Wednesday, March 17, 2021

How to of the Day

How to of the Day


How to Drink Baileys Irish Cream

Posted: 17 Mar 2021 05:00 PM PDT

Baileys Irish Cream is a liqueur made with whiskey, cream, and a cocoa extract. Many people drink Baileys straight over ice, or use it as a mixer in shooters, martinis, and Irish coffee. Some even enjoy Baileys in hot chocolate or milkshakes. However you drink Baileys, it will be a welcome addition to your liquor cabinet.

[Edit]Steps

[Edit]Adding Baileys to Your Irish Coffee

  1. Brew your coffee. Strong coffee works best. Use automatic drip, a French press, or the pour-over method. Instant coffee can work as well.
    Drink Baileys Irish Cream Step 8 Version 2.jpg
  2. Make your whipped cream. Pour of heavy cream and of Baileys into a metal bowl. Use an electric mixer to beat until stiff peaks form.

    Drink Baileys Irish Cream Step 9 Version 2.jpg
  3. Mix your whiskey, sugar, and coffee. Choose a tall glass and pour in:

    • to of Irish whiskey (Irish whiskey is the go-to liquor for Irish coffee, but other bourbon, whiskey, or rye can work as well)
    • of brown sugar (White sugar can work as well, as can honey, maple syrup, or other sweeteners)
    • Around of coffee, leaving at the top for the whipped cream
  4. Finish your drink with whipped cream. Top your drink with a liberal amount of the Baileys whipped cream you prepared in step two.[1]

    Drink Baileys Irish Cream Step 11 Version 2.jpg

[Edit]Pouring Baileys Shooters

  1. Add a citrus twist to your coffee and cream with a B-52. The B-52 is a layered shot that starts with the densest liquid on the bottom of the shot glass. Pour of Kahlua, then of Baileys, then of Triple Sec (orange liqueur) to create a triple-decker combination of coffee, cream, and citrus flavors.[2]

  2. Make a Blow Job for a creamier drink. The Blow Job contains Baileys Irish Cream as well as whipped cream, so it's a dairy lover's drink. Layer this shooter, rather than mixing or blending it. Start by pouring of Amaretto into a shot glass, then follow with of Baileys, and then top your drink with a liberal amount of whipped cream.

    • Tradition has it that this shot should be taken hands free, so drinkers should keep their hands behind their backs and lift and drink the shot using their mouths alone. [3]
  3. Pour a Screaming Orgasm for a stiff drink that's still sweet. Pour an equal amount ( each) of Baileys, vodka, Amaretto, and Kahlua into a cocktail shaker. Shake with ice until cold and fully mixed. Strain into a shot glass.[4]

[Edit]Making Baileys Martinis

  1. Keep it classic with a Baileys martini. Mix of Baileys with vodka. Shake with ice cubes in a cocktail shaker, then strain it into a chilled martini glass.

  2. Win over coffee lovers with a Baileys flat white martini. Pour of Baileys, of espresso, and of vodka into a cocktail shaker filled with ice cubes. Shake your drink until it's good and cold, and then strain it into a martini glass. [5]

  3. Sweeten things up with a Baileys chocolatini. Fill a cocktail shaker with ice cubes, and then pour of Baileys, of vanilla vodka, and of chocolate liqueur. Shake your drink, and then strain it into a martini glass.[6]

    • For a flourish, you can garnish your glass with shaved chocolate, or drizzle the inside of the glass with chocolate syrup before you pour the drink.
    • If you prefer a coffee flavor, swap out the chocolate liqueur for a coffee liqueur to make a classic mudslide. Pour it into a rocks glass or martini glass. You can even serve it frozen for an extra-refreshing treat.[7]
  4. Pour a Baileys Jack Knife for a stiffer martini. Make this strong drink by mixing of Baileys with of whiskey. Shake your concoction until it's cold, and then strain it into a martini glass. [8]

[Edit]Spiking Your Hot Chocolate with Baileys

  1. Prepare the hot chocolate. You will add Baileys at the end of the process, so you can make hot chocolate according to your own recipe. Mix cocoa, milk, and sugar and cook on the stove. Instant hot chocolate can work too, as can hot chocolates flavored with mint or caramel.

    Drink Baileys Irish Cream Step 12 Version 2.jpg
  2. Add Baileys. Add to of Baileys per of hot chocolate. Start with less, then taste to gauge the flavor before you add more.

    Drink Baileys Irish Cream Step 13 Version 2.jpg
  3. Bring the heat back up. If your Baileys is room temperature, it won't bring down the heat of your hot chocolate very far, so you'll only need to heat the mixture for another minute or so. If you pulled an open bottle of Baileys from the refrigerator, you may need to continue heating for another 2 to 3 minutes.

    Drink Baileys Irish Cream Step 14 Version 2.jpg
  4. Finish with a flourish. Top your hot chocolate with miniature marshmallows or whipped cream and chocolate shavings. For even more flourish:
    Drink Baileys Irish Cream Step 15 Version 2.jpg
    • Add a drizzle of chocolate sauce
    • Stick a chocolate wafer cookie into the whipped cream.
    • Serve the milkshake with a cookie straw.

[Edit]Shaking Things up with a Baileys Milkshake

  1. Choose your ice cream. Chocolate and vanilla are the old standbys, but feel free to get creative. Select flavors that pair well with Baileys. Of course Baileys and coffee ice cream go well together, but consider mint chocolate chip, peanut butter, rum raisin, pumpkin, or cookies and cream.
    Drink Baileys Irish Cream Step 16 Version 2.jpg
  2. Choose your mix-ins. Select flavors that pair well with Baileys, like chocolate, citrus, or Amaretto. Consider adding:
    Drink Baileys Irish Cream Step 17 Version 2.jpg
    • Syrups such as hot fudge, caramel, or butterscotch.
    • Fresh fruit like a banana, peaches, or strawberries.
    • Peanuts, walnuts, or almonds.
  3. Mix ice cream, Baileys, and your mix-ins and blend to your desired consistency. For a single-serving milkshake, measure of ice cream with of Baileys and of milk and blend in your blender or milkshake maker.

    • For a thicker milkshake, use a little less milk.
    • For a thinner milkshake, use a little more.
  4. Top your drink with whipped cream. Whipped cream from a can is fine, or you can get ambitious and make your own Baileys whipped cream by whipping of heavy cream and of Baileys into a metal bowl and beating with an electric mixer until it's stiff.
    Drink Baileys Irish Cream Step 19 Version 2.jpg


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[Edit]Quick Summary

How to Say Cheers in Irish

Posted: 17 Mar 2021 09:00 AM PDT

The standard way of saying "cheers" in Irish is "sláinte," but there are many more terms and phrases you can offer in toast when speaking the Irish language. Here are a few of the most helpful to know.[1]

[Edit]Steps

[Edit]Standard Cheers

  1. Exclaim "Sláinte!" This is the closest term you can use to toast someone "cheers!" in Irish Gaelic.
    Say Cheers in Irish Step 1.jpg
    • More accurately, the term "sláinte" translates into the English term "health." When using this term, you are essentially toasting to someone's health.
    • Pronounce this Irish term as slawn-cha.[2]
  2. Offer "Sláinte mhaith!" This phrase emphasizes the well wishes of a standard "cheers."
    Say Cheers in Irish Step 2.jpg
    • "Sláinte" means "health" and "mhaith" means "good."
    • Translated directly, the term means "health good" or "good health."[3]
    • You should pronounce this Irish phrase as slan-cha vah.
  3. State "Sláinte chugat!" This variation on the traditional "cheers" is a bit more personal and individualized.
    Say Cheers in Irish Step 3.jpg
    • "Sláinte" means "health" and "chugat" means "you."
    • When paired together in this manner, the English translation is "health to you."[4]
    • Pronounce the Irish toast as slawn-cha hoo-ut'.
    • You can also use "chugaibh" for many people. Pronounced "hoo-uv"
  4. Use "Sláinte agus táinte!" This phrase is another variant on the traditional "cheers" that emphasizes one's well wishes for the person being toasted.
    Say Cheers in Irish Step 4.jpg
    • "Sláinte" means "health," "agus" means "and," and "táinte" means wealth.
    • Translated literally, the phrase means "health and wealth" in English.[5]
    • Pronounce this Irish phrase as slawn-cha ogg-uss tawn-cheh.
  5. Give a hearty "Sláinte na bhfear agus go maire na mná go deo!" This version of the traditional cheers is more elaborate and works especially well when used amongst a group of friends.
    Say Cheers in Irish Step 5.jpg
    • "Sláinte" means "health," "na" means "the," and "bhfear" means "men."
    • "Agus" means "and."
    • "Go" means "that," "maire" means "endure," "na" means "the," "mná" means "women," "go" means "that," and "deo" means "forever."
    • When everything is strung together, the toast means, "Health to the men and may the women live forever."
    • This phrase should roughly be pronounced, slawn-cha na var agus guh mara na m-naw guh djeo.

[Edit]Additional Toasts and Well Wishes

  1. Offer "Croí folláin agus gob fliuch!" This toast essentially offers a wish of health and drink.
    Say Cheers in Irish Step 6.jpg
    • Translated directly, the phrase means "a healthy heart and a wet mouth."[6]
    • "Croí" means "heart," "follain" means "healthy," "agus" means "and," "gob" means "beak" or "mouth," and "fliuich" means "wet."
    • Pronounce the phrase as cree full-in ah-gus gob fluck.
  2. Exclaim "Fad saol agat, gob fliuch, agus bás in Éirinn!" This phrase expands on the wish for longevity and drink by also wishing the toasted a full life in Ireland.
    Say Cheers in Irish Step 7.jpg
    • As a direct translation, this phrase means, "long life to you, a wet mouth, and death in Ireland."[7]
    • "Fad" means "length" or "long," "saol" means "life," and "agat" means "have you" or "you have."
    • "Gob" means "beak" or "mouth" and "fliuch" means "wet."
    • Agus" means "and."
    • "Bás" means "death," "in" means "in," and "Éireann" is the Irish name for "Ireland."
    • You should pronounce this phrase as fah-d seal, gob fluck, ah-gus boss in Air-inn.
  3. Say "Nár laga Dia do lámh!" This toast is a wish for strength and endurance.
    Say Cheers in Irish Step 8.jpg
    • Translated directly, the phrase means, "may God not weaken your hand."[8]
    • "Nár" means "not," "laga" means "weak" or "weaken," "Dia" means "God," "do" means "to," and "lámh" means "hand."
    • You should roughly pronounce the phrase as Nar lah-ga Djee-ah duh lawv.
  4. Use "Go dtaga do ríocht!" Offer this as a toast to prosperity.
    Say Cheers in Irish Step 9.jpg
    • Translated in a direct sense, it means, "may thy kingdom come."
    • "Go" means "in," "dtaga" means "come," "do" means "to," and "ríocht" means "kingdom."
    • Pronounce this toast as guh DAG-uh duh REE-ukht.

[Edit]Seasonal Cheers

  1. Shout "Nollaig shona duit" at Christmas. This is essentially the Irish equivalent of toasting "Merry Christmas" in English.
    Say Cheers in Irish Step 10.jpg
    • "Nollaig shona" means "happy Christmas," and "duit" means "to you," so it directs the toast to the person being toasted.
    • Pronounce this seasonal toast as null-ig hun-ah ditch.
  2. Use "Go mbeire muid mbeo ar an am seo arís" for New Year's. This toast is appropriate to use on New Year's Eve and wishes for health and prolonged life.
    Say Cheers in Irish Step 11.jpg
    • It translates roughly to, "may we be alive at this time next year."
    • This is another phrase that is difficult to translate directly. The first part, "Go mbeire muid mbeo ar" means, "may we live again" and the latter part, "an am seo arís," means "this time next year."
    • You should pronounce this toast as go merr-ih-meedh mee-oh err on om shioh ah-reesh.
  3. Say "Sliocht sleachta ar shliocht bhur sleachta" at a wedding. Offer this toast to the bride and groom to wish blessings upon their future family.
    Say Cheers in Irish Step 12.jpg
    • Roughly translated, the toast means, "may there be a generation of children on the children of your children."[9] Essentially, you are wishing for the newlyweds' family to continually expand and survive for many generations to come.
    • Pronounce this wedding toast as sluckt schlock-ta er shlucht voor schlock-ta.

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How to Make Simple Mashed Potatoes

Posted: 17 Mar 2021 01:00 AM PDT

It's hard to think of a more classic side dish than a bowl of mashed potatoes. Always served at the holidays, mashed potatoes are one of those rare festive foods that also make appearances throughout the entire year. Whether served with fried chicken, roasted turkey, stew, or as part of shepherd's pie, mashed potatoes can be as fluffy and creamy as you like or rustic and slightly chunky. Either way, you'll see why mashed potatoes are anything but a boring side dish.

[Edit]Ingredients

  • 4 or 5 average-sized potatoes
  • 1/2 to 1 cup of milk, half-and-half, or chicken stock (depending on how creamy you want the potatoes to be)
  • 2 or 3 tablespoons butter
  • Salt and pepper to taste

[Edit]Steps

[Edit]Making Rustic Mashed Potatoes

  1. Choose your potatoes. There are a few basic options when it comes to buying potatoes: baking, boiling, and all-purpose potatoes. All have different qualities when it comes to flavor and texture.[1]
    Make Simple Mashed Potatoes Step 1 Version 3.jpg
    • Baking potatoes, such as Russets, are high in starch which creates light and fluffy mashed potatoes.
    • Boiling potatoes, such as red potatoes, are considered waxy which means they hold their shape and may create lumpy mashed potatoes.
    • All-purpose potatoes, such as Yukon Golds, fall in between boiling and baking potatoes in terms of texture. They do offer a butterier flavor than Russets.
  2. Wash the potatoes. Use cold water and gently scrub the entire potato. Look for dark patches where dirt might have settled. If you wash the potatoes in a bowl of water, be sure to rinse them before cutting.
    Make Simple Mashed Potatoes Step 2 Version 3.jpg
    • You can use a small brush specifically designated for cleaning potatoes or produce. This will help scrub away any dirt that's firmly stuck.
  3. Prepare your potatoes for boiling. You can cook the potatoes with the skins on or you can peel them before cutting them. Simply cut your potato into quarters or cubes.
    Make Simple Mashed Potatoes Step 3 Version 3.jpg
    • Leaving the skins on will give your mashed potatoes more texture. For this reason, you should consider using Yukon Golds, which have a thinner peel than Russets.
  4. Cook your potatoes. Place your prepared potatoes in a large saucepot and fill with cold water. The potatoes should be covered by an inch or two of water. Bring the water to a boil, then reduce the heat to a lively simmer and cook for 10 to 20 minutes. The potatoes are done when you stick a fork into them and they start to fall apart.

    • You can salt your water for extra flavor, just as though you're cooking pasta. The potatoes will absorb the salt as they cook.[2]
    • Avoid using hot water and covering your pot with a lid. This will make the potatoes cook unevenly and can lead to gluey potatoes.[3]
  5. Prepare your liquid. While the potatoes are cooking, heat up chicken stock or milk until warm and get some butter out of the fridge.

    • Use chicken stock if you'd like the potato flavor to really shine. Milk, ranging from skim to whole, will make creamier potatoes.
    • Heating your liquid will keep the mashed potatoes hotter for longer. Warm liquid is also absorbed better by the potatoes.
  6. Drain and prepare the potatoes. Use a strainer or lift the potatoes out with a slotted spoon. Return the cooked potatoes to your pot on the stove. Add your room temperature butter and start mashing the potatoes.

    • The best tool for mashing rustic potatoes is a simple potato masher. Avoid mashing too much or you'll be left with more of a puree. You may want to leave small chunks and skin somewhat intact.
  7. Add your warm liquid. Gradually add some of your warm stock or milk. Stir gently and add a bit more liquid if your potatoes are still loose. Keep adding liquid gradually until the potatoes bind together.

    • Avoid adding all your liquid at once. You could end up with too much liquid which makes mushy mashed potatoes. Your potatoes will need more or less liquid depending on potato type and level of starchiness.
  8. Season and serve. Taste the potatoes and add salt, pepper, and/or more butter, as you like. Serve while they're still warm or keep covered until ready to eat.

    Make Simple Mashed Potatoes Step 8 Version 3.jpg
    • Minced chives or paprika make great garnishes for mashed potatoes.

[Edit]Making Smooth and Creamy Mashed Potatoes

  1. Choose your potatoes. There are a few basic options when it comes to buying potatoes: baking, boiling, and all-purpose potatoes. All have different qualities when it comes to flavor and texture.[4]
    Make Simple Mashed Potatoes Step 9 Version 2.jpg
    • Baking potatoes, such as Russets, are high in starch which creates light and fluffy mashed potatoes.
    • Boiling potatoes, such as red potatoes, are considered waxy which means they hold their shape and may create lumpy mashed potatoes.
    • All-purpose potatoes, such as Yukon Golds, fall in between boiling and baking potatoes in terms of texture. They do offer a butterier flavor than Russets.
  2. Wash the potatoes. Use cold water and gently scrub the entire potato. Look for dark patches where dirt might have settled. If you wash the potatoes in a bowl of water, be sure to rinse them before cutting.
    Make Simple Mashed Potatoes Step 10 Version 2.jpg
  3. Prepare your potatoes for boiling. Peel and then simply cut your potato into quarters or cubes. Very large chunks or halves will take a long time to cook. Try cutting your potatoes into cubes around a few inches in size.

  4. Cook your potatoes. Place your prepared potatoes in a large saucepan and fill with cold water. The potatoes should be covered by an inch or two of water. Bring the water to a boil, then reduce the heat to a lively simmer and cook for 10 to 20 minutes. The potatoes are done when you stick a fork into them and they start to fall apart.

    • You can salt your water for extra flavor, just as though you're cooking pasta. The potatoes will absorb the salt as they cook.[5]
    • Avoid using hot water and covering your pot with a lid. This will make the potatoes cook unevenly and can lead to gluey potatoes.[6]
  5. Prepare your liquid. While the potatoes are cooking, heat up chicken stock or milk until warm and get some butter out of the fridge.

    • Use milk or cream for the creamiest mashed potatoes. Half-and-half is a great way to add buttery richness to your mashed potatoes.
    • Heating your liquid will keep the mashed potatoes hotter for longer. Warm liquid is also absorbed better by the potatoes.
  6. Drain and mash the potatoes. Use a strainer or lift the potatoes out with a slotted spoon. Return the cooked potatoes to your pot on the stove. Add your room temperature butter and start mashing the potatoes.

    • The best tool for creating creamy and fluffy mashed potatoes is a potato ricer. To use, simply fill the hopper, or bowl of the ricer, with your cooked potatoes and press down. The potatoes will be pushed through the small holes of the ricer.
  7. Add your warm liquid. Gradually add some of your milk. Stir gently and add a bit more liquid if your potatoes are still loose. Keep adding liquid gradually until the potatoes bind together.

    Make Simple Mashed Potatoes Step 15 Version 2.jpg
    • Avoid adding all your liquid at once. You could end up with too much liquid which makes mushy mashed potatoes. Your potatoes will need more or less liquid depending on potato type and level of starchiness.
  8. Season and serve. Taste the potatoes and add salt, pepper, and/or more butter, as you like. Serve while they're still warm or keep covered until ready to eat.
    Make Simple Mashed Potatoes Step 16 Version 2.jpg
    • Minced chives or paprika make great garnishes for mashed potatoes.


[Edit]Video

[Edit]Warnings

  • Boiling water and steam can scald, so be careful when handling the pot.
  • Don't boil or mash potatoes in a non-stick coated pot, you can easily damage the coating.
  • Take caution to avoid cutting yourself when peeling and chopping the potatoes.

[Edit]Things You'll Need

  • Knife
  • Cutting board
  • Peeler, optional
  • Potato masher, optional
  • Potato ricer, optional
  • Stove and pot (preferably not non-stick) large enough to hold the potatoes

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