M.X.Hassett

So he ate there about 4 times a week, well I guess I am on my way to hitting this mark with Pegu and possibly Blue Ribbon if things continue the way they have been over the last number of years(Blue R., Pegu is still only coming up on the five month mark).

Great pan/pot combo. I use my miles for magazine subscriptions F&W, Gourmet, Cigar A, etc.....

Awesome, maybe I will run into you around campus in one of the upcoming semesters. Edit: What is that great looking plate on your profile page?

Lick finger, dip in fleur de sel, repeat.

Edgewater: Target snack bar. Feh, I have noticed numerous code violations over the years there, it is nice to see them finally cited.

Steve by "toast issue" do you mean heat retention or sogginess. I will be sure to ask them next time I am in.

If you are willing to forgo the Frenchness why not just head over to Blue Ribbon?

Steven, I heard no discussion of the smartcards as discussed in your initial article on the broadcast nor did I see them when dining there. Do you know if they are still using them?

Ditto for breakfast food.

You mean this Post

Yummmm.......The Calypso tea smelt like it would work wonderfully with rum. I am now sipping on a violet Earl Grey infused beefeater gin two parts, 3/4 part Lillet blonde, splash o' bitters.

zout = salt

I found a self-variation of Baker's hell fire bitters in his "The Gentleman's Companion, An Exotic COOKERY Book", Charles H. Baker Jr. 1939 copy #859: I will be putting up a batch and will report back. Erik: Which version did you recently make.

Sounds like a tasty drink. I have never been a fan of the stick blender when it comes to drinks. I have always found shaking to give a better head to the drink, although I do use a stick when making T&Js.

I'll be willing to show you around, just try to make it before they run out of truffles .

I have oysters at Blue Ribbon at least once a week and have never been less then satisfied.

A month to the date and they just rejected the new contract. Here we go again........ Edit: Haha I beat USA Today by 3 minutes

I just let the tea hang out in a mason jar with the rye for about 20-30 minutes, just so they can chat and get to know each other thus allowing a nice friendship to form.

Although the health checks are a VERY valuable tool, just being mentioned once for a conitional is no reason to dismiss a place.

Old Overholt rye infused with violet Earl Grey, a cube of crushed raw dark sugar, hit of bitters. This has been the old fashioned of preference the last few days.

Or the ones that do ignore the fact and sake novices end up being turned off to the exellent beverage.

The Addington from coktaildb sounds pretty close 1/2 sweet, 1/2 dry, soda water, lemon twist. The addition of equal parts vermouth (dry/sweet) to a martini or manhattan will make it "perfect".

Well not much to add. Other then WOW. Thanks Shola and everyone else for great food, wine, and lively discussion. See you all again soon.

Hopefully this helps I am pretty sure I can reprint this since I beleive it is in the public domain: Bakers Agnostura sub Orange Bitters Hell Fire from "The Gentleman's Companion, An Exotic Drinking Book" by Charles H. Baker, Jr. 1939 edition. Edit: added ingredients for first receipt.

Link to the Starwich thread