The holidays are a time for festivity; for love and joy and good cheer. So why spoil the fun by eating like a sad calorie-counting crazy person?
Here’s a familiar summertime scenario: after waiting a hot second in the buffet line, you’ve finally gotten your food and your drink and are ready to get your grub on when you realize there are no empty tables around. You could try to find a ledge somewhere, or maybe sit on the floor, but heavens, you’re not an animal.
Luckily for you, there’s the GoPlate. Probably more “tray” than “plate,” this washable, re-usable plastic contraption rests comfortably atop your drink, leaving you a free hand for munching, dancing or schmoozing. As an added bonus, GoPlate comes in seven different colors including white, “rich red,” blue, black, orange, yellow and clear, making it the perfect accessory for almost any chromatically-themed party—taste the rainbow, indeed.
And all right, so maybe it won’t let you eat and drink at the same time as the promotional images seem to suggest (unless maybe you put a straw in there), but it will make carrying everything from the kitchen to the backyard a heck of a lot easier. Score.
GoPlate comes in packs of 10, 21 or 42 and pricing depends on color and quantity, the cheapest being 10 “clears” for $14.98.
[Via Huffington Post]
Just because the 4th of July is over, doesn’t mean the celebration has to stop — and that includes during your office lunch hour. Did you buy too many burgers and hot dogs for your backyard fiesta? That’s okay, you can take the left overs with you and grill them on this handy Darwin Triangular BBQ.
It’s almost like the mullet of BBQs — business on the outside, party on the inside. Don’t be fooled by its small demeanor, you can fit 4 burgers or a few hot dogs on the grill rack comfortably. You might get looks carrying around a bag of charcoal, but it’s better than a brown bag lunch.
Buy $52 at The Fancy
Every one loves a good potato skin. You know, those delicious appetizers that feature a normal-sized potato with some of the meat scooped out, traditionally filled to the brim with cheese, bacon, cheddar, and a layer of sour cream.
A creative and bearded chef out of Boston recently decided that traditional potato skins were too standard for his tastes.
Instead, he opted to somehow create a mutant potato skin — a frankenstein iteration of a skin that measures 2 feet long. The secret ingredient holding together the jerry-rigged potatoes was a lather of potato starch and water, which resulted in an efficient glue that held through the baking process.
The next level? How about getting all your favorite cuts of steak and sandwiching them together with two of these Party Skins as the bread? Hey…we can dream can’t we?
I compiled a short list of other great super bowl menu items that all follow two criteria:
- You must be able to make it ahead of time
- It must be easy to make
That sounds like two pretty good qualifications, right?
So, feast your eyes on these:
Soft pretzel bites – great served with honey mustard or a store-bought queso
Beef dip sandwiches – make up to 2 days ahead in your slow cooker and serve slider rolls for bite-size treats
This Caprese Salad is a great alternative to a pasta salad, and a more healthful option (but you don’t have to tell anyone else that)
You’ve still got a few days, go ahead and infuse some vodka with berries while you’re at it
Oh yeah, let’s not forget the kettle corn recipe! It’s more or less like this – equal parts oil and sugar, pop your corn in it, sprinkle with salt. Done!
I did 3 Tbsp oil + 1/3 cup kernels just because that’s what was on the back of my popcorn container. You can adjust for more or less, just make sure the oil coats the bottom of your pan and that you have equal parts (or close to) sugar and oil.
Kettle Corn – makes about 4 cups popped popcorn
- 3 Tbsp oil
- 3 Tbsp sugar
- 1/3 c popcorn kernels
- salt, to taste
1. Heat oil in a heavy-bottomed pan over medium heat. Add a few kernels to the pan and cover.
2. Once those kernels pop, add the rest of the popcorn kernels along with the sugar. Replace lid and shake like crazy while they continue to pop. Be careful not to let the sugar burn (I usually swirl mine so that only part of the pan is over the burner at any given point in time). If you’re lucky, you might have one of these guys to stir for you.
3. When popping slows to a few seconds between kernels, you’re done! Go ahead and dump into a large bowl, sprinkle with desired amount of salt and toss. I usually pour half in, salt and toss that half, then pour the rest in and salt and toss again (for better coverage).
*If at any point you think your sugar is starting to burn, just go ahead and pour your popcorn into the bowl. No point in sacrificing all that popcorn just waiting for those last few kernels to pop!
*You can also add the salt at the same time as the sugar – but I like being able to taste and adjust
My friend Clayton Woodley .aka. PartyWithPanda .aka. re-occurring Foodbeast contributor, just recently spent a month in Australia shooting photos. After the Missy Elliott concert he shot, they all headed over to Rosati Restaurant in Melbourne. Take a look at the gorgeous food Panda and the crew he was with got into, after the jump.
Just when you thought you had seen it all, out comes the iBottleopener. Now at parties, while you’re trying to input that hot girls number you can pop your best buds brew at the same time. Be a helpful wingman and spit your own game at the same time. Now they just need to release one for the iPhone 4. (Thx CM)