What is Umami? Ponder the oyster. Tom yum. Carne asada. All umami. Don't try to define it! Just surrender to the addiction; savor the flavor implosion.
kayoko: We went Gaga on his ass. http://www.youtube.com/watch?v =d2smz_1L2_0
Paystyle: Fredo, as usual you are a resource of all things pertaining to the Gentlemanly arts!
sakura: OMG, my mum told me the same thing about the R months, although it was ‘ER’ months in her...
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Loading ...August 25, 2010
“Idle hands are the Devil’s tools.” -Some historic hotard
It’s a rare thing for me to have down time these days, but after a very frenzied summer, I’ve stumbled upon a bit of unstructured time which quite frankly scares me. Naturally, I found a
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August 18, 2010
Since returning from New Orleans it seems like the pace of my life has only sped up, so I was thankful to be able to take a breather last week and have Kayoko fill in for me with an awesome post about
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August 13, 2010
I am a tea-drinker to the core. Coffee is just not my thing. I have one-night stands with it on the weekend, but I’m more or less in a committed relationship with tea.
So, I started out drinking the weak tea stuff – Lipton,
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August 11, 2010
Paystyle is out this week– after his series of recaps on Tales of the Cocktail in New Orleans, he’s burnt out and taking a personal day. It is Sloth Season after all, and we all deserve
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August 5, 2010
August 3, 2010
PREFACE: Tales of the Cocktail Recap Part 1 Tales of the Cocktail Recap Part 2 Tales of the Cocktail Recap Part 3
I had never been to New Orleans prior to going down for this year’s Tales of the Cocktail, so when it came
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July 30, 2010
PREFACE Keg It! Part 1
Once you have all the stuff you need covered in Part One, the only thing left to do is get the beer into the keg, which is what I will be covering in this post.
The process to keg your beer starts at the
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PREFACE Tales Recap Part 1
Anticipating that I’d have a hangover the size of a punch bowl, and knowing that I’d be competing as a finalist in the Catdaddy Bar Chef Challenge in the afternoon of my second day at Tales of the Cocktail, I intentionally
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July 19, 2010
Do you remember my pickle pear liqueur, which turned out to really be called sickle pear liqueur? Making fruit liquor is pretty easy. In Japan, when green plums (unripened plum) are available in June, many people make their own umeshu (plum wine). I know
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July 14, 2010
Last week I wrote a post on the CKTL Jam event that took place at the Astor Center in NY, and I promised that this week I would share the recipe for the second of the two improv cocktails I created, as soon as
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Happy Hour
Japanify
ReCPY
Culinography
Slightly Peckish
Tap This
Umamiventure
Fridgin Out
Packaging Whore
UM Recession