Things that are pissing you off- Food & Drink Edition

ah, yes. Will not be "swinging by" sometime. I'll stick to Death & Co. for fancy coctails.

Originally Posted by Cavalier

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Really? I go there often and it's a housemade vermouth they use .. they sell it as well ($30 for a bottle!), but do not sell the tango style (red wine redux vermouth) which makes for my favorite drink there-- tango style rye manhattan. I need to try more drinks there, I always get either of the Manhattans -- tried friend's drinks though, Spicy Chica, some of the sours, all great. I love the place (and the regulars there) -- if anyones in town and wants to catch a drink let me know
I'll just clear this up (especially as I have the menu framed on my wall right now) -- the regular Manhattan is made with Vya sweet vermouth, which they sell. The Tango Style Manhattan is made with Paulius' red-wine-reduction-syrup-mindblowing-stuff, which to my knowledge is not sold OTC. My personal favorite Manhattan is ordered thus: Half-Tango Rye Manhattan. I like to say I'm the only regular who needs a plane to get there.

Originally Posted by FLMountainMan

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Dark and Stormy's are so damn good.
This one would remove your expectations from your soul and put them into the glass in front of you.

Originally Posted by Piobaire

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Ah, my mistake then. I did have the Tango style. Since I knew I would not be back any time soon, I tried as many cocktails as I could. I settled on the Dark and Stormy and had maybe one too many. The homemade ginger beer was so good.
What Pio said.

Originally Posted by kwilkinson

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Cleveland. But it got all of its inspirations from certain bars much closer to you.

Originally Posted by gomestar

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ah, yes. Will not be "swinging by" sometime. I'll stick to Death & Co. for fancy coctails.
"All of its inspirations?" Have you been there, k? Have you been to Death, PDT, Milk, Angel's Share, Pegu, Flatiron, Bemmelman's (back in the day), Little Branch, et al? It takes me eight times as long to get to the Tango as it does to get to Death, yet I go to the Tango ten times as often (and Death is my favorite bar in NYC). Saunders and DeGroff may have introduced cocktails to the post-prohibition U.S., but there is nothing like the Tango. ~H

Originally Posted by Huntsman

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"All of its inspirations?" Have you been there, k? Have you been to Death, PDT, Milk, Angel's Share, Pegu, Flatiron, Bemmelman's (back in the day), Little Branch, et al? It takes me eight times as long to get to the Tango as it does to get to Death, yet I go to the Tango ten times as often (and Death is my favorite bar in NYC). Saunders and DeGroff may have introduced cocktails to the post-prohibition U.S., but there is nothing like the Tango.

~H
No, not all of its inspirations. That statement was overexaggeration, probably verging on hyperbole. I just meant that you didn't have to go to Cleveland to find a bar that does that kind of thing, whether VTR is in a class of its own or not.

Originally Posted by kwilkinson

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No, not all of its inspirations. That statement was overexaggeration, probably verging on hyperbole. I just meant that you didn't have to go to Cleveland to find a bar that does that kind of thing, whether VTR is in a class of its own or not.
Sorry. Passion for the Tango, I haz it.

Why don't you guys make your own red wine reduction vermouth? I am sure that you can come up with a good recipe through trial and error.

Originally Posted by iammatt

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Why don't you guys make your own red wine reduction vermouth? I am sure that you can come up with a good recipe through trial and error.

Speaking of that, have you been able to use any vinegar yet?

Overcooked pasta last night. Just a bunch of mush.

Originally Posted by kwilkinson

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Speaking of that, have you been able to use any vinegar yet?
Yes, but then I found a place where I can buy good vinegar and I don't have to spend any time growing it, so I chucked ours. It was good, though I think wood casks help.

Originally Posted by StephenHero

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Overcooked pasta last night. Just a bunch of mush.

I don't think I've ever cooked pasta correct in my life, I am not even sure I'd like it cooked correct. I grew up eating over cooked pasta.

Steak tartare made with 28 day dry aged prime filet, mixed with so much mustard that all you can taste is mustard. WTF

Friend just sent me this message:

>> i had this thing at the filet minon place
>> it's like mashed potatoes inside a filo puffed pastry the size of raviola...on top is a salmon mouse and red caviar...SO ******* GOOD

wat?

Originally Posted by sonick

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Friend just sent me this message: >> i had this thing at the filet minon place >> it's like mashed potatoes inside a filo puffed pastry the size of raviola...on top is a salmon mouse and red caviar...SO ******* GOOD
Was he at a Bar Mitzvah in 1982?

This both amused yet somehow ticked me off. So last night, great food, nice wine, great setting. It was a vintner's dinner. Two bubble headed girls/women obviously tipsy by the time first course arrives. Typically vapid, convinced everyone is watching them. Chef stops by our table to chat with me. After several minutes, they call to him across the dining room, to come over so they can ask a question. In a loud, shrill voice, "We were just wondering what this fish is?" She was holding up, in her fingers, one of the perfectly seared scallops that Chef had just talked about to the entire room.

^ what a bunch of trollops.