beans

Yum. I'll drink to that! Cheers!

Don't ever carry an umbie in Seattle! All of the best people know that! Your lovely post got me homesick again. Luckily I have got a tip from a guest the other day that provided me with one of his Continental Air, positive space blank tickets. I may spend a few days this December reliving "tourist" in the Pacific Northwet, enjoying the holiday decorations, shopping and dining. Rain, sleet or shine.

Outstanding Katie!!! Congratulations gal!

Any of the three would be lovely. I tend to prefer whisk(e)y sauces.

My guess would be preference. I use a dry Californian, or Oregonian red. I try to keep the ingredients native to the West Coast. I love making and eating this. Best part of Autumn.

Oops, should have finished reading ... more coverage: Boston Globe article

Boston Herald article

Petrus

Yes, Beamish and Murphy's are a given. I might taste test the Harp to research the subtle differences between there and what arrives in the States, just for the sake of doing it or for fun. I've had another newish stout called O'Hara's from Carlow Brewing Company. Also maybe worth a try....?

I enjoy Stone Crabs from Florida. But I *adore* dungies. I'll take those any day over King Crab. Flavour over volume/size.

Careful! I love my tea too! Usually the water is not microwaved in a pot because those pots are most often stainless steel. Most well trained service staff are aware of preheating a hot beverage cup. If they don't, well that is just laziness. See, that is perfect! Specify!!! Just as I encourage others when ordering their cocktail of choice to advise the person creating your drink to your precise preference. Tell them what you want in those terms, you will get what you want to drink! Who cares about the quizzical looks -- but be sure to smile and charmingly express a verbal thank you indicating your appreciation for that server following your careful instructions. I don't and probably never will understand attributing a class consciousness evaluative concepts to drinking tea, coffee or tea vs. coffee service. When I travelled around the UK I didn't feel "second class" nor "discrimination" because I found excellent tea or tea service and mediocre coffee. I just figured it wasn't being served the way I liked it (preparation or quality -- mainly) In the States, drinking tea and having an excellent, well-trained staff, a well-appointed stock of wares for tea service and a fair quantity and quality selection of teas to suit one's preference seems to be entirely upon the owner or management's philosophy of to do it or not. Hmm, this lead me another thought, with the sheer multitude of highly individualised preferences for drinking coffee and tea, in all of its many shapes, forms and styles, how is a server to understand, or already know, the meticulous particulars as to how I enjoy my hot and soul satisfying beverage? Perhaps why there are so many instructions and sometimes intimidating "shorthand" specialised "jargon," for some, when picking up that morning cup with a long line of others impatiently and anxiously awaiting their turn? Meh, now I'm rambling....

tea coffee I absolutely adore both.

Oh, thank you Adam. I'll be sure to add your post to my notes that I often refer to for product knowledge training of FOH staff.

A recent bonus to purchasing Luksusova, you get a tiny jar of about a dozen peeled, preserved Luksusova, The Original Potato Vodka, Odorless Martini Garlic. Under the name it states: "Enjoy the Breathless Martini: Luksusova Potato Vodka served ice cold with a few cloves or Martini Garlic." Sorry Robert (my favourite Cocktail Evangelist, aka DrinkBoy) and MatthewB! Guess that strikes one up for you Monica! (cross thread referencing)

I guess that I'm still not understanding what you are getting at. At first you talk about the "pretentious wooden box" presentation. Now you mention "I got a cup with a tea bag next to it" in a fine dining situation. Which one is the one you don't like? Both? (I ask because if I label something as pretentious, then there is something about it I don't particularly care for). Also, I don't understand how to assign the perception of second class status to ordering a cup of tea. If the tea water is cooling down fast, why not ask your server to microwave the water to the point of boiling water? (I don't care for boiling hot tea, so the hot water that is usually dispensed from the coffee machine or a special plumbed-in faucet is fine). Or if there are other choices? Or if you'd like another cup, in anticipation of enjoying the last bit of your current cup? Eating out, fine dining or not, the only time I've had a lovely tea service was from a tea room -- or when I travelled through the United Kingdom. (Then I had a hard time finding a good cup of coffee! I really had to look and seek one out! However, I am sure that has changed. ) Oh, and I forgot about the Russian tea service I've enjoyed in Alaska. Yum! Current jelly.

I think it was Epicurious that I got a pepper biscotti recipe. They were fantastic with red wine.

I think the term terroir sort of works here too. Those nuances in taste develop based upon the type and careful selection of grains (which I'm sure are "local" thus providing their own unique characteristics), selection of wood (oak casks) and type of water (I believe it is spring water, which is also unique). Then there is managing the process of drying the malt over an open peat fire, and aging. There are four geographical regions that single malts originate: Lowland - said to be the lightest in flavour and colour Islay - heaviest and full bodied Campbeltown - full bodied, but are very few in number Highland - most balanced with medium flavour and aroma. Speyside is a part of the Highlands and regard as the premium single malt producing area. Cheers! It is absolutely delicious stuff.

Non carbonated. Excellent idea Sam. Saves the staining of cuticles and seedy mess. Bleh. We bought a bottle last week and haven't opened it to try the grenadine idea at work. I believe it is 100% fruit juice.

edit: oh, this is a bad sign when I even typo the wrong smilie!!!

I don't see any harm in vacu-vinning them, but I've never had any experience with any of these spoiling. The only problem I've encountered was they didn't last nearly long enough!

The "angel's share" continues so to speak....

You mean the volume of beverage in services -- coffee versus tea? In informal service, yes thermal carafes for coffee are a given. However in fine dining, we did have the pretentious wooden box of various teas and glorified creamer pot of hot water for tea service. But, coffee service never included a clucky thermal carafe pot of coffee left at the guests' table. That would be most unacceptable as the guest could be "ignored" and serve themselves when in fact the attentive and profressional server was to spring to offering a refill when that magic line of empitness was anticipated/perceived. Tea too -- with a replacement glorified creamer pot of hot water and additional tea selections. Even in informal coffee/tea service a variety of teas may be stuffed into some lovely presentation of some sort of caddy, but that too required the server to be attentive to hot water replacement in anticipation of the guests' needs. Was that what you were alluding to?

First, stephenc, welcome to eG! Following slkinsey's spiritous preferences or suggestions will lead you to some very good things.

Well, no it isn't too much to hope that these carts get a hose down or two with a power washer. But when it comes to the sorts of bacteria as found in "chicken juice" and fecal matter (no matter the source!!!!), then I start my concern, so out comes the antibacterial gel. I guess the Chi Chi's hepatitis outbreak has influenced my concerns with 520 ill, rumours of Chi Chi's filing bankruptcy and three dead as a result. The newest news update reports seeking a foodborne source. Green onions? typos!!!!!!!

Akvavit (also spelled as Aquavit) is similar to vodka and is distilled in Denmark. It is made from grain or potatoes and flavoured with caraway seeds.