What’s Up, Chuck?
Hi Everybody! It’s your old buddy Chuck here to kick it to ya one time. This time we are talking about, well, I actually haven’t figured that out yet so who knows what’s coming! Let’s find out…
Lets! Get! Lazy!
So yeah, we live in the drive-through age, but is rolling around grabbing burgers, beer and the like all while never leaving the comfort of our cars really what we want for the future? Is our whole purpose in evolution to become as lazy as possible? You bet! And to help us along the way the folks at “Splick-it” have come up with a formula for ordering coffee the old fashioned way, by text message. Yes, filed under the heading “my lord this is dumb” comes Splick-It, the mobile phone ordering platform you can use to get your coffee and scone “in style” and in a moments notice. Simply text “I am super lazy” to any number and walk up to the counter and demand your Snickers latte! Okay, so that is not how it works exactly but the point is that we should keep things friendly and personal and order over the counter like people have been doing for millions of years. I wonder if anyone at Splick-it realized that if everyone orders by text there is still going to be a line! Problem. Not. Solved. Thanks for nothing, Splick-it. Well I shouldn’t say “nothing,” it actually costs $.25 every time you use it. Nice.
• India is getting sauced – coffee shops are becoming quite popular in India these days, and in response, the trendiest coffee shop chain in the country is stepping it up and boozing it up. Yep, they are in the process of adding alcoholic coffee beverages to their menu. They’re starting with only coffee liqueurs but I am sure it will be no time before they are knocking back whiskey shots and partying on the espresso machine like a Baliwood version of “Coyote Ugly” that takes place in a Starbucks. Wicked.
• Working at night? Don’t drink coffee! – in an announcement that seems to defy logic itself, the journal Sleep Medicine has published a report that “the main byproduct of coffee, caffeine, interferes with sleep and this side-effect worsens as people age” concluding that “night-shift workers should avoid drinking coffee if they wish to im prove their sleep.” You mean I gotta work all night and can’t have coffee to help keep me up? Ummmm, what country do you think this is? Scientists, you crazy.
• Need customers? Hire a gypsy! – A popular Israeli coffee chain is now offering a free fortune told to anyone who buys a coffee that leaves grounds on the bottom of the cup. They have hired a gypsy to train the staff on how to read the grounds and tell a fortune, eventually hoping that this fortune-telling gimmick will lead to bigger revenues. Well, I’m sorry Israel but even though hiring a gypsy is the answer to many of life’s problems, this is not one of them.
Wisconsin’s grande dame of goat cheese, Anne Topham, retired this spring after nearly 30 years of making French-style fresh chèvre and handcrafted aged goat cheeses for the market.
Try this deliciously amazing Caramelized Mushroom and Onion Melt Sandwich by Dax Phillips of SimpleComfortFood.com
Spring is finally here (kinda), make sure to get on board with a CSA program now, here are some tools to help. Early season shares are going to be on the way soon!
Out of 1,698 wines from 13 countries, the Prairie du Sac winery’s Dry Riesling was named Wine of the Year, Best of Show White and Best of Class Riesling at the 30th annual San Diego International Wine Competition (SDIWC), held March 16 and 17 in San Diego, CA.
Myrica Von Haselberg of Horno Magico shares a very simple, versatile way to make tofu. You see, tofu wants to be delicious, and you want it to be delicious, so we are all on the same team.
It’s a long way from Russian language and literature to the world of artisan cheese and sausage that help distinguish Milwaukee’s food scene.
If Wisconsin were a country, it would be a superpower. At least in cheese. America’s Dairyland outproduces all but three nations, racking up international awards along the way.
If you’re a Milwaukeean who has never heard of Bittercube, now is the perfect time to get familiar.
Edible Milwaukee is a free quarterly publication, dedicated solely to the production, distribution, and consumption of food in Greater Milwaukee, Port Washington, Sheboygan, Racine, and Kenosha.
Late winter cuisine can be so drab. While dreaming about sun-warmed raspberries, luscious ripe tomatoes draped across my toasts, and nights warm as bathwater with gelid white wine . . . I am in fact eating cabbage, butternuts and frozen peaches. Again.