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December 22, 2013

The Bogotá Manhattan recipe + markup

Here’s a recipe for a Manhattan cocktail that I like. The idea of adding Kahlua came from a bartender in Philadelphia. I call it a Bogotá Manhattan because of the coffee.

You can’t tell by looking at this post that it’s marked up with Schema.org codes, unless you View Source. These codes let the search engines (and any other computer program that cares to look) recognize the meaning of the various elements. For example, the line “a splash of Kahlua” actually reads:

<span itemprop=”ingredients”>a splash of Kahlua</span>

“itemprop=ingredients” says that the visible content is an ingredient. This does not help you as a reader at all, but it means that a search engine can confidentally include this recipe when someone searches for recipes that contain Kahlua. Markup makes the Web smarter, and Schema.org is a lightweight, practical way of adding markup, with the huge incentive that the major search engines recognize Schema.

So, here goes:

Bogotá Manhattan

A variation on the classic Manhattan — a bit less bitter, and a bit more complex.

Prep Time: 3 minutes
Yield: 1 drink

Ingredients:

  • 1 shot bourbon

  • 1 shot sweet Vermouth

  • A few shakes of Angostura bitters

  • A splash of Kahlua

  • A smaller splash of grenadine or maraschino cherry juice

  • 1 maraschino cherry and/or small slice of orange as garnish. Delicious garnish.

Instructions:

Shake together with ice. Strain and serve in a martini glass, or (my preference) violate all norms by serving in a small glass with ice.

Here’s the Schema.org markup for recipes. author url

6 Comments »

January 29, 2012

After 61 years, I learn how to make french fries

For all of my adult life, I’ve been making french fries (maybe once every couple of months) by cutting up the potatoes, putting them on a baking sheet, putting a couple of tablespoons (I’m guessing) of oil over them, mixing them up by hand, and popping them into a 425 degree oven,

For all of my adult life, I then go back 15 minutes later and use a spatula to try to flip them without separating their delicious crusty outsides from their fleshy insides. And failing. Their best parts stay stuck to the frying pan, the bastards. I’e tried aluminum and steel sheets, non-stick sheets, and sheets lined with aluminum foil.

Yesterday I coated the little darlings with oil in a bowl before putting than on the baking sheet. Bingo! Fried heaven!

(Note that this tip is independent of other tips, such as soaking them in cold water for an hour, double frying them, or not eating them because they’re bad for you.)

4 Comments »

February 7, 2011

Damn fine quicky lunch

Here’s a lunch I’m enjoying. I call it Fried Rice Omelet, because that’s what it is.

  • Take last night’s fried rice. (Surely you had fried rice last night!)

  • Spray a pan with some oil and heat it up.

  • Dump in enough rice to cover the pan. Heat it until it’s hot.

  • Cover the reheated fried rice with some egg beaters. (I suppose you could use real eggs if you scrambled them first.)

  • Cook for a minute or two. Before the eggs set, flip the rice over.

  • Serve with soy sauce, and Siracha if you want a little heat.

Serves: It depends how much you make.
Calories: Yeah, I guess.

8 Comments »

March 1, 2009

Tassajara recovered

Ah, the Web!

I used to make bread every week. When I went to make it again, I discovered that my old index card for Tassajara bread was illegible with age. Ten second later, I found it on the Web.

The good thing about Tassajara is that it basically never fails. You can vary the ingredients pretty much as you want, throwing in oats, wheat germ, rye flower, iron filings and small pebbles, and the stuff will still rise, cook and be pretty much delicious. And magnetic. (Hint: Add some dental floss and you don’t have to clean your teeth afterwards.)

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2 Comments »