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There is a "Return" button where there is another two games -- one for tennis and another for Cube Buster. I realised quickly after posting this the Hang Man game was a bit of a lame advertising attempt for the magazine. I did pretty well with the Cube Buster .... Anyway, this made me think of the bartop games that appear at many bars -- Megatouch and Touchmaster. Anyone play? Favourite games? When I bartended at Put in Bay, a few of the other bartenders that got together on Sundays and Mondays for cocktails were hooked on Monster Madness and Power Trivia. Fun to play, unwind and enjoy a Tanq 10 gibson. Then we became golf fanatics both on our crappy island 9 hole course and with the Golden Tee game (one of the barbacks even spranged his fingers causing him to seek medical assistance and a splint ). It was pretty serious stuff, involving teams and big money -- which we ended up donating to one of the long time islander chefs that suddenly had to have surgery, all without the benefit of medical insurance. I also noticed after I posted, there is a link regarding pub games that I'd like to check out. Cheers!

Something silly that Bartender Magazine has on their website. Give it a try

Gordon, that was great! My dinosaur laptop couldn't display the last dessert courses -- I'll just have to look when I stop in our offices.

Thanks for sharing mjg. Those look fantastic. In fact those look so lovely, I think I'm going to start a few new batches for "winter warmer" projects. I always want to make a bunch for the holidays, however infusions always get the short end of the stick on my homemade projects/gifts list. I always want to start them in the fall (or will think of it again around Thanksgiving), forget and get busy, then want them in a pinch come December! (I confess that the raspberry infusion I gave away was made last year and was one of the 750ml bottles that was stashed, hidden and sort of forgotten. ooops.) If anyone finds a blend they really enjoy and wish to seek out some custom labels for these signature creations -- I've seen some nice work by this website, however I haven't ordered from them, yet. Again, this is one of those holiday things I always plan to do, but.... Alternatively, my Canon bubblejet is at a minimum -- fair on a good day with color printing and if I can sneak in and print a page on our office monster, mega color printer, a wonderful, powerful Minolta, they turn out beautifully. (And, the Minolta's toner doesn't run on contact with anything liquid). Today's MS publishing templates are almost as much fun as creating the infusion!

Not entirely all that long ago when I was a lowly paralegal/legal assistant, I had a Viking pinned up on my cubicle soft fabric partition wall.... I'll volunteer myself for any orphaned Vikings, Blodgett's or Sub Zeros. I'm working piece by piece. But already have a beautifully marbled floor with a stunning black granite counterop. Surely non-attention/neglect potential issues herein.

Well then there's really good grappa and then there's the stuff you can find in US wine/liquor stores.

only *fun* can be had here!!!

See this answer for a start [the link I provided above on a previous discussion]: Purdy much. Not sure, but perhaps a new way to make it? There are subtle nuances in how it tastes and how it "finishes." I see your point. My best theory is the master distiller's own preferences? It is interesting. I hope DrinkBoy and others weigh in here on this.

I rather enjoyed seeing that you have typos too.

I stand corrected - My brain is still fogged With your lovely and dreamy [ :sigh: ] suggestion on the Mojito thread, I can understand.

edited to add: Welcome to eG Shannon! [forgot my manners getting all excited about gazpacho bloodies and vanilla in whiskey.... ] Shannon: I think that you definitely need to infuse cucumbers and onion into the vodka as well. Infusing the tomatoes seems to be overkill since I presume this will eventually be mixed with tomato juice, right? I might even use red bell peppers rather than green so as not to get too "vegetal" a taste in the finished product with the cucumbers as well. Also some herbs like parsley or cilantro might be nice but I'm not sure how long you'd have to let everything infuse, or if the herbs might have to go in later. Add to that -- hot peppers like a jalapeno, or perhaps using Absolut Peppar as the infusion vodka? Nah. I'd throw in the jalapeno. Yum.

Welcome to eG AgaCooker! Yum. Vanilla. I thought it was on this thread, however I searched to find something Sam did that I felt was a wonderful drink -- this Cheers! [and again, thank you for sharing that cocktail Sam!] edit: checked on link -- not going where I thought it would -- Let's try again!

See this discussion. Grey Goose is not made from grapes! It is a blend of grains and mineral water that is filtered by champagne limestone from the Genté springs of Cognac.

Yes, dance and have much fun tonight girlfriend! From one that resides in Cleveland, that has visited Japan (quite briefly-thank you NWA), had Japanese high school cultural exchange student(s) and always fascinated and interested in, please keep posting -- even if it is the "out dancing" culture -

I've chatted about this with many of my co-workers and it has been quite an examined issue tonight at my residence -- serving as this year's holiday open house for many in the biz to stop by..... I'm beginning to think this may be generational issue. For example, I state this because I am not the sole observer of the younger, newer servers that need to be told outright, flattly, that cell phones, while on duty and serving others on the timeclock, on the whole are not permitted. What may appear to be common sense, in fact may not be as obvious anymore. Although maybe not entirely generational, but as far as upbringing, another bartender I've worked with (a former server, and I've trained on mixology issues), still in her 20's, has noticed a decline in "common sense" with patrons progressively as the years pass. I dunno. Just an observation. But something our managers (especially our GM that has worked for this retaurant for 15 years in every possible position -- starting as a busboy!!!!) have observed and commented on, too. hmmmm. edit: wine is affecting typing skills.... uh oh

Oh, I look forward to your posts.

I just caught an advert on FTV for Korbel's California Champagne. What the heck? The hell with tradition and respect for the French? Anyone know when this new label started? I don't seek out this sparkling wine for purchase or consumption, but I have to admit this bold faced assertion really turned me off.

Aw, but that's why management are paid the salaried big bucks. They get to be the one that quietly suggests they return at some other time to enjoy a lovely meal without their children.

I've recently read an article, somewhere about the increased pie percentage of distilled spirit sales (in comparison to beer and wine), of course now I cannot locate... Every restaurant I've worked at this is a required meeting prior to each shift, for all FOH staff. And of course, yes there are those savvy servers that write this down and actually apply this knowledge to boost their sales, and then there are those that do not. Good help is often hard to find. As Mark stated, they do. I've recently assisted in the upcoming new menus (cocktail and Wine List) and phoned our distributors to set up a meeting for potential wines-by-the-glass tasting. They eagerly advised me they would be down in the offices in five minutes if that were my preference. We tasted no less than 20 bottles of reds and 17 bottles of whites over the course of a week. It is still yet to be determined by the owner,general manager and our executive chef, however we will have this distributor return with the selections and have the FOH staff in attendance for a tasting and much wine knowledge discussions. We do these tasting seminars often and will implement a socratic method of questioning of the information covered during shift meeting(s). I'll have to look at overall wine sales and see how they've fared....

Killing more birds with one stone, so to speak... First, welcome to eG to both Okbrewer and jariggs! I've found Sazerac Rye, an 18 year old, for $90. I wouln't add Sazerac Rye into a Sazerac cocktail. Sure you could, but it would be like using JWBlue in a Rusty Nail -- a tad decadent. Depending upon where you live (read: if your state permits this sort of commerce) it can be found here. If that is not an option, ask your local retail liquor store if they would order it in for you. Please note that there are two different bottles of Old Potrero. Old Potrero Single Malt Spirit (124.4 Proof 750ml) at about $64 (I've found this cheaper at BevMo ) In depth info here, "18th Century" style. Old Potrero Single Malt Straight Rye Whiskey (124.2 Proof 750ml) at about $95 In depth info here, "19th Century" style. Cheers! edited for clarity

I remember some sort of litigation from two women that were banned from entering a restaurant and bar where my friend was one of the managers. If I remember correctly, the owner of the establishment won. In this matter, these were two women that provoked a disturbance and were asked to leave. Who would bring a suit on behalf of baby, infant or child for not being welcome in high end, fine dining? Would it be on behalf of that child's rights, by and through their parents? Or would it be on behalf of the parents' rights? Boggles one's mind for such legal frivolity. (IMHO) edited to clarify "frivolity"

I think there is a tremendous difference between racial prejudices and "age" discrimination -- in this case unruly children in high-end, fine dining. The key, at least for me, is the propensity of a child to misbehave. As I noted above, children become crabby and tired, which may very well be a child that 99.999999% of the time is an absolute angel with their track record of public behaviour. Well rested, excited and enthusiastic children can become overbearing as well, just to the brink of another diner being made uncomfortable. I for one, do not appreciate the exaggeration being applied here.

+1 I got Nordstrom Friends and Family Cookbook: Heartwarming Recipes for Your Table by Executive Chef Michael Northern with Diane Morgan and photographs by E.J. Armstrong for Christmas from my mother. It is a beautifully presented book and within the inside flap of the dust jacket appears: "The Nordstrom Friends and Family Cookook is a collection of recipes from Nordstrom's popular restaurants, as well as contributions from employees and friends, making this a time-tested collection of favorite meals."

-and- True on both counts. However what I've been witness to is an increased, general lack of the parents' interest in even noticing the child's inappropriate public behaviour. [again not in fine dining such on the level of the above aforementioned restaurants, but at moderate to high-ish end/better dining and anywhere else parents have children in tow.]

Quite a testimonial. http://www.amazon.com/exec/obidos/tg/detai...404119?v=glance I need to hit the bookstore today, so my interest has been piqued.