I confess. When I have been in the dining company of vital, health-conscious young women who are fat-phobic (a rather high percentage of this demo), I have been able to make them see that butter is a beautiful thing. I have been able to make them see that olive oil is a beautiful thing.
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There is a dichotomy in the world of olive oil that’s every bit as important as the wine world’s red-white dichotomy: some people prefer olive oils made from under-ripe olives, some people prefer olive oils made from fully ripe olives. The styles are as different as night and day. Each style has its advantages…but each style also has its disadvantages.
When it comes to grating cheese over Italian food, the king of the hill in America, for decades, has been the stuff with various versions of “Parma” in its name.
But Americans are getting much more sophisticated now–both in how accurately they’re using the “P” word, and in how often they’re finding alternatives.
First things first. Though we were all brought up calling this stuff “Parmesan cheese”–and though the only experience many of us had of it, for years, was out of a little green shaker purchased at the supermarket–we were dead wrong.
At year-end holiday time, Americans are highly imaginative in their party-planning: we’re likely to draw on American ideas, British ideas, Italian ideas, French ideas, Mexican ideas and more. But one of the world’s culinary corners that lends itself most delectably to parties–and to winter parties, at that!–is oftentimes overlooked.
This column is not going to be an extensive, in-depth analysis of Caribbean rum. No way. That’s because I’m in the middle right now of an intensive research session, and you know how that can be.
On the other hand, through darkness…light! The more I, ahem, research, the more it becomes clear to me exactly what it is that the normal consumer needs to know in order to have his or her Caribbean rum game together. So listen carefully.