A friend of mine just turned me on to Alton Brown’s recipe for ginger ale. And WOW, is it good… and easy.
I’ve made it 3 times now, and have my variation down, I think. I follow the recipe, with the exception of the following:
I use about twice the amount of fresh ginger, for some extra ZING, and I use the juice from 1 whole medium sized lemon. I also leave the bottle capped for about 5 days, which gives it a little more sparkle.
I’ve been trying to make mine taste more like Reed’s Ginger Beer, which I think is the best I’ve ever had. Find Alton’s recipe here.
The burger has to be the most popular food going right now. And not only because it’s summertime. Everyone is trying to take claim of the title Best Burger, and that’s fine by me. My new favorite burger joint is 67 Burger, in Ft. Greene.
The NY Times is getting in on the action with a list of burgers that I want to try. They even have some recipes by some master chefs. Read the article here.
And Saveur is about to hit the shelves with an issue dedicated to this classic American staple.
Since it’s the 4th of July weekend, I’ll be at the park grilling some burgers. How about you? Send me your recommendations for the best burger, or your recipes for the Perfect Burger.
Happy Independence Day!
I found this interesting article about a group of artists, including one of my favorites, Gordon Matta-Clark, who opened a restaurant called FOOD in Soho in 1971.
“The restaurant lasted not quite three years in its original incarnation, as the artists who cooked in it and who ran it, more as a utopian enterprise than a business, burned out or moved on. But many of the vaguely countercultural ideas fostered there — fresh and seasonal foods, a geographically catholic menu, a kitchen fully open to the dining room, cooking as a kind of performance — have now become so ingrained in restaurants in New York and other large cities that it is hard to remember a time when such a place would have seemed almost extraterrestrial…
From the beginning, the idea was to establish not only a kind of perpetual dinner party but also a food-based philanthropy that would employ and support struggling artists, the whole endeavor conceived by Matta-Clark as a living, breathing, steaming, pot-clanging artwork.”
I haven’t posted in a while, but here’s another classic from Mom’s Kitchen.
Continue Reading for the Recipe
Okay, so I know it’s been a while since I’ve posted here, and for that I apologize. I want to share an article, by Jane Sigal, that I read in the NY Times today. She writes about the cheaper cuts of meat that you can buy at the supermarket, and shares some recipes that sound fantastic. If anybody tries one of them, drop me a line and let me know how it turns out.
Read the article here.
I’m a little biased towards this dish, of course, since I did grow up on it. But Mom makes an awesome chili.
okay, so a lot of these recipes are experiments for me too, and while the traditional way to do french onion soup, of course, is to broil the cheese on top, I didn’t have any oven-proof bowls. the recipe will still call for it though.