Eating from the trash, especially by choice, is a complex and loaded act, one that transgresses public space and dining habits.
Markus Bachmann, a French horn player from Austria, has created a fermentation system that infuses the music of Bach, Haydn, Mozart, Vivaldi and rare orchestra and jazz recordings into wine.
“I put a speaker in the wine tank and play music during the fermentation,” he says. “The yeast starts doing totally different things to the wine.”
Tom Douglas’s Key 3
Tom Douglas runs 13 restaurants and bakeries in Seattle. He shares the techniques behind his three most important recipes.
A recipe from chef Stefan Gates:
This isn’t a cheat, and it’s not an optical illusion — these are simply gin and tonic jellos made by adding gelatin to G&T and leaving them to set. So why are they glowing that fantastic ghostly color? The answer is that quinine (the bitter flavoring in tonic water) glows under UV fluorescent light. If you want to serve this to kids or teetotallers, it works just as well without the gin.
Exactly what cheese are Kraft Singles supposed to be?
It’s not supposed to be anything. It most resembles a young farmers gouda. It has the creamy, mild flavor profile. It’s just become that mundane, almost dumbed-down version of a cheese.
-Michael Binetti, owner of Ideal Cheese Shop in New York
From a Q&A in Phoenix, where Lynne previewed her Flava Flav Halloween costume:
The cocktail scene has exploded the last few years. The thing we’re seeing now is American spirits being re-interpreted — and not in the sense of the gimmick. In Vermont, somebody handed me a little plastic cup of local gin and I sniffed it and it was like walking through a field of wildflowers. And this was not some flavored gin. There’s a renaissance going on now with American rye whiskey — bourbon the same, gin the same, vodka the same. And I don’t mean you’ve added a vanilla bean or some phoney-baloney, fake flavor. I mean re-thinking the whole distilling process. And these spirits are turning into sipping liquors.