Part of getting older is a decreasing frequency of new experiences. Thinking about food specifically, when I was 25, I was tasting new things regularly, perhaps once per week or more. But now months or even years can go by without me trying something I’ve never had before. And when I do, the newness is in degree of flavor and experience rather than in it being wholly new.
So it was with great pleasure that I tried Firely Farms’ “Black and Blue” goat blue cheese. It is creamier and far less astringent than any other blue I’ve had, in a category by itself. I have not tried other blue cheeses mad of goat milk, so I can’t say how this compares.
Firely is located in the … Read the rest
The first time I was in Kennett, there was one place in town to get a decent beer, Half Moon. Half Moon is now gone, replaced by Grain. Grain also has a location in Newark, DE. The town of Kennett Square is rapidly growing and there are now seven places to get a decent beer, all within a 1-mile walk.
This is Victory’s 3rd brewpub in the area. They have a lot of beer on tap that they don’t bottle. The bar is very long. There is a full kitchen with good food. They have growler fills and 6-packs for sale, so this can be a good place to finish up if you want more beer to go.
The acoustics are bad and the bar … Read the rest
Here is an ongoing list of breweries and brewpubs in the Brandywine River Valley.
The number of craft beer breweries and brewpubs is growing by the day across the U.S. Pennsylvania, with its strong German heritage (and oldest brewery in the country, Yuengling), is growing as quickly as any other state.
I actually can’t keep up, and every time I go to a beer store, I see brands I had never heard of before. This is resulting in a very regional selection of beer. This is magnified that the preferred style of beer at most brewpubs, hoppy ale, doesn’t maintain freshness well. So drinkers have to go to the source to get the good stuff.… Read the rest
Pubs in and around the greater Kennett Square area, including west of Philadelphia, northern Delaware and eastern Maryland. Red beer mug indicates a taproom with beers made by or at the brewpub. Orange mugs indicate craft beer bars.… Read the rest
In a normal February, cocktail hour would mean gathering the ingredients for an old fashioned or manhattan, or reaching for a porter or stout. But with the weather as warm as it is, I wanted something more refreshing.
And for beverages,
more acidic = refreshing
– it is the citric acid in lemon and lime juice that make a moscow mule or mojito crisp and satisfying, and the pickle juice in a dirty martini that make you smack your lips.
But it didn’t feel right making a summer drink in the middle of winter, so the question became, how can I make a slightly tart (thus refreshing) beverage without resorting to typical citric-centric recipes?.
I thought back to my recent fascination with switchel and came … Read the rest
It began with me trying to make a whiskey sour, but having no lemon juice. Normally, I would have mixed equal parts lemon (or better, lime) juice and regular sugar until the sugar dissolved, essentially making concentrated lemonade, a.k.a sour mix. Then I would have mixed equal parts of that with tap water, and finally mixed equal parts of that with whiskey and a splash of almond syrup. In other words:
1 part lemon juice
1 part sugar
2 parts water
4 parts whiskey
(optional) splash almond syrup
But, without lemon juice, there was no lemonade. As I poked around the kitchen I saw various half-empty bottles of vinegar – balsamic, red wine, rice, cider, and white. It crossed my mind that I could swap out … Read the rest
“adapted from Ruby Punch, a recipe that cocktail historian David Wondrich found in Jerry Thomas’s Bar-Tenders Guide from 1862… features a seriously tasty combination of black tea, ruby port, lemon, and a funky rum-esque liquor called Batavia Arrack. In its original form the tannins from the black tea and port provide grip and add texture, not to mention deep, inky color. After clarifying with milk the result is full bodied, but silky smooth with a rosé-like color and fruitiness.”
http://www.cooksscience.com/recipes/9401-black-tea-port-milk-punch/… Read the rest
NPR’s The Salt
“Richland Single Estate Old Georgia Rum is made from cane grown, cut, distilled and rested on the premises of a 100-acre plantation in Richland, Ga. International awards and gold medals have poured in for this field-to-glass rum. Courtesy of Richland Rum Ah, rum, with its legendary pirates bellowing for grog, tiki umbrellas peeking up from neon-colored cocktails, tequila-spiked punch at college parties. Rum, universally imbibed and yet often scorned. Most rum is “the distilled essence of industrial waste,” in the words of Wayne Curtis, author of And a Bottle of Rum: A History of the New World in Ten Cocktails. That waste is molasses, the byproduct of sugar production. After the molasses has been fermented, flavorings, colorings and … Read the rest
Source: Atlas Obscura
Excerpt: “When it comes to products we eat or drink, we love our gimmicks. In the past week alone, Crystal Pepsi has returned to the shelves after a 23-year absence and Burger King tried putting a Whopper in a tortilla wrap. Those are great gimmicks that will win some pretty killer business for those brands, despite the likely high calorie counts of each item. (A 20-ounce bottle of Crystal Pepsi has 250 calories. How? It’s clear!) But the greatest gimmick of all time might have been the creation of light beer—a swill that is widely derided by snobs.”
The Biochemist Behind Light Beer, the Greatest Marketing Gimmick the World Has Ever Seen… Read the rest
Reddit user GraphicNovelty wrote a post describing his attempts to recreate a vegetarian soup base for use in ramen in order to give it the same rich, unctuous qualities that pork- and beef-based broths have.
The chef who came up with the recipe then responds and clarifies the amounts of some of the ingredients.
Making Ivan Ramen’s “Vegetable fat”? (self.AskCulinary)… Read the rest