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Lightly Toasted: Chronicles of the Friday Night Cocktail Club

May 22, 2012 9:30 pm 
Updated: May 23, 2012 8:59 pm
Chef John's Pork Chop Diablo* with riesling, Tamarack Firehouse red, and a Rhone blend. This was a classic case of how I will do almost anything to avoid white. The riesling was hands down the best pairing here. But it's Thanksgiving Dinner Syndrome all over again: I can recognize the… MORE
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Tags:  Lifestyle, Wine
May 15, 2012 1:08 pm 
Updated: May 21, 2012 4:51 pm
So here it is, part one of my slightly boozy quest to pair wines with Chef John’s videos. Today’s Episode: Curried Short Ribs and Cauliflower My first pairing was a little crazy. I dove right into the deep end with this one: Garam masala-rubbed short ribs braised in a red curry sauce with… MORE
Chef John's Curried Short Ribs and Cauliflower
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the competing wines
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Tags:  Drinks, Lifestyle, Wine
May 6, 2012 5:32 pm 
Updated: May 7, 2012 5:27 pm
I entered a contest a few weeks ago. [Spoiler Alert: I did not win.] I had read about the contest in the Ethicist column of the NYT. The point of the contest was simple: it was a call out to meat eaters; if you eat meat, defend it from an ethical perspective. As an omnivore, I thought it was… MORE
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Tags:  Lifestyle
Feb. 13, 2012 7:02 pm 
Updated: Mar. 13, 2012 7:27 am
I'll admit, a recipe for making ice sounds preposterous. Still, I posted a recipe for ice on this very site. And as making ice goes, the recipe's a little worky. But it is not a joke. Follow it, and you'll find that the resulting cocktails taste better. That has been my assumption, anyway.… MORE
3 kinds of ice: boiled/filtered; filtered, young; filtered and 1 week old.
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Jan. 6, 2012 6:25 pm 
Updated: May 10, 2012 5:39 pm
A friend asked the other day, do I have a favorite cocktail?Do I! Of course, what it is kind of depends on the particular evening and the way the day has angled into it. A hard, sharp geometry means whiskey, surely, most likely a simple version of an Old Fashioned--just a slight bit of… MORE
cocktails at the modern
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Sep. 5, 2011 4:41 pm 
Updated: Sep. 28, 2011 2:40 pm
I was not expecting cocktails. Earlier, when we first stepped into the lobby of the sleek, spare Modern Hotel in Boise, it's fair to say that my impression was running more toward complementary continental breakfast than finely crafted cocktails. Mornings and early afternoons, you see, the… MORE
cocktails at the modern
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May 2, 2011 1:20 pm 
Updated: May 3, 2011 6:48 pm
How can it be May already? This year has a disturbing velocity behind it. Also, for the last couple weeks or so the temperature in Seattle has been in the upper 40s, occasionally pinky toe-ing its way up into the low 50s. Always dark and rainy, it’s had the gloomy feel of mid-winter. Today,… MORE
Kim R, a real photographer, took this photo
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Apr. 3, 2011 1:39 pm 
Updated: Apr. 5, 2011 8:29 am
The most underappreciated ingredient in cocktails would have to be ice. Typically it doesn't merit a mention in cocktail recipes, except as an off-hand aside in the directions: “shake over ice.” But there’s an old (mostly forgotten) adage about the necessary building blocks of a cocktail:… MORE
Ice for cocktails
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Feb. 21, 2011 4:27 pm 
Updated: Feb. 24, 2011 12:57 pm
Well, I'm fixin’ to have me a rye whiskey, & remembering something Herbert Hoover said about cocktail time: “It’s the pause between the errors and trials of the day and the hopes of the night.” So true, Herbert. Every evening after work at the Department of Commerce, Hoover would… MORE
My favorite rye whi$key
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Feb. 11, 2011 5:16 pm 
Updated: Mar. 27, 2011 10:57 am
I opened a bottle of wine last night that was like a perfect Valentine to the senses. It was the 2008 Firehouse Red from Tamarack Cellars in Walla Walla, WA. The first thing that struck me was its ridiculous perfume! If you have a big, oversized tulip-shaped wine glass, I’d drink it from… MORE
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Seattle, Washington, USA

Member Since
May 2008

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Slow Cooking, Italian, Nouvelle, Mediterranean, Healthy, Gourmet

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About Me
My wife and I and our two devilish kittens live on Capitol Hill in Seattle. A few years ago, I got a masters in gastronomy. I'm a food/wine writer. I’m also blogging about cocktails.
My favorite things to cook
We cook fairly simple dishes using fresh local ingredients that we pick up at the Seattle farmers market. My favorite thing is making a nice slow-braised or long-roasted something on a lazy Sunday afternoon. I like cooking with wine (in the dish and in the glass...and in the cook).
My favorite family cooking traditions
My mom never liked to cook, but she did well despite herself. Her mother, my omi, was from Munich and made delicious rouladen, sauerbraten and other traditional German and American dishes. Always bins and bins of home-baked cookies at Christmas. Wonderful rye bread. And beer. Opa would say, "Brotzeit ist die beste zeit."
My cooking triumphs
We’ve made the signature timpano dish from The Big Night a couple times. And for Thanksgiving 2007, we made Turducken. My wife and I are always volunteering to cook the big holiday meals with the family. We mix a signature cocktail, and get down to it.
My cooking tragedies
I made Thanksgiving Dinner for myself once when I was snowed-in in Denver. I nearly burned down the neighborhood.
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