We first ate at Hyacinth in March. That was a nice dinner but nothing so very special; and on our drive south all four of us agreed that if we lived in St. Paul we’d eat there every once in a while but that it wasn’t anything we needed to drive an hour each way and pay a sitter a lot of money for. Nonetheless, I had wanted to go back in the summer or early fall to see what their kitchen would do with the best of Minnesota produce but, alas, it wasn’t to be. But I did get a chance to go back earlier this month with friends from work (the missus wasn’t along). As it happens, I liked this meal more than our first. Here are the details. Continue reading
So far in November I’ve done a week of whiskies distilled in the 1990s; a week of whiskies distilled in the 1960s and 1970s; and a week of peated whiskies. Let’s close out the month with another random theme: whiskies that are not single malt Scotch whiskies. First up is one that’s pretty close to being a single malt Scotch whisky.
This Old Perth 21, I am told, is a blended malt—which is to say it is a vatting of single malt whiskies from different distilleries; there is no grain whisky in there. As per the source of my sample, The Mighty Kravitz, there may be Glen Grant in here (I got this from his review which you can read here) and also some species of peated malt. None of that is for certain. What is certain is that this is supposed to be from a single sherry cask. Now, how does a blended malt emerge from a single anything cask? It seems highly unlikely that someone would have blended malts from two distilleries from the get-go and matured the vatting for 21 years in a cask. So, most probably, two casks were dumped into a single sherry cask for some small fraction of the 21 years on the label. And given that the outturn was 330 bottles it seems all but certain that cask was a butt (where did the rest of it go?). Anyway, let’s see what it’s like. Continue reading
Hello! I ate my first lunch thali at Kabob’s in Bloomington late last month and had to post about it right away. That thali was so good, I pronounced t the best lunch deal and probably the best Indian food in the Twin Cities Metro. I’ve since eaten the lunch thali there on a few more occasions and I stand by both those assertions. If there is a better lunch deal in the area I would like to know what it is. And if there is better Indian food to be had I would love to eat it. In the meantime I find myself manufacturing reasons to drive through Bloomington at lunch time. I stopped in two more times just this week, once with the missus and once alone. Having come upon this unlikely jewel so late I have now predictably turned into a one-man advertising agency for them. They have no idea I am writing about them but I must urge you all to go eat their wonderful thalis. There’ll be no butter chicken, saag paneer or dal makhni; you won’t always know what’s in the bowls (see below for my recent confusion) but if you like delicious food prepared with care you will love it. Continue reading
I’ve mentioned on many occasions before that growing up in India in the 1970s and 1980s my sense of South Indian food—like that of most North Indians—was restricted to the idli-dosa-vada-sambhar-rasam complex. It wasn’t till much later—not till I had left India, in fact—that my limited view of South Indian cuisines really began to open up. I don’t mean to imply that this opening up required leaving India because, of course, it did not: it’s only that it was in that time period—in the late 1990s and 2000s—that I began to become truly aware of the wider world of South Indian food. This was due both to the publication in that period of higher profile English language Indian cookbooks on regional cuisines (see the titles in the excellent Penguin series) and to the first flowering of the South Asian food web on forums and then blogs. As I began to cook some of these dishes—this was also the period in which South Indian ingredients began to become easily available in South Asian groceries in the US—I was particularly drawn to poriyals. Continue reading
Here, just in time for Thanksgiving, is the latest entry in my series of occasional posts that cast a cold eye on the coverage of Indian food in the American food media. (See here for all the other entries so far.) Don’t worry: unlike my previous entry, on curry denialism, this is not 50,000 words long (even though curry denialism rears its head again here). You should be able to finish reading it before the year ends.
It’s true that with the busy season at work I’ve not had a lot of time to look at food Twitter—my main source of material for this series—very closely in the last few months. Nonetheless, it does seem to me that there’s been less egregious stuff written recently about Indian food than in months previous. If you disagree please point me to things I may have missed, in the comments or via private message. In the meantime, here are three things that recently caught my eye and which I have some reservations about. One of them is not even strictly speaking from the American food media, though it does have to do with a Condé Nast publication. I’ll start there. Continue reading
Another whisky distilled in the 1990s, another Glen Ord. I wasn’t sure I was going to get to this one this month but after Diageo announced an 18 yo Singleton of Glen Ord as part of their 2019 slate of over-priced releases I figured the time was right: that if there was ever going to be a surge of interest in 18 yo Glen Ord it would be now; and who better than me to stand poised to ride that wave all the way to marginally less irrelevance than I now boast in the marketplace of content.
The last couple of teenaged Glen Ords I’ve had—including Tuesday’s 15 yo—have been very good but nothing very exciting. Let’s see if this 18 yo does a little more for me and makes me consider paying a large amount of money for the new Singleton 18 yo for a few minutes before I slap myself across the head for being a fucking idiot. Continue reading
We went back to Tenant for dinner a week and a half ago. This was our fourth visit. Our previous meal there was just about 6 weeks prior to this one and the one before wasn’t too much longer before that one. Both those meals were very good indeed, catapulting Tenant to the top of our Twin Cities fine dining list. They also took place at the height and end of summer respectively. We were interested to see, going into this one, how the kitchen would deal with the relatively depleted produce options of Minnesota in the late fall/early winter. Well, our experience was a little mixed. This was probably the least of our meals there so far. But only some of this was likely down to the market offerings of the season (no more tomato water!). It’s more the case that going every six weeks or so, as we’ve been doing since mid-summer seems to have resulted in a bit of deja vu. While none of the courses were identical to those at our last meal there was some sameness. Now you might say that this is an odd criticism—most restaurants have far more static menus. But one of the things we enjoyed most about Tenant on our previous visits was surprise and there wasn’t much surprise at this meal. Which is not to say, of course, that it wasn’t a good dinner in its own right—for it was. And keep in mind that this is not a problem you would have on your first visit there or if your visits were spaced further apart. Continue reading
Day two of 1990s week is here and today I have a Glen Ord 15. (Yesterday I had a Laphroaig 19.) No, you’re not experiencing deja vu: I did recently review another Glen Ord 15 bottled by Liquid Sun. But that one was distilled in 1997, and this one in 1996. I liked that one but wasn’t blown away by it. Will this be better? Only one way to find out. Oh yes, you may think this is another untimely review but news broke yesterday that a Glen Ord is part of this year’s special release slate from Diageo. Therefore this is highly relevant content.
Anyone have any thoughts by the way on this year’s special releases? I was struck both by how few will be even sold in the US (an effect of the Scotch tariffs?) and by the fact that Diageo seems eternally committed to seeing if it can get people to shell out large sums of money for Mortlach: $2000 for a 26 yo Mortlach? I salute their shamelessness, I mean, their chutzpah! Meanwhile a 29 yo Pittyvaich produced in the exact same convoluted way will sell for $430. (Or will it? Only time will tell.) Meanwhile the Singleton of Glen Ord 18 begins to look like a bargain at $170. Almost. Well, since no one is likely to have anything to add about this Liquid Sun Glen Ord 15, I invite you to weigh in instead in the comments on Diageo’s latest excesses. Continue reading
After a week of reviews that featured whiskies distilled in the 1960s, 1970s and 1980s (a Strathisla, a Ledaig, and two Karuizawas), let’s do a week of whiskies distilled in the 1990s. First up, is a Laphroaig 19 bottled by Signatory in 2009 or 2010. This is cask 89. Signatory had bottled cask 90 for Binny’s in Chicago—and that was a whisky I absolutely loved. And so when I had the chance to get a sample of the sibling cask in a swap, I went for it (this was not bottled for Binny’s but for the EU market). But I obviously didn’t get around to actually drinking it: I’ve held on to this sample for the better part of a decade now. But I’m on a mission these days to work through my extensive library of forgotten whisky samples; and so here I am finally with notes on this Laphroaig. And this reminds me that I have a second bottle of cask 90 sitting on my shelves too. Maybe I’ll open that one in December and see if I still like it as much as I did the first bottle almost 10 years ago. Continue reading
Alu-gobi or cauliflower cooked with potatoes is a North Indian staple. It is also a dish that has no fixed recipe beyond calling for potatoes and cauliflower. Like most dishes from the home-cooking repertoire (which is almost all of Indian food) it is more a genre than a specific dish. While generally there’s a lot more cauliflower than potato in it, I’ve had and made versions where the ratio was 1:1. I’ve had and made versions that have a lot of gravy and I’ve had and made versions that are completely dry. I’ve had and made versions with pureed onions and had and made versions with fried onions. And I’ve had and made versions with various combinations of spices. I make various versions of it often. Today I have for you a recipe for a simple but extremely tasty version—as long as you are a fan of coriander seed. Continue reading
Let’s finish up a week of older whiskies. I have two older whiskies today, one from the 1980s and one from the 1970s. Both are Karuizawas. For my opinion on the state of the Karuizawa industrial complex see this post from last year—prices have doubtless shot up even higher since then but everything else still seems applicable. Both of these whiskies were bottled in 2011. The first is a “multi vintage” bottling of four casks from the early-mid 1980s, with the youngest having been filled in 1984. An odd thing you might say to vat four casks of Karuizawa rather than milk them each as single casks—as you’ll see, I have a theory about this below. The other one is a more straightforward single sherry cask release, distilled in 1972 and bottled in 2011. I shudder to think how much either would cost now on the secondary market. I did not purchase either of these samples. Back in the days when I used to purchase a lot of whisky from Whiskybase they would occasionally slip samples of some premium whiskies in with my orders. As I have no memory of buying them this must be how I acquired these (as I did the Glenlivet and Glenury reviewed here). As always with reviews of whiskies I have less than 30 ml of, I am not assigning scores. Continue reading
Here finally is the last meal report from our trip to New York in August. This was our last meal out in the city and another round of pizza. We’d spent the day hanging out at Coney Island and at the end had been thwarted in our attempt to eat pizza for dinner at Totonno. The Upper West Side location of Motorino—just a couple of blocks from our flat—was our fallback option and as it turned out it wasn’t a mere consolation prize. It is likely that Totonno is as good as everyone says it is and quite a bit better but we rather liked Motorino’s pizza—which, like that at Totonno, is in the Neapolitan vein. And we much preferred the atmosphere at Motorino to the frenzy at Mama’s TOO! where we’d had our first meal in New York— coincidentally and fittingly, also pizza. Here is how it went. Continue reading
On Monday I had a review of a 37 yo Strathisla distilled in 1967. Today’s Ledaig is not quite as old in terms of maturation but was distilled not too many years later. The distillation year is not specified on the bottle this sample came from but it is said to be either 1972 or 1973. On what basis it is said to be from one of those years I’m not sure but it’s said by people who know far more about these things than I do. I’m not sure who the bottler, Douglas Murdoch is/are either but one sign that this was bottled before the single malt boom got under way is that it is at 40%. In the early 1990s I don’t think cask strength whisky was as fetishized as it is now and better known outfits like Gordon & Macphail were also releasing older whiskies at that strength (and in G&M’s case continued to do so for many years after). Anyway, if this is indeed a 1972 or 1973 distillation I am hopeful that it will be of a quality similar to that of the only other Ledaig 1972 I’ve had: this excellent 40 year old from Alambic Classique. Let’s see how it goes. Continue reading
We visited Keg and Case in March and again in September, both times to eat dinner at In Bloom (reviews here and here). On both occasions we walked by all the other food businesses without paying very close attention to them and on both occasions we resolved to come back soon with the kids for lunch and try some of them. Well, at the end of October we finally got around to doing that. We met friends there for an early lunch on a Saturday. Our main targets were Pimento, a Jamaican counter (and a branch of a more formal restaurant in Minneapolis) and Revival Smoked Meats, an outpost of the Revival empire. We did eat and drink the wares of a few other merchants as well (doughnuts, ice cream, beer, coffee) and after lunch we sauntered around the rest of the complex. I have descriptions and evaluations for you of the things we ate and pictures of everything else. Continue reading