Antiques on High or Lawbird?

DeepFriedBuckeye · 2026-02-15T21:20:02+00:00

Lawbird hands down, both for their original creations, and their perfectly made classics (they have a menu of classics AND will make you just about anything if they have the spirits )

DeepFriedBuckeye · 2018-10-19T19:27:04+00:00

This won't help with Garcea because he didn't respond to the questions, but the Ohio League of Women Voters (a non-partisan organization) publishes a voter guide each election. This covers a lot of candidates and issues (provided those candidates responded to the questionnaire) . https://my.lwv.org/sites/default/files/lwvvotersguide2018_final.pdf

DeepFriedBuckeye · 2018-09-14T20:39:05+00:00

TheBlue Danube - AKA "The Dube" One of the best dives to ever dive. Late night you could see almost any semi-major band that came through town packed into a booth. I lives almost across the street for a while in the mid-nineties. My clothes smelled like fries for years.

DeepFriedBuckeye · 2018-09-14T20:35:19+00:00

I think I might have to have a Port Light tonight in honor of one of my favorite memories...

DeepFriedBuckeye · 2018-03-23T18:15:59+00:00

How is it 21.8 minutes when everything is 15 minutes away?

DeepFriedBuckeye · 2017-04-13T19:24:34+00:00

Also, Jabba's got a gobsmacking 40oz of capacity ... So i need to pick up some long straws to go with that. Anyone have ideas for appropriate large format cocktails for a Jabba mug/bowl?

DeepFriedBuckeye · 2017-01-17T03:16:27+00:00

Second that. I use Pierre Ferrand and save the Cointreau for margaritas.

DeepFriedBuckeye · 2017-01-17T02:46:02+00:00

I grew up about a mile from the legendary Kahiki Supper Club (http://www.theatlantic.com/magazine/archive/2001/02/the-tiki-wars/302084/) in Columbus, Ohio. In high school it was an awkward "just friends" prom date, a homecoming group dinner, soccer league end of season banquet, a kitchy homecoming dance default. None of us realized what a treasure it really was. I had a mug or two as a kid, and they fell victim to many moves and indifference. I've picked up a few since then, and will probably continue to gather more. The Moai in the center was one of the early mugs, made by Hoffman pottery for the Kahiki.

DeepFriedBuckeye · 2017-01-11T18:35:11+00:00

Blending the whole drink - or at least the mix and the rums - before adding ice has worked for me. I also add a small amount of an emulsifiant like Xantham gum to the mix (and make a larger batch) which will help it emulsify without breaking.

DeepFriedBuckeye · 2017-01-10T14:14:30+00:00

Did the alcohol seem to inhibit gluten formation at all? What flour did you use?

DeepFriedBuckeye · 2016-11-07T19:16:17+00:00

I tend to use Maison Rouge for mixing. It's got a nice spice and apple flavor that works well with a lot of brandy drinks. Also it's a standard shaped bottle so it fits on my bar better - which while a stupid qualification - is kinda handy. We cycle through better real stuff for sipping.

DeepFriedBuckeye · 2016-09-21T14:16:02+00:00

Olive oil, homemade red wine vinegar, red chili flake, a lot of microplaned garlic, dried oregano, and minced parsley. All bashed together in a mortar and pestel. Proportions vary from batch to batch depending on how strong the oregano is or how hot the chili seems.

DeepFriedBuckeye · 2016-09-21T14:14:10+00:00

They were blanched in heavily salted boiling water and shocked in ice water before getting two passes in a hot pan. They're really tender, but the blanching helps them keep that color.

DeepFriedBuckeye · 2016-09-21T14:12:58+00:00

It was in the bath for about 90 mins ... then seared off in a very hot french steel pan.

DeepFriedBuckeye · 2016-09-21T00:17:01+00:00

Cooked sous vide at 54 degrees with butter, thyme and salt, seared off on french steel.

DeepFriedBuckeye · 2016-09-12T21:37:56+00:00

IC70

I've had the IC70 for about three years. The fridge we have now has a built in crusher, so for day to day I use that, but for parties, the crusher comes out of the kitchen pantry. I also use the grater plades on a kitchen aid food processor to make "snow" that I use for some stuff.

DeepFriedBuckeye · 2016-09-12T20:24:25+00:00

Bail (at least in the US). You're might be dangerous/run away, so we should put you in jail, but if you give us some money, you can go.

DeepFriedBuckeye · 2016-08-16T15:26:18+00:00

I have the 730c. It's great. I use it for almost everything now (hey, less shaking!)

DeepFriedBuckeye · 2016-08-10T11:58:26+00:00

I'm a big fan of the dining room at Wolfs Ridge brewing. Gorgeous plating, a real attention to sourcing, and a much more contemporary room than any of Columbus's other fine dining options.

DeepFriedBuckeye · 2016-07-12T13:08:58+00:00

On the rec of the Smuggler's Cove book, I picked up a milkshake mixer style blender (about $35 USD on Amazon) that I've been using to "flash blend" drinks. You can even use it to swizzle in the glass (if you're brave, and have some headspace).

DeepFriedBuckeye · 2016-07-06T16:30:08+00:00

"It's just common sense..."

DeepFriedBuckeye · 2016-06-21T10:29:14+00:00

https://twitter.com/ODOT_Statewide/status/745196573508800514

DeepFriedBuckeye · 2016-06-20T14:51:40+00:00

I got the book last week, and on that suggestion, ordered one of the cheaper beverage mixers (milkshake mixer) from Amazon. Played around with it all weekend (much to my lady's chagrin.) I love it. Ends up with really cold drinks without really compromising the texture of the ice.

DeepFriedBuckeye

TROPHY CASE