Last week we looked at an artisanal vinegar designed for drinking. This week we will turn our attention to the rarefied world of balsamico tradizionale, that’s the slow-aged variety of balsamic vinegar, not the kind that you may run across at your local supermarket. If there were a musical composition best suited to accompany the … Continue reading Traditional Balsamic Vinegar
Category: fooduniversity
Gaba Berry: Made in Kyushu Cacao Vinegar
The practice of drinking vinegar is fairly well established in certain quarters. This is usually done because it is believed that vinegar is salubrious, rather than because drinking it can be a gratifying experience in and of itself. I used to be in the habit of mixing up my own vinegar-based libation using rather mundane … Continue reading Gaba Berry: Made in Kyushu Cacao Vinegar
Wine: The Flip Side
The Vinegar Merchant (17th century) by Abraham Bosse Way back in recent antiquity (how’s that for an oxymoron?), in the early days of rock’n’roll, there was something called a “45.” No, this was not some Saturday-night special: it was a little record that would go around the turntable forty-five times per minute. These records usually … Continue reading Wine: The Flip Side
The Name Game
This week we deviate substantially from what we normally do. We simply look at a name. The late-Shirley Ellis, a singer who had more than a few hit songs a number of decades ago, including “The Name Game,” would probably agree with the following: naming can be a serious game. Presumably, she made a pretty … Continue reading The Name Game
“The Ostrich”: The Dance
This is the final entry in our “Ostrich Series.” As promised, we will end on a musical note. In the 1960s there were a whole slew of dance songs, ranging from Little Eva’s “The Loco-Motion” to The Orions’ “The Wah-Watusi” to the eternally irritating “Do the Freddie” by Freddie and the Dreamers. Believe me, you … Continue reading “The Ostrich”: The Dance
Ostrich: Beyond Meat
As we implied in the first entry of this series, there is more to ostriches than meat. We could go on at great length about this, but, as our readers will know, we try to keep our postings relatively brief. Among the notable characteristics of the bird are its feathers and its eggs. The illustration … Continue reading Ostrich: Beyond Meat
Ostrich and Wine Pairing, Part 2
We chose three red wines and paired them with Yoshinoya’s ostrich under two conditions. The three wines are pictured below and a limited sensory evaluation will be provided for each. The wines are all reasonably priced. The ostrich was tasted first without the accompanying sauce and then with it, following the rule “from light to … Continue reading Ostrich and Wine Pairing, Part 2






