Food/Drink
Just a quick picture of my classic avocado salad.
Just a plain spinach base, ring of avocado and then tomatoes sprinkled around. 2 variations are whether to use a tomato peel as the “rose” in the centre which then matches the color or to go a bit more decadent and use a smoked salmon rose. If using smoked salmon a garlic/dill dressing is a must. If struggling with making the rose place in freezer for a bit so it stiffens up and is easier to work with.
When making pasta I find that usually I end up overestimating and making too much noodles. Rather than ruining the pasta to sauce ratio an interesting trick is to fry extra pasta up in oil and toss with Parmesan cheese. Not going to go into recipe but just drain the pasta, add oil to a pan and toss it in.
Nice quick simple cocktail. I am by no means an expert but I feel that it tastes better with rye. Also the Luxardo Maraschino cherry is a must.
The whisky sour is a great cocktail but I fear the use of raw egg whites scares alot of people away from it. A somewhat related and interesting thing to note is that acids can actually denature egg whites similar to cooking. Pictured below is a whiskey sour base in a cobbler shaker. Egg whites were left in the acid alcohol mixture for 5 minutes and you can see the egg whites have denatured. Outside of that, there is a properly made whisky sour with maraschino cherry for garnish.
