It's too quiet here lately. So here's a challenge: everyone one here
post one food related message.

It could be a review of a new restaurant, a newly tried dish at a
favourite restaurant, a new food not before tasted, a newly
developed personal recipe, or an inventive riff on a classic one.

I'll go first:

It was obscure for ages, then a short lived crazy fad for a decade,
and then slipped back into obscurity but never went away entirely.
I'm talking about Galliano, the key ingredient in the infamous
Harvey Wallbanger, so popular in the 1970s. I just bought a bottle
for the first time in maybe 44 years or more.

It's a sweet bright yellow Italian liqueur with a pronounced vanilla
flavour, combined with subtle anise, citrus and herbal notes.

I am not overly fond of strongly anise flavoured liqueurs like ouzo,
sambuca or Pernod but Galliano is nothing like any of them.

I never liked screwdrivers so I haven't made any Harvey Wallbangers,
at least not yet.

But a mere teaspoonful, a half ounce at most, added to my standard
gin drinks gives them a remarkable new and very pleasant taste
profile. So far I have been enjoying Galliano enriched G&Ts,
martinis, gimlets, rickies, tom collins and slings. One bottle may
be enough forever but right now it's a daily treat.

OK now, what's new at your place?


Cheers

Jim


... Leftover bacon? Never heard of it! Is that a new thing?

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