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Posts posted by lancastermike

  1. I think CA left out one of our favorite ryes, Old Overholt. I also like Pikesville, but that's because I can get it.

    Do try rye however, as that's the way the lord intended it.

    I also truly like Pikesville. It has a specific taste that most other rye's do not. The Wild Turkey 101 was my standard rye for many years. I though it offered good value and was easily obtained. I have not used, and most likely won't the 81 proof.

    I can always get OO and it is a good standby product. Here in pennsylvania it Rittenhouse is hard to find, but I do have a bottle now.

    I love me a good bourbon, but I am in agreement with Mr. Weinoo that a manhattan should be made with rye

  2. For breakfast I reccomend Sunny Point over Early Girl, though Early Girl is really nice.

    For BBQ it really has to be 12 Bones, this place is famous due to President Obama going there but the BBQ is the real deal and it is the besyt in the Asheville area.

    We also loved the Whtie Duck taco shop which is in the center of the River Arts district

    The best dinner we had in Asheville was at a place called The Magnetic Field. Sort of below the radar, but they also had great cocktails.

  3. I still keep swearing that I'm going to come up with a Galliano cocktail that will sweep the nation like the Cosmopolitan did in the 1980's and become a hero to bars everywhere by getting rid of that dusty bottle that's been taking up valuable real estate on their shelf for decades.

    I'm lately contemplating a savory variation of a mimosa as a brunch drink. Starting point will be carrot juice-Galliano-champagne, dialed back or not with a splash of lemon juice. It will riff from there, but I think it has potential. The carrot juice and Galliano are sweet, but the acidity of the champagne ought to counter that. Will report back when the actual variations get test driven...

    I have never doubted any drink that you have created. You wrote the book and I bought. But you may have to talk me into a carrot juice Galliano effort.

  4. We also have the Breville Smart oven and it is all everyone claims it to be. It is out of the price range the OP indicated and perhaps the size as well. But it is the most used device in our kitchen. I could not beany happier with it.

  5. Similar products are available from King Arthur Flour, and though I admit to it being plebeian, I have used these King Arthur mixes and found the product to be just fine.

    I also bake my own bread and I do not use all the extra ingredients the commercial producers use. I do indeed see the similarities between the methods used by commercial produces to manipulate traditional ingredients and techniques and those advocated by the MC wizards. After all, Velveeta has been around a lot longer than the MC processed cheese.

    Modernist techniques applied by Fleichman's and King Arthur's industrial facilties are the same as those applied by Myrhold and his gang of merry pranksters. It is manipulation of traditional ingredients to an end. In the case of these bread mixes it is to provide the user with the illusion that they are making home baked bread. And they really are, the product bakes up and smells and tastes just like traditional home baked bread.

    I understand it is beneath the dignity of some to even consider such an abomination.


  6. I gave friends a doubled walled glass bodum for Christmas a few years ago. It was dropped and shattered on first use. (On the other hand my regular old one has survived 20 years and two continents with noting more than a scorched cork.) The next year we gave them a double walled stainless bodum (purchased on sale very reasonably) and no problems since. Similar to


    I have one very much like the one pictured and have used it every day for the last 5 years or so. It won't break, though I have never dropped it.

  7. I have had outstanding quality craft brewed beers served in cans. There are many reasons that canning beer makes sense for the brewer.

    Some of the posts here objecting to canned beer are, in my opinion, simply elitist and having nothing at all to do with the quality of the beer.

    Only drunks and low lifes drink beer from cans? Puh-leeze.

  8. I am wondering if you can describe to me the reason for this procedure. Do you think it is better than if you just smoked the pork butt? I have smoked hundreds of pork butts. Never once have I soaked it in warm water for a couple of days first. It just truly baffles me.

    If the pork is cooked why smoke it for 5 hours? If you are appempting to give smoke flavor to cooked pork an hour or less ought to do it.

  9. I was my local PA Wine &Spirits store today and I noticed a great deal more "flavored"whiskey. Cherry, honey, maple, blackberry, caramel and others.

    Let me say this to distillers and marketers of whiskey:

    STOP IT!!!

    I have no beef with there being several million different flavors of vodka. Knock yourselfs out. But stop polluting perfectly good whiskey. Even if it is bad whiskey just leave it alone.

  10. I would be smoking pork butt and pulling it. But, you gotta know your crowd. These events are not the time to demonstrate your cutting edge skills. Fancy is not usually the way to go, unless it fits with your group. The things that work best are the old standbys.

    I make my own salsa and that is usually a big hit at this sort of event. Somebody usually shows up with a jar of store bought and folks are happy to see the difference.

  11. Another trip to easy street was derailed for me as I turned down the chance to pick up rabe futures last year. I consider DiNics pork with provolone and rabe to be a national treasure. But I could most likely manage one without the rabe . Too bad this country can't have a strategic stockpile of rabe for such an emergency. Tommy would have first crack when drawing against it

  12. Several years ago my wife and I followed the Atkins plan for weight loss. I was on a mission to make ice cream that would not freeze into a brick without using the verboten sugar.

    I had xantham gum, I had glycerin, I used alcohol I used every trick in every book and I was NEVER able to achieve anything I liked at all.

    I'm sure there is wizardry that can be done to achieve a product that is a success without sugar, but I'll be damned if I know what it is.

  13. I may have had enough of farm to table. was unlucky enough to be at a place the other night where the description of their philosphy of locally sourced products pretty much ruined my desire to eat there.

    I like a lemon twist in my Manhatthan. Last time I checked, there ain't any lemon trees in my area. Do they use salt? No salt mines around here either. Holy Moley what about pepper? Olive oil?

    Hey dudes. Get some stuff and cook it up.

  14. An I going to get yelled at if I say I hate Modernism?

    I won't.

    In my fridge there is a decidedly modernist product that my wife uses every day. I take my coffee black but she uses fat-free half and half in hers. Skim milk manipulated with additives and processes gives the mouth feel of half and half. Some place in EG land there is a thread about this topic where it is roundly ripped as the worse sort of processed crap that large food companies foist on us.

    I have always wondered if this process had showed up in the MC book if it would not have been praised and copied.

    There ain't much new with lots of the techniques the modernists embrace. For those that care to turn there kitchens into laboratories I salute you for your curiosity.

    I would only hope that those of us who continue to cook using non-modernists techniques are not considered Luddites or losers or worse as has been suggested by some. There are more things I could add but I will hold them close.

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