|Can we start drinking vodka again? New York Times spirits writer Robert Simonson is seeing the oft-maligned spirit in chic bars again.|
New York Times: "Vodka Comes In From the Cold," by Robert Simonson.
I mentioned yesterday that you won't find vodka drinks in the Death & Co book--the bar itself has apparently never listed a vodka drink on its menu. Eschewing vodka if favor of more flavorful spirits (gin, whiskey, tequila, etc.) has been a hallmark of the modern craft cocktail movement. With bartenders having appeared to have won that battle, they're becoming more willing to indulge consumer's interest in vodka (which has apparently waned anyway). I just might have to try the Pegu Club Grapefruit Cooler cocktail.
New York Times: "A Rum Punch That Raises the Thermostat," by Melissa Clark.
As I sit here writing The Feed after a day of cold and rain, Clark's Hot Rum Punch sounds really good right now.
Washington Post: "Say Adios to Eggnog, and Embrace Mexican Drinks for a Feliz Navidad," by M. Carrie Allan.
At the beginning of my winter/holiday drinks week on Monday, I featured a Spicy Aztec Hot Chocolate with Mezcal, so I was already in the mood for Allan's piece about enjoying warm holiday drinks with Mexican roots. I love that she talked to Pati Jinich, who had a wonderful blog about Mexican cooking and a great podcast.
Washington Post: "The Not-So-Humane Way ‘Humanely Raised’ Chickens Are Being Raised," by Roberto Ferdman.
"Humanely raised" labels on chicken may entice consumers, but it's not always accurate according to Ferdman's story, which is largely based on an insider's view of a North Carolina chicken farm. One of the more interesting tidbits: the "cage-free" marketing claim on chickens is largely bogus, since chickens raised for meat (as opposed to eggs) are not ever raised in cages.
Been There, Eaten That: "DBGB Kitchen and Bar: An Appealing New Destination," by Lori Gardner.
I haven't yet had a chance to visit DBGB, but if Gardner's experience is any indication, I'm missing out. The fried chicken and fish with cauliflower and grapes both sound really good, as does the pumpkin-cranberry sundae.
Order in the Kitchen: "Thanksgiving Leftovers: Gruyere Sage Biscuits and Gravy," by Lynn Lovejoy.
At this point, you probably shouldn't be cooking with your Thanksgiving leftovers anymore. However, I just couldn't resist mentioning these cheese and herb biscuits with gravy, which sound really good. If anything, it's a good excuse to make gravy again. She describes this as the classic biscuits and gravy breakfast with a Thanksgiving twist. How delightful!