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說到文字媒體網站的編排水準...質感以及文章和照片的品質
我想應該很少有報紙可以超越The New York Times的吧
和The New York Times的網站比起來
其他紐約大報...尤其是New York Post和New York Daily News...
看起來就是完全走娛樂路線的八卦小報風格
也難怪還是有不少人堅持要在上班通勤時間極度擁擠的地鐵中
看那版面尺寸完全不適合在地鐵車廂中閱讀的The New York Times
而不是專為通勤者設計的地鐵報
然後為了方便能單手閱讀還得把報紙折成1/4甚至更小...
我之前參與的出版工作...為求文字部份用字精準...加上還需要適當文字風格的包裝
也不惜重金禮聘任職於The New York Times的copy editor
對紐約人甚至是美國人來說...The New York Times不只是個成立時間超過150年的權威媒體
也不只是個幫助紐約具體化"慾望城市"意象的的關鍵企業
（不管是當初的Times Square...或是目前興建中由Renzo Piano操刀的 Times Company Headquarters）
雖然常被視為是古板保守的傳統媒體...甚至因此有了"Gray Lady"的暱稱
不過這也證明了她在紐約客心中無可取代的地位...newspaper of record in the U.S.
今天又是個睡到自然醒的週末
下午才起床的我因為想到晚上有個飯局
懶惰成性的結果就是決定乾脆等到晚餐時間出門赴約時再一併解決民生問題
沒想到在打發時間的網頁瀏覽過程中
習慣性點下www.nytimes.com的我竟然不小心逛到了Style section的Dining & Wine
然後看到了這篇有點年紀的老文章...Mug Shot
雖然文中介紹的並非食物類...而是看似不起眼hot chocolate
但看完該文章後...我卻有馬上殺去meatpacking district的衝動...
這夢幻的hot chocolate實在太銷魂啦
因為最近紐約天氣實在過於寒冷而懶得出門的人...文中還附上自己動手作的食譜
原網頁還有充滿致命吸引力的hot chocolate製作影像檔...夠狠
Photo Credit : The New York Times
Mug Shots
By OLIVER SCHWANER-ALBRIGHT
Published: December 3, 2006
Make the season’s inevitable drama bearable with a cup of spiked hot chocolate.
The Hot Dominicana is an invention of the Double Seven, a meatpacking-district cocktail bar so obsessed with Debauve & Gallais chocolate — arguably the world’s finest (see Samurai Shopper) — that it is the only bar snack it serves. The drink is made by melting chocolate in hot milk, then mixing it with shots of Brugal rum (from the Dominican Republic) and Caffé Lolita coffee liqueur. The mixture is warmed with steam from a cappuccino machine and topped with heavy cream shaken to the consistency of French yogurt.
The sweetness of the rum and liqueur rounds out the bitterness of the dark chocolate. Sipping through a cool layer of cream only intensifies the experience. If an excursion to Debauve & Gallais’s Upper East Side boutique is too much of a detour, use any good-quality solid chocolate with at least 60 percent cocoa content. But make a point to stop by the Double Seven this winter for the real thing.
Hot Dominicana
Adapted From the Double Seven, serves 4
2 cups milk
10 ounces Debauve & Gallais 60 percent cocoa chocolate disks (62 1/2 disks, to be precise)
3 ounces Brugal rum
3 ounces Caffé Lolita coffee liqueur
3/4 cup heavy cream.
1. Scald milk in a saucepan over a medium-low flame and pour into a saucepan containing chocolate. Stir with a whisk over medium-low heat until chocolate has melted.
2. Add rum and coffee liqueur to a metal cocktail shaker and heat quickly with the steam nozzle of a cappuccino machine. (Or scald rum and coffee liqueur in a saucepan over a medium-high flame.)
3. Stir hot liquors into hot-chocolate mixture, then divide among four glasses. Shake cream in a squeeze bottle vigorously for 45 seconds (or beat in a bowl with a whisk for the same length of time), and gently pour into glasses so it sits on top. Optional: garnish with chocolate shavings.
我想應該很少有報紙可以超越The New York Times的吧
和The New York Times的網站比起來
其他紐約大報...尤其是New York Post和New York Daily News...
看起來就是完全走娛樂路線的八卦小報風格
也難怪還是有不少人堅持要在上班通勤時間極度擁擠的地鐵中
看那版面尺寸完全不適合在地鐵車廂中閱讀的The New York Times
而不是專為通勤者設計的地鐵報
然後為了方便能單手閱讀還得把報紙折成1/4甚至更小...
我之前參與的出版工作...為求文字部份用字精準...加上還需要適當文字風格的包裝
也不惜重金禮聘任職於The New York Times的copy editor
對紐約人甚至是美國人來說...The New York Times不只是個成立時間超過150年的權威媒體
也不只是個幫助紐約具體化"慾望城市"意象的的關鍵企業
（不管是當初的Times Square...或是目前興建中由Renzo Piano操刀的 Times Company Headquarters）
雖然常被視為是古板保守的傳統媒體...甚至因此有了"Gray Lady"的暱稱
不過這也證明了她在紐約客心中無可取代的地位...newspaper of record in the U.S.
今天又是個睡到自然醒的週末
下午才起床的我因為想到晚上有個飯局
懶惰成性的結果就是決定乾脆等到晚餐時間出門赴約時再一併解決民生問題
沒想到在打發時間的網頁瀏覽過程中
習慣性點下www.nytimes.com的我竟然不小心逛到了Style section的Dining & Wine
然後看到了這篇有點年紀的老文章...Mug Shot
雖然文中介紹的並非食物類...而是看似不起眼hot chocolate
但看完該文章後...我卻有馬上殺去meatpacking district的衝動...
這夢幻的hot chocolate實在太銷魂啦
因為最近紐約天氣實在過於寒冷而懶得出門的人...文中還附上自己動手作的食譜
原網頁還有充滿致命吸引力的hot chocolate製作影像檔...夠狠
Photo Credit : The New York Times
Mug Shots
By OLIVER SCHWANER-ALBRIGHT
Published: December 3, 2006
Make the season’s inevitable drama bearable with a cup of spiked hot chocolate.
The Hot Dominicana is an invention of the Double Seven, a meatpacking-district cocktail bar so obsessed with Debauve & Gallais chocolate — arguably the world’s finest (see Samurai Shopper) — that it is the only bar snack it serves. The drink is made by melting chocolate in hot milk, then mixing it with shots of Brugal rum (from the Dominican Republic) and Caffé Lolita coffee liqueur. The mixture is warmed with steam from a cappuccino machine and topped with heavy cream shaken to the consistency of French yogurt.
The sweetness of the rum and liqueur rounds out the bitterness of the dark chocolate. Sipping through a cool layer of cream only intensifies the experience. If an excursion to Debauve & Gallais’s Upper East Side boutique is too much of a detour, use any good-quality solid chocolate with at least 60 percent cocoa content. But make a point to stop by the Double Seven this winter for the real thing.
Hot Dominicana
Adapted From the Double Seven, serves 4
2 cups milk
10 ounces Debauve & Gallais 60 percent cocoa chocolate disks (62 1/2 disks, to be precise)
3 ounces Brugal rum
3 ounces Caffé Lolita coffee liqueur
3/4 cup heavy cream.
1. Scald milk in a saucepan over a medium-low flame and pour into a saucepan containing chocolate. Stir with a whisk over medium-low heat until chocolate has melted.
2. Add rum and coffee liqueur to a metal cocktail shaker and heat quickly with the steam nozzle of a cappuccino machine. (Or scald rum and coffee liqueur in a saucepan over a medium-high flame.)
3. Stir hot liquors into hot-chocolate mixture, then divide among four glasses. Shake cream in a squeeze bottle vigorously for 45 seconds (or beat in a bowl with a whisk for the same length of time), and gently pour into glasses so it sits on top. Optional: garnish with chocolate shavings.
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