Jeffrey’s dad had a bad experience with the Brandy Alexander back in the '70s. Could the cause be related to the ice cream used as an ingredient or the fact that they used a blender to mix up batches? Perhaps it was that they drank three full blenders of the rich concoction? We will never know. What we do know, is that the Alexander is a type of drink in which any base spirit, arguably, can be used. Originally, it was made with gin as opposed to today’s more popular variation containing brandy. In this episode, Jeffrey makes a Gin Alexander that his dad will never drink but would be proud of.
Moist Carrot Cake
This carrot cake is incredibly moist and tender, and fragrant with cinnamon and nutmeg. Speckled with raisins and nuts (or not, if you prefer yours plainer), the cake is topped with a rich, tangy-sweet cream cheese frosting.
Gather round children! Today's slang session concerns TOUCHED, which is either a nice thing, or a not-so-nice thing. In this brand-new series, we devote time to the words and phrases chefs hold near and dear to their sweaty, stressed out, crass little hearts.
The kitchen has its own language, forged equally from hot pans and sharp things coming around corners, and tight spaces shared for hours on end. In this brand new series, we devote time to the words and phrases chefs hold near and dear to their sweaty, stressed out, crass little hearts. Today's deep-dive: SHOEMAKER.
What happens when chefs read the bad reviews written about them from around the web and beyond? We turned on the camera to find out.
This episode: Chef Kim Alter--now of Plum, formerly of Haven, in Oakland, California--stands up for how much food actually costs, yo.