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Liquid Diet
Tuesday, May 12, 2009
Liquid Diet Bacon flavored vodka on the way
Posted By Taylor Eason on Tue, May 12, 2009 at 2:54 PM
It sounds like bottled baked potato with bacon topping. It kinda skeezes me out, yet intrigues. But, given the growing fascination with all things pork and cured, we should have expected it: A potato-based vodka with a "savory bacon flavor" has been invented in Seattle.
Created by Black Rock Spirits after two years of testing, Bakon Vodka celebrates the renaissance of our favorite salty slab. With no tongue-in-cheek, they are "bringing home the bacon."
The Web site says: "Our vodka is column-distilled using a single heating process that doesn't 'bruise' the alcohol like the multiple heating cycles needed to make a typical pot-still vodka. No tinge or burn on the tongue, no obnoxious smoky or chemical flavors, just a clean refreshing potato vodka with delicious savory bacon flavor."
Liquid Diet That 'idea-changing liquid alchemy'
Posted By Kimberly Lawson on Tue, May 12, 2009 at 8:33 AM
Absinthe. Supposedly in its lethal version, a taste of "the green fairy" will make you hallucinate, which is why it was illegal for so long in Western countries. Two years ago, the prohibition of absinthe in the United States was lifted. "The new rules allow real wormwood-flavored absinthes to be sold as long as they contain only small amounts of thujone, the wormwoody compound long thought to be responsible for any psychoactive qualities the old absinthes may have had."
I've got two small bottles of the stuff in my cupboard at home. A friend brought home a set of three that he picked up on a stop in Germany on his way back from Iraq. That was almost two years ago. We tried the first bottle the first night. Yuck. That's why the other two are still in my cabinet.
Read up more on absinthe in this WSJ.com article. Or see a feature from food writer Tricia Childress here.
Monday, May 4, 2009
Liquid Diet The end of vodka?
Posted By Kimberly Lawson on Mon, May 4, 2009 at 5:01 PM
This story makes me a little sad. I like vodka.
A Web site entitled the End of Vodka (theendofvodka.com), hosted by the makers of an açaí-flavored liqueur called VeeV, spitefully depicts vodka drinkers as “vodka bots” — like the suited hedge-fund type, animated on the site, chanting “models and bottles,” or the miniskirted blonde who bubbles “girls’ night out!”The “tofu of the bar” — as Paul Clarke, a cocktail blogger, calls vodka — appears to be losing its once-mighty cachet (if not, however, its dominant market share). An instant relic, perhaps, of the dissipated boom times (Trump vodka, anyone? ... Anyone?). Or maybe a victim of America’s savvier taste buds. To hear some people talk, either way, it’s time to consign vodka to the same mock-worthy bin as white zinfandel, and be done with it.
Well, what do you think? Are the glory days of vodka over with?
Read the rest of this NY Times story here.
Tuesday, April 28, 2009
Liquid Diet Prosecco and Paris Hilton
Posted By Kimberly Lawson on Tue, Apr 28, 2009 at 12:10 PM
I am no wine connoisseur by the least, but this subhed of an article about the Italian-made Prosecco caught my eye: "Italy's sparkling wine, always a favorite, is better than ever these days — just avoid Paris Hilton."
Prosecco is so popular, in fact, that it has inspired imitators. ... A company based in Austria began producing a wine called Rich Prosecco that it sold in cans and then hired Ms. Hilton as its spokesbabe, featured in ads clothed only in paint. Gee, maybe a picture is worth more than a thousand words -- but maybe not, since we saw that a British company was auctioning 30,000 cans of the stuff from a Serbian warehouse. Its brochure warned that the Prosecco has a "use-by date" of May 2009.
Read the full story here.
Wednesday, April 8, 2009
Food News / Liquid Diet Kosher wines for Passover
Posted By Taylor Eason on Wed, Apr 8, 2009 at 10:17 AM
There's good news for the approaching Jewish high holies. In the last 20 or so years, new kosher producers have emerged to take on the granddaddy of disgusting, syrupy kosher wine, Manischewitz, by expanding varietal choices and delivering juice even the nonreligious might deign to consume ... even enjoy.
Tuesday, April 7, 2009
Food News / Liquid Diet Upcoming: Rockin' and Ragin' Winery Tour
Posted By Kimberly Lawson on Tue, Apr 7, 2009 at 3:10 PM
From Rockhouse Events:
Hop aboard a Ragin’ Party Bus with RockHouse and friends en route to touring two North Carolina Wineries. Cost for this winery tour is just $30 and includes transportation to and from Elkin Creek Vineyard & Round Peak Vineyard, as well as tastings at each stop and discounted bottles of wine for purchase.The event goes down this Saturday, April 11.
Tentative Schedule:
11:15 – Check-in at Tyber Creek Pub parking lot
11:45 – Depart for Vineyards
1:15 – Elkin Creek Vineyard
2:45 – Leave Elkin Creek Vineyard
3:15 – Round Peak Vineyard
4:45 – Leave Round Peak Vineyard
6:15 – Arrive back at Tyber Creek Pub
Click here to buy tickets.
Liquid Diet Wine for Celebration: Roederer Estate Brut
Posted By Taylor Eason on Tue, Apr 7, 2009 at 12:20 PM
This week brought an occasion to celebrate; after several months of heated battle in bankruptcy court, a judge ruled my family could maintain ownership of Creative Loafing. My parents started the paper in 1972 in Atlanta and it's never been controlled by anyone else. To the say the least, losing the company to a hedge fund would have been devastating. And although I don't reserve bubbly for special occasions only, they definitely merited the moment.
To get the party started, I reached not for French Champagne, but — gasp! — California sparkling wine. It's cheaper, just as tasty and the shop handily had enough so the Tampa CL staff could their buzz on together. We sighed relief, toasted and CEO brother Ben said a few inspirational words as I rejoiced in the elegant joy of a brilliant wine.
Monday, March 16, 2009
Liquid Diet Wine for pizza night: Melini 2006 Chianti Classico Isassi
Posted By Taylor Eason on Mon, Mar 16, 2009 at 9:29 AM
A perfect wine for anything tomato-based since the acidity and fruit meld nicely together. Chianti is made predominantly from the sangiovese grape (at least 80 percent) and nowhere on earth does it produce better wines than in Italy’s Tuscany.
The Isassi moniker indicates the grapes originated from a single vineyard and the Classico part of this equation means the fruit comes from an area deemed “better” and must follow certain blending and aging rules. I’ve tasted plenty of basic Chiantis that kicked Classico’s ass, but this one, well … it’s pretty freakin’ good.
Tuscan producer Melini has had more than 300 years to get the basics of Chianti down. And thev’re succeeded. This wine is uber dry and medium-bodied with dusty cherry, strong brewed tea, ripe plum, earthy mushroomy-ness and plenty of food-friendly acidity.
Definitely old-world in style but tomato-based food brings out the fruitiness.
More on Italian wines:
Sicilian wines: There’s more to this island than the Godfather
Italian tall, dark and tannin wines
Italy: the land of wine and olives
— Taylor Eason
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Recipe: Blueberry Pound Cake
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Dorie Greenspan's Tiramisu Cake
This layered cake is definitely a "pick-me-up" with a little booze and caffeine.
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Back of the Box: No Boil Classic Lasagne 5
Not having to boil the noodles rocks!
