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Everything posted by plattetude

  1. Nice quote from Toby in today's NYTimes "Special Drinks Issue" -- Toby's newish NYC joint, Rusty Knot, gets plenty of mention, too. Kudos! Christopher
  2. Last week, I stirred together a couple of Bijous using Genevieve for the gin and Carpano Antica for the vermouth -- interesting variation, considering how much is going on already between the vermouth and green Chartreuse already (not to mention the orange bitters). The maltiness of the gin makes it a very different drink indeed. Christopher
  3. Or any of the Hitachino line of Nest beers, which are an interesting beer/sake crossbreed, and have a touch of sweetness, similar to many Belgian brews. There's even a Red Rice Ale, to keep things skewing "red". But the flagship, Hitachino Nest White, styled essentially as a Belgian witbier, has orange peel and coriander in the mix, so that'd work very well with the spinach/orange course. Christopher
  4. Funny thing is, you *have* mentioned it before. But that was their old location, when it was less of a full service restaurant. Francesco puts together a fresh dinner menu every day, as you say, with fresh pastas and excellent imported dried pastas, and lots of local ingredients, and they've been doing great business since moving to Main St. Mario Batali has stopped in a few times when he's in the area, and, of course, has gotten all the stops pulled out. But even the non-star treatment is pretty special. If you're in Red Hook, check 'em out! Christopher
  5. Well, while we're looking above 14th St, anyone been to Bemelmans lately? I've been only once since Audrey left lo those 4 or so years ago, but I'm curious how much they've kept on top of the program.... Christopher
  6. Well, winning $100k free and clear versus being on a payroll for $200k a year isn't really apples-to-apples. I can imagine situations where the former would be preferable, especially if you're a chef who wants to open your own restaurant rather than work in someone else's kitchen. Christopher
  7. Uh, as I said above, it's also currently available at Crossroads. Christopher
  8. Psst. I just picked up a bottle of Genevieve at Crossroads (14th St. at 6th Ave) in NYC. [Yay.] Christopher
  9. Killing all birds at once, how about a choucroute-like dish using red cabbage braised in beer or wine of choice in place of sauerkraut? You've got yer polish sausage, yer magenta, and yer drunken all wrapped up. Toss in some slab bacon and you've got the winning dish. (Anyone got stats on how many of the winning dishes have featured bacon this season?) Christopher
  10. Several had Michelob, including Richard and Ryan as I recall (who each had a different fruit flavored Michelob Ultra Fruit -- gah! I think Richard's was "Lime Cactus" and Ryan's was "Pomegranate Raspberry"), and I recall seeing someone chose Michelob Amber Bock. Maybe the details will wind up in one of the blogs. All the major brews available were either Anheuser-Busch brands (Michelob's corporate parent) or imported by A-B -- various Michelob styles, obviously, plus Bass, Stella Artois, Hoegaarden, Tiger, Red Hook. I imagine everything offered was *somehow* related to the brand. Christopher
  11. Stickler alert: CC Peppers, not CJ Peppers. Now there's a memory. I had my first CC Peppers cheesesteak my very first night as a student.... Christopher
  12. I hope that a homemade Mount Nittany makes the cut for this blog -- I'm sure it would be of interest to this crowd to see a sticky going from a big slab to a lovely, buttery, caramelized baton of carbohydrate goodness, and see it stand up to a scoop of Creamery ice cream. (For those who don't know about Penn State's agriculture school, they have a correspondence course in ice cream making which is essentially how Ben and Jerry learned to make ice cream. The Creamery is the retail outlet for Penn State ice cream.) Or at least, have a quick sitdown at Ye Olde College Diner to order one. Christopher Smeal College of Business, Class of '90
  13. That was actually a Willy Wonka reference, not a molecular gastronomy reference. It was a reference to the chewing gum that Violet grabbed from Mr. Wonka, which had the sequential flavors of a three-course meal -- tomato soup, roast beef, and blueberry pie. Richard also made a crack about how the diners might levitate from their fizzy drinks, as in the movie (and book), and that to get back to the ground, they'd have to belch. Just for the record. Christopher
  14. I agree that a Singapore Sling, made well, would be a great addition to your menu. However, the recipe that was linked to - although it supposedly comes straight from Raffles - is suspect to me. FOUR OUNCES of pineapple juice? Yuk! This reeks to me of a hotel trying to give people a full glass without making production cost of the drink too high. ← You know, you're right. I wasn't looking too closely at the recipe and I'd noted a marked similarity in *most* of the proportions to a recipe in an article I'd just read by Gary Regan, where he specifically chides that recipe for being heavy-handed with pineapple juice. Thanks for the dialed-back version. Christopher
  15. How 'bout a Singapore Sling? Details here for what I believe is Gary Regan's tweaked formulation. Seems to me to be a classic that you really don't see much but definitely something that people have heard of and would surely be curious to try. Fits in with your Asian theme and with the flavor profiles of your current drink menu. And it's tasty to boot. Christopher
  16. Wouldn't it be far more ideal to have them actually pour the boiling water over your own tea bag, as opposed to dunking into not-quite-hot-enough water (a considerable pet peeve of my tea-lovin' wife)? But then of course, you've got to know the moment they poured it so you know how long you want it to steep. Point being, if you're really anal, you could really make it difficult on the waitstaff as well as yourself. Just musing, is all. Christopher
  17. This kind of thing was all the rage a few years back, maybe as many as 10 when I first tried it. It's particularly nice with Brooklyn Black Chocolate Stout, which doesn't have quite the sweetness of Young's Double Chocolate (and the framboise is plenty sweet on its own). Toss in a scoop of vanilla ice cream and you've got a pretty nifty dessert. Christopher
  18. I thought I heard that Vintage had opened an actual wine bar with food ("WineBar"), maybe next door to the store, a couple of years ago. ← Also, to pick a nit, it covers all NY wines, not just Long Island (and because they're affiliated with an actual wine-producer in the Hudson Valley, they can be open on Sundays, unlike most wine sellers in NY). There's some good stuff to be had from the Finger Lakes, particularly for varietals like riesling and gewurztraminer. Christopher
  19. The Tipperary from the Savoy (apparently via Hugo Ensslin) is as follows: How did Maraschino get subbed in for vermouth? Also, sounds overly sweet. ← At those proportions, I'd say the "variation" sounds considerably drier than the Tipperary. It's only a splash of Maraschino, after all, and 2:1 on the whiskey to Chartreuse... Christopher
  20. I'm curious, John (and this may seem like a ludicrous question): presumably the spherification lab is designed specifically for Cointreau? But there's nothing to prevent using the toolkit for any other liquid, is there, should a bartender be of such a mind? I assume there are proof- and/or spirit-specific concentrations of the various chemical components that would need to be tweaked, and that would be a matter of trial and error, yes? Christopher
  21. Eek! No, the sherry is for the app course. Sherry and marcona almonds are a classic pairing. That you're continuing in the Iberian vein with the manchego and serrano ham makes it all the more of a natural. Definitely a big structured red with the lamb, as you've already planned. Christopher
  22. Actually, there *is* a different word for a vodka martini, but it ain't used much, and when it's used, it's by cocktail geeks who wouldn't order it anyway. It's a Kangaroo. Christopher
  23. Nope. Angus's blog was referring to the Elder Fashion cocktail, also at Death+Co, when he mentioned St. Germain. Which is a killer drink in its own right -- Plymouth gin, St. Germain, orange bitters, grapefruit twist, built as an Old Fashioned. Christopher
  24. The original post had the correct name -- Fresa Brava. It's an original from the fine folks at Death and Company, ingredients as follows: Jalapeno infused Herradura Silver Tequila Yellow Chartreuse Fresh lemon juice Strawberry It's a fascinating combination of tart, sweet, and heat, I gotta say. Christopher
  25. An event I'm helping organize and host has fairly limited choices for wines for the open bar(to be served with passed hors d'oeurves), and I'm looking to the expert guidance of my fellow eGulleteers for suggestions. The audience will be music-lovers, and aside from that, no distinction can be made in terms of their wine geekery. I'm sure there'll be all kinds. I can select two white and two red from the following: White Wine vinakoper, malvasia, koper, slovenia 2004 august kesseler - r, riesling, rheingau, germany 2005 kunde estate - magnolia lane, sauvignon blanc, sonoma, usa 2006 neil ellis, chardonnay, stellenbosch, south africa 2005 Red Wine vinakoper capris, merlot, koper, slovenia 2002 santomats, cabernet sauvignon, koper, slovenia 2005 joseph drouhin - laforet, pinot noir, burgundy, france 2005 condado de haza, tempranillo, ribera del duero, spain 2003 Knowing nothing about any of these wines other than knowing the Kunde, Kesseler, and Drouhin names, I'm currently leaning toward the Kunde sauv blanc and the Ellis chard as the whites, and the Drouhin and de Haza as the reds, thinking that'll give the widest array of easy-drinking options. But again, since I really don't know these specific wines, it's kind of a crap shoot. Ultimately, I'll probably try to get to taste these prior to my final decision, but I welcome any recommendations I can get from this forum.... Thanks in advance! Christopher
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