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Can you tell me who's importing the two rums mentioned? they sound great and I'd like to be on the lookout for them.

when you're first learning to grill, there's a lot of reasons to not leave a nice piece of steak unattended on the grill, with the lid open: a bird crapping on said steak is just one such reason!

And it was a nice steak, too...

Steingarten...but as a few people have already mentioned, the Steingarten from his books.

Havana, Havana, and more Havana. Had two back-to-back meals there in the early spring and it was outstanding!

With my Soda Club machine, I can inject so much CO2 into it as to make it almost hard to drink..."pinpoint bubbles" means something a little difficult to me as I sell wine for a living. Those kind of bubbles rarely occur other than naturally (champagne vs. cheap sparkling wine, for instance).

Hi Paul,

Love rum, especially light rum in the summer. My "bang for the buck" favorite is Cruzan or Flor de Cana, depending--honestly--on which is on sale. I think they both capture the balance of flavor and lightness, and mix well.

As for rhum agricole, huge fan also, but I agree with you. Comparing rum to Rhum just doens't work. I'm drinking through some Rhum J.M., which is okay (undecided as to whether I'll repurchase again), and some Neisson, which is excellent. My preferred way is in Ti Punch, using Dale DeGroff's recipe, but substituting John Taylor's Falernum for non-alcoholic, and trimming the simple syrup a bit. I have my eye on a bottle of Favorite, but I have 3 different rhums, and 17 rums on the bar, so...

P.S. Also like Clemente, if you can get the 100 proof version. what they import is garbage, honestly, compared to the "real" stuff.

Hi Paul,

Did you swap the proportions of orange and lemon juice intentionally, or was that a typo? It's reversed in "Grog Log," and a little too orangy this way.

Frying. In choice animal fat. Lard, duck fat, etc....

My wife and I are going with turkey pot pie!

The cook. Cooking well isn't just the sum of technique, knowledge, a nice knife, good ingredients, etc. There's something innate in a "good" cook that ties it all together...I'm not sure it's an eligable entry if I don't put a name to it, but you know it's there when you meet a good cook.