Comments on: A Spirited Evening

By: SaltShaker » Blog Archive » Asian Q-sine

SaltShaker » Blog Archive » Asian Q-sine — Sun, 05 Oct 2008 03:39:50 +0000

[...] have been a fan for many years of Anita Lo’s Anissa, which I would sum up as elegant, fancy food, with Asian fusion touches. Bar Q is the reverse – [...]

By: SaltShaker » Blog Archive » Babette’s Inspiration

SaltShaker » Blog Archive » Babette’s Inspiration — Sun, 03 Dec 2006 12:37:40 +0000

[...] The film’s feast finished, if my sources and memory are correct, with a fig tart of some sort. Fresh figs, alas, are not in season yet here. I decided to make a genoise cake – mostly because it’s about the only cake I really make well. To soak it, I used a mix of fig syrup that I found in a local specialty shop and some of Tapaus’ honey liqueur. To serve it, I topped it with freshly whipped cream and some jarred figs in syrup that the cheese shop where I got the Morbier had – mostly for a little color and contrast. Good, but fresh figs would have been even better – and I’d have probably ended up making something like a fresh fig cheesecake, something that they used to serve at The Oyster Bar at Grand Central Station, and was worth going there for, oysters aside. [...]

By: SaltShaker » Blog Archive » Another Spirited Evening

SaltShaker » Blog Archive » Another Spirited Evening — Sun, 05 Nov 2006 14:46:01 +0000

[...] Buenos Aires – About a month and a half ago here at Casa S we put on a dinner featuring spirits and liqueurs from what is arguably Argentina’s finest distillery, Tapaus. The food was received to rave reviews from the dozen folk who attended – in fact the evening had been booked out by one of my regular readers and friends, who loved the idea. The owner of the distillery, Sergio, and I had continued to talk about putting on another event where he could come and talk to the folks at hand a bit about his ideas and perhaps offer a bit of education, or reassurance, or, simply answer questions. We ended up with only a half full house last night – unfortunately my friend the wine writer had to head off a day earlier than we thought, so couldn’t make it (though he did get a chance the day before to sample the wares of the distillery and Sergio’s homemade feijoada, a meat (tongue in this case) and black bean stew that is the national dish of Brazil); and two other folk cancelled at last minute – the wife apparently feeling that her husband appearing to be having a minor stroke or something similar was more important than dinner. (We’ll give her that as a reasonable excuse, or at least certainly creative – and, when she called again later, he seemed to be doing okay.) [...]

By: rstarr73

rstarr73 — Thu, 21 Sep 2006 02:44:27 +0000

thanks for the help

By: ksternberg

ksternberg — Thu, 21 Sep 2006 01:24:49 +0000

Yes, it is a good quotation. It also fits the wine world in general.

By: dan

dan — Wed, 20 Sep 2006 22:25:29 +0000

Irrelevant, the quote still fits! At least in relating fancified liqueurs to the usual rotgut.

By: ksternberg

ksternberg — Wed, 20 Sep 2006 20:13:00 +0000

Andrea Dworkin was an obese, ugly MF who quite obviously never learned to have fun. She was in my sister’s graduating class at Bennington. Although I was only about 10 when I attende the commencement, I don’t think I liked her even then.

By: dan

dan — Wed, 20 Sep 2006 11:15:06 +0000

Not really – the whole “organic” movement is a very European/North American thing. It doesn’t mean that organic stuff doesn’t exist here, it exists all over the place, there’s just no big deal made about it and no labelling regulations. I know that the chain of coffee shops, Gen. Est. de Cafe has a couple of offerings that are specifically noted as organic. There’s a shop in Chinatown on ArribeÃ±os that specializes in organic and macrobiotic stuff, much of it imported (address in my “shopping” link on the right. But for the most part even stuff that could easily be labelled organic in, say, the U.S., just isn’t labelled that way here, as other than for export, it’s not a big issue like we tend to make it.