BICYCLETTE
Nov. 4th, 2007 07:49 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
lsandersonShaken And Stirred
The Perfect Match With Pig’s Tails
By JONATHAN MILES
Skip to next paragraph
BICYCLETTE Adapted from Fergus Henderson
2 ounces Campari.
1 ½ounces dry white wine.
Add Campari to a wine glass, fill 2/3 up the glass with ice and add wine. Stir, taste and adjust as desired.
Yield: 1 serving.
“A LOT of people don’t really like it, which I find rather strange,” Fergus Henderson said. One suspects that Mr. Henderson, the chef and owner of St. John Restaurant in London, has uttered this sentence before.
He rose to foodie fame as the progenitor of what he calls “nose to tail eating,” a culinary philosophy that exalts and glamorizes the neglected — and often fiercely disdained — bits of animals: offal, snouts, pig’s ears, trotters.
“Any time you see cheeks, tripe or marrow on a New York City menu,” the cookbook author and television host Anthony Bourdain has written, “you can feel the ripples of his influence.” But Mr. Henderson was not speaking of, say, lamb’s brains or braised squirrel (a staple of his wintertime menu). Rather, he was talking about a cocktail. More
The Perfect Match With Pig’s Tails
By JONATHAN MILES
Skip to next paragraph
BICYCLETTE Adapted from Fergus Henderson
2 ounces Campari.
1 ½ounces dry white wine.
Add Campari to a wine glass, fill 2/3 up the glass with ice and add wine. Stir, taste and adjust as desired.
Yield: 1 serving.
“A LOT of people don’t really like it, which I find rather strange,” Fergus Henderson said. One suspects that Mr. Henderson, the chef and owner of St. John Restaurant in London, has uttered this sentence before.
He rose to foodie fame as the progenitor of what he calls “nose to tail eating,” a culinary philosophy that exalts and glamorizes the neglected — and often fiercely disdained — bits of animals: offal, snouts, pig’s ears, trotters.
“Any time you see cheeks, tripe or marrow on a New York City menu,” the cookbook author and television host Anthony Bourdain has written, “you can feel the ripples of his influence.” But Mr. Henderson was not speaking of, say, lamb’s brains or braised squirrel (a staple of his wintertime menu). Rather, he was talking about a cocktail. More
![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
no subject
Date: 2007-11-07 03:38 pm (UTC)Not Yet
Date: 2007-11-07 04:48 pm (UTC)Re: Not Yet
Date: 2007-11-10 12:55 am (UTC)Re: Not Yet
Date: 2007-11-10 01:30 am (UTC)