A British clergyman died after a night of sex and drugs with a Belgian priest who has since been arrested on drug-related charges, Belgian authorities said on Saturday.
The 69-year-old, who has not been named, was spending the evening with his fellow cleric, 60, at a clergy house in Kalmthout north of Antwerp on Thursday when he became unwell, the prosecutor office said.
Shortly after midnight, the Belgian priest called the emergency services, who could not resuscitate his companion.
“It appears that the two men had used ecstasy and poppers together and had had sex. Two ecstasy pills were also found,” the prosecutor’s office said.
An investigation was ongoing and an autopsy could not immediately provide any conclusive information into the exact cause of the death, it added.
The 60-year-old priest was questioned by the investigating judge and placed under arrest.
He is facing charges of drug trafficking resulting in death.
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These cake batter chocolate chip cookies are a cross between soft-baked chocolate chip cookies and funfetti cake. For over a decade, this has remained one of the most popular cookie recipes on my website, and after baking a batch, you’ll taste why. If you love chocolate chip cookies and sneaking a taste of cake batter, you will love these fun cookies!
I originally published this recipe in 2012 and have since added new photos and a few more success tips.
Since 2012, this recipe for cake batter chocolate chip cookies has consistently been one of my most popular cookie recipes.
It was my very first recipe to “go viral,” which led to an appearance on Good Morning America and in People magazine. It even caught the eye of a cookbook publisher… which led to my first published cookbook, Sally’s Baking Addiction. (And they’re on the book cover, too!)
They’re like chocolate chip cookies and confetti cake in one irresistible treat.
What Makes Them a Fan Favorite?
Soft-baked chewy centers with crispy edges
Sweet, buttery cake batter flavor
Loaded with both chocolate and white chocolate morsels
Customize the sprinkle colors to fit a party or holiday theme
Freeze wonderfully, both before and after baking
Make fantastic cookie ice cream sandwiches
A birthday party in cookie form!
But you don’t have to take my word for it. Just skim through some of the comments and reviews fans of these cake batter chocolate chip cookies have left over the years:
One reader, Kim, commented: “Still one of my favorite recipes after over a decade! ★★★★★“
One reader, Katie, commented:“Love making this recipe for birthdays and holidays with themed sprinkles!! Always a hit. People are always surprised how AMAZING they are, much more than a basic chocolate chip cookie!! ★★★★★”
One reader, Geri, commented: “Everyone needs to try these at least once and after that, you’ll know one time isn’t enough. I love them with regular vanilla cake mix but we use the butter flavor cake mix sometimes too. Very chewy and soft cookies with fun flavor, kids and adults alike can’t get enough of them.★★★★★”
Cake Batter Cookie Dough Ingredients:
The cookie dough is made from your standard cookie ingredients: flour, leavener, salt, sugar, butter, egg, and vanilla. What makes these cookies stand out in the crowded arena of cookie recipes is the add-ins:
Cake Mix: My team and I prefer baking from scratch, but adding dry cake mix is the SECRET to this recipe. I usually reach for vanilla cake mix, but any flavor you love works. You won’t need the whole box of cake mix, so use the leftovers another time to make a batch of cake batter rice krispie treats!
Chocolate Chips & White Morsels: I love to use a mix of both in these cookies. Semi-sweet chocolate chips make them taste like classic chocolate chip cookies, while white chocolate morsels taste like frosting—adding to the flavor that’s reminiscent of birthday cake.
Sprinkles: Use your favorite color sprinkles here! I used rainbow sprinkles today, but love switching them up for different holidays. You can customize these cookies with a mix of specific colors or holiday sprinkles. Have fun with them!
And if you’d like to try Oreos as an add-in, see my similar recipe for cake batter Oreo cookies.
Best Sprinkles to Use
I’ve been baking sprinkles into cookie doughs and cake batters for years and have learned exactly which sprinkles work, and which don’t. Happy to share my best advice:
Do not use nonpareils (the little balls) in dough/batter. They will bleed their color as you fold them in, resulting in a less-than-appetizing-color baked good.
Rainbow sprinkles (aka “jimmies”) sold in the U.S. are intensely colored, but sprinkles sold in other countries may lose their color when baked. “Sugar strands” may be the same shape as jimmies, but they dissolve in wet batter/dough. For best results, try to use American-style rainbow sprinkles. I also really like Canadian-brand Sweetapolita sprinkles.
Confetti quins(the little discs) are also great to use in sprinkle cookies and cakes. They rarely bleed their color in batter.
Be careful using naturally colored sprinkles. They are wonderful as decoration, but—depending on the brand—can lose their color in doughs and batters.
Overview: How to Make Them
The cookie dough does need to chill, so if you’re in a rush, try these giant chocolate chip cookies instead (no dough chilling!).
Sift the dry ingredients together.
Cream the wet ingredients together.Combine the wet and dry ingredients. Then add the chocolate chips and sprinkles.
Chill the cookie dough. This step is imperative. If you skip it, your cookies will spread into a flat, greasy mess. Chilling the dough for at least 2 hours firms up the butter, allows the flour to absorb the wet ingredients, and helps prevent the cookies from overspreading. If you’re interested, I wrote a post all about how to prevent cookies from spreading. It’s helpful to read before making ANY batch of cookies.
Roll the cookie dough into balls. Use about 1.5 Tablespoons of cookie dough per cookie. Shape your cookie dough balls to be taller than they are wide—see my tall cookie trick below.
Bake. Bake the cookies until the edges are lightly browned. The centers will still appear very soft, but they’ll continue to set as the cookies cool. While the cookies are still warm, I like to press a few extra chocolate chips into the tops. This is just for looks!
My Tall Cookie Trick
Before I leave you with the recipe, here’s one final tip. Use my favorite tall cookie trick to reduce excess spreading. Roll your dough balls to be taller rather than wider. This doesn’t necessarily mean using more dough per cookie—we’ll simply shape the cookie dough ball to be nice and tall, with a firm solid bottom to ensure the cookie doesn’t topple over as it bakes. This one trick gives us perfectly thick and chewy cookies every time.
By the way, if you can’t get enough cake batter flavor, try these cake batter blondies. Or give someone special a delicious start to their special day with birthday cake cinnamon rolls or birthday cake pancakes.
You can even sandwich ice cream between two cookies to make a birthday cookie ice cream sandwich. Enjoy right away or wrap them tightly in plastic wrap and freeze until ready to eat.
Print
Cake Batter Chocolate Chip Cookies
5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 55 reviews
Author: Sally
Prep Time:2 hours, 15 minutes
Cook Time:10 minutes
Total Time:3 hours
Yield:28-32 cookies
Category:Dessert
Method:Baking
Cuisine:American
Description
These cake batter chocolate chip cookies are a cross between delicious, soft-baked chocolate chip cookies and sprinkle-filled funfetti cake. If you like chocolate chip cookies and you like the flavor of cake batter, you will love these soft & chewy cookies!
Instructions
In a large bowl, sift flour, cake mix, salt, and baking soda together. Set aside.
Using a hand mixer or a stand mixer fitted with paddle attachment, beat the softened butter and both sugars together on medium speed until creamy and smooth, about 1 minute. Add the egg and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and beat on high until combined. Add the flour mixture to the wet ingredients and mix on low-medium speed until just combined. Add the chocolate chips and sprinkles. Mix on low until the add-ins are evenly combined.
Cover tightly with plastic wrap and refrigerate dough for at least 2 hours, or up to 3-4 days. This step is imperative. The dough is fairly sticky, so chilling the dough is required in order to avoid the cookies from spreading too much. If you chill longer than 2 hours, make sure you roll the cookie dough into balls after the 2 hour mark. Place dough balls on a plate, cover tightly, and store in the refrigerator until ready to bake. You may also freeze the balls at this point for up to 3 months. (Then bake as directed adding 1 minute to the bake time without thawing.)
Once dough has been chilled, preheat oven to 350°F (177°C). Line two large cookie sheets with parchment paper or silicone baking mats (always recommended for cookies).
Scoop rounded balls of the cold dough onto an ungreased baking sheet, use around 1.5 Tablespoons (about 35g) of cookie dough per cookie. A medium cookie scoop is helpful for this. Shape your cookie dough balls to be “taller” than they are wide, as pictured above. Make sure to keep dough refrigerated when working in batches.
Bake the cookies for 13-15 minutes, or until the edges are lightly browned. The centers will still appear very soft, but the cookies will continue to set as they cool. While the cookies are still warm, I like to press a few more chocolate chips into the tops of the cookies. This is optional and only for looks.
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Cookies stay fresh covered at room temperature for up to 1 week.
Notes
Make Ahead & Freezing Instructions: You can make the cookie dough and chill it in the refrigerator for up to 3-4 days. See step 3. Baked cookies freeze well up to 3 months. Unbaked cookie dough balls freeze well up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Read my tips and tricks on how to freeze cookie dough.
Cake Mix: You can use funfetti cake mix and leave out the sprinkles called for in this recipe. I usually use vanilla cake mix. Remember, you only need 1 and 1/4 cups of dry mix. Not the whole box. Gluten free cake mix is not recommended.
Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.
This creamy chicken and rice dinner is made in one pot and ready on the table in 30 minutes! It’s an easy dish made with simple pantry staples, yet so creamy and satisfying.
Jump to:
Why You’ll Love This Dish
Raise your hand if a one-pot dish made with simple ingredients sounds like a great idea on a busy day! This budget-friendly dinner recipe is made with pantry staples: rice, stock, garlic, onions, carrots, simple seasoning, and chicken (breast or thighs). I add milk and Parmesan to make it creamy and rich. Everything cooks in just one pot which means less cleanup!
This dish is not only quick and easy to make on busy weekdays but also simple and comforting on a relaxing weekend when you want to read a book, watch a movie or enjoy the outdoors instead of standing in the kitchen. It’s also a great meal to make for a family in need, someone that just had a baby or feels under the weather.
Ingredients:
chicken: skinless boneless chicken breast, cut into pieces; you can use chicken thighs as well;
rice: long-grain white rice is my go-to for one-pot dishes;
veggies: garlic, onion, carrots make a simple trio; add frozen corn, peas, or green beans if you like;
chicken stock: I recommend using low-sodium stock or broth;
whole milk or half and half: mix it with cornstarch to make the dish creamy and rich;
seasoning: paprika, Italian seasoning, salt and pepper;
Parmesan cheese: adds cheesy flavor.
How to make chicken and rice in one pot?
Heat up oil in a pan. Add chicken, season with Italian seasoning, salt, and pepper, and brown until no longer pink. Remove chicken and set aside.
Add onion, garlic, and carrots. Saute for 4 to 5 minutes.
Add paprika and chicken broth and deglaze the pan (scrape the bottom of the pan with a wooden spoon).
Add rice and stir in. Simmer, stirring once in a while. Keep the pot covered when simmering.
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When the rice is done, add the chicken back to the pan.
Add cream or milk with cornstarch and stir in. The mixture should thicken.
Add Parmesan cheese and stir in to melt.
Serve garnished with chopped parsley. Season with salt and pepper to taste.
What pot is the best for one-pot dishes?
My favorite pot for one-pot recipes is my Le Creuset French oven with a lid. It’s their version of a Dutch oven, a heavy, thick-walled cooking pot with a tight-fitting lid. I have a few different sizes. I used a 2.5qt one for this chicken and rice dish and it worked great. If you have a 3qt Dutch oven, use that.
Helpful Tips!
One medium chicken breast is two servings, so using two chicken breasts for this recipe, you will have 4 servings.
Use a wooden spoon or spatula, since you have to deglaze the pot after cooking chicken and veggies. Deglazing is adding a little bit of liquid to a pan after browning meat or veggies and scraping the bottom of the pot with a spoon or spatula to get all the cooked-on bits off. That’s flavor! You want it in your dish, not burning the dish.
Use chicken broth or stock. It adds more flavor to the dish than just water.
I highly recommend saving your cream for desserts or creamy sauces and using a whole milk or half-and-half and cornstarch combo in this dish. It makes it creamy and delicious!
Cutting the chicken into bite-size pieces cuts down on cooking time and makes this dish a favorite among kids too!
What to eat with chicken and rice?
Since you can add almost any veggies you like to this dish, I always go for a salad as a side to serve with chicken and rice. My favorite is Tomato Feta Salad or Quick Radish Salad. I prefer ones with a vinaigrette since the main dish is creamy already.
Recipe FAQs:
How much liquid do I need to cook rice?
If you read my guide to cooking rice on the stove, you know that the rule in cooking rice is to use the following ratio: 1 part rice to 2 parts liquid. It can be water, stock, or broth.
Can I use minute rice for this dish?
I do not recommend using minute rice in this recipe. It will be mushy and not appetizing. Keep it as a side dish to serve with a dish like my air fryer salmon.
How to store leftovers?
Any leftovers should be stored in a container, in a fridge, for up to 3 days. To reheat, place leftovers in a skillet and add a splash of water or chicken stock. Stir often and heat up over medium-low heat.
Can I make this dish ahead of time?
Yes! You can prep the dish, cool it completely, then store it in the fridge. For the best flavors, serve the next day.
Can I use chicken thighs to make this?
Absolutely! Chicken thighs have dark meat which means more flavor. Use boneless skinless thighs and cut them into bite-size pieces.
More dinner recipes:
If you like this recipe and make it, let me know in the comments below! Don’t forget to rate it if you enjoyed it!
One Pot Chicken and Rice
This creamy chicken and rice dinner is made in one pot and ready on the table in 30 minutes! It’s an easy dish made with simple pantry staples, yet so creamy and satisfying.
Prep Time 15 minutesmins
Cook Time 20 minutesmins
Total Time 35 minutesmins
Course Main Dish
Cuisine American
Servings 4servings
Calories 449kcal
Prevent your screen from going dark
Ingredients
Instructions
Cut chicken into bite-size pieces.
2 chicken breasts
Peel carrots, cut in half lenghtwise, then each half in half lenghtwise again, then dice.
3 carrots
Dice onion and mince garlic.
½ medium yellow onion, 3 garlic cloves
Heat up oil in a deep pan or a Dutch oven over medium heat.
1 tablespoon olive oil
Add chicken, season with Italian seasoning, salt, and pepper, and brown until no longer pink. Remove chicken and set aside.
½ teaspoon kosher salt, ¼ teaspoon black pepper, ¾ teaspoon Italian seasoning
Add onion, garlic, and carrots. Saute for 4 to 5 minutes, stirring often.
Add paprika and a little bit of the chicken broth. Deglaze the pan (scrape the bottom of the pan with a wooden spoon).
½ teaspoon paprika, 2 cups chicken broth
Add the rest of broth, rice and stir in. Simmer, stirring once in a while. Keep the pot covered when simmering.
1 cup long-grain white rice
When the rice is done, add the chicken back to the pan.
Mix half and half or milk with cornstarch and stir into the rice. The mixture should thicken.
2 teaspoons cornstarch, ¾ cup whole milk or half and half
Remove the pot from the heat.
Sprinkle Parmesan cheese on top of the chicken and rice and stir in to melt.
½ cup grated Parmesan cheese
Serve garnished with chopped parsley. Season with salt and pepper to taste.
parsley
Notes
One medium chicken breast is two servings, so using two chicken breasts for this recipe, you will have 4 servings.
Any leftovers should be stored in a container, in a fridge, for up to 3 days. To reheat, place leftovers in a skillet and add a splash of water or chicken stock. Stir often and heat up over medium-low heat.
Chicken thighs have dark meat which means more flavor. Use boneless skinless thighs and cut them into bite-size pieces.
Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.
Si Woo Kim is a national treasure and is absolutely dynamite on the International Team. His energy this week at the Presidents Cup is iconic.
During the Saturday afternoon foursomes session, he holed out on the 17th to extend the match against Patrick Cantlay and Xander Schauffele. However, they still lost the match as the Americans won at 1UP when Cantlay sank a 16-footer for birdie on 18.
After the ball entered the hole, Kim made the sleeping action with his hands, echoing what Golden State Warriors guard Steph Curry did at the 2024 Paris Olympics this past summer.
“That’s what we needed. I didn’t expect the ball to go in, but I was so excited,” Kim said after the match. “My favorite NBA player is Steph Curry, so that’s what I did. It didn’t finish well, but yeah, I was excited.”
He is one of the most iconic members of the International Team. Kim’s competitive nature is what makes watching him so much fun.
This celebration immediately caught golf fans’ attention, and their reactions were fantastic.
Fans loved that he pulled out the sleeper because Kim is one of the only players who can do that and nail it.
Kim has been one of the most entertaining parts of this year’s Cup, so Christopher Powers is onto something. His Curry impression only added to his lore.
Strong case to be made that Si Woo Kim saved the 2024 Presidents Cup
No matter what you think about it, Tom Kim and Si Woo Kim’s energy is exactly what this event needs. Makes things feel so much more electric and even bigger than it already is. Can’t ask for much more.
Kim even picked up a new fan after his incredible hole-out. These kinds of moments are what will keep people coming back for more.
He is a unique golf character, and seeing him show off his personality is great.
Kim’s hole-out celebration may go down as one of the best moments from the 2024 Presidents Cup, regardless of whether the International Team finds a way to make a comeback or lose.
Savannah Leigh Richardson is a golf staff writer for SB Nation’s Playing Through. For more golf coverage, follow us @_PlayingThrough on all major social platforms. You can also follow her on Twitter @SportsGirlSL and Instagram @golf_girl_sl.
Think of this Chickpea Salad as a better-for-you potato salad. Except – it can do so much more! Chickpeas mixed with an extra chunky tzatziki dressing, use this to make protein-laden salad bowls, super-food sandwiches, serve as a side or scoop with crackers.
Tzatziki Chickpea Salad
Whether you think of this as chickpeas hidden in tzatziki, or tzatziki filled out with chickpeas, this big unassuming bowl of little white blobs is going to take you by surprise. It is really, really tasty. Which, given it’s made using canned chickpeas and we don’t “do anything” to them (like braise in a flavoured liquid or marinate them), is saying something from someone who wants to eat more legumes but is regularly disappointed by attempts to turn them into a simple tasty meal.
But this! It’s so good! Excellent side dish (I treat it like potato salad, great one to take to picnics) or blank canvass for so much more, from salads to scooping with crackers to stuffing into bread rolls.
All the ways you can enjoy this
I’ve popped a full section of all sorts of ways to eat this in a section below (lengthier than you would expect, so many ideas!). But to give you some initial inspiration, here it is in a protein-loaded meal-worthy-salad form, with some canned tuna. Mix it all up so it’s jumbled together, and eat with a spoon. Such great warm weather food!
And here it is, in Chickpea Salad Sandwich form, with smushed avocado on the base which kind of acts like a “glue” to keep more of the chickpeas in place. This was really, really good. So satisfying, and so moreish!
There’s plenty more ideas in the section below, so for now, let me show you how simple this is to make. And if you’re already thinking – ugh, do I have to buy a whole bunch of dill just for this??! The answer is – highly recommended, but I have alternatives. Tried and approved!
Ingredients in Tzatziki Chickpea Salad
Tzatziki ingredients + canned chickpeas + a bit of desirable crunch from celery + much needed briny pops from capers = simple, yet oh-so-good!
Chickpeas – I use canned for convenience though it’s extra good if you cook your own chickpeas because it’s got a firmness to it that you never get with canned chickpeas. I’ve popped directions in the recipe notes.
Celery – Finely sliced, for a bit of crunch which I felt this needed. I also like that because it’s pale green, you can barely see it in the salad. You could substitute with finely sliced cucumber (for a double cucumber hit!!).
Capers – This adds tang, freshness and salt so it kind of does the work of what a handful of other ingredients would do, like red onion or green onion which I’d ordinarily include for some freshness. Great shortcut here because you don’t need much (just 2 tablespoons), and melds nicely into the tzatziki!
Yogurt – Greek yogurt is best (thicker, richer), else a Greek style yogurt or a plain unsweetened yogurt.
Cucumbers – You need 2 regular cucumbers about 18cm / 7″ long, or one long Telegraph/English cucumber about 30cm / 12″ long. Goal:3/4 cup cucumber after shredding and squeezing out the excess water.
Lemon juice – For a touch of fresh tang.
Extra virgin olive oil – I use a little more in this recipe than I use when making regular tzatziki, so it’s got an edge of dressing-like richness (because this is intended to be a salad).
Fresh dill – This really elevates this dish, so highly recommended! Mint is also terrific, though use about half the quantity. If you don’t have either or they are outrageously priced, substitute with green onion plus garlic and onion powder which gives it a ranch-dressing edge instead.
Garlic – It’s not tzatziki without garlic! Use one large clove or 2 regular size ones.
How to make Tzatziki Chickpea Salad
Really try to squeeze as much water as you can out of the cucumber else it will dilute the tzatziki and make it watery.
Grate the cucumber using a standard box grater.
Squeeze as much water as you can out of the cucumber. I use a tea towel but you can use your hands, working one small handful at a time.
Quantity – We wanted 3/4 to 1 cup cucumber after the water has been squeezed out. Slightly more that what I use for tzatziki so it makes it a little chunkier which is a deliberate choice because this recipe is intended to be a salad.
Put all the tzatziki ingredients in a large bowl (cucumber, yogurt, dill, capers, olive oil, lemon juice, salt and pepper).
Mix until combined.
Chickpeas – Then add the chickpeas and celery and mix it through.
Then that’s it! You can eat it straight away though I like to leave it for at least 1 hour to let the flavours meld (the flavour of the capers and garlic spreads throughout the yogurt better) and it’s even better the next day.
How I eat this Tzatziki Chickpea Salad
I treat this as a side dish that goes with just about any protein (chicken, pork, fish, prawns/shrimp, lamb) and a blank canvas for so much more! Here are some ideas:
Side-dish – Serve it like you would a potato salad. Except, point out to the eaters that it’s better for you! 😂 No mayo, and more nutritional value in the chickpeas than potato. Also, this is a two-in-one that combines both starch (chickpeas) and a respectable amount of greens (cucumbers and celery);
Meal salad (see photo at top) – Add canned tuna, boiled egg, or sliced, chopped or shredded poached chicken for a protein loaded good-for-you meal that will keep you feeling full (thank you Mr Chickpeas!);
Chickpea salad sandwich (see photo at top) – It’s so good! I like to add some avocado which kind of acts like a glue to keep the chickpeas in place. Try this in a wrap (you’ll see me do this in the video), bread rolls (see photo above) or yes! Regular bread slices will work as well!
Dipping/scooping – I can totally see myself serving this as a chunky salsa-style dip for scooping with crackers, or pinching with torn up pieces of Lebanese bread.
Piling – Imagine serving this on a bed of finely shredded lettuce, aka vegetarian prawn cocktail style. I see it, and think it would be delicious!
Fill out Chicken Gyros or Shawarma wraps – Add this to your DIY gyros/shawarma wraps spread for people to roll up with the grilled marinated chicken, to fill it out and add extra texture with a built-in tzatziki sauce!
Chickpea pasta salad – This chickpea salad is generous on the sauce because it’s bulked out with so much shredded cucumber. Which means it could be stretched out to make an a great volume of food by tossing it through cooked pasta. Think – Greek Chickpea Pasta Salad. Yes! (PS Be sure to cook the pasta in salted water and cook it beyond al dente, see my big, easy pasta salad for ramblings on this topic).
Wow. Who knew a humble chickpea salad could do so much. 🙂 I hope you love it! – Nagi x
Recipe video above. Think of this Chickpea Salad as a better-for-you potato salad. Except – it can do so much more! Chickpeas mixed with an extra chunky tzatziki dressing, use this to make protein-laden salad bowls, super-food sandwiches, serve as a side or scoop with crackers.
Instructions
Mix – Put the Tzatziki ingredients in a big bowl and mix. Add the chickpeas, celery and capers, mix again.
Wait 1 hour – You can eat it straight away but it’s better if you can set aside for at least 1 hour to let the flavours meld (especially salt from capers & the garlic). It’s even better the next day. Give it a taste and add a pinch of extra salt if needed (capers saltiness can differ).
Serve drizzled with extra olive oil and extra dill. Dive in!
Ways to eat it:
As a side salad or salad meal, stuffed into sandwiches/wraps (+ avocado, good “glue”), add chicken or canned tuna for protein-boost salad meal.
Recipe Notes:
1. Fresh dill – This really elevates this dish, so highly recommended! Mint is also excellent, but use half the quantity. Though if you don’t fresh herbs or it’s outrageously priced, substitute with green onion plus garlic and onion powder which gives it a ranch-dressing edge instead. 2. Dried chickpeas – Use 1 2/3 cups dried chickpeas (280g). Soak 8 – 24 hours in water, drain, simmer in salted water for 30 minutes for firm (my preference) or 60 minutes for soft. Use cool. Leftovers keeps for 3 days and honestly, it gets better and better as the flavours meld! Give it a good mix, and let it de-chill for 15 minutes or so before serving. Servings – With some protein, it will serve 4 as a meal or 8 as a side dish (like you would potato salad). Nutrition per serving assuming 8 servings as a side dish.
We’re a month away from my new cookbook TONIGHT landing on your doorstep (if you pre-ordered!) and hitting bookstores! The first copies have landed, so this means Dozer’s work schedule is starting to get busy…..
Here we are yesterday, signing a bunch of advance copies that are being sent out to journalists and media outlets, which of course includes a big fat Dozer paw print stamp.
Because TONIGHT is launching around the same time in the US, Canada, UK, Australia and NZ, we’ll be doing media copies of all these editions.
I also recorded some scripts for marketing purposes that are being used for….hmm, actually, I’m not sure what it’s being used for! Really, I just got a kick out of having Dozer in a recording studio. 😂
The next author who uses these headphones might be treated to some golden fluff in their ear. 😂
Honestly, who would’ve thought this Discount Dog would be experiencing things like this. (50% off! I got him 50% off!! Bargain of my life.)
And at the end of the day, a well earned rest. “No dogs on the couch” rule was temporarily lifted. He earned it! 😂
I have a fun little home movie of Dozer’s day at my publishers’ office. I’ll share it in the next recipe! ~ Nagi x
And finally, if you read Meathead’s work, you’ll know that he is a vocal advocate of not resting your meat, claiming that by doing so, you end up losing the wonderful crisp crust of a well-seared steak or chop.
So where does that leave us? Is it better to rest steak or not? Do you pick sides, or do you hem and haw so long that your steak gets cold enough to not be worth eating anymore? And who’s the mom and who’s the dad in this situation, anyway?
What if I told you that there’s a way to get the best of both worlds? To get perfectly rested, juicy, tender meat with a crispy, crackly, straight-off-the-fire crust? There is a way to do it, and it’s gonna save this family even if it destroys it.
If you want to cut straight to the chase, jump to the bottom of this article. But if you want a little more detail first, let’s quickly recap some of the science here.
Why I Rest My Steak
Serious Eats / J. Kenji López-Alt
There’s no question that resting meat helps it to retain juices, though the exact degree to which it does so is up for debate. I’ve tested dozens of steaks over the years, and I’ve found significant variation.
Sometimes even a well-rested steak will lose juices when you cut into it. Sometimes a completely un-rested steak won’t spill a drop. But as a general rule, resting meat for about one-third of its total cooking time guarantees that more juices will stay inside than on your cutting board or plate. This is a good thing in my book (literally).
The exact mechanism by which this happens is also up for debate. Unless you’re using certain more modern techniques (like sous vide or the reverse sear), cooking a piece of meat invariably produces a temperature gradient: The meat will be coolest at the center and increasingly hot toward the edges.
The old theories say that this temperature gradient causes juices to get trapped under pressure in the cooler parts near the center of the meat, which means they’re forced out when you cut into it, much like the water wrung out of a sponge. Nowadays, most folks agree that this is probably not what’s happening.
More likely is the simpler theory I first read about in Modernist Cuisine: Hotter juices are thinner and thus run more freely. A steak fresh from the grill may be 120°F (49°C) in the center, where the juices are firmly in place, but it will also have much hotter areas—in the 185 to 200°F (85 to 93°C) range—where hot juices run freely. When that steak is allowed to rest, it reaches a stable equilibrium at a lower temperature—not as much hot juice leaking out.
Why Meathead Doesn’t Rest His Steak
Serious Eats / J. Kenji López-Alt
Meathead argues that the benefits of resting meat are overshadowed by its problems.
First of all, what’s the big deal if your meat leaks juices onto the plate? Can’t you always just sop them up with individual bites as you eat? Are you really gonna notice that one bite has a fraction of a teaspoon less juice?
He also explains that if you’re not careful about the way you cook, resting can lead to excessive carryover cooking—the hot exterior of the steak essentially causes the cooler interior to overcook as the heat from the outside transfers inward. Over-resting will leave meat cold and fats rubbery.
Finally, and perhaps most importantly, resting causes a steak to lose what meat expert Adam Perry Lang describes as the “alive and snappy” crust. He has a good point.
There’s something magical about that crackling, crispy blend of rendered fat, salt, and juices that’s characteristic of a steak coming straight off the grill or a prime rib coming out of the oven. Even I admit that I always pick off a scrap or two of that crispy fat before setting the meat aside to rest, and no, that crust does not get better with time: It’s as good as it’s gonna get right when you pull it from the heat.
Meathead also makes another good point, which is that measurable juiciness within a steak is not the same as the juiciness we perceive in our mouths. The perception of juiciness involves a complex jumble of things, including how quickly juices are squeezed out of meat fibers by our teeth, how much saliva we produce, and the ratio of liquid fat to water-based liquid. You can make a strong argument that a delicious, crispy crust with liquid fat can get us salivating so much that the meat will taste juicier, even if you’re actually leaving more juices behind on the plate.
The Fat-Flash Method for Finishing Your Steak (or, How to Get the Best of Both Worlds)
So, if resting can deliver a measurably juicier interior, but eating immediately delivers better crust, the ideal steak would have both of those things, right? Thankfully, there’s a pretty simple and obvious way to get there: Rest the steak, then re-crisp the crust just before eating.
Restaurant cooks may recognize this technique—it’s very similar to what they do when they “flash” a steak or other cut of meat right before serving it. Usually, they use a cranked-up oven or salamander (a broiler on steroids) to rapidly reheat and crisp up the exterior, especially if the cut has been sitting around a few minutes longer than ideal. (Hey, slow appetizer-eaters: We’re looking at you.) This kind of post-rest exposure to intense heat isn’t intended to cook the meat more; it’s simply meant to revive the exterior, get it sizzling again, as if it’s just finished cooking.
If I’m grilling steaks or chops outdoors at home, I use a very similar approach: I cook the meat, then let it rest. Just before serving, I flash it on the hottest fire I can muster for about 15 seconds per side. If I’m cooking indoors, I sear the steak in hot fat, then let the meat rest on a wire rack set in a rimmed baking sheet.
Then, just before serving, I reheat the fat and juices left over in the skillet until they’re smoking-hot and pour them right over the steaks—you’ll see them sizzle and sputter as they crisp up. This is similar to the restaurant hot-oven flash, but it works even better: Hot fat is a more efficient means of heat transfer than hot air, which means faster crisping with less chance of overcooking. It also adds a final shot of flavor to the surface of the steak.
This technique works with larger roasts as well, though, for best results, I suggest heating up some fresh oil or butter with some aromatics, like thyme or shallots, in a skillet until it’s sizzling hot. That’s because the drippings from roasts can often be too watery to effectively crisp the crust.
Serious Eats / J. Kenji López-Alt
What’d I tell ya? We can all be one big, happy, and well-fed family again…that is, if that guy Meathead ever lets someone else near the grill for a change. Some people. Sheesh.
Buildings at risk of collapse after a retaining wall failed due to heavy rains following Hurricane John are pictured in Acapulco, Guerrero State, Mexico, on September 28, 2024. Hurricane John, which made landfall twice in the Mexican Pacific, has left eight dead, all in the Mexican state of Guerrero (south), the most affected by the phenomenon, the Mexican government reported Saturday. (Photo by Francisco ROBLES / AFP)
Hurricane John, which made landfall twice on Mexico’s Pacific coast, has now left eight people dead, all of them in southern Guerrero state, home to the beachside city of Acapulco, authorities said Saturday.
John first slammed into the shore earlier this week as a Category 3 hurricane, churning along the coast for several days and intensifying before striking land again, this time as a tropical storm.
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“We regret the loss of eight lives due to landslides caused by heavy rains,” President Andres Manuel Lopez Obrador said on social network X, formerly Twitter.
Local media gave a higher number, but the government did not officially confirm those figures.
Guerrero state was the worst affected, especially Acapulco, which was ravaged in October 2023 by Hurricane Otis, which claimed dozens of lives.
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While the rains have now stopped, the streets of Acapulco were still flooded on Saturday, as residents waited for emergency aid or wandered around with the few belongings they were able to salvage from their homes.
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Arms procurement is normally 20-30% of their military budgets
The main portion is usually on operations, maintenance and personnel
Some 40 to 50 billion dollars are in actual deliveries, (that is, the delivery of sales, which can be many years after the initial contract is signed)
Each year, around 30-35 billion dollars are made in actual sales (agreements, or signing of contracts).
In more recent years, annual sales of arms have risen to around $50-60 billion although the global financial crisis is slowly beginning to be felt in arms sales too.
As world trade globalizes, so does the trade in arms
Control Arms is a campaign jointly run by Amnesty International, International Action Network on Small Arms (IANSA) and Oxfam. In a detailed report titled, Shattered Lives, they highlight that arms are fueling poverty and suffering, and is also out of control. In addition,
The lack of arms controls allows some to profit from the misery of others.
While international attention is focused on the need to control weapons of mass destruction, the trade in conventional weapons continues to operate in a legal and moral vacuum.
More and more countries are starting to produce small arms, many with little ability or will to regulate their use.
Permanent UN Security Council members—the USA, UK, France, Russia, and China—dominate the world trade in arms.
Most national arms controls are riddled with loopholes or barely enforced.
Key weaknesses are lax controls on the brokering, licensed production, and ‘end use’ of arms.
Arms get into the wrong hands through weak controls on firearm ownership, weapons management, and misuse by authorised users of weapons.
The Arms Bazaar, Shattered Lives, Chapter 4, p. 54, Control Arms Campaign, October 2003
The top five countries profiting from the arms trade are the five permanent members of the United Nations Security Council: the USA, UK, France, Russia, and China.
From 1998 to 2001, the USA, the UK, and France earned more income from arms sales to developing countries than they gave in aid.
The arms industry is unlike any other. It operates without regulation. It suffers from widespread corruption and bribes. And it makes its profits on the back of machines designed to kill and maim human beings.
So who profits most from this murderous trade? The five permanent members of the UN Security Council—the USA, UK, France, Russia, and China. Together, they are responsible for eighty eight per cent of reported conventional arms exports.
We can’t have it both ways. We can’t be both the world’s leading champion of peace and the world’s leading supplier of arms. Former US President Jimmy Carter, presidential campaign, 1976
In order to make up for a lack of sales from domestic and traditional markets for military equipment, newer markets are being created or sought after. This is vital for the arms corporations and contractors in order to stay afloat.
Respect for human rights is often overlooked as arms are sold to known human rights violators.
Heavy militarization of a region increases the risk of oppression on local people. Consequently reactions and uprisings from those oppressed may also be violent. The Middle East is a current example, while Latin America is an example from previous decades, where in both cases, democracies or popular regimes have (or had) been overthrown with foreign assistance, and replaced with corrupt dictators or monarchs. Oppression (often violent) and authoritarianism rule has resulted. Sometimes this also itself results in terrorist reactions that lash out at other innocent people.
A deeper cycle of violence results. The arms trade may not always be a root cause, because there are often various geopolitical interests etc. However, the sale of arms can be a significant contributor to problems because of the enormous impact of the weapons involved. Furthermore, some oppressive regimes are only too willing purchase more arms under the pretext of their own war against terrorism.
In quoting a major international body, six basic points harshly criticizing the practices and impacts of the arms industry are listed below, by J.W. Smith:
That the armament firms have been active in fomenting war scares and in persuading their countries to adopt warlike policies and to increase their armaments.
That armament firms have attempted to bribe government officials, both at home and abroad.
That armament firms have disseminated false reports concerning the military and naval programs of
various countries, in order to stimulate armament expenditure.
That armament firms have sought to influence public opinion through the control of newspapers in their own and foreign countries.
That armament firms have organized international armament rings through which the armament race has been accentuated by playing off one country against another.
That armament firms have organized international armament trusts which have increased the price of armaments sold to governments.
J.W. Smith, The World’s Wasted Wealth II, (Institute for Economic Democracy, 1994), p. 224
But, this was not of the arms industry of today. Smith was quoting the League of Nations after World War I, when Stung by the horrors of World War I, world leaders realized that arms merchants had a hand in creating both the climate of fear and the resulting disaster itself.. And unfortunately, it also summarizes some of the problems of today, too. Justification for arms and creating the market for arms expenditure is not a new concept. The call to war and fear-mongering is an old tradition.
This rush to globalize arms production and sales ignores the grave humanitarian and strategic consequences of global weapons proliferation. Already, profit motives in the military industry have resulted in arms export decisions that contravene such U.S. foreign policy goals as preserving stability and promoting human rights and democracy.
Globalized Weaponry, Foreign Policy In Focus, Volume 5, Number 16, June 2000
Hidden Corporate Welfare?
Industrialized countries negotiate free trade and investment agreements with other countries, but exempt military spending from the liberalizing demands of the agreement. Since only the wealthy countries can afford to devote billions on military spending, they will always be able to give their corporations hidden subsidies through defence contracts, and maintain a technologically advanced industrial capacity.
And so, in every international trade and investment agreement one will find a clause which exempts government programs and policies deemed vital for national security. Here is the loophole that allows the maintenance of corporate subsidies through virtually unlimited military spending.
US and European corporations receive enormous tax breaks and even lend money to other countries to purchase weapons from them. Therefore tax payers from these countries end up often unknowingly subsidizing arms sales.
To counter the horrific act of terrorism in the United States, on September 11, 2001, George Bush has started a War on Terrorism. However, Human Rights Watch has argued that in the pursuit of military policies which include selling arms or providing assistance to other countries, the U.S. has expressed minimal concern about the potential side effects. That is, the increase in militarism itself is risking both the restriction of people’s rights, and the entrenching of power of those who violate human rights.
In addition, the Federation of American Scientists also raise the issue that U.S. military aid has been justified around the world on the grounds of the war on terror, even though that has at times been a dubious reason. In addition, previous restrictions or conditions for military aid are being jettisoned:
The relentless assault on [U.S.] military aid restrictions that began shortly after the September 11th attacks … has continued unabated. This spring the [Bush] administration attempted yet again to win blanket exemptions for aid distributed as part of the war on terror by including language in the FY2002 supplemental appropriations bill that waives most existing restrictions and reporting requirements. The administration’s second attempt was more successful. Two key Defense Department funding allocations—$390 million to reimburse nations providing support to U.S. operations in the war on terror and $120 million for certain classified activities—can now be delivered notwithstanding any other provision of the law. This means there will be none of the normal restrictions placed on this large sum of military aid.
The provision on classified activities is especially troubling because it permits projects not otherwise authorized by law, in other words, covert actions. Not only is the language in the Supplemental opaque, attempts to get more information from a defense committee staffer led nowhere. He refused to answer questions about the intended use of the funds, the applicability of foreign aid restrictions, and reporting requirements on the grounds that all of that information is classified. In other words, there will be no public scrutiny of this aid, and that’s just fine with Congress.
The Bush administration may also be successful in its campaign to ease restrictions on military aid and training to Indonesia despite that country’s utter failure to improve its military’s human rights practices. In May, Defense Secretary Donald Rumsfeld proclaimed that it is time for [the restrictions] to be adjusted substantially. If the results of the Senate Appropriations committee mark up are any indicator, Mr. Rumsfeld is likely to get his wish.
… This latest round of military aid has made one thing clear: the U.S. military has found a new excuse to extend its reach around the globe, arming regimes that had previously been blacklisted for human rights abuses, weapons proliferation, or brutal conflict. What remains to be seen is how long Congress and the American public will accept this formula, especially when they see no concrete results in return.
Furthermore, Lip Magazine highlights that the U.S. has sold weapons or training to almost 90% of the countries it has identified as harboring terrorists.
Last year [2000] the U.S. controlled half of the developing world’s arms market…. This dominance of the global arms market is not something in which the American public or policy makers should take pride in. The U.S. routinely sells weapons to undemocratic regimes and gross human rights abusers.
As mentioned above, the War on Terror has seen the U.S. selling weapons or training to almost 90% of the countries it has identified as harboring terrorists. Yet, for decades, a lot of the arms that the West has sold has gone into the hands of military dictatorships or corrupt governments. This can have the additional intention or effect of hampering any form of democracy in those countries.
According to a report, from the Council for a Livable World’s Arms Trade Oversight Project, [s]ince the end of the Cold War, the United States has been the world’s largest arms dealer … Consequently, governments with some of the worst human rights records [have] received American weapons and training.
In the period of 1990-1999, the United States supplied 16 of the 18 countries on the [U.S.] State Department list with arms through the government-to-government sales under the Foreign Military Sales (FMS) program, or through industry contracted Direct Commercial Sales (DCS) programs, or with military assistance. Recipients included Algeria, Iraq, Lebanon, and Sri Lanka …, where, arguably, the risk of diversion is high. In addition, the U.S. military (and the CIA) has trained the forces of many of these 18 countries in U.S. war fighting tactics, in some cases including individuals now involved in terrorism.
Professor Robert Neild of Cambridge University writes extensively about corruption, and notes the following with regards to the arms trade:
The Cold War arms race enhanced the opportunities for corruption in the arms trade…. It is not just the buccaneering arms salesmen of the USA or the méchant French who have resorted to bribery. The leading arms firms in virtually every major arms-producing country have been implicated, including reputable firms from most respectable countries…. Nor have bribes been paid only to buyers in the Third World….
Robert Neild, Public Corruption; The Dark Side of Social Evolution, (London: Anthem Press, 2002), pp. 139-140, 142
Neild notes how some of the top most people in rich countries, from ministers, to even a prince, have been implicated in such corruption. The end of the Cold War, Neild also observes, has not led to a let up of corruption in the arms trade:
Bribery in the arms trade has not subsided since the end of the Cold War. On the contrary, as military spending has been cut back the arms firms have been seeking markets abroad more fiercely than before…. One recent estimate reckons that in the international arms trade roughly $2.5 billion a year is paid in bribes, nearly a tenth of turnover.
…
[With regards to corruption,] the relevant feature of arms trade is that … government ministers, civil servants and military officers have become so intimately involved in the arms export business that they must have been unable to avoid condoning bribery (for example, by turning a blind eye to it), if not encouraging it (for example, by providing advice when serving in embassies overseas about which members of the local hierarchy it was best to approach and how); or obtaining funds from it for the benefit of themselves, or in the case of politicians, for their political party.
The OECD Convention and the new English law against bribing foreigners are steps in the right direction, but its success will depend on how far the exporting countries, led by the United States, manage jointly and sincerely to enforce restraint and deal with such problems as the payment of bribes through foreign subsidiaries. Part of the arms trade is as elusive and rotten as the drugs trade.
Robert Neild, Public Corruption; The Dark Side of Social Evolution, (London: Anthem Press, 2002), pp. 139-140, 142-143, 195
With the arms trade, governments and corporations can cooperate to meet their different political and economic agendas. The military industrial complexes of the powerful countries also help influence and shape foreign and military policies in a way that enhances their bottom line of profits. For governments though, selling arms can help other geopolitical and strategic interests. Consider, for example, the following:
A number of years ago, the United States had agreed to sell 80 advanced F16s to the United Arab Emirates. The deal was estimated to be around $15 billion. In return, the US was to be able to build military bases there with improved access to the only deep-water port capable of housing carriers in the Persian Gulf. This led to concerns about the resulting stability in the region and the possibility of an arms race this could start with neighbors. It is of course hard to know if subsequent arms purchases in the region has been precisely because of this.
Many US weapons are also sold to Turkey. These have been used against the Kurds, in what some have described as the worst human rights violations and ethnic cleansing since the second World War. The US turns a blind eye to these atrocities because they are able to set up bases in such a key geopolitical location, giving access to places in the Middle East, and because Turkey could be one of the main receivers of oil headed to Western countries, from the Caspian sea.
There are also many arms trade-related interests in the Middle East. By having pro-US monarchies and other regimes (not necessarily democracies) at the helm and promoting policies that often ignore democracy and human rights, arms deals are often lucrative and help continue US foreign policy objectives.
Furthermore, the Middle East is the most militarized region in the world procuring more arms than anywhere else. When combining authoritarian regimes and dictatorships, with arms sellers willing to sell weapons to those regimes, the people of the regions are often repressed, and this is a partial (not the only) explanation for why there is so much fanaticism and extremism. (That is, severe and extreme measures in governance and religion, etc has resulted in counter reactions that are also extremist. The majority of ordinary people that want neither of these extremities are the ones that pay the real price.)
As mentioned later in this web site’s section on arms trade, selling advanced weapons is often accompanied by the same sellers and the military industrial complex pointing out how the new world is getting more dangerous due to an increase in the sophistication of weapons. As a result, they inevitably recommend more research and development to stay ahead! This is a nice circular argument that also serves to keep the military industry in business, largely paid for by the tax payers. The Council for a Livable World’s Arms Trade project shows an example of this, in an article, where the title alone summarizes this situation quite well: U.S. in arms race with itself. The article describes how the U.S. Pentagon allows the U.S. Navy to export its newest jets. As a result, they note that:
A pattern is developing wherein U.S. weapons exports and new weapons procurement are driving each other.
After, and occasionally even before, new weapons roll off the assembly line, they are offered to foreign customers.
Each overseas sale of top-line U.S. combat equipment represents an incremental decrease in U.S. military superiority.
This gradual decline in military strength spurs politicians, the military and the defense industry to press for higher military spending to procure increasingly sophisticated equipment superior to weapons shipped overseas.
This latest technology is again offered to foreign customers, and the cycle begins anew.
U.S. in arms race with itself, Council for a Livable World, Arms Trade Insider—#51, August 9, 2001 (Text is original, bulleted formatting it mine)
As another example, consider India. Since September 11, 2001, there has been even more volatility in terms of Muslim/Hindu relations, India/Pakistan/Kashmir tensions and other issues. As a result, India is seeking to increase their military spending, while arms dealers are only too willing to help both India and Pakistan. Furthermore, government officials from major arms dealing nations are major actors in attempting to see deals through, as there are obvious political dimensions.
The Financial Times in UK reported (February 27, 2002), that While the international community calls for restraint on the Indo-Pakistan border, governments led by the UK and the US are jockeying as never before for a bigger slice of India’s growing arms budget. Further, they also reported that, Industry officials were unabashed in admitting that the current regional tension between the nuclear-armed neighbors is a unique selling opportunity. (Emphasis Added).
One could point out that as a business an arms company’s main objective is to make profit so they can remain in business. However, for governments that host these arms industries, it would seem that security issues would be an important part of their foreign policy objective.
In that context then, when even very senior government officials are taking part in procuring contracts, it suggests that while this helps achieve economic objectives of arms firms, it doesn’t really address the issue of achieving political stability or not, or even if it is really a major concern as touted. For sure, it is no easy task for such governments because there can be powerful domestic interests and issues and concerns from related industry and other groups, who can argue that continuing to sell arms will help maintain or even create jobs, etc. (This is discussed in more detail a bit later in this section on propaganda for arms trade).
For example, in reference to India holding so-called talks with various governments on easing India-Pakistan tensions (while pitching for defense contracts), the same Financial Times report also points out that Jack Straw, Britain’s Foreign Secretary, is also expected to use the opportunity to lobby for a Pounds 1bn (Euros 1.6bn, Dollars 1.43bn) deal to sell BAE Systems Hawk jets to India. An official of no less stature than Foreign Secretary (somewhat similar to U.S. Secretary of State) is involved in marketing for a weapons company.
But it can go even higher than that. Yahoo world news quoted (February 22, 2002), Praful Bidwai, an Indian journalist and commentator who specializes on defense issues who commented on British Prime Minister, Tony Blair, It’s disgraceful that Blair should have spent more than half his time in India [during his last visit] urging India to buy the jets. (The sale of jets Bidwai is referring to is 66 British-made hawk jets, at a cost equivalent to US$1.4 billion.)
While public relations departments of such governments can say that their leaders are going on humanitarian or peace missions to urge some nations not to go to war, they are also selling arms at the same time, often to both parties. Geopolitically, this is divide and conquer still at work, while economically, this proves beneficial to the armament firms. Corrupt leaders of recipient governments are only too happy to take part as well.
Unfortunately, these are not isolated occurrence (nor is it usually even reported as sensational or questionable), as for a long time, public officials and leaders have been involved in such issues.
As an example of how long this has been going on, consider J.W. Smith’s research:
The forerunners of today’s corporate arms manufacturers (Krupp of Germany, Armstrong and Vickers of England, and others) were originally rejected by their governments and had to depend upon foreign sales for survival. They often furnished arms to both sides in conflicts and even to their own country’s potential enemies. Their practice of warning different countries of the aggressive intentions of their neighbors, who were supposedly arming themselves through purchases of the latest sophisticated weapons, yields a glimpse of the origins of today’s mythical missile gaps.
J.W. Smith, World’s Wasted Wealth II, (Institute for Economic Democracy, 1994), pp. 223–224
And, as J.W. Smith adds,
Centuries of experience in the arms trade have matured into a standard procedure for farming the public treasures through arms sales. As the riches and most powerful country in the world, it is only logical that the United States is where the most money is to be earned procuring and selling arms. With each seasonal arms authorization and appropriation voted on in Congress, there are the predictably cadenced warnings of … dangerous gaps.… It was the recognition of this political control of public (and official) perception that led President Eisenhower to issue his stern warning to the American people in his farewell address: In the councils of government we must guard against the acquisition of unwarranted influence, whether sought or unsought, by the military/industrial complex. The potential for the disastrous rise of misplaced power exists and will persist.
J.W. Smith, World’s Wasted Wealth II, (Institute for Economic Democracy, 1994), p.225
A cycle of violence is a real concern. Though the arms trade may not always be a root cause, their impacts are of course significant. Some countries resort to oppression as the way to address problems, and are only too willing to accept new arms. But the arms industry is also willing to help, while some governments may often encourage such regimes to purchase weapons from them, rather than from competing nations.
The UN has long called for a creative partnership with the arms industry saying that such an arrangement would help promote greater transparency, help curb illicit arms trafficking and ensure legitimate use of the purchased weapons. In some respects, this is would be a welcome step forward (as assuming a transition to a real world peace without arms and weapons etc seems highly unlikely, even though it is probably desired by most people.) The U.N. as well as various public groups are in essence pressuring governments of major arms producing and selling countries, to be more responsible and accountable for who arms are sold to and for what purpose.
However, it could be argued that it is under under such rhetoric, combined with the powerful lobbying of the military industries that governments can intentionally or unintentionally end up aiding military industrial complexes more than other governments. As a result, many are concerned that seeking peace via war is a questionable foreign policy to say the least. Indeed, military expenditure in major countries seem to be rapidly increasing, as we turn to next.
It’s hardly a shock that the Cynar Julep is an Argentine classic. Between bitter amaro and lemon juice, cooling mint and tart grapefruit, it’s a marriage of extremes, a palate that matches a culture in a never-ending cycle of crisis and bliss. It could belong to anyone and any time. But it’s a time stamp of a very specific moment of the country’s—and its cocktail culture’s—history. And it all began with a sunset.
It was 2004 and Santiago Lambardi was on a weekend trip with his friends. As night fell after a long day, he got lost in the last rays of pink and orange, and the vast Argentine grasslands below. He couldn’t shake the image from his mind.
“Everything starts with a visual,” Lambardi explains. “That sunset stuck in my head, the way the red, pink and green all met with one another.”
Lambardi took that image back with him to Sucre, an ambitious new bar and restaurant on Buenos Aires’ northern edge. Argentine food and drink culture revolves around sharing—bottles of wine and family-size plates of food—and Sucre wanted to pull serious bar culture out of the city’s grand hotels and into the emerging dining scene.
In 2004, ambition had all the chips stacked against it. Argentina was in the middle of its crisis cycle. The 1960s and ’70s were stained by state terrorism before a bittersweet combo of democracy and runaway inflation washed over the 1980s like a rogue wave. The 1990s sutured dire finances with neoliberalism, pumping the country full of cash through the sale of public works, international loans and newly opened economic borders.
The ’90s was the era of “pizza with champagne.” For a brief moment, when the dollar and peso aligned one to one, the middle class began to travel, shop and dance until they dropped. For young bartenders, it was an exhilarating moment of endless possibility, a chance to participate on the global stage. They could travel to bars in Europe and the United States. Shelves were flooded with imported bottles. Liqueurs, canned juices and preserved fruits were replaced with fresh ingredients, picked by hand from the city’s markets. And the bartenders of the old-school, traditionalist bars passed the baton to the up-and-comers.
Lambardi got his start under Eugenio Gallo, a legendary bartender of Argentina’s first Golden Age of cocktails. “Bartenders like him made us want to rescue the prestige and craft of bartending that was lost in the ’80s,” he says. “I’ll never forget coming into the bar and watching him shave ice cubes down to the same size, so that every one would melt exactly the same in the glass.”
As the holidays approached in 2001, everything fell apart. The government defaulted on massive foreign debt, and overnight, the peso and dollar jumped to three to one, blanketing the country with violent social unrest and a fog of uncertainty.
“We got used to the feeling that there were no limits to what we could do,” recalls Pablo Pignatta, who tended the bar of a late-night bartender hangout called Mundo Bizarro. “Suddenly, all we had were limitations. There were so many recipes we couldn’t prepare anymore.”
Importers stopped bringing in new products and hoarded existing supplies under lock and key. Vodka, gin and rum virtually disappeared, and the popular drinks fit for a Sex and the City viewing party—Cosmos, Appletinis and Mojitos—needed creative new alternatives. Lambardi experimented with what was readily available, starting with amari, vermouths and liqueurs that were domestically produced.
“We always had amaros on the shelf. But no one ever drank them and we didn’t really know what to do with them,” recounts Lambardi, despite Argentina’s storied history of amari, vermouth and bitter liqueurs. “That was stuff your grandparents drank at home. We’d keep it on hand in the rare case that some foreigner asked for a digestif.”
A julep was an obvious choice—the mint representing the bright, grassy expanse from that fateful sunset. In the original recipe, one part gin adds a pop to three parts Cynar, which was mixed and topped with citrus-flavored Schweppes to create a gradient effect. It quickly caught on, becoming a bartender favorite replicated in bars around the city. Over time, the gin was removed and grapefruit juice replaced Schweppes when it became too hard to track down from purveyors.
This year, the Cynar Julep celebrates its 20th birthday. It was ahead of its time, a precursor to today’s amaro revival and explosion of craft vermouth and bitters. A vestige of the stiff, homegrown concoctions of old-school drinking culture (like the Clarito, an extra-dry Martini or the fernet- and vermouth-based Ferroviario). Some say it’s Buenos Aires’ last great classic, before the complicated rotovaps and fat washes of today took over, a drink that can be anyone’s bittersweet accompaniment—for crisis or bliss—for a long glance into the sunset.