Harold McGee is no slouch when it comes to the science of cooking and the chemistry of food. He wrote what many consider to be the source for accessible information on the science behind cooking and food, unsurprisingly called On Food And Cooking. He also writes
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I am sure that I have violated some basic tenet of New Orleans drinking culture by bastardizing their classic cocktail, but damn, it tasted great! So send your zombies, I can handle them, especially with a few of these drinks to stiffen my resolve. The original drink
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I hate rushing for dinner, but because of the ineptitude of the Canada Border Services Agency, we spent a not-terribly-interesting 100 minutes sitting in line at the border. Yes, that is one hour and forty minutes. And the worst part was
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Late last summer I spent a few hours at Blue Smoke, enjoying the service, the look of the place, and the air of professionalism that permeates it. I didn’t particularly enjoy the food, but maybe I am too picky. What I did take tremendous pleasure in was the Sazerac that
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Where do you eat in a small town on the Normandy coast? Well, if your friends know the mayor, who is justifiably proud of this lovely beach resort 40 kilometers from Le Mont-Saint-Michel, let him make the decision. And that was a fine idea. My only regret is that we didn’t have more time to [...]
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My first experience with bourbon was less than pleasant. In fact, the smell of bourbon made me feel distinctly uncomfortable for about five years afterward. But as athletes push through the pain to a higher plateau, so did I. And it was worth it!
Bourbon is a distinctly American drink; no other country makes anything like [...]
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It is officially hot, and time for all of those wonderful summer drinks that go so well with sitting on the patio, doing absolutely nothing. The usual suspects (and I say that lovingly) are gin and tonics, margaritas, gimlets…and about a dozen other fun, hot-weather drinks. But they all have distilled spirits, and sometimes I [...]
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A recent commenter mentioned Schiller’s Liquor Bar, and it reminded me of an excellent mixed drink that I had there recently. It was a simple concoction, nothing more than lemonade, lemon-flavored vodka, and strawberries. But the bartender muddled the strawberries so most of the flavor was extracted by the alcohol. Good stuff, and something that [...]
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During my exhaustive research into the perfect margarita, I found a recipe that called for no Triple Sec or Cointreau, but used agave nectar for the sweet component. Intrigued, I gave it a try. I also wanted to know something about margaritas that Tommy:eats didn’t know.
Agave nectar can be found in many specialty [...]
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It was grueling; two rounds of margaritas in a blind test. Not double-blind, since I was making them and didn’t want to bother trying to hide the Cointreau from myself. I used the same recipe and technique for both rounds, including the same shaker, the same number of ice cubes, and even approximately the same [...]
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