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Jack Daniels Refrigerated? Room Temp.?

I don't know how these things are done in Canada, but in the States, a Scotch and water IS a glass of ice, Scotch, water to fill. Scotch on the rocks or neat with a water back is another matter altogether.

Jun 06, 2007
Scottus in Spirits

Nonstick Fry Pan

My scanpan experience has been nothing but positive. I'm not trying to make omelettes without any fat, but have had no issues with sticking, and my 9 1/2 inch pan is roughly 2 years old.

As far as aluminum goes, anodized nonstick makes no sense aside from looks. The anodized surface serves to make the aluminum nonreactive, and since we're talking about nonstick, the teflon takes care of that.

My other suggestion would be to go to a restaurant supply store and get a basic, inexpensive teflon-aluminum pan and just know that the pan will have to be replaced within a year or two.

Jun 06, 2007
Scottus in Cookware

Nonstick Fry Pan

If heavy is a deal breaker, then scanpan probably isn't for you. I'd call it medium weight at best, maybe med-light.

Jun 03, 2007
Scottus in Cookware

Shaken or stirred?

The world is full of people who don't care enough about what they drink. Tell your bartender exactly what you want, and how you want it made, without being rude or condescending. Smile, say please and thank you, and leave a nice tip ($1 on a $10 martini is NOT a nice tip). Complement a well made drink, and make sure to come back soon!

My (current) favorite martinis:
209 gin and Lillet Blanc - 4 to 1 - stirred, up with a twist. Same with Hendricks, but add a nice piece of cucumber in addition to the twist.

My manhattan:
Basil Hayden and either Carpano Antiqua or Punt e Mes - 4 to 1 - a healthy dash of Angostura bitters, stirred, up. I'm not going to eat the cherry unless it's something special.

Jun 01, 2007
Scottus in Spirits

Ancient Fernet-Branca... Drink or Display?

What did you do? Was it still good? Inquiring minds and all that.

Jun 01, 2007
Scottus in Spirits

Tipping: On The Receiving End Etiquette

You should smile and thank EVERYONE. If they all stop coming in, you're out of a job.

Jun 01, 2007
Scottus in Not About Food

lamb Sirloins

Draegers in Los Altos. www.draegers.com

Jun 01, 2007
Scottus in San Francisco Bay Area

Need place to eat & watch NBA Finals

Try Acme Chophouse at AT&T park, corner of 3rd and King. About a 10 minute walk from the Marriott. Or Joe Dimaggio's Italian Chophouse, corner of Union and Stockton in North Beach. Both have multiple TV's and good food, steaks and chops obviously, but Acme has a top notch burger and Cubano Sandwich, and Dimaggio's does a very good pizza.

Jun 01, 2007
Scottus in San Francisco Bay Area

Nonstick Fry Pan

I agree with the Scanpan recommendation. Not the slickest nonstick surface I've used, but much more durable than most others, and it's still got more than enough slide for eggs.

Jun 01, 2007
Scottus in Cookware

Irish Coffee

Most bars and bartenders will agree with the Irish recipe. A Mexican coffee, on the other hand, is generally made with Tequila, Kahlua and coffee, with no sugar added.

Jun 01, 2007
Scottus in Recipes

Contemporary Martinis

To get back to your original question, no, we don't make many of those these days. Dirty vodka martini's are outselling their gin cousins at my bar by well over 20 to one.

As far as the olive thing goes, in 15 years behind over a dozen bars in 3 states, and I've never worked anywhere that didn't have pimento stuffed olives.

And you should play nice with us, if you want us to play nice with you. If you know what you want, and how you want it made, tell us in no uncertain terms. If it's still wrong, find another bar, and another bartender. Find mine and I promise proper martini's and a lively debate on the merits of proper cocktail garnishes.

Try this one, it's my current favorite,

209 gin and Lillet, 4 to 1, stirred, up, with a twist.

May 31, 2007
Scottus in Spirits

Need mediterranean cocktail - old or new

While you're tasting, try a Settanta Cinque (the # 75 in Italian)

1 1/2 oz Aperol (Italian aperitivo)
1/2 lemon
1/2 oz simple syrup
Prosecco (Italian sparkling wine)

Squeeze the juice from the lemon into a cocktail shaker, add the lemon rind (don't bother zesting, just throw the whole fruit in), fill with ice, Aperol and simple syrup. Shake well, strain into a Champagne flute or collins glass and top with Prosecco. Garnish with a lemon twist, if desired.

May 31, 2007
Scottus in Spirits

mexican food in pacifica

Taqueria El Gran Amigo in the Linda Mar shopping center.

May 31, 2007
Scottus in San Francisco Bay Area

SF: $100 for two dinner reccos please....

Firenze by Night in North Beach. Azie in Soma. Frascati in Russian Hill. Kokkari in Jackson Square.

Share apps and dessert, and any will feed you well for $100.

May 31, 2007
Scottus in San Francisco Bay Area

Napa Valley Trip

Schramsberg has a great tour, but is by appointment only. Beringer's tour is better than most of their wine. Frank Family is relaxed, friendly, fun and free. Rubicon has beautiful grounds, a great building, and tremendous wine, but is costly. For wine and art, try Clos Pegase on the valley floor or Hess up the hillside. Chateau Montelena has some of the most beautiful grounds in the valley. And of course, stopping by Mondavi should be a pilgrimage for any oenophile.

For food, you can't go wrong with Bistro Jeanty in Yountville (next to Hill Family Estates, a tasting room and antique shop in one). Arguably the best cassoulet in the states. Also in Yountville, try Bouchon or Ad Hoc. In St. Helena, Martini House is always a winner, as is Terra. And you can't go wrong at any of Cindy Pawlcyn's restaurants. Cindy's Backstreet Kitchen, Mustards, or Go Fish. Time for an inexpensive lunch? Don't under any circumstance miss the sweet potato fries at Taylors Refresher in St. Helena.

May 29, 2007
Scottus in San Francisco Bay Area

French 75

Here's my recipe:

1/2 lemon
1/2 oz simple syrup
1 1/2 oz gin

Juice the lemon into a shaker with ice, add the rind, simple syrup and gin. Shake well, strain into a flute and top with your bubbly of choice.

For a different twist, try using Aperol instead of gin, and Prossecco for the bubbly. I call it a Settanta Cinque (75 in Italian).

May 29, 2007
Scottus in Recipes