Chris Amirault

I finally got my first bottle of creme de cacao recently, a vintage Marie Brizard fifth I found at an estate sale that was 97% full. The reason it was my first bottle ever is that, like the previous owner of this one, I suspected I'd take a sip and then decide it belonged in the back of the cabinet. Now that I've got it, I'm up for the challenge of finding some interesting drinks with it. This bottle is dark, so the aesthetics aren't going to lend themselves to, say, a 20th Century. But don't let that stop you: post your favorite CdC cocktails here whatever their hue. Here's my first. Upon tasting the liqueur, something about the rich, inky stuff called out, perhaps perversely, "Branca Menta." After returning a few scotches to the shelf -- bad idea -- I found the richest bourbon I had on hand, tinkered with the sweetness and brought out the orange to boot with some Cointreau, and, well... La Agrodolce Vita 2 oz Henry McKenna bourbon 1/2 oz Branca Menta 1/2 oz MB creme de cacao 1/4 oz Cointreau Stir with cracked ice; strain into a coupe; orange twist.

What Holly said. This weekend, my wife and I walked into and out of a diner because of their handling of home fries. A heap of them were sitting in a pool of butter-flavored oil at low temp at the back of the flattop, soaking it all up. Easiest system for the cook, of course, but not very appealing to those who sit at the counter and know anything about food -- the sorts you seem to be targeting. Made me want to ask you what your tater-handling system was going to be....

I've been making carnitas from SV pork shoulder and butt for quite a while now and thought I'd weight in with some notes. The preferred MC treatment for pork shoulder is 72h at 62C, and that's perfect for the slightly toothy but tender, ropy strands you want in, say, pulled pork or ropa vieja. However, the second cooking for carnitas -- high-temp sautéing in lard to crisp it up -- was leading to something just this side of mush. However, 72h at 60C, meat rubbed with lard and your favorite mix of spices and chiles, produces meat that's perfect for crisping up.

Thought I'd bump this up with a few great finds at estate sales today: Punch/glog glasses, two crystal cocktail glasses, and eight mint julep cups that, remarkably, were engraved with big "A"s on them. French Pearls in the two cocktail glasses to celebrate.

Been fiddling with this, and I think it's nailed now: New Dog, Old Tricks 1 oz Buffalo Trace White Dog Mash #1 2 oz Herradura Añejo 3/4 oz Cointreau 3 dashes Bittermens xocolatl bitters 1 dash demerara syrup Stir, strain, orange twist.

Made a Brown Bomber from the PDT book, which is excellent: 2 oz bourbon (they say George Dickel #12, I subbed Four Roses Small Batch to good effect) 3/4 oz Lillet blanc (I subbed in Cocchi Americano) 1/2 oz Suze Stir; strain; lemon twist.

Just got the book and think it's fantastic: enjoying its wonderful design, loving the extra sections (on bar design especially), and, of course, making some terrific drinks. The PDT gang always seemed to nail just the right spirit for a given drink, and part of what I'll enjoy is trying my hand at matching what I have and can get against what's preferred by the team. For example, right now I'm enjoying a Brown Bomber made with 2 oz Four Roses Small Batch (in for Dickel #12), 3/4 oz Cocchi Americano (in for Lillet blanc), and 1/2 oz Suze: an outstanding drink. I first made it with Henry McKenna, a very rye-forward bourbon, and that was very good indeed. However, subbing in the softer, more vanilla-y Four Roses brings out the sweetness necessary to nail the balance (especially with the additional bitterness of the Cocchi, sharper than Lillet blanc) and allow the Suze to shine in the long finish. I've never had the Dickel #12, but reading up on various tasting notes that emphasize the caramel and vanilla, well, I think that the FRSM is a spot-on substitute.

Rice crispies, coconut: that's what I'm talking about. So if Jaymes is right, then what's the recipe for the date thingies that the rest of us remember?

Fully aware of what "soft ball" means in candy making, and I realize you made candy. But I didn't see that Kim specified it was candy. Did she?

Well, we'll have to agree to disagree, as I've just confirmed what I wrote with my family. Two different recipes, it seems; perhaps Jaymes is right that this is candy and not the little date balls, or, perhaps not.

My grandmother made these rolled in coconut: very simple, tasty items! I'm quite sure that "soft ball" doesn't have anything to do with temp but, rather, rolling the ground dates into a ball. So just stir it until the liquid has evaporated sufficiently to allow you to roll the date meat into a ball, sort of a firm cookie dough consistency.

Another mean feat: making oleo saccharum for punch. Oh my goodness.

In your opinion, what makes for the best falafel?

What is a "trottoir"?

I thought about that...I think we are gonna start off closing at 1pm but if we get enough request to be open later, we are gonna have to hire more people. Thats a problem I would love to have. LOL Or at least I think I would. I agree with gfweb. If you don't want lunch business, then don't have lunch; if you do want lunch business, then I think you have to stay open until 2p. 5a-2p is the standard diner operation around these parts, with the understanding that 1-2p is stragglers and clean-up. You close doors at 1p, you'll be booting your lunch crowd out, and if you're not planning to boot 'em out at 1p, you probably should just stay open and serve the last of your lunch specials to the late folks, yes?

Very eager to read on! Can you say more about the foul? What type of beans, how prepared, etc.

It's six years old, but here's a list of shops I hit when in BCN. The sausages at Vila Viniteca were outstanding, remarkable charcuterie, and the pine nuts at (the very touristy yet excellent) E&A Gispert were as well. Finally, if he can get it back to you quickly, I'd have him bring home a stack of baked goods from Escribá. Oh my.

Do tell! What's the current plan for your menu, hours, staffing, etc?

Gearing up a bit more. Ground & stuffed the butifarra last night and cooked one that had a burst casing. I think that the addition of a bit of smoked paprika was a good idea; it brings out the pork and will add to the beans. Meanwhile, here's the prep sheet -- thus far -- for this event. There's enough wiggle room on Saturday for items on that long Friday list to carry over, which is of course exactly the point. Way Ahead Review recipes against this schedule Make two shopping lists (prep & Friday) Do prep shop Soak cod Freeze ice block Carve ice block Prepare punch booze Marinate olives Soak & cook beans Defrost (?) sausage Chill cava Friday Final shop Buy bread? Prep cod (& more?) for fritters Prep patatas bravas Prepare chicken & vacuum pack Prepare mussels & vacuum pack Prepare beans & vacuum pack Cook sausage Prepare tortilla Prepare allioli & romescu Prepare oleo saccharum & tea w KA Saturday 8a: Prep shrimp Final prep for fritters Buy bread? 10a: Prepare patatas bravas serving platters, utensils, glassware, skewers, napkins, etc. 12n: Cheese to room temp Tortilla to room temp Prep SVS Plate & chill mussels Prep broiler & warming oven 1p: Brown & slice sausage Plate olives Finish punches Reheat chicken in SVS Reheat beans in SVS & slice sausage Prep fryer Plate romescu & allioli Make toasts 2p: Serve olives Serve chicken & sausage/beans Serve mussels Prepare & serve anchovy pintxos Serve tortilla Serve cheeses Serve punches 2:30-3p: Cook & serve shrimp Fry & serve patatas bravas Fry & serve fritters

So that was a no-xanthan recipe?

Oooh, I like the sound of that. I have some tonic syrup just right for the project, too.... Thanks!

A few updates. I'm grinding and stuffing the butifarra tonight. Decided to keep it simple, adding only a little sweet smoked paprika to the salt & pepper. Scrapping the cava & sherry idea for a straight-up Regent's Punch with 1 + 1 = 3 cava, which my sources tell me is a bit yeastier than most cavas at this price. Also adding a non-alcoholic punch of some kind; if anyone has any ideas, let me know. Budget looks to be about $300, or $15-20 pp depending on how many people show up. Trying to get the shopping list in decent shape today.

I'll be interested to know if the xanthan gum addition provides a toothy bite you want in your lasagne.

Keep it.

Phew. I was a bit concerned.