The renewed popularity of cocktails have fostered a handful of crafted bitters brands. Carlos’ Dominican heritage separates his from the competition. Along with herbs and spices his blends may include chili and mezcal. A friend from Mexico brought hibiscus blossoms back for him. Those dried grasshoppers add a pleasing tang to a mix for rimming a margarita.
About that recipe I gave yesterday–that so sucked!
Unlike nearly everyone else in the food world, I’m not an expert cook, an investigative journalist, an intriguing theorists, an anthropologist or historian.
An intimate understanding of a culture is found in learning about foreign ingredients and why and how they’re put together. It’s one aspect of a people’s place in the world that you can’t take away from it, never blow up.
If you ask me what to do about a hangover, I’ll suggest you might want to look up a cure under invalid cooking.
I’ve always thought I should make my own plum pudding but I couldn’t wrap my head around the fact that it calls for suet. I love suet. It is my version of Proust’s madeleine–not as classy, I know, but just as evocative a memory, recalling my mom’s Sunday roast beef dinner cooked with a healthy slab of suet on top that kept the meat moist and added a rich flavor of its own. I just couldn’t see it playing any part in a cake.
I wasn’t thinking YEAH! LET’S DO IT!! But he sounded so excited. My child still wants to be with his mom, thinks she’s cool. CRAP.