Nathan07's Profile
Czech absinthe
I dare you to name one Czech "absinthe" that is distilled. Just one.
(there is one Czech "absinthe" that is considered to be slightly better than the rest...it, however, is still made by maceration)
Czech absinthe
oh, and trust me, the difference in the taste is beyond dramatic.
all opinions are opinions, this is true. some opinions, however, happen to also be facts. others are not.
Czech absinthe
except that mine is an educated opinion.
there's a reason why Czech absinthe costs $10 a bottle and Eduoard 72 $120 a bottle. one is macerated, one is distilled. one is absinthe, one is not. real absinthe was never macerated. real absinthe never used food coloring.
Real Absinthe...."King of Spirits"
so much disinformation here.
gas chromatography studies of pre-ban bottles of absinthe have demonstrated that the distillation process removed the thujone.
Czech "absinthe" is all fake because it is made by maceration, not distillation, and uses food coloring.
real absinthe can be obtained from Switzerland or France (specifically the Ted Breaux liquors).
Best martinis in the World??
sigh. an "authentic" martini is a 1-1..to maybe a 3-1. further, sweet vermouth is just as authentic as dry vermouth (make it a good vermouth like Carpano Antica). it also involves orange bitters.
if you want a very dry gin drink...you want a glass of chilled gin...neat.
(which can be great)...but please don't call that a martini.
Recipes for homemade bitters and Grenadine?
grenadine is just pomegranate juice and sugar. just deal with it being that simple. that's what it's supposed to be.
Cocktail for Chinese Dinner
why not serve the "Japanese cocktail" or the "chinese cocktail" or a "singapore sling" or a "straits sling"...recipes for all of these on cocktaildb
Do you have a "Liquor Cabinet"
I have a hundred or so spirits in mine. But then I dated a girl last summer who's father had a cabinet (well, a room) with over 400 liquors...that was pretty impressive.
When making simple syrup...
it will keep for a month or more in the fridge.
further, you don't need to boil it. just use 1-1 proportions and shake the hell out of it for 30 seconds.
add a neutral spirit like vodka..(the only use for that pernicious ingredient imo) and it will keep for even longer.
keeping qualities of alcohol based drinks
vermouth should be refrigerated as its qualities do diminish over a relatively short period of time (months)...its simply not a high enough proof....think about it...wine goes bad in a day.
Czech absinthe
sigh. the burning sugar cube and absinthe thing was invented in Prague in the 1990's. seriously.
oh, and there is no such thing as real Czech absinthe. the Czech stuff is always made by maceration (much cheaper)...real absinthe is distilled and doesn't use food coloring.
the real stuff can be obtained in Switzerland or from France (the Ted Breaux Jade series).
East Village Indian Myth?
Angon used to be great because the famous Mina was in the kitchen. she left almost a year ago. its now the same as all the rest.
Brick Lane is probably the best on the block, but that's not saying much.
LANGOSTINO in boston?
real Scottish langoustines have only been imported in the last four years. still a delicacy on NY menus (and more expensive, pound for pound, then lobster). Venetian scampi is not imported to the U.S. at all.
RW - trying to make the best of it
RW is a joke. Here's the deal:
virtually all of the good restaurants only offer lunch. of course, they already offer the same (or even cheaper!) lunch year round.
the few decent places that offer dinner (Compass for example) already offer the same $35 dinner year round.
it has become a cynical way of making money off of people who think they're getting a bargain.
Best Manhattan... In Manhattan?
that's easy -- any of the top cocktail bars:
Milk & Honey, Pegu Club, Flatiron Lounge, Death & Co. Little Branch.
the rung below that will do decent ones as well -- Employees Only, East Side Company Bar, Temple, any of the good hotel bars.
Otto--NEVER again
actually Otto is very very similar to Gusto in Rome. but if you haven't been to Gusto you'd be forgiven for thinking that it is not like anything in Italy.
as for service issues, I can't speak to them as I've never bothered to sit at a table. why would you when there is a long spacious bar to eat at with impeccable service?
The best mole??
which mole are you looking for?
mole is just Aztec for "sauce"
there are hundreds if not thousands of sauces in Mexican food.
which one do you want?
Varietal
well, Jordan Kahn is the dessert chef...which is a relatively big deal.
the wine list shows promise.
the savories need work.
Mexican Moles in America Media
There are restaurants in both Chicago and Milwaukee that serve decent renditions of all 7...not necessarily all on the same night...but on a rotating schedule.
The fact that all NY Mexican immigrants are from Puebla is why virtually everyone I know in NY thinks that "mole" is identical with "mole poblano"
Mexican Moles in America Media
eh, not really.
you're right that a couple higher end Mexican restaurants in NY, have thrown a couple other moles onto the menu (often not labeling them as "mole" cause that confuses NY diners)...pipian shows up occasionally...but no one is doing the 7 moles of Oaxaca, etc.
and I'm not sure what is supposed to be convincing or interesting about an allusion to Iron Chef.
Mexican Moles in America Media
it is true that virtually everyone in the NY area is ignorant of the fact that "mole" means more than just "mole poblano"
this is probably because there are no Oaxacan, etc. restaurants in NY.
midwestern foodies are certainly aware...as there are Oaxacan restaurants in Chicago, Milwaukee and other places as well.
also throw in the Bayless factor
Chicago deep-dish pizza in NYC?
Chicago deep-dish pizza may not be pizza...but then as an Italian friend of mine said after trying a NY pizza for the first time: "this is good but why do you call it pizza?"
Does New York mexican food really suck?
There is no Oaxacan in NY...which is a real problem.
This is, after all, a place where people think that "mole" just means mole Poblano.
Best Pork Chops
Little Owl of course. most famous pork chop in the city...and for good reason.
Restaurant Week 2007, is it worth trying?
RW is generally a joke.
most of the good places only do lunch and they already offer the same or similar lunch deal year around -- see the JG restaurants, etc....except that RW is "amateur week"....
the Danny Meyer restaurants are a notable exception...although most of them don't offer RW dinner either...
at many of the lesser places you'd be hard-pressed to spend $25 on lunch normally.
What's the best Tasting Menu in NYC?
in terms of value for money...this one's easy...the tasting menu at JG.
90% of the quality level of Per Se or Ducasse at almost half the price.
better than Robuchon, at 70% of the price. better than Daniel or Bouley or The Modern, at the same price.
about 1/3 the price of Masa
not much more expensive than Varietal, Tocqueville, Picholine, Urena, etc., and it blows them out of the water.
the only possible comparison is EMP under Humm...some would argue that EMP can be just as good...for less. but plenty of others disagree...so JG is probably the safe bet.
Spotted Pig: Very Bad Vibes Report
btw, the duck egg (which is a "bar snack" -- not really an app) with bottarga is pretty good.
but yeah, the service there can really suck...
