Link to article:

https://www.bonappetit.com/story/natural-wine-list-meinklang-cool

Link to all things RedThumb:

https://redthumbwine.com/

Upcoming event in Austin! Like cheese? Like cheese boards? Wish you had a cheese board with coconut chutney?

https://www.antonellischeese.com/products/antonellis-dining-series-south-indian-thali-and-cheese-with-sicc-palette

We got an event link y’all! Sign up, read the menu details about all things Thali Supper Club:

https://thetrainingkitchen.org/product/thali-supper-club/

Subscribe, order, find out more about all things FRUITBLOOD:

https://www.fruitblood.com

Events are coming, Austin, click these links:

https://www.antonellischeese.com/products/antonellis-dining-series-south-indian-thali-and-cheese-with-sicc-palette

https://docs.google.com/forms/d/e/1FAIpQLScuK2X7ngyzocZba8oEShK1_IcGaVFTJhox0X1b5rrcQDU_HA/viewform

Follow Pielihueso on IG @pielihueso

Events:

https://www.antonellischeese.com/products/antonellis-dining-series-south-indian-thali-and-cheese-with-sicc-palette

https://docs.google.com/forms/d/e/1FAIpQLScuK2X7ngyzocZba8oEShK1_IcGaVFTJhox0X1b5rrcQDU_HA/viewform

Reference links:

https://www.businessinsider.com/how-the-tom-collins-got-its-name-2013-7

https://www.liquor.com/recipes/corpse-reviver-no-2/

https://www.whetstonemagazine.com/south-asia-journal/indian-gins-no-longer-a-footnote

Events:

https://www.antonellischeese.com/products/antonellis-dining-series-south-indian-thali-and-cheese-with-sicc-palette

https://docs.google.com/forms/d/e/1FAIpQLScuK2X7ngyzocZba8oEShK1_IcGaVFTJhox0X1b5rrcQDU_HA/viewform

Follow Ben Fordham on IG:

@fordydinners

NEW! Upcoming events:

Sicc Palette x Antonelli’s Cheese 11/19

Learn more about 11/5 “Thali Supper Club” Sicc Palette x Austin Kuih Co.

Batched French 75 Recipe:

Featuring Still Austin Gin

Makes 4-6 cocktails at a time according to your pours

Ingredients:

6 oz of Gin

1 bottle of your choice of Champagne or Sparkling, (my choice is Boy Toy by FRUITBLOOD)

2 Tablespoons of lime zest

4 oz seared lime simple syrup

Seared lime recipe:

Ingredients:

1/2 cup water

1/4 cup sugar

1/3 cup Jaggery

2 limes - sliced into circles

1 cardamom pod, opened

In a hot cast iron, sear the limes on each side and set aside.

In a small pot, add your water, sugar, and Jaggery and let the mixture boil. Lower your heat and add in your limes and let the mixture slowly thicken until you have a slightly thick syrup. Let it cool and strain the limes, store in a glass jar in your fridge.

Reference links:

https://www.tastingtable.com/645640/the-bizarre-origin-story-of-the-french-75-cocktail-name/

https://chilledmagazine.com/behind-the-name-of-french-75/

NEW! Upcoming events:

Sicc Palette x Antonelli’s Cheese 11/19

Learn more about 11/5 “Thali Supper Club” Sicc Palette x Austin Kuih Co.

Links/sources:

https://cherwell.org/2018/10/16/gin-and-tonics-history-might-leave-you-with-a-bitter-taste/

https://www.themanual.com/food-and-drink/india-gin-history-legacy-future/?amp

https://vinepair.com/articles/england-gin-history/

Sicc Palette G & T ( made with Still Austin Gin)

I’m a big believer in batched cocktails. If I’m making a gin & tonic, I’m making a couple for me , couple for you. This recipe makes four cocktails for you and whoever you care to share with.

Ingredients:

8 oz or 1 cup of Still Austin Gin

4 limes thinly sliced and seared quickly in a hot cast iron

1 pint of tonic water

3 or 4 Tamarind Water Ice Cubes , (recipe below)

1 cup of Tamarind Water, or 1 tablespoon of tamarind paste (recipe below) 

1 pint of distilled water 

Tamarind water- I implore you to buy a block of tamarind, though it is a fruit, one of the best ways to find tamarind in the States is at your local Desi store, (you can also find your Jaggery there). You will find a block of tamarind, dried together, ready to be pulled apart for your many tamarind needs, (and I assure you, once you incorporate the flavor it’s very hard to go back to your non-tamarind days).

Heat 1.5 cups of water, bring to a boil. In a bowl add about 40 grams or about ⅓ cup of the dried tamarind and pour the water on top. Let it sit for a couple hours. Squeeze as much of the tamarind pulp as you can for the most flavor, and strain. 

Combine the distilled water and tamarind in a pitcher and pour into an ice tray. Freeze overnight and they’ll be ready for use the next day.

Directions:

In a large pitcher combine all ingredients and chill for at least 2-3 hours. The tamarind ice cubes will dissolve slightly and the caramelized lime slices will add color. Pour over fresh ice cubes in glasses and garnish with a fresh lime segment.

https://lasjaraswines.com/

Coming up:

“The Bear” TV Review podcast for paid subscribers

A new Day Party Tomato Sando episode

A Supper Club Report episode

The Jaggery/Palm Sugar newsletter along with the South Indian Canelé Cake recipe

Goodbye, Texas Summer:

Sicc Palette Summer 6-Pack:

* Big Salt 2021

* Lucky Dog Sake

* FRUITBLOOD Boy Toy

* Bande De Louve

* Free Your Mind Lite

* FRUITBLOOD Love Bite

Scotty-Boy!

Coming up:

Wild Fermentation/Pizza Wave Recipe newsletter

Day Party Episode 2- featuring lots of tomato sandwich content

A TV Review podcast on “The Bear”

Jaggery/Palm Sugar/South Indian Canelé Cake Recipe newsletter