beans
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Posts posted by beans
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Many a time I've considered a "clubbing" blog, complete with pictures of the environs and tenders sort and one from behind the mahogany. Walk a "day" in my shoes of both sides of the bar so to speak. Then I tell myself, who needs another kiss and tell?
Blog away!
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And a fantastic thread this is.
I shamelessly think of a novel ingredient of 'how will that work in a cocktail' first.
Skimming through my mother's Martha Stewart Living mag I saw a use for those tomatoes that are put up and canned, which we are again nearing. After blanching to remove their skins, take those and oven dry them to create a tomato powder. Immediately I thought of how would this add to a cocktail for a delightful garnish....
Going through Crate and Barrel I spotted a Meyer Lemon Rosemary syrup intended for sorbet, but though about the cocktail implications.
I love what I do and do what I love, eh?
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If Cleveland's temps continue to dip into the 50's (F) in the evenings, I'll find myself with much time off to travel.
Sidenote: I generally don't go anywhere from May until September, at a minimum, as that is our "season." Now we've a staff of about 48 bartenders that are all begging for hours thanks to mother nature since the restaurant is usually all open air (removable panel doors) and most of our bars are out doors....
Go figure that Seattle is having hotter summer weather than us? We've hit 90 degrees once, back in June!
This event seems like it would a blast.
Of the events that may appeal to those in the biz, I've a flair competition with the Gravity Games (in Cleveland) this fall and have been invited to view (not compete) in Orlando for Quest for the Best. We're selling our sister restaurant and that gives much hope for the Vegas bar show in my future.
Finally! -
Wow andiesenji, that is an absolutely wonderful thing to do. (When I worked womens wear retail we used to make clothing donations to the shelters regularly so that really clicked with me).
Going back to store bought just isn't an option anymore. The sparkling beauty of my strawberry jam delights me each morning as I spread it on toast.
This is turning out to be a very fulfilling hobby. One that also keeps me close to my dear grandmother who did this as a matter of necessity. It is something that is a common denominator when I lived in Alaska, and why those garage sale hunts for jars were so much fun too.
Yes, bless those that kindly return their gift jars in hopes of another gift of the rewards of the summer preserving season.
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NEW YORK, NY -- (MARKET WIRE) -- 08/11/2004 -- The Macallan Single Malt Scotch Whisky, considered the world's most precious whisky, is taking another step forward in its pursuit of single malt perfection. Breaking with 180 years of tradition, The Macallan adds American bourbon casks into the equation to produce The Macallan Fine Oak range of smooth, delicate single malts.
The secret of The Macallan Fine Oak (10, 15 and 21 Years Old), which debuts in the U.S. this September, lies in its maturation in carefully selected European and American oak casks, which have previously held sherry or bourbon. The result of this unique cask combination is a lighter style of single malt from The Macallan.
Full Marketwire article can be viewed here.
Cheers!
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There is. Two servings are the max, per person. That comes to either a double for a mixed drink or a shot and a beer.
Guess that leads to a bit of bar hopping, eh?
That isn't a max per person for the entire period of time they are in your bar. That is what they are not to exceed for purchase for themselves at a time. That doesn't apply to when there is a group of four fellas and one is purchasing four beers. I just can't serve and sell a triple shot or a double shot and a beer to one person at a time.
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Not necessary if you are using it after the cooking process, it is a clean and sterile vessel and are not storing it for use months away.
A practice in Alaska for sellling to tourists are reusing baby food jars with new lids (where are they getting those lids? I'm sure there is a source) for jellies and jams. I think the rule is as long as the glass can take the heat of sterilization it is a fine container to use.
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I assume there's at least no portion control law and a bartender can reward a good customer in Ohio.
There is. Two servings are the max, per person. That comes to either a double for a mixed drink or a shot and a beer.
We're one of the stuffiest and draconian with liquor laws.
The evils of drink, right?
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We use the real shorty wide mouths for jarring smoked sockeye. That's the perfect size for the right amount of fish and very easy to work with.
Gee, come to think of it, that too was preserving summer.
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A back of a tablespoon also works in a pinch. Muddlers are cheap. I love my muddler. Of the kitchen stores in the US, I do know Surly Table sells them, but often are found cheaper at a restaurant supply store. (most do sell to the public)
The lemon, blueberry and mint flavours are quite comlimentary and terribly refreshing, lightened up a bit with the soda. The sugar cane is just a sweet bit of candy and novelty.
The day that we dedicated to shooting the photographs was a Wednesday. I remember this as I planned it for a Westside Market open day so I could pick up a length of sugar cane. The dealer sadly informed me that he only carries it on Fridays and Saturdays.
I chased around to eight stores in some of Cleveland's more interesting neighbourhoods before I found some. It was just as interesting to cut, requiring several various pieces of my cutlery collection. I never use my giant cleaver, but that was the way to go for the first chop. All in all, very well worth the effort. Ahhh, all for the eGCI....
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Cool. When I checked with Ball about the Elite Collection, they only told me the list of stores where their products are sold:
most grocery stores
True Value Hardware
K-Mart
Walmart
Target
I went to Target. They didn't have any! Were they in the kitchen/households area? Perhaps they are stocking them seasonally.
Are they the round jars (as opposed to the cylander quilted shape)? I can't explain why, but I prefer the round jars and didn't realise they were such a pain to locate. When I was doing most of my jelly/jam making in Alaska, there were literally large walls of these at their True Value store.
Thanks SethG!
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This appears in Santé Magazine.
Maybe Superman pursues truth, justice, and the American way, but like so many other harried working stiffs, I’m merely searching for a good drink at the end of my day—something to gently close the day’s business and ignite that little glow of anticipation for the evening’s adventures.A Dubonnet cocktail is at the top of my list for this role. With its rich ruby color, spicy aroma, and refreshing flavors, Dubonnet embodies the best of the aperitif category.
Article here (scroll down a wee bit).
Cheers!
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State of oHIo does not permit even an ounce of wine, beer or liquor ever to be given away for free.
Even the tastings say at like Trader Joes they ask you to contribute some change for a dixie sized cup of a featured wine -- if it is even set up.
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A few items of interest.
Among them:
- Absolut Rasberri
*Absolut will launch its latest flavor, Absolut Raspberri, in August. Absolut's sixth so far, the new flavor will appear on shelves in a red bottle, "reinforcing the passionate intensity and ripeness of raspberries," the company says. Available in 50 ml, 750 ml, 1 liter and 1.75 liter bottles.- Zuidam gins
*Two new high-end gins from Holland are now being brought into the U.S. by Third Coast Importing. Zuidam Dry Gin contains nine botanicals, which are each distilled separately and then married together. The gin is then aged before bottling. Zuidam Genever Gin is made in the traditional Dutch style, resulting in a slightly sweeter taste and a malty undertone. The gins carry suggested retail prices of $28 to $30.Clickety here to read more and see the slick bottle/packaging designs.
Cheers!
- Absolut Rasberri
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This is from the July/August issue of Cheers
Yesterday I popped over to Painters to play with Cointreau and VillaMassa Limoncello, and I must admit that I had a preconceived notion in my head. I told Peter of my mission to make a Villa Massa Margarita. He just nodded and smiled. "Good luck," he said, and he disappeared into the dining room, leaving me alone with my bottles in the Gallery bar.
Read the full article here.
Cheers!
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Did not make this syrup, but last week I visited the new Crate and Barrel store and was surprised they sell some beautifully packaged foodstuffs.
I purchased Meyer Lemon Rosemary syrup. It is intended for sorbet, however other suggestions were on the label that got me immediately to think, hmmmm this may work very well in a cocktail!
I haven't brought myself to open it up yet because I am still admiring the clever packaging (it is in a pouch in a small paint can).
For unknown reasons Meyer lemons are hard to come by in Cleveland, despite how often I ask my favourite citrus dealer at Westside Market to stock them when they are in season, so this syrup better be as yummy as I hope!
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You are very welcome!
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Ooops. Just heard the sound of the Smirnoff heavies banging at my door.
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Dude simply made me what amounted to a Cachaca Rickey.
I feel your pain.
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I just knew either one of you pedantic boys would pipe up!
-Guilty of Over Smilie Violations
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Got Mead.com indicates 500 years A.D. by the Celts, but I remember making it for an Ancient Egyptian group I was involved in...
Carolyn,
You never cease to amaze me!
edit: can't type or proof read today, as usual
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Cocktail Porn
in Food Traditions & Culture
Posted
Glad you enjoyed it. I love it too. To me, it is one of those perfect seasonal delights. I could have a smokey martini any day, which is a good thing (and truly appeals to the scotch lover in me), but I like the chef approach of using what is timely, fresh and abundant at the moment.
Thanks for reporting back!
Cheers!