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jsmeeker

eGullet Society staff emeritus
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Everything posted by jsmeeker

  1. I noticed this recently as I picked up a bottle of Plymouth for a good price, then looked to see what a good 100% agave tequila was going for. OUCH! I love a good margartia, but I can make a lot more gin based drinks for the same amount of scratch.
  2. I've heard several people here say good things about Sensi in the Bellagio http://bellagio.com/restaurants/sensi.aspx
  3. Dallas has Craft now, right? ← Yup. Been there for over a year now. Dined there twice. First time was pretty good (and shortly after it opened) second time was just so-so. A big let down from the first time.
  4. A few weeks ago, I bought a large grapefruit. I sliced it in half and sectioned it, then ate the fruit. I squeezed out the juice like I always did, but instead of slurping it up I poured it into a small pitcher to make cocktails with it. Thinking I could use it as a base in a sour. Well, it didn't work out well. the grapefruit juice isn't nearly sour enough or intensly flavored enough. Still, I'm willing to give these meyer lemons a go. Right now, the Jack Rose seems to be a leading candidate. I'm also thinking of exploring a drink I had over the weekend. A Strawberry Basil Lemonade. Basically, it was fresh straberries, soem strawberry syrup, basil, and Plymouth gin. Served in a tall glass on the rocks, topped off with what I guess was just soda water. It was pretty good.
  5. Thanks OF course, I don't have any Averna, either. I had never heard of it before. Nuts. This is habit is costing me money!!
  6. Nope.. But I'll read it for sure! That sounds great! I have some Laird's Apple Jack at home. I was thinking of making an "Apple Cart" (like a Sidecar, but with applejack instead of brandy). I don't have any grenadine. I almost picked up a bottle of it at the store the other day. Of course, I could try making it myself (though I don't have orange blossom. not even sure what that is exactly)
  7. Why am I not remembering a San Francisco epsiode of "No Reservations"?? ← It has not aired yet. Tony mentioned all the upcoming shows in his blog on TC. That is where the list comes from. ← ahhh. OK. I guess I got confused somehow. I thought grayfel was listing odd episodes that he would be seeing in Vnacouver in the near future. Thanks for clearing it up. I look forward to seeing Tony spending more time in San Francisco. We only got a small taste in Cooks Tour since most of it revolved around TFL (not that there is anything wrong with that!!)
  8. I picked up some meyer lemons at the store yesterday. I've used them before, but in baking/cooking. Never in cocktails. Anyone have any good ideas on how to use them? Should I just make a cocktail that uses lemon with them, like a Sidecar or an Aviation? Or does there flavor profile beg for something different?
  9. Why am I not remembering a San Francisco epsiode of "No Reservations"??
  10. None of that went into the latkes. But they sit out on the counter since they are too tall to fit in the cabinet with the bulk of my liquor. (there is also a bottle of Campari tucked back in there, too) (but I do make Last Words)
  11. OK.. Made latkes tonight All of the ingredients that went into them Mixed up. Potatoes grated by hand. Onion was rough chopped, then tossed in the Cuisinart to go for a spin I added a portion of the grated potatoes after squeezing them out by hand and letting them drain over a bowl. Then that went for a spin. Into the bowl where I added one egg, some parsley, and the starch from the drained potatoes. Then the matzo meal. It seemed like I had to use a lot. Mixture was pretty wet. Maybe 1 egg was too much?? Or maybe I should have drained the potatoes more?? frying them in some peanut oil (only thing I really had on hand) plated up with some applesauce.
  12. Seems to me the biggest "trick" is actually forming the gnocchi so they are all equally sized. Bag in one hand, paring knife in another. I'm sure if I were to attempt it, I wold find it awkward at first. And would have a put full of differntly sized pieces. I suppose the best way to do it squeeze out some, let them cook, remove to ice bath, then squeeze out more? Repeat until the choux paste is all done.
  13. Very odd. I can get to the Palazzo site with no problems at all. On the first try. If it makes you feel better, there's not much info on the dining page--just a brief overview of each of the restaurants. I wonder how long Jay-Z's place will last. Is a sports bar really necessary in Vegas? ← As for Jay-Z and his nightclub only time will tell. He apparently has had some public arguments with Cristal Champagne and their desire to be associated with other bars. I'm not the expert on the ins and out of that fight. The Venetian is already home to TAO, which is one of the bigger and more popular clubs in Las Vegas right now, so I'm not so sure another club next door at The Palazzo will do well. I'm really not the expert on that because after a nice dinner at one of the better restaurants in town, I'm in bed long before most people enter those clubs-as in 1-2 a.m. ← Nigh clubs can be a really, really fickle business. What is hot TODAY probably won't be for too long. Just look at how often they change over to something new. Can 40-40 do well? I suppose. I mean, I'm sure it has a different feel/vibe to it than other clubs. Probably appeals to a slightly different demo. Personally, I actually want to check it out. It seems to be more than a typical Vegas night club. People love sports in Vegas (witness all the big sports books there)
  14. maybe Tony just doesn't like scallops? I dunno. The number of covers they quoted. Was that JUST for dinner, or was did it include lunch (and breakfast!)
  15. what a great episode! I think Tony did a pretty good job. I wonder if he ever got reading glasses?? (can't recall if we have seen him using them in other episodes). I think his final comment summed things up well. Working the line really is a young man's game.
  16. I've been toying with the idea of making gnocchi as another way to use potatoes. A search for "gnocchi" here in the cooking forum turned up this thread. Of course, it doesn't use potato, but it seems to be prety tasty. I've made pate a choux before, so prepping and cooking the gnocchi its self should be fairly straightforward for me. From there, I can finish the gnocchi and whip up a sauce similar to what he does in the video.
  17. Thanks. Already went to their ste and looked for it. Maybe I'll try out that method when I make them (probably tomorrow night)
  18. your posts are one of the main reasons I decided it was "proper" to add them in. I may also give Jason's idea of processing some of the shredded potatoes a try. Of course, I may not since that means dirtying the food processor. I can grate to potatoes by hand on a box grater than can go in thw dishwasher.
  19. I've got some potatoes at home that I want to use in some way other than making mashed potatoes. So, I think I'll make some latkes. I've done them before, but I think it's time to do them again. I know some say that adding egg and flour or matzaho meal doesn't make sense, but that seems the be fairly traditional based on a lot of posts here. So, that's what I'll do.
  20. Next up is the show where we works a double shift at Le Halles. Ought to be fun to watch!
  21. ahh.. OK.. Thanks. I went back and found it
  22. Try Mr. Regan's version, too. I don't always agree with the tinkering he does with recipes, but here it works very nicely indeed. ← do you have a recipe for it? It's not in my copy of "Joy of Mixology". In fact, there is no mention of Chartreuse any place in the book (it's not in the index)
  23. Which location? The one in Hollywood? And what did you order? Scoe's #1? Herb's #3? ← The one on Pico. It's close enough to the office to make a lunch trip doable. I had Scoe's #1 Waffle with 2 pieces of chicken. (dark meat)
  24. The Tipperary from the Savoy (apparently via Hugo Ensslin) is as follows: How did Maraschino get subbed in for vermouth? Also, sounds overly sweet. ← At those proportions, I'd say the "variation" sounds considerably drier than the Tipperary. It's only a splash of Maraschino, after all, and 2:1 on the whiskey to Chartreuse... Christopher ← I just made Alberta's version of the Tipperary. I'm not really digging it. It does seem too sweet. my cocktails are sorta large, so I bumped up the amounts a tad. 2 ounces Irish whiskey (Jameson's) 1 ounce Chartreuse (green). splash Luxardo Maraschino. Dash Regan's Orange Bitters. Maybe by splash of Maraschino was too much? I dunno. Tasting a lot of the Chartreuse here. I'll give the Savoy version a whirl next.
  25. Hmmm... Maybe it started out as a regional thing? Possibly in the South? I wouldn't think that the McDonald's McNugget would have been the starting point. Weren't they ALWAYS a formed, processed piece of chicken? Wouldn't it make more sense they were invented by some home cook someplace, using the tenderloin of the chicken breast? Then maybe a big company like McDonalds would figure out how to do it more cheaply.
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