lancastermike
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Posts posted by lancastermike
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Tried this tonight from the CocktailDB
Frosty Dawn
Shake in iced cocktail shaker & strain/blend
1 1/2 oz light rum (4.5 cl, 3/8 gills)
1 oz orange juice (3 cl, 1/4 gills)
1/2 oz falernum (1.5 cl, 1/8 gills)
1/4 oz maraschino liqueur (6 dashes, 1/16 gills)
Serve in a cocktail glass (4.5 oz)
This was a little sweet, but I believe it is intended to be. I did squezze an orange for the juice and I think that makes it better
I liked this. Very refreshing. I could see having this as a brunch or morning drink. Used the Fee Bros. Falernum.
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Sandy,
Your blog is a thing of wonder. Great shots of the RTM. Everytime I come to Philadelphia for any reason I go to the RTM. Sometimes I come just to go to the RTM. In honor of your tireless efforts at this blog I will refrain from my usual comments on your opinion of the Commonwealth west of the Schuykill. Love this so much and thanks for showing the best of Philadelphia to all.
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Behold my butt:
Just a smidge over eight pounds, and after an overnight (12 hour, approximately) brine using Dave the Cook's eGCI brining course ratios, my butt is now chilling out in the freezer as per Susan's instructions. (What's best for Susan's butts is best for my butt.) I've now got to get my Bradley set up -- I have to install a new smoke generator as the first one I got was a bit eager about feeding pucks -- and get my butt into the smoke.
thats a good looking butt going in Chris. I'm sure Susan would want that butt. I am unfamiliar with the Bradley. The heat and smoke are all generated by the hot plate? There is no charcoal or wood fire? Does it have a thermostat or just on or off. I love smoked butt just as much as Susan, but I use a WSM. I think you posted about the Bradley before, however I am search imparied and could not find it.
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tonight i made katie's red feather boa. kinda sweet for my tastes, but not disproportionate or something, just sweeter than i'm used to. grenadine really does turn everything red, doesn't it? i mean, it's crazy--.25 oz in that drink and there you go...
when i made this I used a touch more lemon jucie than Katie called for and found it to be just fine. Perhaps this drink, like its inventor, really is sweet
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First off, as a general rule bad espresso is a lot worse than bad or indifferent coffee. This is why hardly anyone in America drinks espresso -- because 99.9% of it is too bad to qualify as swill.
In the past few weeks I have eaten at a couple of very nice places, one locally and one in Baltimore. What Sam says above rings true. Why is it not possible to get a decent espresso? I am to the point that I don't even try much anymore. I'm just glad to get a good cup of coffee, and even that ain't easy.
Musina said that he did not think most people cared. Most people don't care about lots of things, but if a place claims to be one of the better places around and does have good food and service please pay attention to the coffee.
Espresso is not easy to make well. Everytime I pull a shot at home I see that. It may be that at most restaurants of whatever quality there is no individual who has any real interest in the coffee. The Chef cares about the food, the bartender about the drinks, and the servers about service. Coffee in places I worked is often an orphan. To make good espresso SOMEBODY has to care enough, and be trained enough, and have time enough to do so. I think at most places there is not anyone who fills that role
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I'm with Ronnie on the grilled asparagus. Love that. I really like grilled sweet potatos. Par cooked for a while, than splashed with olive oil and grilled to crispy on the outside. As soon as they come off hit them with some sea salt and lots of cracked pepper. Or some Old Bay or cayanne pepper.
Really my favorite side on the grill.
Like sweet onions halved and grilled with steak as well
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Tried this last week.
Didn't think the peach bitters had enough actual bitterness to balance out the sweetness of the liqueurs. Might be OK as an after dinner cocktail.
Mike, did you use orange curacao or sub in cointreau (or another triple sec)?
I used the Luxardo Triplum Orange Dry, which is like Cointreau only different. The bottle is even shaped like the Cointreau bottle. In a side by side it has a more pronounced orange flavor and is a little less sweet than Cointreau. It has become my favorite bitter orange.
I'm a big fan of bitters no matter which variety and I believe I used more than the one dash called for in the receipe
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A Pennsylvania blogger. Really looking forward to this, Sandy
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Happy Easter everyone. It's a beautiful day for smoking here. Quick question. On the WSM, should I put the bird on the top grate or the lower one? Is 4 hours about right for a 9lb bird?
Top grate Marlene. You two have a nice day of smoking. Sorry I am missing this one.
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I have smoked kosher turkeys whithout brining them and they come out fine. A butterball will be fine smoked, but Arne is right, do not brine it. As to temps, yes 325 is
fine. It will be done in about the same time it would in the oven. I have done turkey this way and it is great. The apple wood is the way to go with the bird. A little hickory is fine, but mostly apple. I like cherry with turkey.
The butterball will be just fine, do not brine it though.
Susan, those birds can do with a full 24 hr brine if you have the time.
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I, too, could use some advice on how long I can plan for a 23-25 lb. bird.
I'm going to have to time this very well. I'll get home from church at about 7:15 am, and want to have food on the table at about 2:00 pm. Now, I'm thinking that I want to start this low and slow to let the smoke do it's work, but it shouldn't be a problem to kick up the heat later on because I'm not dissolving connective tissues. Anyway, any more guidance on time would be appreciated.
I am sorry that I will be missing the chance to smoke with you this weekend. We are going away Friday and Saturday and my dad remains in the hospital so I just do not see it happening. I have found when doing turkeys on the WSM that the total time is very close to what one would expect if doing it in the oven. I do use a higher temp, 325 at the dome is fine when doing turkey. As you know, brining will make a difference as well. A well brined bird will finish much sooner. If it seems I am avoiding the question, I am. I hate to give you a time. but I would fire that baby up as soon as possible. If you start low for any period of time 4 hours would not be out of the question. If it is done sooner, it can be held in a cooler wrapped in foil. If the cooler is heated with hot water first and the bird covered with a towel it will stay in the safe zone for as much as two hours. I would much rather have that big bird done a little early that have the ravenous horde threaten to order pizza.
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I get cherry ans apple from a local orchard. I do not cut off the bark, and cherry and apple is pretty all I use these days
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I worked with a guy who would refuse to make a Jack Daniels and Coke. He drank his Jack on the rocks and would not pollute it by adding coke.
I learned to despise the frozen strawberry daiquiri. I got to the point of wanting to throw the blender in the trashcan. Not only did I find the drink to be vile in its own right, but also it was such a time killer when busy. This was in the 80's and they were so popular and the gunk we had to mix them with was just so horrible. Red colored thickened corn syrup. It still makes me sick.
edited for spelling
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We had friends over for dinner last night. He drinks alot of espresso, so I told him I would pull him one. He said it was better than most he gets out. He is not the sort to say that just to be nice. If it sucked he would have told me.
Of not is that all I had on hand was my Sumatran. So I pulled what Owen told me was a SSO shot. He liked it as did I. This machine can make decent espresso. With help from Owen and Chris it seems I can coax something good out of it
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I find ribs to be the most difficult item to smoke with any consistency. The other week I made some real good ones. I'm not really sure why, however. Next time, who knows? The rain sucks when smoking, but I hate the wind worse.
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Daniel - thanks for the report - and thanks for "taking one for the team".
This comment
This is what I hope people in prison are eating...prompts me to think that you refer to the people in prison who've been really bad - not just the garden variety general prison population
Hey Owen,
I work at a prison and I see what the inmates eat every day. Daniel would do much worse eating here. Not that much of it either. Prices are better though, inmates are charged 10 dollars a day for room and board, inclusive
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Today on WashingtonPost.com the famous darling of EGullet Mr. Bourdain hosted an online chat session. He answered questions about the show and other topics. As always he was smart, glib and self promoting.
Not sure if you have to register to read it. I am a registered user of this site and the process is painless if you would desire
http://www.washingtonpost.com/wp-dyn/conte...6032901850.html
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Every time we drive by our local Olive garden the place is packed. My wife will often joke that we ought to eat there. I just guffaw. I have been in the place, but will never darken its or one of its siblings doors again.
I await Daniel's review however. Go for it Daniel. You are young, strong and able to take a good hit.
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Usually no fan of cocktails with champange. However we had a bottle and tried the Seelbach from Ted Haig's book
1 1/2 oz bourbon
1/2 oz curaco {I used Luxardo Triplum}
7 dash Peychauds bitters
7 dashes Angastora bitters
pour the above into a flute and top with champange.
Ok. This was real. real good. Could drink these all night.
We also made some French 75's which I really did not care for at all.
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I don't have one of the Bradley machines. However, I have come to use fruit woods almost exclusivly when I smoke. I have a lot of apple and a good bit of cherry. I reserve the hickory for beef. I do not like mesquite at all. Would like to get some nut woods. Not much in the way of nut trees up here. I have some apricot that I got last year from a tree in my neighbors yard that i am going to try soon.
I have lots of oak, I use it sparingly as it is strong, I sometime mix in a chunk with my main fruit wood.
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Ron, your ribs look great. Great photography as well, I do need a new camera. Marlene don't give up on ribs yet. They are harder to have come out right than butt or brisket and I also think mesquite is evil stuff. Susan, sorry your weekend sucked.
I am eating lunch at work right now. Leftover ribs. Had them in the microwave just briefly to take the chill off. Now my office smells like smoked pork.
Tradition has us eating ham at Easter, not turkey. However, Maggie loves smoked turkey so I will be smoking. Only issue is we are going to Baltimore to see Etta James on Friday the 17. Will not be home till later Saturday which may cause some time issues.
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The ribs were brined. They were on the smoker from 2:00 p.m. to 7:00 p.m. They were on the bottom rack. Lots of water in the pan. The only thing I can think of is that there were too many ribs on the grill and not enough room for circulation. I don't get it.
5 hours is not a long time for ribs, did you say two racks of spares and one of back ribs? If they were all on the bottom rack they may have been too much. I use rib racks to give more space. However, I am merely guessing. One of the things I like about smoking is that every time you fire it a total disaster is a possibility.
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We just got done eating and mine were perfect. Were the ribs on top or bottom? Did you have water in the pan? How long were they on? Did you brine them? Not sure what happended to yours. We had French 75 cocktails before dinner and a nice Zinfandel with the ribs. The Zin liked the smoke. Brown rice with onion, tomato, olive and poblano pepper relish I cooked up.
Very nice, very nice. I am sitting here full of lovely smoked pork, and as Susan would say I smell like smoke, my clothes smell like smoke.
MMMM, smoked pork. Perhaps my all time favorite food
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They've been working on one of their cars for a while now. Here's a question. The ribs have been on for 3 hours now, but they don't seem to be browning up at all, yet the smoker temp insists it's at 300. How come?
If your at 300 they should, give them some more time. If you like them real brown and crunchy a few minutes under the broiler will do it. I often give them a minute or two on the gas grill after they comeoff the smoker for the same reason
Going out now to take alook
Sweeteners in ice cream
in Pastry & Baking
Posted
I spent the better part of a year trying to make a good sugar free ice cream for my wife. I made lots of stuff that tasted good. However, no matter what combination of sweetener I used I could not get a decent scoopable ice cream. Lots and lots of hard as a rock stuff. I still have som eoif the -tols and stevis and glycerin and other stuff. Now, I just don't make it as much, and when I do I use the real deal.