freshherbs

a lot of the perceived thickness has to do with the temperature too. in general, Guinness is drawn at a warmer temperature than in the US and, as a result, seems thicker

no plans to bring this to the US anytime soon...

fwiw, i have heard from a reliable source that this product is hugely overdelivering on pepsi's sales volumes. looks like a success so far

At least according to this Wikipedia entry, a traditional Chicago-style dog is: "a steamed or boiled all-beef, natural-casing hot dog on a poppy seed bun, topped with mustard, onion, sweet pickle relish in fluorescent green, a dill pickle spear, tomato slices or wedges, cucumber slices or wedges, sport peppers and a dash of celery salt — but no ketchup." ← they forgot the sauerkraut and, personally, i don't agree with the cucumber. i think if it has lettuce on it, it certainly is NOT a Chicago style dog. If a pizza has sauce, cheese and lettuce, is it still a Neopolitana?

YES, i stand corrected...thanks john. i guess there is a reason they call you "the hot dog guy"

fwiw, i still like SS burgers but the place lost all credibility with me when they put green peppers on a Chicago Style Hot Dog. nonono! there are precisely ten ingredients in a CSHD...built in this order steamed poppy seed bun vienna beef frank (steamed or grilled (aka char dog)) mustard relish tomatoes kraut onion pickle slice sport peppers celery salt *edited to add onion per john's response below

love the weeniecello! you should consider mixing some with the liqueur called Kummel. it tastes just like rye bread. you could make the first corned beef and rye cocktail. rim it with coarse mustard seed and you've got a cocktail fit for my grandpa.

i know they were railroad guys. i am assuming huntington was one and, if memory serves, i think Mark Hopkins (who also has a hotel named after him was as well). as for the other two...you got me

just whipped up a morning glory fizz...mmmm...rye and gin in the same cocktail? if someone could tell me how to incorporate bacon i may be able to live on this forever...

i love this thread. here is one that i butchered for a long time quinoa. i pronounced it kin-oh-a. it is actually keen-wah.

i have only heard bad things about the cocktails at this place, which is surprising (for obvious reasons). what gives? poorly-trained bar staff?

if yer talking bourbon, i'll put another vote in for Bulleit

having had a baby 4 months ago, i have recently become an early eater. i find it hard sometimes to separate the atmosphere from the enjoyment. it is sometimes a bummer to be the only people in a restaurant even if the food is great. to wit, we often eat at the bar at gramercy tavern at 5. it is always packed and always a great meal. a few weeks back we had a 6 pm sunday res at wd50 and were the only people in there. for some reason, it was the worse of many experiences i have had there. was it the food? maybe. but it also definitely had something to do with the atmosphere either way, if i am paying for a good meal that is what i expect, regardless of whether it is 5 or 10

mmmm...cherry dark and stormy

wow, that's a blow for Pernod. thanks for this mike

actually, that isn't completely true. the beverage aisle exploded in the late 90's with the intro of snapple and all the other teas and actually stole space from soda's that aren't prevalent anymore (ie RC Cola). while the battle for shelf space is important, i think that Coke and Pepsi are just realizing that a new breed of consumer is demanding more complex flavors-even in soda. don't forget that a lot of the flavored waters are actually Coke/Pepsi products, so they know this game well. maybe they just never thought it would happen to their crown jewels...

katie, i think gary regan's website/newsletter is having a Ciroc cocktail contest this month. you should submit the Lavender Sours...sounds like a winner to me

stephen hawking crab legs jonas salk cod

to me it is a matter of personality. like any other graphic design and layout, the final product is supposed to communicate something about the contents. my guess is that the first menu is supposed to communicate the chef's open-mindedness and inventiveness. the fact that not everyone will be able to "get" the menu is probably part of the experience (the same way that not everyone "gets" the food at wd~50) the second menu communicates (to me) a more powerful, traditional approach. straightforward stuff with big flavors. i understand your point that, on some level, people just need to be able to read the menu in order to be different. but i am hard-pressed to say that one layout is "better" than the other and more than rock and roll is "better" than jazz

Ick. Using diet soda as a mixer? ← it was pretty nasty

visited annisa last night. fabulous experience...just such a charming, comfortable space with highly proficient service and finely-executed bright-tasting dishes. since most of what we ordered (foie, barramundi) has been well-covered above, i will report on the dish i most enjoyed: skate with korean spices. the skate came in two forms: a grilled wing with cubes of kimchi and a sashimi with korean red spicy sauce (gochujang i think) on a bed of avocado. the wing was delicious and had a great textural element: the fish was crisp and the cubes of kimchi exploded in refreshing, spicy bursts. my wife and i aren't sure if the kimchi was cabbage or daikon. the sashimi provided another texture alltogether. the silky fish and avocado had a surprising kick. it was a very sultry dish--both silky smooth and a little naughty. all in all, a great experience and we will definitely be back for the tasting menu

personally i agree with the watered down mouthwash comment....and i think in 10 years we will look back at metromint as a product typical of its time (but i said that about altoids too, so that shows you what i know). maybe for another thread, but the emergence of all of these new flavors is fascinating (in reference to vanilla-mint mouthwash above). is there any category of product that you put in your mouth that won't eventually see this two-flavor "sophistication"? and what comes after that? will we see chipotle mouthwash one day??? sorry for the rant, but i would love to see a thread dedicated to the emergence of "sophisticated" (for lack of better word) flavors in mainstream categories...

i was in dallas yesterday at the W hotel, and they happened to be having a launch party there for Pepsi Jazz. picked up two bottles but haven't tasted them straight yet. the interesting thing was that the bartender told me that the good folks at Pepsi designed these products to be used as mixers in cocktails. he then made me a drink with the cherry vanilla version with some Benedictine and something else. it didn't do too much for me. anyway, does anyone know the background behind this product? it seems very strange...almost like it should be a coffee product for 50 year old women..."escape to a smoother place...Jazz". i am not sure i get it

can you point out the constructive part because um, i'm not seeing it. i didn't get much of an idea of the food at all. flavor doesn't seem to figure into it too much. all i learned from that was that you seem to be easily, perhaps perpetually bored, and have a strong preference for another chef you like to promote. ← It DID kind of come off that way... Was kind of needless (IMO) to hype Mason in that way since I think they're part of a sort of supportive community. One other thing I'd like to add. I never got the feelings from ANYTHING I've read, internet, print, mainstream, etc, that R4D had the slightest semblence to 'Finale'. ← for what it's worth, i have no affiliation to any chef. i just didn't think r4d's flavors were worth the hype/cost. next time i'll try to be more constructive.

this goes both ways, by the way. you ever show up to some Lower East Side hipster hangout in a suit? try it sometimes, it's fun! same as above, the only difference is they looked down their pierced noses at you