Molecular Gastronomy in Aisle 6: Kits for the Modern Cook. Equal parts periodic table and Gourmet Magazine, Molecule-R has an Apple-like flair for design.
Photo: Molecule-R “Where can I find the maltodextrin?” It’s a question that’s likely to result in a blank stare from your local grocer’s stock boy. But the scarcity of such ingredients is a real problem for molecular gastronomy enthusiasts. This avant-garde cooking style combines traditional foods with obscure, technical ingredients and processes, with outlandish results. GRUPPO CAMPARI TO OPEN $40+ MILLION BOTTLING FACILITY AT WILD TURKEY DISTILLERY. Per Se — NYC — Restaurant Review. Meeting Agenda - judithwinfrey. The Best Bloody Mary: Recipe. Two Artisan Southern Bloody Mary Mixes. To some, a Sunday brunch is not a Sunday brunch without a Bloody Mary.
Its recuperative properties have long been debated, but there is no disputing the fact this is the most lycopene-packing cocktail around. Holla! Tomato juice is the foundation for the drink, and of course a wee bit of vodka, but the fun comes in what else makes its way into the mix. Horseradish, lemon or lime juice, Worcestershire sauce, salt and black pepper are almost always present. Tabasco, beef bouillon, celery salt and cayenne are not far behind. My favorite Bloody Mary recipe comes from Greg Best and Andy Minchow at Holeman & Finch here in Atlanta. After the Feast, the Digestif. Underberg, an Appreciation. Making Bitter Fernet-Branca Much Easier to Swallow.
Origins of Atlanta's Fernet obsession. Creative Loafing Atlanta Browse Food and Drink Browse Music Browse News Browse A and E Browse Movies and TV Browse Sex & Vice Browse Blogs.
How to Recreate Lost Family Recipes. Baby steps in local beer laws. Creative Loafing Atlanta Browse Food and Drink Browse Music Browse News.
Best Biodynamic Wines. ©istockphoto.com/MarkSwallow Buried cow skulls, valerian tea and the lunar calendar—it might sound like hocus pocus, but these are all elements of the holistic farming method known as biodynamics. In our Jan/Feb 2012 issue, writer Katherine Cole plunges into this mysterious world of winemaking through the eyes of vintner Rudy Marchesi and his Oregon winery, Montinore Estate . But with more growers across the world jumping on the biodynamics bandwagon, how do you know which bottles best benefit from the practice?
We chatted with Etty Lewensztain, whose web-based wine store Plonk features biodynamic wines, as well as other organic and naturally produced bottles. Forget Space Beer, Order Meteorite Wine Instead. Chances are, when you pop open a bottle of Cabernet Sauvignon, you expect to savor certain aromatic flavors, or “notes”, depending on the wine: fruit forward, perhaps, with hints of pepper and leathery tannins, and just the faintest whiff of… meteorite???
At least that’s what you’d savor if you were drinking a bottle of Meteorite, possibly the very first wine on the market aged with a meteorite that fell to Earth from space. It’s the brainchild of Ian Hutcheon, an Englishman now working in Chile, who thinks the infusion of a bit of meteorite gives his wine a “livelier taste.” ANALYSIS: Is This the World’s First Space Beer? At Rhys Vineyards, a Poor Harvest Takes Its Toll. Can the shape of your glass enhance the taste of the wine? Different shaped wine glasses.
Photograph: Judith Collins/Alamy It doesn't seem long ago that merely owning wine glasses was enough to mark one out as a sophisticate of the highest order. A New Site for the Old-Fashioned. Theo Morrison for The New York Times What does it take to get a decent old-fashioned in this town?
After asking himself that question too many times, the cocktail autodidact Martin Doudoroff decided to do something about it. The result is Old Fashioned 101, a bare bones Web site in which he spells out in painstaking detail how to build what many historians and mixologists regard as the grandaddy of American mixed drinks. “During the 20th century, various bad ideas encrusted the old-fashioned,” Mr. Made in Japan: Yamazaki whiskey. Best Rye Whiskey Reviews. Best Rye Whiskeys Over the past few years whiskey has really gained in popularity as more and more people discover the category and experiment with different ways to enjoy it.
Within the category of whiskey, nothing has been hotter than Rye Whiskey. When Bulleit launched their rye whiskey, it literally doubled their overall sales and they already had a significant amount of whiskey sales. So why is rye so hot? Most American whiskey on the market is bourbon, which is made from at least 51% corn. To be labeled an American rye whiskey, you must include at least 51% of rye in the mix. Popcorn Sutton Whiskey, Once Moonshine, Is Now Legal. The Most Unhappy of Pleasures: This Is Your Brain on Sugar - Robert H. Lustig - Health. By all estimates, obese people are not happy.
The question is whether their unhappiness is a cause or a result of their obesity. Rashid Nuri: My Presence Matters. Il Buco Alimentari e Vineria - NYC - Restaurant Review. The Chef Alex Stupak Opens Empellón Cocina. A meal at Noma. COPENHAGEN, Denmark — James Spreadbury, the affable Australian general manager at Noma, greets us at the door like one of those godsend folk you meet at a party where you don’t know anyone.
The one who sees you hovering at the door and says the drinks are in the kitchen, and I’ll walk you there and, by the way, my name is James. “If you’re jet-lagged and don’t feel like you can make a choice, then don’t worry, ” he laughs, seating us at a broad but simple wooden table set with two earthenware plates and a vase of scraggly wildflowers. “There are none.” Are There Fundamental Laws of Cooking? Cooking is a field that has in recent years seen a shift from the artistic to the scientific. While there are certainly still subjective and somewhat impenetrable qualities to one’s cuisine — de gustibus non est disputandum — there is an increasing rigor in the kitchen. From molecular gastronomy to Modernist Cuisine, there is a rapid growth in the science of cooking.
Sandwich Artist « Low-Commitment Projects. Ham and eggs » Local News » Valdosta Daily Times. Ham and Egg Show this week » Business » Valdosta Daily Times. VALDOSTA — The annual Ham and Egg Show is this week at the Lowndes County Civic Center. The longest-running show of its kind in the nation, the event is more of an educational one. Contestants cure hams the old-fashioned way, before refrigeration was the norm, and Dr. Glenwood Hill, a retired professor, comes each year to sniff, pinch, poke and prod each ham to determine if it’s fresh, if it’s cured well, if the seasonings were applied properly, etc. Once he grades the hams, they are judged and a grand champion is declared, along with a number of other awards.
The egg portion of the contest includes candling the eggs to determine if they are fresh and to examine the quality of the shell, etc., and awards are presented in this category as well. The day of the auction brings together representatives from area businesses who bid very large sums on the hams and eggs as a perk to those who spent their time raising and producing them. Going once, going twice, sold! » Local News » Valdosta Daily Times. Mardis Gras in Belgium and NOLA. New Orleans Declares Sazerac Its Cocktail of Choice. Mardi Gras Cocktails. Mardi Gras is just around the corner, and even though we may not all be celebrating in the Big Easy, we can still get a taste of the Carnival spirit. Halfway to Friday Edition. The chopstick effect: Celebrate Chinese food's rich history in the Year of the Dragon - Features - Food & Drink. Momos, Tibetans’ (Forbidden) Special Treat.
Review: Cardamom Hill. Remember when we understood Chinese food through dishes like chow mein and egg drop soup? We synthesized our understanding of an entire ancient culture and cuisine by way of cheap takeout. That's approximately the same level of understanding most of us currently have regarding Indian food. The AJC’s John Kessler reviews Latitude Food and Drink, Buckhead. New poultry group plans to ruffle some feathers - Local Foods - Covered Dish - Blogs. Yes, There's Arsenic In Your Rice. But Is That Bad? : The Salt. Hide captionRice plants absorb arsenic from soil, and some if it makes it to the bowl. iStockPhoto.com Rice plants absorb arsenic from soil, and some if it makes it to the bowl. A Culinary Journey Propelled By Presidents' Tastebuds. Managing Interruptions - Time Management Skills from MindTools. Maintain Focus, Keep Control of Your Time. Lessons from Jose Andres on Organizational Development.
Can We Recover From the Disease of Disengagement? : Managing. 'This Will Make You Smarter': A New Way to Think About Thinking - Maria Popova - Health. Bruce Palling on Food: On a Cheese-Selecting Mission With Alain Ducasse.