Mission Mission

I’m not totally sure it was actually a good idea, but it was fun. Here’s info:

Herbsaint first appeared in 1934.[1] It was the creation of J. Marion Legendre and Reginald Parker of New Orleans, who learned how to make absinthe while in France during World War I.[1] It first went on sale following the repeal of Prohibition, and was unique in its category as an absinthe substitute, as opposed to a pastis.[1] Herbsaint was originally produced under the name “Legendre Absinthe”, although it never contained Grande Wormwood (Artemisia absinthium). The Federal Alcohol Control Administration soon objected to Legendre’s use of the word “absinthe”,[2] so the name was changed to “Legendre Herbsaint”. The Sazerac Company bought J.M. Legendre & Co. in June 1949. Herbsaint was bottled at 120 proof and 100 proof for many years, but the recipe was modified in the mid-1950s, when Herbsaint began being bottled at 100 proof and 90 proof. By the early 1970s the 100 proof variation was discontinued, and the 90 proof version remains the predominant Herbsaint available today. In December 2009, the Sazerac Company reintroduced J.M. Legendre’s original 100 proof recipe as Herbsaint Original.[3]

The name Herbsaint originates from “Herbe Sainte” (Sacred Herb), the French/Creole term for Artemisia absinthium and except for the letter r is an anagram of absinthe. [link]

Omg I love anagrams.

Former Mission Mission contributor/designer/guru David Cole is taking the foodie scene to the next level:

Hmmmmm this Twitter bot I made tonight isn't good enough to launch, but if you need a script to generate fancy restaurant menus, I got you.

— David Cole (@irondavy) June 29, 2014

Wait for it…..

Preserved white chocolate lasagna Bacon "gazpacho", Spring tofu, poached vadouvan Acorn "gelée", treasure of chive nage Banana

— David Cole (@irondavy) June 29, 2014

Yummmmmmmmmmm.

Puffed anchovy "pie", line-caught quail egg jam Goat "flan" Inverted maitake mushroom tagliatelle, bay cherry, crystallized bergamot

— David Cole (@irondavy) June 29, 2014

Mmmmmmmmmmmhmmmmmmmmmmmmmmmmmm!

Great work, David!

Duvel and Campari over ice, twist of orange. (Why Aperol when you can Campari?)

This was my dinner last night. (I was pretty hungry.) Let’s go north to south:

• Leftover squid ink noodles from Mission Chinese Food
• Leftover carnitas super burrito w/ chips and guac from El Metate
• Leftover Special Indian Pizza from Zante

Yum!

Got this in my fortune cookie at Chino the other day and it’s still tripping me out.

The real Frisco treat! Let’s get to work!

[via The Bold Italic]

UPDATE: In the comments section, added intel about which stores do/don’t actually have these in stock.

INNA jam‘s royal blenheim apricot jam is like jammified gold, y’all. Oh man.

[via INNA jam on Instagram]

Jennifer Maerz of The Bold Italic has the scoop:

“The basic vision is to serve simple, good, healthy organic and/or small batch coffee from ethically grown sources. We are working with Stumptown throughout this process, including which espresso machine to buy.” [Rainbow's Jeff] Ray adds that they’ll be serving lots of different teas from their amazing bulk tea selection as well as “creative lattes” and coffee drinks.

The cafe will be to the right of Rainbow’s native garden, taking over the corner of 13th and Folsom. They’re decorating it with donated furniture and plants, with hopes of custom-made furniture in the future.

And they might host some events there too! Read on.

Mmmm, In-N-Out Burger.