Chris Amirault

Scheduling complications are forcing decisions, so here's the itinerary: tonight and Friday, Teardrop Lounge; Wednesday, Thatch Tiki Bar; Thursday Clyde Common. Happy to see anyone interested in joining me for some work-related research. Ahem.

This is why God invented beer.

Can someone explain to me why I spent double the money I'd have spent on Rittenhouse for this milque-toasty Russell's Reserve 6 year rye? Jeepers.

The varied ice size really makes sense to me. I have always added about 25% more ice than liquid by volume because the ice settles as it melts, but if you have the right shapes of ice placed in there, then you won't have the same settling effect. Interesting....

Beaker & Flask? Gilt Club? Thatch Tiki Bar?

What is this "brown sauce" of which you speak?

I've developed a new rule: bring a ton of interesting stuff for people to try. You never know what they'll like (or hate), but if the selection is wide enough, everyone will have an utterly new experience.

Anyone care to update on the last year or so of KD use? In particular, if you're in the northeast, I'd be interested to hear back. Also, what temp ice does the KD produce? Is that adjustable?

Homemade croissants for 20. In summer. Third floor walk-up. No A/C.

No worries! Good to know, though, as that leg has a lot less fat through it than a shoulder.

Alas, a different line cook at my regular haunt. Delicious, but the yolk's a fail. Must be a damned Yankee fan....

Yes, but the topic has evolved past that origin, Mitch, as great eG Forums topics are wont to do! In addition, a runny yolk is what the careful wrapping job is all about. I think I need to stop at OV's on the to work so that I can demonstrate.

Thanks, Andie. I just called them and talked through the options. They are extremely helpful. But: Basically, you have to find, hire, and cajole a worthy electrician into coming out to the house, doing continuity testing for the electricity, and see if you can isolate a faulty part, remove it, digitally photograph it, and send it to the good folks at the Club. (If the technician can't quite pull that off, you can call their phone operators who, for $65 per 15 minutes or so, will guide them through the process.) They then determine if a part can be repaired, bought, or manufactured. I'm daunted, I tell you.

What cut is it? Boned leg? Shoulder?

Family of four food-obsessed individuals: 21" isn't going to cut it.... Keep those ideas coming!

Agreed that the Bonal/S&C 50/50 is a great drink. Served it to a few bartending friends last night and it was a hit. Just needs a moniker...

Hiroyuki, I have two well-behaved kids (5 and 12), and I visited Tsukiji on my own a decade ago so I have some sense of the challenge of balancing the chaos with a need for respect for the work and seafood. However, I'm unsure as to whether the very presence of four tourists, whatever their behavior, would be considered rude, inappropriate, or what. Do you have advice for someone in my situation? The rest of my family can die without seeing the place, and I'd just as soon avoid it if we're likely to be a bother.

Several folks around here have aged spirits and bitters in barrels, and Jeff Morgenthaler is getting a lot of attention for his barrel-aged Manhattan, Negronis, Tridents, and so on. As if to tap deep into my need for such a thing, into my email inbox pops a reference to Wasmund's Barrel Kit, which has pretty affordable set-ups. Or so it would seem. Trying to get a smallish barrel out here to RI seems quite tricky, but perhaps there are opportunities of which I'm ignorant. Has anyone tried this out? If you do your own barrel-aging, where do you get your barrels? Tips, sources, ideas, let's gather them here.

Is anyone using the Lunazul blanco? We have it at work as the well tequila right now. At home, just got my first bottle of Milagro blanco; haven't started fiddling with that yet.

Update. The more we talk to people, the more we're moving away from keeping those two ovens for any length of time at all. We started counting how often we use the oven in the current house, as well, and that's a sobering 7-10 times per week, often for comfort foods. Given that no one has used the ovens in many years and we have no idea whether they work beyond a quick, palms-in "it's warm" test, we're getting cold feet about them....

What did you decide?

Last week, I had a meal sequence that went something like this: Dunkin' Donuts, Burger King, lousy conference buffet, Dunkin' Donuts, lousy catered sandwiches, cold pizza, Dunkin' Donuts, McDonald's. Finally saved by staff meal at work, but, still....

I'd second the Bertolli, but, then again, dougal and I share what he's calling "destinations." I'd veto the Robuchon. Doesn't it have hundreds of recipes?

We're moving lock, stock, and many barrels, so I'm cooking down through the freezer and fridge right now. My goodness, who made all of these little jars of, um, stuff??

I've been mixing in the glass then sliding cubes in using a barspoon. This, I can live with.