beans

Skimmer yes! I'm on the hunt for a better skimmer. If I know I'm not going to give away the jam and have it myself for my morning usual of a english muffin/toasted bread/crumpet, I tend not to worry too much if a little bit of bubbly foam is there. I think I'll suggest the pan to my mother for a future gift idea, but I'll stick to my stainless, as it hasn't failed me yet. I just like the angled sides of those copper pans. I've seen those pricey Weck's at W-S and SLT and though maybe I might pick up half a dozen. Maybe not. They are attractive but have found the old mason/Ball jars to be life long reliables at a more economical price. I guess its fun to eye all of the goodies, but why fix it if it isn't broken? I found some more Ranier cherries and picked up some beautiful raspberries. I have just enough time to get them started and finish it tomorrow.

I believe that Ferber's book is more for the experienced jam/jelly maker and perhaps something was lost in the translation/intention when she states to fill up the jars. For years I've skipped the water bath, unless it is absolutely specified (like with tomatoes) and do the inversion method, without problem. As Frederica Langeland's book points out: I'm planning to try: (the standouts are coming to mind, but am going to some "plain" ones too -- like raspberry, etc.) strawberry, pepper and mint (how is it???!??!) pineapple, vanilla and rosemary blueberry and pinot noir **(any recommendations for a pinot? I hate how sometimes they have that "barnyard" earthy taste, so I'm weary, but have enjoyed several but cannot remember the vineyard or labels - doh!) praline milk jam (it seems so foreign to me I must try it) I have some white cherries, but not nearly enough to do the white cherry raspberry combo. I'll have to check my market and/or consider munching them down as they are for snacking. and from Langeland's Passion for Preserves: garlic-herb marmalade I also paged through Preserving by Oded Schwartz and will be doing a pineapple-lychee jam beause I have just enough fresh lychees on hand. I have three other preserving books, one I cannot locate and two rather standard sorts from Ball I inherited from my dear grandmother. Thankfully there still is much more summer! Oh, currently I'm using a heavy bottomed, stainless stock pan and am considering a copper preserving pan. Who is using one of those? Is it worth it? I know it is a bit of a splurge, but why not have a pretty toy for when I enjoy doing preserves as much as I do? (without having gone to the likes of Sur La Table yet to get a peek at a pricetag as of yet....) Thanks. I look forward to any comments or suggestions. grrrr. typos

I did up thread. On the back of the June edition of Cheers I see it larger than life, all glossy on the back cover. It waned in popularity when I bartended in Alaska and we stopped ordering it. Now that I've just flipped through the Ohio beverage journal I see oHIo dropped or never picked it up for legal sale within this staunch, conservative, stuffy place..... Doh!

I love you johnnyd! ps -- a wee confession of jealousy about the monthy business trips.... Yes! Lucky you viva!!

First, welcome to eG viva! Sample often. Chat with many lovely Brasilians. Then take your pick from what you've surveyed. Most unfortunately I can only obtain Pitu, but am quite lucky that is at least listed in very conservative, stuffy oHIo imported liquors available for legal, retail sale. My European barkeep pals tend to enjoy the above mentioned Germana as they are always sending me new caipirinha recipes that call for it. I hope some of this helps. Cheers!

Harold, No flaming. Glad to know your affiliation with the Zygo product. Hope you stick around eG (btw, WELCOME!) to contribute your enthusiasm into other cocktail forum threads -- and for any other threads throught all of eG! We love our cocktails. We love food. So let your hair down and jump right in. The water is just fine....

I know. I was being factual.

U.S. minimum wage is $5.15/hour. Minimum wage for tipped employees is $2.13. http://www.dol.gov/dol/topic/wages/wagestips.htm

Ed, Both Williams Sonoma and Starbucks sell Sugar Shots which is labelled to be sugar cane syrup. See more info, up thread here.

Steven, have I told you lately that I think you're the best?

A quick look at some of my go do drink databases: Check out DrinksMixer that list a Colada Brazil, Copacabana, Lambada, Woody Woodpecker and Zico recipes. Check out Webtender for the addition of the Fulminator, Melzinho, Nightboat to Brasil and Nightboat to Recife recipes. I hope some of this helps.

Other than the gardening part, here's a Lemon Verbena thread with suggestions about using it. I hope some of it helps. edit: opps. I didn't get to carswell's post before I zinged this one out... I used it today in making some white peach jam with lemon verbena. It is wonderful.

We rent the restaurant space from Jacobs Investments. (Son bearing the family name that graces the Cleveland Indians' Jacobs Field). As with all commercial rentals, they earn a percentage of our sales volume. Currently, we staff: 1 bookkeeper 3 bookkeeper assistants 1 pr person who handles a myriad of stuff (manages hostesses, orders uniforms, orders logo'ed merchandise, books entertainment; coordinates: advertising, menu printings, restaurant promotions, liquor promotions, private parties) 1 general manager 1 bar manager 3 assistant managers 1 laundry lady 1 maintenance man 1 executive chef 1 sous 1 kitchen manager 10-12 various cooks 4 expos 6-8 dishwashers 5 busboys 48-52 bartenders 120-130 servers (some double/pick up beer barrels and "tooter" shifts) 6 that are solely designated as food runners (our Russian foreign exchange students) 8-10 barbacks 12 cleaning crew 3 parking booth attendants 10 valets 4 dock hands (I'm sure I'm forgetting someone) edit: Opps I did. We also have about 12-15 hostesses We also have a list of regular djs and one who always handles all of the sound/stage/lighting equipment. We've been open awhile requiring routine replacement of everthing: carpeting, tile, booths, tables, outside furniture, kitchen equipment, bar equipment, china, glassware, POS, security system, window doors (we had a few panels replaced due to a persistent theif breaking in late on a Sunday night in the early spring one year), parking pavement, general landscaping of planters, actual dockage (boards/structure due to a tug boat mishap) and our huge awning. Stuff always breaks down or odd events of mother nature (the 60+ mph winds early last spring caused us to replace our awning, again). In season we rent a "sled" -- a refrigerated semi trailer -- for additional beer storage. I do know our utility bills are astounding. We average $6,000 in water a month during the summer and $7,000 in electric. Since we've opened a sister restaurant less than a quarter a mile down river, we purchased a Harley Davidson golf cart and have a larger truck for utilitarian purposes. (We call it the "box" truck and is the size of a small UHaul). We're starting to do some serious volume, but we're still scraping by. Our summers need to carry the place through the winter. Mother nature also has a large part of what our business will be like since the entire restaurant is open air (removal of the glass panel doors) and four of our seven bars are outside.

First, welcome to eG Rien! Regarding maraschino liqueur others will happily weigh in on it. I currently reside in a state that does not allow it for sale on its list of imported cordials. There is a not very long ago thread on the Cocktail forum about Aviations wherein many discussed maraschino liqueur. That you may find to be helpful. Most however will depend upon your own taste and preference. I'll enjoy Grand Marnier in a golden margarita (I find the honey like warmth pairs well with a lovely tequila) but will never like Grandma in a Cosmo. Only Cointreau will due. There are many differences of oranges and the locales wherein each orange liqueur is distilled. Are you interested in the exact specifics? If possible, take the opportunity to sample. Do you have those little mini bottles available for sale where you reside? Minimal investment and optimal experimentation. Cheers!

But how many years does it take to narrow your margin? I've been at my employer off an on, it has been open for about 15 some years, we've done some serious six figure sales on particular Friday or Saturday nights, and the margin never lowers. In fact, we're lucky but I do know of places margins may even increase.... No matter the volume you do, if it is costing you 30%, it still is 30% which is a bit high for liquor and about on the spot for food. Keeping cost under control is key to earning profit and remaining open.

Wine fits into our tidy liquor cost percentage too. Mark up goes to knowing your customers, the type of restaurant you are and what the restaurant next door is doing. Basically what the market will bare (or is it bear? meh. you get the picture). Again: Our target liquor cost percentage isn't applied to each and every liquor but is a cumulative whole, as it is with many bars/restaurants, with that magic number being the minimum of cost for every drink/liquor poured. Lastly: no crankiness allowed. Curiosity good.

Yes. Read up on his wonderful Q&A session on eG not that long ago. He's quite well liked here on the 'gull.

Okay. If my liquor cost was 29% I'd probably loose my job. Not sure about where you live, but our wholesale is a wee bit cheaper than the state store price for a consumer. And in our state, there is no such thing as free liquor given to customers, ever. However, think about that bottle of well vodka, rum, gin, etc. It isn't a benefit to the house to upsell a drink order to a call or premium brand. It is a benefit to the server to gain a higher check average that translates into higher tips. It benefits the house to sell that generic gin and tonic because after a wee few drinks, that bottle is already paid for. Our target liquor cost percentage isn't applied to each and every liquor but is a cumulative whole, as it is with many bars/restaurants, with that magic number being the minimum of cost for every drink/liquor poured.

They pour the shots out of the $22.99 1.75L bottles, and the shots are small--1 oz. shots, I'm pretty sure. They buy the 30 packs of Pabst which are nearly always available, so I think it's less than that. The margin is probably somewhere between what stephenc said above, and what you just described there. And they make up for that lower margin in lots and lots of volume. Lots of volume doesn't make up for a high liquor cost. Ever.

For all of the fans of Minnesota's own Shakers Vodka, a new release. I found this comment to be thoughtful answering my question of wondering how it would taste: Full press release here. I look forward to trying it out. Cheers!

From the Las Vegas Review-Journal, a recent article on summer rum based drinks. Lovely article that even makes mention of Las Vegas' own Montecristo rum. (no sugar cane doesn't grow in Nevada out in the deserts ) Some tasty drink recipes are inclusive -- the Tangerine Mojito, Kuya Mojito, Bing Cherry Daiquiri (a MGM signature drink) and La Florida (also MGM made with Cruzan light rum, maraschino liqueur and fresh sour). Cheers!

Clickety here. Enjoy. whoops. Forgot to close the tag.

Geesz. The $15 cocktail was just beginning about three years ago when I kept visiting friends in Miami/South Beach. A trend in the more expensive cities witout a doubt. Further down, our friend Gary Regan is quoted: True. Full Wasington Post article can be viewed here. Cheers!

Another article on some delicious, classics for summertime fun. Cheers!

Okay, I've slacked off on "booze in the news" stuff. Grey Goose has been purchased, Shaker's has released their new rye vodka from Minnesota.... But I saw this timely article and thought I'd pin it up. I remember in 1999, a liquor rep gave me one of those Jägerette body suits. I think it still is in the package awaiting some day I'm motivated to gather up all of my liquor promo crap for the likes of eBay. Interesting article about Syndey E. Frank. I had no idea he was the inventor behind the dispensing machine that always seemed to leak! (hence why we got rid of them years ago, that and finding a few bees that made unscheduled stops and never left at our patio bars). Some interesting info on Jäger too. The Brown Daily Herald article can be viewed in full here. To keep up with the numbers of the record number of sales we are doing with Jäger, last 4th of July weekend we sold 120 bottles of it, 120 bottles of house vodka and 140 bottles of Three Olives Cherry. That's pretty hefty. Cheers!