Today's Times Dining section has an interesting article about milkshakes . These aren't your average Dairy Queen chocs and vanillas. These are laced with all sorts of booze which makes for a fun drink at the bar or even at home.
Steven Stern wrote this piece and he must have had fun with his research. He mentions the famed Brooklyn Bowl shakes which are laced with bourbon and also the innocuous Nutella. This i give it the flavor of a kicky Southern praline.Another bar , Manhattan;s famed Momufuku uses a butterscotch schnappes to offset a pistachio milkshake;s saltiness. The bar also produces a one that requires Kahlua and milk along with vanilla soft serve. Imagine a more wholesome version of a White Russian and this is it.
You can also make boozy shakes at home. After all that's what a mudslide is Thsi si ablend of Kahlua, vodak(any kind) and Bailey's Irish cream along with chocolate syrup and vanilla or chocolate ice cram. You can get also think about adding Godiva's Chocolate liquor to any kind of basic milk shake or even malt. I can see maybe adding that and a jigger of peppermint schnappes to a chocolate shake for a fun dessert. Most restaurants serve their spiked shakes with a glorified burger and fries. i think is is abit much . I would save these concoctions for a Saturday night dessert. You can kick back with a tall glass and watch a movie.
Spiked shakes are a neat innovation. You can get them out at certain bars however you can also make your own. be creative with some flavored liquor and just simple dashes of milk ice cream and maybe chocolate sauce. Then enjoy this decadent treat!
Showing posts with label gardens New York Times DIning harvest company. Show all posts
Showing posts with label gardens New York Times DIning harvest company. Show all posts
Wednesday, September 8, 2010
Wednesday, July 21, 2010
Summer Tradition Pig Roasts
Today's New York Times Dining section had an interesting and detailed article on pig roasts. They're a big tradition in almost every part of the US., topping church picnics and barbecues. They're rare in the Big Apple and with good reason.It takes a lot of heat and space to create one.
Steve Rinella who wrote the article had a hankering to recreate a pig roast from his Midwestern youth. He tried, with the help of his best friend, Matt Weingarten who oversees the restaurant at the famous St Bart's Church on Manhattan's Upper East Side. Unfortunately they tried in Mr. Rinella's small Brooklyn backyard only to have the local fire department douse the fire pit for cooking. Weeks later a second attempt was made , this time on a friend's family farm in the very rural Middleburgh,New York., It was huge success here and with good reason. There was enough land to build a substantial fire pit to cook a 240 pound pig.
Pig roasts can be fun but remember that you need a lot of land to do so.It also helps to have a big back yard and only a few neighbors. A pit is the size of a large bathtub and requires several hours of digging and lining large stones. Cooking is an involved affair to, from prepping (pictures accompanying the piece show four men carrying the carcass to the pit) to actual roasting time which can take a full day. The result is incredible however, with tender succulent meat and joints. The pig was stuffed with pineapple and butternut squash to name a few and was covered with a sweet-peppery dry rub that included spices, brown sugar and juniper. Again this is labor intensive and requires a lot of help.
Pig roasts are a fun part of summer eating and celebrating, However they are also complicated to execute. If you have the space and the time, they're well worth it. After all there's nothing like the taste of fresh barbecued pork for a warm weather feast.
Steve Rinella who wrote the article had a hankering to recreate a pig roast from his Midwestern youth. He tried, with the help of his best friend, Matt Weingarten who oversees the restaurant at the famous St Bart's Church on Manhattan's Upper East Side. Unfortunately they tried in Mr. Rinella's small Brooklyn backyard only to have the local fire department douse the fire pit for cooking. Weeks later a second attempt was made , this time on a friend's family farm in the very rural Middleburgh,New York., It was huge success here and with good reason. There was enough land to build a substantial fire pit to cook a 240 pound pig.
Pig roasts can be fun but remember that you need a lot of land to do so.It also helps to have a big back yard and only a few neighbors. A pit is the size of a large bathtub and requires several hours of digging and lining large stones. Cooking is an involved affair to, from prepping (pictures accompanying the piece show four men carrying the carcass to the pit) to actual roasting time which can take a full day. The result is incredible however, with tender succulent meat and joints. The pig was stuffed with pineapple and butternut squash to name a few and was covered with a sweet-peppery dry rub that included spices, brown sugar and juniper. Again this is labor intensive and requires a lot of help.
Pig roasts are a fun part of summer eating and celebrating, However they are also complicated to execute. If you have the space and the time, they're well worth it. After all there's nothing like the taste of fresh barbecued pork for a warm weather feast.
Thursday, May 13, 2010
How Green Is Your Company Garden?
As I promised yesterday I would write about the second most interesting article in yesterday's New York Times Dining section. It's an interesting piece written by another Dining section regular Kim Severson about corporations who have on site gardens for their employees.I like his idea because it give workers not only a respite from the day's works but also a sense of homeyness.It must feel like a big family farm where everyone pitches in and helps.
The article states that some companies like Google and Yahoo have plots where workers can raise whatever they want. Even corporations like Pepsi which provide the world with sugary sodas and fatty snack foods have an onsite garden full of healthy greens and veggies. some companies allow workers to take home their harvest while others donate them to local food banks,.
A company garden isn 't an easy 1-2-3 affair.Land has to be squared away for it and it usually takes up to a grand to start one,.This includes sheds and water system along with top soil and mulch,There is also the problem of the land being over treated with chemicals beca
use industrial parks want nice weed free, green lawns.This could ruin any soil that will be designated for gardening. Still major companies like Pepsico, Target ,Intel and Best Buy.
I think every company,large or small, should think about a garden. Hoeing an d planting relieves stress. There's also the joy of the first harvest and sharing it with friends. There's nothing wrong with going green , especially at work.
The article states that some companies like Google and Yahoo have plots where workers can raise whatever they want. Even corporations like Pepsi which provide the world with sugary sodas and fatty snack foods have an onsite garden full of healthy greens and veggies. some companies allow workers to take home their harvest while others donate them to local food banks,.
A company garden isn 't an easy 1-2-3 affair.Land has to be squared away for it and it usually takes up to a grand to start one,.This includes sheds and water system along with top soil and mulch,There is also the problem of the land being over treated with chemicals beca
use industrial parks want nice weed free, green lawns.This could ruin any soil that will be designated for gardening. Still major companies like Pepsico, Target ,Intel and Best Buy.I think every company,large or small, should think about a garden. Hoeing an d planting relieves stress. There's also the joy of the first harvest and sharing it with friends. There's nothing wrong with going green , especially at work.
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