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.
Anders: Maybe the octopus wasn’t big enough? Small ambitions, small payouts bla bla bla. You should’ve...
tomo: this is exactly why I do not eat octopus, did someone say “suction cups?!” no thank you very much.
yoko: Yamahomo – Okay I’ll try the flash frozen types. But this ordeal might have turned me off from...
Vanessa Bahmani: Thanks for the post. I too wish we would have been able to post while in NOLA, but it was just...
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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Campari Soda is the perfect summer drink, especially when you’re sweltering in the Middle East like I am right now! The bottle suggests you mix 2/3 Campari to 1/3 soda water, which I think is undrinkable. (I mean, I like bitter, but come on!)
A jigger of Campari,
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July 7, 2010
As I mentioned last week, the theme here all month long is HOT HOT HEAT! And judging by the mercury-topping temperatures this week here in New York, it appears Mother Nature keeps up with this blog, because she’s definitely doing her part to keep the theme as relevant as possible.
But unlike
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June 30, 2010
Admittedly, I’ve always had a much easier time coming up with cocktails than coming up with names for cocktails. But every now and then, after concocting something I consider worthy of sharing with you all (you should see the pile of cocktail recipes that didn’t make the
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June 25, 2010
Summer is here! Not much goes better with the warm weather then a cold crisp refreshing beer. Each time this season comes around I get excited to brew some of the styles that help cut the heat. Lighter pale ales, Belgian whites, and blondes. To me, there has
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June 23, 2010
For a long time I’ve been hounding my local wine merchant, T.B. Ackerson, to stock some vermouths in order to save me the constant pilgrimage to Manhattan’s Astor Wines, which is one of the few places that stocks a variety of quality vermouths–and I go through a fair amount
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June 9, 2010
This past Sunday I had rare the opportunity–via my cocktail consulting and event company, Life’s a Cocktail–to use the power of mixology to help the forces of good, serving up cocktails in the name
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May 26, 2010
The New York City cocktail landscape is an everchanging one. The proliferation of watering holes devoted to the craft of the cocktail doesn’t seem to be slowing down one bit, something I’m quite thankful for. Just in the last month bars like Painkiller (tiki meets 70s
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May 12, 2010
New York has always been a great city, but this week its greatness gets bumped up a notch, as the first annual Manhattan Cocktail Classic rolls into town, along with some of the country’s best and brightest mixological minds. Accurately described as
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Happy Hour
Japanify
ReCPY
Culinography
Slightly Peckish
Tap This
Umamiventure
Fridgin Out
Packaging Whore
UM Recession
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