From Ours to Yours -- Merry Christmas

From Ours to Yours -- Merry Christmas

We'd like to wish everyone a happy and healthy Christmas and holiday season from Adam and Patrick at Tipped Mixology. Cheers! 

Tipped is Getting Going!

Tipped is Getting Going!

It's finally time for that all-important announcement...

Well folks, it's been a year. In this year, an idea was fostered. It evolved well past what I could have ever imagined. We've brought on about 60 followers on our Twitter account, 1500 unique likes on our Facebook page, and amassed almost 15,000 unique views to this very blog! You guys are all awesome. We made logos and scrapped logos, officially filed our business, found a manufacturing facility, acquired insurance, signed many documents, tasted and re-tasted multiple drink recipes, solidified a very unique and tasty three, and can finally say we're going into production! After one year of moving Tipped Mixology along the path to becoming a real venture, you will soon be able to taste our hard work.

You'll now notice a change to our website; our store is live! We will be manufacturing small batches of each of our three drink mixes for resale and will be taking pre-orders for the finished product. Only 40 of each flavor are being made this time around, so be one of the lucky few to taste our first run. Our manufacturing date is January 3rd, so you'll receive the mix just a few weeks after the new year. Along with your drink, you'll also get a chance to help out our young company by sharing your thoughts with us--either a short survey or a quick email. If you fill this out, you'll make it to our contributors page... yes, that thing does have a purpose!

It's been such a fun year and we can't wait to share all our hard work with each and every one of you. With your help, we'll soon be able to ramp up our manufacturing and distribute a larger number of our drink mixes. 

All the best,

-Adam from Tipped Mixology

Back to Gwynnett Street

Back to Gwynnett Street

How was my second time at this Williamsburg fine-dining staple?

Back in April, I wrote about Gwynnett St. I took a very neutral stance on the restaurant, leaning a little more towards being hyper critical. I had a chance to go back this past week, and then re-read my post. Many of the things I was critical on had been addressed… I’m sure it had nothing to do with my post. I went back with a more open mind; I always try something twice before I make a firm decision. It’s only fair.

Right off the bat, there was a hostess station. Our hostess greeted us immediately, asked if we could patiently wait for a moment, and then took us to our seats within a minute of walking through the door. This was vastly improved from my last meal. We didn’t do the tasting menu, instead opting towards sharing two appetizers, each getting an entree, and sharing a dessert. The whiskey bread was still amazing. The apples and oysters with calves brain, horseradish, and watercress was just weird enough to work, the calves brain mimicking foie gras with added gaminess. I never thought of apples and oysters together, and I could have done without them on the first bite, but by the end of the meal, I got it. It was adventurous surf n’ turf, and I liked it a lot. We each got the chicken, which was just as good as before. This included mushrooms, rosemary, brussel sprouts, and picked autumn berries. The dish was perfection. Finally, I had something to wipe my whiskey bread through at the end of the meal. Our dessert was peanut and chocolate with cranberry gelee and brittle. Fancy peanut butter and jelly is exactly what came to mind—it was fantastic.

So, the food was undoubtedly great, but how about the service? This was my biggest gripe the last time I ate at Gwynnett St. This too, was a major improvement. Our waiter was knowledgeable about the menu and relaxed in his approach. He coined the oysters and apples as surf n’ turf and brought up the fancy peanut butter and jelly, so I need to give him credit for that—he joked to keep things light, but didn’t dwell around the table. He came when he needed to, explained the dishes, and then disappeared to his next table. He embodied everything a waiter or waitress should be.

Gwynette St. didn’t surprise me, because I knew the greatness was there. They’re a diamond in the rough and have won me over. From now on, I’ll always wonder why my chicken doesn’t have hay ash rubbed across the skin. Gwynette St. has a new fan. 

- Adam from Tipped Mixology

The Thanksgiving Transition

The Thanksgiving Transition

A recap, and the transition from Thanksgivng to the Christmas season

First of all, I hope everyone had a fantastic Thanksgiving! It's easily my favorite holiday--any holiday with food as a major theme wins through in my book. Black Friday is behind us, and I hope no one got trampled, Small Business Saturday came and went, Cyber Monday gave us all a reason to slack off at work, and what-the-hell-do-I-do-now Tuesday left us all thinking where do we go from here? Yeah, there are no more catchy-named days between now and Christmas, but that doesn't mean you can't fill the holiday void. Here's a Tipped recap starting with a very Thanksgiving Chirstmas carol rewind:

Overview of a Juice Cleanse

Overview of a Juice Cleanse

Photo Via Grass Roots Juicery

Chlorophyll is vile...

For those who follow Tipped on Twitter, you’ll know that last week I started a three day juice cleanse. This isn’t normally something I would do, but I’ve been more aware of these food trends recently and have even gone as far as to give up gluten for two weeks. In the past I went vegetarian for a week to prove a point to a friend, but this was child’s play in comparison to going gluten-free or attempting an all juice cleanse. I’ve heard of staggering health and mental benefits accompanying many of these extreme diets and cleanses, but my desire mainly stemmed from curiosity. These juice cleanses are becoming insanely popular, and it was time to see what all the hype was about.

I got my cleanse from a juice bar down the street, Grass Roots Juicery, but this post wont double as a review for them, just my cleanse experience in general. We did their Peaceful Warrior cleanse—basically not meant for beginners or hardcore juicers, somewhere right in the middle. It is meant to, “Find inner peace while still kicking butt. Designed for more experienced cleansers who take good care of themselves, and work-out regularly. It is perfect for those who would like a cleanse that will keep up with a high-energy life style.”

The cleanse itself consists of six 16oz juices with one morning shot of chlorophyll. The juices are coconut water, Grass Roots (Kale, apple, spinach, cucumber, celery, romaine, parsley, lemon, and probably more), Just Beet It (Beet, ginger, apple, carrot, lemon, wheat grass), coconut milk, another Grass Roots, and almond milk. The basics of the cleanse are to spread the juices across the day and try to stay busy so you don’t think about food too much. This actually worked pretty well for me, spreading the seven drinks over 12 hours, one every two hours. If the juices do their job, they’re supposed to regulate your blood sugar so you don’t feel hungry. The juices are also supposed to cleanse your body, make you more aware and mentally clear, and just generally give you an energized and positive feel, but the jury is out on that… more to come later.

Update: Sous-Vide Brisket

Update: Sous-Vide Brisket

Photo Via TastyMemoir

Check out my previous post on sous-vide brisket here.

As far as the update goes, I made another brisket a few weekends ago. I kept the recipe exactly the same but changed a few important things:

1. Add a stick of butter to every 2 pound serving of brisket. Put the butter right in your Ziploc bag with your bacon--the extra fat is completely necessary. 
2. Lower the cooking temperature to 141 degrees Fahrenheit and cook for 48 hours. I cooked mine for 36, and it needed a little more time. Still brine as before, but this time you'll get a much more tender and gelatinous piece of meat. 

I didn't take any pictures, but look up any generic BBQ picture from Google and you'll see what I saw. What is so remakable to me is how I completely ignored Thomas Keller's method for cooking brisket sous-vide... he cooks at 145 Fahrenheit for 48 hours. From now on, I'll just default to anything he's already done and save myself the trouble. Keller is king. Let it be known, this is the be-all end-all recipe for sous-vide brisket... now let us never speak of this again.

- Adam from Tipped Mixology 

Quickfire Review: Walter Foods

Quickfire Review: Walter Foods

These quickfire reviews are really growing on me...

They're just nice and easy to write up, and I think it's great to expand on restaurants that I wouldn't normally commit a full review to. I eat out a lot, as I'm sure every reader knows at this point, but sometimes it's tough to devote a few hours of writing and proofreading to a night out that wasn't for a special occasion or at a specifically highly touted restaurant. Many of the places I eat deserve praise for different reasons, here's where they'll get it.

Walter Foods, Williamsburg chapter, was the meeting point for me and Patrick on Halloween for some business talk, catching up, and much needed great food. I'd say Walter Foods takes pub fare and dresses it up for a cocktail lounge. The menu offers bar snacks like deviled eggs and buffalo wings, but also items like tuna tartare and a French dip made with filet mignon. They marry these menu items together very well by dressing up common pub items for instance, the buffalo lollipops which used a very classic French technique to make each buffalo wing a little bite sized piece with the bone sticking out like the stick--they were very good. We also got the iceberg wedge salad with blue cheese and bacon, the aforementioned French dip, and the fried chicken. Everything was great, right down to the old fashioned that was done up for me the proper way... their cocktails were very classic and all looked great.

Photo Via Kim G. on Yelp

So what's the take on Walter Foods? I'll be heading back soon, I'm sure. If it was closer to me, I could easily see it becoming a staple. If you live close by, make a point of going here for brunch, lunch, dinner, or just to grab an amazing cocktail. 

- Adam from Tipped Mixology

Quickfire Review: Pulino's

Quickfire Review: Pulino's 

Quickfire weekend review

Hey everyone. This weekend I ate at Pulino's, a newish Nolita pizza staple right in my old neighborhood. Pulino's opened right as I was leaving my first NYC apartment, so I never got a chance to eat there. I have to admit, I was drawn when I learned that Food Network's Nate Appleman cheffed there, but he's long gone. I don't know how much of Nate is still in the food, but whoever has a hand in the menu, it's good. Opened by Keith McNally, owner and restaurateur of such restaurants as Balthazar and Pravda in the same neighborhood, Pulino's offers very respectable thin crust pizza with fresh, tasty toppings and fells a lot like his other restaurants. 

We had the burrata pizza which had a simple and fantastic crust with a marinara sauce that stole the show. We also had the braised duck 'gnocchi' which fit the weather with a rich and powerful wine sauce over a polenta cake... not quite gnocchi. We got a hot fudge Sunday dessert only because it came with Amarena cherries, which are heaven sent. The vanilla gelato, whether it was homemade or not, was great as well. Overall, the place was just right; we will be going back.

On a side note, go see All is Lost with Robert Redford... an absolutely great movie that might go unnoticed. 

- Adam from Tipped Mixology

Fall is Here -- Spiced Apple Cider

Fall is Here -- Spiced Apple Cider

This is my 'Oh shit, how long has it been since I've posted?' post

Yeah, I know. It's been a while... we've been very busy over here! We're going to have some exciting news in the next couple of weeks, but until then I'll get back to some quick posts. As we all felt this morning in the Northeast, fall is finally here. This is easily my favorite time of year--pumpkin everything, squash is in season, the leaves are changing, giving us their amazing smell and crunch, and spiced apple cider. I remember calling it spiced apple spiders when I was a kid and had a speech impediment... but let's move on to a super easy recipe! 

If you can find it you can get a bag of mulling spice, but don't go out of your way looking for it. Definitely don't as someone that works at the supermarket where the mulling spice is because they will look at you like you have multiple heads... it seems no one knows what this stuff is actually called. Mulling spice consists of cinnamon, dried orange peel, clove, allspice, and star anise, and the ratio usually changes from company-to-company. Don't make the same mistake I did this past weekend and use a bag of mulling spice with the wrong ratio-- our spiced cider was too licoricey. Yes, skip the pre-made stuff, grab some cheese cloth, cinnamon sticks, cloves, allspice, an orange, and a two liter bottle of fresh apple cider, hopefully fresh-pressed without preservatives. 

Mulling spice. Photo Via http://www.chadotea.com

Recipe:

• 2 liters of apple cider, fresh-pressed
• 3 cinnamon sticks, medium size
• 5 cloves, whole
• 5 allspice berries, whole
• 2 large orange peel segments
• Cheese cloth

You'll want to take all your dry spices and the orange peel and tie them in the cheese cloth like a homemade tea bag. Just take a peeler and peel the orange from top to bottom without any of the white rind--this is the easiest way to get the peel. Put your apple cider in a large pot, add the cheese cloth sachet, and bring to a boil. Reduce to a simmer for about five minutes, and serve. The longer you let the cider simmer, the more spice will get added, but it will never be overwhelmingly spicy and this ratio is perfect--notice I don't add any star anise, I'm not a huge fan. Keep the pot simmering for hours and your apartment/home will smell like all the best parts of fall.

Bonus time! Enjoy your newly made spiced apple cider in a mug with a shot or two of bourbon--it's the best alcohol to add. Drink it up hot for an amazing break from raking leaves. If you let the cider cool, don't throw it out; put it over ice with bourbon, sweet vermouth, and bitters for a wonderful fall Manhattan on the rocks. Not sure what bourbon to use? Get Bulleit (pronounced bullet)... it's easily the best for these cocktails. Enjoy!

- Adam from Tipped Mixology

Restaurant Review: Primo

Restaurant Review: Primo

Coming Soon: Michelin Guide, Maine

I sat on this review for a couple of days to collect my thoughts after eating one of the best meals of my life. I keep flipping through the incognito pictures I snapped throughout the dinner, except the one where my flash went off as I panicked and pocketed my phone while glancing around the dining room to see how many diners I pissed off with my embarrassing mistake—I don’t think anyone cared. I’m not faced with the same dilemma I was faced with after eating my birthday dinner at Le Bernadin: how do I write a review of something that is as close to perfect as I have experienced thus far in my life? I scrapped my review of Le Bernadin because I didn’t think I could do it justice… I kept getting stuck on the first paragraph where I tried to justify why some restaurants should get a fourth Michelin star. I think I have more to say about Primo. Primo isn’t quite the dining juggernaut that Le Bernadin is; it’s unassuming, casual, hidden, and every bit as good as Le Bernadin, but for completely different reasons. More so, I feel like everything has been said about Le Bernadin; We all know they’re leaders in the world of sustainability, boast a menu of the best fish dishes you’ll experience in your life, and we all know the accolades of Eric Ripert, and even his fish prep chef à la an episode of No Reservations. Everyone knows Le Bernadin is amazing, and I insist you eat there if you appreciate food and haven’t yet, but not everyone knows about Primo. I may still be able to introduce a few to some amazing things happening in a cozy converted Victorian getaway.

For those of you who saw my recent Instagram, I was in Maine with my girlfriend this past weekend celebrating our one year anniversary. Primo is located in Rockland, Maine, about an hour and a half drive along the coast from Portland. It’s a hike; my first trip to Maine was totally formulated around a meal at Primo. Saying it’s worth it is a complete understatement. Primo deserves all the accolades they’ve received and more. Melissa Kelly is a genius, admirable for her approach to farm-to-table cooking, and I don’t hesitate to say that Primo is the best restaurant in Maine—possibly the best restaurant in the Northeastern United States excluding New York City. I don’t think I’m just taking a leap for the purpose of this review, I really mean it. Let me get into things and see if I can do that statement justice:

The Almost Perfect Sous-Vide Brisket

Photo Via http://www.newyorkjets.com

The Almost Perfect Sous-Vide Brisket

Not quite the final say on sous-vide brisket, but definitely a step in the right direction for all technological foodies out there!

Okay, what do I mean by this statement? A quick search of sous vide brisket on your preferred search engine will yield a ton of results from foodie blogs, magazine articles, and sous-vide forums all asking the same question: how do I cook my brisket sous-vide? What's frustrating for a home chef trying their hand at sous-vide cooking is the sheer number of different responses to this question all claiming to have the correct answer and most of which are dead wrong. A little background:

Sous-vide cooking, for those of you who don't know, is a style of cooking where the product is cooked using an immersion circulator, which is a piece of equipment that regulates liquid to a very specific temperature, so that the product is cooked thoroughly to the same consistent temperature. This means a piece of meat, for example, a strip steak, would be poached in this circulating water bath at an exact temperature, let's say 135 degrees f, or perfect medium rare, so the entire piece of meat is exactly medium rare. This may sound gross to a lot of people... why would I want a poached piece of meat? Well, the goal here is to have perfect medium rare all the way through instead of just a small sweet-spot in the middle which is what usually happens during conventional cooking methods. The outside of the meat would then be seared or grilled super hot to replicate how a normal piece of meat would look, and the finished product is just amazing. If you ever look to try your hand at sous-vide cooking and don't want to break the bank, go pre-order the Sansaire for $199 and I'll recommend a really easy recipe at the end of this post. 

The SousVide cooker from PolyScience is the professional version and runs a very steep price.

Brisket is a tough piece of meat with a lot of connective tissue. It's best cooked either brined and baked like corned beef, cooked low and slow on a smoker or BBQ rig for days, or braised for a couple of hours. The goal with a piece of meat like brisket is to let the collagen, elastin, and other connective tissues holding the protein together turn into gelatin so the meat stays juicy and tender. This can either be done above 180 degrees f  when collagen and elastin break down with heat, or by pounding the shit out of the meat. Beating your meat is always an option, but won't yield a traditional looking brisket, and heating the meat to 180 f is also an issue because the meat dries out. It's all about temperature and time to yield a juicy piece of meat with all of the connective tissue broken into gelatin... it's not so easy. I personally have failed at brisket every time I've ever cooked it, until now. Here's how I did it, and what I would do differently next time:

Tipped Tailgate

Tipped Tailgate

For those of you who may not know or don't follow Tipped on Twitter... which you should, I am a big football fan. Huge. I used to play football until a career ending injury in High School, and was one play away from continuing to play into college. Instead, I managed Ithaca College to two back-to-back playoff appearances--the IC Bombers are still looking to get back to their winning ways since I left, and I'm not trying to be cocky by saying that. 

When it comes to football, I look at the game from many different eyes: the eyes of a player foremost, but also the eyes of a manager, trainer, administrator, coach, and fan. I've done it all in some way, shape, or form. I'm back in my comfort zone now that football is starting back up again... the NFL starts tonight in fact! While I will be watching the game, my real season doesn't begin until Sunday when the New York Jets, who I am a season ticket holder with, take on the Tampa Bay Buccaneers. Patrick and I will be there representing Tipped Mixology with a two-man tailgate. A post will follow shortly afterwards about the joys of tailgating and what goes into preparing for game day. Let's go Jets!

-Adam from Tipped Mixology

Housewarming

I had a little get together with friends and family this past weekend... here are the ups, and the downs. 

Up: About 4 dozen great chicken lollipops baked off in the oven like fried chicken. 

Down: Tried to make a balsamic gastrique to drizzle over some roasted figs, but forgot about it and walked back inside my apartment to a lovely plume of black smoke and a crusty All Clad. 

Up: Pickled beets with ginger and cinnamon.

Down: I had to clean up some vomit... I'll spare you all.

Up: Friend's, family, and great company.

Down: Trek was barking at everyone, but finally seemed to simmer down towards the end of the party... he is still a puppy after all, just a very big one. 

Up: House plants as gifts including a brand new money tree.

Up: Finally started watching Breaking Bad... wish me luck.

Up: Learning how to saber a champagne bottle. 

All-in-all, a wonderful party and a great weekend. More to come soon!

- Adam from Tipped Mixology

Chicken Galantine and Ballotine

Chicken Galantine and Ballotine

Classic as classic can get

Chicken Galantine or Ballotine are classic French dishes which I believe are so classic they're almost dead. I graduated with a diploma in classic culinary arts from the French Culinary Institute, and the only two people I ever saw attempt something like this were Master Chefs; I'm talking Jacques Pépin, Alain Sailhac, André Soltner, and the like. These are the heavy hitters, the old and the knowledgeable, the last remaining greats. I held the bathroom door open for Jacques Pépin once during my time at the FCI... that's a cherished memory. These guys paved the way for current star chefs, Michelin star winners, James Beard award winners, and all chefs alike in one way, shape, or form. If quartering a duck in under 15 seconds is something that gives you butterflies, then these are your guys. 

I've always wanted to learn how to properly debone poultry or fowl--it was never taught to me. When I stumbled across an old demo starring a much younger Jacques Pépin, I knew it was time to try my hand at a lost art. Here's the video, and my results.

If you want to do this as badly as I did and need a recipe, here's what I did, and it was amazing!

Start off by sauteing a container of spinach and drain off the excess liquid. Make two servings of mushroom duxelles, as mention in my en papillote review, and combine together. This is the stuffing for the chicken. Once the chicken is deboned and trussed back together, rub it with olive oil or butter, and salt all the way around. Bake on 415 F for around an hour depending on the size of the chicken... you want to pull it once the internal temperature hits 155 F. Grab some really nice vine-ripe or grape tomatoes, drizzle with olive oil and salt, and put them in the oven once the chicken is out. Just turn off the oven, and let the residual heat cook them for 10-15 minutes while the chicken sits. They'll crack slightly, but stay whole leaving the inside full of flavor and juice. 

If you want to make a sauce, make a white roux with 1 tbs of melted butter and flour, and add a splash of red or white wine. Cook until thick and add chicken stock until the right consistency is reached. Add some chopped parsley, salt, and pepper, mount with a pad of cold butter, and there's your sauce!

The hardest part about this recipe is deboning the chicken... I had to disinfect my laptop because I kept hitting the space bar to pause the video so many times. I'll tell you now, it's worth it to learn. If it's something you feel up to, good luck!

- Adam from Tipped Mixology

Restaurant Review: Mesa Coyoacán

Restaurant Review: Mesa Mesa Coyoacán

A new neighborhood gem

New is a subjective term of course, as I did just moved to this awesome little triangle of Williamsburg that I never knew existed until a few months ago. I have to say, other than one run-in with a truly terrible laundromat, this neighborhood is wonderful, quiet, and thriving. It definitely got a transplant of young blood when the rest of Williamsburg did, but it still holds a lot of the charm that I’m sure has been there for many years. This charm is what drew me to Brooklyn in the first place, and what was slowly shriveling away near the Williamsburg waterfront—I’m once again proud to say I live in Brooklyn and not some Soho-wannabee subsection of Williamsburg, now full of pretension and just an overall boushiness that left a major sour taste in my mouth when I moved…no offense to anyone that lives over there.

The French Paradox

Photo Via http://www.Goodtaste.tv

The French Paradox

A happy eater is a healthy eater

To start, I’d like to comment on a previous post: Eat whatever you want. I’m not trying to get on a milk crate and shout my diet opinions across the world, I’m just stating my opinion, which I feel is increasingly becoming a minority. If you want to eat nothing but white rice, white bread, chips, and candy all day, go for it if that makes you happy. The same goes if you want to sprinkle flax seed on your amaranth cereal floating in ice cold almond milk in the morning—this is your choice and I can’t stop you from making it. What I can do is have a commentary on the whole diet subject and throw my two cents in. If through reading these posts your decide to change your diet, that’s great! This, however, was never my goal.

The French paradox in a nutshell was an observation that while the French people as a whole ate an exorbitant amount of saturated fats (ie, butter, milk, cheese, etc) they had very low rates of cardiovascular disease compared to other nationalities. Let’s sum this up by saying that the French ate a lot of fat, drank a lot of wine, and were fit and healthy for doing so. What gives? If I started eating nothing but cheese and drank nothing but red wine all day long, I’d be in an early grave, but this isn’t all that goes into this paradox.

Photo Via http://www.likecool.com

Very Sad News

I received some very sad news today about a Williamsburg restaurant pioneer. Colin Devlin, chef and owner of such restaurants as Dumont, Dumont Burger, and the since closed Dressler, was found dead in Pennsylvania. Please read an article by Lauren Evans in Gothamist here.

Colin Devlin fostered an amazing atmosphere in his restaurants and was a pioneer in Williamsburg when it came to amazing farm fresh food. I have many great memories of his restaurants, Dumont in particular, and will always appreciate what he has done for Williamsburg and for me personally, even though we never met. From burgers with my best friend sitting in Dumont Burger to my first date with my girlfriend, very special memories were made while in your restaurants, and I will never forget that they were because of you. 

Colin, it's sad to hear that you are gone. I hope you read my review of Dumont before your passing and I hope it gave you great pride. You were a visionary, a mentor, and you will always have a very special place in my heart. I can only hope that someone treats your restaurants as well as you did and shares in your drive, passion, and creativity. We will miss you. Rest in peace. 

Please read my past review on Dumont here. 

-Adam from Tipped Mixology

Gluten Alternatives

Photo via http://www.nuts.com

Gluten Alternatives

Whether it's a fad or not, the sheer number of these gluten substitutes is staggering

I wanted to get a quick post out commenting on rice and grain alternatives. I could go crazy focusing on how many are out there and how many seem to wiggle their way into popularity overnight. White bread is now a pariah and carries the penalty of death by gluten if used in your kid's peanut butter and jelly sandwich... but don't use peanut butter, because some people may be allergic. Try almond butter, or better yet Hemp seed spread. If I was speaking this last sentence, my voice would be dripping with contempt because I think this has all gone too far. You may ask, 

"But Adam, you handsome devil, people can't help if they or their kids have allergies or celiac disease." 

Yes, I understand allergies are a huge issue and shouldn't be joked about. I work with a woman who had an episode because someone made noddles with peanut oil as an ingredient--it's serious stuff. I actually think food labels should more clearly state which food allergens they contain for ease of the consumer. I constantly have to check my snacks for peanut material now, and sometimes they sneak up on me in the oddest products. But enough about peanuts, let's get to celiac disease. I'm sure I wont be making any friends when I say gluten-free dieters are the new vegans. Celiac disease itself, while i'm sure is not fun, is not life threatening. A wheat allergy, on the other hand, is. There's a huge difference; a wheat allergy will cause all the normal allergic reactions from hives to anaphylaxis, while celiac disease will cause gas, bloating, and diarrhea... In other words, a normal night after cheap Mexican food. Celiac sufferers just can't process gluten the way that other people can, and I feel for them when I bite into my fresh-baked baguette and sip my malty beer. 

Gluten free beers do actually exist, though I haven't tried one. Via http://www.seriouseats.com/

A Word on Figs

A Word on Figs

The quest to become a figgin' genius

As I may have alluded to in previous posts, I have outdoor space now. Along with a nice patio and large patches of dirt, I am the proud owner of five gigantic fig trees... needless to say, I'm up to my eyes in figs. This will lead to my endless supply of fig preserves, pickled figs, dehydrated figs, fig syrup, fig jam, bacon wrapped figs, sticky figgy pudding, broiled figs, baked figs, poached figs, fig newtons, balsamic fig vinegar, fig mustard, and just fresh figs. It was such a shame that when I tasted my first ripe, but raw fig, I didn't quite care for it. I think this is because of the varietal of fig that I'm dealing with here--pretty sure it's a Brown Turkey fig, which is a little less sweet and more grassy than other figs. Actually, I can't be sure at all what varietal of fig I have behind my apartment, because there are almost 1000 different fig varietals. I'm now in the process of joining up on fig forums (yes, there are forums for everything on the internet) to ask a fig expert for help in identifying my sweet jewels. 

I hope my readers like figs, because I can only assume I'll be posting many-a-fig recipe on the blog once I get a chance to test them. I will become on with my figs and learn to love them like they are my own. I'll be my own fig expert, fig genius, fig freak. Stay tuned for more fig-themed fun!

-Adam from Tipped Mixology

Update - July 16th, 2013 and Vermont

Update - July 16th, 2013 and Vermont 

An update on the blog as well as a short recap of my trip to Vermont this July 4th.

Hey Everyone,

I wanted to write an update saying the move was successful, but I'm still very much in the process of getting acclimated to my new apartment and my new neighborhood. In the mean time, I'll be posting quick little posts like this one until I get some more time to write proper ones. Expect everything to get back to normal when I get back from Kentucky in early August--yes, I need a major vacation! In the meantime, enjoy this small summary of my July 4th trip to Weathersfield, VT with all my high school friends.

Lobster Circus - Part Two: Lobster Bisque

Lobster Circus - Part Two: Lobster Bisque

The sweetest tasting lobster bisque is one that doesn't force you to put a second mortgage on your house.

Lobster Circus - Part One: Lobster Roll

Photo Via http://tomostyle.wordpress.com

Lobster Circus - Part One: Lobster Roll

My continuing slide into lobster hell...

The Best Bloody Mary I've Ever Had

Photo Via http://www.sodiumgirl.com

The Best Bloody Mary I've Ever Had

I remember waiting at the lights, feeling sick, awaiting the sweet hair of the dog cure I knew the Bloody Mary would provide for me.

I'm Shipping up to Boston

Photo Via http://www.timesunion.com

I'm Shipping up to Boston

A celebratory weekend getaway at a personal favorite destination.

Comfort Food

Photo Via http://www.seattlemet.com

Comfort Food

What do you grab for when you need it most? 

Brunch

Photo Via http://www.thecurvycarrot.com

Brunch

My final culinary school group project was to create a themed buffet. Our group picked brunch as our theme. that's how serious brunch is.

Restaurant Review: Café Mogador, Williamsburg

Restaurant Review: Café Mogador, Williamsburg

A great neighborhood gem, but there’s something strange going on here…

Restaurant Review: Dumont

Photo Via http://www.freewilliamsburg.com

Restaurant Review: DuMont

Home is what you make it--I'll make mine with cheddar, bacon, and pickled onions. 

Update - May 3rd, 2013

Update - May 3rd, 2013

More writings and musings on the way!

Tasting the Untastable: Fictional and Cartoon Food

A Delux Krabby Patty, Via http://spongebob.wikia.com

Tasting the Untastable: Fictional and Cartoon Food

Face it... you've always wondered what a Krabby Patty tastes like.

Six Months in a Sautoir: Ike-Jime

Dave, the Surgeon. Via http://flavorista.com 

Six Months in a Sautoir: Ike-Jime

This astonishing technique is not for the faint of heart. It's something not all cooks have to deal with on a daily basis, but someone has to take care of your food. This time, it was us. 

Can't Find a Bitter Man--Dark Cherry Bitters

What's in the bain?

Can't Find a Bitter Man--Dark Cherry Bitters 

Is this the bitter end, or the bitter beginning?

Six Months in a Sautoir: En Papillote

Photo via http://newyork.seriouseats.com

Six Months in a Sautoir: En Papillote

A perfect aromatic bundle of vegetables, wine, and herbs. Open and enjoy.

Restaurant Review: Gwynnett St.

Photo by Dana D. Via Yelp

Gwynnett St.

Has fine dining finally made its way to Williamsburg or will you have to keep taking the L train into Manhattan for your four star fix?

Six Months in a Sautoir: French Onion Soup

Six Months in a Sautoir

Some people find their salvation in religion… I found mine in a pot full of onions. 

Restaurant Review: St. Anselm

Photo Via Immaculate Infatuation

St. Anselm

I never thought I would find myself waiting over two hours to eat out at a restaurant, even in New York City. I also never thought I would do it willingly.

Restaurant Review: Custom American Wine Bar

Photo by Stefan M. via Yelp

Custom American Wine Bar

I have to say, the evening was looking like it would take a much different path when it started: