johnder

Has anyone tried the new place that opened on 10th and 7th avenue called BEET? I have walked by it a few times and it seems nice -- although the entire restauarnt is lit by these red lights. I mean it is so RED that everything you eat will look the same. The food looks interesting, mostly Thai inspired it seems which a mish-mosh of other Asian food items thrown in. I may try it for take-out first, as the red interior is somewhat distressing. jpd

Finally made it to Pegu last night. We attempted to go on Monday early, but they were closed for a private party involving fashion week. Showed up early yesterday and started with a nice Aviation while I waited for my wife and friend to show up. Wife ordered a Rob Roy and our friend ordered the Pegu Club All were outstanding. Next round the three of us has the MarTEAni, Whisky Smash and an Eve. The eve was amazing -- who would have thought vermouth infused with Mcintosh apples was so delicious! I was the only one to opt for a 3rd drink and decided to end the evening with a Corpse Reviver. Ahhh a good way to close the night. We will definately be going back -- probably next Wednesday! John

I was at the flatiron lounge again last night drinking a corpse reviver II -- when it it came time for a refil, the bartender suggested since I like the corpse to try the Aviation Cocktail -- man was that tasty. I really makes a difference when a cocktail is prepared with the loving care the bartenders do there. Even down to the flaming of the lemon oils on the glass. It was amazing.

Are they the nuts, or the nuts with the fruit attached? If they have the fruit -- beware they contain oils found in poision oak. I unforutnately have a female ginko tree in my front yard which graces me with hundreds of pounds of stinky fruit in October. You may want to check this thread for more info:

Does anyone have any suggestions for cooking asparagus? I have a bunch of rather thick asparagus and wanted to try cooking it sous vide.

I would watch out for the gas line as mentioned above. Even though the specifications outline a 1/2" inlet on the back of the stove, most high BTU stoves require a 3/4" feed up to the flex connector. My Wolf 48" requires a 3/4" up until the flex which reduces it down to 1/2"

My wife had the Wheeski to start and while she liked it, switched back to her standby -- a Rob Roy. We were actually there from 7:30 till almost 11. We managed to snag the large round booth in the corner. I was great people watching. Any word on when Pegu is opening? I know it is any day now, but the suspense is killing me. j

I was at flatiron lounge last night and it was great. I had a few Corpse Revivers II and they were awesome. They are also very proud of their new ice machine. it spits out these very large, square perfectly clear ice cubes for their drinks. They are pretty awesome.

I am the proud new owner of an MGW Lauda MT Immersion Circulator Water Bath Heater on ebay for 70 bucks. :-) Can't wait to try it out with these new recipes.

Damn you!! I just lost a perfectly good 5 minutes that I won’t get back… I hear Dewberry also has a site, but his requires a monthly paid membership. ← How do you like his catering menu? All wraps, all the time.. ← I like his past menus... What the hell is: First Course Pasta with Peas, Prosciutto, and Fresh Basil Chifinoid. Chifinoid? Sounds like a robot. He may want to re-think the cookbook, or at least get someone that can write it for him.

I too love Mae Ploy, the issue is how best to store them. The plastic bag liner / can isn't the more practical for storing the leftovers. What have you guys found for keeping it? I squeeze the whole package once opened into a small tupperware and keep it in the fridge. Of course these tupperwares become dedicated to that particular type of curry becuase they will permanently be imprinted with the flavor of that currey.

Well all this talk of margaritas made me want one, so I had err -- 3 tonight. I did a 2:1:1 using Sauza Tres Generations Anejo Tequila and Cointreau. It was super tasty. I know it was somewhat overkill with the Tequila, but it was an open bottle, so I felt a need to put it out of its misery. On a side note i noticed on the back of the Cointreau bottle it gives a recipes for a perfect marg -- 2 parts tequila, 1 part Cointreau and "fresh lime juice" I guess they decided to let people figure out how sour they want it. John

This is really cool! I do have a question on the brush aspect. When you erase with the brush, are you just erasing it in white? It seems the default in photoshop cs when using a brush is to do it in black. The problem I had when following your directions is when I blur the background, and erase the edges of the foreground layer, it seems that even though I am viewing both layers, it is blurred. I tried switching the order, ie put background first in the layer list but that didn't do anything. Do I need to change the opacity of the background layer? Thanks --john

I have seen similar ones at the container store. They ones they sell there are pricey -- you can probably find them cheaper elsewhere. Here are the ones they sell. click

Anything touting "Wild Mushroom.." I don't think having cultivated crimini and portabello mushrooms in something makes it wild.

I have eaten solo at Blue Hill, Lupa, Gramecy, Union Square, The Moden (bar room), Gotham with all amazing results. If I had to pick one to go back to by myself tonight, it would be Blue Hill. I like it best because it is small so there is a good relationship with the Bartender -- she/he takes good care of you because you are only one of 6 or 7 people. But you may want to call ~30 minutes ahead and ask them if you can reserve a space at the bar for dinner. -j

Isn't there supposed to be a hard-core old school cocktail bar opening on on East Houston soon? I remember seeing in in another post, but for the life of me I can't remember the name of it. I thought it would have opened by now, or in the very near future. edit: The Pegu Club -- that was it!

I ran across this site looking for a good cocktail recipe to make tonight. I was pretty impressed with it. I like the cocktail search box that lets you narrow it down by type of drink, strong, sweet, sour, etc. I apologize if this was posted before, but after a quick search of the forums, I didn't see it. This is the link.

Yes, I definately don't have the induction model. The fact that it could be a quicker cooker for my rice doesn't matter to me, but if it did solve the brown rice issue I would consider purchasing it. I would be curious to find out the results if you end up getting it.

I have had a Zojirushi 10 cup fuzzy logic cooker for a few years now and very happy with it. Although we don't use it to make brown rice, we do use it 2-3 times a week for normal white rice cooking. We are very happy with it. Although it does have a brown rice setting, we never got it to come close to cooking brown rice fully. Even following their directions to a T.

Coffee Butter Milk. Mostly milk because I really can't get to sleep without a frost glass of whole milk before bed.

The whole ticket thing was really over the top. I don't see the need for a computerized ticket system for such an event. Given the bubba pass ticket "rules" changes from Saturday to Sunday was a major pain. On sunday you needed to pick in advance, on the spot which pits you wanted tickets for. I think it would have been much easier to just have several regular registers where you would buy pig chips, or beverage chips. That way I can go there, pay in cash or charge 7 pigs chips and 5 drink chips. I can then use those chips at any line. It was ironic how on Sunday how after I spent time picking my lines, the printer was out of ink and nobody could read the tickets anyway. I ended up just handing the illegible ticket to the workers and was met with a blank stare. After about 10 seconds of trying to read it, they just handed me a plate. In regards to Smoky-O's, where did they cook their snoots? I just saw them at pre-setup taking big trays of pre-cooked snoots out of serving trays and breaking them up.

Just a tip, if anyone if going today and want to buy a fast pass my advice: Go Early. They stopped selling them yesterday at the Bubba Tent when they reached a certain quota. Lickily I already had mine. The line on the front side was easily 100 - 125 people, the line behind (fast pass) was at most 1 person ahead of me at most stands. Although when 3 of the stands already sold out, so the lines got consildated onto the remaining stands, making the public lines that much longer. I am heading back earlier today to try and snag a snout before they are gone. Hopefully the will not as humid today. :-)

We just got finished installing quartz countertops in our kitchen and have a apron fron kohler dickinson farmhouse sink. We love it. This Zodiaq quartz is an amazing surface. It is completely non-porous and the FDA approved it as a "food preparation" surface. The only other surface that has this approval is stainless steel. We opted for the Zodiaq Mercury Grey. If you want to see a picture of it and our sink installed, click here.

I have been to Bar B-Q twice, and it has been pretty good, but I think they still are getting in the groove. They have some pretty good smoked chicken wings for an app. Their brisket and pulled pork are definately better than the ribs, which I think has a lot to do with their cooking method. They don't have wood as you mentioned, so I assume it is oven based bbq. I will stop by tomorrow or Wednesday and try to get more info, since they are right down the block from me.