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    While it's a completely different flavor profile, I've taken the approach of viewing St Germain as a similar cocktail component as maraschino liqueur, and develop new ideas accordingly That said, I've been enjoying a few repeat experiments with St Germain and rye, most notably -- 2 oz rye (Rittenhouse) 1 2 oz St Germain dash orange bitters (Regan's) dash lemon bitters (Bitter Truth) 2
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    my favourite for summer is a Ceviche Acapulco, made with lime marinated fish or cooked shrimp, (or both) chopped tomatoes, tomato juice, chopped onion, chopped cilantro, chipotle, olive oil, lime juice, salt, worcester sauce and sliced olives and the secret ingredient ketchup say what you want, but try it before you diss it
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    nice matin update, no, i do have any $ interest only interest is that it happens to be within the infamous 5-6 block radius that usually governs where people go to eat, outside of destinations places; or treat as "local" hangout distance last nite, sardines farci, followed by the plat du jour: braised rabbit ravioli; wife - roast chicken with mashed potatoes w cheese all very good
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    Full story Quote I worried that Michelin, while good for bringing more tourist dollars and recognition to the city, would be bad for fostering some of the very qualities that already make Philadelphia one of the most innovative and high-quality dining cities in the country ----------- The three
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    I'm sat here munching on a bag of crisps (Lamb and mint flavour) and I notice a very strange ingredient, 'Lamb Powder' How exactly would one go about powdering lamb, if you wished to recreate this savoury treat in ones own kitchen?
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  • Best dining in New Zealand? - Australia New Zealand: Dining - eGullet . . .
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    During a celebration dinner (which I posted on the NJ Dining board), my father remarked to me if I knew how many calories were in the table side Caesar salad that I had I didn’t— it was a special occasion— but the comment has stayed with me for a while There are a myriad of reasons why my dad a
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    When invited to someone's home for dinner, I usually bring a decent bottle of wine and perhaps flowers If invited to a party, I usually bring whatever I'm drinking (wine or Champagne) and also something to eat When I ask the host (esses) what I can bring, the standard answer is always "nothing, j
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    I purchased this soy sauce, along with a liter of the standard Japanese-origin Kikkoman from a local Japanese supermarket (mitsuwa, in edgewater NJ) This stuff was pretty expensive, six bucks a bottle if I remember So far, I've used it only as a condiment for making a dipping sauce for chinese d





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