weinoo

I use Cafiza, by Urnex. I love using it in a glass thermos, which sparkles afterwards.

As for fineness of the grind, I go somewhere between espresso grind and fine-drip grind. I totally understand that the aeropress claims it cleans itself - but even with plain rinsing, coffee oils will eventually build up on the inside of the unit and all over the black/rubber end of the plunger. As far as the siphon setup goes, well, I've got no problem with that either...

Chris, Welcome to nerd coffee land. I think you get better results from an aero with a finer grind, but to each his own. That said, and this is from someone who has been "brewing" my own coffee at home for a long time, I'm not a huge fan of the aeropress. I can understand your frustation with the French press, but I suggest you get and try a pour-over set up, just to see how you like it compared to the aero. You can probably pick up a Melitta for $25 or a Chemex for $50, and imo either is well worth the price - especially since you seem to have a grinder dialed in as well as a kettle. If you really want to join the hipster coffee generation, you'd best move to the Hario world...because, you know, Japanese people have been brewing coffee forever. As for the aeropress "cleaning itself," I find that anything that comes into contact with coffee in any way, shape or form (i.e grounds or brewed) eventually needs to be cleaned by someone other than itself! My aeropress has gotten mucky over the years at the plunger and is virtually uncleanable. And really, do we need MC to teach us how to brew coffee at this point in our existence?

This is a good point, although I'd like to expand on it further. I know a few bartenders. I've hung out in a few bars that are considered to be on the high-end, cutting edge, whatever it is you want to call it. I can't tell you how many cocktails I've tasted before they were put on the menu...if they ever made it that far. So yes, perfecting drinks behind the scenes is a good idea; but trying them out on a few select patrons can often give a bartender an idea as to whether the drink even deserves to be on the menu. And let's take a look at technique. I don't care how great the cocktail a bartender has invented is. If it's not served at the right temperature, or properly diluted, then it sucks. And that's the same whether it's a slippery nipple or a Manhattan. And that's one of the points that I think Derek is making - learn how a classic drink should taste and should be served - then move on to your brilliant idea.

One would hope. I think the problem is there just aren't really that many good bartenders that know what the hell they're doing.

A tipster told me Cafe Katja is going to be getting a little bit bigger.

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.

Original post:

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.