The best cocktail city in the world right now is London, according to Audrey Saunders, the owner of New York's Pegu Club. The drinks are fantastic and innovative and the bartenders making them can be more of a draw than the chefs in the restaurant's kitchen. The hottest London bartender is Dick Bradsell, owner of Dick's Bar and MatchBar, as well as several other cocktail spots, none of which will put style over substance, preferring to up the ante in both departments.
Anyone who grew up on a farm that raised chickens has probably come across unlaid eggs inside a older hen when it was slaughtered. Chef Dan Barber, of Blue Hill, has recently started harvesting such eggs and adding them to his menu. Naming them "immature," as opposed to "embryonic" on the menus has helped sales, but the strong flavor isn't for everyone.
In Korea, dining trends come and go within days, but fried chicken is one that has been around for 20 years and seems to have been perfected in that time.The curious cook tried to make his own homemade rice wines, trying to avoid the off "mousy" flavor that can sometimes arise.
Get in on a staff party for the employees of the Spotted Pig.
Frank Bruni eats at Kobe Club and gives it zero stars.
Mark Bittman, the minimalist, makes mackerel.
Cakes so amazing they'd be hard to cut into
Fruit juice: An invitation to diabetes?
Morbid thoughts? Have a cookie
Reader Comments (Page 1 of 1)
2-07-2007 @ 12:35PM
Chris said...
I don't think McGee was trying to make rice wine. Wasn't he experimenting to learn why some wines taste/smell mousy?
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2-07-2007 @ 12:52PM
john said...
Although my immediate reaction to the idea (of unlaid eggs) was "yuck", now that I've had a few minutes to think about it, I MUST give them a try.
My sister & her family live on a farm, and they've been by source for ultra-fresh eggs. I'll have to hit her up for some unlaid ones..or at least for a couple of old hens.
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