Archive | May, 2012
Chocolate Shell Tartufo

Solid + solid = liquid: Chocolate shell topping for ice cream

When I was growing up, one summer treat I really looked forward to was visits to Dairy Queen. I favoured Blizzards (to this day, I prefer ice cream with mix-ins), but I thought dipped cones were fascinating, even though I never ordered them. How did they put ice cream – upside-down, no less – into […]

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Aviation Cocktail

Friday Night Cocktail: Aviation

In pretty much any field of experience, there are signals you can send to let other people know that you’re part of the “in” crowd. In the cocktail world, it sometimes involves ordering specific drinks, or drinks that feature specific ingredients, which are usually trendy, obscure, or both. This is often referred to as a […]

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Canadian Whisky book

The white knight of Canadian whisky

In the world of whisky, the Canadian stuff is awfully popular, but doesn’t always get a lot of respect among connoisseurs. Davin de Kergommeaux is hoping to change that. The former sommelier turned whisky writer, whose palate and pen lie behind the Canadian Whisky website, recently released his book Canadian Whisky: The Portable Expert. He […]

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Lamb's tongues and turnips

Fifth quarter cooking: Lamb’s tongues

I think I may be lucky that I didn’t eat any offal when I was growing up. As a child of North American culture, I fear I would have faced liver as an obligation to be dreaded. Instead, I can now approach the fifth quarter with a wide-open mind. And the contemporary culinary culture in which […]

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Rhubarb compote

Improved rhubarb compote

A recent Twitter conversation with Laura raised an interesting challenge: Is there any way to make a rhubarb compote that keeps the pieces of rhubarb intact? I’ve often found that cooked rhubarb disintegrates very easily, and I was pleased to know I’m not the only one. It was tempting to see what a temperature-controlled sous […]

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Hop Toad

Friday Night Cocktail: Hop Toad

Mixing cocktails from older cocktail books offers as many challenges as rewards. In the hardest cases, the specified ingredients no longer exist at all, such as Hercules, Forbidden Fruit or Caperitif. But even when an ingredient still exists, that doesn’t mean it’s always clear which ingredient it is. Take “apricot brandy.” There are two distinct […]

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