Jump to content

Chris Amirault

eGullet Society staff emeritus
  • Content Count

  • Joined

  • Last visited

Contact Methods

  • Website URL

Profile Information

  • Location
    Rhode Island

Recent Profile Visitors

12,549 profile views
  1. It's better than my homemade version, which truth be told I haven't made for a while.....
  2. My memory is not as good as yours, I fear, but it seems to be based on the IBRHS. It's very good, to be sure! I went through one bottle quickly but am saving the next. When I crack it open I'll report back.
  3. Well how about this! I gave up hope for sating my Inner Beauty jones long ago... until this morning!!
  4. R.I.P. indeed. Prudhomme was a really important figure for me in the early stages of cooking and eating food beyond bland Yankee fare. My first and only trip to K-Paul's in 1986 was revelatory and started my interest in restaurants. Here's a story I wrote in the weeks following Katrina but never tried to publish because I couldn't get the tone right. * * * * * My first trip to NOLA was in the mid-80s, when I was finishing college and attending a conference. During my junior year and the subsequent year off, I had smoked through Paul Prudhomme's first cookbook, Louisiana Kitchen, severa
  5. Nicely puffy there, Hennes!
  6. Thanks. since I will be able to make the oleo saccharum for the punch myself, I may forgo the garnish on the punch. But the horse neck is important visually in the toast, among other things.
  7. Well. A lot has happened in the last several weeks. I walked the bride and groom through much of the content here -- thanks to everyone for their contributions! -- and we settled on two drinks: a punch for the transition from ceremony to reception and a bubbly toast for the best man's speech. I then set about identifying available ingredients, testing recipes, having recipes confirmed with the couple, and finally researching the two of them for the names. There is also a side project wrapping up that involves the design and printing of cocktail cards for the guests to take home. Here are
  8. Thanks, again, everyone, for these responses. I'm going to have the first conversation with the couple this weekend, and I wrote up some framing comments/questions for that discussion. Here they are: * * * * * First Each of you tell me the story you'd like to be able to tell on the day after the wedding about this drink: what was it, what happened, and why. Some Contextual Concerns Bartender and waitstaff quality/training. Batched vs fresh ingredients. Timing. Glupability, intentional production delays, & drunkness. Ingredient, ice, & prep quality control. The L
  9. These are all very helpful responses -- thanks! Keep 'em coming!
  10. Just got one of these for dirt cheap as my home scale bit it tonight. Will report back.
  11. Hi. I have been asked to design a wedding cocktail for an event in late spring. I've created cocktails for events in the past, but all of those have been in my control as bartender. In this situation, I'll be part of the wedding and thus not coordinating cocktail prep and service, which changes my role. So I'm wondering what two different groups think about two different topics. 1. If you have been a guest or participant at a wedding with a signature cocktail, or 2. If you have catered or bartended a wedding with a signature cocktail, tell me about that drink and the experience
  12. At this point, for me freezing would have few benefits, and fresh has many. Indeed, I usually make too many tortillas given that they are remarkably inexpensive: if you can get access to large (50 pound) bags of corn, which typically cost less than a buck a pound in AZ, then the product costs are quite low. While the time/effort costs aren't minor, they involve a lot of unattended time, and if you get good at the process and do a bit of planning ahead it's pretty easy to make a 1-2 dozen batch as needed.
  13. Hi rbenash! I believe that assumption is incorrect if you plan to make tortillas. I have never had any success freezing fresh nixtamal or masa and then using it for tortillas, with a vacuum sealer and deep freeze. I know it's sold frozen at Mexican markets in the US southwest, but it's my sense that it's for tamales, not tortillas. YMMV. For tortillas, I follow Diana Kennedy's model roughly: two rounded tablespoons of pickling lime/cal added to the corn and cold water in a large stock pot, brought to ~160-170F (bubbles on surface, she says), then covered to sit for 18-24 hours. I rins
  • Create New...