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Well, aside from the Kensington listed above, some Genevers are aged. I've only had Boomsma Oude Genever, which some maintain isn't a great example. However, it ends up being quite a different spirit than regular gins. Sort of a lightly flavored young whiskey. I find it fairly pleasant neat. In any case, as also mentioned above, David Embury loved the stuff. Raved about Booth's House of Lords Gin in "The Fine Art of Mixing Drinks".

Thanks for the heads up on this. I hadn't realized they were also roasting beans and will be giving them a try. Cheers! Erik

Cool! No suggestions for aged gin cocktails, as I've never had it and didn't think it existed beyond the allegedly oak aged Extra Dry Seagram's Gin. What's the name of the place? Might be in London this fall and in need of libation. -Erik

I've been pro Leanne, as she seemed the most professional of the group. This week she let me down a bit. Sometimes you have to work with difficult or incompetent people, and this week she didn't manage Miguel well. Also, wherever the breakdown in communication fell during dinner service, I get the feeling that she and Miguel were leaving Stephen to hang out there. Preparing dishes before he was ready to pick them up or had even fired them. In any case, Stephen's greeness in an actual restaurant setting was really apparent. I did think it was odd that they castigated Miguel for being "top sous chef" when Harold had basically the same attitude.

Read a bit more about True Yams and you too will be able to astound your family at Thanksgiving with plant related trivia. When Aunt Tillie asks you to pass the candied yams, you can say, "You know, Aunt T, these aren't Yams at all; but, were named thusly as part of a marketing strategy by Southern Sweet Potato growers..." Kills 'em in Peoria, everytime.

I've been to Yank Sing a couple times over the years and have to agree. It's pretty average dim sum at very high prices. On the other hand, if you are on an expense account and/or taking guests not all that familiar with dim sum, it is a bit more "user friendly" than some of the other restaurants that serve dim sum. In addition, both of their locations are conveniently located near many downtown hotels, which can be a plus as well.

Gigi, If you don't speak Japanese, the whole "Imo" thing can be pretty confusing (at least it is to me). As in English, a bunch of different unrelated plants are all called by the same name. Sweet Potato, Taro, and what I'll call true Yam. If you care about plant latin, Mountain Potatoes are usually Dioscorea japonica, an Asian species of true Yam. True Yams (wiki link) are seldom seen outside of Japanese specialty stores in the US, though they are eaten in Africa, the Pacific Islands and other places. -Erik

I dunno if I'm an expert...I certainly like to eat and cook. She has to have a Mission style super burrito at one of the higher rated burrito stores on Burrito Eater. If she doesn't she'd be missing out on a quintessential San Francisco experience. If she wants more authentic upscale Mexican food, I'm not sure what to advise. Possibly Mamacita in the Marina; but, I haven't been there yet to vouch for it myself. The Ferry Building Farmers' market is a lot of fun on Saturday. I think there are even a couple eGulleters with stores or shops there. I like to get a pulled pork sandwich and lemonade from golden gate meats and sit on a bench watching the boats in the harbor. If your friend is here on Wednesday, have her check out the Civic Center Farmers' Market. It's a lot more down to earth. The Alemany Farmers' market is also on Saturday, and if she wants a tour, let me know. It's a couple blocks from my house. Also, more of a real person's farmers' market. I like restaurants run by what might seem like obsessive persons. A restaurant called Canteen has been one of my recent highlights. It is run almost single handedly by a chef named Denis Leary and provided one of the best meals I've had lately. Another interesting place is Jai Yun. Again, it is run almost single handedly by a chef, reflecting his vision, in this case, of Chinese food. Another place in San Francisco that may very well be unique is Cafe Jacqueline. The menu is made up almost entirely of souffles and, again, is run somewhat obsessively by a chef with a singular vision. A restaurant that I've been going to since it opened is Chow. It has now expanded to three restaurants; but, as someone who used to work in food service, it never fails to amaze me with the consistency of value it provides for the dollar and exceptional quality of ingredients. I do like Incanto, as well, and recommend checking it out. The antipasto platter with house cured meats is some of the best charcouterie you'll find on the West Coast. Neither will be the best meal of her trip; but, I like to recommend a couple other old school San Francisco establishments. The Tadich Grill and Swan Oyster Depot. Tadich grill has been in operation since 1849 and really is a pretty cool place, surly senior citizen waiters and all. Certainly, she has to go to Chez Panisse or Chez Panisse Cafe while she is here. I really don't think a trip to the bay area for a food person would be complete without visiting. I dunno how much fun it would be for one; but, Manka's Inverness Lodge in is a pretty unique experience and some of the best food in the whole of the Bay Area. I'll try to think of other places... edit - grammar

Digest: San Francisco Chronicle Wine Digest and 96 Hours section, Thursday, April 20, 2006 Body heat: Rising alcohol levels change wines' taste, W. Blake Gray Shh ... vintners turn down the heat, quietly, W. Blake Gray Booze may be boosted by vines' roots, W. Blake Gray Letters to Wine: Bartenders, customers speak out Wine Business Insider: Wines under $6 still account for most sales, Cyril Penn ...sales of wines $6 and above are seeing the strongest growth rates...Half of North American wineries polled by Wine Business Monthly said they charge a tasting fee, with average fees between $3 and $6...David Stare, who founded Dry Creek Vineyard in 1972, will step down from his role as president of the winery next month...Bob Schiebelhut, principal at Tolosa Winery in San Luis Obispo, announced that Larry Brooks has been appointed senior winemaker...Tim Bell has been named director of winemaking operations at Kunde Estate Winery & Vineyards... Bargain Wines: Think inside the box for inexpensive Merlots, W. Blake Gray Pairings: Roll up a complete meal, Lynne Char Bennett Recipe: Beef with Chard & Couscous The Chronicle's Wine Selections: Washington state Merlot $20 and more, Linda Murphy The Cheese Course: Raw milk and longer aging create a new reserve level, Janet Fletcher 96 Hours Bargain Bite: Cafe Organic Lettus, Amanda Gold CRITICS' PICKS: Rascally Rabbit "Rabbit is popular in many cultures, but Americans often deem it "too cute" to eat. That's about to change." Dining Update: Garibaldis on College, Miriam Morgan

It's been sort of spring-ish this week so something similar to a Hemingway Daiquiri (Floridita) didn't seem too out of place this evening. Mashed up a quartered key lime in 1/2 tsp. of simple syrup in the bottom of a cocktail shaker. Added 2 oz. Flor de Cana Extra Dry, 1/4 oz Maraschino, squeeze of about a 1/6th of a grapefruit, and ice. Shook until it was cold and strained into a cocktail glass. Yeah, I could drink a double. No problemo.

And it removes rust! Phosphoric Acid Wiki Page

Quiet pleasures at Coi Daniel Patterson's new restaurant opens.

A16 sous chef takes the lead According to this week's Inside Scoop in the Chronicle, "There's been a shake-up at A16, the always-buzzing Italian trattoria in San Francisco's Marina (2355 Chestnut, near Scott). Despite assurances that he would stay at least through May, chef Christophe Hille last week sold his partnership in the restaurant and, citing personal reasons, returned to the East Coast to be closer to his family in Connecticut."

Sorry for again using an obscure herb... It's taking over my back yard and I have to find something to do with it. Gilead Smash 2oz Rye Whiskey 1/2 tsp simple syrup 6 leaves lemon balm dash angostura bitters Bruise lemon balm in simple syrup and bitters. Pour in whiskey, and shake until chilled. Strain into a cocktail glass. Resist the urge to garnish with lemon twist, as you will overpower the subtle charms of the lemon balm.

Yeah, after I wrote that I thought 7-up seemed like a bad choice of words. One of those French carbonated lemonade would probably be better or English bitter lemon soda. I'll get crucified for saying this; but, how about some of that Emergen-C? Isn't that some sort of fizzy citrus treat? I haven't tried it, so no idea what it is like.

Hi Rick, google for phosphate and soda. Phosphoric acid was used as ingredient at soda fountains back in the day. Sadly, I am old enough to remember ordering this sort of thing at the soda fountain and cafe in the small town I grew up in. Brown Cow, anyone? A lemon phosphate would be a drink composed of lemon syrup, soda water, and phosphoric acid. Seven-Up, more or less. There's still phosphoric acid in coke and other carbonated beverages. You might be able to get phosphoric acid at a drug store. -Erik PS. Though, a lot of the resources I find on the web suggest that phosphoric acid wouldn't have been used in fruit sodas. They are supposed to have citric acid instead. That lemon in a packet stuff might be an equivalent for that, Dry, though. edit - add note

Both the burners on my stove on either side sit in a single fairly deep trough, so I can't really use a wok ring. I do wish I had a wok ring that fit over the burners properly and securely. For better or for worse, I just balance my wok on top of the stove grate. I've got a similar spun carbon steel wok of the same size that hzrt8w just purchased. You do have to watch the long handle. I always check to make sure that it is tightened before I start cooking. Since it's the hottest thing I've got, my next goal is to try stir frying over lump mesquite on the charcoal grill. Of course, the danger is, I might burn the wooden handles right off my wok, if I'm not careful. I've never heard of baking a wok to season and have always just used the vegetable (usually peanut) oil I cook with. I do bake my cast iron pans to season them, though. I guess it is more of an unattended process. edit - typo

I don't know that bringing along a 40 something caucasian would have helped... ...though, I certainly would have enjoyed meeting you! It's too bad your experience was bad. I've never heard anything but good things about the wok shop. Not letting you take pictures in the store is just strange. -Erik

Since it is on my calendar, I will remind folks it's getting to be about that time to sort out where your green walnuts are coming from for this year's Nocino. I had good luck last year ordering from the folks at Mount Lassen and will probably again this year.

Oh, you're right. I didn't read the web page closely enough and thought dau gok was referring to the Dragon Tongue Beans on that page. Thanks for pointing that out! -Erik edit - typo

Maraschino is a clear Italian Cherry liqueur. It is made by fermenting and distilling whole maraska cherries. The resulting distillate is then aged in wood, sweetened and bottled. Because it is, more or less, a sweetened, aged, whole fruit Eau de Vie, it has a funky, complex, and somewhat dry flavor. There's a mild almondy flavor from the cherry pits. Luxardo's Maraschino is considered one of the better ones. PS. There's a whole thread about it and the drinks it is used in here. Reminds me I haven't gotten around to trying the Hemingway Daiquri and I have a grapefruit in the fridge!

Funny, it's been just about a year since I made asparagus risotto following the recipe from this post. I guess it is about time again! Maybe I'll even try to track down some robiola cheese... BTW, what kind of pan is that Janet? It's quite lovely and looks perfect for risotto.

No, they are exactly the same as regular long beans except in color. Shoot, I wish I had taken a picture last summer. Here are a couple web images that seem similar: Red and Green Long Beans More Red Long Beans

Don't know the Chinese name. They are about 2 feet long and sold in bunches of 8 beans or so by many of the Asian sellers at the farmers' market. They are either green or speckled with red spots. It's my understanding, that, as plants, they are closer related to black eyed peas, than beans. I'm not a connoisseur; but, find I have more trouble finding really good, cheap green beans than long beans, at least when they're in season.

Tried this last week. Didn't think the peach bitters had enough actual bitterness to balance out the sweetness of the liqueurs. Might be OK as an after dinner cocktail. Mike, did you use orange curacao or sub in cointreau (or another triple sec)?