NOVEMBER NEWSLETTER

Happy November,

This month I thought we should make a list of everything we are or should be thankful for:

The Buffalo Bills winning one game… so far. Wine and spirits. Coffee and aspirin. Turkey and Stuffing smothered in gravy. Facebook, Olive Oil, Cheerios, NCIS. The NFL, Jerry Thomas, duct tape and though a tad strange, sometimes; MY sense of humor.(your welcome)

Be thankful that TOP SHELF STAFFING can staff your next event with a friendly, reliable and professional team that will allow you to enjoy your own party.

Most of all; remember to be thankful for your Family, Friends and the heroic and brave men and woman, serving in our military, around the world.

Happy Thanksgiving,
Ted

Ted Stiker
[owner/bartender]
ARE YOU OR YOUR FRIENDS PLANNING A HOLIDAY PARTY?
Give Top Shelf Staffing a call to assist with coordinating your plans.
CALL US: 585-943-5476

Party Tip from Ted

Deep Frying your Turkey Deep-frying a whole turkey can be messy and presents some unique hazards. For these reasons, it should always be done outdoors on a flat, non-flammable surface–not on the deck, and not in the garage. We also recommend that you don’t attempt this without the right equipment:

*Heavy-duty portable propane burner.
*Large stockpot (26- to 40-quart capacity) or a custom-made turkey-frying pot.
*A heavy-duty cooking thermometer
*A tool that will allow you to safely lower the turkey into a vat of boiling oil, and remove it once the turkey is done.

Oil: To determine the amount of oil you will need, place the bird in the pot you intend to use for frying. Pour in cold water until the turkey is covered by a couple of inches. There should still be several inches between the surface of the water and the top of the pot. Measure the water: this is how much oil you’ll need. For a traditional Cajun turkey, use peanut oil for frying the bird. Peanut oil gives the best flavor and has a high smoke point. You can also use half peanut, half vegetable oil.

Note: The turkey should either be fresh or completely thawed before cooking. Before placing the turkey in hot oil, be sure it is patted dry with paper towels to cut down on splattering.

WINE CELLAR or WINE ‘SELLER’

Simply put, the purpose of pairing food with wine is to enhance your dining experience. The wine should enhance the food and the food should enhance the wine, creating a symbiotic relationship that improves both.

The problem is that we don’t serve Thanksgiving Day dinner in courses where we can pair each dish with a different wine and then move on to the next dish-finishing our previous course each time. Usually the table is set with all the side dishes already out, presented nicely on the table, when the turkey shows up in all its grandeur.

So think of this. Champagne. I know. I see the uncertainty in your face. It’s actually is a fantastic option to go with this huge meal! The higher acidity in the wine lets it pair with heavier, starchier foods like potatoes and turkey with dressing. The low alcohol doesn’t over-exert itself and mask the flavors of the food like a high-alcohol wine would do. Try and enjoy it. Throw me an email with your results.

VIDEO PROJECT

Ok. Lesson Number 23. We’ve started a series called Martini’s at Home. Our first one, here, is my attempt to be extremely cool in front of the camera. I promise they will get better with every attempt. … and action!

>> WATCH VIDEO  

COCKTAIL

Dickens Toddy

Charles Dickens Own Punch. Author Charles Dickens was a dedicated Punch-maker and was known among his friends for his ritualized performance as he worked up a bowl or jug, complete with a running commentary on his ingredients, techniques and progress. This recipe was found in a letter he wrote in 1847. Just made a batch and man does it pack a… wallap.

Ingredients:

  • 20oz Cognac (I used a XO)
  • 15oz Appleton Estate Jamaican Rum
  • lemon twists from 3 lemons
  • 1 cup packed brown sugar
  • lemon juice from the 3 lemons
  • 4 cups of boiling water

Add twists and sugar into a 2qt sauce pan on low heat. Muddle or pound the lemon twists and sugar together for 2 minutes. Add cognac and rum. Let sit to warm for 2 more minutes. This is where it gets tricky. I took the pot outside and ignited the mixture. Watch the flame! Stir periodically with metal spoon for 7-10 minutes. Douse flame by covering with lid. Add the lemon juice and water and bring to a soft boil for 5 minutes. Strain punch and set aside or refrigerate for 3 hours.

VIEW OTHER COCKTAIL RECIPES
Wine
, Martini’s, Margarita’s, Pool Side, Punch, Blender, Hot Toddies

Alcohoroscope

SCORPIO (Oct 24 – Nov 21)

Drinking style: Don’t ever tell Scorpios they’ve had enough, for they’ll smirk at you and quietly but intentionally keep tippling till they’re hog-whimpering drunk, out of 100-proof spite. Scorpios like to drink, and screw you if you have a problem with that. Most of them see the sauce as something to savor in itself, and not as a personality-altering tool – though if depressed, self-loathing Scorps seek total obliteration. But generally, they’re fascinating drinking pals, brilliant conversationalists and dizzying flirts. They also remember everything — especially what you did when you were blitzed. Only drink with a Scorpio who likes you.

>> VIEW OTHER ALCOHOROSCOPES

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