My, don't you have a rarified sense of humor.
The goal, imho, should be to verse oneself in as many cuisines as possible and develop something that is unique to the area.
The GG cuisine should act as one of the main influences (perhaps as organizer of the others), but "importing slow-smoked brisket from Texas, hand-crafting Mexican street food, churning out basket after basket of deep-fried chicken" is a very good thing as well.
First, though, we must ingest (ahem) these disparate influences, and them we can make them ours.
Get on some meds to help with the depression. Perhaps even some pot (yes, it can have some positive effects on cancer, and definitely help with the nausea, but mostly for the depression---it didn't help my depression, but it may well help yours).
You shouldn't be more depressed than you must be.
Unfortunately, yirgacheffe coffee's, even naturals. tend to be very, very tea-like. I'm more interested in coffee's that offer flavors that coffee is best at providing.
If you can find them, the harrar region can produce excellent coffee. LIkewise, Yemen can produce tremendous brews(dragonfly has a wonderful yemen right now that is truly exotic).
Lastly, look for naturals (that is unwashed/unpulped) beans. These are beans that have been picked, and the fruit was allowed to ferment while attached to the bean. It can impart massive amounts of flavor.
Had the gose (well, it was actually evil twin gose by westbrook) in a local (boston) hipster gatropub. The sourness was fine, but the salt flavor made for some tough going. Couldn't finish the pour, but it was certainly an interesting beer, so I'm glad I tried it.
The fruit juice tip sounds like a nice idea. Next time I'm in c'ton ill give it a shot.
All Comments »
Powered by Foundation
© Copyright 2016,
Charleston City Paper