Bill Miller
-
Posts
502 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by Bill Miller
-
-
Go on www and google "Hot Brown"--richest sandwich ever--from Brown Hotel in Louisville--I don't even like turkey, but this is better than Thanksgiving.
-
For recipes I like B.A. , Cuisine At Home and Fine Cooking, in that order. For reading and info, history,"terrior", Saveur is head and shoulders above the rest.
-
Typical "flavoring" chilis are ancho, pasiella, and guajillo--all dried powders-sometimes sold in combination and including cumin and maybe paprika--not hot. Hot chilis are chipotle and the like or chipotle in adobo (dried smoked jalapeno in a tomato sauce) and the like. Chili's are not always hot--the heat could come from cayenne, jalapeno, tabasco, habenero, etc. Read the label--the first named chilis are the ones in "chili con carne"--add heat to your liking.
-
I find little difference in white or brown--I do prefer wild caught--your shrimp may have been a little old or not stored properly--I love the brown shrimp I buy at the docks in Galveston, or at Central Market, Krogers, or Randells. Make sure of your source and try a small amount again. Good luck.
-
To respond to a few of the points and questions raised so far:
Hooters will not be kosher. Considering that they will be serving calamari and shrimps that might be a wee bit difficult to arrange.
No fear on that level though as some 78% of all restaurants in Israel are not-kosher
One might think that the Chief Rabbinate is a kind of ultimate authority but that is merely an illusion for many of the ultra-Orthodox ignore that body as being heartily anti-religious and turn instead to this or that specific rabbi. The bottle of orange juice that may be "kosher" for some ain't gonna be kosher enough for others. (One of the reasons I so often refer to Israel as Disney-Land Middle-East.
When Hooters does open I will go there with a full sense of humor and an even fuller sense of hope. Heck, even I like the chips (French fries) at McDonald's. Who is to say that the chicken wings here won't be godlike, that the fried calamari will be orgasmic, and, if the truth be told that most of the waitresses are nothing more than very nice young women earning their keep while doing their undergraduate studies?
The review will appear in its usual place - "Galleria" of HaAretz newspaper. I promise to post a link the moment it appears after the place opens in October. Truth is, I'm actually curious.
You should be safe from suicide bombers---they will be afraid to come near it!!
-
I'm actually wondering why anyone should care what Churchill thought about how to make a Martini.
He may have been a boozer of some repute (indeed, Robert Hess has suggested that most of the people who famously eschewed vermouth were alcoholics more interested in boosting the alcohol content of their drink than crafting a properly balanced cocktail) but that doesn't make him an cocktail expert.It's actually interesting if you do some of the math about Martini-making.
Let's say you're making a 3 ounce Martini with Tanqueray gin and Noilly Prat vermouth. Proper stirring with ice will give you around 20% dilution, so you're ending up with a 3.6 ounce pour.
Let's look at two different Martini formulations.
The first one is a 2:1 Martini: Two ounces of Tanqueray ay 47.3% abv and one ounce of Noilly Pratt at 18% abv plus 20% dilution from the ice results in a drink that is 31.3% abv.
The second one is an 11:1 Martini: 2 3/4 ounces ot Tanqueray and 1/4 ounce of Noilly Prat plus 20% dilution from the ice results in a drink that is 37.5% abv.
The 11:1 Martini is only 6.2 percentage points higher in alcohol by volume.
Good illustration of the alcohol content of the properly stirred martini--I would like to add that Plymouth is lower in alcohol than Tanqueray and smoother in a martini. But my point is --is vermouth a main ingredient or a condiment to the gin in making a martini? I prefer the herbs in the gin with a little vermouth to enhance. The alcohol is not the main ingredient--more than two is too many anyway. Thanks for the response.
-
Some vermouth is required--here's to the martini.
-
Churchills gin, but he used too much vermouth.
If you believe Churchill's martini's were too heavy on vermouth, it would seem you're not proposing a martini, but rather, gin, up, with a garnish of caperberry. And while I'm sure the fine folks at Pegu would serve such if asked, they'd probably try to get you to understand that a proper martini includes vermouth. Such as the renowned Fitty-Fitty martini they serve, which is about as wet a martini as you'll find at equal parts gin to vermouth. No less elegant for actually containing more than one ingredient.
Christopher
Eight to one I think is proper--gin and vermouth--each to his own, but do be civil in your response--Churchill would have, I think. Actually he simply bowed toward France when no vermouth was available during the great war.
-
Thanks for the suggestions and since K. has her mind set on Pegu ...
Order a very dry Plymouth martini--great gin--the original London dry and a little lighter on the alcohol--Churchills gin, but he used too much vermouth. I doubt they will have one but I like a caperberry instead of the olive.
-
Be sure you go to Gaido's, not the fried food family relative next door--easy to confuse until you see the menu!!
-
We were in Galveston last week and had a wonderful grilled red snapper with a lump crab cream sauce at Gaidos and it was fabulous--no oysters yet. The best shrimp is at Fisherman's Warf sitting next to the tall ship Elissa. We had a change of pace at Olympia--really good Greek food and wine and the place is full of Greeks--be sure and visit the Flight Museum.
-
I picked up my 13 lb rib eye today, now about 11 lbs- I got 3 -2 inch thick, appx 24 oz staeks and 7 --appx 1 1/4 inch thick steaks--dry aged choice--oh the anticipation!
-
Readfield Meats on Texas Ave. in Bryan. I'm picking mine up on Oct 9th.
P.S. I loved my martini, wine and dinner at Veritas.
-
I like to tear and seed them. Toast them in a dry skillet until crisp. Grind them in a coffee grinder and enjoy! I like to do the same thing with pasilla chilis and mix them--great combo for most things--pork, beef, chili.
-
Will the highlight be the wines or the wine pairings? For the latter, maybe could share some of your menu ideas.
We share a love of wine with these friends so the wine will be the star and we see them so seldom (they live halfway across the country). The food is very important--1st course will probably be a creamy chanterelle soup and the main course will be a 2 inch dry aged rib eye (choice) with a ground porcini/sugar/salt/pepper rub, served with roasted potatoes. Everything else is up in the air. I believe this menu would go with either wine list. We want our guests to choose the wine. I am most concerned about the order of service with the wine.
-
Alison w/ the Houston Chronicle gives it three stars--give me a break--it's ok, but up there with Marks, Annies, Brennans? Maybe one star. The jalapeno sauce with the calamari she called brilliant was too tart--it needed sugar to soften, like you do with tomatillos--why did I say that? No heat. Service and wine list is great. Menu is limited. I had better calamari at Churrascos, and why doesn't she (or he ) review Simposios?
-
We are having guests either later this year or early next year and are planning a fall/winter dinner. The highlite will be the wine pairing. We are considering two flights--an Italian varietal or a California Cabernet comparison. Our favorite is pinot noir, but we love barolo and others too. I have arranged the order of service I believe to be best, first to last--I need your input to adjust or even change some of the wines. I have a small, young wine cellar so they have been stored well. Here are my thoughts from first to last---
San Vicenti Chianti Classico Riserva-04
Caparzo Brunello di Montalcino Riserva-01
Cavallotto Barolo Bricco Boschis--96
or
Silver Oak Alexander Valley Cab--99
Diamond Creek Red Rock Terrace Cab--04
Caymus Reserve Napa Cab--04 (The Caymus 04 is ready and great!)
I'll take any and all the advice I can get--Thanks!
-
We had this tonght with a Batali porcini rubbed 2 inch thick rib eye. The wine was rich with cherries and earth--slight tannins--smooth with the mushroom sugar rub on the steak. Absolutly fabulous for a wine in the $25 range.
-
Manzanita Creek makes several wonderful Zinfandels that need no improvement by blending.
I agree with GordonCooks that Cabernet Sauvignon is probably California's flagship wine. I've always felt that the best Pinots come from Oregon's Willamette Valley, from a Benton Lane to a higher-end lable like Domaine Drouhin.
I agree on both counts, but Zin is Californias unique contribution--I keep several bottles--It goes very well with smoked beef, hamburgers, even Bar BQ. It has a place in my celler and anyone that ignores it is missing a real pleasure
-
I never thought in this 30 mile radius there would be a World Market and a Specs across the street from each other in College Station, a City Mkt dry aging a whole rib eye for me 21, days, and the best Tex Mex in Texas at La Casita in Navasota. I hope it lasts.
-
I believe it's called "C's". Under a bridge --great seafood--very creative. We ate there a couple of years ago right after it opened.
-
This episode will air several more times this week, for those of you who want to take notes.
I think I gained 10 pounds watching it the first time!
That was seriously good - just when I was about to give up all hope. Those crostini with lardo, truffles and Parm? OMG.
I was a little appalled at the use of an entire wheel as a bowl, but I probably would have felt better about it had I been invited to share. Mario is a man of large appetites, after all.
I was truly hoping for a tie - it seemed only right, given the level that they were both operating on.
Mario is a real trencherman who can cook!!! What a great battle!!!What a great subject--"the undisputed king of cheeses". If Mario is leaving it is because He wants too--Food Channel certainly isn't that stupid.
-
We were on I-35 near San Marcos--and hungry. We stopped at a Bennigans for a quick lunch--no that was not the mistake. We ordered and noticed they only had one red wine by the glass--I really wanted a little vino to wash down my meal--I should have known better . Never, under any circumstances drink a Yellow Tail Shiraz. It felt like it was made with a roux and someone poured half a bottle of vanilla extract in it. The water was so good. Be warned!!!!
-
Two Oregon wines I have in my celler are Prive', a pinot noir with fabulous flavor and promise of a long life and Cana's Feast, a bordeaux type blend that is almost chewey--I've not seen them reviewed in the magazines yet.
Dry-Aged Beef in Dallas
in Texas: Cooking & Baking
Posted · Edited by Bill Miller (log)
I went to a local butcher in Bryan--bought a whole rib eye--he weighed it and charged me , then age it 21 days--it lost a little over 10% weight--great steaks--he even trimmed and cut them. Check your locals out --you may be surprised--mine cost about $11.00/lb and are excellent!!(It was USDA Choice)