By Dan Barber
Barber explores the evolution of yank meals from the 'first plate,' or industrially-produced, meat-heavy dishes, to the 'second plate' of grass-fed meat and natural vegetables, and says that either one of those ways are eventually neither sustainable nor fit. as a substitute, Barber proposes american citizens should still circulation to the 'third plate,' a food rooted in seasonal productiveness, average farm animals rhythms, whole-grains, and small parts of free-range meat
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Extra info for The Third Plate: Field Notes on the Future of Food
Sample text
Fill the metal part of the Boston shaker ²⁄³ full with medium ice cubes. Pour the muddled Pimm’s mixture (including pulp) over the ice. Cap the shaker with the pint glass and shake vigorously until well chilled. Using a Hawthorn strainer, double-strain the cocktail through a wire-mesh sieve into the prepared glass. Garnish with remaining mint leaf. Makes 1 Tip For a simpler version, you can forget the ribbons and the muddle of cucumber, ginger, and mint. Build the drink in an ice-filled highball glass, topping it with 2 to 3 ounces of San Pellegrino Limonata or club soda, then garnish with a cucumber spear and mint leaves.
Using a Hawthorn strainer, double-strain the cocktail through a wire-mesh sieve into a chilled old-fashioned glass. Wait a moment for the foam to rise and then place 4 drops of bitters (if using) in a circle on top. Use the tip of a skewer to connect the dots. Makes 1 GOLDEN ALE Riffs are modern cocktails inspired by classics. Gabriella Mlynarczyk, from Chef Michael Voltaggio’s Ink restaurant in Los Angeles, presents one here that can be best described as a Belgian Michelada or a spicy take on a Shandy.
I adapted this recipe from Around the World with Jigger, Beaker, and Flask by Charles Henry Baker, Jr. (1939), because it seems like a perfect marriage of spirit and recipe. 2 pony shots / 60 ml / 2 fl oz genever 1 tbsp / 1/2 fl oz freshly squeezed lemon juice 1 tbsp / 1/2 fl oz simple syrup (see page 14) 1 pinch cayenne pepper Add the gin, lemon juice, and simple syrup to a cocktail shaker ²⁄³ filled with medium ice cubes. Shake vigorously until well chilled. Strain into a chilled coupe or cocktail glass; sprinkle with cayenne.