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The Hersch

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Everything posted by The Hersch

  1. Does anyone know of a US source for mutton?
  2. A bloody mary with horseradish is like a glass of cocktail sauce. Ick. My bloody mary: in a double old fashioned or similar glass, pour two ounces of gin, the juice of half a lemon, a good glug of Worcestershire sauce, about seven shakes of the Tabasco bottle, a couple of shakes of the salt shaker, a few twists of the pepper mill. Put the glass in the freezer for ten or fifteen minutes. Add six ounces or so of tomato juice, stir, and put back in the freezer until ready to drink, preferably with scrambled eggs, toast, and smoked salmon. Caviar optional.
  3. While I wrote above complaining of cloudiness (is yours cloudy too?), I made the Lemon Pledge connection too. At least it smells like Lemon Pledge; I've never tasted furniture polish. I think if you added the lemon bitters to a drink with another citrus element and a liqueur, like a Pegu Club or Aviation, they might work fine. Perhaps I'll try that this evening.
  4. Well, I ended up adding a dash to a martini, and boy was that a mistake. The stuff is cloudy! Milky, almost! What's with that? Is it supposed to be that way, or is there something wrong with what I received?
  5. Me too. My back-ordered Fee Brothers Lemon Bitters just arrived today from Surfas. What am I going to do with them? I'm pretty sure they'd be a nice addition to an Aviation cocktail.
  6. I just can't see why this would bother anybody: (from the Wikipedia article linked above)
  7. The Hersch

    Dinner! 2007

    What are the ingredients in that cocktail? ← See my post here about it. I currently have no idea where I got the recipe, but it's really good. The two different cherry liqueurs play off of each other nicely. And see my post here taking credit. I'm so pleased that someone has made my cocktail and actually likes it!
  8. I am the source. I posted this invention of mine in the "Post Your New Cocktail Creations Here" thread here on January 29th, 2007. How soon they forget! I had shortly before picked up a bottle of Cherry Heering (which doesn't seem to be its official name anymore) on a whim, and came up with the cocktail above as a use for it. My formula specifies Luxardo maraschino, although I imagine Maraska would be fine as well. I haven't been able to find that brand in the Washington area, where I live (and it's hard enough finding the Luxardo)."Tarleton's Resurrection" is the name of a beautiful lute air by John Dowland, the 16th-century English lutenist. Dick Tarleton was an enormously popular clown and comic actor, who died in 1588. "Tarleton's Resurrection" was written as a tribute after his death. I'm not sure what prompted the connection with that title and my cocktail creation, but once I named it, it seemed like a good name.
  9. Kurt, I guess I was thinking Angostura or Orange. But now that you mention it, Peychaud might be pretty nice. Anise and Orange are flavors I like a lot together. ← How about Stirrings' blood orange bitters?
  10. Well, you can't copyright a name or title. The Roosevelt Hotel may have asserted a trademark, but I really doubt they could make such a claim hold up. Maybe in 1951 they could have, but I doubt it. Not that I'm an expert on trademark law.
  11. The Hersch

    Dinner! 2007

    This may astonish some, but a single word often has more than one meaning. "Arugula" has unfortunately become American English, but "rocket" is still a perfectly usable word for the salad green. Our English cousins manage to use the word in both the blast-off and the salad sense, without becoming hopelessly confused. "Arugula" isn't even proper Italian; why should we accept it as good English?The h-less pronunciation of "herb" is also unfortunate, sort of like pronouncing "humble" without the h. How that pronunciation of "herb" caught on is a mystery to me. "Coriander" in current American speech generally means only the seed of the plant; this was not always so. "Coriander leaf" would be unambiguous. Lamb's lettuce, or mache, has become widely available in the US only in the last few years, but mostly only at fancy-schmancy places like Whole Foods, or in restaurants.
  12. The amount of pimiento paste used in these is quite small, not enough to make them taste hot, just to give them a little vibrancy. But you should definitely make them; they're really easy. Desalt the salt cod (soak in water, change every 8-12 hours, for a day or two). Poach the cod in water for a few minutes, keeping the water below the simmer. Shred or chop the fish, mix with sauteed chopped onion, chopped parsley, mashed potatoes, raw egg, salt & pepper, a bit of pimiento paste if you have some or a small dash of Tabasco or other hot pepper sauce. I find it easier to form the balls if you refrigerate this mixture for 45 minutes or an hour. Then shape using two spoons into football shapes and drop into hot, deep oil. Fry until golden brown, about 3 or 4 minutes, and drain on paper towels. Some recipes call for coating in bread crumbs before frying, but I think they're much better (and more typical) without that.
  13. In my observation, bolinhos de bacalhau are made with cooked, mashed potatoes, not shredded. They also usually contain parsley and a little pimiento paste, an ingredient difficult to obtain in the US unless you make it. Form into sort of football shapes and deep-fry. It was definitely my favorite bar snack with a beer when I lived in Portugal.
  14. The Hersch

    Dinner! 2007

    In the US, it is unfortunately being called by its french name mâche more and more. This is part of a seeming trend to call things which have perfectly serviceable English names by foreign ones. Other examples: arugula (rocket), cilantro (coriander). Anyway, this particular leafy green has a whole raft of English-language names: Lamb's lettuce, lamb's tongue, field salad, field lettuce, corn salad.
  15. Perhaps you missed where jazzyjeff said: From the Abebooks listing: This refers to the 1930 Constable edition. Presumably this copy does not have the "Additional Cocktails" section present in my 1930 Constable copy.
  16. Thanks for your observations. My copy does not have the Booth's advert pages. I don't think it has the stamp you mention, but I don't have it in front of me, so I can't swear to that. But I'd certainly have noticed a two-page advertisement. So I can answer your question about all British copies with a "no".
  17. After reading the above and other posts in this thread regarding the contents of different editions of the Savoy book, I'm completely puzzled as to what edition it is that I recently acquired, which I thought was a first. The (not numbered) page 25 of my book has a "Bacardi Special Cocktail" but no Bacardi Cocktail, and certainly no paste-in. But my copy doesn't have a "New and Additional Cocktails" section, it has a section headed simply "Additional Cocktails", which has only nine entries on two pages, the very first of them being the Bacardi Cocktail. It doesn't include a bunch of the other cocktails mentioned as being in the "New and Additional" section. Interestingly, the "Additional Cocktails" section of my copy is not listed in the volume's table of contents, which lists "Concluding Remarks" on page 280, and "Blank Pages for Additions" on page 282, which is where "Additional Cocktails" actually is, while the blank pages begin on page 284. The title page (there is no separate copyright page) reads, at the bottom, "LONDON:/CONSTABLE & COMPANY, LTD./1930" (slashes indicating line breaks). Is my copy perhaps a first edition, second state? Were two extra pages printed and bound in with the original pages, replacing two of the lined "blank" pages?I hope the obsessiveness of my interest in this (I'm a book collector in a small way as well as a cocktail enthusiast) will fit right in in this obsessive thread.
  18. Actually, I see this is very like the "Tarleton's Resurrection" that I just posted. (I tried my formula with lime juice but found lemon juice worked much better.) I'm unfamiliar with Ginja...is it anything like Cherry Heering? And does this drink have a name?
  19. Tarleton's Resurrection 4 parts gin 2 parts lemon juice 2 parts Cherry Heering 1 part Luxardo Maraschino appropriately generous dashes Regan's orange bitters Shake with ice; strain into chilled cocktail glass This is seriously good. ETA: Looks really gorgeous too.
  20. That's very peculiar. The .375L of Veuve is $12.97, the .750L is $32.97!
  21. But it's illegal to import it, isn't it?
  22. The Spice House has an online store, but for some reason no porcini are to be found there. I've had good experiences ordering stuff from Di Bruno Brothers, chefshop, Earthy Delights, D'Italia. I'm too lazy to paste in all the links, but you can find them easily enough. I did a quick Froogle search and came up with this. I can't vouch for this outfit, but they certainly have some pretty attractive prices. A whole pound of what look to be very nice dried porcini for only $32. I see a lot of frozen porcini in the results from my Froogle search. Has anyone used them? Are they any good? This place has a pound of frozen porcini for $18.90. I didn't look at the shipping costs though.
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