KatieLoeb

Erik: Cyclone tea = Sencha green tea, violets, marigold, rose petals and orange rinds. It's something I purchase from my local tea shop House of Tea here in Philly. I don't even think it's listed on the website but it's delicious - almost like an edible potpourri. It's also my source for the Earl Grey with Violets I mentioned. Chris: Definitely didn't leave them in for months. I don't remember how long I'd steeped it for originally, but I think it may have been about 4-6 hours? Obviously too long is the answer. Sam: That explains a lot. My most successful use of this infusion in a cocktail did indeed have egg white in it. Thanks for the article link as well! Thanks to all of you for your assistance. I guess I don't have a definitive answer on the appropriate length of time for each infusion, but I certainly have some better guidelines now. I guess further experimentation is the only way to figure our timing and methodology.

Inspired by this thread, tonight I fooled around with some previously tea-infused Ten Cane rum I'd had laying about for quite some time. 2 oz. Cyclone tea infused Ten Cane .75 oz. Kassatly Ajyal Apricot syrup .75 oz. fresh lemon juice .5 oz Marie Brizard Poire William liqueur .5 oz. Rhum Clement Creole Shrub two dashes Fee Brothers Orange Flower syrup Shake over ice and strain into a chilled cocktail glass. Garnish with a large lemon twist. Here's what the finished product looked like: It was attractive in the glass and relatively tasty. My problem was that the tannins in the tea were much too prominent. Although this might be from lying around too long, I seem to recall that even when the infusion was "fresh" this was an issue. So how to compensate? When Pegu Club infuses the gin for the Smokin' Mar-tea-nis how big a batch are they making? Would it be wiser to perhaps infuse a simple syrup with the tea and use that in the cocktails to avoid the acrid flavors of too much tannin? Is it even possible to consider doing this on an a la minute basis? How long would people be willing to wait for a fresh artisinal cocktail? How's that going to work at 9PM on a Saturday night in a really busy bar? Is it the black tea vs white or green tea issue? What about that lovely loose Earl Grey with Violets I have in my cupboard? I'd love to do something with that, but I'm afeared from this experience to try. I'd love for any of you professionals with experience in this to chime in. Sam? Audrey? Don? I await your advice with much anticipation because there's a whole world of stuff I could be doing if I could figure this out...

Are you kidding me?? Beef on Weck, real wings, BBQ and Yonah Schimmel's knishes all in one place? Be still my food lustful and artery hardened heart! I'd be there in an arrhythmic heartbeat.

Too bad the "hick" laws in the "sticks" are no defense when you're defending the licence that allows you to sell alcohol in the NYC jurisdiction. My comments above about creating a whole new class of guests were somewhat tongue-in-cheek in case that eluded anyone. Of course I think it sucks that someone as appreciative as Bryan was denied the pleasure of enjoying the appropriate wine paired with his menu at EMP. I have no doubt he'd have enjoyed it more than 95% of the "adult" customers in the dining room that evening, and more importantly, unlike that other self-absorbed 95% of "adults" in the room, would have learned something from it he could translate into future dining pleasure for the rest of us. But that's not the point. I've been in the position of protecting the liquor license of an establishment where I work. It isn't pretty. Make no mistake that the license is a valuable asset, not merely because of how expensive it may be to procure one. What if a lawyer were to be disbarred? A doctor to lose their medical license? They could still advise clients due to their expertise and experience, but would be disembowled professionally. Any of you in any industry can surely relate to having a major revenue stream/license to practice your craft denied or lost to your business. Digest that for awhile and get back to me.

... yet you're asking restaurants to take the risk of getting an alcohol violation smear on their records (a very serious situation for a restuaurant) so that you can have a drink. Is this not correct? Word. Just because it never happened before doesn't make it wrong.

Yes, please! I'd be curious as to what the WSJ thinks are the important elements. To me, it's "think like a chef" and combine complimentary flavors and balance of sweet and sour. I wonder what their criteria is. edited to add: Never mind. I just had a friend e-mail it to me via her Lexis/Nexis account. Great article! I particularly enjoyed the recipes and stories behind them.

I recently helped work through an Elderflower Vesper-type cocktail sitting at the bar with an equally passionate mixologist. 2 oz. Ciroc vodka 1 oz. Tanqueray 10 .75 oz. Ikea Elderflower syrup .5 oz. Dubonnet Blonde or Lillet .5 oz. fresh lemon juice Shake and strain into a chilled cocktail glass. Garnish with a large lemon twist. I have to say I'm not particularly groovin' on the combo of gin and strawberries either.

I know! But sadly, it is what it is. In a very short time (his next birthday, in fact) Bryan will be able to order his wine on his own, and that ought to solve his dilemma. I think your example of the appropriate thing for the manager to say is perfect. Diplomatic, gracious and to the point. Who could argue with that? I'd be very curious if anyone amongst the ranks of eGulleteers knows anything about whether or not any of higher end restaurants in NYC have ever been cited for serving to underage guests. I'm curious because there's a definite economic incentive for them to do so. Think about it. If they decided only to turn away those guests at the door (or table) that were 19 or under they now have a whole new class of guests. Once word gets around the dorms at the local universities they start filling up a bit more. There's definitely big $$ to be made. Sure, by other folks here reckoning it's a very small risk, but is it worth losing their license over or having to shut down while the mess is sorted out? I still maintain it isn't.

I know nothing about the scene in NYC. And even if the latest raid at Hogs & Heifers makes Page 6 of the Daily News, I still stick by my premise that we have no real evidence here other than a generalised "feeling". We really don't know who has been cited or not, do we? And really isn't this more about someone getting their thong in a twist because their admittedly underage child was NOT served?? If and when I own my own restaurant, I assure you that even my underage niece and nephew and the underage children of the investors would not be allowed to drink on the premises. It's the law. Whether I agree with it or like it isn't the issue. I'd even work to change it. But the statues in effect are the ones I have to abide by. Bryan is clearly a young man with a sophisticated palate. He's still underage and it's the restaurant's call as to whether they wish to risk their licence over it. Period.

Really?? Are you sure? Do we have any access to the files of the ABC? Do we have any statistics whatsoever about where the violations where the law was applied took place? Or are we just guessing because, well, we've either been served underage or had our underage children served at finer restaurants and now have the expectation that it should be thus?

I don't understand why this is such a big deal. If the restaurant chose not to serve a minor (in the drinking sense), that is both their perogative and the law. Losing their license is most definitely a serious matter. Why couldn't a parent simply share their glass with their underage child when the waiter isn't hovering about? I seriously doubt that a restaurant would get involved at that level anymore then they'd tell the parent whether they could serve their child in the confines of their own home. At that point they aren't serving the underage drinker, the parent is. If the parent then gets charged because an ABC agent or teetotaling evangelist is at the next table then that's the risk they take. But don't put it on the restaurant. Even if the parent serves their underage child wine at the dinner table in their own home they could technically be charged for providing alcohol to minors. Why would they expect a bunch of strangers to take on that risk for them in their place of business? They aren't paying them for that - they're paying them for the food and beverages consumed, just like the tables that order non-alcoholic beverages. It's a shame that the situation might not have been handled in the most gracious fashion, but it's hardly fair to expect the restaurant to do something illegal just because it's convenient for you and what you want at the time or "expect". As for the fact that Bryan could be drafted for military service but can't have a drink, I'm in agreement, but that's a whole 'nother discussion.

May I suggest checking out Local Wine Events for your area? There will be listing of wine tastings and classes that you could attend to get a better knowlege base for yourself. Take a few "Wine 101" type tasting classes, or "Pairing Wine & Food" classes and you'll have a much better chance of enjoying it than having a wine geek friend tie you to a chair and make you swirl and spit. Nothing will make you acquire a taste for wine. You just have to taste enough of them to find the ones you like. After a while you'll want to expand your horizons and you'll try more things. Or you may never acquire a taste for it. Some people don't, although I think exposure to as many different types of wine as possible will give you a better idea as to whether you'll ever like it or not.

Sorry dudes. I got nothin'. I'm not at all familiar with that part of the state. Sounds like fun. A modern day speakeasy of sorts? Providing accomodations as well, hmm? Perhaps you could constuct a Google search for Inns, catering halls, etc with the name of the town it's in, if you can remember/find out that much info. It looks like a private residence. Are we certain this was a legal endeavor?

Awesome interview! Sounds like the Chairman had plenty to say with no holds barred. Well done.

Cherie: Don't forget to cover the ends of the bones in foil so they don't char or burn. Then you can put those goofy little paper crowns on them and it'll look magazine perfect!

Abra: It makes sense that the lighter and more "cane sugar-ey" flavor of the Ten Cane worked better with the butter and brown sugar. The heavy molasses-like flavors of the Gosling's would probably be a bit over the top with the addition of the brown sugar and butter. Think of it as which rum you'd rather drink with a struesel-topped cobbler. I'd think a dark rum would be too rich.

Cracked open a bottle of Flora Springs Poggio del Papa 2003 tonight to enjoy with a ribeye steak Oscar. Very delicious and rich Cal-Ital Super Tuscan type blend. 82% Sangiovese with 8% Cabernet and 10% Merlot. Lots of cherry and leather, with a rich fruitiness and soft tannins overall. Really intense fruit and a bargain at $15.99! There's still some sprinkled about the state, according to the search function, but you'll have to do the legwork yourselves so you don't beat me to it!

If you're looking closer to Haddonfield then try The ChopHouse in Gibbsboro. A lot closer than Trenton and pretty much a straight shot down Haddonfield-Berlin Rd./Rt. 561.

Keep your eyes peeled - we always announce our outings ahead whenever it's a "formal" outing. Pizza might have to wait for warmer weather, but Sandy had been our host-with-the-most for the last few pizza forays. So what is the theme and costume for this upcoming New Year's?? Should I look forward to seeing you and your cohorts stumbling past my house on the post Broad Street "Two Street Parade"? We want pictures and commentary!

Welcome strutter billy! Does your moniker have anything to do with Mummers?? Will you be the second Mummer in our midst? Sandy's reply covered pretty much what I would have said. My only other suggestion would be to call and ask to speak to the chef at one of the West Philly African restaurants (Fatou & Fama, Dhalak, Abysinnia) and ask if they knew where to procure the exotic ingredients you seek.

Chasselas is the classic "fondue wine". Not easy to find, but very well matched. When all else fails, drink what the locals drink. There's always logic behind the pairings of local food specialties and local wine. They developed together and go together perfectly.

Although I've certainly not tried this dish everywhere, I'd have to concur. It's kinda greasy, but that's part of the charm...

Bob: Thanks for the pix! That gingerbread house is just bee-yoo-ti-ful! What a treasure that bakery is! I'll have to stop by there some time to check it out. We expect further photo evidence of the gems unearthed on this expedition as well as what you've made from your spoils...

I've seen horchata at Mexico Lindo in Camden, at Michoacana in Norristown (where it's very good!) and also at Taqueria la Veracruzana on Washington Ave. It's around. Sometimes it might not be on display like it is a la Puebla. It definitely tastes like drinkable rice pudding!

Anyone who wants to see food waste on a truly sinful scale ought to work in a restaurant some time. Huge trash cans full of food are thrown out every 15 minutes or so. I'm a big supporter of charities that get the leftover food from restaurants and distribute it to shelters and such where it can go to good use. Organizations like Share Our Strength on a national level or Philabundance locally.