Chris Amirault

You read that and think, "Yeah. You go, girl. Negronis rock."

When you offer to fabricate a few hundred petition signatures to support said project.

... your wife calls on assignment from second-hand stores to ask if you want the vintage cocktail glasses she's found. ... you always say, "Buy them. Buy them all." ... after building your last trip around a disappointing visit to Astor (too many damned wines), you eagerly await your next trip to NY, which will be built around a lengthy excursion to LeNells. ... you pay more for a muddler than any item of clothing you've purchased in the last year, and you're convinced that this was a sound financial decision. ... you see a cheap, big bag oranges during a lousy year for citrus and grab it excitedly, thinking, "I can practice my flaming rind technique tonight!" ... you think eje's stomp through the Savoy is a honorable service to humankind, instead of, say, a bit touched. ... you seek to convert the cocktail heathen with the self-assured zeal of a 19th century missionary, using acts of unabashed coercion and snide mockery that you'd decry in any other situation. ... when you arrive in Atlanta, your cocktail geek pal takes you on a drive featuring three stops at liquor stores, and you find this to be the height of southern hospitality. ... you stock up on a few extra bottles of Regan's orange bitters, Taylor's falernum, and Herbsaint when you find them because, well, who knows what might happen. ... you correct liquor store owners in your state about what is and is not in your state's Beverage Journal. ... you're enraged at the ice dust your refrigerator ice crusher makes, even when it's simply chilling your daughter's lemonade. ... you know which bodegas and grocery stores within five miles of your home have the smoothest, thinnest skinned limes, and you always carry at least one dollar in cash to buy a bag when needed. ... you do a ridicule-inspiring dance in the store aisle when you find Flor de Caña rums (on a trip across state lines looking for them). ... as you drift off to sleep, you wonder whether you pressed down too hard on the mint for your French Pearl. ... you think that the viral expansion of single malts and vodka in liquor stores is a massive environmental problem.

I've been fiddling around with the Nevada using cocktaildb's receipt: 1 1/2 rum 3/4 grapefruit 3/4 lime 1 1/2 tsp sugar dash bitters I've decided that pink grapefruit roundly sucks in most drinks, especially this one, so white grapefruit only here. That means the tartness of the drink increases, so in response I've increased the base a bit with dark rum, a heavy dose of Angostura, and demerara syrup. To distinguish it from its source, I've been calling the result the Carson City Cocktail: 1 light rum (Flor de Caña) 1/2 dark rum (Flor de Caña) 3/4 white grapefruit 3/4 lime 1/2 1:1 demerara syrup (adjust after tasting if needed) 1 hefty dash Angostura bitters

Been fiddling around with the Fee orgeat (which is sitting in the liquor cabinet -- thanks all), and amidst the tiki drinks I've been enjoying the rather innocent, if stupidly named, Puerto Apple from cocktaildb: 1 1/4 applejack (Laird's) 3/4 light rum (Flor de Caña) 1/2 lime 1/4 orgeat

Along with the chicken stock idea mentioned above, I'd urge trying chicken fat instead of oil. I'd also avoid oyster sauce for sure and possibly even the shaoxing and soy. Finally, since the garlic is so easy to burn and can impart good flavor to the oil if you cook it gently, I'd give it a bit of time on its own. So: cook the garlic over medium heat in the fat, then, when it's light brown, remove it temporarily and blast the heat. when the vegetables are close, add the garlic back in (and the stock and some salt). And I agree with Ah Leung: if you want to showcase fresh vegetables (and their natural sugars), there's really no need for sugar.

You'll see lots of recommendations at top bars for Plymouth, which is affordable, mixes well, and isn't trying to be vodka. It's my house gin, though I'm happy to have Tanqueray and Hendrick's around, too.

We announce with regret that Rich Pawlak, long-time Philadelphia member and host of Beer, has stepped down from his role as an eGullet Society host. We thank him for that volunteer service and look forward to his spirited participation as emeritus staff throughout eG Forums. To honor Rich's service, we've started a topic in the Member News forum here.

In this topic, we announced with regret that Rich Pawlak, long-time Philadelphia member and host of Beer, has stepped down from his role as an eGullet Society host. We thank him for that volunteer service and look forward to his spirited participation as emeritus staff throughout eG Forums. To honor Rich's service, we've started this Member News topic. Please post your food- and drink-related reminiscences here. Keep us well posted on tomato pies and beer, Rich!

I want to eat (drink?) breakfast with you, man.

Mike's comments make sense to me: Do you get paid for that shift or two?

Just to be clear: I'm not talking about a stage in the sense of a volunteer apprenticeship to gain experience. I'm talking about an on-demand performance as part of a job application. Do folks call "show up with your knives prepared for three hours of demonstration brunoise, sauces, and whatever else we throw at you" a stage?

This 100% arbequina? Looks intriguing. And thanks, mrbigjas.

You've nailed it. An EdgePro can do that, but you'd lose, immediately, a big swath of metal edge.

Dying to see how you prepare the periwinkles. When I was a kid, my mom and I would drive up to Cape Ann and gather them on the rocks. Then we'd head home, clean them in a few changes of water, and steam them. Finally, we'd pick 'em out of their little shells, flick off the operculum (the little door -- thanks, google ), dip them in butter, and feast. The rest of my family thought it was nuts, but I loved it. I didn't have them for a couple decades until recently at Au Pied De Cochon, where they were in an inky, licorice-y coating. I'm on tenterhooks!

We just knocked off a bottle of arbequina olive oil we got in Barcelona and our tomatoes are crying out for another. Any particular bottles to seek out? If they're widely distributed in the US, all the better.

Could you drink it right out in the open, or did you have to go NYC via WF and put it in a little reusable brown bag made from recycled materials?

An acquaintance who is a line cook in town applied for a job at one of the high end restaurants in Providence, and as part of the interview he was asked to spend three hours at a station doing various kinds of prep work and, I believe, cooking a dish or two. I hadn't heard of this approach before, though it makes great sense to me. How common is this? What's the routine? Is it worthwhile, for either applicants or employers?

Does anyone else have the Fee Brother's orgeat? And, if so, where do you keep it?

Now that sounds right on.

Any idea what the ingredients and ratios are for that habanero salsa?

I saw sour oranges today and grabbed them. I found and used this recipe for mojo from Saveur. It was great -- and it's pretty similar to the one above but doesn't use onion at all. Has anyone tried both with and without onions? I'd worry that the raw onions would make it too, um, raw.

I dunno.... As someone who wrote reviews for a short period of time and ran out of adjectives pretty quickly, I'd be first in line to cut slack. But "simply divine": is it a reference to Better Midler or something?

Yeah, I had another two nights ago and realized that I can find the Apry just this side of cloying, and thus wouldn't ever bump it up, even with the WT 101. What can I say: I have a complicated relationship to the intensity of rye, I guess!

I've just received notice that Drew Vogel, our own vogelap, just finished both the practical and paper examination to earn his Certified Culinarian certification -- the first professional certification offered through the American Culinary Federation. (A little bird told me that, with 70% being the passing score on the paper exam, Drew scored a whopping 94%!) Feel free to send Drew effusive congratulations for this mighty accomplishment!