mike k
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Posts posted by mike k
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I'm fine with a White Castle Burger cooked medium well - but a 1/3 lb all-natural beef hamburger butchered like that. Shame, and anything but ideal or an icon.
Indeed, I wonder if it's a misquoted "medium rare." And ketchup has no place on my juicy burger. No place anywhere for that matter. Holly - does Judy's in Philly still refuse to serve ketchup at brunch? What bravado!
I'm not eating commercially produced beef these days, so I won't be visiting the Icon. It's hard to beat a home-grilled burger anyway. And I save the fried eggs for portobello burgers.
edit for typo
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Thanks for the link!
Not as excited about Acqua Pazza now that I know it is brought to us by the Antica Roma folks.I hadn't been there in years before they closed, but I used to love their tomato soup with spinach, garlic and olive oil. Great reminder to make some!
Bombay Bistro will blend "Indian, Thai, Italian and Mexican cooking." Hmmm.Indeed, the mind reels at the possibilities. What's the proper dipping sauce for curried prosciutto jalapeno spring rolls?
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Update for the records - I'm on my way to AC, so I called the Seaview Marriott to see about the buffet. It is no more. There's a special Friday a la carte seafood menu, but no buffet.
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Perhaps L'Absinthe is the name of the planned place in Boulder but not an existing one in Aspen, or just a parent company name. The Colorado Real Estate Journal briefly said, "L'Absinthe, an Aspen eatery, will open a restaurant at One Boulder Plaza. The company signed a lease for 4,608 sf at 1801 13th St." We'll see what sprouts there.
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Anyone know about a restaurant called L'Absinthe in Aspen? They are apparently going to open a place in One Boulder Plaza. Google only shows me one in NYC.
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I must procure some Cinzano. I have always been a Noilly drinker, both red and white. I did not know there was a sugar content difference in the white. Worlds unfold before me.
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The skin from two chicken leg quarters that I'd seared in rendered bacon fat and then finished in the oven.
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Coffee with cream and Splenda
Hmmm - chicken skin cooked in bacon fat, coffee with artificial sweetener. Sometimes it's just better not to ask.
Tonight we had tuna steaks on the grill with vera cruz-ish sauce (onion, garlic, capers, green and black olives, tomatoes, fresh oregano) and a summer squash "pie", grated and baked with sour cream, fresh cheese, egg, flour, parsley and dill, sprinkled with parmesan.
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I always come back to Beefeater, but I haven't tried some in this thread. Plymouth has me intrigued.
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As several have said before me, Lagavulin is The One. Several others are acceptable in their way, but only as a fan replaces air conditioning when it's 106. But my post is not to quibble on such matters...
My local spirits merchant has informed me that Lag 16 is to be no more. Beginning in '05, there will be only 12 year cask strength, as there is not a sufficient supply of 16 year and older casks for some time to come. Does anyone else know of this?
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the fish selection is okay. they have fresh mackerel, some snappers, black cod, "seabass", monkfish, beltfish etc.
Black cod. That means I can make my own smoked sable. Thank you oh thank you.
And I think I want to smell durian before I die. We'll see.
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Ah, the things I do for scienceGullet. "Perfect" was ok. "Sweet" isn't cutting it for me. Campari did not help. Perhaps I added too much, but I will not repeat it. At least not today. And I'm all out of orange oil. It's not really so terrible, it's just not for me.
I agree with the appropriate use of dry vermouth, 3 to 1 is good, perhaps a tad lighter on the vermouth. This waive-the-vermouth-bottle-over-the-glass machismo stuff is silly though. I have nothing against gin on the rocks, or well chilled with ice and strained, but there's no reason to call it a martini.
A dirty martini works for me too. I never order them, not quite knowing how old that jar of olives behind the bar is or who's fingers have been it, but I sometimes make them at home.
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now, that's my kind of a night out. do you remember which of their beers you thought about drinking? i often think about their annapurna amber when i'm lonely--will be having several pints of it with lunch on saturday.
I'm sad to say that I do not know their brews well. Though I live but a mile away, we do not frequent this establishment. It's often crowded and waiting with the kids can be... painful. Second, their uber-democtratic policy of everyone-is-a-waiter-and-a-bartender-and-a-cook rears its ugly head in the obvious place. Not everyone should be a cook.
But we often speak of it. Perhaps we will rendezvous there some day. Perchance to dream...
(This Saturday we are going to the sculpture exhibit at the Denver Botanic Gardens and then lunch with the man who introduced me to Lagavulin, so all is not lost. Otherwise I would certainly be scouting the Sun for you!)
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can't imagine red vermouth in a perfect martini, however.
Are you saying "perfect martini" as in gin + dry vermouth + sweet vermouth like a perfect rob roy? That sounds 'orrible. Hold on, I'll go try one...
...well, it's not so bad, but it's no improvement on the standard either. Do you actually drink such a thing?
btw, I thought about going to the Southern Sun as you suggested. It was ok. We ended up back at my place and got ripped and made curry. That's all I remember. I don't know how you got home but you were gone in the morning.
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Even better than going yourself is to bring someone else along with you... A really fun thing to do is to attend an International Slow Food Meeting. I attended the Slow Food Congress in Naples, Italy last fall with my son. It was a blast and very enlightening.
Ah, I get it. You can take ME to Italy next year since you have already taken your son. Good idea!
You're right though, we can support the cause in many ways.
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Yes, as you say John, what are the alternatives? If I'm going to be so darn critical, what would I suggest? (Blinking, blankish stare.)
This makes me think of the book The Tipping Point by Malcolm Gladwell. We have to get it from the mavens (gatherers of cool information) to the connectors and salespeople (spreaders of the information). I talk to my friends and dinner guests about the foods I buy and serve, but I'm no salesperson. My going to a slow dinner isn't going to help. We need to get to the salespeople who will get the general public to care. So keep holding dinners and events, and maybe they'll start coming and it will tip. Meanwhile, this discussion helped me understand the issue a little better and will get me thinking about other ways to push that suit me. Thanks.
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John, how does a local Slow Food convivium actually assist in achieving these goals? For restaurant dinners, which appear to be the primary organized event, the chef and the attendees have already bought in, no? If not, how did they get there? Does someone approach a Sysco-based chef and ask him to make a group dinner with local, artisinal products in hopes that he'll start using the products regularly? Does it work?
Fred's post made a lot of sense to me. In Italy, people are used to cooking regularly and buying from the local producers. The Slow Food folks are trying to maintain that. In the US, people are used to going to supermarkets and Olive Garden. You surely can't get the working couple buying dinners out of the Costco freezer section to start cooking grass-fed beef pot roast, but you can hope to persuade the person buying Tyson chicken to start buying FriendlyLocalFarm if it's next to it in the supermarket along with some good marketing materials. Similarly, you can hope to get a chef to use the local resources, but only if they are accessible and reliable and his regular customers are willing to pay for it. These are the issues that need to be addressed. How does a convivium help make that happen?
My apologies if this sounds combative, I don't mean it to be. I just want answers, dammit!
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Los Pinchones on Main Street in Longmont. It's a converted drive-in A&W or something. The front half is a typical (typical for south of the border) outdoor mexican produce market and the rear counter area is the restaurant. You should come armed with more than the English language, though you can always point. The menudo is renowned, but I frankly find it a bit overwhelming. The tacos and similar items are all excellent though. Properly cooked meats - pastor, tongue, goat, pork, whatever you want - with all the fixin's. I have not been there often, so don't have a whole lot more to say, but it certainly appears to be the Real Thing.
Tres Margaritas is sort of a cliche, overly popular local chain of Mexican restaurants. However, I go there as often as possible to eat the Sopa de Mariscos (seafood stew). It's a wonderfully spicy tomato broth, chock full of tender octopus, shrimp, bay scallops, white fish, a hand of snow crab and small chunks of avocado. It's huge, so my wife and I usually split one and get some other plate of meat-thing, which is always good, but not the focus. Sometimes we just get two Sopas and have leftovers. They also make the best margaritas around - just tequila, lime juice and countreau, served in a nice silver shaker full of ice with a strainer and a salted glass. It's surprising how hard it can be to avoid sour mix around here. I've only ever been to the one in Broomfield, so I don't know for sure that the others are the same. I keep meaning to find out but haven't gotten around to it.
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I don't know anything about the coterminal velocity of a rob roy, but I'd like to find it. Actually, I think I did reach it once, but I didn't remember anything about it the next day and my head hurt a lot.
Anyway, I agree with mongo's dry/sweet/perfect definition, and I certainly agree that I can tell the difference between scotch and bourbon in them. I like scotch better. Of the scotches I drink, I generally like Dewers in it (though I haven't tried all those mentioned here). To me, Canadian whiskey falls between Scotch and American whiskeys in its flavor profile. I think it's pretty optimal for the sweet vermouth/bitters combo, whatever you call it.
Where's Dale DeGroff when you need him?
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I've read in a couple of places such as this, these 20's era cocktails, in particular the Rob Roy, often called for Canadian whiskey due to prohibition. I dunno. Especially after I've had a couple. I can say that Canadian whiskey, particularly the aformentioned CC12, work very well in a This Cocktail. It stands up to the vermouth and bitters, which is mongo's quest. To me, a perfect manhattan/rob roy tastes like a Coke. Call me low brow, call me commercial, but as this is eGullet, don't call me late for dinner. Or cocktails.
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Lately I've been enjoying Canadian Club 12 Year in my Rob Roys. Liquor Mart in Boulder almost always has it on sale for under $13/750ml. It's edged out Dewar's in my cabinet, next to the Laphroaig 10yr and what's left of the Lagavulin I bought before it went to $70.
Perhaps Mongo and I should get together for a taste test of all these suggestions...
Vermouth in Martinis
in Spirits & Cocktails
Posted
I have secured red and white Cinzano to accompany my Noilly (I used to say this properly until I heard Jamie Oliver say, "and add a bit of the noy-lee." Now I'm all messed up.)
I agree with Sam. A white Cinzano martini, while slightly sweeter, is not fundamentally different from a Noilly. Both reds however, taste and smell like I added a fortified red wine like marsala. I'll save the reds for my rob roys.