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Debunking the Myth: Alcohol Content in Rum Cake
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A rum cake is an easy, festive addition to any holiday table. The rum-spiked sponge is baked in a Bundt pan, and sprinkled with a rum syrup. The result is a cake that’s so moist and rich that it doesn’t need any glaze or frosting. It goes ideally with a cup of coffee, or to end a day of celebrations. However, if you’re refraining from alcohol, don’t take it at face value when people say all the alcohol bakes off during the cooking process. Spoiler alert — it doesn’t.
Usually, alcohol is just a medium for the flavor a specific recipe demands, whether it’s a scrumptious rum cake or a red wine sauce for your steak. Alcohol also amplifies the flavors of other ingredients, like in a penne alla vodka where the vodka brings out the tomato and tenderizes the meat. It’s a versatile ingredient, and there are ample reasons to use it, but you should keep in mind that although a substantial amount of the alcohol does cook off, it’s never completely gone.
Read more: 10 Of The Healthiest Beers You Can Drink
When cooking with booze, it’s impossible to cook or bake all the alcohol out of a dish or dessert, but how much remains in the final presentation depends on a few factors, namely temperature and duration of cooking, as well as the surface area of your cooking dish. Alcohol evaporates faster at higher temperatures, and more alcohol cooks off the longer something bakes. Regardless, alcohol molecules will adhere to molecules of other substances in the dish and remain there. Studies have shown that even cooking dishes for hours still leaves a small percentage of alcohol remaining in the dish.
Additionally, it’s important to consider the size of your cooking vessel when making rum cake. The larger the surface area, the more contact with oxygen the dish has, so the alcohol will evaporate more quickly in a larger pan or skillet. It’s important to also keep in mind what ingredients you use and what you’re making. A rum syrup drizzle to top your rum cake with, for example, will likely not have cooked nearly long enough (or at the appropriate temperature) to evaporate much alcohol. The cake itself, on the other hand, typically incorporates anywhere from a half to a full cup of rum, resulting in a baked cake with around 5% alcohol (the equivalent of a beer!).
While other dishes might not turn out as boozy as rum cake, there might be any number of reasons to substitute the alcohol in anything you cook. Whether it’s health-related, recovery, or religious, you don’t need to feel left out of the world of boozy bakes. There are many ways to replace the alcohol in rum cake and other recipes that call for alcohol because what you want to focus on is the flavor — the alcohol is just the carrier. There are myriad ways to get similar flavors without alcohol using cooking and baking ingredient swaps such as using various vinegars, herbs, spices, and syrups.
A rum cake can be made with rum extracts and rum-flavored syrups, or a combination of ingredients like white grape juice, molasses, and almond extract. Conversely, you can also hunt down non-alcoholic rum. There are plenty of non-alcoholic spirits that can take the place of their boozy counterparts, so make your next rum cake a booze-free one, and don’t fret about the alcohol content in your next bake.
Read the original article on Daily Meal.
Ian McNulty: 14 Parishes Brings Authentic Jamaican Flavors and Rum to Algiers Point
Island art and Jamaican colors form the vibrant decoration of the freshly opened 14 Parishes in Algiers Point. The source of this anecdote is a staff photo by Ian McNulty, NOLA.com | The Times-Picayune.
This grand brick building, located right next to the levee in Algiers Point, has been the subject of much local speculation over the years due to its prolonged vacancy. However, Lauren Blake saw it as an opportunity.
The extension of the popular Jamaican restaurant, 14 Parishes, can be found on the levee front in Algiers Point. Another exciting tidbit from a staff photo by Ian McNulty, NOLA.com | The Times-Picayune.
Lauren, with her partner Charles, successfully run 14 Parishes, a Jamaican dining hotspot on Oak Street, wildly known for its mastery of jerk seasoning and distinctive rum cocktails. The audacious plan of opening a second establishment across the river has now been brought into reality.
“Once I saw it, I knew what we could do here,” Lauren Blake said.
Lauren Blake is co-founder of 14 Parishes, the Jamaican restaurant with a new second location in Algiers. (Courtesy: The Times-Picayune | NOLA.com)
Now the couple has developed the front portion of 801 Patterson Road into a vibrant new Jamaican restaurant for Algiers. It opened this month with limited hours, and a plan to expand to the full schedule in January.
Island art and Jamaican colors decorate the new location of 14 Parishes in Algiers Point. (Courtesy: The Times-Picayune | NOLA.com)
It’s part of a small, but very promising clutch of new restaurants for the neighborhood. Nighthawk Napoletana just opened by the ferry landing in the former Tavolino, the Congregation Coffee café just reopened under new ownership around the corner from that.
The new 14 Parishes is next to the large new residential development fronting the levee here.
The Jamaican restaurant 14 Parishes has bold island flavors and a bar with rum drinks. (Staff photo by Ian McNulty, NOLA.com | The Times-Picayune)
Under its high ceilings, Lauren and Charles are cultivating a similar vibe to their Oak Street restaurant.
The red punch is a popular drink at the Jamaican restaurant 14 Parishes. (Staff photo by Ian McNulty, NOLA.com | The Times-Picayune)
The bar is a significant aspect of the restaurant, featured by a unique zig-zag counter with a comprehensive cocktail list emphasizing rum beverages. A notable example is the bobsled cocktail, creatively crafted from hibiscus tea and ginger.
Jerk lamb chops, served with greens and rice and peas, are a signature dish at 14 Parishes situated on Oak Street. (Staff photo by Ian McNulty, Nola.com | The Times-Picayune)
The menu continues with various unique offerings such as salmon sliders, jerk wings and king fish (mackerel) bites. Jerk style preparation, characterized by its deep spice and layered tastes, is used in dishes featuring chicken, ribs and shrimp available on their standard menu list. However, special creations by Chef Charles also emerge regularly including his well-loved jerk lamb chops and jerk N.Y. strip steak.
Whole red snapper in brown stew with festival fry bread and rice with spinach at the Jamaican restaurant 14 Parishes. Photo by Ian McNulty, NOLA.com | The Times-Picayune
The whole snapper with brown sauce is a dish not to be missed. The Jamaican brown sauce is flavored with chiles, ginger, garlic and other seasonings.
Chef Charles Blake and Lauren Blake are the husband and wife team at the helm of 14 Parishes, a Jamaican restaurant in New Orleans. Photo by Ian McNulty, NOLA.com | The Times-Picayune
The name of the restaurant, 14 Parishes, is a nod to the 14 parishes that comprise Jamaica, comparable to the parishes of Louisiana. Charles Blake hails from St. Catherine Parish, located near Kingston, Jamaica’s capital. Being the youngest of four boys, Charles’ mother ingrained in them self-reliance, one aspect of which was learning to cook.
He shared his experience: “I practiced cooking alongside my mother. Every Sunday, I would be tasked with preparing dinner while she attended church. If I burned it, no one would get to eat. It was a valuable lesson.”
The Jamaican spot, 14 Parishes, is known for its jerk shrimp (Credit: Ian McNulty, Nola.com | The Times-Picayune).
Subsequently, he relocated to New York and then to Atlanta, where he operated his own dining institution. Here, he got acquainted with Lauren Blake, and they ultimately shifted to her birthplace of New Orleans.
This change was an opportunity for a new beginning. Charles rekindled his love for cooking, initially vending jerk dishes from their residence. Eventually, this idea evolved into 14 Parishes.
Jerk lamb chops and jerk shrimp with sides at 14 Parishes, the Jamaican restaurant. (Staff photo by Ian McNulty, Nola.com | The Times-Picayune)
The couple initially had a restaurant on Clio Street in Central City, just off St. Charles Avenue, and later opened a stand in the Pythian Market. That downtown food hall closed last year.
But in 2021, in the midst of the pandemic, they made a big move by opening on Oak Street, bringing back to life the colorful two-story building that had been a Mellow Mushroom pizzeria.
This Algiers edition of 14 Parishes is now open Thursday 4-9 p.m., Friday 11 a.m.-10 p.m. and Sunday 11 a.m.-9 p.m.
In January, hours will expand to dinner Tuesday through Sunday, with lunch on Friday and Saturday and brunch on Sunday.
801 Patterson Road, 504-345-2500
and
8227 Oak St., (504) 264-7457
Follow Where NOLA Eats on Instagram at @wherenolaeats, join the Where NOLA Eats Facebook group and subscribe to the free Where NOLA Eats weekly newsletter here.
Email Ian McNulty at imcnulty@theadvocate.com.
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Fire Up Your Winter Nights with these 8 Whiskey Cocktail Recipes
Close up shot of burning firewood in the fireplace.
There’s nothing quite like a dram of your favorite whisky when you’re snuggled up by the fire. While a neat pour can be great in a pinch, if you’re having a few folks over this winter or you just want to spice things up with a cocktail instead, there are several excellent whisky (and whisky) cocktails worth giving a try.
Winter whisky cocktails often feature dark fruit and spiced flavors, a contrast to the bright fruits you find in cocktails during warmer months.
The perfect way to warm up on a cool evening, most of these recipes are easy enough for a beginner to make on their own, while a few employ skills like making your own simple syrups, which are still fairly easy to do but might pose a bit more of a challenge.
Whether you’re celebrating with friends, or comfortably nestling in with an enticing novel, here are some delightful winter whisky cocktails to provide warmth during chilly winters.
Sherry Old Fashioned
Mix ingredients with ice in a rocks glass. Embellish with fig or orange peel.
*Fig Syrup: Put .25 cup sugar in a jar, pour ¼ cup hot water into the jar, and stir until completely dissolved. Include 10 sliced figs and stir. Steep for the entire night in the refrigerator. Discard figs and use for garnishing later.
Raspberry Wheat 75
Method: Combine all ingredients, top with sparkling rose and garnish with fresh raspberry
Apple Pie Martini
Ingredients:
Directions: In a Boston shaker filled with ice, add 2 oz Proper Irish Apple, 2 oz Irish Cream Liqueur, and a dash of cinnamon. Shake and strain into a martini glass rimmed with crushed graham cracker. Garnish with a dash of cinnamon.
Hibiscus Sour
Ingredients:
Flower Garnish
Method: Shake all ingredients together, add ice and shake it again. Strain into a coupe glass.
Glendalough Fall Apple Fizz
Ingredients:
Method: Add Glendalough Double Barrel Irish Whiskey to a cocktail shaker with the pear liqueur, lemon juice, honey syrup and ice. Shake well until chilled. Add fresh ice to a highball glass and strain over. Add a splash of hard apple cider and garnish with apple slices & freshly grated cinnamon.
Good Old Country Comforts
Ingredients:
Garnish:
Candied pecan
Instructions:
Add maple syrup to heavy cream in a small glass, whip with milk frother/whisk and set aside. Shake up everything else and fine strain into a straight sided coupe. Gently spoon the maple cream float over the cocktail.
A Misty Isle Sour
Ingredients:
Method: Half fill a cocktail shaker with ice. Pour in Isle of Skye 12-year-old, lemon juice simple syrup and separated egg white (optional) and shake vigorously for one minute. Strain into an old fashioned glass filled with fresh ice cubes.
To float the red wine, place a bar spoon over the surface of the drink and pour the wine onto the back of the spoon allowing it to roll off it and stay on top of the drink. This cocktail does not require a garnish but feel free to add.
Slane Irish Whiskey
Ingredients:
Garnish: Orange Dark Chocolate Shavings
Method:
Heat a 6oz Georgian glass with boiling water (for approximately 1 minute and then empty). Add 1 oz of Slane Irish Whiskey and demerara vanilla syrup to the heated glass. Add freshly made double espresso to the glass and top slightly with 1oz boiling water and stir. Use a bar spoon to gently float the heavy cream on the surface of the coffee. Grate dark orange chocolate onto cream float and serve with a dark chocolate piece
House-made Demerara Syrup:
Add desired amount of sugar to a heat resistant-dish and add an equal part of boiling water. Stir until all sugar has fully dissolved. Transfer the syrup to a glass bottle while liquid is still hot. Add a whole Madagascan vanilla pod to the mix and leave to sit for 48 Hours to infuse. Strain and refrigerate
Expert Tips on How to Seal a Wine Bottle without a Cork
Even if you’ve lost the cork, these tips from wine experts and sommeliers will let you save your opened bottles of wine.
Written by Caitlin Bensel
Isn’t it frustrating when you’re trying to cork a bottle of wine but the cork is gone, unfitting, or has broken or crumbled? Finding a solution can be as vexatious as figuring out
how to open a bottle of wine without a corkscrew. Fortunately, we’re here to provide expert-recommended methods to seal a wine bottle without a cork.
“In situations like this, the most straightforward solution is to drink the remainder of the bottle,” quips certified sommelier Daniel Beedle, the assistant F&B director at
in Charlottesville, Virginia.
In all seriousness, all you need is something to keep the bottle airtight and prevent oxidation – it should not alter the wine’s taste.
“Believe me, I’ve seen some interesting things get shoved into wine bottles when corks accidentally get thrown away or don’t fit,” says Kaye Askins, owner of Best Little Wine and Books, a wine bar and retail bottle shop in Historic Downtown Lockhart, Texas. “Thick linen hand towels from the restroom being one of them, which was both hilarious and horrifying.”
Leave it to a handful of crafty wine experts and sommeliers who have been there, done that—to help solve the problem. Below, each one shares an inventive (and sanitary!) way to hack this problem with things you probably already have lying around the house.
Related: Does Wine Freeze?
Both Beedle and Askins suggest grabbing plastic wrap from your pantry and a hair tie or rubber band. “Cover the opening, hold it tight over the lip of the bottle, and wrap a rubber band, hair tie, or scrunchie high up on the neck to keep it in place and oxygen from getting in,” says Askins, who adds that putting open wines in the fridge is really the key to slow down oxidation, which is what makes wine taste bland if it’s open too long.
This method also works with a zip-top plastic bag, sharedby sommelier Anne Hampton, CS, CSW, CSS, manager at Chophouse Nexton in Summerville, South Carolina. “And if you’re traveling, try rolling a plastic bag into the shape of a cork to seal the bottle’s opening,” she says. Still, make sure to keep the bottle upright in the vehicle, to avoid any chance of a spill.
Steven Rogers, wine director and head of food and beverage at Virgin Hotels New Orleans always suggests creating your own homemade wine bladder: “Pour the wine into a zip-top plastic bag bag, extract the air from the bag, and then place your makeshift wine bladder in the refrigerator. Keep your bottle or, if you have a decanter, discard the bottle. When you’re ready to enjoy the wine, snip the corner of the zip-top plastic bag to decant into the bottle or decanter and enjoy.”
Atlanta-based culinary and lifestyle tastemaker Erica Thomas uses a balloon to preserve wine after hosting her exclusive supper club dinners, when a large number of bottles are opened and not fully consumed. “Simply stretch a small balloon over the neck of the bottle, and secure it with a rubber band,” she suggests. “This creates an airtight seal and will help extend the life of opened wine bottles. You can even use colored balloons to add a touch of flair or to distinguish between red and white wines.”
Michelle LaBorde, sommelier at Dancing Bear Appalachian Bistro in Townsend, Tennessee, utilizes whiskey corks to replace wine bottle corks that have gone missing or broken. “The bourbon tops are almost always universally suitable for both bourbon and wine bottles,” she explains.
Bill Brillinger, chief sommelier and lead bar manager at the Kimpton Sylvan Hotel in Atlanta, Georgia, agrees. “One of my favourite methods to seal a bottle of wine without a cork is usually the stopper from a bourbon bottle. Most all of them come with a nice cork stopper and I always have a bottle or two around. Unquestionably, the most inventive I needed to be was when camping. I had to use a baby carrot as that’s all I had. Unexpectedly, it worked quite well, and the carrot was even better with a bit of wine on it.”
Get creative with other stretchy substances you have, like latex or silicone. “You could use a latex glove—bonus points if you blow it up to look like a turkey,” says Ian Rynecki, general manager of Pippin Hill Farm & Vineyards in Charlottesville, Virginia.
Or look in your drawers for those reusable silicone caps. “They are made of food-grade silicone and will fit snugly over the wine bottle’s opening, creating an airtight seal,” says certified sommelier Bardia Ketabi, general manager of The Pembroke in Washington, DC. “You just need to place it on top of the bottle, and its flexibility allows it to fit securely. They’re also easy to clean and reusable, which is a plus. I also love that they come in a range of colors and designs, so they allow for personalization and easy identification.”
If none of those options work, we’ve got one more trick up our sleeves. “I’ve found that transferring leftover wine to an old jelly or pickle jar works great,” said Tom Croghan, co-owner and lead winemaker of The Vineyards at Dodon in Davidsonville, Maryland. “While it’s not elegant or glamorous, the best way to preserve wine after removing the cork is limiting the amount of ‘headspace’ in the container, so using any glass jars you may already have around your house is a great option.”
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Read the original article on Southern Living.
Discover Oklahoma’s Unique Lunchbox Drink: An Unusual Blend of Beer and Orange Juice
While numerous U.S. cities boast signature dishes – such as the well-known Chicago-style hot dogs, Philadelphia cheese steaks, and Baltimore crab cakes – city-specific cocktails don’t share the same popularity. Indeed, New York has its Manhattan and New Orleans its Sazerac, apart from that, what else? Maybe the beer that put Milwaukee on the map? (To clarify, this characteristic beer is Schlitz, a previously idle beer brand that made an unexpected comeback in the 21st century.)
Nonetheless, Oklahoma City does claim a lesser-known cocktail as its speciality: The Lunchbox. This unique concoction is a spin on the beer-mosa as it’s prepared by blending beer with orange juice. And not any random beer, but specifically Coors Light, which is brewed in multiple locations (including Milwaukee, former home of Schlitz), but not in Oklahoma. The Lunchbox also includes a hint of amaretto which adds a note of sweetness to the libation and marginally ups its alcohol content.
You might like: Popular Vodka Brands Ranked From Worst To Best
Oklahoma City firmly states that the Lunchbox is its signature cocktail. However, the claim is slightly more localized than it first appears. This distinctive drink is the official beverage of a local bar named Edna’s. The signature cocktail was allegedly created by the namesake owner, Edna Scott, back in the early ’90s. While attempting to create a different drink, Edna supposedly stumbled upon The Lunchbox – although the details of her original intent are unclear. Speculation from her daughter, Tammy Lucas, suggests it may have been a boilermaker. Still, the true story remains uncertain as Edna passed away in 2014.
Edna’s Mistake is a popular drink that gained prominence in the ’00s when it went viral. By now, Edna’s bar is best known for this drink, with more than 2,789,251 sold by the end of 2022. The bar is hopeful that they have surpassed their 3 million milestone.
Known as the Lunchbox, this simple drink consists of Coors Light and orange juice mixed in equal proportions with a splash of amaretto. The defining aspect of the Lunchbox is its presentation in a frosted mug, a factor credited by Edna’s grandson, Michael Whitney, for the drink’s success. There is such a demand for these chilled mugs that two entire freezers are dedicated to them.
There have been several interpretations of Lunchbox with 14 different variations available at Edna’s. Some of the popular versions include the Zombie Box, the ’80s style Sex on the Box with an addition of cranberry juice, the Docbox which swaps the orange juice with cranberry, the Mauibox that opts for pineapple juice, and the Tootsie Roll Box which has a hint of crème de cacao. A non-alcoholic version, called the Boombox, is also available.
Find out more about non-alcoholic beer here.
While Edna’s claims originality, the Lunchbox is available in other bars, particularly in Oklahoma City. For those interested in a more sophisticated spin, Jimmy B’s offers an Anime Lunchbox that retains the amaretto but replaces the regular orange juice with yuzu and beer with shōchū. A topper of Sapporo foam adds a beer-like frothiness to the concoction.
Read more on the intricacies of regional cocktails here.
Other locations, such as Bellingham, Washington, also serve their unique variations of the drop shot. Their specialty is the Peruvian Bearf***er, a twist on the Lunchbox, but with Captain Morgan’s in place of Amaretto. However, the ratio of beer to orange juice can vary according to the individual preparing the drink. Generally, beer is preferred over orange juice. An alternate form of the Lunchbox, introduced in Baton Rouge in 1993 by a bartender named Pam Sandoz at the Gold Club, an adult entertainment establishment, incorporates peach schnapps into the beer-orange juice blend, and Bacardi 151 rum into the amaretto drop shot.
To know more, read the original article on Mashed.
Unraveling the Mystery: Why Russians Sniff Bread After Drinking Vodka
Russia is famous for its delectable cuisine and ample quantities of vodka. The widespread practice of downing vodka shots straight is a direct impact of Russian tradition. The nation’s extreme respect for vodka is even mirrored in its origin; the term literally translates to “little water”. Vodka is the main component in the widely loved White Russian cocktail, and drinking vodka solo comes with a distinct custom: a chaser not meant for swallowing but for sniffing. In Russia, it’s the norm to sniff a loaf of bread after downing a shot of vodka. Seems odd? Give it a shot before passing judgment.
Sniffing bread is essentially a scientific experiment, delving into the innatural relationship between smell and taste within our olfactory system. The aroma of the bread supposedly eases the swallowing of vodka, but the practice is also emblematic. Chasing potent alcohol with a fervent declaration crowned with a whiff of glutinous delight, the gastronome signals the purity of their intentions. The subtext is “I’m not merely gulping vodka for the buzz,” but “I’m here for the quality food and superior companionship.”
Read further: 23 Cocktails To Try If You Like Drinking Gin
The connection between Russia and vodka may trace back to Russian chemist, Dmitri Mendeleev, believed to have standardized vodka at 40% ABV. In Russia, January 31 is marked as Vodka Day in honor of Mendeleev’s defense of his dissertation titled “On Combining Water and Alcohol” in 1865, four years prior to the publication of the Periodic Table of Elements.
Social drinking in Russia is characterized by togetherness and abundance. Even the Russia-themed episode of Anthony Bourdain’s first show “A Cook’s Tour” is playfully subtitled “So Much Vodka, So Little Time,” and part of this renowned national limit may be credited to consistent snacking while savoring “so much” vodka. In Russia, drinking isn’t something to be done in solitude, or without an extensive variety of Russian snacks (zakuski) such as pickles, black rye bread, salted herring, and caviar. As per tradition, if you don’t have adequate funds to provide snacks like these, then you sniff the bread by tearing off a piece. Even after stomachs are filled with food, the shots and the sniffing continue.
The reality that drinking straight vodka takes place regardless of the presence of such a spread is a homage to the liquor’s solidified position as a regular element in Russian life. Even if food is scarce, bread can always be sniffed as a gesture of propriety, and no shot in Russia is complete without a complex toast (another acknowledgement to the central point of togetherness).
Read the original article on Tasting Table.
New Additions to Magazine Street: A Wine Bar/Shop and Italian Restaurant
Patron Saint is a wine shop that also operates as a wine bar located on Magazine Street in New Orleans. NOLA.com | The Times-Picayune
Start discussing wine and the tales seem to effortlessly unravel. Whether it’s the type of wine, the vintner, the region where it was produced or perhaps the perfect food combination, it’s so much more enjoyable when you can pop open and taste the wine during the conversation.
This is the adaptable power of wine stores that also function as wine bars. There’s been an increase in this niche across New Orleans, creating a unique hub in the city’s hospitality landscape which combines specialty retail stores with social interactions.
Patron Saint is a wine shop that also serves as a wine bar on Magazine Street in New Orleans. NOLA.com | The Times-Picayune
The most recent instance is Patron Saint, and it was inaugurated around Thanksgiving at 1152 Magazine St. located in the Lower Garden District.
It is created by the duo, Leslie Pariseau and Tony Biancosino, who are also soon opening a new Italian tavern and pizzeria just beside it named St. Pizza, depicted as a “red sauce Italian joint” by Biancosino.
Leslie Pariseau manages Patron Saint, it’s not just a wine shop but also functions as a wine bar on Magazine Street in New Orleans. (NOLA.com | The Times-Picayune)
Patron Saint is located in the same facility as the Merchant House store for furniture and décor. It might be easy to overlook while passing through Magazine Street, but it leaves a profound impression once you step inside.
This is a stylishly designed reuse of an old industrial space, with an airy roominess that feels calming and inviting.
Patron Saint is a wine shop that doubles as a wine bar on Magazine Street in New Orleans. NOLA.com | The Times-Picayune
The long marble bar is the centerpiece to Patron Saint, with a few tables set around the room too.
Patron Saint is a wine shop that doubles as a wine bar on Magazine Street in New Orleans. NOLA.com | The Times-Picayune
Pariseau has concentrated the choice on low intervention wines (commonly known as natural wines) and from minor producers globally. A broad range of hard cider is also a speciality here.
There is always a ready line-up of around six wines by the glass (and usually a cider).
What’s on our menu fluctuates almost every day. But one constant is the effortless interaction with our staff who have also sampled the shop’s selection and provide guidance across the bar.
Patron Saint is a wine outlet that also functions as a wine bar on Magazine Street in New Orleans. (Staff photo by Ian McNulty, NOLA.com | The Times-Picayune)
Customers can enjoy plates of cheese, salami, or imported canned seafood alongside their wine. They also have the option to take these home. A variety of breads and a small range of specialty foods are also available.
Pariseau and Biancosino founded Patron Saint during the pandemic. Initially, it was a collaboration with Coquette and Lucy Boone Ice Cream in the restaurant space that is currently Lengua Madre. The collaboration was temporary and evolved as the pandemic situation did. However, the feedback from the local community inspired them to expand the wine shop cum wine bar.
Pariseau, who is a writer and producer and co-founder of PUNCH, a media brand focusing on drinks and drinking culture, ensures that the descriptions of wines displayed in the store are both fun and enlightening. This clearly reflects the witty charm of a wine buyer who also happens to be a writer.
Patron Saint is not just a wine shop but also a wine bar situated on Magazine Street in New Orleans. (Staff photo by Ian McNulty, NOLA.com | The Times-Picayune)
“Wine is deep and never-ending and a lens through which to see nature and people and climate change and agriculture and capitalism—and we can get as deep into that as anyone wants to—but it’s just a beginning point,” Pariseau said. “It would be nothing without the people drinking it and the conversation around it.”
The selection of wines by the glass is constantly changing at Patron Saint, a wine shop that doubles as a wine bar on Magazine Street in New Orleans.
Biancosino, who works in TV and film, grew up in New Jersey in a family that ran restaurants outside Philadelphia. He’s been pining for the type of casual Italian restaurants he knew from back home, and that’s the intent behind St. Pizza.
Patron Saint is a wine shop that doubles as a wine bar on Magazine Street in New Orleans.
NOLA.com | The Times-Picayune
NOLA.com | The Times-Picayune
Just a couple of steps away from the local wine store, you’ll find St. Pizza. One of its prominent features is the exposed pizza oven at the front – a perfect spot to grab a slice or use their convenient take-out service through the sidewalk window.
If you venture a bit further, you will be greeted by a curtain that leads you to a cozy dining area adorned with elegant dark wood trim. Offering more than just pizza, they also serve other Italian favorites such as subs, meatballs and spaghetti from their bar.
At present, St. Pizza is almost ready for their grand launch coming this January.
Adding to the growing list of local wine bars and stores, Patron Saint brings a warm and personal spirit that embodies the essence of local businesses. These qualities certainly present a refreshing antidote against the often impersonal and cold environment of large-scale retail stores and online shopping sites.
The Little House is a wine bar and wine shop located in Algiers Point.
This year, we welcomed the Little House at 640 Bounty St. in Algiers Point. With its spacious outdoor patio, it’s only about two miles away from Really Really Nice Wines at 3500 Magazine St.
Swirl Wine Bar & Market is a favourite neighbourhood spot known for serving wines by the glass, in addition to its retail selection.
They join existing places like Swirl Wine Bar & Market which is located at 3143 Ponce de Leon St. in Mid-City. It has a secret patio and offers Italian wine, Faubourg Wines at 2805 St. Claude Ave. where you can enjoy a glass of wine as you wait for the Press Street train to pass; The Independent Caveau at 1228 S. White St., which is a hidden treasure located behind the Restaurant Depot and offers a unique first glass deli case; and Ultimately, the very hidden gem Next to Nothing Wines at 3928 Euphrosine St., which can be found on the loading dock of the Art Egg Building off Earhart Boulevard.
Proprietor Steve Bishoff welcomes a guest to his wine bar at Next to Nothing Wines in the ArtEgg Studios building.
The concept isn’t new in New Orleans. Martin Wine Cellar has long offered wine by the glass between the racks.
But now the idea is blooming in different ways, and I’ll drink to that.
1152 Magazine St., 504-321-7771
Thu., Fri., Sat. noon-10 p.m., Sun., Mon. noon-8 p.m. (closed Tue., Wed.)
Follow Where NOLA Eats on Instagram at @wherenolaeats, join the Where NOLA Eats Facebook group and subscribe to the free Where NOLA Eats weekly newsletter here.
Email Ian McNulty at imcnulty@theadvocate.com.
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Unveiling the Mystery: Why Russians Sniff Bread After Drinking Vodka
Russia is renowned for its excellent food and abundant vodka. Drinking shots of straight vodka is an influence from Russian culture that’s embraced globally. Even the word “vodka” reflects how revered the spirit is in Russia; it translates to “little water” in English. The spirit is a critical component in the widely enjoyed White Russian cocktail. However, when consumed neat, vodka comes with a unique drinking ritual: sniffing bread, not swallowing it, after a shot. It might sound odd, but don’t knock it until you’ve tried it.
The bread-sniffing ritual is less about the oddity and more about the inherent relationship between aroma and taste, as experienced through the olfactory system. The fragrance of the bread purportedly enhances the vodka’s smoothness. However, it’s not merely about the physical experience but also the symbolic act. By following the liquor with a fervent inhalation of the bread’s scent, drinkers symbolically express their sincerity. They communicate that they’re not merely drinking vodka for the high, but also for the appreciation of good food and great company.
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The affinity for vodka in Russia might have started with Russian chemist Dmitri Mendeleev. He is believed to have standardized vodka to 40% Alcohol By Volume (ABV). Russians even celebrate January 31 as Vodka Day to mark Mendeleev’s defense of his dissertation “On Combining Water and Alcohol” in 1865, four years before he published the Periodic Table of Elements.
Social drinking in Russia is marked by unity and plenty. This is wonderfully exemplified in the Russian-inspired installment of Anthony Bourdain’s renowned show “A Cook’s Tour”, which carries the playful name “So Much Vodka, So Little Time.” Much of this famed national skill could be attributable to the regular snacking that accompanies the frequent vodka shots. In Russian culture, alcohol consumption isn’t seen as something to do in solitude, or without an elaborate array of Russian snacks, such as pickles, black rye bread, salted herring, and caviar. As per tradition, if your wallet does not allow for a spread like this, you make do by tearing off and sniffing a piece of bread. The vodka shots and bread-sniffing persist even after stomachs are sated with food.
The practice of drinking vodka neat, even when there isn’t ample food supply, stands as a testament to its deep-seated role in Russian everyday life. Even if food is scarce, one always has the option to sniff bread as a sign of propriety. Furthermore, no vodka shot in Russia is considered complete without a grandiose toast, once again emphasizing the significance of unity and togetherness.
For more, you can refer to the original article on Tasting Table.
Debunking the Myth about Alcohol Content in Rum Cake
A rum cake is a festive dish perfect for holiday celebrations. The core of the recipe involves baking a sponge with an addition of rum in a bundt pan, and topping it up with rum syrup. This infuses the cake with moisture and richness that needs no frosting or glaze. Serving it with coffee or as the highlight of your celebratory feast makes it all the more delightful. However, for those avoiding alcohol, it’s important to know that contrary to popular belief, not all alcohol evaporates during cooking.
Most often, alcohol acts as a flavor carrier in various recipes. It plays a major role in dishes like a delicious rum cake or a red wine sauce for steak. Additionally, it enhances the flavor of other ingredients, such as in a penne alla vodka dish where vodka brings out the taste of tomatoes and tenderizes the meat. Even though a significant amount of alcohol does evaporate during cooking, 100% elimination is a myth.
Read more: 10 Of The Healthiest Beers You Can Drink
While cooking with alcohol, it’s crucial to remember that it’s impossible to completely cook out the alcohol from a dish. The residual amount of alcohol depends on the cooking temperature, the duration of time spent cooking, and the surface area of your cooking dish. The higher the temperature and longer the cooking duration, the more alcohol evaporates. However, some alcohol molecules bond with other molecules in the dish and remain present. Studies have shown that a small percentage of alcohol tends to remain in the dish even after prolonged cooking times.
Also crucial to remember is the impact of your cooking vessel’s size when baking a rum cake. The more surface area it has, the more it is exposed to oxygen, enabling the alcohol to evaporate more quickly if baked in a wider pan or skillet. Bear in mind the ingredients you are using and what you aim to prepare. For instance, a rum syrup topping for your rum cake probably hasn’t been cooked long enough or at the right temperature to evaporate a significant amount of alcohol. The cake itself would typically incorporate half to a full cup of rum, producing a cake with approximately a 5% alcohol content, similar to a beer.
Other dishes might not result as alcohol-rich as rum cake, but there can be many reasons to replace the alcohol in your cooking – it could be due to health, recovery, or religious reasons. There’s no reason to feel you’re missing out from the world of booze-infused baking. There are several alternatives to alcohol in rum cake and other alcohol-requiring recipes, focusing on preserving the flavor—where the alcohol merely serves as a carrier. Numerous ways exist to achieve similar flavors without alcohol, using cooking and baking ingredient swaps, including various vinegars, herbs, spices, and syrups.
A rum cake can instead be created using rum extracts, rum-flavored syrups, or a mix of ingredients like white grape juice, molasses, and almond extract. Alternatively, one can even explore non-alcoholic rum options. There are numerous non-alcoholic spirits that can replace their alcoholic equivalents, so go ahead and make your next rum cake an alcohol-free one, without worrying about the alcohol content in your next bake.
Visit the original article on Daily Meal to learn more.
Black Pond Brews Creates a New Beer to Support Anchor Brewing – A Story of Brewery Solidarity
Draft beer
Black Pond Brews in Dayville has re-released its Connecticut Uncommon beer to help brewery workers across the country, according to its Facebook and Instagram pages. A portion of proceeds from the special release, posts say, will go toward employees of Anchor Brewing in San Francisco, who are hoping to buy back their brewery.
Anchor Brewing, founded in 1896 and known for its Anchor Steam beer, was bought by Sapporo Breweries in 2019. Earlier this year, Sapporo moved to liquidate Anchor. Employees formed a co-op with the hope of buying back the brand and carrying on as a worker-owned brewery. The co-op has created a GoFundMe page for public help and a WeFunder page for would-be investors.
Additionally, some breweries are donating a portion of proceeds from special releases to this cause, according to beer industry news site Brewbound.
Black Pond announced the re-release of Connecticut Uncommon on Dec. 6, as stated on the brewery’s Facebook page. There was no immediate representative available to comment on the amount of proceeds to be donated. According to the Facebook page, it’s the first time in five years that the beer is available. The beer is offered on draft and in cans featuring the Golden Gate Bridge of San Francisco on the label.
Black Pond’s social media pages mention that Anchor Steam is recognized as a “California Common” style of beer. As reported by Brewbound, Connecticut Uncommon is a twist on this style.
A post on Black Pond’s Facebook page declares, “What sets ours apart is that it’s brewed with rye, providing a unique, zesty, dry taste that ends crisply”.
Black Pond is among the four California breweries that have released beers for this cause. As per Brewbound, other participating breweries are Enterprise Brewing Co., Fox Tale Fermentation Project, Mad Pursuit Brewing Company, and Ruhstaller Farm.