KatieLoeb

Sounds great! I just learned how much I actually like the Tanq 10 this past weekend. One of my colleagues at Cocktails in the Country created a Pineapple-Mint Gimlet with Tanq 10 that was outrageously good. Could be showing up on the cocktails list at Amada soon!

If you want sheer jawdropping exquisiteness, then go to the Rainbow Room. It requires a bit more dressing up, but doesn't get any more classic or old school New York than that. And the view is TDF.

Emetrol is a syrup that's similar to coke syrup and really helps with nausea. It's available at most pharmacies. Ask your doctor if it's OK to take it first, but it's basically just a sugar solution. Also make sure you're getting enough fluids and keep your electrolyte balance up if you're vomiting and losing fluids. Pedialyte or Gatorade (if you can stomach it) is helpful for that.

freshherbs, What was your recipe? I'd try Eric's but rosemary flowers aren't likely to be in my future unless I grow them myself so if you happen to check in before Katie has a chance to check with her kitchen staff I'd be grateful for any pointers you'd care to provide. Thanks. Kurt ← pretty simple really. made a simple and then turned the flame off under the pan. added about a tbsp of fresh rosemary leaves (if that is what they are called). i strip them from the stem, bruised them a bit and let them steep until syrup was cooled. then i strained it. came out beautifully--not too strong. ← This sounds like the ideal way to do this. I finally spoke to the kitchen about how they make ours. Pretty similar but they're doing it in 8 quart batches and using 3 or 4 bunches of rosemary! For a pint, which would be a much more reasonable amount for home consumption, I'd do it via the method freshherbs used and use maybe the leaves from one or two sprigs.

i'm waiting for them sly fox cans to show up at stone's, where i usually get my beer. good for tailgating... ← I don't know if they're bottling or canning their products yet. Our CGJ (Chef Jose Garces) IPA is from Sly Fox and as soon as they bottle it, we'll be selling it in our retail department in the bar for sure. Sly Fox makes some really good beer. In fact, I don't think there's a bad one in their whole product line.

Isn't a quartino merely a QUARTER liter or about 8 oz.? Most carafes are either a half or a full liter. I'm fond of this delivery system for wines by the glass at restaurants. In fact, I would recommend it or institute it in any restaurant where I had a say in that decision.

That's pretty damned funny. I'm not sure which is more amusing. The idea of Mr. Mariani brandishing his own credit card or Chef Perrier acting obsequious.

Really? I can't think of a time when I wouldn't want a manservant...

Paul beat me to it, but definitely some sort of rum + lime based drink is what goes well with the Falernum. I created a drink with a Lemon-Myrtle tea infused vodka and Falernum. Lemon-Myrtle Martini 2 oz. Lemon-Myrtle Tea infused Vodka .75 oz. fresh Lime juice .50 oz. Falernum Cordial Syrup .50 oz. 1:1 Demerara simpe syrup Shake with cracked ice and strain into chilled cocktail glass. Garnish with a lemon curl. Very tasty and refreshing summery drink.

Try them garnishing some Spanish cheeses like Manchego or Garroxta. Mmmmmm....

OK - now it seems to be working. I really enjoyed the American Beauty Grenadine, since I don't have any homemade to compare it to. A little goes a long way and it really provides a lot of color in my latest drink of choice, the Red Feather Boa, a rye and maraschino based concoction of my own making.

You're always welcome to post links to content you've created. However, your link doesn't seem to be working and I'd be quite interested in seeing your impressions. You would do us all a favor by posting the info here. Is cutting and pasting too much trouble? Pretty please?

Mr. Mariani was in for lunch about 2 weeks ago, which was probably long after his deadline for that article. ← Ever mindful of the eager PR folk in this city, I'm sure he was visiting for his annual roundup of Best New Restaurants for Esquire magazine in November. Betcha. ← Rich: I'm certain you're correct. His hosts for lunch were our PR agents.

And I would add low alcohol levels in red or white as well. A big fat 15% Zinfandel will set your mouth on fire with any type of spicy seasoning.

I see I'm going to have to drop by the Old City location soon. They have a "Bar-B-Que Cheesesteak" on the menu--with bacon and mozzarella. ← Campo's hoagies are great, as are their homemade soups. Great little shop putting out really excellent product.

Mr. Mariani was in for lunch about 2 weeks ago, which was probably long after his deadline for that article.

Not certain if I've posted this before, but I'm too tired to back back 18 pages. The Fabulous Foods website has a nice section with some decent Passover recipes and advice on it. Actually the entire site is pretty good. I also use their Jalapeno Cranberry Sauce recipe every Thanksgiving, which goes particularly well with deep fried turkey. The low fat section also has some good recipes.

Actually, the MdO makes a righteous caipirina. I'm hoarding my last little bit until I can get to NY to buy another bottle.

Amen to this, brother! Although I must say that aside from the foreign tourists, about 18-20% seems the norm for the natives, at least. I know I tip at least 20% unless there's an egregious service malfunction, but I'm wearing those well worn shoes myself.

Free shipping through 4/16/06 for any purchases from the PLCB Website. Giddyup! Time to do some shopping for that which eludes you at your local store!

Tried a slightly drier version of the TMUTMD last night with Plymouth Gin and a dash of Regan's Orange Bitters (for two: 4oz gin, 3/4 oz syrup, 3/4 oz lemon). Delicious and elegant cocktail. edit - correct recipe ← Glad you liked it Erik! The drier version sounds good too. It's a little sweet for my taste too, but you know the masses...

The ones I've seen most often are Villa Massa and Caravella. Don't know what's available in your neck of the woods.

Chestnut Hill is within the city limits. It's actually a neighborhood of Philadelphia. Your account of the coffee shop makes it sound so lovely. I have an errand to run in Chestnut Hill sometime soon. I think I'll plan on a Saturday morning outing so I can check out the cafe as well as my favorite hardware store, Kilian's, which seems to be right down the street from it.

Surely some of your colleagues at school have wheels. And of course this bunch of PhilleGulleteers has been known to get together with some frequency if good eats are involved. Keep your eye on the ISO thread that's pinned at the top of the forum and you'll keep up with the latest forays for good eatin'.

Needs a mustard sauce or I sometimes serve it with a Fennel-goat cheese spread. You could certainly serve it on plain crackers (Like Carr's wafers) with either. Or tuck it into a Belgian endive leaf with a dollop of sauce or a blob of cheese. Makes pretty pick-upable hors d'oeuvres out of it.