KD1191

Did this just happen on it's own, or did you do something to help bring it about? I wouldn't say I made a concerted effort to "try to like them". If I had to guess I'd say I just learned to appreciate the ways these flavors could contribute to an overall pleasant execution of a dish. I also have some personal theories about how our palates grow and change (and die - e.g. baby boomer's driving spicier food more mainstream as their taste buds die... not such an original idea I guess), which may not actually correspond to any real science. I would think that stronger and more unique flavors are more likely to be met with resistance at an earlier age when we lack a frame of reference (though perhaps not before we've yet to develop a strong sense of preference and identity). I'm jumping into all sorts of areas far beyond my expertise here, cognitive psychologist is not even a role I play on TV.

This the same stuff that's used in the Winter Sazerac (brown sugar simple that's had ground coffee steeped in it, I think)? Wondering about this stuff lately, pros/cons of making a syrup with brewed coffee/espresso instead of infusing a water-based syrup... Any thoughts? ETA: I guess I got some bad info on the process for that syrup...

What Jeffrey wrote in The Man Who Ate Everything really made a lot of sense to me, and it is something I've tried to emulate. Most of my conversions have been of the 'irrational dislike' type. There was a time when I thought I disliked both corned beef and rye bread (because I'd had really bad versions of both as a kid), while now I'm salivating thinking about a Reuben. One of the hardest things for me to get past initially was blood. I shuddered at the thought, but boudin noir is one of my favorite foods now. I think insects are my final frontier. When I'm inevitably convinced to try chapulines the sky will be the limit. However, there are things I can say that I've "developed a taste for" after disliking them initially. Sauerkraut and anise/licorice were both flavors I could not stand until I was in my 20s. I don't know of anyone who really enjoyed their first sip of Campari, but if you can make it to your third you're usually hooked.

Thank you, Parigi, that sounds delightful. You're quite right about Lyon and Beaune, and those are two places we've been previously. So, I think we're well equipped, there. Unfortunately, I can't find much regarding Colmar that's been posted within the last few years, and very little at all on Reims or Besançon.

They just had a chef change, and those are sadly gone from the menu, along with the truffle-oil garnished chickpea "popcorn". New menu is here.

My wife and I will be driving through France in May, and I'm hoping the community might be able to provide some advice for reliable restaurants along our route and/or in our destinations. We have a few "bigger" meals already planned (L'Arnsbourg, for example), but would appreciate any insight into lower profile places. We'll be entering France from Germany, staying near Baerenthal, then traveling down to Colmar. We'll head toward Annecy, likely through Besançon. We are planning a day trip to visit the Grande Chartreuse as well as the Chartreuse distillery in Voiron. We'll stay overnight in Lyon before turning back north through Beaune and Reims, en route to Belgium. I've looked through various topics here related to many of these cities, but the recommendations in most of them are quite old. Any updated suggestions you might have would be greatly appreciated.

Haven't tried Mezcal, but I enjoy a tequila old fashioned. Hibiscus and ginger syrup both work well...Angostura Orange plays nice here, as do some homemade habanero bitters.

Haven't tried the Creme de Gingembre, but Koval's ginger liqueur is a nice alternative to Canton. Lower proof, more natural ginger flavor. Currently only available in Illinois, Indiana and Florida, unfortunately.

Thanks for the suggestions, all. Does anyone know of a place in Chicago where you can get Bun Cha?

Aldea 31 W 17th St New York, NY 10011 (212) 675-7223

My understanding is that the restaurant isn't meant to make a profit. The real money is in his speaking engagements and book deals. The restaurant is part PR machine and part gallery. "[T]he dynamics of running a restaurant" don't enter into the conversation for El Bulli. Surely he could charge more and stay open year round, but that assumes his goal is to maximize the profit from the restaurant. Staying open year round (or, at all, I guess, given his announcement that the restaurant is closing for good) wouldn't allow him the time/energy to innovate and teach in the way or to the level he wants.

The "Growing Old and Dying Happy is a Hope, Not an Inevitability" by Maks of Cure: 2 oz Cynar 1 oz Rittenhouse 100 Rye Pinch of salt 2 pieces of lemon peel (+1 to garnish) Herbsaint (for rinse) Stir Cynar, rye and salt to combine. Express and donate two pieces of lemon peel. Add ice and stir. Strain into an Herbsaint-rinsed coupe. Garnish with an additional lemon peel.

Should have tried to go. Oh well. I think the article says they have been losing a half million Euros per year, not that it's the operating cost. Yes, he says the restaurant operates at a net loss. Sorry if my choice of words wasn't clear.

Without question, Rittenhouse 100 Rye. After than, probably Punt e Mes.

In a move that I don't find to be much of a surprise, Chef Adria has announced that the closure of El Bulli will in fact be permanent. He has decided to open an academy, as a better way to spend the half-million Euro per year that El Bulli supposedly costs to operate.

Well, chocolate, cold and up pretty much defines a choco-tini...so, working within those constraints it's going to be pretty difficult to avoid disappointment. I don't really enjoy chocolate in cold application, so I guess I don't have a lot to draw from. Maybe chocolate mousse could be the next cotton candy...

On the chocolate angle, I immediately think about what Rick Bayless is doing at Xoco. Warm drinking chocolate could certainly be perked up with booze as well as spice. How about the Aztec with mezcal & chili or La Parisienne w/ cognac & orange peel...

Since Dorek began discussing his disappointment with Tanq. #10, I've felt to the need to pull out my bottle and try to put it to good use. Tonight, an attempt to recreate a tasty gimlet I had at L2O in Chicago. They used Plymouth and a house-made lime cordial with a touch of Aperol. Here's my take: 2 oz Tanqueray #10 1/2 oz lime juice 1/4 oz Aperol 1 barspoon simple syrup Beautiful color and nice aroma...the Aperol is a bit overwhelmed by the gin. Not a bad drink, but not as good as the original.

I question that. Just because the thermometer reads 0C, doesn't mean the internal temperature of each ice cube is 0C (if it was, all the ice would very quickly turn to water in an ordinary room). The drink gets to -5C because the ice is colder than that. Enthalpy schmenthalpy. Someone raises the same point in the comments on that post, and the author debunks it.

I think you have a trivial error in the example here because 0C ice cannot chill the drink to -5C Take a look here. I'm not going to pretend to understand half of what's been written above, but 0C ice can certainly take drinks to -5C.

I had an excellent Hemingway Daiquiri at Distil on top of the State Tower in Bangkok...beautiful views of the city, too. However, prices are commensurate with a rooftop bar on top of a luxury sky scraper.

Any chance of Pisco? It would make a interesting spirit base for the Champagne cocktail in lieu of cognac...and it's something most people don't see every day.

Bumping this thread, hoping others might have more suggestions. I spent some time in Hanoi last year and adored the pho. Was craving some this weekend, so took a trip to Tank noodle. I left full but still craving. Any suggestions for place in Chicago for pho that's less about basil & bean sprouts and more about rich meaty goodness?

I'll agree that Burgundy is an excellent choice, particularly enjoyed the area around Beaune, but my vote would be for the Alsace. The wine route is excellent, many picturesque villages and at the top there is the impeccable Hotel K and l'Arnsbourg, a restaurant that is truly worth traveling many miles.

Looks like a Taisin mold with Macallan stamped on it.