tag:blogger.com,1999:blog-3633122362160988558.post2887716889533629218..comments2023-07-02T06:27:40.570-04:00Comments on Observational Gastrophysics: a bad reviewObservational Gastrophysicisthttp://www.blogger.com/profile/07846644556411590282noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-3633122362160988558.post-24839482898658135242009-09-11T00:07:34.434-04:002009-09-11T00:07:34.434-04:00thanks for clarifying on all points, matt.
and i...thanks for clarifying on all points, matt. <br /><br />and incidentally, this tidbit out today may change my own harsh opinion of legal seafood:<br />http://bostonist.com/2009/09/10/legal_sea_foods_hires_some_cred_b-s.php<br />there's hope!Observational Gastrophysicisthttps://www.blogger.com/profile/07846644556411590282noreply@blogger.comtag:blogger.com,1999:blog-3633122362160988558.post-22681560909963164862009-09-10T17:05:34.537-04:002009-09-10T17:05:34.537-04:00Hi John,
First thanks for linking up and for expan...Hi John,<br />First thanks for linking up and for expanding on my review of Drink with your own experiences. <br /><br />I've actually posted a follow-up to the review and included some response to your comments. You can check it out <a href="http://ajiggerofblog.com/2009/09/10/drink-follow-up/" rel="nofollow">here</a>.<br /><br />One last thing: the drinks that we had weren't pre-mixed. I actually don't have a problem at all with pre-mixed or bottled cocktails. If done right, things like Manhattans or Daiquiris can be great if pre-made and bottled (Owen Thompson of Bourbon in DC did a <a href="http://ajiggerofblog.com/2009/04/02/owen-thomsons-handcrafted-bottled-cocktails/" rel="nofollow">bottled cocktail event</a> earlier this year). <br /><br />The problem with the drinks we were served was they were started afresh, partially mixed, and then left on the counter for anywhere from three to ten minutes in glasses with ice, incomplete and melting. The result was watery cocktails that were incredibly out of balance. It is a problem of incorrect technique at the time of construction and one that a brief education in properly mixing cocktails would fix. <br /><br />I know that sounds harsh, but I think as you're pointing out in your post, the level of professionalism should be higher. Hopefully folks at Drink see your post and recognize you as a regular whose concerns should be recognized...and by the time I come back to Boston, all will be well!<br /><br />Cheers,<br />MattMatt Hamlinhttp://www.ajiggerofblog.comnoreply@blogger.com