by Brian | Jun 13, 2017 | Recipes
In One Pan to Rule Them All, authors Howie Southworth and Greg Matza suggest, no prove, that if your kitchen has but one pan it should be cast iron. The ability of cast iron to retain heat and to brown make it ideal for days when you need intensity and endurance....
by Brian | Jun 12, 2017 | Recipes
In his most enlightening new book, Simple Nature, Alain Ducasse offers Ten Principles for great cuisine. Among those are: Cook and Eat Seasonally and Eat More Vegetables and Less Meat. This is not a vegetarian cookbook but the role of vegetables and fruits dominates....
by Brian | Jun 12, 2017 | Cookbook Review, Cookbook Reviews
I am still traveling and I’m taking this opportunity the let you see my favorite cookbooks of the past year. If you missed these the first time, do give them your consideration. Dave Arnold has created one of the premier cocktails bars in the world. Booker & Dax...
by Brian | Jun 11, 2017 | Dedicated Drinker's Diary, Recipes
Yesterday I posted how to make a mint sekanjabin, a Persian delight of honey and vinegar with embedded mint tones. You can use this syrupy concoction to eat: dipping in lettuce leaves or other veggies. But the best way is to use this as a “super syrup” in cocktails,...
by Brian | Jun 10, 2017 | Uncategorized
You can use this concoction in two very different ways. One is as a dipping sauce. Put lettuce leaves into a bowl filled with sekanjabin, and let the summer heat disappear in just a crispy bite. Two is to drink it, as a component of a cocktail and tomorrow you’ll see...
