Tuesday, May 30, 2017

Bites Around Ireland: Researching My Trip through TV Shows

What do you do when you're researching an upcoming destination that you're not familiar with? For me, I definitely turn to the Instagram pages of my friends and other travelers, and then I watch TV. Yep, TV.

For my recent trip to Ireland, I looked up the episodes from Anthony Bourdain, Andrew Zimmern, etc on Ireland. Thankfully, this "research" was painless and buffering-free thanks to the fast Verizon FiOs internet that has now landed in Dorchester.

I had to see what else I should be eating and drinking other than a ton of Guinness!

Unfortunately I couldn't go try all the places Bourdain went to - you can only do so much in 4 days!
The place I did try was Leo Burdock, which is Dublin's oldest "chipper" - what they call a traditional, take-away fish and chips place.

Tuesday, May 23, 2017

A Carnivorous Birthday Dinner at Bazaar Meat (Las Vegas, NV)

I spent my birthday weekend last December eating and drinking my way through Las Vegas with some friends from LA. We had some pretty stellar food throughout the weekend, including a meat-centric birthday blowout at Jose Andres' Bazaar Meat!

One of the hardest decisions you'll have to make during a dinner at Bazaar Meat is which cow you want your steak that night to come from. One of the most special meats they have is the Vaca Vieja, which means "old cow". This is 8-10 year old Holstein dairy cow (cattle for beef is typically slaughtered starting from 18 months and dairy cows from 4 years), and vaca vieja is typical meat found in Basque Country. Because of the age, there's actually more flavors to the vaca vieja meat, but the server warned that it could be an acquired taste.

Since we wanted to try as many things as possible, and the steak tartare is made with vaca vieja, we decided to try that particular meat as a tartare, and try a different one for our steak!

The components of the steak tartare was beautifully plated and then later mixed tableside. We ordered the Classic Tartare ($32)
Bazaar Meat
See the dark color of the vaca vieja? It's very distinct from other beef at the restaurant.
Bazaar Meat
The tartare was a sirloin cut, prepared tableside with Savora mustard, egg yolk, HP sauce, and anchovy.

Bazaar Meat

Sunday, May 21, 2017

Making My Own Gin at Thirst Boston

Thirst Boston has come and gone, leaving us satiated and hungover after a liquor-fueled whirlwind of a weekend. There were parties and booze tastings, and of course, a number of educational seminars. I attended a hands-on Gin Lab where I got to make my own gin!
Gin Lab
The seminar/lab was led by William Codman from Diageo, and he started off with a history of gin. From how the British discovered Genever during the War in Holland, to various political situations and bans that led to the popularity of gin (often distilled at home back then) in England. Apparently it was so popular that it became a huge problem since people were drinking way too much. The craziness is depicted in this Gin Lane painting by William Hogarth.
Gin Lab
Well, now we mostly drink gin in moderation, thankfully ;)
We also learned about the different classifications of gin. To be called gin, the liquor has to be a neutral spirit that has juniper in it. When it's not redistilled after juniper and flavors are added, that is called "compound gin". A "distilled gin" means that the spirit has been re-distilled after the juniper and botanicals are added, but other flavorings can still be added after the redistillation.

We mostly know of London Dry Gin these days. London Gin is redistilled using traditional still, and flavorings can only be added during the distillation, not after, and they must be natural flavorings. No coloring may be added, although sugar may be added.

With this classification, we basically made a compound gin that day!

After the history lesson, we took turns "foraging" for our botanicals. OK, not really foraging, we went to the back of the room and picked out our botanicals from what they've prepared. Too bad were limited to five! But that's probably a good thing, as I might've gone crazy with the flavor combo otherwise.

Gin Lab

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