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Milwaukee's Daily Magazine for Sunday, July 13, 2014

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In Living

Purple Door's whiskey ice cream "Jacks" up this summer treat.

In Living

Add some spice to your snacking with pico from Pete's.

In Living

The Krups Egg Express Cooker is an egg-making no-brainer.

OnMilwaukee.com recommends, June 23, 2012


Get your taste buds ready – we're dishing up an especially delicious edition of the OnMilwaukee.com Recommends.

Purple Door's whiskey ice cream – I had the pleasure of attending the grand opening of Purple Door Ice Cream that's inside the Clock Shadow Creamery that's inside the uber-green FIX Building, 538 S. 2nd St. While there, I had my first taste of whiskey ice cream and found it super creamy with a hint of boozy. No, it's not like pouring Jack Daniels on a scoop of vanilla, it's very subtle, but definitely has a lingering whiskey taste. Get a single-scoop cone for $3.50. And then get a second scoop of the salted caramel. Trust me on this one. Molly Snyder

Krups Egg Express Cooker – Now, I know that it's not rocket science to make a hard-boiled egg, though unless you pay close attention, it is quite possible to under-cook them or green them up by letting them go too long. A soft-boiled egg and a poached egg require slightly more finesse. Or, you could pony up roughly $25 – if you eat a lot of soft-boiled, hard-boiled and poached eggs – for a Krups Egg Express Cooker, which even a monkey could use (no disrespect to egg-eating monkeys). Use the little pricker to pop holes in up to seven eggs, measure out the proper amount of water and pour it in the tray and turn on the cooker and voila! Perfectly soft-boiled or hard-boiled eggs every time. Two poaching cups are just as easy to use. Everything except the base can go in the dishwasher for easy clean up and even that has a non-stick coating that makes it simple to clean. It's Dairy Month at OnMilwaukee.com and I'm celebrating by boosting my hard-boiled egg intake. – Bobby Tanzilo

Pico de gallo from Pete's Market – I am one of those types who constantly complains most foods, particularly salsas, are not spicy enough. I'm always asking for hot sauce in restaurants, annoyed when I'm brought Tabasco (that's a pepper sauce, not a hot sauce) and really only happy when my food is Sriracha hot. Today, I stopped at Pete's Market, 1400 S. Union St., and bought a container of the house-made fresh, chunky pico. As soon as the steam stopped blasting from my ears holes, I announced to my tortilla chips that I was loco for this product. Made solely of tomatoes, jalapenos, cilantro, onion and salt, it would be easy enough to recreate at home (if I would just sharpen my knives). So in the mean time, I'll just buy another container. – Molly Snyder

Garlic Fest – I love garlic. It can sometimes get a bad reputation, but since I'm not a serial dater or a vampire, it's nothing short of amazing. Garlic bread, garlic mashed potatoes, pretty much every Italian food ... garlic does it all. Help celebrate this savory bulb as Braise hosts its first Garlic Fest this Sunday from 10 a.m. to 3 p.m. Area restaurants will be set up outside the restaurant, 1101 S. 2nd St., serving up garlicky dishes, Green Garlic Bloodys and other great eats, and the fest will also offer kids' activities, "Bulb in One" Garlic Golf, bobbing for garlic and even a garlic eating contest. That last one might be a little much, but the rest sounds like a spicy slice of heaven. Renee Lorenz

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