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Everything posted by KatieLoeb
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And I've missed you yet again. Seems to defy statistical probability. I worked lunch today and was out at about 5:15PM. Sorry! I know the punch was good because I taste tested the big batch this morning before stocking up the bar with it. I hope you enjoyed it. And thanks for missing me. It's nice to know my presence makes it all taste better...
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This makes me so sad. If you looked around the room, Gary was always the fellow with the widest smile and the brightest twinkle in his eye. Always a kind word for everyone. Just a super nice guy. A mensch, as my Bubbe would say. He'll be missed by a lot people. And rightfully so. The world's a little less cheery today without Gary in it...
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Mike: Thanks for the suggestions. Here's the final version with name: Dr. Hadley’s Root Restorative .5 oz. Demerara simple syrup 6 large mint leaves 1.25 oz. Lairds Bonded (100 proof) Applejack 1.0 oz. Root Liqueur .5 oz. B & B .5 oz. fresh lime juice 2 dashes Fee Brother’s Aztec Chocolate bitters 2 dashes Angostura bitters Garnish: Mint sprig Muddle mint in simple syrup. Add ice and other ingredients. Shake vigorously and strain into a cocktail glass. Top with a spanked mint sprig. This is one that ought not to go down the sink. Or at least I hope the judges think so next Tuesday....
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Maggie: Social Services shouldn't have to be called in only in a crisis situation. It shouldn't be punitive toward the parents. There are many programs that are meant to ease those burdens before it becomes a crisis. Has N.'s father truly availed himself of all that the state might be able to provide in terms of assistance for dealing with a mentally challenged adult son?? Surely, there are programs or assistance even for those of modest means. Simply throwing in the towel because it's "too much for him" doesn't seem to be the best solution. Perhaps N.'s father could inquire with a local hospital or social service agency? Maybe this is where your husband could be most helpful. Navigating the choppy waters of finding the needed assistance. Does the agency that employs your husband have any connections to help out N.'s overwrought dad? I wonder if all the stones have been turned over in terms of seeking assistance...
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I have a bit more of a problem with a minor being that morbidly obese than a grown man, regardless of his mental abilities. Legally, N. is an adult. Hence the state saying we can't tell him what to spend his money on. That adolescent boy is going to have a heart attack before he's 20, if he lives that long. I saw a clip of this on the news today. That young man is in for a world of health problems. His mother is economically disadvantaged and works second and third shift to make ends meet, and I sympathize with her plight. But honestly, in the time it takes her to sit in line at the fast food drive through, and for the same cost or less, she could stock up the fridge with healthier prepared food options and help her son get back to a normal healthy weight. 550 pounds is not just a little "baby fat" - it's a serious eating disorder that needs to be addressed. I'm truly not certain whether suing her or putting her child in foster care is the answer though. Couldn't Social Services send over a nutritionist or some other form of aid and assistance? They'll help feed folks when they can't make ends meet. Howzabout helping feed them better?? Seems a lot more humane and cost effective both over the short term (grocery costs) and the long term (health care costs) than separating the child from his mother. It's not like the mom has Munchhausen's by Proxy and is stuffing the boy to get in the newspapers. She's letting him eat junk food because she mistakenly believes it's more convenient and cost effective. Showing her a better/healthier way seems a far more intelligent alternative. "Give a man a fish and he will eat for a day. Teach a man to fish and he will eat for the rest of his life..."
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If you're referring to the Liquid Nudging session on Sunday morning, yes I did. It was quite interesting. It's amazing how easy it is to influence one's guests when approached in the proper manner. A kind word, a bit of diplomacy (read: the art of letting the other person have your way), etc. go a long way in this regard. Reminds me of the tip jar at one of my favorite local coffee shops. Has a big sign above it that reads, "Have I told you how wonderful you look today?"
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Lakewood Pomegranate concentrate is exactly what I was referring to upthread. That's the stuff. I bet that worked really well...
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Kent: The tomato pie we tried at Iannelli's was definitely of the Trenton/Philly school of thought. Usually square like a "Sicilian" pie in other places, rather doughy and topped with nothing but sauce. It's the vehicle for the sauce to shine. The better the sauce, the better the tomato pie. I think if we'd tried those slices a bit earlier in the day you might have been more impressed. It was pretty good tomato pie as they go, just a bit long in the tooth that afternoon. Supposed to be served room temp/cold. There's quite a battle for best tomato pie in Philly. Contenders in South Philly (Iannelli's), Manayunk (Marchiano's) , Northeast (Tony's Tomato Pies), etc. It's definitely its own thing and the object of much culinary affection 'round these parts.
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Anytime - bourbon and diet Coke or diet ginger ale. Hot summer day - tequila and Wedge (Wegman's brand diet grapefruit soda similar to Fresca)
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I've been screwing around with Root liquor all week in anticipation of a Root cocktail competition here in Philly on the 28th. It tastes a bit like a very strong root beer whiskey, with some smoky elements. It's tasty, but hard to work with because a tiny bit takes over the whole drink. My first thought was to combine it with bourbon and vanilla as a tall drink. 2 parts bourbon, 1 part Root, 1/2 part Licor 43, topped with club soda. Ewwwww.... Most of my failures are at least palatable. Not so much this time. One of the first things I've made in a while that I actually did pour down the sink. My final drink for the competition combines muddled mint and demerara syrup, bonded applejack, Root, Benedictine, fresh lime, Angostura and Aztec Chocolate bitters. Much better. If anyone has a great idea for a name for my drink entry I'd be eternally grateful for a suggestion. I can't seem to get one I really like.
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Rude/bad service at a Starr establishment? [voice of Casablanca's Captain Renault]I'm shocked, shocked to find that rudeness is going on in here![/voice of Casablanca's Captain Renault] I can't imagine anywhere I'd still be working if I got caught making fun of a customer in earshot of other customers. That crimpet shake sounds like it would be better served to get the butterscotch flavor in without the texture. I like the idea in theory, but chunks of junk in my straw sounds really unappetizing. A butterscotch shake sounds really good though...
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Good one. Honestly, I don't think disorganized and clueless is a Deadly Sin, just tragic for business. Doesn't bode well if they can't get their act together with that few seats. The place is tiny. In theory, one waiter ought to be able to handle it. Provided they remember to order the food... edited to add: As my memory returns and my synapses begin to fire again without sputtering like wet wood, I realized my description above was for the GLUTTONY table, not sloth. Pork and sweet tea were their idea of gluttonous. I don't remember what was at the sloth table now, but perhaps it'll come back to me in a day or so...
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If I recall correctly, the sloth table (which had mini pulled pork sandwiches to accompany, the best food of the evening) was using one of those heinous sweet tea flavored vodkas to make their drinks. I don't even remember which brand it was, but it was pretty hideously awful. Tried two different drinks. Both nasty.
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What an original idea. Putting a burger shack in a park. Where have I seen this done before? Oh yeah. Manhattan. Source of all good ideas in SRO world. Pfffftt. Whatever. I'd have so much more respect for it if anyone would own up to being copycats and laughing all the way to the bank. Just call it what it is. I can respect that. The implication that Philadelphians are that stupid and gullible is more than a little insulting.
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Lowlights: 1) Oh how I wish I could agree with you on this. I went here with incredibly high expectations, having had the place recommended to me by many different sources. The food was excellent, but the service was a train wreck, and that's being generous. We went on Friday night at about 7:15PM. My dining companion and I ordered a mixed veggie platter as an appetizer as well as the Shrimp in a Grass Skirt and the Cochon du Lait. We waited about 45 minutes for our appetizer to show up before inquiring with the waiter WTF was taking so long. We then observed him walk to the kitchen, check the line for our ticket and then tear it off his booklet and order our food. It was patently obvious that he had forgotten to order our food. It was obvious that it was his fault. There are about 16 seats in the entire restaurant, including the outdoor seating. There were two waiters working and they were both frantic and saying how it was as busy as they've ever been. With 8 seats apiece to cover I can't imagine how they'd do if the place ever really were busy. Everywhere I've ever worked most people have a 16-20 seat station themselves and they don't forget an entire order. After a simple apology no attempt was made to take responsibility for forgetting to order our food. Our almost-took-an-hour appetizer was still on the bill and no one seemed any less frazzled or in the mood to own up to f*@king up our order. While the food was delicious, we also observed precious little food for any of the other tables leaving the kitchen in a timely manner. At one point nearly 25 minutes had passed without a single item leaving the kitchen to be taken to any table, no less ours. Green Goddess is a very cute little place with ambitious intentions and a very interesting menu. But if they can't handle being at full capacity with 16 seats it isn't going to last long. 2) Seven Deadly Sins party. Just lame. Mediocre drinks and institutional food paired with it. The cups of couscous at one of the stops were like a mouthful of sawdust and equally bland. The entire concept for the party was boring and had been donea thousand times before. Nothing remotely adventurous about any of it. 3) Bartenders Breakfast. A shit show. Packed to the gills on a 95 degree evening. Way too crowded before anyone even made it in the door. Just not my up of tea. Highlights: 1) Finally made it back here for a truly awe inspiring dinner Saturday night. Got lucky enough to snag the kitchen bar seats right next to the line. Chef Steve overheard me unsuccessfully trying to convince my friend to order some pork rinds on the side and was kind enough to send me these: I'm over my cholesterol intake for the month but it was totally worth it. 2) Cocktail Party at the Presbetyre. How often are you going to have the opportunity to have 40 or so of the most recognized mixologists in the land in one place to make you drinks on the same night?? I thought it must have been my birthday.... 3) Hermes Bar at Antoine's. Stopped by here for a Sazerac with a friend and ended up getting a guided tour of the rare spirits collection in the back of the restaurant from our friendly barkeep. It was pretty impressive. The wine cellar was also quite spectacular. 4) LeBlon cachaca comptetition. I have other brands of cachaca actually made in Brazil that are more my favorite, but this was a great event and there were some delicious drinks being served. It was hard to pick a favorite and it was clear there was a lot of talent behind the creative concotions being served.
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Rich and Sandy: Sorry to have missed you both. I've been on my annual sojourn to New Orleans in search of greater cocktail knowledge at Tales of the Cocktail. I've returned refreshed (but only after nightmarishly getting stranded in Atlanta overnight both going and coming) and with a head full of new and interesting ideas, as well as a large box of new products winging their way to my home in the hands of FedEx as I type this. There's cool stuff in the near future. I'm back to work tomorrow and ready to start playing with all my new toys/ideas. I'm delighted you both enjoyed yourselves. The $1 oysters really are pretty easy to eat. You aren't the only one that's meant to leave and been unable to resist the siren's call of "just one more half dozen". I'm not certain about my schedule for next week and thereafter, but you can always PM me in advance and I can let you know if I'm working a particular shift or not. Hope to see you both again soon!
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Klary: Open both days - it's a Monday and Tuesday, so no problem. I will likely be working Monday evening, but I'll know better closer to that date what my exact schedule is that week. Would be delighted to have you at the bar. Open at 11:30AM for lunch until 2:30PM. Mid-day limited menu from 2:30-5PM. Dinner from 5PM-11PM. Oyster available all day...
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Certainly appears as if it worked out OK. Except for the stab wound, of course. Looks like a lovely feast.
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Drinks - creative and interesting. Center City Swizzle and Hoff's Law my two faves so far, although that julep was pretty danged tasty too... Ice - three kinds. 'Nuff said. Atmosphere - speakeasy-esque, but the dearth of bar seats will be hard to take. I've been lucky the times I've gone in, but not a place to show up with a group and expect to sit at the bar. Staff - aces, each and every one. Doesn't hurt that I know a few of them from prior employment. Everyone has been well informed and an excellent 'tender. Bar toys - I'm pea green with envy. The most beautiful cut crystal beakers in which to stir with fancy Japanese bar spoons. Gorgeous stemware, cool bitters bottles, all of it. I want them for at home, not for at work, though. I recommend everyone check out Franklin. It's nice to see someone raising the bar (so to speak). A rising tide floats all boats, so here's a toast to Franklin creating more cocktailian customers for all of us. Cheers!
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Thank, Matt. I appreciate the vote of confidence. And I like your logic better than mine. This was more of a "stream of consciousness" drink recipe. I was thinking about Pink Sapphires, the rare and beautiful gems. That made me think of the beloved Empress Mumtaz Mahal, for whom the Taj Mahal was built and the sorts of jewels she would wear. So now I was thinking about Indian/Asian flavors. Pomegranate for pink-ness, lime, ginger and I needed something herbal to muddle. Since the gin, ginger and mint thing had already been done far better in Audrey's Gin-Gin Mule, I wanted something less derivative. I thought of Thai Basil, just to be different, and because it's one of my favorite cocktail ingredients. It all came full circle deciding to make a swizzle as my entry, just because I thought that would also be unique. I figured the judges would likely see a million different martini variations, and since the judging is in the heat and humidity of a Philadelphia August, a swizzle seemed like it would be favorably received and refreshing in more than one way. I'll report back on how I did after the local judging...
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You might want to throw Grand Marnier into the mix here, to illustrate what barrel aging and brandy bring to the party. Perhaps making a Margarita with each would also illustrate your point.
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Wine & Spirits Bargains at the PLCB (Part 3)
KatieLoeb replied to a topic in Pennsylvania: Cooking & Baking
Enjoyed a bottle of Guigal Cotes du Rhone Blanc 2007 over the last couple of nights. It's $13.99/bottle and fairly available at most of the Wine & Spirits shops. 55% Viognier with smaller percentages of Roussane and Marsanne fermented in stainless steel. Lots of those lovely floral and peachy/apricot aromas from the Viognier. A nice round medium bodied quaffer for summertime. I had it with roast chicken and cooked wheatberries topped with stir fried zucchini. It was just perfect with that, as the nuttier notes in the wine were delicious with the nutty grains. I'd definitely buy this again as I suspect it would pair with a wide variety of foods pretty well. Always a good bottle to grab and go to the BYO when you aren't sure what you'll be having. -
FWIW, our guys use disposable gloves on one hand and have thick rubber bands wrapped around the handles of their personal shucking knives for grip.
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Thank you Catew!! As I said, not having to hunt these down when I'm ready to purchase will be a time saving bonus. I've already got the drink recipe more or less worked out in my head, but when I have time in a week to actually sit around and play with it until I get it right is when I'll need to have all my ingredients readily available.
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Just came up with this recipe for a Bombay Sapphire drink competition. Pink Sapphire Swizzle .5 oz. Simple syrup 6 large leaves Thai Basil 1/8 tsp. grated fresh ginger 2 oz. Bombay Sapphire gin .75 oz. Taylor's Velvet Falernum .75 oz. fresh lime juice 1 dash Fee Brothers Orange bitters 1 dash Angostura bitters .5 oz. Pom Wonderful pomegranate juice Garnish: 4 dashes Angostura bitters, Sprig Thai Basil, disk Orange peel Muddle ginger and Thai Basil thoroughly in simple syrup at bottom of tall glass. Coat sides of glass. Fill glass with crushed ice. Add Sapphire, Falernum, lime juice, dash orange bitters, dash Angostura and pomegranate juice. Swizzle with bar spoon or swizzle stick until outside of glass is frozen and frosty and drink is thoroughly combined. Garnish with a float of the Angostura bitters, a spanked sprig of Thai Basil and spray surface of the drink with orange oils from the orange zest. Drink with a straw. It looks pretty in the glass. A lovely shade of pink. And it smells good from the Thai Basil and float of Angostura. I hope it's a winner. Whichever bartender from Philly has the winning entry gets to go to Vegas to compete against the winners from other states. I've been dying to go to Vegas, so hopefully this'll make it at someone else's expense.