The saturation/color in this photo were not exaggerated
Gotcha, didn't I. After taste testing the Skinnygirl margarita, you don't really expect me to put this stuff in my mouth, do you?
This Bikini Girl Margarita caught my eye at Bottle King last week. Not because it looked interesting, but because it was glowing.
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The poor margarita. Once a near-perfect drink, in the family of cocktails known as "the sour" (not, you'll note, "the sweet"), blessed with a balance of natural sweetness, mouth puckering sour, and agave flavors, the margarita has become almost a joke in the hands of bartenders and regular folk across the land (and I suspect across other lands as well).
You see, there was a time when a margarita would be enjoyed in a coupe, or cocktail glass (stemware which is now generally referred to as a "martini glass"), 3, maybe 5 ounces at a time. But I'm guessing most people, when thinking "margarita," picture a huge pint glass of a neon green, overly-sweet, vaguely tequila-y slushie, more fitting for a frat party or Bourbon street than for a restaurant or serious contemplation. And that's the problem: people don't know any better. We've been brain-washed!
I've already noted here on this blog that a margarita's success is based almost solely on the use of quality ingredients, used in a proportion which you find appealing. Those ingredients include:
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Edit: Click here for the taste test/review.
A sign of the end of civilization as we know it. People are gobbling this stuff up. Draining bottles of it into their naive gullets. Few having any clue of what a proper margarita should taste like, much less how easy one is to make.
A sign by the door of Harding Liquors in Ridgewood, NJ
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There's a discussion on chowhound.com on where to find simple syrup...made by Stirrings.
At first I thought I must have misread the post; surely Stirrings isn't bottling sugar water and selling it as "simple syrup" (and if they were, surely no one is foolish enough to buy it). Bottling and selling sugar water (or more accurately, corn syrup water) is nothing new of course, but at least you get the satisfaction of a clever name like "Coke" or "Grenadine" with other sugar water products. However, a quick jump to the Stirrings website confirmed my fears: they are selling simple syrup. At 5 bucks for 12 ounces!
Brilliant stuff.
My first inclination was to ask the posters on Chowhound what advantage they see in using this product, rather than making simple syrup on their own. However, the moderators (and quite frankly the posters to a large extent) at Chowhound do not appreciate questions and open discourse, and my question would have ultimately gone unanswered in any satisfactory way, and then removed.
That's OK though, because it seems that the folks at Stirrings knew people might be questioning the rationale behind such a ridiculous product, so they do offer an explanation:
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The Midland Park A&P has this.
I hope you find this as amusing as I do.
Continue reading "Bacon-wrapped filet: for the EXTREMELY busy" »
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I'm slack-jawed. I just saw something on TV, and had to rewind it. Twice. To try to figure out why I wasn't getting the joke. I came to find out that it wasn't a joke at all. This is really a commercial for Cici's Pizza, a chain which specializes in a spongy, rubbery, doughy product, which I can only assume is supposed to be reminiscent of pizza.
They've managed to make unappetizing food seem even more unappealing than it already is. This, is a masterpiece.
Assuming you actually want to eat something notable in New Jersey, check out New Jersey Monthly's recent article on pizza. You can find it here (click).
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I'm endlessly fascinated by this. I don't know if it's real, fake, sad, funny, but I know I can't take my eyes off of it...
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Update: 01/21/2010: Shew. It's back on: click
Late in the day yesterday we noticed a ticker running across the bottom of a Food Network program. We ignored it as we usually do. Those tickers don't usually have info that I don't already have (a storm is coming? really?). But this piece of info was a surprise: Cablevision would be dropping The Food Network at midnight.
Welp, so much for a Triple D marathon on a lazy New Year's day.
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Restaurant websites are pretty piss-poor around these parts in New Jersey. Trust me when I say that I don't even want to go down this road, because it this subject could end up dominating this blog, and giving me a full-time writing job that I'm not prepared to take on.
Unnecessary flash pages (which preclude the use of an iPhone and other mobile devices), ridiculous music, hard-to-find basic information (address, phone, and hours), typos, and just all-around amateurish design, are the norm, rather than the exception.
I guess you just have to give a restaurant credit for making just a wee bit of effort.
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