... Whenever I write about food, I get mail from the Serious Chefs.
Okay, that one wasn't a Wellerism. Where'd it come from,
"Whenever I write about art, I get mail from the Serious Art
Community informing me that I am a clueless idiot." - Dave Barry
That makes me think about checking out what he wrote about
art! And reminds me of an inexpert quote that became famous -
I shall not today attempt further to define the kinds
of material I understand to be embraced within that
shorthand description ["hard-core pornography"], and
perhaps I could never succeed in intelligibly doing
so. But I know it when I see it - Potter Stewart
Recent tastes ...
Knorr Select Bouillon powder: unlike regular Knorr products the
Select line contains no MSG.
I thought the terms were close to synonymous.
We bought one each of beef and chicken
and tried the beef version last night to improve some soup where the
steak bone broth was a bit week. It contains dried beef stock (and
toasted yeast as well) and has no preservatives or artificial
One must investigate that toasted yeast to see if it
adds glutamates or guanylates.
colours or flavours either. It has a nice natural beefy taste and is
not overly salty. It is also much less expensive than "Better Than
Bouillon" or Minors soup base pastes. Will buy again.
So noted.
Sorbet grapes: a relatively new variety of seedless green grape,
finally available in Yellowknife. Unlike other green grapes they
have a crisp texture which I found intriguing and quite a sweet
taste but they are not very "grapey". I liked; Roslind didn't. They
are very seasonal but I'd buy them again next year.
At the store I think the Shipps found cotton candy grapes,
said to have that flavor (I suppose burned sugar and vanilla).
It was not seen fit to buy.
A twist on the Algonquin cocktail using red rather than white
vermouth: 1 1/2 oz rye whisky, 3/4 oz each Italian vermouth and
pineapple juice, with a generous squeeze of lemon juice to counter
the vermouth's sweetness, shaken with ice and strained into a
chilled coupe. This is a winner, for my tastes.
If using the Italian, I'd probably use less pineapple.
By the way, I suggested to Ruth that we might be a bit
of a dinosaur in today's marketplace. I'm more of a
one of sour, two of sweet, three of strong, four of weak
guy still, but the trend these days is one of sour and
one of sweet and one of strong and one of strong, making
a drink that's tarter thn I like but of the right potency.
As you know, my own formula is four of strong, and the
heck with the rest. Lilli and I had dinner the other day
(report to follow) with our friend Garry, whose last name
shall remain undisclosed lest his aspirations be jinxed.
He was head sommelier at Atlas, a hopping spot, which he
has parlayed into a tentative offer as beverage director
at the Modern in MOMA, which, being an ambitious lad, he
has parlayed into being vetted for the same position at
11 Madison Park! One of the faster-lane people we're
acquainted with. Instead of cocktails, we had wine,
though he encouraged us to do both.
Not tried: While looking for good, cheap, old fashioned buckwheat
groats I came across the following organic, fair trade, gluten free,
hipster porridges and baking mixes which amused me with their
pretentiousness but had price tags that made me wince in pain: a
porridge mix of quinoa, teff, and hemp hearts for $40/kg and since
The rot has reached the Northwest Territories, then.
it's pumpkin spice everything season for a limited time only
Nature's Way organic gluten free pumpkin spice waffle mix on
offer for $24/kg! They make the New World Foods Organic Pumpkin Flax
Granola look like a bargain at a mere $8.00. This sounds insane but
enough people are buying it that they took the $3 buckwheat off the
shelf to make room for more!
Did a simple inquiry of the staff suffice, or were you met
with a sneer at those who would not pay the going rate?
If you use enough pumpkin pie spice a six year old who thinks he
hates squash can't tell the difference between an acorn squash pie
and a pumpkin pie. I know this to be true.
But a sweet potato pie can be told by texture, though I
like that texture. Squash pie is closer of course.
Golden Eight
categories: booze
servings: 1
20 ml Bacardi 8
20 ml Bacardi gold
20 ml Benedictine
20 ml lemon juice
Combine with ice in a shaker. Shake 15 sec, strain
into chilled martini glass, aromatize with lemon zest
spritzed over and garnish with a twist.
Sim Sze Wei. Atlas Singapore
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