weinoo

That's the point I was making above. How many people can really handle 2 real cocktails without getting a tad polluted, and then some?

Now I remember a great cocktail we had in Bologna, which works nicely as an apertif, and would be hard to screw up, once the spirits are batched. From Nu Lounge Bar in Bologna (a great place, if youre ever there), the Bolognese Americano... The Bolognese Americano 40 ml Rosso Antico 40 ml Martini Bitter 1 dash Angostura BItters or Rhubarb Bitters 40 ml Tonic Water Orange twist Lemon twist Shake Rosso Antico, Martini Bitter, Angostura/Rhubarb bitters & lemon twist with ice. Pour un-strained into old fashioned glass. Add the tonic and orange twist.

I think generally you need to be careful that people don't get too schnockered by the signature cocktail. Will it be the only cocktail available? What else will be available to drink? Is it a cocktail/hors d'oeuvres only wedding, or will there be a sit-down dinner after cocktail hour? I'd lean towards a lower alcohol cocktail - Bamboo, Adonis, something along those lines. And i'd want it batched ahead of time, leaving as little ability to fuck it up by whomever is going to be serving it.

Maybe they moved since you used to go?

The "original" location is 53rd St. & 6th Ave., sw and se corners. They now have a brick & mortar location at 307 E. 14th St. and one at 722 Amsterdam Ave. Halal Guys. You could probably open a franchise in your home town.

I agree with this. WE've had previous discussions of how much flour (by weight) is in "a cup," and man does that amount vary widely.

67°C - 45 minute egg. Grits. Mrs. Jones' sausage patty.

Thanks, Thanks. It was definitely cooked in situ. Uncovered, in the Cuisinart Steam Girl, at 325F steam-bake setting, for 8 minutes. The spinach was blanched and shocked and the bacon was pre-cooked.

I might know that.

Per wiki, easily found by googling tomatillo: As a matter of fact, easily found when searching eGullet, which is done by, ummm, using the search box.

Bowls of black bean soup (via RG's black beans) accompanied these wild Gulf shrimp, tapas-style with lemon, garlic and parsley.

Have you had a look through this thread? Ebay and google might help a bit too.

Yep - a turkey club! This I agree with.

Salad dressing ?!

Uova in brodetto. Home fries. Finished product...

I'm worried that link is gonna cost me $$.

Probably - but you have to pay for the web site!

But where will you put the ML?

Beard is emphatic, nay apoplectic, about 2 pieces of toast, buttered and a little mayo, no turkey - chicken! And Joy says 3 - and chicken.

And The Good Cook book on Snacks & Sandwiches says: No crust. 2 layers, filling each with lettuce, tomato, sliced turkey, and bacon.

Thanks for clearing that up.

I'm with Mr. Tuts. They pretty much publish the same cookbook over and over. I've been a subscriber for literally as long as they've been around (mid 90s?). That's all they're getting from me, as I like reading a mag without any ads - other that the ones to buy more stuff from them.