Derek Sandhaus

At These Greek Taverns, Order a Drink, and the Rest Will Follow At Greek tsipouro taverns, a bottle of the country’s national spirit is the doorway to an endless array of seafood-centric meze.

Very pleased to share that my piece on the most wonderful Greek culinary experience (tsipouradika) for Saveur's Spring/Summer print edition is now available online. Check it out!

So I’ve also returned (to freelancing) to celebrate my favorite Greek dining/drinking ritual. Hope you’ll all check it out!

Scott’s great and prolific, can confirm he speaks Chinese and is a mensch.

Oxford Companion to Spirits & Cocktails pg 696 contr @dsandhaus.bsky.social

strong-aroma-style baijiu

Chinese spirit famous for its use of mud-pit fermentation. Two main varieties, simple grain. distilled entirely from sorghum, and mixed-grain. Most popular style in China.

#Cheers 🍸

Did You Even Consider Every Possible Lived Experience Before Recklessly Posting Your Chili Recipe on Social Media? Look, I get it. You thought what you posted was innocuous. Still, did you stop to think about everyone who has ever lived and how it could make the...

"Did you consider the people who don't like chili? The people who are vegetarians? The people without tastebuds? The people who don't know how to turn on stoves? What about all those folks?"

Oxford Companion to Spirits & Cocktails pg 566 contr @dsandhaus.bsky.social

qu

pronounced similarly to the English “chew,” is a compound of mashed grains containing molds, yeasts, bacteria, and other microorganisms that is used in the production of fermented Chinese foods and beverages.

Denis Villeneuve Says ‘Dune 3’ Script Is ‘Almost Finished,’ but ‘For My Mental Sanity I Mi... Denis Villeneuve also says "Dune: Part Two" is a much better movie than "Dune."

[In the Atreides audience chamber]

Me: worm, worm

Other vassals of house atreides: worm, WORM

Ghola of Duncan Idaho: [pounding his lasgun] WORM, WORM, WORM!

variety.com/2023/film/ne...

Hey everyone, so I’m setting up my social presence here for a change. For my first post I’d like to share that in 1971 the New York Times describes a Chinese bao as “a meat-stuffed relative of the knish,” which delights every part of my soul.