raxelita

One egg white

I have acquaintences who have been offered exactly that job. Where I work now, we use the ipods of the staff, who for the most part are up on new & interesting/old & rare stuff. Especially important in Williamsburg.

For a recent fundraiser I made sliced roasted beet, goat cheese, and roasted walnut toasts, topped with chive. They went over very well.

The cult vegan/punk recipe book, "Soy not Oi!" offers music pairings to play while cooking. Sabbath while making tofu casserole, Bad Brains during vegetable stir fry and such. Ah nolstalgia. Nice piece, Tim. As a restaurant floor person, I'm hyper-aware of bad ambient restaurant music: My first job, at age 14 was at a place called "The Tiki Bar:" four nights a week of Jimmy Buffett. It's hardly gotten better from there.

Where's Ducasse?

Is booze heavier than water? Does this matter?

That sounds great Katie. I've been looking for ways to drain off our bulk of cachaca. Right now we're doing a cachaca/cassis/lime soda, but it could be improved upon. Thanks for the inspiration.

My West Virginia Granny made Peanut Butter Fudge that we would eat by the plateful. It is one of those things, like her biscuits, that no one else will ever seem to get just right...and oh I've tried. Anybody have their own closely guarded recipies for the stuff?

I like the idea of everone bringing a wine from their cellar, or one they drink often, and a cheese that they feel would suit it. From there you could go to category nights, where everyone brings a specific type of wine with a specific type of cheese i.e. fortified reds and blue, champagne and goat...

We're going to make it all now from the plum bounty here, and freeze it in batches. I think the gold rum is best too, any ideas for a mid-priced good mixing gold? Maybe orange would be better than lemon, back to the lab...

Working on a plum rum thing for the fall, so far: Plum compote syrup stuff: plums cooked down with a ball of cinn, star anise, clove, nutmeg and a touch of sugar. Meyers gold rum Dash lemon juice burnt lemon peel Shaken to hell and served up. It's good; I want to put something like this on a Fall cocktail menu-- any suggestions to make it great? Dark rum maybe?

Try Mas, perhaps. They have a share of both simple-done-well and more complicated dishes. The room is pleasant (almost sedating) and the service gracious and precise.

Arbois Rouge Jacques Puffeney "Vieilles Vignes" 2003 $52 (at a restaurant). Light, balanced, Pinot Noir and Trousseau aged two years in French Oak. Tart raspberry and tea. Worth $52 to me? Neh, but for $22 or so at the store, yes.

equal parts mayo and cream cheese mixed with chilis chive and lime juice.

Still working the seasonal swizzles-- now peaches are in abundance. Pastry made us a reduced, sugared peach puree to which we added chopped mint, then built up with brandy, lime juice and Cava over crushed ice in a highball. On par with the rhubarb, perhaps a little fresher.

Made a couple Cin Cyns at work last night. What a lovely cocktail. It tastes like a summered-up negroni.

We're still up to our ears in rhubarb so: 2oz rhubarb syrup (cooked longer than the puree, with added sugar and water, but didn't strain) 2oz Wild Turkey Rye 3/4 oz lemon juice top off w/seltzer Built this in a highball with regular cubes-- woulda been exceptional with crushed ice. Will be continuing to tweek with bitters and other liquors. Anyone have a rhubarb drink recipe? I have 5 gallons of puree.

Aye, that's what I'm after! Will experiment with that at the bar tomorrow. Assuming it uses negroni-like proportions 2 parts Gin, equal parts SV and Cynar? Thanks, R

Sure, fine on it's own or with a splash of soda on the rocks, but is there anything booze/ juice/bitters-wise that pairs with the flavor of Cynar? Any hits with amaro in general (besides fernet) as a cocktail ingredient?

BLT Fish has the Streganator, owning to beverage director Fred Dexhimer's love of the liquor. They make it with oj, lime and soda in a rocks glass if I remember properly. I've made same adding a touch of gin with good results.

White beans cooked and pureed with (fresh or roasted) garlic, (lotsa) olive oil, lemon, tarragon, parsley, s & p, served with toasted baguette.

On a hot day I fancy a draft lager or pilsner beer finished off with campari (bout 3/4 oz) and grapefruit (maybe 1 1/2 oz). Does this have a name already? Is it sacreligious?

Diner in Brooklyn makes a rosemary salty dog with muddled rosemary, ketel, fresh grapefruit and salt rim.

Thanks eje--It was really tasty, almost smoothie-like in texture, with a nice foamy top provided by the Cava. We're thinking of having at least one revolving seasonal fruit cocktail, to go along with the whole local/seasonal bent of the food.

We have a glut of rhubarb in the restaurant, so I invented: The Rhubarb Swizzle: 2oz sweetened rhubarb puree (rhubarb heated down with sugar and pulverized) 2oz Busnel (cheapish) Calvados .5oz lemon juice 2-2.5 oz Cava Fill highball with crushed ice, pour first three ingredients over and swizzle. Top off with Cava. If desired (for added sweet fruitiness), top with another dollop of rhubarb puree.