Egg

Egg Creams

Robert over at Off the Presses has a piece, actually a couple, on the rise of New York Egg Creams, which is more a rebirth than a rise. The interesting part is that the vast majority of people think the Egg Cream was invented in New York around 1920 but that’s probably not the case. And as I type that I realize… [Continue]

Egg Whites and Cocktails

Egg White CocktailRaw eggs are not all the rage these days, unless of course you are a chicken farmer, or an avid fan of cocktails. In many classic cocktails, eggs were an important part of the recipe, providing unmatched texture and mouth feel. Some of the best know cocktails that… [Continue]

Eggnog Recipes (1898)

‘Tis the season to drink the egg and cream concoction called eggnog. And what better way to make a batch, because everyone should, than to look back at old newspaper articles and find a centuries old recipe to sample from, like White House Eggnog and a British Hotpot which incorporates ale and gin. Now if eggnog isn’t your thing, there are some punch recipes in this newspaper article… [Continue]

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Abbott's Bitters and Acid Phosphate available @BYOBtoronto
.@DavidWondrich nice, I haven't listened to Jethro Tull in a long time, I might need to dig up the old cassette.
The first concert I went to was "The Cult" at Cobo Hall in Detroit on January 20th, 1990.
RT @smultronanja: Everything in food is science. The only subjective part is when you eat it. @altonbrown instagram.com/p/r5gCgkkxzx/
Using a fruit press to extract honey. :: drnk.ca/1Bzk9jd #photo
@ryanfeeley the kit is because people like to try the Acid Phosphate as well, so I bundle and discount.
@ryanfeeley you can also get the bitters at BYOB in Toronto on Queen Street. (saves shipping)