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Gin U Dee - Thai in Stoneham

I had a similar, but slightly more upscale experience, at one of the celeb chef restaurants in Vegas. (One of Boulud's places IIRC.) Looking over the menu we saw some interesting things but nothing we wanted a full entree of, and one of my friends noted that a tasting menu would certainly be more interesting -- but none was listed, so he asked.

The waiter told us that's not something they do, and we were kind of thinking of just leaving at that point. But next thing we know, the waiter returned with the chef, who announced that it was a slow night, they were bored in the kitchen, and his staff would be happy to come up with a series of courses, especially if we didn't mind giving them some feedback on some experiments. (Of course not!) What followed was one of the better tasting menu experiences I've had -- and I never would have dreamed of asking for something as off-menu as a full tasting, had my friend not been there.

Gin U Dee - Thai in Stoneham

Thanks for the update! Very interesting. I wonder if they can be convinced to add some more interesting stuff to the main menu, or perhaps to offer some specials? And I'd still like my Som Tum with dried shrimp and/or crab...

Given Gin U Dee I really don't see the point of frequenting Taste of Siam anymore.

Absinthe Orinaire or Herbsaint for cocktails??

I'd buy a half bottle of something better (i.e. more upscale). You don't need much for a Sazerac -- almost nothing if you put some into a spray bottle and use that to coat the glass -- and IMO you can really taste the difference. Herbsaint isn't very complex as compared with one of the typically available absinthes such as Kubler or Lucid. In my opinion using these more expensive products will result in an unquestionably better drink.

Aug 19, 2015
davis_sq_pro in Spirits

Gin U Dee - Thai in Stoneham

I had the boat noodles too, on a recent visit, but with the beef/tendon. The beef cut was brisket, I believe. Very tender and flavorful. The tendon, on the other hand, needed significantly more time. Edible, but still extremely chewy. That said, I was really impressed with the flavor of the broth. How was the tenderness on the pork parts?

Yet again we see a difference between the menu and the actual product; the menu lists meatballs and neither you nor I had them. Annoying.

Boston Public Market is here

Better be good, and as large as is typical at a NYC deli... And a Reuben wouldn't hurt either :-)

Need Recipe -- Gin, Cucumber, JalapeƱo Cocktail

Unfortunately I'm having trouble coming up with the name, but I had a cocktail a while back at Cure in New Orleans that consisted of muddled cucumber, Aperol, lemon juice, gin, and a bit of simple syrup.

Awesome combination, should be easy enough to balance without a recipe, and certainly wouldn't be hurt by the inclusion of a bit of jalapeno, nor a splash of soda if that's your thing. A lemon twist garnish would be nice too.

Just be careful with the jalapeno as too much can leave an (IMO) unpleasant vegetal flavor.

Jul 31, 2015
davis_sq_pro in Spirits
1

Punt E Mes?

It's called "Gin and It." ("It" being short for "Italian.")

Jul 31, 2015
davis_sq_pro in Spirits
1

Punt E Mes?

Yes, sour mistaken for bitter is more common. You're clearly quite unique! Congratulations.

Jul 29, 2015
davis_sq_pro in Spirits

Punt E Mes?

So to you, Punt e Mes tastes like a lemon? That is quite interesting, though apparently not unheard of[1]. If the study mentioned in the link is representative, you share this trait with 7.7% of the general population.

Dan's observation was neither presumptuous nor lacking in sophistication. The vast majority of people will in fact read Punt e Mes as sweet, moderately bitter, and with little or no sourness. That is precisely the intended flavor profile. From Wikipedia[2]:

"Punt e Mes literally means 'point and a half' in Piedmontese. The name may refer to the flavor being characterized as one 'point' of sweetness and half a point of bitterness"

[1] http://www.sensorysociety.org/knowled...
[2] https://en.wikipedia.org/wiki/Punt_e_Mes

Jul 29, 2015
davis_sq_pro in Spirits
1

Can I use Tunel Hierbas in lieu of Green Chartreuse

Hierbas is a very broadly defined liqueur, so it's tough to say. The stuff I brought back from Ibiza was certainly nothing like Chartreuse, and it was yellow. Looks like yours is green, so at least the color is right.

At worst you'll probably still get a pretty good drink. It's very unlikely that it will be a 100% spot-on Last Word. Could be even better than the original -- who knows! Just go for it. Maybe try 1/2oz per ingredient on your first attempt so you don't waste too much of anything, and if you enjoy it you can scale it up.

Jul 24, 2015
davis_sq_pro in Spirits
1

The meaning of "up"

I used to frequent the Millennium hotel right near the Haymarket T stop, in the early 2000s, and they did the same thing. Back then I was ordering dirty vodka martinis. Now I shudder at the thought :-) ... Perhaps they still do the same kind of service, but I haven't been there for 10 years or so. Give it a shot if you're in the area!

Jul 24, 2015
davis_sq_pro in Spirits

The meaning of "up"

Here's a thread in which Yarm -- board regular and Bostonian bartender extraordinaire -- talks about "up" vs "down."

http://chowhound.chow.com/topics/8286...

Jul 16, 2015
davis_sq_pro in Spirits
2

The meaning of "up"

Agreed with you. And like BobB I also live in the Boston area. We must frequent different bars!

Jul 16, 2015
davis_sq_pro in Spirits

How long do unopened bottles of hard liquor/liquers stay drinkable for? And opened?

"Is it still good."

Impossible. It was never good.

Best Prohibition Cocktail Recipes

I think on that list all of the "classic" cocktails predate prohibition with the exception of Bee's Knees. Which doesn't mean some of them weren't served during that era, but my understanding is that most of the cocktails of that period were heavy on juice or some sweet component and were designed to mask rough spirits. Since I tend to enjoy quality spirits I'm not a huge fan of celebrating the period with a drink. (Celebrating repeal, on the other hand, is perfect :-))

Regarding Seattle, there were speakeasy-style bars there at least 6 or 7 years ago; I visited some of them. But in any case, Seattle has lots of great bars. Have you visited Canon, Vessel, or Zig Zag? (Just the first few that come to mind; there are so many interesting places in Capitol Hill and Belltown. I absolutely love visiting Seattle.)

Jul 15, 2015
davis_sq_pro in Spirits

Best Prohibition Cocktail Recipes

"I'm not sure a Mezcal Mule would be considered a prohibition cocktail"

Apparently it was invented by Jim Meehan -- so yeah, it's a few years too late. :-)

http://punchdrink.com/recipes/mezcal-...

Typical prohibition cocktails would be crap (IMO!) like Between the Sheets.

Jul 15, 2015
davis_sq_pro in Spirits

Best Prohibition Cocktail Recipes

Go find a copy of the "Savoy Cocktail Book."

By the way, where are you located? I thought the speakeasy thing came and went about five to ten years ago...I was happy to see it mostly disappear. Is it cycling back in yet again?

Jul 15, 2015
davis_sq_pro in Spirits

Green walnut liqueurs: Nocino, Liqueur de noix, and Nussschnaps

Perhaps you could expand upon what you learned for the benefit of the stumblers? (I'd be curious to learn more, in any case.)

Jul 13, 2015
davis_sq_pro in Spirits

Luxardo Maraschino instead of a cherry in a Manhattan?

I think kimfair1 is right on with the Aviation suggestion, but that recipe is going to produce a very austere drink. I'd recommend increasing the the maraschino by 1/4oz to match the lemon juice. Maraschino is not very sweet so some sources even recommend flipping the ratio -- 1/4oz lemon juice to 1/2oz maraschino.

Evergreen Dan's suggestion of the Last Word is a great one too, assuming that you have Chartreuse. In my humble opinion it is one of the best cocktails ever created.

BTW off topic but I can't stand this Q&A format...

Jul 13, 2015
davis_sq_pro in Spirits

Gin U Dee - Thai in Stoneham

I went back last night and had another pretty good meal, with the exception of the Som Tum, which was not well executed--once again way too crunchy, and this time even slightly spicy. Not sure why it's so hit or miss, but perhaps the spice level was due to the fact that this is the first time I ordered in person.

The kitchen was a bit slow and I had a chat with one of the owners, Julie, who was in the front of the house. She and her husband, as it turns out, are both longtime employees of Rod Dee in Brookline. (I guess they're both still working there part time as they struggle to get Gin U Dee off the ground.)

I asked her about whether she might add some more interesting dishes to the menu, and unfortunately she doesn't believe it makes a lot of business sense. Apparently they've already had some trouble with local tastes -- for example they had to take dried shrimp out of some dishes (see my first post) because apparently customers complained that they were "too hard and salty." Damn suburbs. I suspect asking for dishes "Thai style" or "country style" might help in this regard, and at least for now they're still offering the Boat Soup, which certainly will not appeal to the Crab Rangoon crowd with its ingredients of blood and tendon among other things.

Where to buy bulk Valhrona?

I was just about to reply to the thread to say Worldwide Chocolate, so I'll just second what you've already said. I've bought large quantities a couple of times (well large for me -- a few kilos), and have been very happy with the pricing, packaging, and shipping speed. They use ice packs in the summer -- no extra charge that I'm aware of -- so no concerns at all about melting.

Police raid home of Subway pitchman Jared Fogle

So based on his man boobs I'm guessing he's no longer on the wonderful Subway diet? Or has he graduated from 6" turkey to footlong meatball? (Perhaps that's what's in his pants. Or he's just happy to be leaving the police vehicle?)

ISO Stacy's Pita Crisps not Chips

Apologies; I just double-checked with my wife and it was actually Stop & Shop in Saugus. (Multiple shopping stops that day!)

I don't know which department it would be in but I'm sure customer service can point you in the right direction.

ISO Stacy's Pita Crisps not Chips

I bought a bag last week at the WF in Melrose.

info for kouign amann fans

I've visited both Paul and A&J several times in recent months and have unfortunately never encountered KA at either.

Really miss Bread+Butter.

Favorite alcohol-infused cake? Opinions?

On that last note: Whiskey and vermouth infused cake with Angostura frosting? (i.e., a Manhattan.) Use something gentle for the whiskey, e.g. Maker's Mark, Carpano Antica for the vermouth to get some vanilla notes. It could work...

Jul 02, 2015
davis_sq_pro in Spirits

Favorite alcohol-infused cake? Opinions?

Grand Marnier is fairly classic in baked goods.

Agreed with Multifood on the nut liqueurs. Those should taste pretty good.

Finally, I've long wanted to do something dessert-oriented with Angostura bitters. That one might be a bit niche, though.

Leopold Bros. Makes a Natural Campari Alternative

Yeah, Gran Classico is very interesting and enjoyable in its own way but it's a far cry from Campari. (Also, Breckenridge Bitters is a very similar product that I think is a bit better.)

Per its web site the Leopold Brothers products are supposedly distributed in MA and available at several stores:

https://www.google.com/maps/d/viewer?...

Unfortunately none of them are convenient to where I live or work. Please let me know if you see this product somewhere. If not I'll see if my local stores can order a bottle or two.

Jul 01, 2015
davis_sq_pro in Spirits

Leopold Bros. Makes a Natural Campari Alternative

Anyone try this yet?

Jul 01, 2015
davis_sq_pro in Spirits

Gin U Dee - Thai in Stoneham

Alright, heading to Watertown this weekend for sure!