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Archive: February, 2013
Note: Welcome to State Store, a column where we hit the Wine & Spirits shops of Philly and see what's new and noteworthy or just plain weird.
As we all know our local state stores are full of all kinds of bizarro boozy gems such as chocolate wine and Adult Strawberry Milk. A recent trip to our local bottle shop turned up another lovely addition to our finds: Bakon Vodka. And yeah, that's Bakon with a K.
A trip over to Bakon's site turns up all sorts of intriguing/scary recipes some of which make perfect sense like a Bakon Bloody Mary and a Pickled Bakon Martini (yup, that's be Bakon vodka and pickle juice) while others have us running for the hills (see the Bakon Mocha Martini, a blend of white chocolate liqueur, coffee liqueur, heavy cream and Bakon).
But there's one drink in there that is head-scratching enough to make us want to pick up a bottle of Bakon and that's the Pizza Shot. This combo of Bakon, pineapple juice, tomato juice and oregano allegedly tastes just like a slice of Hawaiian pizza.
Have you tried Bakon? Would you like to? Let us know in the comments!
Gearing up for Super Bowel weekend, Sam Dean over at Bon Apetit's blog is exploring regional sandwich etymology and as you might expect there's plenty of hoagie talk.
Although many believe that the term "hoagie" came from sandwiches eaten by Navy Yard employees working on Hog Island, Dean isn't sold.
Dean is thinking that the term "hoagie" was coined by sandwich shop owner and jazz musician Al De Palma. According to Dean the story involves De Palma making sandwiches so big "you had to be a hog" to eat it, hence hog to hoggie to hoagie.
Head on over to Bon App for the story of hoagies, po' boys, grinders, as well as lesser know regional sandwich names such as spuckies, garibaldis and the Norristown zep or zeppelin.
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