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    Vegetarian Eggs Benedict with Spinach and Avocado

    Cooking for Two

    A vegetarian version of a brunch classic you don’t want to miss, featuring creamy sliced avocado, sautéed spinach and an easy blender Hollandaise sauce. Toast up whole grain English muffins and you’ve got a weekend home run the whole family will love!

    Photography Credit: Dave’s Killer Bread Team

    This post is written in partnership with Dave’s Killer Bread.
    A classic Eggs Benedict is a brunch favorite through and through, but if you’re trying to go a bit lighter this season – or you simply don’t eat meat – never fear! We’ve got a simple, veggie-packed version we’re excited to share with you today.
    The key to making a great veggie Benedict is the base, and here we’re using Dave’s Killer Bread Rockin’ Grains English muffins. They’re sturdy yet tender, and accommodate all of the toppings, eggs, and sauce.

    How Do I Make a Veggie Benedict?
    First up: practice your egg poaching skills! If you haven’t poached eggs before, it’s not hard; we promise. Check out our tutorial, and just know that you may mess up one or two, but they’ll still taste great.
    SIMPLY TEAM TIP! Crack your eggs into a little dish before you spoon them into your almost-boiling water to avoid the possibility of getting shells in your water.
    Beyond the eggs, we love sliced avocados for their creamy texture, and sautéed spinach is a dream piled high on multigrain English muffins. Do make sure you add your avocado before the spinach to ensure your English muffins stay crispy.
    Any Quick Tips for Making Great Hollandaise Sauce?
    Hollandaise sauce is actually pretty easy to make, despite its finicky reputation. If you want to minimize your dish load, we love using an immersion blender.
    One thing to know is that hollandaise sauce is technically an emulsion, so there’s always a fear it could separate or break. Stream your hot butter in slowly, and you’ll be good to go.

    If your sauce does break or separate, simply blend in 1 to 2 tablespoons of boiling hot water until the consistency smooths out.

    What Other Toppings Could I Use?
    Of course while this recipe features avocado and spinach, you can get creative with your bennies! Mushrooms and sautéed leeks are wonderful or you could go a Mediterranean route with olive tapenade, sun-dried tomatoes and arugula.
    Want to celebrate fall? Try laying some cubes of roasted squash on top of your Dave’s Killer Bread English muffins instead. The choices are endless! Experiment, and share with us any versions you’re making and loving at home.

    Vegetarian Eggs Benedict with Spinach and Avocado Recipe

    Ingredients
    For the Quick Blender Hollandaise Sauce:
    2 egg yolks
    1 tablespoon lemon juice
    1/4 teaspoon salt
    Pinch of cayenne pepper
    8 tablespoons melted unsalted butter
    For the Eggs Benedict:
    1 tablespoon olive oil
    5 ounces baby spinach
    1 clove garlic, minced
    Pinch of salt and pepper
    1 avocado, thinly sliced
    4 large eggs
    1 tablespoon white vinegar or apple cider vinegar
    2 Dave’s Killer Bread Rockin’ Grains English muffins
    Chopped scallions, for garnish (optional)

    Method

    1 Make the hollandaise sauce: Add egg yolks, lemon juice, salt, and cayenne to a blender or food processor and pulse until combined. The mixture should be frothy and light yellow in color.
    Slowly drizzle in the butter and continue to run the blender until the sauce thickens.
    2 Cook the spinach: In a large skillet over medium heat, add the olive oil and warm until shimmering. Add the spinach and sauté until it wilts and cooks down, about 2-3 minutes. Then add the garlic and season with a pinch of salt and pepper. Keep spinach warm over very low heat until serving.
    3 Poach the eggs: Bring a large pot with a few inches of water to a slight simmer. Add a dash of vinegar (like apple cider vinegar) to the pot.
    Swirl the water with a spoon and gently roll in the cracked eggs.
    Let eggs poach in not-quite-boiling water for 2-3 minutes, or until the whites of the eggs are set and the centers are still soft. Remove the eggs with a slotted spoon and let them drain on a few paper towels.
    4 Assemble the benedicts: Toast the English muffins. Blend the hollandaise sauce one final time to smooth it out.
    Top English muffins with sliced avocado, then spinach, and finally a poached egg. Right before serving, spoon hollandaise sauce over each Benedict and sprinkle with minced scallions.
    Serve immediately.

    Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!

    This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy. LEGGI TUTTO

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    Pecan Pie

    With a homemade crust and a sweet pecan filling, this is THE pecan pie for your Thanksgiving table! Make it a day or two ahead, or freeze it for even longer.

    What’s your favorite Thanksgiving pie? Mine is a toss up among apple, pumpkin, and this homemade pecan pie. In fact, I love them all so much I make one of each for our Thanksgiving Day feast. (It seems like everyone in our family has their favorite, and if I don’t make them all someone will run to the store to fill the gap!)
    VIDEO! How to Make Pecan Pie

    Pecan Pie: A History
    Pecans are native to North America, so it is entirely fitting that a pecan pie would make an annual appearance at Thanksgiving along with our other native foodstuffs like turkey, pumpkin, and cranberries.
    Pecan pie itself, though, is a more recent invention. While the first printed recipes for the pie started appearing in the late 1800s, the pecan pie classic as we know it became popular through the marketing efforts of Karo in the 1930s, to help sell their corn syrup, a necessary ingredient in the pie.
    How Much Sugar is Best for Pecan Pie?
    Most pecan pie recipes I’ve found call for two cups of sugar—one cup of corn syrup plus one cup of either granulated or brown sugar. I find that just a bit too sweet for my taste, so for this pecan pie recipe, I’ve dropped the sugar down by half a cup. Feel free to reduce further or add more to your taste.
    The molasses, butter, and vanilla bring out the wonderful flavor of the pecans. Nuts go rancid with storage, so make sure you are using the freshest of pecans for this pie!
    How to Tell When Pecan Pie is Done Baking?
    This pie bakes for a little over an hour at 350°F. When done, the crust should be golden brown and the pie should be set around the edges, but still a bit wiggly (like Jell-O) in the middle. It will continue to firm up as it cools.

    Should Pecan Pie Be Served Warm or Room Temperature?
    Once baked, pecan pie should be cooled down completely to room temperature before serving, or the filling will be runny. Once the pie has come to room temperature and the filling is set, if you want you can heat it in a 275°F oven for 10 minutes, but for the most part, pecan pie is served at room temp.
    Does Pecan Pie Need to Be Refrigerated?
    Typically pies with egg-based fillings, such as this pecan pie, need to be refrigerated. That said, I often make pecan pie a day ahead, tent it lightly with aluminum foil, and leave it on the counter, and I’ve never had an issue.
    Leftover pie should be refrigerated, where it will easily keep for up to 3 to 4 days. If you’d like to store your pie for a longer period of time, I recommend freezing it.
    How to Freeze Pecan Pie
    Pecan pie freezes well. Bake it and let it cool completely on the counter. Wrap the pie in a double layer of sturdy plastic wrap, pressing out any air, then double wrap in foil, and freeze for up to a month.
    To serve, thaw the frozen pie overnight in the refrigerator, before bringing it to room temperature. If you like, warm it in the oven for 10-15 minutes before serving.
    Looking for more Thanksgiving pies?

    Updated October 18, 2020 : We spiffed up this post with a new video. No changes to the recipe. Enjoy! LEGGI TUTTO

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    Pumpkin Cinnamon Rolls with Cream Cheese Frosting

    In bowl of an electric mixture, add warm unsweetened almond milk, yeast, and granulated sugar. Let sit for 5 minutes to activate the yeast. While the yeast is activating, whisk together flour, brown sugar, cinnamon, nutmeg, cloves, and salt together in a large bowl. LEGGI TUTTO

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    Vegan Pumpkin Bread

    Get all the flavors of fall with this vegan, dairy-free, egg-free pumpkin bread. This recipe makes two loaves so keep one for yourself and give one to a friend. Top it with pepitas to make it extra special, pop it in your oven, and let the scent of cinnamon fill the air.

    Of all pumpkin treats, pumpkin bread is my favorite. Specifically, my heart belongs to this vegan pumpkin loaf. After baking a batch I have to give the loaves away so I don’t go crazy sneaking off with slices throughout the day. It’s one of those recipes you make to confirm to yourself that fall has arrived.
    This recipe started out as Piper Davis’ pumpkin bread from her excellent cookbook, The Grand Central Baking Book. Eventually, I veganized it by replacing the eggs with ground flaxseed, plus a few other tweaks. It’s been my go-to recipe for years. It’s a bit sweeter and cakier than other pumpkin breads, and it reminds me of the slices they sell at Starbucks—except moister. I love it with a cup of coffee.

    THE BEST PUMPKIN TO USE IN PUMPKIN BREAD
    I use canned pumpkin purée. Yes, you can use homemade pumpkin purée, but to be frank, canned pumpkin is unfailingly better and it’s way less work. This recipe uses one whole small can of pumpkin so you don’t have to fret over how to use up a lingering few tablespoons.
    Do not use canned pumpkin pie mix, which has spices and sugar already added to it.

    HOW TO REPLACE EGGS IN VEGAN BAKING
    Eggs play an important role in giving quick breads structure. To make this vegan quick bread, you have two simple plant-based options that help bind the batter and lend the same cakiness that eggs would.
    Flaxseed: Ground flaxseed makes a gel when you mix them with water. This gel acts as an egg replacer to add structure to cookies, cakes, and quick breads. They’re a trusty ingredient in vegan baking. You can find flaxseed in the natural food aisle of most grocery stores. They have a short shelf life, so it’s best to keep them in the freezer.
    Aquafaba: You likely have a can of beans in your pantry, which means you have an existing alternative to a flax egg! Aquafaba is a fancy name for the liquid in a can of chickpeas. Yes, the stuff we usually tell you to drain and rinse off—turns out that goopy bean juice is a fantastic egg replacer.
    To use aquafaba as an egg replacer in this recipe, just add 1/2 cup of the liquid from a can of beans and omit both the water and the ground flaxseed. Liquid from chickpeas works best, but I’ve also used the liquid from canned kidney beans and white beans and had success. Aquafaba stores for up to a week in the fridge, but you can also freeze it in ice cube trays for easy portioning. Pop the frozen cubes out of the tray and store in a zip-top bag.
    SPICE SWAPS AND MIX-INS FOR VEGAN PUMPKIN BREAD
    Out of an ingredient, or want to get creative? You can play with spices and mix-ins for different flavor directions.
    Add up to 1 cup chopped walnuts or pecans.
    Add up to 1 cup vegan chocolate chips. (Many popular semisweet chocolate chips have milk and butterfat.)
    Add up to 1 cup raisins or dried cranberries.
    Add up to 1/2 cup finely chopped crystallized ginger.
    Replace the spices in the recipe with 1 tablespoon Chinese five-spice powder. (I’m currently really taken with this version.)
    Use 1 tablespoon pumpkin pie spice instead of the spices in the recipe.

    PUMPKIN BREAD SUGAR SWAPS
    The amounts of white and brown sugar here are not set in stone. You can tailor it to your liking.
    Use all white sugar. The flavor of the pumpkin and spices will come through more.
    Use all brown sugar. Your pumpkin bread will have more of a gingerbread flavor.
    Replace 1/2 cup of the sugar with maple syrup. Using only maple syrup will overwhelm the other flavors.
    Reduce the sugar by 1/2 cup. The bread won’t be as moist and tender, but if you prefer less sweet desserts, it’s worth a go.
    FLOUR SWAPS FOR PUMPKIN BREAD
    Feel free to swap the all-purpose flour with any of the following. I’ve made this bread all the following ways, and the texture and flavor remain essentially the same.
    White whole wheat flour for all the all-purpose flour.
    Whole wheat pastry flour for all the all-purpose flour.
    Spelt flour for all the all-purpose flour.
    Half all-purpose flour and half regular whole wheat flour.
    CAN I MAKE GLUTEN FREE PUMPKIN BREAD?
    I wouldn’t recommend making this pumpkin bread gluten-free. This particular recipe makes a dense batter, and for it to work as a gluten-free loaf, it would need eggs for added structure. If you use only gluten-free flour in this bread, it will be very dense and gluey.

    CAN I MAKE MUFFINS, MINI LOAVES, OR A SINGLE LOAF?
    Sure! This recipe will yield at least two dozen muffins, or six 5 1/2 x 3-inch mini loaf pans. (I particularly like the way this batter rises in mini loaves, plus they are convenient for giving to friends.) You can also bake this in a standard-size Bundt pan or halve the recipe and make a single loaf.
    THE BEST WAY TO FREEZE VEGAN PUMPKIN BREAD
    I actually prefer this bread after it’s been frozen and thawed. After freezing and thawing, the texture and flavor of this bread improves; it becomes moister and cakier, and it slices more neatly.
    To freeze: Wrap cooled loaves in plastic wrap, then in foil. Freeze them for up to 3 months. Thaw overnight in the fridge, or on the counter for three to four hours (no need to unwrap).
    MORE SWEET VEGAN TREATS LEGGI TUTTO

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    5 Soul Satisfying Comfort Food Dinners for Hunkering Down

    This month welcome Sara Bir. Sara Bir is the author of two cookbooks, Tasting Ohio and the IACP award-winning The Fruit Forager’s Companion. She also moderates and replies to your comments here on Simply Recipes. Follow her @sausagetarian.
    Once the weather got nice, I initiated my rituals of being outside as much as possible, from setting up a desk on the front porch to pretending mowing our tiny lawn is a workout.
    As the nights get cold and Daylight Savings Time prepares to rear its hateful head, the inevitable shift indoors meets with less resistance. I mean, it’s going to happen anyway, so why not lean in?
    When it starts to get frosty, I want dinners that are simmered and soul-satisfying. Besides, I need extra energy to fuel all the strategic layering it takes to comfortably walk the dog.
    These dinners make me feel warm from the inside giving me, and hopefully you too, the strength to embrace the seasonal shifts of the weeks to come.
    One last thing: Looking for dinner ideas? You’re in the right spot! We just launched our new paid meal plan service. We have delicious meal plans to suit every taste and lifestyle — Healthy Eating, Family Favorites, and Vegetarian just to name a few. These one-week plans are $1.95 and, with them, you get a dessert and weekend prep recipe and a shopping list. They’re beautifully designed and perfect to print and save or simply load and cook right from your computer! LEGGI TUTTO

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    Why I Love Nut Milk Bags (For More Than Just Straining Nut Milks!)

    Kitchen ToolsOne Simply Terrific Thing

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    Welcome to One Simply Terrific Thing, our ongoing series highlighting the small tools and kitchen goods that make life better!

    The nut milk bag’s terribly-specific name screams unitasker! but it’s actually an incredibly useful tool that can replace many single-use or clumsy, large items in your kitchen and/or home bar.
    In terms of practical value, it’s right up there with a reliable cocktail shaker.
    The nut milk bag is made of fine, breathable mesh. Because of the airflow, you can use it as a container for drying herbs or edible flowers. It can also replace cheesecloth, fine strainers, coffee filters, and any of the other unwieldy gear you reach for when you need to separate solids from liquid. (And oh yeah, and it strains nut milks, too.)
    These bags come in various sizes, but this wide 12-inch size is the best overall. It can hold quite a lot (I used mine recently to strain chicken stock scraps), but also doesn’t seem excessive for straining smaller items like a batch of fresh ricotta cheese. The wide opening also ensures that you can fold it over a bowl or a measuring glass.

    I’ve had my current nut milk bag for around four years now and only just recently needed to grab an extra one, since quarantine life had me straining cold brew coffee and homemade cheese concurrently. Not only is this a versatile kitchen tool, but if you’re also a home bar enthusiast (like me!), then this also comes in handy for infusing liquors or straining that batch of homemade orgeat.
    The best part of owning one is saying goodbye to so many single use items, and those annoying threads from cheesecloth. And when you’re done with it, it folds up teeny tiny into your drawer until next time.

    This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy.

    Elana Lepkowski
    Elana Lepkowski is a professional photographer, writer, and recipe developer with almost 20 years in the food industry. She began documenting her cocktails in 2011 after mixing drinks in her home bar for years, and her website Stir and Strain is now a widely recognized resource for cocktail enthusiasts. Elana has contributed to Serious Eats, Dinner Party Download, Imbibe, and numerous other publications. When she’s not concocting new syrups at home, you can probably find her at Disneyland.
    More from Elana LEGGI TUTTO

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    Episode 168 – Sex is Not a Tasting Note

    Jim Murray is an English writer and whisky critic who’s been writing about barrel aged grain based distillates for the better part of three decades. He started seriously visiting distilleries in the UK in the early-to-mid ‘80s and was self-publishing his thoughts on spirits by the early ‘90s, which means he’s been a force in the whisky industry for about 30 years.

    He’s also notorious for his “Murray Method,” a prescriptive 14-step process for judging whisky. It covers everything from palate cleansing and sensory noise abatement, to nosing and evaluation.

    According to some sources (which means…according to Murray himself), he has tasted over 20,000 whiskeys in his lifetime with no intentions of slowing down or stopping anytime soon.

    Murray’s annual publication, The Whisky Bible, has been in circulation since 2003 and has reportedly sold over a million copies worldwide. This is where he reviews and revises his reviews on whisky offerings from around the world, offering tasting notes (which we’ll talk about in just a minute) and ratings.

    He’s well known for scoring whiskies on a 100-point scale, which has drawn some fire for being either somewhat or hopelessly subjective, depending on where you stand on rating systems. So, if you’re familiar with wine ratings, you know Robert Parker. If you care about whisky ratings, you know Jim Murray. Hopefully that comparison resonates with a few of you out there.

    Finally, he’s also notorious for bandying about the term “best whisky” quite a bit, which isn’t crazy popular with people who understand that flavor is subjective. Nonetheless, it’s great for search engine optimization, and other people (mostly whisky brands) still wait with bated breath for his yearly bast-in-category pronouncements.

    So, now that you know a bit about Jim, let’s talk about what he wrote and why some people are pret-ty upset about it.
    The “Outing” of Jim Murray
    In a Tweet thread on September 20 of this year, whisky expert Becky Paskin stated [quote]:

    This post will no doubt attract some hate comments, but something needs to be said. Why does the whisky industry still hold Jim Murray’s Whisky Bible in such high regard when his tasting notes are so sexist and vulgar?1/ (Thread)

    In the 2020 edition there are 34 references to whisky being ‘sexy’ and many more crudely comparing drinking whisky to having sex with women. 2/

    She then went on to detail a number of examples from Murray’s Whisky Bible, including the following snippets, which I’m going to now read. This would be earmuff time for the kids.

    About Penderyn Celt Whiskey, he writes: “If this was a woman, I’d want to make love to it every night. And in the morning. And afternoon, if I could find the time… and energy…”

    Regarding Canadian Club Chronicles, Water of Windsor Murray soliloquizes: “Have I had this much fun with a sexy 41-year-old Canadian before? Well, yes I have. But it was a few years back now and it wasn’t a whisky. Was the fun we had better? Probably not.”

    He has the following to say about Glenmorangie Artisan Cask: “If whisky could be sexed, this would be a woman. Every time I encounter Morangie Artisan, it pops up with a new look, a different perfume. And mood. It appears not to be able to make up its mind. But does it know how to pout, seduce and win your heart…? Oh yes.”

    And one last zinger for the road here. Here’s his take on Fannys Bay Tasmanian Bourbon Cask: “No Port. No sherry. Just the wonderful opportunity to taste naked Fannys.”

    As a little note of cultural translation on that last quote, the term “fanny” refers to a woman’s vagina in the UK, so ol’ Jim ain’t talkin’ ‘bout lickin’ butts…he’s after that WAP (as the kids say).
    Following Paskin’s tweet thread, a number of publications within and beyond the spirits industry covered the story, and quite a few brands released public statements in support of her position, which is pretty simple:

    The amount of people who read those sorts of comments and assume that it’s OK to speak about whisky in that way is damaging.
    The message it is sending to the whisky industry as a whole and to whisky consumers is that women don’t really matter and they are there to be objectified.

    Murray’s Response
    To wrap of the reporting side of things here, so we can get on to the good stuff, I’m going to read the full text of Murray’s public response to the public outrage sparked by Paskin’s observations. It’s not super short, but one thing I don’t want to be accused of is misrepresenting anything, so here goes: [Quote]

    This is not a matter of alleged sexism on the trumped up charges against me – which have clearly been concocted for very clear purposes – this is an attack on the very essence of what it is to be a critic in any sphere, be it music, art, sport, wine or whisky. In other words: an attack on free thought and free speech.
    We are entering very dangerous territory when people try to control the thoughts of others and wilfully distort the truth for their own ends. This is now a battle between free speech and humourless puritanism. I am not alone in finding this very sinister.
    I am not sexist; the Whisky Bible is not sexist, has never been sexist and I will not bow to this faux outrage. I have always fought the bully and I will do so here. Debate has been replaced by the baying of the mob, common sense and decency by straitjacketed dogma. Frankly, these people appall me because what they are doing is undermining society itself.
    How, in God’s name, can, for instance, likening a whisky to an orgasm be remotely construed as sexist? Last I heard, male, females, transgender people, everyone is capable of an orgasm. I am a professional writer and use a language that adults – for the Whisky Bible is designed for adults – can relate to. I paint pictures of a whisky. And if that, on the rare occasion, is the picture or sensation that formulates in my mind, then I say so. As I have every right to.
    Rather than write interesting, illuminating and compelling articles about whisky, other writers would rather engage in ‘cancel culture’ to [bring] down the world’s most successful author on the subject.
    Some one million people have bought the Whisky Bible since it first came out in 2003 – and in that time I have not received a single letter, email or text complaining of its content. Not one. Suddenly, though…this. Several people writing exactly the same thing on the same day. Strange that.
    I am famed for my ability to nose a whisky. And I can tell you that I can smell a huge rat with this entire manufactured and revolting affair.
    I have dedicated 30 years of my life, longer than anyone else on this planet, fighting for whisky and the whisky underdog, so people will discover great whiskies from wherever they may be in the world. This has put quite a few people’s noses out of joint. These outrageous and concocted allegations will not derail me in my life’s quest. My championing of great whisky will continue. My freedom of speech will continue. Whether these latter day Cromwellians like it or not.”

    Sort of reminds me of the end of Shakespeare’s play Twelfth Night where the villain Malvolio runs off into the night saying, “I’ll be revenged on the whole pack of you.”
    Why Jim Murray is Wrong
    So, now that we’re all caught up on the scandal, the “outing” of Jim Murray, and his defiant public response, I hope you’ll allow me to explain why Jim and his behavior are so damaging to our world – and my reasoning is probably different from what a lot of folks out there have said so far.
    As I mentioned earlier, some people have taken a bit of a passive stance, saying essentially, hey, this guy has his own platform. He’s self publishing, and he has a right to print what he wants. He also has a huge following around the world who clearly like his writing, so there’s not much we can do much to damage him and his platform, etc. etc.
    Others have taken the more traditional anti-sexism approach saying that sexism of any sort is never okay, which is sort of the gender inclusion correlative of Martin Luther King Jr.’s assertion that “Injustice anywhere is a threat to justice everywhere.”
    A Case for Robustness
    And both of those types of responses are fair, measured, and reasoned in their own way. But my first argument against Jim Murray and his language begins with one primary concern: robustness.
    I want the spirits and cocktail world to be robust, and robustness requires diversity. Diversity of experience, diversity of flavor, diversity of thought and value. You simply cannot have robustness without diversity, and you cannot, by definition, have diversity without women.
    When you act and write as if you’re a dirty old man, people who don’t like dirty old men tend to leave the room – and the biggest demographic in that camp is going to be women. Jim – you’re creeping out the women, and I don’t know if you’ve been following along here, but we need them. They make our whole industry better and more robust. So could ya stop it? That’s about as utilitarian as I can make this. If you won’t consider stopping because it’s the right thing to do, please at least consider doing it on behalf of the industry you claim to champion. You say you’ve always fought the bully, but right now you’re being the bully, which makes you a bit of a hypocrite.
    Whisky Doesn’t Taste Like Sex
    Another thing that nobody has really pointed out about Murray’s sexed up whisky reviews is that…they’re not useful at all, and they don’t make a lot of sense. How does some vague story about an imaginary tryst with a 41 year old Canadian woman help me decide if I want to spend money on a bottle?
    Short answer: it doesn’t. So you’re not even doing your job right, Jim. If you claim to publish these reviews to help people, at the very least I can say with certainty that the sexualized language isn’t getting it done.
    But if you take a half step back here and consider the evidence, I don’t think it’s tough to understand why he’s doubled down instead of apologizing and doing the right thing:
    Somewhere along the way – some time during his 30 years and 20,000 tastings and 1 million copies sold – it became less about the whisky and more about Jim Murray. Who knows when it happened, but I think the decision to call his 2003 book a “bible” might just signal the beginnings of a God complex.
    We Live in Service of a Craft
    As somebody who judges spirits and works very closely with distillers to help make their products and operations as good as possible, my philosophy is simple: what I do is IN SERVICE of the people who make the spirits and the people who enjoy them. And I’ll tell ya, it’s really hard to be of service when everything is all about you.
    When I look at Jim Murray (from the language of his reviews to his handling of the scandal), I’m terrified because it’s possible that I could be looking at an angry, distorted version of myself in 30 years, mumbling about tasting fannies and railing against the mob. And that is deeply unsettling. As it should be. 
    So for myself and for all the other people who have voices in the spirits and cocktail world, I hope Jim Murray serves as the example of what not to do and how not to handle yourself when you have a platform that influences people. 
    When you have the privilege to make a living by commenting on a craft (such as the making of a beautiful whisky), you need to remember that the craft existed long before you, and it will remain long after you die. And that means that you are in service of the craft, not the other way around. 
    So to those of you listening out there who value robustness in our industry, who see that there is no room for sexism in a world where we are called to serve, please keep doing great work and propelling the industry forward. With any luck, Jim Murray will look at the piles and piles of Whisky Bibles that have been taken off the shelves and decide to join us someday.
    A Case for Redemption
    I’ll wrap up this episode with a personal story that this whole situation has really reminded me of. If you’ve made it this far, I trust that you’ll stick with me to the end here because this story not only parallels the Jim Murray situation but also has a few things to say about the “where do we go from here” question.
    This story is about one of the toughest teaching situations I’ve ever experienced, and it’s remained with me as one of the defining moments of my time teaching poetry at The University of Maryland.
    While I was there, I taught a poetry workshop that was filled with some pretty talented students. And if you’re not familiar with what a poetry workshop looks like, it’s very intimate. Everyone submits work for all the other students to evaluate, and then we come in every class, circle the desks, and literally workshop each piece of art. We’d critique them, not unlike a spirits judge reviews a glass of whisky. As you can imagine, it’s a delicate process, and it’s easy to get upset and take things personally when you’ve poured your heart and soul into the work, so being a good citizen of the workshop was always something I very strongly enforced. Because without that respect and good intention, it’s easy for the class to descend into nitpicking and petty criticism.
    As it happened, for the final workshop of the semester, I had a male student submit a poem called “Monday Morning Rape,” which was basically the whiny diatribe of a hung-over college student walking to class and describing how awful the world looks. Very “Holden Caulfield” from Catcher in the Rye, and it was about as compelling as it sounds from that description. The one image from that poem that still sticks in my mind is the [quote] “piss-and-shit colored leaves” that the speaker of the poem treads over on his trek across campus. That’s the kind of writing we were dealing with here.
    Leading up to that workshop, I got several emails from female students saying that they needed to leave the class instead of workshopping the poem because they had either experienced sexual abuse in their personal life or just couldn’t be civil to the student who submitted it, and so I said, “of course, do what you’ve got to do. I understand.”
    But that didn’t solve the problem. I still had to face up to this situation in front of a class full of young, intelligent people who had worked incredibly hard all semester. So here’s what I did.
    To celebrate the last workshop, I had everyone do the same five-minute free write that I used to begin the semester. The prompt was simply, “what is a poem?” Except this time I encouraged them to come up with fun metaphors for what a poem is and how it works since suddenly they were experts after an intensive few months of workshopping.
    And after the five minutes was up, we all went around, one by one, and shared our thoughts. A poem is an onion because it has layers. A poem is a puzzle with no correct answer. A poem is an out-of-body experience without leaving your body. You get the idea.
    After we were done going around the room, I knew this particular group of students wasn’t going to let me get away without giving them an answer, so I had one prepared. A poem is a gift. And this is the metaphor I used to explain the invisible contract that exists between poet and reader, even though the poet and the reader in most cases never meet one another, just like the person who makes a spirit and the person who picks it up off a shelf and pours it into a glass.
    I’ll spare you the details of our experience workshopping the awful, “Monday Morning Rape” poem, except to say that it was rough. No one had anything positive to say about it, and both the class and the student who wrote it were visibly upset. In the end, I was able to explain that it failed as a poem because it failed as a gift. Not to say that sad, or angry, or generally negative poems can’t be gifts (if that was the case, the majority of poetic canon would be out the window), but this poem was too self-absorbed to effectively honor the contract between poet and reader, which at the end of the day, creates a brief moment of recognition and kinship between the force that crafted the work and the person who consumes it as art.
    Making Space for Redemption
    Even though this audio essay contains a lot of criticism for Jim Murray and his sexualization of whisky reviews, it’s not a call for cancellation because that doesn’t solve anything.
    In a perfect world, Jim Murray would take the 2021 edition of The Whisky Bible and revise his work with new eyes and a fresh palate, just like that male student of mine took that poem, gutted it during his revision process, and turned in something so stunningly different that I was compelled to give him an A on the assignment, partially for the work on the page and partially for the work he needed to do in his own head to make it possible. 
    What’s sad is that I doubt that student ever came to pick up his revised portfolio with my written comments on it from the English Department office at the end of finals week. Most students don’t, and the portfolios are sent to the shredder. If he did pick it up, he would have read about how impressed I was by the transformation and conscientiousness he displayed. But I think he may have just been too wounded by the initial negative reception from me and from the class to bear risking any further embarrassment or criticism.
    If there’s anything I regret from that whole situation, it’s that I didn’t make more of an effort to connect with the student after the fact and reinforce the good work. And this is my way of saying that, while I’m glad so many people have come together to correct Jim Murray’s sexist whisky reviews, I hope we haven’t created an atmosphere that prevents him from changing for the better because if we really take seriously the idea of an inclusive industry, it needs to be an industry where Jim Murray is able to come back to the table and give things another shot.
    I’m Modern Bar Cart CEO Eric Kozlik. Thanks for permitting me this editorial. I hope I managed to color in some of the nuance that gets lost in Tweet threads and the industry news cycle, and I hope, most importantly, that you have the chance to taste a great whiskey sometime soon. Just remember: sex is not a tasting note. LEGGI TUTTO

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    Chicken Pot Pie

    1 Cook the chicken: Combine the chicken, carrot, celery, onion and salt into a large stock pot. Add cold water until just covered and bring to a boil over high heat.
    Reduce the heat to a simmer and cook for 45 minutes. Remove the chicken from the pot and let cool for 15 minutes. While the chicken is cooling, continue to boil the remaining water and vegetables in the pot.

    2 Shred the the chicken: When the chicken has cooled enough to touch, strip away as much of the meat as you can. Place the meat on a dish, set aside.

    3 Finish the chicken stock: Return the chicken bones to the stockpot and continue to boil, on high heat, until the stock has reduced to a quart or quart and a half.
    Set aside 2 1/2 cups of the stock for this recipe. The remaining stock you can refrigerate and store for another purpose.
    4 Prepare the pie crust dough: Combine the flour and salt in a food processor. Add the chilled butter cubes and pulse 5 times to combine. Add the shortening and pulse a few more times, until the dough resembles a coarse cornmeal, with some pea-sized pieces of butter.
    Slowly stream in ice water, a tablespoon at a time, pulsing after each addition, until the dough sticks together when you press some between your fingers.
    Empty the food processor onto a clean surface. Use your hands to mold into a ball, then flatten the ball into a disk. Sprinkle with a little flour, wrap with plastic wrap, and refrigerate for at least 30 minutes, or up to 2 days, before rolling.

    5 Preheat oven to 400°F.
    6 Prepare the filling: In a large skillet, melt butter on medium heat. Add the onions, carrots, and celery, and cook until the onions are translucent, about 10 minutes. Add the flour and cook, stirring, one minute more.
    Whisk in 2 1/2 cups of the chicken stock. Whisk in the milk. Decrease the heat to low and simmer for 10 minutes, stirring often until thickened and creamy.
    Add the chicken meat, thyme, sherry, peas, parsley, salt and pepper and stir well. Taste and adjust seasoning if necessary. Divide the warm filling among six 10-ounce ramekins.

    7 Prepare the crust: Roll out dough on a lightly floured surface to a little less than a quarter-inch thick.
    Cut into 6 rounds, slightly larger than the circumference of the ramekins. Lay a dough round on each pot pie filling.
    Fold the excess dough under itself and use the tines of a fork to press the dough against the edge of the ramekins. Cut a 1-inch vent into each individual pie. Use a pastry brush to apply an egg wash to each pie.

    8 Bake: Line a baking sheet with foil, place the pies on the baking sheet. Bake at 400°F for 25 minutes, or until the pastry is golden and the filling is bubbling.
    Let cool for at least 5 minutes before serving. LEGGI TUTTO