beans
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Posts posted by beans
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I'd so not recommend embarking on a homemade Absinthe.
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Not grumpy at all lancastermike. It is a harsh reality of the biz. Hell, I applied and was denied a position, all with other friends in the biz working there, because I wasn't blond. It is a matter of which one can get by with.
JAZ, I think you are hoping for a pipe dream. If you walk into any average bar and ask for a martini you most likely get vodka and not your favourite gin.
A large part of this is also the customer's ability to communicate effectively. Bartenders are hired for a wild bunch of reasons (even to the point of who is sleeping with who) and to expect them to read your mind to what it is exactly what you want without specification just won't happen. If you order a martini you will recieve vodka, prolly without vermouth, and a well brand at that. I don't worry about their repertoire as much if I walk up to the bar and order a wet, Plymouth gin martini with Vya dry vermouth, shaken and up with three olives. Then I'll receive what I want without worry to that tender's "repertoire." (wasn't this discussed in the bar etiquette thread?)
Specify brands. Instruct the garnish. Request the "style" (up or on the rocks). Ask if they placed the bitters in the Manhattan.
Also be able to read a bar. Don't walk into a shot and beer joint and ask for a Brandy Alexander.
It is impossible to have those sorts of expectations, universally. Cheryl's been in the biz for about twenty years (in central Florida). George (who is Thinking) is an enthusiastic cocktail purist in recipe and history, as I've stated before wiser than his years (in London, England). Not dissing Cheryl in any way, they work in two wholly different worlds, and I recognise and respect both tremendously for each of their achievements and contributions to the biz.
edit: clarity
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I've missed you guys!
It is strange that a lot of us feel the need to defend our eating habits. I'm sure some caveman poo pooed Thor when he refused to eat the innards of the dead boar (were they around then?) because they were "icky" or "not cooked". Maybe a few members of an ancient Indian tribe laughed at one brave because he wouldn't eat pemmican after it was more than a year old
Oh that's right. It was about survival back then!The peaches are soooo amazing now. At least so many organic ones I've gotten at the farmers markets. There's nothing like a just picked peach, juice dripping down my chin, so sweet.
But in the middle of winter I will crave those overly sweet, tinny canned ones, swimming in syrup, topped with cottage cheese! It's that "takes me back to my childhood" taste that is also necessary.
jane
I hear you.
But canned ones are mushy and falling apart.
In winter times, if I haven't visited a local farm and picked my own to freeze, I'll purchase the frozen commercial version.
I'll have to see how my white peach raspberry preserves do, no?
Aside from this specific response, gosh I love St. Jacque, and his efforts to elevate the ho-humness of cuisine that is so vastly different to how he grew up and what inspired the man. I suppose on reflection, multiply it by a thousand....
edit: wine typo problems...
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I often find Grimes to be amusing.
Nothing to become worked up about, IMHO.
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Are we refashioning the same list of my friend Miss Charming already hammered out?
I believe the Old Fashioned and Greyhound are on there....
Another note, because one dubs themself a cocktail enthusiast, it some how morphs into "What the heck? This bartender doesn't know how to make it????!?"
It then becomes they are "incompetent"!!!
Ever consider bars stock what is currently popular to make sales? The cocktail enthusiast is rather few and far between, and I do understand what the infers about the imbibing public.
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This is a page from a lady in the biz I wholly respect.
These are only the basics and then, of course, factor in the regionality of some popular drinks, shots or cocktails.
Never in my life did I think I'd be learning and pouring a "Wet Pussy."
http://www.miss-charming.com/recipes/know.htm
Also about the Aviation. I do not know how to make one, nor have I ever been asked or actually tried to make one. oHIo does not accept Maraschino on their draconian list of liquors available for legal retail sale. Those are factors as well.
Cocktail enthusiasts will jump into The Joy of Mixology, or whatever cocktail book they hold near and dear to their heart, and often will know more than the average joe schmoe bartender working in the most current rage club, martini bar, corporate chain or neighbourhood pub.
Consider this: a recent bar opened up and looked like a fine second job for the scarcer cooler months and was told that despite my years of experience, I wasn't blond. Not in those words, however I could not help but notice those that were hired were about 100 pounds or smaller, female and blond. I've got two out of three of those requirements! But it wasn't enough. Bar owner priorities, eh?
I've never been asked for a Side Car and can only tell you I've made a Rusty Nail three times total in the years I've been tending.
Play stump the bartender with any amount of enthusiastic zeal will garner an escort to the front door while being politely asked to leave, given a Bud Light or ignored by the entire team staffing that bar.
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Cool. Your first blog was quite lovely.
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I disagree. Inferior ingredients make inferior baked goods. Unless of course you're using the chocolate in such small quantities that it can't even be detected. A chocolate's defects, much like a wine's defects, do not disappear when combined with other ingredients. Any recipe, regardless of it's target audience, will improve with a better grade of chocolate. Bake something, anything, with Baker's Chocolate and then make the same thing with unsweetened Scharffenberger or Callebaut. Not only will the latter be superior, but the difference will not be subtle.
Certainly not intended to gang up, but I'm of the GIGO effect myself. My mother will bake a chocolate cake from time to time, which is dry (she over bakes everything which is why I got to love darker sugar cookies) and uses Baker's stuff for the chocolate frosting.
At least she doesn't use the premade canned frosting....
I've been a staunch user of most Callebault, but sprinkle in Valrhona or Guittard for some extraordinary efforts. Depends.
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Consider something similar to Chef David Burke's famous cheesecake lollipops. I remember not too long ago he was featured on FTV and he explained how he made his smoked salmon ones. I believe he combined the salmon, cream cheese and lemon juice and smoked salmon into a food processor. There may have been another ingredient... sorry I didn't pay close attention. He then suggested the lollipops could be garnished with chopped dill or chives attractively pressed on to the outside.
Check out his website: http://www.gourmetpops.com for added inspiration.
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My least favorite was from a while back... Quiznos subs and the guy who was raised by wolves. Disturbing.
My memory is fuzzy at times if it is something I don't particularly care about, but wasn't there a similar one with Honda or some other such SUV manufacturer?
I agree. It was odd, and not in a good way.
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To jump over to what Pan said, the cheap stuff is always dangerous, especially for someone not used to drinking it.
There are other spellings of soju. Shochu (Japanese I believe) is what I'm most familiar with and is a huge growing trend in the US.
But to note what chengb02 said about cheap stuff being dangerous, I've even read of formeldehyde poisonings and even deaths from cheap baijiu as recent as May, 2004.
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This article made me giggle, but just a wee bit quietly. Sort of a knowing smirk. Which is why I'm posting it. Aside from the amusing, fun pokes, here's some of the "meat" of the column:
They [those who were formerly slackers] have their own drinks scene, too. They like classic cocktails like martinis, but also undervalued classics like the Aqueduct, a 19th-century cocktail, and more obscure recent inventions like the Cat's Eye, which Freeman's serves.The full William Hamilton's NYTimes column can be viewed here. He is good at observing and noting the surrounding crowds in his columns. Yum a caper berry would be lovely.
The cocktail recipe provided in this biweekly edition:
The Cat's Eye
1 1/2 ounces Pisco
1 ounce of both orange juice and passion fruit puree
an orange twist
Combine in an ice filled cocktail shaker; shake, chill and strain into a pre-chilled cocktail glass. Garnish with orange twist.
Cheers!
edit: There's some dust bunnies under my b, n and m keys darn it!!!
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I say the same thing everytime I see this commercial. STOP squeezing the damn burger.
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Why not post about this opportunity?
I would have never missed this chance to interact.
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Indeed. Proper mixing is his business, and the subject of his sixth book, "The Art of the Cocktail." Think of the book as a start-to-finish anthology of any drink for any occasion, with colorful pictures to boot. Name a drink (What the heck is a Pousse Cafe anyway?), and it's probably in there. Some are classics, some are contemporaries invented by Reed. Even a well-versed drinker will find the glossary in back helpful in managing the 183 pages and countless recipes. It concludes with a nod to non-alcohol drinkers, as well, with a section called "Mocktails."
Reed, 32, has been bartending around the globe for 14 years (the drinking age in London is 18), mixing drinks for a remarkably diverse constituency in cities such as Hong Kong; Cape Town, South Africa; and London. He wrote a popular column, Barfly, for the London Times magazine, and also had a brief TV stint as star of the BBC show, "Shaker Maker." Now he is one of six partners at IPBartenders, a consultancy firm based in London for bar owners, alcohol brands and events planners.
I see this article lists Sur La Table for a demonstration in San Fran. JAZ, did you get to meet mixologist Mr. Reed and review this publication?
Full article and interview right here.
Cheers!
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Foam Pants!
Welcome back to eG!!!!
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Anything made from malt that is not Beer or whisky!
Zima, coolers, Skyy Blue, Hard Lemonade.... you get the picture.
Booze for people who don't like booze.
Ah, don't be so hard on those products.
I can safely say that I like booze and have been known to enjoy a Skyy Blue with ice from time to time sitting poolside when I didn't quite feel like a Margarita or having a beer (when I lived and worked at Put in Bay).My last trip to Canada out of curiosity I purchased a little 4 pack of Absolut Cut. I don't recommend it, but glad I tried it. But there it isn't malt liquor. There really is vodka in the Mikes Hard Lemonade, etc.
Although I've never been a fan of coolers, or Zima.
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I nominate the recent Lea and Perrins (sp?) commercial about those juicy burgers -- while they show this moron squeezing the burger while it is on the grill! Aaarrrgh!
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I've been trained in the fine art of eating a whole uncracked dungie with no utensils, and when waiters bring the claw crackers, I just wave them away. But then, I also eat mussels by using the shell of one to nab the meat from the others. Maybe I'm just a barbarian...
I learned, at a very young age, as well. Pshaw on those eansie little forks too.
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With all due respect invento, team work is team work. Heart of the house earns a salary. FOH earns $2.13 an hour and works their asses off to take home a decent percentage of tips.
Tipping BOH is just plain wrong.
I'm not working for them to be able to drink a few, or better, afterwork, I'm working to earn as much as I possibly can for myself.
There are better stations and better shifts. Those that are most capable and/or reliable find themselves with the money making shifts. That's life.
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A few years back I was at bar in Vancouver known mostly for serving beer. When I asked for a Gin & tonic the bartender looked at me like I had just landed from another planet. He made the G&T with Bombay Sapphire, which surprised me, since most of the bars use Gordon's, filled it with Tonic, threw in slice of lemon (which is how I like it) I paid the man and took my well deserved G&T back to our table. I took one sip and nearly spit it out (I would never do that good Gin though). He had made me a Gin and Soada water. Horrifying. I went back to the bar and told him of his error and he made me another drink. This time with Tonic. Or at least what he thought was tonic. No...this time it was flat sweet water. Gin and flat warm tonic is not a suggested drink.
Unfortunately, tonic is one of those things that when it runs out (soda gun) you don't know until someone tells you after tasting their drink. It happens everywhere and was one of those things that I laughed about when I left Cleveland and bartended in Alaska.
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I once worked at a very successful restaurant where the waitresses made more money than the owners. We asked them to just remember and give the kitchen staff a few bucks after every shift, or else leave some money at the to buy then a 12-pack of beer.
We found the kitchen workers appreciated the gesture, and everyone got along pretty well. The waitresses who were most generous got the special favors from the kitchen, and those who didn't hold up their end of the bargain got worse service, resulting in fewer tips for them to not share.
That's just plain exploitation.
I'd tell them to take a good look at my backside leaving through the front doors.
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dan - the melon man??????
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We took our Czech Republic employees out Sunday evening to celebrate and toast the Summer season. One of them left to return to Prague today and the others next week.
I knew we'd be downing a few vodka shots....
We went to the club our last bar manager and his brother opened for themselves. I worked with both of these guys years ago. Their lead bartender worked for us before the club's opening and I can say that we've all been out together on the same side of the bar for a few.
I was aghast when I watched him chill the vodka and then try to serve us utilising those crappy 1 ounce pony shot glasses.
What the hell?!?!?
Sure a tequila straight up, neat -- but no way to a chilled [diluted] vodka! I really lost all respect for this bartender.
Bartender's repertoire
in Spirits & Cocktails
Posted
Eye candy, their cash handling abilities, their talent for cultivating a regular clientele, ability to entertain (flair), ability to sell, their speed and accuracy, their accountability.
You really cannot expect them to be walking databases of millions of recipes, particularly if it isn't a currently popular drink.
What's the harm in teaching them a new trick? I had a server from the restaurant next door that would visit after her shift and ask me for a Colorado Bulldog. My not ever having made one before had no problem asking her how it was made. She, the customer, is most usually happy to explain their current favourite drink so that they get it exactly the way the want! So?!?!
Bartending is not at all like becoming a chef wherein you are classically trained in the moldy oldie cocktails that were popular in the late 1800's. (or any choice of cocktailian years). The bartending academies teach them what is current and popular -- to arm them with the best and most usable information to succeed. Not that I'm an advocate of any such academy....
Why does everyone have a problem with communicating what they want? They do at a table to their server, no?
-I want a filet mignon, medium rare with the baked potatoe without butter but with sour cream?
-I'll have the apple pie a la mode, warmed, only if you have cinnamon ice cream. If not, then don't warm the pie, but I'll still take it a la mode with vanilla.