A hard-boiled egg encased in sausage and bread crumbs and then deep-fried may seem like a product of modern pub culture, but the Scotch egg was invented by London department store Fortnum & Mason in 1738.
Flank steak, also known as London broil, isn't the most tender cut of beef, but it is one of the most flavorful. The key to getting a tender flank steak is to let the meat marinate for a good, long time — in this case, in a mixture of red wine, Worcestershire sauce, garlic, various spices, and fresh rosemary — and the carve it across the grain into thin slices before serving.
Dating back to the original 1930 publication of the bar tending manual from London's Savoy Hotel, this tangy whiskey drink is just the right amount of sweet, sour, and straight up booze. It's a spiteful but lovely little drink, with a smooth and frothy airiness provided by egg white.
by Beth KracklauerThere are few things more suave (or more festive) than grating fresh nutmeg over a well made cocktail. Long before it was relegated to the once-yearly making of holiday eggnog, the spice was de rigeur in all kinds of drinks—or so we learned in the course of researching a story on nutmeg for SAVEUR's upcoming December issue. In the 17th century, when nutmeg was more costly than gold, a dusting of the warm, woodsy spice over wine was a signal of status, a gesture of hospitality, and, according to the medical wisdom of the day, a defense against the plague, a digestive aid, and a mild narcotic. (That last claim has been borne out by both science and centuries of amateur experimentation.) No punch maker in the clubs of 18th-century London would have been without his silver spice grater and a whole nutmeg or two; as late as the 1930s, the musician Charlie Parker and his band were partial to hallucination-strength doses of nutmeg floated on top of soda pop. Later Parker recalled, "Another sax player and I would chew spices and laugh at each other and our heads would enlarge and shrink."
Naturally, learning all of this, we wanted in on the action. So we asked Damon Boelte, the bar director at the restaurant Prime Meats in Brooklyn, New York, to show us what he's doing with nutmeg right now. Continue Reading >>