"It IS all about the TASTE"
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  • Healthy Sports Drink

    Thanks to Bryan Wells for the lovely graphic

    As spoken prior:

    Three days of 85+ heat, three days of rushing from client to client, on the street and in the heat, with a #50 pack. I am close to collapse from the heat, and all my joints and muscles are giving me cramps. I know I need food, it is so hot, but I really want something other than cold soups, cold cuts, and ice cream.

    When working in this type of environment hydration therapy is KEY to avoiding heat related illness, but as a former boss of mine discovered, water does NOT contain all the necessary items to avoid these illnesses. Various companies have made large amounts of money in providing garishly colored drinks that provide some salt and a hideous amount of sugar. Perhaps we can do a little better than that.

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  • Malt


    Since I am getting nostalgic, perhaps another taste from my past..

    It may be I am still a Central Texas boy at heart, or it maybe the heart burn that makes me crave any form of cold dairy, but the Triple French Vanilla Ice Cream I made last year, literally has me fantasizing, (about the ice cream!)..

    And since I have made a fair batch of ice cream, (which immediately disappeared in to a number of culinary black holes), so I made another (DOUBLE) batch. I can now experiment with other things…. Like Ice Cream Malted’s…

    A soda-fountain drink, also called malted, that is a thick, rich mixture of malted-milk powder, milk, ice cream, and a flavoring such as chocolate or vanilla.

    A milk shake is a blended combination of milk, ice cream, and flavored syrup, or fruit.

    Now a malt is what I want, a rich buttery, creamy, ice cold glass of goodness and love..

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  • Valentine’s Day Special – Chocolate Soup

    So thinking of all the things I WISH to be doing, and all the things I will be doing, I think, I should think about what to prepare for Madam Bad Wolf, once I escape all the things I must do.. But enough thinking, it leads to drinking…

    Dinner is a given, but after dinner, perhaps a very thick, very rich chocolate drink, just made for dipping small cookies into, or perhaps fresh strawberries, or bananas. To describe chocolate soup, it’s somewhere between rich hot chocolate, (the richest and most sinfully good) and chocolate mousse, (smooth, stiff, and irresistibly rich).

    This is not a fondue, but really more like a very thick hot chocolate. Thick enough you can eat it with a spoon. Topped with freshly whipped cream it is a dream.. Hmmmm, Chocolate and whipped cream, how much fun can you have with that…… (especially this whipped cream)

    But wait, where is the BadWolf Howl and the Rogue Chef twist… Perhaps I will use some very good spicy chocolate I was gifted, or maybe I’ll use a orange flavored chocolate, and nothing like this is complete without a hint of good bourbon…

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  • Recovery

    As usual, the holidays are here, and between the weather, the Friday afternoon crisis, and the travel, I am ill. I need something to help clear my head, chest, and sooth my body.

    A bit of ginger as an aromatic to help loosen the crap in my head, and a fruit / sugar to help feed my body.

    After this has steeped and is ready, I’ll microwave this to a nice warm temperature (not boiling, just hot).

    Sounds like a job for Soojunggwa, as per wikipedia:

    ‘Sujeonggwa’ is a Korean traditional fruit punch. Dark reddish brown in color, it is made from dried persimmons, cinnamon, ginger, peppercorn and is often garnished with pine nuts. The punch is made by brewing first the cinnamon, ginger and peppercorn at a slow boil. The solids are then removed for clarification and the remaining liquid is boiled again after adding either honey or brown sugar. The dried persimmons are cut into portions and are added to soak and soften after the brew has completely cooled. This is usually done several hours before serving, as extensive soaking of the fruit may thicken the clear liquid to a murky appearance.

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  • Angel’s Kiss


    So another Christmas has passed. I have returned to the lair and am preparing for the short week to come.

    I am soo not ready for that to happen, I just regained my holiday spirit, and now it’s pretty much over.

    Looking around I have a small selection of good chocolates, and I am looking for a light aperitif to go with them, something coffeeish, but creamy and with a kick. Rummageing around the bar I find some Kahlua, and in the fridge is some cream…

    Sounds like an Angle’s Kiss, or at least a wolf slobber …

    A layered (or “stacked”) drink, sometimes called a pousse-cafĂ©, is a kind of cocktail in which the slightly different densities of various liqueurs are used to create an array of colored layers, typically three to seven. The specific gravity of the liquid ingredients increases from top to bottom. Liqueurs with the most dissolved sugar and the least alcohol are densest and are put at the bottom. These include fruit juices and cream liqueurs. Those with the least water and the most alcohol, such as rum with 75% alcohol by volume, are floated on top.

    These drinks are made primarily for visual enjoyment rather than taste. They are sipped, sometimes through a silver straw, one liqueur at a time. The drink must be made and handled carefully to avoid mixing; however, some layered drinks, such as shooters, are generally drunk quickly.

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  • A Christmas Toddy


    As always, as I settle in for a winters nap, a server decided to take a crap…
    After several hours service was restored, but now I’m hyped and bored…
    Time for a tea and bourbon delight, just made to let me settle in for the night ..
    And as the kettle warms I find the time, to dig up this ancient rhyme..
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