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In Pursuit of the Perfect Martini Glass.

In Pursuit of the Perfect Martini Glass.
 
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Martinis. This is a good glass – short, soft, not birdbath sized. It was hell finding a decent glass, that wasn’t too tall or with razor sharp edges (Bormioli), etched with tacky frosted patterns (Mikasa – really??), painted and nearly unwashable (Etsy), painted with lips or encrusted with jewels (I’m looking at you, Lolita), crazy overpriced (Riedel), or with zigzag stems or in packs of 15 (Libby). I found this glass AT THE DOLLAR STORE. There you go.

Now, Nik’s Retro Dirty as Hell Perfect Martini: Wash interior of glass with sweet vermouth, dump out. 1 1/2 ounces of gin, 1/2 ounce of dry vermouth stirred with ice and strained into glass, 2 olives, a dash of orange bitters (from vintage recipe) and a nice healthy splash of the olive juice. I know, I have no olive picks yet. Those come Friday. Stainless steel, baby.

 

Kalua Pig, First Test Batch.

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Kalua Pig

My first test batch of Kalua Pig, freshly shredded. It’s amazing! I got that flavor I love. I remember eating this every Tuesday in the elementary school cafeteria on Kaneohe Marine Base as a child. Forever my favorite Hawaiian dish. It’s traditionally cooked underground in a special oven, but you can achieve a remarkable hack of the dish by slow-cooking a pork shoulder that’s been rubbed in sea salt (or Hawaiian red salt, if you can find it), and a generous coating of a liquid smoke product, then cooked in a crock pot until it shreds easily with a fork. A good enough piece of pork shoulder will not even require water to be added in the crock, creating a nice juice, but if you need to add more moisture, a half a cup or so of salted water boiled with liquid smoke added can be mixed into the finished product.

Seafood Stew, Salt Cod.

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Seafood stew with fire-roasted tomatoes, based in an amazing salt cod and wine demi-glace I made awhile back. I was pretty excited to find salt cod in my store. It was quite salty, as expected. You’ll need to wash it before use, and even then, it packs quite a kick. I eventually used the majority for creating a demi-glace that I froze and later revitalized for a seafood stew. It tasted absolutely amazing.

 

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