Thursday, May 6, 2010
Saturday, April 17, 2010
The Egg Situation
In my research for my first column due to hit the pages of Vintage Life Magazine, both digitally and in print, May 2010 I spent many hours researching, shaking and tasting forgotten vintage cocktails. As I measured out citrus, alcohol, bitters, etc., I would have to say that the most interesting ingredient I came across was...drum roll please...raw egg white.
There has been a lot of scuttle about the use of raw egg whites in cocktails lately, especially with the rise in popularity of vintage cocktails and after a NYC bar got dinged by the health department for using these little guys in their cocktails. I tend to take the position of personal responsibility. You're an adult, if you're ordering a drink you should have some knowledge of what's in it...and who am I to tell you what's best for you? As long as you're aware of the potential risks to you and as long as you're not harming anyone else, who am I to tell you what you can and can't have? But the bottom line is that salmonella is relitively rare these days. If that is your main concern though, the citrus and alcohol used in these cocktails should take care of any of those nasty bacteria. I've had a few experimental cocktails with the suspect shaken in over the past month or so and am still alive to tell the tale.
I know that raw egg white sounds kinda freaky for a cocktail, but take my word for it...it really does add a great texture to those cocktails that call for it...and no, it isn't slimy. It's actually pretty foamy - it's a nice addition. So if you're daring, make sure your eggs are fresh (see "Things to Know" in "The Pampered Paramour" for testing eggs for freshness), search out some vintage cocktails that call for raw egg white, grab your cutting board and shaker and get to it! You only live once and these cocktails are too good to miss.
There has been a lot of scuttle about the use of raw egg whites in cocktails lately, especially with the rise in popularity of vintage cocktails and after a NYC bar got dinged by the health department for using these little guys in their cocktails. I tend to take the position of personal responsibility. You're an adult, if you're ordering a drink you should have some knowledge of what's in it...and who am I to tell you what's best for you? As long as you're aware of the potential risks to you and as long as you're not harming anyone else, who am I to tell you what you can and can't have? But the bottom line is that salmonella is relitively rare these days. If that is your main concern though, the citrus and alcohol used in these cocktails should take care of any of those nasty bacteria. I've had a few experimental cocktails with the suspect shaken in over the past month or so and am still alive to tell the tale.
I know that raw egg white sounds kinda freaky for a cocktail, but take my word for it...it really does add a great texture to those cocktails that call for it...and no, it isn't slimy. It's actually pretty foamy - it's a nice addition. So if you're daring, make sure your eggs are fresh (see "Things to Know" in "The Pampered Paramour" for testing eggs for freshness), search out some vintage cocktails that call for raw egg white, grab your cutting board and shaker and get to it! You only live once and these cocktails are too good to miss.
Tick Tock
Sorry for my absence the past few weeks. Busy, busy! I do have some fun topics that I want to talk about, so hopefully I'll have some more time tonight to chat.
In the meantime, what vintage foodie things have I been up to lately? Well, earlier this week I had vintage/pin-up photos done to help with my marketing efforts for "The Pampered Paramour." I had my hair and make-up done 40's style and wore a dress that was so perfect for the occassion; black and white classic that fit every curve of this curvy body. In one hand I held a crimson red martini...in the other, my cookbook of course! I was surrounded by vintage cookbooks and my trusty laptop was at my side.
I realized when I got home that night, the only difference between the photos and real life is that I'm usually in flannel house pants, an oversized t-shirt and a ponytail when I'm surrounded by vintage cookbooks and my laptop. It's true, aside from work clothes, most of my clothes are borderline pajamas. I'm OK with that, though. I'm a true creature of comfort and love the simple things. And now I just realized, I need to get into some regular clothes and start my Saturday!
In the meantime, what vintage foodie things have I been up to lately? Well, earlier this week I had vintage/pin-up photos done to help with my marketing efforts for "The Pampered Paramour." I had my hair and make-up done 40's style and wore a dress that was so perfect for the occassion; black and white classic that fit every curve of this curvy body. In one hand I held a crimson red martini...in the other, my cookbook of course! I was surrounded by vintage cookbooks and my trusty laptop was at my side.
I realized when I got home that night, the only difference between the photos and real life is that I'm usually in flannel house pants, an oversized t-shirt and a ponytail when I'm surrounded by vintage cookbooks and my laptop. It's true, aside from work clothes, most of my clothes are borderline pajamas. I'm OK with that, though. I'm a true creature of comfort and love the simple things. And now I just realized, I need to get into some regular clothes and start my Saturday!
Saturday, March 27, 2010
It's 1:30am??
Where does the time go? It's now 1:27am on Saturday morning...I think I've made it beyond "tired." Fortunately, I think I've done some of my best writing. Well, I hope I have...we'll revisit this tomorrow and see.
Tonight I'm revisiting my evenings spent with vintage cocktails. It's amazing the memory the body has for those rougher nights. Yet the Mary Pickford and Clover Club still sound pretty good. Raspberry syrup and, surprisingly, an egg white make a nice combination with gin and lime juice. Don't knock it 'till you try it, folks...the sweet taste and fluffy texture are a perfect combination. Well worth the ingredient purchase. Now where's the chocolate?
Tonight I'm revisiting my evenings spent with vintage cocktails. It's amazing the memory the body has for those rougher nights. Yet the Mary Pickford and Clover Club still sound pretty good. Raspberry syrup and, surprisingly, an egg white make a nice combination with gin and lime juice. Don't knock it 'till you try it, folks...the sweet taste and fluffy texture are a perfect combination. Well worth the ingredient purchase. Now where's the chocolate?
Thursday, March 25, 2010
A Toast
Well, my research is almost complete on vintage cocktails. I think I'm going to close the cocktail book this weekend, but I will close it with a toast. Cocktails raised. To the sassy and dapper - the world is a classier place for knowing you.
Wednesday, March 24, 2010
Discoveries
Since Sunday, I've made all kinds of discoveries about cocktails. Here are a few for your reading pleasure:
Discovery Number 1: As you all know, I have zero tolerance for cocktails served in the early 20th century. No seriously, I don't remember the last time so few alcohol units knocked me out that fast.
Discovery Number 2: Time is just as much an ingredient as the liquor you are using. Whether Father Time has changed cocktails for better or for worse is subjective. Good or bad, there's no denying, the slash of his scythe brands the cocktail timeline.
Discovery Number 3: I have an insufficient liquor cabinet. This must be rectified. Therefore, in an effort, no matter how feeble it may be, to bolster my liquor cabinet, this weekend I will add the following to my skeleton crew:
- Dry Vermouth
- Sweet Vermouth
- Curacao
- Grand Marnier
- Orange Bitters
I've got a feeling this is going to be a good weekend.
Discovery Number 1: As you all know, I have zero tolerance for cocktails served in the early 20th century. No seriously, I don't remember the last time so few alcohol units knocked me out that fast.
Discovery Number 2: Time is just as much an ingredient as the liquor you are using. Whether Father Time has changed cocktails for better or for worse is subjective. Good or bad, there's no denying, the slash of his scythe brands the cocktail timeline.
Discovery Number 3: I have an insufficient liquor cabinet. This must be rectified. Therefore, in an effort, no matter how feeble it may be, to bolster my liquor cabinet, this weekend I will add the following to my skeleton crew:
- Dry Vermouth
- Sweet Vermouth
- Curacao
- Grand Marnier
- Orange Bitters
I've got a feeling this is going to be a good weekend.
The Mailbox
It came today! Jammed into our tiny mailbox was my very first book of vintage cocktails. Almost 100 pages of cocktail history and recipes...what a great end to a rather uneventful day. Thank you Mr. Postman, perhaps you should join us for a drink!
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