andytee's Profile
Using up New Amsterdam Gin: In a Corpse Reviver #2?
Yes, well, it seems to be somewhat the Jolly Rancher's version of Gin. I was leaning towards a CR#2 thinking the sweetness would be tempered by more complex flavors.
Using up New Amsterdam Gin: In a Corpse Reviver #2?
Price and interesting reviews compelled my to try a bottle of New Amsterdam gin. It's not bad, but I don't really like it in any of the typical gin applicaitons. It's no good in a G&T, or a martini, for example.
I'm trying to think of ways to finish the bottle before summer is over and thought the Corpse Reviver #2 might be a perfect fit. Has anyone tried New Amsterdam in that application? How about in a Negroni?
I'd love feedback on those ideas or suggestions of fairly simple gin-based cocktails that would work well with New Amsterdam's unique flavor.
What's tasty for eats in Springfield or W. Springfield MA for a three day visit?
Frigo's is great.
White Hut is an icon, worth a visit for a trip back in time.
Cafe Lebanon is a solid Middle Eastern place with a business lunch crowd.
Theresa's Southern Soul Food is good, funky, weird.
The Student Prince - old school German, good, one of a kind.
There's a great Puerto Rican sandwich place I can't remember the name of.
Vinh Chau is solid Vietnamese, I prefer it to Pho Saigon across the street.
Have a good trip!
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Chau's Restaurant
964 Main St, Manchester, CT 06040
White Hut
280 Memorial Ave, West Springfield, MA 01089
Cafe Lebanon
1390 Main St, Springfield, MA 01103
Student Prince Cafe
8 Fort St, Springfield, MA 01103
CAPTAIN JACK'S, EASTHAMPTON, MASS
For what it's worth, Captain Jacks advertised a lobster roll special on it's Facebook page today - anybody make it by to try it? I think it was something like $12 with fries. Either they are reading this thread or reading my mind - either way, I'm glad.
CAPTAIN JACK'S, EASTHAMPTON, MASS
Re: the lobster roll thing, I think there is room for more than one lobster roll in town, no? And, I love W-burg Snack Bar but their roll would not be at all hard to beat, just use fresh lobster. The way the offer what they do at that price is by using frozen meat. It's still a good lobster roll, but not a great one. It's real selling point is getting a decent lobster roll at that price. Captain Jacks could do a fresh roll for $12-15 that would put the competition to shame.
CAPTAIN JACK'S, EASTHAMPTON, MASS
Ooh, thanks for the tip. The fries are fine but not what I'm there for, and $13 is a lot cheaper than the $17 I think I paid.
Williamsburg Snack Shack re-opening for season tomorrow
I can't say my research has been exhaustive but for fried seafood, I'd pick Captain Jack's over Williamsburg. W-burg has lobster rolls, better ambiance, lower prices, ice cream, and more menu variety overall, so it's got a lot going for it, but if you are looking for fried clams or scallops, I'd go to see the Captain.
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Captain Jack's Restaurant
706 Succotash Rd, Narragansett, RI 02879
CAPTAIN JACK'S, EASTHAMPTON, MASS
I finally made it in today. I had a belly clams plate (with fries and slaw), didn't see a clam only option, just plates or clam rolls. Portion was generous and everything was good. Not Ipswitch level good, but definitely good. Glad to have these guys as an option, and yeah, BYOB with fried clams and a picnic table seems like a great idea.
Anyone know if they ever do a lobster roll? They should! Williamsburg Snack Bar is the only spot I know of in the area to get a decent lobster roll, and I'd love other options.
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Williamsburg Snack Bar
93 Main St, Williamsburg, MA 01096
Place with good air conditioning for a birthday meal in pioneer Valley
You mean, is it possible that I might thing it's too cold and you might think it's not cold enough? Or that I might think it's just right and you might wish it were cooler?
I think you will be all right. Among the Pioneer Valley's restaurants, their air conditioning set up is, in my opinion, one of the best.
But yes, it's definitely subjective.
Place with good air conditioning for a birthday meal in pioneer Valley
Hope and Olive is always cool enough for me - and never too cold. I don't know if you are planning a group dinner, but one of the things I love about them is how easily they accommodate larger parties - plenty of room for big tables, easy parking across the street, diverse menu, etc. Everytime I'm trying to get more than 6 people together for a nice meal I seem to end up there.
Anyone been to the Roost in Northampton, MA?
Everything is good at the Green Bean. And it's a very easy menu for veggie and gluten free options. It's one of my favorite spots in Northampton.
The Roost, from what I hear, is the same people. I've only been once, when they had only been open about a week, but the sandwich I had was not very impressive. Nothing wrong, just not great. I hope it was just due to being newly opened and imagine they may have hit their stride by now.
Anniversary dinner in the Pioneer Valley
I think Gypsy Apple at the top of the list is exactly the right place.
I'd choose the Night Kitchen over Blue Heron anyday, especially sitting on the deck listening to the river.
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Night Kitchen
440 Greenfield Rd, Montague, MA 01351
Gypsy Apple
65 Bridge St, Shelburne Falls, MA 01370
Blue Heron Restaurant
112 N Main St, Sunderland, MA 01375
CAPTAIN JACK'S, EASTHAMPTON, MASS
Looking forward to trying them. I'm glad to hear the clams are good, I was very excited to read about them opening and added their facebook page to my feed. I've been a bit concerned since then because none of their facebook posts are about seafood, daily specials are always burgers and dogs and that sort of thing. I was a bit worried they might not be working so hard on the seafood shack concept, which is what I'm interested in. Anyhow, thanks for the update, I'll have to make the trip and give them a try.
Were my hamburgers "fried"?
I think there's two issues here, one of terminology, and one of health and diet.
Terminology is debatable - an egg cooked this way is a "fried" egg, but butter is added. I wonder if the burger would be considered "fried" if you put it under the broiler in the cast iron skillet? The end result would be the same, fat-content wise. Alternately, cooking in a grill-pan on the stovetop, is this grilled? Fried?
My two cents - not based on significant research, mind you - is that if you are going to eat a beef hamburger, you should eat it however you enjoy it best, because the health differences are going to be negligible between cooking methods. Even a steamed patty is still going to be a hunk of beef. Sure, don't wrap it in bacon, don't batter it and deep fry it, but the differences between a skillet and a broiler and a grill just aren't significant enough to worry about. If you are on a diet, limit hamburger intake, period. Maybe you two could agree to making them once a month, and not worrying about the cooking method.
Favorite Aperitif while preparing dinner
If you like Ricard, try some Henri Bardouin - It's the best I've tried yet.
Favorite Aperitif while preparing dinner
"I paid my way through college bartending at various high end lounges and restaurants. If I had poured 4 ounce martinis in any of the places I worked Id have been fired on the first day. Martinis almost universally get a 2 ounce pour of the main spirit."
It seems you have worked at the stingier of bars - not really an issue here though because we are talking about drinking at home. Even a martini made with 2oz gin and 1 oz vermouth is going to do a lot more to BAC than 1oz pastis in 4oz water, or 1.5oz ouzo served neat.
My point about the word "cocktail" was not so specifically about the inclusion of bitters - but at least I'd assume we can agree that a straight pour of Carpano Antica is an aperitif but not a cocktail?
Favorite Aperitif while preparing dinner
"The article you linked suggested ouzo or pastis as aperitifs. Those will in fact affect your BAC as much as a manhattan or martini."
Except that people drink typically 1-1.5 oz of pastis or ouzo or arak at a time, whereas a Manhattan or Martini is more often in the 4 oz range.
"Aperitif has come to simply mean a pre-dinner cocktail in the modern vernacular."
Well, yes and no - definitely cocktail is the wrong word here because it does not include the fortified or aromatized wines that define the term.
Favorite Aperitif while preparing dinner
You're right, I misspoke and I apologize. I wasn't so much intending to directly reference the link as to point it out as worthwhile reading, so what I wrote ( which I wrote before digging up the link) might not match perfectly. And yes, "stimulate digestion" was a poor choice of words as it blurred the line between aperitif and digestif, which is already blurry enough.
Still, I think my main point stands, that while aperitif does not connote a specifically defined class of alcohol, it's not appropriate to use to describe anything you drink before eating. Champagne, Campari, and Lillet, as you mentioned above, are all great examples of drinks that could be served as an aperitif, a pint of beer (as you mentioned) or a Manhattan ( in OP's case) just don't fit the word as well. My point about alcohol content was more about per-drink amounts, i.e. impact on blood alcohol content than about alcohol by volume for the bottle. Nothing you listed will impact blood alcohol as much as (i.e. get you as drunk as) a Manhattan or a Martini.
Anyhow, that's my two cents, offered mostly in the interests of clarity, in in defense of a set of cultural values in which low alcohol content drinks hold a place in a long leisurely evening of food, drink, and conversation.
Favorite Aperitif while preparing dinner
If just going to say this:
If you like to drink while cooking just come out and say it. I can totally get what that's about. The term aperitif is typically used to refer a small drink served to stimulate the digestion, often something bitter or herbal, rarely highly alcoholic. To my mind the word also suggests (if only in it's formality) a drink served in social company rather than slugged in the kitchen.
I'm not saying this because I think there is something wrong with having two cocktails while you are cooking, I've been know to do so myself, but be straight up about it. Using the term as you have here, while not exactly technically wrong, is a little bit like asking people what their favorite amuse-bouche is and then saying you are fond of a 20oz rib eye.
http://en.wikipedia.org/wiki/Ap%C3%A9ritif_and_digestif
http://www.gourmet.com/winespiritsbeer/2009/07/eight-great-aperitifs-wines
The Gourmet link lists some lovely aperitif wines - if I may, let me suggest picking up a bottle of Carpano Antica to try neat before dinner, it also makes a wonderful Manhattan, and the flavors are complex enough that you can skip the Angostura. If you will indulge an entirely unsolicited comment, I'll add that I find Maker's too sweet to make a good Manhattan, and wonder if you have ever tried Rittenhouse Rye of Bulliet Bourbon, both of which I feel do far better in that drink.
Thai Place (South Hadley, MA)- my new favorite Thai in the Valley!
Thanks for posting - I'm excited to check it out!
Williamsburg Snack Shack re-opening for season tomorrow
Hooray - I love this place and wish it were closer.
Greenfield MA. new restaurant
Yeah, two years ago I agreed with you, but since then I feel like Thai Blue Ginger's improved and Hattapon's has gone a bit downhill. Just my two cents.
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Thai Blue Ginger
298 Main St, Greenfield, MA 01301
Greenfield MA. new restaurant
Just wanted to say I was back today for my second burger and Brick Wall seems to be hitting it's stride. I'm still not in love with the decor and still think prices are a bit high, but the burger was just 100% excellent. I had a medium rare patty with blue cheese, aioli, chili garlic paste, and lettuce, tomato, onion and pickles, with a side of spicy slaw - skipped the fries this time, to keep the pre-tip lunch bill under $10.
Anyhow - perfectly cooked, right to medium rare and not at all beyond. Flavors were incredible, plenty of salty and fat, just as it should be. The texture of the freshly ground meat is incredible. The bun this time felt a little too soft and squishy, I'm guessing this is just an anomaly as it was great last time. Also, spicy slaw is really really good - no mayo, and just a gentle spicy tang and lots of crunch. Great to cut through the burger. I do think, as I did with the regular slaw, that they need to get a slotted spoon to dish it up with, and let it drip a bit before plating - it's just unappealing to see a puddle in the bottom of my bowl.
One question I'd like clarified is their meat sourcing. They make a big deal of it being "ground fresh, never frozen" and also describe it as somehow natural - maybe as "antibiotic and hormone free" or something like that. But (and this is true regardless of prices, but especially at their prices) I'd like to see more info up about exactly where the meat is coming from - are they sourcing locally? Is this Meyer Black Angus (BA's "natural" line)? Is this just good high grade beef from a non-descript source? I'd like to know, and it's less clear than it should be.
Service is very nice, thought at moments it felt a bit over the top for a burger place. There was a new "please wait to be seated" sign, which felt a bit excessively formal, and the biggest surprise for me was getting handed a warm napkin at the end of my meal. Maybe they are trying to justify the high prices, but it just feels like a weird fit - the place is so barely renovated from it's ultra-casual Bart's existence that the formalities just feel weird.
As I said, though, the burgers are great - totally my new favorite in the Valley, and really up there with the greats from anywhere. So I'll keep going back. Here's hoping that over the next few months things settle in a bit further, in the direction of service that's really nice without being overly obsequious, and prices that are a little bit more in line with Franklin County than San Francisco's famous Zuni Burger. And - dare to dream - a little time spent with an interior designer and a graphics professional. This place has the magic to soar well beyond the shell of it's former incarnation, I'd like to see it look like it was ready.
Greenfield MA. new restaurant
Ok - well, don't get me wrong, it's nothing worth a special trip, just solid Thai food. But I'd hate to see someone else looking for a place to eat in Greenfield pass them up.
I need a little help from my springfield area friends
The great thing about Vietnamese food, I think, is that it's all pretty accessible. I suppose it's possible my judgement is off - I definitely have an adventurous palate and sometimes forget other people don't - but very little is too spicy or strangely flavored.
Pho is the Pad Thai of Vietnamese food. It's a delicious beef noodle soup. Savory broth, rice noodles, various kinds of beef. Comes with a plate on the side of bean sprouts, lime, herbs, etc for you to doctor as you like - or not at all. Any Vietnamese menu will have numerous Pho variants, newcomers might want to choose simpler version that don't have tendons and tripe - stick to rare beef and brisket, stuff like that - but I've never seen someone try Pho and not like it.
Bun (noodles) is another whole section of the menu. Kinda like Pho without broth, bun are rice noodles served at room temperature with some raw shredded vegetables on top and some sizzling delicious meat. You pour a tangy and sweet sauce over the noodles, or dip them in it, and enjoy.
Most menus will also have a section of stir-fry type dishes served over rice that should not seem that strange to anyone used to eating Chinese food.
Of course, google will also turn up tons of info if you want to read up a bit to get more comfortable (or hungry).
Start here - http://en.wikipedia.org/wiki/Ph%E1%BB%9F
or here - http://en.wikipedia.org/wiki/Vietnamese_cuisine
For any new-flavor adverse friends, Goi Ga is a simple but delicious cabbage and chicken salad - http://whiteonricecouple.com/recipes/vietnamese-chicken-salad/ - that will appeal to anyone who likes "Chinese Chicken Salad"
and Goi Cuon is a fresh spring roll that anybody will love - http://en.wikipedia.org/wiki/Salad_roll
Don't worry about mis-pronouncing anything. Everyone does. Often you can just order by pointing or saying an item number, but even if you can't, just go for it, it will work out.
a classic man's cocktail?
Further, worrying about what "real men" do is not a marker of manhood. Be yourself.
Greenfield MA. new restaurant
They definitely are heavy handed with the sugar. I only started asking them to reduce it this past winter - somehow I never thought of it before - but it's been very effective. There is still sugar but a lot less and the flavors are good. Typically, for every item I order, I say "Normally I find your food a little too sweet, could you make it will less sugar?" and they are fine with that.
If it's been a few years, I'd say it's worth giving them another chance. Maybe if enough people are asking for reduced sugar things will change and we won't even have to ask.
I need a little help from my springfield area friends
Seconded, Vinh Chau trumps Pho Saigon anyday.
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Chau's Restaurant
964 Main St, Manchester, CT 06040
