M.X.Hassett

You may want to check here we had a number of very lively threads concerning "The Future of Dining" http://forums.egullet.org/index.php?showforum=211

Check the Fine Spirits and Cocktails forum for the best in the biz.

What she said

I use a brioche mold for shaping(small single serving size). I find that it makes a very nice shape. Another trick I use is keep a few brioche molds hot in a side oven or a hotwater bath. Using the warm brioch mold will give you some extra time before the cheese becomes to brittle.

The sherry sounds like a good idea and there are many other recipes that call for it.

Yummmmm...

I love mine for making roast garlic and herb spread. You can make great pastes with these.

In the eG qa with Bourdain he said: "A lot of us underseason--erring on the side of safety with customers as we ourselves love a lot of salt and crunchy black pepper and are afraid of blowing the patrons out." direct link: http://forums.egullet.org/index.php?showto...indpost&p=52894

Oh my, Siegfried, Brunhild, and (v)Wagner what a blog

Or you can infuse it with fiji apple. A friend of mine has been doing this with vodka for a while. I can only imagine how much better it would be with grappa.

It is interesting that I have found that Korean and Chinese restaurants can have long menus and the quality does not decrease as opposed to other restaurants.

Those short ribs look like they are going to be great. I just made myself a whiskey smash with no mint in your honor. Cheers.

Here is a direct link to the post, Pompeii. http://forums.egullet.org/index.php?showto...72entry873672

The thermapen is a great product beets other probes hands down but now I want one of these http://www.infrared-usa.com/Product.aspx?P...3&CategoryID=51

Why not go for the gold http://www.lacornue.com/an/prod1.htm the 180 model with gold accents of course

Mmmmm....Black Cherry Vanilla Coke now that sounds tasty, hopefully the cherry will cut the artificial taste of the vanilla. Wonder were they are test marketing this and if any eG members have come across it.

Anyone ever try to confit a whole duck?

I like Episure's Kha and Daniel's Satay to Saag.

Um, the website I am on now. Hell even the dinnerII thread makes me hungry. That and breathing.

Took a big bite out of a bagle one time. I felt something fuzzy on my tongue and looked at the bottom of the bagel and found a very happy colony(realy a large country) of mold. Henceforth it has been known as "the blue cheese bagel incident".

Yeh, I agree with Michael on this. I would definetly expect beer or a place were you get your meat and bun and then proceed to a condiment bar i.e. lettuce, tomato, mustard, etc. I think your thought path was "raw bar" but I think most would be confused.

I need a drink. That's exactly the sort of thing that sends me over the falls.... ← What Chris said, well maybe two drinks and a cig. The thing that bothers me with very lengthy menus is that I find it hard to beleive that the ingredients could be fresh and that the chef could keep a handle on all of the dishes. I always picture the sysco boxes stacked in the walkin.

Perfumekev thank you for your info. Lets say one were to distill there own gin would this be close to the proper measure of herbs for fine genever juniper 20g coriander 8g angelica root 1g calamus root 0.25g bitter almonds 3g cardamon 0.125g grains of paradise 1g or juniper 10g coriander 12g cassia 0.6g angelica root 0.5g calamus root 0.6g bitter almonds 1.2g cardamon 0.05g

Three cheers for Pegu. Now I am thinking of cancelling my plans and heading in.

What I really want to try is making my own. The Plymouth gin website has a game were you formulate your own gin at the end they offer to make a batch for you, sadly for me it is only avaible in the UK. http://www.plymouthgin.com/template/gingam...yourowngin.html