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Regarding the cleaning cyle and fooling the oven that the door is locked kinda scares me. My family's new business involves producing pizzas nonstop each and everyday with a commercial deck oven. Both my parents' shop and at the restaurant where I work (where in we have a dedicated *huge* pizza oven that involved a barge, a tug boat and a crane for its unloading when it was first purchased and delivered) are set at 500 degrees as recommended by the dough supplier -- and both with excellent results. The thin crust is crispy while the regular crusts are crisp but chewy in texture. (Oh, just writing about it is sending this carbo addict wanting to have some at this moment!) I've used both the metal and wooden peels, and for the at home pizza preparations I always dust first with cornmeal while stretching out the dough and dressing it up with the delicious toppings. The metal ones are quite economical from the restaurant supply stores and I have found easier (lighter, longer handled). At home I am still using my current pizza stone until this one will too crack -- and they always do. (Then I'll start looking into the soapstone option.) I place the pizza directly on the stone, whereas at work, and at my family's shop, specific pizza pans are used.

Woo hoooooooo! Varmint said if!!!!!

That would be one heck of a party, no? A fun Courier-Journal article here. Cheers!

I'm guessing the heat and jostling about help to disolve and blend in the candy. Good luck in locating a good quality of toffee -- homemade or commercial. Sounds yummy. (I have a huge sweet tooth, so I empathise). edit to add: Vikram, have you opportunity to sample Dooley's? It is a liqueur made from vodka and toffee. (However I bet the toffee is not as wonderful in quality to those you have already listed...) Just a thought.

Thinking of Maple syrup sparked this memory of this product: Vermont Spirits Gold Vodka. It is made with 100% maple sap and spring water. Anyone ever try this? If so, how is it? I think it is pretty cool stuff and often go to visit our local Chardon Maple Syrup Festival year after year. Wish they had vodka for sale instead of the candy and syrups we always purchase! The other variations are Vermont Spirits White Vodka, distilled from milk sugar and spring water; and Vermont Spirits Blue Vodka, distilled from cane sugar and spring water. http://vermontspirits.com/ edit: add links

I've heard about those fantastic liqueurs. Although I've never had the pleasure. I understand some of them may be found in a handfull of States, unfortunately not mine. I must say that the Chicoutai liqueur would be something I must have. I've picked cloudberries as a child with my Grandmother so she could make jam.

Small point, but alcohol does not entirely cook out, even when using just wine or beer.

Oh my! I am wiping tears from my eyes from laughing so hard. But believe me they are empathetic tears and howls of laughter, as I have felt your pain myself in a similar situation that occurred with my grandparents and their pressure cooker. Tell - please tell! I do so love to meet a companion in misfortune. :snif: ... :giggle: Similar story. It was July in Sitka and I think I was about 12 years old. My mother and I were visiting Sitka for the Summer, and for some reason I can't remember where she was during this whole event. My grandparents were cooking some cut of beef for dinner. It was salmonberry season and there was a whole forest of those shrubs growing on half of their yard and we were child slave labour suited up with coffee cans draped around our necks with the aid of a old, worn out piece of fabric, rag. We were to pick to the brim and then repeat. We were all out of doors when the event occurred. My grandfather was down at the harbour working on the boat. My grandmother was our supervising child labour boss. I guess they figured all would be routinely fine as whatever was to be our dinner was pressure cooking away while we collected makings for large batches of jam, jelly and preserves. Then we heard this horrific kaBOOM! The kind that you can hear the house walls creek and windows rattle when they give way to the force of exploding air. My cousin and I run inside to see the splotch mess of foodstuff from ceiling to wall to floor. This wasn't as bad as your situation because at that time, my grandmother's stove was separate and away from the rest of the cabinetry and appliances. My grandmother was so irked and my equally impish cousin and I had a really hard time from laughing -- only further annoying her. From that very day, I decided I would not ever own a pressure cooker myself, but I still snicker thinking about that incident. edti: It's been a typo kind of day.

Busy day for Absolut. Today they announced a new Marketing VP, if interested, full Press Release here. But more interesting is their third Press Release for the day. "Chill parties" (a pre-party prior to a night out) as defined by their study: I can see this. While I toiled away as a legal assistant my coworker friend, Laura and I met up with another legal assistant in a private sector firm that we retained as "of counsel," and we found we quickly became close friends that did just about everything together. He had a bunch of roommates and coincidentally lived about four blocks away. Without fail, every Friday that was the place to gather have a drink then head out to a show, dinner and/or club hopping. There were usually six or seven of us -- Terry, Chris, Dave, Laura, Robert, myself and/or Matt, and/or Dan (if either were in town). We really had a few great summers of concerts, eating out, dancing and cookouts. I can still laugh at some of the fun and funny things that happened.... In the press release a drink called the Danzka Tease was provided: (on rare occasion we did this with Skyy and Dairyman's brand Ice Tea on lazy Sunday afternoons in the Summer sun. Don't knock it until you try it! ) Inspiring New Press Release Here Read. Chew. Discuss.

Full Release here. I've been waiting to see this bottle. Kinda cool. I also look forward to Absolut's other new vodka: Level. Cheers! edit: I hope the URL is fixed....

Yeah, they do seem like they could be a little bit weak on delivering flavourful results.

A little open air summer bar that froze Moscato for summertime enjoyment. Never tried it and wondered what it did to wine.... Not offering up much to go on this post other than the following: If you decide to freeze, make sure there is plenty of space within the bottle or vessel. My roomie, this last week, placed a magnum of Pinot Grigio into the freezer for a fast chill and forgot about it. The next day I walked into the kitchen and wondered what that sticky stuff was doing on the floor. Hmmm. Then I opened the freezer to find a completely frozen and exploded bottle, with glass everywhere. Grrrrr! Now the refrigerator is really overworking itself and nearly freezing everything to slush in the refrigerator compartment and is in a severe, deep freeze-like conditions within the freezer compartment. I almost broke a toe off when the icecream container fell out yesterday and hit the floor. Have you considered this? My one friend does purchase those little four pack bottles with the screw caps for cooking, that way she only uses what she needs.

Oh my! I am wiping tears from my eyes from laughing so hard. But believe me they are empathetic tears and howls of laughter, as I have felt your pain myself in a similar situation that occurred with my grandparents and their pressure cooker.

Press Release Here Anyone planning on attending? I see the usual in the biz glitterati will be there as well. DeGroff, Regan, Plotkin....

I adore those onions, which is funny because I generally don't like to eat onions other than to add flavour to something I'm cooking. However I'm the opposite. I seek out the ones in vinegar than the salt brine. Try Victoria's brand (if you have that in your area ). No matter how many times we rinsed those, as one would with capers, they remained salty. Then there's always those Tipsy Onions that are soaked in vermouth.... I hope this helps. edited to add: This is the label/brand I was writing about, however I notice on their large website the cocktail onions are not listed. They may have stopped packing them or they were not featured as one of their hundreds of products, however I could swear I saw them on the grocery store shelf just a week or so ago.

I'll pleasingly note that he (Gary Regan) has posted his second post ever on Webtender, yesterday! Point being: He needs to be around more often! typos

I loved your blog Marlene. Thank you for sharing.

Newbie, shnewbie. More like a breath of fresh air to join in the fun. No apologies needed. Pull up a virtual barstool and light up a Cohiba and rant away in these parts anytime.

Cross your fingers eG! I've sort of pulled together a wee list and I hope it is fairly comprehensive, but not exhaustive. Also, I hope my typo and screwy linking tendancies are kept at bay for this effort! First note much of the discussion regarding that awe inspiring classic are often the same go arounds. We politely agree to disagree! slkinsey is a gin and samhattan sort of fella. JAZ is a gin liking but vodka disliking sort of gal. trillium (who often visits and posts here) is meticulous with the classics. (Not at all in a bad way either, it has sharpened my understanding and inspired tasting a few of them now and then... I digress!) DrinkBoy, while currently busy with the bar show in Vegas, is our local Cocktail Evangelist. He has taught me much from my very early, beginning message board days when I first stumbled upon Webtender and posted an opinion about one queneau69 member.... (I digress, again! ) Lovely Marlene and I enjoy a good, fine and ice cold wodka. MatthewB will never fail to yank either of Marlene's or my own respective chains with reminding us about what makes the proper Gimlet or Martini. It is why I'm addicted and adore eG. So with great pleasure, I respond. Nah. Don't be. This is turning out to be a fun post, and thread! Marketing! Doing that FAB thing -- Features And Benefits. Clever marketers get the "What's in it for me if I buy this?" question in any way possible. Martinis are a huge comeback, sell Martini glasses! Wait a minute! Yuk! Sure thing. That would seem to be perfect, but as Sam notes, Vya is some heady tasting stuff, so it may be adjusted to 7:1. That is what I equate the super Martini bartender Sam is when I posted a "Martini=the slkinsey household Martini.' [And if you doubt his mixology prowess, looky here! Grace, perfection and beauty! The cocktail wares, Martinis and bergerka that is!!!! ] Okay, seriously now! There are nearly 400 threads within this forum! The links are in chronological order, thus far, to the last date of the last post. Not necessarily chronological to to when it was first written.... An eG Index of Martini Links Martinis Gin Taste Tests, Which one for your martini? The Perfect Martini Drinking Gin Martini Controversy And you shake your tail how? Best Gin for Martinis? Martini and Vodka Tasting Discussion Super Premium Vodkas Vodka (as far as tasting it) How to Taste Vodka? Vodka, Is there really a difference? Vermouth Vermouth, Whilst out & about Glassware Why Martini Glasses? eGCI JAZ's Classic Cocktails Classic Cocktails Q&A Evolving Cocktails, Part I (covering the Martini Renaissance, Seeking Out Flavor, Cocktail Trends, Garnish, Bar Equipment and a Measurement Reference) Evolving Cocktails, Part II (covering Glassware, Recipes & Techniques and some great Resources) Evolving Cocktails Q&A Extra Special eGullet Q&A with Dale DeGroff (inspiration for the opening quote and class, Evolving Cocktails) Cheers! And happy reading! [whew!!!]

Here's an interesting article about the revival of growing and using NY hops. I always like the idea of reviving old ideas or traditions of the past. After all, Great Lakes Brewing Company opened its doors in what was once the heart of Cleveland's brewery industry and with the city's still-original-with-the-building and oldest mahogany bar.

My wife will vouch for me here -- due to your constant reminders, I have been making a concerted effort to never call it a "martini glass". By now I have to correct myself only about half the time. I blame DrinkBoy.

That fact that you repeat it doesn't make it true. It might be true for you, your bar or even your generation but the Martini was doing just fine for a loooooonnng time before the Neo-Lounge movement and beyond. Britney Spears is new, profitable and touches a chord in the hearts of millions but it doesn't mean she makes music and it doesn't mean she's good. Popular culture didn't begin in 1968. Just another viewpoint from an other old fart. rancho, I was relating that to how many threads on eG must there be rehashing the same dead horse of a topic? I'm afraid the new is here to stay, as well as the old classic, like it or not. edit: typo repair

First, welcome to eG Hong Kong Dave! Now, sorry HK Dave, I can't agree with you. Those kiddie cocktails are the bottom $$$,$$$.$$ line for us and for plenty of other bars in the biz as well. In fact many seek out places just for that purpose. That market segment is large so why not appeal to their pocketbooks and wallets? Oh, and again I must assert -- that "martini glass" is in fact a cocktail glass. Any cocktail can be served chilled and up if that is the preference. It is just that these days, that has evolved to being commonly known and understood by the general public and new breed of bartenders as a martini. (hasn't this been said before here????) Lastly, and most importantly, it is hardly an ear/bench mark, nor indicative for a "good" or a "bad" bar. End of my point. I really loathe being a broken record that endlessly repeats itself.

Oops! I forgot. "Extra" dry and "Very" dry (same thing) are just about waving/passing a bottle of vermouth over the cocktail shaker.

Very short on time today and without rehashing the vodkatini or the gin martini, historical accuracy, common public belief/ordering tendancies, etc., so I'll be brief. A Very Dry Martini = no vermouth. A Dry Martini = little vermouth. A Martini = a slkinsey household martini. bleudauvergne, that was a rude bartender. As far as JAZ's assertion of Vodka being without flavour or taste, that is not true. Each one does have its own nuances, textures and finishes. That is why some enjoy the "metalic" Stoli or say the "softness" Grey Goose. There are tremendous differences in the grains/potatoes used in the distillation process and often is dependent upon the master distiller's careful and exacting formula/combination. 100% potato vodka is often perceived as "hot." (Isn't there an already older thread on eG about this?) http://www.bendistillery.com/clv.htm http://www.cocktailtimes.com/dictionary/vodka_quality.shtml I really could go on about this, but don't see a real point to doing so. I generally dislike Gin, but will forever keep an open mind to trying it and all of its new incarnations entering the marketplace. I for one have some Russian and Polish ancestry and quite relish the "water of life," so to speak! Dare I assert that there are those that firmly believe that gin is really flavoured vodka?? *ducks from incoming* [i borrowed that line from Soba.... Thank you Soba!] Cheers!