Serious Eats - seriouseats.com

Yea have him taste a 1/4 pounder @McD's and tell me what it is?

I've had 44, but only a few of them in a bar.

I think this is useful, there are lots of times when I wonder what to try next.

Surprisingly, only 14 and I'd like to give back the night of the Zombie.

bltzie,

Martini with orange bitters is very old school and quite good!

From Paul's previous post:
http://www.seriouseats.com/2009/08/gin-vermouth-ratios-in-martini-cocktails.html?ref=columns
...and as recently as the 1930s, a two-to-one gin-to-vermouth ratio was the norm.(These drinks typically included a dash of orange bitters, which some may consider sacrilege, but I say hold your tongue until you’ve tried it.)

Paul,

How many would you say you tried and were able to order while in a bar?
For me about 96% I've had to concoct at home. More due to being tied to the home than lacking fine drinking establishments. NYC is right over the bridge!

Rich

This list is being posted in the bar as we speak... and what a cool idea to have a stamp card to work your way down!

C'mon, people, you don't have to try all of these over a three-day weekend. I've been exploring classic cocktails for more than six years, so that averages out to one "list" drink every few weeks -- probably not as "interesting" as @pookguy imagined (sorry to let you down, but thanks for the -- um, concern, I guess). Enjoy a couple of drinks every week -- less than what many people put away on a Friday night while waiting for the appetizers to arrive -- and as long as you don't keep making or ordering the same 15 drinks over and over, you can knock off every drink on this list in less than a year.

I've had four. Granted, I haven't been drinking long (I'm 24, and I kept it legal) and I'm more of a beer girl anyway, but dang, I've got a long way to go. Also, now I totally want a G&T after reading that.

I did a three course tongue-tasting menu for my friends consisting of tongue sandwich canapes, tacos de lenga, and tongue croquettes. Each dish was a hit, and I think my friends were surprised to see just how tasty and tender tongue could be. Here's my blog about the venture:
http://headcheeseandjellybeans.wordpress.com/2009/08/27/tongue-served-three-ways/

An outdoor propane burner is not so convenient for those in apartments and/or live somewhere where there is snow on the ground for over half the year. :)

I bought this Korean "marble-coated" non-stick wok last year and it cooks decently well, and it cleans so easily that I'm thinking of buying their frying pans the next time I need to replace my Teflon ones.

keithlewis has the right idea with the turkey-fryer-burner. It's a great way to approximate those insane burners from Chinese restaurants. I believe Alton Brown has done that on a few episodes of Good Eats as well.

It's amazing how we associate scarcity with quality. Nowadays, there is a bias against aluminum because it is so widespread, though ironically it was prized above gold until they figured out a way to easily extract it about one hundred years ago. The properties cited in this article really do make the case for thick aluminum for a whole line of cookware, not just woks. Even if it is 4 times more expensive per pound than steel, since it is 1/3 the density of steel, the price per wok need not be that high, especially since aluminum is a lot easier to mold than steel. And since an aluminum wok that is 3 times thicker than a steel one will maintain much faster heat redistribution and heat retention (according to the table) while still being the same weight, I would much rather have the former.

I don't think we need to worry about the non-stick coating coming off IF we are using our anodized aluminum woks over a conventional gas stove.

All of my struggles with woks have stemmed from the puny flames emitted by regular stoves. If I had to worry about the non-stick coating wearing off, I'd probably be dealing with a MUCH bigger fire, in which case I'd switch over to carbon steel or a lighter cast iron wok!