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Realizing it sounds a little crazy, Ducasse does, I think in three courses, a coq au vin. It's actually a Delouvrier specialty. Haven't had it myself, have heard about it from some who've eaten it and seen pics in Delouvrier's book. Sounds like something not to be missed. You have to order it a couple of days in advance.

I sure wish they'd stay open a while longer. Seems to me there are enough people willing to brave the cold to keep Mr. Meyer's coffers spilling over. Just my ownself, I have and would be happy to continue to eat those delicious burgers in the cold. They could even sub hot cocoa for shakes.

Well, the wine was nice. Wish I could say that about the dinner. It wasn't awful. Nice pork terrine. But snails, duck, skate wing, all I think were not as good as they had ought to have been. All in all a disappointing experience. We may try again.

Thanks. Very excited for the meal tonight. Will avail myself of their wine list.

Headed to Gavroche tonight. What's their wine policy these days? Still OK to BYOW?

Mama Zuma's. Burn burn burn. Thought it was fun at first and but couldn't stop eating for fear of fire setting in for real. Then got through the bag. After that, fifteen minutes of suffering. Don't know where they are made. Never want to see a bag of them again.

It's a little harder making time to mix drinks these days, so despite wanting to do it right away, I just finally got to mixing a BBD last night for me and the Mrs.. Liked it very much. Always have passed triple sec off as I don't know what, an unnecessary part of a margarita maybe. Now my interest in it is piqued. Anyway, subbed the milder Averna for Cynar (ran out of Cynar) to no ill effect and it looks like the Boodles Bay Drop will be a standard at our house. Thanks JAZ.

I'm game for that. Here's a short list of flavors of the moment: Barbancourt's 5 star or Appleton's. Curious about the dark Pryat Gin of any kind Aquavit: favorites are Linie or Aalborg's bottom of the line. Cynar and its ilk. Having cut up a slightly under-ripe papaya and left it to marinate in lime juice, a little sugar and mint for my still-sleeping wife, I found myself in the shower thinking that if I subbed white rum for papaya I'd have a mojito. One can go many places with this combo (lime juice, sugar and mint) and I'm pretty sure I like all of them. Edited to add: How about we start with gin and call it the "Boodles Baby Drop"?

Is "I dropped the baby" a euphemism? For me today, it's not. Happily, it was a short fall and the baby is no worse for the wear. But after a half-day obsession about nerve damage and lost IQ points I've just mixed an aviation using Boodles and adding a dash of yuzu. Guess things are pretty much back to normal. Whew.

Me too. With Roses lime on the bottom and a healthy wedge of lime squeezed on top.

I'm shocked. I long for the beers of Norway. Fresh, dry, complex. I'd only drink Norwegian beer if given the opportunity.

Lucky you to go up there. Some of the most beautiful country in the world. I had the good fortune to be in that area a couple of summers ago. We rowed a hundred yards off shore, put our hands in the water, wriggled our fingers and cod swam up and asked to be boiled and then served with a sauce made of butter, shallot and parsely. I remember it like a wonderful dream.

In following with the theme of useful suggestions, don't you have a saber somewhere in the garage? You could even use the machete you keep under your mattress. Edit:Oi Calovski beat me to the punch.

The following isn't, strictly speaking, a caesar dressing but it is inspired by the classic and to my mouth is an improvement. There's no egg white and the dressing isn't white or creamy. The recipe was passed down to me by jayp51. In a bowl, ideally a wooden one, put a tablespoon of salt and about a third of a tablespoon of pepper, a pinch each of paprika and mustard powder and one large or two small cloves of garlic. Mash all of this into a paste with the back of a fork. Add one or two anchovies and a dash of Worcester sauce and mash into the paste. Squeeze half a lemon and pour in roughly an equal amount of sherry vinegar to the lemon juice. Mix, still using just a fork. Add good quality olive oil, about equal to the amount of liquid that is now in the bowl, maybe half again as much. Mix together, taste and adjust acid and/or salt as necessary.

I'm curious to hear how the goat turned out. I just returned from Chinatown in NYC with a few pounds of cubed goat shoulder for a stew, inspired by this thread. I also first had goat in Africa, Kenya in my case, when I was fifteen. I'd never heard of anyone eating it previous to that. Returned to the US, sheltered liberal arts trajectory and only since moving to NYC have found it can be bought here. Last Christmas, traveling with family I had the opportunity to spit-roast an 8 or nine pound goat in Cadaques, Spain. Tender like I would never imagine goat could be. Still whenever I eat goat, I always think of the Kenyan method of skewering cut pieces of meat on sticks and standing them up alongside the fire to cook. That musky gamey flavor is unlike any other meat.

Junipero and tonics with a splash of elderflower syrup and just a small amount of tonic, grated lime zest and a squeeze of lime juice.

It's hard to roast goat well. Goats are muscley, lean animals. They have great flavour but it can be challenging to get the meat tender and juicy. Low and slow is the way I'd do it, to get that tough meat to soften up. 250, 275 degrees for between an hour or two. Broil for ten minutes at the end if there isn't enough browning. Use rosemary or thyme, garlic and olive oil. Plenty of salt. Baste it with, maybe olive oil infused with garlic as you go along. Good luck. Rare goat isn't a nice thing. I might make a stewed or curry goat dish also. Among goat preparations, that's probably the easiest way to achieve success.

There is lots of skill in the kitchen and the restaurant will be full of Village trendies. Engage in a discussion of Umbrian wine. You'll likely end up drinking well for a bargain.

Had an acquaintance over who eschews drinking booze unadulterated btu the Barbancourt's was on the counter and I was committed to getting some in me. I washed some ice in highball glasses and poured off the excess water. Added a tablespoon of rose's lime then a shot and a half of barbancourt's, gave a stir. Then a squeeze of lime on top, not mixed in. Delicious. I normally make this with Appleton's.. Kind of like the Barbancourt version better.

Tell me, tell me, what do you do to a wahoo that makes it worth feeding to people? I find it to be a challenging fish in the kitchen.

I had a canned rum and coke in New Orleans back in 1994 or 95. Didn't stop talking about it for weeks.

No offense taken and sorry if any was offered. That sounds like a great life to the likes of me. Who cares where Union Square is then. It was Barabncourt's 8 year as it turns out. I have drunk it naked in a glass so far and intend to add ice next time and from there we'll see how to proceed, not far I imagine. 20 yrs on a sailboat. Man what a life. I've spent some time in the waters in and around the north and south eastern coast of Jamaica hunting for fish under the power of diesel engines. Water temp 84 degrees. No small thing when it's February in NYC. Could think of a thousand questions for you.

Where is Union Square? As for what to do with white rhum agricole, search this forum for ti punch and you'll have the traditional French West Indies drink. Union Square is in NYC, man. Are you having me on? I'd love to find a use for this elusive rum spelled funny in the farm business but I can't need to find a use until I can get my hands on a bottle.

They appear to be selective on the matter. They have beer and wine and I'd bet there's a liquor license pending.

Guess I'm feeling around in the dark here. Saw rum spelled funny while at Union Square wines etc and jumped on it. Neglected to notice the absence of agricole following rhum. Ah well. Sure to find a use for it. I'm going to stay optimistic about Jamaica. There's a pretty active inter-island trade down there. Always surprised about the breadth of what's available. BTW, Have you ever tasted Wray and Nephew's Berry Hill pimento liqueur?