Showing posts with label bourbon. Show all posts
Showing posts with label bourbon. Show all posts

27 March 2015

Water of Life - where it all began, a Technicolor journey

My co-worker looked at  me in disbelief and then asked " are you really going to drink that?" I replied affirmatively and then took a sip of my Maker's Mark, neat. Still staring he said, " I thought women only drank wines, and fruity drinks".  I wanted to tell him to expand his horizons, but decided to take another sip of the Maker's Mark in hopes of starting a new conversation when I put the glass down.

Wikipedia has a fairly extensive page concerning whisky/whiskey- it's history, the distillations process and the countries that produce the water of life - whisky/whiskey.

The question I'm usually asked is, "when you begin drinking whiskey/whisky'? The answer: by embarrassing myself in a restaurant.  One of my first job's after college was at a bank. One evening after work  I decided to celebrate a task I had accomplished. I left the bank and crossed the street to a recently opened restaurant. I made my way to the bar and took a seat. The bartender, an older gentleman, walked over and asked me what I would like to drink.  In a room a full stocked bar, I elected to have Scotch. He asked  which and whether I wanted it neat, or on the rocks. I replied, neat (that sounded good)- I don't recall which Scotch I requested. The  bartender returned  with my order. Feeling jubilant that  my order  was in front of me( and I was there to celebrate my accomplishment), I picked up the glass and swallowed the amber liquid. 
I felt heat building in my in my stomach, esophagus and throat. The bartender must have seen it coming.  I began to cough loudly. The bartender brought a a tall glass of water with ice and told me to have a sip of water.  Fortunately the bar was nearly empty.  The bartender then suggested that I sip the remaining scotch or add water to the scotch.  I followed the recommendation, paid the bill and went home.  At home, I shared told my parents about the misadventure.  When their laughter finally died down, my father explained Scotch ,whiskey/whisky, and bourbon should be sipped and then gave me a primer on what neat (spirit only) , on the rocks (spirit with ice), chaser (beverage to drink after the spirit), splash ( a drop or two of another liquid added to the spirit), and side (similar to chaser) meant and what an appropriate pour was.  I was all set! Then I avoided drinking any whisky/whiskey for a while. 

Several years ago, D introduced me to bourbon, specifically Maker's Mark. He drank it with coke (too sweet for me ). During a trip to visit me, my mother was introduced  to Maker's Mark by D. At one point Jack Daniel's in jeopardy of being replaced by Maker's Mark in the family  bar. These days, D and I compare notes about whiskies, especially small batch whiskies. My pal Glenda also keeps me apprised of notable whiskies as well. 

Recently, I received an email from Debbie, a fairly new pal. She asked if  I'd like to go bourbon tasting with her. Let the adventure begin!

Belated National Whisky/Whiskey Day!

Be well,
Technicolor girl
image created by Ink+ LLC



10 March 2015

Happy Anniversary!

Happy Anniversary to Technicolor dining! One year ago today the blog posts for Technicolor dining began.

The blog is dedicated to my maternal grandmother. If she were still alive, today would be her birthday. I think she would enjoy the blog and perhaps give me some cooking tips to share with you.

It's been a tremendous year and a fantastic journey I'd like to share details of the journey with you.
  • The blog is read by individuals who reside in several countries including Canada, France, Ukraine, Russia, Spain, and the United States.
  • The blog's Facebook page  likes continues to grow. It's currently  approximately 185 likes. I hope by end of summer that number will grow to 200+. Many thanks to everyone that has liked the Facebook page.
  • The blog's Twitter presence continues to amaze me. It's organic growth (i.e. no followers were purchased). Currently Technicolor dining's Twitter page,  @Techdinegirl , has approxitmately 350 followers. I hope the number of followers  continues to grow and am grateful to everyone currently following @Techdinegirl on Twitter. 
It's important to me to give thanks for this year as well. 
  • I am grateful for the family  and friends who encouraged me to begin the blog, read the blog, and have shared the blog with others in their network. I am grateful for family and friends who have sat with me at establishments and graciously allowed me to take photos of their food, share their  impressions about a a food related event or activity, sent recipes for me to try,  and made recommendations about beverages or books to read. You encourage me and challenge me to stay the course and write even when I think no one is reading.
  • I am grateful for the individuals near and far who read the blog, follow the blog's Twitter page and like the blog's Facebook page. Your engagement is an essential part of the existence of this blog.
  • A big thanks to all the restaurant front of house and back of house personnel, bartenders, sommeliers,  chefs, distillers,  instructors, and event organizers I've visited and interacted with in the past year. A special thanks to the team at the James Beard House  - I'm always treated as if I'm truly welcome when I visit.
  • Thanks to all who have granted me interviews.

Below are a few of the questions I'm frequently asked.
  • Q: Does your mother read your blog?  
  • A: Yes, she does. She sometimes comments on my posts on Facebook or will send me comments via email or text. 
  • Q: Do you dine out every evening?
  • A: No. I try to balance evenings out with cooking at home. I'm  an introvert; the time at home is my opportunity to recharge. 
  • Q: Do you really drink bourbon?
  • A: Yes, I really do. I will write a blog post about my introduction to scotch and bourbon, soon

What's next? Celebrating the one year anniversary for the next few days at events hosted by Art and Soul, Stone Tower Winery, Bearnaise Restaurant, and Trummer's on Main with friends and colleagues. Stay tuned for details about Market Basket Night in the Culinary Techniques Course, tips from wine industry experts, raising awareness about and supporting people with limited access to food.  The journey continues; I invite you to join me.



Be well,
Technicolor girl
image created by Ink+ LLC















14 February 2015

Will you be my V--------? Part II



Happy Valentine's Day to you and yours!

In my previous post I suggested dining at home on Valentine's Day and going out to dinner before or after Valentine's Day itself. In this post I promised to share a few beverage  recommendations.

Do you like sparkling wine or champagne? Consider Pierre Paillard, Trimbach blanc de blanc,  Thibaut-Janisson sparkling wine from Virginia,  or  Lunetta prosecco

Willing to try a rose Champagne? Consider Billecart- Salmon

I wrote a primer about sparking wines in late December, check it out here.

Since my first post about Valentine's Day I've heard from readers, friends, and acquaintances their thoughts about Valentine's Day, including:

  • There's too much pressure
  • It's too commercial
  • I'm not really into Valentine's Day
  • I'm single, the day is really for couples
My answer: stop and catch your breath. The day is what you make of it.  I heard a radio personality state that he and his wife agreed long ago to  only exchange cards on Valentine's Day.  

One friend lamented, "easy for you to say- you're single". Not true. While I've noted a growing trend by a few restaurants to host events targeted at single diners, e.g. "Dump Cupid dinner" or"Galentine's Dinner", the majority of dinner events are packaged for a couple. So what does a single person do? Gather with friends, family, and enjoy the evening or enjoy the pleasure of your own company wherever you are.

What I am doing for Valentine's Day? I had  originally planned to spend Valentine's Day with my cousin and other extended family members in Louisiana celebrating Valentine's Day and an early Mardi Gras celebration (Mardi Gras is 17 February). However, I had to cancel my trip and stay local. The National Weather Service has issued a hazard weather outlook for my vicinity.  A perfect excuse to bake cranberry walnut bread, try out the mushroom risotto recipe I received in class or fisherman chowder recipe my childhood friend Louise shared with me recently, and after dinner have a sip  of my favorite Bourbon or the Kilchoman Scotch I was introduced to a few months ago while I watch the snow fall .

I'll share with you the recipe for the risotto or the fisherman chowder.

My Valentine's Day poem for you:

Roses are red,
Violets are blue,
Technicolor dining is grateful for YOU!




Feel free to share your plans for Valentine's Day below.  Enjoy the day!


Be well,
Technicolor girl





01 September 2014

September 2014 Technicolor Dining News

The first day of September  AND the unofficial end of summer in the Northern Hemisphere. I'm not writing off summer just yet (the first  full day of Autumn in the Northern Hemisphere is September 23rd this year). I spend now savoring what remains of summer (warm days) and the hint of autumn brings (cooler nights).  I try to enjoy locally grown fruits and vegetables before they go out of season.

For many years September also marked the return to school for me. On my Technicolor dining journey September marks the beginning of increased food and dining activities after a slower paced summer season. My email inbox is growing with information about upcoming events ( I will share as many as possible here as well on the Technicolor dining Facebook, Twitter and MyMCmedia pages).

I've also been thinking about how I could learn more about the foods and beverages I enjoy.  I invite you to follow me and look for posts about my adventures as I learn about
  • Wine and local vineyards
  • Bourbon
  • Cooking techniques
As always, it is about having a positive experience. I hope you will join me.

Be well,
Technicolor girl

12 August 2014

Ask and Answer Tuesday

image courtesy of the internet
I'm delighted  to respond to your food, beverage and dining related questions.  Below is a question I received this weekend.

Technicolor girl: Ever tried the Starbucks Caramel Apple Cider w/ whipped cream. I kn
ow it's a winter drink, but I had one yesterday. Delicious, but it could benefit from alcohol. Bourbon, other whiskey or rum? Try the cider and tell me what you think.  - MW


Dear MW,

Thanks for the question! I appreciate you asking my opinion.  I'm going to purchase the Caramel Apple Cider and  try it with:

  1. Bulleit Bourbon or Jim Beam 
  2. Jack Daniels whiskey
  3. Bacardi Rum - Gold or Light.
  4. Brandy  


I'll report back with my finding and explain why I chose those the listed spirits. I'm off to Starbucks!

Be well,

Technicolor girl

25 June 2014

A Belated Celebration of the Senses

Celebration of the Senses Day was June 24th. This is a day to fully exercise all five of your senses: smell, taste, touch, sight and hearing. I invite you to ponder  with me about the five senses from a Technicolor dining perspective.

All five senses are engaged in a dining experience (for those with  an impaired sense the remaining senses become enhanced/ more nuanced). Whether it's how the dish is plated,  the flatware used, the aroma of the dish, or noise level of the room, we are affected and we have a preference about which sense draws us or repels us.


Smell
I recently attended Woodford Reserve's Bourbon Academy. During the training we learned that personnel undergo sensory testing to determine how nuanced their sense of smell and taste is. The class was brought ten  jars of items to smell and determine what the scent is. The instructor told us that the sense of smell can be developed and that women tend to have a more nuanced sense of smell.  


Taste
The tongue's receptors tell us whether something in the mouth is hot, cold, bitter/sour, sweet or salty. What you prefer to taste is often  a matter of familiarity and preference.  I like tea because teas can be sweet, savory or bitter, prepared hot or cold,  and with the addition of sweetener, lemon, or other ingredients become more pronounced.


Touch
I've received quite a bit of commentary about my  dislike of okra. The primary reason I don't care for okra is how it feels (touch) on my tongue. In contrast, I like when spirits (e.g. bourbon, scotch, brandy) touch my tongue because the liquid seems to touch my tongue and slowly move to the back of my throat.





Sight
I clearly remember sending my pal BB a text with a picture of dish I was eating. Moments later BB replied that the dish was unappealing to her because it was monochromatic. BB also reminded me that the setting is also a factor - whether it's the plastic table cloth on a picnic table, the favorite tablecloth used for celebrations, or the 'special glasses' used when company visits it's the visual appeal the draws us.





Hearing
When I think of hearing I think of popcorn, the crunch of an apple and the crunch of fresh tortilla chips. As a child I loved Roald Dahl's Willy Wonka and the Chocolate Factory read to me  because I imagined Charlie eating the chocolate  bar with his grandparents, savoring each square.





Consider this: one of delights of summer is grilling, which can appeal to all five senses.

What's your primary sense?
What's your secondary sense?


May you have a day that celebrates all your senses!

Be  well,

Technicolor girl

01 June 2014

June 2014 Technicolor Dining News

photo by TEP 
Spring transitions to summer in the Northern hemisphere with longer, warmer days. For many the focus shifts from indoor to outdoor dining and entertaining. Ramps, morels, and asparagus go out of season; tomatoes, melons, and berries are in season.

I remember going to a local farm to pick strawberries and blueberries with my family and friends when I was child. We would stay at the farm for a few hours picking as many berries as possible before returning home with the containers full of berries that would be used in a number of ways including garnishes, muffins, recipes, and salads.

photo by TEP
I invite you to join me on this month's Technicolor dining journey. I know for certain that I will explore: 
  • The benefits of honey
  • Learning how to make bourbon
  • Grilling tips

  • I'm sure there will be surprises along the way!

     




    Let the journey begin!


    Be well,
    Technicolor girl