The packaging of Crystal Head Vodka is based on an archaeological mystery:

Thirteen crystal heads have been found in regions around the world, from the American southwest to Tibet. They are between 5,000 and 35,000 years old, and are believed to have been polished into their shape from solid quartz chunks over a period of several hundred years.

Inside Crystal Head Vodka’s glass heads—or skulls, as we prefer to call them—is premium vodka that is quadruple-distilled, then triple-filtered through polished crystals known as Herkimer diamonds. (You can read that story on the company website).

The vodka is made in St. Johns, Newfoundland with water from a deep glacial aquifer and a proprietary blend of grains. The result is a creamy texture with a slightly sweet taste on the finish.

The brand owes its existence to actor Dan Aykroyd, whose interest in archaeology and the supernatural got the ball rolling. (His Wikipedia bio describes Aykroyd as “a Canadian comedian, actor, screenwriter, musician, winemaker and ufologist.”)

As to why the skulls are called “heads” when “skulls” seem more accurate: We have an email in to Mr. Aykroyd.

The vodka is certified kosher by OU. Here’s a store locator.

Find more of our favorite spirits, plus cocktail recipes, in our Cocktails & Spirits Section.
  

The correct technique for blending hot soup.
Photo courtesy Cuisinart.

Today, we share a tip for using a conventional upright blender. This tip should be part of every recipe that tells you to blend hot soup, but it isn’t.

That’s why some of us have ended up blowing the top off the blender and spattering soup on the ceiling. Perhaps it’s a rite of passage when first learning to make soup—but it doesn’t have to be.

When a hot liquid is put into a sealed container like the blender carafe, steam builds up inside. Turn on the motor to agitate the liquid and there’s no place for the steam to go—except out through the top.

That’s one reason why blenders have a removable plug in the lid—the focus of today’s tip.

1. Pour soup into the blender carafe.
2. Remove the plug in the center of the lid and cover the opening with a folded kitchen towel.
3. Keep one hand on the towel-covered lid; operate the blender with the other.

Yes, you’ll need to wash the soup-spattered towel, but that’s a lot easier than hauling out the ladder to clean the kitchen ceiling!

Now that you know the trick, make some soup! Check out our Soups & Stocks Section for some new recipes.
HOW ABOUT AN ALL-IN-ONE SOUP COOKER & BLENDER?

So many people use a blender when making soup that Cuisinart created the Blend and Cook Soup Maker.

This unique blender has a patented cooking technology that lets you cook the soup in the blender from scratch—from sautéing chopped vegetables; to boiling, simmering and blending; to keeping the soup hot until ready to serve.

The Cuisinart Blend and Cook Soup Maker performs all standard blender functions as well. Here’s more information.

We may be in a recession, but America hasn’t cut back on fine beef.

For the fifth consecutive year, Certified Angus Beef LLC has reported record sales. The brand, which sells its beef through fine markets and restaurants, hit new heights: 807 million pounds of beef, compared to 2010’s record of 777 million pounds. That’s beaucoup de moo!

The demand for top-quality beef during a period of significant economic downturn shows that consumers are still treating themselves to affordable luxuries.

One may have to refrain from the big expenditures—deluxe vacations and home renovations, for example. But a steak dinner is still within reach for many who are cutting back on the finer things.

What America wants: more fine beef.
Photo courtesy Certified Angus Beef.

Today, the brand sells more than 1.8 million pounds of product daily. It is the largest, most successful brand of beef in the world.

Certified Angus Beef can be purchased at more than 13,600 restaurants and retail stores in 47 countries.

Learn more and find recipes at CertifiedAngusBeef.com.

DO YOU KNOW YOUR BEEF CUTS?

What’s the difference between a boneless strip steak, a New York strip steak, a Kansas City strip, a shell steak and a top loin?

Only the name is different: They’re the same cut of beef. Other names include boneless loin, boneless club steak, Delmonico, strip loin and sirloin strip (which is confusing because it’s not really part of the sirloin).

Learn your cuts of beef in our Beef Glossary.