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Everything posted by thirtyoneknots
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I happened to pick up a bottle of Old Grand Dad yesterday at one of my once-in-a-while stops off of I-95 at State Line, Maryland. I think it was about $12. It made a damn fine Boulevardier last night, as a matter of fact. There was a time, for a little over a year, where I was able to arrange Old Grand-Dad BIB to be my well bourbon. Such a happy time.
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Hardly easy to find but restaurant biz people may be able to source you some lamb tenderloins--they are a little bigger than magic markers and lend themselves quite nicely to hors d'ouvres and, I'd imagine, tartare. Food people seem to often have love/hate relationships with tenderloin but you can't deny there's novelty in lamb tenderloin. And at least where I've gotten it, it's cheaper than bone-in rib rack, for whatever that's worth. edited for errant punctuation
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My crack, anyway.... Those things definitely describe the classics, but are all drinks fitting the description given classics? There are literally hundreds, if not thousands, of drinks on menus across the US alone at this very moment that qualify. Surely you don't suggest they are all "classics" in the sense that a Manhattan, Negroni, or Daiquiri are?
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If it wouldn't be too far OT, I'd actually be interested in hearing a definition for this. My opinion is that generally folks play very fast and loose with the label of "classic" as it refers to cocktails. Are all old drinks classics? Are all new drinks that originated in Pegu, Zig-Zag, etc, classics? I'm increasingly taking to using the word very narrowly indeed. I'd even go so far as to say no more than two dozen--and ideally far fewer--drinks fit the strictest definition of the word: a definition that, once abandoned, makes the term all but meaningless. At least that's my take on it. What's yours?
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Charcuterie of all kinds is good, and if you've got a food processor you can make various pates or mousse spreads even without a grinder. Pate de campagne is easy-peasy and tends to impress (most people don't realize you're just serving them cold meatloaf and mustard ). Depending on how filling you want the meal to be a nice spread of pates, dry-cured sausages, hams (prosciutto with melon, as nickrey says, or better yet, figs), various pickled goodies, cheeses, good bread, and simple salad. In fact that is pretty much my ideal picnic spread but it works well as heavy hors d'ouvres or a light meal as well. Added upside to pate is it is often quite rich so one slice is enough for most folks, with accessories, so you can get away with making less. Come to think of it, I just more or less described my Easter pregame.
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Hot water on the left or on the right
thirtyoneknots replied to a topic in Food Traditions & Culture
On my first day of a summer job in college working for a plumber, I was admonished that there are only three things one really needs to know about plumbing: 1) Hot is on the left 2) Shit runs downhill (reference to the way drains must be installed) 3) Don't bite your fingernails The rest, I was assured, is easy. Incidentally, the place I work now has a backwards-plumbed sink which is legitimately dangerous as the hot gives water in the 160F range in under 10 seconds at considerable pressure. One of these days I may get annoyed enough to change it, though that might be dangerous in its own right, sine everyone is more or less used to it that way. -
It was as of about 5 years ago. I think it's unlikely they would cease production; it is one of the national beverages of Jamaica, and I'm given to understand that it is rather inexpensive there (like around $12/btl). If you happen to be in Jamaica I guess it would be worth picking up some for fun/novelty, but it isn't really discernably better (or even radically different) than what you can make at home or buy stateside (eg St. Elizabeth's).
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Rinse it off before hanging.
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For the cherry notes of Heering, think stewed fresh cherries, mixed with baking spices and grape brandy. The flavor, however, is not terribly stable, and begins to pick up some oxidative notes with age. Keep in mind that it has been over 30 years since tax stamps were used, so your bottle could easily be quite old and not have anything obvious like that on it. I'd imagine Heering more than 10-15 years old would taste appreciably different than fresh.
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If you use the right bourbon 1 oz per 3/4 of the other two ingredients is nice, I find. I like something wheated and high proof here--Old Weller 107 is my go-to. With a high rye bourbon I'd agree you probably need more. Not sure why.
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The recipe I originally saw used only 1/4 oz, or maybe even a scant 1/4 oz, but really I don't think it needs any at all, and is still plenty sweet.
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What did you buy at the liquor store today?
thirtyoneknots replied to a topic in Spirits & Cocktails
One of my favorite uses is a modification of the "Barnum Was Right" -- sub out half of the Apricot Liqueur for Canton. So... 2 oz Gin 1/2 oz Apricot Liqueur (Apry or R&W Orchard Apricot) 1/2 oz Canton 1/2 oz Lemon 2 dash Angostura I always associate ginger with sushi, so I call it a "Barnum was Japanese" Dan Surprised you don't have the lemon doubled up there, Dan -
Yeah, putting more than 5 minutes of thought into it could definitely yield a superior 'lesson plan', I was just trying to illustrate the concept.
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Though it may sound ludicrous to those of us already sold on the whole cocktail thing, I would actually vote that bitters should actually count as a bottle for this purpose. What it sounds like is that the OP is seeking to write a series that lowers as many barriers as possible for folks who want to try out the whole cocktail thing but are intimidated by the kit involved, the cost of inventory, the work in making the infusions, syrups, bitters, or liqueurs so often called for in innovative recipes these days. A complete novice isn't necessarily going to look at the cost of a bottle of bitters and say to themselves "ok this is $6 and will make about 100 or more cocktails". They are going to look at it as something else to buy. My advice would actually be to go with the common suggestion of expanding inventory gradually by learning new cocktails, and structuring your course that way. You can then essentially walk someone through the building of a liquor cabinet and repertoire of drinks while limiting their weekly cost or whatever. For example, you could start sort of like this, doing one drink a week and limiting the amount per month spent on new bottles, assuming that depleted bottles will be replaced in course. Week 1: 100% Agave Tequila, grapefruit soda ==>Paloma Week 2: Cointreau ==> Margarita Week 3: Rye, bitters ==> Old Fashioned Week 4: Sweet vermouth ==> Oriental, Manhattan Week 5: Dry gin, Orange bitters ==> Hearst Week 6: Dry vermouth ==> Martini Week 7: Simple Syrup, soda ==> Tom Collins, Whiskey sour Week 8: Maraschino ==> Aviation etc. So you could mix up the order of something like this to control costs over a time increment. This specific example may not be excellent since 100% agave and Cointreau in the first two weeks is going to handicap you in terms of cost up front, which could scare some folks. Maybe better to start with a Tom Collins and build from there, but hopefully the point comes across. You could also occasionally give folks a break from buying spirits and in some weeks teach the manufacture of syrups or incorporate another n/a ingredient. The more I think about this method the more I like it. Heck I may take a stab at it myself.
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Does that number need to include wine/beer/gratuity?
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I actually still have some. I think my favorite uses are for coffee and punch, which I'm likely to give a go this weekend. It is essentially molasses in solid form, extremely intense. Hee-hee-hee!
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Side note: I recently for reasons I don't completely recall pulverized some Turbinado sugar in the food processor for a relatively extended period of time. The resulting product was almost indistinguishable from the style of sugar (not sure if it has a generic name) that is commonly marketed as 'Florida Crystals', even though the virgin turbinado had a much darker color. Does anyone know if there is a significant distinction between the two apart from the size of the grains?
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We've been playing here and there with different sugars at work. Jaggery, coconut palm sugar, and some others I can't recall right now. The chef brought a bunch of them back from an excursion to the big Asian market and demanded a drink made thereof. They are interesting but I confess I have had no revelations such as you describe with them as yet. That said I have some ideas about the coconut palm sugar I'd like to try out soon. I've also decided I don't much care for the irregular "cubes" of demerara sugar that are available in fancy places. They look cool but are of pretty radically different sizes and to say they don't dissolve easily would be extremely generous. Is the piloncillo from RG significantly different from what I can get at the store? I'm not doubting that Rancho Gordo has quality products but I don't see any need to pay shipping and wait when I can get it for under $3/lb and a 5 min drive.
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Healthy pour of Wray & Nephew White Overproof, heavy squeeze of lime, top with Jarritos Fraises (Straberry soda). Oh yeah. Not many things can tame and balance that legendary funk, but this is one.
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The impact of World Wars 1 & 2 on drinks culture?
thirtyoneknots replied to a topic in Spirits & Cocktails
Temperance and Prohibition are of course the big stories in the early 20th Century US cocktail scene, but the wars were difficult as well, since the output of beverage alcohol was severely restricted as distilleries produced for the war effort. Rubber and explosives, among I'm sure many other things, require alcohol for their production, and of course both of those items are in high demand in modern militaries. I'f I'm not mistaken, the war years (WW2) would give rise to the popularity of tall drinks like the Cuba Libre and the Highball. Puerto Rico had a territorial exemption from the distilling restrictions, and Coca-Cola was exempt from sugar rationing on the condition that they provided (free?) Coke to the GIs. So there you go, you find yourself a lime and you can make a pretty decent drink. The Highball's popularity parallels the increase in blended whiskey production in an effort to stretch aged whiskey stocks. Keep in mind Repeal Day and Pearl Harbor were only 8 years apart, almost to the day, in a time when a ten year age statement was relatively common for quality straight whiskey. And by Pearl Harbor, the US was already just short of war footing, having seen the writing on the wall for some time. Certainly you can bet that importing specialty liqueurs was a low priority for the shipping board. On the upside, the nascent Tiki movement, with all of it's required ingredients readily available from the Caribbean, flourished. -
You'll know from tasting it, but I like lean beef dry-cured items to get closer to about 40% weight loss. 4 1/2 days would be extremely short indeed, I think it's rather unlikely you'll get the full-on savory funk of the best salume without a week or so in the fridge assuming you've hit your weight targets already. I've got some peperone in the fridge I made back in January, it's still doing great. Cubed some up the other day and tossed it with some whole wheat gemelli and leftover ratatouille, made a great simple meal. Pizza topping you've got to be careful though, the leanness can equal toughness.
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What did you buy at the liquor store today?
thirtyoneknots replied to a topic in Spirits & Cocktails
Bombshell Blonde Ale from Southern Star brewery in Conroe, TX. Currently on sale for the obscenely low price of $4.99/6pk. Ridiculously good brew. -
Owensboro, KY is the center of mutton barbecue. I've been to the Moonlite BBQ there: it's very good. Yeah I've had bbq mutton ribs and they were great. But never pulled shoulder like this.
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Drinks Where Substitutes Are Better Than "Originals"
thirtyoneknots replied to a topic in Spirits & Cocktails
Herbsaint was introduced in 1934. As early as 1937, Legendre was producing both a 100 and 120 proof version. I can't remember the exact dates, but I seem to recall that the 120 proof version was phased out quite early in its history. As for why Sazerac Company, which bought Herbsaint from Legendre ages ago and also owns Buffalo Trace, produced the 100 proof version, a representative said the lower proof fit the philosophy of the company. I didn't fully understand the explanation, particularly given that Buffalo Trace has put out whiskeys as powerful as 141 proof. Jay Hendricks, the Houston-based Herbsaint collector, provided Sazerac with unopened vintage bottles to check against the new version. He and the distillers both thought the recreation was an exact match for the 100 proof version. Maybe the 120 version was something else entirely? Thanks for the info. Shame we'll probably never find out about the 120 proof. I guess it all comes down to tastes; to my palate the 100 proof just isn't terribly thrilling, but maybe I'll give it another shot. It's certainly within the realm of possibility that my disappointment in the lower proof colored my expectations. I'll at least try to have a more objective stance next time I sample. -
Tell that to Modern Spirits (who make Tru) and Bendistillery. Both of them sell infused spirits as "Gin". Not to mention the other companies that produce Gins by cold compounding flavor essences... Not to mention some crazy person over at the Underhill-Lounge who made a juniper flavored punch based on unaged whiskies. Perhaps I should have said specified that I meant "Dry Gin". I could be wrong but I haven't been given to understand that quality gins were typically produced from cold-compounding. Haven't had anything I know of from Bendistillery but the Tru Gin was to my palate almost completely unlike gin as I understand it. Tasted ok, I suppose, but the marketing angle turned me off to it. The crazy guy at Underhill Lounge sounds like he might be on to something...but would his product work in a Martinez?