I am always amazed at how the simplest things are usually the best. Take chocolate mousse for example: it's a very simple mixture of whipped cream, whipped egg yolks, and melted chocolate and yet it's a classic dessert loved all over the world. Chocolate mousse would make an easy and delicious summer dessert any night of the week. Adding fresh berries makes this an even more summery dish.
Classically, chocolate mousse does not include any cream. For a traditional version, there's actually a bit of work involved, but there are plenty of recipes out there that turn out a light and creamy dessert with very little effort like this one. You can even find egg-free versions.
The traditional recipe involves making a pate a bombe, which is created when you add a cooked sugar syrup to egg yolks while they're mixing, and a basic merengue, and adding them to melted chocolate. That amount of work for a good chocolate mousse is avoidable with the recipes provided above. You'll be out of the kitchen in no time, with brownie points to spare!
In an attempt to scare children into good behavior around Christmas, some parents would often tell their kids that Santa would fill their stockings with coal instead of presents on Christmas morning if they were naughty. And since the kids already knew that Santa knew just about everything, this strategy sometimes worked and the parents got a couple weeks of good behavior in winter. At least, it would work until the kids realized that their parents were putting them on about Santa delivering coal. To get back at your kids for less-than-perfect behavior this holiday season (not that we're implying that they're anything less than angelic!), you could actually give them some coal - Coal Gum. The box has 2.5 ounces of sweet, but black, gum.
In Italy, where the coal-in-stockings legend got started, parents can give their kids Carbone Dolce, or "sweet coal" as a treat on Christmas. It is basically a mixture of chocolate and puffed rice cereal that is melted together and left to harden into lumps of "coal."
A few months ago, I posted about the debate that several vodka producing countries are having over what should and shouldn't be called vodka. An article in today's New York Times picks up the story. Basically, certain countries, including Finland, Sweden and Poland, contend that for something to be called vodka, it must be distilled from either potatoes or certain grains, not from things like grapes or maple syrup. These countries are seeking labeling restrictions for these "non-traditional" vodkas. BBC News reported that such restrictions could affect up to two thirds of all the vodka currently produced in non-Baltic EU countries. The NYT article also points out that vodka's history and original ingredients are up for debate, citing possible Russian, Polish, Italian and Arabian origins that may have included plums, apples or grapes.
Gordon's London Dry Gin, considered the most popular gin in the world is 40%abv / 80proof in the US and for export, but available at higher percentages in England. Triple-distilled, the gin contains juniper, coriander seeds, angelica root, and other botanicals. The nose is primarily juniper with nice floral and spice notes. The taste is sharp and dry with juniper as a solid base holding up the hints of the botanicals, mainly spices, but with the tiniest hint of the acidity of citrus, but without any sweetness. Drunk straight it has the nice tingle on the lips that you get with some gins, but has a hot finish. I like Gordon's on the rocks and in GnT's for its clean taste, but in a martini I want something more complex that can stand up to the hint of vermouth.
In the UK Gordon's gin is considered the standard, for some reason it isn't considered as well in the US, except possibly by me. I consider it my personal standard of a traditional gin to which I compare other gins. Gordon's Gin is unique in that it holds the English Royal Warrant for gin. Supposedly the recipe for Gordon's is known to only 12 people in the world and has been kept a secret for the 237 years since Alexander Gordon invented it in 1769.
Much like the recent battle over what can and can't be called feta cheese, several European countries are trying to restrict what can be called vodka. Finland, Poland and Sweden feel that only spirits distilled from certain grains and potatoes have the right to be called vodka, the Associated Press reported. The countries are opposed to products like Cîroc, distilled from grapes, being called vodka because they fear it will dilute the definition of their traditional versions. Others say it's simply a marketing tactic, designed to limit the number of new entrants into the vodka market.
AZCentral.com recently featured a story by southern food writer John T. Edge about the modernization of American barbecue. Edge profiles some strictly traditional 'cue joints and then goes on to explore some more modern variations. One of Edge's most extreme examples is McCrady's in Charleston, S.C., where chef Sean Brock uses liquid nitrogen to create tiny pearls with the essence of a pork sandwich with vinegar sauce. There is also talk of pork ribs cooked sous vide-style and then finished on Japanese Komodo smokers at 5 Seasons Brewing in Atlanta. There are, of course, more tame variations-gas powered smoke boxes taking the place of traditional pits, etc. Still, Edge doesn't diss them. He points out that many of the new innovators are still rooted in tradition and wonders where they'll go next.
Haggis, the infamous Scottish dish consisting of sheep lungs, livers,
heart, oatmeal, onions, and various other spices, has been put on the list of restricted foods for children in the UK.
Many traditionalists are angered by this, saying that good quality haggis is made out of wholesome ingredients.
Officials say they have restricted it due to its high saturated fat and salt content.
Haggis is still something I have yet to try. Yes, we all know that it is typically the butt of all jokes here in
the US. But, after watching Tony Bourdain tuck into a large one on TV, I've actually been intrigued enough to maybe try
it, when I get the chance.
On a side note, officials have suggested reducing the fat and salt content. But, what would haggis really be
without these? I'm sure that many of its positive aspects have to come from its rich texture.
I am always amazed at how the simplest things are usually the best. Take chocolate mousse for example: it's a very simple mixture of whipped cream, whipped egg yolks, and melted chocolate and yet it's a classic dessert loved all over the world. Chocolate mousse would make an easy and delicious summer dessert any night of the week. Adding fresh berries makes this an even more summery dish. 
A few months ago, I 
Gordon's London Dry Gin, considered the most popular gin in the world is 40%abv / 80proof in the US and for export, but available at higher percentages in England. Triple-distilled, the gin contains juniper, coriander seeds, angelica root, and other botanicals. The nose is primarily juniper with nice floral and spice notes. The taste is sharp and dry with juniper as a solid base holding up the hints of the botanicals, mainly spices, but with the tiniest hint of the acidity of citrus, but without any sweetness. Drunk straight it has the nice tingle on the lips that you get with some gins, but has a hot finish. I like Gordon's on the rocks and in GnT's for its clean taste, but in a martini I want something more complex that can stand up to the hint of vermouth.
Much like the recent 
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