It’s late, cold and I’m drinking Jefferson’s Kentucky Bourbon Very Small Batch. Much spice and vanilla on the nose with citrus notes everywhere–green apples and rum in there as well. Taste? Very clean, refreshing, slightly sour with red-hot candy, anise, a bit of lemon, bit of grass, and cookie dough. A roll of nectar in … Continue reading A Good Man Is Hard To Find, Jefferson’s Very Small Batch Bourbon, And Grits.
On March 25 at the Houston Country Club, I’ll sit at a white-cloth table, dine on a salad, a fowl perhaps, and some sort of pie, while drinking a few glasses of wine. This is the annual Great Conversation hosted by the august Honors College at the University of Houston–where I work. Along the way, … Continue reading A Rose For Emily, Buffalo Trace Bourbon, And A Lowcountry Seafood Boil
Above our heads in the Sistine Chapel, Michelangelo offers us a calm, High Renaissance view of mass extinction; whereas, The Flood (1588) by Kaspar the Elder Memberger has a darker tone. Then the Lord said to Noah, “Go into the ark, with all your household, for you alone have I found righteous before Me in … Continue reading The Ark Of Corn, Uncle Tupelo, And Red Wattle Pigs.
The final chapter of Harold McGee’s On Food and Cooking, in Moses-like fashion, declaims the basis of all cooking: “The Four Basic Food Molecules.” Water, fats and oils, carbohydrates and proteins. H2O, of course, makes up not only most of what we eat, but our own bodies as well. As McGee states, Leaving aside the … Continue reading Water, Water, Every Where, And Always A Drop To Cook
I’ve begun to read René Redzepi’s Work in Progress: Journal, Recipes and Snapshots. One thing true about the Great Forager is his abundant use of flowers: “A Light Stew of Broad Beans and Flowers,” “Spicy and Sweet Cucumber and Pickled Elderflowers,” “A Plateful of Flowers and Some Vinaigrette.” His titles read like poems–“Steamed Dandelion Leaves and … Continue reading Off The Menu
Greenling has delivered okra! Harold McGee in On Food and Cooking tells us that “Okra comes from the annual plant Hibiscus (Abelmoschus) esculentus, a member of the hibiscus family and a relative of roselle and cotton. It originated in either southwest Asia or eastern Africa, and came to the southern United States with the slave … Continue reading Why A Food Blog? Roux And A Symposium . . . Or How I Dance, Talk, And Brown Butter At The Same Time.