M.X.Hassett

I have had many a fine Sazerac made with bourbon no aversion here.

I broke down again and took a drag of my friends cig. after after eating enough for 3 people at China 46 only one drag though .

Had a great dinner tonight. I had a real Chinese food newbie with me so I tried not to be to exotic. We started with the Spicy Capsicum Noodles wonderfully hot as always. Followed by because I liked the way it worked to calm the heat at the New Years dinner the Exotic Greens (with tofu and pork) Soup. This was followed by Ruby Pork with sesame buns, Beijing Duck and Eight Treasure Chicken (stuffed with sticky rice, lotus, anise, among other things) what can I say everything was great as always and now I have lunch for tmwr. It was nice meeting Tommy and Mrs.Tommy who where also dining there.

That may be the case I have had a nasal discharge of what I can only imagine to be tar and I have heard this is common from others I have known who have stopped. All the food looks great as do the cocktail, Dave the Monkey Gland is an awesome drink great to see you attempt it, and yes one must be careful with the green fairy. Marlene if you attempt the Sazerac as suggested up thread I started a thread here on it. My eating has been endless pretty much I have been eating a lot of pate, sausage, and game. For some reason I have eaten almost nothing sweet I just dont seem to be drawn to it. I crave charcuterie. I am thinking China 46 tonight for dinner tonight. Well no slips today.

Admin: Threads merged. I did some searching and I am amazed that we have no Sazerac thread. The Sazerac is probably the preeminent New Orleans cocktail. Gumbopage link I prefer mine with an orange peel (flamed), Angostura (1dash or Hess bitters) and Peychaud (2dash) and have recently been making them using I believe Dale's recipe of 50/50 rye/Cognac (brandy) and have been pleased with the results. So how do you make your Sazarac?

Wondering the same thing.

I have been eating salt, yes salt, lick finger dip repeat. It seems to help along with the rubberband on my wrist which I snap with each craving.

Words escape me. Wow. As I have told people before, one of the greatest aspects of SK is the direct contact the diner has with Shola. To me this is one of the concepts I see as being the future of dining. It allows an unprecedented level of culinary access as yet unseen outside of a handfull of restaurants in the business. I second Chris’ idea of a Shola Q&A.

Inspired by Marlene I am ending the evening with a Wild Turkey Rare Breed perfect(rosso/bianco) Manhattan with Peychauds, you may want to try the O.Bitters in you Manhattan or a dash of O and a dash of the Peychauds. Heres some scary pictures (warning nasty picture link) to inspire us from slipping.

"Cold Turkey" funny movie I forgot all about it. I have a confession a few friends came over and I was making some martinis 2:1 Plymouth/Martini&Rossi Bianco, orange bitters, flaming orange twist. Regretfully I took a few drags of a cig. Two steps back one step forward . Great looking food everyone, Jaz those nuts sound great I'll pickup the stuff to make them tmrw.

We all just need to think of the money we will save, and be able to spend on food and drink. Dave: Doesn't Jaz have very similar glasses? Susan: Ingenious use of paper clips. Food safety wise I think you should be fine. Oh no, paperclips remind me of smoking. A good bet you can make with someone is that you can smoke a full cig. Without the ash falling once the trick is you push a paper clip or piece of wire through the cig the tar binds to it and keeps the ash on. Kind of like the Listerine apple juice bait and switch bet. Well heading into the city soon, this will be hard; we can all do this together. Thanks everyone for the inspiration and support. Anyone else notice that they are eating a lot more food. I am afraid to stop eating (One of my triggers was the after meal cig.).

Great I say you repeat the dinner I had tonight 2 inch thick ribeye bone-in seared off and oven finished (130), top with roasted marrow. Potatos through the food mill using a 2:1 potato to black truffle butter ratio. Sprinkle plate with fresh teli. pepper, sea salt, and fried parsley. Man it was hard not smoking after this. Just eat them You could always do a venison and elk sausage. The elk burger sounds good though how would you dress it cheese etc...?

That's funny I thought you were talking about "Why Some Like it Hot: food, genes, and cultural diversity" but it is by Gary Paul Nabhan.A great book that I am currently reading.

Steak Edit: or KFC

This is great my new tenant just decided to quit with us. He likes food also.

There are two available Rest. Guys podposts availible featuring our very own Rosie Saferstein there is also a very good one with Dale Degroff.

So the extra garlic worked out well. After a steak with marrow tonight it was torture not to smoke if it where not for the fact that I have no cigs in the house I think I may have folded. Like Brooks I also found myself looking under the couch for one. Marlene how is the patch working for you, I was in the hospital once for a two week stint and the patch did not help much. I have chewed up a pen and a chopstick. Cold turkey from a pack and a half a day WILLPOWER .

That is one of the most simple/efficent tools I have. I was doing the same thing an hour ago for a schezuan tincture I have been working on.

Jason do you know how many times I have had liquid shoot all over my screen and keyboard* from my nose and mouth due to your posts. Steve that needs to be your new sig. Salad Me steak, potatoes, and Bourbon neat. Maybe some marrow on top. Edit:* what the hell is a "keepboard"

That I fear will be the biggest problem I tend to chain smoke when drinking WILLPOWER

Wow great blog. Inspiring, so much so that I just ran my pack under the kitchen sink (so I wont go digging for them in the garbage later)and am going to give this a shot. I am curious to see how long it will take our palates to start coming back and to what degree. Cheers

Well we have the great eG Foodcast and there are these threads Food Related podcasts and upod not radio per se but good stuff nonetheless.

Great it will be nice to see it help out the Scholarship Program and further enhancements to the tech. capacity of the site. What a great way to have a good meal with friends and help people at the same time.

Same thought here to my knowledge that is the authentic prep although I thought they normally also have the head on, the only part of the shrimp I care for. I found the dark meat to be dry also, but not to the extreme that the white meat was for me this was the only upset of the evening. as I stated before we must submit this to MoMa and now we have a great title, maybe a performence art piece the mold is made then consumed.Edit: The Prosperity Gelatin Mold should also be submitted to Momo for official tasting.

There were the "Cold Firm Bean Curd" and the "Stir-Fried Shanghai Noodles" in addition to the Capsicum all of wich were exellent. They may have had green in them though .