Strudelstein's Profile

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East Glacier Park '08

It is indeed a unique location. Thank you for recognizing that. It doesn't really seem to fit in with anything to the east of it. It simply isn't Canadian. The closest associations we have here are really with the Flathead Valley. Situated in northwest MT, which also seems to find association most readily with the Pacific Northwest. I certainly cannot speak for everyone, but once you've been here (not simply passed through), I think you'd see what I mean. My apologies for the possible mistake in category.

Apr 25, 2008
Strudelstein in Pacific Northwest

East Glacier Park '08

OOPS! Lordy! Sorry folks: I thought this shameless plug for my little burg didn't successfully get posted. Please forgive!!!

Apr 25, 2008
Strudelstein in Pacific Northwest

East Glacier Park '08

Having been a waiter for around six years at Serrano's, our little town's most popular restaurant, I naturally recommend stopping by. With fresh salsa daily, daily fried chips and margaritas to die for, it's a must! I won't go into the entrees...
But I have to tell you that this summer the Villager is under new ownership & you won't recognize it. It's been totally refurbished. The menu will be more along the lines of "Montana Fare," and assuredly of high quality. It will be a welcome addition to our area.
Speaking of additions: I can think of two defunct restaurant/bars in town that could badly use a new owner. So, if any savvy restauranteur wishes to add more delicious dishes to this gorgeous stretch of land, please look us up!!!

Apr 25, 2008
Strudelstein in Pacific Northwest

Refrigerate Vermouth?

Is that the real name from the 1800's? Or is that what folks are calling it now? I don't know the etymology of the word "martini." Is this also the origin?

Apr 24, 2008
Strudelstein in Spirits

East Glacier Park '08

Having waited table for around six years by now at Serrano's, by far the most popular little restaurant on the east side of Glacier National Park, I naturally highly recommend it. Fresh salsa daily, chips fried on a daily basis, margaritas to die for---it's a must!
This year however, we have new ownership of an old restaurant in town: the Villager. It's back and you won't recognize it! It'll be great for the area this summer with new everything: the buildings been redone, new menu---everything will be very nice.
There are also two restaurant/bars I can think of in town that are currently defunct. So, if there are any savvy restauranteurs out there thinking of this gorgeous, seasonal area: Please, come help little EG with more great places to dine in the future.
Viva EGP!!!

Apr 24, 2008
Strudelstein in Pacific Northwest

Refrigerate Vermouth?

Thanks! I have never been afraid of using vermouth. I once was asked if I wanted my martini dry. I said, "No. I don't mind vermouth." The bartendress proceeded to make my Bombay Sapphire martini with SWEET vermouth. Why? I haven't the slightest.
I also like using dry vermouth in marinating steaks, especially!

Apr 24, 2008
Strudelstein in Spirits

Refrigerate Vermouth?

Refrigerate after opening or not? Despite bottle labels, I've heard mixed opinions.

Apr 23, 2008
Strudelstein in Spirits

Top or Bottom (of foil)

Thank you for the replies. Upon inspection of two example bottles in the house right now I have noticed that my girlfriend's Gewürztraminer has a larger widening at the top of the bottle. This is what I am perhaps inaccurately calling the "lip." Similarly, the very top of my Pinot Noir not only has the requisite widening, but then again another tightening, if you will, of the circumference. I'm sorry I don't have a better way to describe this. I simply wish to clarify what I mean by the word lip.
I do not doubt that my information may have been incorrect, misguided, or even wholly fabricated. I think it was part of the training I received in New Orleans as a fine dining waiter, and have consequently wondered every time I present a bottle to a customer, or simply open one for myself, whether I was following proper wine etiquette to the utmost.
Once again, thank you for the quick and helpful responses!

Apr 17, 2008
Strudelstein in Wine

Top or Bottom (of foil)

About a month ago there was a post about proper wine foil cutting. I believe I have heard at one point or another that in the past it was appropriate to cut the top lip on a red, and the bottom lip on a white...maybe this was vice versa. Was this once the case? Is it still, somewhere? Why was it so? Why did it change?
Thank You (New to Chow)

Apr 16, 2008
Strudelstein in Wine