Not So Keen on Quinoa

Recommended reading: Can vegans stomach the unpalatable truth about quinoa? by Joanna Blythman for The Guardian.

Fad foods aren't for the frugal, and I can't tolerate quinoa anyway.

Guilty Gilt

I am often confounded by the offerings on Gilt Taste. Is it a satirical site? How could anyone in their right mind pay that much money for something that in many cases isn't fresh (and really should be)? For example, you can currently purchase 2 lbs. of pie dough from MyHouse Cookies for...$29.95?

That is insane. That is a very, very bad deal for something you can make at home for pennies. PENNIES! Do yourself a favor and reserve an hour out of your entire lifetime to read about the science of pie dough and then try two different methods: with vodka, and without. Pick your favorite and be done with it.

Restaurant Genius: Is there Meat Left?

This is the right way to carve out (pun intended) an internet presence for your restaurant, especially if it attracts a far-flung audience. From Briskettown: the relevant and simple site that answers the question for customers, Is there meat left?

 

Good Wine Design

For once you don't have to feel guilty about choosing a wine by its label. A beautiful wine with stellar design. 87 points in International Wine Cellar: "Bright medium red.  Plum, licorice and a hint of spicy oak on the nose.  Mellow and easygoing, with flavors of red berries, plum and woodsmoke.  The firm finish features broad, dusty tannins that turn a bit dry." And under 15 buckaroos!

The Undiluted Truth

Recommended reading: Why Maker's Mark Watering Down Its Whiskey Doesn't Matter One Bit, by Brent Rose for Gizmodo (of all sites, right?).

While Maker's Mark has since decided to reverse its decision admist cries of outrage, I echo the sentiment that it wouldn't matter because you can definitely find better bourbon. And better bourbon can be less expensive than you think.

Truth: when bartenders misunderstand my order and give me Maker's instead of Baker's, I will correct them. But I'm usually too much of a pushover to have them pour me another proper drink. Watch out for the day I'm not, though, barkeep!

The Blue Belle: Bruichladdich Scotch from Islay

Recommended reading: Letter from Islay by Kelefa Sanneh, for The New Yorker.

"Unable to visit Bruichladdich--unable, anymore, even to enjoy its whisky--Reynier devised a plan to save his favorite spirit: he would buy the distillery."

Rate My Raita!

I made takka tin again for din din! Annoying rhymes aside, it really is a wonderful dish. It's great hot (spice and temperature!) off the stove, heated up for lunch, on its own, and over rice. Since it's got quite a bit of heat to it I decided to whip up a quick raita to cool things off. Once again I'm not sure how authentic this is, and to be truthful I decided to wing it when I got into the kitchen. If only I'd had some fluffy naan with which to scoop everything up. Shovel, even. Double truth: I ate the whole bowlful with a spoon but it could have easily served three or four. I started with this recipe on Epicurious and made the following changes:

• I seeded the cucumber and diced it coarsely instead of using a grater.
• Rather than two cups of yogurt, I used only one. It'll be better if the yogurt has been strained (Greek style). It's no tragedy if it's not.
• Cumin is an acquired taste. I've acquired it. I shook a lot of seeds into a pan to gently toast them. Do this on low heat and watch for flying objects.
  
• Surprise! I added a diced mango!
• A little bit of hot paprika goes a long way. I added a quick shake for depth of flavor, but don't overdo it. You want the raita to be the antidote to your fiery takka tin.
  
• I did not chill it. Too hungry.

I could give you a song, but then again I could also give you Chris Kattan's greatest hits as Mango on Saturday Night Live: http://vimeo.com/11468275