weinoo

Good job, BKYLN.

Good job, Steve!

And also, I don't mean to harp on this, don't cook pork to 200°F!

At this point, I think you've got a hybrid. Most of the butt and some of the picnic. Isn't the arm bone part of a picnic? The above picture I found on this website: Ask The Meatman

Going to a friend's loft - he lives in Bushwick. I made a liter of Bushwicks and a liter of Negronis.

I think you should rinse it off and dry the roast before roasting it. I look for 180°F - 185°F as a good internal temp for Boston butt. Remember, it will go up a good 5° - 10°F after you take it out of the oven...I'd even cook it at around 275°F...if you end up with a roast at 200°, I think it will be overcooked.

For $225, you want to feel full?

Spago?

Since I don't know about Chada, I'll only say that the people I know who have recently been to LOS say it's as good as ever (it's been much longer for me). I don't know about Chada's wine list, but LOS has some of the best wines to go along with this food.

If someone could, would it be Aperol? I find the thing with cocktail recipes is that many ingredients are in such small quantities that changing them changes the essence of the recipe. It's like pastry and baking; much harder to riff on than, shall we say, veal piccata. And, as they point out in the book, the D&C team spent a lot of time developing their recipes; I've spent a few nights at that bar, back in the day, and I know how many variations of each and every new cocktail those guys attempted.

Yes, try to tell that to some of the most successful restaurateurs in New York City. And DC, for that matter.

My question is, and don't take this the wrong way - can you diss a recipe when you don't follow the recipe?

As one who may have been the first to call GF a douche, right here on eG...both Conant and Bobby would cook circles around Guy. I don't think there's any disputing that fact. Each has worked their way up in the industry to run 3 star kitchens in NYC...'nuff said.

A better smelling house.

This was usually Significant Eater's second drink of the night at D&C, when Brian was behind the stick. One of her faves, along with the Final Ward/Last Word.

Yeah - it's supposed to suck.

The market was still offering some beautiful tomatoes this week... We had just a few with breakfast...

At least they're doing it at a fairly cool place. I'm sure Alex will fall in love with Mockingbird Hill!

I love my Blendtec, purchased when I think they ran a special sale, which FatGuy told us about on eG!

Aren't blenders more than about how "powerful" they are? I'm sure this is a good choice, Robenco15. Do you use it in a commercial environment? If so, how many drinks a day do you blend?

Your budget should be higher and you should get a Vitamix.

These lists are so ridiculous. FWIW, I've been going to 151 lately (that's the newest from the D&C crew). I like it a lot. And we can't overlook some of Brooklyn's finest - Clover Club, Tooker Alley, etc.

I don't know if I understand this? In my mind, "high-end finger food and canapes" means using luxe ingredients for finger food and canapes. Caviar, smoked salmon, pristine fish, aged beef, etc. That said, I own two books which will serve you well... Martha Rose Shulman's The Classic Party Fare Cookbook and The Book of Hors d'Oeuvres and Canapes.

Brilliant synopsis. And really, there's nothing wrong with a great gin and tonic, or gin rickey, or Tom Collins or...

Unless I know that where we're dining has a competent bar program, I shy away from cocktails if we're sitting at a table. If we're sitting at the bar to eat (which we often do), and I can watch the bartender(s) make a drink, and they seem suitably competent, I'll order a classic that's hard to fuck up. But I will tell them exactly how I want it made, like a 3:1 Beefeater Martini, with a twist. Tonight we're most likely going to Alder; will sit at the bar, which in addition to having a great cocktail "program," has bartenders who know exactly what they're doing.