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M.X.Hassett

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Everything posted by M.X.Hassett

  1. Is not there a phrase "sell on cheese, buy on ???"
  2. The musical backround was very fittings for the dismount. Thanks Rachel.
  3. I would like to thank the great guy in charge of the lion dance and his troupe for their contribution to the cultural and educatational aspect of this dinner. Edit: there, their, gahhhh...
  4. If you are talking about the "Cold Firm Bean Curd with Cilantro and Sesame Oil" I beleive they are.
  5. I am in full agreement with you on that Kurt. Cheers
  6. I would agree that it is the more bitter taste due to the "better quaility chocolate"(dark) many people that I have offered cocoa nibs to have said the same as you. I am a very limited baker but maybe the addition of some form of dairy may have helped cut the bitterness. When you say Hersheys are you refering to the milk or the dark version.
  7. I would. I'd eat tiger if they weren't endangered, and I definitely would eat dragon. ← Ditto. I have eaten baby mice as mentioned above thread also, crunchy and gamey with a certain sweetness to them. I agree that eating the animal of that N.Y.s eve would be disrespectful, although I am no expert in Chinese cuisine the holiday honers the animal. Edit: I have also eaten the aformentioned rats and though palatable I would not seek them out. Horse though is a great meat and I do seek it.
  8. I saw many pics taken and some video also. Do not forget many are still digesting. Refer to Jasons last post on this thread the video still needs to be compresed by google. Many of the dishes can be viewed from previous C.N.Y. dinners linked at the top of this page. Edit: Cross post some pics up
  9. That was great, I found it amusing that the money going in the dragons mouth would sometimes fall out of its uhh... throat and then be picked up by its ummm......tail . As Steve said, between the Dragon and the Jello mold we are all now suffering from sensory overload Edit: Thanks whoever made the mints.
  10. Lets all give a big round of thanks to the youth group that performed the dragon dance, Bravo.
  11. No lushes here, only Cocktailens P.S. when everone refers to marschino are you refering to the syrup or the spirit?
  12. If the duck came out first when we where all hungry it could have turned pretty ugly pretty fast fighting over skin . Let me just say it was an exellent meal enjoyed in exellent company. The dragon dance was great but I most enjoyed the drum beating during the unveiling of the Jello mold very dramatic . The best dishes for me where the capsicum noodles, bean curd, ruby pork, and of course Peking Duck (on the standard menu dont they refer to it as "Beijing Duck"?) also I must add that Jason's idea of the exotic green soup as water to douse the fire of the capsicun noodles was perfect. All in all it was a great evening. Well thats all for now. Time to switch to read only mode and rest. Thanks again everyone for a great time, thanks eG for planning it, and the superb Cecil for making it happen Edit: anyone else find the sticky rice stuffed chicken on the dry side
  13. Welcome click HERE for the "Cocktail and Liquor Trends for 2006, What are your predictions?" thread
  14. You are right about the red what about leaving the bottom part with the white backround and the top half with the crown red. Just an idea. The pie sounds good. On the bun situation have you tried checking with local bakerys about having buns made to your specs thus outsourcing the labor it could cut down on your cost?
  15. M.X.Hassett

    venue

    Kudos Chef, what is your walk in policy I was thinking of going this evening but I do not have a hard time set at this point.
  16. The bottles you refer to at Pegu are of the eye dropper variety thus you would have to upend the bottle to pour out half of it. Otherwise the most one could add would be about 3 dashes if they emptied the entire dropper. Most people when presented with a dropper would use caution and assume it is a potent ingredient methinks if not they are probably drinking vodka . Also there are not "4 bitters bottles on each table" they are brought over with the cocktail order and are: Angostura, Lime juice*, Lemon juice, Simple Syrup. Having never sat at a table for more then a few minutes there and the staff already knowing me to be somewhat versed in cocktails I can't attest to the fact of if an explanation is offered when presenting the caddy. I beleive your premise of " I can just envision a customer pouring half a bottle of angostura in their drink by mistake, then expecting a replacement" is flawed, if a patron walks into a restaurant and pours half of the salt shaker onto the food should they expect a replacement? Edit: *
  17. To build on the half size drink idea you might consider doing cocktail flights such as http://www.flatironlounge.com/ does in NYC.
  18. As always Dave clears it up: from THIS post.
  19. That is what I have heard also creme de viollete, hence sky blue color, hence aviation.
  20. Disposable plastic 1oz shot glasses lots more on google.
  21. Cheers I raise my glass to you, Beefeater:NP, 3:1 sadly out of O. bitters.
  22. Not to go off topic but thats why you need to get down here to Pegu and M&H.
  23. Yeh the stuff I have seen and I think Johnder mentioned recently contain no whites. I will check next time I have the chance. Edit: Welcome Snowy nice to have you here at eG.
  24. Sounds like a good start. One of the better cocktails of late that I have had was the oulde bols genever, suger cube, O.Bitters, rocks. Sadly with the crap distribution of genevar not something you or I can replicate with much luck.
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