While doing my monthly foodie magazine reads I happened across two very different fun fact finds. One is called, Get Cracked in bon appetit, March 2014. The other is by, Megan Krigbaum, Avoiding Bad Wines, Februrary 2014, Food & Wine.
First things first, how to do you get just the right egg? It can be found in the timing. The entire page is geared to what time is perfect for what you want to do with your egg. Five minutes line up your toast for sliders. Seven minutes ready for ramen, nine minutes perfect time for Salade Nicoise and 13 minutes for the all important deviled eggs! For more information you can go to bonappetit.com/egg.
It seems that just as I think I am solid with my wine knowledge, well then something like this next article on Avoiding Bad Wine shows up and I learn a new thing or two. Wonderful quote “Be realistice. Odds are a $15 bottle of from a notoriously pricey region, like Burgundy or Napa, is probably to good to be true”. Storage Tips: Optimal storage temperature is 55 F.; Under the bed is a decent option; Don’t stash bottles of wine in the kitchen; it can get too hot. For many other interesting and helpful tips head over to Food & Wine and enjoy.
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