Cognac

Cognac

Photo : Amakhosi/Ben ter Huurne

"Cognac is a brandy produced from white grapes (mostly ugni blanc) which are grown in the strictly-defined region of the Charentes (Department 16 and 17) and a small part of Deux Sevres. This region is divided into growths (crus) based on soil characteristics that are reflected in the final product."

- Via Cognac Net

Now, all of the above is true, however, way too technical for me. 

For me, Cognac is served after a lovely meal, on the veranda, watching the sun set over the Pacific, with a Cuban cigar, and a lanky brunette with beckoning eyes.......

Otherwise, it's also good the next morning....

Awake From The Dead Cocktail

For the morning after crowd. INGREDIENTS 2 ounces (59 ml.) Apple Brandy or Calvados 3/4 ounce (22 ml.) Cognac 1/2 ounce (7.4 ml.) Sweet Vermouth Orange wedge for garnish TECHNIQUE Pour the ingredients into a cocktail shaker with ice. Stir well. Strain into a chilled cocktail glass. NOTE : Personally, I use a clear coffee cup and saucer for this instead of a cocktail glass. It makes everyone else think that you're not too much of a lush. If only they really knew. Recipe adapted from The Nibble

 Regardless of how you serve it, your Cognac will appreciate it if you remember to keep its bottle upright, in a dark place, and at room temperature.

Enjoy yours today!

©2011 Wait At The Bar

Kitchen Klutz....

"Within about a week, I:

- scattered the contents of a large cutting board (green bean ends/scraps) all over the floor;

- managed to procure a third-degree burn on my upper arm from contact with a just-turned-off glass stovetop burner (who forgets that a burner was on within two minutes of shutting it off oneself?);

- nearly burned the house down by spilling coffee grounds all over the very same burner while it was being used (on high) to boil water (though now our house smells like slightly over-roasted coffee beans---worse things could happen);

- scared the cat out of the room by opening a cupboard and causing a small avalanche of plastic measuring cups and coffee brewing instruments...

On the upside, amidst all this chaos I set my personal best record for drop biscuits. Yum."

From Puritan Board

Has this happened to you?? 

Birfday!

Today I wish my very close friend Gracie her Happy Birthday!!!!

And, also today, I remind her that she shares her special day with National Cheese Sacrifice Purchase Day.

Probably one of the most venerable (read, beyond obscure) food holidays to bless the planet; much like my dear friend whose birthday she shares. To make matters more interesting, very little is known, much less written about, about the origins and rituals of this day.

As near as I've been able to decipher from the ancient texts here, here, and, not to be forgotten, HERE, today is the day when cheese is purchased and some of that cheese is then sacrificed for some greater purpose.

So, today, I will sacrifice some cheese for Gracie and let the mice live until tomorrow.

Hangover Cure!

Bacon really can cure a hangover!!!

As if this is news......

Reasearchers at the Newcastle University's Centre for Life have found that a bacon sandwich, eaten after a night of heavy drinking can help aleve the effects of a hangover. Elin Roberts, of Newcastle University, said, "Bread is high in carbohydrates and bacon is full of protein, which breaks down into amino acids. Your body needs these amino acids, so eating them will make you feel good. Bingeing on alcohol depletes neurotransmitters too, but bacon contains a high level of aminos which tops these up, giving you a clearer head."

Researchers also found a complex chemical interaction in the cooking of bacon that produces the winning combination of taste and smell which makes it almost irresistible; especially when one is feeling "fuzzy" the next morning.

Ms. Roberts went on to clarify, "Food doesn't soak up the alcohol but it does increase your metabolism helping you deal with the after-effects of over indulgence. So food will often help you feel better."

I'll have a double-cholesterol bomb to go please.....

Scotch!

National Scotch Day!!

On June the 1st, 1495, a Scottish Friar and distiller by the name of John Cor recorded the very first written mention of Scotch Whisky in history. The document was the annual Exchequer Rolls of Scotland, which means that the first recorded mention of Scotch Whisky was in the government tax books. Brilliant!

The actual notation:

"To Friar John Cor, by order of the King, to make aqua vitae VIII bolls of malt."

 -- Exchequeur Rolls 1494-95, Volume X, p. 487

PHOTO : Wait At The Bar

I have been enjoying Scotch Whisky for well on thirty years now, but not until recently did I really know what the difference was between "whisky" and "whiskey"?

Aren't they the same thing, just spelled differently??

Just this past February, "The Old Grey Lady" a.k.a. The New York Times, after succumbing to numerous complaints from its readership, began to differentiate between the two spellings. Generally, American and Irish liquor producers tend to favor the spelling "WHISKEY" and Canadfian, Scottish, and Japanese producers favour the spelling "WHISKY". All of this seemed to suit the copy editors at the newspaper just fine.

Now I can sleep at night knowing that my whisky is spelled correctly.

Naptime

How to put a Lobster to sleep (boiling water notwithstanding.....)

Video courtesy ksomody.

This is a fun trick to try at your next clambake. Simply begin gently stroking your crawly lobster from between the eyes down the ridge of the thorax to the tail. After a few minutes of stroking, your lobster will be hypnotized and you can stand them on their heads using the claws as a tripod.

Then they are ready for taunting!

After all, wouldn't you want to be asleep before being murdered?

Why We're Fat Volume 10

Sandwiches

Everybody loves them.

"There's nothing like a good MLT, mutton, lettuce, and tomato, where the mutton is nice and lean and the tomatoes sliced thin. They're so perky, I love that."

-Miracle Max, The Princess Bride

Well, Cassandra Evanas over at Divine Caroline found seven of the most heart stopping sandwiches from around the country.

I hope she's still alive.

Check It Out

Personally, I always trust my old standby.


Behold :

The Cheesecake Factory Grilled Shrimp and Bacon Club

1,930 calories
28 g. saturated fat
2,306 mg. sodium

For some reason, The Cheesecake Factory has the dubious distinction of creating some of the highest caloric chain restaurant food in the country. But, then again, what do you expect with a name like "Cheesecake Factory, shredded carrots??

Now, I have never had the opprotunity to experience one of these babies, but I also haven't had the opprotunity to take out a second life insurance policy either.

For those of you seeking a "light lunch" you could always try their number two sandwich :

Grilled Chicken and Avocado Club

1,752 calories
28 g. saturated fat
2,309. mg sodium

With more calories than 11 scoops of Breyers Ice Cream, you can take your pick.

Tequila!

Tequila Day!!

Many people do not even remember experiencing Tequila after that first "blackout", while others cannot even pronounce the word without getting the dry heaves.

For those of us Professionals, this ancient Aztec elixir is truly a gift from the gods.

In Mexico, the traditional way to drink Tequila is straight, and, much like the Mexicans, the true Professional is a purist and eschews lime and salt as barbaric customs.

However, this is not to "poo-poo" other traditional ways to enjoy Tequila. In some regions of Mexico, it is popular to drink fine Tequila with a side of Sangrita, a sweet, sour and spicy drink typically made from orange juice, grenadine (or tomato juice), and hot chillies. Equal-sized shots of Tequila and Sangrita are sipped alternately, without salt or lime. Another popular drink in Mexico is the "Bandera", or Flag in Spanish, which, shockingly, is named after the colors in the Flag of Mexico. It consists of three separate shot glasses, filled with Lime Juice (for the green), white Tequila, and Sangrita (for the red). They can be sipped individually or drunk as straight shots.

These are the only options that the true Tequila Professional will allow.

Outside of Mexico, a single shot of tequila is often served with salt and a slice of lime. This is called "tequila cruda" and is sometimes referred to as "training wheels". For obvious reasons, this method is relegated for the antics of fraternity parties, "Spring Break"-ers, and You-Tube enthusiasts.

For those not as robust as the ancient Aztecs, there are many Tequila based cocktails that are very refreshing; the Margarita and Tequila Sunrise are two prime examples.

Personally, I would go with something more exotic.

The Classic Matador

INGREDIENTS

• 1 1/2 oz. (44 ml.) Tequila Blanca, a good mid-grade "Gold" is wonderful
• 1 1/2 oz. (44 ml.) Pineapple Juice
• 1/2 oz. (14.8 ml.) Lime Juice
• 1 teaspoon Simple Syrup

TECHNIQUE

Place all of the Ingredients into a Cocktail Shaker with ice. Shake to a good Mariachi. Pour into a chilled Martini glass or Champagne flute. Garnish with a wedge of fresh Pineapple.

Enjoy on the veranda while overlooking the ocean.

NOTE : A Simple Syrup can be made by combining equal amounts of white cane sugar and boiling water. Mix together and let cool to room temperature

©2011 Wait At The Bar

For more information on all things Tequila including some of the best places in the United States to experience the diversity of Tequila, the boys over at Tequila Net really have it down. Check it out.

By the way, for those of you who want to "go for the worm", it's only a marketing ploy.

Potato....

The World's Most Expensive Potato!

The La Bonnotte Potato! 

Hailing from Noirmoutier, an island in the Atlantic Ocean just off the coast of the Loire region of western France, the La Bonnotte potato is considered to be culinary nirvana due to it's rarity and luxurious flavour. Since only about 100 tonnes of this noble potato are harvested annually, the La Bonnette can reach up to $322 USD per pound or about €1000 per kilo.

So, why the sticker shock for a potato?

Despite coming from a small remote island in the Atlantic, the La Bonnette must be planted in fields fertilized by seaweed and algae which is responsible for the potato's particular and highly desired earthy and salty flavour. Because this variety of potato is so delicate and rare, it must be harvested by hand and kept attached to the stem. All of this keeps the giant food conglomerates far away and allows this nearly extinct variety of potato to grace the tables of Europe's most posh restaurants. All thanks to the work of French potato lovers.

I doubt we'll be seeing these at McDonald's any time soon....

Save the Date!

September 2, 2011 is the

World Testicle Cooking Championship

in Ozrem, Serbia!!

For many people, the thought of eating testicles is enough to make one's stomach go south; but not for the Serbians. The Serbians believe that testicles contain a lot of testosterone which helps the male libido. Back in 2005, Ljubomir Erovic decided to form this competition to show to the world what testicle based food is all about. The event has become so popular that it has even spawned a book.

The ballsy chefs in the competition use testicles from all kinds of animals and birds, including bulls, boars, pigs, ostriches, roosters, and turkeys. All of the chefs in the competition have original recipes which they hope will win them the Grand Prize.

Some of the popular dishes from past years include testicle pizza, testicle moussaka, testicle goulash, and testicles in Bechamel sauce. Aside from awarding the most delicious testicle dish, the judges also award prizes to the "ballsiest people of the year".

Here's MSNBC's ballsy report :

The motto for the Championship is, "The Scots have their Scotch, the Swiss - their Cheese, and we, the Serbs, have balls!"

See you there in the fall......

Junk Food

National Junk Food Day!

Go ahead.

You know you wanna.........

Ever wonder why you can't eat just one Cheeto®???

Well, scientists have have worked out why it's so difficult to walk away from tasty but unhealthy foods. The fats in these snicky-snacks may trigger a biological mechanism that likely drives our gluttonous behavior. Researchers at the University of California, Irvine say that all of these "junk foods" cause the body to create natural marijuana-like chemicals called endocannabinoids.

They discovered that when rats tasted something fatty, cells in their upper gut started producing endocannabinoids. Sugars and proteins, the researchers noted, did not have this effect, sorry candy bars.

The process starts on the tongue, where fats in food generate a signal that travels first to the brain and then through a nerve bundle called the vagus to the intestines. There, the signal stimulates the production of endocannabinoids, which initiates a surge in cell signalling that prompts the wanton intake of fatty foods. This most likely occurs by initiating the release of digestive chemicals linked to hunger and satiety that compel us to eat more.

So, I guess that it wasn't all of those "bong hits" after all.......

Hot Dog!!

What more can be said.....

National Hot Dog Day!!!!!!!

Despite July being National Hot Dog Month, Hot Dogs are so amazing that they even get their very own day too!!

But, did Americans always have their love for Hot Dogs???

“I devoured hot-dogs in Baltimore ‘way back in 1886, and they were then very far from newfangled….They contained precisely the same rubber, indigestible pseudo-sausages that millions of Americans now eat, and they leaked the same flabby, puerile mustard. Their single point of difference lay in the fact that their covers were honest German Wecke made of wheat-flour baked to crispiness, and not the soggy rolls prevailing today, of ground acorns, plaster-of-Paris, flecks of bath-sponge, and atmospheric air all compact.”
- H. L. Mencken, American Journalist and Author

It seems that H. L. Mencken didn't like them so much.

Despite the old joke of "do you really want to know what kind of things fall into an industrial sausage grinder?", the simple Hot Dog didn't have much love in America until the middle of the twentieth century. The Hot Dog was considered food of the lower echelons and not even deemed fit to feed animals. Hot Dogs were even banned in some of the more posh communities around the United States, like Scarsdale, N.Y. and Evanston, IL. It wasn't until Franklin Delano Roosevelt became President and admitted to loving the lowly Hot Dog, see The Atlantic, that its stigma was lifted, and the Hot Dog was allowed its rightful place in the food pantheon.

The actual origin of the term "hot dog" is still in question; however, the definition is not. Sausages and their kin have been in existence since the first century A.D. thanks to the Emperor Nero's cook, but, the addition of a bun is what defines an actual "Hot Dog". Chances are that the Germans of Frankfurt, hence the term frankfurter, were probably the ones to add a roll or a bun of some kind to their delicious sausages, as they were already selling their sausages, milk buns, and sauerkraut from pushcarts on the streets of New York City in the 1860's.

Growing up in New York City, the Hot Dog was quintessential street food. Especially when paired with an Orange Julius in the old Times Square (not the sanitized horror that it is today) or, my personal favorite, with a Papaya drink.

A good friend of mine was known for organizing the "midnight papaya run" while we were supposedly studying for final exams in High School. The call would go out, and one by one, we would pick up a guy at his place, walk two more blocks, make a phone call, meet three more guys on the next corner, walk a few more blocks, call some more guys, meet them three blocks down, until we had as many as we could gather at our version of Mecca.

"Two with, medium Papaya"

So, today I will make my own pilgrimage.

Daiquiri

It's...

Daiquiri Day!!!

Many a tropical evening has been forgotten due to these.

The Daiquiri is thought to have been created at the Venus bar in Santiago, Cuba, not far from the Daiquiri beach and iron ore mine, around 1900. American mining engineers, after running out of gin, took to experimenting with the local fire water to find a medicinal treatment for malaria, or so the story goes.

Realistically, the British Navy predates this by some 150 years. Grog, the Royal Navy beverage of choice, contained rum, water, lemon or lime juice, and sugar, all of the ingredients in a classic Daiquiri. The only contemporary difference - ice in lieu of water.

So much for romance.

The Classic Daiquiri

INGREDIENTS

• 1 1/2 oz. (44 ml.) Light Rum
• 3/4 oz. (22 ml.) fresh Lime Juice
• 1/4 oz. (7.4 ml.) Sugar Syrup

TECHNIQUE

1. Pour the Light Rum, Lime Juice, and Sugar Syrup into a cocktail shaker with ice cubes.
2. Shake well, to a Latin beat
3. Strain into a chilled cocktail glass. 

NOTE : Sugar Syrup can be made by placing equal parts white cane sugar into boiling water, mixing, and letting it cool.

©2011 Wait At The Bar

Sundae on Sunday!

Sundae?

 Not to be confused with the Korean dish made by boiling or steaming cow or pig's intestines that are stuffed with various ingredients, much like a blood sausage, but, rather Ice Cream Sundae!

The third Sunday in July is Sundae Sunday, at least according to Hershey's, who am I to argue?

Go make one yourself!

Hot-Tin-Roof Sundae

Recipe After the jump....

Sweatshirt...

The Pepperoni Sweatshirt is a stylish must have for those cool Fall evenings...

America's Burger

From Blue 9 Burger, NYC

Thanks to The Chive for showcasing some of the best burgers available in America today!!

Yummy......