Thursday, September 15, 2011
Tequila is regulated by the Mexican government, which considers the spirit its national property. By law it comes only from Weber blue agave plants grown in the Mexican states of Jalisco, Guanajuato, Michoacan, Nayarit and Tamaulipas - semiarid regions where the soil contains high levels of volcanic ash.
Premium "sipping" tequilas are hitting the market at $30 to $75 a bottle. Tequila- long considered a lowlife of the spirit world- now has the nation's fastest-growing distilled spirit sales, with pricey premiums carving out a small but highly visible niche.
Production of Tequila:
Long before the Spanish arrived with sophisticated methods of distilling, the Aztecs were using the agave plant to produce a sacred beverage. By cutting away the spiky leaves to expose the agave's core, they were able to extract its juice and create a milky, mildly alcoholic beverage.
Thursday, September 1, 2011
Emma M. Nutt Day celebrates the first woman telephone operator in America.
Emma Nutt became the first woman telephone operator on September 1, 1878. She loved the job, and worked at it for 33 years.
This special day celebrates the world of telephone operators. It was a very important job for many decades. Today, the position has been eliminated being replaced by automation in telephone systems.
Wednesday, August 31, 2011
Wednesday, August 17, 2011
Tuesday, August 16, 2011
Monday, August 15, 2011
Today is National Relaxation Day.... For those us with a hectic lifestyle, Relaxation Day is a day to look forward to. On this day, take some time to sit back and relax. There are many ways you can do this—read a book, get a massage, watch a movie, or take a nap. To help heighten your relaxation today enjoy a Stinky Gringo with whatever you choose to do today to relax!!
Tuesday, August 9, 2011
Today is National Rice Pudding Day. (I bet you didn’t know that.) In honor of the occasion, I made creamy rice pudding. This recipe, which calls for baking the rice in the oven, saves a lot of stovetop stirring time and still yields a delicious, creamy dessert.
Rice Pudding Recipe
Special Equipment: 4 (6- to 8-oz) ramekins (available at Dean & DeLuca SoHo)
1. Preheat oven to 325°F with rack in middle.
2. Add 1/2 cup milk, 4 teaspoons rice, 2 teaspoons sugar, and a pinch of salt to each ramekin. Finely grate a little nutmeg over each ramekin and stir.
3. Put ramekins on a shallow baking pan or cookie sheet and bake until most of the milk is absorbed and tops are golden-brown, about 1 hour. (A skin will form on top of each ramekin.)
4. Remove puddings from oven and put the ramekins on a cooling rack. Carefully discard the milky skin on top of each ramekin and let puddings cool for about 1 hour.
5. Once puddings are cool, stir 1 tablespoon heavy cream into each. Puddings can be eaten at room temperature or chilled. If you prefer your pudding chilled, refrigerate ramekins, covered for 30 minutes. Garnish with cinnamon powder. Enjoy!
Wednesday, August 3, 2011
Tuesday, August 2, 2011
National Ice Cream Sandwich Day is a time to enjoy a cold sandwich.......an ice cream sandwich.
In July and August, we find many special days for one kind of ice cream or another. The ice cream sandwich is so popular, and tastes so good, that it earns its own special day....today.
Ice cream sandwiches have been around since the early 1900s. Vanilla, chocolate and a combination of the two, are the most popular. You can make homemade sandwiches. Just put some ice cream between a couple wafers, and.. ...Voila! Don't have wafers? That's okay. Put some ice cream between two of your favorite cookies.
We hope that you have a great National Ice Cream Sandwich Day.
Tuesday, July 26, 2011
- It is impossible to lick your elbow (busted)
- A crocodile can't stick it's tongue out.
- A shrimp's heart is in it's head.
- People say "Bless you" when you sneeze because when you sneeze,your heart stops for a mili-second.
- In a study of 200,000 ostriches over a period of 80 years, no one reported a single case where an ostrich buried its head in the sand.
- It is physically impossible for pigs to look up into the sky.
- A pregnant goldfish is called a twit.
- More than 50% of the people in the world have never made or received a telephone call.
- Rats and horses can't vomit.
- If you sneeze too hard, you can fracture a rib.
- If you try to suppress a sneeze, you can rupture a blood vessel in your head or neck and die.
- If you keep your eyes open by force when you sneeze, you might pop an eyeball out.
- Rats multiply so quickly that in 18 months, two rats could have over a million descendants.
- Wearing headphones for just an hour will increase the bacteria in your ear by 700 times.
- In every episode of Seinfeld there is a Superman somewhere.
- The cigarette lighter was invented before the match.
- Thirty-five percent of the people who use personal ads for dating are already married.
- A duck's quack doesn't echo, and no one knows why.
- 23% of all photocopier faults worldwide are caused by people sitting on them and photocopying their butts.
- In the course of an average lifetime you will, while sleeping, eat 70 assorted insects and 10 spiders.
Friday, July 22, 2011
Thursday, July 21, 2011
There are tug of war clubs in many countries, and both men and women participate.
The sport was part of the Olympic Games from 1900 until 1920, but has not been included since. The sport is contested in the World Games. The Tug of War International Federation (TWIF), organises World Championships for nation teams biannually, for both indoor and outdoor contests, and a similar competition for club teams.
In England the sport is catered for by the Tug of War Association (formed in 1958), and the Tug of War Federation of Great Britain (formed in 1984). In Scotland, the Scottish Tug of War Association was formed in 1980. The sport also features in Highland Games there.
Tuesday, July 19, 2011
On Flitch Day we recognize that 1980's comedy classic starring Chevy Chase. Wait, that's not right. No, Flitch Day recognizes the custom of awarding a flitch of bacon (the side cut of the pig) to married couples who make it through their first year and a day with no regrets. This tradition started in 15th century England and is still carried on in some towns today. So to all of you newlyweds out there, may your only regret be that you didn't get more free bacon throughout the year.
I would prefer a piece of Kevin Bacon myself!!!!!
Monday, July 18, 2011
Well, here's a holiday I won't be celebrating.
Today is National Caviar Day. I know that caviar doesn't have to be just for rich people anymore, but I can't help but think that they're the only people who will celebrate this day -- riding around in limos, wearing their tuxedos and tiaras, eating Beluga caviar and lighting their cigars with burning ten dollar bills (sorry, I get all my knowledge of wealthy people from old TV shows and Richie Rich comic books).
Or maybe this is the day when the rest of us can try caviar for the first time. And by "us," I mean "you," because there is no way I'm trying fish eggs. Maybe you can try that recipe in the pic above. It's a Swedish favorite, a sandwich made with hard boiled eggs and cod roe caviar in a tube.
Friday, July 15, 2011
Thursday, July 14, 2011
Don’t be shocked if you see people showing a little more skin than usual today. July 14th is National Nude Day! Now, we’re not exactly sure how to pull this off (no pun intended), but we’re pretty sure you’re supposed to embrace nudity for the day. Unfortunately these holidays always have unintended consequences and we find ourselves witnessing sights that nobody wants to see. You have to take the good with the bad.
Tuesday, July 12, 2011
We at Stinky Gringo Margaritas are excited to announce the authorization of our delicious Original & Strawberry Margaritas in the Seven County Metro-Milwaukee
Pick N Save/Metro Markets Grocery Chain. , , , , , , and stores have all began handling
our beloved Margarita. In Total 68 stores began selling Stinky Gringo as of July 1st, 2011.
Monday, July 11, 2011
If this task sounds like kind of a downer, then you may be sitting on the cheery side of the fence. And you're just the kind of person we need. We can all get a little lonely now and then, and sometimes all it takes to brighten our day is a visit or a phone call from a friend. If you know someone who seems a little lonesome -- perhaps someone who celebrated Teddy Bear Picnic Day yesterday, for instance -- then send a little smile their way.
Thursday, July 7, 2011
For a new twist on the classic dessert, celebrate the day with this recipe for a Super Strawberry Sundae Pie from That Creative Mom Cooks!
Super Strawberry Sundae Pie
1 pint strawberries, sliced
1 (9-inch) reduced-fat or regular graham cracker pie crust
4 cups softened vanilla ice cream
1/3 cup plus 2 tablespoon chocolate topping (optional)
Whipped cream (for garnish)
Marachino cherries (for garnish)
Line the bottom of the pie shell with the sliced strawberries; top with 2 cups of the ice cream. Drizzle 1/3 cup chocolate topping over ice cream. Add another layer of strawberries. Spoon remaining ice cream evenly over pie. Drizzle with remaining 2 tablespoons chocolate topping. Freeze several hours or overnight.
Let thaw 5 to 10 minutes before serving. Garnish with whipped cream, remaining strawberries and marachino cherries.
Yields 8 servings.
Tuesday, July 5, 2011
Thursday, June 23, 2011
I’m tickled pink to announce that June 23rd is National Pink Day.
Who knew? How did I miss that memo? I did do a bit of research and
couldn’t find the origination of this fabulous day, but who cares?
I think we should all just celebrate this delightful day while basking in pink splendor! It’s easy to enjoy and celebrate this holiday. Think pink clothes, pink lipstick, pink toenails, pink lemonade, pink jello, Pink Floyd and of course, pink books!
Wednesday, June 22, 2011
We all know what a doughtnut looks like, right? It's a baked item in the shape of a circle with a hole in the middle, right? Well, that's the picture of one that is made in America. But some doughnuts don't have holes, others aren't really circular, and still others look entirely different. A doughnut isn't the same everywhere. It is, however, a food that has a fascinating history.
Many historians credit the invention of the modern doughnut to a sailor, a Dutchman named Hanson Gregory. His mother, Elizabeth, was known to make a good olykoek, or "oily cake." She made some for him to take on one of his voyages, and she also sent along a recipe, so his cook could make some more. These cakes didn't have holes in them, however. One story says that the sea captain invented the donut by impaling one of the cakes on the ship's steering wheel, to keep his hands free in a sudden storm, on June 22, 1847. The spoke drove a hole through the wheel, naturally. Gregory discovered that he liked the cake better with a hole in the middle and ordered his cook to make them that way for the rest of the voyage.
This is only one story, of course. Others have been put forward. It's not always a given that one single incident signalled the beginning of something. The doughnut could have been "invented" by many people in many different ways in different lands. The Hanson Gregory one is mentioned more than any other, so many historians go with that one as the most likely.
Another version of the same story is that Elizabeth Gregory made those olykoeks originally of two things—dough and nuts. That's how it got the name, at least in English. The dough was circular, and a nut was in the middle. The dough cooked around the nut; it wasn't like the nut was just stuck in a hole in the middle. So, the story goes, that Hanson Gregory, Elizabeth's son, requested that the nuts be taken out of them.
Those who make doughnuts know, of course, that without anything in the middle, the doughnuts tend to cook faster and more evenly. So for the consumer, a doughnut with a hole is a good thing.
Doughnut is the English term. Similar creations in other countries include the following:
- Aebelskiver, Danish doughnut look-alikes that have a slice of apple inside;
- Beignet, a French version of the doughnut;
- Berliners (or Bismarcks), German versions of doughnuts, usually filled with jelly;
- Oliebollen, a Dutch treat that contains a slice of apple and usually raisins and is traditionally served to celebrate the New Year;
- Zeppole, an Italian doughnut.
Doughnuts traditionally are circular and have a hole in the middle. However, other similar pastry items are called doughnuts as well. For instance, a doughnut that is thin and slender and has dough arranged in braids is called a cruller. Other kinds of pastries, like fritters, are also called doughnuts many times.
Doughnuts gained in popularity in the U.S. after World War I. A New York businessman named Adolph Levitt invented the doughnut machine, and the little circular pastry became an even bigger hit. Today, doughnuts can be purchased just about anywhere. Some brands, like Krispy Kreme and Winchell's, are more well-known. But just about every bakery and food store makes and sells its own doughnuts, as do many people at home.
Thursday, June 16, 2011
The National Hollerin’ Contest (1969-present)
Every year, on the third Saturday of June, in an otherwise sleepy borough of southeastern North Carolina known as Spivey’s Corner (population 49), some 5,000-10,000 folks gather from far and wide to take part in the festivities and entertainment in the day-long extravaganza known as the National Hollerin’ Contest.
You may have heard of the contest -- since its inception in 1969, the contest has garnered attention and fame throughout both the country and the world. The contest and its winners have been featured on television shows such as The Tonight Show and Late Night with David Letterman, in magazines with worldwide circulations such as Stars and Stripes and Sports Illustrated, and have even been the subject of documentary films, featured on The Voice of America, and mentioned in television sports commentaries.
Responsible for the publicity surrounding the unique event is one of the contest’s founders and self- described “master promoter,” Ermon H. Godwin. The contest began almost 30 years ago in 1969, when on a weekly radio broadcast with fellow contest founder and area resident John Thomas, Godwin jokingly suggested reviving the “lost art” of hollerin’ by holding a contest, the proceeds from which would benefit the Spivey’s Corner Volunteer Fire Department. The first contest flooded the town (then population 48) with participants and observers, including the mainstream press. The day’s events featured not only the promised hollerin’ contest, but other contests, pageants and games as well, such as a biggest bell pepper contest, a watermelon roll and a square-dancing jamboree. Over the years the publicity efforts surrounding the contest have been unusual, if not down-right wacky: past invitees to the contest include former US president Ronald Reagan, the Shah of Iran, the 1984 Olympic Festival, the 1985 Super Bowl, and the USS Midway Aircraft Carrier. (Godwin, Ermon and Oscar Bizzell, Hollerin’ Revived at Spivey’s Corner, 1993, p.68).
Since the first contest, the annual event has become a summer ritual for many. Contestants convene in Spivey’s Corner on the Midway High School football field from around the world, although only one hollerin’ champion has hailed from outside Sampson County (H.H. Oliver, ‘70 champion, who hails from neighboring Wayne County). Currently, the day’s events feature five contests: the Whistlin’ Contest, the Conch Shell and Fox Horn Blowin’ Contest, the Junior Hollerin’ Contest, the Ladies Callin’ Contest and, of course, the National Hollerin’ Contest. (A separate “calling contest” [wives called their husbands in from the fields] was created for women hollerers in 1976 so the main contest is a men-only event.)
Tuesday, June 7, 2011
Chocolate Ice Cream Recipe:
2 cups (480 ml) half-and-half
1/3 cup plus 2 tablespoons (50 grams) unsweetened cocoa powder
1/2 vanilla bean or 1 1/2 teaspoons pure vanilla extract
2 ounces (55 grams) semisweet chocolate, chopped
4 large (80 grams) egg yolks
1/2 cup (100 grams) granulated white sugar
Note: Half and Half cream is a mixture of cream and whole milk and contains 10 - 12% butterfat.
In a small saucepan gradually whisk together the half and half and the cocoa powder until it is a smooth paste. Place over medium-high heat and bring the half-and-half cocoa mixture and the vanilla bean (if using) to the scalding point (the milk begins to foam up). Remove from heat, take out the vanilla bean and scrape the seeds from the bean with the back of a knife, and mix the seeds back into the half-and-half. Add the chopped chocolate and stir until the chocolate has completely melted and is smooth.
Meanwhile in a stainless steel bowl beat the egg yolks and until light and fluffy (about two minutes). You can do this with a wire whisk or I like to use a hand mixer. Gradually pour the scalding half-and-half mixture into the whipped egg yolk mixture, making sure you keep whisking constantly so the eggs don't curdle. If any lumps do form, strain the mixture first before heating.
Place the bowl over a saucepan of simmering water and, stirring constantly with a wooden spoon, cook until the custard thickens enough that it coats the back of a spoon (170 degrees F) (77 degrees C). (The term 'coat a spoon' is a technique used mainly as a way to test when an egg-based custard or sauce is done. A spoon, usually wooden, is placed in the custard and, when the spoon is raised, the film of custard on the back of the spoon will stay in place even when you draw a line with your finger through the middle of the custard.)
Immediately remove the custard from the heat and continue to stir the custard for a few minutes so it does not overcook. At this point stir in the vanilla extract, if using. Cover and let cool to room temperature and then refrigerate the custard until it is completely cold (several hours but preferably overnight).
Transfer the cold custard to the container of your ice cream machine and process according to the manufacturer's instructions. Once made, transfer the ice cream to a chilled container and store in the freezer. If the ice cream becomes too hard place in the refrigerator to soften for about 30 minutes.
Preparation time 1 hour.
Friday, June 3, 2011
Tuesday, May 31, 2011
National Macaroon Day honors the Macaroon, a flourless cookie. It is popular among the Jewish community, especially during Passover, when Jews can not cook with flour. But, the popularity of the Macaroon doesn't stop there. It is also enjoyed around the world.
Macaroons are made from ground nuts and leavened egg whites. Coconut and potato starch is common in Macaroon recipes. Macaroons were believed to have been first made in an Italian monastery in 1792. While monks are well known for their vows of silence, they just couldn't keep quiet about this tasty treat.
Celebrate National Macaroon Day by baking and eating macaroons. If your schedule is tight today, stop by a bakery and select some for both work and for home.
Tuesday, May 24, 2011
Hope you are all having a GREAT week so far!!!! The weather is getting nicer out side and you know what that mean.....time to PLAY OUTSIDE!!!!! Stinky Gringo goes great with all you Summer fun!
Pick up you Stinky today to make any outdoor activity even better!!!!
Friday, May 20, 2011
Thursday, May 19, 2011
Wednesday, May 18, 2011
It's Wednesday and your half way to your weekend! Got any plans for this weekend???? Whatever you have planned make sure you bring along some Stinky Gringo. I'm sure it will put a smile on everyone's face :)
You can check out our website to find all the places you can purchase your favorite flavor
Tuesday, May 17, 2011
Today is Pack Rat Day. 'Cmon, admit it... .. you're a Pack Rat like the rest of us. If you are a Pack Rat, you're in good company. You might as well come out of hiding behind those piles of valuable "stuff", and celebrate this fun day.
Its really easy to let things pile up. After all, each item you acquire along the road of life may have value or serve some meaningful purpose. 'Ya just never know. Making the decision to discard something of even remotely questionable value, is difficult, if not impossible to do. We understand you perfectly. Why? Because most of us are pack rats.
In keeping with the intent of Pack Rat Day, here are some Do's and Don't's:
* Don't clean your room, basement, garage or any other area today.
* Don't discard anything today...It may be valuable.
* Don't even empty the trash today. You might have accidentally thrown out something useful.
* Do keep an eye out for useful stuff being discarded by others.
* Do go to garage and rummage sales. They can be pack rat gold mines.
* Do look around your belongings and be thankful for what you have.
* Do spend time thinking of uses for your things. Justification for saving is satisfying.
Got some other Do's and Don't's? Email us!
Friday, May 13, 2011
Remember you can get Stinky at your local Sendik's or liquor store!!
If you prefer to have someone else make you drink for you head out to Sobelmans Pub and Grill or Palermo Villa
Wednesday, May 11, 2011
Operator of neighboring eatery indicted in Pizza Man arson Suspect's Black and White Café opened about a year before fire
By John Diedrich of the Journal Sentinel
May 10, 2011
A grand jury in Milwaukee indicted the owner of the Black and White Café on Tuesday in connection with a January 2010 fire that destroyed the building housing the well-known Pizza Man restaurant on the city's east side.
Feras Rahman, 27, of Milwaukee was indicted on counts of arson resulting in injury, arson to commit mail fraud, mail fraud and lying, according to the indictment. The fire caused more than $3 million in damage.
The cafe, a counter-service restaurant, opened next door to Pizza Man in January 2009. The fire began in the Black and White Café, fire investigators have said.
Rahman faces a minimum of 17 years in prison if convicted on the arson counts alone, according to U.S. Attorney James Santelle. Convictions on the other counts could add more prison time.
In a statement, Santelle commended the investigation involving federal, state and local law enforcement.
"Their focus on and attention to this matter since the time of the arson, along with the work of federal and county prosecutors, reflects our commitment to pursue aggressively violent crimes of all types - not only to ensure the safety and well-being of our community but also to discourage those who might otherwise be inclined to engage in highly destructive behaviors of this sort," Santelle said.
Fred Milanowski, assistant special agent in charge of the U.S. Bureau of Alcohol, Tobacco, Firearms and Explosives, said in a statement, "The potential loss of life of building occupants, responding law enforcement or fire service personnel is what makes arson such a violent crime. We are very fortunate that no one was killed as a result of this senseless act."
Deanna Amidzich, co-owner of Pizza Man, which will not reopen, said justice was served by the indictment.
"What they did could have killed many people, and it did destroy many lives," said Amidzich, adding one of her former employees lost his home because the fire left him unemployed.
Amidzich said sorting out the insurance has been difficult. She and her husband have been saved by what had been a side business, a pre-mixed margarita and tequila brand called Stinky Gringo.
"No one is truly prepared for this," she said.
Rahman is not in custody. He is expected to appear by summons in the near future, according to his attorney, federal public defender Daniel Stiller. Stiller said his client plans to plead not guilty.
"From the time of the fire until the time of the indictment, Mr. Rahman has professed his innocence," Stiller said. "These cases are scary because unless Mr. Rahman started this fire, he is a victim of this fire. His not-guilty plea casts him in the role of the victim."
Friday, May 6, 2011
By Evan Rytlewski
"We lost everything overnight," says Deanna Amidzich of the January 2010 four-alarm fire that destroyed Pizza Man, the historic East Side restaurant she owned with her husband, Mike. In the aftermath of the fire, which had been deliberately set at a neighboring North Avenue restaurant, the couple scouted new locations to rebuild the restaurant while refocusing their attention on their other business, Stinky Gringo—a line of pre-mixed margaritas and tequila based on the margaritas they had served at Pizza Man.
"It was a margarita that everybody always liked," Amidzich says. "We would make batches for friends and family and people would keep saying, 'There's nothing like this on the market; you need to bottle this.' So we did, as a pie-in-the-sky venture. We produced our first bottle on April Fools' Day 2004."
That gambit is now Amidzich's full-time job. Once only available at local retailers, the company's products are now carried in more than 20 states, five of which have been added since this January, and the company is expecting that rapid growth to continue. Last year Stinky Gringo produced 27,000 cases of margaritas, a number it plans to double this year.
The brand's appeal is obvious: At 36 proof, Stinky Gringo's are easily the strongest pre-mixed margaritas on the market, far more potent than the 20 proof of most pre-mixed margaritas. In addition to more booze for the buck, Stinky Gringo's margaritas are made from pure tequila, unlike cheaper brands that cut their mixes with wine or grain alcohol.
"The reason we're going so fast is that consumers are getting more educated on what they're drinking," Amidzich says. "We've been doing tastings wherever we can, and we have a growing cult following on Facebook."
The Amidziches say Stinky Gringo is now their main concern. After talks of reopening Pizza Man in a new location fell through and Mike was hospitalized with a stress-related illness this year, the couple decided fate was telling them to retire from the restaurant business.
"We've met with a few people who are interested in purchasing the Pizza Man recipes, name and rights, but as far as going through the hell of operating a restaurant ourselves, those days are over," Amidzich says. "Right now I'm having way more fun selling hooch and watching this business really come into fruition."
Wednesday, May 4, 2011
Sweet Candied Orange and Lemon Peel
By: Brenda Ward
"With this easy-to-follow recipe, orange and lemon peel become an elegant -- yet still a bit tart -- sugared confection."
4 Hrs 40 Min
US Metric Calculate
Original Recipe Yield 3 cups
* 6 lemon peels, cut into 1/4 inch strips
* 4 orange peels, cut into 1/4 inch strips
* 2 cups white sugar
* 1 cup water
* 1/3 cup white sugar for decoration
1. Place lemon and orange peel in large saucepan and cover with water. Bring to a boil over high heat. Boil for 20 minutes, drain and set aside.
2. In medium saucepan, combine 2 cups sugar and 1 cup water. Bring to a boil and cook until mixture reaches thread stage, 230 degrees F (108 degrees C) on candy thermometer, or small amount dropped in cold water forms a soft thread. Stir in peel, reduce heat and simmer 5 minutes, stirring frequently. Drain.
3. Roll peel pieces, a few at a time, in remaining sugar. Let dry on wire rack several hours. Store in airtight container.
Tuesday, May 3, 2011
Monday, May 2, 2011
Wednesday, April 27, 2011
Once upon a time in a far away place.....you know the rest :)
Enjoy today by telling an old funny story, reading a new one with your kids or just make one up for your friends at work to freak them out!!!!!
Or do you have a story about the first time you tried Stinky???? Do you even remember how it ends....
Either way have a great day :)