Bar Hack: What to do with Five Pounds of Habaneros
I love the burn. The singe. The tingling scalp, the mopping of sweat from the brow. The stinging lips, battling my own constitution, summoning up that last ounce of gumption to put down another bite and wondering if I could possibly have another or if I should give up, call it quits, drink some milk,…
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Bar Hack: What to do with Five Pounds of Habaneros
I love the burn. The singe. The tingling scalp, the mopping of sweat from the brow. The stinging lips, battling my own constitution, summoning up that last ounce of gumption to put down another bite and wondering if I could possibly have another or if I should give up, call it quits, drink some milk,…
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New Cocktail: Into the Yuzuverse
Yuzu season is fleeting. It comes and goes. I guess they all do…Just like us…Ok, ok, let’s not start off on a bad foot here with the existential crisis so early on a fall behind morning…Back to yuzu…The little guys are annoying and wonderful. So many seeds! So little juice! So much unique flavor but…
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New Cocktail: Joppa Road
It’s officially fall and soon the dark, despondant miasma of daylight savings will descend upon us. Years ago we collectively voted against it, and yet, here it comes again. In this pre-apocalyptic wasteland/utopia we call Los Angeles things are a little different from the rest of the country, at least in terms of fruits and…
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Movie Review: Predator
Predator is now 37 years old and the biggest shame of all is that entire generations will never experience it’s impact and care not to. Case in point: A new intern from the kitchen, name: Dylan. Yes, I was the asshole and no, the poor bastard didn’t see it coming. “Dylan?” “Yeah,” the kid replied.…
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Post Rom Com Review: Nobody Wants This
Oh, the vitriol! Heres what my wife had to say after reading my review of Nobody Wants This: “You tore down my show asshole! Way too negative! Way too negative! You really don’t get it, do you? The reason why it’s become so popular is because the characters are over forty. You should appreciate that,…
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Rom Com Review: Nobody Wants This
Truth be told, when I hear the term “Rom Com” my skin crawls, I roll my eyes, and my sarcasm/cynicism meter jacks past the red line into another zone I would gladly call imagining the worst possible human misery. Yes, my own personal hell would be filled with many, many annoying people (listening to the…
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Revisiting the Irish Car Bomb
Yes, not the most politically sensitive name for a cocktail you could come up with…Unbeknownst to me until now, the Irish Car Bomb was recently redubbed The Irish Slammer which of course brings up all kinds of other images I should leave away from this page…A jail that serves Guinness stout alongside shit on a…
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Old Cocktail: Okie Dokie Artichokie
Quick one here and I will start with a story to demonstrate what a dumb ass I used to be. Please note, I am still a dumb ass, just less of a dumb ass than before…Anyway, I worked at this truly terrible place in Dorchester once upon a time. A sloooooooooow Italian joint. I was…
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Build a Better Espressotini
Face the fire, walk through the flames, force your way across the scorching coals of oblivion, desire, and angst. Folks, the bad news is that I don’t think the espressotini is going away anytime soon. The good news? There is no good news. Yes, it should not be so annoying but it is. Maybe it’s…
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New Cocktail: Around the Bend
Adventure, excitement, a jedi craves not these things…But what about salt, bitterness, sour, umami, and sweetness? Can a single cocktail hold up and contain all five or will it crash and burn like the proverbial death stars in three out of the nine Star Wars movies? This one works off the principle of lacto fermenting…
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Bar Hack: Über Sherbet
No, this post isn’t about eating a frozen scoop in the back of an ultra clean new age taxi. We are here, once again, to speak of liquid delights. Shift gears and think for a moment-The mother sauces of the bar are citrus, sugar, and booze, yes? If so, then sherbet would clock in at…
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Bar Hack: Lacto Asian Pear
It started with this coming fall fruit season question: How to lacto ferment any pear, apple, asian pear without the damn things turning brown? Pretty easy actually. The answer is this: Instead of using just salt and water as your brine, use your old lemon juice and salt as a brine but call it something…
The Aging Bartender 