johnder's Content - Page 19

Philadelphia Tasters' Club

johnder replied to a topic in Pennsylvania: Dining

Cool idea V -- when is the NY version?

January 26, 2007
272 replies

Proper disposal of used cooking oil/fat/grease

johnder replied to a topic in Cooking

To dispose of oil at home, pour a few inches of cat litter in the bottom of a plastic bag, dump oil on top, let set up, throw out.

January 23, 2007
174 replies

After Dinner Cocktails

johnder replied to a topic in Spirits & Cocktails

Wow, sounds sweet, was this in place of dessert?

January 23, 2007
12 replies

Whiskey Sour by Charles Schumann

johnder replied to a topic in Spirits & Cocktails

Aside from the scooping the ice with the glass the only other thing that is odd is he seems very confused as to where everything is at the bar. Was this video taken at the start of the evening when things were just setup? I agree the amount of ice in the shaker seems to be way to little, and I was surprised it wasn't strained into a glass containing fresh ice, as opposed to the shaken ice. john

January 23, 2007
5 replies

Food Shutter Bug Club (Part 1)

johnder replied to a topic in Food Media & Arts

Get a mini tabletop tripod. Never use a flash. Turn the camera so you can adjust the manual settings and manually set the exposure and use a macro setting if the camera has one. The problem with most indoor dinner type photos is you are dealing with low light. As a result you need to have a long exposure. If you don't have a tripod it will be blurry and out of focus as the camera is moving around.

January 17, 2007
582 replies

Death and Company

johnder replied to a topic in New York: Dining

Today seems to be press day for D&C, giving them a trifecta of coverage: Eater. And Grub Street

January 16, 2007
225 replies

All About Bitters (Part 1)

johnder replied to a topic in Spirits & Cocktails

Yah the two versions I tasted we both amazing. One definitely had much more of a burnt orange nose. I would be happy with either one really.

January 16, 2007
588 replies

Death and Company

johnder replied to a topic in New York: Dining

Seems word is getting out. Big article on Gothamist this morning. The annoying thing about this blurb is they skew the review to make it seem $12 is a lot to pay for a drink and you have to wait a long time for that privilege. If $12 is expensive, what is $15 at a club for a vodka tonic?

January 16, 2007
225 replies

Death and Company

johnder replied to a topic in New York: Dining

A recent New York Times article "Come to Our Club. Or Not. Whatever." had a few paragraphs on D&C, including a mention of eGullet and a eGullet reader. I heard from Dave Kaplan the owner that they will have a host at the door that will be taking names and numbers at the door when they are at capactiy and will do callbacks as seats become available. They host will be at the door 6 nights a week. Also they are changing the hours of operation to open again at 6pm until 2am and in the next few weeks will be adding more seats in the form a a drink rail by the last booths and a second bathroom. john

January 15, 2007
225 replies

All About Bitters (Part 1)

johnder replied to a topic in Spirits & Cocktails

The original recipe calls for 8 cups of liquid, which will yield probably close to 7.5 cups of liquid. I used a little more than 4 cups of rye in the above pictures, so I should get when all is said and done 3.75 to 4 cups of bitters.

January 14, 2007
588 replies

All About Bitters (Part 1)

johnder replied to a topic in Spirits & Cocktails

For the past few weeks I have been scouring obscure sources to try and find all the ingredients to try and recreate the long lost Abbott's Bitters. I managed to track down every ingredient recently, the most difficult being the Pimenta Racemosa. I used the recipe Kev posted over on drinkboy here as the starting point. I am at a disadvantage as I have never tasted Abbotts, but I do know that it is very clove heavy. The 470g of cloves in 8c of base seems crazy though. So what I ended up doing was making a batch of dried botanicals to the recipe and then breaking up the batch into smaller ones to work with. Taking the same amount of base (in my case Rittenhouse 100) and doing a set amount of dried ingredients in one, and double the amount in the other, working in 400g of Rye. I am going to let it sit for 2 weeks, and proceed as normal using the Hess recipe as a start. I did cut back on the Tonka beans as they are dangerous. My plan is to find someone that can do a toxicology anaylisys on it after they are done to see exactly how much coumarin is in the end product and if it would be dangerous in a dash or two that would be used in a drink. Here is a photo of most of the ingredients being weighed out

January 13, 2007
588 replies

Death and Company

johnder replied to a topic in New York: Dining

For those that want to see the best picture I have seen so far of the bar, there is a micro-review of Death and Co. over at Urbandaddy, here.

January 12, 2007
225 replies

Bravo's Top Chef Season 2

johnder replied to a topic in Food Media & Arts

ack. I can't take all the product placement. This message brought to you by Kraft.

January 11, 2007
637 replies

Death and Company

johnder replied to a topic in New York: Dining

Here are a couple of photos from last night.

January 11, 2007
225 replies

Death and Company

johnder replied to a topic in New York: Dining

Here is the cocktail menu that will be available tonight, hot off the presses. <html> <head> <meta http-equiv=Content-Type content="text/html; charset=windows-1252"> <meta name=Generator content="Microsoft Word 11 (filtered)"> <title>Cocktails</title> <style>  </style> </head> <body lang=EN-US> <div class=Section1> Cocktails St Matilda Herradura Silver Tequila, Fresh Lemon Juice, Mathilde Poires Liqueur, Fresh Pear Mig Royale Plymouth Gin, Maraschino, Cointreau, Fresh Lemon Juice, Topped with Champagne Company Buck Goslings Dark Rum, Pineapple Juice, Orange Juice, Homemade Ginger Beer, Fresh Lime Juice Monongahela Mule Old Overholt Rye Whiskey, Fresh Lemon Juice, Homemade Ginger Beer, Mint, Raspberries 19th St Special Bakers Bourbon, Muddled Tangerine, Fresh Lemon Juice, Aperol <div class=MsoNormal align=center style='text-align:center'> <hr size=1 width="56%" noshade color=black align=center> </div> Pink Lady Plymouth Gin, Laird’s Applejack, Fresh Lemon Juice, Homemade Grenadine, Egg White Jersey Tenor Laird’s Applejack, Paul Monier VSOP Cognac, a Touch of Vermont Pure Maple Syrup, a Dash of Angostura Bitters, Served with a Cinnamon Stick Bobby Burns Famous Grouse Scotch, Sweet Vermouth, Benedictine Jovencourt Daiquiri Barbancourt White Rum, Fresh Lime Juice, Los Amantes Joven Mescal <div class=MsoNormal align=center style='text-align:center'> <hr size=1 width="56%" noshade color=black align=center> </div> Martica Appleton’s V/X Rum, Paul Monier VSOP Cognac, Carpono Antica Vermouth, Luxardo Maraschino Fancy Free Rittenhouse Rye Whiskey, Luxardo Maraschino Liqueur, a Dash of Angostura and Orange Bitters, Finished with a Flamed Orange Twist Lucino’s Delight Beefeater Gin, Carpano Antica Vermouth, Luxardo Maraschino Liqueur, Amaro Lucino Wicked Kiss Bonded Applejack Brandy, Rittenhouse Rye, Benedictine, Yellow Chartreuse, a Dash of Angostura Bitters Oaxaca Old Fashion El Tesoro Reposado Tequila, Del Maguey Chichicapa Mescal, Agave Nectar, a Dash of Angostura Bitters, Finished with a Flamed Orange Twist Hot Drinks Hot Buttered Rum Angostura 1919 Rum, Butter, Allspice, Nutmeg, Clove, Light Brown Sugar, Steamed together and Finished with a Dusting of Freshly Grated Cinnamon Hot Toddy Rittenhouse Rye Whiskey, Benedictine, Clove studded Lemon Wedge, Served with a Cinnamon Stick Friends and Family Cocktails created by Junior Merino of the Cocktail Times and The Liquid Chef Inca Sol Barsol Pisco, Mathilde Poires Liqueur, Fresh Lemon Juice, Mint, A Dash of Fee Brother’s Bitters, Topped with Champagne Demeter Mezcal, Mayan Honey Liqueur, Cucumber, Tarragon, Jasmin Syrup, Fresh Lime Juice Modern Mojito Leblon Cachaca, Fresh Lime Juice, Sweet Basil, Agave Nectar, Topped with Soda All Cocktails $12 Alcohol Free Cocktails Pineapple Daiquiri Pineapple Juice, Fresh Lime Juice, Pomegranate Molasses Eastside Express Espresso, Heavy Cream, Demurara Sugar, Egg White, Dusted with Freshly Grated Nutmeg Ginger Fruit Fizz Muddled Fruit of Your Choice, Home-made Ginger Beer, Fresh Lime Juice, Topped with Soda Water Alcohol Free Cocktails $6 </div> </body> </html>

January 10, 2007
225 replies

All About Bitters (Part 1)

johnder replied to a topic in Spirits & Cocktails

In this months issue of Saveur magazine there is a recipe for orange bitters. Any comments on it? How do you think it will impact cocktail recipes in for the average reader? As far as the recipe, it seems to be just a generic orange bitters recipe, very similar to the recipe on drinkboy minus the burnt sugar, which I really like. John

January 10, 2007
588 replies

Death and Company

johnder replied to a topic in New York: Dining

Yes, their official hours right now are 6pm until 2am. John

January 10, 2007
225 replies

Death and Company

johnder replied to a topic in New York: Dining

I was actually at the bar last night as well, right at opening. I agree. It went from 0 to 100 in about 5 minutes. John

January 10, 2007
225 replies

Momofuku Ssäm Bar (2006–2007)

johnder replied to a topic in New York: Dining

I made a picnic butt tonight using Chef Chang's recipe from ny mag. It was excellent, but nowhere near as moist and tender as the one I had there last week. The skin on mine was extremely crispy due to the salt/sugar mix at the end and the crackling mixed in with the shredded meat and kimchee was really a great texture contrast. I am stuffed now. I will post some pictures to the Dinner thread later, but if you want to see them now, they are in my flickr album.

January 8, 2007
636 replies

Death and Company

johnder replied to a topic in New York: Dining

I am thinking the best way to get in and secure one of the 12-13 seats at the bar is get there early and claim your seat. That's my plan anyway.

January 7, 2007
225 replies

The Ice Topic: Crushed, Cracked, Cubes, Balls, Alternatives

johnder replied to a topic in Spirits & Cocktails

I don't know, but maybe he does it in the same way some people whittle wood, as it is relaxing. It would be pretty cool to have a whole freezer full of these.

January 7, 2007
227 replies

Enforcing Alcohol Law: NYC Fine Dining Restaurants

johnder replied to a topic in New York: Dining

I agree. I think the point here is if the police receive a complaint. The complaint in this case would almost definately have to come from another diner at the restaurant. The question that poses is if you observed an obvious minor drinking and were unfomfortable with it, would the person speak to the GM or call the police? My guess if the former -- if that is the case would that cause the restaurant itself to crack down or just address that issue at the moment and then carry on as usual.

January 7, 2007
300 replies

The Ice Topic: Crushed, Cracked, Cubes, Balls, Alternatives

johnder replied to a topic in Spirits & Cocktails

So donbert sent me this link earlier [not sure how he found it, but it is awesome]. It is a bartender in Japan who is carving a ball of ice to fit inside a rocks glass. Ice Ball Video He used the ice ball for a whiskey on the ice ball. Whiskey on the ice ball. My question -- we all have gone out of our way for ice, but would you do this? Don't get me wrong, this is super cool. I may actually try my hand at making the ice ball, but I am sure it will take me longer then the 5 minutes it took him. He is my idol. I just wish I could read Japanese on his website.

January 6, 2007
227 replies

Enforcing Alcohol Law: NYC Fine Dining Restaurants

johnder replied to a topic in New York: Dining

Oh, I forgot, I was at 3-4 star restaurant a few weeks ago and there were two appearingly underage women (I would have had no reservations about proofing them myself) sitting next to us. After enjoying a cocktail, the sommelier chatted them up and sat down on the banquet next to them and proceeded to help them pick out a bottle of wine to match with their food.

January 6, 2007
300 replies

Enforcing Alcohol Law: NYC Fine Dining Restaurants

johnder replied to a topic in New York: Dining

Ultimately it is like Sam said. NYC is a big city, It has a huge police force and is a city with a huge number of bars and resturants. I used to live up by Columbia University when I was in my mid-twenties next door to a bar/restaurant. They would have someone proofing people from the moment they doors opened until they served their last drink. In the 2 years I was living there I saw the bar get busted twice for serving minors. The weeks following this bust they had even more people proofing, once before you even walked in the door and another inside the door that would give you a tamper proof wristband showing you could drink. After a few weeks they went back to their normal cursory proof from the bartender. This is the typical ebb and flow of carding in NYC. Each bar/resturant determines their level of risk which is determined by location, crowd demographics, nightly income, number of violations they already have, neighbors and 20 other things. These locations are the ones that are high on the police radar. If they know a certain bar/restaurant has clientel that are possibly underage it moves up on their radar. If they get complaints from neighbors about noise or fights at the bar/restaurant it goes higher up on their radar. If they get anonymous calls of underage drinking it goes through the roof. [in the above I am referring to bars/resturants of the type that have a huge bar scene and serve some type of food. Good examples of these are the mega restaurants you see along Park Ave South, north of Union Square] If we look at higher dining options in New York (lets say 3 star plus), you aren't going to get complaints from neighbors about underage drinking, complaints from neighbors about noise and fights and typically be off the radar of the police for the most part. Does this make it ok for underage people to drink in these establishments? Legally, no it doesn't. Will the police come and bust EMP or Per Se, or Ramsay for someone whois 19 or 20 having a drink with their parents? Highly unlikely.

January 6, 2007
300 replies

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