Bob Lipinski's profile photo

Bob Lipinski

New York

Contributor at Times Beacon Record

Articles

  • 2 weeks ago | tbrnewsmedia.com | Bob Lipinski

    The Wine Connoisseur: Italian wines for summer barbecues Pixabay photo I’m one of those individuals that doesn’t wait until hot weather to light the barbecue grill. I enjoy grilling most anytime, including during snowstorms and frigid temperatures. However, I draw the line when outside is experiencing heavy torrential downpours.

  • 1 month ago | tbrnewsmedia.com | Bob Lipinski

    The Wine Connoisseur: Kentucky Derby and mint juleps Mint Julep. Pixabay photo Bob LipinskiThe word julep can be traced back over 600 years and stems from the Arabic julab or Persian jul-ab, meaning “rosewater.” The term has been referenced in English literature as early as 1400, originally referring to “a syrup composed solely of water and sugar.” Prior to the founding of America, mint and sugar were already being combined with distilled spirits.

  • 1 month ago | guildsomm.com | Bob Lipinski

    Chartreuse is an ancient, elusive elixir that has been made for centuries by French monks. Throughout its history, it has been a digestif, a popular cocktail ingredient, and the inspiration for naming a color between yellow and green. In recent years, demand for Chartreuse has grown beyond supply, and this herbal liqueur has perhaps never been more popular.

  • 2 months ago | tbrnewsmedia.com | Bob Lipinski

    The Wine Connoisseur: Tequila — Mexico’s native spirit Pixabay photo “One tequila, two tequila, three tequila, floor.” — Comedian George Carlin, 1937-2008Bob LipinskiTequila is a distilled spirit produced from the juice of the blue agave, a plant native to Mexico. The agave has stiff, blue-tinted leaves and needle-like thorns, resembling cactus.

  • Mar 1, 2025 | tbrnewsmedia.com | Bob Lipinski

    The Wine Connoisseur: Pairing tempura with white wines Tempura. Pixabay photo Bob LipinskiTempura, a Japanese specialty, consists of pieces of seafood, vegetables, or occasionally chicken, that are lightly battered, then deep-fried to a golden color. The batter, which must be light and thin, is made of flour (traditionally wheat), eggs, and ice water. It is believed that Portuguese Jesuits introduced this deep-frying cooking technique to the Japanese in the sixteenth century in Nagasaki.

Contact details

Socials & Sites

Try JournoFinder For Free

Search and contact over 1M+ journalist profiles, browse 100M+ articles, and unlock powerful PR tools.

Start Your 7-Day Free Trial →