M.X.Hassett

"American Bar:by Charles Schumann is a handy little book. Plus research at PEGU, or any time watching a superb barkeep. This helps also http://forums.egullet.org/index.php?act=SF&s=&f=70

Actually, to get the full effect, you'll want to translate "El Gordo" into English, colloquially. ← Yeh, thats one, well #1. But there is another heres a hint 14,551 ← I gotcha! The man with the beans! ← BINGO now let sees some cassoulet

I have an entire shoulder blade devoted to the cover of Bourdain's Les Halles cookbook

Actually, to get the full effect, you'll want to translate "El Gordo" into English, colloquially. ← Yeh, thats one, well #1. But there is another heres a hint 14,551

ditto at least you feel more like Keller after learning from your mistakes. One of the best ways of learning may be to screw up and look at your errors and the situation then learn from them instead of blaming the recipe or source. Just my 2#.

we are convinced the only reason my niece likes french fries is because they are the best delivery system for ketchup. NICE INK No users named rancho_gordo are there?????

but can I get it overnighted to my doorstep From W.Post: " Rakoff takes note of a brief article in the New York Times reporting about "ice cubes frozen from a river in the Scottish Highlands and overnighted to your doorstep -- the perfect complement to your single malt"

Let me clarify that this is Diane responding to my PM thanking here for the book suggestions.

I dunno, just something about carbonated liquor bugs me the wrong way. Seems too much like you'd just end up with that same rough flavor you get in improperly made bacardi 151 drinks. ← I have had drinks made in seltzer bottle where all of the components are charged and I must say that I agree with Alchemist on this one. I have not found these drinks to be "rough" flavored at all, I might even say that they were smooth. Well back to my Bols experiments .

Take a look at ADNY thread post #41 for this years truffle menu.

Great blog, do we get too see some sausage making ala the cassoulet thread. Is that not a reference to the POGO cartoon strip with the bear. I have also heard it in the south used along the lines of the "vapours".

" ostentatious wastefulness impresses. Ordering a dry martini, eating the olive and pouring the cocktail into the flower vase is a sure sign that you are a man of substance." Pure gold. Wonder if it works on this side of the pond.

I think you hit the nail on the head, I have heard storys of people asking for coke to be served in a martini glass(I think in the FS&Cocktail forum). Another great reason to go to Pegu no \/ glasses. Edit: &

I thought that I have seen a couple of carts in the city with BH umbrellas over the last few years, I can not recall where though.

I like the Boars Head also, does anyone know of any places in NYC that have a good Boar dog.

Happens to me all the time

Tag Team cage match: Bourdain and Ruhlman vs. Rocco and Psaltis

"Cooks: white chef coat with the funny pants and head bandanas. or T-shirts with jeans and a baseball cap" I would say jeans short sleave collared shirt and hat and apron with the logo. I like the idea of modern music with the retro theme as opposed to "Johnny Rockets" uber-retro theme i.e. 50's rockabilly.

...unless the dish has bugs in it? ← see what a difference the addition of a "n" makes here? Bugs in Soy, a favorite dish of mine ... oh, and an extra "o" helps as well .. thanks, Tess, for the day's laugh! ← :laugh: Ah, I knew I was forgeting something, the dreaded -tini, 2:1 gin/vermouth please.

Or by a few hundred more cases and modify this recipe so that it is a braised dish Stuffed Camel 1 whole camel, medium size 1 whole lamb, large size 20 whole chickens, medium size 60 eggs 12 kilos rice http://www.snopes.com/food/prepare/camel.asp

Was it hear or somewhere else where there was a whole thread or article on "au jus" and its misuses.

I have heard from people involved (very involved) that this is in fact true. It has been described to me as a "dark story". Can not wait to see this one. Edit: It is Thompson's "Fear and Loathing in Las Vegas: A Savage Journey to the Heart of the American Dream" not "Leaving Las Vegas" which was a movie about an alcoholic going on a bender starring Elizebeth Shue and Nick Cage based on the book by John O'Brien.

Yes you could could say that. Edit:Although soy making a dish Asian is not really related to entymology but I like where this is going . Edit 2 well actually it is I guess. Edit: yeh, yeh I know it is ETYMOLOGY not entymology, but I will leave it for posterity

Ok, to start with it is WAGYU not Kobe beef in the US, unless you know of someone getting smuggled blackmarket Kobe(let me know ). I see this at nine out of ten rest. am I a snob for letting this bother me? Also Ahi Tuna is redundent if it is bigeye or yellowfin it is AHI, when you say "ahi tuna" you are saying "tuna tuna" so do not do it unless you are going for a cute Little Ceasers "Pizza!, Pizza!" style ad. Hate to break it to you but Uni is not roe. There are plenty of others out there, I just can not think of them right now(starting to turn red). So what are your pet peeves when it comes to misnamed, redundent, misused words(just because there is soy s. in it does not make it "Asian"), etc... related to food and restaurants.