TAPrice

I used the blended product. My local grocery store didn't have the bonded. In fact, I'm not sure that it's sold in the area.

I cracked open my first bottle of applejack last night and give it a spin with a Marconi Wireless. I used 2 oz. applejack, 1 oz. sweet vermouth, and 2 dashes orange bitters (1 each Regan and Fee's). The results were surprising. The cocktail was light in color. Almost a translucent amber with a red cast. In the bottle, I didn't notice that that the applejack was so much lighter in color than bourbon, my preferred mixer for Manhattans. Also, my Manhattans have a ruby color. I expected the vermouth to dominate more and make the drinker more red. Enough about the appearance. The taste was either delicate or light, depending on your perspective. It does seem to be a great fall drink, with the apple and orange taste. Or maybe a holiday drink. Perhaps this could be my Thanksgiving cocktail. I'm surprised it wasn't more assertive and at first I was a little disappointed. But it's a nice drink when you want something lighter and I suspect it would be popular with people who don't like an assertive liquor taste (my wife, for example).

Gary Regan has changed my life (again). After reading his recent SF Chronicle article (cited above) I decided to be bold with the bitters. I made a simple 2:1 Manhattan (3 oz. bourbon and 1.5 oz sweet vermouth). Not sure if I could stomach his preferred six dashes of bitters, I added 5 big shakes of Angostura. It was a revelation. A strong cinnamon taste and the bitters balanced the syrup taste of the vermouth. It's almost not the same cocktail. I'm a convert. This makes me wonder if I've been too stingy with bitters in other drinks? My only complaint is that the spiciness of the bitters really seems to dissipate mid-way through the drink. Maybe I should make a slightly smaller cocktail.

Nice work Toby. Great fun watching you work. Such clean movements. One question: in the Iron Cross video you discarded several pieces of ice. What was wrong with them? Has anyone ever seen a stylized Japanese bartender work? Last time I was at the Library Lounge in New Orleans, Chris McMilllian was telling me about these videos from Japan that were amazing. And leads on those?

Did anyone see this brief video on Grub Street of Hung demonstrating some knife skills. First, it's a joy to watch him work. Second, I think it shows why he's on his way to being a great chef. Time and again, chefs have told me that you must know how to teach and train your staff. It's impressive how much Hung can clearly teach in a few short minutes. Once he gets a few more years on him and is a little less giggly, I'd love to see him do a cooking show.

I've always wanted to go to JJ's, but it's never been open when I stop by.

Isn't Grump's Garden that place that sells outdoor garden chimneys? Is that how he smokes the dogs?

A 2001 article by Jon Longone in Gastronomica looks at The Cook, a magazine published between 1885 and 1886. The magazine had a weekly market report listing the price of foods in New York, Boston and Philadelphia. The categories of regularly covered poultry and game alone include: Turkey, Capon, Slips, Sp'g Chicken, Fowl, Spring Duck, Goslings or Green Geese, Woodcock, Venison, Prairie Chicken, Ruffled Grouse, Doe Birds, Snipe, Dark Squab, Tame Squabs, Tame Pigeons, Reed Birds, Rail Birds, Wood Ducks, Teal Ducks, Wild Pigeons, Plover, Grouse and Blackbirds. Edit: I know Fat Guy wasn't talking specifically about poultry, but this article mentions only poultry, vegetables and seafood.

Perhaps the real question is why did we stop eating a wider variety of meats. Figure out that answer, and you might know better why people resist new meats. (And no, I don't really have an answer.) Doing a little cursory research on turtle meat recently, it seems like meat markets, at least in larger cities, used to have a larger variety of meats. And, if the old Joy of Cooking is to be trusted, rural residents use to be more willing to lots of wild critters.

Personally, I only eat raw oysters when Casamento's is open. I know that these days they're safe year round, but it's a taste thing. So I've been gorging on oysters recently (and having to sneak around to do it--my wife is pregnant and she doesn't want to see others enjoying what she can't have). I'm beginning to wonder if the master oyster shucker is really part of an exclusive club. How many good shuckers are there around town? A small cadre seems to rotate through a small number of places. Anybody know the scoop? And who are your favorite shuckers?

In case you want visuals (other than Dave's excellent art), here are some photos in Image Gullet that Jason Perlow took of Hansen's before the storm: The stand. It still looks the same. People waiting on the yellow line. The machine with Ashley in the background. The blur serving a snowball is Ashley. In the Louisiana forum, there is this thread on Hansen's: click. And another thread on other snowball stands around the city: click

Anyone have any satsuma cocktail ideas? I suppose they could be substituted for oranges, although I don't know if they're acidic enough to balance a drink. I tried to make candied satsuma peels last year with Steen's syrup. It was kind of a disaster. The peels were just too thin.

The New York Times issued today this correction, which is also appended to the article:

To me it seem more analogous to the Australian chef who recreated the menu at Alinea. (Yes, it's different. The hotel had permission and they copied single dishes.) And, like a cover band, it's a one-stop shop for a big variety of styles (yes, there are a variety of styles in New Orleans). One minute the band covers a hair band's ballad and then immediately after they're playing Motown. Just like on this menu. You could start with an appetizer that copies a the food at a funky shack and then for the main have an imitation of an entree from the old-line Creole restaurant. Here is a link to the menu. (click) (Note: they rotate through the outside dishes, which make up about half the menu.)

Sure thing. Here's something I wrote for OffBeat magazine last February: I've heard rumors that the concept might change soon. I've also heard rumors that they really didn't like my "culinary cover band" comment.

The same kind of place exists in New Orleans. Melange, the restaurant at the Ritz-Carlton, has dishes from other well-known places around town.

That's pretty funny. We see lots of Asian restaurants that make us giggle in English, but not as many places that have funny connotations in other languages. I can't think of other examples off hand, but I may not be worldly enough.

So canola oil is more flavorful in other countries? How do you manipulate the flavor of an oil? And what does rapeseed oil taste like?

Is the finale tonight live or was it taped a while ago? How long ago?

Does someone from the Northshore have an idea on why so many Asian restaurants are opening there?

Do you still need more suggestions? What would round out your list? What price range? Type of food? Etc.?

I think that back up my theory that we have some good bartenders but very few reliable bars for cocktails. Library Lounge and Swizzle Stick on notable exception. I wouldn't be surprised, though, if that's true in most cities. Any sense of how the New Orleans cocktail talent compares to Houston (or any other city that you're familiar with)?

That's fine for 15 year olds, but anyone old enough to drink ought to know better. And that brings up a whole register I can't stand--food writers who desperately try to sound younger or hipper than they are.

That sounds sinfully orgasmic!

Good one. I've got to figure crack actually does taste that good. If it did, people would eat it instead of smoking it.