michaeldauphinais

Oh, and P.S. - habanero bitters? That's hardcore!

I would try going to idrink.com and clicking on the "Enter your ingredients" section. You go through a checklist of what you have, and it'll regurgitate a list of recipes that you can make with your stash.

In Michigan, where I grew up, Faygo was the unofficial state soft drink maker (followed closely by Vernor's Ginger Ale). One of Faygo's most popular flavors was Rock and Rye, and I always wondered if it had ever been inspired by something made with rye whisk(e)y. Any Michiganders (or Faygo cognoscenti) have any insight into this?

I'm about 10 days away from finally having the chance to smoke a butt in my new Bar-B-Chef offset smoker. My big question: should I go boneless, or bone-in? What are the advantages/disadvantages of both cuts? I'm imagining that the presence of a bone might bring the internal temp higher, sooner. (not necessarily what I want) Thoughts?

Recently spotted on a menu at a Chinese restaurant: "Fukin Tofu"

Be sure to check out "Joe's BBQ" on Gilbert Road. Amazing Q, along with homemade root beer to boot.

On second thought, it may have been the SW corner of Power/Macdowell. I honestly don't remember - but it was just south of the Home Depot in that part of town. Either way, check out your east valley phone book.

Former Mesa resident here, now living in Tucson. We used to frequent an Italian grocery/deli/pizzeria called Sanguigni's, located on the SW corner of Power/McKellips. They were going to move soon after we were leaving, but I believe they were planning to stay in Mesa. Don't remember the intersection to which they were planning to move, but I'll bet they're in the phone book. I know you're looking for a place in Scottsdale or Phoenix, but I guarantee that they're worth the drive over, if you have the time. Fresh pasta, amazing Italian pastries and cookies, and a terrific wine section. Sanguigni's is one of the things we miss most about the East Valley.

Nothing to add, but I second the inquiry. While visiting NY earlier this year, I was treated to a damned near religious experience when I enjoyed a sloe gin fizz at the Flatiron Lounge. I'd love to know where to get (or how to make) the real thing, as I also suspect that the Dekuyper's bottling isn't even worth consideration.

I picked up this issue on a whim and read it while flying to Honolulu. At least Audrey Saunders and the Pegu Club get a little publicity, but I was very disappointed in this particular issue. The magazine used to distinguish itself a couple of years back, but IMHO it is now the "foodie" magazine for the tragically hip. Ugh.

Thanks all again for the suggestions. Safe and sound back in AZ today, with fond memories of Giovanni's shrimp truck foremost in our minds. Hope to go back again soon!

Thank you both for making these suggestions! I got hungry just reading about them.

Aloha, My wife and I will be visiting Oahu next week, and would love some recommendations for great food - not necessarily sit-down, formal dining. We've enjoyed amazing out-of-the way places on other vacations, and we're wondering about kick-butt seafood/sushi that isn't necessarily 4-star. For instance, one of the best seafood experiences we've ever had was at the Barking Crab in Boston - I think we sat at picnic tables and had a near-religious experience. Suggestions? Thank you!

The Elijah Craig Single Barrel 18-y-o was given to me by my Dad as a gift at Thanksgiving.....I love it! Interesting on the nose and the palate, during and after sipping. I've since learned that it's quite reasonable, I think around $36 at my favorite liquor store here in Tucson. Don't hesitate to pick up a fifth; IMHO, you won't be sorry.

As I write, what's hitting the spot for me is a Manhattan, made with Knob Creek, Noilly Prat and Angostura's. mmm...mmm....Good!

Just to second a selection from the first post, I must say that Regan's "The Joy of Mixology" is one of my personal favorites. I especially appreciate the charts that show which "family" a drink belongs to. The format is informative and engaging, and I plan to buy several more copies to use as gifts.

I can honestly say that of all the "big-ass sandwich" bookmarks I have, this one is my favorite: http://myhighhorse.com/ Of course, it's also my only "big-ass sandwich" link.

Another pet peeve buzzword: panini as in: "Try a panini." panino = sandwich panini = sandwiches

Especially the cheese quesadillas at the place near the ATM machine. ← The ATM machine? You mean the place where they ask for your PIN number?

How about "cheese quesadilla"? or "Beef carne asada"?

Check it out: http://www.idrink.com You go through a huge checklist of what you have in your stash. iDrink chews on it, and then regurgitates a list of the drinks you can make with what you have. Way cool.

I was helping my friend Jim pack his things for a long-distance out-of-state move. As we opened the cupboard where he kept his liquor stash, he said "well, let's make a drink, and then I think you should take all of this home with you. I'm not about to try to pack this stuff up." Granted, it was not a huge collection, but it contained enough of the basics that got me exploring through the library, asking the question, "Ok, now what can I make with this stuff?" I believe that initial collection included Tanqueray, Jack Daniel's, Absolut, Midori, Kahlua, Bailey's, M&R Dry Vermouth, some rotgut tequila, and certainly a few more things that I cannot remember. It wasn't long before I invested in a shaker, strainer, jigger, some glassware, etc. That was three years ago. Though my friend's collection has long since gone through a turnover, I still refer to the cabinet where I keep liquor as "Uncle Jim's Liquor Cabinet". In other words, my interest in cocktails had its genesis from pure pragmatism - I was suddenly given a respectable amount of ingredients for which I had to find a use. Cheers! Great thread, Sam.

My faves, of the few bourbons I know - 5. Woodford Reserve 4. Elijah Craig 3. Evan Williams 11-y.o. 2. Maker's Mark 1. Pappy Van Winkle

I must credit my lovely wife with one of my very favorite guac add-ins: pomegranate Can't wait 'til those suckers are in season again!!!

And I myself seem to have stooped to a different sort of redundance, namely hitting "post" twice. Whoops!