M.X.Hassett

I would say not to bother here is a ? Audrey asked Mr.Mcgee during his Q&A thread Q: A:

Nice Chris, report on uses please. I ran out last night. Well time to make a trip to Pegu. Thanks Gary for such a wonderful bitter I would have loved to have tasted some of the ATF deemed overly potable version.

Wow your dedication to a great product is awe inspiring I like the shape of the new logo but the old color scheme worked better methinks.

Heres some info via Jason and some photos

Sad to see, considering they are just down the road, best of luck in your new location.

Yep in the Rock and Rye

Shoppers Vineyard Clifton NJ has a lot of different ryes. Just please dont buy it all I am running a little low and need to stock up.

Starwich Site

No need to navigate, I am sure I or another eG member would be more then happy to help. If you need me to make the drive up to scoop you I would be game.

Out of curiousity(spl.) what type o' "sweet vermouth" did you use. Might not kicking back the chart to a 1/4 make a more balanced cocktail. P.S. Great SITE

Wow you just nailed one of my standbys, although I subtract the grenadine. What type of orange bitters are you using my choice are Gary's

Damn this sounds yummy...........................................Oh my it is just made one real quick, and I think I may have had one last night

I could have sworn I saw the "Alaska" recipe in Trader Vic's at a 1 1/2 gin, 1/4 Y. Chart.

I see ones who are underpaid and those that are overpaid, if they make me good food or a drink I love them all ='y.

That was my suspision, thanks.

Nothing better with a glass of anything.

You mean sugar sculpture? If you do regardless of possible future points of employment L. Vegas may be the best place to extern for that genre.

I have had a few as an Amuse and as a Savory Dessert

Yes toast is one of the fussiest items when it comes to travel. The steam/crisp factor always gets e'ffed up. Are you though saying that they possibly forego with toasting for delivery, if this is the case I feel that it is not the best way to go about things IMHO. If I ran a similar operation I think I might par-toast the bread before assembly to retain crispness, allow a sufficient cool down time to allow for steam/heat release. Otherwise just be like Mr. McFeeley and make it a "speedy delivery”

I agree that at the "Quick Upscale Restaurant" level this is an incredibly beneficial contribution to both the vendor and customer in regards to speed and efficiency. It will be interesting to discuss with Spiro why or why not they have proceeded to use this technology.

You know initialy I though you were talking about this Le Jardin a great place to eat.

Awesome Chianti Souffle Glace with Poached Pear Tart. , and thanks for the insight into the CIA do you as I do when telling people you plan/are going to the CIA get weird looks and reference to foreign peoples and espionage .

I was recently at a friends house who's mum is from Taiwan. She said when reheating dumplngs boil method not steam that her uncle would let the water come to a boil add the dump. then add a 1/4 cup of water return to boil, add 1/4 cup water return to boil, add 1/4 cup of water return to boil. What is the theory behind this have you ever heard of this technique?

Damn man now I have to go downstairs and shave off a few slices. (wow Casandra Wilson and Comte at the same moment, just call me a "pig in uhhh..... Comte .