Oh yes, that’s my idea of a whiskey bar all righty! And what’s more, it’s not just a figment of Tumblr’s imagination: you can really order these things. My own personal preference would be for rum, probably Mount Gay Eclipse Silver, which I had occasion to try recently and was impressed by, or Havana Club Anejo Blanco, which has tequla-like vegetal notes, and neither of which are very sweet.
In any case, it’s certainly worth trotting down to the dollar store (remember when they were five and dimes? No? Just me then? Everyone else this old is dead? Oh FINE!) and getting some molds and giving it a whack. Here’s a thumbnail recipe I’ve discovered online and haven’t tried yet, so if you do, let us know how it turns out.
each booze pop contains a full shot of liquor and a 3 to 1 ratio of mixer/juice.
Hmmm. Blackberry/tequila with mint? Mango/rum? Gin/blueberry? I may be busy quite awhile. When I moved to this godforsaken tundra, unrelenting heat was the last thing I was prepared for. Reporting back later this week; video of our latest Booze Swag Unboxing coming soon.
Today’s food news comes to us from the cast of the late, great Harry Potter movies. Remember when Neville Longbottom was a potatoface? Remember when Luna was an unpopular nutbar? Well, you’ll be happy to know that their characters’ less attractive qualities have been put behind them and they still manage to be free spirits.
“Matt and I, are somewhat like partners in crime. Whenever we finish our scenes first, while the others are doing theirs, we kind of hide in opposite corners of the set and roll bagels to each other , and then no one realizes it because they’re so busy acting. Matt and I run away before anyone can catch us and then when they play the scene back they see a couple of bagels happily rolling across the set.”
Marcel is hurt.
Well, maybe not. He might be smirking all the way to the bank behind that hairy hand and Wolverine ‘do.
All the same, restaurant critic Jonathan Gold’s column for Shine on Yahoo enumerating his ten most-hated recent food trends does include two items that might break Marcel’s heart: sous vide and ‘better living through chemistry.’ Yeah, that last one is Marcel’s beloved molecular gastronomy (or Modernist Cuisine, as practitioners prefer to call it these days).
I have to say I agree on several of the things Gold finds so objectionable. Truffle oil overload and restaurants refusing to leave off a garnish on a plate for fear of destroying their art annoy the snot out of me, too. And while I would actually love a chance to eat something whipped up in the lab by Wylie Dufresne, well, if I never see an other blob of foam sitting like the congealed spittle from a disgruntled waiter on my plate again, it will be far too soon.
I’m tired of cupcakes, too, though the rest of the world now seems to be moving on to pie at long last. Good news for me since pie is one of my all-time fave desserts and the crust is my bitch.
And while we’re at it, could we possibly stop reaching sexual Nirvana at the mere mention of bacon in any context whatsoever? I love bacon as much as the next foodie, but come on people. It’s not Dodo egg omelettes with a side of Triceratops steak. It’s something we can eat every day of the week if we so choose. It’s good with a lot of things, yes, but that doesn’t mean it belongs in every dish from appetizer to dessert to the cheese board unless it’s Battle Bacon on Iron Chef.
Oh, and I’d like to note that bacon soda (no, really, I did try a sip once) is positively the single most disturbing thing I’ve ever put in my mouth? It was accurate, yes, but I couldn’t ditch the flavor or the oily afterfeel for hours, even after eating other things. Never. Again.
So what about you, folks? What trends do you think need to wind up in the dustbin of the nearest greasy spoon? Do you have a passionate defense of inflexibility regarding garnishes or foams? Did you put something in your mouth that you regret as much as I do that bacon soda?
Talk to me, people.
I love a good film about food. One of my all-time favorites is Big Night (1996). Not only is the food spectacularly gorgeous, I get to spend a couple hours with Tony Shaloub, Alison Janney, Stanley Tucci, Minnie Driver, Isabella Rosselini, and Ian Holm.
Seriously, a cast like that plus food that looks like this:
equals one happy, hungry Twistie.
What about you? What’s your favorite food film or food moment in film?