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How the Benton's Old Fashioned became that fat-washed drink was due to being introduced to Benton's ham and bacon at Momofuku Ssam Bar. People like Wylie and Eben Freemen were experimenting with it and, without considering the logistical nightmare that would ensue, we decided we'd try to put a fat-washed drink on the menu. Chefs like Wylie Dufresne and Tien Ho would come in for a drink and we'd pester them with questions about ingredients and techniques.įat-washing was a technique that was being discussed in the context of modern food. We were active on the food forum eGullet then and were finding much of our inspiration from what was happening in restaurants at that time. John Deragon and I used to bar-tend Monday nights together, and having never worked behind a bar before we tried things then that I'd never suggest to anyone now. "The Benton's Old Fashioned came about in the early days of PDT, mostly due to sheer ignorance. The spirit will have taken on the flavour of the fat and also acquired a silky mouthfeel.īack in July 2011 we asked Don Lee to recall how the Benton's Old Fashioned came about. Lastly clarify by straining first through a fine strainer and then a cheesecloth. Leave for week to allow the fat's flavour to infuse into the spirit. Seal the bottle, shake and place in a refrigerator to solidify the fat, shaking occasionally. Grill/melt the food with heat, drain off the fat emitted and pour into a bottle of spirit via a fine strainer to remove unwanted particulates. It is flat on the back and wide at the shoulders.Made famous by the Benton’s Old Fashioned, created by Don Lee at PDT in New York City, which uses bourbon flavoured by smoky bacon fat, fat-washing is a method of flavouring any spirit with a variety of fatty foods including meats, fish, cheeses and butter.
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The carve was designed to feel somewhere in between the vintage C & D neck shapes. The “ JM” neck carve is reminiscent of the neck carves found on vintage, bolt-on instruments. The Pattern Vintage neck has the same width measurements as PRS's Pattern neck but is slightly thicker front to back and features an asymmetrical carve with a little less meat on the bass side of the neck toward the nut end and a little less meat on the treble side of the neck from the twelfth fret to the heel. The “Pattern Thin” neck is an updated version of PRS’s traditional Wide Thin neck. The new “Pattern Regular” neck shape is similar to the traditional PRS regular neck found on guitars made in the late 80’s at PRS’s former Virginia Avenue location. These necks were found on the instruments built for Carlos Santana, Peter Frampton and Howard Leese from the late 70’s to the mid 80’s.
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Perfected after years of prototyping, the new “Pattern” neck is an updated Wide Fat PRS neck style based on Paul’s pre-factory design. These new neck shapes reflect modern tooling and programming that allows us to even more preciously shape and consistently reproduce our necks. A guitar should feel comfortable, like “home,” as soon as you pick it up, and the neck is paramount to that connection. Neck shapes have always been a high priority for PRS and a hallmark of our quality.