Somewhere out there in this wonderfully diverse world, there is bound to be at least one human who truly loves, loves, loves brussels sprouts.
I have not yet met this person. Let’s face it, a brussels sprout is nothing but a tiny cabbage, with all of the faults that its bigger sibling is heir to, but – in my opinion, at least, and apparently that of many others – few of the virtues. Overcook them and they get stenchy. Undercook them and they stay hard, without the saving grace of crunch. And no matter what you do with them, it seems, they remain, well, tiny cabbages.
Continue reading Rye will make you eat your brussels sprouts and beg for more
I’d like to sing the praises of Shady Lane Café, but I expect that café owner Susi Smith, an outstanding professional singer, could warble it far better than I; and her husband and co-owner Bill Smith, who’s not only a mean hand on the short-order grill but also a poet of some repute, could probably sling some better verses on the topic than I, iambic pentameter or free verse, either way.
Continue reading We sing the praises of Shady Lane Café
Okay, I am just going to come right out and say it: I am so over Food Network. Have been for years, really.
She’s like an old flame, full of bad memories of a romance that I try to suppress now that I’m no longer quite so young and stupid. Oh, I loved her back then, I truly did. It was late coming to Louisville, and I lusted after it in my heart when I read my friends’ stories online about her seductive wiles. And when she finally came to town, sometime around the turn of the millennium, as I recall, I was smitten, so smitten. Continue reading Food Network loves The Coach Lamp, but who loves Food Network?
When Village Anchor Pub & Roost and its companion watering hole, The Sea Hag, opened three years ago this past summer, I thought they were pretty cool. But I wondered if they would stick.
Continue reading Vibrant Village Anchor Pub & Roost thrives in old Anchorage
So, what’s a Brix? Let’s ask the Intertubes!
“Degrees Brix (symbol °Bx) is the sugar content of an aqueous solution. One degree Brix is 1 gram of sucrose in 100 grams of solution and represents the strength of the solution as percentage by weight (% w/w). If the solution contains dissolved solids other than pure sucrose, then the °Bx only approximates the dissolved solid content.”
Right! I knew that! Well, I knew the gist of it, anyway. You see, “brix” is wine-geek talk of the highest order, viticultural trade jargon you don’t really need to know at all, unless you’re the boss of a vineyard. It’s the kind of word that separates insiders (who know it’s pronounced “bricks”) from the rest of us, who probably think it’s French and would say it “bree” if we thought about it at all. Continue reading What’s a Brix? Good chow and libations in the ‘burbs
Little things mean a lot. Even something as little as a grain of rice can mean a lot. Of course, it takes 7,200 grains of rice to fill a cup, or so sayeth the Google, but that’s not important right now.
Let’s talk about rice, and in particular the spectacular rice at Taj Palace. Trust me on this, folks. I love Indian food, and I’m a fan of Taj, which has survived a journey around three East End locations. I go there fairly often. But the other night, sampling a bite of simple, extra-long-grain basmati rice from a side platter, I suddenly experienced what philosophers call an epiphany, a sudden, almost spiritual insight into the deeper meaning of things. Specifically, rice. And Taj Palace.
Continue reading It’s the rice, but not just the rice, at Taj Palace