MARIANI’S
Virtual Gourmet October 9, 2022
NEWSLETTER
"Betty Boop's Double Shift"
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IN THIS ISSUE JAMES BOND'S TASTES: THUNDERBALL and NEVER SAY NEVER AGAIN By John Mariani NEW YORK CORNER BALVANERA By John Mariani ANOTHER VERMEER CHAPTER FORTY By John Mariani NOTES FROM THE SPIRITS LOCKER NOT JUST THE SAME OLD BOOZE IN NEW BOTTLES By John Mariani ❖❖❖ On this week's episode of my WVOX
Radio Show "Almost Golden," on Wed. October
12 at 11AM EDT,I will be
interviewing Bill Malone, historian of
COUNTRY MUSIC,
Part 2. Go to: WVOX.com.
The episode will also be archived at: almostgolden.
❖❖❖ JAMES BOND'S TASTES: "THUNDERBALL" and "NEVER SAY NEVER AGAIN" By John Mariani
By the time Sean Connery made Thunderball
in 1965, the fourth of the 007 film series,
the part fit him like a glove—not to mention the
bespoke suits made for him by Anthony Sinclair
on Savile Row (right), his ties by
Turnbull & Asser—so the writers and
producers could have some fun with a character
whose personality and preferences, not least in
food and drink, were by then well known and
expected to follow form.
The movie: Goldfinger had been a tremendous hit, so the
writers of Thunderball
didn’t stray far from the formula, or Fleming’s
book, so the plot is very similar. Never
Say Never Again
came out the same year, 1983, as Octopussy,
starring Roger Moore, who had taken over the role
of Bond after Connery in 1971 said he’d never play
007 again. When Kevin McClory got the rights to
the story Thunderball,
he was able to bring back Connery and re-made it
as Never
Say Never Again, a mediocre film in the
series and one Connery did not seem
to have his heart in.
NEW YORK CORNER
BALVANERA 212-533-33348 By John Mariani
Anyone who has been to Buenos
Aires falls in
love with the very European-like city of great
sophistication, grand boulevards, stunning
antique cafés and wonderful indigenous
restaurants. Balvanera (which sounds like a
Gipsy Kings song) is an historic barrio with a
long tradition of theater and artists’ gathering
places like La Perla Café (a favorite of Jorge
Luis Borges). It’s also the birthplace of
Argentine rock and roll. Open
for dinner nightly; brunch on Sat. & Sun. ❖❖❖
ANOTHER VERMEER CHAPTER FORTY
“Okay, but how did Shui get this flunky
delegate to attempt to murder a U.S.
citizen in broad daylight?”
“Well, first off, he offered Chin a
shitload of money, probably ten times what he
was making at the embassy,” Kiley answered.
“What Shui and Chin were banking
on—correctly—was that his embassy would keep him
from being arrested by NYPD. As long as Chin
insisted it had all been just a terrible
accident, the Chinese would have no reason to
link him to an outsider like Shui. Had Chin
actually killed Louden, the Chinese would
probably have got their boy out of the U.S. as
soon as it was feasible. And they’d ask a lot of
questions, maybe getting him to admit to Shui
hiring him.
“Let’s just say we’ve now got a real case
against Shui in the Lauden incident. The FBI
can’t touch him in Taiwan. Interpol can act to
have him arrested, even if extradition is going
to be a bitch. We may never get him in a jail
cell. But, David, watch yourself during the
interview with Shui. I’m sure he’s already heard
that Chin is seeking asylum. It’s going to be in
the papers by tomorrow anyway.” © John Mariani, 2016 ❖❖❖ NOTES FROM THE SPIRITS
LOCKER
A LOTTA LIQUOR TO LOVE RIGHT NOW By John Mariani
More than once I’ve sighed at the
number of gimmicky spirits that companies put
out as marketing ploys, which have been around
ever since they started putting cream sherry
into ceramic Elvis bottles. Slapping on a
vintage date and some newly coined
nomenclature like “fermented by elves in the
Mountains of Mourne” and “filtered through
diamonds found in Marilyn Monroe’s jewelry
box,” they differ not at all from what the
same producer had been making for decades.
Competition in the spirits market has,
however, gotten fierce and there is a lot of
novelty that has resulted in a really
interesting array of spirits that don’t taste
the same as ever. Here
are several I’ve been enjoying this month.
The Last Drop
Distillers No. 28 Kentucky
Straight Whiskey ($3,999)—The price
tag may impress your friends, but there are
only 1,458 bottles of the stuff, created Drew
Mayville. It is a blend of vintage straight
bourbon and rye whiskeys made after Mayville
tasted 40 different vintage bourbon and rye
whiskeys produced by Buffalo Trace. It is aged
in American oak and emerges at 121.4 proof,
and Mayville notes, “The spiciness is
challenging the dark fruit, the chocolate
notes, and the sweet vanilla.” The Last Drop
Distillers was founded in 2008 by Tom Jago and
James Espey and in 2016 acquired by the
Sazerac Company.
Clonakilty’s Single Malt Irish
Whiskey ($49.99)—Made with double-
distilled single malt from the Scully family
farm in southern Ireland, and finished over
three years in cold-toasted red wine casks
from Château La Cardonne, it is bottled at 92
proof. The distillery borders the Atlantic, so
the spirit absorbs some of the saline
brininess along with a leathery flavor and
hint of grass. Indri-Trini Single
Malt Indian Whisky: The Three Wood ($55)—Yes, it’s
made with Indian barley from Rajastan (46%
proof), aged in ex-Bourbon, French red wine,
and PX Sherry casks, then blended. (I thought
the name might refer to a golf club.) The
label is printed in Hindi, and the whiskey is
produced by Piccadilly
Group
Indri, within the state of Haryana, which
began operations in 2012. Michter’s US*1
Toasted Barrell Sour Mash Whiskey
($100)—Michter’s has developed a reputation
for making limited edition whiskeys that have
achieved cult status, and this sour mash is
only the second time it’s been released.
Distiller Dan McKee and Maturation Master
Andrea McGee like a balance of sweetness,
spice and smokiness, and the first release won
Whiskey
Exchange’s “Whiskey of the Year” in
2019, the first time a U.S. whiskey head ever
achieved that honor. Old Elk
Straight Bourbon ($49.99) —Old
Elk claims it uses four times more malted
barley than conventional bourbon recipes (51% corn,
34% malted barley, 15% rye), with an 88 proof,
which gives it a noticeable smoothness.
According to master distiller Greg Metze, “All
bourbon is taken out of the barrel at cask
strength . . . then ‘proofed’ with water to
bring it to bottle strength. Traditionally,
this process takes 24-48 hours. However, we
choose to do it for significantly longer at
very small increments . . . by adding the same
total amount of fresh Colorado mountain water
over multiple weeks (instead of days) to keep
the bourbon cool, allowing us to bottle every
last drop of flavor.” This adds to the caramel
flavors imparted by the casks, as well as
nuttiness on the finish. Kirk & Sweeney
Reserva Dominican Rum ($39)—The
name of this Dominican rum derives from a
notorious rum runner schooner of the 1920s,
seized with a massive amount of rum on board.
The Reserva is made from sugarcane processed
into Grade 3 black strap molasses at 80 proof,
aged in American and French oak, with the
blending spirits ranging from three to
fourteen years of age. The pretty, squat
bottle is in the tradition of old 18th century
rum bottles. Ron
Barceló Organic Dominican Rum
($30)—Made from fresh sugar came juice from
“one of our oldest and wildest fields,” the
technique was based on the implementation of a
Sustainability Code (on the label). At 80
proof, it’s got a nice peppery edge, not hot
but more fragrant, and, although it has an
amber color, it bolsters cocktails like the
daiquiri and margarita. Cream
of Kentucky Estate Straight Rye Whiskey ($55)—Bottled
in bond, meaning it is grown and distilled
from 100% Rymin rye, and bottled in one
place, Crestwood, Kentucky. Jim Rutledge is
a Master Distiller and in the industry since
1966, launching his own J.W. Rutledge
Distillery in 2015 to make this heritage
brand in 2019 that was originally
trademarked in 1891. This is his first 100%
rye, 97 proof, and tastes like it, not like
some evocation of bourbon and rye. Its
production totals only 70 barrels. ❖❖
According to Punch:
"Men who eat meat should be banned from having sex,
the animal rights group Peta has demanded, claiming
that devouring sausages and schnitzel is a symptom
of 'toxic masculinity' which is killing the planet.
Peta’s German operation cited research from the
scientific journal PLOS
One which
showed that men caused 41 per cent more greenhouse
gas emissions than women largely because they
consumed more meat. Peta demanded a
'sex ban for all meat-eating men' and called on
women to 'go on a sex strike to save the world.'”
❖❖ Any of John Mariani's books below may be ordered from amazon.com. The Hound in Heaven (21st Century Lion Books) is a novella, and for anyone who loves dogs, Christmas, romance, inspiration, even the supernatural, I hope you'll find this to be a treasured favorite. The story concerns how, after a New England teacher, his wife and their two daughters adopt a stray puppy found in their barn in northern Maine, their lives seem full of promise. But when tragedy strikes, their wonderful dog Lazarus and the spirit of Christmas are the only things that may bring his master back from the edge of despair. WATCH THE VIDEO! “What a huge surprise turn this story took! I was completely stunned! I truly enjoyed this book and its message.” – Actress Ali MacGraw “He had me at Page One. The amount of heart, human insight, soul searching, and deft literary strength that John Mariani pours into this airtight novella is vertigo-inducing. Perhaps ‘wow’ would be the best comment.” – James Dalessandro, author of Bohemian Heart and 1906. “John Mariani’s Hound in Heaven starts with a well-painted portrayal of an American family, along with the requisite dog. A surprise event flips the action of the novel and captures us for a voyage leading to a hopeful and heart-warming message. A page turning, one sitting read, it’s the perfect antidote for the winter and promotion of holiday celebration.” – Ann Pearlman, author of The Christmas Cookie Club and A Gift for my Sister. “John Mariani’s concise, achingly beautiful novella pulls a literary rabbit out of a hat – a mash-up of the cosmic and the intimate, the tragic and the heart-warming – a Christmas tale for all ages, and all faiths. Read it to your children, read it to yourself… but read it. Early and often. Highly recommended.” – Jay Bonansinga, New York Times bestselling author of Pinkerton’s War, The Sinking of The Eastland, and The Walking Dead: The Road To Woodbury. “Amazing things happen when you open your heart to an animal. The Hound in Heaven delivers a powerful story of healing that is forged in the spiritual relationship between a man and his best friend. The book brings a message of hope that can enrich our images of family, love, and loss.” – Dr. Barbara Royal, author of The Royal Treatment. ❖❖❖
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FEATURED
LINKS: I am happy to report
that the Virtual
Gourmet is linked to two excellent travel
sites: Everett Potter's Travel Report: I consider this the best and
savviest blog of its kind on the web. Potter is a
columnist for USA
Weekend, Diversion, Laptop and Luxury Spa Finder,
a contributing editor for Ski and a frequent contributor
to National
Geographic Traveler, ForbesTraveler.com
and Elle Decor.
"I’ve designed this site is for people who take
their travel seriously," says Potter. "For
travelers who want to learn about special places
but don’t necessarily want to pay through the nose for
the privilege of staying there. Because at the end
of the day, it’s not so much about five-star
places as five-star experiences."
Eating Las
Vegas John Curtas has
been covering the Las Vegas food scene since
1995. He is the author of EATING LAS
VEGAS - The 52 Essential Restaurants,
and his website can be found at www.EatingLV.com. You can find him
on Instagram: @johncurtas and Twitter:
@eatinglasvegas.
MARIANI'S VIRTUAL GOURMET
NEWSLETTER is published weekly. Publisher: John Mariani. Editor: Walter Bagley. Contributing Writers: Christopher
Mariani, Misha Mariani, John A. Curtas, Gerry Dawes, Geoff Kalish.
Contributing
Photographer: Galina Dargery. Technical
Advisor: Gerry
McLoughlin. If you wish to subscribe to this
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