Chad Johannesen

​Understanding the World of Vermouth: The Dry Side — The 9-Bottle Bar

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Time to set aside orange liqueur, which we've been discussing all throughout July at The 9-Bottle Bar, and pick up our coverage of vermouth. You'll recall that the 9-Bottle Bar arsenal features not one but two bottles of vermouth — one sweet (explored in depth back in May), and the other dry.

One might ask, with such a short roster to fill, why devote two precious spots to vermouths? As we'll see, even though sweet and dry vermouth grew out of a common tradition, the latter is a distinctive product with its own profile and applications in cocktails.

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Jeffrey’s 3 Favorite Kitchen Tools (and Favorite Cookbooks Too) — Kitchen Tour

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Who cooks and eats here: Caroline Diani & Jeffrey Doornbos
See their kitchen: Caroline & Jeffrey's Elegant California Kitchen
Where: Santa Barbara, California
Rent or Own? Own

Jeffrey does a lot of the cooking here in the Diani and Doornbos residence. He learned to cook mostly by trial and error. During budget-oriented grad school years he realized that in order to eat well, he must cook food himself. Since then he has developed into an avid cook, with a well-stocked kitchen.

Here are a few of Jeffrey's favorite cooking tools — are any of these your favorites too?

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The EcoJarz Shaker Whisk is a Worthy Attachment for a Mason Jar — Product Review

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Have you ever seen one of these doodads? It's a whisk that fits inside of a mason jar, perfect for shaking up small quantities of many foods. Let me tell you which kitchen tasks to tackle with this cute, inexpensive, and handy tool, and which to avoid!

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Recipe: Mango Coconut Icebox Cake — Dessert Recipes from The Kitchn

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Coconut is a polarizing ingredient. I have met people who can't get enough of it, and people who flick it away like a bug. I can empathize with both. Coconut wafts in with the scent and taste of the tropics, but the problem, I suspect, for most haters is the texture; on a scale of tenderness, shredded dried coconut can fall somewhere between hay and chopped toothpicks.

So this icebox cake avoids shredded coconut entirely. The creamy layers come by their coconut richness without it, and the top is sprinkled with toasted flakes, which have more in common with nuts than hay. And then there's the mango — lots and lots of mango.

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Kids React to Cow Tongue — Food Media

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Even with all the hype about how kids can pick up the gourmet habits of their parents, what do they think about cow tongue?

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You Only Need 2 Ingredients For This Watermelon Fruit Leather — Delicious Links

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Did you eat Fruit Roll-Ups as a kid? I sure did. I loved the wacky colors, the interesting flavors, and the tiny thread of parchment paper that the fruit leather was always wrapped in. Want to try your hand at a homemade version using seasonal watermelon? This treat is great for back to school (or just, you know, a nostalgic indulgence for adults) – you just need two ingredients!

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