lancastermike
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Posts posted by lancastermike
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Last night I made a bourbon manhattan and substituted orange bitters for the Angostura and it was a subtle but nice difference
Bourbon and orange bitters are great. Recently I have been pouring 2 1/2 oz of bourbon and 1/2 oz maraschino over ice and adding two splashes of Fee Brothers orange bitters. This makes a very nice sipping drink for me.
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When you say it is a Bodum grinder, is it a blade grinder or the Antigua burr grinder. The blade grinder will not make an even enough consistency to make a really good espresso. The Antigua, on the other hand, will do a passable job.
As to coffee, stay away from the really dark and oily roasts... they'll muck up your grinder and aren't very tasty either. I'd try your sumatran. Some lightly roasted beans may come across a bit bright and acidic when done as espresso... some are fine. Experiment.
If you get your coffee ground, buy in quarter pound packges, and only keep one out of the freezer. Go through them quickly, as the coffee really loses flavor over time after you grind it. Also, fine adjustment of the grind is really important for maximizing the goodness of an espresso. So if you don't have a finely adjustable grinder now, you'll want to get one soon, or you'll be very disappointed with the quality of what your machine can produce.
It is the Antigua burr grinder and it has about 15 or so adjustments from fine to coarse. I have only used the coarse as I drink press pot coffee these days. I will certainly try it. It would be nice to only have one kind of bean around so as not to have to remember which is which
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My wife has wanted a home machine for a while. For her birthday I got a Gaggia 35008 Carezza Espresso from Amazon.com. With the free shipping and the 25-dollar off offer I got it delivered for $174.00. I have a grinder that I use for my regular coffee that does a bang up job for the coarse grind I use in my press pot. I did not pay all that much for it and wonder if it will give me what I will need for the Gaggia to work. It is a Bodum brand grinder that I doubt is up to the level you recommend. The Gaggia arrived last night and her birthday is Feb 5.
The shop were I get my beans is right up the street, would it make more sense to have them do an espresso grind for me? I doubt the machine will be used every day.
While I am asking, what coffee to use? From what I know, which is not much, espresso is a grind and technique not a kind of coffee. I guess it is mostly made with dark roast, but what about just a fine espresso grind of my favorite Sumatran beans?
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In any case, it will be us 3 gals, one of which is more a cocktail person than beer or wine, the other two are easy
Three gals, one a cocktail drinker and two who are easy.
Sorry, Beth I have no tips for you, but it sounds like my kind of group. There is a joke or two there, but I will refrain.
Welcome to E-Gullet and I am sure you will get a tip or two about were to go
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I use the Maverick remote when I am smoking and it works fine. I wonder about the accuarcy but when I am smoking pork I do not nned to be exact. When I am doing aomething else that I reallly need temps for I use my instant read that I can calibrate.
The alarm works fine and it works in my house. But the reviewers are right, they are all of dubious quality. The probes are the issue, i just wipe mine down with a disinfectant wipe. Keep them away from water
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So I've tried the Diet Coke Black Cherry Vanilla to compare with with the regular version -- and I like it better. I think that the vanilla/black cherry combo on the regular tends to make an already sweet drink sweeter, whereas on a diet, it smooths out the diet aspects and make it taste more like a regular soft drink.
Its interesting how with the new flavors, Coke is still staying with the tried-and-true Nutrasweet/Ace K combo for their sweetner system. While I think Splenda improves certain products, I have to say that compared with Coke Zero, which is Nutrasweet/Ace K based, Diet Coke with Splenda is underwhelming.
The cola element in Diet Coke Black Cherry Vanilla tastes more like Coke Zero than Diet Coke's to me, which is a good thing.
Got a 12 pack of the cans of the Diet Coke Black Cherry Vanilla and it was much better than I expected it would be. Neither the cherry nor the vanilla overwhelm and it certainly has none of the horrible taste of the Vanilla Coke.
At one of my local supermarkets the 12oz cans were 4 12 packs for 10 dollars. At the other one that did not have the sale they were $4.39 for one 12 pack.
When I managed bars I knew that fountain soda was a license to print money. Canned soda seems the same
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Last night we had a couple of old standbys. I had a Ward 8 and Maggie an Aviation. Both were very nice.
We use the Sam Kinsey method for our Aviations
2oz gin {Gordons}
1/2 oz maraschino {Luxardo}
1/2 oz lemon juice.
Maggie loves these.
I used the Cocktail DB receipe for my Ward 8, with my own made grenedine.
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Hmm. I guess three hours each way is a little too much for you to drive up to NYC and buy some Peychaud's at Pegu Club.
Would love to drive up for a bottle of bitters and a cocktail or two, Sam. Real problem on visiting Manhatthan these days is price of a room. Article in the NYT about this just the other day. We used to like to come up for a show and a weekend stay, but it is just too dear these days
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But in PA bitters need not be sold by the PLCB stores exclusively, right? Angostura's in my supermarket. You might want to call DiBruno's in PHL and ask if they've got them. I recall that Lisa mentioned something about stocking Fee's, so bitters are on their radar. Maybe PM Lisa directly... Lisa1349 is her eG handle.
In fact, my Fee Bros Orange bitters came from DiBruno's. I do not think they stock Peychaud's however. I may ask her if she has a source however.
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Looking for a source for Peychaud's bitters other than the Buffalo Trace site. PA LCB tells me there supplier has none and will not be getting anymore so they cannot special order it for me. The Buffalo Trace site wants 10 bucks for shipping. I am not cheap, but that seems a little much. Any help for another source? It is not at retail in Pennsylvania
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I am in prison most of the day. Not an inmate, I work at one. A county prison. There is no microwave or other cooking device for the inmates here. They get three meals a day served on trays from the kitchen. Commisary includes ramen noodles. The speciality of the inmates here is "Chi-Chi". It is different in each housing area. What they do is mix various commisary items in their ramen noodle bowl and crunch it all together. You and I would consider it inedible, but it is something different from what the kitchen gives them.
The same kitchen makes a daily meal for the staff. I do not partake, not because it is made by the inmates as some of my co-workers do, but because it is all fat and startch. I bring my lunch. Once in a rare while if I forget my lunch I will eat here. Lots of bad pasta, potatoes and cheese.
County lock-up is no place for good food. I guess prison life holds some interest to folks on the outside. Take my word for it, prison live sucks. Some guys here thrive on it, but it is no fun.
Some people seem to want to romanticize prison life. Often, when I met people and they ask were I work, I cringe. I guess it is understandable that folks are interested in what it is like on the inside. However, the reality is nothing at all like the popular view
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What are your favorite sources of wood chunks? We have lots of maple and ash firewood, but we also have lots of poison ivy that grows in the local woodlots
Maple is fine for smoking. Fruit woods are great for poultry. Check with your local orchard for trimmings. I got a big box of apple from my local orchard for a couple of bucks. Are there grape growers aroung your area? I have never used it but know those that do use grape vines. I do NOT like mesquite for smoking. Grilling, maybe but the taste is too strong for smoking. Pecan, hickory, and other nut bearing trees work well. Your ash would do fine. I would think wood should be easy to find in your area
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I love to dunk Tastykake Butterscotch Krimpets in cold milk. Sometimes I eat the butterscotch off the top and dunk the cakes, sometimes the whole thing. The sponge soaks up the milk and than sort of melts in the mouth.
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The WSM comes with a cover that I do not use. I do know guys who put a trash bag over the smoker and than use the cover as it is not waterproof. I keep mine outside but do store my charcoal in the garage to keep it dry. I also keep the grates in the garage as they will rust, the WSM itself will not. If outside it is important to clean out the ashes, if they get water in with them they can lead to issues with corrosion of the fire bowl. However, the WSM is a wonderful device that really is not hard to use or to maintain. Years ago I had a cheap-o Brinkman that was such a pain in the ass to use I stopped smoking for several years. Reading the butt thread made me get off of mine and buy a WSM. I have been very happy I did. There is a ton of information on the Virtual Weber Bullet site which will answer any question you would have about it.
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Wow, what a saga, Melissa. It should not be that hard. The water in the pan is to moderate the temp. So cooking with it empty and foil lined may be the answer. I am sorry it turned out to be such a nightmare for you. With my Weber Smokey Mountain the cold is not an issue as long as it is not windy. With probes from digital thermometers I have found that washing them is an issue they should not be immersed. I wipe mine with a clorox wipe.
If this device is such a pain to use I would take it back. Charcoal is not so bad and aWSM would have done the job for you.
I do know that everytime I fire the smoker disaster is a possibility. I believe this is part of the allure of smoking
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Key rule in bbq is to allow plenty of enough time for the overall cook. Reheating is fine for pork and chicken, just remember to reheat slowly. I also like to allow about one hour after the pork is done, keeping it wrapped tightly in foil and placed in a thermos like cooler to let it rest before pulling.
Yes, getting the pork done ahead of time is fine. Wrapped in heavy duty foil and held in a cooler that has been heated with a soaking of hot water a piece of pork that large should hold a safe temp for several hours. I never plan a meal time based on when I think the pork will be done. Either have it done ahead or make it an event were waiting does not matter as much, such as a summer cook out with lots of beer. When cooking chicken and any other meat it is best to have the chicken on the lower of the two grates. Any nasty chicken juices should drip into the pan, not the pork.
Unless you are serving the Notre Dame fans, than I would not worry.
Go Buckeyes
edited for spelling and stupidity
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Go get 'em Melissa. Another e-gullet smokehead is born. I have never seen a contraption like yours but it ought to work fine, the trick will being regulating the flame to stay at the right temp. 225 to 250 tops at the grate. Would it be possible that the diffuser fits on top of the bowl that holds the wood? The hole in the middle to let the smoke through? Just a 100% uninformed guess. In my charcoal smoker I use chunks of wood. I would think chips would work better here and the out best be smoked. I am very anxious to hear how this works for you. Susan is correct that chicken is a great test. Smoked chicken thighs are wonderful.
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Last night had a Bijou for the first time. A very interesting drink. Lots of different tastes. A little bit of pucker from the vermouth to start, but the finish was much smoother with the orange bitters really shining through. A fine example of an old style cocktail. I think this is an example of the orange bitters being essential for the drink to work
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My darling wife Maggie found me a first edition hardcover of Gary Regan's Book of Bourbon for a Christmas gift. What a wonderful gift it is. I have alyways loved bourbon and this gives me information I never had both historical and current. I know it was published in 1995 but it is still very current. I would imagine many of you have seen this, but if not, it is worth the search for it.
I particularly enjoyed the recipe for distilling a batch of bourbon. If someone has a source for the still and the barrels I could get the corn, wheat and rye
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I looked for, but didn't find, a "stupid baking questions" thread.
We picked up a birthday cake at the local bakery, and got to talking about something we noticed. It was an all-chocolate cake - chocolate cake, fuge filling, buttercream icing. But right at the outer edge of the filling was some white butter cream. I've seen this a lot on chocolate cakes (which is about all my family gets ); a bit of white buttercream on the edge of the filling, possibly on the sides a bit, as well. We were speculating why - I'm leaning towards icing the cake first so it's easier to see the spots? Am I close? Curious!
Allura,
The reason there is no "stupid baking questions" thread is because there are no stupid baking questions. As a novice baker who has never made layer cakes, I was not aware of the icing dam technique and have learned something from your post. The reason I love this forum so much is that all levels of bakers -- from novices like me to advanced home bakers such as PatrickS (who is also a great photographer
) and Ling, to the professionals such as Wendy, Nightscotsman and so many others -- we are all here to share, learn, and advance our skills. Keep those "stupid" questions coming! Great response Beanie!!!!! I couldn't agree more.......... all questions and thoughts on any level are welcome here.
When I read Pastry and Baking I am always so impressed how the professionals share and help us home bakers without any attitude or pretense. E-Gullet is a wonderful place full of wonderful people, but I believe this part of it is the shining star of what it can and should be.
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Hoping to find the Inniskillen Riesling Niagara Peninsula, Ice Wine 2002 that shows in the upcoming Chairman's Selection list for Christmas gift. Code # is 10016. A search of that comes up with zilch. Anyone spotted this yet? The eyes of the guys at my local store seem to glaze over when I ask these questions. I do know they have no idea what they will receive till it shows up.
For all the Philadelphia area store conspiracy theorists I note that this IS now showing as in stock in several Philadelphia area stores but NOT anywere else in the state.
I still hope to get some in time for a Christmas gift.
I ordered two bottles from the web site and it has been shipped to my local store. I will be able to gift it after all. Thanks to Deidre for the heads up that it was available on the web site.
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Isn't it tricky to get charcoal this time of year? Or do you stockpile it year round?
Around here Costco has Kingsford year round.
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I use the WSM no matter what the temps. However, grilling is different than smoking. On the Weber Virtual Bullet site there is a whole section of rigs guys have built for cold weather. Many involving water heater wraps. Wind is a much bigger problem than cold for me. For grilling I use a gas grill and like above it takes a lot longer to get up to temp when it is cold, but I have not yet been stopped.
Jello Shots
in Spirits & Cocktails
Posted · Edited by lancastermike (log)
Katie,
It is a speciality item. Several months ago we went to the big IKEA store and than drove down the road towards Conshohocken. At what I believe was the Plymouth shopping center the speciality store had it on the shelf. I have not checked it recently to see the stock levels. The guy at my local store got it in for me from another store. I did not have to SLO it
Uh oh, wrong again. I just checked and it now IS a SLO. Should have know better that to think the Aphrodite Of Alcohol would not be on top of this. This is bad news as we love the stuff. I have about 1/2 a bottle left, I better start looking.
Edited for stupidity