Jump to content


society donor
  • Content count

  • Joined

  • Last visited

Everything posted by FrogPrincesse

  1. The Soup Topic (2013–)

    [Moderator note: This topic became too large for our servers to handle, so we've divided it up; the earlier part of the discussion is here: The Soup Topic (2007–2012)] After an extremely bland pumpkin soup (Not pictured. Apparently my pumpkin had not taste at all which was very odd), I made Paula Wolfert's Autumn Squash Soup using a kabocha squash. It is served with a piece of rustic bread fried in duck fat and seasoned with a touch of Espelette pepper. The soup has a little bit of potato and some cream that is added at the end. Chives from the garden.
  2. Host's note: this delicious topic is continued from What Are You Cooking Sous Vide Today? (Part 2) Duck breast, 57C for 90 min, pre and post sous-vide sear. So the texture was not significantly different from what I get with my usual technique, which is grilling over charcoal. But it's more uniformly pink, and there are no slightly overdone spots. I am pleased with the results even though searing in the house means a ton of smoke and duck fat everywhere! (I did it on the stove in a cast iron skillet, next time I will place the skillet in the oven)
  3. Sweet and Vicious (Alex Day) with Bulleit rye (Old Overholt was specified), Dolin dry vermouth, amaro Nonino, maple syrup, muddled apple. A bit on the sweet side indeed (even though I had reduced the maple syrup), but with the Granny Smith that I used there was a nice acidity to balance things out. It reminded me of some Calvados-based cocktails that I like. As a side note, the muddled apple seemed to soak up the drink a bit, so it was a bit smaller than expected.
  4. What Are You Cooking Sous Vide Today? (Part 3)

    @OkanagancookExcellent. Thanks!
  5. What Are You Cooking Sous Vide Today? (Part 3)

    I am making a beef stew (daube de boeuf provençale) with beef cheeks. What would be a good temperature/time combo? Right now I have them set at 65C for 24+ hours but I am worried that this might be too low.
  6. Drinks! 2018

    In case you feel like making your own, this thread has a lot of info.
  7. Drinks! 2018

    "Get off my case"?! Chill, dude. All I was trying to say was that St George was a fine product, and that trying it in a Mai Tai maybe wasn't the easiest way to fall in love with it. If you liked it, great! And research includes making/drinking. Of course it does! Enjoy your St George. You got it for a steal!
  8. Drinks! 2018

    My recommendation as well - do some research! Rhum agricole is wonderful (including the St George, specifically), although it is so different from molasses-based rum ("rhum industriel") that the first time is a shock, for sure. Also as pointed above, the agricole that a lot of people use in Mai Tais is an aged one. Aged and and unaged agricoles are both funky but have very different profiles and are not interchangeable. In any case, if you are trying to reproduce "the original Mai Tai", Martin Cate's research revealed that the Martinique rhum component was a molasses-based rum, not rhum agricole.
  9. Making Marmalade: Tips & Techniques

    Second year making my yuzu and Meyer lemon marmalade (this time with Cara Cara oranges and a touch of Famouse Grouse). The lemons gels like crazy so I had a nice yield of 13 jars, starting with 2.7 kg of fruit.
  10. Drinks! 2017

    If it's this beauty it is not a kirshwasser. I recommend pouring down the drain immediately. http://www.dekuyperusa.com/flavor/dekuyper-cherry-flavored-brandy
  11. Drinks! 2017

    I can't think of any cocktail that would "hide it", but it's a great addition to fruit salad.
  12. [Host's note: To avoid an excessive load on our servers this topic has been split. The discussion continues from here] A couple of beers from a relatively recent trip to London. Yakima red ale on draft. Yakima is brewed by Meantime, a brewing company located in Greenwich, using five hop varieties from the Yakima valley in Washington state. The beer was moderately hoppy with a good malt to bitterness balance. Very nice. Beavertown 8 Ball rye IPA, an American-style IPA brewed in London. Love the wild label. It was caramel-colored and had a nice mix of spicy rye and resinous hops. I liked this a lot and want to try the rest of their line.
  13. Thanksgiving cocktails

    I think your expensive eaux-de-vie would get lost in the punch - these are best for sipping. I'd go with Laird bib + apricot liqueur 2:1 to get some nice fruit flavors without too much sweetness.
  14. The pictures help a bit. From the last one, the light specks look like sugar crystals to me. If they were dark I'd be more worried.
  15. Solid ingredients (sugar, tea, bay leaf) as opposed to the liquid ingredients (water, booze). Hard to tell without seeing these "flecks". What do they look like? In the future, it's best to make your syrup, store it in the fridge, and not premix it with the whiskey if you are worried about spoilage. Though I agree with you that it's unlikely that mold would grow in this type of environment (booze + sugar). You said that the syrup was thick. How thoroughly did you mix? Maybe you have a glob of syrup left in there that is spoiling.
  16. My falernum does something similar. In my case I know it's not sugar crystallizing and I don't believe it's mold either (I've seen mold and it looks very different). The sediment stuff I suspect is due to flocculation - fine particles (from the solid ingredients used in the recipe) that were not completely filtered out and that, over time, clump together forming larger particles which eventually fall to the bottom of the bottle via sedimentation. If that's the case, then it's still safe to use. Just be careful to pour it slowly so the sediment doesn't transfer into your drink.
  17. The cocktails I make are typically 3 or 3.5 oz pre-dilution. Dilution adds about 20%. The coupes I use the most often are 4 and 5 oz. I use the 4 oz for stirred drinks (Martinis, Manhattans) and 5 oz for Daiquiris. For parties I use smaller coupes so I can serve a group more quickly. Of course that means that a second round comes a bit sooner, but at least the drinks don't have time to warm up before they are finished!
  18. What's the best Craft Brewery in LA?

    I think it qualifies. It is the brewery that started the craft beer movement in San Diego, it's independent, and the quality is still there! https://mobile.nytimes.com/2012/05/27/travel/san-diegos-thriving-craft-beer-scene.html
  19. San Diego Bakeries

    To each their own! Without Bread & Cie, I don't think I would have lasted very long in San Diego!
  20. San Diego Bakeries

    San Diego has a small number of artisanal bread bakeries. Bread & Cie has been my favorite for years, and their breads are now available in many supermarkets, which is very convenient. But it's nice to have some variety. So I was excited to spot a new bakery this weekend in Linda Vista. It's called Pacific Time and it is also a sandwich place with a small market with things like small-batch preserves, local beers, a cheese counter, charcuterie platters, and wine. It's located within a recently renovated strip mall that also hosts Brew Mart & Ballast Point. The bread I bought was a French-type rustic boule, dark, a bit reminiscent of Poilane but less dense. The crust could have been a little more crispy (it felt like the bread had sat around a little bit and softened in the paper bag), but the flavor was wonderful. Here is the bread:
  21. @ChrisTaylorDid you substitute dry vermouth for the blanc on purpose? Curious!
  22. Dinner 2017 (Part 6)

    I linked to my pictures with step by step instructions which still work. Here is the full recipe from Babbo. It's well worth buying the book!
  23. Dinner 2017 (Part 6)

    The recipe was from Babbo. It's pretty easy. Founding the pork jowls is the difficult part, at least for me!