*notcot - 02.12.11 , 16:40 - 0 Notes

Kahlúa Part III: The Lab! 96.2% Rum

kahluarum.jpg So many pictures from the last week in Mexico with Kahlúa… first the adventures in the rainforest with coffee plants… then a look into the factory with the giant roasting and grinding machines… and this last part was just too amusing to me not to share. You know i love peeking into the labs and scientific parts of these places… sample liquids in plastic water bottles, glass beakers, and all that fun stuff… oh, and getting to taste the 192 proof sugarcane based rum that is blended with the coffee, sugar cane syrup, and more to make Kahlúa. Anyhow, go take a peek inside the lab on the next page!

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*notcot - 02.11.11 , 06:41 - 1 Notes

Kahlúa Part II: Coffee Roasting/Making

roasting6a.jpg A continuation of Kahlúa Bean to Bottle Part I, where you saw how coffee comes from the plants in the field to be dried in their green state… next stop was Mexico City where we visited the Pernod Ricard factory where all Kahlúa for the world begins. This time it was insane to see how you make huge VATS of coffee from all those beans! From the huge bags of Green Coffee that has been aged a few months, to being roasted perfectly en masses, then ground, then cold pressed into enormous vats of espresso! Ready to see some of the large machinery up close? On to the next page!

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*rugenius - 02.09.11 , 04:40 - 0 Notes

Tasteologie + Liqurious Roundup

roundup tasteologie #4455 tasteologie #4562 tasteologie #4608 tasteologie #4516 tasteologie #4571 tasteologie #4598 tasteologie #4568 tasteologie #4588 tasteologie #4508 tasteologie #4482 liqurious #5317 liqurious #5323 liqurious #5319 liqurious #5338 liqurious #5337

Enjoy a bit of midweek indulgence with this sumptuous roundup from Tasteologie and Liqurious. To find out more about each delectable post, click on its individual image.

*notcot - 02.08.11 , 22:20 - 1 Notes

Kahlúa Bean to Bottle Part I

coffeebean000.jpg I must admit that i was rather lacking in knowledge about how coffee comes to be. I love a nice cup of espresso, and Kahlúa Especial has always been a coffee-licious favorite to have around the house… but before today, i couldn’t have told you what a coffee tree looked like… and definitely couldn’t have identified the cherry like fruits! So when Kahlúa invited me down to Mexico to learn about the 7 year Bean to Bottle process, i couldn’t resist a Mexican adventure into the rainforest to catch up! It’s been an absolutely surreal day wandering the rainforest, learning about the coffee making process, and even learning to make tortillas during lunch up in the coffee sanctuary while looking down on coffee plants and sugar cane fields on a perfectly sunny day. SO many pictures taken, but before i crash (and early flight to mexico city in the morning!) here’s a peek at where coffee comes from… starting at the plant to the roasting… check out all the pics on the next page!

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*notcot - 02.03.11 , 08:42 - 3 Notes

Chin Chin Labs: Nitro Ice-Cream Parlor

ice0.jpg Tanks of liquid nitrogen! Kitchen Aid Mixers! Swings! Lab coats! ICE CREAM! So many awesome elements come together at Chin Chin Labs, the new Nitro Ice-Cream Parlor in London. The combination sounded too fun not to send Justine and Charles to go check out, and they came back with lots of pics and stories of their adventures watching the spectacle unfold in the tiny shop. See all the pics and read more on the next page…

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*rugenius - 02.02.11 , 01:11 - 0 Notes

Tasteologie Roundup

roundup tasteologie #4436 tasteologie #4378 tasteologie #4387 tasteologie #4217 tasteologie #4292 tasteologie #4384 tasteologie #4298 tasteologie #4335 tasteologie #4308 tasteologie #4323 tasteologie #4329 tasteologie #4315 tasteologie #4317 tasteologie #4356 tasteologie #4377

Get inspired for some February feasting with this delectable roundup from Tasteologie. To find out more about each dish, click on its individual image.

*notcot - 01.21.11 , 23:50 - 4 Notes

Roll n’ Pour Jiggers + Macallan + Mooo

jigger1.jpg Leave it to The Macallan Ambassador, Graeme Russell, to always find me the fascinating design details in the world of Macallan. After yesterday’s Masters of Photography Albert Watson launch in NYC, we hopped a train up to Boston for a scotch tasting dinner at Mooo in the XV Beacon (where i’m currently curled up in the four poster bed with the toasty fireplace at my toes). Design discovery of the dinner? Vintage Roll n’ Pour Jigger… this particular design makes me think of a unicorn! Also, take a peek at the vintage Macallan’s (awesome labels and bottles) and photographs from the Watson limited edition series that adorn our table in their wine cellar on the next page…

p.s. Any Boston shopping tips? I have some free time tomorrow to wander Boston for the first time in years and years before hopping a train back to NYC on sunday…

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*notcot - 01.12.11 , 23:30 - 4 Notes

Gravy IN Biscuits: Tasteologie Week In Review

gravyinbiscuit.jpg So for a slightly different format than our usual weekly roundups, here’s a post from Tasteologie Editor, Jackson!

This past week at Tasteologie we’ve seen a great variety of wonderful food inspiration. The standout this week is an abundance of foods wrapped in carbs of some sort. Every culture seems to have their own take on this combination. Dough is great. It’s made from pantry staples, and has served for centuries to stretch out limited food supplies through the lean months. It once extended life spans, but is now an delicious opportunity for indulgence. The dumpling/calzone/empanada remains a great comfort food, connecting us to that part of our culinary history.

It is in that spirit that we turn a breakfast favorite inside out! Above you can see our incredibly easy, mini Gravy IN Biscuits, like a savory cream puff or bao! Simply fold semi-frozen veggie sausage gravy inside biscuit dough and then bake. The freezing of the gravy gives the biscuit dough time to set, and keeps the outside on the outside and the inside on the inside. They are best hot out the oven and have the same delicious familiar flavors of the classic breakfast… just slightly out of order.

Now take a look on the next page at some of the delicious inspiration we’ve encountered, as well as some Liqurious drinks!

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*rugenius - 01.05.11 , 01:07 - 0 Notes

Tasteologie + Liqurious Roundup

roundup tasteologie #3694 tasteologie #3646 tasteologie #3652 tasteologie #3665 tasteologie #3650 tasteologie #3629 tasteologie #3613 tasteologie #3666 tasteologie #3607 tasteologie #3620 tasteologie #3625 tasteologie #3612 tasteologie #3680 tasteologie #3670 tasteologie #3627 tasteologie #3683 tasteologie #3697 tasteologie #3703 tasteologie #3708 tasteologie #3672 liqurious #5194 liqurious #5199 liqurious #5200 liqurious #5201 liqurious #5198

This week’s Tasteologie and Liqurious roundup is truly sumptuous, brimming with delectable colors and textures. To find out more about each delicious post, click on its image.

*notcot - 01.02.11 , 19:15 - 1 Notes

Mavea Pitcher: Design Details

mavea00.jpg Is Mavea new to you? It was to me… looked a lot like Brita? Then i found out the story “Brita started in 1966 when Heinz Hankammer had the idea of optimizing normal tap water. He named the company after his daughter Brita. Its headquarters are in Taunusstein near Wiesbaden in Germany. In 1988,[6] The Clorox Company, based in Oakland, California, entered in a licensing-and-distribution agreement with the German company for North and South America. In 2000, Clorox acquired the sole rights to the brand in North America and Brita agreed to a noncompete clause until 2005. In 2008, Brita returned to the North American market under the brand Mavea.” (via Wikipedia) SO, Mavea pretty much IS Brita, anywhere except North America…

SO, that aside, when a Mavea Elemaris was sent over to me, i was intrigued what was the same, what was different… and the design and quality grabbed me instantly! Particularly this one feature… you can fill it without opening it! Due to a brilliant counter-weighted pod in the cap! Also the handle grip feels great, as well as the soft grip handle and non-slip base. I’m seeing it pop up around the supermarkets like Whole Foods lately, so even though the filters are a different shape from Brita, they are becoming almost as easily accessible. Water tastes great too… but the design details have won me over for this one! See more detailed pics on the next page!

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*notcot - 12.29.10 , 21:33 - 1 Notes

Tasteologie Top 100 of 2010

roundup tasteologie #2582 tasteologie #2267 tasteologie #3441 tasteologie #3081 tasteologie #1522 tasteologie #2460 tasteologie #2747 tasteologie #2062 tasteologie #2910 tasteologie #1841 tasteologie #2920 tasteologie #3097 tasteologie #1853 tasteologie #2016 tasteologie #2282 tasteologie #1755 tasteologie #2555 tasteologie #1779 tasteologie #2433 tasteologie #1772 tasteologie #1774 tasteologie #1464 tasteologie #1536 tasteologie #1345 tasteologie #2273 tasteologie #1502 tasteologie #1444 tasteologie #1659 tasteologie #1768 tasteologie #2128 tasteologie #2310 tasteologie #1973 tasteologie #2361 tasteologie #1771 tasteologie #2559 tasteologie #1761 tasteologie #1289 tasteologie #1437 tasteologie #2805 tasteologie #1951 tasteologie #2221 tasteologie #2104 tasteologie #1417 tasteologie #2209 tasteologie #2215 tasteologie #3249 tasteologie #2825 tasteologie #3044 tasteologie #2511 tasteologie #2158 tasteologie #1551 tasteologie #2459 tasteologie #2709 tasteologie #2857 tasteologie #1765 tasteologie #2372 tasteologie #2197 tasteologie #1982 tasteologie #2285 tasteologie #2632 tasteologie #2534 tasteologie #1321 tasteologie #1506 tasteologie #2317 tasteologie #2596 tasteologie #3119 tasteologie #2291 tasteologie #1677 tasteologie #1888 tasteologie #3106 tasteologie #2670 tasteologie #1588 tasteologie #1856 tasteologie #1925 tasteologie #2883 tasteologie #2003 tasteologie #1476 tasteologie #3137 tasteologie #1642 tasteologie #1862 tasteologie #1542 tasteologie #2082 tasteologie #1350 tasteologie #2188 tasteologie #2290 tasteologie #3200 tasteologie #2170 tasteologie #2840 tasteologie #2347 tasteologie #2356 tasteologie #2416 tasteologie #3124 tasteologie #1282 tasteologie #2541 tasteologie #2065 tasteologie #2125 tasteologie #1594 tasteologie #1620 tasteologie #2835 tasteologie #2690 Ok it hardly seems fair to do a Top 100 of 2010 Tasteologie roundup… when Tasteologie is such a baby! Launched only on September 15th, 2010, it’s a mere 3.5 months old, but even then, it has nearly 4000 posts! Posts of delicious inspiration from recipes on amazing blogs we admire, to announcements of restaurants we’d love to try, to culinary experiments that fascinate, to art and design inspired by food, and so much more! So here are 100 of the top algormagically picked posts from Tasteologie, so far! Click the pics to explore them! I can’t wait to see what delectable delights will inspire us in 2011!

*notcot - , 16:00 - 0 Notes

Liqurious Top 100 of 2010

roundup liqurious #4593 liqurious #4686 liqurious #3817 liqurious #4547 liqurious #3855 liqurious #3842 liqurious #4682 liqurious #4790 liqurious #4366 liqurious #4116 liqurious #4958 liqurious #4283 liqurious #4296 liqurious #3801 liqurious #4748 liqurious #4431 liqurious #4454 liqurious #4702 liqurious #4205 liqurious #4869 liqurious #3821 liqurious #4753 liqurious #4707 liqurious #4628 liqurious #4027 liqurious #4472 liqurious #4165 liqurious #4133 liqurious #3860 liqurious #4062 liqurious #3798 liqurious #3872 liqurious #3844 liqurious #3979 liqurious #3788 liqurious #4159 liqurious #5010 liqurious #4511 liqurious #4892 liqurious #4420 liqurious #3907 liqurious #3992 liqurious #4104 liqurious #3952 liqurious #4079 liqurious #3804 liqurious #3915 liqurious #4189 liqurious #3849 liqurious #4700 liqurious #4128 liqurious #4744 liqurious #4477 liqurious #4553 liqurious #4965 liqurious #3914 liqurious #3935 liqurious #3827 liqurious #3807 liqurious #3903 liqurious #4423 liqurious #4041 liqurious #4096 liqurious #4851 liqurious #4037 liqurious #4506 liqurious #4124 liqurious #4299 liqurious #4458 liqurious #3838 liqurious #3791 liqurious #4048 liqurious #4831 liqurious #4032 liqurious #4219 liqurious #3916 liqurious #4384 liqurious #3969 liqurious #3846 liqurious #3790 liqurious #3894 liqurious #4070 liqurious #4286 liqurious #3795 liqurious #4708 liqurious #4512 liqurious #4569 liqurious #5022 liqurious #4105 liqurious #5049 liqurious #3809 liqurious #4822 liqurious #4745 liqurious #3836 liqurious #4129 liqurious #4274 liqurious #3808 liqurious #3901 liqurious #4984 liqurious #4583 Happy almost 2011! Trying to take a little break the next day or two, so let’s keep going with these Top 100s across the NOTCOT sites… today i’ve had fun looking back on the delicious drinks at Liqurious… i totally forgot about that deep fried BEER ravioli! And those Midori Sour Jello POPS! We’ve definitely come a long way from just making cocktails with our liquors! Explore the pics above to see what else we’ve seen in 2010!

*notcot - 12.27.10 , 00:20 - 0 Notes

The Story of (ginger) SNAP

snap0.jpg I love when beautifully packaged delicious liqueurs come with nicely illustrated stories around their necks… like the Art in The Age of Mechanical Reproduction SNAP ~ a ginger snap spirit, from the makers of ROOT. Previously i showed you ROOT as well as a sample of Snap in a glass jar we tasted… since the production bottles were not yet ready… This time you can see the finished product! Popping the cork on this bottle, it smells like gingerbread houses wafting out, perfect for this wintry holiday season… the mix of blackstrap molasses, cloves, brown sugar, cinnamon, ginger, nutmeg, rooibos tea and vanilla is just irresistible! Perfect for getting creative with cocktails playing with everything from apple cider to toasty fireside drinks. The story was so cute (and educational!) had to share the booklet details with you… lovely illustrations… check it all out on the next page!

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*notcot - 12.25.10 , 15:30 - 4 Notes

Stranger & Stranger: No. 12 Absinthe

stranger_absintheMAIN.jpg Sometimes that Christmas Spirit, comes in a bottle. Apparently for 2010, that was true. And the spirit came in the form of the Green Fairy. And it is delicious, and beautifully packaged, courtesy of Stranger & Stranger… it’s not enough that they make some of the most beautiful alcohol packaging around, every year for the last 12 years, they have also sent out a special Christmas Spirit, and i sip this year’s absinthe as i write this post. It’s delicious. Absinthe handmade in a single batch, not available for purchase… It is deliciously beautiful! When a bottle says “After one glass, you see things as you wish they were.” how can you resist? “Nectar, bitter-sweet - like the last kiss on the lips of a discarded mistress, is the secret charm of my existence; green as the moon’s light on a forest pool it glimmers in my glass; eagerly i quaff it, and, as i drink, i dream.” Marie Corelli, 1890.

See the close ups on the next page, and a very merry christmas to you!

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*notcot - 12.22.10 , 15:10 - 5 Notes

Bourbon Balls and Ice Brains

bourbonball1.jpg Ice balls are definitely a huge 2010 trend! Down to the last week of 2010! From The Macallan Ice Ball Machine to the Muji Silicone Ice Ball Mold… and freshly arrived from Maker’s Mark, Bourbon Ball Mold! Also i recently acquired some Fred & Friends Brain Freeze ice brains as another ice ball alternative for scotch and bourbon sipping. So check out the Maker’s Mark and Brain Freeze variations on the next page!

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