M.X.Hassett

I recall reading that the High museum in Atlanta is going to have an upscale venue after the renovations.

I love the Bar room at MoMa(ny) they also have a pretty good gelato stand in the garden. I also recall that I had a pretty good meat plate at the MET(ny) chorizo, salami, ham, etc...

Oh no . Congrats Audrey, I hope you remember us who came before the review . If I haid acces to a mountain I would shout to the world(E-gullet) go to Pegu. I have it on good authority that they make a great Hemmingway Daq, and that the old cuban is pretty good with barbencourt . Lets just hope the masses come and then go on to wherever the times TELLS them to go next. PEGU

I love fingerbowls, I always think of the scene in Scarface where Pacino eats the lemon from the fingerbowl.

I do not think that people would have a problem waiting. I live right around White manna, Hirams, Callahans, etc... and nobody has a problem waiting. I would also second the idea of offering malted shakes. Best of luck and thanks for posting.

First of all my best wishes to Brooks and his family, this along with the Katrina thread have been my first stop for news on the recovery, much more insightful than CNN etc... I have used MREs for camping, there is a lot of packaging, so I would just strip them down to the basic foil bags and only bring one or two of the accesory packs stripped of napkins etc... I remember when the heaters first came out you had two purchase them in addition to the MRE are they now inside the bag?

Well to use an analogy: If this were a restaraunt. It was not so bad that I would not return, some courses were off, but there were some interesting seasonings and they source their products from a great supplier so I will have to return one or two times before passing judgement.

I don't necessarily feel like eating when I'm in an emotionally strained circumstance, but I generally find I relax by cooking, especially baking. SB ← Jan my deepest sympathies to you and your family, truly a touching post. I am in srhcb camp, I cook when I am stressed, coping with loss, dealing with a bad day etc. I save a lot of money compared to going to a therapist, on the other hand the food costs start going up . I also end up freezing or refridge most of it. There is something about cooking that is just bliss for me.

I brought one of these for thanksgiving at my aunts a few years ago http://www.neimanmarcus.com/store/catalog/...Cat=HEHoliday0a The catalog has some great stuff in it, the price points are insane though This year I plan on ordering some bulk stuff from penzeys and D'artagnan(spl) and making up my own gift baskets, a hell of a lot cheaper than some of these pre-made baskets that I always get catalogs for. It also lets you tailor each basket for an individuals taste. Edit: A few years ago the cake was listed as celebration cake not bridal

I have alway wanted to try Irn Bru from Scottland. I know it is chock full of chemicals and god knows what else but hey I realy want to try this stuff. So does anyone know any sources for this in North Jersey I am in Teaneck. Mail order sources welcome to. Thanks.

Well I guess I will ask what wine did you buy?

Wow, great pics and writing thanks for the "porn" What a freak who would NOT let you photo his breakfest I would consider it a compliment. Edit: In the last photo I was curious what the bottles on your sideboard in the backround are.

I am pretty sure you can sub kosher for pickling http://whatscookingamerica.net/Q-A/Salt.htm

Ridgewood Women's club, ridgewood. My cousin had her wedding there recently and used an outside caterer.

Amazon has lost there flipping minds

I went last night first I had Buta Kakuni pork belly great dish pork meat is very tender and the fat melts in your mouth had a very marrowish taste. I then had the Jagadongo mashed potato in donut dough fried good dish served with salt dish on the side for dipping. To drink I started with Umenishiki Daginjo a super premium unpastuerized sake this was served in a wood cup and was nice savory and light. I then had the Dashichi classic a traditional sake made with no latic acid for anybody who likes sake this is one to go for. I found it to be complex with nice astringent notes. The dessert menu is great it is a mini photo album. I had the coffea jelly with vanilla ice cream a wonderfull combo it offered two very nice contrasting textures and it allowed you to tweak the amount of each componenttt it was served with a small shot of milk. Please ignore spelling and grammer this is being typed on a treo still waiting for new powerbook.

Corpse reviver 2 was executed perfectly made me sad though thinking of New Orleans. Then on to manhatten with Old H rye and orange bitters perfect(50-50). Very nice smooth with a nice bite the only way a manhatten should be made I then asked Toby to make me something with hendricks gin he made me a gin fizz with a little bit of rose water wow this realy brought out the rose backround of the hendricks. I met Audrey very nice and friendly. For being open for only a week Pegu is running very well. I highly recomend going to Pegu every night forever

Siting at the bar right now. I just had an aviation perfectly made. Then I had J.roosevelt very good the ice was not as chipped as previous night. Next was Improved holland gin cocktail with bols genever superb I can not say enough about this cocktail. Well just sitting here waiting for the corpse reviver 2. Your man on the scene MXH

I went to Pegu wed. I started with the Pegu Club (dry gin orange bitters orange curac.) very nice offered nice balenced flavors. Then I had the the Jimmie Roosevelt(cog bitters grean chart champ) one of the best drinks I have ever had definetly is 3 drinks in one it offers many levels of flavor and changes as you drink it a very fine drink indeed . I then had a Tanq 10 gibson perfect(50-50 dry sweet verm) very well made stirred served with extra in ice chilled dacanter. Then it was on to the tantric sidecar(cog calv countr lemon pineapple green chart) I realy liked the addition of calvados I could have lived without the pineapple though. Now on to food the chicken satay nice spicy most like cajun blackened chicken could have used more chopped peanuts in sauce. Sloppy duck pulled duck on potato bun with trop fruit bbq sauce the suace was a little to sweet for me very good high end white castles(in a good way). I also tasted my friends fifty-fifti(half gin half dry vermouth) very nice I tend to order martinis with nice pours of vermouth so I liked this drink a lot. All in all a GREAT place good atmosphere informed staff good food and Great cocktails. This is my new neighborhood bar and I live in north jersey . I will definetly order the J.Roosevelt and the sloppy duck again. edit: ignore spelling grammer errors I typed this on treo.Fedex says my new laptop is still in transit. Well gotta shower and head over to saka gura and then Pegu for more research

The current issue of "Wine Spectator" (sept) has a pretty good one.

Robyn, wow, what an amazing event and an amazing post to go with it. Do you know if these will be held again. Thanks agian for the great post, wow.

I believe the modern bar at MoMa(nyc) serves a curry mojito with mudled curry leaves.

Thank's for the info I will be returning to Jersey tue. Tue. I am going to Bistro en/Zen lounge. Wed. I plan on going to Le Jardin and then Pegu club(NYC), but I will check it out thursday.

I tried one of these in the late 70's, and no matter what I did, it was moldy in a few days. Do you have any problems with mold? I'd much rather have butter at a spreadable, near room temperature, and I like the idea of these things. Even if it was freshly washed, doused with boiling water and allowed to cool, it still grew mold. Any ideas? ← I find as long as you change the water every 3-4 days it is fine. I have never had problems with mold. Of course in my house the butter never goes uneaten for more than a couple of days .

"I think it has a place too...in the garbage can.", what would we have to talk about on this Topic page then Well i guess there would always be Flay, Emeril, and RR. I think Bourdain should do a guest appearence on Sandra's show, talk about a trip into the heart of darkness .