[1] Under the sauerkraut are bacon-cheese brats (photos #1 and #3 © KC Cattle Company).

[2] Not your typical brat filling. In addition to bacon and cheddar, the beef is Wagyu (photo by A.I.).

[3] The company’s Wagyu hot dogs were voted “best in the world” by Bon Appetit magazine††.

[4] The new brats were inspired by the popularity of the bacon cheeseburger (photo © Dave Spataro | Aussie Grill).

[5] In the U.S., many people cook their brats in beer, a custom that did not originate in Germany. as well as having a glass along side them.

[6] Food fun: brat-on-a-stick (photo by A.I.).

[7] It might look like “brat paella” at first glance, but it’s brats and boiled potatoes on a variation of German potato salad, with bacon, onions, and a creamy vinegar-based dressing (photo by Mister Pitt | Pixabay).

[8] Caramelized onions are delicious on brats. You can even combine them with chopped raw onions (photos #8 and #9 © Kelsey Todd | Unsplash).

[9] Saurkraut is a popular topping for brats, along with mustard. But check out all the other faves in the footnote‡ below.

[10] A build-a-brat bar from Felton Angus Beef. Here’s how they do it (photo © Felton Angus Beef).

[11] An even more splendid DIY bar from Shared Appetite. Here’s how (photo © Shared Appetite).

[12] Artisan sausage and salami are often still sold on the string. The white coating on artisan salami is beneficial mold, Penicillium nalgiovense or Penicillium candidum, that is intentionally applied during the curing process. It forms a protective barrier that prevents harmful bacteria from penetrating the salami, regulates moisture loss, and contributes to the complex, earthy flavor and textures that distinguish artisan products. It is completely safe to eat and has a slightly earthy, mushroom-like taste (photo of Master Artisan Cristian Creminelli © Creminelli Fine Meats).

Few will argue that a bacon cheeseburger (photo #4) ranks #2 on the list of America’s favorite cheeseburgers, unless you dispute that it should, in fact, be #1. (The plain cheeseburger is #1, the rest of the list is in the footnote* below.)

That juicy beef burger is topped with cheese and crispy bacon. But what if the cheese and bacon were tucked inside…bratwurst? And the brat was made with wagyu beef?

What if there were a hot dog made the same way? There is—or more precisely, it’s bratwurst (photo #1).

That’s what’s on offer from KC Cattle Company, a small veteran-owned-and-staffed ranch specializing in ultra-premium American Wagyu beef.

Their classic Wagyu hot dogs were voted the best in the world by the editors of Food & Wine Magazine††, so the brats arrive on the scene with plenty of street cred!

KC Cattle’s Brats are made with beautifully marbled 100% American Wagyu beef (no hormones or antibiotics) and stuffed with Cheddar and smoky bacon for a wondrous alternative to the cheeseburger.

Backyard grilling meets gourmet indulgence, delivering bold, juicy flavor. They come in a one-pound four pack for $18.99 and ship all over the U.S.

> Get your Wagyu Bacon Cheddar Bratwurst here.

> The differences between bratwurst and hot dogs follow.

> The history of bratwurst is below.

> So are great bratwurst-condiment pairings.

> And the year’s 16 sausage holidays!

> Food 101: The difference between rolls and buns. (Brats, burgers, hot dogs, and all sandwiches go on rolls, not buns.)
 
 
THE DIFFERENCES BETWEEN BRATWURST & HOT DOGS (FRANKFURTERS)

Bratwurst

Both bratwurst and frankfurters are types of German sausage‡‡. The original frankfurter is far removed from modern hog dogs, as you’ll see below. (It’s what happens when big American food companies remake a product for more profit.)

Bratwurst is essentially fresh sausage, made from coarsely-ground pork (sometimes mixed with beef or veal). They must be cooked before consuming. There is minimal processing and fewer additives than you’ll find in a hot dog. If you like texture, they offer much more than the “puréed” filling in hot dogs.

Brats are thicker and longer than hot dogs—a more substantial meal or snack. They have a richer, more complex “meaty” flavor with more prominent seasonings (garlic, ginger, marjoram, nutmeg).

Finally, bratwurst must be properly cooked through. They are often grilled or pan-fried, although a popular American tradition is to simmer them in beer first, often with onions.

Hot Dogs

Hot dogs are typically made from a mixture of meats (typically beef, pork, chicken, and turkey) that are finely ground into a smooth paste and mixed with fillers, preservatives, and various additives. They have a mild, processed taste.

Since they’re precooked, so they just need reheating (or can be eaten as is from the fridge—especially if you’re a fraternity guy).

Hot dogs can be boiled, grilled, or microwaved.
 
 
HOW DID THE GERMAN FRANKFURTER EVOLVE INTO THE PROCESSED FRANK?

While predecessors of the frankfurter originated in Frankfurt in the 13th century as “frankfurter würstchen,” traditionally made with pork and spices, one origin story credits a butcher from the German city of Coburg, in Bavaria, Johann Georghehner, with the modern version.

He crafted a thinner sausage, the slender “dachshund,” or “little dog” sausage, in the late 1600s, and later brought it to Frankfurt to promote it.

It was a classic sausage eaten with a knife and fork, no bun. That was an American addition (the history of the hot dog).

It’s recorded that from the 1860s-1880s, on New York City’s Bowery, German immigrants sold traditional frankfurter sausages from pushcarts.

In 1871, Charles Feltman, a baker who immigrated from Germany, launched the first Coney Island hot dog stand. He sold 3,684 “dachshund sausages” in a milk roll during his first year: an easy grab-and-go food for visitors there for recreation.

The transformation from the authentic German frankfurter to highly-processed American hot dog happened gradually over several decades, with the most dramatic shift occurring in the early 1900s.

Late 1800s-Early 1900s: The major shift in hot dog quality began with industrial meat processing and the rise of giant meat processing companies such as Chicago*-based Armour and Swift.

Sausages became cheap industrial products. Hot dogs, in particular, were made of the unused parts that were left over, including non-desirable parts like the intestines. Big factories processed millions of animals a year.

The nickel hot dog became omnipresent street food in Chicago. Cheap and filling, yet always suspect of being made of “mystery meat” (long before the advent of food labeling‡‡‡), hot dogs became notorious in the rumor mill for their questionable ingredients.

The hot dog had evolved from a raw sausage to processed meat product made by mixing chopped meat with various curing ingredients, flavorings, and colorants. The slurry or meat emulsion, as the result was called, was then stuffed into a long casing, typical a cleaned animal intestine, and cooked.

By the early 1900s, the German Frankfurter had been industrialized out of existence. The economic pressures of mass production, the need for shelf stability (they last much longer in the fridge, due to the precooking), and the desire for cheap food transformed it into the heavily processed junk† food we know today.

It’s a classic example of how American industrial food production prioritized cost, convenience, and preservation over traditional quality and ingredients.

Conclusion: If you’re a lover of hot dogs yet prefer less adulterated foods, choose organic dogs, switch to brats, and and even then eat them only occasionally.

Sausages were sold on strings until the 1950s.

Sausages, including the first wave of American frankfurters/hot dogs, were traditionally sold on strings before the advent of modern plastic film packaging. Some artisan producers still use this technique (photo #12).

In traditional European butcher shops, and subsequently in early American butcher shops, sausages were linked together in long chains and hung on strings or hooks. This served several practical purposes:

 
1920s-1940s: Hot dogs were still commonly sold loose from butcher cases or in simple paper wrapping

1950s: The rise of supermarkets and self-service shopping created demand for prepackaged foods. While cellophane had created in the early 1900s, plastic packaging technology and vacuum sealing advanced significantly in the 1950s-1960s, and became the standard packaging.
 
And now, the answer to the $64,000 question:

Why are hot dogs typically sold in packages of 10, while rolls come in packs of 8?

 
But there is a way to even things out: Buy 4 packs of hot dogs and 5 packs of buns to get an even 40 of each. What you don’t need immediately, you can freeze.
 
 
THE HISTORY OF BRATWURST

While documentation of sausages—ground meat and spices in casings—can be found as early as 228 C.E. in Roman cuisine, the first documented evidence of bratwurst dates to 1313 in the Franconian city of Nuremberg, Germany (that’s a tradition of more than 700 years).

However, different regions developed their own versions. Bratwurst in the city of Coburg in Franconia was first documented in 1498.

The original recipes were quite specific. For example, the Coburg bratwurst was made from coarse-ground meat: pork with a minimum of 15% beef, seasoned with only salt, pepper, nutmeg, and lemon zest, and bound with raw egg. It was 25 centimeters (about 10 inches) long.

Editor’s Note: At that time, “Germany” did not exist. The Holy Roman Empire comprised the entirety of the modern countries of Germany, Czechia, Austria, the Netherlands, Belgium, Switzerland, Slovenia, and Luxembourg, most of north-central Italy, and large parts of modern-day east France and west Poland. The modern nation of Germany came into being in 1871, when Otto von Bismarck unified the various German states into the German Empire.

The name “bratwurst” can be traced back to the Old High German words “brat,” meaning without waste, and “wurst,” which means sausage.

And that’s exactly what bratwursts and all sausages are: sausages made using scraps of beef, pork, and veal that would otherwise go to waste (or at least, fed to the animals).

Editor’s Note: Bratwurst is just one style of German sausage. Estimates range from 1,200 to 1,500 distinct types, differing in ingredients, textures, spices, and cooking methods. See the footnote‡‡ for the major categories.

Different regions developed their own styles. Each area prized its own flavoring, meat blend, and preparation method. For example:

 
By 1432, German cities had developed strict guidelines as to the creation of quality bratwursts. Fines were levied against butchers who did not comply.

Bratwurst became German street food, beer garden fare, and festival cuisine, as well as home fare. It remains symbolic of German heritage and comfort food, and became a “food ambassador” across Europe and North America.

Brats In America

German immigrants brought bratwurst recipes to the U.S. in the 19th century. In the midwest, they became a beloved part of cookouts and sporting events.

Traditional German bratwurst preparation focuses on grilling over charcoal or wood, or pan-frying. This was seen as sufficient to bring out the bratwurst’s flavor—with a beer to drink with it.

The American brat tradition includes beer brats—bratwurst simmered in beer before grilling. The custom emerged in Wisconsin and other areas with large German immigrant populations.

Beer brats became a way for German Americans to combine the two beloved foods while adding moisture, flavor, and a bit of fun.

Often, the bratwurst are simmered in beer with onions before or after grilling (sometimes both), enhancing juiciness and depth of flavor.

Festivals like the Bratwurst Festival in Bucyrus, Ohio and Sheboygan Brat Days in Wisconsin continue to celebrate the sausage’s cultural importance.
 
 
THE YEAR’S 16 SAUSAGE HOLIDAYS

 
 
________________

*Cheeseburger rankings based on A.I. search: (1) Classic Cheeseburger, (2) Bacon Cheeseburger, (3) BBQ Bacon Cheeseburger, (4) Double Cheeseburger, (5) Mushroom Swiss Burger, (6) BBQ Cheeseburger (7) Jalapeño Cheeseburger, (8) Blue Cheese Burger, (9) Patty Melt (technically a burger-sandwich hybrid), and (10) Avocado Cheeseburger.

The rankings can vary by region, restaurant type (fast food vs. casual dining), and demographic preferences, but the top 3-4 spots are pretty consistent across most surveys and industry reports.

**“Hog Butcher for the World” is the famous opening line from Carl Sandburg’s poem Chicago, describing the city’s role as the center of America’s meatpacking industry in the late 19th and early 20th centuries. The Union Stock Yards, a one-square-mile area on the South Side, was the heart of the industry, processing vast quantities of livestock. The gate is all that remains today.

“…and as for the other men, who worked in tank rooms full of steam, and in some of which there were open vats near the level of the floor, their peculiar trouble was that they fell into the vats; and when they were fished out, there was never enough of them left to be worth exhibiting—sometimes they would be overlooked for days, till all but the bones of them had gone out to the world as Durham’s Pure Leaf Lard!”
 
†Hot dogs are widely considered junk food by nutrition experts and health organizations. They fall into the “highly processed foods” category, “typically low in nutritional content…high in calories, fat, and sodium, and contain very little vitamins and minerals.”

None of these is heart-healthy, and The World Cancer Research Fund advises that we “eat little, if any, processed meat due to the associated risk of colorectal cancer.”

Hot dogs contain fillers, preservatives, nitrates, and often mystery meat scraps (one article we read included animal lips).

There are “better” options, minimally processed versions that are closer to actual sausage. But even the “better” ones are still processed meat and should be occasional treats rather than regular meals.

††KC Cattle Company’s Wagyu Hot Dogs were voted the “The World’s Best Hot Dog” by Food&Wine.com in 2020, right before the pandemic, in an article titled “We Found a Hotdog that Tastes like Steak.” “This hot dog blew us away. The umami! The spice! The beefiness! It was basically like eating a steak in a bun, or an elevated ‘tube steak,’ if you will.”
 
‡Bratwurst condiments for your consideration:

> Cheese: melted beer cheese or shredded Cheddar, smoked Gouda, Swiss.

> Mustard: Dijon, spicy brown, whole grain, yellow.

> Onions: caramelized, grilled, pickled red, raw chopped.

> Peppers: banana pepper rings, grilled bell, jalapeno (raw or pickled), roasted hot peppers.

> Pickles & slaws: coleslaw, cucumber salad, giardiniera, pickle relish, pickle slices, red cabbage slaw, sliced olives.

> Sauces: aïoli (garlic mayonnaise), barbecue sauce, beer cheese sauce, horseradish cream, pesto, salsa or hot sauce.

> Sweet: apple chutney or other fruit chutney, fruit salsa (mango, peach, pineapple), pickled fruit (apples, pears, stone fruits).

> More: bacon crumbles plus special rolls (brioche, ciabatta, demi-baguette, “everything” seasoning rolls, flatbread wraps or pita pockets, potato rolls, pretzel rolls, sourdough rolls).

‡‡There are major categories of German sausage, as well as regional specialties. Why are there so many types? They evolved with local ingredients (pork, veal, beef, game, regional herbs), different preservation needs (e.g., smoked for storage, fresh for markets), historical trade routes introducing new spices, and centuries-old guild rules.

Germany has hundreds of officially recognized sausage varieties, and counting all local and artisanal types brings that number well above 1,200. The basic categories:

> Rohwurst (raw sausage): Cured, often smoked or air-dried; eaten without cooking. Examples: Mettwurst, Salami Teewurst.

> Brühwurst (scalded/parboiled sausage): Made from cooked meat, often smoked. Needs to be cooked before eating. Examples: Bockwurst, Bratwurst (many regional types), Knackwurst, Weisswurst (Bavarian white sausage).

> Kochwurst (cooked sausage): Made from pre-cooked ingredients, often spreadable or sliced cold. Examples: Blutwurst (blood sausage), Leberwurst (liver sausage), Sülze (head cheese).
 
‡‡‡Today’s Nutrition Facts label first appeared in May 1994, but before then the 1938 Federal Food, Drug, and Cosmetic Act required labels for processed and packaged food to contain the name of the food, its net weight, and the name and address of the manufacturer or distributor. A list of ingredients was required only on certain products.
 

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

While Americans are known to drink iced coffee on the coldest days of the year, June 20th is National Iced Coffee Day. We have three special recipe for you that add nocino (walnut liqueur) to either iced or hot coffee.

Nocino (no-CHEE-no) is a nutty, sweet liqueur that is made from black walnuts that are green (i.e. unripe—photos #8 and #9), sugar and spices. It is released once a year following the harvest and distillation. The walnuts must be harvested prior to the nut forming (ripening) and before they fall from the tree, creating a narrow window of time to produce the liqueur.

There’s more about the production of nocino below.

For this featured recipe, nocino elevates iced coffee to an elegant cocktail or mocktail.

The recipes follow, but first:

> More uses for nocino/walnut liqueur, below.

> The history of nocino, below.

> The history of iced drinks.

> The history of coffee.

> The history of walnuts.

> The different types of coffee: a photo glossary.

> The different espresso drinks.

> The 25 annual coffee holidays.

> National Walnut Day is May 17th.
 
 
RECIPE #1: ICED COFFEE WITH WALNUT LIQUEUR

With any iced coffee, you can simply add a splash of nocino for an extra layer of complexity—and you may not need to add sugar.

If you don’t already have a bottle of walnut liqueur, check out California green walnut liqueur also called nocino, its Italian name (photos #1, #7, #12). An ounce or two of the liqueur turns the iced coffee into a cocktail.
 
 
RECIPE #1: NOCINO ICED COFFEE

Ingredients Per Drink

 
Preparation

1. RIM the glasses. Moisten the rim of the glass with coffee or walnut liqueur, and twist it in a plate of the ground walnuts to coat.

2. ADD nocino to glass, then add the cold brew, leaving 1 inch or more of space for the whipped cream.

3. TOP with whipped cream. Optionally sprinkle with more walnuts.
 
 
RECIPE #2: “CALIFORNIA” ICED COFFEE

We were inspired to create this recipe by that delicious coffee cocktail, Irish Coffee. Instead of Irish whiskey, walnut liqueur.

Tip: For a less sweet drink, don’t sweeten the whipped cream.

Ingredients Per Drink

 
Preparation

1. PREHEAT a clear-stemmed glass with very hot water. Add the sugar and brewed coffee and stir well until the sugar has melted. Then stir in the nocino.

2. GENTLY WHIP the heavy cream by shaking it in a blender bottle, a.k.a. with a protein shaker with blender ball. We love this shaker, for scrambled eggs, instant soups and drinks, etc. and mixes (Here’s our review).

You want a still somewhat loose, not stiff consistency. (You can also achieve this with a hand mixer.)

3. POUR the cream over the back of a hot teaspoon to create the top layer of the drink, and prevent the cream from penetrating the coffee layer.

4. GARNISH with grated nutmeg or cinnamon.
 
 
RECIPE #3: NOT-IRISH-COFFEE WITH NOCINO

Instead of Irish whiskey, adapt the Irish Coffee recipe to Bourbon and nocino.

With this recipe you can use store-bought aerosol whipped cream or make shaker whipped cream in a shaker tin or glass jar. If you’re making your own, pre-chill the tin or jar in the freezer or fridge.

We don’t think adding a sweetener is necessary, except for those who love their drinks sweet. Taste after Step 1 to decide.
 
Ingredients Per Drink

 
Preparation

1. COMBINE the Bourbon, nocino, and coffee a mug (ideally glass), or Irish coffee glass.

2. TOP with whipped cream or use a chilled shaker tin or jar to shake the heavy whipping cream and regular or flavored simple syrup (do not shake with ice). When you reach the desired consistency, top the coffee.
 
 
MORE USES FOR NOCINO (WALNUT LIQUEUR)

You can drink it sure—either a nip or a bit to after dinner coffee. Here are more ways that professional artisans and home artisans use nocino.
 
Preserves & Confections

 
Sauces & Spreads

 
Folk/Herbal Medicine Uses

 
 
THE HISTORY OF NOCINO, WALNUT LIQUEUR

Nocino is a liqueur with ancient roots. The use of green walnuts (photos #8 and #9) for medicinal or ritualistic purposes dates back to the Romans sometime during the 1st millennium B.C.E. (approximately the 8th century B.C.E. to the 1st century C.E.)

Roman writers like Pliny the Elder (1st century C.E.) described walnuts in his Naturalis Historia as treatments for digestive issues, headaches, and poisons.

Green walnuts were too bitter to eat raw. Instead, they were infused in wine or vinegar to make health tonics. Or, they could be boiled with honey and herbs to create a medicinal syrup. (See the difference between green walnuts and ripe walnuts below.)
 
The Middle Ages

Nocino became popular in Northern Italy, especially in Emilia-Romagna and Modena, where monks produced herbal liqueurs for health and spiritual purposes.

One religious occasion was (and is) the Feast of St. John, celebrating John The Baptist (San Giovanni in Italian).

The unripe (green) walnuts were picked on or around June 24th, St. John’s birthday, and infused for 40 days or longer in neutral alcohol (like grappa or vodka) along with sugar and aromatics like cinnamon, clove, lemon zest, and/or vanilla.

The nocino was then consumed on the second feast day, August 29th, commemorating St. John’s death.

According to folklore, they nuts were gathered by barefoot virgins at midnight to harness their full potency.
 
Nocino Today

Nocino is considered a digestivo, to be sipped after meals, especially in winter.

It is often homemade in Italian households, and if you have access to green walnuts (preferably the black walnut variety), you can make it with this recipe (photo #7).

Italian nocino is overseen by a guild, the Ordine del Nocino Modenese, that preserves and promotes traditional recipes and techniques. Here’s their recipe for homemade nocino.

France’s version of nocino is liqueur de noix verte, often flavored with additional herbs and citrus peel.

Artisanal distilleries in the U.S. (like Watershed Distillery in Ohio) have revived interest in nocino as part of the craft cocktail movement.

California, a state with excellent walnuts, has several artisanal producers crafting nocino (photo #10). Ask at your local liquor store or search online.

And don’t forget the contingent of people who gather green walnuts from local trees make their own liqueurs as well as walnut bitters for use in artisanal cocktails.

 
 
WHY CALIFORNIA WALNUTS ARE THE BEST

California walnuts are considered among the world’s best due to a unique combination of ideal climate, cultivation practices, and quality control standards that optimize both flavor and consistency.

They’re known for their mild, buttery flavor, which lacks the bitter edge of walnuts from many other areas.

They also have a pleasant crunch and high oil content (mostly heart-healthy omega-3s), which enhances their appeal.

In fact, California produces 99% of U.S. walnuts and about 2/3 of the world’s export supply.

While other regions produce excellent walnuts (e.g. China, France, Moldova), California walnuts dominate.

[1] You can buy a bottle of walnut liqueur or make your own. See photo #7 (photos #1 and #2 © Watershed Distillery). Watershed’s nocino has a base of vodka vodka, along with sugar, vanilla bean, citrus peel, and cinnamon—and the walnuts, of course. The liquor is made in the summer, then ages until December, when it is released.

[2] Nocino Coffee Cocktail. The recipe is at the left.

[3] Iced coffee with nocino (photo © Walter Randlehoff | Unsplash).

[4] Love whipped cream? Pile it on (photo © Maria Orlova | Pexels).

[5] While aerosol whipped cream couldn’t be more convenient, hand-whipped heavy cream is thicker and richer (photo via A.I.).

[6] The classic handled Irish Coffee glass (photo © Libbey).

[7] Homemade walnut liqueur. Technically this is “walnut liqueur” rather than nocino, because the recipe is made from ripe black walnuts instead of green. Here’s the recipe (photo © Forager Chef).

[8] Homemade green walnut molasses. Here’s the recipe (photo © Chef Forager).

[9] Green walnuts. Read the article by Kristen Rasmussen, which includes her recipe for making pickled green walnuts.

[10] Nocino della Cristina is a highly regarded brand, made with California brandy infused with Napa Valley walnuts and fine spices (photo via A.I.).

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

[1] For the kitchen klutz in your life. Order the book on Amazon (photo © St. Martin’s Press).

[2] To stop a pot from boiling over, see photo #9 (all photos created by A.I. unless specified).

[3] To prevent the lid from blowing off a blender or food processor, see the *footnote.

[4] To put out a fire quickly, see photo #10.

[5] To save your knuckles from shredding on the shredding surface of a box grater, see photo #11.

[6] You’d be surprised how many people reach for the wrong one, especially when they’re in canisters. Solution: Use the professional method of mise en place (MEEZ on PLASS), measuring everything and setting it on your workspace before you begin cooking.

[7] Look twice at both the recipe and the container to ensure you add the right one.

[8] Here’s the episode where Julia Child flips a potato pancake and it flopped out of the pan. In this frame, she’s patching it together.

We recently celebrated National Kitchen Klutzes Of America Day (June 13th)—inadvertently, because we set a potholder on fire. So we thought we’d take a look at other kitchen klutz disasters and offer some suggestions.

We don’t mean to make light of kitchen disasters; we take them quite seriously. So we hope this list will be a good guide to prevent you from joining the ranks of Kitchen Klutzes of America.

Most kitchen klutz disasters come from rushing, multitasking, using the wrong tool, or stepping away from the stove to do something else.
 
 
WHAT IS A KLUTZ?

Klutz comes from the German word Klotz, which means block, lump, or log. It’s also slang for a clumsy person.

The anglicized word klutz entered American English in the early 20th century as slang, brought to these shores by Yiddish-speaking immigrants. It became entered the parlance of New York City, and spread nationally through cartoons, television, etc.

There doesn’t seem to be an origin story of how the National Kitchen Klutzes Or America “holiday” came to be. But we can surmise that it was founded by an actual kitchen klutz (or someone who lived with him or her).

According to at least one source, the “celebration” can be traced to the 1980s. The concept spread enough that a publisher came out with a book (photo #1) in 1996.

No suggestions are given for how to celebrate the day. So here’s our thought: Go out to eat all meals on June 13th. Then you cannot possibly be a kitchen klutz on the big day.

> Check out all of the year’s food holidays. There’s at least one every day!

[9] This inexpensive silicone Boil Over Spill Stopper is the solution to photo #2. Find it on Amazon (photo © Quetcolor).
 
SPLATTER MESS

 
 

[10] We always have one of these next to our stove. It takes up little room and can be sprayed in an instant (unlike activating a conventional fire extinguisher). Pick one up at any hardware store (photo © First Alert).
 
FIRE & SMOKE

 
Be sure your smoke alarm has fresh batteries and that you keep a small fire extinguisher next to the stove (photo #10).
 
 

[11] We first learned to cook using a box grater—and had skinned knuckles to show for our efforts. The introduction of the Microplane was a knuckle-saver (photo © Microplane).
 
KNIFE & GRATER ACCIDENTS

 
 

[12] As the water component in wine turns to ice, it increases in volume, which puts pressure on the bottle that nost wine bottles can’t withstand. It can cause the cork to pop out, or the bottle to crack or even explode.
 
FREEZER

 
 
INGREDIENT ERRORS

We’ve all done it:

 
Hopefully, next June 13th, you’ll be a reformed Kitchen Klutz.

But if not, there’s no shame. Remember these famous chefs’ kitchen mishaps on TV:

Hot mixtures especially need more room for expansion. First, let the liquid cool slightly before blending. Remove the center plug in the lid to let steam escape (you can cover the hole loosely with a folded towel). You can also hold the down with your hand (firmly, but not forcing it).

Begin blending at a low speed, then gradually increase it. This reduces the sudden pressure build-up that can pop the lid off.

And of course, even with a half-filled blender, ensure that the lid is firmly in place, with any locking mechanisms engaged.

†Oil spatter: Water and oil don’t mix. We know you’ve heard that, but if your food contains moisture (e.g., vegetables, meat, or anything just washed and not dried thoroughly)…if you’re cooking foods that release juices into the oil (e.g., marinated meat, wet batter)…or if there are water droplets left in the hot pan before you add the oil…you can be splattered with hot, burning oil.

Here’s how to reduce oil spatter:

> Pat food dry before cooking.

> Heat the pan first, then add oil (unless recipe specifies otherwise).

> Place the food in the pan gently.

> Use a splatter screen over the pan.

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

World Gin Day is second Saturday in June, a global celebration of all things gin. Sure, you could have a French 75, G&T, Martini, Negroni, or a Tom Collins, but how about something new?

That new recipe, the Pimlet (photo #1) follows; but first, some background:

> The history of gin.

> The history of cocktails.

> More gin cocktail recipes.

> The different styles of gin.

> Pimm’s Cup recipe, the classic British summer drink.

> The 14 gin holidays.

> The 49 cocktail holidays.
 
 
WHAT’S A PIMLET?

A Pimlet is a variation of a Gimlet, adding some Pimm’s No.1, a gin-based liqueur†, to the gin based Gimlet.

It combines two summer favorites—the Pimm’s Cup (photo #2) and the Gimlet (photo #3)—in one glass.

Like the Gimlet, the Pimlet is a clean, citrus-forward cocktail that adds the herbal complexity of Pimm’s in a more concentrated form.

Pimm’s No. 1 is most commonly used to make the Pimm’s Cup, a tall, effervescent drink made with ginger beer or lemonade (or sometimes Champagne).

It’s served over ice in a tall glass and garnished with fresh fruit like cucumber, orange, strawberries, and mint. (photo #2).

It’s one of the classic British summer drinks. See the other classics in the footnote*.
 
 
RECIPE: THE PIMLET

The Pimlet was created by mixologist Amber Carregal at Willa’s restaurant and bar in Tampa, Florida.

She was looking to capture the flavors of two of her favorite cocktails (Pimm’s Cup and Gimlet) when she developed it.

Willa’s is known for its innovative cocktails…and more.

Specializing in simple classic dishes, the restaurant has been named “The South’s Best New Restaurant” by Southern Living, one of the nation’s “Coolest Restaurants to Dine at Right Now” by Architectural Digest, and “Best New Restaurant” by Tampa Magazine.

By the way, Amber specifically selected Waterloo Gin for the cocktail. While you can use the brand you have on hand, if you’re a gin lover, see why you should get a bottlle of Waterloo (below).
 
Ingredients Per Drink

 
Preparation
 
1. POSITION a cucumber ribbon in the glass and fill with crushed ice.

2. SHAKE the ingredients together with ice cubes.

3. POUR over the crushed ice and garnish with a mint sprig and blackberry.
 
 
ABOUT WATERLOO GIN

Waterloo No. 9 Gin (photo #4), an artisan gin distilled in Texas Hill Country, is distinctive not just because it’s made in the U.S.A.

Rather, it’s made to closely reflect the terroir‡ of Texas—or more precisely, the flavors of Texas.

 
The result: an aroma of citrus and lavender. A palate with anise flavor from the licorice root, along with the classic pine-and-cit5rus flavor of juniper berries, and hints of pecan and lavender.

Waterloo is quite different, and a nice gift for a gin enthusiast. Check it out at WaterlooGin.com.
 
________________
 
*Classic British summer drinks reflect the country’s fondness for gin. They include The Bramble (with blackberry liqueur), Gimlet, Gin & Tonic, Pimm’s Cup, Pink Gin (simply gin with Angostura bitters), Sloe Gin Fizz, and Tom Collins.

†Pimm’s No. 1 is a gin-based liqueur created in 1859 by James Pimm. It’s made with a base of dry gin, along with other liqueurs, fruit juices, and spices (the exact recipe is a closely guarded secret).

††Blackberry substitute: a pick of fresh blueberries.

‡Terroir, pronounced tur-WAH, is a French agricultural term referring to the unique set of environmental factors in a specific habitat that affects a crop’s qualities. It includes climate, elevation, proximity to a body of water, slant of the land, soil type, and amount of sun. These environmental characteristics give a fruit or vegetable its unique character.

In the broader sense, “terroir” references the complete sensory expression of a place through its flavors and aromas, particularly as they manifest in food and drink.

> Goût de terroir, meaning “taste of the place,” emphasizes the flavor aspect specifically.

> Sense of place is the English equivalent.

> Other terms for the concept are regional character and local expression.

[1] The Pimlet, a gin cocktail fusion of a Pimm’s Cup and a Gimlet (photo © Sarah Maingot | Willa’s | Tampa).

[2] A Pimm’s Cup is festooned with fruit (photo generated by A.I.).

[3] The Gimlet was named after a small hand drill. Why? Supposedly, both the drink and the tool have a “piercing” effect. The recipe is gin, lime juice, and simple syrup (photo © Gallo Winery).

[4] Waterloo Gin #9, made in Texas Hill Country, is so-named for its nine botanicals. It is distilled to 94 proof (photo © Waterloo Gin Company).

[5] You can purchase simple syrup or make it. The recipe couldn’t be simpler: Boil equal amounts of sugar and water until the sugar dissolves. You can also make flavored simple syrup. Here’s the recipe and more ways to use simple syrup (photo © Sonoma Syrup Co.).

[6] It’s easy to make cucumber ribbos (photo © Taste | Australia).

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

[1] Salt & Vinegar Martini at Cheeky’s | St. Petersburg (photo © Sarah Maingot).

[2] Not everything on a plateau de mer (plate of the sea, also called plateau de fruits de mer, fruits of the sea) is raw, but it’s all delicious with our featured Martini. See more about the plateau de mer in the footnote* (photo © Upper Story By Charlie Palmer).

[3] The mixologists’ favorite gin (photo © Ford’s Gin).

[4] A Dirty Martini with a beautiful presentation (photo © Coquette Boston).

[5] Ruth’s Chris‡ Steak House embellishes its Dirty Martini with blue cheese-stuffed olives (photo © Ruth’s Chris).

[6] A half-salted rim (photo © Manhattan Cricket Club NY)

[7] This Martini doesn’t use brine, but it does have a garnish of sweet gherkin slices (photo AI 2025-06-07).

[8] This classic pintxo from San Sebastián, Spain simply skewers an anchovy, olive, and guindilla chile pepper on a toothpick. Said to be invented in 1946 at Bar Casa Vallés in San Sebastián, it was named for Rita Hayworth’s character in the film Gilda that opened the same year. Here’s the recipe (photo © Donostia Foods).

We were delighted to receive this recipe from Cheeky’s, a new neighborhood seafood restaurant and raw bar on Central Avenue in St. Petersburg’s Grand Central District.

It’s a Salt & Vinegar Martini, garnished with an olive-wrapped anchovy—although you can get fancy and make a Gilda (photo #8).

It’s the biggest hit on Cheeky’s cocktail menu.

So as a Martini maven, we got out the ingredients, mixed one up, and liked it.

Next, we mixed up a pitcher and called friends for TGIF cocktails and put together a quickie plateau de fruits de mer* (photo #2 and footnote**) from our fishmonger.

We tweaked the recipe a bit. In this version, vinegar-laden pickling liquid replaces pickle brine of a Dirty Martini (the difference between the two).

> The history of olives.

> The history of the Dirty Martini.

> The history of the Martini.

> The history of the cocktail.

> The different types of vinegar: a photo glossary.

> The different types of salt: a photo glossary.

> The different types of olives.

> 50 more Martini recipes.

> All the Martini holidays.
 
 
RECIPE #1: CHEEKY’S SALT & VINEGAR MARTINI

At Cheeky’s, the Salt & Vinegar Martini utilizes celery pickling liquid from the kitchen for the vinegar component and an 80/20 saline solution for the salt element. We created our own easy brine (recipe below).

We also substituted store-bought anchovy-stuffed olives anchovy-wrapped olives.

If you want the latter—which is a classic pinxto* from the Basque region of Spain—we’ve found them ready-made at high-end Spanish grocers (they are also known as anchovy banderillas [skewers] with olives). It’s a simple wrap—use a pimento- or other stuffed olive. Here’s a recipe to make your own.

Or better yet, make the Gilda. It may well become your favorite Martini snack.

The mixologists at Cheeky’s use their favorite London dry gin, Ford’s Gin (photo #3), “as it’s well balanced with citrus notes and silky smoothness.” Grey Goose (photo #5) is the second choice. You can use whatever you have on hand.

Mix the Martinis in advance. The restaurant serves them ice cold in frozen Martini glasses. Freezing also gives the glass a frosted appearance, which keeps your drink colder and adds visual appeal.

The salt rim is our own addition. We’ve been adding a salt rim to Bloody Marys, and have plenty of kosher salt and coarse sea salt on hand. You can salt the whole rim or just half (or not at all).
 
Ingredients Per Drink

 
Preparation

1. MAKE the brine. Combine the ingredients in a small saucepan. Bring to a boil, reduce the heat, and simmer for 2 minutes to dissolve the sugar and salt. Remove from heat and let cool to room temperature.

2. ADD the sliced celery or other vegetable or fruit to be pickled (e.g. grapes) and pour the brine into a sterilized jar (instructions follow).

3. REFRIGERATE for at least 24 hours before using. The flavor intensifies over several days.
 
 
HOW TO STERILIZE A JAR FOR SHORT-TERM PICKLING

This is a much simpler process than sterilizing canning jars. There are three methods. We use Method 1.

With any technique, don’t touch the inside of the jar or lid after washing.

1. Boiling Water Method. Wash the jar and lid in hot, soapy water; rinse well. Place the jar and lid (separately, not screwed on) in a pot of boiling water. And boil for 5 minutes. Remove with tongs and place upside down on a clean towel to air dry.

2: Dishwasher Method. Run the jar and lid through a hot cycle with no detergent. (You can run other items along with them, just no detergent!) You can use the jar while it’s still hot, or let it cool on a clean towel, then fill.

3: Oven Method. The lid must be all metal, no rubber seal. Preheat oven to 225°F. Wash the jar and lid thoroughly with hot, soapy water; rinse well. Place the jar and metal lid (separately, not screwed together) on a baking sheet, open side up. Bake for 20 minutes. Remove carefully using tongs or oven mitts and place on a clean towel to cool slightly. Let cool completely, then fill.
 
 
THE DIFFERENCE BETWEEN PICKLING LIQUID & BRINE

**From the fishmonger we grabbed oysters, clams, mussles, and sea scallops, all served raw, plus cooked shrimp, a couple of lemons and limes. He also gave us a big back of crushed ice for the platter. We made our own cocktail sauce in three minutes, just by combining chili sauce (substitute ketchup) and horseradish. Here’s the recipe.

†Pintxos, pronounced PINCH-os (also spelled pincho or pinchu are bite-sized Basque appetizers, often served on a skewer or toothpick. They are a popular bar snack in northern Spain, particularly in San Sebastian. Pintxos are similar to tapas but generally more elaborately presented and often served on bread.

‡Who created the name, Ruth’s Chris Steak House? The name is the result of a legal red tape. The original Chris Steak House was founded in 1927 in New Orleans. In 1965, Ruth Fertel purchased the struggling restaurant and successfully ran it for years under the original name.

In 1976, the Chris Steak House building burned down. Ruth relocated the restaurant, but due to a legal stipulation in the sales contract, she couldn’t use the name “Chris Steak House” at any other address!

So to maintain brand recognition but comply with the legal constraint, she prepended her own name and the restaurant became Ruth’s Chris Steak House.

Ruth disliked the awkward name, but by the time the business grew into a national chain, the brand was well-known. Changing it again would have meant risking consumer confusion.

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.