June 17th, 2010
This might only apply to ‘most’ Rite Aid stores in the Greater Los Angeles Metro Area of Southern California, but starting this Friday, there’s some good booze on sale:
Gentleman Jack for $21.99
Half-sized bottle (375 mL) of Patron Anejo for $21.99
Cazadores Reposado for $23.99
Black Label for $23.99
Check out Rite Aid’s website for more info (if you didn’t get the circular earlier this week).
Also, Stater Bros. has a box of 24 of Heineken (and other brands of beer) for $19.99 — check out their circular.
Happy Father’s Day!
— Ryan
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June 10th, 2010
I love my local donut shop. It isn’t a chain store, and the proprietors are very nice. They sometimes give some bonus pastries with the purchase of a dozen or so donuts. Anyhow, I bought two dozen donuts on Monday, and here are a couple of observations about the shelf life of various types of donuts (which may or may not apply to your own local shop’s donuts):
1. Cake donuts (the ones with sprinkles) get stale after the second day. This goes for both the chocolate and plain cake donuts.
2. Twists (the phallic-shaped ones, if you want to be psychoanalytical about it) are usually a bit too doughy when they are fresh. They taste better on the second day, and might be even better on the third day. Then they get stale later in the week.
3. My local donut shop sold out of filled donuts the day I went there, so I couldn’t “test” how long they last. I suppose they would last about as long as glazed twists, since they are made of the same kind of dough.
4. Yes, it takes quite a bit of willpower to not eat two dozen donuts in one sitting, in order to make this week-long observation. The sacrifices I make for science, I tells ya…
— Ryan
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June 2nd, 2010
A lot has been said of the pairing of wine with food. A lot. We’ve seen the books. We haven’t read them all, but we are aware of the existence of the aforementioned books. In any case, here’s the straightforward FoodBoozeTunes way of pairing wine with food:
1. Look it up on the InterWebs. Steak and Cabernet? Great. Spicy lamb stew with Merlot? Awesomesauce. Et cetera.
2. This is probably more applicable to red wines, but let the wine for at least five years. It’s 2010, so a 2005 (or earlier) nicely paired with your dish would likely be excellent. If you have the space, hoard a good variety of bottles for years and years and years.
3. Enjoy your meal, people. Your choice of wine is only as good as the food with which it is paired, and the entire meal is only as good as the company you’re with. (And everything would be more awesome if you played some kick ass tunes.)
Eat, drink, and make merry!
— Ryan
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May 24th, 2010
Unlike most mass media critics, FoodBoozeTunes grades books, film, TV, etc., on the basis of food, booze, and tunes used. The first on the chopping block is the recently-finished TV saga Lost.
Personally, I love the show and its ending. For those who have the time, I recommend watching the entire series from the beginning. For those who want the gist of its awesomeness, I recommend watching the first episode “Pilot (Parts One and Two),” the first season finale “Exodus (Parts One and Two),” all the Desmond-centric episodes, and the finale “The End.” For those who just want to watch one episode of the show, I suggest they check out “The Constant.”
Anyhow, this is about the food, booze, and tunes of Lost — isn’t it? Read the rest of this entry »
— Ryan
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May 22nd, 2010
Fast food “Hawaiian BBQ” beef and chicken + San Miguel Beer Pale Pilsen + the Desmond-centric episodes of Lost = I’m getting ready for tomorrow night’s Lost finale. Michael Giacchino’s score counts as “tunes” for this FoodBoozeTunes trio.
Check out these streaming episodes of Lost, while they are available at Hulu: Read the rest of this entry »
— Ryan
Posted in drink, food, music, television | 1 Comment »
