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Everything posted by FrogPrincesse
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I made a batch of orgeat yesterday to celebrate the New Year and we had an Orgeat Punch (from BeachBum Berry Remixed), a tart and likeable concoction with spiced rum (Kraken), 151 rum (Lemon Hart), a good amount of orgeat (1 oz per person), limoncello, lime juice and lemon juice. The limoncello muted the spice in the spiced rum somewhat but it was still a very pleasant concoction.
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What Beers Did You Drink Today? Or Yesterday? (Part 2)
FrogPrincesse replied to a topic in Beer & Cider
You are right, it is a seasonal beer and therefore it is a little harder to find. I will check BevMo, thank you! -
What Beers Did You Drink Today? Or Yesterday? (Part 2)
FrogPrincesse replied to a topic in Beer & Cider
You are right, it is a seasonal beer and therefore it is a little harder to find. I will check BevMo, thank you! -
What Beers Did You Drink Today? Or Yesterday? (Part 2)
FrogPrincesse replied to a topic in Beer & Cider
You are right, it is a seasonal beer and therefore it is a little harder to find. I will check BevMo, thank you! -
What Beers Did You Drink Today? Or Yesterday? (Part 2)
FrogPrincesse replied to a topic in Beer & Cider
Sounds great, but I've never seen it in stores :-( Where did you get it? -
Quick update on ratios - I redid my math and realized that I had actually been using a 0.7 to 1 spirits to water ratio (excluding the ice). My most recent batch of Fish House Punch was at 1 to 1 and I felt it was a good target (it's easy to remember as well!).
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What Beers Did You Drink Today? Or Yesterday? (Part 2)
FrogPrincesse replied to a topic in Beer & Cider
Stone Vertical Epic 12.12.12. Delicious Belgian-style strong dark ale. Not too sweet; rich flavor with spice and some bitterness. I am going to stock up on this one! -
In general I prefer puréed soups. I put everything in the blender (with a thick towel on top to contain explosions!) or use a stick blender (which is handy, but there are always a few stray pieces left which drives me nuts). Last night's soup was pumpkin, blended. I don't think I would have liked the broth (which was just the cooking liquid from the vegetables) with pieces of pumpkin floating. But there are soups that work well unblended.
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Bought some beverages now need ideas for cocktails
FrogPrincesse replied to a topic in Spirits & Cocktails
One more - PDT has a twist on the 20th Century called the 21st Century with tequila, creme de cacao (recipe calls for the white but I am sure the brown could work although it will not be as pretty!), and lemon juice. That would be a fun one to try. -
Bought some beverages now need ideas for cocktails
FrogPrincesse replied to a topic in Spirits & Cocktails
You could make a Brave Bull, which is the tequila version of the Black Russian. The DeGroff version has 1 ounce each of tequila and Kahlua, on the rocks. PDT has a recipe for Café arroz that calls for tequila (reposado) and Kahlua, plus horchata. I can look up the recipe if you are interested in the specifics. Other than that, I would just make tequila cocktails. The Paloma that Hassouni already suggested, a Bee Sting, or Tommy's Margarita (with agave syrup and lime juice). -
I am glad to read that you enjoyed Noble Experiment, my favorite cocktail spot. I agree that it's best to avoid Fridays and Saturdays if you can. If you can't you just have to do your best to ignore all the "trendiness" around you - but the bartenders are always very happy/relieved to chat with true cocktail connoisseurs.
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After reading Chris' thread about the "Angostura & Absinthe Thing", I was inspired to have a Hendrick Cocktail, which is an Old-Fashioned with a drop of absinthe. A ton of spice in that drink. Adding the absinthe (pastis in my case) changed the mood of the drink quite a bit.
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Here is the Dobbs Cocktail, a Manhattan with a heavy rinse of Fernet-Branca. Very nice if you are looking for a bittersweet alternative to a Manhattan.
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I've been on an Indian food kick lately, and have been re-discovering my copy of Vij's, Vikram Vij's restaurant in Vancouver. Lots of simple recipes that have great flavor combinations. Coconut and saffron shrimp curry with grilled coconut kale. The kale was marinated in coconut and spices and then grilled. The tomato-based curry had a mild flavor but the saffron came through. Prawns in coconut masala. Good flavor from the blend of onions (yellow and green) and tomatoes. Last night's dinner: grilled grouper with tomato-yogurt broth. The fish (the recipe originally called for sablefish) was marinated in oil and spices (paprika, cayenne) for a while and was cooked on the grill. The broth had a great flavor with a nice spike of ginger. An old favorite from the same book, the lamb popsicles. They are served with a fenugreek cream curry that I could drink by the bowl full.
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Here is a weird tequila cocktail. Michael Madrusan's Sea Way with tequila blanco, cherry liqueur, Islay scotch, orange bitters. Tequila and Islay scotch should not work together but somehow the cherry liqueur manages to bridge the gap between the two.
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A Ward Eight last night with the PDT ratios. Rittenhouse bottled in bond, lemon juice, orange juice, simple syrup, pomegranate molasses. Surprisingly tart. Once my tastebuds adjusted, I enjoyed it, although it took me a few sips to find the aromas of the rye under all the juice...
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Regarding the liver, I am sure that veal liver will work fine if you cannot find pork liver. Some people use chicken livers but I don't really care for the taste. I would use the caul fat to wrap the terrine. In fact what I normally do is line the terrine mold with a large piece of caul fat, fill the mold with the pate mixture, and then fold the caul fat over the top. The recipe in Les Halles has this technique although the photo in the book shows pork fat rather than caul fat which is rather confusing. You will still need some pork fat for the pate mixture. I get back fat from my butcher but if you cannot find it, a fatty piece of pork belly works fine too.
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Unfortunately, I found Salumi quite disappointing. I waited a long time for the book with big hopes and expected to like it.....maybe my expectations were too great. ~Martin Martin - can you elaborate a little bit? What did you find disappointing about the book? I don't have it but would be interested in hearing your opinion. I own Charcuterie.
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One more, gin-based this time, from the Savoy Cocktail Book (quoted from the Stomping through the Savoy thread).
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Don the Beachcomber's 1934 Zombie Punch is the first example that comes to mind. Don's Beach Planter is another one. The Test Pilot, also from Donn Beach. This combination was at the basis of many of his signature drinks. In the non-tiki category, besides Remember the Maine, I can think of the Waldorf Cocktail which is a sweet Manhattan with an absinthe rinse. Waldorf Cocktail Remember the Maine The Sazerac uses Peychaud's rather than Angostura bitters, but there are old-fashioned variations with Angostura and a touch of absinthe - looking at the Bartender's Choice app you have the Hendrick Cocktail (bourbon, sugar cube, angostura, dash absinthe) and the Choker (same with Scotch instead of bourbon). Why does it work so well? My guess is that cloves/cinnamon (in Angostura) and anise (in absinthe/pastis) have some things in common - most likely eugenol. So when they are paired together their flavors "resonate" together and create harmony in the drink, similar to a chord in music.
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Cool article, full of interesting facts. This is the second time that I read an article explaining that Harry Craddock may have been a British citizen later naturalized American.
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The Arbitrary Nature of Time (with bourbon). The Campari + cherry liqueur combination is a good one. It's a strong and bitter drink but the cherry liqueur tempers it a bit. The cherry liqueur marries well with the chocolate from the bitters.
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Here is the Benton's Old Fashioned with actual Benton's bacon. I think I overdid it a little bit on the fat extraction - I had about 3 ounces of fat in 16 ounces of bourbon. It's amazing how much it tasted like bacon at the end of the process, smoke and all. That cocktail is amazing. I made little containers of bacon-infused bourbon for my friends as a holiday present. I am storing these jars in the freezer. I also tried spiking a little bit of Old Men bacon bitters in there just for fun, but that did not really seem to do much given how strong the bacon flavor was in the first place. I would be curious to try the cocktail with regular bourbon and the bitters to see how much of a flavor boost they add on their own.
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Help for a Couple of Cocktail Novices (Part 2)
FrogPrincesse replied to a topic in Spirits & Cocktails
Menthol from the Averna? I am asking because it's not something I have noticed before (but I have never used Averna as the primary ingredient). Trying it neat and Kerry is absolutely right, there is some menthol there (together with caramel and licorice). -
I also freeze pasta frequently - homemade or purchased artisanal pasta in its original plastic packaging. For homemade ravioli or cavatelli I freeze them in a single layer on a large tray before I transfer them into small ziplock bags in individual portions. It works great.