A very brief, but striking, blurb from The Pour on Robert Mondavi (photo, left). Rest In Peace, Mr. Mondavi.
Lemons that taste like candy to you, but sour to others? It isn’t an especially palatable acid trip, it’s miracle fruit! See this NY Times Dining Section article here.
At the Kitchn, a story on the original daquiri, which is apparently “endangered.” It should be more like a margarita (made with rum rather than tequila, of course), served straight up, than the cloying, fruity sugarfest most of us think of when we hear the word.
Also from the Kitchn. Biodegradable, compostable, cheap(!), and good looking plates and cups that are made form a non-corn based renewable resource! You will feel doubly good about your picnic using these!
Do not attempt at home: Jack’s Stir Brew claims that their method of stirring the grounds whilst brewing provides for a less bitter brew. As I drink my coffee black and and unsweetened, I am intrigued (though, I must say skeptical). Thanks, NYC Nosh, for the item!
I made mayonnaise once. I guess it tasted okay, but it ended up looking more like oily mustard than mayonnaise (I think the recipe actually called for mustard, which, needless to say, confused me). Ruhlman is hardcore with the mayo. Armed with just a bowl and a whisk, manages to whip up something that looks just like Hellman’s. Makes me want to think of something I need to make mayonnaise for. Maybe some artichokes? Any other ideas?
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