raxelita
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Posts posted by raxelita
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One thing always puts a smile on my face though. I love it when servers cut themselves cutting lemons or bread or something retarded like that. Shows how inept they are at even the most mundane of tasks.
Yeah, I'm a dick.....................
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Hi Chef,
This was really great. Perfect balance of sorrow and humor and food.
Thanks,
Rachael
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Miso?
Standard.
Raxelita is very tired of Brooklyn standard.
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I am working in DUMBO now and have been curious about what's good too.
I hear Iron Chef Sushi is the closest go-to Japanese.
Confirm, Deny?
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Dates stuffed with pecans
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Made my eggs for some huevos rancheros in duck fat-- fabulous. In general, it's my favorite fat in which to cook scrambled eggs, even better than pig fat.
I made potato chips on a deep pan full of duck fat. Messy but delicious.
Rubbed a whole chicken with a mix of herbs, butter and duck fat.
Browned meats in duck fat.
There have been more experiments. I'll try to recall. Overall, I've never regretted using it.
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I eat at Pies and Thighs frequently and find their food to be stellar. It is annoying that they don't have the thighs during brunch hours, but Steven's biscuit and gravy is the second best (my granny's being the best) example of that dish I've ever had.
During normal hours, their fried chicken is pretty damn great.
That said, the "Rock Star" bar is a horrible place to enjoy the food. It's dark, dingy, sometimes smoky and smells like a dive bar. Fine at night, but very depressing during the day (unless you're the next Bukowski). I normally either do take out, or have my food outside on their patio.
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I agree about Upstairs
and Danube
would like to add Il Buco and Cafe Boulud
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L'Hereu Cava at about $13 a bottle retail is a very dry, tart Cava that would make a great float.
Cristalino Cava seems to be the house industry standard -- I've seen it used in 2-3 star restaurants all over Manhattan as the mixing bubbly. They also make a rose if that appeals...
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Evening!
After experimenting with Orange and Angostura bitters-making, we think we're ready to delve into peach. Has anyone here made peach bitters or seen a recipe?
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Thanks so much for the report, John.
Do you remember what the Amuse was?
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I ate a bad oyster. That is, I put in my mouth and spit out a bad oyster.
Worst part was, I shucked it myself so I had no one else to blame.
Runner up: A half-frozen beef pattie from Clinton Papaya eaten in desperate post-dancing late night shame/inebriation.
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Happy Holiday Preparation Frenzy!
Gotta bring some ready-made apps to a couple holiday parties this year.
One idea I'm working on is a little crispy potato sandwich thing.
So far I'm thinking I'll slice the potatoes about 1/4 centimeter thick and roast them in a bunch of fat (maybe pork or duck) till crisp and let cool.
For the inside I'm thinking maybe lump crab (or smoked salmon) cream cheese, and chive mixed together and chilled.
Or does anyone have a recipe for a "quick" pate that might go nicely with a little jam or mustard inside?
Trying to find a filling firm enough that it won't gush out from the potato on the first bite), and one that's foody-friendly but not a 46 hour process.
Thanks, R
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I lived, ate and drank in SF for six years and often miss it so. Was back this Summer and did Swann Oyster Depot, Delfina, Puerto Allegre, La Taqueria, Shalimar, Tartine and Tu Lan, all the favorites... Perhaps you'll outline the special places for you?
I also fondly remember drinks at Zodiac and Orbit, but I fear things have changed...
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Would love to hear any comments on this software for private or commercial cellars.
Thanks, R
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Sorry, wasn't me. I actually started this topic last summer, but it got bumped up recently.
We've had a bunch of Lavender around, so in addition to my Lavender & Lillet
cocktail we've been drinking Lavender Gimlets, which are also great. Could be I'm just a softie for a Gimlet...
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mkayahara: I top off our Champagne Normandy (Champ, calvados, lemon) with peach bitters to give it a more aromatic nose.
Last night I made something like a Last Word but with rye. I have no idea what compelled me to do so. Nonetheless it turned out really nicely.
2 parts rye
1 part Green Chartreuse
1 part Maraschino
1/2 part lemon
shaken, served over rocks in an old fashioned.
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Well, I had a Last Word at Pegu Club a few months ago. It was even listed on their menu. So I can say it hasn't fallen completely into obscurity.
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According to The Cocktail Chronicles, The Last Word was created in the US during Prohibition.
And, not what you asked for but this nice little piece talks about how prohibition stunted the art of American bartending
ah jmfangio, you've outGoogled me-- this time.
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Last Night I made myself a Dandy:
1 1/2 oz each Rye and Dubonnet
1/2 oz Cointreau
2 dash Angostura
stirred, served up with lemon twist.
Then, to get through the late bar hours, a good old Corpse reviver 2, with the addition of a floater of Maraschino.
Also made up a new Lillet drink for the Fall:
Lavender Wine
In a wine glass with ice add:
2.5 oz Lillet
tsp lavender syrup
splash soda
wide lemon twist
very nice aromatics.
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How about an Apple & Ginger Cocktail
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Apple-Cardamom Cider
To a highball filled with ice I added:
2 oz Wild Turkey Rye
Short squirt of dark cardamom simple syrup
Squeeze of lemon
Dash orange bitters
Topped with about 2.5 oz Possmans Apple Cider
Fall
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Been working on some kind of gin-based balsamic up drink-- instead we came up with the intriguingly
addictive combination of:
(a squeeze of) reduced balsamic
meyers gold rum
lemon juice
simple syrup
soda
Tastes like a lemony sweetened iced tea. No one wanted to like it, but we all found it irresistable. Now for a name...
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Also, in efforts to make cheap cachaca palatable, I soaked chilies, jalapenos and a few bonnets for 3 days in the stuff.
It resulted in a knock you on your ass spicy caipirina (sp?) with the addition of lime, sugar, and seltzer. Will be adding to the menu.
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I live and work in Williamsburg, have been known to wear white belts and/or Benatar Boots and don't listen to any music that has a chance of being heard on the radio.. However, I lack any financial support whatsoever and hate shitty beer so take with grain of salt my recommendations of:
Von on Bleeker for great (affordable) wine and a post-post-grad scene
Pastis for afternoon people watching
Odessa on "A" late at night for $5 call martinis, an all-punk rock playlist and the sweetest partied out bartenders ever
And if you want to catch a show with your drinks, Mercury Lounge on Houston has been hosting some really great bands (of the type you describe) lately. They tend to not be sold out, cost around $15 and the bartenders there make stupidly strong cocktails.
P.S. I echo Flatiron/Pegu if your looking to get down to some serious, thoughtful cocktails.
Blue Ribbon, Sullivan Street, with Photos
in New York: Dining
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Kathryn's views on Blue Ribbon overlap precisely with mine. I have been there so many late nights over the years, hoping to finally get what is so great about it and how they can charge what they do...and have found that the bread, oysters and marrow are very good, the desserts indulgent, and the rest of the food menu so hit or miss and over-priced as to not be worth a venture.
I'm sure I'll still find myself there again in the near future, but its more of an incidental, never a destination.