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Whisk(e)y fueled ‘debate’

6-19-13-WhiskeyDebate-ADJThere was The Hack, sitting there in a fifth floor conference room at the posh Graves Hotel in downtown Minneapolis, attending another food and drink event. He did that a lot for his job—but that job was gone. Laid off he was, along with his ad rep, after a decade with the company, and seven-plus years managing a small business-to-business publication that covered Minnesota’s foodservice industry. 

Yet there he was. As if he were still walking the beat. A habit’s firm hold.

Dear reader, fear not. This is not a tale of woe.

He looked around the room and saw familiar faces—industry folks, including several all-stars among the local mixology scene, some other food media types. And an idea began to percolate as he sipped from the 10 glasses placed before him. 

Whisk(e)y fueled ‘debate’

Money shots and marinade

BB-Dishes-6-5-13-CR2

After a decade of writing about food and restaurants for actual publications, and, in particular, being the photographer for all my work, there is a food shot I’ve come to appreciate the most. And that’s shown above. The “After” shot. There is much food porn to be had out there on pages and the web, and, yes, some of it is wonderful stuff. But, a lot of that stuff doesn’t taste so good, or, in the case of the many ham-fisted attempts at Ferran Adria’s molecular gastronomy brilliance, what looked beautiful was revolting in the mouth (thankfully, the overt use of those techniques is going away). And what is that singular food photograph anyway? It’s food that has not been eaten, that has not been enjoyed, and, depending on the shoot, might have wound up in a garbage can. It’s a pretty moment, forever unconsumed, except with the eyes. But that one, up there, that’s the real money shot. It’s food (and drink) that’s been thoroughly enjoyed. It’s record of a successful evening: friends meet, cook, eat, drink, talk, laugh. Dishes empty while stomachs, heads and souls are filled. That’s a good shot to throw in once in a while. It leaves something to the imagination.

Money shots and marinade

A better grind

  It surprised me to admit I’ve become something of a coffee aficionado. I was forced to acknowledge that when, during my annual e-mail in-box dump that there was $90-worth of Amazon gift cards accumulated… A better grind

Juan Gil, straight up.

Juan Gil LabelThere it is. A nice label. Nothing spectacular, just a simple sticker, but inside, a straightforward, great wine. Introduced to me by Harold, who came for a visit during the winter (his bottle was a 2008). Cost? Under twenty bucks, wherever in the country you buy it. From Spain, as many good wines come from these days. Color: a nice ruby brick. Cling-y on the glass. On the nose: stone fruit, dark cherry, some wood. Mouth: dark fruit on the front, kitchen cabinet spice and some chocolate on the back, a little jammy, medium tannin finish. It’s smack dab between legit merlot and a cabernet sauvignon.

Juan Gil, straight up.

Trout and braised cabbage. It’s good, really!

TroutCabbage By The Hack

“What’s that smell?”

That was the query delivered to the Hack from his Significantly Better Half on Sunday night. She was painting the dining room, but could still pick up the distinctive odor of braising cabbage.

What can anyone say about cooking cabbage? The Hack’s olfactory apparatus, as forgiving as it may be, can detect the hint of sweatsocks in braised cabbage. He understands people’s apprehensions. But, is there a more savory braised leafy vegetable? No. There is not.

Trout and braised cabbage. It’s good, really!