Snow cone ideas for adults

Snow cones are really something that many people like to eat during the summer to cool off in the heat. This is especially great for children and is quite popular at kid’s parties. There are some adults that also like to eat the snow cones, but many of the adults are thinking that snow cones are just for kids, and that it’s simple for an adult to eat a snow cone. However, there are some great ideas how you can make a snow cone for adults. Here are some ideas that you can use for making an adult snow cone.

Cocktails

There are many cocktail recipes that you can use for making a snow cone. Most of the cocktails that you are drinking in a bar, can be used on snow cones. Just think how impress your friends will be when you serve a cocktail for them, on a snow cone. They will just love it.

snow cone cocktails

These cocktails can contain some alcohol, or you can make it the alcohol-free cocktails. It depends on you and your friend’s preferences. If you don’t know how to make any of the bar cocktails, you can easily find some great recipes online.

By adding alcohol to the snow cones

By adding alcohol to the snow cones

If you are going to host a party, and you know that your friends like drinking alcohol you can always serve these alcohol on a snow cone. And, the great thing is that you can add the alcohol with the snow cone syrup or without the syrup. It depends on what your friends really like.

You can basically add any type of alcohol to the snow cones. From brandy to liqueurs. You can turn an ordinary adult party in lots of fun, and making it different with serving alcohol snow cones.

Not having a machine?

Now, you might say that you don’t have one of the best snow cone machines to make the snow cones. But, this is actually not a problem if you don’t have the machine. You can just use your blender to crush the ice. And, you can add the ice into any cocktail glass, if you don’t want to use the normal snow cone, cubs.

If you are going to make these cocktail snow cones a lot, it might be a great idea to think about investing in one of the best snow cone machines. This will ensure that your snow cones will always come out perfect, and that your friends will love having parties at your house, with your machine and your snow cones.

Who said that snow cones are just for kids? There is nothing as refreshing as a snow cone in the summer. And, if you are making these snow cones, alcohol snow cones, it will be even better. You can basically use any cocktail recipe and add it on top of your snow cone. This will transform a kid’s treat into an adult treat, without any problems. And, your friends and family, will love coming to your home to enjoy an adult snow cone during the summer.

Cooking with Coley: http://cookingwithcoley.com

Around Town: Gambit Food Revue 2

Last year, Gambit started a little thing called the Food Revue. You may remember we told you all about it over on GoNOLA.com. You know the all you can eat and drink event that let’s you sample food from the places Ian McNulty’s been writing about? Apparently plenty of you headed our advice and set out for it for yourselves, as Gambit has decided to renew the Food Revue’s contract (if only Loomis and Drew would do the same already!).

While the participating restaurants have changed significantly, prices have not: tickets are still $45 and VIP (1 hour early admittance) are $65. We’re typically not ones to splurge on VIP tickets for most stuff, but we did last year. And let me tell you, I found the extra $20 totally worth it. The pre-hour preview is perfect for this event. We were able to stroll around, try all the places we were interested in and even talk to a few of the chefs at our own pace. We almost didn’t appreciate what we had until the general admission folks started swarming in. Our little private affair quickly became like a miniature NOWFE Grand Tasting, tons of people making for huge lines around everything you want to taste and tying up people to talk to. Fortunately, we had tried almost everything we wanted by then.

Even if you don’t go VIP this year, here’s who’s showing up to dish out samples of their work:

Mandina’s, G.W Fin’s, Cowbell, The Rib Room, Manning’s, The Bombay Club, The Irish House, Carmo, Bayou Hot Wings, Fat Hen Grocery, Banana Blossom Thai, Parasol’s, New Orleans Ice Cream, Panchita’s, La Petite Grocery, Grand Isle Restaurant, Little Chinatown, Crescent Pie & Sausage, Heritage Grill, Katie’s, High Hat, Theo’s Pizza, Saffron Nola, Brazilian Market & Cafe, Taceaux Loceaux, Courtyard Grill, LOLA, Mayas, Liberty Kitchen, Cafe Abyssinia, Fatoush, Cordina Mar-Go-Rita’s, Redemption, Sylvain and K-Paul’s

Seeing a few new and mostly new places on the list makes me happy, as it will give us a chance to preview the place with no commitment. Hopefully we’ll see you there!

Gambit Food Revue 2
March 7, 2012
City Park Pavilion of Two Sisters
7-9 pm (6 with VIP entry)
For tickets, click here.

What’s Cooking: King Cake Cupcakes


The other day, Cupcake made the suggestion of some king cake cupcakes. I thought it was a great idea, until I figured out that she wanted me to make them and not her. But with a weekend of king cake experimentation upon me, I figured the cupcakes wouldn’t be too difficult and they weren’t.

I used the same basic recipe that we’ve been working off of (see here) and took it down to the step where it was time to braid the king cake. This was where I learned how easy the cupcake would be compared to the real deal, as no braiding is required. You see, before I learned this lesson I tried to painstakingly braid a tiny king cake that I would then slip into a muffin tin. It took numerous tries before I finally had a perfectly braiding mini-king cake ready to drop in to the muffin tin. Then I realized it wouldn’t fit!

As usual, Cupcake stopped by at that moment to casually provide me with the solution to my problem, “why not just make knots? You get the appearance of the braid on top with minimal work.” As per usual, her analysis was spot on. Making a knot was simple. Roll out a single strand, which is like making snakes in pottery class.

After you’ve brushed with butter and sprinkled with the cinnamon/sugar mixture simply tie a knot in the middle of the rope. Fold the ends up underneath the know and place in muffin tin. If you so choose, add in a cherry piece before sticking in the oven.

Now set you cupcakes aside (covered) to let them rise a little longer (~45 minutes). While they’re rising, pre-heat your oven to 375. Drop them in and pull them out when they start to turn golden brown on top. This should take about 15 minutes (but ovens do vary wildly). As they are cooling, make the glaze per the same directions (but cut all amounts in half). When cool, glaze and decorate.

For more pictures of the king cake cupcake process, check here.

Best flat iron for natural African American hair

If you have African American hair, then you need to make sure that you are using the best possible flat iron. This is because you need to make sure that you don’t damage your hair, with using the wrong type of flat iron. There are different flat irons on the market, but they are not all great for using these hair types. Here are a couple of the best flat irons that you can use for African American hair.

natural-African-American-hair

Sedu Ionic Ceramic Pro Flat Iron

If you are looking for the one flat iron that you can use for your African American hair, then the Sedu Ionic Ceramic pro flat iron is the one that you should buy. This isn’t just the best flat iron for these hair types, but it is also the most popular flat iron that you can use on your hair.

The temperature can be adjusted, and the plates are 1.5 inches wide. This means that this is the perfect size plates for even the thickest hair. Ceramic plates heat up easily, hold the heat for longer and ensure the best amount of heat spread evenly on the hair.

Tourmaline ceramic flat iron

Many people are afraid to buy the Tourmaline ceramic flat iron, because of the price. At many sites, they are warning women about buying the flat iron that is really cheap. This flat iron might be cheaper than the rest, but this is just because it is more economical.

This flat iron might be cheaper, but it is really a best flat iron for natural African American hair. The plates are all just ceramic that is ensuring fast, even heat. And, with this flat iron you are going to get 20 different heat settings that you can use.

Andis Professional 1” Titanium Flat Iron

With the Andis Professional 1” Titanium Flat Iron, you might not get the ceramic plates, but the titanium plates can be just as good. There are some great benefits in using a flat iron with titanium when you have African American hair.

This flat iron prevents spots burning, because of the type of plates that it has. The one thing that is really great about this flat iron, is it vibrates slightly to move hair around. This ensures a more evenly heat spreading to all the hair, with really great results.  The vibration can be turned on or off, depending on your needs.

Hana Elite 1” Flat Iron

If you are looking for a flat iron that have really 100% ceramic, then you should consider buying the Hana Elite 1” Flat Iron. This might be a really expensive flat iron, but because of the fact that the plates are fully ceramic, it will prevent any damage to your hair.

This flat iron will not only protect natural hair, but will also protect your hair, if you have colored your hair. This is a great iron to have, if you are flat ironing your hair frequently.

There are really many different kinds of flat irons that you can buy for your African American hair. And, it is really important to know what flat iron will work best for your hair. These different flat irons can be all bought, if you have African American hair that you are straightening frequently. Some are really affordable and even cheap, but there are a couple of these flat irons that are really pricey. If you choose the best one for you, you will have great looking hair that will not be damaged, because of too much straightening with the wrong type of flat iron.

What’s Cooking: Bacon Jam


You read that right, bacon JAM! I eyed this recipe for a while before I took the leap (with an eager nudge from my bacon loving sister-in-law) and decided to try it out around Thanksgiving. There was no doubt in my mind that $1.25’s sister would love it, but I was pleasantly surprised to see that everyone else in our family loved it too. But really, what’s not to love about this sweet, savory, spreadable bacon??

Not only is bacon jam delicious, but it is also very easy to make. It takes about 4 hours in the slow cooker so make sure you give it some time. The bacon jam also keeps really well in the fridge for at least a month…if you can pace yourself that long!

Here’s what you’ll need:

2 lbs good quality bacon, cut into small pieces

2 sweet yellow onions, roughly chopped

3 cloves of garlic, peeled, smashed and/or roughly chopped

3/4 cup fresh coffee

1/2 apple cider vinegar

1/2 cup dark brown sugar

1/4 cup pure maple syrup

And here’s what you do:

Cook the bacon in a frying pan over a medium-high heat. (Quick tip: I found that a serrated knife works better than a chef’s knife for slicing the raw bacon.) Then, pull the bacon out of the pan with a slotted spoon and allow it to drain on some paper towels. Reserve about 1 tablespoon of the bacon drippings and pour off the excess. Then saute the onions and garlic in the reserved drippings until the onions are translucent. Add in the remaining ingredients and allow it to come to a boil. Combine the onion mixture and the bacon in the slow cooker and cook on high for 4 hours. It will be much thicker and sticky when it’s done.

Transfer the mixture to a food processor (in batches if necessary) and pulse until coarsely chopped (don’t overdo it!!). Let the jam cool and refrigerate in airtight containers….or just dive right in! The bacon jam is AWESOME on biscuits and it also makes a really unique appetizer on some crackers or baguettes. As I type this, $1.25 is testing a crazy off-the-wall recipe using the bacon jam, so be on the lookout for the big reveal of his super secret bacon jam project. (Want a hint? It’s got purple, green and gold sprinkles on top.) In theory it sounds amazing, but it also has the potential to go oh so wrong…sorry, husband, but it’s true.

Update: it did indeed go wrong. We tried to make a bacon jam stuffed king cake, but it really didn’t work. To be fair, I think the actual bacon jam was a little overcooked, so maybe that was the problem, but I think we may have just gotten a little overzealous. King Cake is good, Bacon Jam is good, but they’re not all that good together.

Better Sleep with Better Mattress Improved by Advanced Technology

Mattress-Improved-by-Advanced-TechnologyWant to buy a new mattress?  Are you confused by all the technological description when you first had a glimpse on that product? However, don’t dismiss this as a marketing ploy. Mattress manufacturers spend millions to give you a perfect sound sleep. New technology has made comfortable nights’ sleep possible for so many people, so it might be the next thing you want.

In this era of advanced science and technology where science has developed so many daily life stuffs, you better be not that much impressed if you hear some impressive development of a simple stuff like a mattress. Of course marketing is at work, but many developments in mattress technology help you to sleep a lot better. You should consider some of these technological terms to check out for when you choose a new bed mattress.

Let’s think about the Miracoil mattress. Now a days this is specially equipped that works by including lots of springs within the mattress which are lined up along the length. This mattress is not lined up along the width, which leads to more even support across the entire mattress that increases comfort whilst sleeping. After a certain time, this does not get worse and lose its support, which generally occurs in cheaper mattresses and is the main reason that you might have to buy a new one early on.

You can certainly find different types of Miracoil mattresses, some of them include up to seven tension zones which help to provide a truly amazing level of support and comfort. It prevents rolling from becoming a problem. You can get rid of the formation of depressions asthere is extrause of springs installed in important places to create a posture zone. So there comes comfort with longevity.

There are beds consist of another form of technological solution which help to sleep with more ease. The technological illustration of these beds works by combining the springs in separate pockets so that each spring works independently to provide the exact level of support that is needed for each individual. These are pocket sprung divan beds. It too prevents rolling which is caused by depressions, and lack of support is never a problem as if you are having one of these.

You should consider these two types of bed when it comes to choose your own mattress and you shouldn’t avoid the technology that is at work. These are some technological solution that developed mattress which has helped people to sleep better over the years. You better not avoid this advancement of technology regarding your beddings. If you become careless about these things you will regret it later. Because a general mattress won’t give you that much relaxation and comfort & it may cause some physical disturbance also.

Technology isn’t sitting back rather improving at a greater speed. New types of technological solution are coming up regularly. So ask about the different mattress technology that is now available, and enjoy sleeping more comfortably as a result. Hence take advantage of these technological developments when you purchase your new mattress. Visit this website: http://mattressadvices.com/ to looking for a new mattress.

A good mattress can change your life. You can see great signs of improvement in your sleep, body, mood& in your posture. If change is good then let’s bring the change.

Around Town: NOLA Brewing Pub Crawl and Krewe du Vieux

As you’re certainly aware, it is carnival time once again! That means king cake, doubloons, and beads are all returning to the local consciousness. While Mardi Gras has officially started, for most it really kicks off this Saturday, February 4, with the irreverent parade of Krewe du Vieux. NOLA Brewing has also chosen this Saturday to kick-off the release of their Mardi Gras themed Spring seasonal Flambeau Red Ale with a pre-Krewe du Vieux pub crawl. I’m excited because I like the Flambeau Red and I love pub crawls. Best of all, the NOLA Brewing folks have orchestrated the crawl to get you in perfect position to catch Krewe du Vieux. Here’s the line up:

1:00 pm — R-Bar (1431 Royal St)
2:30 pm — Balcony Music Club (1331 Decatur St)
3:45 pm — Turtle Bay (1119 Decatur St)
5:00 pm — Molly’s at the Market (1107 Decatur St)

Each bar will be serving the Flambeau Red for $3.00 a pint while the crawl is there (~1 hour). The Krewe du Vieux Parade starts at 6:30 and will stroll right by Molly’s, so you’ll be in prime viewing territory. One word of advice, unlike most everything else in town, I’ve been informed that this party will run on time. So don’t be late.

Think you can hang all day and all night? You may want to check out the Krewe du Vieux Doo after party. Just be sure to get tickets in advance, because they won’t be available at the door.

Around Town: Mixing Up Some Magic

One of the greatest things about this town that we highlight constantly is the ability to eat and drink amazing things all in the name of charity. Mixing Up Some Magic is one of these events. A four-course meal, complete with pre-dinner cocktails, from Commander’s Palace. Sounds good, right? How about doing that all in the name of charity? Even better! Mixing Up Some Magic is a partnership between Commander’s Palace and Liberty’s Kitchen to help support Liberty’s Kitchen’s programs.

Liberty’s Kitchen “provides at-risk youth, ages 16-22, with the opportunity to build a better future by increasing their ability to change their situation and engage in a supportive community where they learn life, social and employability skills in a culinary setting. The intensive training program combines hands-on food-service training with classroom instruction, individual case management, education programs and job placement services and/or a return to an educational setting.” To put this in more perspective of recent events in the city, Liberty’s Kitchen provides some of the most vulnerable youth in our community the tools to become productive and successful members of society rather than a statistic or news report. This is a cause we can all get behind.

Now that we’ve gotten the who, what and why out of the way, it is time to get to the Where, When and How:

Mixing Up Some Magic
Sunday, January 29
6:00 pm
Individual tickets are $95 per person ($25 is tax-deductible)
Tickets available here.

Spot at the Bar: Bénédictine D.O.M.

A bottle of Bénédictine D.O.M. proved to be a little more difficult to obtain than you’d think. I figured walk into any liquor store and you could score a bottle easily. Not the case here in New Orleans. You’ll certainly find Bénédictine in just about every liquor store, only you’ll be getting it in the form of B&B, Bénédictine and Brandy. After I was able to finally score a bottle from Vieux Carre Wine and Spirits, the tasting was on.

Bénédictine is, at least superficially, reminiscent of Chartreuse: It was initially created by French monks, uses a ton of herbs, and said monks ran into a heap of trouble along the way. But that is about where the similarities stop. Bénédictine blends a mere 27 herbs to Chartreuse’s 132, which I found noticeable in the complexity on a head to head tasting. The Benedictine monks had their monastery destroyed in the French Revolution and their property plundered, while the Carthusian monks got expelled and their property seized.

Although not quite as complex as Chartreuse, Bénédictine is still a complex liqueur with a strong herbal smell and flavor. It is also rather viscous. This thickness and the pronounced flavor make Bénédictine a likely companion to mix with “stronger” liquors, Scotch, Brandy, etc. Bénédictine is a popular ingredient in many a classic cocktail, such as the Vieux Carre, the original Singapore Sling, Bobby Burns, etc.

I’ve found that a Bénédictine on the rocks isn’t bad, but it certainly takes a little getting used to. Of course, I’d recommend sticking to mixing this spirit.

Since the traditional Bénédictine cocktail recipes are pretty easy to find, here’s one I’ve created which I call Last Rites.

Simply add equal parts Luxardo, Gin, Bénédictine and lime juice (sounds pretty familiar? It is a Last Word subbing the Chartreuse with the Bénédictine)

Normally, I’d have made this with fresh lime juice, but Cupcake needed the limes we had on hand for dinner. Which means it was time to improvise: enter a bottle of Nellie and Joe’s Key West Lime Juice. While a nice fix in a pinch, I find that fresh lime juice makes this a better drink.

Nellie and Joe’s is a great back up system to always have on hand. It will stay fresh in the fridge for about a month and provides you some great versatility. No time to juice limes or simply no limes at all? Break out the bottle, but when you can go with the fresh squeezed stuff. When making drinks for people, I find it is important to be flexible and always have a backup plan!

It certainly gives you a different flavor profile than a Last Word would and, in my opinion, isn’t as nicely balanced (due to Bénédictine’s strong presence). But that doesn’t mean it isn’t a tasty drink.

Opening Today: City Greens

Now that football season is (pretty much) over and there is a slight lag before Mardi Gras kicks in, many people around town will try to get to those resolutions to eat healthier and lose weight they made a few weeks ago. Today, City Greens in the 909 Poydras building (the First Bank and Trust Building), joining a bevy of recent restaurant openings in the area and makes meeting those goals a bit easier. According to the press release:

Most of the lettuce served at City Greens comes from a hydroponics farm located in Florida, which is owned and operated by Kazenmaier [one of the co-owners].
“By growing our own lettuce, we’re offering a higher quality of organic greens to customers,” says Kazenmaier, Co-Founder. “We’re able to maintain a consistent high standard of product throughout the year instead of the ups and downs related to seasonal growing conditions. City Greens only serves the freshest ingredients. If there are products that do not meet our standard of freshness then they will not be served to customers.”

If City Greens can stick to their promise to provide nothing but the freshest greens, I think it will be a welcome addition to downtown dining. City Greens derives its name not just from the salads they serve, but also their approach to eco-friendly operations.

City Greens uses Eco-products, which makes serving containers, utensils and cups made of recycled materials. All salads, soups and wraps are served in these eco-friendly to-go containers. “We made a conscious decision to supply eco-friendly products in an effort to reduce our carbon footprint,” Birtel [the other co-owner] says. “Not only do we want to create better lifestyles for New Orleanians, we want to encourage a healthier environment as well.”

To really capitalize on the eco-movement and helping New Orleans, I’d love to see them move that hydroponic farm into the metro area and outside of Florida.

City Greens is open Monday through Friday from 7:00 a.m. – 3:00 p.m. and will offer light breakfast to go with the salad/soup menu.

If anyone gets a chance to check it out before we do, please let us know what you think in the comments