KatieLoeb

Exactly. Thank you for expressing that far more eloquently than I could have hoped to. I don't understand why everyone is harshing on Seth so fiercely. Surely our opinions of him are far more well informed having seen his posts here prior to and following the episode. "Reality TV" is anything but. Let's remember that what we see has already been edited and packaged for "mass market" appeal. I defy anyone to sign up for a reality program and be cut off from real life as they know it for weeks or months on end and behave "normally". I know I couldn't handle it.

Review in this week's City Paper of the new cocktail menu at CapoPenn. Sales are up and it seems everyone likes the drinks. YAY! And I've been called far worse things than a "zealot". Actually, I kind of like how that fits...

My score today - a Krups espresso maker for $1 from across the street neighbors that are moving out. It needs a bit of cleaning and I'll have to look up the instruction manual online, but for $1 I'll take the risk...

I only have 2 under my belt - pastrami at Katz's and a meal at Gramercy Tavern, though I don't think they had pork belly on the menu that day. I agree with others that the list is kind of silly in that no one is going to travel that far for one food item. As for the first item listed, I get to have oysters 5 days a week at my job, I'm there anyway, and it's a lot cheaper than a plane ticket to Ireland!

This antique coffee grinder shares space between and on the same wall as a couple of small photos of coffee and tea in their cups. Kind of a thematic grouping, if you will. Not sure of the age on it, but it's German/Austrian in origin. I just think it looks cool on the pillar at the bottom of the stairs in the dining room...

Heirloom tomato salad with chiffonade of basil and balsamic vinaigrette. This and an entire Delicata squash was my dinner a couple of nights ago. The produce at my local Farmer's Market is awesome right now...

Mel: I dunno. I guess it never occurred to me to add water to dilute? Science isn't my strong suit, so all these complex calculations and measuring devices are so out of my league. I add simple syrup until it tastes as sweet as I like and then a small amount of 80 proof vodka to cut down the viscosity a bit. It's all "to taste" for me. I have no idea what the final proof of my limoncello is, but since I generally only drink it in small amounts, knowing that metric doesn't really matter to me.

Mel: I always strain and squeeze, then add syrup and 80 proof vodka to taste and no water, but if you're using something higher proof than 100, I don't have any experience with that. As I've mentioned upthread, I'm no fan of using and/or consuming Everclear. I don't believe that was ever meant for human consumption, no matter how diluted. Tim's suggestion of using 151 proof vodka is an interesting one, but that's not a product I've ever had available to me so I have no opinion to offer on that.

Delaware, eh? Might have to make me a trip over that border in search of. None in NJ - already tried that. Host Note: A number of posts after this one were moved to a separate topic on the Aviary cocktail videos here

Philadelphia Magazine prints 18 Best Sandwiches in the new Cheap Eats issue, just hitting the newsstands. Warning: the slide show will cause a Pavlovian reaction.

Sarah: I'll make it for you (hell - I'll BUY it for you) if you reveal where you found the Rittenhouse bonded...

I'm working on an iteration of a rum old fashioned for our fall menu: 1.5 oz. Scarlet Ibis rum 1.0 oz. Smith & Cross Rum 4 drops Fee Brothers Whiskey Barrel Aged bitters 1 barspoon spiced simple syrup Stir vigorously and strain into an Old Fashioned/Rocks glass. Garnish with a flamed orange peel, rubbed on the rim, dunked in the drink and discarded after flaming. This is a twist on a drink Nick Jarrett made for me over at Franklin Mortgage & Investment several weeks ago. I added the little bit of spiced simple just to get the autumn flavors into the glass and tone down the "rumminess" a hair. It's pretty tasty. I'll try and take a picture of one when perfected. Working on a name for it, but something simple like a Carribean Old Fashioned or something will likely end up as the moniker for this one. Unless someone has a better suggestion...

Congrats to my hard working colleagues behind the stick at Franklin Mortgage & Investment. Well deserved indeed! Way to represent Philly! Woot!

I said way back HERE I was rooting for Kevin. I'm delighted that he won. I think editing and such made for perhaps much more drama and villainy than was reflected in reality. Given the editing and gamesmanship, I am a bit surprised, but no less delighted that one of Philly's own has done it again. Philly rocks. We might fly under the radar, but we seriously rock. Congrats to Kevin. His food looked delicious. And he certainly seems to possess the leadership skills required to run a kitchen. I'm looking forward to finding out where that next kitchen is so I can stop by and congratulate him personally.

Excellent - you can come eat some oysters too! I'm right down the street as well. Meanwhile - when last we left the discussion everyone wanted to know about the cocktails. Here's a sneak peek: This is a photo (courtesy of our favorite food and beverage pornographer, Philadining) of Ice on the Wings, a frozen Aviation. Gin, Luxardo Maraschino, lemon sorbetto and a dash of Creme de Violette. Tastes just like it ought to. The menu should be fully operational in just a couple of weeks. Staff is accustoming themselves to the recipes and equipment is ordered and on the way for mixing. Drink sales are up, I'm told, and should only improve once the actual menu is introduced. Very excited to see the reaction to the full menu...

Tear off a sheet of Saran wrap and fold into a square. Spray with cooking spray then tuck into a ramekin or espresso cup oiled side up. Break raw eggs into the container and then tie up plastic wrap neatly with a knot, tightening so you have a perfectly round little egg bag. Make as many as you need then drop the little egg bags into boiling water. Set timer for 3 minutes 45 seconds. Pull out the egg bags when the timer goes off and plunge into ice water, if not using immediately. Snip plastic just above the knot and you have a perfect poached egg. These keep well in the fridge for a couple of days and can be reheated by dipping into boiling water in a ladle for about 30 seconds.

Paula: Drop me a line before you get to town and I'll let you know my schedule for the days you'll be around. Looking forward to you getting to see the new and improved O-Ho. Everyone that's seen the renovated space is amazed at how beautiful it looks inside. We always have a good selection of oysters, and $1 Buck-a-Shuck oysters for Happy Hour. Hope to see you then!

Hint: A menu of gelato/sorbetto cocktails is in the works. I might have had a hand in it. Roll out some time in the next few weeks, date as yet to be determined...

There's soon to be yet more gelato/sorbetto and booze combos to be had. Wait for it, people....

I like grapefruit bitters with rum - a dash to rectify a Hemingway daiquiri works well. Or with gin in citrus forward drinks works too.

Had a Ransom Old Tom Martinez last night made with the Dolin Rouge. It was gorgeous. Seriously one of the finest libations in recent memory. Gotta get me some of that. For at home if not for professional use. That stuff is addictive.

I've been eating the peaches, plums and pears I bought last Sunday all week and not a one has disappointed yet. Sadly, I had a prior commitment today that prevented me from hitting the Head House Market this morning and replenishing the fruits I've been savoring all week. I won't get back there next weekend either, but am hoping the Asian Pears will be plentiful at North Star's stand two weeks from now so I'll have something to slice onto my oatmeal in the mornings...

If you'd want to cross the bridge into Philly, we've got them on our menu at Oyster House when we can. Seems that lately there's been a bit of a shortage of the Ipswitch clams. They are a "wild caught", aka not a farmed product, and our suppliers have had some trouble keeping up with demand. What little was found was sold off to the NYC and the Hamptons restaurants at outrageous prices, so we went without intermittenly the past few weeks. But both the traditional steamers and the fried belly clams are regular menu items at Oyster House.

Making a punch this weekend for the annual Chaine des Rotisseurs picnic. Rotisseurs Ruination 2 parts Smith & Cross rum 2 parts Orange-Passionfruit juice 1 part Dolin Rouge Vermouth 1 part lime juice .5 part Batavia Arrack .5 part simple syrup (to taste, more or less) 2 parts Sparkling wine 1 part Club Soda Those of you with a sharp eye will see the structure of Mother's Ruin Punch with substitutions of rum for gin, Orange-Passionfruit juice for grapefruit, lime juice for lemon juice, Dolin Rouge and Batavia Arrack for Chai tea infused Martini & Rossi, and the addition of club soda to bring down the proof level a bit. Ought to be just the thing on a hot summer afternoon. I'll see if some good pictures are taken and post later.

Chris: That sounds mighty tasty. And yes - Canadian whiskey is a very price friendly spirit that takes quite well to mixing. Did I send you my aquavit recipe? It's not too tough to make one's own if feeling motivated to do so. After a bit more fiddling, the Raspberry Point remains as posted above, but we've increased the proportion of shrub to 1 oz. for dazzling color and flavor. Sold several today. The drink has gotten the most repetitive praise I think any cocktail has in memory. "That could be dangerous...", they all say.