The history of the irish coffee

The Port of Foyne was a busy air traffic point between Europe and United States in the 1930s and 1940s, carrying a diverse range of people from refugees and Royal members. It was the winter of 1934, the flight from Foyne left to New York in extremely bad weather that eventually caused the flight to return. Chef Joe Sheridan working at the restaurant in the terminal building offered tired passengers the coffee drink mixed with a quality Irish whiskey. One American passenger asked if that's Brazilian coffee, and the chef answered, "that's Irish coffee." In 1952 Jack Koeppler, owner of Buena Vista in San Fransisco brought the Irish Coffee recipe back to the United States and made it famous. Every year, the Foynes Flying Boat Museum holds an Irish Coffee Festival in August. The festival has the world's best Irish Coffee making competition. The Original Irish Coffee Joe, Sheridan, Foynes Flying Boat Museum Cream - Rich as an Irish Brogue Coffee - Strong as Friendly Hand Sugar - Sweet as the tongue of a Rouge Irish Whiskey - smooth as the Wit of the Land In a warm stemmed whiskey goblet, pour one jigger of Jameson Irish whiskey. Add one spoon of brown sugar and fill with strong black coffee within one inch of brim. Stir to dissolve the sugar and top off with whipped cream, slightly aerated by pouring it over the back of a spoon. Do not stir after adding the cream as the true flavor is obtained by drinking the hot coffee and Irish whiskey through the cream. The Classic Irish Coffee - 2 oz Jameson Irish Whiskey - 2 teaspoons brown sugar - 5 - 6 oz freshly brewed strong black coffee Stir thoroughly and top off with a layer of heavy whipping cream, poured gently over the back of a spoon.

Jello shot making guide and jello shot recipe

How to Make Jello Shots Making a Jello shot is like making regular Jello but instead of adding water, alcohol is the major fluid added instead. The mixture is then poured into glass or plastic shot glasses or tiny cups instead of using big bowls. For a basic selection of jello shots a simple jello shot recipe has been drawn up for you to make at home. The recipe is as follows: 1 - 6 ounce package of gelatine – any flavour of your choice 16 fl ounces or boiling water 6 fl ounces cold water 10 fl ounces 80-proof Alcohol - 40%(ABV) or higher Grab yourself a mixing bowl and add the gelatine powder together with the boiling water. Let the jello mix sit for approximately one minute to fully dissolve the gelatine. Stir for another minute to get the mix well circulated then let the gelatine cool for 5 to 10 minutes. Stir in cold water and alcohol. Place the shot glasses, jello moulds or cups and place onto a tray in the fridge for at least 2 hours. Tips Depending on the strength of alcohol, you need to adjust the ratio of alcohol to cold water to ensure that the jello sets properly. Use the following ratios to ensure proper setting jello shots: 13 ounces of 30-50 proof alcohol - 20/30% abv - to 3 ounces cold water 10 ounces 80-100 proof alcohol - 40/45% abv - to 6 ounces cold water 6 ounces 150-200 proof alcohol - 75/100% abv - to 10 ounces cold water If you would like more "potent" shots, you can amend the recipe a bit. This variation makes 6 large cups with 2oz (2x"shots") of alcohol each, or 12 small cups with 1oz of alcohol each, yet still sets hard and tastes great. Key Fl=Fluid Ounce 1 Cup=8 fl (ABV)=Alcohol By Volume

The facts about organic baby food

Quite simply, organic baby food is that which is processed without the use of artificial pesticides and/or synthetic fertilizers. While many note organic food as being either store-bought, garden grown or gathered in the wild, the correct association is certified organic foods, which are produced and labeled according to strict regulatory standards. In a number of countries, including the United States, the use of the word ‘organic’ in the commercial market, without the proper certification, is prohibited by law. Organic baby food is most commonly found in a supermarket and will be labeled accordingly. Because of it’s nature, organic baby food is more expensive than other types. Processed organic baby food typically includes only those ingredients that are organic and has no artificial food additives. While there seem to a number of benefits to using organic baby food, the most common reason for purchasing this type of product is the overall quality. Increased nutritional value, the absence of residues from artificial pesticides and better taste are all positive benefits of organic baby food. Organic baby food, because it is believed to be fresher, often carries an improved taste over other baby foods. Because organic farms are small, their products are most commonly sold close to home. Therefore, organic baby food and other products feature a fresher taste simply because they are fresh. By 2003, organic food products were available in 20,000 natural food stores and 73% of commercial grocery stores. While many believe that organic baby food is helpful, others are not as certain. Some believe that farming and organic fertilization may carry it’s own risks that may be passed along in organic baby food. The main debate lies with the better approach to manufacturing organic food. Is it more healthy to use artificial and synthetic products in food processing or natural fertilizer and organic farming methods? There are both sides to any debate and the questions surrounding organic baby food is no different. There is legitimate concern over contamination and safety of organic food and products, but an exact determination as to which side of the table is right has yet to be decided. The information in this article is to be used for informational purposes. It should not be considered as, or used in conjunction with, professional medical advice or recommended feeding for your infant, toddler or young child. Prior to beginning any food preparation involving the use of organic baby food, consult your child’s physician for additional information and/or a recommendation regarding the use of organic baby food as part of your child’s food intake.