johnder

Hmm no shaker eh? Does that mean I can't have a daiquri, or a margarita?

There are quite a few published recipes for absinthe floating around, all vary greatly, but most of them seem to include: fennel, angelica, orris, hyssop, calamus

A good friend of mine brought me back a bottle of Senape from his trip to Italy, haven't used it yet. Looks like this weekends project! john

Stanislav learned from Kazuo Ueda who as mentioned earlier invented that hard shake. You can actually see a modified version of the hard shake in action at Angel's Share here in NYC, but isn't close the the "real" thing that I have seen Stanislav and Eben do. The texture of the drink show in the video is pretty amazing. I have head it a few times, and as he mentions in the video it is extremely emulsified, and there is a nice layer of very fine ice suspended in the drink that quickly dilutes. The amazing thing about the shake is if you look at the ice after shaking, it comes out almost spherical, as the ice becomes rounded over during the shaking process, due to it hitting all four sides of the shaker in a circular motion.

The cocktail master from Tailor, Eben Freeman did a video for New York Magazine that demonstrates the hard shake. Eben learned it from Stanislav Vadrna of Czechoslovakia who in turn learned it from the Inventor, Kazuo Ueda of Japan, It's pretty awesome. Even more impressive watching it up close and live at Tailor. Video is here.

I came up with the Solstice cocktail for our last menu @ PDT: Solstice 1.5 oz Rye (rittenhouse) .5 oz Bonded Applejack .5 oz Amaro (ciociaro) .5 oz Dubonnet Rouge. 1 dash House made Grenadine Stir, up, lemon twist.

I used this great recipe from feste and tweaked it slightly. I will update that thread with the recipe as soon as I finalize the ingredient weights. John

Thanks Sam, good catch. Luckily we haven't printed these yet, and we also print them in -house now, since we are changing the menu so often it is cheaper for us to do it then sending it out to a printer.

We are going to be switching over our menu from our "Fall" menu to our "Winter" menu in a week or two. I wanted to give everyone a sneak peek... Donizetti Tanqueray, Amaro CioCiaro, Rothman and Winter Apricot Brandy, Moet White Star Champange Black Flip Cruzan Blackstrap Rum, Brooklyn Brewery Black Chocolate Stout, Demerara Syrup, Egg Harvest Moon Wild Turkey 101 Rye, Lillet Blanc, Bonded Applejack, Green Chartreuse, "Abbotts" bitters Bee's Cactus Don Julio Reposado, Palo Cortado Sherry, Barenjager, Orange Bitters Cinema Highball Popcorn & Butter Infused Flor de Cana Rum, Boylan's Cream Soda Cranberry Cobbler Beefeater Gin, East India Sherry, Cranberries, Cranberry Syrup The Professor Rhum Clement VSOP, Tawny Port, Carpano Antica, Angostura and Orange Bitters Benton's Old Fashioned Benton's Bacon infused Elijah Craig, Angostura Bitters, Maple Syrup ? Walnut Infused Hine Cognac, Yellow Chartreuse, Amaro CioCiaro Mai Tai #113 Mount Gay Eclipse Rum, Flor De Cana, Rothman and Winter Apricot Brandy, House Orgeat, Lime, Fresh Pineapple Juice Desert Rose Rose Infused Plymouth Gin, Prickly Pear, Lemon Juice Silver Sangaree Paumanok Cabernet Franc, Ruby Port, Famouse Grouse Scotch, Lemon, Clove Simple, Brandied Cherries, Egg White Last Word Blue Gin, Lime, Green Chartreuse VEP, Luxardo Maraschino Staggerac George T. Stagg Bourbon, Sugar, Angostura & Peychauds Bitters, Absinthe Mt. Vernon Clear Creek Kirsch, Gran Duque D'Alba Brandy, Toro Albala 1979 PX, Cherry Heering, Grapefruit We are also go to have 4 surprise guest created cocktails on the list from Audrey Saunders, Lenell Smothers, Julie Reiner and Charlotte Voisey. Still working on the name for the Walnut Cognac cocktail. I am open to suggestions on this one if anyone has a good name let me know! [edited to fix CioCiaro typo]

I actually like the lunch at momo ssam, I go there at least once a week. Yes, it isn't the same experience you get at dinner, but you get small samples of things that are available at dinner, like the apple kimchi. I think the pork bento box is one of the best deals around. (after the Gramercy Tavern 12 buck soup and sandwich) I would much rather pay 12 bucks for berkshire pork bowl than 10 bucks for some crap from the deli.

kitty litter is great for throwing out oil when you need to. put a scoop or two of kitty litter in a ziplock bag, pour cold oil in, and it seal it up. Keeps it from leaking.

The 19th century cocktail is Brian Miller's creation which replaces gin with Woodford reserve bourbon, lillet blanc with lillet rouge

Apprently Bruni is a D&C fan as well. From diners journal blog. ....

Just got some news from D&C. The launched their new drink list a few weeks ago and it pretty amazing. I highly suggest the conference cocktail, or one of the other 29 cocktails on the menu. But... you will have to wait another week before trying it. They are closed this Friday and will re-open next Saturday (the 15th). The temporary closing is due to a mandatory SLA directive that they close for 6 days as a result of an error in the permit transfer from the previous owners. They are permitted to open next Friday, but will be closed that day (the 14th) for a private party. Open again to the public on the 15th.

I am sure it would work with Pomelo's. It would be pretty awesome I imagine. I am using this scale. Very happy with it. It is pricey, but has 0.1 g resolution.

I like them in the blinker cocktail myself. Also doing a fitty fitty variation. 1.5 oz Beefeater 1.5 oz Noilly Dry 1 long strip grapefruit peel 1 dash grapefruit bitters Put all ingredients in a mixing glass with ice (including peel) Stir and let sit for 30 seconds. Strain out into a/p coupe. no garnish

If it did, they'd better keep a supply in stock. I think a sign that says "no dice dude" would make a super souvenir and they'd see high turnover! ← We have had the "etiquette guide" swiped from PDT's bathrooms a few times now. People would rip the frame right off the wall and take the whole thing. We have since changed it so they are screwed to the wall with tamper resistant screws. So unless you have a pin-head torx security screwdriver with you, hopefully they will be there for the long run.

cover it with a little more and let sit 2 hours. you dont want to over extract.

The ads are bad news. Not only are they distracting, they are possibly advertising your competitors. If you insist on doing ads, I would switch to another less intrusive format, maybe a link unit. You have to see the expense of having this portal as an advertisement cost and one that is part of doing business. If cost is an issue get a typepad account for 15 bucks a month. Also, the navigation is very clunky. The right side column gets cut off after a few lines in firefox. I think the idea is great, but you need to polish it up a bit. One of the best photo/blog sites I know in terms of content and photos is the one for Studio Kitchen. Granted it isn't for a restaurant, the idea is the same.

Other than it being dry, how did you like it? Is fresh and hot better then out of the box? I would imagine it is .. but at the same time, I'm not sure it matters when you're talking about matzoh. ← it was pretty amazing right out of the oven, but as Mitch said, a little salt would go a long way. It cooled off in about 45 seconds, so the appeal of a hot matzos wore off pretty quickly. That said -- it was a great living in nyc moment. John

Thanks. They don't really offer people matzos, but when you're looking in the window and annoying them, they may come out with a sample or to shoo you away . They have their retail operation on the corner as well, open weekdays, where one might more easily find a sample. ← They probably figure you can't bug them if you mouth is full of dried matzos.

I have learned recently that things I never knew had an expiration date, actually do. And 9 times out of 10, I find it is expired. When I renovated our kitchen we were without a ktichen for 13 months, so I had a large amount of boxed pantry items stored in our basement. They were all unopened cans and jars. I did a major clean out before putting the stuff back in the pantry at which point I became painfully aware of how much was expired. I just went through the pantry again a few weeks ago and again found stuff I bought that expired. That lovely jar of young preserved ginger? expired Trader Joe's chili mango? expired. Mango chutney? yah, expired. Live and learn. (maybe)

*blush*

Wow, thats quite surprising to hear, sorry you had a bad time. Did they ask you if you wanted the wine decanted? I personally wouldn't have any concerns if they decanted the wine at the service table or sideboard. Really surprising to hear about the fish though, what kind of fish was it?

wow, very impressive. I have a bread going right now with some of Mitch's starter, hopefully it will come out like that one!