Text 20128, 95 rader
Skriven 2009-01-26 23:01:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Re: OUTBACK  90126
==========================
-=> Quoting Glen Jamieson to Dave Sacerdote <=-

 DSh> long waiting lines to get in.
 
 GJ> I did that once, for crawfish, in old New Orleans, (oh, and I remember
 GJ> a clam shack where there was an embarrassingly long queue) and I
 GJ> decided that if I could possibly avoid it, I would never wait in a
 GJ> line to get into a restaurant again. It is quite demeaning, to take
 GJ> someone out to dine and be treated like an airline or bus passenger. 
 GJ> If I know a place is likely to be booked out, I phone beforehand and
 GJ> reserve a table.  Then I get treated properly, as befits my status as a
 GJ> customer.

I feel the same way about lineups.
 
 GJ> Some restaurant staff forget that the customer is always
 GJ> right

Can you believe, some popular places here don't do reservations!
They try to con you into their adjacent over-priced bar while you
wait humbly for a table. They don't get my trade and I bad mouth
them at every opportunity.


MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: The Frosty Plymouth Gin & Tonic
Categories: Beverages, Alcohol
  Servings: 1

      4    Schweppes Tonic Water Ice
           Cubes (see NOTE)
      3 oz Plymouth Gin
      4 oz Schweppes Tonic Water
      1 TB freshly squeezed lime juice
           lime wedge for garnish

The state of gin-and-tonic making is at perilously low levels.
Whenever I order one some combination of the following problems
crops up: too much gin, not enough gin, gin that's too strong, tonic
that's flavorless, tonic that's flat, too much ice, too little ice,
too little lime. So I got to work, attempting once and for all to
standardize all that I love about G&T-ness. Here are the secrets:

1) The drink works best with a gin that's light, low in alcohol;
otherwise the drink is bitter and hot. I recently compared the
alcohol levels of gins on the market, and was amazed to find a range
from 41.2% alcohol up to almost 50% alcohol! The one that was 41.2%
is Plymouth Gin, one of the lightest, loveliest gins you can buy,
bursting with flavor (its recipe using juniper berries, coriander
seeds, citrus peel and angelica root was first made in 1793), and
certainly my favorite for the gin & tonic. It was a favorite of such
luminaries as Ian Fleming (did Bond drink G&Ts?), Winston Churchill
and FDR. The latter consumed it at Campobello because it used to be
available in the American market, but has been off for decades
--until its re-introduction this year. That's big news! I say grab
it now, by all means, for the best G&T you've ever had.

2) The drink works best with the right tonic water--which is to say
water that's very lively/bubbly, and water that has much of the
traditional quinine flavor. There are a number of tonic waters
widely available but, for my money, the out-and-out leader in the
field--the only one I'll use--is Schweppes. I like to buy it in
small bottles so that it remains unopened and fresh; if you're
buying large bottles, make sure you can use most of it right after
you open it.

3) Lastly, the biggest secret of all: take your Schweppes water and
pour it into an ice cube tray! A few hours later, your Tonic Ice
Cubes will provide you with the tightest-tasting, most integrated
G&T you can imagine--with no watery meltdown.

1. Place the ice cubes in a tall, narrow, chilled glass (the cubes
should come near the top.) Add the gin, then the tonic water, then
the lime juice, stirring well. Garnish with lime wedge, and serve
immediately. White dinner jacket is optional.

NOTE: To make the ice cubes, simply fill an empty ice cube tray with
Schweppes Tonic Water, and let the cubes freeze. It takes just a few
hours. Covered well, the cubes will remain fresh-tasting in the
freezer for at least a few weeks.


  From: Www.Davidrosengarten.Com        
 
MMMMM-------------------------------------------------

Cheers

YK Jim


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