lancastermike

I would recommend two separate units. Any device that combines function is fraught with the portent that if one breaks down the other may not be able to be used. Also not so sure how thrilled I'd be about starting a fire on a device attached to a propane tank. That thing pictured may work, but no thanks. I do have a gas grill but my WSM does the smoking.

I was in my local store today to pick up my SLO Luxardo Marachino to keep us in Aviations. I picked up the latest catalog and lo and behold we have featured drinks from that South American tourist and famous bartender Katie Loeb.more ink for our favorite mixer. I did see that Eagle Rare 10 year old was on sale.

Perhaps I'm being dense, you are toting all of these things to a bar you work at, including liquor? The bar does not supply bar tools? And liquor? Or is this for a catering gig? As always, I am really confused, perhaps I need a drink.

Was at Victory brewery yesterday and had Hop Wollop from the cask. Lots of hops, but I love it. Also a creamy British Ale, St. Francis I think it was called. Extremely different from old Wollop, but very smooth

To us gentiles Kosher can be a very confusing topic. I can remember back years ago when I was beverage manager at a resort hotel they booked a Jewish group for Passover. They portioned of a section of the kitchen to be certified as Kosher for the week. When the Rabbi came through to certify it he had a blowtorch which he was using to burn grease and debris out of the ovens. This led to a big time fire resulting in fire companies arriving amid much excitement. I remember ordering a bunch of Kosher wine that the salesman told me I would need. Most of which took up space in the liquor room for a long time. We ended up pouring it by the glass in the bar for 50 cents a glass or something.

Tony is cashing in while he can. And why not? if people are willing to pay to listen to him he should take it. I find his act tired and tedious, but lots of folks seem to love him. Cha-Ching, Cha-Ching

I make these often and always use orange juice. Although not stickler for recipes I agree that without the orange juice it ain't a ward eight. #5 on the above list is how I make them

What I'm wondering is who siced then om the bars to begin with. It said it was based on complaint. It would pretty much have to be somebody with knowledge of the system to make that complaint. I doubt very much some guy at the bar saw somebody with a beer and said to himself "Hey! That ain't on the list." So I would guess it was some other bar owner or beer purveyor that was seriously upset with the owners.

I didn't see it as "gee-whiz" at all. From what I remember, he left the food forum world largely because he was disgusted with it and the attitudes of many of the people in it (and who ran it). He was attempting to get answers to questions he had had for some time. Like, "WTF, it's just food. Why the hell would you do the things you do to other people just over food?" And he got his answer from what I heard in the show. It's all about making up for being powerless (in whatever way) in the non-virtual world. Whether it be powerless with women, powerless socially. . .whatever. Simplistic, but not entirely inaccurate. So, let me get this straight, you are proposing that the reason guys blog is that they can't get laid? Of course, Tony is a real ladies man.

Here is another contrarian position but I think he ran out of stuff a couple years ago. Cooks Tour was brilliant stuff but they are running out of ideas and things to do. If Tony thinks food bloggers are weird what about food TV hosts. I watched the other night to see Jason but I mostly skip Tony these days.

I did it for many years and was just shy of your age when I stopped. Now, there is now way after back surgeries and other issues I could pull a hard shift anymore. best advice: When your shift is over go home. Have seen too many get pulled into the partying after work habits that lead to trouble. Also, don't be too upset if you spend most of your time making vodka and cranberry and opening Coors Light. You have the knowledge and the smarts to be a real cocktalian. It will be up to the business that your place brings in that will decide what you will be serving.

Appetite City by William Grimes. Very enjoyable history of restaurants in NYC by the former food critic for the NY Times

We always enjoy Nodding Head on Sansom Street A true prew pub in that they make their beer on site

Minor detour to Downingtown gets you to the Victory Brew pub. I LEAVE Lancaster to go there. Victory of course if you go there and to Stoudt's you may forget the furniture

Just like Katie, I am stuck here in PLCB land. By use of the special order system, which is a bit of a pain and the occasional trip across the Mason-Dixon line I am able to get much of what I want for home use. Rittenhouse Rye is available by special order but there is a case minimum. I like it, but don't need a case. For Katie, trying to stock a commercial bar, it is even harder. I have no knowledge to contribute as to the NYC availability of things. I just can't imagine it is worse, and it has to be better than most other places around the country. Aside to Katie: I'm, looking for a bottle of Benedictine myself and would love to find a 375ML of Galiano.

A million or so years ago I tended bar at a place that had a copper topped bar. On occasion at closing time we would throw a whole bottle of Bacardi 151 on the bar and light it. Quite the show with all the lights off.

In her quest to keep stocking the cabinet with bottles that may well outlive me, Maggie came home with a bottle of Canton Ginger liqueur. So what say you all about mixing with this? Any real good uses do it? I thinking of trying it with Applejack in some way. Or perhaps gin and a bit of lemon juice and fee broths whiskey barrel bitters. Looking for help once again. Thanks

While growing up at home all we always had margarine and only instant coffee. Can't stand either of them. As time goes by I like mashed potatoes less and less.

In his book, Jacques Pepin says that when he first came to the USA one of the things he loved were Oreos and that he loves them to this day. So, it seems we are all in very good company.

Frozen Waffles, I love them.

One of my local markets is selling Keller's butter for .99 a pound this week as a special item.

It is important to note the book, which I too love, was written by Dorie Greenspan in conjunction with the show. When she researched the recipes for the book they may have indeed been a little different from what ended up on TV. I believe the book to be better as TV shows can be edited and re shot and chopped up. Both the show and the book are great stuff in any case

This sounds wonderful Katie. And I actually have everything needed to make one. I do have some of the Fee Brothers Whiskey Barrel Aged bitters and I will try your revision with them. And as an aside, the WBA bitters are wonderful stuff, they are my favorite bitters and I use them often. As to Chris A's question as to how you devised this one. Chris, she is a wizard of mixin'

Sitting here looking at a bottle of Woodward Reserve Masters Collection Seasoned Oak Finish I got as a gift yesterday. And let me say, it is one hell of a gift. The story is that the oak used to make the barrels was aged 5 years before the barrel was made. It is also all supposed to be from the pot stills. I have yet to taste it but plan to tonight. dark in color 100 proof. No age statement of any kind. Read the press release and a couple of reviews. Anyone here tasted this stuff?

Maggie brought a bottle of this home and I have not had much luck with it. Anybody play with it? They have some recipes on their web site here but the PAMA Caipirinha does not of much for me. I'm thinking it should work with Applejack but I tried that last night and did not think much of my effort. Out of the bottle on a spoon it is much less sweet that I though it may be. I think it will need sugar or something sweet to play nice.