-
Board Topic
What/Where -- Your favorite pasta dish?
The rosette pasta at Limoncello. ROSETTE AL MONTASIO ED OLIO Di TARTUFO – Rosette Pasta with Montasio Cheese and White Truffle Oil.
-
Board Topic
Christmas Food Presents
I make up holiday hampers every year. This year I’m going to include some top quality cashews, honey roasted peanuts and premium quality pistachios. Other items include a split of champagne, a half dozen of those tiny...
-
Board Topic
Von's On The Web & At Your Door
't think I’ve found a better selection of liquor anywhere (what seems like 100 different varieties of vodka, several brands of limoncello instead of just one – no mirto though, incredible tequila selection, etc.)...
-
Board Topic
Home cooked, or assembled food/foodie gifts for Christmas, new ideas?
What vodka would you recommend for these? I don’t want to use a super-high premium vodka meant for sipping, but don’t want one that has an unpleasant taste, either. Thanks!!
-
Board Topic
Anyone starting any summer time liqueurs and cordials?
. For a small batch, when I try a recipe for the first time, I take a 1 liter canning jar and fill it about 3/4 full with rough chopped fruit and a teaspoon to tablespoon of fresh citrus juice such as lemon, lime, grapefruit, etc....
-
Board Topic
Reliably good seafood (especially fried) restaurant?
and mashed as well (? not sure). To stuffed for dessert, but the house-made options sounded great – Tira Misu and an Amaretto cake. Wish we could have tried them. Instead our lovely server brought us two apertifs of...
-
Board Topic
How long is opened vodka good for?
? Thanks so much for taking the time to write this. If I’m going to keep premium vodka and gin around, I don’t want to defeat the purpose by treating it wrong.
-
Board Topic
Stocking a Bar - What should I have on hand?
yeah, except Smirnoff won that NYTimes taste test against Grey Goose etc...I think Skyy also did well...there are other topics on this board about which vodkas are best. Don’t fall for the premium vodka hype!
-
Board Topic
Are there things you don't get at restaurants any more because you cook them better?
. Lobster: Can get it for $8/lb most of the time around here. I don’t need to pay a 3X premium just to have someone serve it to me. Hamburger: Well, I USED to like a well made one in a restaurant. Until they all stopped...
-
Board Topic
best cruise food
I ate at Sabatini’s once, it was quiet, dimly lit and relaxing, a nice change from the mess-hall dining room experience. I don’t recall the meal (it was several years ago) but I remember it was about 5 courses and had...
-
Board Topic
Do you have a "Liquor Cabinet"
Montenegro Amaro Averna Amaro Ramozotti Aperol Campari Fernet Branca Underberg Home-Infusions (vodka based) Basil & Black Pepper Rhubarb & Ginger Apple & Cinnamon Limoncello Home-Infusions(bourbon based) Black Cherry Cranberry
-
Board Topic
Philadelphia-style (eggless, uncooked) peach ice cream report
will end up with a lighter mouth-feel. Premium ice cream have less “overrun” - that is, less air beat into the ice cream. I once weighed a pint of Haagen-Daz versus a quart of Stop and Shop ice cream and they weighed...
-
Board Topic
is everyone here (except me) rich?
, attitude, and filter. Think of it this way: if all you can afford are lemons, then by golly, make fresh-squeezed lemonade! If you can afford a little more, then a squirt of limoncello don’t hurt. This is all to say that...
Close x
Basic examples:
Match a word............................................................artichokes
Match all words.........................................................artichoke heart
Match an exact phrase..................................................."artichoke hearts"
Match any words.........................................................artichoke OR hearts


