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Schielke

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Posts posted by Schielke

  1. tighe- while mouthfeel has a major factor (and a dramatic one) when sampling vodka, I do believe that they do have a taste quality to them. Perhaps this is that of the alcohol, but it is still a taste nonetheless. I believe that the play between the taste and the mouthfeel make a great vodka.

    Jason- Ultimat vodka I believe is a blend of differently sourced vodka (potato, wheat, etc...) that results in a unique albeit expensive product. Also, I believe that Hangar One Vodka is made from grape seeds.

    Ben

  2. Yeah, there seems to be a problem with vodka as being described as having no taste. This is simply not true and is evident to anybody that has ever tasted vodka. Try this experiment... Take a drink of a fairly good vodka (say Stoli for example) then take a drink of Monarch Vodka. After the convulsions and horrible facial expressions have subsided, pour monarch down the drain.

    Granted, some "luxury" vodkas are mostly hyped up, but vodka does have a flavor and mouthfeel. Try Tanquery vodka for a price/performance leader. Ultimat Vodka was very interesting, it had a lighter mouthfeel than many vodkas and it tasted "clear".

    Ben

  3. I will try to pick some up this weekend. I have to say that I am on a Larb kick. It is so damn tasty and easy to make! Katie and I had it again last night as a quick meal before we picked up around my place for the holiday.

    Ill have to give that sausage a go sometime...how would it work in patty form? I dont have any good way to stuff em!

    Also the Thai style eggs sound tasty too. I feel a thai cooking kick coming on.

    Laab

    Ben

  4. Larb a-hoy! I made the beef Larb recipe that Mamster posted earlier here:

    Also, to my taste you can always improve a larb by adding thinly-sliced shallots rather than onion. Like most Thai salads, they key to great larb is seasoning it a lot--plenty of dressing, chiles, and rice powder. This is a really good larb neua recipe: http://www.recipesource.com/ethnic/asia/th...00/rec0054.html.

    I used some shallots I had growing in a pot out back, they were pretty tiny but that is another story. The only rice I had to make the ground rice with was arborio. It turned out pretty tasty, the rice smelled kinda like peanut butter when it was being toasted. I ground the rice up in my little baby cuisinart and it scared the hell out of sophie and vinnie...they are still a little angry at me for scaring them.

    I placed the cooked larb on a couple romaine lettuce leaves and dug right in. No time for pics since I was so hungry!!! :cool: I'll have to take some next time I make it since I will be making it again for sure!!! I think that my larb was a shade dry and could have used a touch more fish sauce and lime juice too. Overall though it was great and pretty simple to make, Katie loved it too. I think it will become a fairly common dish here. Thanks a bunch for the pro-larb stance that propelled me into home larb-making!

    Ben

  5. I think that tandoors can use either wood or gas. Most resturaunts use Gas due to its consistency, but traditional ones would probably use wood. The homeade one mentioned earlier used wood or charcoal I believe. The key to the tandoor's heat is not the fire though, it is the heat held in the earthen walls of the oven that is so intense. I believe there is alot of preheating involved when firing up the ol tandoor.

    Man, I totally want a tandoor, but I would probably burn my house down.

    Ben

  6. I checked out my Culinaria- France book and found a couple mentions that might be worthwhile.

    One talked about French monks in northern France being into beermaking. The northern region is second in beer production to Alsace. The book also shows some beer labels:

    Amadeus

    Ambre des Flandres

    Biere du Desert

    Ch'ti

    Gavroche

    Goldenberg

    Grain d' Orge

    Gayant

    Jade

    JenLain

    L'atrebate

    Saint Landelin

    Sebourg

    Septante 5

    La Biere du Demon

    3 Monts

    Alsatian beer is a definately number 1 in france with seven of their breweries providing 54% of French beer. The oldest running brewery is the Schutzenberger (since 1740). Also Meteor is a family run brewery that still uses traditional methods, so you might want to check that out.

    Ben

  7. I had a wonderfly crisp alsatian beer (lager I think) at Le Pichet here in Seattle. I am affraid I can be of no further help since I don't remember the name :sad:. Good luck!

    Ben

  8. Kraft has Pudding Pop recipes right on the Jello brand website. To do a full search (I can't seem to link the results of my search properly), go to www.jello.com, click Recipes/Recipe Search, check Cookies/Candies/Other Desserts, then check Frozen Pops followed by Get Recipes. This yields 12 recipes. However, all of them seem to be variations on the "make the pudding, put into molds, insert stick, freeze" theme.

    <p align=center>21306w.jpg</p>Even the ones with Creamy in the title, are just that way because you add Cool Whip, not because of agitation during freezing. Since you have tested this technique, and realize that freezing them by this method has a tendancy to produce ice crystals and not the creamy texture you desire, I think it is still up to you to work out the Pudding Pop of your dreams.

    Perhaps once you do, you could get them to add your "Perfect Pudding Pops" to their online recipe files?

    Yeah, thanks for the lookup Rachel. This recipe is the one that I based my first pop round off of. It gave me the idea for using the easily available plastic spoons for pop holders.

    I have to say that their recipe is pretty weak. "Ya want puddin' pops? Take our damn puddin, and *#^&*!$ freeze it!" Totally weak. I hope that once I settle on a final recipe that they would take it!

    Thanks again!

    Ben

  9. Has anyone contacted Kraft to see about availability?

    Good point.

    I have not personally contacted kraft to inquire about any of this but I have seen the result of other requests. Kraft basically says that the market is not there for pudding pops, which is why they pulled them in the first place.

    I wonder if they would hook a brutha up with the pop recipe though....probably for a fee.

    Anybody here got the kraft hookup?

    Ben

  10. Go Klink!

    A wonderful wrapup to a great project. But you never answered the biggest question of them all!!!!! When are you going to build your own smoking outhouse? It would be a glorious sight indeed.

    Ben

    Edit: Whoopsie doodle

  11. I thought you had adequate ventilation... Maybe we can give an eGullet Deep Frying demo in your kitchen.

    We can come up with several recipes to demo and savor and write about later...

    Would be a fun thing.. But I like Steve Klc, love all things deep fried... :smile: I may be the wrong person to trust on this one. :rolleyes:

    I would love to see that. How about a streaming web show with suvir and hot oil! hehehe

    Ben

  12. I was thinking it had a similar taste to the roasted caulflower Jim Dixon made popular on this site.

    I tried this recipe for the first time last night and it made a believer out of me! If you have not tried it, go and buy some cauliflower tonight. It couldnt be easier.

    Here is my result!

    fd04b8e1.jpg

  13. Suvir, I ran straight home today and made the crispy yam and peas recipe you sent. On my way I picked up a supply of dried mango powder and asafetida. I had a great time since I dont usually deep fry. I forgot how fun it can be. Wheeeee!

    I believe that it came out quite good even with my mistakes! Here are some pics for you to critique :cool: .

    fd04b8e4.jpg

    My yam chunks frying away! The first batch did not get as crispy as the following ones, but were still quite tasty.

    fd04b8ec.jpg

    This is after I had added the tomato puree, yams, peas, and water. Looks pretty tasty! how is the yam/pea/sauce ratio in this pic? I just guessed since I do not have a good way to weigh items to proportion them correctly.

    fd04b8e8.jpg

    All done and ready for a bite. This is where I took the liberty of messing with the recipe due to dire circumstances...and also screwing up. I was looking through my fridge for the plain yoghurt and realized that I had run out. I decided to substitute sour cream instead and it seemed to fit fairly well, but I could tell it would have been better with the yoghurt.

    Also, I forgot to put in my newly purchased dried mango powder. doh! Well it just means I have to make it again!

    I plan on making the other recipe you sent and the great one monica pm'ed me too!

    Again, many thanks for the great recipes you are so generous with!

    Ben

  14. There is a really great turkey/thanksgiving resource list going on over at Saute Wednesday.

    rentyourchef, I used the foodtv turkey calculator (listed in saute wednesday's link list) to calculate for 17 people (I counted 5 children as 3 people). The calculator defaults to 2 servings per person and leaves room for leftovers. A serving is not defined though.

    2 servings = 25.5 lbs

    Ben

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