Antico's Marinara with White Anchovy Pizza

Antico's Marinara, originally uploaded by jekemp.

Ok, so I went to Antico and got a pie. The bill of $20.00 seemed a bit steep for a pizza with no cheese and a smattering of white anchovies and basil leaves. I feel that I have been keeping myself informed as to what is going on with these so called "pizza wars" here in Atlanta and personally believe that it's all hype generated by a small but elite group of foodies. Was this pizza good? Yes, it was but then I wonder, why did I end up taking 80% of it home and adding shredded cheese to it which in turn, and to be fair, made it much better. Then I started to feel weird about it and began to wonder why I had to doctor up a pizza that just cost me $20 bucks? After some thought on the matter, I came to the conclusion that I just don't care that much about places like Antica. Great, authentic Neopolitan pizza with all the appropriate credentials. A staff of Italians to make you feel like you actually might have been teleported to Naples. This whole place, despite the fast, almost eager friendly service, still reeks of elitism. Maybe this was in part to the inside out folding of the not so environmentally friendly pizza box. Should pizza be this pompous? Or should it be a good, simple comfort food? Those who rave have declared Antico Pizza the best in town. But is it really true? I suggest that you make your own decision.

Sunday night BBQ plate

Sunday night BBQ plate, originally uploaded by jekemp.

I wanted to cookout on sunday but was not sure what to cook.
A trip to the Dekalb international Farmer's Market allowed me to prepare both applewood smoked duck legs and a lightly smoked trout filet from North Georgia. I rounded out the selection with my latest incaration of my red skin potato salad and grilled asparagus.

Tiger Processed Gruyere Cheese

Tiger Gruyere Cheese, originally uploaded by jekemp.

When I was much younger than I am today, I remember eating foil wrapped cheeses such as Tiger when flying on a commercial airliners.

I found this set of six individually wrapped foil cheeses at the Dekalb International Farmers Market for $2.49. There is Gruyere flavor, Smoked, as well as Alpine Herb.

Tiger cheese is not a sophisticated european cheese like Kaltbach, it is more a carry along the trail kind of cheese. A cheese that can withstand sitting underwater in the bottom of a cooler and not getting ruined sort of affair and this is one of the reasons that I enjoy it so...

Part of the cheese case

Part of the cheese case, originally uploaded by jekemp.

Kraft Cheese in a Can

Kraft Cheese in a can, originally uploaded by jekemp.

I don't always know why I am compelled to purchase processed cheese in a can. This particular example seemed to be of some promise as it came all the way from Bahrain to join my collection of pantry oddities.

I think it may be some kind of fascination I hold for the lingering threat of the Cold War or that back in the forties and fifties cans were the future of modern food preservation and convenience. Cheese in a can is something that after the initial nuclear blast we could perhaps sit around and enjoy with saltines down in the fallout shelter.

Even with all of the sublime and elusive cheeses that I can locate here and there to enjoy, I feel there is always be a place in my foodie heart for the guilty pleasue of some processed cheese in a can. This particular food item was procured at Patel Brothers Market in Decatur.

The Martini Debate lingers on..

I take pride in my work as a bartender. I know that its a job where basically you pour alcohol into cups and collect money and make change but on most occasions its more than just that. Is a great opportunity to meet and talk to interesting people as well as to create truly inspiring cocktails. Today, I am here to talk about Martinis.

There was a customer who in this blog shall remain unnamed who came into the bar early and ordered a Ketel One Martini with two olives. Of course, I made it wrong. By the time he ordered his third martini*, He proceed to come over to the service bar where I was preparing the beverage in question and proceeded to tell me how to correctly prepare a martini in front of a bar full of eager patrons who afterwards got a free chuckle at my expense. "don't use jiggers" He roared "you have to feel it" "Wash the glass with dry Vermouth, and spill it out!" I guess he is the expert. I normally do all these things but I use jiggers because I want to pour a fair and legal shot, I am after all a professional bartender. I will also admit that in this instance he was in the end over served which could have potentially cost me my job. Lucky for me, this particular patron does not operate a motor vehicle.

The customer is always right and unfortunately for some they also believe that they know more than you when in comes to cocktails and drinking in general. This is why I really don't like making martinis. Most people do not know the original recipe for this famous cocktail and I can promise you that if you make the original for someone, they will most likely send it back or feel cheated by the lack of booze in the glass.


~Classic Martini~
2 ounces (55ml) gin
0.5 ounces (15ml) dry vermouth
ice
green olive

Add ice, gin and vermouth into a cocktail shaker, shake then strain into a martini glass. Garnish with an olive.



Now for the martini that people want these days:

~Martini of Today~
3 ounces Vodka (Preferably Grey Goose or Ketel One)
No Vermouth at all or in a case of the Connoisseur, a misting of the glass with dry vermouth
At least two green olives

Add ice & vodka into a cocktail shaker, shake then strain into a martini glass. Garnish with olives.


There is yet another variation of the martini known as the "Dirty Martini" This would be a martini that has olive brine added to the mix as well and since this is all about taste in the end, this is one of the hardest to make correctly. Too much brine and the drink is ruined, too Little and you will not be able to taste it. I try a middle of the road approach by pouring the brine first into the glass and only adding enough to fill the bottom of the glass and sides by around a half centimeter. With this approach I have drastically reduced the number of these cocktails that would otherwise be returned to be bar. A nice and enjoyable touch for the dirty martini is to add a couple blue cheese stuffed olives as a garnish, even better would be some Gorgonzola or smoked blue cheese filled olives.


*One Martini is good, Two is better, Three is too many. I don't even know what to say about seven...

Rogue Smokey Blue

Rogue Smokey Blue, originally uploaded by jekemp.

I ran across this exceptional cheese a few years back and love how Rogue Creamery cold smoked it over hazelnut shells.
Always have been a fan of both Blue cheese as well as smoked cheeses, this particular cheese captures the spirit of both! Have been considering stuffing this cheese into pitted green olives to complement a perfect dirty Martini.

You can find whole wheels here for around $124.00
http://bit.ly/q5jXr