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Czechsinthe = crapsinthe.

AVOID.

I would choose Flay or Alton Brown, because they both seem like people whom I could actually hang out with at.

That's pretty hobo. Firebricks would be safer, of course.

What--35 comments in and no NYer has come in to crap on everyone's heads???

"Aw, well, everyone knows there's only one kind of hotdog in the world, the NY hotdog, and it's the best. Sonoran dogs are a casserole! Chi dogs are a salad." etc.

There, NYers, I did it for you. You can all relax now and let your BP return to normal.

Regardless of which direction I go with stuffed peppers (e.g., Hungarian, Mexican, etc.), I always substitute barley for the rice. It holds up better and is way more nutritious than rice.

Paul: just want to clarify a couple of facts in your article. (and folks, I handle Mata Hari marketing in the U.S. so please recognize that I have a commercial interest)

Absinthe was just "legalized" (actually there's more to it than not, and if your readers are interested in the details, check out www.wormwoodsociety.org for the full story) in Oct. of 2007. So with Lucid opening the market, Absinthe has only been commercially available for about 10 months.

There's a big difference between Czech (aka Czechsinthe, Crapsinthe) Absinthes and Bohemian Style. The latter refers to the flavor profile, not the geographic origin. Obviously it's confusing because Bohemia is really a geographic region in the Western Czech Republic. Mata Hari is Bohemian style made in Vienna Austria, not the Czech Republic, and by a master distiller whose family has been in the business since 1875. The particular recipe for what we've branded as Mata Hari, actually dates back to 1881 (I've physically seen it...Gerry Fischer keeps it in a safe in his great grandfather's office on Wilhelmstrasse). Back then it was sold as Fischer Absinthe (products weren't branded per se, they carried the manufacturer's name, just like Pernod was made by Mr. Pernod.)

Absinthe Mata Hari in the US does not advocate the use of what's known commonly as the fire ritual. This service style is usually associated with Czechsinthe's, but as I've already said, Absinthe Mata Hari isn't one.

Regarding mixability, I think it's important to note that while the maker of Mata Hari also makes a traditional French style product, we decided to bring in the Bohemian style because it's what sells the best in Europe where Absinthe has been legal for a few years. Consumers have basically voted and said they liked the concept of Absinthe, but prefer to tone down the licorice, and drink it mixed into more contemporary drinks as opposed to classics.

Lastly,when it comes to reviews, I'm a big believer in the most important one...yours! Taste it and evaluate it yourself. (But if you want to read what Paul Pacult and Robert Plotkin had to say, you can check out their reviews at the Mata Hari website.

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They are all good cooks, but my favorite is Paula Deen. Love her show. Thanks for the contest!

mario batali

Send Paula over to my house! The food would be fantastic, the conversation devine! She is welcome to stay as long as she likes. Heck, I'd even consider adding on a mother-in-law apartment if she'd stay long enough. I love her Southern cooking and her bubbly personality. Oh, the "Boys" are welcome to come along for an extended stay, too! Thank you for the opportunity to win!