Chef Shogun
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Posts posted by Chef Shogun
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Go buy it next time your close to that place and have a shot right out of the bottle. If you can still type, post a review!
I'm on it!
Re: Flavored Caipirinha. In the Bahia episode of "A Cook's Tour" we see Mr. Bourdain sipping tasty-looking Caipirinha of various flavors. Over on Webtender (I second Beans'
!) they've got a recipe in which a whole (!!) lime is muddled, to which sugar and cachaca are added. Can this be generalized to produce the flavored Caipirinha by taking 'something' and muddling it to produce 'something' Caipirinha? It's just crazy (and simple) enough to work.... How about infused cachaca (What I origonally assumed would produce the flavoured drinks)?-- C.S.
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Oh, ok then.
Nothing too hilarious, just I was heading home from Sesto Senso last Thursday on the Red Line and got to Chinatown, where I was to transfer to the Yellow to go to Crystal City. I realized when I got to Chinatown that Cafe Atlantico was in the area (If I got off at Archives instead of going all the way back), and started running the numbers re: time and funds (it was late and I was running low). I was so lost in it, "Ok, how late does this thing go on weekdays? If I don't go now, when can I come back? (I'm not downtown much) Yeah, I guess I'm dressed for it. Doors closing? Ah crap..." sort of thing, I didn't get off the damn train. Lost about 40 minutes travel time for a 30 second Mojito-rationalizing brainfart. Whether I wanted to go or not, I had to transfer there. Smooth. Should have just gone to Kramers for that nightcap like I was considering.
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So yeah, now that it's over (With a few voluntary exceptions), how'd it go? Diners: Good meals? Chefs and restaurant types: Good weeks? Anything crazy happen? Need closure here!
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Fondue is 70's, BTW.
D'oh. Maybe my parents were just 70's holdovers, but I remember lots of fondue at parties!
Second the molten cakes. Especially if made with Jell-O pudding.
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Most unfortunately I can only obtain Pitu, but am quite lucky that is at least listed in very conservative, stuffy oHIo imported liquors available for legal, retail sale.
Pitu bad? I see it in the boozeria every so often and go "Hmm....nah, next time". Should that 'next time' never occur, pending location of better Cachaca? Just moved to an ABC state myself. State store is too far away, and over by the sewage treatment plant no less...usually I just hit my former local on the way to the subway from work!
-- C.S.
Subway Booze Smuggler Extraordinaire
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Now that sounds interesting. I really need to get to Cafe Atlantico (I tried last weekend actually...funny story...) for the mojito and now, apparently, this. What's it called there?
-- C.S.
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And he answered: “True, But What’s Love Got To Do With It? Do You Really Want To Hurt Me?”
Hey, that's a song title!
/ducks
Fondue? Wine coolers. Raspberry vinagrette. Bowls of Yikes! Stripes! and Mario cereal? Guess I mostly remember novelty foods of the era. Here, have a foods of the 80s database.
-- C.S.
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It's great. Crisp skin, juicy.
Sounds good, but if it's corked or something it's going right back to the cellar, and you'll owe me a free one.
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A field trip sounds like a grand idea, but we will need a notebook to discreetly make notes about various acts of weirdness occuring around us. Anyone up for that?
To be fair, I had a scrambled egg sandwich there once and it was fine.
Discretion is for private detectives and the tennis instructor! They have ethernet jacks, just have somebody bring a laptop! It's the perfect crime. Woe is the restaurant that gives a critic the means to write his review at the table with impunity, for the haze of time shall not be their ally. Also with network connectivity they can post to eGullet, which is at least as bad.
I'm in!
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Got a Container Store or a Sur La Table near you, Chef Shogun?
D'oh, so obvious. Good call, thanks! Have both...same shopping area too, I think.
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It's not like one needs laser-guided precision tools to evaluate the doneness of pancakes!
Um, but it doesn't hurt, right? I'm a sucker for pancakes and lasers.
This place sounds bizzare. So....field trip?
--C.S.
"Celebrating His 100th Post"
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Are there many Real Ales around in the US? I know in Virginia we have Old Dominion Brewing Company's Real Ale, but I'm having a heck of a time finding it. Just have to go to their brewpub one of these days! Until then, it's OD Oak Barrel Stout all the way!
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If it's in spirits and not diluted with water, you don't need to refrigerate it until you're ready to drink it.
And then into the fridge for storage between drinks? Would storage in the fridge or freezer while infusing actually slow the process? We're talking pretty high proof spirits here, I wouldn't think you'd need to keep them chilled.
One of these days I'll find some jars and start doing these....anybody have a good source? Target had big jars* that didn't seal quite like a Mason jar would, and Bed , Bath, and Beyond had plastic Mason-y jars, but I'm really looking for glass. I hear Safeway has them, but at each one I've tried, I've been hard-pressed to find somebody who knew what a Mason jar was, let alone the article itself.
-- C.S.
* Fun Things To Do In Target #4. Putter around the store holding a two gallon glass jar, and your best crazy eyes.
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The New Orleans Coffee Company has been producing cold drip concentrate for a very long time. It comes in these really convenient squeeze bottles that measure out the precise amount needed for a fine cup of concentrate or a great iced coffee drink.
Wow, now that is nice! Half gallon of French Roast is on the way!
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These pod-systems interest me as a convenience (Most of my espresso problems are due to bad ratios,which this would fix), but I've been worried about the quality of the espresso in the pods. Are you stuck using the pods, or can you use loose coffee in them as well? We have a Keurig pod coffee system here at work, which I love (again, ratios, and the result is much better than your standard festering pot of office coffee), but that's coffee, not espresso! You need quality coffee, but you NEED quality espresso! Do the pods deliver?
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Argh. Cart Coffee Guy needs to lay off the skim milk. Been using it so long, at least three weeks, that I'm wondering if he abandoned whole milk alltogether. Skim milk has no place in anything, let alone a latte. Maybe a little quid pro quo regarding his asking for advice re: faxing stuff from Windows is in order. I'm going to the break room for some half and half...
Mayhaw Man:I've been curious about that cold drip concentrate system. Is it really that good? Definately interested in its application to iced coffee beverages, specifically the latte and Vietnamese-style drinks.
Phaelon56: Just over the top?? Some of those things are worse for you than a Big Mac (Ok, I can't find that link, but I'll try and get it from my boss and edit it in)! Much tastier, though...granted about 80 calories are from the whipped cream, but still!
--C.S.
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I'm curious as to where people think the best sidecar is served in the District.
When you find out, tell me! Until then, all I can offer is where NOT to go for them.....
Boozy, lime-y nightmares all.
Karma on I street lists the Mojito among their featured drinks. Anybody ever been? I've been curious for a while about it, but I've never been over, for mojito or anything!
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I've always found the place to be over-rated. Although I do like sampling their wine list, I much prefer Jaleo and Atlantico for food. Am excited for the opening of Oyamel, which still is claiming to be open in October. Interesting that its website says it's opening in Washington (instead of Arlington/Crystal City).
I live on the other side of The Underground from there, and definately looking forward to its opening. That strip has definate eGullet Night Out potential. Oyamel and Jaleo right next to eachother, then.....pub with games and things whose name I can't remember (Something and Somebodies I think, but not Dave and Busters obviously) on the corner! It's reputedly better than it sounds. But hey, we can always just go back to my place for white russians!
-- C.S.
Maker Of Killer White Russians.
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From online sources, I have learned that you don't have this kind of liquid sweetener in the States, and I want to confirm whether this is true.
Ah, how I miss those! We have them here as "Sugar Shots", sold apparently in Starbucks (though I've never seen), and specialty food stores. You sometimes see sugar syrup served in little pitchers in really nice coffee shops and fine dining establishments (Or restaurants that take their coffee service very seriously). I don't think I've ever seen them in individual units like that in the US, just in the bottles. They come in regular and Turbanado!
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I consistently find cafés adding the hot espresso directly on top of the ice cubes, which hastens the melting process. Then they add the milk and now the sweetener (often needed because so many cafés have bitter espresso) won't dissolve properly in the cooled liquid.
The iced latte is one of the truely great drinks of the world. I'm enjoying one now at work, as it happens! I think ice geometry is as important to the iced latte as it is to mixed drinks. My theory on iced latte is that once you get the ice right, it's all in the timing. You can't pour boiling hot espresso onto ice and milk and just let it sit there! Have to spin immediately! I go nuts inside if somebody makes an iced latte for me, then lets it sit while they do something else. Do not multi-task the iced latte! I have major problems with flash-melting the ice when I make iced latte at home, even when I chill the espresso beforehand (Alright, for as long as my impatient, thirsty, coffeeless self will allow). This results in a thin, tepid ice-milk-water, that can be salvaged only by a restorative jigger of Kaluha Especial. Shops don't need to bother with that (The chilling nonsense, not the Kaluha. Unless.....). The only difference I can see is they have small ice, whereas I have the big semicircle freezer-machine ice.
Finally, additional sweetner or milk added after the fact is an insult to the spirit of the iced latte, and shall not be tolerated.
-- C.S.
Devoted Iced Latte Purist
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Sequoia & McFaddens sound interesting.
They're not.
The Kennedy Center is in kind of a dead zone at that time of night. You're going to end up going into Georgetown, and even then, good luck at 10 pm on a Thursday. What's Firefly up to on weekday nights? That's one heck of a hike, though, but illustrative of the complete dead zone you're going to find yourself in (Alright, Thai Place, Mehran, and Lindy's will be open, but that's not exactly post-theater dining, as much as I like Lindy's!)
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Guess 33 cents/bottle doesn't sound so bad, but the (equivalent for 24 bottle Heinie case) $8/case surcharge makes it sound steep. The fun part is this is something you could calculate, given the cooling power of the fridge, cost per kWh of electricity, cubic meter of beer to chill, and desired temperature differential. Betcha it's NOT $8/case, even with the fridge opening for M seconds every N minutes causing a delta change in temp, and maintanance of the fridge. This is assuming all other things, rent, base utilities (not the fridge), etc, being equal vs. room temp beer. More like "Sell two chilled cases and you've covered your fridge costs for the day", without running the numbers.
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The places I seem to frequent keep most of 'the good stuff' in the cooler (Ok, except for the odd case, but mostly the un-fridged is the utility beer). Always wondered if that 'allowed' them to tack on an extra buck or two. Where is this beer place? I want some Brooklyn in DC, too!
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Here is my grocery store loyalty card name and address info:
Ed Poe
1313 Raven Rd
Grave 666
Baltimore MD
Yeah, really. It's not like there's a law saying you have to give your real name and address. They get their marketing data, I get 2/$4 Simply Orange or whatever. Just takes a while to get used to somebody thanking you by some made up, and ideally humorous, name.
-- T. Ferguson
Lime Juice & Lime Cordials
in Spirits & Cocktails
Posted
Any tips on keeping fresh lime juice fresh? It seems easier to keep something like RealLime around than fresh actual limes, but it seems to have longengevity issues of its own. After awhile it becomes cloudy and has white stuff floating in it. In the interest of full disclosure I discovered this while using it in a clear drink, rather than a cuba libre, so it might always be that way and I never noticed, but I definately threw out the white pith-looking-stuff besodden drink and last ounce or so of RealLime*.
-- C.S.
* Suggestions to always throw out bottles of RealLime in favor of the genuine fruity article are not helpful!
Then again between my cuba libre's and my roommates G&Ts, keeping limes around might be ok now if we'll go through them without them rotting. Wait...isn't this partly why they invented Rose's in the first place? The circle of life....