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eGullet Society staff emeritus
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Everything posted by johnder

  1. ok, now I am even more confused. what we need is to figure out the date coding on the bottle which would make it a lot easier. I seem to have bottles of campari all over the house for some strange reason. Here is another bottle: This has the embossed bottle, says Campari Bitter on the front, and is imported by Paddington Ltd., in Fort Lee. So confusing. Anyone have any idea how to decipher the date code? About an hour on google turned up no results. If I had to guess the first two letters would be a facility, and the last 4 would be a date string. Just a guess. Maybe we should all post our date codes and see if we can get a pattern.
  2. ok, here is something wierd. I just dug through one of my liquor cabinets and pulled out the bottle of campari in the back. I knew I had an older bottle of campari somewhere. I know this one is at least 3 years old as it was packed up in boxes during the house renovation. It is the older style bottle show in this article. The article says the bottle was changed in Fall 2006. Guess what -- the bottle I have (and the one in the picture on the left) both say "Artifically Colored" on the bottom right front label. WTF? I know this bottle is at least 2-3 years old.
  3. I just got back from the spherification demo held by Cointreau and it was pretty amazing. They have created a sphereification lab kit for bars that makes it pretty easy to produce on a large scale as well as the technique for using alcohol in encapsulation. The kits included everything needed to make the cointreau gold leaf spheres magnetic agitator scale beakers sodium alginate and malodextrin calcium lactate gold leaf flakes strainers, spoons, syringes and the best thing -- the pearl dropper. It takes about 5-7 minutes to make up a batch of the cointreau gel which can then be held in the pearl dropper for service. When a drink ticket comes in, you turn the dropper upside down and the pearls form in the sodium alginate bath. We sampled both the cointreaupolitan with spheres as well as a champagne cocktail with spheres. Both interesting from a textural thing more than anything else. Overall it was a great hands on demo of how to make them. We all had our own little station for working at with the full kit of tools. Definitely going to play around with the idea a bit more.
  4. My big question is why do you have the pork before the fish courses? I would think that you would want to keep the progression moving in the classical format, amuse pasta fish(es) meat(s) cheese salad sweets Seems odd to have meat then seafood then meat again.
  5. It is my impression it has been changed since last summer.
  6. just a quick update -- since it is so frigging cold here in NYC, we broke out the Tom and Jerry bowl for the first time last night and for the next few days we will be doing Tom and Jerry's. This is an off the menu item and only happens a) when it is cold (very cold) and b) when the bowl is on the bar. We only have a certain amount of batter each night, so depending on when you come it may or may not be available. If you see this bowl at the end of the bar -- Tom and Jerry's are available to warm your soul.
  7. 6pm to midnight, 7 days a week.
  8. There is a great picture from the event at Astor Center last night where PDT had the honor of making drinks with an all star crew which included Gary Regan, Charlottte Voisey, Julie Reiner, David Wondrich, Audrey Saunders, Dale “King of Cocktails” DeGroffl, Jim Meehan of PDT, Leo DeGroff. Sasha Petraske, Giuseppe Gonzalez and Kenta Goto and Eben Freeman There group photo is up over at Grub Street here.
  9. hey that looks familar! Nice framing job. Mine is still sitting in the corner unfortunately.
  10. If you feel like dropping some serious scratch, you can get a few options from this german bar supply store. http://barstuff.de/index.php?sid=3&prodid=1104 or http://barstuff.de/index.php?sid=3&prodid=87 They also sell just the dasher tops.
  11. Congrats on the show Emma, the cupcakes looked awesome! Overall the show had a good pacing and the recipes looked really good. Not sure what the deal is with the salt on the bottom of the skillet for the lamb chop recipe though. Why not just season the meat as opposed to the pan? John
  12. I know for myself when I get a dupe that has 5 drinks on it, say Manhattan Aviation El Diablo Dirty Vodka Martini (eek) and a draft beer My order for building the drinks would be to put out the two mixing glasses full of ice and build the stirred drinks (Manhattan and Martini). Give it a quick stir and set it aside. Then build the other two drinks in their shaker tins. Pack with ice and shake the two drinks. Pull the glassware needed and pour our the shaken drinks. Give the two stirred drinks a stir for 10-15 second then pour those out and then pull the beer while the server garnishes the drinks. It is pretty common practice for most cocktail centric bars in NYC to follow this practice of always building your stirred drinks first and setting them aside to "cook" while you make the other drinks. I wouldn't leave the stir drinks to cook too long, but in the time it takes me to make a aviation and a diablo from first pour of liquor to pour out into the glass is probably 1 minute and change. I like working in service and getting big tickets of different drinks. It is sort of a game to determine the best optimization algorithm for the least amount of movement of the bottles; ie: building all the drinks simultaneously.
  13. Given this topic was a time-centric one focused about what to do on New Years Eve and given NYE has now passed, I am going to close this topic. John
  14. The new menu is launching tomorrow (Wednesday 1/2/2008) We spent the day switching over all the rails and bottles and finished all the infusions.
  15. A aviation with violette shouldn't be blue, the violette is in such a small amount that it should give the drink a slight pearlescent to it. john
  16. I would highly recommend Kitchen Gallerie. I was in Montreal for 3 days last month and ate the PDC, Joe Beef and KG. KG was the best of the bunch. It is basically 3 chefs who do all the cooking, waiting tables, washing dishes. They have a prix-fixe menu and they get all their ingredients from the farmers market around the corner. It was pretty amazing. They are at; 60, rue Jean-Talon E corner St-Dominique
  17. The crowd dynamics at PDT swing wildly from night to night. Typically on Sunday - Wednesday the crowd makeup is typically 50-60% of the people ordering off the menu, 10-20% of people ordering some form of classic cocktail (manhattan, margarita, sidecar, sazerac, etc) and the remainder ordering wine/beer or a vodka & soda. I make the differentiation of the vodka & soda mainly because that is something we make a lot of. Now compare these statistics to a Friday or Saturday and you probaly have 30-40% / 10-20% and 40-50% split. The crowd dynamics skew way towards beer and vodka on Friday and Saturday. One could assume that the people drinking in the later category at PDT or D&C or Pegu aren't there necessarily for the quality of their beer or how well they make a vodka and soda (and for the record, I make a killer vodka and soda) they are there for the experience, mainly because any one of the city's 1000 bars can do the same thing, and cheaper. We charge the same price for a sazerac as we do for a Chopin and soda. As far as Tailor, they can be under the restaurants with bar programs, but I think they should almost be residing in both categories. The lounge at tailor is one of the best rooms in the city for having a drink and is definitely cocktail centric. I have a warm spot in my heart for them, mainly because we are doing some similar kinds of drinks -- the fat washing and infusions.
  18. I knew I was forgetting someone. Sorry Eben.
  19. I got to thinking in reference to people saying they are having a hard time getting a seat at the smaller cocktail bars in New York (D&C, PDT, Little Branch) and how there seems to be a shortage of seats in regards to demand. Right now the "cocktail" centric bars we have in New York (forgive me if I miss any, this is off the top of my head) Pegu Club Flatiron Employees Only Brandy Libary PDT Little Branch Milk and Honey Death and Company SB3 Angel's Share B Flat Bemelmans (?) Then we have restaurants that have (or tried to have) a serious cocktail program) Gin Lane (closed) Irving Mill WD-50 Gramercy Tavern Gordon Ramsay The Modern Tailor I would say in regards to the bars, with the exception of Pegu Club - most of these places can handle 40-55 people max. Although I never counted the seats at Pegu I would think that on a Saturday or Sunday they can pack that place with at least 125 people (including standing at the bar) Given my estimate there are roughly 450-500 seats or so available at the bars for people to occupy at any given time -- how much more do you think the NY cocktail market could bear before being saturated? I know in regards to PDT we turn away a lot of people on Thursday - Saturday. I would say if we doubled the space we would still be turning people away and I am sure it is the case for others as well. The big questions I have is: Is the competition for the available seats a function of the renewed interest in cocktails? The "in" or "kitsch" factor of the place in question? Both? Something else? edited to add: Tailor
  20. The is pretty much the same as you will get from freshdirect. The big difference is it is not dressed or tied. In order to have a proper dressed filet you need to trim all the gristle/silver skin off, remove the tail and preferably wrap the loin in leaf fat and tie it. It is the same piece of meat, just takes a little work to get to the final product. I buy this all the time, I have seen the price range from 5.99 a pound to 12.99 a pound. I usually pick up one when they are this cheap, trim it all up and cryovac it into portions. I just used piece of one last night in a stir fry.
  21. johnder

    Fish Sauce

    Tiparos here. I switched from 3 crabs a while back and never looked back.
  22. Unfortunately it is sometimes hard for us to predict the time people will leave, especially now the weather is getting colder. People have the tendency to linger longer when it is cold or rainy, throwing our estimates off. We also have occasions where people at the bar ask for a check and we let the hostess know this - she adjusts the schedule for the waitlist then the people who asked for the check get another round throwing everything out of whack.
  23. Julie Reiner from Flatiron is opening the Clover Club in Brooklyn shortly. She was doing the "Clover Club" cocktail at the Taste of New York Event and handing out cards from the new place. It is going to be at 210 Smith Street apparently. Details over at epicurious.
  24. We were closed xmas eve and xmas day this week, and we opened at 8pm on the 26th, aside from that we haven't been closed. We open every day at 6pm. There isn't any secret passphrase or handshake to get in. Unfortunately it is a very small space, 13 seats at the bar, and 27-30 seats at the tables. The bar is first-come first-serve and the tables are reservation only. Although if there is a no-show for a reservation, or a table available, they are given away to walk-ins. The best thing to do to secure a seat is to either call at 3pm the same day to make a reservation, or try to show up between 6-6:30 to snag a seat at the bar. There are definitely good times and bad times to try and secure a seat, 8-9 pm is usually always packed, but there is almost always a lull around 11:30 before it picks up again at 1am.
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