Pumpernickel is a traditional Westphalian whole-grain bread made from rye flour and coarse rye meal.According to the original German recipe, the bread is made mainly from rye meal, which is boiled for a number of hours to soften it. The dough is stuffed into a square bread form, then baked at 395°F (200°C). Afterward, it is steamed at 215°F (100°C) for 16-24 hours. [more inside]
Your ‘Craft’ Rye Whiskey Is Probably From a Factory Distillery in Indiana. The Daily Beast covers the phenomenon of a large list of whiskey brands serving only as bottlers, purchasing their spirits from a "hulking factory in Indiana". Thirdhand hattip to blogger SKU for leading the charge on this. [more inside]
Deli Man Trailer on Vimeo. In 1931, there were 1,550 kosher delis in NYC. Today: 150 Jewish delis in all of North America [more inside]
The real Spirit of 1776. Spurred by a Christmas gift of 18th century-style rye whiskey, I found this fascinating exposition on the history of beer and the history of San Francisco. I've signed up for a tour!
The Inexplicable Mystery Of American Rye Whiskey: Almost nobody drinks it! It's arguably the best American spirit there is. It's great straight and indispensable in such classic American cocktails such as the Manhattan, the Whiskey Sour, the Old-Fashioned and the Sazerac[Chuq's MeFi recipe is my favourite.] Thanks to the dedication of a few master distillers, it's currently being revived. And yet...[More inside]