– Don’t be afraid to substitute. Make that Recipe youir own! Dominate it! Finish the check! – More than a few friends have been horrified by my casual approach to marinades. However a fluid based on booze, salt and sugar is about as antiseptic as you can get: I just don’t worry about the meat… Continue reading Tips for Marinating
Steak in Bourbon 1 – 2 lb sirloin steak 0.5 -1 Kg 1/4 c. soy sauce 50 ml 1/2 c. bourbon 125 ml 3 crushed garlic 3 1 tsp chipotle ground 5 ml (substitute: cayenne) Put marinade in zip lock bag. Add steak. Marinade 4 hours at room temperature. Grill to taste, basting with marinade… Continue reading CTV Morning Marinades
IS it a return to the ’90s? (Remember clear Pepsi?) Maybe. Canadian Whisky has long been the whisky of choice for cocktails – hence the dominance of the brand in the ’50s and ’60s, and in the show Mad men. The problem is that it makes various fruit cocktails look awful, a sort of mud… Continue reading White Whisky
The thing you have to understand with cocktails (and all food) is that astringency is important. Celery is astringent. Grapefruit is astringent. Romaine is astringent. The absence of astringency begats a palate for fat people. Angostura Bitters is widely available and perhaps the most useful cocktail ingredient ever invented. It is gentian extract. Apparently it… Continue reading Angostura Bitters & the Banshee!