Archive | December 15, 2011

The Glorious Guyana from Ken Albala

2 oz Peated Scotch Whisky
2.5 oz Freshly Squeezed Orange Juice
1 Ripe Banana
2 dashes Angostura Bitters

Add all ingredients to a blender with 1 cup of crushed ice
Blend until smooth and pour into a tall glass or tiki glass
Feel free to garnish with fruit, but it may just get in the way
Consume many

Featured Glassware: Boston Double Old-Fashioned by Villeroy & Boch

 

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There’s no way around it, so I’ll just cut to the chase:  If forced to be a member of the Donner Party, my one condition would be that I was allowed to bring along Ken Albala.  My reasoning is simply that if we were going to have to eat people, at least Ken would know how to make them delicious.  I do not mean to imply that Ken has cannibalistic tendencies – it’s just that, if ever a method for preparing a food item existed, Ken would not only know about it, he probably would have replicated it.  Except for cooking people – I’ll pay Ken the courtesy of drawing the line there.

For the past year, Ken has been a key resource for some of our most historical recipes, namely Buttered Beere and Punch Biscuits.  This past October, during our Halloween series, I mentioned to Ken that we were doing a drink called the Bloodbath, and he excitedly replied “With real blood?” and proceeded to advise me on how to acquire and handle the same.  As a food historian and professor at the University of the Pacific – not to mention author or co-author of books including Food in Early Modern Europe, Cooking in Europe 1250-1650, The Lost Art of Real Cooking, Beans: A History, and the just-released Food and Faith in Christian Culture – Ken is a man who obviously knows his way around a slab of ribs and then some.  Read More…