Some people compare my reports to Scotch-that it’s an acquired taste- Well, anyway, hope you will watch this one on selecting the right Scotch! (Bonus points if you can tell me who said that quote)
After years of hope and desperation, my favorite beer has finally made it to NYC. Shiner Amber Bock, from the Spoetzl Brewery in the town of Shiner Texas, has been around since 1909 and is the oldest brewery in the Lone Star State. I think of Shiner as an ‘everyday’ beer, much like you would have a go-to wine. Extraordinarily crisp and refreshing, I have never found another beer like it. It’s now available all across the NY area. Try one today!
Great new cookbook by Diana Kuan about making your on Chinese Take-away style dishes.
The Würstelstand is more than a sausage stand-they are an institution all over Austria and Germany that not only serve an amazing array of meats in tube form, but also serve as social centers. You can grab a quick debreziner (frankfurter laced with chilli and garlic) on the run or enjoy a käsekrainer (cheese filled sausage) and a beer while hanging out for hours.
Der Kommissar recreates this social atmosphere in the heart of Brooklyn. Their three-sausage sampler platter comes with two sides, in this case potato salad and their own secret formula sauerkraut. Served on butcher paper and a tray, bbq style, a nod to co-owner Gary Baldwin’s Texas roots.
The thing I love about the new ‘mixology’ (and I hate that word) is the never-ending and daring use of new ingredients. It the case of this libation, Talde’s Sparkling Chinatown, the secret ingredient is fresh cracked black pepper.