Eats. Drinks. Blogs.
Need I say more?

SNDWCHD

He’s known for his professional dedication to, and high level of skill with, coffee and its preparation. He’s an aficionado of fine cocktails and a connoisseur of fine ales.

He also knows a fine sandwich when he tastes one. And he has a blog to prove it.

Introducing SNDWCHD, a sandwich blog by San Francisco food and drink professional Tom Baker.

An account, of the Links of the finest quality/Notable Figures/The World at Large variety, put out for public consumption on 23 November 2011. Since then, no public proclamations have been added to it.*

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Sugar, sugar, rah-rah-rah

The tweet by Marion Nestlé stated…

Sugar 1, HFCS 0, at least for the moment

…and linked to this article, also by Nestlé, on a court battle going on between two trade groups — the Sugar Association and the Corn Refiners.

It was tempting, going in to the article, even given the cautious optimism of the tweet, to pick a side and root for the “good guys” — the Sugar Association — but the article reveals two things.

One: the tendency toward ambiguity made possible when the most you have available to express and attract a click-through is 140 characters…

…and two: the reinforcement that siding with one business over another is often foolish at best, dangerous at worst.

The sugar association is not fighting for our health. It’s fighting for money and market-share. It’s acting in its own self-interest. We should do the same by continuing to check labels and buy with our values. That way, no matter how this sugar battle turns out, we win.

An account, of the Links of the finest quality/Miscellanea/The World at Large variety, put out for public consumption on 27 October 2011. Since then, no public proclamations have been added to it.*

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The ‘Darjeeling Unlimited’ tea cocktail

Salt, Bourbon and tea…really

First things first: I haven’t even tried this thing yet. I was so excited, though, at the prospect of a tea and bourbon based cocktail I just couldn’t help myself.

I received a text from a friend of mine with an image of a page torn from the latest issue of Food & Wine magazine.

“Damn, that looks tasty!”, were my exact words.

Here’s the recipe (from Food & Wine Magazine):

Ingredients

Preparation

  1. In an ice-filled shaker, combine the tea, bourbon, simple syrup, lemon juice and salt. Shake well.

  2. Strain the cocktail into a rocks glass, garnish with the lemon twist and serve.

It’s not just the use of tea that’s intriguing about this drink but also the addition of salt. Salt and tequila? Done it. Salt and cheap Mexican beer? Mm-hmm. But salt and Bourbon? … never even heard of it. Like I said: intrigued.

We moved to L.A. recently and we just found a permanent place to call home in Pasadena. This will be our inaugural drink in our new abode.

Stay tuned for a sip-by-sip…

An account, of the Amateur Bartender/Concoctions/The Raw Ingredients variety, put out for public consumption on 25 October 2011 and labeled with a variety of terms like & & & . Since then, no public proclamations have been added to it.*

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A.D.’s Juicebox Mixology

Build over ice. Stir gently with a pen, crayon, finger or any other stick-shaped object. Garnish with tears.

— American Drink, “Back to School Special”

“Here’s what to do when the closest mixer is a juice box.” Via Daring Fireball

An account, of the Amateur Bartender/Concoctions/Consequential Quotation/Links of the finest quality/The Raw Ingredients variety, put out for public consumption on 23 October 2011. Since then, no public proclamations have been added to it.*

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Slow Food USA’s $5 Challenge – $5 Tips and Tricks and Challenges

Filed away for future reference…

$5 Tips and Tricks and Challenges.

Slow Food USA has a continuing challenge set up that encourages people to prepare a healthy, wholesome meal for $5 or less per serving. The idea is to prove that good food doesn’t need to be more expensive than fast food.

The above link points to the program’s associated Tumblr site where people are able to offer (a-hem) tips and tricks on how and what they prepared for their contribution to the challenge.

An account, of the Daily Diet/Links of the finest quality/The Raw Ingredients/The World at Large variety, put out for public consumption on 17 October 2011 and labeled with a variety of terms like . Since then, no public proclamations have been added to it.*

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Good Eats, good bye

Thirteen years. Over 250 episodes. Good Eats ends this year.

Alton Brown makes one of the last quality shows on the Food Network. Good Eats marks the spot in every person’s kitchen where science and the food we bring into it meet. And “meet” is too tame a word, because in Good Eats, food and science don’t simply “meet”, they get down and party.

Alton Brown has never once failed to convey the utmost passion and enthusiasm for the vast array of knowledge he’s dropped on Good Eats. The show’s authentic approach to food science is lifted and juxtaposed by a cast of semi-regular quirky characters, its witty, literate dialogue and consistently exacting production values. If Jim Henson had produced a cooking show, it might have looked something like Good Eats and that, my friends is a compliment.

Alton Brown is the science teacher I wish that I’d had in high school and the cooking teacher I wish that I’d had in junior college. He’s a famous someone that I’d like to sit down and have a conversation with (I figure we’d eat as well). I’d like to think that I would go in a little star-struck and come out smarter and better informed.

He’s never dumbed a subject down but at the same time he’s never pandered to his audience. The show has always been an exuberent and fascinating education. I’m sad that it’s over but I’m happy the show, and its creator and host, go out with nothing to be sorry for.

Alton Brown, you and your show will be greatly missed. It is with a mix of fondness and sadness that I say thank you and farewell.

An account, of the Miscellanea/The World at Large variety, put out for public consumption on 1 September 2011 and labeled with a variety of terms like & . Since then, no public proclamations have been added to it.*

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Current status: Carmela menu

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An account, of the Ice cream moment variety, put out for public consumption on 29 August 2011 and labeled with a variety of terms like . Since then, no public proclamations have been added to it.*

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Dinner at home

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Dinner at home with the Grandparents, who we are staying with until we save enough money to get a place of our own. My fiancé and I moved to Los Angeles about a month ago for her job.

Meals here are from scratch, unpretentious and delicious. Tonight, penne tossed with fresh mozzarella, basil and sautéd cherry tomatoes.

I think we’re getting spoiled.

An account, of the A Moving Visual Feast/Daily Diet/Photographic/What's for dinner variety, put out for public consumption on 18 August 2011 and labeled with a variety of terms like & & . Since then, a single public proclamation has been added to it.*

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Finally, Coolhaus

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My long night of envy can end…

The Coolhaus ice cream sandwhich truck. Choose your ice cream, choose your cookie. I.M. Pei-nut-butter ice cream with a potato chip & Skor bar cookie.

An account, of the Ice cream moment/The World at Large variety, put out for public consumption on 13 August 2011 and labeled with a variety of terms like . Since then, no public proclamations have been added to it.*

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Current status: Brown Sugar Vanilla Bean & Guiness

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At Carmela in Pasadena, CA. Some of the most finely wrought ice cream and sorbet flavors I’ve found anywhere.

Aaaaand we’re back… to Carmela, of course.

Salted caramel: incredible. Mellow yet rich. Juuust on the border between salty and sweet. Better than my up-‘till-now favorite from San Francisco’s Bi-Rite Creamery (yes, my SF Bay peeps, I’m afraid it’s true).

Intelligentsia Coffee: another beautifully crafted classic and another example of what appears to be a Carmela signature.

I’m sure there’s a ton of sugar in these flavors — it’s ice cream, after all — but none of the flavors are cloying. Balance. That’s the word. The flavors are gelato intense, the texture is ice cream soft.

And there are more flavors to try…

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An account, of the Ice cream moment/The World at Large/What's for breakfast/What's for dinner variety, put out for public consumption on 8 August 2011 and labeled with a variety of terms like . Since then, no public proclamations have been added to it.*

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My name is Daniel Markham...

I live, eat, drink and blog in the San Francisco Bay Area Los Angeles. I'm a gustatory flâneur, a snob about pizza, coffee, various alcoholic beverages and beans that are not from a can.

I still love a good county fair corn-dog, though.

It's the middle way.

Cheers.


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