jsmeeker

I guess if I want to really buy several cheeses to try them out, I should have a cheese party. Then we could have cocktails.

Seriously? Isn't that the same combo someone did on "Hells Kitchen"??

Stephanie is strong. I'm also still impressed with Mark. I thought for sure their dish was going to be a disaster when they couldn't get duck at the grocery store. The dish looked really nice. A good use of cranberries for the holiday look and taste, plus I really like the touch of the egg roll to remind the diners that it was a Chinese restaurant.

As cool as this sounds on the surface, I could see it being abused. I haven't been there since I was of age, but the tales of New Orleans Sazeracs are not usually reassuring. Or maybe I'm just being a fuddy-duddy. Unfortunately if Texas were to have one it would undoubtedly be "Crown 'n Coke" feh ← Hmm... I think we may do better. Margarita, maybe? Of course, the way a lot of the margaritas are made leaves a lot to be desired.

I guess it boils down to what I like more. Right now, it's cocktails.. The sad thing is that the cheese itself really wasn't *that* stinky and it really didn't have much flavor. if it had a lot of good flavor, I probably would have complained less. (though I might have changed my mind if my Negronis had an odd funk to them) I guess I'll stick to my cheddars and mozzerella and parmagiano ands grueyeres and so on for the time being. But thanks for posting those tips.

What's in the Tokyo 75?? Sparkling sake??

how does everyone deal with "stinky cheese" in their fridge? The other weekend, I bought some cheeses that I had before. I will say that this thread is what insprired me to do so. Now, I can't for the life of me remember what it was. But it was French. And it was cows milk. It was soft, but not oozy soft. I opened it up the day after I bought it. It had a slight "stink" too it. But nothing close to being offensive. I ate some. I expected it to have a stonger flavor than it did. Actually, it had very little flavor. I was dissapointed. I wrapped it back up and stuck it back in the fridge. A few days later, I noticed this odor in my freezer. I couldn't for the life of me figure out what it was from. My feezer never gets a "funk" like that. I was checking and sniffing things in the freezer, looking for the source. Couldn't track it down. Back in the fridge, I realized it was that cheese!! Ughh.. How did it stink up my freezer? My ice seemed to have picked some of the scent, too. That's BAD because I don't want my cocktails smelling of this cheese. So, I tossed the cheese. <sigh> What am I supposed to do here? How should I store "fine" cheeses that have a "stink" to them? I just can't have stinky ice. That's not gonna fly with me and my love of cocktails.

the thing with that is there is no way to know if he really was out there smoking and picking his feet while service was about to start. he could have been back in a store room fetching something. But you won't see that because there is no fixed camera back there, and video of a guy picking his feet and smoking is funnier/helps get the story across.

I am. And I am not sure why. Actually, I do know why. I get a kick out of Gordon yelling at a bunch of misfits. Why? I'm not sure.

I also see way too many bags being used, be they paper or plastic. I shop in suburban grocery stores. I have a car. But I don't want to have a lot of stuff to carry because it's two flights of stairs up to my apartment, and making one trip from the detached garage is better than having to make more than one. A double bag won't really bug me, though, as it's still effecitvely one bag to carry. Yeah, useually it's wasteful, but it doesn't make my task of carrying mor difficult so I tend to sluff it off. Usually, I will look at my groceries and see what I have. If I think they can all fit in one paper bag (which holds more than a plastic bag), I'll tell them "try to get it all in one paper bag". Sometimes they manage, other times they don't. It's also common for me to consolidate the bags at my car or even before I leave the checkout lane. I DO have a reusable bag. But I hardly ever use it. I always forget it, or decide to swing by the grocery store while I'm already out. Keep it in my car? Yeah.. Sure. That would work. If I remembered to take it back TO the car after emptyign it out from a trip to the store.

Allegedly they do, and also do a distillation run in a pot still, though I would be thoroughly shocked if it had an alembic. That said, not a bad product, as Vodkas go, and a very fair price. It's our house pour at Veritas, we go through at least 2 liters/week, and that's a slow week. ← Tito's is my house vodka at home. As you say, good product at a fair price. Plus it's made here in Texas! What's not to like about that? (especially when out of town guests visit)

I'm not a tea drinker (not because I dislike it, rather because I just haven't gotten into it yet), but I am intriuged by the concept of pairing food with something OTHER than wine. Especially something that doesn't have alcohol. I like wine and booze in all forms, but many people don't want it or may not be able to have it with a meal for a variety of reaons. Things like this could allow the non-drinker to enjoy a meal the same way the drinkers would. Anyway, interesting that they use tea. How well do you think this works out with the type of food they serve at York Street, Richard? Do you see this as a growing trend? Something that may be a regular option at the restaurant?

Interesting. I pass right by the soda section at Sam's without looking since their prices are easy to beat elsewhere. Coca Cola de Mexico is widely available here year round at taquerias and even taco trucks and at numerous supermarket chains including Food Town, Fiesta, and even SuperWalmart. I've seen it from $.79 to .83 per 12 oz at the latter. I'm not that fond of it, though. Now the Dublin Dr. Pepper with real cane sugar, that's great. ← I just buy water there. I buy the occassional Mexican Coke or a Jarritos at my corner store. Ill have to try the Dublin DP, where do you get it? ← You should be able to fin Dublin DP at Central Market in Houston. They carry in the stores up here in the Dallas area. Not sure if Tom Thumb is down there, but I know their sister (brother??) Randall's is. Here in Dallas, I've seen it at Tom Thumb stores (slightly cheaper than CM), so it wouldn't surprise me to see it at a Randall's

I'll have to check out the Kosher butchers near me. Of course, they are inside large chain supermarkets, but maybe they will have a better selection than the other stores (or at least just some shoulder). I'll just have to remember to NOT go on a Saturday.

what do people want in a tonic water?? i've been into making soda lately and i just bought a pound of powdered quinine... less sugar... more bitter... acidity? saffron...? yeastiness...? better carbonation...? has tonic water traditionally ever seen any other herbs? an undisclosed whisper of pear juice in the mix to freak people out... homemade soda via bottle fermentation can be seriously artesian... (and i have years to go before getting good at it...) ← that's a good question. and one I really can't answer right now as I've never had anything other than stuff like Canada Dry and Schwepps at home and who knows what at bars and restaurants. I've never really given it any thought at all until seeing the Q tonic on Robert's podcast. But I'd like to try some of these tonics, with various gins, even comparing them to stuff like Canada Dry to see how they differ and what may work out better.

I just found out about Q Tonic the other day while watching Robert Hess' latest podcast. Seems like it's available in Dallas area at Whole Foods. I'll have to pick up some. I really DO live a gin and tonic. And that's with standard HFCS tonic. Now that I am on a serious cocktail kick, I bet I'm going to REALLY love it. (their website also has some recipes for some other cocktails that use tonic) Also, what about Stirrings? They have a premium tonic. I thin I've even seen it at my local liquor store.

Well, this is true if you want one of the "big name" fine dining places. Obviously, there are many many places to eat on the Strip in that price range. Of course, they ma be places like Cheesecake Factory or P.F. Changs or the 24 hour "coffee shop" every casino seems to have. Personally, I'm on the lookout for a nice place that I can have a 3 course meal for $60-$75. Seems like every time I go to Vegas, I drop at least $100 for every dinner I eat. But I'm a eGullet society member who likes nice restaurants and goes to Las Vegas because of the "excess". But I am confident that there are many decent places on the strip in that $75 range (especially if I keep the booze in check) that aren't some huge national chain that I have in Dallas and isn't the coffee shop or the fast food court or whatever. Maybe it's Olives? Or Mesa Grill (actually, both of those are "big name" places). Or perhaps I should actually eat at the Mexican place at TI (the hotel I have been staying at for my past several trips out there). I dunno.. It's so tough for me. I WANT to go to all the high end places. So much so that the list of places to try always exceeds the number of nights I am there. Sure is a pickle.

I have to wonder if that is really as rare as you think it is.

Hmmm.. I was going to suggest N9NE at the Palms. They even have a special "ladies night" type of package deal at a special bar/counter. It's a young, hip, LOUD dress up like you are at a night club sort of place. But the price point will be more than your stated range.

the rack of lamb we had for Easter dinner went over well. Even my niece and nephew liked it. So, it's not all bad out there.

I really think you are spot on. It's very regional. Living in Texas (Dallas), beef seems to reign supreme. And it has to be BIG. (you know what they say about things in Texas). And cooked on a grill outside. Yeah, you can find lamb.. And some veal. But really, everyone is buying beef. Not that I don't like beef. I do. But I sometimes feel like the freak at the grocery store when I get some duck or veal from the meat counter. I just wish I could find cuts of lamb other than a leg or a rack. Something like a shoulder. Anyway, like LindsayAnn, mom and dad have some lamb for tomorrow dinner. (rack this time, instead of the more usual leg) and a ham (I really am not too fond of the Honey Baked ham). some sort of potato, some asparagus. fruit salad and a green salad. I am making eight individual creme brulees that I have to bring over. Along with the torch and the turbinado sugar. I think everyone will like it.. Plus, my niece will have fun helping me torch 'em all!

Janet, Tell me a little more about this cocktail with the mandarin vodka and the Liellet Blanc. What ratios are you using? You say it's like a martini. Does that mean mandarin vodka instead of gin and the Lillet (a small amount) instead of the white/dry vermouth? Or is there a different ratio? (maybe more Lilltet). Is there anything else??

just cooked up a duck breast. I keep overcooking them. I think the breasts I am using are much smaller than what markk uses. Gonna need to adjust some more next time.

Since you have geen Chartreuse, how about a Last Word??

why not muddle? Is it because you don't have an "official" muddler? If that's the reason, get creative. Use the end of a tapered rolling pin or the end of a citrus reamer. That's what I do.