M.X.Hassett

Ok, I love this thread. But would this be considered "food anti-porn" to bring this full circle with some other threads.

Ahhh but is there a caip with gin Yes I agree with bringing people to a level of higher quility cocktails wholeheartedly.

Thanks, rum = yummm / vodka = ummm

I can only imagine the key seems to be proper sized cubes. Could you elaborate on the "Roshka"

Could not agree with you more. High heat drop to med, butter, cast iron. I lately have been doing ribeye Wagyu which I find works best if it is diced before quick high heat(45 sec. mind you I eat it raw a lot) with butter. Shalmanese please do not make me drool, tell me you are not getting Snake River RANCH Wagyu. Edit: Thank you for using Wagyu and not Kobe in your description. Interesting article from our own Russ Parsons in the LA.Times http://www.latimes.com/features/food/la-fo...1,3032004.story

May I add a brief comment, I have found it essential to let the steaks come to room temp before cooking.

Ok, so what are the good tonic waters out there, ie no artificial or High-Fructose. I am also not the biggest fan of tonic but I have found it is a good way to wean people onto gin 5:1, and I refuse to use under-par anything. Though someone a certain feckless thug an "I love martinis but let the bottle of Vermouth just look at the Vodka" recently made a Bols and tonic while I was walking the dog which made me very angry keep your hands off my stash of Bols.

We are in complete agreement on how a cocktail should be mixed ie no "mixer". I was curious as to the tonic (water, chintona bark, cane sugar) as opposed to a lot of the High fructose, acid stuff in other tonics. I did not see the bitters now I will have to get some. Edit: From looking at the sight I think they make the "mixers" for W&S which I strongly advise to stay away from.

Just came across this on BevNet http://www.bevnet.com/reviews/stirrings/ "Manufacturer's Brand Overview: Introducing the first sodas created specifically to compliment fine spirits! With “champagne” carbonation, and a cool vintage look, these sodas are the perfect finish to a great cocktail. Fine ingredients include triple purified water, cane sugar, fleur de sel and others. Stirrings™ Cocktail sodas come in 3 great varieties: Ginger Ale, Tonic Water, & Club Soda." Anyone have any experience with these, it looks like top notch ingredients to me? Also it their claim to be the "first soda for cocktails" accurate? I thought there have been people making Ginger Beer for cocktails for awhile now? Edit: More on ingredients http://www.bevnet.com/reviews/documentview.asp?document=586

It may be the biggest loss for the NYC dineinngg scene(best shortribs I have come across). Cafe Gray is good but it is not Lespinnasse . Please include pics of your disguise ala G&S

Please do not forget the Dinner II thread . Plus the Doug, Mariani(spl), and diva review threads if you like to ruberneck

Bols, Bols, Bols and Logen Fils(spl)

Chris thank you for this great blog If you like to play with drinks try 5 oz bols 2 oz punt e mes 4 dashes pey bitters 2 dashes G.Regens O bitters 1/2 suger cube 1 egg white shake real hard Glass wash of Fernet or Undenburg or Laphraig Bebe is Edit: I would like to thank you and others for your time and dedication to eG. You should realy be commended on this. THANKS

NY resto's: Wd-50 or from what I can gather is one of your faves Hearth or if you are up to it Le Grenouile(spl) and please sir do go to PEGU

Sir, I am saddened that the "Corporate Cafeteria" no longer has an overstock of hot dogs. Edit:

Ok, this one was gold, enough Tony'isms to fill a book. I must though add M.R. please take of the shades when in a non-sun drenched resto. Edit: Anyone notice the first shot of AB on the computer. Looked like his key strokes were e-g-u-l. Edit2: Oh my.............. Tony midgets and a good looking woman.

Saka Gura http://forums.egullet.org/index.php?showto...56&hl=saka+gura

Damn missed you guys again . Well there is not much to add other then that PEGU is the best. Good people and good libations, what more can you ask for.

I hope this isn't one of those ingredient lists where the most promenant ingredient is listed first. Agreed, with all that stuff in it, I'd be willing to give it a go. I sure hope rose petals are not that far down the list with regards to quantity/concentration. Anyone know for sure? ← I beleive it is, but the rose taste is definetly there.

Sorry I know we are getting of topic here, but they dump millions into revamping the hotel and then they close the dining room . Back to the topic does anyone know if AD was "truffle king"(title given at Alba truffle fest) this year or last?

I would. ← As would I. ← I will keep my eye out for the thread

Plenty of diners here, I think Jersey is the capital of diners. I always have breakfast at a diner no matter what time of day, I do not know why but it is always breakfast or a cheeseburger with a sunnyside up egg on it.

Just spit tea all over the new laptop

Good idea, or top vanilla ice cream with them, and then drizzle on some good aged balsamic.

If you like an ice cold martini straight up with a 3/1 : (gin/dry vermouth ratio) try cocktail onions.