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From Serious Eats

Serious Cocktails: Women and Whiskey

I can't tell you how many times a waiter has plunked down my order in front of my male companion, even if they themselves took the damn order from my mouth. Catalysts for these mix-ups:

1) Brown liquor: Bourbon, Scotch, or cocktail variation thereof (i.e. Manhattans, Old-Fashioneds). Clear liquors tiptoe into this arena if ordered in stiff proportions (i.e. anything "up" or "neat"), as do pints of heavier ales ordered in succession.
(Click for continued ranting.)

Favorite Whiskey for Everyday and Every Day: Jack
Favorite Whiskey for Feeling Fancy: Four Roses (TY, LeNell, for that intro!)
Favorite Scotches: Highland Park, Oban, Compass Box (Asyla, Hedonism, Peat Monster), Scalpa

Got into whiskey when I moved to NYC 8 years ago (cold winters and brown liquor go hand-in-hand), and it was worldly-wise bourbon-loving women that took me under their wing and taught me to love it.

From Serious Eats

How Do You Use Foods Past Their Prime?

Veggies slightly past their prime are at-home in stratas (an eggy stale-bread casserole!) and frittatas...

when in doubt, mix into ramen, pasta, soup or rice. ;)

From Serious Eats: New York

Eating Out Alone in New York

Grand Central Oyster Bar is one of my fave solo places--either in the tavern or at the counter--slurp varied bivalves, maybe a bracing oyster stew or giants chowder, and a very cold dirty martini.

Eating without feeling the need to make small talk is an occasional luxury more peeps need to indulge in. ;)

From Serious Eats

Egg in Toast: What Do You Call It?

Egg in a Basket! Eggs in a Frame! One-Eyed Susan!

(even more delish if you cook a sausage in the same pan! mmmm....sausage grease sponge....)

This is Toad in the Hole...not the same, but also tasty!

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From Serious Eats

Serious Cocktails: Women and Whiskey

I can't tell you how many times a waiter has plunked down my order in front of my male companion, even if they themselves took the damn order from my mouth. Catalysts for these mix-ups:

1) Brown liquor: Bourbon, Scotch, or cocktail variation thereof (i.e. Manhattans, Old-Fashioneds). Clear liquors tiptoe into this arena if ordered in stiff proportions (i.e. anything "up" or "neat"), as do pints of heavier ales ordered in succession.
(Click for continued ranting.)

Favorite Whiskey for Everyday and Every Day: Jack
Favorite Whiskey for Feeling Fancy: Four Roses (TY, LeNell, for that intro!)
Favorite Scotches: Highland Park, Oban, Compass Box (Asyla, Hedonism, Peat Monster), Scalpa

Got into whiskey when I moved to NYC 8 years ago (cold winters and brown liquor go hand-in-hand), and it was worldly-wise bourbon-loving women that took me under their wing and taught me to love it.

From Serious Eats

How Do You Use Foods Past Their Prime?

Veggies slightly past their prime are at-home in stratas (an eggy stale-bread casserole!) and frittatas...

when in doubt, mix into ramen, pasta, soup or rice. ;)

From Serious Eats: New York

Eating Out Alone in New York

Grand Central Oyster Bar is one of my fave solo places--either in the tavern or at the counter--slurp varied bivalves, maybe a bracing oyster stew or giants chowder, and a very cold dirty martini.

Eating without feeling the need to make small talk is an occasional luxury more peeps need to indulge in. ;)

From Serious Eats

Egg in Toast: What Do You Call It?

Egg in a Basket! Eggs in a Frame! One-Eyed Susan!

(even more delish if you cook a sausage in the same pan! mmmm....sausage grease sponge....)

This is Toad in the Hole...not the same, but also tasty!

From Serious Eats

Should Recipes Shrink to 140 Characters on Twitter?

there are peeps who thought food blogging was somehow less legitimate than print recipes/criticism, too. ;)

when a restaurant gets reviewed by Serious Eats AND the NYT, i don't feel the need to choose one--i read them both, and feel more informed by their different points of view. having more than one medium on the same subject means more perspectives, and a fuller picture.

Twitter recipes are the same schtick. Frankly, those who are skilled in crafting 140-character recipes don't need to be legitimized by those who feel that their recipes are more real.

At their best, Twitcipes are kinda gorgeous, playful, distilled pockets of mystery that can reveal someone who really knows their way around the kitchen. it's FUN to read a haiku on risi e bisi, and fun to try and use it to produce a meal! frankly, anything that brings a fresh angle on what we eat is a good thing.

As much as I enjoy the touchy-feely, narrative-driven species of recipe that sells cookbooks and drives cooking blogs, I don't think food lovers have to choose between those recipes and Twitcipes, or say that one has more soul than another.

Print recipes, blog recipes, and Twitter recipes all have a role to play in communicating to each other the joys of breaking bread, and how to duplicate the experience. Eaters need not be threatened by new mediums. ;)

From Serious Eats

Food-Related Idioms from 'I'm Not Hanging Noodles on Your Ears'

Glee, thanks for this! Food idioms rock!

Some of my faves are Japanese ones:

Okoge: literally means burnt rice stuck on a clay pot...idiomatically means fruit fly/fag hag, as (you guessed it!) the idiom for gay man is clay pot rice cooker! ;D

From Serious Eats

Grocery Ninja: Kumquats Are Grown-Up 'Mega Warheads'

(>. kumquatface!

TY for the tips! will need to score myself some!

in chinatown crackseed stores, they sell these lil fellers simply dried whole, or preserved w/ licorice for an extra funky-kick--infinitely snackable, kind of like the sweet-tart-citrus answer to raisins.

From Serious Eats: New York

Baoguette: Great Vietnamese Sandwiches in Murray Hill, Possibly the Best Banh Mi in NYC

@ jasonmolinari & CafePhine

THANK YOU! that's my biggest beef w/ NY banh mi...NONE of the supposed temples (Ba Xuyen, Nicky's, etc) use the most important component: A rice-flour baguette.

If you're going to argue that a terrific regional specialty needs to elevated/enlightened by using the best ingredients, it's strange to start off on the wrong foot with the BREAD.

Nitpicky, yes. But a rice flour baguette is the product of TRUE fusion (NOT trend-fusion), the staple of a formerly French-occupied country, and absolutely represents the essence of Vietnamese food. It has an airier crumb and texture, and swapping it out w/ a wheat one is tantamount to swapping LA pizza crust w/ NY pizza crust.

I'm sure Baoguette serves a delish sandwich that I'd be happy to indulge in. But it's momofuku-ed vietnamese food, customized to midtown lunching and trend-chasing needs. Call a spade a spade.

From Serious Eats

The Presidential Primaries: Who Actually Has a Food Policy?

the problem w/ food politics is...politicians.

no presidential candidate will risk the support of "farm states", who have small populations but equal say in the Senate (and therefore disproportionate political clout).

i would be really proud of ANY candidate who'd have the balls to seriously address food policies, as they not only affect each of us as individually as eaters in this country, but as terrible neighbors who have enormous (and unfortunate) influence in the global food market.

aneffingfoodie.com

From Serious Eats

Serious Cocktails: Women and Whiskey

I'm a devotee to peaty scotch whiskeys: Compass Box Flaming Heart and Ardbeg's Airigh Nam Beist (only have had a glass of it, but that baby's on my X-mas list) are my favorites.

Because I usually drink scotch at get togethers, a lot of women will join in with me. I've also found that women of my grandmother's generation (in their 60's, 70's, 80's) are more likely to be scotch drinkers. My own nana, actually, almost had a run-in with my brother in law a few weeks ago, over his putting ice in his scotch. "Ruins the flavor." (I totally agree.)

From Serious Eats

Egg in Toast: What Do You Call It?

A Hole in One!!!! My grandfather used to make these for me when I was a very little girl, visiting him in Lancaster, PA. He was not a golfer. He was first-generation American of Swedish descent, who had grown up in Salt Lake City, Utah.

From Serious Eats

Serious Cocktails: Women and Whiskey

I love working my way through a bottle of scotch over several months, but currently loving my Rye Whiskey. So complex and so inexpensive. Drink it straight or with homemade bitters. Or in an old-fashioned.

As for scotches, past splurges have included Glenmorangie and Coal Isla, but Jon, Mark and Robbo make nice inexpensive blends that I find quite satisfying. Too bad I haven't been able to find any around here lately...

What a good trend, though!

From Serious Eats

Serious Cocktails: Women and Whiskey

Hello from Hillary in Texas!

I wanted to share with you that all my female friends are avid whiskey drinkers. As a great mixer with diet coke (a 'girl' drink), we can imbibe whatever amount to our heart's desires without ballooning up. Of course, I may add my friends and I are big drinkers, so it was an acquired taste. I drink almost strictly only whiskey drinks these days and have for the past several years!

Most of the time I drink Jim Beam (great Bourbon for the price). Beats out every brand by far. Jim Beam is a very great friend in my social circle.

From Serious Eats

Serious Cocktails: Women and Whiskey

I'm in my thirties, and I'm a recent born-again convert to whiskey. In fact, it's mostly the only type of liqueur I drink anymore. My go-to drinks are Manhattans and Sazeracs, but when the weather gets cold, I love nothing better than a peaty, seaweed highlands Scotch.

Favorite Bourbon: Eagle Rare
Favorite Single Malt Scotch: Lagavulin (from Islay)

I haven't gotten into Irish or Canadian whiskey. And I haven't yet tried a Japanese whiskey, which is apparently trendy these days.

From Serious Eats

Serious Cocktails: Women and Whiskey

I am a girl and I love whiskey. I have for a long time. In fact - it's the first thing I ever drank (at family gatherings with my dad and brother). I agree that it seems like a "guy thing" and whenever I'm around guys drinking whiskey, they're shocked but I think a lot of stereotypes of guy vs. girl consumption are wrong. I love steak and burgers and whiskey and beer. Am I a guy? No.

From Serious Eats

Serious Cocktails: Women and Whiskey

I'm 26 and grew up with an appreciation of whiskey thanks to a Grandma who's cocktail of choice is a CC and water, and a mom who's favorite drink is Scotch neat with a glass of ice. I prefer bourbon (Makers). Add to that my husbands growing collection of islay whiskeys (current shelf includes Laphroig, Brucchladich, Caio Illa, and some other ones i won't even try to misspell. Needless to say whiskey takes up a whole liquor shelf in our house and we're definitely going to whiskeyfest in Chicago this year!

From Serious Eats

Serious Cocktails: Women and Whiskey

I am a 32 year old woman and I love whiskey. Scotch especially. Rye is good, Irish, Canadian...bourbon is a little too sweet generally, but I won't turn down a glass of something good.

From Serious Eats

Serious Cocktails: Women and Whiskey

I am a 24 year-old female from Kentucky, so bourbon is almost like a religion. You at least have to learn to drink it, even if it's not your favorite. That being said, I prefer Maker's Mark and Woodford, but know a lot of guys who won't even touch the stuff. I just say, it's part of where I grew up!

From Serious Eats

Serious Cocktails: Women and Whiskey

I'm only 22, but I love Scotch on the rocks! Two years ago I went to the Famous Grouse distillery in Scotland and that's where my love started :)

From Serious Eats

Serious Cocktails: Women and Whiskey

I'm a woman, 33 and I grew up on Scotch. I think I've received a bottle every year since my 19th birthday, too. I finally got my (now) husband drinking scotch when we went on a holiday last year, and now it's a hobby for him. We even took a (small) bottle of Johnny Walker Blue with us to our wedding in Mexico in September, and incorporated a toast with it into our ceremony, before we said our vows.

From Serious Eats

Serious Cocktails: Women and Whiskey

With me as the sole exception to the rule, all the females in my family drink Chivas Regal, Crown Royal, or J.D.

From Serious Eats

Serious Cocktails: Women and Whiskey

I'm a 30 year old New York transplant who was raised in Kentucky and I adore bourbon, and have been drinking it and cooking with it (banana's foster is amazing with bourbon) since I was younger than anyone should know. Although I rarely drink, when I do, I help myself to some bourbon.

It has been the drink of choice in my family for generations - my grandfather would liberally pour it on my ice cream as a kid, as he and my grandmother enjoyed their evening bourbon cocktails. His grandfather could only be convinced to get his limb amputated with the assistance of bourbon.

When it comes to bourbon, there isn't a house in Kentucky that doesn't have at least one bottle in its bar. The "table" bourbon of choice of any Kentuckian is Maker's Mark. I was taught from a young age to mix with Marker's and keep the good stuff like Woodford Reserve and Knob Creek for drinks on the rocks or a dash of water.

Every place I have lived, be it continental Europe, the American midwest to the UK, I have always brought at least one bottle of my dark caramel friend (even had backup bottles sent via mail) to share with friends and convert them. I extol the wonders of it and after one drink, I can quiet down and let it speak for itself.

From Serious Eats

Serious Cocktails: Women and Whiskey

Bourbon girl all the way, here. I like the good stuff, but will drink most brands if it's what's on offer. And I like it on the rocks; no splash; no mixers.

From Serious Eats

Serious Cocktails: Women and Whiskey

Bourbon girl all the way, here. I like the good stuff, but will drink most brands if it's what's on offer. And I like in on the rocks; no splash; no mixers.

From Serious Eats

Serious Cocktails: Women and Whiskey

I'm 34 & female and I was a Jack drinker for years, but now my go-to whiskey is Power's, on the rocks. I can't often afford fancy stuff, but a bottle of Maker's is required for Thanksgiving and again in the spring when the mint starts growing- it's the only bourbon I use in Manhattans and mint juleps.
I like other liquor too, depending on my mood, but there's something soothing about whiskey.

From Serious Eats

Serious Cocktails: Women and Whiskey

I'm 26, female, and whiskey-rocks is definitely "my drink," particularly in the fall and winter (when spring and summer roll around, I tend towards good tequila on the rocks). When at a standard bar, I tend towards the Maker's-Woodford types, since they're widely available, but when at a whiskey bar I go for the Blanton's, Bookers, Hudson Baby, etc. Jefferson's Reserve is also phenomenal. I haven't quite developed a taste for Scotch yet, though I'm trying.

From Serious Eats

Serious Cocktails: Women and Whiskey

I am trying to cultivate a taste for bourbon--I've always been a martini gal but am looking for something warm (flavored) and maybe just a little sweet for cold weather. Any recommendations?

From Serious Eats

Serious Cocktails: Women and Whiskey

i'm a fan of Gentleman's Jack...some would call me lame for that, but it's always appealed to me.

my other half loves rye, and enjoys supporting a local brand - he drinks Pikesville.

From Serious Eats

Serious Cocktails: Women and Whiskey

I am a woman and I love whiskey. My loyalties lie with scotch. Several years ago I ventured into Scotch with Laphroaig, and I haven't looked back. I love Scotch generally, but I *really* love those salty, iodiney, seaweedy, peaty, smokey malts. I dabble in bourbons (Michter's in among the faves), and recently moved into rye (love Tuthilltown's Hudson Rye).

From Serious Eats

Serious Cocktails: Women and Whiskey

hells yeah!

I'm 27 and a lady. I hated whiskey as a teenager, growing up in Canada, because I thought they would all be similar to the ubiquitous cheap rye found at high school parties. At 20, I was working in a pub in England and a ridiculously fashionable and hip female regular always drank Jack Daniels on ice. One night I tried it and fell in love with American whiskeys immediately (though these days my tastes run more to Bulleit and Knob Creek). A year or so later, again working in a bar, a fellow bartender edumacated me on nice Scotches. I haven't found a love for Irish yet, but I do like it on occasion.

I'm baffled as to why certain drinks are still considered to be gendered, though I'd love to read some comments from men who love Malibu coconut rum (so gross).

From Serious Eats

Serious Cocktails: Women and Whiskey

Whiskey has actually always been my favorite liquor. I blame my grandfather; he makes a delicious whiskey cake that I'd inhale as a child. Going from there to whiskey straight up came as easy as learning to take my coffee black :D
I personally still prefer what I grew up with-classic J.D., whether it's over ice, with coke, or in a cake.

From Serious Eats

Serious Cocktails: Women and Whiskey

I'm also a 25 year old female (though I'm >30 days from being 26), and I've been getting into whiskey & bourbon more in the past 2 years or so. I think I began as a way to stay in touch with my roots. I was born a Kentuckian, and now live "just down the road" in Tennessee.

I have always enjoyed strong drinks, where you can actually TASTE alcohol, unlike the girlie drinks other women prefer. But what REALLY got me going, was a Nashville's The Patterson House. It's a speakeasy type of joint, very sophisticated, and elegant atmosphere. The bartenders there are AMAZING and inventive. For instance, the Vincent's Ruin (Bulleit Bourbon, Lemon, St. Germain Elderflower Liqueur, La Muse Verte Absinthe, Lemon Bitters). Wow... If you're ever in this neck of the woods, check it out! It's done by the same people of the Violet Hour in Chicago.

From Serious Eats

Serious Cocktails: Women and Whiskey

I'm a 24-year-old woman and I only drink whisky. My favorites are Crown Royal, Wild Turkey, and Jameson; they're all I drink. I don't understand people who drink Jack, I think it tastes like shit.

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