Food and Beverage
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Food and Beverage
I blew Sarah’s mind with this trick. You can screw a mason jar directly on to a blender blade!
From Popular Science:
Way back in 1858, Mr. John Landis Mason, the Scottish farmer who patented this eponymous glass canning jar, had the remarkable foresight to make the thread count of the jar’s neck match of a blender bottom cap. (Actually, it was probably the other way around, given that electric drink mixers, the precursor to the household blender, didn’t come about until 1921.)
This is a great tip, and it’s just in time for slushy summer drink season.
(Via www.popsci.com)
From the Bourbon Blog:
The highlight of The Evan Williams Bourbon Experience will be a fully functioning, artisanal pot still distillery, viewable to visitors and capable of producing a range of American Whiskey types and styles.
Sarah and I visit Louisville on a regular basis, and I look forward to the downtown distillery enhancing our urban bourbon adventures.
The seventh-annual Taste of LIC is tomorrow. As a testament to how much I like this event, I’m missing an evening softball game because of it. Sarah and I have gone every year since 2008, and it’s almost always one of the best evenings of the year.
One of these days, I’m going to get to Frankfurt and taste a whiskey or two…
The bartender at the First Class Terminal admits that while Johnnie Walker Blue Label is the most popular, he’d go with this 16-year Scottish single malt: Lagavulin. This is not to be mixed with Coke or anything else; it’s only to be savored, preferably while sitting at this very bar, drinking that very relaxing pre-flight booze, and feeling that all is now well in the world.
It seems like a great reason to save all those airlines miles for a first-class ticket.
It’s Memorial Day Weekend, and the Summer Liquid Concoction Laboratory® has reopened. Following our earlier experiments in crafting a iced coffee for those hot-and-humid mornings and bourbon limeade for the evening, all of which are served in Mason jars, we have developed a new Green Tea Lemonade.
Ingredients
- 1 cup sugar
- ½ cup (4 fluid ounces) lemon juice
- 3½ cup (28 fluid ounces) brewed, unsweetened green tea
- 3 cup (24 fluid ounces) water
First you need to brew some green tea. I was cheap and simply brewed four bags of Trader Joe’s Green Tea ($1.99 per box of 48 bags). That yielded 32 ounces of hot green tea, You need only brew for about 3½ minutes.
Add ingredients into a half-gallon (64-ounce) jar, such as a big Mason jar. Stir until the sugar is dissolved. (If you brewed the tea like I did, you’ll have plenty of hot water that will make it easier to dissolve the sugar.) Refrigerate for about two hours, or overnight, until it is comfortably cold.
Serve over ice into—what else?—a pint-sized mason jar.
Tempted, but I had cereal instead.
Part of the Extra Mooga package from this weekend’s crap fest included seeing Marc Maron brew coffee (Pow!) with the Third Rail Coffee crowd (Wow!) and a live WTF Podcast.
But since it cost $250 to get an Extra Mooga ticket, we couldn’t afford to go. And I’m glad we didn’t pony up.
Today, Marc Maron addressed the listeners of his WTF Podcast:
I can honestly say with complete confidence: I will not do that to you again. I will not alienate the WTF people by being part of a situation where it’s really too expensive for you to get in because, quite frankly, I could have used you there. That’s all I am gonna say on that.
Sorry, you too had a bad time, and thanks for thinking of your fans!
Since Gothamist devoted multiple posts about the food and music festival, I figured I would devote a second post to list some more complaints, other than how under estimating capacity worked against our giving them money.
- There were no activities. If I wasn’t waiting for a musical performance to start or waiting in a line for food, I would have liked something to do. Could I play a game (other than bocce)? Could there have been a Skeeball parlor or something similar?
- Why do I have to buy tickets to taste beer or wine?
- Why did I have to pay $250 to watch Marc Maron do his podcast or at least cup some coffee. (Pow!)
- Speaking of the $250 Extra Mooga ticket, why did those poor people have to wait in the general admission food lines? I sympathize for those who wasted that amount of money and didn’t get to eat much because they had to wait in hour-long lines.
- I remember when I downloaded the app and noticed that it had to connect to the Internet to work, I abandoned it. I knew that 20,000 people in Prospect Park would spell mobile phone shut down. That’s exactly what happened.
- The crazy thing about New Yorkers is that we’re so paranoid about standing in line that we will spend all of our time “standing on line.” Maybe people in Tennessee will only look for food when they’re hungry. But not New Yorkers. New York is not just about scale: it’s about panic. We will stand in a line because we’re worried about standing in a line. And we’ll complain about it the entire time.
- The whole point about going to a festival like this is about tasting a variety of food in the same day. But the lines were so long that we basically had to choose one or two places to eat. Doing so forced us to eat somewhere we could have visited on any given day. Rather than bike to Prospect Park and wait 90 minutes for a lobster roll, we should have gone to Red Hook and had one there. There would not have been a line. And it would have been just as good.
At least it was free admission, and there was a very efficient bike valet.
It was a good thing that we had a house warming party and a birthday party to attend because spending the day at GoogaMooga would have been an absolute waste of a day.
David Rockwell, Collaborative Designer & Festival Designer, told us not to worry about lines: “Festivals are what we do…The people running some of the other festivals that have line troubles dont have as much experience as we do.”1
The lines were indeed the problem. Not only did we wait for an hour and a half for a Lobster roll that we could have bought at East Seventh Street in Manhattan, we also found every other line so prohibitively long that we basically left after only two and a half hours. I had budgeted $80 for all the food and drink that was available at the festival. However the lines were so long that we gave up and stopped spending after eating “only” a bland chicken sandwich and a lobster roll. Total damage $25.
What do Nashvillians know that we don’t?
One of the great ironies of industrialization is that some of the best seafood in Los Angeles is over 20 miles from the sea. It is in the industrial section of the Warehouse District east of downtown Los Angeles.
http://www.flickr.com/photos/juanomatic/8015889515
Sarah read about Fisherman’s Outlet a few months ago, and we stopped by for breakfast on Saturday with her dad and my parents. It was absolutely delicious.
http://www.flickr.com/photos/juanomatic/8015888592
We went on Saturday, and there was about a twenty-minute wait for our food. (I can imagine how much worse it is on a weekday around lunch time.) But the wait was worth it. My grilled swordfish belied the industrial setting: it was like eating at a fish shack at the beach/shore. Although I thoroughly enjoyed my swordfish, I wished I had opted for the halibut steak. No matter what I ordered, I would have been disappointed because there were so many delicious alternatives that I would have missed: fried or grilled, fish steak or shellfish, fries or rice, bisque or chowder.
Fisherman’s Outlet is at 529 S. Central Ave.
