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- Absinthe makes a comeback on U.S. market
After numerous unforeseen obstacles, Lance Winters recently received word that The Alcohol and Tobacco Tax and Trade Bureau has cleared the sale of his St. George Absinthe Verte, the first American-made absinthe on the U.S. market in almost 100 years. The legendary liquor is made from an ingredient notorious for its bitter taste, and four international varieties have been approved for sale in the U.S. since 2006. NYTimes.com
(12/5)       
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| Culinary News |  | |
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- Chefs are in the know about parsnips
People tend to either love or hate parsnips, if they know what they are, but there are few chefs who don't appreciate their sweet, distinct flavor, according to one writer. "I love them," says Barton Seaver, chef at Hook in the Georgetown neighborhood of Washington, D.C. "The texture, the flavor, the aroma, the look." The Washington Post
(12/5)
- Chocolate sauce made easy
A good chocolate sauce can transform anything from ice cream to a raspberry tart, Amy Scattergood writes. Making a great version is easier than ever, and she recommends simmering equal parts of cream and water, adding a little bit of salt and then stirring in broken-up chocolate and butter. Variations are at the chef's discretion, she writes. Los Angeles Times
(12/5)
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Panel sizes up dark chocolate bars: Los Angeles Times staffers sampled 23 dark chocolate bars to determine which were the best for both baking and eating. Only brands with 70% to 75% cacao content were considered, and Michel Cluizel's "Noir de Cacao" came out on top, followed by Valrhona's "Le Noir Amer" and Chocovic Unique Origin Varietal Chocolates "Ocumare." Los Angeles Times
(12/5)
- Chocolate, cinnamon, even olive -- it's all babka
In an episode of "Seinfeld," Jerry once defended cinnamon babka, saying it was not, as Elaine insisted, a "lesser babka." The well-known Jewish favorite has its origins in a tall, rich yeast-risen cake called baba that was eaten in Western Russia and Eastern Poland, and today it's the chocolate version that finds its way to most Hanukkah tables. NYTimes.com
(12/5)
- Chef Richard has no plans to live on the road
Washington, D.C., residents got a little nervous when the news broke that chef Michel Richard will be opening up to three new restaurants across the country next year. Their fears are unfounded, however; Richard insists that he's not building a chain and says he will still spend most of his time at his flagship restaurant, Citronelle. The Washington Post
(12/5)
| Beverage News | | |
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- Commentary: Smoothies invite experiments
There's no exact formula for making a smoothie, which can be either simple or elaborate, Mark Bittman writes. He does note that frozen fruit is convenient and easy-to-use, you do need some liquid, and the mixture might seem too thin without yogurt. NYTimes.com
(12/5)
- New book: Winemakers are scientists, farmers and more
"New Classic Winemakers of California" by Steve Heimoff offers extensive insight into the concerns of winemakers and the debates that consume the industry, from alcohol levels to global pricing. The California mavericks are "hardworking, dedicated farmer-scientists who also must operate under the directives of owners and corporations," according to this writer. Bloomberg
(12/3)
| Worlds of Flavor | | |
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- Ginger is bright, spicy and highly nutritious
Ginger, a popular ingredient in everything from gingersnaps to Asian dishes, is basically a cure-all, this writer asserts. Still, it's important to use it in the correct proportions. "In general, I say that if you taste something and you say, 'Wow, that's ginger!' then you've used too much ginger," said chef Chris Yeo of Straits Restaurant. "The ginger should complement all of the other flavors." InsideBayArea.com (Oakland, Calif.)
(12/5)
- Tangy, sweet hoisin
Hoisin sauce is a Chinese bean sauce made from soy, flour, sugar, vinegar, chili, garlic, salt and sesame. This article includes tips for using and storing the sauce, and a recipe for Baked pork ribs with hoisin barbecue sauce. The Salt Lake Tribune (Utah)
(12/5)
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