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  • Danny Dawson 6:19 pm on Sunday, August 12, 2012 Permalink
    Tags: cocktails   

    Something Soft and Spicy 

    Several dashes of Angostura bitters
    Several dashes of yuzu juice
    Q Ginger Ale
    ice

    Somehow acquires a saltiness, not too sweet or sour, nice cinnamon hints from the bitters, some heat from the ginger.

     
  • Danny Dawson 9:54 am on Friday, June 15, 2012 Permalink  

    Where you get your news: it matters. 

    The Obama administration made a change to its deportation policies today.

    Read this quote from the Huffington Post and be appropriately elated/outraged depending on your political leanings:

    undocumented immigrants will be immune from deportation if they were brought to the United States before they turned 16 and are younger than 30, have been in the country for at least five continuous years, have no criminal history, graduated from a U.S. high school or earned a GED, or served in the military. They also can apply for a work permit that will be good for two years with no limits on how many times it can be renewed. The officials who described the plan spoke on the condition of anonymity to discuss it in advance of the official announcement. The policy will not lead toward citizenship but will remove the threat of deportation and grant the ability to work legally, leaving eligible immigrants able to remain in the United States for extended periods.

    (What’s that you say? Can’t find that quote? That’s because they regularly edit their stories post-publication without any notice to the reader.)

    Now read these quotes from the New York Times reporting the exact same story, and temper your emotions with reality:

    The policy, effective immediately, will apply to people who are currently under 30 years old, who arrived in the country before they turned 16 and have lived in the United States for five years. They must also have no criminal record, and have earned a high school diploma, remained in school or served in the military.

    “This grant of deferred action is not immunity,” she said. “It is not amnesty. It is an exercise of discretion so that these young people are not in the removal system. It will help us to continue to streamline immigration enforcement and ensure that resources are not spent pursuing the removal of low-priority cases involving productive young people.”

    At the time I read both articles (about 8:30am Pacific on publication day, June 15, 2012), none of the information from the New York Times story was reported correctly in the Huffington Post story.

    Lessons:

    1. Choose your sources wisely.
    2. Take salt with everything.
    3. After hearing the first words, find the truth.
     
  • Danny Dawson 10:43 am on Sunday, May 13, 2012 Permalink  

    Fried egg sandwich with negi and yuzu koshou 

    Fried egg sandwich with negi-koshou spread
    Toast two pieces of bread.

    Portion about 1.5 tablespoons mayonnaise into a small bowl. Add a quarter teaspoon yuzu koshou.

    Mince two green onion. Melt a half tablespoon butter in pan. Lightly sautée onion with a little salt for about a minute. Pour butter-onion mixture in with mayo mixture and stir together. Use to coat the inside of both pieces of toast.

    Melt another slab of butter in same pan. Crack in two eggs and fry sunny-side-up until whites are set and yolks still jiggle when pan is shaken.

    Put eggs between bread and eat over a plate. Enjoy the delicious ensuing mess.

     
  • Danny Dawson 9:48 pm on Wednesday, December 28, 2011 Permalink  

    Treat it like it’s springtime 

    Crisp and breezy

    • 1.5oz St. George Botanivore Gin
    • 0.5oz lime juice (fresh would be best, but I only had ReaLime)
    • 3.5oz Fever Tree Tonic Water
    • A couple cubes of celeriac (celery would do, but we happened to be cooking with celeriac)
    • 5 drops Isaan Another Level bitters (bitters, old men)

    Measure liquid into shaker, finely grate celeriac on a microplane into liquid. Give it a few minutes to infuse, then stir with ice and double-strain over rocks.

     

    The warmth is inside me

    • 1oz St. George Dry Rye Gin
    • 0.5oz Hangar One Chipotle Vodka
    • 4oz Fever Tree Ginger Beer

    Pour over ice in a rocks glass. Stir.

     
  • Danny Dawson 6:29 pm on Saturday, September 17, 2011 Permalink  

    Tony’s Semiseptuagenarian Punch 

    Sour (fresh-pressed juice of):

    • 20 limes = 750mL
    • 1 grapefruit = 100mL
    • 1 pineapple = 700mL
    • 4 oranges = 300mL

    Sweet:

    • 1.5 cups Dark Muscovado sugar
    • 100mL Velvet Falernum
    • 100mL homemade orgeat

    Strong:

    • 500mL Smith & Cross Traditional Jamaican rum
    • 500mL Hangar One Chipotle Vodka
    • 500mL Laird’s Straight Apple Brandy

    Weak:

    • 1L black tea (blend of pu-er and assam/diksam)

    Bitter:

    • Peel of 1 small yuzu
    • 3 healthy shakes Scrappy’s Cardamom bitters
    • 4 drops Scrappy’s Lavender bitters
    • 1 full eyedropper Bittermens’ ‘Elemakule Tiki bitters

    Mix and chill. Pour over ice, top with fresh-grated nutmeg. Serves as many as can still stand.

    Happy Birthday, Tony.

     
    • Stephanie 11:44 am on Sunday, September 18, 2011 Permalink

      That punch was soooo good! And there’s a little bit left in the fridge for post interview comfort :) So great to see you guys!

  • Danny Dawson 9:57 pm on Wednesday, August 10, 2011 Permalink  

    Baelor’s Blessing 

    Pour Dolin Vermouth Rouge over rocks to taste. Float with Laphroaig until desired level of piety is achieved. Dash self against rocks with Fee Brothers West Indian Orange Bitters. Sip and atone by candlelight, maintaining a sleepless vigil.

     
  • Danny Dawson 12:03 am on Sunday, May 29, 2011 Permalink
    Tags: , , egg, egg yolk   

    Golden Pear Fizz 

    Wondering what to do with the leftover egg yolks after you make a few Pisco Sours or my closely-related Batida Isla? Tonight, we were about to rush off to Plum in Oakland for dinner, so I took my two yolks, added about 1.5 fl oz finely-granulated sugar (liquid measure – I was in a rush) and 1.5 fl oz Bulleit bourbon, then whisked the hell out of them until they were nice and creamy and started to take on a lighter color, at which point they went into a jar in the fridge and we ran off to dinner.

    What was all that about, you ask? At this point, the booze will help preserve the yolks in case I don’t get back to them tonight, and I’ve got something that’s essentially the base of either egg nog or sweet sabayon, for which I planned to work out some kind of cocktail.

    I had a couple hours on MUNI and BART to spend researching egg cocktails on my phone, but there wasn’t too much that seemed useful. When we got home from dinner, I pulled out my copies of Imbibe and On Food and Cooking and decided that I wanted to chase the sweet sabayon flavor profiles (add fruit instead of dairy) and build on Imbibe’s Golden Fizz.

    Looking around at the cabinets, I came up with the following:

    Golden Pear Fizz

    • 1.5oz of the above-mentioned egg yolk mixture
    • 1.5oz Aqua Perfecta Poire Liqueur
    • 0.5oz Germain-Robin Shareholder’s Reserve Alambic Brandy

    Shake like hell with ice, then pour over rocks in a stemless champagne glass and top with a splash of Fever-Tree Bitter Lemon.

    The result is rich and creamy yet light and refreshing, and not entirely unlike a piña colada, despite the utter lack of anything coconut or pineapple.

     
  • Danny Dawson 5:56 pm on Saturday, May 28, 2011 Permalink
    Tags: cachaca, chipotle vodka, , tiki   

    Batida Isla 

    2oz Leblon Cachaca
    1.5oz Hangar One Chipotle vodka
    2oz lemon juice
    2 medium egg whites
    1oz agave nectar
    0.5 tablespoon Luxardo Maraschino
    5 drops ‘Elemakule Tiki Cocktail Bitters

    Hard shake all ingredients except bitters, strain into two chilled martini glasses. Top each with 5 drops bitters.

    (makes 2 cocktails)

     
  • Danny Dawson 9:17 pm on Tuesday, May 10, 2011 Permalink
    Tags:   

    The Melisandre 

    (Formerly published under the working title “Hangar One Chipotle Margarita”)

    Dropped by K&L Wines today after work to pick up some good cheap vodka for my umeshu project and couldn’t stop myself from buying several other bottles of new spirits.

    In particular, I noticed that Hangar One has rereleased their Chipotle vodka, and I couldn’t resist bringing a bottle home and testing it out right away. Holy shit is this stuff great.

    1oz Espolon Tequila Blanco

    0.5oz Hangar One Chipotle vodka

    0.5oz Triple Sec (the cheap stuff)

    1oz fresh lemon juice (from the backyard tree)

    0.5oz agave nectar (trader joes)

    3 drops Fee Brothers Aztec Chocolate Bitters

    Hard shake everything together with ice while chilling a cocktail glass. Rim the glass with salt (I used some lovely pink flake salt my parents gave me) and strain into the glass.

    Hot damn, the grassy, smoky notes of the H1 Chipotle and the tequila balance beautifully with the sour lemon and the sweet chocolate/agave. The perfect drink to celebrate the warming weather, I can see this being a summertime favorite this year. Here’s hoping Hangar One has produced a goodly amount of the Chipotle on this run.

    (Named for the smoky, fiery sorceress in A Song of Ice and Fire)

     
    • Claudine 5:05 pm on Wednesday, May 11, 2011 Permalink

      New name = margelada? Like a michelada, but instead of spicy beer, it’s a spicy margarita?
      Would love to have a full drink rather than the mini one I had sometime in the future. Just not on a weeknight, unless we have the day off the next day. <3 you.

    • Claudine 2:52 pm on Monday, August 1, 2011 Permalink

      I like the new name! :)

    • Danny Dawson 4:53 pm on Monday, August 1, 2011 Permalink

      One would hope so. You named it. :)

  • Danny Dawson 4:13 pm on Saturday, March 26, 2011 Permalink
    Tags: japan, korean air, osaka, unedited iphone notes   

    On an incomprehensible time shift 

    All times are in US/Pacific unless noted. We start on Korean Air flight KE002 LAX to Tokyo.

    12:53pm: just finished a delicious bibimbop, spicy Korean pickles, clear seaweed soup, and orange wedges. Used all the gochujong. Soo good! Two glasses of red wine in so far, and having some genmaicha. There’s both a regular outlet and a USB outlet, handily can charge two things at once, especially now that most devices charge via USB anyway. Movie selection is awesome, includes current Oscar winners the kings speech, true grit, black swan. Watching Never Let Me Go first.

    1:17pm: just discovered disposable slippers and single use toothbrush/paste. Shoes are off now, seat is back, nicely wined and dined, pillow behind my back, blanket so soft, movie on…I may never fly another airline again.

    4:35pm: just had two hot tasty beef buns. More than halfway through The King’s Speech.starting to get confused by time. It’s eternal night within the plane, but opening a window reveals eternal day. 6hrs, 35mins to destination.

    12:20am: Starbucks at airport. Have cash and jr pass. Use citibank ATM.

    1:24am: been on the train a little bit now, passing Sakura. Need to transfer at second stop past Tokyo. Sun is finally starting to set and turn golden. The breeze is cool when the train doors open. When they close, there’s a cool whirring sound followed by lots of squeaking as the train picks up speed. We’ve been passing what look like fallow drained rice paddies punctuated by small hills topped with bamboo and pine groves. The giant towers holding up the powerlines out here are reminiscent of the Oakland port cranes or the windmills in the east bay hills; they look like they could lift their feet out of the ground and go for a walk if they so pleased. I can’t imagine watching them sway in an earthquake.

    3:30am: caught the hikari 485 to shin-Osaka. The lady back at Narita JR service desk was nice enough to reserve us seats on this one, which just means we’re in an emptier car – really, this car is more than two thirds empty. If there’s a rush from Tokyo to Osaka going on now, I can’t see it. These seats lean waay back, which is good, because I probably won’t be able to stay awake for the entire three hour trip to Osaka. Once we get there, I think we have to transfer to a local subway and then do a little walking to Hotel Dotonbori. It’ll be around 7:30 or 8am SF time, or around midnight local time before we’re checked in. That makes it something like 26 hours door to door today. I’m pooped. Set a prophylactic alarm so we don’t miss our stop. Thankful this train has most of the amenities of most planes, unlike the subway-like train that made up our last leg. All those dried squid snacks are gonna send me to the bathroom, I’m sure. It’s quite cold out. We both put on second layers and I pulled out my new gloves. Glad for them.

    7:46am Sunday Osaka: it’s 3:46pm Saturday in SF, but I need to try to run on local time. I’m waking up with a headache after five hours of sleep. Drank some delicious barley shochu last night from the corner store to help me sleep, since my body thought it was 10/11am. Had my first real Japanese takoyaki and ramen last night. Showered in our miniature bathroom – when I stand on the balls of my feet, my head hits the ceiling. Ok, time to get up. There’s so much to see and eat out there.

     
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