Whipped cream & a cherry on a milkshake? Why?
As to further bottle ageing: Crusted Port, rarely seen her in the USA but easily available in the UK, will develop with about five years of cellaring.
Clever... but the Nouveau is 10 1/2 months old, if they're using the 2011. A way to use up dead stock?
If you take a moment to check you'd see that I've been posting here for at least seven years. Spam, indeed!
Chicken livers with sage, cream & Parmesan with pasta!
There was a pizzeria on Vanderbilt Ave, around the west side of Grand Central Terminal, that had a delicious sauce on their pizza. Every once in a while you'd find a bit of chopped caper in it. Just a touch.
Everything that I've eaten at Al Di La (and that's almost the entire menu!) is delicious. Ana Klinger is an amazing chef with a terrific palate.
Tried a shake at Macdonald's (after not having one there in at least ten years), and it was ghastly. Sugar, sugar, sugar... and no flavor. Tossed it out after two sips.
At least half of the bartenders whom I've seen using a jigger over pour into it... so what's the point? A good barman, like a well-trained chef, can measure by eye.
mookleknuck: Blenheim Ginger Ale sure isn't half of what it used to be. They were bought out by the Six Flags people and they changed everything. Blenheim was made from mineral springs water, fresh Jamaican ginger, sugar and then carbonated. Today's ingredients read like the inventory of a chemical supply house, and they've moved away from the original spring. The flavor lacks the depth and complexity. Nothing more than another overpriced mediocrity, using the name of a once-fine product. Such a shame.
Note to poster "frankfurter": If you ate at Domino's and say "It ruled", you are in no position to judge anyone!
Bandit, by Three Thieves.
Truffle oil is the ketchup of the mediocre cook.
When they put cattle into a feed lot to fatten them up, what do they feed them: fat or grains? I rest my case.
Many years ago I expedited at Windows on the World: calling 800 dinners on a Saturday night can parch your throat. Seltzer with a few dashes of bitters and a squeeze of lime kept me going!
An old favorite that I have been away from for far too long. The only people I've ever know who didn't have a good time and a very good meal were people who expected something that the Canal House simply isn't. Craig Claiborne of the NY Times gave it four stars years ago: Craig Claiborne "got it". Don't expect Le Cirque or Le Barnardin: the Canal House is not like that and isn't trying to be. Relax, enjoy, have a wonderful time.
re: Jacques Pepin's fork in the pan.
If you have the kind of control over your tools that a Chef with Jacques Pepin experience has, you move the eggs without scraping the pan. I do it all the time, using a Calphalon non-stick 12" pan and a three tined fork. Just take your time, take it easy, let yourself feel what is going on in the pan. Remember, it's not going to stick, so you don't have to actually scrape. It's more a gentle lifting motion.
A vegan in a French restaurant? France has three fats: butter, duck/goose fat and olive oil. A French restaurant that has a southern French slant should be no problem. I would speak with them in advance, in order to avoid the dreaded "the Chef can throw something together for you" response.
When Condé Nast pulled the plug on once-great Gourmet, putting what had become a ridiculous tribute to classless over-consumption out of its misery.
I flew for the first time when I was about 8 years old. The stewardess offered me a Virgin Mary, which accepted and enjoyed. I've been drinking tomato juice, almost reflexively, whenever I fly. It just seems to be a part of my travel ritual.
See? There's really much more to it, isn't there? Stop acting like a jerk.
BananaMonkey: Thank you for the list. I've put together a few "do and don't" lists over the years, and yours is outstanding. Thanks for putting it together, and thanks for posting it.
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