It’s a a damn shame that Tequiza doesn’t exist anymore, because that was the worst thing I ever drank in my entire life and I absolutely love the adjectives that people use for horrible beers - “rancid corn water poured through the crack of Satan’s ass after working outdoors on summer afternoon in Georgia” was the…

I stock the bar with a handle of Tito’s for company, but I’m not a big vodka fan - gin, whiskey/whisky, absolutely. Reyka is the only vodka I’ve ever had where I’ve thought “holy shit, I actually like this!”

I think it was from New York? It was a rough night. Lots of “caviar” and salty potatoes.

Better is a matter of opinion - it tastes much.. colder? Cleaner? Empty, but in a good way? Like, devoid of filler. There’s just a more “pure” feeling to it, compared to Tito’s more “warm” and “full” feelings that I get.

Plus I don’t get stanky vodka breath from Reyka, and Tito’s makes my breath so bad that it wakes…

I mean, a handle of Tito’s is... $26? around here. Tito’s is my go to for cocktails. But Reyka for sipping, or that one weird corn vodka I had if I could ever find it again.

LEAVE THAT PLACE

It’s so unbelievably smooth. I can’t believe it’s real.

REYKA IS SO FUCKING GOOD. And it’s like, $18 around here for a 750mL. People haven’t caught on and I am thankful for that.

If I could, I’d give you my tzatziki recipe. It’s not that I can’t, it’s just that it’s all done by sight. “Enough” garlic and dill and the best quality yogurt you can find. Just keep tasting and tasting until you think it’s right.

Skip over lettuce. Like, just don’t do it. It drives me nuts when I order a sandwich…

i was very vocal about wasted product and refrigerator space. we don’t need a case of something that no one’s heard, cooked in a way that you read in the Necronomicon. It’s impossible to get regulars to change from their routine and, even worse, trying to get new guests to try something that is out of their comfort…

yogurt and cilantro

Any busy establishment is going to have a lot of prep and it’ll be done well before the rush at say, 5:30-6pm begins. So if you want something fresh as opposed to something that’s been held, show up maybe an hour later than you normally would, or order a dish that’s less popular.

I’m an enabler. It’s my fault.

I’ve had kibbeh nayeh a few times in my so-called Lebanese life, and my extended family looks at me with disappointment every time it’s trotted out. In fairness, I guess I could quiet down the retching. No thanks.

I’ve been to many ServSafes as well, including management and alcohol and they are just the WORST. I used to have a guy that did the same thing with our keftedes - wanted it to barely touch the grill grates. I started just torching it for him and he grew to ONLY want that instead. I don’t even mean minutes, either -…

Hoagies and Grinders

Thanks! No blog, but I do have pretty lame twitter and instagram feeds. I ramble like I’m drunk on pink wine too much to really “blog properly”.

I do good internets.

Yes sir/ma’am! Claire referenced this in September, and it works especially well for crazy people like yours truly with some ungodly number of sheet pans. I just can’t bear to get rid of them, despite however burnt they might be.

Flat freezing is wonderful and I wish I could buy butter that way instead of the 6lbs I…

“Cooking” isn’t the same as “cooking to kill bacteria” though. The FDA recommended safe temperature for beef chops and steaks is 145 degrees (F) with a 3 minute rest time (what the fuck), but ground beef should be cooked to 160 degrees (which I agree with).

I seared and then cooked my rib roast for Christmas to 122* F…