The Secret to the Perfect Poached Egg in Copenhagen
A travel narrative from Copenhagen detailing a quest for the ideal poached egg. It describes Relae and Amass chefs sharing technique, notably sous vide at 145.5 F for 45 minutes to an hour, using whole eggs submerged in precise water temps, plus a home hack with refrigerating shells and reheating.
MENTIONED IN THIS ARTICLE
Openhagen
Denmark
Copenhagen
Relae
Amass
Matt Orlando
Fried fish po' boy on stovetop in 30 minutes
A quick pan fried catfish or flounder po' boy recipe for four. It uses cornmeal batter, homemade tartar sauce, and a soft crusty roll with lettuce tomato and dill pickles. Adjust heat with hot sauce and serve immediately for a 780 calorie sandwich.
MENTIONED IN THIS ARTICLE
Associated Press
Concord
Shandy craze grows from Europe to U S shelves
The lemon and fruit beer mix called shandy moves from Europe into American menus and stores. Brands like Leinenkugel's Summer Shandy, Shock Top Lemon Shandy, and Samuel Adams Porch Rocker are highlighted along with Narragansett Del's Shandy. Grapefruit shandies and related beer cocktails gain momentum. A NYC shandy slushy at Toro blends Narragansett with lemon ice, aiming for lower alcohol and playful flair.
MENTIONED IN THIS ARTICLE
MHE
MillerCoors
Leinenkugel
Anheuser-Busch
Harpoon Brewery
the Traveler Beer Co
Concord
N.H
Europe
Nielsen
Boston Beer Co
Del's Lemonade
Rhode Island
The
Traveler Beer Co
Alchemy & Science
Germany
Armin Buehler
Radeberger Gruppe USA
Schafferhofer
Buehler
Lenvision
New York City
Toro
Ken Oringer
Jamie Bissonnette
Caitlin Doonan
Cheak Dieta Doonan