MatthewB

if the same wines are readily available, maybe we could throw together a thread with tasting notes to discuss the merits, if any, of these wines. might be fun. Let's do it. Start that thread when appropriate, mr. tommy.

I'll take one for the team . . . I spoke with my wine guy & he's getting in four different French BNs. I'll pick up a bottle of each & report. But do wish I was getting one or two Italians, too.

fresco, are you thinking of kummel?

Why, if memory serves me correctly, I do believe it is our own imminently intelligent MatthewB. Nah, I didn't invent this. Not even close. I got it from here. But I did verify the ~15 degree F difference by using a probe stuck into a potato & then put said potato on the top grate.

Have you tried some of the Italian stuff? That's been very good recently. However, no Italian is being distributed around here this year.

FWIW, the thermometer in the cork through a top vent hole of the WSM will generally read 15 degrees F higher than the top grate temperature. (Yeah, I tested & verified it.)

Fernet Branca.

But I do call it a martini -- and after two, I'll be ready to trade blows with anyone who dares deny me the right to do so. After three, I'll be asleep. Me too. And I stand by my right to use vodka and vermouth and call it a martini. So there MatthewB And I reserve the right to serve you offal whilst calling it filet mignon.

tommy closed the joint so that he might spend more time on eGullet.

Carolyn, You sure about RMS' demise? I picked up a bottle of the VO on Saturday & I spoke with my wine/liquor guy this afternoon, noting what you said about the folding of RMS. He didn't know about this but he wasn't confident in his knowledge either. Any more on this? BTW, G-R doesn't sell in Michigan anymore (long story).

I think I'll make this for my SO & myself when she gets home. (After that fast Old Pal, I better drink water till she's here. )

Punch is a great idea. I've always wanted an excuse--and the inspiration--to make Fish House Punch (supposedly the first documented American punch). Edit: I quaffed an Old Pal a bit too quickly.

I gotta try a Narragansett but, alas, my anisette is at "the other house."

Typically, concerning cooking, I'm harder on myself than others.

Perhaps vengroff's suggestion as a bourbon-based digestif? I'm taking one for the team & I'm drinking an Old Pal right now. I'd recommend it as an aperitif.

Old Pal Edit: I'm going to make one (or two) of these tonight.

I think there was a thread on this already. But I can't find it. Liquor--the higher proof stuff--won't "go bad." Unless you expose it to extreme temperature conditions and/or prolonged exposure to light. Vermouth--lower proof stuff--is a different story. It will "go bad." I keep my vermouth & similar proof potables in the fridge & try to finish them within 3 months.

Tamarind = the sour in Hot & Sour Soup! Get to work.

Today I picked up Cooking at Home with the CIA (that's Culinary Institute of America).

I'm having duck hash

Not sure yet. I'll spend a bit more time with & let you know my opinion. Another plug for New Way to Cook . . . Tonight's main dish is a composed soup from 3 recipes in that book: Leek Broth (as a base for the below) Fennel Seed & Curry Broth Roasted Root Vegetable Hash (parsnips, turnips, celery root, potatoes, carrots, & onions) The veggies added to the final broth. And I'll have enough veggies to make hash w/ poached eggs tomorrow morning.

I'd like to believe that today's battle with the leaves has allowed me to win this season's war. So I'll now have more time on Saturdays to cook! I'm planning on the sole menu tomorrow evening. FWIW, I picked up Cooking at Home with the CIA today. (Seth, I think you need a new book!) The duck will have to wait a bit as next weekend's out of town & we've then Thanksgiving. Though I might try to do the weekend after Thanksgiving. This slacker will keep you posted. I am thinking about the J&J turkey galantine for Thanksgiving. Thoughts and/or comments? Edit: Incorporated Dave's correct spelling of galantine.

I always recommend a curved butcher's scimitar. Its menacing shape and size seem to have a discouraging effect on potential opponents. My one experience yanking one out of my kit (against multiple aggressors) ended in a grudging--but injury-free--detente. Sometimes it's good to be a chef. You can carry knives everywhere. I remember watching the butchers in the North End of Boston -- in the early 80's probably the greatest concentration of old-school butchers on the North American continent outside of the West Village -- whip those long, curved knives out to perform the most astoundingly delicate work on the whole spectrum of meats. I expect that with the proper training, a scimitar ,and a good boning knife, a third-generation Italian butcher could cut your nuts off in a streetfight or perform a liver transplant with an aplomb that would make a thoractic surgeon envious. You're nominating Bill the Butcher for Secretary of Defense?

As does a dutch restaurant with lots of dutch patrons. Russ' is pretty good. I'm going to take Bux there when he visits.

I always recommend a curved butcher's scimitar. Its menacing shape and size seem to have a discouraging effect on potential opponents. My one experience yanking one out of my kit (against multiple aggressors) ended in a grudging--but injury-free--detente. Sometimes it's good to be a chef. You can carry knives everywhere. We're currently accepting applications for Secretary of Defense. In your application, please indicate your level of familiarity with Leo Strauss.