Chef Shogun
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Posts posted by Chef Shogun
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I'm there! What time are we looking at, and what's the best way to get there?
...and may The Post have mercy on us all.
-- C.S.
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Woohoo! Been waiting to see your stuff up here Beans! Awsome! Thanks! I remember some of your classes (Evolving cocktails!), but I don't think I remember all those pictures. Could go for one of those key lime pies right about now!
Not sure which thread this was from, but you mentioned Shula's 2. Do you ever go to Shula's 1?
slkinsey: The Smoky Martini sounds neat, but also very strong! The Ricard probably does a whole lot to give it flavor beyond "Scotch jacked with Vodka" Is this one your above-average bartender would recognize? It's definately on the list of "Cocktails that have come up in the last week or so I need to try." I always feel weird having to 'spell out' a drink.
-- C.S.
Maker Of Decidedly Non-Pornographic Cocktails
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A couple of years ago, my friend and I were accidentally locked in the office/wine cellar at my restaurant. We waited, sure that someone would notice that we had not returned, and after about half an hour, I gave up and offered her a drink. Then we realised that surrounded by hundreds of bottles, we had nothing to open them.
This is my own personal vision of hell. Locked in a well stocked wine cellar with no corkscrew.
It's not fair! It's not FAIR!
Wait, I can still drink the screw-cap bottles *hands fall off*
It's not fair!! Hey, look at that weird mirror.
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Jsolomon: Good one, Uncle Red!
-- C.S.
"I'm a man, I can change. If I have to...I guess." -- The Man's Prayer
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Alright, how about this, then. On "Manor House" the Butler opened a bottle of vintage Port by heating a pair of tongs in the oven, then using that to heat the neck of a bottle. The idea (It didn't go off quite this way) was that you'd then take a wet feather and run it around where you heated the bottle. The heat difference would neatly crack the glass and the neck would come right off. This was to avoid getting bits of the ancient cork in the wine.
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My vote goes out to '$1.50 gas station/supermarket 'hardware' section corkscrew'. That or Saberage, but I've already pitched that.
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I'm still working on this (From the mini-wine-fridge thread):
I considered that, but I might put a 'normal' mini-fridge in there. Main fridge space is at a premium! I'd do both, but bedroom space is similarly tight........You know...I've got the computer rack in the walk-in closet. Betcha there's something to be had by setting up a well-cooled machine case (Watercooled?) fitted with slots for a couple bottles and some coffee/cheese. Wouldn't hold very much, unless it was something like a 5-6U (Which would in itself cost basically what a wine fridge would), but it would be really cool. Tie it into another box's SMB monitoring for lm_sensors temp and humidity....
Funny timing, because the other day I got wind of some friends asking the engineering school for funding to turn a fridge into a machine rack, as an 'interdiciplinary' engineering project. It's a lame plan that will fail on any number of levels, but this is a neat inversion of that.
Hold on, lemme find some paper...
-- C.S.
"Look Out, Mac Classic Aquarium!"
Come on, you KNOW that's a good idea! Until then, the drawer under the bookshelf in my room is home to two six-packs of good beer, to limit their roommate exposure until a bottle or two is rotated into my fridge-stash, as well as a few snack items.
-- C.S.
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Le Saberage!
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Yeah, the Real-Lime isn't great, but it works in some circumstances. The vodka-stabilized sour mix idea sounds good, though.
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I actually thought I went pretty nuts with the sugar, but I'll give it more next time, and leave the peels on. Really they were only without peel because I was using the peels for vodka infusing, so that was just a one-off thing. It was really more of a 'bitter' than a 'sour', probably because the the exposed lime piths stewing in the drink over an hour or so.
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Things to avoid: Bed, Bath, and Beyond plastic food storage jars. Not even 24 hours, and the lids are already developing cracks. Great
. I'll find some real jars for the next round.Interim update: The pepper vodka is turning yellow/red, and smells like death. I'm supposed to be tasting this stuff??
* The zests in the citrus are losing their color, but the liquid doesn't smell as bad. -- C.S.
* So, I tasted the stuff.
Infused vodka tasting notes:
Pepper: kung-PAO!
Lets just say 'strong pepper notes', harsh attack, and 'please somebody make the burning stop' finish, and call it a day. I'll let you know about the mouthfeel when I can once again feel my mouth. Going to have to cut this stuff with regular vodka (Which got a good laugh from one of my roommates, even though that's how it works).Citrus: Eh, it's comming along. Harsher than I expected. Using Smirnoff 80 for both.
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Fondue lasted in Western Canada into about 85 then it died with a big bang.
Ha! This would have been after 85 if I were that cognizent of it. Maybe they were just WAY behind the times. Or...just liked fondue!
Ooh!! Port wine cheese??
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Hm. I think I have to let this sit for a bit. Is the peel a critical ingrediant here, because I stripped it all to use in infusing. Not bad so far, but I think this is one of those drinks for which I should seek a professional example so I know what I'm shooting for.
Edited to add: Yeech, this is not a leisurely sipper. Maybe it's because the pith of all these lime cubes are exposed, but this thing got sour after a while. Still, I like the concept!
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All these Embedded Song Titles are starting to give me a Freakin' Migraine(1). If this keeps up, I'll end up doing Terrible, Terrible Things which will most likely see me Wanted Dead Or Alive(2). Looking forward to finding Humorous Or Ironic 80's Themed Titles for the menu items, though!
-- C.S.
Killed The Radio Star
(1) Your initial post is still one for the ages, Mktye
(2) Nick Rocks, anyone? Anyone??
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Steak!
A tasty NY Strip from Harris Teeter, cooked in what was at least an approximation of the 'slow sear method' outlined in The Cast Iron Thread (Thanks Fat Guy!). Maybe I didn't let it go long enough, but once the sides started thinking about being done, I got impatient and cranked the heat, got a nice crust, tossed in Chantrelles and shallots, and threw it in the oven. The *spirit* of the slow-sear, however, was maintained. What I ended up with was:
* NY Strip with chantrelles and shallots in red wine reduction sauce.
* Garlic sauteed broccoli (A personal fave).
* Boiled red potatoes in creme fraiche with caramelized onions, parsley, and chives.
* 2001 BV Coastal Cabernet
Dessert:
* Tiaramisu, purhased from Sinplicity Cafe when I had to run out for the aforementioned potatos. There completely used to be a 5 pound bag of small white potatoes under the sink....figures that'd be the last thing I prep.
* Vanilla White Russian.
Results: Good. Upper percentiles of 'Steaks C.S. Has Made'. Creme Fraiche thinned out more than it did the last time I made this, but no matter. Pleased overall!
Things to improve upon, or, Stuff That Would Get You Yelled At In A Kitchen Of Repute And/Or Multiple Stars:
1. Make sure you do, in fact, have potatoes when you think you do.
2. Basically unchopped chives in with the rest.
3. Forgot the tasty Maldon's sea salt finish on the steak (Nothing new...I usually do! Just want to eat by that point!).
-- C.S.
"Hey, anybody seen those potatoes that used to be under the sink?"
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Try the local store as well as a good Googling, but this is one that I previously bookmarked:
Cool bottles! I like how the have the wavy bottle that the new(?) Rose's flavorings come in. The 'blue raspberry' is actually almost vaguely decent enough* in Coke. Have to kill off the last ounce or so of it and use it for storage!
So, I went out and got two plastic mason-like jars from Bed, Bath, and Beyond. It occurs to me at this late hour that the plastic might retain scents from the liquids. We'll see, I guess. Also picked up, along with components for what should be a great steak dinner, peppers and citrus for vodka infusing. So, updates in...however long as the stuff is going to take, when I re-skim the thread for timing suggestions. Peppers were pretty quick, IIRC.
-- C.S.
* This glowing review has not been compensated by Rose's.
Edited for: Woah, this stuff better be good...started pouring and before I knew it, had the whole Liter in the bottle!
....It occurs to me I could just pour half the vodka in the citrus jar into the pepper jar. In fact, that's what I did. There's a public service announcement hidden in all this, I just can't find it right now. Night, all!
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Can't get enough of that delicious Pan-Asian Cuisine.
-- C.S.
"Voip!!"
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Jello Pudding Pops!!!!!!!!!!!!!!!!!
That's so good, I wish it was mine....good luck with that, though.
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I was hoping somebody would propose this!
(That is to say, I'll go!)
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I have no recollection of that thread at this time, Senator.
Um...I have to go!
*runs off, mumbling something about the drinks there not being so hot, anyway.*
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Why Miss Hillvalley, whatever do you mean?! On behalf of the men of DC DelMarVa forum I am shocked...SHOCKED at the implication that a trip to Sushi-Ko would be a mere smoke-screen of an excuse to patronize an establishment of exotic dancing! The only exotic things we seek are skillfully presented atop the finest vinegared rice*!
*coughs* Shocked, I say!
-- C.S.
P.S.
* Yes yes, we all read that thing in Salon about that Japanese photographer who did woman-sushi-porn. That's not the point.
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After all, the local restaurant scene thrives on competition.
I dare you all to have as much fun as the ladies do...and then to come report about it afterwards.
That sounds like a challange!! Oh...it was a challange? Fine then, it's on!
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Hey, I got poor Chelie [my maybe dead laptop]'s drive to mount in another machine, and I had to build a kernel module to do it, so it can't be that bad! Just...remind me never to 'jed /dev/hdc3' again to see if that is, in fact, the filesystem I want....
ouch. Got everything offloaded, though! -
Experimental shots* night!
First up: Pitu.
Smells like rum, kind of. Or sake. Hold please. Yes, this is definately sake-esque. This isn't pouring so well.
Is there an inner cap or something here? Beans, help me out! What's the dilly? Ok, there it goes. That was odd. Nowthen, on to business. Hm, not bad. Still vaguely sake-esque. Let's go to the replay. This bottle is starting to cheese me off. Still reminicent of sake...average sake, not a ginjyoshu. 'Drier', I think. Yeah, I can see using this for stuff. I'll go to the store tomorrow for caiphirinha components (Limes, and maybe some other sort of fruit).Next contestant: Yukon Jack
I was after Pimms, having been made curious by the thread of the same name, but my boozeria was out, so I got Yukon Jack, since I've been wondering about that, too. Ah, Stamford, CT**...is there anything that isn't imported into you? The answer, of course, is 'yes', but still. Why does your mall have four (Yes, four, though it might be three. More than one, anyway) Abercrombies? Oh well. Thanks for all the fine drinkables. Smells like a sweet novelty cereal, but I can't place it. Was there ever a cereal called "Honey Burning Oat Rings"? That would be what Yukon Jack smells like. *cough* ...smooth. (Could that someone perhaps, perchance be Mack the Knife??). Not bad. There's no question that this is a 100 proof liqueur, and it has a sweet kick to it. Why do all the recipes on Webtender using this stuff seem incredibly strong? Just because it has 'Jack' in the name doesn't automatically mean you have to mix it with Jack Daniel's.
Alright, that's it for now. I need to clean and completely reassemble my (Hopefullly not dead...) dev laptop.
-- C.S.
* This has context from another thread! Not just like...doing shots for no reason!
** I'm origonally from the next big town over.
Mead
in Beer
Posted
They have a few on the beer list at The Brickskeller. A roommate and I keep saying we're going to order a bottle, so I was going to ask about them in the beer forum! We need a "General Booze" forum for this kind of thing. I thought things like mead and barleywine were generally considered beer-oids. My (potentially flawed) understanding of sake puts it in the same category. It's called 'rice wine', but it's brewed more like a beer, IIRC. Then again, I'm more familiar with the beer brewing process than the winemaking process, so anything can look like beer production to me!
-- C.S.
Lieutenant Colonel Booze