Critiques, Cravings and Conundrums From the Madison Food and Dining Scene
Small Dishes

July 2012

In a Pickle


In a Pickle

 Stew’d in brine, Smarting in lingering pickle —William Shakespeare, Antony and Cleopatra  Most of us don’t give them much thought.  Sure, we expect pickles to show up beside a sandwich, maybe on top of a burger, or perhaps chopped up in potato salad.  Say “pickle.” and for most of us the first thing that comes to mind is a cucumber.  But, just about every vegetable can be and is pickled, not to mention herring, eggs and even pigs feet. Pickling is one of the oldest forms of preserving food.  It’s accomplished in one of two ways:  either by using salt and water to produce lactic acid or by storing in an acetic solution, usually vinegar.  Pickled foods are prepared and popular the world over. I...

Posted at 11:02 AM | Permalink | Comments

Martini, Straight Up


Martini, Straight Up

 “'I had never tasted anything so cool and clean.  They made me feel civilized.” Ernest Hemingway, Farewell to Arms The mystique of the martini is monumental.  It’s simply a classic, the perfect marriage of gin and vermouth and recognized the world over by the shape of its glass.  Fittingly, its roots are a bit mysterious, but obviously born in the United States during the early part of the 19th-century, coming of age during Prohibition.  It was an era when bootleggers thrived but temperance did not.  Both illicitly made gin (known as “bath tub gin”) as well as the genuine article smuggled in from Canada fueled the country’s booming speakeasies.  Mixologists experimented with how to make the spirit...

Posted at 09:57 AM | Permalink | Comments

About This Blog

Dan CurdI found my interest in writing by accident. My training and first job was as a graphic designer. Unemployed, the only employment I could find in advertising at that time was as a copywriter. Somehow, I convinced Richard Newman & Associates to hire me. Later I learned they were desperate. Madison has been my home off and on since 1957 (nonstop for the past 31 years). I write about food, which I love. – Dan Curd

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