Aside from running the most outstanding culinary center in New York City, our fearless leader Jenn Smith is currently working on one of her life's goals, creating a different cocktail to compliment every American president. Here she shares with us #39, James Earl Carter Jr. or the "Jimmy Carter" The Jimmy Carter
by Jenn Smith

• Crushed salt, sugar, peanuts on the rim
• Castries Peanut Liquor
• Anchor Porter
• Nutmeg

We here at Astor are overwhelmed with sadness at the devastation in Haiti. In order to help, we have added an "Elements of Wine" class to our calendar on Monday, January 25th, and will pass on 100% of ticket sales to support the relief effort.

 
Every year Saveur magazine asks for their readers to submit their ideas, inspirations, and favorite food finds. Everything from family recipes to treasured cookbooks to time-honored tips. And thanks to y-o-u Astor Center is ranked #68 on The 2010 Saveur 100 List.

Here's to another delicious year!

See for yourself

On my most recent of Sunday morning bloggings, I came accross a little piece of fun called Roboexotica. It's a festival held in Vienna that adresses a long standing issue. This is direct from their homepage.

"Until recently, no attempts had been made to publicly discuss the role of cocktail robotics as an index for the integration of technological innovations into the human Lebenswelt, or to document the increasing occurrence of radical hedonism in man-machine communication. Roboexotica is an attempt to fill this vacuum. It is the first and, inevitably, the leading festival concerned with cocktail robotics world-wide. A micro mechanical change of paradigm in the age of borderless capital. Alan Turing would doubtless test this out."

Needless to say, you can take a few minutes out of your day to check this out.

Below is a robot that mixes cocktails based on how you play Mario. Needless to say, my drink would be elegant, potent and delicious.

Hi my name is Kent.

I might be what some consider a nerd. The way that my colleagues at Astor Center speak about locally produced goods and interesting dishes they made from scratch at home, I can akin to the way I speak about smartphone OS's and robust websites that don't use Flash. You can often hear me going off on my extreme distaste for Apple products the way Michael Pollan might Fruit Loops.

I am also a big fan of the Gross Food movement.

I am also 50% Japanese.

So this, as no surprise, tickled my proverbial fancy.

Happy Windows 7 Day!

I'm not speaking about the proper temperature to serve a chablis. (50º-55ºF says Jancis); nor am I speaking about the temperature at which the middle of a pork roast should be (I didn't feel like looking that one up); but rather something to me that is much more intriguing.

Allow me to temporarily kidnap you from sitting in front of your computer screen and propose to you this scenario: You have just brought home your piping hot General Tso’s chicken and have set it down in front of a nice fresh episode of  “It’s Always Sunny In Philadelphia” You take the first few bites and are in heaven. The outside is crispy, the inside is juicy and tender and the sauce is spicy, sweet and it is the perfect adhesive for the chicken fried rice (that’s right, I double up on my poultry) ::SINCE YOU’VE BEEN GONE:: exclaims your cell phone as it begins your Kelly Clarkson ringtone. You pick it up and it’s Dave, your best friend calling you from the west coast. You get up and walk away from your noisy telly, and towards your bed. You catch up and he tells you about firing his friend’s gun using RC cars as targets, and you tell him about that girl that wouldn’t call you back. After you both stop being interesting you bid each other adieu and you return to your dinner of exotic cuisine, only to discover that it’s no longer even warm, it’s damn cold! It immediately becomes up appetizing as you think of the best way to reheat it. Stop…

Right there… Why? Why is it better warm? Why are so many foods better warm? I understand that you can eat it cold, but it’s not the same. I know that there are people out there who enjoy cold pizza, I’m one of them. Although there are the few who say that cold pizza is better than warm pizza and there is a very simple explanation for that, they’re lying. Probably to seem more interesting, but I digress…

I’ve done my fair share of thinking, conversating and researching this phenomenon, but interestingly enough the internet has very little to say on this matter. Here are some of the possible answers I have compiled. Perhaps you could contribute some of your own ideas. It would certainly make you seem interesting… to me at least.

-         An expectation of certain foods to taste and feel a certain way

-         A solidifying of fat, affecting texture and taste

-         A nurturing factor, similar to taking a hot shower

I attended Farm Camp this past weekend, an experience developed for food industry professionals by the folks behind Flying Pigs Farm in Shushan, NY.  My time there was profoundly life-changing, and is sure to be the subject of many a post here but, for starters, I wanted to share some egg freshness tips from Jen Small, one of the co-founders and farmers of Flying Pigs, that certainly came as news to me.  For example, I had no idea just how long a good quality egg would last under refrigeration (two months or so), or that the albumen (the white of the egg) is slightly cloudy for the first few hours after the egg is laid, and then eventually clears – a subject with which one is only concerned when making one’s breakfast out of very freshly laid eggs, as we had the great fortune of doing yesterday morning.  The eggs from Flying Pigs are always top notch thanks to the well-treated birds that are granted generous access to good quality feed and have plenty of room to roam around the rolling hills of Shushan to feast on bugs.  But, how do we always know for sure if our eggs are fresh?  There are a few checkpoints, according to Jen.  First and foremost, you can drop your eggs into a deep container of cold water – the very freshest ones will sink to the bottom and lay on their side.  But just because they float doesn’t necessarily mean they’re bad.  Older eggs will rise to the top because the air cell within them gets larger with age.  These are the eggs Jen chooses to hard boil, as the larger air space makes them easier to peel. 

Cracking the egg open will reveal much more about its freshness.  You’ll know right away by the smell (foul) if it’s turned.  Once out of the shell, the yolk of the raw egg should sit up straight in the whites.  The older the egg, the flatter and softer the yolk will be.  The thicker the whites, the better.  If the chalaza (stringy white bits on either side of the yolk that anchor it to the center of the egg) are in tact, you know your egg is very fresh as the chalaza will deteriorate with age.

Helpful tips, but I recommend always buying your eggs from Flying Pigs (available Fridays and Saturdays at the Union Square Greenmarket) or other local farms doing things the right way, as they’ll be gobbled up long before they have any chance of losing their freshness.  

 

This blew my Monday morning addled mind. A British man apparently has invoiced Pret A Manger, amongst 50 other companies, for time wasted waiting on line. And apparently Pret A Manger, as well as 3 other companies ARE PAYING HIM! This gives me a whole new perspective on lunch.

My question to you is, who would you invoice for your idle time?

Read: Telegraph.uk via GrubStreet

You likely know Jimmy Carter was a peanut farmer, and if you’ve had it, you know that Castries Peanut Rum Crème is a deliciously silly tipple, so in pursuit of a presidential cocktail for the 39^th president, I naturally wanted to incorporate the stuff.

I’d encountered plenty of sweet, froofy Castries cocktails at Tales, but wanted to create something more complex and maybe a little manlier, as well – after all, Carter was in the Navy. Bourbon? But it is hot as Hades out now, and a brown spirit base with a milky component just sounded wrong, like so much nog. And then it hit me: beer.

A Nutshell History of American Beer: proliferate and reflective of European beer traditions until Prohibition; stagnant during Prohibition; dominated by the “big three” in the post-Prohibition era (Anheuser-Busch, Miller and Coors); and relatively recently, somewhat slowly, flowering into a full-blown craft beer culture.

Why has it flowered? Arguably, thanks to legislation that was passed during Jimmy Carter’s presidential tenure, signed off on by the cardigan-wearing New Southerner himself. For whatever reason (oversight on the part of lawmakers or conspiracy at the hands of the big three, take your pick), home brewing had been illegal in the United States since Prohibition. Its legality led to a greater awareness of good beer, more people attuned to brewing it, interest in craft breweries and hey presto, great suds at every corner store in the city.

And so in my presidential series, I celebrate Jimmy Carter with a cocktail based on good American beer: Anchor Steam’s Anchor Porter, an intense, hoppy, coffee-and-chocolate beer made with care in San Francisco by an early beneficiary of the interest in craft brewing - one of the country’s finest, smallest, and most traditional breweries.

To give the cocktail a little characteristic sass – after all, Carter did lust, even if only in his heart, and never holds his tongue when criticizing current world leaders - I served the drink with a rim made from a couple of crushed peanuts and equal parts salt and sugar. It ends up being roasty, nutty, and even a little refreshing.

The Jimmy Carter

3 ounces Anchor Porter

1.5 ounces Castries Crème 

Shake ingredients over ice and strain into a coupe rimmed with a salty-sugar blend. Top with a scant scrape of nutmeg.