Samanya: A Tribute to Bartendering

In 1948 when David A. Embury was publishing the book “The Fine Art of Mixing Drinks” little he knew it will become a classic cocktail book, praised 70 years later. The book attempted to put an order to the mess of the cocktails and all the different mixed drinks that right after the end of the second World War became a growing trend. He laid down a few simple rules and concepts that can be a guide, a compass for every bartender. The peak era of the cocktails was in the 60s. The Rat Pack and James Bond made cocktails cool. And then came the 70’s. The Dance floor was steamy hot. The dancers need to cool down and get energy. Slowly the Martini and the Manhatan gave their place to neon colored sissified drinks.The 90s came along and Jazz, Blues and the Funk all became popular again. And just like a whole new generation was rediscovering the music, the cocktails became popular again. The bartenders gave up the colorful drinks for tasteful drinks. The globalization brought in the scene new high proof alcohols and more exquisite flavors. Suddenly David A. Embury’s book was rediscovered. The old copies skyrocketed to hundreds of dollars. It went back in press. David did not dictate, he suggested. He suggested 5 simple rules.
Continue reading

A Greek Coffee Named Frappe

If you are greek, probably you should not read this post. This is about the most common way of greeks to enjoy the neurotoxin also called caffeine. And as all simple things each one has a way of enjoying it, and even worse a way of making it. Being an unconventional coffee this one imposes a whole new set of layers to personalize it. So again, if you are greek, skip this, you will probably disagree with what I say and How I make it. If you insist in reading please go ahead on your own risk. This is different from all other coffee, because it is made with instant coffee.

Thermometers! Are you hot enough?

One of the biggest inventions in the history of mankind is the use of fire for food. It opened a whole new horizon to food that prior to heating was not even imagined as eatable. Not only that, but heating food made it a lot safer and reduced significantly the food poisoning that as you can imagine back then it was a huge cause of death. Prehistoric people use to eat other than game corpses and meat that was rotting for days. Heat improved the quality of the meat and it’s safety.

Continue reading