It has gone on about five years now, since that fateful trip to Rio: I just can’t get the caipirinha out of my mind. I can barely get it out of my bloodstream. I so love that tingly mix of cachaça (pronounced kuh-SHA-suh, a Brazilian spirit not unlike white rum), muddled lime pieces, sugar and ice, I will drink it in any season, any mood, any bar, any glass.
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Until you’ve logged many hours at the sushi bar, you may feel a bit uncomfortable with etiquette and ordering. So here are the most important things sushi neophytes need to know!
Admit it: things are out of control, micro-green-wise! There are so many variables in the market, it seems that understanding all the elements in this tiny but vast subject is now hopeless. But not after you’ve read my guide…
Sometimes we Americans get turned on to a new product…and, with our typical American enthusiasm, inflate the criteria for that product until the product is pleasant no longer. I can think of scores of examples: too-tannic red wine, over-roasted and over-extracted coffee, weirdly fruity-estery ale, too-oaky white wine, huge pieces of what should be delicate sashimi, etc.
Rosengarten Classic. Originally Published: Rosengarten Report, May 2009.
It is hamburger season, dagnabit…and here, for me, is the hamburger deal in a nugget:
About David Rosengarten
Journalist, television personality, and cookbook author, David Rosengarten has covered great food products, restaurants, wines, gastronomic travel destinations, and related subjects for over 25 years...
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