I do an herby booze every summer -- stuff an old bottle with herbs from the garden, usually tarragon, thyme, a little sage, hyssop (fabulous! who knew? I planted it because it's pretty), summer savory, a tiny bit of mint. Then add lemon peel, some ginger, and cardamom pods. Stick it in the basement until you want to use it -- then it makes a fab addition to some cheap white wine on ice, or in a cocktail with lemonade and fizzy water.
Fs in the chat for the pickles! air is indeed the enemy. i usually make fridge pickles (frickles!) so in addition to making sure everything is submerged i just put them in the fridge immediately. of course, i'm a half sour type of girl, so ymmv.
the vodkas both sound beautiful, and so easy. i should really try that someday.
the alinea writeup was great. it took until the end of the article where he mentioned the dessert table and the chef's loss of taste for me to remember i had seen that episode of chef's table and was absolutely enthralled...and how long ago that seems like now! the beginning with the trampoline sounded so amazing while also being nostalgic and fun (and bless all servers who work for these types of restaurants - my anxiety over pulling off these tricks would be through the roof), but the excerpts on thailand and mexico made me cringe, especially seeing the photo of the mexico course. it looked like target halloween, but at least last year target started putting the artist's name and story on the day of the dead merch along with a bit of history and explanation.
in closing, winston is adorable and truffle oil is an abomination.
Also, if we might ask, what other vodka infusions have you tried? Tarragon sounds inspired. We can't drink the store-bought versions on the market, and we're dedicated martini drinkers.
We go to Spago after every haircut across the street (so there's nothing left to scalp!), and you're right--it's a superb meal every time, where everyone remembers us, including Puck himself, but at an outrageously ballooning cost. Yet, in a few hours, we're headed out for drinks at 555 in Long Beach, which will cost us north of $200 for three tipplers. Someone should put a stop to it (as long as they don't close the restaurant!). We're of the firm belief, BTW, that you have to skin and marinate cherry tomatoes before you do anything with them. Otherwise, one hot house is as bad as the next. And honeydew that tastes anything like honeydew seems to be a thing of the past. Hope you took home leftover steak for tacos.
I have to respectfully disagree with this comment for many reasons. One, I would say paying a lot of money for a piece of beef is exactly PC because it is closer to showing the true cost of meat and is much better than paying pennies for a McDonald's hamburger. Secondly, we don't know what Adam's personal charitable giving choices are, so encouraging him to make a charitable donation is presumptuous. Also, if you've followed Adam for a while, you know this kind of meal is exactly what his parents love and going to Puck's restaurant is a tradition.
Where else did you eat with your parents? Or did that one meal wipe them out??
I do an herby booze every summer -- stuff an old bottle with herbs from the garden, usually tarragon, thyme, a little sage, hyssop (fabulous! who knew? I planted it because it's pretty), summer savory, a tiny bit of mint. Then add lemon peel, some ginger, and cardamom pods. Stick it in the basement until you want to use it -- then it makes a fab addition to some cheap white wine on ice, or in a cocktail with lemonade and fizzy water.
Fs in the chat for the pickles! air is indeed the enemy. i usually make fridge pickles (frickles!) so in addition to making sure everything is submerged i just put them in the fridge immediately. of course, i'm a half sour type of girl, so ymmv.
the vodkas both sound beautiful, and so easy. i should really try that someday.
the alinea writeup was great. it took until the end of the article where he mentioned the dessert table and the chef's loss of taste for me to remember i had seen that episode of chef's table and was absolutely enthralled...and how long ago that seems like now! the beginning with the trampoline sounded so amazing while also being nostalgic and fun (and bless all servers who work for these types of restaurants - my anxiety over pulling off these tricks would be through the roof), but the excerpts on thailand and mexico made me cringe, especially seeing the photo of the mexico course. it looked like target halloween, but at least last year target started putting the artist's name and story on the day of the dead merch along with a bit of history and explanation.
in closing, winston is adorable and truffle oil is an abomination.
Your parents’ faces!! They look so chuffed - very sweet.
Also, if we might ask, what other vodka infusions have you tried? Tarragon sounds inspired. We can't drink the store-bought versions on the market, and we're dedicated martini drinkers.
We go to Spago after every haircut across the street (so there's nothing left to scalp!), and you're right--it's a superb meal every time, where everyone remembers us, including Puck himself, but at an outrageously ballooning cost. Yet, in a few hours, we're headed out for drinks at 555 in Long Beach, which will cost us north of $200 for three tipplers. Someone should put a stop to it (as long as they don't close the restaurant!). We're of the firm belief, BTW, that you have to skin and marinate cherry tomatoes before you do anything with them. Otherwise, one hot house is as bad as the next. And honeydew that tastes anything like honeydew seems to be a thing of the past. Hope you took home leftover steak for tacos.
Clearly not fir me
I have to respectfully disagree with this comment for many reasons. One, I would say paying a lot of money for a piece of beef is exactly PC because it is closer to showing the true cost of meat and is much better than paying pennies for a McDonald's hamburger. Secondly, we don't know what Adam's personal charitable giving choices are, so encouraging him to make a charitable donation is presumptuous. Also, if you've followed Adam for a while, you know this kind of meal is exactly what his parents love and going to Puck's restaurant is a tradition.