The mystique of an alcohol that has been banned since 1912 obviously has me eager to taste what inspired some of the best writers and artists of the 19th and 20th century. Some noteworthy absinthe drinkers were Van Gogh, Manet, Picasso, Oscar Wilde and Ernest Hemingway. After my own tasting, I can attest to the “lucid drunkenness” that is the most common side effect to drinking absinthe. But, I am sure the lucidity would quickly vanish after the second or third drink… just like any other high proof liquor. Since both of these liquors are over 100 proof, it could be very easy to over-indulge.
But, like those before me, I must admit that I fell in love with the ritual and traditions involved with imbibing absinthe. The charm of measuring out the liquor and slowly drizzling the water over large crystals of sugar. And, then, watching as the clear liquid slowly clouded and swirled. It transforms drinking a simple cocktail into a centuries old tradition.
And, like all things old that are new again, we add our own touches. We soon learned that we love the idea of substituting rock sugar crystal stirrers in place of the absinthe spoon. This stirrer makes for a great adult style lollipop to lick as you consume your tasty beverage.
LUCID Absinthe Superieure
62% alcohol by volume (124 proof)
Price: $57
Lucid Absinthe is a traditional French-made absinthe verte (green absinthe) developed by Ted Breaux. Their recipe for absinthe contains a full measure of grande wormwood, green anise, sweet fennel and other culinary herbs.
Taste: Strong anise and herbal flavor with bitter wormwood… There is also a peppery numbing quality that starts slowly and builds with each sip. By the end of the glass, I had trouble detecting much more than anise and alcohol. The high alcohol content is surely the cause for this. It provides a strong heady punch to your senses, but ends with a pleasant tingly mellow buzz.
Kubler Absinthe Superieure
53% alcohol by volume (106 proof)
Price: $50
Distilled in the birthplace of absinthe, the Val-de-Travers region of Switzerland, Kubler Absinthe was first distilled in 1863. This original formula is being produced again today, now that the ban on absinthe has been lifted. Switzerland lifted the ban in March of 2005. The US lifted the ban in May of 2007.
Taste: There is a delicate, fresh anise with a floral/herbal essence that makes the taste of this absinthe superior to Lucid. The complex flavors of anise, fennel and other herbs blend well with the hint of bitter wormwood. Kubler also has a light, sweet perfumy quality that makes drinking Kubler absinthe dangerously easy. Where Lucid packs a strong punch, Kubler is pleasantly subtle and leaves you with a deliciously mellow buzz.
Verdict: These are two great examples of what absinthe should be… each different… but pleasantly so. And, both have found a permanent place in our bar.
4373 Lawrenceville Hwy
Tucker, GA 30084
770-491-1180
The Setting: Outdoor ice cream shop with a few benches and picnic tables
The Food: Ice Cream(frozen custard), sundaes, malts, shakes, smoothies and LOTS of toppings including premium toppings like cheesecake and brownie
The Stars of the Day: Chocolate and Vanilla frozen custard… the amazingly smooth consistency and rich flavor do not require the addition of toppings. But, if you want to gild the lily… go for it!
Verdict: The best frozen custard in Atlanta
The Incredible Hulk and Ironman are the summer movies to beat! In both instances, the movies’ success rely solely on the talent of their leading men. Yes, there are competent performances by their respective supporting casts. But, there is no doubt in my mind that the success of these two films can be traced directly back to the stellar performances of Edward Norton and Robert Downey Jr. Two men who have proven time and again with their wise choices and abundant talent that they are two men to be reckoned with in Hollywood.
Right out of the gate, Edward Norton’s talent was apparent. Shining and shocking us in his role opposite Richard Gere. He was new to the big screen then, but, he captivated us withhis innocence. And, soon after, horrified us with his cold calculating ways as Aaron Stampler. Then there was American History X… then Fight Club… The Score… Red Dragon… 25th Hour… The Illusionist… The Painted Veil and on and on. Each movie allowing us to watch him grow before our eyes. We watch his characters become more layered… more complex… more real.
The Painted Veil sits at the top of his resume as a true example of cinema as art. We watch him become Walter Fane. A man who loves his wife so deeply that her ultimate betrayal crushes him. His anger and pain compel him to accept a dangerous assignment in a region of China that is riddled with Cholera. And, through his refusal to grant his wife a divorce, forces her to accompany him. We watch as the isolation, time, and his ultimate illness cause the characters to come full circle. The end result is a tragic love story that allows Edward Norton and Naomi Watts to showcase their talent.
It is this ability to act as leading man or action hero with equal finesse that have us running to the theaters to watch him in both The Incredible Hulk and The Painted Veil. I can’t wait to see what kind of journey he takes us on next time.
And, Robert Downey Jr. He’s another actor that never ceases to surprise you with his talent, charisma, and humor. He’s the underdog that we want to win. We want to cheer for him and we want to see him come out on top. We know that he lives in a world where temptations beckon at every turn. We know that he’s had a few vices. But, we also know that these vices contribute to his artistic talent. And, we want to see him rise above it all. His journey is entwined with ours. He speaks to us from a very real place. We identify with him… flaws and all. Do we identify with him in spite of his flaws? Or… because of them?
The Setting: Casual pizza place with about a 50-50 table to booth ratio (rooftop for private parties)
Staff: Very friendly
The Food: The BEST American-style pizza this town has to offer. My personal preference demands a thick, chewy crust with good sauce. And, they deliver each and every time. The crust is delicious with a soft core and a crisp chewy exterior that is brushed with butter. This dough is also used in the creation of their pretzels. You can opt for butter and parmesean or cinnamon and honey. Both are equally tasty. And, a half order of three pretzels could easily be a meal. Another important aspect of my perfect pizza is a golden brown crust. Once again, they always deliver. They never try to rush an order by serving an undercooked pie.
The Stars of the Day: The pizzas and the calzones… any topping or specialty pie. But, my favorite would have to be the jerk chicken pizza. Another favorite of mine would be the pepperoni and sausage calzone.
Verdict: This is the best American-style pizza in or out of the city.
Ida’s Pizza Kitchen
1340 Pleasant Hill Rd, Lawrenceville, GA 30044
770 817 0666
Classic Home Desserts
By Richard Sax
Binding: Hardcover with dust jacket
Type of Cookbook: Classic, old timey and historic desserts cookbook
Photography: Limited, color food photography
Level of Cooking Skills Required: simple to intermediate
Contents: 350 recipes of varying lengths — English baking is strongly represented. Many of which have been passed down through the generations to find new life in updated and adapted American recipes. A number of other ethnicities are also represented. However, except for a few nods to Carribean baking, this book primarily contains European desserts and adaptations. There is a small chapter on World Pasteries, but, it is also devoted to European style pasteries. Most of the recipes start with a brief paragraph or two including historic information, nostalgia, recipe tips, or serving suggestions.
Pros: This is an amazingly large collection of quality recipes that possess Old World flare, but, have been adapted to meet modern standards of baking. They aren’t needlessly elaborate or too simple (to me this means a simplified ingredient list with missing spices…I refuse to sacrifice quality for a shorter ingredient list). Adaptations are done with considerable style, elegance and a respect to the original. And, I see this book easily working its way into my top 5 baking books.
Cons: For me…none. However, I could see some criticizing the photography. I enjoy the vintage feel that the photos portray. And, I find this very appropriate for a book on old timey recipes.
I LOVE LOVE LOVE this book. I know I will enjoy the recipes the way that they’ve been printed. And, maybe even more for the adaptations that I will experiment with over time. I cannot believe that this book is no longer being published. It contains a collection of recipes that every good baker should have at his or her fingertips. I love the massive size and scope of this book. It is an amazingly brilliant blend of English baking, that turns to early American baking and then on to modern American baking. As well as, the Old World recipes that our grandmothers and great grandmothers passed on through the generations to be loved by all today. Some of these recipes might be saved for special occasions or holidays due to the traditional blanket we throw over them. But, they deserve to be baked every day. Why save such wonderful taste memories and delicious traditions to a couple times a year??
Verdict: A must-have cookbook that fills a very specific niche… and fills it brilliantly.
It’s over?? Did I miss something?? Is he kidding, that’s it?? These are just a few of the random thoughts crossing my mind as the credits began to roll.
Mark Wahlberg tries to save this train wreck. But, even he can’t save this disaster of a movie from happening. This movie was such a GOD AWFUL waste of my time and money. I don’t feel like wasting too much more of my time describing what a horrid useless waste of acting talent and film that it was. My advice to you: Save your $10 and stay home. For someone who prides himself on thrilling the audience, there was a complete and utter lack of thrills. If you saw the preview, you’ve seen about 80% of the movie. There is one “big reveal” and then the movie revolves around more and more of the same… And, more of the same… And, more of the same.
If you don’t believe me, and you still head out to the theaters to see this horrendous disappointment… Don’t say I didn’t warn you!!
A recent fascination with Anthony Bourdain’s show No Reservations has awakened my need to indulge in a bit of nostalgia. I remember the exotic foods that I’ve tasted. Sadly, my own experience has not stimulated a need to pursue this path. Most of my experiences in the exotic food realm have been incredibly disappointing. As you can see from the list below, most of the flavors and consistencies are very similar with a predominating salty and rubbery factor that contributes to my own ambivalence to pursue this recreational exploration. The exceptions being my experimentation with sushi, caviar and exotic fruits. Here’s what I’ve tried to date:
1. Sea Cucumber
Flavor: bland, with a hint of fish
Consistency: rubbery and gelatinous
2. Jellyfish
Flavor: salty gelatin
Consistency: firm gelatin
3. Shark’s fin
Flavor: a rather strong salty and fishy flavor
Consistency: gelatinous and gummy
4. Awabi (Abalone sushi)
Flavor: strong salty, fishy, and unpleasantly muddy
Consistency: similar to tender conch
5. Alligator
Flavor: mildly fishy, but, mostly flavorless
Consistency: a cross between chicken and a firm fish, a bit rubbery
6. Frog legs
Flavor: wet, fleshy, undercooked chicken
Consistency: wet, gooey, and fleshy
7. Escargot (land snail cooked in the french way with butter and garlic)
Flavor: very similar to clam, but, with a stronger more concentrated flavor
Consistency: very tender, almost melt-in-your-mouth, but, not in a pleasant way
7. Uni (Sea Urchin)
Flavor: extremely unpleasant and muddy, I tasted nothing of the sweetness I’ve seen described… possibly this was poor quality urchin… I might give it another chance
Consistency: mushy and a bit slimy
8. Hotate (Scallop Sushi)
Flavor: mildly sweet, fresh, taste of the sea
Consistency: very tender, delicate, and pleasant
9. Mangosteen
Flavor: sweet, peachy, with a hint of lychee
Consistency: soft and creamy
10. Dragon fruit or Strawberry Pear
Flavor: very mild kiwi flavor, but, mostly just sweet and bland
Cosistency: creamy flesh that has a hint of crispness (like a cross between a jicama and a kiwi)
Tying for last place and bordering on the mildly exotic: black sapote (chocolate pudding fruit), cactus pear, sapodilla, mamey sapote, fresh lychee, longan, gooseberries, carambola (star fruit), apple banana (genetically altered), and pummelo
Mildly exotic: Kobe beef, venison, buffalo, rabbit, quail eggs, and caviar (Ossetra, Sevruga, salmon, whitefish, and tobiko)
Barely exotic: Octopus, conch, eel, oysters, squid, langostine, chicken feet, assorted seaweeds, and cocoa nibs
The Winners (to be eaten again): Hotate, Mangosteen, Dragon Fruit, all of the items tying for last place, the mildly exotic and barely exotic.
The Verdict: My tastes seem to run to the mildly exotic with an emphasis on fruit and sushi.
Things I want to try: cloud berry, acai fruit, soursop ( guanabana ), cherimoya, malay roseapple, star apple, and miracle fruit
Prashad – Cooking with Indian Masters
By J. Kalra and Gupta Singh
Binding: Hardcover with dust jacket
Type of Cookbook: Indian
Photography: Limited color food photography and b/w photographs of the authors
Level of Cooking Skills required: A range of basic to intermediate skills required
Contents: 212 pages of recipes broken down into several categories and also by local regions
Pros: Authentic and intricate curries fill the pages. Spice laden recipes lead to incredibly rich dishes. And, the complex spice blends give each dish many layers of flavor that blend harmoniously.
Cons: The binding and printing quality is a bit rustic with imperfections seen in both. There is no index. The table of contents lists all the recipes by their Indian names with only three chutneys and the appendices giving an English translation.
This cookbook certainly has a few flaws. But, the real test of any cookbook is the quality of the recipes. And, by that standard, this is one book that shines brightly above all the rest. While, I don’t doubt that there are better Indian cookbooks written in their native language. For those of us needing an English translation, this is one book that gets added to a very short list of cookbooks that give us a hint of the true Indian cuisine we all hope to duplicate in our own kitchen. My only real complaint for this book is the short length. A country the size of India and with its culinary diversity, the authors could easily fill a cookbook twice this size. We’re left wanting more… and hoping for a sequel!
Verdict: This cookbook is a MUST HAVE for anyone interested in producing high quality Indian cuisine.
It’s Summerfest’s 25th anniversary. And, what better way to remember the past than to dress as you would have in 1984! So, drag out your favorite pair of vintage jeans or whatever it was you were wearing in the ’80s and head out to Summerfest this weekend. Meet some of the best local artists, buy some art, enjoy the live music and eat festival food. Alcoholic beverages will be available through vendors at the festival, but, YOU MAY NOT BRING YOUR OWN!! Have a great time! And, drink responsibly.
What to bring:
You and your friends dressed in ‘8os attire
plenty of money
What not to bring:
Alcohol
Weapons
Pets
Skates
Skateboards
Scooters
Oversized Backpacks
Picnic Coolers
Grills
Illegal Substances
OR anything else that the police at the entrances might find inappropriate
2008 Summerfest – Celebrating 25 Years of Art, Food & Fun
Friday, June 6, 2008, 2:00 p.m. to 8:00 p.m.
Saturday, June 7, 2008, 10:00 a.m. to 8:00 p.m. (Artist Market closes at 7:00 p.m.)
Sunday, June 8, 2008, 11:00 a.m. to 6:00 p.m.
Free Admission, Donations Greatly Appreciated
Summerfest is located on scenic and historic Virginia Avenue between North Highland Avenue and Park Drive.
Entirely Via MARTA:
Take the No. 16 bus up North Highland, or down Johnson and North Highland.
Take the No. 45 bus, from the North Avenue MARTA station or Midtown, or from Lanier Boulevard, University Avenue, or Stillwood Drive. This line doesn’t run on Sunday, and the Saturday route will detour onto Ponce de Leon Avenue, although the route to Summerfest from each end will not change.
Partially Via MARTA for the Athletic Types: (approx. 1.5 miles of walking)
From the Midtown MARTA Rail Station, walk east on 10th Street about 1.5 miles until it ends at Monroe Drive. Turn right on Monroe Drive, then left at the first traffic light onto Virginia Avenue. Walk up Virginia until you enter Summerfest.
Sarah Jessica Parker shines. She is and always will be the genius behind Sex and The City. While her co-stars may share in the limelight. It is Sarah’s story… or Carrie’s story. And, that is how it should be. While we have grown to love the other character’s over the years. It was always Carrie’s adventures that had us tuning in to the latest episode. Why? Because, she wasn’t perfect. She made mistakes. She had her ups and downs. All the while, scraping and fighting onward with a style that is uniquely hers.
Life is a challenge. The challenges we face and the obstacles we hurdle make us who we are. We live and learn and grow. There are good times and hard times. And, we all wish for the wit, intelligence and fortitude that we see in Carrie. We don’t want to see Carrie live happily ever after. We want to see how she lives through it all. And, this movie gives us the next piece of her journey.
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