The LA Times reported yesterday that under a new food safety law in California, bartenders are required to wear gloves when handling garnishes. "Changes to the California Retail Food Code that went into effect at the beginning of 2014 require disposable gloves or utensils such as tongs, paper or scoops to be used when handling "ready-to-eat" foods, which include sushi, bread, deli meats and fresh fruit and vegetables. Basically, nothing that won't be cooked or reheated before it goes out to diners can be touched with bare hands." So I decided it was up to me to design some new...
Camper's Book: Tonic Water AKA G&T WTF is now available for sale.
Check out this post from a few years back on making ice shaped like Easter eggs. Short answer: water balloons.
Today I'll link to two previous posts I did for Easter. The first is this colored ice that looks like Easter eggs, made with water balloons and food coloring. Go here to find out how I did it. If you're looking for a cocktail to use with this colored ice, may I suggest the Double Rainbow? And the second post was a use for bunny Peeps, because those things aren't really all that good to eat. The original post is here.
In today's post at FineCooking.com, I've printed the recipe for pickled grapes from Karen Solomon, author of Can It, Bottle It, Smoke It: And Other Kitchen Projects . They are really delicious. I had some for breakfast. The recipe is here.
Though dessert and pastry-flavored liqueurs are all the rage these days, I am amazed at the amount of alcoholic whipped cream products coming out. There are now at least two brands of whipped cream flavored vodka (Burnett's Whipped Cream flavored vodka and Pinnacle Whipped Vodka) and two brands of alcoholic whipped cream (Whipped Lightning and Cream Alcoholic Whipped Cream). I can imagine college bars will soon start serving shots of the whipped cream vodka with alcoholic whipped cream on top. Woooot!
As part of the Bacardi Global Legacy Cocktail Competition, the ten competing bartenders underwent three days of education in London before flying to Barcelona for the big event. I was along for the ride. On our first day, Alex Kratena of the Artesian Bar at the Langham Hotel gave a talk on garnish. They have an extraordinary program that he shared with us. But since we all love ice here on Alcademics (see index of all of the ice experiments on Alcademics here), we'll start with that geekery first. At the Artesian they have two kinds of ice that are...
A couple years ago I made Peep straws. Here's the original post.
Here's the Easter Ice project from a couple years ago that I'm reposting. Go here to learn how to make it.