Eatmywords
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Posts posted by Eatmywords
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21 hours ago, Tri2Cook said:
I like bourbon, prefer it over all other whisk(e)y I've tried, but my tastes in bourbon are like my tastes in most other spirits... not as refined as they probably should be. I only drink spirits in the context of cocktails and I'm not a big fan of many of the glass full of one booze with half a drop of something else added to whisper in the general direction of being a cocktail type drinks so a lot of the pricey spirits feel like wasted dollars in the context they'd be used by me. Without going to the cabinet to verify, I believe I have Jim Beam Black, Wild Turkey 101 and Maker's Mark right now.
Agree, either neat or once in a while couple drops of water or tiny cube esp if high proof or cocktail with several parts. My process is to try everything neat a couple times than allocate to mixer or straight. (I have enough bottles now I can do that easily : ) My favorite sippers currently are that Rare Breed and Old Forester 1920. (The OF is highly touted in the 'bourbon world' right and for good reason. At around $60 it drinks like a much more expensive bottle. For a spl occasion sipper I highly rec to grab now before this release is gone).Friday night I made spin on a Kentucky mule with Old Grandad Bonded, Canada Dry Bold (a new release that is close to ginger beer and great for ginger ale lovers like me) fresh lemon juice, splash of grand mariner, 2 shakes of angostura, lemon wedge. It was really nice. Had to warn my guest after pounding one that OG was a 100pr and he'd be ubering home if he didn't pace himself. 😁
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I recently got into bourbon after years of avoiding it based mostly on the crap I was exposed to in bars. Recently picked up Wild Turkey Rare Breed and really loving it's nose, complexity and smooth long caramel finish. A crazy value at ~$40 if you can find it. It easily competes w other cask strengths at double or more the price. Anyway, that's just one of my stock pile. Is anyone drinking bourbon and what do you like? Cheers!
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22 minutes ago, weinoo said:
Intersect by Lexus - currently featuring David Kinch's Manresa.
Interesting concept and location and by a car company? Had no idea it existed. Pretty space. Did you do the 14 course?
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31 minutes ago, weinoo said:
The Madeira, in particular, was quite delicious. The Coteaux wasn't bad either. Lovely to see some wines with age on them in an NYC restaurant. Not that easy to find at this price point. (Man, we missed going out!)
Where did you go?
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9 minutes ago, liuzhou said:
Understandable, but when you eat rice at least twice a day as most people do here, the rice cooker will always win.
Indeed. I've never seen such an environmentally irresponsible, idiotic method in my life. To say nothing of the expense.I will never consistently eat rice twice a day unless I'm visiting you or somewhere in Asia. And I typically make a good deal extra that we don't mind re-heating and lasts couple days.
And who cares about the environment? It's the extra step and waiting for the oven to pre-heat. Let's not get 'faffy' about making rice! 👩🍳🍚
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On 5/12/2021 at 7:50 PM, Kim Shook said:
I don't actually know. I almost never go to CFA - I prefer Popeyes. I've always assumed it's some kind of sweet and sour thing. Does anyone know???
I'll second that. The bird quality, bun and overall execution are very similar but the Popeye's spicy mayo sc sets is apart. Our older one loves fried chicken (one of the few things we are not inspired to make often) so the new, nearby location, is becoming a once a monther. One of the family deals includes 5 or 6 mixed pieces, 3 chick sandwiches, large side, biscuits and 3 apple pies for $20. Pretty good deal I think.
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11 minutes ago, KennethT said:
....... Veneto where she was fed beef cheeks and risotto for probably 5 days in a row, so she was risotto'd out for a while.
Death by beef cheek risotto. I can think of worse.
When my last rice cooker died I didn't replace it (due in large part to the war for counter space that will no doubt bring the divorce). I have one 3qt Circulon non stick for whatever reason loves the job. I can do no wrong w any variety following 2:1, 1:1 or variation and it takes less time than a cooker. Shoot me if I have to turn an oven on to make rice.
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I guess I'm insane because it still amazes every time I wash rice just how much starch it contains. I can be heard cursing it after the 3rd wash.
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27 minutes ago, Kim Shook said:
We just discovered these new cookies:
They are maybe the best store bought cooky we’ve ever had. They are like Pecan Sandies, if Pecan Sandies were made with butter. They reminded us of cookies that I make called Dream cookies, but were more airy.
Oooh, those look so good! Adding to list. Have you tried the dark chocolate chip? Insane for a commercial cookie
Had the Famous Amos choc chip pecan a couple weeks ago. One of my faves. Not too many left that have the balls to use nuts.
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42 minutes ago, KennethT said:
wow. I'm impressed. While I'm usually very scientifically minded, my rice making is more of the "go as fast as you can without having to get out much stuff". I put the raw dry rice in a strainer, and then put that in a bowl of water in the sink. Swish. Take out the strainer, dump the starch water, refill, repeat a few times. The last time, take the strainer out, give it a tap, then dump into rice cooker, spread around evenly, then add water to where it needs to go (for 2 cups jasmine, I add water to just under halfway between and 2 and 3 lines). I'm sure the scale makes yours much more easily repeatable without all the eyeballing I need to do.
I think that's the norm. The containers are cool but impractical if the compartments only hold a cup. A lifetime of restocking. Perhaps some colorful rocks or sea shells.
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38 minutes ago, KennethT said:
Yeah, in this store (right in the middle of Manhattan) where space is at a premium and it's always crowded, I think they do it to speed things along - both in the produce selection and in the check out. I gather that in the larger stores in northern NJ, they have more that's open to selection.
Agreed, mine in Hartsdale, 90% unwrapped (but not your chilies, at least the small ones : )
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My girls grew up watching Peppa so a little extra disturbing (for them : )
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That's a sad amount of unnecessary plastic. You'd think the Japanese would be a little further along. In our big stores, unless portioned, it's out in the open and up to the shopper to place in free produce plastic bags, which can be avoided if you have your own bags. I see more and more shoppers doing this.
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1 hour ago, weinoo said:
Two totally different clienteles for these 2 restaurants. In two totally different spaces.
My guess is people who go to Dirt Candy - that's their big night, they maybe don't have the money left to spend on good booze. People going to EMP have too much money to start with. So while Amanda's clients aren't big drinkers, Humm's are..
Hmm, don't know about that. Dirt Candy is not cheap. The tasting is $55 w pairings $30, let's say $100 pp? I think at that price point, it's the same vegans that have the means to buck up for the occasional EMP meal. - To which the less alcohol consumption argument is valid.(Those are obvious meat eaters in the EMP pic btw, sickly w bad skin, bones out the side of their mouths, shameful)
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I'm sorry for your loss. Nice that you got to spend some with her not too long ago.
Just went through the thread. Great stuff. Looked like a wonderful trip.
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6 hours ago, liuzhou said:
Brace yourself!
Squid ice cream on a stick!
Damn, I'm curious. How do you not try this? - Worried you'll sprout more limbs? Who couldn't use an extra arm? And is that a cat paw? Are we to believe it will catch the octopus and make the ice cream? I love the Chinese. -
16 hours ago, Margaret Pilgrim said:
Vegan is moderately new, while high-roll dining is not. It's my sense that those who are used to drinking top wines in restaurants and who convert to vegan will continue to drink the level of wines they enjoyed in the past.
I don't disagree on the quality but rather restraint on indulging, inline with the vegan mindset of less, healthier, conservation, etc. Multi course pairings would seem unnecessary esp in the company of like minded friends : )
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33 minutes ago, weinoo said:
I wasn't so much thinking the affluent vegan life style; I was more thinking the people who eat at EMP most likely enjoy drinking high-end wines.
I would agree for the special occassioners or once in a lifetimers but I can't see the vegan regulars dropping the same coin as the meat regulars.
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25 minutes ago, weinoo said:
I don't really see what the big deal is, other than the usual breathless coverage.
How much does Per Se charge? Masa? And as @Eatmywords mentions, once you start adding wine in to many meals at "fancy" places in NYC, your bill is getting there anyway.
Well, actually I was thinking they wouldn't get the same wine consumption, at least from regulars, given a simpler diet mindset. But what do I know, I'm completely out of touch w the affluent vegan life style. -
34 minutes ago, rotuts said:
there is a 3 star restaurant in France. that went Vegetarian some time ago. sorry , I don't know if Vegan vx vegetarian etc. Much French Heming and Hawing. it got its 3 starts back. Sorry I can't remember the name. the was a video series. on the restaurant . sorry I cant remember the name , but i know. I have a the videos somewhere ............it was pretty interesting.
It was the first Chef's Table w Alain Passard at L'Arpege as Margaret noted. I got so hooked on the show after watching it.
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Yea, I can't see it succeeding at the luxe price point. Does haute vegan lend itself to expensive wine/pairings? Humm and team are smart though. They'll adapt or scale back if it doesn't work.
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Anderson interview's Bourdain's former assistant who's releasing a book they had begun.
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I see a one time or rare visit statement meal for supporters. Will they develop a regular set they'll need to sustain? I remember mostly monied seniors and finance types. I don't think they're down with zero flesh. Hope it works out for them. I'm happy we experienced the full menu. A great experience. Curious how the vegan foie is received.
All About Bourbon Whiskey
in Spirits & Cocktails
Posted
Totally agree on the value and variety. There is a tremendous amount of good bourbon available esp in the under $40 range. As a long time scotch/irish whisky fan I'm finding the higher proof bourbons (90pr and on) are more interesting from a profile and complexity perspective. I want to try the Woodford Double Oak and I have the Knob Creek 9yr (100pr) which is a great sipper and at $30 a real steal. I have Basil Hayden and find it well balanced. A good entry level w the low proof. Would love to try the Pappy sometime to see what the hype is all about but until I win lotto w be holding off.