The 'expert' consulted for this article clearly is an amateur at best in matters absinthe. The thujone content of absinthe is and has always been irrelevant. Preban absinthe contained very little thujone - a fact conclusively revealed by published studies in peer-reviewed scientific journals. Thujone is not hallucinogenic and does not contribute supposed effects that mimic cannabis - no recreational value. All but a handful of the absinthes in Europe amount to nothing more than artificially colored and flavored vodka. The absinthes presently available in the USA (with a few exceptions) tend to be of excellent quality. Absinthe was not frequently served in "uranium laced cups" (very few absinthe glasses were of vaseline glass). Absinthe does not exhibit "extreme bitterness", and never did. Contrary to what this 'expert' wants readers to believe, genuine absinthe cannot be made by simply soaking (his) herbs in vodka any more than a genuine wine be made by adding grape extract to vodka.
All of these clarifications are easily obtained from unbiased sources by anyone willing to invest ten minutes of time on Google. This article however misinforms its readers to the benefit of Stewart's homemade 'absinthe kits', which cannot produce anything remotely similar to the genuine distilled spirit for reasons which should be obvious to even a casual observer.
Publicity piece for Matt Stewart?
The information in this is piecemeal in its validity. Perhaps next time, you might attempt placing accurate information in your sales pitch for a particular shop.
Thanks for this article! I'm studying viticulture in New Zealand and have been trying to get harvest updates all month!
"Whatever the heck Jekyll's is in Chagrin Falls" . . . more like Jekyll's "was" as it had a huge fire this morning. Funny thing is their website says "temporarily closed for remodeling". That restaurant going to take A LOT of remodeling.
How do you spell "pivotal" wrong on the headline, then somehow spell it right in the next sentence?
Give Mr. Trattner a break. He provided an unbiased look at the restaurant after having dined at every meal. Several of the OC establishments serve subpar food and have crappy service. Call it like it is.
This is cool! I bet a supper club would do pretty good in the PlayhouseSquare District.
Then only complaint about this article is where you say pupusas are eaten with a knife and fork. I know in many Salvadoran restaurants they'll give you a knife and fork alongside your pupusa but traditionally it is eaten by hand.
Of course, Adam. I'm just glad that anyone reads this.
I have to say that this article itself, as well as pieces of the comments, have been very informative. Thanks for writing and posting, especially to Ryan for the follow-up comment (when most writers don't give additional clarification or comments in the posts section).
Thanks for the comment, Bob.
I'm well aware that this practice is not exclusive to the states. I chose to write about American whiskies here, and ryes especially, because they are popping up more and more on Cleveland shelves and I wanted people to know what they were dealing with.
Second, I never suggest that these products are inferior and state the exact opposite in my article. The "bill of goods" is the story being sold and misdirection about where the product came from, not the product itself.
Third, you say that I made a stretch and then more or less prove my point in the very next sentence. I think we are splitting hairs on semantics.
Keep in mind that I am limited on word count when I write these articles. Needless to say, I could have done 5000 words on this particular topic. Do not confuse omission of some details with making a blanket statement.
Sharing your thoughts fully. I've just started selling online in London and at food and drink markets. The plan is get myself a tea bar soon.. Good luck x
Jill--I am so happy for you. Love ya.....Doug
The author makes a lot of assumptions in this article...all based on half the story. Yes, it's true, whiskey producers routinely buy and sell bulk whiskey from/to other producers. He intimates that this is a practice common only to the U.S., which is not true. It is a common practice throughout the world of whiskey, most notably in Scotland. Yes, single malt Scotch is produced at one distillery, but may be sold and bottled as such by someone other than the distiller that produced it. And keep in mind, single malt Scotch represents less than 10% of the total volume of Scotch produced.
To say that "Those brands are all selling you different expressions of the same thing." is a bit of a stretch, too. Age, barrel location, mashbill and proof contribute immensly to the finished product. And some producers (notably, High West) marry various sourced whiskeys to make a unique product unlike any others on the market.
The intimation made here is that bottlers of sourced whiskey are somehow inferior, and one step above snake oil salesman. True, some of these producers (Templeton & Bulliet being notable examples) spin a pretty tall tale about the true origins of their offerings. But many (take Willett and High West) are completely transparent about what they source.
Not sure how to post pix here. I'd show you my collection of Ohio beer cans from the 50s and 60s. Erin Brew, POC, and Old Timers Ale from Cleveland. I also have a framed ad for Old Timers Ale from a Cleveland Browns v Chicago Cardinals program from October, 1958
We've been wanting to check this place out for awhile and will definitely make a point to do so in the near future. Since they don't serve alcohol, can you BYOB?
with all the different ethnic cuisine around in different parts of the city, there's no reason to keep on eating the same old stuff over and over. try new things and you'll be pleasantly surprised most of the time if you keep an open mind.
Ray, the 5th Street Arcades are located in downtown Cleveland, between East 4th and East 6th Street, Euclid and Prospect Avenues. Our address is 530 Euclid Ave., Cleveland OH 44115. Stop by some time! :)
NOW THAT is something all Clevelanders can be proud of...
Football...Not so much...
This is truley one of the best places to be for happy hour and dinner. Great chef's,food,staff and the view's are the best! You will not be disappointed!
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