Beebs
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Posts posted by Beebs
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Oooh it might be the cassis then - mine's been open for 8 months or so. It's L'Heritier Guyot (only one of two brands available at the gov't liquor store).
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So I made the El Diablo last night - and wasn't wild about it. I think it's the tequila I bought (it's the first one I've ever bought). I used a reposado tequila (El Jimador) - should I have used a non-aged tequila instead?
I don't know a whole lot about tequila, but figured, hey, since I like amber rum better than white rum, I'll probably like aged tequila better than non-aged. Nothing wrong with the reposado, it was fine on its own, but it didn't taste totally delicious with the cassis.
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I made the Intro to Aperol last night - oh my deliciousness, I could have tossed down three more of those!!
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Could the sauce have been soy sauce paste? It's a thick, sweet-ish, dark sauce - basically thickened soy sauce. Taiwanese restaurants here often serve braised pork large intestine with a condiment of this paste and garlic.
Oh. You said it was "spicy". Maybe hot chili oil mixed in?
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If they don't need to be whole, I generally find it easier to slice them in half and use my fingers.
edit: If you place them stem side down on the chopping board, you can cut from the tip almost to the stem, then pull the strawberry away while the pressure from the knife will keep the stem in place.
Yup, I do this too.
Or if I need them whole-ish - off with their heads! Or just nibble around the green bits, if eating out of hand.
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Thanks for the suggestions! Time to get a bottle of tequila!
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Thanks for starting this topic, Kerry Beal & Anna N!
I've been following this with a lot of interest. I like a good cocktail, but I'm a bit of a newbie at making them at home and need to expand my repetoir. Gimlets, 20th Century, Sidecar, Pimms are all on my list of favourites. I need to get another bottle of Aperol for the Intro to Aperol, since I left my almost-full bottle with my folks, who've been cheerfully guzzling away at it.
To the experts out there - what can I do with bottles of creme de cassis (other than kir royal), limoncello, luxardo amaretto, and bols cherry- & apricot- flavoured brandies that are sitting around gathering dust? I have about the same collection as Kerry. Thanks!
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Hot drinks don't cool me down, but also don't make me any warmer when I'm already warm. But very cold, icy drinks tend to give me cramps when I'm overheated. So since I generally prefer hot drinks like tea & coffee over most cold drinks, like juice and soda, I will still consume hot drinks - and avoid the cramps.
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I wish we had this here! It's been cool and drizzly over the last little while, haven't reached summer temperatures at all! Today is a cool and drizzly 15 C.
It doesn't get too hot to eat, because eventually I get hungry and I have to eat something. But the hotter it gets, the more non-existent my appetite. So I will pick and nibble at stuff like cheese and crackers, salads, fruit, and drink a lot of fluids that fill up my stomach. But it does get too hot to turn on the stove!
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Haven't had much food served on slates - but the scraping of a fork across the slate makes my skin literally crawl. Nice presentation, but fingernails-on-a-chalkboard is not a pleasant way to end a meal.
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Hah - timely post! I bought some last night, couldn't decided what to do with them, so had the cauliflower that was getting sad in my fridge instead.
I usually do either a green sauce for boiled new potatoes (parsley, shallot, capers, evoo, wine vinegar) or just roasted with herbs. Neither way sounded appealing last night, since I cook them this way almost every. single. time. Need something new!
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When mine is totally separated, I turn the jar upaide down for a day. This usually homogenates it enough to easily finish the job with a utensil.
I do this too. Stir with a fork or chopsticks, then leave it in the fridge, giving it a stir whenever it starts to look like it's separating.
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I think it all comes down to attitude towards cooking.
Poor/inexperienced/unskilled folks that have a willingness to learn the fundamentals of cookery and seasoning, have a desire to improve, and a genuine interest in food can become "not bad".
Poor/inexperienced/unskilled folks who oppose learning the basics & developing an interest in what they consume just have a bad attitude toward food & cooking. In my books, bad attitude = bad cook. And to them I say, "Sorry, can't help you there, you're a lost cause!"
(Doesn't mean they're a bad person, of course, just a bad cook!)
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Sign of a "bad" cook? A person who doesn't give a crap about what they're eating, only eats food for nutrition value, never for enjoyment. Someone who just doesn't care about food isn't going to be motivated to improve their basic cooking skills, or be able tell if the stuff they churn out tastes good or bad.
All the other stuff - dull knives, old spices, pre-made condiments, bare fridge - are perhaps marks of a lazy cook or someone who doesn't cook much. My cousin has a naked fridge with nothing but few bottles of wine, and she is quite a good cook. I have Classico pasta sauce, bottled lemon juice and a non-stick pan that has seen better days - but I think I am far from being a sucky cook.
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I didn't really keep up with the show (mostly because I couldn't remember when it was on), but I was secretly rooting for Dale - rooting for the home team, and all that.
Made a point to watch the finale though.
As for whether Dale cheated or not, in a post-finale interview he said that he had asked & received permission from the judges to make an extra dish, it just wasn't aired: Vancouver Sun
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"Anne of Green Gables" (the one with Megan Follows), in which Diana drinks all the raspberry cordial, which turned out to be blackberry wine, and gets drunk.
Also the part where Anne finds a drowned mouse in the pitcher of custard. Marilla is serving it to guests when Anne comes running in screaming, "There was a mouse drowned in it!"
Tee hee!
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Skinless roast pig - blasphemy and outrage!
I wonder if they're holding aside the skin for a special cook's (butcher's??) treat?
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What is it with Taiwan and December?
My husband & I are also tentatively considering a trip to Taiwan in December, partly to visit his relatives and partly for a long-overdue honeymoon. If not this year then the next yr. I told him I don't care what we do as long as there are visits to the night markets for street food.
Will be keeping my eye on this topic with interest!
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I love these guys!
I'll watch the vids, then go eat a leafy green salad after. Makes me feel more virtuous about my eating habits.
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The one drawback is I can't justify ordering two desserts to try both and I can't try out my dining companions dessert if they're non-existent. Oh well, you can't win them all
...But nobody will judge you if you ordered two desserts and ate both!
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I don't have much oppportunity to dine alone anymore, since I quit my jet-setting job. When I dined alone on business trips, it really gave me a chance to not talk, not network, and be as antisocial as I wanted; gave my brain some time to recharge. And I'd always bring a good book. Solo dining never made me feel weird and awkward. Solitude can be very mentally refreshing.
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I don't say grace, because I'm not religious. However, I sometimes dine with others who do. As far as I'm concerned, if my dining partners want to have a "moment of silence" grace or say it quietly to themselves, anytime anywhere, whatever the situation, I'm cool with that. If someone is hosting the meal, either at their home or a restaurant, they can do whatever they want - say it to themselves, say it for the table, whatever - your house, your rules. I'll just sit quietly till they're done, and hopefully the food will still be hot.
I gotta say, though, I find it awkward and presumptuous of a guest to say a grace for the entire table, when I'm hosting the meal in my home (or restaurant). Especially if the food's getting cold. And especially if they know we are not of their religious persuasion. My sister-in-law, a born-again Christian, did this once. Bless her heart, we thought she was trying to impress the guy she met in church and brought over for dinner. Awkward, but we let that slide. (She also didn't want the wine and glasses on the table, so we said we'd leave the bottle in the kitchen, but no way are we not having wine with the dinner!)
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The best tool to determine whether you'r eoverweight or not is the mirror. If you look fat, then you probably are fat.
As someone who has struggled with body image issues (and still do, from time to time), I sincerely hope you meant this as a joke. To me, this isn't any different than saying that if you think you look ugly, you are probably ugly. I was an overweight pre-teen/teenager and it was really awful to be told by my stick-thin parents & siblings that I was fat and need to lose weight. The weight's gone up and down over the last 20 yrs, but it's only in the last 5 yrs when I took up long distance running & half-marathons that I've managed to lose a lot of fat and keep the weight down. But when I look in the mirror sometimes even now, I still feel like a fat kid (though objectively I am far from overweight, and am well within my BMI).
BMI is an ok starting point for determining a person's overweight-ness, but it doesn't take into account factors such as ethnicity, if you're an athlete, pregnant or breastfeeding, other underlying health conditions, etc. Physical fitness, fat-muscle ratio, cardiovascular health, healthy cholestrol & blood sugar levels are so much more important in determining healthiness, I think. You achieve this through eating conscientiously and regular exercise. And I'm not convinced that the shape of a person's body matters all that much.
Not-So-Fat Guy, you deserve a bunch of pats on the back - keep it up!
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I've used it for a "caesar" dressing. First time I made, my yogurt-hating hubby had no idea it wasn't the usual mayo-based caesar, until I told him!
It's also nice on top of fruit crumble, any kind of pie, tart - anything you'd normally put whipped cream on. Especially vanilla-flavoured.
Help for a Couple of Cocktail Novices (Part 1)
in Spirits & Cocktails
Posted
I'm having one of these right now. Very nice! A little heavy for my taste as a summer drink, so will go easier on the Campari next time. Or maybe sub Aperol for Campari.