lancastermike

Whoops, my bad. Ted does indeed say a Brooklyn should be stirred. Do not want anyone to think ill of Dr. Cocktail due to my mistake

Got a bottle of Torani Amer and mixed up a Brooklyn using Old Overholt last night. This was outstanding, used receipe from Dr. Cocktail's book. We have been trying drinks from his book and I think this is my favorite. 2oz rye 3/4 oz dry vermouth 2 teaspoons Amer 2 teaspoons Luxardo maraschino Shaken hard for a good while. It was cold and very good.

For all the Philadelphia area store conspiracy theorists I note that this IS now showing as in stock in several Philadelphia area stores but NOT anywere else in the state. I still hope to get some in time for a Christmas gift.

I agree 100% and I am a home baker not a professional. The ganache I made and whipped up a bit did a wonderful job. I may leave the buttercream to the pros from now on. Thanks to all for the replies.

Made a buche de noel for my wife's Christmas party at work. She saw a receipe for a mocha buttercream. I have had mixed results making buttercream and this one was not good. It called for heating 4 egg whites with a cup of sugar over simmering water until the sugar melted. Than to whip the egg whites until they cooled. Than to beat in the three sticks of softend unsalted butter. At this point it looked ok. Than to add two tablespoons of espresso powder disolved in two tablespoons of brandy. This is when it got ugly. The whole thing seperated into an ugly mass of stuff I was not spreading on any cake. Went to back up plan and made ganache. Any thoughts on what may have happended? many thanks

Not sure if this adds anything to this thread but last week I was on Rt 322 North headed for Rt 1, in Delaware Co. About two or three miles south of Rt 1 I passed a place with a a sign outside saying " Wally's Weiner World". There was a sign in the window that said " Opening REAL soon".

Not from Harrisburg but here are a couple places I do know Perhaps the best place in Harrisburg is the Golden Sheaf in the Hilton Hotel. Very nice wine list, food is very well done. However it is not cheap for Harrisburg or anyplace else Mangia Qui is a new place downtown. The food is good and it is sort of Mediteraian in style. I liked this place the one time I was there. I know it is popular in Harrisburg right now. The Firehouse is a more casual bar restaurant place, but I have been there and enjoyed it . Nothing special but not bad I have never been to this place but I know it is spoken well of. Passage to India. All these places are in the downtown area. On Second St in Harrisburg there is the start of a Restaurant Row, there are places there that I have not been to and do not know much about. However, I do know there are places that are new and different to Harrisburg. The BYO movement it not big outside of Philadelphia and I can't help with that

Susan, This morning when the dogs and I went for our 5AM walk the temperture was 0 degrees F. When we came home I saw my smoker and I thought that this would be perfect weather for you to be smoking. I had to go to work, but this weekend there will be smoke. Maybe a butt, maybe brisket have to check the market, but in your honor I will damn the cold and smoke I will

I understand your point and will not comment beyond that as it would not be a food topic and does not belong here. If you want to send me a note I would comment on some things I have found to be true.

We visited RTM this morning, and just like Bob, we were at the candy stand to get chocolate covered pretzels. I was eyeing up the wild striped bass as well, did not make the purchase as we were not heading right home and did not want to keep the fish too long. We were in early and it was not as crowded as other times I have visited. We did walk oveand see the train exhibit. Just as well as there was no cider as my wife does not like me drinking unpasteurised and neither of us are crazy about doing business with Amish for reasons I won't mention here. Well, maybe I will. Ask them if they or any of their family members sells dogs. Puppy mills, a real big Amish business, are a horror in Lancaster Co. I did tell Maggie when we left that if I lived in Philadephia we would eat alot better and I would weigh alot more. Enjoyed another trip to Philadelphia and to the RTM.

Hoping to find the Inniskillen Riesling Niagara Peninsula, Ice Wine 2002 that shows in the upcoming Chairman's Selection list for Christmas gift. Code # is 10016. A search of that comes up with zilch. Anyone spotted this yet? The eyes of the guys at my local store seem to glaze over when I ask these questions. I do know they have no idea what they will receive till it shows up. Maybe Deidre? Or even the Chairman his ownself? edited for spelling, I will never forget my college freshman composition professor handing back a blue book and telling me, " Poor spelling is not a sign of low intelligence."

I am so far behind the curve of hipness I can't even SEE it anymore. However, it seems to me that in mass marketing, sweet sells. Just like the BBQ that wins at contests, the sweeter the better That is why I just can't imagine bitters or other herbal flavors gaining wide support. The thing I wish would happen was mentioned by Kathleen. I do not need a 7 or 8 oz drink. I ordered a Manhattan not to long ago when we went out to eat. It was well made, but the glass was the size of a canned ham on a stick. A 3 to 4 oz drink is perfect.

I had an Old Overholt on the rocks with just a splash of spring water. Rye is the new vodka? Wow, Sam what will they be doing to it. Rye Cosmos? Yuck! It does seem funny that Utah was the place to make the final vote for repeal. Also, on the day of repeal President Roosevelt called urged that the "saloon" still be banned. Guess that did not work either.

At 5:32 PM the state if Utah voted to repeal the 18th Amendment. I propose a toast to the state of Utah. Were there any cocktails invented to celebrate the ocassion? Never heard of one called the "Repeal". If not maybe we could suggest our own cocktail to celebrate the anniversary of repeal.

actually it's not just about portion control. This surgery drastically changes your body. You need to talk with your doctors as well as with others who've survived the surgery, but you'll have to be very careful about what you consume (especially for the first several months) your body will have a much harder time dealing with meat proteins now, and there are various other things you need to work around as well. I don't remember what all the details are. A friend had the surgery about 3 years ago... ← What Eden said. I learned so much about this procedure after my sister Chris had it. For me I regret not learning more in advance. She died two days after the operation. I wish you all the best, however, i have now heard such horror stories from folks who have had gastric bypass surgery, that I now believe it ought be stopped until further studies are done as to the long term efects. I know you will loose weight. I hope all else is well

Have been working our way through this book. Some real winners, Monkey Gland, Corpse Reviver and the Pegu Club. I made the Jack Rose last night and was underwhelmed by it. I think it needs more grenedine or less lemon juice. I am using my own made grenedine. He calls for two "dashes" of grenedine. Not sure how much a dash is, but it was not enough. The Twentieth Century sounds great, but I have to get some creme de cacoa to try it.

Brown sugar and kosher salt in apple cider, nothing else.

Forecast for tommorow is snow with high of 35 degrees. However, I am undaunted. Smoke I will. My darling wife, once again, thinks I am nuts. Perhaps so. But after all, snow and high of 35 is probably the typical Labor Day forecast for Susan, and she smokes all the time I may try some pics if my camera and the balky ImageGullet allow

I would urge you not to use mesquite for a turkey. A turkey does better with something milder like apple or cherry. Mesquite has an ugly taste to me. It can be ok on a steak or other beef but it is too strong for the turkey As to temps i have learned that my dome temp is really 20 to 25 higher than the top grate. I used to use all sorts of thermometers like lots of the real smoke geek guys. Now I just use one at the dome. If it is 250 at the dome, I know I have the 225 at the grate.

Linda, I have had my WSM up above 325. With no water in the pan and two full chimneys of charcoal it is no problem. I have done turkey both low and slow and at the higher temps that the Virtual Weber site touts. I have found no difference. At the higher temps you must stay a little closer and watch your internal temp. The turkey does not need the long and slow heat that a butt or a brisket does. The higher temp method is the one I will be using on Thanksgiving Into the brine with him on Tuesday night. An air dry in the fridge Wednesday night. Thanksgiving I will fire the Weber and on he goes. Everyone who smokes knows that every time you fire it up there exisits the chance for a total unmitigated disaster. Perhaps this is part of the allure. At one time I was a guy who lived life on the edge. Now I am just another old guy with memories. However, in a lame attempt to turn back time, my one and only Thanksgiving turkey goes on the WSM. If it is a dud, we will have lots of sides and deserts to eat. Good luck to all Thanksgiving day smokers

Last night we had Corpse Revivers. The recipie from Dr. Cocktails book. Another wonderful old drink. I liked this very much, even more so than the Aviation.

I put my kettle on the fire and head out the door with two of the three dogs. They each pee at their same spot. We than, all three of us, walk to the end of the driveway to pick up the paper. We all come back up to the yard and one and only one of the dogs goes to the bushes and squats and leaves a gift for the yard. We than all return inside at which point I grind my beans, dump them into my french press. As if by magic, the water is now ready and I pour it into the pot. Four minutes later, I plunge and pour. I drink it while sitting on the couch reading the paper.

I hope Mr. Shaw is right that E-Gullet has no plan to become a place for professionals only. I hope that guys like me, who like to eat, drink, cook, bake and talk about all those things and read things from others about those things can be welcome here. The many professionals who do post here offer great insight to us plain ol' folk. I do not use my whole name, not so much out of fear of conatct with weird people, but because I see no purpose in it. I am sure that if someone wanted to track me down there is enough in my posts that would let them find me. I'm not a famous chef, writer, editor, or anything. If my opinions thus are meaningless to those that are, so be it.

Happy to see you blogging. I hope you will have time to do some smoking.

microwave french press(I use mine every day] coffee grinder blender Rival Electric Ice Crusher- I love this thing-great for cocktails Kitchen Aid Food Processor Kitchen Aid Stand Mixer toaster On shelves or in cupboards ice cream maker immersion blender crock pot food saver