The Manhattan Project
Controversy Over Rhee Now to Include Sex, Congress
Increased Urban Walkability For The Win
Morning Roundup: Second Helpings Edition
Report: CCDC Split From UDC Is "Critical To Success"
Dish of the Week: Whipped cream
Most people have already ramped up their holiday baking with cookies, pies, cakes, and other sweet treats. But there's one thing that can make all those things better... whipped cream. For the longest time I had an aversion to the stuff, because most of the time I was given Cool Whip. But real whipped cream is fantastic, and beyond easy to make — though if only using a whisk, you'll develop forearms of steel. It's also not hard to make it interesting. From chocolate malt to bourbon to plain old vanilla or coffee, there is a huge range of flavoring options. Or maybe melt one of your favorite candy bars and incorporate it into your whipped cream (Crunch bars work really well).
Basic recipe for whipped cream:
1/2 pint of whipping cream
1/4 c. sugar
1/2 tsp. vanilla
Combine the ingredients. The easy way is to use a hand mixer and beat until stiff peaks form. Alternatively, whisk the cream, trying as hard as possible to incorporate air into the whipped cream. And if you have some money to spend and are looking for something super easy, you can buy an iSi whipped cream maker. Do be careful not to overbeat the cream, or you will end up making butter. For the chocolate malt variation: 1/2 cup of Ovaltine chocolate malt mix in place of the sugar and vanilla. For boozy flavors, swap out the vanilla to taste.
Photo by spiggycat
Small Bites
Trick or teat?
Local fromagerie Cheesetique has introduced an interesting new cheese rating system. Go meet Uddwina, who gives ratings of no teats to six teats. In the world of weird versus cute, we're not quite sure where this one falls.
What a tasty town
Share Our Strength is an organization that fights childhood hunger, and they will be sponsoring Taste of the Nation on March 30 at Andrew W. Mellon Auditorium from 7 to 10 p.m. Discounted tickets are available for a limited time during the month of December. From December 11-31, general admission tickets are $75 and VIP tickets are $120. Tickets can be purchased by visiting http://www.tasteofthenation.org/holiday. Enter DCHOLIDAY08 and (for VIP enter DCHOLIDAY) in the discount code.
S.F. to D.C.
Michael Mina will be opening Bourbon Steak at the Four Seasons on December 19. Executive Chef David Varley is creating a distinctive menu sourcing from both the East and West Coast. The menu will include four wild caught fish such as Bigeye Tuna, Tasmanian Sea Trout and Florida Cobia, and four steak choices: New York Strip, Dry-Aged Rib Eye, Dakota Bison Tenderloin and Filet Mignon. My mouth is watering over choices like Red Wine-Braised Oxtail with bone marrow custard, frisée and grilled miche and Jonah Crab Beignets with pimenton, grilled lemon and sweet garlic aïoli.
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wow, there's no way that the mascot at the top of cheesetique's website could stand up without falling over if she was a real person. that's a well-endowed woman.