weinoo

The estimable Derek Brown has written an interesting piece for Table Matters. It's entitled Bartenders: Stop Making (Up) Cocktails, and in it Derek touches a few chords that I agree with. For instance... And how many poorly made Manhattans or Martinis have we all endured? Derek's right. In my opinion, that is. Agree?

Maureen - that's a tough one. For use raw, they pretty much have to be in season - then you've got everything from Beefsteak to Green Zebra. We like our heirlooms. For a raw tomato sauce, I always prefer the roma.

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Becco?

Esca. Bistro Benoit.

Since you're a fan of cognac, nothing wrong with a Sidecar...

The "Tandoor Chef" line is definitely one of those that has the seal of approval from my wife .

I'm sorry, but my guess is the end product sucks.

The restaurant group helmed by Ken Friedman and Chef April Bloomfield, owners of NYC stalwarts such as Spotted Pig and The Breslin, have signed a 10-year lease to take over the Tosca Cafe... I think that's great news for San Franciscans, and I hope they keep that classic espresso machine right where it is. I've had one or two nightcaps at Tosca, and it's a true treasure (though I've never eaten there!).

Amazingly, I used to frequent this place 25 years ago!

Olive oil that tastes like olives?! How odd...

Thanks, Chris. I'm trying the first one now, and it's delicious (though I'm using a cognac instead of the armagnac).

Commonwealth was wonderful. Second it. Bar Tartine. We had breakfast/lunch twice at Plow we enjoyed it so much. State Bird Provisions. I always enjoy a Crab Louis at Swan Oyster Depot. Oysters at the Ferry Market Plaza. For that matter drinks, at the gorgeous-view bar of Slanted Door in same. Or, for old-times sake, and a buzz with caffeine, you can't do any better than the Buena Vista, where the Irish Coffee was "invented." For down & dirty, we've always enjoyed Brandy Ho's on Columbus and Yuet Lee for great seafood with zero decor. And we still love the dim sum at Yank Sing. Walk the Filbert Steps. For amazing views and just because maybe you'll see a flock of parrots. Cocktails - since I know you might like a drink every now and then and there are a number of good places in SF to get your drink on. Comstock, which is really close to Brandy Ho's, btw. Bar Agricole Alembic Absinthe Rye Beretta good, crowded scene Slanted Door as mentioned abovea Bourbon & Branch Smuggler's Cove Enjoy.

I think pizza is a fine meal when cooking for one. I always make enough dough for 6 - 8 crusts...they are easily frozen individually, and defrosted overnight in the fridge - well, the possibilities are endless. I had no mozzarella in the house, so feta was a quick sub for this solo pie (which started out round) I had for lunch...

I've seasoned my clay cazuelas by just soaking them in water to cover overnight, and then heating them slowly in a 300 degree oven. Here is what La Tienda.com has to say about "curing" a cazuela... I imagine there are a variety of methodologies for your perusal out there on the internet.

Crisped up confit duck wings (the legs having already been eaten, along with the necks) with potatoes, onions, and tiny mushrooms...

I just picked up a bottle of this relatively new spirit and was wondering if anyone has tried it? Any ideas for cocktail use?

On or about their first anniversary, and Acme is, imo, better than ever before. New dishes, old favorites - all pretty darn good... Happy Birthday To...Acme

I've been enjoying Grandfathers and Left Hand Cocktails lately. Both Sammy Ross cocktails and in that family I love.

How they can call this a Manhattan, I do not understand. It has no rye, no vermouth (sweet or otherwise), no bitters, and no cherry garnish. Might as well call it a Mediterranean Boilermaker. Agree totally.

Have you mastered roasting a chicken? Making an omelet? Preparing perfect mashed potatoes? A vinaigrette? All without looking? Have you read Joy? Have you read Mastering? All of the above will take you far.

Personally, I prefer food to be served at the temperature it is supposed to be served at. That is, hot food should be served hot on warmed plates; cold food should be served cold on cold plates; and room temperature food should be room temp - I enjoy many foods at room temperature, which is where the most flavor comes out in things like charcuterie, etc.

Just received my order from Sahar Saffron. Came with a gift of the Greek stuff. Looking forward to playing around...

CK's profile notwithstanding, most of the time their recipes work.

I don't use the Wolfert method, but a number of years ago Cook's Illustrated (March, 2010) came out with their no-stir polenta method. In it, they add a tiny amount (say 1/8 tsp.) of baking soda when the polenta is added to the boiling water. If I can find the recipe, I'll post it. Their web site states: