Having drinks last month with Shaw Lash, a Chicago chef, after a steller meal at Frontera Grill (Shaw works for executive chef Rick Bayless, renowned Mexican cuisine authority), and the subject of Cinco de Mayo came up. Shaw, who had a few month earlier showed me how they make their own chocolate, above, shook her head and said, “Don’t get me started.” But she started anyway. I said, “Want to write a guest post for my site?” By Shaw Lash I grew up in Texas, a state that shares a 1,200-mile-long border with Mexico, and “carne asada” and slushy-swirled margaritas were as ubiquitous as longhorns and oil rigs. As a family, we’d take vacations as far past the border as we could get in a comfortable day’s drive.  We’d walk across the bridge, never with passports, to Read On »

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The Queen of England for her Diamond Jubilee will have a traditional lamprey pie, via Detroit Free Press.

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The components of a Chicago style hot dog do vary in the Windy City, via Serious Eat Chicago.

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Chefs are getting food tattooed on their bodies, via La Times.

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Phew! I’m exhausted from all the amazing and powerful energy generated by the food fascism post! Oy! Time for a cocktail! (Figuratively—I’ve got long hours to go before I earn mine.) Today’s Friday cocktail hour is one the oldest and simplest on record. In this era of high-end mixology and complex recipes involving expensive aperitifs and liqueurs, well unless out in the stratosphere at Aviary, I like my cocktails simple. The Old-Fashioned is just that: American whiskey, sugar, bitters, over ice with a twist. All there is to it. With the range of bourbons and bitters now available, the drink itself can vary wildly and well. So even though this is every bit as simple and satisfying as a martini, it’s infinitely more complex. A martini is clear and clean, an ice pick. The Old-Fashioned is complex, caramelly, Read On »

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