Yet another drink I just made up that I don’t have a name for…
2 oz. Sailor Jerry Spiced Rum
1 oz. Freshly Squeezed Ruby Red Grapefruit Juice
1/2 oz. Orgeat
1 oz. All-Natural Ginger Ale
3 Dashes Orange Bitters
Add all ingredients into a mixing glass and add ice. Stir well to chill all ingredients and combine well. Then strain into a glass over crushed ice.
Chicken Noodle Soup with a home made chicken broth I made by browning and braising a whole chicken first with onion, carrot, celery, garlic, herbs, tomato paste, white wine and a smoked pork neck.
When it was done braising, I removed the chicken, strained the broth and discarded the solids and returned the broth to the pot.
I then pan roasted some carrots and zucchini with meat I took off the smoked pork neck and added all that into the soup.
I peeled the chicken off the bone, put it in the soup, added the pasta, and while that cooked I sauteed some kale in home cured pancetta and then added that.
A little drizzle of extra virgin olive oil and freshly grated parmiggano to finish…
I loathe baking… but I’m making these the first chance I get. Seriously.
Remember what I just said about “The Drive By Truckers rule”?
Proof = “Shit Shots Count” Live on Conan O’Brien.
Okay… normally I hate “keytars”. Hate. This “acoustic keytar” however is really cool and I love how he plays them both at the same time.
PS… The Drive By Truckers rule.
Lots of stews, stocks, and soups call for bay leaves, but I don’t really taste them in the final dish. Would it make a difference if I left them out?
Here’s an easy way to see what bay leaves really taste like: throw a couple in a pot of water and let it simmer. Taste it after five minutes and you’ll probably get a good hit of menthol and eucalyptus (think: Vick’s VapoRub). That’s the chemical eugenol you’re smelling, and it’s the biggest constituent in the bay leaf’s flavor arsenal of more than 50 compounds.
Let them simmer for longer as they would in a stew—say, an hour or so—and you’ll notice that the flavor and aroma will change. The harsh nose-clearing menthol will taper down, while more complex tea-like aromas will start to come forward. Those are the flavors you’re looking to add to your soups, stews, and sauces.
It’s understandable why you may think they’re optional. Bay leaf, by its very nature, plays second fiddle to other, more prominent flavors. But just as a grind of black pepper, some sautéed anchovies, or a softened leek might not be instantly recognizable in a stew, they add a layer of subtle background music for the stars of your dish to play over.