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Is wine the best gift for father on fathers day in USA?

Sat, 18 May 2013 06:26:03 +0000

I read somewhere that wine is the best gift for fathers day in USA, UK. So, I ask this question here, if anybody know about it then share your information here.

Japanese Chocolate Chip Chops

Fri, 17 May 2013 21:37:10 +0000

Does anybody know how this things are made? I have a dear friend, who loved them when living in Japan. Would be a great gift to bring along.

Cocktail using Champagne

Fri, 17 May 2013 19:31:42 +0000

I need to come up with a cocktail using Veuve Cliquot Yellow Label for a small (under 20) group of female lawyers. They want something fun and fruity. Suggestions?

Thanks!

The Brooklyn Cocktail

Fri, 17 May 2013 19:31:24 +0000

I decided to start this new thread after some discussions with mkayahara (thanks Matt for the inspiration!). The question of ratios for the Brooklyn came up. It became apparent that there were very different recipes floating around.

I first encountered this cocktail in Ted Haigh's Vintage Spirits and Forgotten Cocktails (I have the 2009 edition). It is essentially a dry Manhattan with a touch of Picon and maraschino liqueur.

Ted Haigh's Vintage Spirits and Forgotten Cocktails

2 oz rye

3/4 oz dry vermouth

2 tsp [~1/3 oz] Amer Picon

2 tsp [~1/3 oz] maraschino

The version in the Savoy Cocktail Book has a 2:1 rye to vermouth ratio similar to Ted Haigh, but less Picon & maraschino.

Savoy Cocktail Book (1930)

2/3 Canadian Club whisky

1/3 dry vermouth

1 dash Amer Picon

1 dash maraschino

Doing more digging there is Joseph Straub version (the original) with a 1:1 rye to dry vermouth ratio.

Joseph Straub (1914)

3/4 oz rye

3/4 oz dry vermouth

1 dash Amer Picon

1 dash maraschino

The modern versions seem to tweak the balance quite a bit. For example the version in diffords.com reduces the amount of dry vermouth (3:1).

Diffords

1 1/2 oz rye

1/2 oz dry vermouth

1/4 oz Amer Picon

1/4 oz maraschino

To make things more confusing, Martin Doudoroff and Ted Haigh's cocktaildb.com has two versions. One under Brooklyn which is identical to the Savoy version, and another one under Brooklyn Cocktail which is identical to Diffords.

Then, lastly, there is the version I've been using recently. That one drastically reduces the dry vermouth (8:1 rye to vermouth ratio) and clearly puts the emphasis on the Picon.

Bartender's Choice App

2 oz rye

1/4 oz dry vermouth

1/2 oz Amer Picon

1/4 oz maraschino

One variable is the type of Picon that you use. Picon is a bitter apperitif made from orange zest, cinchona (quinine) and gentian. There is Picon Bière, Amer Picon (harder to track down), vintage Amer Picon (even harder to find), Amer Boudreau, Amère Nouvelle, Torani Amer, Amaro CioCiaro, etc. For example Ted Haigh says to substitute Torani Amer for the Picon. For my experiments I am using Picon Bière because that is what I have access to. But I am counting on Matt to report on his work with Amère Nouvelle and Amer Boudreau...

to be continued...

Marlin en Escabeche recipe needed

Fri, 17 May 2013 18:26:25 +0000

hello ! im looking for marlin en escabeche recipe

HELP! re prime rib in the oven

Fri, 17 May 2013 18:13:56 +0000

My coworker is planning to cook at 10 lb prime rib tomorrow night for a dinner party. She found a recipe that said to roast at 200 degrees for 3-4 hours until it comes up to 120 degrees, then sear on stove top to finish. Sounds fine, except the recipe goes on to say that it doesn't matter how big the roast is, it will still take 3-4 hours. Sounds crazy to me. Can anyone weigh in on this before she goes home at 5pm Ny time?

Thanks!

La chamba on fire

Fri, 17 May 2013 02:25:53 +0000

I love cooking in the embers of a fire, such as an outdoor fireplace. Up to now I've used cast iron for this. Recently, however, I have acquired two LA Chamba pieces, and the promo says the can be used in fires and grills. I've seen pictures of a La Chamba beanpot nestled in embers that make me salivate. But the same promo says to avoid large changes in temperature. So how does one start a pot of beans on the fire? Or put a La Chamba skillet on the fire? Or put it on a grill?

For cast iron, I'd just put the cookware straight into the coals or on a grill. I'm confused on the La Chamba though. Treat it just like cast iron?

Thanks in advance for any advice.

Making Homemade Almond Milk

Thu, 16 May 2013 15:46:07 +0000

I want to make some almond milk strawberry smoothies, and I bought some almond milk to use in the recipe. I was aghast at the list of ingredients the milk contained, and not at all satisfied with the taste. Looking at other brands, the ingredients were just as plentiful and annoying. So, I'd like to make my own.

I went on line, grabbed a few recipes and ideas, and will attempt a batch or two in the next couple of days. However, I thought I'd ask here if anyone's made almond milk, and what sugestions or caveats they may have. Thanks!

Would you buy a chicken genetically modified not to feel pain?

Thu, 16 May 2013 13:37:40 +0000

I was chatting to a colleague today about someone we mutually admire - the bioethicist Peter Singer. He told me about Singer's argument that factory farmed chickens should be genetically engineered so that they do not feel pain. I was intrigued and did some googling when I came home. I found a link where the thesis is expanded upon and discussed - here.

What do you think? Would you buy and eat such a chicken, or does the thought of it give you the heebie-jeebies?

Top Chef New Orleans

Thu, 16 May 2013 12:15:51 +0000

Season 11.

eater.com:archives:2013:05:10:bravo-confirms-new-orleans-is-in-for-top-chef-season-11

eater.com:archives:2013:05:14:top-chef-to-get-375000-from-louisiana-and-nola

eater.com:archives:2013:05:14:bourdain-8

www.bravotv.com:blogs:the-dish:top-chef-season-11-heads-to

www.nola.com:tv:index.ssf:2013:05:state_local_tourism_offices_pa.html?view=print