Red Is Life

Gourdins

Small dinner party @  Ed & Susie's - always a formal sit-down - love it - 

Woodford up front - Vodka for some - apps - salad - Chicken Scallopini as the main (perfectly prepared) - cupcakes (very chic) & ice cream - Absinthe (Lucid) & cigars on the balcony - 

In the wine glass - Domaine de Gourdins - St. Emillion - '97 - instantly French - flavors - textures - construction - very smooth - soft tannins - mellowed more so with age - lots of fruit for a twelve year old - could go another five or even seven with no problem - hear a price of 19.95 - making it great bang for the buck - definitely a buy if you see it in the store - 

Caviar Madness

The Chef (original Russian Tea Room) brought an entire kilo of Beluga to his engagement party - all the foodies used petite Mother-of-Pearl spoons to position just-the-right-amount on the perfectly prepared toast points - sprinkling diced onions - hard boiled egg dust - sour cream - atop the black gold - gingerly taking polite bites - never breaking a conversation's train of thought -

Realizing the opportunity - I seized two hand-cut pieces of sour-dough - using a Christofle knife to swath large amounts of Beluga on the bread - creating one of the most expensive sandwiches ever to grace my lips - or for that mater - anyone else's-

Those were the days - Caviar was strictly a Russian/Iranian affair -

Since then - the USSR is no more - Iran is only interested in rigging Presidential elections - Caviar bearing sturgeon has been declared an endangered species -

Therefore, Caviar's relative abundance at last weeks Fancy Food Show was a pleasant surprise - the offerings were fascinating in their geographic diversity -

Yes - there were the traditional importers - but - more interestingly - there were produces from:

• Tennessee
• Florida
• Israel
• California
• Korea

Some was "wild" - some "farmed" - the Israeli Caviar has been started from 30 sturgeon imported from Russia - then bred for 13 years before being harvested - Korean Caviar was literally squeezed out of the sturgeon instead of being removed by the aquatic version of a Cesarean Section - tasted Tennssee Osetra - could have been "blacker" - but the taste was excellent -

Don't know when or even if I'll again be able to make my Caviar-on-Sour-Dough Sandwich - but judging from the show - there is hope -

Black Garlic

Black Garlic looks like a cross between a small dark fig and a dried pitted olive - 

Fermented for 30 days - the taste is fruity - no cutting edge raw garlic - the bitterness is gone - slight sweetness - smooth texture throughout - something the writer has never quite tasted before - ideal for cooking - think miniature alternative to truffles for cooking

• Black Garlic cloves to pop into your mouth as an appetizer -   
• Black Garlic paste as a spread on toast or crackers - 
• Black Garlic liquid - allowing one to drink the benefits garlic - not exactly a soft drink - much milder than my expectation - 

The product is new - the distribution is very limited - uses are yet to be explored in depth - when it show up on your local shelf - give Black Garlic a try - you will enjoy - 

$1.40

H&H Bagels at Broadway & 80th - raises their price to $1.40 per bagel - 

Recession correction ? - adjustment for high price of flour ?? - sales tax solution ??? - 

3Amigos

Sampled 3Amigos Tequila - organic - the agave is grown for 7 years (or more) - harvested - distilled - 

• Blanco - produced in 72 hours - bottled - ready for sale - $22 (SRP)
• Reposado - produced in 72 hours - aged 11 months in Jack Daniels Char #1 Oak Barrels - you can taste the difference between the Reposado and Anejo - bottled - ready for sale - $24 (SRP) - did the tasting top to bottom - immediately wanted to go back to the Anejo - 
• Anejo - produced in 72 hours - aged 2 years - Jack Daniels Char #1 Oak Barrels - bottled - ready for sale - $26 (SRP) - rich color - rich taste - very smooth - almost mellow - the winner - and not because of the higher price tag - 

Tequila is a love - especially sipping slowly - on-the-rocks - three lime slices - shots are for college kids or adults that want to be college kids - the good stuff deserves to be savoured - 3Amigos Anejo - passes the test - with a sense of richness that defies the price point - 

200,000 Scovil Units

Am I nuts ?!?!?! - Tabasco clocks in at 2,500 Scovil units (heat) - an ordinary Jalopeno Pepper averages 5,000 units - 

So when the folks at the DiChick0's  - Fancy Food Show booth - offered me a taste of their Habanero - Peri/Peri - Spicy Sauce and Marinade - stepping up to the line at 200,000 units - how could I refuse - 

Dipped the cracker - popped it into my mouth - waited for the fire to start - pleasantly surprised - no sledge hammer - didnt have to gasp for breathe or scream for a glass of milk - not that such releif would have been available on the floor of the Javits - its was almost a sweet heat - multi layer - slowly building - yes - a hot after taste - call it a long glow - really liked it - 

Water In A Box

Looks like water - tastes like water - in a biodegradable milk carton - its - IceBox - Water In A Box -

"Packaged" in Norway - the flat glacial water is nondescript - 

Replacement of the glass bottles is doubtful - particularly for lovers of sparkling - but its placement as a "green" product almost guarantees IceBox's success - 

Brilliantly Simple

Walking the NRA show - beyond the mega-booths of Coca Cola - Garland Ranges - FranCorp - et. al. - found a single space booth - manned by one company representative - standing behind a single table upon which sat three generic cocktail glasses filled with colored water - into each glass was placed a MistyStix - a swizzle stick on the end of which was a small pod containing a small slug of dry ice - 

Presto - the drink came alive - foggy vapor instantly rising from the glass - as Dr. Frankenstein so perfectly stated - "its alive !!!" - 

Misty Stix - a startup from Canada - demo'd prototypes of their product - to ... "mix - drink - inspire" ... "create beverages with the inspiring fog effect" ... - this product is definitely one of those - "why didn't I think of that"  - 

Don't get me wrong - putting dry ice into liquid to create fog is nothing new - what these guys have done is brought control to the process - control to the micro platform we call the cocktail - 

Check out the MistyStix demo trailer or their Food Network interview from NRA - 

Its great to see someone come up with a "better mouse trap" - particularly when the product makes you smile - REDISLIFE wishes all involved the best of luck as they bring MistyStix to market - 

$98 Per Pound

Its good news for lovers of Lobster Salad - Loaves and Fishes - "a gourmet take-out located in the Hampton" -  has dropped the price from $100 per pound (RedIsLife - 07) - to - $98 per pound (POTS - 061809) - 

In a similar vein - Nello Sumertimes - who last summer charged $27 - for - Ketle One with a splash - is - reported to have answered the call - knocking $6 off the tab for this essential libation - i.e. $21 -  

• Is the Lobster Salad that good - 
• Are these merchants and barkeeps feeling the pain of their clientele - responding in kind -   
• Are these reports pure fiction - along with reports that there ever was a recession - 
• Are the Hamptons really a code name for the "fourth dimension" - 

Bottom line - read it & love it - 

by the by - POTS is Plain Old Telephone Service - 

Robot Opens Wine Bottle

MOTOMAN - a Japanese robot - has only been programmed to make pancakes - (video)

Can pulling the cork - be far behind - 

Ladybug Taint Removal

060809 - Ladybug Taint Removed In Box Wine - Andy Coghlan - New Scientist - 

• Crushing ladybug beetles when processing wine produces alkyl-methoxypyrazines - this is BAD - 
• Storing wine in aseptic box cartons with aluminum seals - reduces the chemicals that cause ladybug taint - up to 45% - better than if wine is stored in bottles - this is GOOD - 
• Oxygen admitted by the cartons can destroy - flavor - and - odour - this is VERY BAD -   

NYC BBQ Reviews

A very short list of available NYC BBQ - posted on CitySearch by Justine Goodman - 

They missed a w-h-o-l-e bunch - but anything is better than nothing -as it was for so many years - 

Quick remarks by REDISLIFE.COM to accompany CitySearch's choice of Barbeque Masters - 

• Hill Country - awesome - you have to be careful not to order TOO much - 
• Rub BBQ - good - short of world class - perfect for take-out - 
• Fette Sau - on my radar - now I really have to make the trip to Brooklyn - 
• Dinosaur - its a BBQ scene - loud fun - not my personal flavor - but you will enjoy - 
• WIldwood - too cute for >hardcore BBQ aficionados ... bourbon selection is deep ...

Ben Benson's

After a hard day - back and forth to Elmont (New York) - attending the Belmont Stakes - Ben Benson's was the perfect cap - 

Walked in at about 9:00 on a Saturday night - they were not particularly busy - the waiters - in the their tan service jackets reminded me of Christ Cella's - drinks all around - the bartender doled what could only be described as "stiff" pours - had practically everything asked for - except ....

• No Elijah Craig - 18 year old - settled for - Bakers - 7 year old - 101 proof - very smooth - don't taste the strength - very smooth - just enough sweetness - very mature tasting even though it could be considered young in "bourbon years" -   

Everyone ordered - 

• Several went for the full Filet Mignon ($42) - massive - 3" thick - when they bring it to the table - its inspiring - 
• My choice was a Crab Cake - excellent - and the day's special - a Lobster Cake - just short of excellent - seemed to have too much filler - but still very lobstery - both are big by NY standards - just right by steakhouse standards - perfectly cooked - I enjoyed - 
• Well done hash browns for the table - cooked as requested - the potatoes had a wonderful milkiness texture holding them together - 
• Creamed Spinach - how can anyone go to a NY Steakhouse and not order this dish - flavorful - smooth - need a bit of fresh pepper to pop for the full enjoyment - 
• Onion & Tomato Salad w/ Blue Cheese Dressing - I over-ordered - they packed it up - took it home -   

We closed the place - at 11:30 - disappointing not to see a post-theater crowd rushing in for the late-night-dinner -

It ain't cheap - but its a great meal - you will enjoy - 

HBH

by the by - loved the low serving carts that the waiters wheeled to the table - everything on them for everyone - don't know if its old world or newly invented - either way - very classy touch - 

Get Shorty's

Shorty's hides in the No-Man's-Land strip - on Ninth Avenue - behind The Port Authority Bus Terminal - serving real Philly Cheesesteaks and Beer - its worth finding - 

Not a pretty place - its a long bar and eight or nine four seat high tops - in the back is the cherished take-out window - behind which is the kitchen - and - a phone and fax machine - the conduits for orders for delivery - 

When Shorty's originally opened - I'm going to say five years ago - the bar was short and the tables were low  - and - more numerous - the take-out window was exactly the same - it was not an inviting space - but one wandered in - to be treated to a taste and sensory sensation - 

They appeared to close - after about a year - mourned by a small fan base - as there was no notice of renovation - 

Reopening after a few months -  Shorty's assumed its present form - pushing out the same great Cheesesteaks - adding 22 beer lines - more signage - more flat screen TVs - practically wallpapering the bar - 

The menu includes - steaks - chicken steaks - roast pork cheese steaks - burgers - real philadelphia italian hoagies - and all the sides - 

My choice - I've order this every time I go in - Cheesesteak (thinly sliced sirloin) with American - plus Fresh Roasted Sweet Bell Peppers - plus Fresh Sauteed Mushrooms - lets just say - its intoxicatingly delicious - passed on the in-house Fresh Bread Baked Every Hour yesterday - no worry - still great - 

Enjoy - 

River Palm Terrace

Everyone tries to imitate New York City - sometimes they succeed - sometimes its "a good try" - Edgewater's (NJ) -  River Palm Terrace - comes close - but can't quite light the cigar - 

• Oysters were fresh - $14.95 for a 6 pc. sampler - I'm spoiled by New Orleans - 
• Chopped Salad left me wanting - although - everyone gets one - 
• Mussels appeared to be a hit -   
• Tuna Tartar was different - too chopped for me - but the spiciness was exciting - two votes against the seaweed which had a slight "fishy" taste -
• Thick Sliced Smoked Bacon - with BBQ sauce - two pieces - very bacony taste - texture of end cut ham - interesting but I would not revisit this app - although I've heard its become a "steakhouse standard" - 
• Steaks are good - prime but not aged - the prices are definitely Manhattan - $37 for Filet Mgnon - $84 for Porterhouse for Two - most at the table ordered Sunday's Special - Rib-Eye topped with Sauteed Onions
• Double Loin Lamb Chops - excellent -   
• Veal Chop - good - not electrifying - should have been for the dollars charged - 
• Creamed Spinach - good but lacks the extra seasoning that would give it personality - 
• Hashed Browns are excellent - a sizable portion - perfect crispness - 
• Sauteed Spinach satisfied those who ordered it - though no one went for the leftover - 
• Baked Potato ($6.95 for one) was a baked potato -   
• They're gone big into Sushi - we didn't go there - 
• The Wine List shows depth - wide range of prices - quickly spikes upwards in price - 
• Bourbon selection is excellent - I went with Baker's -   

Final vote - its great for NJ - but the bucks are too steep for the product delivered - its not The Palm - never will be - but if you don't want to spend $8.00 to cross the bridge - its a good meal with a lively crowd and excellent service - you will enjoy - 

We Tasted On The Upper West Side

Last night (053009) was the 2nd Annual New Taste Of The Upper West Side - twice as big as last year - bigger tent - more UWS restaurants participating - lots of NYS wines - a better managed event - the organizers sold out VIP and Regular (1,000) tickets - weeks in advance - my only complaint - not enough lounge chairs and tables - plus - the "reserved" signage on several tables did not belong - this is the Upper West Side - not the land of Jacket & Ties - or will Black Tie be required next year - 

A quick list of outstanding foods sampled - from what has become an extraordinary collection of restaurants that have gravitated to the UWS - 

• Nice Matin - Fava Bean Ravioli - simply awesome
• Cesca - Truffle Oil Pizza - heated on an outdoor charcoal grill - cut into large rectangular pieces by Chef Kevin Garcia- I haven't had a slice of pizza in 6 months - this was worth breaking the wall for - 
• Eighty One - No one cooks a scallop like Chef Ed Brown - in a citrus broth - 
• Cafe Luxembourg - mini Lobster Rolls - served up New Haven style - on a toasted - buttered - bun - bite sized - could have stayed there until they ran out - which they did - 
• Ocean Grill - Deep Fried Oyster Slider - need we say more - 
• Mermaid Inn - Lobster Roll Slider - on brioche - perfect match - when they ran out of rolls - the lobster roll filling on a plate - definite yum - 
• Jacques Torres - Cold Hot Chocolate - confirming that his ice cream cart is on the way to Amsterdam Avenue - heads up Good Humor Man - 
• Shake Shack - Burgers - what else - 
• Jean Georges - a single Shrimp in Carrot Broth - served in a shot glass - classy - 
• Magnolia Bakery - cupcakes - Cupcakes - CUPCAKES - 
• Screme - Whiskey Chocolate Gelato - omg - Omg - OMG - 
• Aperol - a sweet - orange - aperitif from Italy - with touch of rhubarb and secret blend of herbs - served with splash of Prosecco and soda - very refreshing - "beachy" - straight I think the flavor will be too strong - maybe on the rocks - will try again - 
• Bouquet Dessert Wine - fortified blend - 96% Gewurztraminer - 4% Chardonnay - tastes 10% alc - actually is 17% - very smooth - wonderfully inviting nose - will be even better when served ice cold - from the North Fork -  

A definite win - 

Wine's Mojo

Last night's MSNBC headline - this morning's front page NY Times article - Bush v. Gore Foes Join To Fight Gay Marriage Ban - Jesse McKinley - 052709 - 

The article's first theme - David Boles and Theodore B. Olson to be co-counsel in federal lawsuit to overturn California's Proposition 8 banning gay marriage - with all the legal - pros - cons - wrinkles - turns - pitfalls

The article second theme - David Boles (Gore - Democrat) and Theodore B. Olson (Bush - Republican) - working together - "partially pro-bono" - on such a major case - likely to end up in front of the United States Supreme Court - 

A most unlikely couple - hemming and hawing to questions on how they came to work together - in fact becoming friends after the epic battle over recounts in Florida - Olson finally said - We do drink wine once in a while ...

Yankee Stadium Pig-Out

Fun piece via Time Magazine - How To Beat The Yankees With Your Stomach - Josh Tyrangiel - 052209 - 

Getting a free Legends Suite ticket to the New Yankee Stadium - he fasted - and -  went for the food - 

Without spoiling anything - lets just say - it ranged from - a chateaubriand cheeseburger on a puffy little brioche that was completely perfect - to - the lobster roll ... an exaggerated pink paste on white bread - 

Read the last two paragraphs - ticket economics versus the Stadium as a recessionary dining destination - think - still empty $2,500 seats - 

Kasteel Cru

The tasting was at Whole Foods on 24th Street - the sampler stated - "like no beer you're ever tasted" - who could refuse the challenge - and - he was correct - 

Kasteel Cru  - brewed from barley and hops with water from Alsace - but - its the unique Champagne brewer's yeast that brings this lager up and beyond - 

Its super clean - crisp - the brochure uses "zesty" - if this were wine - we'd call it "high acidity" - adding to the coolness - this is a beverage that would cut through the heaviest meal - 

On sale (at least it was yesterday) - regular 24.99 per 6-pack - sale 20.99 per 6-pack - a bit much for a bottle of beer - regardless of how good it is - 330 ml per bottle - 5.2 % alc.

Dogmatic

Half-a-block from the Union Square Market - Dogmatic - slick storefront selling their own - gourmet sausages - in - toasted artisan bread - we love new & different concepts - especially when they deliver on their promise - 

They started as a push cart - toasting the bread on a heated spike (well worth a look-see) - inserting beef - chicken - pork - turkey - lamb - sausages - or - asparagus - which they are quick to point out - is not a sausage - into the cavity formed by the spike in the toasted bread - they add your choice of sauce - pop the whole assembly into a heat-saving bag - you're good to go - 

Tried beef with cheddar jalapeno sauce - took about 4 minutes to cook and prep - sausage was excellent - lots of spice - sauce was tasty but a bit too thin for me - eaten as I continued walking down the street - although they did offer very slick seating in the storefront - experienced constant concern of a sauce overflow - i.e. - wardrobe mishap - 

Well worth a return visit - next time - pork sausage with (thicker?) truffle gruyere - and - will have to try the handmade soda -