Jason Perlow

Next monday, presumably...

A hand mixer is fairly useless but a hand BLENDER is another animal entirely, and a very useful tool. Braun Hand Blender/Chopper at Amazon

Dale DeGroff formulated the Flaming Orange Gully for eGullet.com back in January of 2003. While we love the F.O.G, and Dale is a genius mixologist, I think its time for a new eGullet cocktail craze. Care to take a swing at it?

Jack isn't bad, but I prefer Dickel.

Fyre: Stickey's BBQ in Teaneck, which is opening in a week, and looks to be a big, busy, barbecue joint, is hiring waitstaff.

Mardee and Gary Regan are very highly regarded cocktail connoisseurs, spirit experts, and authors, as well as bartending and restaurant consultants. Ardent Spirits After more than twenty years in Manhattan, Gary and Mardee moved to Cornwall-on-Hudson, about 50 miles north of the city, in 1995 and started to acquire animals. Their household now includes Winnie the Poodle, who is currently insisting that they send her to a Swiss finishing school; Sylvia the Silver Poodle, who has her very own Siamese cat, Mavis; Judy the Toy Poodle; Janet, another Siamese cat who stays with them during the colder months but goes to stay with various neighbors as soon as spring arrives; and Alice, an abandoned Siamese cat rescued by their vet, who wisely gave her to the Regans. Between them, they have some half-dozen books to their credit. Gary's latest, The Joy of Mixology: The Consummate Guide to the Bartender's Craft, has been called "a definitive and entertaining guide to the bartender' trade" (Publishers' Weekly). Mardee's most recent book is The Bartender's Best Friend: A Complete Guide to Cocktails, Martinis, and Mixed Drinks. They have generously offered to give away a copy of each book in a drawing to be held after the Q&A. Their other books include New Classic Cocktails; The Martini Companion: A Connoisseur's Guide; The Book of Bourbon; and The Bourbon Companion. Click here for all books by Gary and Mardee Regan. They have also written for publications such as Food & Wine, Playboy, Wine Spectator, Martha Stewart Living, All About Beer, Wine & Spirits, Cheers, Food Arts, and Wine & Spirit International. They consult for liquor companies and have lectured at The Smithsonian Institute, The Culinary Institute of America and The International Wine Center, New York. Their cocktail course, Cocktails in the Country, is an intensive, two-day course in all aspects of what it takes to be a bartender, which has been praised by professional and amateur bartenders alike. Anyone who signs up for the course and mentions eGullet in the application will receive a free copy of The Joy of Mixology.

Everything having to do with food in that administration was Jackie's doing... JFK himself was a food ignoramus. Clinton BTW is a hard core foodie, big time. I would not be surprised if he already reads eGullet.

However, I've tried to find LBJ's -definitive- BBQ sauce recipe(s) on the web and I have found many, many variations. Some which are simple vinegar table sauces and other which contain ketchup, honey or molasses and are more mopping sauces. Does anyone know which recipes LBJ actually used at his cookouts?

Lyndon B. Johnson, no question. He'd be holding mass eGullet BBQ events. EDIT: Although I agree with Irwin that Jefferson was highly food obsessed.

Its going to be a very different operation from Finks, and I suspect his 'Q will taste very different. David Finklestein makes an excellent product but its not always consistent, and he is really kind of a boutique BBQ joint. He also offers a lots of different kinds of stuff on his menu and gets more creative (and not afraid to make mistakes with his experiments either) because he has specials and such, and he also serves breakfast. Stickey's is going to be a hardcore barbeque restaurant along the lines of what you find in Kansas City, which is a different animal altogether. He's also only doing lunch and dinner, and really has a much more limited menu, although he has like 3 variations on his basic meat barbeque -- sandwich, wrap and salad (and meat platters). I think there are certainly times when I will want to go to Finks, and times when I will want to go to Stickey's -- provided his product is good, which I am thinking it will be, after having had several conversations with Larry.

I presume so, he doesn't have a bar setup nor does he have a wine list.

1515 Teaneck Road Teaneck NJ 07666 (201)833-0202 I've been closely observing the construction of Stickey's for the last several months, and the restaurant is about a week and a few days from opening to the public. The restaurant, which is in the old Wonder Bread Thrift Shop space on Teaneck Road, has been completely redone, attractively decorated in sort of a down-home roadhouse style (complete with working fireplace and twin overhead satellite TV units) and seats over 130 people. The owner, Larry Hage, has extensive experience as a pit master in competition BBQ as well as restaurant style Q, and will be using twin 650lb smokers (one brand new delivered to be used inside the restaurant, the other, his pre existing mobile rig used in competitions attached to his truck) and will be featuring several kinds of BBQ meats using 100 percent cherry wood smoking. His BBQ technique is sort of a combination of KC and Texas style. I've uploaded the menu here (high res photos) for your perusal: Stickey's BBQ (Page 1, 300k) Stickey's BBQ (Page 2, 300k) Of particular note are his desserts, which will feature deep fried candy bars and oreos.

Vietnamese-style "Hu-tieu" noodle soup, with Banh noodles, chicken, tofu, roast pork, and vegetables

Mardee and Gary Regan are very highly regarded cocktail connoisseurs, spirit experts, and authors, as well as bartending and restaurant consultants. Ardent Spirits After more than twenty years in Manhattan, Gary and Mardee moved to Cornwall-on-Hudson, about 50 miles north of the city, in 1995 and started to acquire animals. Their household now includes Winnie the Poodle, who is currently insisting that they send her to a Swiss finishing school; Sylvia the Silver Poodle, who has her very own Siamese cat, Mavis; Judy the Toy Poodle; Janet, another Siamese cat who stays with them during the colder months but goes to stay with various neighbors as soon as spring arrives; and Alice, an abandoned Siamese cat rescued by their vet, who wisely gave her to the Regans. Between them, they have some half-dozen books to their credit. Gary's latest, The Joy of Mixology: The Consummate Guide to the Bartender's Craft, has been called "a definitive and entertaining guide to the bartender' trade" (Publishers' Weekly). Mardee's most recent book is The Bartender's Best Friend: A Complete Guide to Cocktails, Martinis, and Mixed Drinks. They have generously offered to give away a copy of each book in a drawing to be held after the Q&A. Their other books include New Classic Cocktails; The Martini Companion: A Connoisseur's Guide; The Book of Bourbon; and The Bourbon Companion. They have also written for publications such as Food & Wine, Playboy, Wine Spectator, Martha Stewart Living, All About Beer, Wine & Spirits, Cheers, Food Arts, and Wine & Spirit International. They consult for liquor companies and have lectured at The Smithsonian Institute, The Culinary Institute of America and The International Wine Center, New York. Their cocktail course, Cocktails in the Country, is an intensive, two-day course in all aspects of what it takes to be a bartender, which has been praised by professional and amateur bartenders alike. Anyone who signs up for the course and mentions eGullet in the application will receive a free copy of The Joy of Mixology.

Actually I find that of the big name Cognac producers Hine and Ferrand are the two that remain consistently good. I haven't tried any of Hine's newest Antique bottling, however.

Yeah, but I kinda like it, though.

I'd really like to hear a much more elaborate reason as to why it "sucked". It would be much more helpful to people here considering going to the place, myself included.

Chili Bacon Cornbread with Cilantro

Hine appears to have a new URL: http://www.hinecognac.com/ BTW it appears they are combining the "Antique" and "XO" monikers as "Antique XO". So the new bottle you have is in fact the new Antique and the XO. Their new upper-end cognacs are the "Vintages"

This is news to me. BTW 40 dollars is an EXCELLENT price for that cognac, where did you buy it? "Antique" has always been their XO equivalent, but it sounds like this is a strategy change at Hine to go against Remy,Henessey, Courvoisier and Martell who all name their mid-range cognac "XO". If they have done that it is probably it is very recent and no actual "XO" bottles have seen the shelves yet. If thats the case, buy up as much Antique you can find at that price. As far as I understood Antique was a blend of cognacs at least 18 years old.

Whoa you gave preschoolers guarana drinks? Were they bouncing off the walls all afternoon?

Its coming back as a Burger cart, I think.

Seriously good looking chicken skin I must say. Yeah, nice job.

We use Rubbermaids as well. That, or washed out deli soup containers.

The crowd is definitively Gen X (or whatever they are calling 20-somethings now) but Cafe Archetypus in Edgewater is a really cool looking place, and they have a wide array of coffee drinks (including soy milk cappuccinos and mocha drinks for those of us who cant drink milk) and desserts. I've never had the actual food items there but they have sandwiches and salads and pastas as well. The place sort of looks like the inside of a whale's stomach (like in the old Disney Pinnochio movie) or something out of H.R. Giger's sktechbook. The place is maybe not even 5 minutes from the multiplex complex in Edgewater.