SCAA/USBC: cigaragay — amazingly longer winded than a podcast!
April 21, 2006 – 12:51 amschnaikes. cigaragay drops the smack on his much-ballyhooed signature drink, offering every ancillary detail you ever wanted to know about infusing a caffeinated beverage with, you know, tobacco. (still only one place to see video!) to be clear, this blog has yet to read the novella. it will be placed on the weekend reading list, right next to the new yorker tome on the geo-political logic behind the spread of feral hogs in the southeast. (think i made that up? ha!)
being a master of florid overwriting itself, this blog humbly salutes mr. caragay.
BTW, I wanted to make this comment earlier… I can’t wait to see Caragay incorporate pulled pork or ribs into a sig drink. If Bassett could do Kangaroo meat, I bet Jay could pull something off.
didn’t someone try wasabi at the southeast regionals awhile back? i think i recall something to that effect the very first time i went to a comp. and nick — i think — had a sip.
Given Jay’s reverence for Thomas Keller, I’d wouldn’t be looking for pulled pork. Instead I’d be expecting something that involves:
a) a roast made exclusively of blanched and shocked SO beans
b) pea shoots
c) a labor-intensive infused oil, probably sage in canola.
d) a vegetable powder, possibly cepes/morel, but if he has a good year, black truffle
e) a whimsical name tying it all together, possibly “no crying over spilled milk”
Of course Keller is most noted for foie gras. But I doubt even the Master Culinary Artist himself could figure out how to work duck/goose livers gras into an espresso competition.
Although if Jon Lewis sees this post…
no one is safe.