Warning: Attempt to read property "taxonomy" on bool in /home/icoholco/public_html/wp-content/themes/Grimag/archive.php on line 187
Unveiling Holiday Gift Preferences: What Men Really Want if Not Whiskey Stones
By Emma Specter
With Hanukkah already here and Christmas just around the corner, it’s time to truly buckle down and start making our lists, checking them twice, et cetera. As a holiday person, nothing brings me more joy than trying to find the perfect gifts for my loved ones. But there is one group (or rather, gender) that’s always stumped me in my present-picking: men.
I abhor gender essentialism as much as the next normal person, but unfortunately, it really has been my experience that men are hard to shop for (and of course, women be shopping). Somehow 99% of the women and nonbinary people in my life are a delight to purchase gifts for, while the men—cis and trans alike—remain a cipher. As a queer woman, I’m not used to spending much of my time trying to figure out what men want—and yet, every Chrismukkah I find myself pondering the same question: How do I captivate the whimsy of the men in my life without going bankrupt?
I was thrilled when I discovered whiskey stones, which seemed like the obvious solution. For years, every men’s magazine and website seemed to tout them as the ne plus ultra of gifts for men—modern and innovative yet macho-retro enough to make them feel like Hemingway. Imagine my disappointment then, when I learned that men don’t actually want whiskey stones. Actually, it’s possible that nobody does, regardless of their gender, as New Yorker writer Helen Rosner demonstrated in her 2019 gift guide: “I took a sip, frowned, waited five minutes, and sipped again. The tequila remained room temperature. I recalled the laws of thermodynamics, and realized the truth about whiskey stones: Despite their striking geometry, they are entirely pointless. I frowned again, and drank my glass of room-temperature tequila, which had rocks in it.”
Perplexed, I sought advice from the trusted men in my life – among them were my father, my partner (who wished to be known as a “transmasculine king”), and several friends who entertained my frantic “What do you want for Christmas?” queries – to tell me whether they even desired whiskey stones and if not, the gifts they truly coveted for Christmas. Here are their responses:
“What on earth is a whiskey stone?”
Actual wished gift: “I don’t want anything.”
“My favorite drink is a martini, though I do savor a whiskey with a well-chosen ice cube occasionally. However, I think I would misplace the whiskey stones somewhere in my home.”
Actually desired gift: Prada loafers
“I get the idea of whiskey stones, so as not to dilute the taste of what I’m drinking, but the name alone makes me think more of passing stones than using them to marginally improve my enjoyment of brown liquor. So no, I don’t need them.”
Actually desired gift: Those Instagram-friendly tennis candles
“Admittedly not a big whiskey guy, but I have to say this would disappoint me as a gift. Whiskey stones have always felt like a comically gendered ‘safe’ thing.”
Preferred gift option: “A spa day or a massage would be far more appealing than items that amplify my sophisticated drinking habits.”
“Purchasing these would most likely result in me causing some damage with them, and then consuming whiskey with an absence of the stones to assuage my remorse.”
Preferred gift option: Tickets for a Kylie Minogue concert in Vegas
Consequently, it appears the decision is unanimous: Men are not fond of whiskey stones, for various legitimate reasons. What will I find out next? That women don’t actually desire luxurious hand creams in their Christmas stockings? (Well, too bad, because I have acquired a surplus of high-quality hand cream and I intend to persistently recommend it to everyone, regardless of their gender. Happy holidays!)
Beer Nut: Unique Gift Ideas for Beer Enthusiasts, Part 1
We’re well into the holiday season, so as is my usual practice, I will spend today’s and next week’s columns providing gift ideas for the beer lover among your friends and family.
Some of these ideas (or some iteration thereof) might have been mentioned in past columns, but most are new. Let’s get started.
First up are a few different gifts from , which had a decent number of decent gift suggestions. One I found very interesting was the Ultimate At-Home Beer Pint Maker. This kit ($58-$239) gives beer aficionados a way to simply brew 10 pints of beer fairly quickly and easily. The kit includes both the brewing gear and ingredients in fresh-press packs.
According to the ad, users simply need to combine the prepackaged ingredients in the brewer, let it ferment, refrigerate, and tap in a few days. Also included are two more packages of ingredients. Further packs for more brewing are available for purchase.
I can’t vouch for how good the beer will be, but I think it’s worth taking a shot.
also offers a stocking-stuffer type of gift that I, being a huge fan of dogs, just love: the Go Fetch Magnetic Bottle Opener. Made from beechwood and stainless steel, this unique bottle opener has a dog’s head for the prying apparatus, allowing this pooch to use his mighty jaws to open your next brew. The device goes for $15.
Next up is a tried-and-true gift that can’t fail to please your beloved beer fan: a subscription to . This provides your beer buddy with a 12-pack of four different types of microbrews once a month. You can choose to make your gift for two, three, four, six or 12 months. The cost runs between $52.95 and $55.95 per month.
Membership also includes a Beer Expeditions monthly newsletter subscription that provides all the information on that month’s selection of beers and breweries, from fun facts to tips and tricks.
Last but not least for this week’s suggestions is a very classy idea: Spiegelau Craft Beer Tasting Kit Glasses. Beer aficionados are renowned for their appreciation of using the right kind of glass for various beers. This gorgeous set of four glasses includes – depending on which set you order – some combination of a tall pilsner glass, a lager glass, an IPA glass, a Hefeweizen glass, a stemmed Belgian beer glass and a tulip-shaped glass.
A set of four costs between $38-$43.
If none of these grab you enough, stay tuned. Next week I’ll be providing more ideas across an even wider price range. Cheers!
If you purchase a product or register for an account through a link on our site, we may receive compensation. By using this site, you consent to our User Agreement and agree that your clicks, interactions, and personal information may be collected, recorded, and/or stored by us and social media and other third-party partners in accordance with our Privacy Policy.
Debunking the Rum Cake Alcohol Myth: What You Should Know
A rum cake is a delightful, easy addition to any festive table. The sponge, spiked with rum, is baked in a Bundt pan and drizzled then brushed with a syrup also containing rum. This results in a cake so moist and rich that it requires neither glaze nor frosting. Enjoy it with a cup of coffee or as a perfect end to a celebration day. However, if you’re avoiding alcohol, ignore claims that all alcohol evaporates during the baking process. Spoiler — it doesn’t.
Alcohol usually acts as a carrier for the flavor a certain recipe requires, be it a delicious rum cake or a red wine sauce for steak. It also enhances the taste of other ingredients, like in a penne alla vodka, where vodka brings out the flavor of the tomatoes and tenderizes the meat. Alcohol is such a versatile ingredient with plenty of applications, but keep in mind, although a large portion of the alcohol does cook off, it’s never 100% gone.
Read more: 10 Of The Healthiest Beers You Can Drink
When cooking with booze, it’s impossible to fully evaporate all the alcohol from a dish or dessert. The remaining alcohol in the final product depends on several factors, primarily temperature and cooking duration, as well as your cooking dish’s surface area. Alcohol evaporates quicker at high temperatures, and more cooks off the longer the dish bakes. However, alcohol molecules will always bond with other molecules in the dish and stay put. Studies have shown even after prolonged cooking, a little alcohol will always remain in the dish.
It’s crucial to take into account the size of your cooking vessel when preparing rum cake. A larger pan or skillet provides greater surface area, thereby facilitating more oxygen contact, which leads to faster alcohol evaporation. You should consider the kind of ingredients used and what specific dish you are preparing. For instance, a rum syrup drizzle used to garnish a rum cake probably hasn’t been cooked long enough, or at the right temperatures, to evaporate significant alcohol amounts. On the contrary, the cake itself usually contains between half to a full cup of rum, which results in a cake that has roughly 5% alcohol content- equivalent to a bottle of beer!
While not all dishes may contain as much alcohol as rum cake, there could be several reasons for omitting alcohol from your dishes, including health, recovery, or religious reasons. But this doesn’t mean you should feel excluded from scrumptious boozy bakes. There exists plenty of ways to replace alcohol in a recipe that demands it, with the focus being on the flavor, rather than the alcohol. Endless options of achieving similar flavors without using alcohol abound, such as using various types of vinegars, herbs, spices, and syrups. Cooking and baking ingredient swaps can be an excellent way to achieve this.
To create a rum cake, consider using rum extracts and rum-flavored syrups or a blend of ingredients like white grape juice, molasses, and almond extract. Another option is seeking out non-alcoholic rum. You can find an array of non-alcoholic spirits that can replace their alcoholic equivalents. So go ahead, make your next rum cake alcohol-free, and don’t worry about the alcohol content in your future bakes.
For more, check out the original article on Daily Meal.
Navigating the Complexities of Wine Writing
Writing with wine
“In wine, there’s truth,” wrote Pliny the Elder of Greece in the first century CE. He also wrote that “The only certainty is that nothing is certain.” Both his conciseness and ambiguity are reflected in much of today’s writing about wine.
The Wine & Spirit Education Trust (WSET), a United Kingdom based charitable trust established more than two decades ago, includes an essay on their website titled, “How to become a wine writer.” In it they mention two ‘fundamental elements’ of wine writing— “…the general ability to write in a meaningful and engaging manner and a specialist’s knowledge and understanding of the subject at hand.”
Key words here are ‘engaging’ and ‘knowledge,’ because sometimes knowledge is not engaging.
Discussing wine can take two different routes – it can be based on undeniable facts (‘the wine was aged in new French oak barrels for a period of 12 months’), or it can be a product of personal perception (‘the scent of butter; pairs delightfully with salmon’). Wine analysis often integrates a mixture of concrete data and individual viewpoints.
Evaluation of red wine by a sommelier
Writing about irrefutable truths is usually a safe bet. Such details are often discovered on the official website of a wine manufacturer and should be comprehensible to anyone with a basic proficiency in viticulture. Nevertheless, merely enumerating facts may not always result in engaging prose.
Personal interpretations, on the other hand, can be a bit complex. The success or failure of the writing often hinges on these subjective components. The ultimate aim of a writer is to transmit their own sensory interpretations and emotional connections to the readers while they relish a glass of, say, Malbec.
Wine writing thoughtfully blends the objective truths and the subjective impressions, much like a film adaptation of true events that allows certain variations for the sake of captivation. The challenge lies in maintaining an engaging texture to the content without bogging the reader down with raw facts or perplexing them with over-the-top colorful depictions.
Writing with wine about wine
For instance, a recently published online review of a deep-bodied Italian red wine from Campania mentioned its appropriateness to pair with a steak. The description is plain and comprehensible—the wine lacks subtlety but makes up for it by delighting drinkers with its ability to stimulate salivation and thus, crave for wholesome food.
In another online review, a Chilean Cabernet Sauvignon was described with terms like ‘lyrical’ and ‘silky’. The term ‘silky’ signifies something easy-to-drink as well as smooth and soft in texture. On the other hand, ‘lyrical’ is a more abstract term, suggestive of rhythm, possibly indicative of a harmony amongst elements like alcohol, acid, tannin, and fruit. This description, while being more poetic than literal, creates a certain allure, at the same time demands an active imagination on the part of the reader to fully grasp the concept.
A group of wine writers from the UK, US, and Ireland recently gathered in the Saint-Émilion region of Bordeaux, at Château de Ferrand, to engage in a discussion about their craft. This location was chosen due to its owners, Philippe Chandon-Moët and Pauline Bich (of BIC ballpoint pens), who have close ties with both the world of wine and the instrument widely used for writing globally.
Château de Ferrand, Saint-Émilion, Bordeaux, France
The main points from the discussion on wine writing are summarized below.
Topic:
Unique terms that only industry insiders in the wine business comprehend.
Chris Wilson, winemaker for Gutter & Stars winery based in Cambridge, U.K., also a contributor to Decanter and Harpers Wine & Spirits, mentioned, “Industry jargon—we get it. But it may intimidate the general audience; for instance, terms like èlevage. Realizing your audience is crucial—who are you writing for?”
Subject:
Ambiguous terms that may baffle the readers, yet could also weave a layer of enigma that keeps the audience captivated.
Examples of unclear descriptors were provided by workshop attendees. Tiffany Vernon, a copywriter for Corney & Barrow, brought up the term ‘backbone,’ while Lisse Garnett, who contributes to Wine Anorak and The Spectator, pointed out ‘minerality.’
Charles Geoghegan, a senior copywriter from Berry Bros and Rudd, highlighted the issue with vague descriptors like ‘masculine’. He voiced, “Such terms prove to be unhelpful. If someone uses terminology that others can’t comprehend, it’s pointless.” However, he acknowledged that functionality isn’t everything in writing, stating, “Creating something personal is possible, but the aim should be to engage the readers.”
Tiffany Vernon’s counterargument was: “Yet, you cannot make it overly personal when you are creating content for a business.”
The Chateau de Ferrand’s landscape, located in Saint-Emilion, Bordeaux, France
Hannah Crosbie, author of the upcoming book Corker, shared an important warning: “Utilizing personal experience can either attract an individual or completely isolate them.”
Adam Lechmere, co-organizer of the meeting and a travel writer who contributes to various wine publications, further mentioned that “Employing the term ‘masculine’ demonstrates lazy writing. It’s disrespectful to both the reader and the gender.”
Subject:
Long writing compared to short writing.
One participant expressed their frustration with ‘long indulgent writing’, stating that “In modern times, asserting your ideas in a concise manner is a must. Authors like Hugh Johnson exemplify this straightforward writing style.”
A contributor to myriad renowned magazines and newspapers stated, “Much of the long-form writing is overly detailed and self-satisfying. I advise my students to follow this simple rule – If you wouldn’t say it out loud, don’t write it. I tend to overwrite, then heavily edit and reduce.”
Lisse Garnett pointed out a plain reality that many authors won’t hesitate to write longer articles if they’re paid by the word.
A classic typewriter next to a glass of wine.
Topic:
Navigating the delicate balance of subjective inputs.
A participant in our discussion voiced, “We must remember that we’re part of the entertainment industry, operating in a somewhat eccentric field. So why not give it our all?” Another contributor suggested that writing about wine “is not serious in the first place, so why not derive pleasure from it?” while another expressed their belief that writing should “Preserve the enchantment – somewhat akin to the institution of monarchy.”
Lechmere pointed out that “The enjoyment of reading a wine tasting note isn’t confined to wine enthusiasts. It’s all about the pleasure derived from reading. When we utilize just the most basic words, the narrative becomes monotonous.” He further added that “Although writing necessitates substantial effort, it’s important to not let that effort become apparent.”
Writing holds the power to illuminate the minds of readers while simultaneously educating the writer. Gerald Asher, in his 2012 publication titled A Carafe of Red, illustrated this concept:
“I experienced the profound import of wine as a binding factor for virtually everything, when I commenced my journey of writing about it. My understanding deepened with my readings, travels, and inquisitive inquiries, dragging me into the extensive dimensions of history, economics, politics, literature, food, community, and all other elements dictating our lifestyles. Wine, I realized, permeates through everything and guides us everywhere.”
Beer of the Week: Shiner – The Perfect Blend of Palatable, Affordable and Accessible
Welcome back to FTW’s Beverage of the Week series. In this space, we mainly discuss and review a variety of beers, but we don’t limit ourselves, any drink that pairs well with sports is welcome. Indeed, even cookie dough whiskey.
Shiner Bock occupies a unique position in the realm of smaller beers that have achieved widespread popularity. It’s a beer that is mass produced but it still maintains a strong connection to its local origin.
Just as Sam Adams is intrinsically linked with the city of Boston, Shiner is unquestionably Texan. Although the iconic Massachusetts brewer is known for being a trailblazer in the craft beer sector, Shiner has a more universally appealing vibe. It seems more accessible. It lacks pretentious airs.
A lot of this down-to-earth appeal stems from Shiner Bock, the company’s centerpiece beer, which is just refreshingly simple to drink. It’s basic, unpretentious, malty goodness that’s a notch above the generic golden lagers found in most supermarkets or bottle shops. And you can often get it for just a tiny bit more than what you’d pay for a Miller High Life or a Coors Banquet beer.
Shiner is known for more than its Bock. Do the other beers produced by the company meet the expectations set by its well-regarded headliner? The arrival of cooler weather, although still mild by Texas standards, has introduced a collection of new seasonal beers from the brewery. It’s time to try these new options.
The first taste confirms this. Its roasted malt leans toward caramel instead of chocolate, but overall its taste mirrors its aroma: rich and full-bodied. A subtle note of hoppiness emerges towards the end, adding a touch of bitterness.
The roasted malt hints at a bit of coffee. Despite its lack of complexity, it’s a high-quality beer that’s readily available at most liquor stores at reasonable prices for a six-pack. It’s easy to enjoy, and not one that would become tiresome after two or three drinks. Whilst the chilly weather sets in, this beer may not exactly be a warmer, but it’s a good choice to sip by a fire, or more likely, while enjoying a lineup of bowl games from the comfort of your couch.
The beer is a rosy golden yellow shade when poured, topped with about half an inch of frothy white foam. The aroma reveals a touch of juicy citrus – perhaps tangerine or pineapple – along with some light hops.
Enriched with fruity flavors yet having a dry finish that imparts a subtle bitter hop taste. Far from overwhelming, it gives you gentle reminder of its pale ale roots, veiled under a vibrant pour and tangy aroma. The dry inclusion keeps the juice from dominating the brew and encourages repeat tasting.
However, the flavorful quotient could have been enhanced a notch. It stands in the good range, missing out on greatness. That said, having in mind the $7 cost per six-pack, it presents good value and is conveniently available everywhere.
This beer has less than 100 calories, comes with a large frothy head that fades away quickly indicating that the carbonation’s main role here is to make a less memorable taste linger on your taste buds only briefly. The aroma is refreshing and slightly like soap, this quality diminishing when you pour it out of the can.
Overall, the beer experience can be summed up as a smooth, carbonated journey devoid of any robust flavor. You’ll get some corn and light beer traits but mostly, it’s an unremarkable 99 calorie beverage. Still it’s alright. Perhaps it trumps a Miller or Coors light, but remember, taste preferrences can differ.
Releasing the seal on the can brings out a potent blend of citrusy sweetness with a hint of floral nuances. It offers a two-inch froth that promptly fizzles out. Everything indicates this would be an ideal beer to gulp down during hot weather conditions.
However, the balance seems a bit off. It’s sort of halfway between fructose sweetness and being a lager, without fully gratifying either aspect. The aroma is delightful but tastes slightly lacking, like an Abita Purple Haze that gave up midway between brewing and bottling. It’s a perfect choice on a scorching day, but there’s not much to it. It’s a disappointing start in a can, but not entirely off-putting.
The pour is consistent with Shiner’s other beers; showcasing a sizeable head that scurries away before you can whinge about the froth. It gives off a malty fragrance with a hint of fruitiness. It reminds one of grainy malts and carbonation, in the most wonderful manner. It’s an easy-to-drink beer that tastes distinctly like beer, a touch that works exceptionally well at a tailgate, a gathering, or a formal dinner.
Shiner Bock is like a chameleon, a budget-friendly beer that surpasses its expected taste and exudes an elegant look uncharacteristic of a Southeastern Texas origin. It’s an ideal choice for those shopping at Target, being more reasonably priced than the overhyped craft beers that a bulk retailer with minor interest in beer tends to promote, and outshines the other typical beers lined up beside it. Although options better than Shiner Bock are available, but in terms of accessibility and cost, the Spoetzl Brewery’s has got your covered.
Shiner exists on the same plane as Hamm’s for me. Inexpensive and utterly drinkable. I don’t quite hold it in the same reverence as Hamm’s — seriously, Hamm’s is great, dirt cheap beer — but I’ll never turn one down. Except maybe the Prickly Pear. That was a little disappointing.
Sign up for our newsletter to get updates to your inbox, and also receive offers from us, our affiliates and partners. By signing up you agree to our Privacy Policy
Debunking the Myth: The Truth About Alcohol in Rum Cake
A rum cake is an easy, festive addition to any holiday table. The rum-spiked sponge is baked in a Bundt pan, and drizzled and brushed with a rum syrup. The result is a cake that’s so moist and rich that it doesn’t need a glaze or frosting. It goes perfectly with a cup of coffee, or to top off a day of celebrations. However, if you’re abstaining from alcohol, don’t believe people when they tell you all the alcohol bakes off during the cooking process. Spoiler alert — it doesn’t.
Typically, alcohol is merely a carrier for the flavor a particular recipe calls for, whether it’s a scrumptious rum cake or a red wine sauce for your steak. Alcohol also enhances the flavors of other ingredients, like in a penne alla vodka where the vodka makes the tomato stand out and tenderizes meat. It’s a versatile ingredient, and there are plenty of reasons to use it, but you should remember that while a significant amount of the alcohol does cook off, it’s never 100% 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 things, namely temperature and length of time spent 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. No matter what, though, alcohol molecules will stick to molecules of other things in the dish and stay put. It has been shown that even cooking dishes for hours still leaves a small percentage of alcohol remaining in the dish.
Furthermore, it’s valuable to take into account your cooking vessel’s size when creating rum cake. The bigger the surface area, the more interaction with oxygen the dish gets, this makes the alcohol evaporate quicker in a larger pan or skillet. It’s also necessary to think about the ingredients you’re using and the dish you’re preparing. A rum syrup drizzle that tops off your rum cake probably won’t have cooked enough (or at the right temperature) to evaporate much alcohol. The cake itself, however, usually contains anywhere from a half to a full cup of rum, yielding a baked cake with around 5% alcohol (equivalent to a beer!).
Even though other dishes may not be as alcohol-rich as rum cake, there could be several reasons why you might want to substitute the alcohol in any dish you prepare. It could be due to health concerns, recovery, or religious beliefs, but you shouldn’t feel excluded from the world of alcohol-infused bakes. Many methods are available to substitute the alcohol in rum cake and other dishes that require alcohol, because it is the flavor that matters – the alcohol merely serves as the carrier. A variety of cooking and baking ingredient swaps provide similar flavors without the use of alcohol. These substitutes include different kinds of vinegars, herbs, spices, and syrups.
You can create a rum cake with rum extracts or rum-flavored syrups, or by using a mix of ingredients such as white grape juice, molasses, and almond extract. Alternatively, you can find non-alcoholic rum. A host of non-alcoholic spirits can replace their alcoholic equivalents so, make your next rum cake alcohol-free, and stop worrying about the alcohol content in your next baked product.
Read the original article on Daily Meal.
The Rising Trend of American Single Malt Whiskey: Here’s Why You’ll See More of It
You may have seen the news about Frey Ranch Distillery’s debut American Single Malt Smoked Whiskey. Single malt whiskey is something of a novelty in the American whiskey scene and we were curious about why the distillery chose that route. To find out more, we talked to Colby Frey, Whiskey Farmer and co-founder of Frey Ranch Distillery.
“Kentucky Bourbon has been the darling of the American Whiskey category for years,” Frey told us. “And rightfully so, but distillers are experimenting more than ever and the grains they distill are central to that conversation and what’s pushing the category in new and exciting directions. Additionally, the American palate is expanding — and with greater access to more international whiskies — it makes sense that American distillers are looking to capitalize on those trends.” One particularly popular international version is Scottish whisky, which is known for using a single malt mash bill.
But it isn’t just marketing and hype. The craft whiskey boom is fueling a lot of experimentation with new and higher-quality products. As Frey put it, “I think people are pushing the envelope and experimenting with other types of grain to differentiate themselves in a crowded category. Craft distilleries, in particular, are willing to push the envelope vs. the traditional large distilleries who are more married to their traditional processes… The flavor profiles you can create with malted grains really opens up a world of options — and gets consumers excited.”
Read more: The 40 Absolute Best Cocktails That Feature Only 2 Ingredients
Although we can’t know for certain what the American take on single malts will look like, we can take some educated guesses. The first thing to keep in mind is that the idea of single malt is closely connected to Scottish whisky. Traditionally, a good portion of scotch was smoked with peat. Peat is a dense layer of organic material that sits in the upper layer of marshes and bogs. It’s a nonrenewable resource since it takes thousands of years to build up, meaning it will one day run out. Scotland has plans to eventually end the sale of peat to reduce the environmental impact and cut down on pollution, which will undoubtedly impact how scotch is made. America doesn’t have quite the same abundance of peat, but that didn’t stop Frey Ranch from smoking their single malt. Frey Ranch MacGyvered an old silo into a DIY smoker and used the organic debris from their farm to make a peat alternative. That’s American ingenuity for you.
Another difference that may seem inconsequential but which will have a huge impact on the product is climate. Scotland is cold and humid, while much of the United States is dry and hot (relatively speaking). When scotch is aged in the barrel, the humidity causes the alcohol to evaporate faster than the water, resulting in a lower-proof whiskey. With Americans’ love for high-proof whiskeys, American single malts may evolve to become a high-proof alternative to low-proof scotch.
Read the original article on Tasting Table.
Revamping Classic Pizza: Making Vodka Sauce the Main Attraction
Rich, warming, and comforting, digging into a bowl of classic penne alla vodka is an especially cozy dinner option during the colder months. Aside from the booze in question, vodka sauce is essentially a pink sauce, meaning it contains both tomatoes and cream. But what separates this type from other pasta dishes is — of course — the alcohol, which intensifies the flavor of the other ingredients, creates a delicious aroma, and helps the tomatoes and cream blend together.
So with all these delicious qualities, why limit your vodka sauce usage to noodles? Another dish that will benefit just as much from this tasty topping is arguably the next-most popular meal where tomato sauce is used: pizza. Sure, pies with traditional tomato sauce are delicious, but this upgraded version will bring a cozy layer of creaminess. Plus, all the other ingredients in vodka sauce will give your pizza some additional flavor: diced onion, garlic, salt, pepper, and red pepper flakes. By making this sauce the star of the show, you won’t need many other ingredients to turn your pie into a tasty, next-level comfort food.
Read more: 44 Types Of Pasta And When You Should Be Using Them
Like we mentioned, pizza alla vodka doesn’t need much dressing up, so feel free to keep your toppings simple here. Mozzarella and basil are surefire winners, but stay away from covering the entire surface of the pizza with shredded cheese. Because this sauce is richer and creamier than most from the included cream and butter, smothering it with mozzarella may result in an overly greasy pie. Instead, dot your pizza with pieces of a ripped-apart mozzarella ball that have been patted dry with a paper towel, which will allow the sauce to shine through and remain the star of the show. In the same vein, you’ll want to use a little less sauce than you would with marinara to avoid an overly wet pizza — and to prevent excess liquid even more, strain your crushed tomatoes before you cook them with your vodka.
However, feel free to sprinkle on some parmesan once your dish emerges from the oven. And if you do want a little more substance on your pizza, sprinkle on sliced mushrooms, olives, or pepperoni, keeping in mind that the latter will add some extra oil. You can even add cooked penne noodles right into your vodka sauce before spooning the whole thing on your pie, if you want the best of both worlds. But whether you go light or heavy with your toppings, pizza alla vodka will give your classic pie a deliciously rich twist.
Read the original article on Tasting Table.
Suspect Arrested for OVI Requests Beer and Shot While in Jail: Details from Westlake Police Blotter
Westlake police cruiser (file photo)
WESTLAKE, Ohio –
OVI: Center Ridge Road
An officer at 2:45 a.m. on Nov. 27 stopped a weaving vehicle on Center Ridge Road near Glenmore.
The 39-year-old driver of the Mercedes appeared intoxicated, slurred his words, and said he was headed home from work, which happened to be a bar. The officer arrested the suspect for OVI and charged him with lane change violations after administering a field sobriety test.
When the suspect arrived at the Westlake jail, he asked the jail staff for a “shot and a beer,” according to a police press release. He refused a breath test. He was later released to a sober friend.
Vehicle crash into building: Crocker Road
The Westlake police and fire departments responded at 11:30 p.m. on Nov. 26 to a report of a vehicle crashing into a building in the 2000 block of Crocker Road.
The building was evacuated as a precaution. Officers determined that an elderly female driver pushed the accelerator instead of the brake, causing the car to jump the curb, hit a signpost, and finally the building, according to a police department statement.
No one was injured and the business, Mission BBQ, reopened that day, according to the police.
OVI: Crocker Road
A witness at 8:30 p.m. Nov. 22 called the Westlake Police Department to report that a possibly intoxicated driver was weaving while driving a Hyundai on Crocker Road.
Officers spotted the sedan and noted that it did not maintain its lane and almost struck stopped traffic at Union Street. When officers stopped the vehicle, the female driver said she was headed to Twinsburg and was coming from Twinsburg. Officers also spotted vomit on the floorboard.
Officers arrested the 34-year-old Twinsburg resident for operating a vehicle while impaired after administering field sobriety tests. The woman refused a breath test.
Officers discovered that she had six prior OVI convictions since 2008. Her license was still suspended due to a 2021 OVI arrest. Westlake police charged the woman with felony OVI and refusing a chemical test with prior OVI convictions, driving under suspension, and failure to drive in marked lanes.
OVI: Hilliard Boulevard
On Nov. 23, just before midnight, a caller to the Westlake Police Department reported there were two dogs at large near Hilliard and Bordeaux.
Officers checked the area and found one of the dogs, which was captured and brought to the city kennel to keep it safe.
A bit later, a resident called the police department to report that his dogs got out of the house. He was advised that one of them was relaxing with kibble in the kennel.
When the Westlake man appeared at the front window of the police department to retrieve his lost pet, officers noted that he was slurring his speech, his clothes were disheveled, and he smelled strongly of an alcoholic beverage. The 61-year-old had left his vehicle unattended and running outside the police station.
Officers initiated field sobriety testing in the lobby and noted that the dog owner stumbled into a wall during testing. The man provided a breath sample, which showed his blood alcohol level was 3½ times the legal limit. This was his third OVI arrest in a little over three months, according to a police statement. Later, a sober person arrived at WPD to bail out the driver and his canine friend.
Get police blotters by email every weekday for free with our new Police Blotter newsletter. Sign up at cleveland.com/newsletters.
Read more from the West Shore Sun
If you purchase a product or register for an account through a link on our site, we may receive compensation. By using this site, you consent to our User Agreement and agree that your clicks, interactions, and personal information may be collected, recorded, and/or stored by us and social media and other third-party partners in accordance with our Privacy Policy.
Could Grandma’s Distaste for Wine Stem from Her Grandfather’s Prohibition-era Encounter on the Central Coast?
My Grandma Betty was not a fan of wine.
She tolerated her husband’s occasional glass of wine at dinner — it was usually a tumbler of Pisenti poured from a screw-top gallon jug. Grandpa Lionel was not a wine snob.
Grandma Betty did not stock a wine cellar or grow wine grapes.
Perhaps part of her antipathy came from the notoriety that her grandfather achieved for wine making, not always legally.
The narrative as remembered from family gatherings indicates that Gustave Renkert was apprehended during the prohibition era for possessing a few wine bottles at his ranch in Tassajara Canyon.
The anecdote narrated was him declining a plea deal. When his trial was due, astoundingly, all the proof, which was brought to the town for preservation, had vanished mysteriously from the evidence storage.
With the lack of proof, the accusations simply dispersed.
The United States commemorated the 90th anniversary of the Prohibition repeal on Dec. 5. This recall features the prohibition that outlawed the transportation, sales, or manufacturing of alcoholic beverages.
The 21st Amendment repealed the 18th Amendment. The 18th was the only constitutional amendment in American history to be repealed and the only amendment written to remove rights rather than define or expand them.
The political and social intersections that led to Prohibition are fascinating, as well as the changes that came to society as a result.
For a deeper dive check out the book “Last Call – The Rise and Fall of Prohibition” by Daniel Okrent.
In a search via Newspapers.com, I was able to find the original story of Gustave’s arrest in the Daily Telegram.
The Telegram initially started as an anti-alcohol, Prohibition-era publication. Over time, its stance on these topics softened under new management. A noticeable bias against Germans became apparent during and post World War I. Rogue alcohol-related incidents were frequently displayed as headline news, along with an array of other reports.
The whole story was far more intricate than the one usually told at dinner conversations. Oddly enough, I’ve yet been able to locate a subsequent story that discusses the trial’s outcome.
Articles published a few years later in the same newspaper portray Gustave leading a regular life at home. It suggests that perhaps his charges were dismissed or reduced.
A brief three-paragraph report was published on January 15, 1924. This informed that Mrs. A. Pieri and Gustave Renkert faced accusations of illegal possession of alcoholic beverages after two separate raids.
The raid took place far up Tassajara Canyon, and collecting evidence was a challenge. Nevertheless, officers managed to transport it safely to San Luis Obispo.
An earlier report from Jan. 10, 1924 provided more specifics. The current revision addresses typographical errors.
In two operations in Tassajara locality near Santa Margarita, Investigator C.H. Wheeler claimed to have seized two stills (one reportedly in use), 23 barrels or nearly 1,200 gallons of wine, and a certain amount of prune brandy. Wheeler operated under the directives of District Attorney Charles R. Nelson and Deputy Sheriff Ray Evans.
Gustave Renkert faces charges for illegal possession of intoxicating liquors. Similar allegations concern George Miller, purportedly Renkert’s son-in-law. He is accused of unlawful possession of a still, illegal possession of intoxicating liquor, and illicit production of intoxicating liquor.
While scrutinizing a letter signed “Mrs. Renkert” forwarded to the district attorney hinting at a woman’s supposed bootlegging activities, Investigator Wheeler stumbled upon hints that directed him to Renkert and Miller’s farms. These two estates were reportedly connected by a frequently traversed path.
The officers surmise that this path suggests a possible collaboration between Renkert and Miller.
On Renkert’s property, an inactive still was reportedly discovered. Along with this, there were 23 barrels of wine partially stashed away in an abandoned chrome mine.
Differently at the Miller estate, Wheeler allegedly found a fully operational still, with assumed illicit prune brandy emerging from the nozzle. A substantial collection of prune stones, hinting at the still’s continuous use, was also discovered by the officers.