davis_sq_pro's Profile

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Could someone please explain Sip's weird wine pricing?

And now you've told everyone the secret, so that's the last you'll get of that deal ;-)

Seriously, though, sounds like someone needs a math lesson. Or that you were misquoted by the bartender.

Consider that a full wine bottle contains around 25 ounces. So 6 ounces sounds like a full pour. (~4 glasses per bottle is the usual metric, isn't it?) By that same logic 10 sounds like a very large pour. This tells me that you were perhaps misquoted by the bartender and the reality is a bit different.

If their pours are truly that large then obviously there are deeper issues, such as how 6 can be half of 10. And why you're paying 250% of the price for 166% of the volume. I'd expect something closer to the other way around. And finally, whether or not they summon you an Uber as you're leaving!

Coruba rum in the Boston area?

Any idea whether the Plantation Dark Overproof is still available? I went through a couple of bottles during the last LH151 crisis and thoroughly enjoyed them. Slightly different flavor profile than the LH151 but equally smooth and nuanced and definitely suited for similar use cases, IMO. I special ordered it through Brix, IIRC.

Instacure #1

Karl's in Peabody will sell it to you, but first they'll come out and quiz you to make sure you realize that "pink salt" != "Himalayan Pink Salt" or similar products. Kind of a nice common sense check to ensure their customers don't kill themselves. And while you're there you can pick up some of their excellent cured products to tide yourself over.

Mixed Drinks That Uses Whiskey

I just Googled and it looks like there is a pretty extensive cocktail scene in Hong Kong. Perhaps similar to that in Tokyo? If so, I can understand wanting to emulate it.

May 04, 2015
davis_sq_pro in Spirits

Mixed Drinks That Uses Whiskey

Pretty good list of classics, but I'm a bit confused by your inclusion of "Washington Peach." I've never heard of it, and Google gives me only one hit, on some sketchy site - totally different formula than that which you've listed here. Where did yours come from and why is it included on your list?

I think to complete the list both Mint Julep and Blood and Sand should be added. And I'd also question the Lynchburg Lemonade, though it is no doubt much more familiar than the peach drink.

May 03, 2015
davis_sq_pro in Spirits

Eaux De Vie

NYC? Nice reminder--I have some business there in a few weeks. Perhaps finding a good store there is my best shot.

Eaux De Vie

"Reisetbauer might give you sticker shock"

Yeah, I took a peek at the 2015 price list. In doing so I became aware of the fact that I cannot afford the Mountain Ash spirit, priced at a whopping 217 EUR for a 0.35L bottle--if you happen to be in Austria! Luckily I haven't a clue what Mountain Ash is nor what is so amazing about it to fetch such a price. Ignorance is bliss.

What brands are wonderful on the lower end?

Eaux De Vie

Thank you for the info! Extremely helpful. Sounds like I need to go chat with my local spirits outlet about a special order.

Eaux De Vie

Thanks, all, for the recommendations! I'll give them a shot.

After doing some more research what I'd really like to find are products by G. Miclo and/or Reisetbauer, but I'll take what I can get in the meantime :-)

Eaux De Vie

Can anyone recommend either store and/or bars where I can find a large selection of fruit brandies that are not grappa or grappa based?

Pretty much all I ever see -- if I'm lucky -- is maybe a bottle of kirsch and/or poire, plus of course some form of apple brandy. I'm hoping to branch out and try some of the more obscure flavors, e.g. persimmon, quince, rowanberry, etc. I'd have someone order it for me but I'm not even sure where to start (and no clue what is and is not distributed here).

Any ideas?

Best price in Boston on Fernet-Branca?

Thanks for the tip. I guess I need to give Cirace another shot. Last time I visited I thought everything was incredibly expensive as compared to the competition. Happy to hear that I was mistaken, as the store certainly has a great selection of very interesting spirits.

Why Diet Pepsi's Recipe Change Makes No Sense

Interesting read. I'm personally in favor of anything that gets the American population at large to wake up and start thinking. And I believe that we rely way too much on artificial sweeteners to help with our so-called "health."

Is aspartame any better or worse than sucralose? Perhaps not. Perhaps they're both completely benign from a physiological standpoint.

But I think they're both--and equally--quite dangerous in a less direct way: they help people to cultivate an extreme sweet tolerance. The people I know who drink lots of diet soda also happen to be some of the heaviest people I know! Clearly this is just a small sample set, and it's not the diet soda's fault directly, but I would be very surprised if there wasn't a provable causal relationship there.

Anyway, that's just speculation on my part. When it comes to Food Babe-style reasoning I'm guilty when it comes to artificial sweeteners. After growing up in the '80s reading about all of the rat cancer studies done with the sweeteners of that era, I avoid them like the plague. (Even though I'm fully aware that most of those studies were complete BS -- feeding rats 10x their own weight in sweetener, for example. But somehow it stuck with me.)

Controlled servings of real sugar FTW!

Anyone use Netflix?

Ah, maybe I am thinking of the Ed Lee visit. That was a great episode.

The Magnus Nilsson episodes were, IMO, even better--probably the best of any MOTC material yet. He's a very interesting guy and seems natural on camera. Not to mention the fact that his restaurant happens to be situated in a place that makes beautiful cinematography quite easy!

Anyone use Netflix?

Am I correct that that same Patagonian guy was on one of Anthony Bourdain's shows at some point? I recall the huge sides hung up on iron crosses cooking next to a big fire.

Anyone use Netflix?

Looks like Netflix just recently added a new original food series, "Chef's Table:"

http://www.bonappetit.com/people/chef...

I watched the trailer and I'm not too excited by the overall tone. (Upscale chefs seemingly portrayed as somehow heroic. Which totally pushes my BS meter over the top. I love a fine dining meal as much or even perhaps more than most people, but these chefs are cooking food for entertainment for the <1% of the world population that can afford such luxuries...that's not heroic or especially laudable IMHO.)

That said, I'll watch it anyway. Need something to keep my mind busy on the elliptical :-)

Babbo Pizzeria. Enoteca

"All in all a wonderful evening."

Glad to hear it, but your review didn't read that way from my perspective! Not being able to do a very simple spirits substitution for a cocktail, nor order your meal on your terms, both represent complete failures in my opinion... I'm looking forward to trying this place and I hope they resolve the BS before I do.

Random People Who Rate...

Yes, you can unfollow a recipe. Go to your profile and every "thread" -- either recipe or forum -- will have a yellow star next to it. Click the star and it will un-fill, which means you've just un-followed.

I actually like to follow COMMENTS on some recipes. For example, I've posted a lot on one of the eggnog recipes which I've made and tweaked numerous times. But commentless ratings are of no use to me. (And probably not to anyone else.)

Apr 24, 2015
davis_sq_pro in Site Talk

Mystery over 1974 cocktail chart by US Forest Service found in National Archives

What kind of format/paper/ink/etc? Let us know how it turns out!

"Nicely printed" for me means fairly large format (at least 30" would be ideal), thick/high quality stock, and giclee or a similar printing technology. Even better would be if the original draft files were available (I assume it was in some sort of digital format?), and it could be printed on a plotter for the truly old school look.

The image available from the National Archives site[1] is nice enough for viewing on a computer but I'm not sure it has the resolution required to be blown up without looking pixelated. Perhaps some smoothing or processing would do the trick.

If anyone figures this out let me know and you can take some of my money!

[1] https://catalog.archives.gov/id/7035823

Apr 24, 2015
davis_sq_pro in Spirits

New Trucks: Any Reports?

Just one taco?

New Trucks: Any Reports?

Nice looking menu! I definitely need more Cubano in my life.

Random People Who Rate...

Truthfully I couldn't care less about recipe ratings. I read the recipe itself and sometimes peruse the comments.

The reason I brought it up is that it seems like there's some sort of potential spam factor here. And selfishly, I'm sick of recipes appearing at the top of my "following" list due to all of these comment-less ratings...

Apr 22, 2015
davis_sq_pro in Site Talk

Mystery over 1974 cocktail chart by US Forest Service found in National Archives

That's awesome. I'd love to have a nicely printed copy to frame and hang on the wall of my home bar.

Apr 21, 2015
davis_sq_pro in Spirits
1

The "Food Babe" Blogger Is Full of Shit

Please tell her that that's a good way to enhance her own intelligence...

Random People Who Rate...

Yes, I'm not suggesting that this is new functionality, but rather that I'm noticing a LOT of these, whereas previously I noticed very few (perhaps none). If you query the database on your end and produce a histogram I'm sure you'll see a large spike.

Apr 17, 2015
davis_sq_pro in Site Talk

Random People Who Rate...

Recently I've noticed a bunch of recipes getting rated by users who apparently register JUST to rate the recipe, never leaving any kind of comment and seemingly never participating in the site in any other way. Is this some form of spam?

Example, check out the final three ratings on this recipe:

http://www.chow.com/recipes/12230-tri...

Apr 17, 2015
davis_sq_pro in Site Talk

The "Food Babe" Blogger Is Full of Shit

I suspect that sleeping at a Holiday Inn Express makes you smarter than Food Babe.

How To Become Gluten Intolerant

A bit of humor for Friday afternoon. Enjoy :-)

Yelp for Pure Entertainment: Erbaluce

I'll take a smug Chowhound any day over an arrogant Yelper. :-)

Yelp for Pure Entertainment: Erbaluce

"there was a pretty strong correlation between Elite and Asshat for a while"

Any time you have rewarded gamification, that's going to happen. These are people who became "Elite" by playing the "write a shitload of reviews" game. And then they earned a special title which made them feel privileged. And then they need to play the game again to stay in the inner circle, but now the tone has changed... Not a good cycle.

Yelp for Pure Entertainment: Erbaluce

I just took a look to refresh my memory of that situation and it looks like that exchange was next-next-next-level as compared to what Draghi has posted on Yelp.

http://boston.eater.com/2012/11/28/65...

Go f*** yourself, etc, is rather more extreme than telling the customer to go back into whatever hole he or she has crawled out of...not to mention infinitely cruder. I can certainly see why that might have resulted in some problems.

By the way, regarding complaining to the restaurant, which seems to be the thrust of the Pigalle rant: I once sent back a bottle of very obviously corked wine at Pigalle, and it required a lengthy debate with two servers (neither of whom agreed to actually taste the wine in question), after which we were treated like garbage for the rest of the evening. Sometimes I completely understand why people take to social media rather than saying something in person.