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Robert (DrinkBoy) Hess

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About Robert (DrinkBoy) Hess

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  • Birthday 01/15/1959

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  1. Just saw this over on the Seattle Met's blog "Sauced": Green Hour at Marché An absinthe-focused happy hour with seriously good food to boot. (http://www.seattlemet.com/blogs/sauced/marche-seattle-happy-hour-green-hour-june-2012/) Marche is where Campagne used to be, down by the Pike Place Market. Their "Green Hour" runs from 4:30 to 6pm daily and focuses on absinthe cocktails. -Robert
  2. Happy Birthday! And now that Marteau is finally back on the market again, we can all celebrate it properly! :groupwave reversed: :groupwave reversed:
  3. Which, while it would use brandy, it wouldn't use absinthe, that came later :->
  4. For cocktails, Courvoisier VS is what we use at home. As Gwydion points out, once you start adding lemon juice, etc, to it, you end up loosing some of the nuances you would be paying good money for in a VSOP or XO. You can get into very heated arguments with some folks that "the better the spirit the better the cocktail"... which on the face of it is true, but is a $400 bottle of cognac going to make a cocktail that is 20 times better than a $20 bottle would? Noticeably better... probably... 20 times better? Nope. -Robert
  5. And distilling.com also has a nice interactive map of the distilleries they know about here http://www.distilling.com/DistilleryMap.html (which I wrote for them :->)
  6. In general, yes. There are a lot of variables which can affect the tenderness of meat, let's ignore genetics, cut, age, etc and focus just on the cooking side of things. At a far too rudimentary level, meat is made up of two things, connective tissue (collagen), and contractile proteins (muscles). When raw, the connective tissue is tough, and the muscles are basically tender. Cooking changes this. It causes the collagens to soften up and get more tender, while it causes the muscle fibers to tighten and dry out and become less tender. Collagen starts to "melt" around 130, and really gives it all up around 160. But the muscle fibers start to dry out around 130, and by the time things get above 160 they are starting to get hard as leather. So the goal of slow cooking here is to get the temperature of the meat up to "just before" the point where the muscles will start drying out, and try to coax as much tenderness out of the connective tissue as possible. I highly recommend reading as much Harold McGee as possible to understand some of this better. His "On Food and Cooking" is a must have. -Robert
  7. It's great to hear that the end of this long and winding road is finally in sight! Can't wait to start seeing Marteau back on the shelves again. Congratulations!
  8. Something I've been meaning to try in my slow cooker is something referred to as "Seven Hour Eggs" or "Long Cooked Eggs". Essentially putting eggs into your slow cooker and letting them go all day long. Supposedly the whites turn to a brownish color and acquire a nutty flavor. Here is an article with some more details: http://www.fourpoundsflour.com/the-history...even-hour-eggs/ -Robert
  9. Great news! Can't wait to see product back on the shelves! Congratulations on the journey.
  10. It is my understanding that some of the cocktail glasses at Pegu are specially made, others I think are sourced from Europe. There is a particular "coupe" style of glass that I see a lot of bars using in Europe, it is branded "Luigi Bormioli", and is part of their "Michelangelo" line. They have a 7.5 oz Champagne coupe, as well as a 3.5 oz similarly shaped "sherry" coupe, which works really well for those properly petite cocktails. I've gone to a couple of restaurant supply stores here in the US and have tried to special order them, but after several days am usually told "sorry, they are discontinued". Even though I know they aren't. The gorilla in the room of course is Libby, who seem to provide the bulk of the restaurant glassware you see. They have a pretty big line, with a few glasses that I like, but most of their stuff doesn't fit in with my sensibilities as much as I'd like. Although I just took a gander at their 2010 catalog, and there appears to be a couple new glasses in there. You can access PDFs of their catalogs here: http://www.libbey.com/content/view/142/253/ I'll agree with others that the best places to get some great cocktail glassware are the various antique and thrift shops around. If you watch my "Cocktail Spirit" show on SmallScreenNetwork.com, you'll see me use several fancy glasses there, most of which I picked up at antique stores. If you happen to have a "Daiso" store near you (they are essentially a "Dollar Store" from Japan), they have some nicely sized (about 5oz) cocktail glasses for 1.50 each. It could perhaps be a little more elegant looking, but for 1.50, I'm not complaining and it is far better than the oh-so-typical "V" glasses (which they carry as well, at 3.50 each I think). -Robert
  11. Ooops, missed this thread when it first came through... :->... Thanks for all your well-wishes! I spent my birthday down in San Francisco with Audrey and we had dinner with Harold McGee (how's THAT for a great dinner!), and then we all had drinks at Smuggler's Cove.
  12. Welder, an "oil mix" is essentially when you simply add "flavoring oils" to a neutral spirit in order to make it taste like absinthe. True absinthe has to be distilled after maceration of the botonicals, much the same way gin is made. If you were to make a gin the same way an "oil mix" absinthe is, it could be referred to as "bathtub gin" (or "compond gin" if you want to be technical).
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