yarm's Profile
Why is Moody's Falafel palace boarded up?
The food is not 2x the cost. Looking back at a menu from 2009 I found online, the falafel sandwich was $4.25. The current falafel sandwich is $4.99 and it comes with hummus; at the old place, the addition of hummus would have run you an extra buck so it would be $5.25.
Yes, it's more expensive than it used to be. Back in 1995, the lentil soup was $1. But the price jump before and after the renovation doesn't seem like much.
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Middling chow at Moksa, and the Cocktail thing has Jumped the Shark
I think she's trying to do the West Coast garden in a glass approach. It's a major trend in cocktails, just not in Boston. I do hear good things about her bartending (more about her bar at Umami where she was actually the one at the bar most nights). I kept saying to myself that I should go, and then I'd look at the online menu and decide that it wasn't worth the trek out to Brookline. And now that it's closer, I think that I should go to the other spots when in Central considering that the chance of getting served by her is small.
West Bridge - Kendall Square
Most can do it if asked, but out of all the restaurants in town, I don't want to specifically go some place where they have to do something special for me. When the restaurant choice is out of my hands, then I am glad when they can help me out.
With enough pestering, the veggie unfriendly Citizen Pub & Oyster Bar (replete with their pig roasts) put together a rather good vegetarian menu. It's by request and not attached to their regular menu, but it does appear on their website in full glory. So hopefully someone at West Bridge is reading this (and often restaurants do).
West Bridge - Kendall Square
When I was there, the Prosecco on tap was catalytic. As soon as one glass was poured at the bar, the bartender got requests for 2 or 3 more.
We definitely liked our round of drinks we had. The bar manager Josh took his training from Jackson Cannon/Eastern Standard with him and executed the drinks to the same high level of quality.
Unfortunately, the food menu was rather veggie unfriendly, so we'll stick to visiting for drinks only.
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Where should I look for solid "recipes" for drinks?
it depends on what your sweet-tooth set point is. If you're in line with Dale DeGroff and his sense of sweetness, most recipes will seem tart. Hess is somewhere between DeGroff and things I find just right (I believe Regan is inline with this from what I recall).
I didn't list Regan as a good starter book since there aren't that many images. I don't need images for my more advanced book recommendations, but for a first book recommendation, it should be more all encompassing.
Where should I look for solid "recipes" for drinks?
I can vouch for some of the cocktail recipes. Although many of the interesting drinks on there are just a photo and a list of ingredients. But the ones that list the actual proportions/recipe have been decent.
The essential lists (Cocktail 101) is done by Mike Dietsch who does A Dash of Bitters blog. The DiY column is done by an author who has a book on the topic. Cocktail Chronicles' Paul Clarke has written for them as well. Overall, they are good but it is a large number of writers with different interests and tastes.
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Where should I look for solid "recipes" for drinks?
Depends on what sort of "recipes" you are looking for, and then I could recommend some "books" that might work.
Two good ones for classics and some new (as well as technique how-to's) are Robert Hess’ The Essential Bartender’s Guide and Dale DeGroff’s The Craft of the Cocktail. Big on the fresh citrus and other juices and low on anything with high fructose corn syrup.
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Why is Moody's Falafel palace boarded up?
I went last night. The music was Hispanic and the workers were all speaking in Spanish. That was definitely odd.
However, the falafel sandwich (now served with hummus, tahini, and lettuce/onion/tomato for $4.99) was rather good. There was no "mexican" flavors in there and was better than a good amount of the falafel I've had around town made by Middle Easterners.
True, they didn't grill/press the roll up before they handed to me, but they were the only ones who did that.
On the plus side, they not only foil wrapped the roll up, but they put it in a small plastic bag which was convenient to eat on the go such that there weren't tahini drippings hitting the pants or shoes from leaks.
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Found it! Hard to find ingredients and where to find them
Crap, sorry. I was thinking of Damiana, the Mexican herbal liqueur (which is one of the few places I've seen it). Not sure I've seen Dimmi -- the two sort of merged in my head namewise there.
Found it! Hard to find ingredients and where to find them
The only place I've seen Dimmi is at Gordon's Liquors in Waltham. Although I have a vague recollection that it may be at Marty's in Newtonville but I would call first.
The Helena Bonham Carter
In most drinks, Lillet Blanc and Cocchi Americano are interchangeable in my book. Tasting them straight, you can differentiate, but that difference is often lost in the mix.
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Let’s make a list of obnoxiously loud restos
We surmise that the oyster shells along the walls act like auditory tiles to dampen the sound reverberations at ICOB. I've never had it loud in Clio, but I generally go earlier in the week (I could imagine them upping the music on the weekends).
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Let’s make a list of obnoxiously loud restos
I'll add Tasty Burger to the list. Last Monday, it was pretty difficult to speak to the waiter or my dining companion. Although the previous time I was there, we sat in the alcove around the corner by the pool table and the volume was not an issue.
Refrigerate or freeze amaros?
Amaros are usually stable for long periods of time due to their high proof; any changes are often not noticeable (like if a few botanicals out of the dozens fades).
The only worry about freezing is that some of the sugar might crash out and make rock candy on the bottle wall. Other than that, I see no reason. I have spotted Fernet chilled shot dispensers (not to mention Fernet served via chilled tapped lines) in town. And I know that there are chilled Jagermeister shot dispensers.
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This bourbon tastes like rotted fish
Sometimes the filling lines or other could be contaminated from not cleaning properly between runs. There was a batch of Peychaud's Bitters last year that had a nasty sock aroma/taste to it.
I would contact the store since they should know what they are selling (since it is likely more than just one bottle). Contacting the distillery might not hurt either.
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Mirto?
They sell it here in Boston (Cirace's, Marty's of Newtonville, and elsewhere). If you want it shipped, http://www.drinkupny.com has it in stock.
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Green Chartreuse - what recipes are out there?
The best transition from the Negroni is the Bijou:
1 oz Gin
1 oz Green Chartreuse
1 oz Sweet Vermouth
1 dash orange bitters
Stir with ice and strain into a cocktail glass.
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Gum Syrup v simple syrup v rock syrup
It is a replacement for simple syrup but the gum arabic aspect will give a fuller mouthfeel and smooth over rough edges. The effect depends on how much gum arabic was put in there and how much you use in a drink. Honestly, the best uses that I have found for gomme syrup are Old Fashioneds and Sazeracs (especially with hotter, more flavorful spirits).
Rock candy syrup is a saturated sugar solution so it'll be much sweeter than either simple syrup or gum arabic.
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Where to find Licor 43
Ball Square Wine & Spirits on B'way in Somerville has it in 750/375mL sizes according to their website.
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Let’s make a list of obnoxiously loud restos
Bukowski's in Inman (except in the summer when they open the front up). I don't expect it quiet there, but some nights it has stopped all conversation and made dealing with the waitstaff difficult.
Found it! Hard to find ingredients and where to find them
I spotted Plantation Dark Overproof about two months ago at Liquor Land. Good tip about the 1840 (although I saw it before in Gordons in Waltham for perhaps a few dollars more).
Somerville's Wine & Cheese Cask has some good finds like Lemon Hart 151 (alas, no LH80).
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Sweet Vermouth
I have heard that Stock isn't all that bad (that came from a bartender with a palate I respect). I have never heard anyone speak of Tribuno or Gallo (even though they are all around here).
Although it is strange to see people mix $30+ bottles of whiskey or gin with cheap or old vermouth. A cocktail is a sum of its parts so going all out on some of the ingredients can still not make the best drink than one with an even keel of ingredients.
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tiki drinks.....ingredient substitutions help
Paul Clarke's Falernum #8 should be good to go if you leave out the few drops of almond extract. To me, falernum contributes lime peel, sugar, and clove more than other flavors.
http://www.cocktailchronicles.com/2006/07/28/falernum-8/
Real orgeat (like BG Reynolds) is rather mellow (many brands like Fees, Ferrara Orzata, etc. are made with extract and taste more intense but in an out-of-a-bottle sort of way). Perhaps a darker sugar syrup like jaggery (look at Indian food stores) or panela (ethnic aisle of some supermarkets, spanish food stores otherwise) to add more flavor/richness than just sweet will come closer to real orgeat. Neither of these sugars will seem like the extract versions though.
R&W Cherry is less like Cherry Heering. Luxardo Sangue Morlacco from what I recall is a bit closer. Depends how much you're using in the drink. In many Tiki drinks, the recipes are highly specific and held sacred despite being often lost in the mix. Heering has wood aging and spice notes that the others seem to lack.
With the amount of Pernod used in most drinks (6-8 drops to no more than 1/4 tsp), it's the anise note that rings out. Herbsaint will work just fine for that.
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Anyone know how the WildTurkey 81 Rye compares to the 101?
Whiskey writer Chuck Cowdery wrote a few weeks ago that the 81 was a diluted form of the 101 (since their stock of 101 had been running low for the year and this would stretch the amount). The 81 is different than the WT 80 Proof Rye that they did away with. While he lamented the drop in proof, he was also annoyed that stores were selling the 81 for the same price as the 101 was.
The 101 is not discontinued but they apparently have shipped the remainder of their stock for the year.
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Sweet Vermouth
I would argue that Punt e Mes is no longer a sweet vermouth similar to how quinquinas are a different class due to the quinine; Punt e Mes is an amaro-vermouth hybrid. But one thing it has going for it is that it is made with red wine. Most sweet vermouths are white wine colored with botanicals and caramel coloring. Notable exceptions are Vya, Cocchi Vermouth di Torino, and Carpano Antica. I find that the extra red grape notes add a luxurious element to the vermouth that is missing in say Martini & Rossi or Cinzano.
Right now our house sweet vermouth is Cocchi Vermouth di Torino. It is fuller in flavor but not so domineering like Carpano Antica, and it is also cheaper ($20 vs. $30-32).
On the more mellow end of vermouths, I do like Dolin's product a lot.
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Dolin Blanc
Also works well with Bols Genever in a White Manhattan (2 oz Genever, 1 oz Blanco Vermouth, 2 dash Aromatic bitters, demerara sugar cube, lemon twist).
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April 2012 Openings & Closings
Eater via DigBoston claims that Ronnarong Thai Tapas Bar in Union Square will be closing soon perhaps from the tapas traffic going next door to Casa B.
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Mezcal- Gift
It's more than just the 84 vs. 96 proof. The Vida includes more heads and impurities from the distillation so they can stretch more of the alcohol out of the ferment. The extra care that goes into the San Luis explains why it is twice as expensive.
