Foodenator

During the summer months, or hot months, the temperature rises, men and women alike are forced to drink beers that are refreshing. Foodenator selected myself to review such a refreshing beer on my latest trip to the Kalahari Desert, Africa. I knew I would have several hours to put back some beers during one of several horseback rides through hot sands. The Leinenkugel’s Summer Shandy [Pictured Right] was selected by Foodenator readers for the summer drinking review.

What did it drink like? Summer Shandy drank like a cold crisp refreshing lemonade mixed with beer. It is not overly sweet as you might expect, in fact it was surprisingly less-sweet and tasty. You can tell you are drinking a beer just by pouring it into your mouth. Make no mistake, this is not your fairy friend’s hard lemonade. Summer Shandy is beer. Unlike fruity malternative beverages, Summer Shandy will not give you heart burn nor will feel as though a mild to potent acid is passing through your internals. An average human could put back a dozen Summer Shandy’s and feel terrific.

What is a the buzz like? Smooth, clarity, refreshing. Summer Shandy breathes new life into the dead and resuscitates the mind.

Did you receive a hangover? No.

Whats not to like? If you are a man, you may feel as though you are drinking a girly drink. Make no mistake, it is a fruity tasting beverage. That said, you are at least drinking a beer, not a malt beverage or a glass of white wine.

How was the finish? Crisp, clear. Rejuvenation.

What type of event would Summer Shandy be a good fit for? Any event outside on a day with temperatures above 80 degrees sunny to partly cloudy with a less than 60% chance of rain.

How did the can feel in your hand? Good. The standard aluminum can is put to work here. The can itself has a tasteful design.

Does it come in bottle format? Yes. Summer Shandy’s come in bottles. The bottles utilize a brown glass. At time of print, whether the glass was hand blown or not could not be determined.

If you were stranded on an island for an extended period of time, would you pack a few in your cooler? Yes. Summer Shandy’s would be fitting for island stranding.

Would you recommend this to a woman? Absolutely, the female mouth would delight in the tastiness. Even non-fans of beers would luxuriate in Summer Shandy’s ability to refresh the human body.

Final Score:

*********1/2

9 1/2 stars out of 10

Continue to our Summer Shandy image gallery Read the rest of this entry »

Popularity: 23%

At foodenator.com, staff find any reason to party and devour food. 90% party, 10% food. The month of May is a very special month for foodies such as our selves and you. Here is a list of occasions to eat mass quantities of food while partying this month:

National Asparagus Month

National Barbecue Month

National Chocolate Custard Month

National Egg Month

National Gazpacho Aficionado Month

National Hamburger Month

National Mediterranean Diet Month

National Salad Month

National Salsa Month

National Strawberry Month

So many reasons to party! Party on foodenators! But it doesn’t end there…. continue reading specific day May celebrations: Read the rest of this entry »

Popularity: 9%

The Official Battling system of the Internet has been released. VERSEU, located at http://verseu.com . They are currently hosting a number of food related battles, including the epic McDonald’s vs Burger King. Check it out:

The best part? You can create a profile and start battling food! You vs Tacos, you vs spaghetti… the pastabilities are endless

Source: verseu.com

Popularity: 2%

Hey reader, you sure as shit can. Check out our Friendly Canadian Friends (FCF’s) at EpicMealTime – making the MEATZZA..

Popularity: 9%

First, we must ask ourselves what IS mayonnaise? Our experts report  ”Mayonnaise is an emulsion of oil and water” – and in fact has nothing to do with human body fluids. Thank goodness – cause that turkey sammich I’ma eat today was starting to weird me out.

One of our researchers also notes that “mayo has an incredibly high level of vitamins” which may, or may not be true. But hey, we still got to spread it all over this intern’s face to see what happened!

Now, back to the recipe stuff. We all know how difficult it can be to whip up your own mayo. Sometimes its too creamy, sometimes its too curdled, and sometimes it just flies all over the room and sticks to the walls and stuff. Nasty. Just, nasty. We found a guide, however, to make the task easier. Spoiler alert: They use a hand blender.

This article really breaks it down.. here’s the VIDEO FOOTAGE of this hot action.

Now, go on, make some mayo.

Popularity: 16%

Technically that shit is dead but damn it does have some slick moves. Researchers say the salty soy sauce stuff is making the squid muscles FREAK THE SHIT OUT, even though the top of its head was already cut off.
Better than eating cats at least.

Popularity: 15%

Those BBQ Pit Boys knows their shits. You drive to get beer, your car cooks your lunch, when you get home you drink your beer and eat those dogs. Shit fuckin yeh.

Comment!?

• now thats the real mans way to cook – azza7717

• sweet ride! - alogli

• @Sawchuk9 Shut the fuck up, faggot. Epic Meal Time is a show for cockloving dicktards. - Jallandhara

• jeremy clarkson tried and failed. gordon ramsey hates it - @d2cky
• EpicMealTime isn’t really about teaching people how to cook though. - Sawchuk9 7 hours ago

Popularity: 8%

This one’s borrowed from The Nasty Bits: Deep-Frying Brains. Its horrid and vomit inducing just reading about it. This unfathomably terrible recipe serves 6 as an appetizer, IT takes about active time 40 minutes from raw brain to fresh vomit.

All 4 testers in the foodenation lab broke down in tears after uncontrollably  projectile vomiting all over the test kitchen after the first bite of brain – so its really difficult to judge the eat-ability here. Our mind crunching conclusion is at the end. I think it’s safe to say that no fist pumps will be awarded – the events that occurred after this cook were, to say the least.. abnormal.

Here’s what you need:

• 1 head of garlic, skin on
• Black peppercorns in a cheesecloth
• 1 bay leaf
• bundle of fresh herbs
• 1 pound brains (lamb, pork, or calf)
• All purpose flour
• 2 eggs
• 1/2 cup milk
• 1 cup panko bread crumbs
• 1 quart vegetable oil for deep-frying
• For the green sauce:
• 1 bunch parsely, leaves only
• 1/2 bunch dill
• 1 small can of anchovy fillets, finely chopped
• 12 cloves of garlic, finely minced or grated
• 1 tablespoon capers, minced
• 1/4 cup extra virgin olive oil, or to taste
• Freshly ground black pepper

Here’s what you do:

1. Bring a 2 quart pot of water to simmer and add in the garlic, peppercorns, and herbs. Simmer for 15 minutes. Then gently lower the brains into the pot and simmer for 6 minutes. Remove the brains with a slotted spoon and let cool. When the brains are cold and firm, separate the lobes into 2 inch chunks.
2. Meanwhile, prepare 3 bowls with the flour, the egg whisked with milk, and the breadcrumbs.
3. Heat the oil to 350°F. Roll each brain segment in flour, then coat it in the egg mix, then coat it in the breadcrumbs. Deep-fry the brain until they are golden brown and crispy, about 3 minutes. Drain on paper towels and serve immediately with green sauce.
4. To make green sauce: Finely chop herbs and mix with the anchovies, garlic, and capers. Add enough olive oil so that the mixture is spoonable but not runny. Season with black pepper.
   Read the rest of this entry »

Popularity: 29%

(Brought to you by Pineappleope.com)

Pineappleope.com is suiting up for the 2nd biggest weekend of the year, Kentucky Derby Weekend. For the uneducated, the Kentucky Derby is a horse race, quite famous in PAO offices around the country.

As a special Treat from Pineappleope.com to you, here is a secret recipe to construct the Official PAO Traditional Kentucky Derby Drink, the Mint Julip Elixir

4 c. water
2 c. sugar
4 c. loosely packed fresh mint leaves, chopped
4 c. bourbon
Crushed ice
Fresh mint leaves

Combine water and sugar in a medium saucepan; bring to a boil. Reduce heat to medium and cook for 10 minutes. Reduce heat to low, add chopped mint leaves and simmer 30 minutes. Let syrup stand at room temperature overnight. Strain. Fill julep cups with crushed ice. Combine bourbon and mint syrup; pour over ice. Garnish with mint.

Popularity: 2%

Jagermeister on tap?! In crushed cheeseypoofs? Over baco cheeso sammich?!

Popularity: 16%