert history that will make you wonder “What if?”. Yes, some of your past choices will always be with you, but as you try new flavors in new places, some of those older “favorites” will make you realize they really weren’t that special after all. To phrase this another way, there are a ton, a plethora, a variety, of new desserts that you are just waiting to try. The problem is… you don’t know what (and where) they are. Therefore, we wanted to take you on an incredibly quick trip around the world in which you can “sample” some of the desserts you would have otherwise never been introduced.

 

Alfajores, South America

To be fair, it’s very possible that you’ve seen these cookies before – they’re found all over South America, from Argentina to Peru. The ends are made of crumbly shortbread cookies that hold a delectable layer of dulce de leche – a similar type of caramel candy made by simmering sweetened milk. Additional versions are available as these cookies are highly customizable. They may be covered in dark chocolate, drizzled with white, rolled in a variety of nuts (including coconut), or simply elevated through the use of spices.

 

Borma, Middle East & Turkey

If you’ve had baklava before, then you should roughly understand the flavor profile of the Borma. These treats are produced by rolling threads of golden knafeh – a type of pasty dough – around a sweet, nutty pistachio, pine nut, or walnut center. However, unlike baklava, these are deep-fried leading to a nice crispy bite. Bakery owners surely tempt tourists and locals alike as they pile these tasty deep-fried sticks high in store windows. 

 

Gulab Jamun, India

Having been lucky enough to sample a few of these from an Indian bakery here in my hometown, I can assure that these gulab jamun are absolutely delicious (and relatively light!). Each of these balls starts as a scoop of khoya – a reduced cow or buffalo milk mixture that is simmered for hours over a very light flame. Then, this melting substance is fried in ghee – clarified butter. This frying adds additional flavor to the “milk” before it is soaked in aromatic syrup. Roses and cardamom seeds often flavor this sweet treat. 

 

The opportunities to try these treats are relatively easy to come by. To be honest, the next time you’re in a culturally-rich neighborhood, just stop by the bakery! You’ll obviously enjoy looking at all the new foods and treats but being able to sample something new is the absolute best. 


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Food

7 Tips for Cooking Ribs on a Gas Grill

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There is perhaps nothing quite as good as a rack of perfect grilled ribs. However, you might only be used to seeing ribs grilled with a traditional charcoal grill. Is it possible to achieve that perfect result when cooking ribs on a gas grill? 

Here, we’ll give you 7 important tips for getting the perfect grilled ribs from your gas grill, whether you’re a barbecue beginner or a seasoned professional. 

1. Choose the Best Cut for You 

One of the most important tips for cooking ribs right is to start with the best cut for you. Pork ribs are the most popular, but beef and lamb can also be viable options that are both flavorful and easy to cook. 

However, if you do decide on pork ribs, you’ll have another decision to make: baby back, spare ribs, or St. Louis-style pork ribs. Baby back ribs are generally cheaper and faster to cook which makes them great for beginners. However, you can always experiment with the other varieties. 

2. Prep Your Meat Right 

Most ribs have what’s called “silverskin” on the back, which is like a fatty membrane that connects to the meat. If your butcher didn’t already remove this, you’ll want to take it off before you throw anything on the grill – you don’t want to eat this part. 

In addition to this, you’ll want to trim off any meat or fat that hangs from the bone side and remove any membrane from the meat side for perfect looking ribs.

Also, you might consider whether or not to pre-cook your ribs (and how you want to pre-cook them if you choose to do so). You could opt to boil them on the stove, bake them in the oven, or even put them in a slow-cooker. Purists might fine this to be controversial, but it will save you some time if you’re in a crunch. 

3. Decide on a Dry Rub

Even if you’re going to slather your ribs in sauce, a dry rub is the best way to amp up the flavor of your meat before they’re even cooked. You can make your own dry rub with seasonings you have at home or buy something pre-made from the store. 

The most important thing is to make sure your dry rub has complementary flavors to your sauce. Also important, make sure you put the dry rub on at least 2 hours before you get the ribs on the grill. With the dry rub on, ribs should be covered and refrigerated to maximize that flavor infusion. 

4. Make Sure You’ve Got the Best Setup 

Obviously, your grill makes a big difference in the quality of your ribs. Gas grills are great for making large meals for your friends and family and they’re super easy to use! They can be a bit more on the expensive side than your average charcoal grill however. 

These grills still have all of the great qualities of a gas grill at a more budget-friendly price point. If you plan on grilling for large crowds, however, make sure you get one that can hold all the food you plan on making (a big rack of ribs can take up a lot of space!) 

5. Smokey Flavor

Because you don’t get the classic charcoal flavor from a gas grill, you might find other ways of adding those smokey flavors to your ribs. 

One tested way to add smokey flavor to gas-grilled meat is with smoke bombs. To make a smoke bomb, just roll up about a half cup of damp wood chips in aluminum foil, poke some holes in the package, and place them under the grate. You can use your favorite kind of wood chips depending on the flavor you’re going for. 

6. Distribute Heat Properly 

The key to really good home-grilled ribs is to cook them low and slow. Ribs need indirect heat to cook properly, as direct heat or overheating will result in dried out or overcooked meat. Especially on a gas grill, you should try to keep your ribs as far away from direct heat as possible. 

After preheating your grill and activating your smoke bombs with some higher temperatures, you’ll want to back the heat off to 200 degrees. Let your ribs cook for 30 minutes on each side and keep the lid closed to hold in as much smoke as possible. 

7. Rest the Meat Before Serving 

It may be tempting to immediately start eating once you pull your ribs off the grill and we don’t blame you. You’ve probably started to build up an appetite smelling all those delicious barbecue smells. 

However, you’ll want to wait at least 10-15 minutes before cutting into your ribs. You might even consider covering your ribs in apple juice and tin foil while they rest to steam and tenderize them a little bit more. Then, you can optionally add some of your favorite barbecue sauce for some final touches. 

Cooking Ribs on a Gas Grill For You and Your Family

There is no meal more satisfying to make (and to eat) than homemade grilled ribs. It may take some time and effort, but when you really perfect your method, grilling ribs on a gas grill is totally worth it. 

Have fun experimenting with new cuts of meat, new spice rubs, smoke bombs, and sauces to find the perfect rack of ribs for your friends and family, or maybe just for yourself. 

Continue exploring the site for even more tips to help you becoming an at-home grilling master. 

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Cold Brew vs Iced Coffee: What’s the Difference?

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Coffee consumption has been steadily rising since 2015. With an increase of 5%, an average coffee drinker now drinks over three cups per day. 

However, American’s drink of choice has often shifted from cold brew to iced coffee and then back again. But what’s the key difference between the two, and why are these two so popular? 

Don’t worry, with this guide; you can find out! From it’s brewing strategy to its varying tastes, you can find which one you like better. 

Now, are you ready to get started? Here’s a quick look at cold brew vs. iced coffee: 

Definition 

First things first, in order to understand these different coffee choices, you first need to know what they are. 

While most speculate that cold brew refers to its temperature, that’s simply untrue. By definition, cold brew coffee refers to the process of making coffee with cold water, not the temperature of the final cup. 

Cold-brew has a unique flavor. In fact, it’s even known for its smooth and refreshing taste. 

Whereas iced coffee is brewed over ice. Unlike cold brew, iced coffee has a sharp and distinct taste. The ice makes the coffee taste crisp with flavors and even a little acidic too. 

Brewing Strategy  

Now that you understand the basics, it’s time to fasten your seatbelts as we look into the brewing process:

Cold-brew

Since cold brew coffee is brewed with cold water, it creates a completely different experience than hot water. For instance, cold water doesn’t remove the extracts as fast as hot water does, so the overall process can take over 12 hours to complete. 

Usually, this happens when the grounds are submerged in water in a device like a french press. However, there is another method where cold water slowly drops over the coffee. 

Although, cold water doesn’t extract the same flavors as hot water does. In fact, it pulls less acidic and caffeine flavors, making the coffee taste fresh and silky.   

To get the best cold brew blend, check out Grounds & Hounds Coffee Co. They have a variety of products that would suit any coffee lover! 

Iced Coffee

To prepare the best iced coffee, use hot water to make your coffee, then brew it directly over ice. That way, the coffee chills and traps in all those natural extracts. By locking in those flavors, it will make the coffee taste rich and creamy. 

Cold Brew Vs. Iced Coffee: Which Is Better? 

Cold-brew and iced coffee have two different flavor profiles, but which one tastes better is up for you to decide. Do you like a light and refreshing cup of joe or one that’s more flavorful and decadent? 

If you’re unsure, why not try some coffee today! Start with a good cup of cold brew, and work your way from there. 

Now, for more information about cold brew vs. iced coffee, visit our website today. We look forward to helping you! 

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What To Eat When You Find Yourself In Belgium

Belgium may not be one of the most popular vacation destinations in the world, but it’s particularly culinary style makes it definitely worth a visit.

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Belgium isn’t considered a big tourist destination. In fact, most people probably couldn’t even locate it on a map, or name another city in it besides Brussels. But, mention Belgium, and most people will be able to at least tell you that the beer is good, the chocolate is amazing, the waffles are delicious, and the frites are outstanding.

Despite its small size, Belgium holds its own in the culinary world and, while the food may not be the healthiest in the world, it is certainly considered mouth watering delicious. There’s nothing better than sitting outside on a nice day with a cone of frites in one hand and hearty Belgium beer in the other.

Belgium is probably most famous for its beer. It has been brewing beer since the Middle Ages and there are approximately 125 breweries in the country, that produce about 800 standard beers. When special one-off beers are included, the total number of Belgian beers jumps to about 8,700. Belgium is clearly for beer lovers. 

One of the most famous beers here is the Trappist beers. These are beers brewed in a Trappist monastery, where the monks control its production and policies, and the profits from the sale must be used to support the monastery. Only seven monasteries currently meet these qualifications, six of which are in Belgium.

Another main beer is Lambic beer, a wheat beer brewed in the southwest of Brussels by spontaneous fermentation. Lambic’s fermentation is produced by exposure to the wild yeasts and bacteria in the air. These beers can be aged for up to three years. 

Belgium chocolate is supposed to be the best in the world. Belgium chocolate has a high quality of ingredients and producers strongly adherence to Old World manufacturing techniques. Belgium chocolate itself has been popular since the 18th century but increased its popularity during the 20th century when prices dropped and it became more affordable.

The most popular variety here is chocolate pralines that can be filled with a variety of flavored creams, alcohol, fruit or more chocolate. You’ll find a chocolate store on every corner in Belgium. The expensive stores Like Neuhaus and Godiva are worth the money.

Belgian waffles, those large, light, and thick waffles are famous worldwide. However, the Belgium waffle is really the Brussels waffle. Belgian waffles were popularized in the United States during the 1964 New York World’s Fair. Many Belgium waffle shops have the popularized version closest to the tourist areas wherein the local areas there is more of a mix, and more often sold as a pastry instead of a breakfast food. You can get them with bananas, ice cream, chocolate, whatever your heart desires.

Frites, or french fries, is an on the go specialty in many parts of Europe. In Belgium, it is an art. Everywhere you go you see a frite seller and locals walking around with a cone of frites and some mayo. Everyone claims to know the best frite place. And when you eat the frites, make sure you eat them with mayo. It’s delicious.

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