beans

Shake gently Sam! Yeah, that's it -- slooooowww and gennntle. hmmm. Matthew this is leading to the Shaken v. Stirred debate! How do you like your poison? -light and airy (shaken) -heavy and silky (stirred) (where's the :sexy: smilie when needed?) -or all out and out bruised? Each cocktail shaker/stiring device assists in each area differently. Boston shaker: -less chilly on the creating hands when a guest, or your personal preference is icey as the arctic -convenient when making 2-3 martinis/manhattans at a time Stainless Steel "bullet" style, three part shaker: -great on the eye -nice for that gentle stirred and less shaken -very easy for beating up and bruising that booze, but boy it gets darned cold!

Yeah, I've got a cute, logo'ed little guy courtesy of the kind folks at Stoli. It's great for shaking up one decent sized martini or two fairly sized shots. That's the only one I've never had that metal expansion/contraction problem. I was using one from Pottery Barn (I think) for a group of six martini lovers in the poorly designed kitchen of my parents' home. One of which is my local newspaper, well read, written and spoken food and fine arts critic. (Yes, I've known her for 25+ years, and she still intimidates me!) I never know when she'll make reference to the Tanq 10 martinis or the Individual Valrhôna Milk Chocolate Gianduja Mousse Tarts that I made "while dining at the home of a friend." Scares the crap out of me every time! So imagine how I felt while she very carefully watched as I created these on Christmas day and turned as red as Santa's suit unable to seperate the bugger! I'd spare anyone that inconvenience! Nice picks! I picked up some fun glass olive ones from Crate and Barrel. Similarly, another nice gift, are some fun stir sticks -- like the funny glass ones from Pier I (I've got penguins, top hats, pink elephants, etc.) or some recent lucite/plastic ones from Nordstroms (on sale quite cheap too -- surprise). Always sure to bring a smile to the recipient! The Nordie stir sticks were of various shape and coloured cocktails!

Thanks! I would have never known without asking!

I respectfully disagree. It may be a gift and look cool, you want the recipient to actually use it. (sorry for the split infinitive --- ugh) I have a bunch of various shaped stainless steel and silver plate; new and vintage cocktail shakers (antique/flea market shows, eBay I love them all and collect for display to grace my at home bar). I will never go through that experience again while entertaining guests and making cocktails for them at home! We had to resort to using wide rubber bands (for better grip), running the thing under hot water on the bottom cup part and cold water only on the top removable part along with my imposition upon my must hunky-strong-man guest to try to pull it apart once again!! After eight years of bartending for a living, I felt like a real boob! As cheap as the stainless steel tin, a single Libbey pint glass and a strainer (don't go to Williams Sonoma!), why not get them both the Boston and a classic cocktail shaker?

Try the following: Alizé Hpnotiq Article about Passoa Passoa Remy Red. Click on Innovations then on the Remy Red bottle. That's where you'll get to the product info. Camus 4U - L' Impertinenece du Cognac This one is tricky though, select: Enter, Products, then New Generation, then click on 4U. None are to my taste, so don't go by my opinion! Read up, make your own decision. Enjoy! Many of these websites will also provide a few drink recipes. Find ones that appeal to your taste. Cheers. edit: checking on link validity

Again, pictures? Ferrets are adorable. Shopping for cat food there was a large cage of these little darlings at my local Pets Mart. Melted my heart when they were all curious and peering out of these little, brightly coloured fleece hammocks. Bottarga di Muggine. Describe this cheese! I've never tried it and may look for it at my fav Italian imports store! They ordered up some robiola cheese for me last week.

trillium: While the all stainless steel cocktail shaker is very sleek and cool in appearance, they without a doubt a pain to use. The contraction of the metal when shaking up something cold causes great problems when you want to take it apart to strain out and pour your cocktail into the appropriate glass. Then try to remove the top to make another one...... aaaarrrrrgh! The Boston shaker with the pint glass, stainless steel "tin" and strainer works best. All of these are priced great from any restaurant supply store in your area. Also nice, throw in a small bag of pourers? My preference are the stainless steel speed pourers, but I understand little, winged six legged friends that enjoy your booze and get stuck in the bottle. Yuk and no thanks! Perhaps the plastic ones with built in screens? As far as cocktail picks, try some fun umbrellas as well as a container of little colourful swords? Maybe some colourful margarita salt too? Some drunken olives or cocktail onions? They come in small for at home cocktail use jars and they are yummy! I've done this before and I took a couple "bar towels" and stuffed them into an attractive wine bucket and filled them with these goodies. Don't forget a good wine opener and even perhaps a small cutting board just for cutting fruit garnish. I've also tossed in those goofy and frilly glass "jewelry" charm thingies. So much of this can be found inexpensively. Have fun! Your cousin is a lucky recipient of a very thoughtful gift!

Woo Hooooo! Meet that deadline and high tail it to the great outdoors! Pictures good! Grilled pizza good too! I hope the SO doesn't get pizza'd out.

foampants: How's it going? Any recent pizza dough making attempts?

pb&j's are my slump food of choice.

That was funny too.

Looks good Jason, but I can't find anything about a Bodd's stout... I've found a Bodd's Bitter, Manchester Gold (ale), Pub Ale, Boddington's Mild and Oldham Best (OB) Mild (a reddish brown beer).

I was more curious about this part!

Oh, I so cannot type.... Matthew! Any ideas on a date?

Hi. I've made all three of these. The white sangrias are more spritzer like, but are good too. Sangria 1 orange thinly sliced 1 lemon thinly sliced 1/4 cup superfine sugar 1/2 gallon red burgundy 1/2 cup orange flavoured liqueur (I like Grandma) 2 bay leaves 1/2 cup brandy 1 quart club soda Combine the orange, lemon, sugar, red wine, liqueur and bay leaves and allow to steep overnight. Add brandy. Just before serving add club soda and some ice. White Sangria 1 small honey dew melon cut into chunks 1 small pineapple, cut into chunks 4 medium peaches, cut into thin wedges 1 lemon thinly sliced 1 lime thinly sliced 2 750 ml bottles of dry white wine, chilled 1/2 cup sugar (I like superfine) 2 tablespoons lime juice 1 litre soda water, chilled 1 cup loosely packed small fresh mint leaves Additional pineapple spears In a large bowl combine melon, pinapple, peaches, lemon and lime slices. Add wine, sugar and lime juice. Stir well to dissolve the sugar. Cover and chill. Just before serving, stir in carbonated water and mint leaves. Serve with additional pineapple spear garnish. Tropical Sparkling Sangria 2 limes, sliced thin 2 small carambolas, sliced thin, crosswise 1 750 ml bottle dry white wine, chilled 1 12 ounce can of mango nectar, chilled 1 mango cut into 1/2 inch cubes 1 12 ounce can ginger ale, chilled 1 750 ml bottle champage/sparkling wine, chilled Reserves some of the lime and carambola slices for garnish. Stir together white wine, mango nectar, mango and remaining lime and carambola slices. Cover, chill overnight. Prior to serving, stir in ginger ale chamgpage. Seve over ice cubes and garnish with reserved lime and carambola slices. Enjoy!

I've enjoyed Villa Christina in Buckhead when I visited Atlanta a little while ago. It was a tad expensive but the food was lovely. I wish their website would offer a current menu, so as a recommendation, this kinda stinks!

What's the current news on this? I've sort of run it by the SO....his only question was how far north into the "mitten" are we talking about?! There's hope! After all I got his enthusiastic approval on Varmint's in October.... edit: sloppy proof reading -- I've been plauged with it all day!

I thought the yeast needs the sugar to feed upon? I *love* Jacques Torres' pizza dough recipe from Dessert Circus at Home and use fresh compressed yeast. Foam Pants: The amount of water needed for your dough will depend upon your humidity -- being in the Southeast year round rain season..... (you are just over the mountains 20 minute hop from my hometown, right?)

Welcome carbless! Ever eat a cannoli? When I make cannoli shells they are deepfried and then piped full of a delightful cheese mixture.... Similar, but not quite the same. Give it a try! You may find a sinfully secret pleasure.... At least I won't tell anyone.....

Oh, I know. But it is a step into a better direction!

Woo Hooo!

In the handfull of bars of little Sitka, Alaska -- none on tap. Guinness in the can at The Pioneer Bar on Katlian. In Cleveland, well, it's just about everywhere. Don't know about the quality in relation to that served in Ireland (or Northern Ireland), but I'll be sure to report back sometime in the near future!

Sort of, this is how it would be ordered at a bar, should said bar have vanilla infused bourbon -- "Bar Flower, I'd like a Vanilla, Maker's Mark Perfect Manhattan with Vya vermouth, Fee's bitters, shaken and up please!" I'd rather teach the barkeep the ingredients and the name Samhattan! Hey, that *may* make our drink flip cards, if and only if we can convince someone to order up Vya vermouth, Fee Brother's bitters .... and step up our infusion efforts. I can already see our CEC putting a foot down on raiding his stash or asking for a larger order of vanilla beans.