#jody eddy

[therealcoolfooddude]

(via Rice and Nori Rolls) Kimbap, or rice and nori rolls, reflect the Korean temple tradition of eating with the seasons. Simple, adaptable, and rooted in nature.

[acocktailmoment]

The Tom Cat !

Ingredients:

The Tom Cat:

2 ounces Hayman’s Old Tom gin

2 ounces mezcal

1 1/2 ounces dry sherry

1 1/2 ounces sweet vermouth (Antica is a good choice)

8 drops House Bitters (recipe below)

Ice cubes

Dehydrated grapefruit slices for garnish

House Bitters:

Peels from 3 oranges and 2 grapefruits, pith scraped away with a paring knife, thinly sliced

Peel from 1 lemon, thinly sliced

2 1/2 cups overproof rum (rum with an alcohol content greater than 57.5%)

2 cinnamon sticks

1 star anise pod

4 cardamom pods

1/4 teaspoon freshly grated nutmeg

Directions:

The Tom Cat:

In a cocktail shaker, combine the gin, mezcal, sherry, vermouth, and bitters. Add enough ice to fill the shaker to the top and shake vigorously. Strain into two coupe glasses containing a few large chunks of ice and garnish with grapefruit slices before serving.

House Bitters:

Preheat the oven to 225°F and line a baking sheet with parchment paper. Arrange two- thirds of the orange peels and all of the grapefruit peels on the prepared baking sheet and bake until the peels are completely dehydrated, 25 to 30 minutes. Let cool to room temperature and then remove from the parchment paper.

In a large, sterilized glass jar fitted with a tight lid, combine the dehydrated peels with the lemon peel, rum, cinnamon, star anise, cardamom, and nutmeg. Shake vigorously and store in a warm, dry place near a window for 2 to 2½ weeks, or until the desired flavor intensity is achieved.

Transfer the liquid to a pot and bring to a simmer over medium heat. Simmer for 5 minutes and then let cool to room temperature. Strain through a fine-mesh sieve with a double layer of cheesecloth. Using a funnel, transfer the bitters to small bottles fitted with eye- droppers. The bitters will keep in a cool, dry place for up to a year.

Courtesy: Jody Eddy

Photo by Rocky Luten

This article was not sponsored or supported by a third-party. A Cocktail Moment is not affiliated with any individuals or companies depicted here.

[allwaysfull]

Chaat | Maneet Chauhan and Jody Eddy

[veitingageirinn]

North fær IACP matarbókaverðlaun

@IACPculinary #IACP15 Frábær árangur og innilega til hamingju @GunnarKarlG & @jodyeddy

Matreiðslubókin North: The New Nordic Cuisine of Iceland eftir Gunnar Karl Gíslason og Jody Eddy, fékk matarbókaverðlaun Alþjóðasambands matreiðslumeistara (IACP) í flokki alþjóðlegra matreiðslubóka, en verðlaunin voru tilkynnt í gær.

Áður hafði sjónvarpskokkurinn Andrew Zimmern sem þekktastur er fyrir þáttinn “Bizarre food” valið North sem ein af bestu matreiðslubókum árið 2014.

Frábær árangur…

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[furryalligator]

Sea bird eggs, tea-poached skate, and smoked puffin are just a few of the menu items at Dill Restaurant in Reykjavik. This week, we travel to Iceland with Jody Eddy, the co-author of North: The New Nordic Cuisine of Iceland to learn about this fascinating cuisine. We’ll be tasting sharp cheddar, and we’ll decode wine descriptions with expert Stephen Meuse. Then we’ll head into the test kitchen to learn the secrets to long-lasting vinaigrette. And of course, we’ll be taking your calls to answer all of your cooking questions. www.americastestkitchen.com/radio

[veitingageirinn]

Gunnar Karl útskýrir hvað Ný norræn matargerð er í áhugaverðu viðtali

Gunnar Karl útskýrir hvað Ný norræn matargerð er í áhugaverðu viðtali #NorthCookbook

Gunnar Karl Gíslason og Jody Eddy

Talks at Google hefur birt fjölmörg vídeó af höfundum, tónlistarmönnum, frumkvöðlum á youtube rásinni sinni og meðal annars rætt við höfunda sem nýlega hafa gefið út matreiðslubækur.

Nýjasti kokkurinn á Google Talk er Gunnar Karl Gíslason frá Íslandi sem gaf út bókina North: The New Nordic Cuisine of Iceland, ásamt bandaríska rithöfundinum Jody Eddy.

Ef þú hefur…

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[veitingageirinn]

Þessi bók er einstök perla | Hráefnið, náttúran og Dill

Þessi bók er einstök perla | Hráefnið, náttúran og Dill @jodyeddy @GunnarKarlG

North eða Norður er heiti nýrrar matreiðslubókarsem rituð er af þeim Gunnari Karli Gíslasyni á Dill og bandaríska rithöfundinum Jody Eddy. Þema bókarinnar er hin nýja norræna matargerð eins og hún birtist á Íslandi en Dill hefur einmitt verið fremsti boðberi þeirrar stefnu hér á landi. Það er því við hæfi að þekktasti fulltrúi þessarar stefnu, René Redzepi skapari Noma í Kaupmannahöfn, riti…

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