michaeldauphinais
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Posts posted by michaeldauphinais
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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.
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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?
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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?
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Recently spotted on a menu at a Chinese restaurant:
"Fukin Tofu"
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Be sure to check out "Joe's BBQ" on Gilbert Road. Amazing Q, along with homemade root beer to boot.
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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.
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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.
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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.
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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.
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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!
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Thank you both for making these suggestions! I got hungry just reading about them.
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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!
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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.
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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!
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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.
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I can honestly say that of all the "big-ass sandwich" bookmarks I have, this one is my favorite:
Of course, it's also my only "big-ass sandwich" link.
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Another pet peeve buzzword: panini
as in: "Try a panini."
panino = sandwich
panini = sandwiches
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How about "cheese quesadilla"?
or "Beef carne asada"?
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Check it out:
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.
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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.
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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
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Taco Bell cancels itself out with word use, IMHO - they used to have the aptly named "Chilito" on their menu (I believe this is now simply "bean burrito"), yet stoop to verbal redundance with "Cheese Quesadilla".
Oh, well.
And I myself seem to have stooped to a different sort of redundance, namely hitting "post" twice. Whoops!
Help me use up my bar
in Spirits & Cocktails
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Oh, and P.S. - habanero bitters? That's hardcore!