Traditional recipes

Denver’s FIRE Restaurant: Elevated in More Ways Than One

Denver’s FIRE Restaurant: Elevated in More Ways Than One

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The newly opened ART Hotel is aptly named, being strategically located in Denver’s popular arts district and a stone’s throw from some of the city’s premier museums. Master artists from all over the world were chosen to display their creations throughout the property, including within the hotel’s restaurant, FIRE.

Located on the fourth floor, the FIRE space includes a terrace with a view of the Denver skyline, a lounge with eye-catching paintings, and a private dining room. The latter features a lavish chandelier designed by Los Angeles-based artist Joel Otterson entitled “Bottoms Up” and concocted from 186 vintage goblets gleaned throughout several decades, and which Otterson calls an “homage to celebration.”

Executive chef Chris Jakublec is classically trained and has worked with some of the biggest names in the industry including Jean-Michel Lorain and Marc Meneau. With a nod towards the large floor-to-ceiling glass windows revealing sweeping 180-degree views of Denver, Jakublec calls his cuisine “elevated” owing, in part, to the fact that Denver is a mile high above sea level.

Chef Jakublec incorporates fresh, naturally sourced ingredients from some of Denver’s top sustainable farms and creates his own innovative twist when designing his menu.

Breakfast items include bison Benedict, bison strip loin, poached farm eggs, breakfast potatoes, and green chile hollandaise.

Dinner selections vary from the popular freshly caught Colorado trout, to more substantial favorites like barbecue pork loin and belly with baby turnips, compressed nectarine, and mustard greens.

They carry a full complement of traditional and contemporary cocktails, which guests are encouraged to enjoy on the terrace or in the lounge. Their happy hour includes a slight twist on old-time classics such as a vanilla Old Fashioned made with vanilla-infused Michter’s rye whisky, Carpano Antica vermouth, brown simple syrup, orange bitters, and garnished with a Luxardo cherry.

Above all, the experience at FIRE is warm, inviting, and fun.

Medieval cuisine

Medieval cuisine includes foods, eating habits, and cooking methods of various European cultures during the Middle Ages, which lasted from the fifth to the fifteenth century. During this period, diets and cooking changed less than they did in the early modern period that followed, when those changes helped lay the foundations for modern European cuisine. Cereals remained the most important staple during the early Middle Ages as rice was introduced late, and the potato was only introduced in 1536, with a much later date for widespread consumption. Barley, oats and rye were eaten by the poor. Wheat was for the governing classes. These were consumed as bread, porridge, gruel and pasta by all of society's members. Fava beans and vegetables were important supplements to the cereal-based diet of the lower orders. (Phaseolus beans, today the "common bean", were of New World origin and were introduced after the Columbian exchange in the 16th century.)

Meat was more expensive and therefore more prestigious. Game, a form of meat acquired from hunting, was common only on the nobility's tables. The most prevalent butcher's meats were pork, chicken and other domestic fowl beef, which required greater investment in land, was less common. Cod and herring were mainstays among the northern populations dried, smoked or salted, they made their way far inland, but a wide variety of other saltwater and freshwater fish was also eaten. [1]

Slow transportation and food preservation techniques (based on drying, salting, smoking and pickling) made long-distance trade of many foods very expensive. Because of this, the nobility's food was more prone to foreign influence than the cuisine of the poor it was dependent on exotic spices and expensive imports. As each level of society imitated the one above it, innovations from international trade and foreign wars from the 12th century onward gradually disseminated through the upper middle class of medieval cities. Aside from economic unavailability of luxuries such as spices, decrees outlawed consumption of certain foods among certain social classes and sumptuary laws limited conspicuous consumption among the nouveaux riches. Social norms also dictated that the food of the working class be less refined, since it was believed there was a natural resemblance between one's labour and one's food manual labour required coarser, cheaper food.

A type of refined cooking developed in the late Middle Ages that set the standard among the nobility all over Europe. Common seasonings in the highly spiced sweet-sour repertory typical of upper-class medieval food included verjuice, wine and vinegar in combination with spices such as black pepper, saffron and ginger. These, along with the widespread use of sugar or honey, gave many dishes a sweet-sour flavor. Almonds were very popular as a thickener in soups, stews, and sauces, particularly as almond milk.

This One Eating Habit Raises Your Risk of Early Death by 50%, Says Study

A new study just published in the Journal of the Academy of Nutrition and Dietetics contains some troubling news for people who have become addicted to take-out over the course of the last year. According to the research, which analyzed 15 years of dietary behavior among more than 35,000 adults aged 20 and older, "frequent consumption" of restaurant-made meals is strongly linked to early death.

We've long known that a diet rich in decadent meals prepared in restaurant kitchens isn't nearly as healthy as one rooted in home-made alternatives, but this new study is unique in that it quantifies just how bad eating out—or ordering too much delivery—could truly be for the sake of your lifespan.

According to the researchers, who analyzed data provided by the National Health and Nutritional Examination Survey that polled more than 35,000 adults between the years of 1999 and 2014, those who ate two restaurant meals (or more) every day were more likely to die of any cause by 49%. They also had a 65% greater chance of dying from cancer. Over the course of the survey, 2,781 of the respondents died—511 of them were from heart disease and 638 of them were from cancer.

"This is one of the first studies to quantify the association between eating out and mortality," notes Wei Bao, MD, PhD, a professor at the University of Iowa, in the study's official release. "Our findings, in line with previous studies, support that eating out frequently is associated with adverse health consequences and may inform future dietary guidelines to recommend reducing consumption of meals prepared away from home."

As we've reported time and again at Eat This, Not That!, eating healthy meals at many popular restaurants is truly difficult, given that so many of the meals are super high in calories and are overly packed with fat, sodium, and sugar. Even some of the "healthy" meals are secretly bad for you. Take the "SkinnyLicious Asian Chicken Salad" from Cheesecake Factory. All told, it rings it at 590 calories—roughly the same as a Quarter Pounder Deluxe burger from McDonald's—and contains a staggering 2,700 milligrams of sodium along with 53 grams of carbs. For perspective, The American Heart Association recommends that no human being should consume more than 2,300 milligrams of sodium in a day.

Remember this the next time you're undecided on whether to make that home-cooked meal or to fire up your Seamless app. If you're eating out on a daily basis, you're not doing your body any favors. And for a full list of the secret ways that restaurants go to extra lengths to make their food unhealthier, check out these 15 Sneaky Ways Restaurants Add More Calories to Your Meals.

Whole grains, like farro, freekeh, or brown rice, can be substituted for the quinoa.

This weeknight-friendly pasta uses one skillet, one pot, and plenty of cheese.

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

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Ten Ways to Feed Ten People for Less Than $20

We’ve been throwing and attending a lot of cookouts and dinners this summer. It’s so fun to gather with friends around a big meal — but sometimes feeding a lot of people can get expensive. There are a few meals we return to over and over that are easy, delicious, and easy on the wallet.

Here are our ten favorite ways to feed a crowd of ten or more — for less than $20.

The ground rules for this list: It will include a main dish and a side dish — no drinks. We listed desserts separately many fruit-based and baked desserts are inexpensive and will also keep your budget under $20.

We expect that you already have some basics around like salt, pepper, and oil. (If you’re picking up those staples just to make a dish on this list, then you will probably go over-budget.) But with those givens, you can make these meals for $20ish and feed a crowd in the process.

This list admittedly does not allow for the most high-quality meats. If you are going to buy fresh, grass-fed ground beef, for instance, you will probably go over-budget. But consider this list a starting point, and buy the best-quality ingredients you can afford.

  1. The Potluck — Let’s just get this one out of the way. When it comes to just your own pocketbook, a potluck is the best way to go. Make a batch of cupcakes and a pot of coffee, and invite your friends to bring the rest of the meal. Spread the cost of a party out among a group of friends and everyone gets to feed everyone else. Having said that, the rest of this list focuses on meals that will cost less than $20 total — no matter who’s paying.
  2. Spaghetti with Tomato Sauce + Grilled Vegetable Mix — Great summer eating, vegetarian-friendly, and the most classic dinner party dish of all. Just toss spaghetti with lightly simmered crushed canned tomatoes, along with garlic and some herbs. Grill zucchini and yellow squash (so inexpensive this time of year!) and toss with olive oil, salt and pepper. You’ll have plenty of cash left over to buy good cream for homemade vanilla ice cream!
    Recipes:Basic Tomato Sauce, Grilled Zucchini Salad
  3. Pulled Pork Wraps + Cabbage Salad — You can buy a big pork shoulder roast (pork butt) for very little money. Slow cook it with a little garlic and ginger, and then shred it and serve it with tortillas and simple shredded cabbage salad.
    Recipes:Slow-Cooked Hoisin and Ginger Pork Wraps with Peanut Slaw
  4. Homemade Pizza + Green Salad — The key with keeping homemade pizza inexpensive is to keep the toppings simple. Don’t splurge on four kinds of cheese and imported salami make toppings of crushed tomatoes, Parmesan, and perhaps one vegetable. Pizza shouldn’t have too many toppings anyway!
    Recipes:Homemade Thin Crust Pizza, Basic Vinaigrette
  5. Bean and Rice Burritos + Fried Plantains — Here’s another vegetarian option: hearty rice and bean burritos with a smattering of herbs and perhaps some cheese, as well as a side of fried plantains. Bring out a pint of ice cream to serve with the rest of the plantains, and you have dessert.
    Recipes:How to cook dried beans, Sweet Fried Plantains
  6. Cheese and Spinach Frittatas + Biscuits — Good eggs aren’t expensive you can buy a couple dozen and make enough frittata to feed an army, as long as you have enough skillets! Fill them with inexpensive ingredients like cheese and fresh spinach, and serve them with fluffy, light homemade biscuits.
    Recipes:Frittata, Touch-of-Grace Biscuits
  7. Pancake Bar + Fruit Slices — Like the frittata, this is breakfast for supper. We love fluffy pancakes what about a big batch of pancakes with a side of seasonal fruit? Ask guests to bring their favorite pancake toppings.
    Recipes:Golden Oat Pancakes, Fluffy Ricotta Pancakes, Chunky Peach Pancake Topping
  8. Chicken Thighs in Balsamic Vinegar + Roasted Carrots — Here’s a cold-weather meal that’s great for fall. Chicken thighs are full of flavor, easy to cook without making them dry, and inexpensive. Our favorite recipe for chicken thighs involves just a little balsamic and Parmesan. Roast a big bag of carrots, tossed with olive oil and thyme.
    Recipes:Chicken Thighs with Balsamic Vinegar, Roasted Carrots (from Ina Garten)
  9. Grain Salad with Roasted Vegetables + Miso Soup — Another favorite dish for a big crowd is a grain salad. You can toss it with simple, inexpensive seasonal roasted vegetables like squash or carrots — or baked tofu cubes — and then serve it with a side of basic miso soup for a very filling meal.
    Recipes:Warm Farro Salad with Roasted Vegetables, Miso Soup, Baked Tofu
  10. Stew + Fresh Bread — One more classic way to feed a lot of mouths: soup or stew and bread. It’s filling and so delicious too.
    Recipes:Classic Beef Stew, No-Knead Bread In a Hurry

10 Desserts for a Crowd
All of these desserts will be easy, fast, and relatively cheap.

Better, Safe Alternatives

While organic homemade vinegar weed killers sound quaint, easy, and safe to use, gardeners will run into a couple of obstacles. First: these vinegar solutions are nowhere near as effective as they’d hoped they would be. Second: the potential risks — whether to garden or lawn soil life, or to your own health — may outweigh the benefits.

Again, Strenge’s recommendation is a mixture of vinegar and salt and dishwashing soap for those dead set on making a backyard recipe. But that can also set you up with some soil problems, too, if you’re not careful.

Salt build-up “can become a significant problem from repeated use,” said Strenge, adding that repeated use with salt is the only way for 5% vinegar to be effective. “Table salt can contribute to sodium toxicity and potentially result in loss of other necessary nutrients from the soil.”

Strenge added that Epsom salts — not just table salts — can be used too, but also interfere with lawn and garden health. With all this being said, it may just be easier to pull those weeds out by hand than to use vinegar.

Loaded Baked Potato with California Avocado “Sour Cream”, Broccoli and Cheddar Cheeze

An elevated twist to a comforting classic, this loaded baked potato is a satisfying meal that&hellip

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What About Protein and Fat?

But what if the meal contains protein and fat too, as it usually does? How does that affect our mixed meal calculations?

The conventional wisdom holds that between 50 to 60% of protein becomes glucose and enters the bloodstream about 3 to 4 hours after it's eaten. It's generally accepted that fat has little affect on blood glucose.

In fact, recent studies indicate that neither protein nor fat have more than a minuscule affect on blood glucose. This seems to be true for people both with and without diabetes. The protein studies are particularly interesting.

A 50-gram dose of protein (in the form of very lean beef) resulted in only about 2 grams of glucose being produced and released into circulation. Neither does adding protein to carbohydrate slow the absorption or peak of the glucose response.

Fat delays the peak but not the total glucose response, according to these new studies. Therefore, it looks like you can simply ignore protein and fat in mixed meal calculations.

"Of much greater concern is how protein and fat affect blood glucose levels in the long term," Jennie Brand-Miller of the University of Sydney writes me. "High fat and high protein diets have the distinct potential to induce insulin resistance, which would mean that any carbohydrate eaten would raise blood glucose and insulin levels to greater heights on a day to day basis. However, the type of fat may be important here. A recent study in Diabetologia showed that moderately high MUFA [monounsaturated fatty acids] diets improved insulin sensitivity, if the fat was less than a certain level (higher than 37% was associated with insulin resistance)."

For fuller details you can check out the articles themselves:

    Franz, Marion J. "Protein Controversies in Diabetes." Diabetes Spectrum, Volume 13, Number 3, 2000, pages 132-141. The URL is


Many people have noticed that pizza seems to keep their blood glucose level high longer than just about any other food. While the reason remains a mystery, this folk wisdom now has scientific confirmation.

Ahern et al. compared the effect on insulin-dependent patients of a pizza meal with a control meal that included high glycemic index foods. They found that although the initial glucose increase was similar for the two meals, the GI continued to rise and was significantly increased from four to nine hours after the pizza meal compared with the control meal.

Rice and Potatoes

Rice and potatoes are some of the foods most tested for their glycemic indexes. They are important both because most of us tend to eat a lot of rice and potatoes and because they can have a high glycemic index. Professor Brand-Miller reports the results of 49 studies of rice and 24 studies of potatoes. The results for rice ranged all the way from 54 to 132 and for potatoes from 67 to 158.

What could possibly cause such tremendous variation? According to Professor Brand-Miller, for rice one of the most important considerations is the ratio of amylose to amylopectin. She says that "the only whole (intact) grain food with a high G.I. factor is low amylose rice, such as Calrose rice. However, some varieties of rice (Basmati, a long grain fragrant rice, and Doongara, a new Australian variety of rice [which is not available in the United States] have intermediate G.I. factors because they have a higher amylose content than normal rice."

Wallace Yokoyama, a research chemist working for the U.S. Department of Agriculture in Albany, California, gave me a comprehensive explanation. There are, says this noted rice specialist, four types of rice: long-grain, medium-grain, short-grain, and sweet rice. Sweet rice is also known as sticky or waxy rice. It makes the best sauces and gravies, and is usually used in Asian restaurants. Sweet rice has no amylose, Yokoyama says. In other words, it is the rice that has the highest glycemic index. The three other types of rice have lower glycemic indexes.

Of course, each of these three types of rice may be brown or white. Brown rice has a lower glycemic index than white rice, everything else being equal. Therefore brown long-grain rice—or if you can find it—brown Basmati rice—will probably have a lower glycemic index. White Basmati rice had a glycemic index of 83 in one study. Brown Basmati rice can be expected to have a somewhat lower index, but we don't know precisely what it is, because the studies haven't been done yet.

In fact, however, Uncle Ben's Converted Rice is the lowest glycemic rice you can get. This is white rice. Jennie Brand-Miller has indicated to me that this company may use a secret process.

Richard Jackson maintains in e-mail to me that my statement that there are three basic types of rice is "somewhat incorrect." He says that there is also a sweet rice used in oriental cooking. "It is not only very much stickier than standard Asian milled rice (such as Kokuro Rose Brand)," he writes, "but is perceptibly sweeter when eaten. It is typically fermented prior to cooking, whereas standard Japanese-style milled rice is not. I think if more research is done into this factor, the data may prove that the difference between sweet rice and regular Asian-style rice is different on the scale of caloric values as pertains to ingestion by diabetics."

Among potatoes, new and some white potatoes have the lowest indexes. The reason that new potatoes have a lower GI is probably because most of the amylopectin is less branched—it is more like amylose at this immature stage.

Fructose and High Fructose Corn Syrup

An addition to the published glycemic indexes is high fructose corn syrup, which is endemic in U.S. processed foods. Fructose is not the same as high fructose corn syrup, Professor Jennie Brand-Miller emphasized in a message to [email protected] , which he kindly faxed to me. "The former is pure fructose the latter [high fructose corn syrup] is a mixture of fructose and glucose," she wrote. "In high fructose corn syrups, the fructose content is about 50 percent. Thus the GI of high fructose corn syrups is about the same as sucrose, i.e. 60-65 (if glucose = 100)." When white bread = 100, the GI of high fructose corn syrups is 85-92.

Soy Milk

Soy milk has a low glycemic index of 43, according to e-mail from Professor Brand-Miller. The tested soy milk, she writes, has 4.5 grams of carbohydrates, 3.5 grams of fat, and 3.5 grams of protein per 100 ml. A low factor for soy milk isn't surprising, since soybeans have a GI of 25. But consumers in the United States—where many different brands and flavors are available—need to be aware that not all soy milks are created equal.

I recently discovered that my blood glucose rose dramatically after a large cup of chai made with soy milk. That's when I paid attention for the first time to how many grams of carbohydrate that particular soy milk had. So then I looked through the nutrition information on the dozens of brands and flavors of soy milk (and rice milk and almond milk and oat milk, etc.) in our local natural foods store.

I was amazed to find that the carbohydrate content of these beverages varied from 4 grams per 8 oz. to 36 grams. At least five brands have no more than 4 grams of carbohydrate per 8 oz. serving and are made from nothing by water and organic whole soybeans.

WestSoy Organic Unsweetened Soymilk has 5 grams of carbohydrate per 8 oz. serving, of which 4 grams are fiber, which means it has only 1 gram of available carbohydrate per serving. The URL is

Pacific Original Non Dairy Beverage Unsweetened has 5 grams of carbohydrates, but 3 grams are fiber, which means it has only 2 grams of available carbohydrate per serving. The URL is

Soyfresh Unsweetened Soy Beverage also has only 2 grams of available carbohydrate per serving. The URL is

Plain Yo Soy Traditional Soymilk from Wildwood Natural Foods is almost as low-carb. It has 3 grams of available carbohydrate. The URL is

Westbrae Natural Foods’ Westsoy 100% Organic Non Dairy Soy Beverage Unsweetened has 4 grams of available carbohydrate. The URL is

You may also want to compare these numbers with cow's milk. It has 11 to 13 grams of carbohydrate per 8 oz, whether it is non-fat or full-fat. Also note that the carbohydrates in soy beverages have a lower GI than that of lactose, which is 65.


Thanks to Professor Jennie Brand-Miller for authorizing me to reproduce her glycemic index and glycemic load table. Thanks too to Tere Griffin who began the collection of information for what turned into this Web page and originally got me interested in this fascinating subject.

15 Fun and Easy Cocktails You Can Make Using Jack Daniels

Jack Daniels’ Tennessee Whisky is a really interesting product.

First of all, it’s made in the oldest registered distillery in the United States. Another feature totally unique to Jack Daniels is that individual batches are not dated. Instead, master tasters at the distillery test each batch and barrel of whisky to determine its quality.

Although it follows all of the rules required to be classified as a Bourbon, there is an extra step included, which makes Jack Daniels not a bourbon, but a Tennessee Whisky. That final process is to filter the whiskey through maple charcoal before bottling.

Photo courtesy of

Strangely enough, Jack Daniel’s is actually made in a dry county — yep, it’s totally illegal to sell alcohol there. The Distillery gets around this crazy law by selling bottles of whiskey for ‘decorative’ purposes. Ironically, the Jack Daniel’s Whiskey Distillery is the primary source of revenue for Moore’s County, and the distillery actually employs 371 people six more than Lynchburg’s entire population of only 365 people. Nevertheless, the location of the distillery has certainly not affected the drink’s popularity, with it being a household name around the world.

However, it has to be said that one of the most interesting (and impressive) things about Jack Daniel’s Tennessee Whiskey is the fact that it blends well with a huge variety of flavors, making it the perfect addition to almost any cocktail.

1. The Gentleman Jack Mint Julep

Photo courtesy of @jackdaniels_uk on Instagram

A classic Kentucky cocktail is given a smooth Tennessee twist with the inclusion of double mellowed Gentleman Jack.

2. Lynchburg Lemonade

Photo courtesy of @jackdaniels_uk on Instagram

This drink is definitely more than just lemonade. It’s a cool and refreshing drink perfect for hot summer days and BBQ evenings. Homemade lemonade will make this drink even more delicious, or try it with this lavender infused lemonade for something a little different.

3. All Jacked Up

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Jack Daniel actually created the silver cornet band to draw crowds to Lynchburg Square and his two saloons, and his passion for music certainly lives on in this recreation of the classic cocktail served at the Hard Rock Cafe. Definitely best paired ‘Hard Rock’ style with a homemade sriracha bacon burger and these mini crispy loaded potato bites.

4. Sweet Tea Smash

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A true southern staple, this drink is yet another perfect for enjoying in the summer sunshine. Plus, with all the potential health and beauty benefits of tea, it’s hard to say no to this one.

5. Gentleman’s Brew

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Whiskey and ginger is a popular combination for a reason. But when you add the indulgent smoothness of Gentleman Jack into the mix, something truly magnificent is created.

6. The Green Destiny

Photo courtesy of Tipsy Bartender on Facebook

A drink as vibrant as this one is guaranteed to impress at your next cocktail party. Serve alongside these boozy rainbow shots to continue the colourful theme throughout the evening.

7. Tennessee Mule

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A twist on the well-known Moscow Mule, this drink is traditionally served in a copper mug because it keeps the drink colder for longer without watering it down with too much ice.

8. Cherry Whiskey Smash

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The combination of tart cherry juice, sweet, almondy amaretto and a hit of Jack Daniels Whiskey creates a cocktail that goes down far too easily .

9. Jack Daniels Manhattan

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Probably one of the most famous cocktails around, the Manhattan cocktail is a standard drink at almost every cocktail bar in existence. There are so many ways to mix up this classic drink. You can create a Rob Roy simply by swapping out the Jack Daniels for Scotch, or make a Cuban Manhattan with rum instead of whiskey.

10. The Jack-O-Lantern

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Here is a drink that proves Halloween is not just for kids. For more spooky ways to get drunk on Halloween, click here.

11. Coconut Jack

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This is the ideal cocktail for sipping on a beach in the Caribbean sunshine. But, if like me you can’t travel quite that far this summer, it’s also okay to enjoy this one at a summer themed party or bbq at home.

12. Whiskey Sour

Photo courtesy of @jackdaniels_uk on Instagram

The whiskey sour has a long history, being one of the original drinks in the now iconic Jerry Thomas’ Bartender’s Guide from 1862. It was also, at one stage, the official drink of the 184-year-old Jefferson Literary and Debating Society at the University of Virginia. However, it’s ancient roots does not mean that this is a drink for frumpy old men. In fact, quite the opposite is true, the whiskey sour is definitely timeless and classy, particulary when made with Jack Daniels.

13. Jack Daniels Root Canal

Photo courtesy of Tipsy Bartender on Facebook

The clue is in the name with this one, a super sugary drink that should definitely be enjoyed sparingly. The addition of ice cream to jack daniels makes this the perfect drink to be enjoyed in place of a dessert.

14. Blue Bandana Shots

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Everyone loves shots at a party, and these are no exception. The addition of Blue Curacao gives this drink its fantastically bright colour, and makes the strong hit of Jack Daniels quite a surprise.

15. Hot Blooded

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While it might seem an unusual concoction, this jalapeno, Jack Daniels, and blood orange cocktail will certainly tingle your tastebuds, in a good way. If you can’t get enough of the spicy and sweet combo, try this spicy margarita.

When is it done?

Most roasts will increase in temperature dramatically once they come out of the oven. Usually, the hotter the oven, the more your temperature will rise.

This “carry-over” cooking means you have to be very mindful of when you yank the beast out of the oven. It also means that the doneness is hard to get right. (Raise your hand if you’ve ever blown the timing on a roast. I know I have.)

Not so with this method. Because the meat is roasted at such a low temperature, it should only increase a few degrees.

It’s a more reliable way to roast a prime rib, and makes timing your meal a lot easier.

Temperature chart
121°-125° F = rare
130°-135° F = medium-rare
140° F = medium
150° F = medium-well
160° F = well done

Be sure to get the meat thermometer into the center of the roast, not touching any bones (that will skew your reading).

Tent your roast under aluminum foil for 15-20 minutes. (Tent means loosely drape and tuck a little, don’t wrap it airtight.) This will let the juices settle back into the roast.

Watch the video: Interview with Greg Pixley from Denver Fire Department (May 2022).