By A. J. Baime
A.J. Baime, a former Senior Editor for Maxim, bargains a crash direction at the males in the back of our favourite labels, together with: Jim Beam - Jack Daniels - Jose Cuervo - Johnnie Walker - Baileys - Smirnoff - Bacardi - Baron von Rothschild - Captain Morgan - Dom Perignon - Beefeater - Hennessy - Mike's challenging Lemonade
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Extra resources for Big Shots: The Men Behind the Booze
I love making familiar foods vegan, and this may be one of my favorites. Healthier and cooked in less than half the time, it warms my heart and belly just the same as the original. 2 to 3 tablespoons (28 to 42 g) vegan butter ve g an pre ss u re co o k ing | dium-high heat. Add the garlic and sauté for a minute. In a blender or food processor, pulse the tofu, almond 3 cloves garlic, minced 62 In an uncovered pressure cooker, heat the butter on me- 1 package (14 ounces, or 392 g) soft tofu milk, lemon juice, salt, and dill until creamy.
Yield: 8 cups (2 l) Recipe Notes • Some of my favorite scraps include red and yellow onion pieces, including peel; garlic and skin; asparagus stems; tomatoes; lettuce, such as romaine, endive, and radicchio; carrot and celery ends; bell or sweet pepper ends and seeds; mushroom stems; spinach; and zucchini. Avoid starchy vegetables such as potatoes or vegetables from the cabbage family— including all types of cabbage, kale, and even Brussels sprouts—as they can become bitter. • For a classic spice combo, use 1⁄2 teaspoon each rosemary, thyme, basil, and oregano.
Add the Cover and bring to pressure. Cook at high pressure for 1 cup (160 g) diced onion 1 In an uncovered pressure cooker, heat the oil on medium-high. Add the garlic, carrots, onion, and celery Recipe Note Baby spinach, kale, bok choy, arugula, collard greens, and Swiss chard are all excellent greens in this soup; try a combo of three or four. indd 60 60 9/4/14 4:16 4:50 PM TEXT Job: 08-41673 Title:FW - Vegan Pressure Cooking C71193 DTP: 160 Page: 60 41673 41673 - Curried Mung Bean Stew the mung bean is often used in asian cuisine.
Big Shots: The Men Behind the Booze by A. J. Baime