What hens / bachelorette party themed snacks / canapes and drink can I serve at a hens party on a tram moving through the streets of Hong Kong? [more inside]
Can anyone point me to reliable sources that can tell me how much alcohol actually gets absorbed in your system when you eat food cooked with it? [more inside]
I'm planning a 'cupcakes and cocktails' party next weekend, and I could use some assistance in figuring out what drinks to have on hand that won't clash horribly with what I'm serving. [more inside]
I'm the filthiest person alive, and it's my birthday. Help me plan a party themed around the films of John Waters. [more inside]
Anybody know why old-timers put black pepper in their beer? Mainly see it in 70+ war vets, but I suppose the question could apply to anybody.
What are some awesome food/drink combos to go with some new shisha flavors? [more inside]
I'm having a tacotastic dinner party for my boyfriend's birthday. What's a tasty cocktail/punch recipe that goes with the fresh, rich, spicy flavors of Mexican food? Simplicity is a plus; I don't mind making flavored simple syrup or finding juices or fresh ingredients but I'd like to avoid buying 6 bottles of liquor for one drink. [more inside]
Tricks, tips, and recipes for cooking with alcohol? [more inside]
I'm looking for places in the DC area to enjoy a hot winter drink - hot toddies, spiked egg nog, etc. Any ideas?
Two days ago I made a simple quinoa dish with carrot and zucchini squash. I added copious amounts of brewer's yeast for flavor and nutrional value, and threw it all into a tightly-sealed tupperware container while it was still warm. I then placed it into my backback for later consumption. [more inside]
What Japanese style amenities can be found in London? Most especially I am on the hunt for group Karaoke booths (preferably with an 'all you can drink' policy) and supermarkets stocking exclusively Japanese produce.... What's out there?
How long can I keep an opened bottle of sake? [more inside]
Over the years, my wife and I have managed to accumulate many bottles of different kinds of alcohol. For the most part, though, we don't drink it, and it's just taking up space. So we're looking for culinary ways to use it. What good recipes do folks have that use stuff like rum, vodka, schnaps, etc.? Wine and beer recipes are welcome, too, although we're mostly trying to get rid of harder stuff. Anything from sauces to marinades to whatever would be great.
What does the law say about selling food containing alcohol? Would a store need a liquor license to sell a dessert made with, say, rum? Is there a difference between food containing liquor versus beer or wine? Do these rules vary by state?
Is there a liqueur that tastes like vanilla extract smells?
I've been tasked with providing the wine for a holiday dinner. I know nothing about wine and the dedicated sites are pretty heavily loaded with jargon. [more inside] [more inside]