With fall around the corner, it’s time to start talking about warming sauces. And no sauce is as warming as the Italian-American classic of Sunday gravy, a sauce with deep roots in big city American culture, where Italian-American immigrants tended to settle. Although Sunday gravy didn’t originate in America, all Americans have heard of it…
Canned Sardines, Three Ways (Reader Question)
Despite having already posted a simple and delicious canned sardine preparation in my brunch article, I continue to receive some variation on the following question from many of you: I always hear how healthy sardines are and how delicious canned ones can be, so I sprung for a six pack of good ones. After my…
I Hate Brunch (And So Should You)
I have no deep or novel insights into human behavior. But I tend to try. And I honestly cannot fathom why people love brunch so much. Asking around, I got a response in the form of a combination of the following three factors: Bacon; Having sweet and savory items together, sometimes in the same dish;…
Pasta Sauce, Improvised
Italians obsess over pasta (and for good reason). The subtlety of detail that goes into making excellent pasta–from the types of flour used to the liquid employed to make the dough to the well honed skills of kneading and rolling and cutting–can be a life’s work. In the U.S., however, it is said that all…
The Iron Triangle of Pasta Sauces
In project management circles, especially in academics and business, there is this conceptual tool known as the Iron Triangle. It identifies the constraints surrounding any project, what’s possible to accomplish given limited resources, contouring the limitations of a team in terms of time, expense and quality. You have three sides of a triangle, each representing…
Getting Culinary with Cocktails
I could spend the rest of my life drinking nothing but five classic cocktails and never get bored. The reason, as I’ve previously discussed, is that technique and the freshness of ingredients often matter more than fancy spirits. People get this wrong all the time. I’ll trade a bunch of expensive spirits for a skilled hand and citrus squeezed a la minute any day of the week.
But kids these days want novelty and exotic flavors. While you can certainly go out and stock your bar at considerable expense (which I have done, for the record), there are other ways to bring some (thoughtful) novelty to your cocktails. Culinary ingredients, including fresh aromatics and juices, are the perfect way to do this. As it turns out, your grocery store has plenty of delicious things to include in your cocktails. You just need to know how to go about it.
The Cocktail Development Model
Having previously teased about a scientifically determined, shaken cocktail development model based on the statistical analysis of various key characteristics of shaken cocktails (namely, the relative content of ethanol, acid and sugar) it’s time to put out, so to speak. As a matter of brief background, based on my understanding of the interplay between those three characteristics of shaken cocktails, I determined that two relationships should exist. The first, obviously, was the balancing act between sugar and acid: Basically, the more acid you add, the more sugar you need. Strikingly, the classic cocktails I studied in my sample fell within a rather narrow corridor of sugar versus acid, which I dubbed the Classics Corridor.
On Shaken Cocktails
On my first trip to Japan over a decade ago, I had just come off my final, glorious night out in Tokyo. With an early flight out the next morning, I was wandering around the Ginza neighborhood, hoping to stumble upon a taxi stand. Instead, I happened across a gorgeous, oak paneled, dimly-lit den of a bar with more bottles of alcohol against the wall than I had ever known to exist. You don’t turn down encounters like that in Japan as a rule.