MatthewB

Too much information.

What's the address of your website? Ummm, Mr. G going heavy on Tavel this afternoon?

Dean, you sure we aren't long lost blood brothers? I have one *exactly* like that.

When it comes to bacon . . . The bigger the fat cushion, the better the face pushin'.

New thread here concerning the Boston shaker versus prefab shakers.

Given the discussion on this thread . . . How do you prefer to shake your cocktails? "Boston" shaker (pint glass & tin) or a prefab "cocktail shaker?" Me? Boston.

I'll look & see what recipes look good that focus on tomatoes & cucumbers. (I've not done any with those yet.) For instance, last night we did a simple salad w/ lettuce & cabbage and an outstanding basil vinegarette. Also, memorable was a sugar pea & radish dish. Very simple & quick. She's a definite deft for simplicity with outstanding flavors. (A contemporary American version of Elizabeth David? )

Crescent Dragonwagon's Passionate Vegetarian. Now it seems that many posters on eGullet tend to dismiss "vegetarian" cookbooks. Myself, I'm no vegetarian; however, this book has already paid for itself this summer. Wonderful recipes that are helping me take advantage of farmer's market produce & other freshness. Anyone cooking from this? Thoughts? Comments?

I'm going to bypass the quote thingy. A basic shaker might be nice. However, even then I'd add a pint glass for stirring. (An all-metal shaker might be less intimidating for drinks that would be shaken.) As far as the three jiggers that I mentioned, it would allow for precision whilst learning. Then, they can choose to guesstimate later, if they wish. Schumann is dry, especially in the translation. However, the receipts are rock-solid. Barspoon might be optional as you've noted. But they're inexpensive, so why not? As far as napkins, Restoration seems to have them marked down most times I'm in there. But you're already on the right track, trillium. You can't go wrong at this point. Fine taste.

Would they use a pint glass & stainless steel shaker "bottom"? Actually easier, IMHO. Yes. Perhaps, 1.5/.75 & 2/1 & .75/.5? Yes & yes. What about Schumann's American Bar instead? (Though Harrington might be preferable.) Yes. Definitely. Bar spoon? (I use mine upside down for stirring cocktails like martinis.) Cocktail picks? Cocktail napkins! (Check Restoration Hardware for deals.)

Tonight may have been uninspired but we're--ummm, might be she as I've flow of sympathy in my favor right now--going to do the recipe from today's Minimalist column. Pasta, butter, fresh mint, cheese!

Fernet Branca.

Did you see the article on this in the new Saveur?

And, while I'm at it . . . Craig's article reminds me of this wonderful end-of-evening drink: 3/4 ounce Fernet Branca 3/4 ounce creme de menthe (preferably Marie Brizard or similiar quality) 3/4 cognac or brandy Shake well w/ ice. Strain into chilled cocktail glass.

Another point that trillium touched on . . . Making your own bitters. (Most bars used to do this.) Here's a sample . . . Charles H. Baker's receipt for orange bitters

Trillium, Yes, please include amari, etc. Just bigger bottles of bitters, in a way.

But what are *you* going to drink then?

Oh, I so cannot type.... Matthew! Any ideas on a date? Let me do a bit of checking. I'll get back soon.

I looked through all of my drinks/cocktails books last night & I didn't find much info. Just the aforementioned Baker. (I'll post that when I receive clearance from the tower.) As far as what bitters are . . . Herbal concoctions. As far as origination & why . . . For healing. (Clickity for Angostura's history) As far as shelf life . . . Should be about indefinite if stored in a cool dry dark place. As far as cooking applications . . . Try, for instance, Fee Brothers Mint Bitters in cake frosting.

mogsob, are you as charming in real-life as your on-line persona?

Charles H. Baker's The Gentlemen's Companion has an interesting section on bitters. I believe the copyright has long lapsed. Think I can copy here without violating anything?

This has me thinking . . . A Pink Gin tonight. Thanks for taking there, Sam. (Dunno how I got there but that's okay.)

Add the following . . . Peychaud Fee Brothers Regular Fee Brothers Orange Others might not be essential.

You've set your standards way way way too high.

Have you considered becoming tommy's neighbor?