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KatieLoeb

eGullet Society staff emeritus
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Everything posted by KatieLoeb

  1. Yes! The Mother's Ruin recipe is genius. In fact, the "bones" of that recipe are so solid, I have swapped ingredients in and out and made variations that are delicious as well. Subbed Smith & Cross rum for gin, no chai in the vermouth, lime juice for lemon and used ginger ale instead of champagne to top and it was equally delicious. It's an easy drink to portion out and multiply up. Seriously great punch. Enjoy, and let us know what you ended up with.
  2. Those ae gorgeous and a fabulous gift. They work like a charm and double as a club if anyone gets too out of line...
  3. Ladies! So excited for your blogging and combined tour de force of cooking/baking/cocktailing talents. Such fun! Great blog so far. Carry on, please...
  4. Thanks for the link. Loved those pictures. Sure wish it were still around. I could enjoy an evening or two in a place like that. Columbus is not too far away from me. Some of my favorite memories as a kid were when my parents would take us to a Tiki place in Philly. Unfortunately i can't remember its name, but I have a very clear image of what it looked like inside with all the tropical plants. Unfortunately, at that age, I was only permitted to drink a Roy Rogers. Wait a second. There was a tiki place in Philly? How could I not know about this? Paging Dave Wondrich for historical confirmation. I wonder if it's one of the places Dave told us about when he led our local Bartender's Guild chapter on a historical cocktail tour of Philadelphia a couple of years ago? I think it might be the one that was around 10 or 11th and Walnut. We heard some wild stories about that place. I thought that closed long enough ago that no one still with us could possibly have been there. Hmmmm...
  5. AndrewFenton are you listening?? Cherries for PIES!!! Bring it on! I got to Headhouse market late on Sunday and a lot of stuff was gone. I did get an awesome breakfast sandwich from the Lucky Old Souls truck that was fantastic though. Two fried eggs, jalapeno cheddar cheese, house made ketchup and fresh sliced Jersey tomatoes on an excellent bun. Sat in the sun at the fountain and enjoyed it immensely.
  6. My favorite drink with Passionfruit syrup is the Port Light, a rare whiskey based tiki drink, from the Kahiki Supper Club in Columbus Ohio. Sort of a tropical whiskey sour variant. Delicious drink! 1 oz. Bourbon 1 oz. fresh lemon juice .5 oz. passionfruit syrup .5 oz. grenadine Mix with crushed ice and serve in a rocks glass. Garnish with lemon wedge and a cherry. Can also be blended for a "slushy" style drink. Images of the former Kahiki Supper Club can be viewed HERE. It was a stunning bit of architecture, and I remain puzzled how such a unique structure could be bulldozed to put up a Walgreen's.
  7. Do they have a well brandy or cognac available? You could make Japanese cocktails with orgeat and lime juice if you had that...
  8. Google Chinese Restaurant Cocktails and follow links or research for all those goofy tiki-style Polynesian drinks. You should be able to make a mocked up Zombie, or Scorpion Bowl style drink without too many additions. And your caterer should be providing citrus juice and mixers. For what you're likely paying them, it's the least they can do. At worst, rather than spending that morning fresh juicing, perhaps you can find fresh squeezed flash pasteurized juice either through the caterer or by looking up producers online and finding out who your local distributor is. If you're feeling daring, you could likely make a flavored simple syrup to add to your punch or make homemade ginger beer (it's easy) and add some fresh ingredients to make it more unique and tasty. If you can answer some of the prior questions, I might be able to suggest something easy that would batch up well and be relatively simple but flavorful.
  9. My trip is booked. I'll be there for the full week for the first time this July. I had to miss last year as the first photo shoot for my book was scheduled that same week. So which other eGulleteers can I look forward to seeing this July 25-29? Click here for the terms under which this event is listed in the eGullet forums
  10. If you slice the jalapenos in half and remove the seeds and ribs, you can let it sit longer to no ill effect. I have a recipe for a jalapeno and cilantro infused tequila in my book for use as an oyster shooter with a splash of pineapple juice on top, or as a martini with a bit more pineapple juice, a splash of lime juice and shaken then served up. It's called Chihuahua tequila, the martini version is a Rabid Chihuahua.
  11. Steven, my recipes for lime and lemon cordial in RecipeGullet both call for citric acid powder, as well as a bit of tartartic acid. The upside is the cordial keeps really well refrigerated once made and I think I recall that you do enjoy a good gimlet. Just a thought...
  12. Here's your problem. Parking anywhere within the boundaries of Center City is generally timed for 2 hour intervals with either a meter or with a resident sticker for whatever "zone" your address falls within. You'll get a parking ticket EVERY SINGLE DAY until the city "boots" your car and then tows it off and starts charging you storage fees in addition to the ransom you'll have to pay to get it back. Unless someone in the suburbs has a driveway or secure street parking that won't label your car as "abandoned" and have it towed in that municipality, you're better off either leaving it somewhere else or renting a monthly space at a garage somewhere here for the duration. The Philadelphia Parking Authority is the most profitable agency of its type in the world. Other countries send their executives here to see how they do it. There are television programs about it. You do not want to mess with the PPA. You will lose. It's really that simple.
  13. Working on some Asian inspired cocktails with crazy ingredients from the Asian market that I've never had before. Taiwanese plum juice is tasty with either gin or tequila. Trying to figure out how to utilize those gelled candy snacks as an ingredient or a garnish. There are so many items I never would have tried had I not been guided in the proper direction by someone who could read the labels. I have a lot of lab work ahead...
  14. Those penguin ice buckets are all over the place. But they're so spectacularly fun, everyone should have one. I've given them as gifts but need to get one for myself. Who doesn't love penguins parading around? Fantastic!
  15. Thanks to all of you for your support. I don't think I could have done this at all, had I not known I had a receptive and supportive audience. Otherwise, I'd just be babbling to myself about cocktails and would inevitably end up in a padded room with a very constricting outer garment. Every single day that I keep the guys with the butterfly nets away is a win in my book.
  16. Now we're getting somewhere. HERE is a link that has some better sample pages to look at. If you go to the far right of the page and click on "show all 8 illustrations", you can click on each of the sample pages and it will enlarge so you can get a better look at the layout and some of the photos in the book. Love the photos so much. I owe my life to my friend, photographer Steve Legato, for making it all look so stunning. For those of you that are planning on attending Tales of the Cocktail in July, I am hoping to have a book signing event there some tine during the conference. I'm working out the details now and will report back as plans start to solidify. This is all becoming a bit more real every day. Quite exciting!
  17. I had an itch for ramen today, as is known to happen once in a while. Didn't want pho, I wanted ramen. Dragged myself over to Nom Nom Ramen, new to the Rittenhouse area on 18th Street, just south of Market. It was worth the trip. I ordered the Karai, or spicy ramen. Broth was solid, noodles delicious and still had a tiny bit of toothsomeness to them (what's Japanese for al dente?) and there were sufficient bits of pork and veggies to keep me happy. I added a poached egg, which was a bit closer to medium boiled than a runny poached egg, but still added a little something to the soup. Regular sized bowl, addition of the egg and a can of Diet Coke set me back around $12. Definitely an excellent addition to the scene here. Service was pleasant and efficient. Lots of Asian students and young professionals in the place, many of wom I overheard saying they'd just heard about it and rushed over to check it out.
  18. Tubby Olive sounds like a similar concept to A Taste of Olive, which has stores in Ardmore and Cherry Hill. Nice products, dispensed into small or large glass bottles as you wish, friendly staff that lets you taste anything you'd like. I love that. Great news on the Rick Nichols Room completion. Does this bode well for the Heartland Gathering?
  19. Helped my hostess bake a Passover wine cake tonight. Flavored with ground walnuts, cinnamon and ginger and a sweet red wine, it looked and smelled delicious when it was done. I'll let you all know how it really was after I taste it on Friday night.
  20. I can hardly believe that no one has touched this topic in two years. So here goes: Passover Inspired Cocktails This would be my area of expertise. I have to say I am fond of some of these ideas. While it might be slightly more challenging to find kosher for Passover spirits that are free of grain spirit for the holidays, it would certainly be worth looking. Potato vodka has potential, but you would have to be certain there is no neutral grain spirit mixed in. If you're Sephardic you could get away with drinking sake. It's best to think of kosher for Passover spirits as striving for the same dietary restrictions as "gluten free", so 100% agave tequila is always a good choice!
  21. Chris, this sounds very interesting, but I wonder if the pimento dram was sweet enough and not too overwhelming in the spice component. The simple is so much a part of the mojito flavor profile. Perhaps a few dashes of pimento dram or a float on the top of a barspoons' worth might work better?
  22. The proper name for orange-cello is, arancello. And it's delicious. The big gigantic thick skinned navel oranges work great for this, and a veggie peeler is fine since the skins are so thick. I've heard tell of tangerinecello and mandarincello though I've never tried myself. I bet grapefruit would be delicious.
  23. Jaymes, you are most welcome. Honestly, the one lime trick is the secret from my source of the recipe. He says it's the only thing that mimics the true flavor of Sorrento lemons which we can't readily get. He can't even get them in Germany and he was a lot closer to the source... Meyer lemon JUICE is the prize of those lemons. The peels don't seem to work very well for limoncello, so I'm told by several folks that thought it would be a cool idea. :shrug: I can't explain it, but know that I won't waste money on those expensive lemons since others have already sailed that ship and sank.
  24. Hosting a Lillet aperitif Happy Hour next Friday at my bar. Borrowed the Fashionably Lillet and Katie-fied it just a bit with some ginger syrup and muddled blood orange slices and brandied cherries and renamed it the Fashionably Lil-Late, so as to distinguish it as a different cocktail. We'll be using Hudson Manhattan Rye with that. It's joining a Fleur de Pomme (my own concoction) made with Stoli Gala Apple, Lillet, St. Germain, spiced simple, fresh lemon and Peychaud bitters and a classic 20th Century made with Hendricks for the specialty cocktail lineup for the night. I'm using these particular spirits as they are all under the same sponsorship umbrella, of course. At least here in PA. But I'm looking forward to showing off my love for Lillet and turning a few folks on to it as well.
  25. Shake, Stir, Pour - Homegrown Cocktails Here is the book with the new (final) cover shot and inclusion about the foreword. I still have to talk to them about implying there are distilling instructions. That's just wrong. But this is the final look of the book. I can hardly wait to actually hold one in my hands! That is going to be a bit mind boggling.
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