bleachboy
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Posts posted by bleachboy
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Well, the Ru San's in Nashville may just be that way because it opened up in a marginally trendy part of town, right next door to a "hip" bar. It's packed pretty much every night of the week. Maybe once the newness wears off it will quiet down a little bit. The guy with the megaphone when people are doing sake bombs doesn't help much, either. ;)
I have also noticed that it seems to be a popular hang out for folks in the Nashville restaurant industry -- chefs, cooks, bartenders, servers, etc.
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My wife and I both love Ru Sans. Their menu is vast, and there are indeed a few duds on there, but the yakitori and tempura make a great snack with a beer, and their tuna offerings are by and large excellent.
Sure, it's noisy and crowded, and the service sometimes sucks, but it all seems to sort of add to the charm of the place. After enough beer and sake, you don't care anyway.
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Margaritas! My wife makes awesome, awesome margaritas.
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I gotta say, eGullet is a well-behaved bunch. I once worked at a pizza joint in arguably the second wealthiest part of Nashville, and at least 50% of all customers would grab a stack of napkins, and I'm talking about an inch-thick stack, like 40-50 napkins. It aggravated the hell out of us employees, as we'd have to refill the napkin dispensers constantly. Frankly, I don't blame the fast food companies one bit.
I have seen recently more of those napkin dispensers that work more like an upside-down Kleenex box, or a bathroom paper towel dispenser, where you pull off one at a time. Now that's progress.
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Here's Thomas Keller's recipe for butter poached lobster. If you're gonna shell/plate it, this is the way to go.
I can't comment on how to kill it. I always buy the cheapo frozen lobster tails.
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"I never knew words could be so confusing," Milo said to Tock as he bent down to scratch the dog's ear.
"Only when you use a lot to say a little," answered Tock.
-- Norton Juster, The Phantom Tollbooth
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I'm sticking with my sugar syrup addition, although after tough experimentation I would recommend just a dash, maybe 1/4 tsp or so.. I just stick my spoon in the syrup then swish it around in the shaker before I shake it.
I dunno about Meyer lemons - they might bring the right amount of sweetness to the mix, but they might also mute the tartness of the lemon, an important quality of the Aviation.
Three days, and I'm an Aviation expert?
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I second that emotion. Wonderful notes, thank you rieslingfan!
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Once, as I was leaving a fast-food place, I saw a person wipe their front teeth with a paper napkin. Yuck. I get chills just thinking about it. Does this gross anyone else out?
Well, it doesn't gross me out, but it does give me The Jibblies, kind of like licking a tongue depressor.
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Junk tastes good. It's fast and cheap and it fills my gut, which is the point of eating. There's no better junk than McDonald's.
An article in the Chicago Daily Herald Suburban Living section claims that the author lost weight, felt better eating McDonald's every day. Disses French cuisine. Shill or honest truth? You be the judge.
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Thanks, Gifted Gourmet. This is truly a shame.
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On "Great Chefs" today, there was a crayfish appetizer. The chef said he got his from Turkey, so that must be one popular source.
I was surprised by how meaty these were compared to what I have eaten in Louisiana.
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Why is it that every time I log onto eGullet I end up adding another place onto my "must visit" list of New Orleans restaurants!? Aargh. I will have to visit the office more often this year! (My employer's main office is down there).
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Whew, that was quite a rant!
The table behind has a wailing toddler who is upset that his complimentary blue crayon snapped in two. "We'll get you another one, honey," coos the dingbat mother, trying to placate the horrid beast. Why would anyone do such a thing? "Shut up, you cretin!" is the proper response to such a display. The kid should be happy he got a damn crayon at all.My general policy is to not frequent restaurants that hand out crayons if I'm looking for peace and quiet during my repast.
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Just made myself an Aviation "slkinsey" and I have to admit it is closer to perfect than my previous attempt. The cherry and lemon flavors are much more muted and intriguing. If somebody handed me this drink, and I didn't know what was in it, I doubt I'd be able to guess. I'm not sure I'd even identify it as a gin drink. But it is almost addictively tasty.
My only complaint would be that it has an ever-so-slight bitter edge. I believe slkinsey's recipe will be my standard, but with the addition of a teaspoon of sugar syrup.
Thanks for teaching me a new drink, folks!
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2.0 oz : gin
0.5 oz : fresh lemon juice
0.5 oz : maraschino
Lemon twist
I'll have to try this way too. I did not taste the maraschino liqueur for sweetness first, but the drink seems well-balanced, though maybe a tad on the sweet side. Your recipe would certainly be easier to make, and would definitely fit into my cocktail glass better (the recipe I followed made about one-and-a-half drinks) since my glasses are around 4 or 5 ounces, and the shot glass I use is 1 1/4 oz. :)
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Well, I have just made and tasted my very first Aviation -- wow! What a delicious drink. The earthy notes of the gin and maraschino liqueur (Splificator nailed it with "funky") and the perfect balance of sweet and sour make this a mouthwatering beverage with a truly lovely balance.
Unfortunately the only maraschino liqueur available in Nashville, apparently, is Luxardo, so no head-to-head taste tests today. I may make some more later tonight with other fruit flavored liqueurs, though, as an experiment.
The recipe I used was:
2 1/2 shots gin
1 1/2 shots freshly squeezed lemon juice
1/2 shot Luxardo
1/3 shot sugar syrup
Lemon zest garnish
Bottoms up!
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I'm doing grocery shopping today, so I'll stop by some liquor stores and try to source out some of this maraschino liqueur and post results tonight!
After reading Splificator's warning, I decided to not try to order an Aviation last night -- mostly because the wife has been craving nachos so we went to a nacho place.
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No, but it seems to be true. This thread on Atlanta Cuisine contains some applicable posts. They seem to be "in the know" and confirming that Blais has closed. I'm really upset.
Open letter to Chef Blais: Come stage at Capitol Grille, if even just for a day or two! I don't speak for Chef Sean Brock, but he ate at your restaurant and raved about it, so he'd probably be glad to have ya. Come up and do 31 courses for the Nashville crew, we are ready! I'll bring a few special wines, even.
And assuming it's true, Chef Blais, best of luck in your next endeavor, wherever it may be.
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But in general I think you're right, in that Cosmos and whatnot--the things they so laughingly call "Martinis" these days--are generally mixed with a lot of juice and sugar, so that you can't taste the alcohol. It's much harder to do acheive that effect with straight rye or London dry gin.
You ain't kidding. Don't get me started on "chocolatinis".
I have never heard of an Aviation until now. I just looked it up in my drink book, though, and I'm going to go to a good bar tonight and order one!
One of my favorite gin drinks is the gin fizz "ramus" (sp?) which I have only heard of in New Orleans. It's got gin, egg white, heavy cream, orange flower water, and soda, I suppose. I can't find it listed in any of my drink books. It's like an alcoholic milkshake. Anybody?
EDIT: Never mind. Google does it again! Here's the recipe: Ramos Gin Fizz
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If that's true, it totally sucks. I have been in New Orleans and PA the past two weeks and haven't gotten to go yet!!
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I'm not a doctor, but bone marrow is what produces white blood cells, so it's certainly not fat, though it may contain fat. I'm more inclined to believe it's a gland, like sweetbreads.
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Hooray for gin!
On that note, I think I'll have a mid-afternoon Beefeater gimlet.
Ru San's
in Southeast: Dining
Posted
Now you're talking! :D