tag:blogger.com,1999:blog-78783660508722401622024-03-05T22:36:53.904-05:00Brooklyn Soda WorksA blog about our brooklyn based company that makes tiny batches of carbonated juices and artisanal sodas.Carolinehttp://www.blogger.com/profile/18251177946392091947noreply@blogger.comBlogger84125tag:blogger.com,1999:blog-7878366050872240162.post-50892427587629609722014-08-21T13:22:00.004-04:002014-08-21T13:22:50.701-04:00Summer Shandies!<div class="p1" style="text-align: right;">
<span class="s1">by Rachel Atkinson</span></div>
<div class="p1" style="text-align: right;">
<span class="s1">summer intern</span></div>
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<span class="s1">Beer belongs to the small group of fizzy beverages I consider as delicious and refreshing as our sodas. But in the middle of a long New York summer, I admit that I occasionally find myself wishing that my beer were a little bit more like a soda. Or that my soda was a little bit more like a beer.</span></div>
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<span class="s1">Enter the shandy. For the unenlightened, a shandy is a mix of beer and soft drink. Surrounded by the best sodas in New York, the Brooklyn Soda Works crew decided that mixing the perfect shandy was a perfect Monday afternoon endeavor. To get the ideas rolling, we took a brief stroll through shandy history. </span></div>
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<span class="s1">Brits have been mixing their beers for well over a century. A 1900 British newspaper piece teaches us of all the many common beer “blends” of the time.</span><span class="s2"><sup> </sup></span>For example, here are three common shandies:</div>
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<span class="s1"><span class="Apple-tab-span"> </span>Portergaff: Ginger Beer and Porter</span></div>
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<span class="s1"><span class="Apple-tab-span"> </span>Shandy or Shandygaff: Ginger Beer and Mild Ale</span></div>
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<span class="s1"><span class="Apple-tab-span"> </span>Shandybitter: Ginger Beer and Bitter (Pale Ale)</span></div>
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<span class="s1">Historically, shandy referred to beer mixed with ginger beer. And yet, the shandies in the typical American beer aisle are almost uniformly mixed with citrus of some sort. These drinks have more in common with the Radler – the German take on the shandy.</span></div>
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<span class="s1">According to one story</span> the radler, which means “cyclist” was invented in the 1920s, when a crowd of cyclists overwhelmed an innkeeper’s beer supply. He cut the beer with lemon soda to stretch the brew, and declared he was doing so to prevent drunk cycling. The drink was a hit, and was soon copied all over Germany. Today, radlers are typically made with a 1:2 or 3:2 ratio of beer (often Pilsner) and lemon soda.</div>
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<span class="s1">While other regions have all sorts of beer blends as well, we took our inspiration primarily from the shandygaff + radler lineages. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQC02QUb3tQ4Pud0PFVoBaGJtwl-8Zsl_U5_6DEOaa5wNQm-J9h0HRS41F-EFW3gmv96OMYlJW4_PDhmchBjRe9WbT-mQJbAOUFvy_ajJGfvB6LsrtaOuuAmt99lRUkZLdNCCO41YHIEs/s1600/image-1.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQC02QUb3tQ4Pud0PFVoBaGJtwl-8Zsl_U5_6DEOaa5wNQm-J9h0HRS41F-EFW3gmv96OMYlJW4_PDhmchBjRe9WbT-mQJbAOUFvy_ajJGfvB6LsrtaOuuAmt99lRUkZLdNCCO41YHIEs/s1600/image-1.jpeg" height="260" width="400" /></a></div>
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<span class="s1">Our experiment involved six beers (Blue Point’s Summer Ale, Founders All Day IPA, Victory’s Golden Monkey, Brooklyn Brewery’s Pilsner, Founders Porter, & Hofbrau Hefe-Weizen) and 6 sodas (Watermelon Tarragon Lime, Ginger Beer, Hibiscus Mint, Lemon Thyme, Blueberry Lemon & Arnold Palmer). </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPHOG_31Hj3p65QPDA-pzQI3MRebfSmhPeBVIrZs3ETRO4yDqR9_BDLW7ujt1OxszTelmlq1R3bnoEULKyqJ99sdjj9yBd2u9I0QA8r7q8Lpi2s5OKJWq6O0jCIccQhUYXnus6T4c16Y8/s1600/image-2.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPHOG_31Hj3p65QPDA-pzQI3MRebfSmhPeBVIrZs3ETRO4yDqR9_BDLW7ujt1OxszTelmlq1R3bnoEULKyqJ99sdjj9yBd2u9I0QA8r7q8Lpi2s5OKJWq6O0jCIccQhUYXnus6T4c16Y8/s1600/image-2.jpeg" height="320" width="236" /></a></div>
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<span class="s1">We tried just about every combination imaginable. Some were perfectly refreshing, and some were a little bizarre (adding fruit to Brooklyn Brewery’s Pilsner somehow creates a flavor reminiscent of children’s chewable vitamins). Here are some of our favorites:</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUysa_a_MkYaPCqnE3Nys02FlKAVdG_YFRJHWGO97WFTLcqn4NkclvjevDdjPWpszVuVotvKaZE5u_qt_KGBJrJPZVGHT55OvrmqQbnaJCVrcMtDT-u6nqOfDbxDfrrXhyphenhyphenmnrkCpex5hc/s1600/image.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUysa_a_MkYaPCqnE3Nys02FlKAVdG_YFRJHWGO97WFTLcqn4NkclvjevDdjPWpszVuVotvKaZE5u_qt_KGBJrJPZVGHT55OvrmqQbnaJCVrcMtDT-u6nqOfDbxDfrrXhyphenhyphenmnrkCpex5hc/s1600/image.jpeg" height="320" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoeQnW_dUSEqRbnWz2FokNJT8_-Z088rr1PofrjECE-bLfafUHUVXT8WSKN6RreEmrlyQBt5HQJzGvF5y4uwvebTYAQJHtrG5039_9zhHGZJTZ66vaqV2nImfWCqhtonfQYY3yohejhxU/s1600/image-3.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoeQnW_dUSEqRbnWz2FokNJT8_-Z088rr1PofrjECE-bLfafUHUVXT8WSKN6RreEmrlyQBt5HQJzGvF5y4uwvebTYAQJHtrG5039_9zhHGZJTZ66vaqV2nImfWCqhtonfQYY3yohejhxU/s1600/image-3.jpeg" height="320" width="240" /></a>
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<li><b>Golden Monkey + Blueberry Lemon</b>: Golden Monkey, a Tripel with a rich malty flavor, was the perfect match for our light, sweet Blueberry Lemon. </li>
<li><b>Founders IPA + Ginger Beer</b>: The spices in our ginger beer brought out the citrusy notes of the IPA’s hops. Bright, grapefruity, and very refreshing.</li>
<li><b>Hoffbrau Hefe-Weizen + Watermelon Tarragon Lime</b>: There are lots of watermelon-wheat beers on the market right now, but they’ve always tasted a bit funky to me. However, with our fresh, raw watermelon soda, I could finally see what they were going for. Fresh, lightly sweet, and very watermelon – this was the perfect summer drink.</li>
<li><b>Founders Porter + Arnold Palmer</b>: Even though it’s summer, we wanted to make a shandy with a porter, after a good experience with Porter/Hibiscus-Cinnamon last winter. Our favorite porter combination was a surprise, but the tea in the Arnold Palmer compliments the chocolately porter.</li>
<li><b>Bluepoint Summer Ale + Hibiscus Mint</b>: This summer ale was light enough to let the mint shine through, and the hibiscus only made the summer ale more summery. Light, easy drinking!</li>
</ul>
<br />While we would love to serve you shandies at our market locations, liquor laws will now allow. We encourage you to experiment with your own shandy mixes, and let us know how it goes! <ul>
</ul>
Carolinehttp://www.blogger.com/profile/18251177946392091947noreply@blogger.com2tag:blogger.com,1999:blog-7878366050872240162.post-944020779030731022013-05-19T19:48:00.000-04:002013-05-19T19:48:08.039-04:00Brooklyn Soda Works Inspired Cocktail Recipes<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhKXCLa9m4IRvxs9u1ohl0o92UsRDyfhUGpmY2NuvS45PmHlW0_x6hFCSxXaII6FqsmqQRaUysClxVmtgwV36iK6krWWz6rk-0EndzFNCZx7TtPt4aPs6II7HbG_kK_Hktq-utYZV-tmUv/s1600/photo+(23).JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="295" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhKXCLa9m4IRvxs9u1ohl0o92UsRDyfhUGpmY2NuvS45PmHlW0_x6hFCSxXaII6FqsmqQRaUysClxVmtgwV36iK6krWWz6rk-0EndzFNCZx7TtPt4aPs6II7HbG_kK_Hktq-utYZV-tmUv/s400/photo+(23).JPG" width="400" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhQcI1pUXZ4aDMNX8CCNE9Iad915FpBqDN8VLDhkVHnGdnoajPtNhf0xcxO5jc27lzfjDSyikzUtdSD4mMvWHzJeW8S9sV8NMNDkqG60m78FcDYNrTYFBX-kHJNHVBOxBlQ9FxlBvHL7cV/s1600/photo+(22).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhQcI1pUXZ4aDMNX8CCNE9Iad915FpBqDN8VLDhkVHnGdnoajPtNhf0xcxO5jc27lzfjDSyikzUtdSD4mMvWHzJeW8S9sV8NMNDkqG60m78FcDYNrTYFBX-kHJNHVBOxBlQ9FxlBvHL7cV/s200/photo+(22).JPG" width="153" /></a></div>
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Now that our growlers are available for purchase at Smorgasburg we thought we would share some of our favorite summer cocktail recipes, starting of course with the <a href="http://www.wnyc.org/articles/last-chance-foods/2012/jun/15/last-chance-foods-brooklyn-take-soda/">one that started it all</a>-the Dark 'N Stormy<br />
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<b>Dark 'N' Stormy with Apple & Ginger</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi8w_nXfX6bDoGzz0J3_RUAENC3Z7SvHF1PzBybHc_xzRpd4MmJ6nYQ5bc-Sn6WxB-3NaF7kE4x_ghvqKWpwgukkI-jteGlPsgubtfxUuxtANckWWfFxptoi3PTLsUU-h4rfm-N9htwoN9/s1600/photo+(21).JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi8w_nXfX6bDoGzz0J3_RUAENC3Z7SvHF1PzBybHc_xzRpd4MmJ6nYQ5bc-Sn6WxB-3NaF7kE4x_ghvqKWpwgukkI-jteGlPsgubtfxUuxtANckWWfFxptoi3PTLsUU-h4rfm-N9htwoN9/s320/photo+(21).JPG" width="240" /></a></div>
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<li>2 oz dark rum (Gosling's Black Seal is the brand of choice for die hard stomy fans)</li>
<li>4 oz Apple & Ginger soda </li>
<li>1/2 oz lime juice</li>
</ul>
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Add several ice cubes to glass and top with soda and rum. Garnish with lime and enjoy!<br />
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<b>Grapefruit Jalepeno & Honey Paloma</b><br />
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Touted as the most popular cocktail in all of Mexico, the Paloma delivers a refreshing escape from the impenetrable summer heat...although our version still promises to leave your taste buds tingling!<br />
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<ul>
<li>Kosher salt</li>
<li>6 oz Grapefruit Jalepeno and Honey soda</li>
<li>2 oz mescal or tequila</li>
<li>1/2 oz lime juice</li>
<li>Grapefruit slice (garnish) </li>
</ul>
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Pour kosher slate onto a small plate. Rub half of rim of highball glass with grapefruit wedge and dip in salt. Place several cubes of ice in glass. Combine grapefruit soda, tequila or mescal, and garnish with grapefruit wedge.<br />
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<b>Wild Hibiscus Royale</b><br />
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A product of the Dorchester Hotel in London, England, this legendary drink has long been the most popular champagne cocktail on the menu-and we can see why! Although the original recipe calls for hibiscus syrup we think it works even better with our fresh Hibiscus Mint soda. For a layered effect pour the soda and rose water in first and top with champagne. Cheers!<br />
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Extra special bonus effect: If you are able to find wild hibiscus flowers (look no further than <a href="http://www.yelp.com/biz/dual-specialty-store-new-york">Dual Speciality Store</a> fellow New Yorkers) place one flower in bottom of glass before layering ingredients. The flower will open over the course of 3-4 minutes and makes for a drink as beautiful as it is delicious.<br />
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1 oz Hibiscus Mint soda<br />
5 oz dry Brut champagne<br />
Splash rose water (optional)<br />
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<b>Cuba Libre</b><br />
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Coming in as the second most popular cocktail in the world, this effervescent delight is number 1 with us! Another easy as can be crowd pleaser.<br />
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2 oz light rum<br />
Brookyln Soda Works Cola<br />
Lime wedge<br />
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Fill glass with ice and add rum. Top with cola, garnish with lime, and enjoy!<br />
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<b>Vodka-Thyme Sparkling Lemonade </b><br />
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2 1/2 oz vodka'<br />
1/2 oz orange liquor<br />
1 1/2 oz Lemon Thyme Soda<br />
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Fill martini glass with ice and let sit to chill while you prepare ingredients. Pour vodka and orange liquor into cocktail shaker with ice and shake. Add 1 1/2 oz Lemon Thyme Soda, strain into chilled martini glass.<br />
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<b>Cucumber, Lime & Sea Salt Gin Fizz</b></div>
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It doesn't get simpler or more refreshing than this-perfect for a backyard BBQs or those times when you just want something low maintenance.</div>
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2 oz gin of choice</div>
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Cucumber, Lime & Sea Salt Soda</div>
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Cucumber slice (optional)</div>
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Fill glass with ice and add gin. Top with Cucumber, Lime & Sea Salt soda, mix, and garnish with cucumber slice.</div>
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<span style="background-color: white; color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: 14px; line-height: 24px; text-transform: capitalize;"><br /></span>Kellyhttp://www.blogger.com/profile/00135390429249770264noreply@blogger.com1tag:blogger.com,1999:blog-7878366050872240162.post-30780890180032442442013-04-23T17:12:00.002-04:002013-04-24T11:44:55.656-04:00The Grand Debut: Brooklyn Soda Works Cola<!--[if gte mso 9]><xml>
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With market season amping up we’ve been hard
at work perfecting what has been one of our most challenging recipes to date: a
Brooklyn Soda Works original cola.
The complexity in the recipe creation process was embedded in the very
essence of what makes a cola what it is: it’s famously intangible but
unmistakable flavor. While we certainly
haven’t set out to recreate Coke, it was important to us that our rendition be
inspired by the taste of colas past, so research played a heavy role in the
process. Our quest began with a look to the flurry of recent reporting that has
centered on cola and cola production— starting with the widely publicized <a href="http://www.theatlantic.com/health/archive/2013/01/why-we-took-cocaine-out-of-soda/272694/">article from the Atlantic</a> that gives a history of the split of the beverage from its two
primary original formative ingredients: cocaine and alcohol. </div>
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Marketed originally as an all-around medical remedy, cola
was first formulated in the United States by Dr. John Pemberton of Atlanta— likely
in response to the grand success of the French coca wine Vin Mariani. When prohibition
struck in Atlanta in 1886, 34 years before the rest of the nation, Pemberton removed
the alcohol from the concoction but without the wine, the bitterness of the
cocaine and caffeine was overpowering. Pemberton masked this off-putting taste
with strong sugar syrup and spices, and remarketed it as “the temperance
drink”, inching the beverage closer to its modern form. Following a racially-fueled
backlash against the use of cocaine (as detailed by <a href="http://www.nytimes.com/2013/01/29/opinion/when-jim-crow-drank-coke.html">The NewYork Times)</a> and increasing restrictions on narcotics in the early 1900’s, the drug was also
removed from the formula. What was left become the foundation of what we know
as cola today. Although no formula changes as drastic as the ones that occurred
in cola’s early years have happened since, the industrialization of the food
and beverage industry and the controversies surrounding high fructose corn
syrup and so-called “<a href="http://www.today.com/id/4676616/ns/today-food/t/food-qa-just-what-natural-flavoring/#.UVStRKt366Y">natural</a>” ingredients have had a profound effect on the
making of cola</div>
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An earlier version of the tightly-guarded recipe purportedly
became available in 2011 when This American Life aired its broadcast “<a href="http://www.thisamericanlife.org/radio-archives/episode/427/original-recipe/recipe">Original Recipe</a>”— sharing in it an article from the Atlanta Journal Constitution
that closely matched an entry from Pemberton’s diary detailing the famed
formula. </div>
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What interested us about this was not so much the mystery of
the story (although we were admittedly intrigued!), but rather the essence of
the drink: the herbs and spices that make up that classic taste. We wanted to
shy far away from the syrupy sweetness that is the mark of so many colas today
and get back to the root of the flavors. We looked to this recipe and countless
others to get a feel for the “soul” of cola. Lime, orange, lemon, nutmeg, coriander,
and cinnamon, kept popping up, as did kola nut. Despite being the origin of the term “cola”, kola nut is
surprisingly flavorless and used primarily to caffeinate the beverage. With our
knowledge as our starting point, we set out to create our own cola extract,
which in and of itself was a new process for us juice enthusiasts! Extracts
take 3-5 weeks to make, so modifying a recipe is as slow as well, the molasses
we use later in the process:</div>
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But back to the extract: we let cinnamon, lime peel, orange
peel, lemon peel, nutmeg, and coriander steep in alcohol until all of the
flavors are just right:</div>
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After about a month it emerges looking like this, and ready
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Next we add lime juice, molasses, a touch of cane sugar, and
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All our hard work testing and retesting different extracts and flavor combinations paid off, and what emerges is a light refreshing cola that makes our taste buds here at Brooklyn Soda Works do a jig. We are excite<span style="font-family: Times, Times New Roman, serif;">d to have created something so unique that still manages to honor the traditional flavor of cola and are already thinking of all the delicious things we can mix it with come summer...Cuba Libre anyone? Speaking of mixins' the Strand Smokehouse in Astoria, Queens (25-27 Broadway, Astoria, NY 11106, Phone: 718-440-3231) will have a custom Lime Cola on tap which will be mixed with a barrel aged rum by Ballast Point for a summery Coke and rum cocktail. Delicious!</span><br />
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<span style="font-family: Times, 'Times New Roman', serif;">Our cola will be making its debut by in a couple of weeks at </span><a href="http://www.smorgasburg.com/" style="font-family: Times, 'Times New Roman', serif;">Brooklyn Flea and Smorgasburg</a><span style="font-family: Times, 'Times New Roman', serif;">, come by and see us for a taste!</span><br />
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<!--EndFragment-->Kellyhttp://www.blogger.com/profile/00135390429249770264noreply@blogger.com2tag:blogger.com,1999:blog-7878366050872240162.post-24769903971992512222012-07-06T13:29:00.000-04:002012-08-07T18:02:05.091-04:00Hello from various roof tops across Hong Kong<br />
I spent three weeks late June/ early July in Hong Kong visiting family and friends, and trying to get some work done. One of the interesting trends that has picked up in Hong Kong, very dense metropolis of 7 million people, is the emergence of rooftop farms and urban gardening.<br />
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Antonio and I first met Michael Leung from <a href="http://www.hkhoney.org/" target="_blank">HK Honey</a> last year when he showed us his (hibernating) bees and the start of his rooftop farm in an industrial building in Kowloon. Through running workshops and working with an association of local bee farmers, HK Honey has made great strides in making the general population aware of urban bee-keeping and local honey. His background in design comes in handy too - high end stores like Lane Crawford have requested bee hive commissions. Eight months later, and one typhoon in, I had the chance to visit his rooftop again and see how his urban farming project (which he started with Matthew Edmonsen & Glenn Eugen Ellingsen), <a href="http://www.hkfarm.org/us.html" target="_blank">HK Farm</a> is going. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm0gJUCl8u9ERh39RE0D9vs_O5ary26fmd2j98zS0C6Z5QyDsgnll0KLqjyVgLxMrTRTQtcOAjqSRxkjDIOUblEU5v3CAFpgIsErPH6aT1fRzg86qT_57yqpZnQ2Sm3iDtIJJOvWHJVM4/s1600/DSCN8431.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm0gJUCl8u9ERh39RE0D9vs_O5ary26fmd2j98zS0C6Z5QyDsgnll0KLqjyVgLxMrTRTQtcOAjqSRxkjDIOUblEU5v3CAFpgIsErPH6aT1fRzg86qT_57yqpZnQ2Sm3iDtIJJOvWHJVM4/s400/DSCN8431.JPG" width="300" /></a></div>
Here's Michael showing me the wonderfully strange planter that someone made them using discarded materials.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi227OlHxsO72Ou-P8_2EsT9Ae3FC2rI3qIGCs0fj_Fi2LVw-z9q0ghvG168W1Z6ytEBJ8mU9_rufNEmPocyzoEOdayh0uZtd2cD8UllRHaXSkBko4mFaOW83C6bfpyMzRa4qEge4UNykI/s1600/DSCN8437.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi227OlHxsO72Ou-P8_2EsT9Ae3FC2rI3qIGCs0fj_Fi2LVw-z9q0ghvG168W1Z6ytEBJ8mU9_rufNEmPocyzoEOdayh0uZtd2cD8UllRHaXSkBko4mFaOW83C6bfpyMzRa4qEge4UNykI/s400/DSCN8437.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The bee hives (painted green) are happily situated between his planters that are currently growing everything from chile peppers to basil. And there's a funny feather duster that is in the lower right corner that is used as a scarecrow.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPQgPMgib_tVrIFF-YF5XPRRi6sAPe70r_Jhlb6RxtNAtVIA6jKrau3NsIX8Tc7ylEC7QjavviotavKf8vT31x554UZSoGerVROF8mRTz5LdrxVtCnypC_ZyUBXbOw1JCh2ZFu6VYbr1o/s1600/DSCN8441.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPQgPMgib_tVrIFF-YF5XPRRi6sAPe70r_Jhlb6RxtNAtVIA6jKrau3NsIX8Tc7ylEC7QjavviotavKf8vT31x554UZSoGerVROF8mRTz5LdrxVtCnypC_ZyUBXbOw1JCh2ZFu6VYbr1o/s400/DSCN8441.JPG" width="262" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Michael had spent a couple of months in Brooklyn two years ago, working
on Brooklyn Grange's rooftop farm. His zine was fantastically heartfelt.</td></tr>
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It's hard to run any type of farm, and it's particularly hard to use rooftops in a city; the engineering that is required and the logistics involved are daunting. But it's fascinating to see how rooftops in industrial areas can be slowly reclaimed and used to their full advantage. <br />
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The next day I headed out to check out Project Grow which is run by a non-profit group. Their model is quite different from HK Farm - they see themselves primarily as community center, a place where the people in their neighbourhood can come and learn how to grow their own food. Project Grow is located in the incredibly dense neighbourhood of To Kwa Wan, a once bustling industrial area that has seen better days. Run by the <a href="http://www.hkfcc.org/news.php?action=detail&i=17" target="_blank">Hong Kong Film Culture Center </a>(which has their screening room and offices in the same building) they don't see themselves selling their produce to generate revenue any time soon, instead choosing to focus their energy on running classes and hosting regular talks & open days. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOQtWhyehNlg57Bc5pH6PywTipEDsGTxSogt4Zgp5YABijIrcZ8jRbrGxYA3RMf6bq4Bj-afi9ccPnuuYKsPX464EmosJhKshDa1oLNFKMt2YFha1QjyU-0BU0fTOmPGM3TLK8NmAXdd0/s1600/DSCN8454.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOQtWhyehNlg57Bc5pH6PywTipEDsGTxSogt4Zgp5YABijIrcZ8jRbrGxYA3RMf6bq4Bj-afi9ccPnuuYKsPX464EmosJhKshDa1oLNFKMt2YFha1QjyU-0BU0fTOmPGM3TLK8NmAXdd0/s400/DSCN8454.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The view from the rooftop at Project Grow</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWTit7qRSdWNwkiJ6RfamaVVa89VSNkXW1GTDbZ7DtV15d9CEBa7cfuGFHNasFuIcD2WO_2nUumlsfgC1VAubWckkHsQNtIsvfgqJmXKPidrbVv5J7PnoGT9iaxin3GwMbhLdYU0-8IHY/s1600/DSCN8452.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWTit7qRSdWNwkiJ6RfamaVVa89VSNkXW1GTDbZ7DtV15d9CEBa7cfuGFHNasFuIcD2WO_2nUumlsfgC1VAubWckkHsQNtIsvfgqJmXKPidrbVv5J7PnoGT9iaxin3GwMbhLdYU0-8IHY/s400/DSCN8452.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Old bed frames were repurposed for planters</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGmqBXHytmLFZamt9EtFCyvSSaocAkZVXIHoQT7_kIsDanRSKSftKLuNmrN8xF3aUt8ZUpF3FBt_PKeHZJ77vrRaRPNAz_k_g6u_vGC-m0YOps73A4xok5_c4bJUrom1QyB8XY15gAAuw/s1600/DSCN8453.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGmqBXHytmLFZamt9EtFCyvSSaocAkZVXIHoQT7_kIsDanRSKSftKLuNmrN8xF3aUt8ZUpF3FBt_PKeHZJ77vrRaRPNAz_k_g6u_vGC-m0YOps73A4xok5_c4bJUrom1QyB8XY15gAAuw/s400/DSCN8453.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">No live chickens - but some nice chubby clay ones</td></tr>
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<br />Carolinehttp://www.blogger.com/profile/18251177946392091947noreply@blogger.com3tag:blogger.com,1999:blog-7878366050872240162.post-88629306335272404252012-06-08T00:55:00.000-04:002012-06-08T01:01:26.357-04:00Foraged flavors - Angelica and our foraged root soda<h2 style="text-align: center;">
<b>Foraged flavors of the week!</b> </h2>
We've been working on a series of foraged flavors for the past couple of months and we're happy to announce that this Saturday at <a href="http://www.brooklynflea.com/">Smorgasburg</a> we'll debut two of them:<br />
- <i>Angelica</i><br />
- foraged root soda (a root beer-like soda using sassafras root, spice bush and wintergreen leaves)<br />
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Ingredients were sourced via Evan Strusinski, the noted forager who also supplies a number a of noted New York restaurants. <br />
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<i>Angelica archangelica</i> has a long history of medicinal use, specifically popular in Scandinavian countries where it grows quite easily. If the taste is slightly familiar to you, it's because it is used to flavor gins, Vermouth and Chartreuse. In this batch, Antonio used both the root and the stems (see photos below)<br />
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Our root soda uses all found and foraged roots which was a fun challenge for us.<br />
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Sassafras is a traditional ingredient in root beer - it smells fantastic - perfumey, sweet and earthly. <br />
Spice bush (<i>Lindera;</i> check out the informative Wikipedia link <a href="http://en.wikipedia.org/wiki/Lindera">here</a>) - is aromatic, heady and spicy and a fantastic accompaniment to the more tanin-y notes in the wintergreen.<br />
Wintergreen is a small waxy leafed plant with red berries that grows everywhere in the north-east. Wintergreen extract is the main flavoring in almost all modern root beers. It's easy to spot in the fall or winter when it is one of the few green things poking through the fallen leaves or snow (we foraged this batch of wintergreen ourselves from the Catskills - see picture below) <br />
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We're excited to bring these roots and plants straight from the woods of the north-east to your cup of soda. Be warned though - even though some of these flavors are familiar from root beer, they are usually balanced (or smothered, depending how you look at it) by lots of sweeter lighter flavors, such as vanilla. Here we are letting them shine on their own for the adventurous tasters to enjoy in all their earthy, bitter, herbal glory! <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh6zgnYVsE9TZC8jB4AUC4i6IbK1l06g25cXQ-aJCi-grYr17CgVMI4yCkhkwEfKzF-cGtFuL2cqr0q34J9mo1KH5BBhajDEkJE_QDHdfIATZbo6uy5yOZ7ZRz9uQbtjO-CtvwtJH5I4s/s1600/wintergreen_ground.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh6zgnYVsE9TZC8jB4AUC4i6IbK1l06g25cXQ-aJCi-grYr17CgVMI4yCkhkwEfKzF-cGtFuL2cqr0q34J9mo1KH5BBhajDEkJE_QDHdfIATZbo6uy5yOZ7ZRz9uQbtjO-CtvwtJH5I4s/s400/wintergreen_ground.jpg" width="400" /></a></div>Carolinehttp://www.blogger.com/profile/18251177946392091947noreply@blogger.com1tag:blogger.com,1999:blog-7878366050872240162.post-53607992759330533842012-04-25T23:33:00.002-04:002012-04-25T23:33:53.609-04:00Foraged knotweed and our new production space!The past month has been a whirlwind of activity - we finally finished our build out at our new production space over on Flushing Ave (on the border of Bed-Stuy and Bushwick). The building is pretty incredible; it is the pharmaceutical company Pfizer's former Brooklyn headquarters, and has been empty for a few years. The 8-storey building is FDA approved and comes with a fully operational loading dock. We are one of the first tenants in the building (along with Kombucha Brooklyn, Steve's Ice Cream and People's Pops) and it's been quite a journey to get our 1900 sq ft space fully operational.<br />
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(check out the recent NY Times article on this <a href="http://www.nytimes.com/2012/03/28/business/food-start-ups-flock-to-old-pfizer-factory-in-brooklyn.html">building</a>) <br />
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Last week, we put down a new layer of epoxy floor paint, finished the walk-in refrigeration installation, paid the last electrician's bill and today our new steam kettle arrived (we are taking suggestions for affectionate names for our steam kettles).<br />
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And now for foraging news - this Saturday at <a href="http://www.brooklynflea.com/">Smorgasburg</a> -<a href="http://en.wikipedia.org/wiki/Japanese_knotweed"> Japanese knotwee</a>d and honey soda. Knotweed is native to east Asia and grows wild on the east coast (it is sometimes classified as an invasive species). It has hollow stems, edible leaves and tastes a bit like rhubarb. We've been working with <a href="http://www.outsideonline.com/outdoor-adventure/culinary/Pan-Seared-Hama-Hama-Sea-Rocket-Topped-with-Toothwort-Roots-and-Aged-Lichen.html?page=all">Evan Strusinski </a>the noted wild food forager who travels up and down the east coast, sending packages of foraged goodies to various NYC chefs and restaurants.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijEUakk9RXboR606fNwXtdhR6-ita62HkA7wooAwW2LeCGp62DeXghUyX6ipuc_-sru3A8KNiAyt6KR24vPLRpzZUqNP6gp_xj46DDp5W7uA24tDkoTEjWHJVQXk9LTDjvXyRI6TfgIPQ/s1600/knotweed_boiling_sm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijEUakk9RXboR606fNwXtdhR6-ita62HkA7wooAwW2LeCGp62DeXghUyX6ipuc_-sru3A8KNiAyt6KR24vPLRpzZUqNP6gp_xj46DDp5W7uA24tDkoTEjWHJVQXk9LTDjvXyRI6TfgIPQ/s400/knotweed_boiling_sm.jpg" width="400" /></a></div>
Antonio is particularly excited about the prospect of creating a root beer using mostly foraged ingredients - in the next few weeks we'll keep you updated on how our experiments with foraged Spice Bush, Sassafras, birch bark and wintergreen go.Carolinehttp://www.blogger.com/profile/18251177946392091947noreply@blogger.com3tag:blogger.com,1999:blog-7878366050872240162.post-71670734322468802312012-02-26T11:35:00.000-05:002012-02-26T11:35:37.550-05:00Good Spirits Feb 28thThe end of winter is getting close - we can almost smell spring. And that means working on our new kitchen (1800 sq feet of space to house some new equipment) and preparing for a busy outdoor season.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_MiZZ6ErwS9jIFda15k3dl-PBGifURp4UNsyv3Ymj6cUeWnyULZmcBkl-9kY_VEs4kClS8lNiOgGR-3PKfy3HJ1Arb9lHGDKWbnUKT_5YpU9pKXSkfJb9LjuqnSf8uBuIhSLGliXaqxE/s1600/0209goodspiritsfullpgeventsite.gif" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_MiZZ6ErwS9jIFda15k3dl-PBGifURp4UNsyv3Ymj6cUeWnyULZmcBkl-9kY_VEs4kClS8lNiOgGR-3PKfy3HJ1Arb9lHGDKWbnUKT_5YpU9pKXSkfJb9LjuqnSf8uBuIhSLGliXaqxE/s640/0209goodspiritsfullpgeventsite.gif" width="332" /></a></div>Before all of that though, comes the annual <a href="http://www.ediblemanhattan.com/event/good-spirits-2/">Edible Manhattan's Good Spirits</a> event. This coming Tuesday from 6-8pm, join a host of chefs, mixologists and spirit vendors for an evening of cocktail and food pairings. We'll be there with our signature Grapefruit, jalapeno & honey soda, and the crowd pleasing Apple & Ginger. <br />
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And of course, if you can't make that, you can always find us at our usual spot at the indoor Brooklyn Flea on the weekends (located at One Hanson Place in Fort Greene) or on tap at some great restaurants and bars (including the newest member of Danny Meyer's restaurant group, <a href="http://northendgrillnyc.com/">North End Grill</a>).Carolinehttp://www.blogger.com/profile/18251177946392091947noreply@blogger.com0tag:blogger.com,1999:blog-7878366050872240162.post-34360581458807339732011-12-12T08:25:00.000-05:002011-12-12T08:25:55.062-05:00Get your bottles! Cocktail recipes!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsFDVftfKXLHGo4wkXPibNeqytTUel-IXbW-Thiuq1r1Mi6vILSaXtxR4YHR6Ln0VYcTOwM3eL3LhsVIzvRHxKPo95xaMKRHmyFmZtpFRMb6tvmKqrZvqU9vBJ2AZXOR9or3y5Z_geER0/s1600/bottles_small.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsFDVftfKXLHGo4wkXPibNeqytTUel-IXbW-Thiuq1r1Mi6vILSaXtxR4YHR6Ln0VYcTOwM3eL3LhsVIzvRHxKPo95xaMKRHmyFmZtpFRMb6tvmKqrZvqU9vBJ2AZXOR9or3y5Z_geER0/s1600/bottles_small.jpg" /></a></div>For a limited time this holiday season, you can get your hands on some of our bottles of apple & ginger soda at the Brooklyn Flea (now indoors at One Hanson Place in Fort Greene on Saturdays and Sundays). We also wanted to take the opportunity to hand out some of our favorite (and simple) cocktail recipes for using the apple & ginger carbonated juices with.<br />
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<b>Apple Ginger Dark n’ Stormy</b><br />
2oz rum<br />
6oz apple & ginger soda<br />
about 1/2 oz lime juice<br />
Combine in tall glass with ice. Stir. <br />
Garnish with wedge of lime.<br />
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<b>Bourbon with Apple Ginger soda</b><br />
2oz bourbon<br />
4 oz apple & ginger<br />
dash of angostura bitters<br />
Stir. Serve in short glass.Carolinehttp://www.blogger.com/profile/18251177946392091947noreply@blogger.com2tag:blogger.com,1999:blog-7878366050872240162.post-4851821386228562062011-11-15T11:52:00.000-05:002011-11-15T11:52:46.166-05:00Beer Table drinks<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaLVPtb7ZlfWSCwFlQOG1M8xwB-xBkmWG_vK1UPgmINb2Qlt-fPPw-QvYZmK07_tBk9g-o-m1RxelaKnMFQkr_mP9rwnevnRbi5dBh9niWnprYfAgL2lLPxebu_E0u8PKGeOicXEcZpis/s1600/groupshot2_email.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaLVPtb7ZlfWSCwFlQOG1M8xwB-xBkmWG_vK1UPgmINb2Qlt-fPPw-QvYZmK07_tBk9g-o-m1RxelaKnMFQkr_mP9rwnevnRbi5dBh9niWnprYfAgL2lLPxebu_E0u8PKGeOicXEcZpis/s400/groupshot2_email.jpg" width="400" /></a></div>We had a lot of fun coming up with the drinks for the Beer Table tasting event. The final menu for the evening:<br />
- Citra Hops Soda with pink peppercorn foam<br />
- Pineapple with sage & ginger ice cubes<br />
- salted plum soda with Thai basil<br />
- Honeycrisp apple with cranberry ice cubes<br />
- spiced ginger soda with coconut pandan foam and a cinnamon garnish<br />
- and a warm dessert to cap it it : hot almond milk<br />
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Thanks again to everyone who came out for the event!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4yybmHhIVLnGVwFrVnk2jSNHrQUKzPK7V0AHfwtoErOeXWrthbHWQn8SBDSzOGkQhXnHMGiLUU7slvc5Ufm2JnCnidDwKRgR3Qa-5DazJIIIKiAI0bxJ-wLcDOnLzj4IWcY8bo6UQQ9s/s1600/icecubes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="233" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4yybmHhIVLnGVwFrVnk2jSNHrQUKzPK7V0AHfwtoErOeXWrthbHWQn8SBDSzOGkQhXnHMGiLUU7slvc5Ufm2JnCnidDwKRgR3Qa-5DazJIIIKiAI0bxJ-wLcDOnLzj4IWcY8bo6UQQ9s/s320/icecubes.jpg" width="320" /></a></div>Carolinehttp://www.blogger.com/profile/18251177946392091947noreply@blogger.com0tag:blogger.com,1999:blog-7878366050872240162.post-78849679875677503392011-10-31T11:52:00.000-04:002011-10-31T11:52:44.098-04:00Beer Table Tasting Event: Nov 7th 7-9pmWe are very proud to announce our first ever tasting event on Nov 7th which will be held at <a href="http://www.beertable.com/">Beer Table</a>, one of our favorite beer bars and the host of a monthly homebrewer's night.<br />
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Not just content with our 40+ flavors that we have dispensed at various markets and events, we have been working hard on foams, gels, flavored ice cubes and garnishes (don't forget, one of us is a chemist). This tasting represents some of our wackiest ideas, all of which we are trying out for the first time. Reserve your ticket by emailing: info@beertable.com (tickets are $35)<br />
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</div><div style="font-family: Times,"Times New Roman",serif; text-align: center;"><span style="font-size: 18pt;"><b>Tasting Menu</b></span></div><div style="font-family: Times,"Times New Roman",serif; text-align: center;"><span style="font-size: 14pt;"><span style="color: maroon;">- Citra hops & honey soda, with a</span></span></div><div style="font-family: Times,"Times New Roman",serif; text-align: center;"><span style="font-size: 14pt;"><span style="color: maroon;">pink peppercorn foam head</span></span></div><div style="font-family: Times,"Times New Roman",serif; text-align: center;"><span style="font-size: 14pt;"><span style="color: maroon;"> </span></span></div><div style="font-family: Times,"Times New Roman",serif; text-align: center;"><span style="font-size: 14pt;"><span style="color: maroon;">- Salted plum soda with Thai basil</span></span></div><div style="font-family: Times,"Times New Roman",serif; text-align: center;"><span style="font-size: 14pt;"><span style="color: maroon;"><br />
</span></span></div><div style="font-family: Times,"Times New Roman",serif; text-align: center;"><span style="font-size: 14pt;"><span style="color: maroon;">- Fresh pressed Honeycrisp apple soda with cranberry ice cubes</span></span></div><div style="font-family: Times,"Times New Roman",serif; text-align: center;"><span style="font-size: 14pt;"><span style="color: maroon;"><br />
</span></span></div><div style="font-family: Times,"Times New Roman",serif; text-align: center;"><span style="font-size: 14pt;"><span style="color: maroon;">- Spiced ginger soda with coconut pandan foam</span></span></div><div style="font-family: Times,"Times New Roman",serif; text-align: center;"><span style="font-size: 14pt;"><span style="color: maroon;"> </span></span></div><div style="font-family: Times,"Times New Roman",serif; text-align: center;"><span style="font-size: 14pt;"><span style="color: maroon;">- Warm almond milk dessert</span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFiEYHbH3MCredsgMJVi8bsaPGibnYiSmwDbPdhidIKt4ZIyclScc24EytOIgrKpmFJjSwguWc34rRZVZgEC8vo5kh_FjyxP92BN35mz1VhdZBd6RpeTY7_oGUvDwLhtjI-BvDhG9jKCg/s1600/ginger_coconutpandan.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFiEYHbH3MCredsgMJVi8bsaPGibnYiSmwDbPdhidIKt4ZIyclScc24EytOIgrKpmFJjSwguWc34rRZVZgEC8vo5kh_FjyxP92BN35mz1VhdZBd6RpeTY7_oGUvDwLhtjI-BvDhG9jKCg/s320/ginger_coconutpandan.jpg" width="229" /></a></div>Carolinehttp://www.blogger.com/profile/18251177946392091947noreply@blogger.com1tag:blogger.com,1999:blog-7878366050872240162.post-70387283591447809932011-10-26T10:45:00.000-04:002011-10-26T10:45:00.402-04:00ART/IS/AN/EATING tasting event - Nov 3rd at Brooklyn Arts Council<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlwhKR1sw_Iu0HeVMdLTUQqTdqiAe8fDkhZNXo4uJsjX_-MX5HqWK7sSQS-tLpRQwcB_bmYsPg9uQ7bQOrQHuwxGqqm50bpH-_x7LqWCfp3xKjIvCf1HhfEsyuDHveZaA06KTat8GjAKY/s1600/collage-sm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><b>ART/IS/AN/EATING</b></div>In conjunction with co-founder Caroline Mak's site specific installation at <a href="http://www.brooklynartscouncil.org/documents/1737">Brooklyn Arts Council</a>, BAC Gallery and Mak invite you to a<a href="http://www.brooklynartscouncil.org/documents/1778"> tasting</a> of food made by fellow artists & food makers on Nov 3rd, 6:30pm to 8:30pm at BAC Gallery, 111 Front St.<br />
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Making art and making food have always been interrelated disciplines. For artist Caroline Mak, co-founder of Brooklyn Soda Works, whose site-specific installation <a href="http://www.brooklynartscouncil.org/documents/1737">Chain Reaction</a> is now on-view in BAC Gallery, both the acts of creating food and art have an element of futility. The practice of making is long and labor intensive, all for the creation of objects that are consumed (or not at all) in the space of seconds by a ravenous yet sometimes indifferent public. Why then, are some people drawn to both these careers? In this tasting event, curated by the artist, a sampling of food items by a variety of these makers (some of whom may be better known to the general public by their work in food) will be open to the public. Rather than focusing on artists who use food as a medium, there will be a range of artists some of whom may not consider their trades particularly related, to those whose work in the food world sprung naturally from their experiences in the art world. Whatever the reason, and however you may or may not see the hand of the artist present in these edibles, it promises to be an evening of deliciousness.<br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlwhKR1sw_Iu0HeVMdLTUQqTdqiAe8fDkhZNXo4uJsjX_-MX5HqWK7sSQS-tLpRQwcB_bmYsPg9uQ7bQOrQHuwxGqqm50bpH-_x7LqWCfp3xKjIvCf1HhfEsyuDHveZaA06KTat8GjAKY/s1600/collage-sm.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="233" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlwhKR1sw_Iu0HeVMdLTUQqTdqiAe8fDkhZNXo4uJsjX_-MX5HqWK7sSQS-tLpRQwcB_bmYsPg9uQ7bQOrQHuwxGqqm50bpH-_x7LqWCfp3xKjIvCf1HhfEsyuDHveZaA06KTat8GjAKY/s400/collage-sm.jpg" width="400" /></a></div><br />
TASTING MENU/PARTICIPATING ARTISTS<br />
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Ginger syrup by <a href="http://www.morriskitchen.com/">Morris Kitchen</a>. Kari Morris studied painting at California College of the Arts and has worked organizing art fairs, and continues to develop recipes for Morris Kitchen.<br />
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Eleanor Whitney & Tracy Candido of <a href="http://eatartnyc.com/">Eat Art NYC</a> will create mini-zines mapping the connection between two works of art and two dishes. Tracy has extensive experience organizing exhibitions and public programs and is also the Director of the Community Cooking Club, a collaborative cooking and eating event. Eleanor is a Brooklyn-based arts administrator and educator, musician and writer, as well as a museum educator who has worked at the Brooklyn Museum and Rubin Museum.<br />
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Honey and maple syrup from Peter Nadin’s farm, <a href="http://www.peternadin.com/eoff.php">Old Field Farm</a>. Peter is a renowned artist who has exhibited his work worldwide, including a recent show at Gavin Brown’s Enterprise. Old Field Farm in the Catskills consists of 150 acres with a wild bee pasture.<br />
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Kombucha from Rich Awn of <a href="http://mombucha.com/">Mombucha</a>. Rich creates small hand crafted batches of kombucha using recipes handed down from his grandmother. Rich is also a performance artist and jester, and can be seen and heard, inserting himself into various mainstream media outlets.<br />
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Chocolates by Nathan Hodges of <a href="http://www.raakachocolate.com/">Raaka Chocolate</a>. Nathan is an accomplished song writer and lead singer for the band Tall Stranger.<br />
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Cookies from Amelia Coulter of <a href="http://sugarbuilt.com/">Sugarbuilt</a>. Amelia Coulter is a trained sculptor and is the founder of Sugarbuilt. She creates edible lush cookies that reference art & architecture as well as regionally specific traditions & objects.<br />
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Salsa by Matt Burns of <a href="http://bksalsa.com/">The Brooklyn Salsa Company</a>. Matt is a classically trained actor who works in film, television and theater.<br />
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Soda by Caroline Mak of Brooklyn Soda Works. <a href="http://brooklynsodaworks.com/">Brooklyn Soda Works</a> was formed by an artist and a chemist in 2010. Fresh seasonal fruits and herbs are used to create flavor combinations such as Concord grape & fennel; and strawberry, hops & pink peppercorn. Their love of making things by hand and of experimentation are key components of the company.Carolinehttp://www.blogger.com/profile/18251177946392091947noreply@blogger.com0tag:blogger.com,1999:blog-7878366050872240162.post-87580907793967480832011-10-06T11:10:00.000-04:002011-10-06T11:10:15.439-04:00Channing Daughters grape blendOne of our favorite things to do at the end of summer is to head out to Montauk and camp on the beach, hitting up the wineries and beaches after the summer Hampton's crowds have all gone home. We were lucky enough to bump into <a href="http://www.channingdaughters.com/">Channing Daughters</a> Winemaker Christopher Tracy at the tasting room when we were there, and he very generously gave us a crate of beautiful grapes from their vineyard - muscat, sauvignon blanc, pinot grigio... Of course we couldn't resist trying to make our version of a white grape soda. The result is pretty fascinating - light, a bit funky with so many of the characteristics of the grapes coming through. It will only be available this coming Saturday at Smorgasburg!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ21b2ttcrWEocsHMGgMMLJkMhBK7QHLoDYJGoQghmQrum6Z4J6gOE3DEhFLtx_YchDGvX1KAFnkBW4GPjTvzdzd1gQglB8ZEQcJ8f4ngGWEnuc-rwwcW4NmoCk8kY6hw-D2FAGEY2zCs/s1600/channing.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ21b2ttcrWEocsHMGgMMLJkMhBK7QHLoDYJGoQghmQrum6Z4J6gOE3DEhFLtx_YchDGvX1KAFnkBW4GPjTvzdzd1gQglB8ZEQcJ8f4ngGWEnuc-rwwcW4NmoCk8kY6hw-D2FAGEY2zCs/s400/channing.jpg" width="238" /></a></div>Carolinehttp://www.blogger.com/profile/18251177946392091947noreply@blogger.com0tag:blogger.com,1999:blog-7878366050872240162.post-81896490879791775072011-08-29T09:42:00.000-04:002011-08-29T09:42:00.509-04:00Hong Kong 'silk-stocking' milk tea - Part 1<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCp-zd6pSBuZtUKt0u2WH5jg0lnbGZTmlQv3ZCNv4QFwWfElLytUZhOXiIRQslZvBs0bdK_Ca3GNPGlDI6ovrp-YyG6aVqsKw8_CyFFUOK2aBuoE0aNueLHh2ULuG0sDTmGZTn_qZssDg/s1600/cup_tea.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCp-zd6pSBuZtUKt0u2WH5jg0lnbGZTmlQv3ZCNv4QFwWfElLytUZhOXiIRQslZvBs0bdK_Ca3GNPGlDI6ovrp-YyG6aVqsKw8_CyFFUOK2aBuoE0aNueLHh2ULuG0sDTmGZTn_qZssDg/s400/cup_tea.jpg" width="340" /></a></div>I'm in Hong Kong for the next week and am embarking on some research for the soon to be launched winter project of Brooklyn Soda Works. Hint - it will involve a giant tea bag that resembles an overstretched silk stocking.<br />
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'Silk stocking' style milk tea is a uniquely Hong Kong phenomenon; influenced by British colonial tea habits - it is a black tea sweetened with sugar and served with evaporated milk, it is available at all hours of the day at 'cha-chaan tengs' (Chinese diners that serve inexpensive Hong Kong style western dishes). It's much more than a simple cup of milk tea though; it has a uniquely fine and smooth texture that is due to the cloth that the tea is strained through repeatedly and the quality of the milk that is added. The reference to hoisery is due to the appearance of the cloth bag after a long period of use and the strong black tea has stained the fabric - supposedly the customers of one of the cha-chaan tengs started referring to it as 'silk stocking tea' and over time, the name stuck. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsBGBSIG4PxFPqLbck6bu0y9hobRcCJLSNjEjWWVHVgYwUwgawW9mXjO9phcdlfJTSEmRpt3yEqiEhCxkfvi-bdwrPU80IapvndNjhbfZ-9W4hrAWpJ9oAEqzalO1NkPmPJWaNncQf2po/s1600/tea.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsBGBSIG4PxFPqLbck6bu0y9hobRcCJLSNjEjWWVHVgYwUwgawW9mXjO9phcdlfJTSEmRpt3yEqiEhCxkfvi-bdwrPU80IapvndNjhbfZ-9W4hrAWpJ9oAEqzalO1NkPmPJWaNncQf2po/s400/tea.jpg" width="300" /></a></div>I've decided this is the year that I will try to make my own. It's a tough project though - it has involved a lot of caffeine and a few attempts to get grumpy old men to reveal their tea secrets. Each tea house has their own secret blend of tea leaves and every year there is a <a href="http://www.youtube.com/watch?v=yCzaLgMkRsw">competition</a> to crown the best silk-stocking tea maker. My first stop was to one of usual tea stops, <a href="http://appetiteforchina.com/lan-fong-yuen-more-great-milk-tea/">Lan Fong Yuen</a>. Perched on the edge of the market in Central, it was established fifty years ago as a 'dai pai dong' (an outdoor food stall). It's moved indoors but retains a tiny outdoor shack where the tea is made. Lan Fong Yuen has become a staple on the foodie tourist circuit, and its walls are lined with numerous food magazine reviews (if you go, try the pork bun and their French toast as well as their tea).<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpSt5v32pKJWF6lqf_g-ey84tSeCAG4bNV33iz26twwr5j4UoUN9dRbyej3MZx_Hgs-wIiFVZOHwKxw-tdChyphenhyphenollTY5yJ_pA63CcsqBjnkbubnjARp-eCEbhOVZwk6o4KUp1cvFIcXoNA/s1600/lanfongyuen.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpSt5v32pKJWF6lqf_g-ey84tSeCAG4bNV33iz26twwr5j4UoUN9dRbyej3MZx_Hgs-wIiFVZOHwKxw-tdChyphenhyphenollTY5yJ_pA63CcsqBjnkbubnjARp-eCEbhOVZwk6o4KUp1cvFIcXoNA/s400/lanfongyuen.jpg" width="300" /></a></div><br />
Their tea is strained 8 times through the large cloth bag and their tea is a secret blend of six different types of tea leaves. They do not use the usual 'Black & White' brand of evaporated milk that other cha-chaan-tengs commonly use, but another brand. The resultant tea is an stiff aromatic tea that manages to not be bitter and is well balanced with the evaporated milk and sugar, with a good silky texture.<br />
The next day I went with my sister to Wanchai, a fascinating older district in Hong Kong Island and meandered through their large outdoor market that sprawls across several blocks in search of two well regarded cha-chaan-tengs (unfortunately because the tea is several times stronger than what you might commonly get in a standard coffee shop, you can only really have one or two cups a day). We settled on Tak Yu (17-18 Kwong Ming Street) a well kept quiet airy cha-chaan tengs tucked away on a quiet street in an up-and coming area where boutiques have started moving in. The staff are friendly and the older gentleman who was manning the tea shack was happy to chat a bit. They use Black & White evaporated milk, which is creamier and denser than some of the other brands. His tea was one of the best I’ve had - very smooth without compromising any of the intensity from the blend of black teas.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFNcNr-pHvH1ebNWq-pfPzAWGkA9SFcfnGXdOk_xxYoGQe4gV2DVgDcMq3uKhtVmVMo93s87XE_FAVWqgnRwoStpxeNCEvBpy3_OXL6V02hbusEiN0y3l1lWBui0VYjCTGcKqceVSJiBI/s1600/wanchai_tea.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFNcNr-pHvH1ebNWq-pfPzAWGkA9SFcfnGXdOk_xxYoGQe4gV2DVgDcMq3uKhtVmVMo93s87XE_FAVWqgnRwoStpxeNCEvBpy3_OXL6V02hbusEiN0y3l1lWBui0VYjCTGcKqceVSJiBI/s320/wanchai_tea.jpg" width="273" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdrsWq45KtNurS0_UxMEGlLUDUjKxqN7H5fwr0uXArCaHJRRKi-vVDaEyEyLOn90OpXLLu2xPK-ddEvDSLW5PS1IzHcD3-O28E42Y4U6iM6w1iKJTmXWr8lxJTwj2VKsecz2Df8dpA_2M/s1600/wanchai.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdrsWq45KtNurS0_UxMEGlLUDUjKxqN7H5fwr0uXArCaHJRRKi-vVDaEyEyLOn90OpXLLu2xPK-ddEvDSLW5PS1IzHcD3-O28E42Y4U6iM6w1iKJTmXWr8lxJTwj2VKsecz2Df8dpA_2M/s320/wanchai.jpg" width="320" /></a></div><br />
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The other cha-chaan-teng that is considered a must-try in Wanchai is Kum Foong (or Golden Phoenix). I’ll be making a trip back over in a couple of days.<br />
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You'll notice the distinct fabric tea-bag and metal hoop that used - this is as integral to preparing the tea as the actual tea leaves and milk are. I asked the gentleman at Tak Yu cha-chaan-teng in Wanchai (see the photo above) where he got his, and he replied that their were made by hand years ago. The fabric I'm assuming is replaced regularly and a lot of traditional places still make sew theirs by hand. However if you don't feel like soldering your own hoop and sewing your own cotton bags, you can head over to Reclamation Street in Yau Mai Tei area of Kowloon where the street is lined with kitchen supply stores for commercial kitchens and restaurants.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggB6B8Kph4tWf7Vej0L_xVUb2fUj9iinnWMRSitwsdq2bI2bIO7xLbV03mjz3dNHkwcsI7HyTrFBl6WWXMXhKmdLrP2EM8BmB08O1l7_XTquTl7EaBP8g69D-R_pb5wvTeFj7gMMNwf2I/s1600/kitchensupply.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggB6B8Kph4tWf7Vej0L_xVUb2fUj9iinnWMRSitwsdq2bI2bIO7xLbV03mjz3dNHkwcsI7HyTrFBl6WWXMXhKmdLrP2EM8BmB08O1l7_XTquTl7EaBP8g69D-R_pb5wvTeFj7gMMNwf2I/s320/kitchensupply.jpg" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguLm_h5wH4wBNnibcyW68wqpTmGGOY22jlGHxWRiuvaswDm4tjFbqPgwFdQ5Si3TesGGKYJa4vkXrN87wdkzbUTbp7RM477fHYHPFa1Gz_nzdwyuHFQhbduOLUsEQjpe9YQyTP8bRIHgU/s1600/kitchensupply_woks.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguLm_h5wH4wBNnibcyW68wqpTmGGOY22jlGHxWRiuvaswDm4tjFbqPgwFdQ5Si3TesGGKYJa4vkXrN87wdkzbUTbp7RM477fHYHPFa1Gz_nzdwyuHFQhbduOLUsEQjpe9YQyTP8bRIHgU/s320/kitchensupply_woks.jpg" width="240" /> </a></div><div class="separator" style="clear: both; text-align: left;">There I picked up a couple of hoops and cotton bags, as well as a steel tea pot to attempt to make my own version.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Yau Ma Tei and the surrounding areas in Kowloon are filled with old historic streets and corners. One place in particular has become a fixture - <a href="http://www.tastin-hk.com/guide.php?mido-cafe">Mido Cafe</a>. It is a 3 story cafe that dates back to 1950 and lots of its original fixtures still remain from an old cashier to the menu on the wall and the clocks. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj98a0Q8A_sinUx9zy1JJerhEz8e8iGkiVauRBlNN9nf5OtJFcuEMJdwwfrjeVhNa8HPPwAUakvJ72cvGmvBicDnVphOLLu-VX4oG1LgKhyphenhyphenWf8KrVAUuCmOtk9D8_zqd9PCeAgZWWVd4XA/s1600/Mido_interior.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj98a0Q8A_sinUx9zy1JJerhEz8e8iGkiVauRBlNN9nf5OtJFcuEMJdwwfrjeVhNa8HPPwAUakvJ72cvGmvBicDnVphOLLu-VX4oG1LgKhyphenhyphenWf8KrVAUuCmOtk9D8_zqd9PCeAgZWWVd4XA/s320/Mido_interior.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-leG-IF8umGBU0yBrb7nsRkEA2__UcuAVgU39UdTunP9hjz3FvNBCi33jFh_ONSXRt8fUukndKpqxrJozaOHkL5Rdi3X7AXTWqZcDF1GgdvxyCnFn7LChWRIguwLDY-2yberUPZ3ivQQ/s1600/mido_tables.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-leG-IF8umGBU0yBrb7nsRkEA2__UcuAVgU39UdTunP9hjz3FvNBCi33jFh_ONSXRt8fUukndKpqxrJozaOHkL5Rdi3X7AXTWqZcDF1GgdvxyCnFn7LChWRIguwLDY-2yberUPZ3ivQQ/s320/mido_tables.jpg" width="240" /></a></div><br />
It has a great corner spot with a nice view over the public square in front of the temple - the day we were there, a youth group was practicing a dragon dance for the upcoming Mid Autumn Festival (usually in mid to late September). While I wasn't blown away by their milk tea (there was some sedimentation at the bottom) it's a really nice place to hang out for an hour.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVjjsniiU9sLy1D4aj5Q8LC6rMbB9KUquvtelKD7O_HFiUUBDej7a44G2Fdo1WS8hZh2VDqtPxtrxB2n1zb1E8VoWOGENAB9RIUCiW7mt-1VjGevBOiyUpypr5L-UY_zOTEiJ2NXZJAfg/s1600/iced-milktea.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVjjsniiU9sLy1D4aj5Q8LC6rMbB9KUquvtelKD7O_HFiUUBDej7a44G2Fdo1WS8hZh2VDqtPxtrxB2n1zb1E8VoWOGENAB9RIUCiW7mt-1VjGevBOiyUpypr5L-UY_zOTEiJ2NXZJAfg/s320/iced-milktea.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">iced milk tea for a hot summer's day</td></tr>
</tbody></table>Before I even wanted to start making my own blend of tea, I wanted to try one more place - Bing Kee in the Tai Hang neighborhood of Hong Kong Island, conveniently very close to where I live. Tai Hang has experienced a <a href="http://www.cnngo.com/hong-kong/life/gallery-day-life-tai-hang-709939">renaissance of sorts</a> - it has always been a close knit quiet residential area with charming older residential buildings and narrow streets but in the past two years a large number of small restaurants, bars and coffee shops have moved in. Bing Kee (on Ormsby Street) is a small outdoors cafe (a 'dai pai dong') that has been around way before any of the artisanal cake shops. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1q_YHfIv1_sSQh6ceUSi0nPiXJaI0GmM5ww1jsrzeQSVHhuMofqpUvcDTvjJBXxss2GEI2PinbblfV-W6yR7sgqvJfYQl_6neSPVrzvbt15AIAT3yJ98jwrh-4Mb1AKAqJFb0XRTAKpo/s1600/bingkee.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1q_YHfIv1_sSQh6ceUSi0nPiXJaI0GmM5ww1jsrzeQSVHhuMofqpUvcDTvjJBXxss2GEI2PinbblfV-W6yR7sgqvJfYQl_6neSPVrzvbt15AIAT3yJ98jwrh-4Mb1AKAqJFb0XRTAKpo/s400/bingkee.jpg" width="300" /></a></div>it's another tea-shack! But as well as churning out cups of tea you can also get Hong Kong breakfast staples such as instant noodles with ham & egg.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHa9yiTW_SEtZCAfPvrTsySlvbu6o0xwXVurUQdGPE_0inoS7ts4ZJ9L788-u0UX_u6xPzzvLVydHyrSR0AwhDLKbR2KyP64BiKglBATipBfLgwmMWEiaUrUq1sbx9mckTlcL3XyRqLqo/s1600/bingkee-tea.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHa9yiTW_SEtZCAfPvrTsySlvbu6o0xwXVurUQdGPE_0inoS7ts4ZJ9L788-u0UX_u6xPzzvLVydHyrSR0AwhDLKbR2KyP64BiKglBATipBfLgwmMWEiaUrUq1sbx9mckTlcL3XyRqLqo/s320/bingkee-tea.jpg" width="240" /></a></div>Note the intensity of the color! A very pleasing cup of tea - great strong tea taste without any bitterness but I think I would have appreciated a bit more of a smooth milky texture.<br />
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Anyway, I still have a few places I want to try. I'm still working on my recipe and my technique but will post another blog post in a few days with my results. Stay tuned....<br />
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Carolinehttp://www.blogger.com/profile/18251177946392091947noreply@blogger.com3tag:blogger.com,1999:blog-7878366050872240162.post-8697084668438308332011-07-15T11:38:00.001-04:002011-07-15T14:31:48.847-04:00A day in the life of a Smorgasburg-er<i>Our talented Smorgasburg market lady, Nikki Brovold, is the contributor to today's blog post. Go say hi to her and Mary-Hannah this Saturday! And check out our new flavors, red currant & shiso, plus the crowd favorite grapefruit, honey & jalapeno, or the refreshing cucumber, lime + sea salt.</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2F0p-hWtpJPmAMfpsXSQD4Oj3SmKT4lYlIGnOhjeAKXtGSVK_JhNOrwEB9bgsi8vTuMC7JbRhn_mjx0SG6Oor1n4VoQNCxtQFahIoEEO5cGJJX9u1ABba6w6NfryN5C34-y4Gshf5vmQ/s1600/IMG_1886.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP8U6YD5AvgcUgKiGYC298ITt3TjWHYvNZeoyv9L_L_mXDeg4MjPF4Q4eu559rDO0ol71LNvYW2qx7YealKZ0ny2OBEGHe3h0da6NIHiHpwVpnHX42brrKaTFWxb8BWlhwbrKzmhQgcao/s1600/smorg.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP8U6YD5AvgcUgKiGYC298ITt3TjWHYvNZeoyv9L_L_mXDeg4MjPF4Q4eu559rDO0ol71LNvYW2qx7YealKZ0ny2OBEGHe3h0da6NIHiHpwVpnHX42brrKaTFWxb8BWlhwbrKzmhQgcao/s400/smorg.jpg" width="400" /></a><span id="internal-source-marker_0.7248760866594499" style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> </span><br />
<br />
<span id="internal-source-marker_0.7248760866594499" style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Life at Smorgusburg is good. We’ve been slinging Brooklyn Soda Works there for a few months now and the crowds are digging it. But again, what’s not to love about the great flavors coming out of the taps? Taps - that’s right, have tap, will travel to a gravel lot on the Williamsburg water front and sell artisanal soda every weekend at a food festival called Smorgasburg. </span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Some of our fav sodas as of late: classic Apple-Ginger, Root Beer, Rhubarb Thai Basil and Raspberry Shiso. Not to be a dick to the other flavors, but you don’t go through life without establishing a few preferences. A few observations:</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">The apple-ginger is a crowd pleaser, delicious, simple and great for a hangover. The market does start at 10 am. Not everyone is an adventurous food soul, and that’s okay, we won’t judge. This is the flavor we point them to - Apple Ginger is the gateway soda. </span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2F0p-hWtpJPmAMfpsXSQD4Oj3SmKT4lYlIGnOhjeAKXtGSVK_JhNOrwEB9bgsi8vTuMC7JbRhn_mjx0SG6Oor1n4VoQNCxtQFahIoEEO5cGJJX9u1ABba6w6NfryN5C34-y4Gshf5vmQ/s1600/IMG_1886.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2F0p-hWtpJPmAMfpsXSQD4Oj3SmKT4lYlIGnOhjeAKXtGSVK_JhNOrwEB9bgsi8vTuMC7JbRhn_mjx0SG6Oor1n4VoQNCxtQFahIoEEO5cGJJX9u1ABba6w6NfryN5C34-y4Gshf5vmQ/s320/IMG_1886.jpg" width="281" /></a><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Okay, riddle me this - why do men of a certain age LOVE Root Beer? Sure, they’re attracted to the BkSW booth because they see taps (and my super-cute market-mate Marry Hannah) and think they’re getting a beer. Crest-fallen attitudes quickly escalate when it’s made clear Root Beer is available. These Root Beer ‘aficionados’ - call friends over to sample, generously insist on buying for everyone, tell stories of climbing birch trees as a boys to gnaw on the bark, because it tasted like our heroic soda. Root Beer has a distinct fan base. </span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">So, am I allowed to say this? David Byrne loves our Rhubarb Thai Basil. Our flavors rotate week to week, and I had to disappoint the pop legend one Saturday morning after he ordered it by name. He settled for a glass of Grapefruit Honey Jalapeno. It’s hard being David Byrne, sometimes. </span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2F0p-hWtpJPmAMfpsXSQD4Oj3SmKT4lYlIGnOhjeAKXtGSVK_JhNOrwEB9bgsi8vTuMC7JbRhn_mjx0SG6Oor1n4VoQNCxtQFahIoEEO5cGJJX9u1ABba6w6NfryN5C34-y4Gshf5vmQ/s1600/IMG_1886.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Some of our flavors have foam issues. Real issues. We’ve arm-chair-chemist concluded all berry based sodas are foam prone. The Raspberry Shiso soda last week was no different. It had a lovely pink hue, with a pearlescent green on the top. Never mind it took a solid four and a half minutes to get one decent 12 ounce poor, EVERYBODY wanted the pink foam. Little girls loved it, women were intrigued by the exotic shiso herb and once again, men thought they were getting a beer. We all had a good time. Our customers deserve credit for their patience, they all understood that if waiting a few extra minutes for local, artisanal soda was the problem, it still was a really good day. </span><br />
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><i style="font-family: Times,"Times New Roman",serif;">Y</i><i style="font-family: Times,"Times New Roman",serif;">ou can contact Nikki via twitter @nikkibrovold. Make sure to tell her about any additional David Byrne sightings.</i></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> </span>Carolinehttp://www.blogger.com/profile/18251177946392091947noreply@blogger.com1tag:blogger.com,1999:blog-7878366050872240162.post-37761087748383445662011-06-29T17:29:00.000-04:002011-06-29T17:29:35.431-04:00Drinks for your July 4th bbq!If we were particularly market-savvy we would probably have figured out that we could have done a red/ white/ blue combo for this weekend. But instead, we went with what would be the most thirst quenching and what we would want to drink if we were going to a bbq (instead of working...)<br />
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So, while not red, it is sort of orangey: Grapefruit, jalapeno & honey. Bring a growler and we'll fill it up! It goes great with tequila too (we've been enjoying <a href="http://www.tequila.net/tequila-reviews/reposados/centinela-tequila-reposado.html">Centinela Tequila Reposado</a> at home recently, available at Greene Grape in Fort Greene)<br />
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And we got a batch of really nice blueberries this week from Hector at Jersey Farm Produce. You can find him at Tribeca on Wednesdays and Smorgasburg on Saturday.<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDiMBwI3bFb5cI-BUXBPKB-IsIOMFNl2xZRFZG8U4WdKBsjpUZCDbeaJVvHJY_M3wR2_vJW6Hi9XwhZWq1AHhLYoncJRQ2PlCIKuHhLZS3PNNDsnoSN40UwpcAnBa5_b_6lp02PpdkMfE/s1600/20110629085023.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDiMBwI3bFb5cI-BUXBPKB-IsIOMFNl2xZRFZG8U4WdKBsjpUZCDbeaJVvHJY_M3wR2_vJW6Hi9XwhZWq1AHhLYoncJRQ2PlCIKuHhLZS3PNNDsnoSN40UwpcAnBa5_b_6lp02PpdkMfE/s320/20110629085023.jpg" width="320" /></a></div>We'll be pairing it with mint this Saturday at Brooklyn Flea and Smorgasburg (we are taking Sunday off so we are only selling on Saturday July 2nd). We haven't tried doing a cocktail with this one yet, so if any one has any ideas, let us know. <br />
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In addition, we'll also have root beer and apple + ginger available.Carolinehttp://www.blogger.com/profile/18251177946392091947noreply@blogger.com1tag:blogger.com,1999:blog-7878366050872240162.post-80469428291159873862011-06-02T15:29:00.000-04:002011-06-02T15:29:57.837-04:00Strawberry, hops & pink peppercorn! More rhubarb!It's that time of the year - the first strawberries are making their way up north from south jersey to New York greenmarkets. We did a strawberry, balsamic & black pepper last weekend that went over wonderfully well, so it's time for the more adventurous strawberry, hops & pink peppercorn!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2leKZr2jkc70BiYCSY5NLi8IKm8gpnBf8sPuRhLYUygBdFRtDrLZB0Cji8IZ8cJ_voaxa4G3BOkKmuxvBDh7ckAFvjR9pz7b0KgSNSiXKQajN822EMjD0TNoJPqNuuvn7ceosDh_yz40/s1600/hops_peppercorn.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="245" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2leKZr2jkc70BiYCSY5NLi8IKm8gpnBf8sPuRhLYUygBdFRtDrLZB0Cji8IZ8cJ_voaxa4G3BOkKmuxvBDh7ckAFvjR9pz7b0KgSNSiXKQajN822EMjD0TNoJPqNuuvn7ceosDh_yz40/s400/hops_peppercorn.jpg" width="400" /></a></div><br />
Our strawberries are from a stand over at <a href="http://www.brooklynflea.com/smorgasburg/">Smorgasburg</a>; Hector at New Jersey Farm Produce has come through with four flats of gorgeous strawberries each week. The hops are an interesting new American variety called<a href="http://www.usahops.org/index.cfm?fuseaction=hop_info&pageID=9"> Bravo</a> (thanks to the Brooklyn Home Brew people for their help) - it's used as a bittering hop variety, and has a nice burst of citrus aroma. <br />
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So our flavors this week and where you can find them:<br />
Saturday Brooklyn Flea<br />
-Rhubarb & Thai basil (this sold out last year by 2:30pm!)<br />
-Apple & ginger<br />
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Smorgasburg (on Saturday in Williamsburg) AND Sunday Flea:<br />
-Strawberry hops & pink peppercorn<br />
- Rhubarb & Thai basil<br />
- Apple Ginger<br />
- Root BeerCarolinehttp://www.blogger.com/profile/18251177946392091947noreply@blogger.com1tag:blogger.com,1999:blog-7878366050872240162.post-24287725067470215152011-05-18T22:47:00.000-04:002011-05-18T22:47:05.187-04:00Smorgasburg this Saturday! plus foraged spruce shoots!We're happy to announce that we will be part of <a href="http://www.brooklynflea.com/markets/#smorgasburg-info">Smorgasburg</a> this Saturday (this in addition to our usual booth at the Brooklyn Flea in Fort Greene). Run by the Brooklyn Flea people, this market will be only focused on food, both prepared & cooked food as well as farmers from the Greenmarket. Come by our booth this Saturday on North 6th between Kent & the East River. Check out this nice article in the <a href="http://www.nytimes.com/2011/05/18/dining/a-food-flea-market-sets-up-in-brooklyn.html">New York Times</a> that has a full list of vendors. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzMTrGexf6Uq5MkaQZBL4cIvMXfY5OAQ4GdJL3aAjsDEe3aG4jHNZk14xkcO-FAwkxUPjjnBKAZbwvIfEuYY9Sc6xazBKF-9zTbALy4ghVYIj0Z0XW3mPalJwWrNxSB0BsG2ZvIkXQ1xU/s1600/DSCN2832.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="257" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzMTrGexf6Uq5MkaQZBL4cIvMXfY5OAQ4GdJL3aAjsDEe3aG4jHNZk14xkcO-FAwkxUPjjnBKAZbwvIfEuYY9Sc6xazBKF-9zTbALy4ghVYIj0Z0XW3mPalJwWrNxSB0BsG2ZvIkXQ1xU/s320/DSCN2832.JPG" width="320" /></a></div>(our foraged spruce shoots!)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Cx9qdmVi_WAhHqAdVBf6hr0xg6NfSoDs-UB_iQPB1rat7zXFoexoEHdEFE4Mwf6GpyjxrK-4LOJLjSplDV_ft26nxmN5k6H7cobkLC2xnMbTa9n_yPOTNRhOUQGvsQURdqwNPXtRUVE/s1600/spruce.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Cx9qdmVi_WAhHqAdVBf6hr0xg6NfSoDs-UB_iQPB1rat7zXFoexoEHdEFE4Mwf6GpyjxrK-4LOJLjSplDV_ft26nxmN5k6H7cobkLC2xnMbTa9n_yPOTNRhOUQGvsQURdqwNPXtRUVE/s320/spruce.jpg" width="320" /></a></div>We will have four flavors for this Saturday and will have our spiffy new draft system in place. One of these flavors is our experimental foraged spruce shoot soda - made entirely from foraged spruce shoots from New Jersey, and flavored with Liberty hops with just a touch of ginger and molasses to balance it out.<br />
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In addition - it's rhubarb season! We've been using this wonderful green rhubarb that is a bit earthier and funkier than the usual red rhubarb from Phillips Farm in south NJ. Come by to get your taste of rhubarb & star anise.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-dzqDv7JrS34ssDIA-60LJCU5uEuFKxYfKiTLHNuEgfCksNbJw0r5Skl2vYZsYERHy_4E40InZe32ZXa6GqAdq2A9kMm_w96yEGEO6_a4GjcCSYwnyFU_0vSfjDtG-bSdvtcwFY4-MW0/s1600/greenrhubarb.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-dzqDv7JrS34ssDIA-60LJCU5uEuFKxYfKiTLHNuEgfCksNbJw0r5Skl2vYZsYERHy_4E40InZe32ZXa6GqAdq2A9kMm_w96yEGEO6_a4GjcCSYwnyFU_0vSfjDtG-bSdvtcwFY4-MW0/s320/greenrhubarb.jpg" width="212" /></a></div>Carolinehttp://www.blogger.com/profile/18251177946392091947noreply@blogger.com0tag:blogger.com,1999:blog-7878366050872240162.post-81055419610274601082011-05-06T07:46:00.000-04:002011-05-06T07:46:31.117-04:00Tomorrow - New Museum's StreetFest!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCjo9DJhS6peWpnRqx8Pg18wNMBcLQyqVPRw7Vm_A-I1kLwiTT6EgwrscM6nsjIBSNmDbmlilLmZoXun4bstiV9-x1Fz0LHUESG7PJJ1ncTtA_TbVIZQpc3_O5b0dOPbVswXSwzGQ5MH0/s1600/FESTIVAL_official_logo.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCjo9DJhS6peWpnRqx8Pg18wNMBcLQyqVPRw7Vm_A-I1kLwiTT6EgwrscM6nsjIBSNmDbmlilLmZoXun4bstiV9-x1Fz0LHUESG7PJJ1ncTtA_TbVIZQpc3_O5b0dOPbVswXSwzGQ5MH0/s320/FESTIVAL_official_logo.jpg" width="320" /></a>We're very excited to be a part of the New Museum's first ever <a href="http://www.festivalofideasnyc.com/map">StreetFest</a> this Saturday May 7th (part of their Festival of Ideas for a New City). <br />
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We'll be debuting our new flavor with a kick: black pepper, indian preserved plums & cardamom.<br />
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Come by this Saturday from 11am to 7pm and say hi. Our booth is located on the Bowery, right above Stanton Street.Carolinehttp://www.blogger.com/profile/18251177946392091947noreply@blogger.com0tag:blogger.com,1999:blog-7878366050872240162.post-35210640450001658912011-04-28T22:10:00.001-04:002011-05-05T15:51:18.845-04:00Help us design our flag! Open call for flag design!We've doubled our presence at markets this spring and will be doing more and more outdoor events & markets this year but it's always a challenge trying to create a space that is uniquely yours, as well as being highly visible in a busy market, when everything has to be able to be easily set-up, taken down, as well as fitting into a Toyota Camry. So we're putting out an open call for a flag design.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWSff7z_o-mveiA5eikMoiQEzOSh6G-8JFLNgOyyPhWVyJcTQ1WUF2uthVOeKDRusV1ieSyBWQsRnp3LQDRl9QlN_AQCkGDTw5_rbCqs2mGGaC8aaJf9Tf1_x_qqgqfLlnVJr5jwUJXS4/s1600/im-lgflag.gif" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWSff7z_o-mveiA5eikMoiQEzOSh6G-8JFLNgOyyPhWVyJcTQ1WUF2uthVOeKDRusV1ieSyBWQsRnp3LQDRl9QlN_AQCkGDTw5_rbCqs2mGGaC8aaJf9Tf1_x_qqgqfLlnVJr5jwUJXS4/s320/im-lgflag.gif" width="320" /></a></div><br />
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<i>flag for the Isle of Man </i><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoG2p0e0fo6aP2jKxCvPa10M7OXCyMGpZgPHH-lama9s40KfYmWtIl8BEoJpdI4nZBzyfuyQLNSn9k7kJXsCYOWoXIA_UBneW5y9DUoX13DHxW1rht0X7vBaQcXOfbUj_KdmhqVv88JtE/s1600/744px-Pirate_Flag_of_Blackbeard-1.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoG2p0e0fo6aP2jKxCvPa10M7OXCyMGpZgPHH-lama9s40KfYmWtIl8BEoJpdI4nZBzyfuyQLNSn9k7kJXsCYOWoXIA_UBneW5y9DUoX13DHxW1rht0X7vBaQcXOfbUj_KdmhqVv88JtE/s320/744px-Pirate_Flag_of_Blackbeard-1.png" width="320" /></a></div><div style="text-align: left;"><br />
</div><i> the pirate Blackbeard's flag</i><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWGemnEAPWvHgc_j3uGL5tO6IR5WHQ3Qd5eBPJ6xXr4FeoH_7hBDNslfCOhWlvgq7c99L8o3pDVZJhlaMi4-PW2htEmx2UvMOmuMcUY-oZg-R_r-EAoBHMZ4CgsqIxZEyisUeVn0jARKE/s1600/benin-empire.gif" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="183" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWGemnEAPWvHgc_j3uGL5tO6IR5WHQ3Qd5eBPJ6xXr4FeoH_7hBDNslfCOhWlvgq7c99L8o3pDVZJhlaMi4-PW2htEmx2UvMOmuMcUY-oZg-R_r-EAoBHMZ4CgsqIxZEyisUeVn0jARKE/s320/benin-empire.gif" width="320" /></a></div><b> </b><br />
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<i> the flag of the Benin Empire </i><b><br />
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<b>Guidelines: </b><br />
<ul><li>The flag should be highly visible from a distance away</li>
<li>Imagery should relate to us and/ our product somehow, however abstractly</li>
<li>If you have text, include any fonts you used </li>
<li>If you're using any Pantone or web colors, make note of it somewhere</li>
<li>The final size of the flag will be roughly 2-3 ft x 1-2 ft (this is a very rough estimate) but this does NOT mean the flag design has to be rectangular. We are very flexible and are happy to consider flag designs for anything from triangles to hexagons.</li>
<li>Include your preferred dimensions for the flag </li>
<li>Ideally the final design should be a vector image, but don't worry if it's not - a high res jpg is fine. You can create the flag design any way you like (even a scanned sketch is okay). </li>
<li>File size should not exceed 8MB</li>
<li>Include your contact info and send to <a href="mailto:brooklynsodaworks@gmail.com">brooklynsodaworks@gmail.com</a></li>
<li>Deadline is June 1st, 2011 </li>
</ul><b>What you get from this:</b><br />
<ul><li><b> </b>Our eternal gratitude</li>
<li>We'll fly your flag proudly as many chances as we get. We are at the Brooklyn Flea every Saturday and Sunday, as well as a number of other outdoor events throughout the year. <b> </b> </li>
<li>Free soda at all our outdoor markets for the entire year (if you live outside of NYC we'll do our best to ship you a comparable prize)</li>
<li>A customized growler for you to use to fill up our fizzy beverage with</li>
<li>A profile in our June newsletter and on our blog</li>
</ul>Carolinehttp://www.blogger.com/profile/18251177946392091947noreply@blogger.com0tag:blogger.com,1999:blog-7878366050872240162.post-51363487247563011232011-03-31T22:49:00.000-04:002011-03-31T22:49:00.344-04:00Our one year anniversary! Spring season starts!It may not feel like spring yet, but we'll be outdoors at the <a href="http://www.brooklynflea.com/">Brooklyn Flea</a> both Saturday and Sundays this spring. The Saturday Flea is back at its outdoors location in Fort Greene on Lafayette & Vanderbilt; the Sunday location is in its brand new <a href="http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=north+6th+street+%26+kent,+brooklyn,+ny&aq=&sll=37.0625,-95.677068&sspn=35.136115,85.517578&ie=UTF8&hq=&hnear=Kent+Ave+%26+N+6th+St,+Brooklyn,+Kings,+New+York+11211&z=16">Williamsburg spot, on north 6th & Kent avenue</a>.<br />
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And hooray! we made it one year! thanks to everyone who has supported us, from our beginnings as a Kickstarter campaign to our still very humble kitchen which we have been slowly breaking in.<br />
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Our one year anniversary flavor available this weekend: Salted lemon & ginger. Some of you may remember an <a href="http://brooklynsodaworks.blogspot.com/2010/09/hong-kong-carbonated-juices-guavas-rose.html">older post</a> from last year where I experimented with salted lemons in Hong Kong. We decided to salt our own lemons this winter, and after 6 weeks they're ready to face the world. Come by with a growler and we'll fill it up for you.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5DIVlJMeCemCNprqsVEsBACV_-wLgYHpOC31LKN0Am-4-hLjGdKDvGGz63D2eP90DB-NYhDUP_WK-oM8Yrc9z5pOVQtKdz1uaBgkqNzkH3v4SjSPMNlwmY6EKxRmSDz6q2tbr2VvAIx0/s1600/brining_lemons.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5DIVlJMeCemCNprqsVEsBACV_-wLgYHpOC31LKN0Am-4-hLjGdKDvGGz63D2eP90DB-NYhDUP_WK-oM8Yrc9z5pOVQtKdz1uaBgkqNzkH3v4SjSPMNlwmY6EKxRmSDz6q2tbr2VvAIx0/s320/brining_lemons.jpg" width="320" /></a></div><br />
And we'll have our crowd favorite, apple & ginger, as well as our root beer on tap.Carolinehttp://www.blogger.com/profile/18251177946392091947noreply@blogger.com0tag:blogger.com,1999:blog-7878366050872240162.post-83232486116247755902011-03-07T14:38:00.001-05:002011-04-18T10:20:53.024-04:00New York Times profile!It's been a crazy couple of weeks of attempting to repair the kitchen floor, trying to figure out how to patch cement and working out what type of steam kettle to buy. It was such a wonderful surprise to see <a href="http://www.nytimes.com/2011/03/06/business/06stream.html">this profile </a>on us come out this past Sunday by the NY Times Business reporter, Natasha Singer. Thanks for everyone's support this past year. We can't believe its been almost one whole year of fizzy beverage madness.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheQmr-va3G1DBQNIOahoJnvVC4es0vCJokZi8YaQ1FOxX8k63lXZkZnoNwp-OgJaR-5Mp7w0Vox8aLq-8qxu6xon_t8QxM8RQ3OswLg8Znj9I-R0F1dMWlD_6BL2Og0uIbBUnzaPOGjKs/s1600/NYT_03-06-11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
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</div>Carolinehttp://www.blogger.com/profile/18251177946392091947noreply@blogger.com1tag:blogger.com,1999:blog-7878366050872240162.post-72850881060320048392011-02-08T14:04:00.000-05:002011-02-08T14:04:24.373-05:00We're hiring! Part time kitchen and market help wanted<div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">We're hiring! Please pass along to anyone who may be interested. </div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><br />
</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;">Brooklyn Soda Works, a young beverage company focusing on carbonating fresh fruit juice and creating unconventional flavors (we sometimes develop a new flavor a week), is looking to hire its first employees. We seek motivated, reliable individuals to help both in the kitchen AND/ OR for markets. This is the perfect opportunity to grow with a small company working from the ground up. </span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><span style="letter-spacing: 0.0px;"></span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;">About Brooklyn Soda Works;<span style="letter-spacing: 0.0px;"></span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;">Formed in early 2010 by an artist and a chemist, we focus on carbonating fresh juice - never using syrups - to make sodas. We have adventurous palates and more interested in investigating herb & spices, pairing them with fruit, rather than trying to recreate syrupy overly sweet sodas. We primarily sell at weekly markets fresh from the keg and also work with select restaurants such as Blue Hill Manhattan & Palo Santo. We are building out a kitchen and expanding this spring so this is the perfect opportunity for a motivated, ambitious individual to contribute to every aspect of a new food business.</span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><span style="letter-spacing: 0.0px;"></span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;">You will be working in close collaboration with the co-founders Caroline and Antonio and there will be opportunities to have a bigger role in the company as it grows. You will also be regularly interacting with lots of great food people. Our current account list is small but it includes great restaurants like Blue Hill and great bars like Beer Table. 2011 is already shaping up to be a year where we expand into many more high-end restaurants. You will also quickly become an expert on local fruit- meeting many local farmers and learning who has the best stuff and when. Nothing beats actually being a part of the burgeoning NYC food scene by working the markets where we've had the pleasure to work next to many great vendors big and small from Porchetta, Good Fork, Red Hook Lobster Pound and Mast Brothers to a constantly refreshing list of up and coming companies like ourselves.</span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><br />
</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;">2 main responsibilities (please indicate which you think you are best suited for)<span style="letter-spacing: 0.0px;"></span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><br />
<span style="letter-spacing: 0.0px;"></span></div><div style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="letter-spacing: 0.0px;"><b>-making soda (chopping and juicing fruit, kitchen prep, cleaning and boiling/extracting spices, kegging and carbonating, some bottling)</b></span></div><div style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="letter-spacing: 0.0px;">Requirements: basic kitchen skills, an interest in developing flavors, ability to lift a 50lb keg of soda, reliable</span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><br />
</div><div style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="letter-spacing: 0.0px;">AND / OR</span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><br />
</div><div style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="letter-spacing: 0.0px;">-<b>selling soda at markets </b>(Saturdays in Fort Greene, Sundays in williamsburg from 10am - 5pm, some one-off markets)</span></div><div style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Requirements: <span style="letter-spacing: 0.0px;">personable, reliable, an interest in interacting with customers explaining the product and how its made. Able to lift some heavy equipment, and assisting with setting up and dismantling equipment. </span></div><div style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; min-height: 14px;"><span style="letter-spacing: 0.0px;"></span></div><div style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="letter-spacing: 0.0px;">Additional opportunities for motivated individuals include:</span></div><div style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="letter-spacing: 0.0px;">-flavor development- suggesting, making and testing new flavors, improving existing flavor ideas</span></div><div style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="letter-spacing: 0.0px;">-ingredient sourcing, interacting with local farmers, possibly even foraging/picking in spring/fall</span></div><div style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="letter-spacing: 0.0px;">-accounting/scheduling </span></div><div style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="letter-spacing: 0.0px;">-delivering soda bottles and kegs to our regular accounts, setting up new accounts, delivering samples to press, restaurants etc</span></div><div style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="letter-spacing: 0.0px;">-working events and collaborations with other food vendors/trucks, restaurants, bars. (New Museum event, making mix drinks with the soda for parties, etc)</span></div><div style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="letter-spacing: 0.0px;">-kitchen design/organization (we're in the middle of building out our new kitchen)</span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><span style="letter-spacing: 0.0px;"></span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><br />
</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;">Start date: early/ mid March 2011</span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><span style="letter-spacing: 0.0px;"></span></div><div style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="letter-spacing: 0.0px;">If this sounds good to you please reply and come meet us! Let us know whether you are more interested in retail work at the markets or kitchen work (or both) . Email us : brooklynsodaworks@gmail.com</span></div><div style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; min-height: 14px;"><span style="letter-spacing: 0.0px;"></span></div><span class="Apple-style-span" style="font-family: Helvetica; font-size: 12px;">Time: 10-15 hours a week. </span>Carolinehttp://www.blogger.com/profile/18251177946392091947noreply@blogger.com0tag:blogger.com,1999:blog-7878366050872240162.post-92213731137426925452011-01-30T12:38:00.000-05:002011-01-30T12:38:52.220-05:00Tasty edibles from the past month (part 1)This will not be a soda-related post. There will be no mention of carbon dioxide, bubbles nor spice extraction techniques. Just a list of some of the things we enjoyed eating the most the past few weeks in Thailand (where Antonio went scuba diving for the first time; we saw a giant manta ray and we practiced chest-thumping one another 25 meters underwater).<br />
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We started in the northern city of Chiang Mai. Antonio found a very useful food blog, <a href="http://eatingasia.typepad.com/eatingasia/chiang-mai/">Eating Asia</a>, to assist our food adventures. Top of the list was the khao soi (egg noodles in a broth of coconut milk curry sauce, usually with a meat - Chiang Mai's signature noodle dish) we had at Khao Soi Lam Duan. Lam Duan also makes a great sausage - packed with spices and lemongrass...yum.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguNbwtDTRHMLfb1Cm8_fojEIwqCegqqlcLVbVJCOHIDmCpUjqUGxvvX3fpqyrdhJuz5KBkZfQkXb3I6TX7f04AfKCu9YKmEJHI3TbUWG4eCdWriwNcJgwynBJuKh28gRAA4if66IOKY0E/s1600/DSC_0035.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguNbwtDTRHMLfb1Cm8_fojEIwqCegqqlcLVbVJCOHIDmCpUjqUGxvvX3fpqyrdhJuz5KBkZfQkXb3I6TX7f04AfKCu9YKmEJHI3TbUWG4eCdWriwNcJgwynBJuKh28gRAA4if66IOKY0E/s400/DSC_0035.jpg" width="265" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsWfrYQpVqGJm-9qbbCQWDpSF5pK3W3J6a0oH4pARco-bCwDcf9Z6qHaSYM04Z4rOqt2H3cYa_FDV0-jiyO63Hih8_ER3Y8XAgaOtcNo3CBrqrlp2eydniCKOGaRFhvnQeUdXwUQY-Hfc/s1600/DSC_0033.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsWfrYQpVqGJm-9qbbCQWDpSF5pK3W3J6a0oH4pARco-bCwDcf9Z6qHaSYM04Z4rOqt2H3cYa_FDV0-jiyO63Hih8_ER3Y8XAgaOtcNo3CBrqrlp2eydniCKOGaRFhvnQeUdXwUQY-Hfc/s400/DSC_0033.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">We also like trawling night markets for various snacks - I have a soft spot for these little Thai crepes (kanom buang thai) made fresh in front of you...</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9xF6B1MdYXfwQ5CsHY-OIOGrIM8K26qeBlNuy09QD5jO1XinstdcgFeUa2yRFbLzj8lLnEb2iTyp4rVK916_UO54UVoprrgc9WoMnY2NDrA703xwfK6MWJdygTR2pPnJCqtXT6elYW7E/s1600/DSC_0064.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9xF6B1MdYXfwQ5CsHY-OIOGrIM8K26qeBlNuy09QD5jO1XinstdcgFeUa2yRFbLzj8lLnEb2iTyp4rVK916_UO54UVoprrgc9WoMnY2NDrA703xwfK6MWJdygTR2pPnJCqtXT6elYW7E/s400/DSC_0064.JPG" width="400" /></a></div>We also came across a small Burmese restaurant in the young, hip neighborhood of Nimmenhaemin. It's easy to miss - just a small food stall across from soi 13 - and decor-wise nothing to write home about, but wow, their tea leaf salad was like nothing I'd ever tried. Made from fermented tea leaves it's slightly smokey, with acidity & sharpness from the tomatoes & onions.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRyo1ht5xgyRnHb4DgoPbQ9pgkDFWfJfl-NOcBC0ZL2drrWxDeGvzOIOjgLL5pUF8EFTsu4C5jxGPPju5FVAIToRhj0OTLFe92VltrzpHvkl3MskprAEn0RphCwl_MGLn4Q9RG65ZP7bE/s1600/DSC_0167.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRyo1ht5xgyRnHb4DgoPbQ9pgkDFWfJfl-NOcBC0ZL2drrWxDeGvzOIOjgLL5pUF8EFTsu4C5jxGPPju5FVAIToRhj0OTLFe92VltrzpHvkl3MskprAEn0RphCwl_MGLn4Q9RG65ZP7bE/s400/DSC_0167.JPG" width="400" /></a></div>And finally a dessert of epic proportions... it's honey toast! From the ice cream chain I-Berry (they make flavors ranging from green mango to sticky rice) comes the decadent mini-loaf of toasted bread, stuffed with ice cream, then drizzled with honey.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD-prkNZXDzvkvmiCitiQh7GLy02dSqKnvPE68YElzGJSgDSHrPJ-7ahA-5InvIkLAcW_hXp6P27lkYrWUD-dwe4T0LwiZPEFe41bqot1dXJjXZeZajIdielNthr7R8XNzdLyI7iaPUpQ/s1600/DSC_0185.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD-prkNZXDzvkvmiCitiQh7GLy02dSqKnvPE68YElzGJSgDSHrPJ-7ahA-5InvIkLAcW_hXp6P27lkYrWUD-dwe4T0LwiZPEFe41bqot1dXJjXZeZajIdielNthr7R8XNzdLyI7iaPUpQ/s400/DSC_0185.JPG" width="400" /></a></div>Carolinehttp://www.blogger.com/profile/18251177946392091947noreply@blogger.com0tag:blogger.com,1999:blog-7878366050872240162.post-88333008658240592962010-12-26T08:29:00.000-05:002010-12-26T08:29:10.148-05:00Coming soon to Beer Table - dried lemon, juniper & hops soda!Last week we dropped off a keg of apple & ginger carbonated juice with the good folks at Beer Table (in Park Slope) who now have a dedicated soda draft line. It seemed to go over well which made us very happy. This week Antonio has been hard at work finalizing the recipe for a more experimental bitter soda - a dried lemon, juniper & hops soda - which we think will go great with the range of beer that <a href="http://www.beertable.com/">Beer Table</a> has.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK1-ePV8kIOB7-erDGq5A310sBvYIhHwRGVeneow5ybRntAMO6ctShYyLu3wfzJ9OOPchWMFCTLUXWmSu22pWNoLJIPN3ye22I2GTOP1_OKOR24Gn-CBaQHV1RjcKDM1e40l0yUlF14G0/s1600/driedlemon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK1-ePV8kIOB7-erDGq5A310sBvYIhHwRGVeneow5ybRntAMO6ctShYyLu3wfzJ9OOPchWMFCTLUXWmSu22pWNoLJIPN3ye22I2GTOP1_OKOR24Gn-CBaQHV1RjcKDM1e40l0yUlF14G0/s400/driedlemon.jpg" width="400" /></a></div><br />
The <a href="http://en.wikipedia.org/wiki/Loomi">dried lemons</a> we picked up from our favorite spice store in Manhattan, <a href="http://www.dualspecialty.com/">Dual Speciality Store</a> in the East Village. These are lemons or limes that have been dried in the sun until they are hard, dry and nearly black. Apparently they are used in some middle eastern cuisines. We had been eyeing them for months, wondering what they tasted like (delicious tart, lemony, earthy funk!) and finally decided to pick some up and try some recipes. Juniper berries (not really a berry, but the female seed cone produced by some species of juniper trees) are used in northern European cuisines, and are one of the predominant flavors in gin. Hops of course are used in beer, we used chinook hops, a very bitter and very aromatic variety used in American style IPA's. So, while these components are from very different places, they have overlapping but still complementary flavor profiles that make for a nice mix- the tartness and earthiness of the lemons seems to pair really well with the piney aromatics of the juniper berries and the bitter, citrousy notes of the chinook hops. There is also a touch of raw honey to balance things out, though the soda is not at all sweet. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9o-mi0iyUh9pJ35_d9wXmiVKp2eCaA00JDmjYnjz1RrnqskDP531Ikh1FDG8oy9F2KuJPx85FI7tbxC_puq50thd8damgaC6x8Q4tOBQrDQEMrZtG9CxmL8QvbrFtmnQytqMAoqSyvCw/s1600/hops_juniper.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9o-mi0iyUh9pJ35_d9wXmiVKp2eCaA00JDmjYnjz1RrnqskDP531Ikh1FDG8oy9F2KuJPx85FI7tbxC_puq50thd8damgaC6x8Q4tOBQrDQEMrZtG9CxmL8QvbrFtmnQytqMAoqSyvCw/s400/hops_juniper.jpg" width="400" /></a></div><br />
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Look for this flavor at Beer Table sometime early January, and stop by now to try some apple ginger and some great beer.Carolinehttp://www.blogger.com/profile/18251177946392091947noreply@blogger.com0tag:blogger.com,1999:blog-7878366050872240162.post-39308374083669983132010-12-23T03:24:00.000-05:002010-12-23T03:24:32.317-05:00Happy Holidays! A little cranberry magic to spice up your meals<div>Happy Holidays! I'm writing from Hong Kong where I'm awaiting the arrival of the other half who has been slogging away in the lab and the kitchen making a couple of kegs in time for the Christmas / New Year's week at Beer Table. Go Tony!</div><div><br />
</div>It's only another couple of days till Christmas and if you're getting sick of the egg nog, here's a recipe that should spice things up. This recipe was first seen in <a href="http://www.nonabrooklyn.com/NonaBrooklyn/Blog">Nona Brooklyn's Food & Drinks Picks for the Holidays</a>, collected by Rebecca Lando of Working Class Foodies - check out the guide for other delicious ideas from other Brooklyn food peeps, such as Danielle from Brooklyn Home Brew and Liz from Liddabit Sweets. <div><br />
</div><div><span class="Apple-style-span" style="font-family: 'Lucida Sans Unicode', 'Trebuchet MS', sans-serif; font-size: 12px; line-height: 16px;"><strong style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Spiced Cranberry Soda</strong><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />(makes one liter)<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />half pound cranberries<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />1 cinnamon stick<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />10 cloves<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />2 balls allspice (feel free to experiment with other spices such as nutmeg)<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />1/4 cup sugar<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />1. Bring 700ml water to boil in pot. Add in cinnamon.<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />2. Clean cranberries. Add to water.<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />3. Simmer for 20 minutes, stirring regularly.<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />4. Add in clove and allspice. Cut heat. Leave everything in pot for 5 minutes.<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />5. Strain and filter.<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />6. Pour into a carbonating device such as a ISI soda siphon. Add in cold water. Carbonate (if you don't own a soda siphon, you can simply add seltzer water to the juice to get a fizzy beverage, or this cranberry juice is also a great mixer for use with vodka).</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN86ugqfss0Vtyq7fbKHA6ej1uiMpU9AN7pfUms4cbhXVQvJKvG9t7FGVycEyx8qO164Hgj0tA7sNiUeZChorb3zxR7ki9IH0u9efB-8jFej-EUe99tAqxUOfif9BsK27ukhtWqaAdKhI/s1600/herbs1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN86ugqfss0Vtyq7fbKHA6ej1uiMpU9AN7pfUms4cbhXVQvJKvG9t7FGVycEyx8qO164Hgj0tA7sNiUeZChorb3zxR7ki9IH0u9efB-8jFej-EUe99tAqxUOfif9BsK27ukhtWqaAdKhI/s400/herbs1.jpg" width="400" /></a></div><div><span class="Apple-style-span" style="font-family: 'Lucida Sans Unicode', 'Trebuchet MS', sans-serif; font-size: small;"><span class="Apple-style-span" style="font-size: 12px; line-height: 16px;"><br />
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