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From Appetizers To The Main Course: Adding A Splash Of Horror Movies To Your Wedding Reception

Posted by on July 9, 2015 in Uncategorized | Comments Off on From Appetizers To The Main Course: Adding A Splash Of Horror Movies To Your Wedding Reception

Whether you have a love of horror movies or are getting married around Halloween, the themes are great for presenting a fun and engaging meal at your wedding venues. Your love of ghost movies, slashers, or vampire flicks can be mixed into your wedding reception meal. By working with caterers and wedding venues, you can add horror themes to every course you serve guests. Browse through the following courses for ideas on how to create a “horribly” good time at your wedding. Appetizers Start your meal off with some fun treats that call back to classic horror icons and genres. Slimy Popcorn: Whether it’s The Blob or Slimer from Ghostbusters, green slime popcorn is a sticky and delicious treat that can be served in small cups to guests. The recipe features a mix of brown sugar, marshmallows, and food coloring to top the popcorn with. Deviled Eggs: Take a traditional appetizer and add a little horror theme to it. Whether it’s a monster egg or something more sinister, add some red food coloring and paprika to the top of a deviled egg to give the horror color and theme. Witch Finger Sandwiches: When appetizer sandwiches are sliced vertically, they resemble the long and creepy fingers found with witches. The sandwich fillers are completely up to you and can include a variety of meats or cheeses. Drinks Red drinks can easily represent blood at your wedding reception. This can include a variety of red wines, mixed drinks, and juices for the younger kids. Take the drinks and horror theme up a notch by offering some specialty ice cubes with each beverage. A number of ice cube molds can be purchased with a variety of themes and designs. Body part ice cube molds allows you to make cube shapes like fingers, eye balls, and brains. Scream-inspired molds feature the Ghostface mask from the horror franchise. Vampire teeth molds makes a drink look like a pair of dentures has fallen inside. Traditional Halloween ice cube trays include ghosts, bats, and pumpkins. Side Dishes Side dishes can make or break a complete wedding meal. By planning ahead, you can truly shock your guests with these horror inspired treats. Brain Macaroni Salad: Showcase your love for zombies with a delicious macaroni salad that is formed into the shape of a brain. With a little food dye, the recipe even gives off a pink color to emulate the true color of a brain. Roasted Cauliflower Brains: Another great take on the brains is by serving up some roasted cauliflower. When cooked right, the cauliflower gives off a rich color and can be topped with a little red sauce to emulate blood. Pasta Worms: A classic horror inspired treat is turning a pasta side dish into a plate of worms. A thick spaghetti works well as the pasta. Serve it with a butter sauce to give the appearance of slime. Bones: Celebrate the spooky skeletons of film by serving up some bread stick bones as a side option. Dough can easily be shaped into bones before the bread sticks are baked. Pair this off with some marinara sauce to complete the side dish. Main Course Enhance your main course selections with a few cooking tricks and a little decorating. Your guests will enjoy the visuals as...

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Is The Beer You’re Serving Too Foamy? 2 Common Reasons For Big-Headed Beers And How To Fix Them

Posted by on July 1, 2015 in Uncategorized | Comments Off on Is The Beer You’re Serving Too Foamy? 2 Common Reasons For Big-Headed Beers And How To Fix Them

Tap beer should have a certain amount of foam at the top of its glass when served. This foam tingles the tongue and bursts forth tiny bubbles that are an essential component to a great glass of tap beer. Too much foam, though, is overwhelming and can interfere with the taste of your beer. If your bar or restaurant is having trouble keeping the froth to a minimum on their draft orders, here are two things that might be going wrong. Too Much Nucleation Beer foams by the process of nucleation. During nucleation, any rough surface can act as a nucleus. Dissolved carbon dioxide stick to the nuclei, form bubbles, and then rise to the top of the beer. The more nuclei a glass of beer has, the more foam it will form. Tiny particles of barley in the beer usually provide ample surface area for nucleation to occur, but for those who want a little more foam, the glassware industry offers nucleated glasses. These glasses have etched surfaces inside the glass, thus providing more surfaces for those tiny bubbles to accumulate. While they do their job just fine, these glasses should be reserved for beers that are naturally low in foam. When the glasses were ordered for your bar or restaurant, it’s possible that whoever was in charge of placing the order didn’t understand this process and unknowingly ordered nucleated glasses. If this is the case, switching to simple, non-etched glasses should solve your problem. Furthermore, the water stains and/or tiny particles of detergent that are left on glasses after washing can provide unwanted nuclei. When you’re serving beer, it’s not enough to have clean glasses — you need to have beer-clean glasses. If you’re already using etch-free glasses and following practices to make sure your glassware is beer-clean, then you may have particle buildup in your beer lines that is acting as nucleic points for foam to form. Your lines should be flushed between each keg, and, regardless of their condition, should be replaced at least every five years. Temperature Troubles The warmer the temperature of your beer, the less able the carbon dioxide in it is able to remain dissolved. When this carbon dioxide comes out of solution, it turns into foam and rises to the top. Depending on the amount of particles each has (nucleic points), different beers will have different optimal temperatures. Check out the chart at craftbeertemple.com to determine what temperature the beers you serve should be stored at. If you find a discrepancy between the chart and your beer storage practices, adjust accordingly. If you’ve already taken into consideration the correct temperature of the particular beers you serve, consider the state of your beer storage area. If you keep your kegs in the same cooler as other frequently used drinks or foods, the continuous opening and closing of the cooler door could be warming up the cooler and contributing to your excess froth problem. It’s best to keep your beer stored in its own cooler so you can control the climate with utmost diligence. However, if this isn’t possible, consider installing plastic slats on your cooler door to limit the amount of cool air that exits the space and the amount of warm air that enters it. You can order these slats from...

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