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jaybee

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Posts posted by jaybee

    bud long neck bottles

    in Beer

    Posted

    can you *feel* that it's the king of beers?

    this new bottle is very exciting for me.  a subtle faux finish of sorts. the insides, however, remain as sweet and crappy as ever.  gotta love it.

    Is it rifled for better accuracy over long distances? :biggrin:

    Best gin for Martinis?

    in Spirits & Cocktails

    Posted · Edited by jaybee (log)

    I have a totally fab green deco shaker with three silver rings. It glows when it gets all frosty. When the glasses come out of the freezer and I pour the shaken viscous gin in, the haze slowly lifts from the bottom of the glass until the beads of condensation form. That first sip, coldly sliding over the tongue and cutting across the back of your throat like an icy razor....ahhh. Then, relax by the fireplace and fold back into the soft recesses of my favorite chair, taking little cat sips, unwilling to put the glass down until I've had five or six. Fish out an olive and chew around the pit, the salty firm flesh a perfect counterpoint to the cold gin. Yesssssssssss. Slowly a slight sense of woozy, dizzy surrounds my head, and a warm glow surounds me. In the room, all the women are pretty, the men good looking and the children above average...the conversation impossibly clever.

    Blue Hill (NYC)

    in New York: Dining

    Posted · Edited by jaybee (log)

    I had a very good meal at Blue Hill recently. :laugh: :laugh: Mike and Dan were both on hand, and the restaurant dining room and kitchen teams handled impeccably an unanticipated change in my dining plans.  The meal led me to think I have not been to BH nearly enough of late.

    Cabby, I am dining there Friday night with six in our party. if I want this menu, what shall I tell Michael or Dan? We'll have the Cabby?

    Kool-Aid

    in Food Traditions & Culture

    Posted

    Kool-Aid has distinguishable flavors? Life is full of surprises, you'll be telling us next that Jell-O has different flavors!

    That's like my reaction when I learned that wine came in colors.

    My favorite KA is the Cabernet Sauvignin flavor, but the Merlot runs a close second. There is too much oak in the Zin Kool Ade for my taste.

    Made in Italy

    in United Kingdom & Ireland: Dining

    Posted · Edited by jaybee (log)

    Ah yes.  America - where they have Danish that you don't get in Denmark, French Toast, that you don't get in France, English muffins you don't get in England etc etc. Maybe they mean the 'International' restaurants at Epcot!

    Such a wasteland, isn't it? I wonder why all those Danish, French and English fools (not to mention Italians, Germans, et. al) want to come here to eat our faux food when they can stay home and eat the real thing.

    The Martini

    in Spirits & Cocktails

    Posted

    If you like SKYY - try Grey Goose - you'll love it.

    Actually, I have a bottle of Grey Goose here. From which I've had one martini made from it. I didn't like it. Probably just me, but it tasted musty to me. Hmmmm, perhaps it's time to try it again!

    Really - I'm a Ketel One guy, but I'm changing to the Goose.

    There is no such thing as a martini made from vodka. That's like calling tomato juice and gin a Bloody Mary. Or pineapple juice, coconut creme and tequila a Piña Colada.

    Otto Enoteca Pizzeria

    in New York: Dining

    Posted

    In that regard, one might suggest Mario made a marketing mistake. Mario's track record is such that he doesn't need the word "pizza" lit up in the window of the shop to draw in customers. His name will do it.

    He may have been going for a broader market than Babbo attracts, hence "pizza". Well, hey, if he will be here for a Q&A, we can ask him, can't we?

    Fairway Cafe

    in New York: Dining

    Posted

    Mitchell London seems to have taken the place over completely. He is there for brunch, lunch and dinner, and the food at lunch has taken a real uptick in quality. They have a $10 steak frties sandwich that is great, on a crunchy baguette. The burger is great. The baked goods are superior.

    Whiting in Paris

    in France: Dining

    Posted

    (John Whiting in The Symposium) I'm off to Paris on Tuesday for another week. This time I'll be eating at half a dozen of the bistros most highly spoken of in Le Pudlo Paris, which, I'm told, is the guide that Parisians are most likely to consult. I'm interested in what, if anything, these well-thought-of-bistros have in common. Almost none of them are in the English language guide books, nor are most of them in either Michelin or Gault-Millau.

    But I'm happy to take the gamble because there are so many Parisians who eat out constantly as a matter of course and who pay attention to what they consume. It's no big deal; more like the level of expertise at playing an instrument that people routinely had a hundred years ago and more. But it provides a foundation of diners who, if they are fed rubbish, know it and will make a noise.

    John refers to a guide that is new to me. Do others have experience with it? What are the half-dozen places on your list? Will your Bistro experiences be shared with us, John, or at least linked to your web site? I am always interested in your take on such places.

    Kabab Café

    in New York: Dining

    Posted

    Veal pizzle served in a cream (wink, wink, nudge, nudge) sauce with sauteed escarole--It was not revealed to us what we had eaten til we finished.  Perhaps Ali thought that we'd be squeamish about eating such an organ? Anyway before I knew what it was, I thought the consistency was a cross between squid and shrimp. Very chewy and muscle-like.

    Is it only called a pizzle when it is cooked?

    High Standards

    in Restaurant Life

    Posted

    Food Talk. Now.

    this thread has been more about personalities and concepts more than it has food. but you're right.

    Enjoyment of food as affected by personality, to be precise. :biggrin:

    affected personalities hindering the enjoyment of food perhaps?

    ok. done. :biggrin:

    Brilliant variation on the ingredients of my recipe.

    All About Pizza

    in Italy: Dining

    Posted · Edited by jaybee (log)

    The "standard" recipe for 2 14" baguettes is 3 1/2 cups "bread" flour, active yeast dissolved in 1 1/3 cups of water (more or less), 2 1/4 tsps of salt, and 1 Tbs of wheat or rye flour.  The dough goes through three rises of 1-1.5 hours each at 70-75 degress F.  After each of the first two rises, the dough is firmy kneeded and pushed firmly to deflate them and distribute the yeast throughout the dough.  The loaves are formed after the second rising.  They are baked in a stone lined oven, with steam at the start, at 450 degrees F for 20 minutes or so, and another 10 minutes, give or take, at 400 degrees F.  When the internal temp of the loaf reaches 200 degrees F, they are done.

    Assuming this recipe is followed and good quality ingredients are used, how can quality decline.  Are the bakers using crummy flour, rushing the rises, or doing a lousy job of kneading?

    Note Bene

    Horrors. :shock: I forgot to add to the above recipe 2 1/4 TBS of sugar added to the yeast in the yeast proofing stage. Sorry. Bad omission. The yeast needs the sugar to be activated.

    Aimo e Nadia

    in Italy: Dining

    Posted

    On a different note: there is serious literature on the Italian ability to excel in small business and fail in large scale organizations. If you are interested drop me a mail.

    You are on your own slippery slope here. To name just a few large unfailing companies founded and operating in Italy: Ferrara isn't chopped liver, neither are several meat companies that export sausages to the US. Martini & Rossi was bought by Bacardi. Lavazza Coffee company is one of Europes largest coffe roasters and marketers. Nestlé bought two Italian candy companies (Perugena is one) for big bucks many years ago. The company that makes San Pellegrino employs over 2000 people and has annual revenues of 775 Euros in 2001. The Italians have at least one big jet engine company, several major high tech companies that have low profiles. (e.Biscom is a multi-media and interactive publishing company that went public in 2000 raising 1.5 billion Euros). Italtel sells telecom equipment all over Europe, Russia and Latin America, with 2000 annual revenues of 980 million Euro. Versace made a pretty good business selling fancy schmatas to Americans. Gucci is worth mentioning.

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