by Brian | Jun 19, 2017 | Recipes
What is Argentinian food? Beef, you thought beef, right? And right you are. Beef is central to the, but beef never becomes boring in Argentina. There is more than meets the grill. Argentina has a complex social mix of immigrants. In many ways, it could be described as...
by Brian | Jun 18, 2017 | Dessert Digest, Recipes
We learned on Friday that Flo Braker has died. Do you know the name? She was not as famous as Julia Child, but, she was surely as important, one of the seminal bakers in America in the last century. She wrote only three cookbooks, but hundreds of newspaper columns....
by Brian | Jun 15, 2017 | Dedicated Drinker's Diary, Recipes
Sooooo good. This beverage is just delicious. It’s filled with complex flavor and thick, like a smoothie. And, it’s actually low in alcohol content with only about 75% of the quantity of rum you would normally find in a daiquiri. You want the fruit ripe here. The...
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 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,...
