I can’t think of a cocktail with more hype, more debate, or more allure surrounding it than the Old Fashioned. The appropriately named classic first appeared in a Kentucky gentlemen’s club in 1881 (yeah, that sounds about right). It is likely to be the first cocktail, as they were originally defined as a concoction of bitters, sugar, spirits, and water. Now, it is a staple on any trendy cocktail bar’s menu, and an essential in any skilled bartender’s arsenal. . . .
Have you ever tried to make your own chocolate bars or candies, and ended up with a dull, gray sheen on the surface of your chocolate that almost looked like mold? Your chocolate didn’t go bad, it just “bloomed.” As nice as that sounds, it’s not what you want. Bloomed chocolate is the stuff that has gotten a little too hot and lost its temper (pun intended). . . .
Farm-to-table is a social movement that’s really gained momentum lately. It promotes the consumption of local food straight from the producer, promoting food traceability and support of local economies. Whenever I thought about this movement, I immediately thought of farmers markets and trendy downtown restaurants. Now I think of Caramoomel too. . . .
On November 14 this year, thousands of beautiful glowing khom lois, or “floating lanterns,” will light up the night skies of Northern Thailand. Meanwhile, the same luminescence will appear on waters throughout the nation. For this is the full moon of the 12th month of the traditional Thai calendar, and when the festivals of Yi Peng and Loy Krathong, respectively, take place. . . .
Paella. A meal of many impressions. To the world, it is the national dish of Spain. To Spaniards, it is the regional dish of Valencia. To Valencians, it is an aspect of their identity. It comes in many forms: classic Valencian paella (usually made with chicken and rabbit), vegetarian and vegan paellas, seafood paellas, and ones with all of the above. What do they all have in common? Rice and olive oil. No wonder we love it so much! . . .
Alright, so you stuffed yourself with pakoras and chicken tikka masala, washed it all down with mango ginger lassi, and the next day tried to be good with a tandoori chicken salad. Still want more? Of course you do! There is so much to Indian cuisine, but the road to culinary perfection begins with a single step. When we’re talking about Indian, what else would that first step be other than spices? . . .
Being as ancient and populated as India is, the language, attire, and culture of each of the 28 Indian states vary immensely. What is one great thing that ties them together? Amazing food. Though even that is incredibly varied from state to state. Each is so different, yet equally as appetizing, so I’m breaking it down for you. . . .