M.X.Hassett

Cool, it might be helpful if you shared what restaurants your search turned up. What type of cuisine are you looking for?

Great report Evan. I am also used to the semi-unctuous texture of sweetbreads I normally describe them as meaty tasting foie. How would you say the texture of these sweetbreads compare to those at Casa Mono or SK?

yummmmm.......where those yummy chicken hearts on one of thos skewers.

Drinking the last bottle of this years Rogue "Santa's Private Reserve Ale" nice and hoppy with a nice bitter finish. It tastes best at about 50f or so. It also goes well with compound butter(unsalted Vermont cultured butter, equal part raw egg yolk), chopped Wagyu tenderloin, smoked Brittany sea salt, smoked Spanish pimente paprika, and fresh ground black pepper, on toasted Balthazar baguette slices. Nice little 'round midnight snack.

Your probably talking about the Sept. 12, 1994 "Annals of Advertising" article by Arthur Lubow. It discuses how Stolichnya tried to recapture the vodka market after Absolut began to dominate it.

I like to put them on orange gelato, I always lightly toast them in a pan first.

I am going to admit my ignorance of Ethiopian cuisine, and reiterate AzianBrewers question, what should I order and what should I avoid? What is an exemplary Ethiopian dish? Also welcome Aji, what do you order when you are at an Ethiopian restaurant?

Thanks for all the advice. I decided to order both since they each have there plus' and minus' depending on the application so I ordered the PolySci circulator and the small size bath, and since I couldn't resist I sprung for an ant-griddle also. Thanks for the feedback folks.

Jamie its in the "Talk of the Town" July 28, 1934 (disc 8), it make for a good read heres a brief abstract:

I have heard freezing it in a pacojet or similiar device is the way to go

It is an exellent resource. When you start thinking of the wealth of contributors in the food and spirits/wine genre, you trully realize what one has at there fingertips. The search feature on it is also very well done. I was reading an article last night about the introduction of Vodka to the US market (feh). I also like the fact that it is a full archive including adverts I actually found an ad for my vintage "rumidor" Good stuff indeed.

I will never again forget about bottle blowback when adding alcohol to food. If you are not familiar with this, when adding alcohol to a pan the fire can move up the stream of alcohol and blow the back of the bottle off. Always break the stream or add the alcohol to a seperate container and then to the dish.

Freezing and even refrigerating most cheese kills them, cheese is a living thing in a sense.

Thanks ChefCrash, I thought maybe there was some "secret" popeye spice. Great looking chicken.

What else does the Cajun seasoning contain?

Yes, Wine Spectator aricle May 31, 1995

Yes it is. I had the same impression of its looks. I will now have to try it

I have yet to go to to Daruma. Do you prefer Daruma to Wild Ginger in Englewood

I beleive the taste buds fully regenerate after about 3-4 weeks. The sinus' which are essential to taste probably take longer to clear out but I am not sure about this. I "wasted" plenty of bottles before I stopped

Lets try to keep this conversation on Bette. Comments on other restauraunts can be made on their respective threads unless the are relevant to the discussion of Bette. Thanks

The Da Silvano thread I have never been so I can't comment on it.

Sandwich pic please I am about to head over and am wondering what you had.

Andys corner bar in Bogota does a great St.Pattys day. Best beer selection in Jersey and free corned beef, how can you beat that.

Demarest ex-pat in Teaneck and in my opinion Harvest is not worth a return trip, the food was decent, but the crowd is a typical "Bada Bing crowd" with some mixed wannabe teenies. If I return to that area again it will be to try Sanzaris. Andiamos is pretty hard to miss considering it is covered in lights at at the intersection of two major roads in Demarest, not that it is worth finding.

I would beg to differ