theakston

If it is the amount of grounds in coffee you would expect Turkish / Greek coffee to be off the charts then?

2 fairly unique restaurants that reflect the ethnicity of Miami: If you have never been Versailles is a Miami classic: Versailles We really enjoyed this place Tap Tap(we went in the evening when there was live Haitian Music but I think it is open for lunch. Food was excellent and the art work (everywhere even on the bathroom walls) is amazing.

How do you get a reservation? I emailed info@roganics.co.uk last week and did not get a reply.

Explain this then......

We are planning a trip to the Grenadines ealy next year. Plan is to start in Carriacou then putter around the islands in a catamaran eventually winding up in Grenada. Question is - where would be good stops for good food? - all budgets and styles considered! Looking for places with good local ambience as well as perhaps one or two of the fine dining category. Any recommendations greatly appreciated! Thanks!

How so? the grey squirrel is a relatively recent invasion from N America I thought. Wouldn't the traditional one have been red?

Michael Jackson flogs his own glasses now so it's probably one of these: MJ Glass set The global beer site that this is on has pretty much every Belgian Glass you could ever want. (click on glasses on the left to bring up the sub-categories)

Orval Fantome (various - love the "Hiver" and "Pisenlit" especially) Cantillon ( various - all of them spontaneously fermented with wild yeast) love them all from their staple Gueuze to the "Rose de Gambrinus" (sour raspberrry lambic) - I'm particularly fond of their all malt version - "Iris") Chouffe - love the relatively new ultra hoppy "Dobbelon Tripel IPA" De Dolle - (the Mad brewers) Orbier, Arabier and "Dulle Teve" (Crazy Bitch) Stille Nacht (Christmas Ale) is always excellent too.

OK I was looking at a Tivo recording of an awful progam about Marseille on Travel channel that it had helpfully recorded for me(thanks) - half way through it advertized that this show was on that same night July 3 (10 PM) - now sadly past. Is it going to be repeated on travel channel or must I kill myself?

The "malt liquor" was never really a malt liquor at all, it was always a lager and was labelled a malt liquor because of regulations related to the ABV - some places insist that any beverage made from malt that is above a certain ABV be labelled as malt liquor. So I would be suprised that there was any difference between the two other than the label. (malt liquor as a beer style commonly refers to a lager that has the ABV pumped up by other fermentables, usually corn, with little to no hop presence - Singha is really a strong lager and is an all malt brew)

The Brooklyn Chocolate Stout is usually excellent too!

At least that's a better bet than our current choices like Cap City or Gordon Biersch, which are odds-on to blow chunks. ← Word. I've found you can do relatively well at District Chophouse. Taking into account all the local brewpubs, I think it has the best quality beer and food combo. Shame they haven't run Cask Two in years or I'd be there a hell of a lot more often. ← Now that Bill Madden has got most of the kinks sorted out, I'd say that Founders in Old Town has the best brews in the area. I'd agree that the food at District Chophouse is probably the best for a brewpub. I think the other RockBottom franchises(Arlington and Bethesda) have better beer though. (Although DC's Bourbon Stout is consistently good).

Taberna del Alabardero has one of the nicest looking private rooms I've seen in DC. The food was excellent on the occasions I've been there (although it's over a year now).

I bought a couple of these from the dogfish pub in Rehoboth in May. It wasn't that good. A little too much corn and not enough of de malt for my taste. Bottle conditioned! smoother than you may expect for a malt liquor, slightly sweet rummy aftertaste with just a hint of diesel fuel. Virtually no hop flavor. OK Its not awful but I could find no reason to drink this other than the novelty value.

Damn it I'll be in Italy! One of these days I'll actually be in town when an event takes place. Ah well.

Thanks guys. Great tips so far. Keep 'em coming! Sounds like Duomo is a must. Ian - thanks for all the tips and the link to Mario's site - We're huge fans of Babbo! Alexander - glad you enjoyed the Hotel Raya - that is our hotel in Panaera! I enjoyed reading your other thread. Hope I get such good photos. Ronald that sounds like an excellent side trip - Sferracavallo. We wont have a car this trip - do you happen to know if it is reachable by bus or train? It sounds like our kind of place.

Be careful....his next question is to ask you to put your wedding registry on an egullet sponsored link Congratulations both. Hope to meet you if I ever get to one of these local get togethers.

Thanks Bob - OK Brewer - excellent and informative post! Do you use citric or other acids? I've heard that this is often needed for the yeast to ferment fully, and to add a sharpness. As far as Gruit ale is concerned. Heavyweight in NJ make a great one called "Two Druids".

OK. Last year was our first trip to Italy, and this site was a terrific source for recommendations on where to eat, and even what to see. Well that trip was in Piedmont and Tuscany, which is probably a more reliable destination for great food. This year we are on less of a "gastro tour", we are going for the same type of vacation we have enjoyed when island hopping in Greece (but avoiding this due to some kind of sports event this year ) We would like to eat well though. So does anyone have any experience to pass along? I'm hoping the vast knowledge of this forum extends this far south. Our itinerary takes us to Taormina and Cefalu on the main island, with a few nights each on Lipari and Panaera.

But how's yer Mockney Me old china?

I can honestly say that I taught the missus how to cook. Not a Renaissance guy, I just cooked professionally for a few years. After 12 years of marriage I have finally learnt not to ask if I can help then take over the operation - leaving her to curse about me to the dog.

-grilled Octopus -Naoussa on Paros island - tried but it's difficult a) to get the fresh product b) to dry it properly like this:

Sounds like a "vacpot" like the Bodum Santos: pictured here

Just found my beer of the Summer: 3 Floyds Gumball Head - American Wheat beer. Amarillo Hops and American Red Wheat. Named after a cartoon street fighting punk cat (pictured on the label) 5% ABV about 20 IBUs I had this at the 3 Floyds visit to RFD here in DC (they have a different brewer each week for the Smithsonian Summer beer sessions - I'm now a fully certified lush! ) This was awesome. Beautiful floral hops with a fruity citrus (bergamot?) flavor. Way hoppy for a wheat beer, but well balanced with the sweetness of the wheat. Nick said"...well wheat beers are boring and I wanted something more assertive". It certainly is - this is a real winner and I drove out to a good beer store the next day to get some more of this. This will be my house pour for the rest of the Summer provided the supplier can keep up with my demand.

It's on King Street in Old Town. It used to be the Virginia Beverage Company.