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beans

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Everything posted by beans

  1. They were featured on some TV show, but I can't remember which one at this moment.
  2. I was hugely surprised at a taste testing at Trader Joe's with their reduced fat ( ) creamy basil dressing. I bought it. I don't find anything inherently wrong with not making it from scratch and refuse cave into that sort of "snobbery." I LOVE that Garlic Expressions bottled dressing and it is made with very recognizable ingredients so I do not feign or harbour any guilt. I think that since it wasn't made ten minutes ago, the flavours have a chance to blend and deepen.
  3. Full here, including the list of which distilleries that will be featured.... Happy Tivo-ing and cheers!
  4. I had a blast the first time I've been to one of those -- in Orlando at Disney World's Pleasure Island (seven years ago). The Rasta Pasta wasn't awful but the giant salt water aquariam that we were seated next to was great. edit: spelling difficulties today....
  5. OMG! The eggs are the best part! I can no loner eat warm water species of shrimp after catching and eating those fantastic Alaskan spot shrimp! They are sooooo sweet! They are such a treat as you really have to seek those out in deep and cold waters. Makes for a great afternoon if it isn't raining.... [in Sitka]
  6. Oh, I've given *much* thought to going.... The summer heat is high, and air fares are low. I've a best friend/former co-worker that works on Bourbon Street and he's all for it. Will Sazerac of his own Gumbo Pages be there? DrinkBoy? I am truly waivering as it seems like perfect fun, in a fantastic city and a chance to catch up with one in the biz that I really admire and am lucky to consider my best pal on the face of the earth. Mayhaw Man Brooks and his better half would be the crowning touch.... And I'd be thrilled to meet Splificator as well as the other in the biz gliteratti.
  7. How so Sam? Sweet vermouth can be either red or white (generally 15-16 percent alcohol/30-32 proof with about 15 percent residual sugar). Then there's dry vermouth that is white (generally 18 percent alcohol/36 proof containing about 5 percent sugar).
  8. Yeah, my dear grandmother regularly made seven minute frosting. Kids love it and a cake made with it still makes my grandfather smile.
  9. Sure there are. I actually own a shrimp pot that I use when I'm in Sitka, Alaska (a wee bit farther north, but still the same oceanic life can be found). There are literally tons of Spot Shrimp and I have seen them for sale all over Seattle too. Gosh are they wonderful. They have changed my perception of good shrimp and I no longer like any warm water species.
  10. The drink with a touch of Campari is something I only make at home. It takes only about 1 teaspoon of Campari to give it the right edge, and for some reason, even bartenders given explicit instructions think Campari! Negroni! I can make that! and put in a whole ounce. I hate Negronis, way too sweet for me. I did have a sweet martini made with vodka once, again, by yet another bartender who had trouble following directions. Tasteless. Katherine, What are you telling these bartenders that don't appear to listen to you? Do you tell them to add only a splash of Campari? Or order a sweet, Plymouth gin Martini, stirred and served up in a cocktail glass? If you specify the gin, I don't know how you are getting vodka. I hope you sent it back correcting the bartender.
  11. Okay, there haven't been too many Shaken and Stirred columns to post about. I believe that Mr. Hamilton took a holiday and has a bi-weekly deadline instead of last Winter's weekly columns. That and the last two I found a bit dull and not really about spirits. This Sunday is different. William Hamilton's full article here. I believe newish eG'er baccant036 posted something recently about the melon craze.... Here's the direct link to the watermelon drink recipes. Cheers!
  12. I agree. That seems to be one of the few limoncellos for sale in ultra conservative oHIo.
  13. rabidscottsman: Although a search of "gin" is not permitted (crummy three letter rule) there are at least a dozen threads on the subject -- who prefers, side by side taste testings, etc. One thing that eG'ers love is the flavoured vodka known as gin (moi being an exception -- I loath juniper). Scroll through the Fine Spirits forum and you'll see multiple gin threads.
  14. Like mine. (when it isn't raining and I'm scheduled for an outside bar.... /mini-rant over) Sweet Martinis or Perfect Martinis are no biggie. I've grown to accept that a "martini" is in fact a style that many other drinks throughout history have suffered as well. (Read through Q&A with Gary Regan -- there were eras when every new drink was referred to as a "corpse reviver," etc., etc.) As I've typed before (yawn) and most likely will type again in one of these martini debate threads I'd have 99% of the martinis returned by my guests for serving up a gin with a good dose of vermouth. Our gin sales are s-l-o-w. Where I work (more indicative of the city and not my specific place of employ) a martini equates vodka -- dry or extra dry, chilled and up in a cocktail glass. At the bar and while at work it isn't much of my ambition to correct my guests on what constitutes a proper martini but to serve up and sell what it is they are wanting, as quickly as possible with a smile. Think variations upon a lovely, classic theme.
  15. What about other food related stores? Sur La Table? Even when I pay cash they are asking for my name, address and phone number. That sort of irks me. I haven't minded supermarkets with loyalty cards too much because between all of the other markets that I shop for food (West Side Market/farmers/specialty stores like Galucci's Italian Market) I tend to only use them for cleaners, dish soaps and paper products such as tissue, etc. The loyalty card I *truly* enjoyed was that of Seamart in Sitka, Alaska. For every dollar spent, up to $500 per card, Alaska Air gave 500 miles to your frequent flier program.
  16. I have to agree. That is the only restaurant I can get my mother to go to whenever we are travelling together to/from Sitka. We've gone there when we had to flag down our server for each and every request. However I have to admit that the last time we visited (September, 2003) the service ranked right up with some of the most outstanding dining experiences I've had to date. I actually got my stationary out and wrote a complimentary letter to his boss for his perfect and very considerate service. And now, you can be an Owner. IPO. But there are M&S all over the country, so let's not send visitors there if we can help it! Ummm, they aren't everywhere and I currently don't have instant, local access to Dungies, spot shrimp, oysters, etc. As I stated above, I'm not looking for various outstanding cuisines presented impeccably while I'm in Seattle for one night of dining. I can get those in Cleveland, but not the "simple, apologetic" delights of the Pacific ocean at one restaurant I know I can rouse my mother into eating at...
  17. I purchased six of the 4-1/2 x 4 x 2-3/4 from Sur La Table for $8.95. I have found the six pack of the slightly longer/skinnier/shorter 5-1/8 x 3-3/4 x 2 for $3.50! Oddly, I've found the ones I purchased from SLT on Amazon for $10.95. That is the first time I've ever found something from Surly Table cheaper than most of the other places selling the same product... Perhaps JB Prince will have a change of heart on their willingness to order these closer to the holiday season and I can try what would seem to be the most economical route of purchasing by the case. Either that or Panibois will get back to me on other resources to order their product. I was really excited to be able to request samples from them. If they send some to the restaurant, I'll post back about the goodies.
  18. JB Prince does not carry that product anymore and will not special order them. I'm such a magnet for those needle in a haystack product searches....
  19. I have to agree. That is the only restaurant I can get my mother to go to whenever we are travelling together to/from Sitka. We've gone there when we had to flag down our server for each and every request. However I have to admit that the last time we visited (September, 2003) the service ranked right up with some of the most outstanding dining experiences I've had to date. I actually got my stationary out and wrote a complimentary letter to his boss for his perfect and very considerate service.
  20. How was Matsu? I wanted to go there last Tuesday, but somehow we ended up at at our usual Summer sushi spot -- Otani.
  21. beans

    Chewing the Blubber!

    There are several recipes in Cooking Alaskan by Alaskans. It can be broiled, sauted or roasted. I've got recipes in this book for Broiled Whale Steaks, Whale Meat a la Venison, Stuffed Whale Roast, Whale Bobotee, Fillet of Whale with Mushroom Sauce and Pot Roast of Whale. Interested?
  22. Coming from many conserative and stuffy lawfirms (me), slacks and a tie would be considered "casual" (think something from Abercromibe/Eddie Bauer/J Crew/Banana Republic/etc.) Men wore beautifully tailored suits and generally patterned shirts, not matching jacket/pants or short sleeves were a no-no unless it was "Casual Friday" -- and even then denim was not permitted. Trust me, I've seen all sorts of whacky dress codes at lawfirms -- women's skirts must be ___ inches long, wearing a red dress was not permitted.... Perhaps that is the best way I can qualify what I meant by "casual" in the posts above. I didn't mean a t-shirt and jeans. The formality of dress and structure of detailed interviews of the legal world are going to be much different than those of food and beverage. By my use of "casual" was not meant in any way to construe "less professional."
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