Content about Soft matter
August 16, 2011
Tristan Coulter of Chicago's Metropolis Coffee Explains the Pour-Over Technique
I discovered the first inklings of my obsessive nature while making coffee in college. So many things can go wrong. So many ways to go right off the cliff. What should be routine and pleasurable becomes stressful, maddening, disappointing. The beans, the water, the tools, the process, and the thin line between greatness and mediocrity. None are exempt from mistakes. And of course, no one has ingested any caffeine yet. And we know what...
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December 31, 2010
With one secret ingredient
For the third year in a row, Nick and I will be spending our New Years Eve with friends eating tacos and drinking cocktails. It's become something of a tradition, fondly known as Cocktails and Carnitas, and I can hardly wait.
It's a given that the food is good. But we also believe in drinking very, very good cocktails. Cocktail. Rather than conjuring up images of sugary vodka-laced concoctions, the word cocktail evokes for us a...
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December 9, 2009
It's pink, but manly
To stretch the metaphor, the essential DNA of the Daisy involves adding a little soda water to a Sour (spirit, citrus, sweetener). Beyond that, though, you can take some liberties.
- Imbibe Magazine
If you're not too careful, cocktails can swallow you into an alternative universe of reason where there are no right answers. The perfectly proportioned Negroni, which I wrote about a few weeks ago, is the exception to the rule--no...
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All content copyright Nick Kindelsperger and Blake Royer.
