Wednesday, February 3, 2010
Of cracklings, Sazeracs and the Super Bowl
Posted by Kevin Allman on Wed, Feb 3, 2010 at 10:01 PM
More national food press today, starting with The New York Times weighing in on the perfect Super Bowl party snacks. Their suggestion: fry up a batch of your own cracklings (get it? pigskins?), and writer Kim Severson goes straight to an unimpeachable source, Donald Link of Cochon Butcher, who provides a recipe for the home cook who can't quite bring him- or herself to pop open a bag of Fritos at kickoff.
Over at The Wall Street Journal, Pervaiz Shallwani writes about newfangled cocktails, starting with a science-fiction Sazerac prepared by Chicago's Lord High Poobah of molecular gastronomy, chef Grant Achatz:
At most bars, the Sazerac is a simple mix of whiskey, bitters and a touch of sugar. In the hands of Chicago chef Grant Achatz, the classic cocktail turns into a deconstruction of flavors: Peychaud bitters are made into pudding dots, whiskey is transformed into gelée and the "drink" is served in an edible syrup-poached kumquat."It's the size of a thimble," Mr. Achatz says. "It's got all the classic components of a Sazerac. But you're chewing and it's fun."
Note to Mr. Achatz: don't even try serving that at a Super Bowl party. The only thing we'll be deconstructing around here this weekend are the Colts.
Speaking of...
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On New Orleans, the Super Bowl, the Mannings and Drew Brees
With Eli Manning in his second Super Bowl, quarterbacks from or playing for New Orleans have made quite a mark on the NFL
- Feb 2, 2012
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Were 49ers fans out of hand at Saturday's Saints game?
A member of the San Francisco Chronicle editorial board says she's received letters about the conduct of 49ers fans at Saturday's playoff game against the Saints.
- Jan 17, 2012
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Saints fans: Watch this video of a sad Packers' fan crying to cheer you up
Who Dats devastated by Saturday's loss should take solace in this Packers' fan's misery.
- Jan 17, 2012
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Comments (3)
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Kevin, you missed this gem from a NYT story on the banning of raw eggs in drinks: "“If they make it illegal to serve egg-white drinks, that would be Hurricane Katrina for us,” said one of several bartenders and club owners who said they had been challenged by inspectors but declined to be quoted on the record, for fear of antagonizing health officials." http://www.nytimes.com/2010/02/03/dining/03eggs.html?ref=dining And someone needs to tell the Wall Street Journal (and perhaps Mr Achatz) what goes into a Sazerac. Whiskey, bitters and a touch of sugar is an Old Fashioned (no matter what bitters you use). It's not a Sazerac until you add the absinthe or Herbsaint.
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