(no subject)
Nice dinner tonight out with some friends at Soba-ya in the East Village. Had a wonderfully complex duck broth with spring onions; though they're best known for their soba made from imported Japanese buckwheat, tikimonkey and I both opted for the udon instead. They also make a quite fabulous chestnut brulee... Mmmmmm!
On a more beveragey note, there's a very interesting article about absinthe in this month's Wired magazine. It seems that thujone isn't the big problem in absinthe that everyone though it was, but the question that isn't answered by this article is "what does cause absinthism?"
On a more beveragey note, there's a very interesting article about absinthe in this month's Wired magazine. It seems that thujone isn't the big problem in absinthe that everyone though it was, but the question that isn't answered by this article is "what does cause absinthism?"