DCP
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Hi, not sure if this has been covered in the preceding 12 pages or not (I only read up to page 5...) but has anyone tried adding any of the lemon juice to the limoncello for extra tang?
Sure. Only a couple tablespoons, filtered, because it is for color and not flavor. I find the slight cloudiness reminiscent of the commercial frosted glass bottles, as well as avoiding the 'sample' appearance.
When you mix in significantly more juice, you're making something more akin to a ratafia, which has different properties - and, as I understand it, significantly more perishable.
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I have done simple syrup infusions for herbs and spices (rosemary, cinnamon, cloves, etc.) and both syrup-based and direct infusions into rum.
The rum (all in Ronrico) infusions that have worked well for me are:
* 2 cups toasted coconut (unsweetened, toasted myself) in 750 ml rum - lost about 25% to the coconut, which was reused for another (alcoholic) purpose.
* 2 split, scraped, and chopped vanilla beans in 750 ml rum
* Coffee syrup in a variety of proportions - starting with instant coffee/espresso powder or ground beans, in a variety of sugars (white/brown/blend), reduced different amounts.
All were infused for 4 weeks, then strained, filtered, and aged another 2-4 weeks before bottling. The coconut and vanilla rums were very lightly sweetened with 2:1 simple syrup prior to bottling, just enough to take the edge off the harshness (likely in no small part from the cheap rum!)
[edited to add a note on yields]
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I can't speak for brown liquor infusions, but can attest that vodka works well. Took raw mixed nuts (hazelnuts, almonds, Brazil nuts, and pecans - with skin) ans smashed them in a plastic bag with a rolling pin until the chunks were roughly 0.5-1 cm in diameter. Toasted them at 425 deg. F until they were nicely GBD; I don't recall how long it took. Once cooled, I measured out just over two cups of the mixture and infused into 1.75l of cheap vodka. (The goal was one cup per 750 ml.) It infused for 4 weeks, then was strained and mellowed for another 2 weeks. It was pretty harsh at that point, but after sweetening and aging another 4 weeks, was miraculously delicious. I found the tannic bite not unwelcome, and the flavor akin to (but decidedly more complex than) a blend of commercial nut liqueurs (Frangelico, Luxardo/Lazzaroni Amaretto [one of those made with real almonds, vs. 'bitter' almonds], etc.) Quite nice.
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It's been a couple of months since the BeaterBlades were mentioned on this thread. Has anyone bought one? Tried one? Liked it?
I saw these for sale, then checked out a few reviews and decided against it - seemed like a good idea, but not enough labor savings. Then I got my mom a SideSwipe Blade for her mixer for her birthday, and ended up with it myself since she gave me the wrong size information. Really nice in that it directs the scrapings down into the bowl, so you really are saved from stopping to scrape. Some of the reviews on Amazon.com seem to concur that it's a superior solution.
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I'll put in a good word for Le Mitoyen in Laval, as I have mentioned in the past. Others have highlighted it for its food - "substance over style" - and its service.
L'Express doesn't get many points for presentation, but styling itself as a bistro, it shouldn't have to. We had a very fine meal here.
I might also add that we thoroughly enjoyed 'smoked meat' at Schwatz's Deli as well. Quite a line, and unassuming food - but delicious.
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Opinions on whether an online subscription is worth $12.50/year? I guess I could sign up for the trial and see myself, but thought I'd ask here first..
I'd say yes. As others have said, the same content as in the magazine is available, and (for those who have reasonable computer skills) more accessible. I signed up around the same time period you posted, finding the 'discounted' price much more palatable. $1 a month not to have to transcribe recipes, or hunt through old issues? Sold.
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I believe bradleybolt is referring to Jameson Irish Whiskey.I'm a dork. What's Jameson? -
Not to get too much further off-track, but the degree symbol is also used to indicate proof. That would also put the alcohol figures 'in the ballpark' for these beverages. That said, Rick Steves' Best of Eastern Europe 2007 indicates that Czech beers use the degree symbol for brix. I'm curious about what other countries' standards are... but, on with the wonderful blogging!Apologies for offering a correction on the beer, though- but I'd wager any amount that those percentages don't refer to the amount of alcohol. The Balling (or Brix) scale uses degrees as well, each of which realtes to a percentage point of sugar dissolved within a liquid-in other words a beer brewed at 13 degrees balling would start out with a solution of 13% sugar. For a rough estimate of how much alcohol is in there just multiply by .4, or 5.2% AbV in that case. 13% is just crazy-high for a beer (but not impossible), and that just doesn't seem like what is in the glass (I told you I could smell it
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According to the nutritional information listed at the product page, the Unbleached White Flour has 4.00 g protein per 34 g serving. Therefore, it's 11.8% protein. Gluten being about 80% of the protein in flour, that's 9.4% gluten.Does anyone know the gluten/protein level of Bob's Red Mill standard (not bread) white flour?These are only estimates, of course; the company should be contacted for specifics.
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Wonderful photos, Rehovot. So many other eG food bloggers make do (and work magic) with small kitchens; seems to be a common thread.
"Czocholate" - outstanding. Thanks for the chuckle.Czocholate. Studentska, milk and dark chocolate studded with nuts and candied fruit. Tasty! I should eat less of this, but it's addictive.
I blame my husband, who grew up on it. -
If that didn't make Koch and the brothers Epstein roll in their graves, certainly Bogart's corpse is groaning.
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That's an impressive coffee:sweetened condensed milk ratio, percyn. My SO would approve.But the best part was the Vietnamese coffee
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Limoncello and vanilla make a great flavor base, or even alone. I've started seeing this combination semi-frequently when dining out in the past 6 months.today i tried to improve my mixo monday drink... by adding lemoncello...1.5 oz. vanilla vodka (888 nantucket)
.5 oz. lemoncello (homemade)
.5 oz. myrtle berry liqueur (homemade 10 years ago...)
1 oz. fresh espresso (lavazza)
barspoon of simple syrup; either over your shoulder into the eye of the devil or in the drink...
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I'm assuming we're talking Manhattan here, but would like to comment that the sources I trust frequently point outside New York County for the best Chinese food. Perhaps an hour's metro ride away, Flushing is still accessible to transportation-limited Manhattanites - and with lots more to offer. This thread on the best dim sum in Flushing is a great example. Particularly for Xiao Long Bao, Chinatown seems not to be where the prime examples are found. I can't claim to have a Shanghainese palate, but my own taste buds agree.
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Perhaps the line cook had a grammatical misunderstanding... 'foie gras au torch-too bad about the toast. quite a juxtaposition: torched bread alongside the elegant foie gras.on on toast'
Kim, I must share in the praise your blog has garnered thus far. Like Chris, I plan to co-opt the 'inventory on (pantry,freezer,refrigerator) door' technique. (It had been on my list for ages, but having seen a successful implementation may provide the needed boost.)
Looking forward for content to come.
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I'm certainly not laughing; I've owned a set for about a year and find them fantastic. As noted, even if the exact volume is 'wrong,' the consistency imparted is a useful starting point to further refinement.Go ahead and laugh, but I keep a set of these at my home bar: -
Yes, potassium chloride has an unpleasant metallic flavor. It works in a pinch when it's one ingredient among many, but will not shine as a central flavor. A decent compromise I've found is Morton Lite Salt, or any other such blend produced by a variety of manufacturers. (You could always blend your own if you have KCl/NuSalt on hand.)I had a roommate in college who had to watch her sodium and used NuSalt religiously. To me it tasted like sprinkling your food with aluminum foil. It's definitely salt-esque, but not salty.
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Since you mention your budget, you may not mind stepping a few levels down in ambiance while keeping the food excellent. If so, I suggest the small French bistro L'Express, which is near the Sherbrooke Métro.Just checking in as I plan my eating for my three days in Montreal - actually four. I haven't been to town for a while, need to hit up Joe Beef (personal reasons) and am staying right downtown with no transport except le Metro. I want good European food and I'm on a budget (budgets are for breaking, right?).
I can't speak for it personally, but La Queue de Cheval appears to be within walking distance of Place Bonaventure and is recommended in this thread on Montréal restaurants.Also, any recommendations for good lunch spots near Place Bonaventure as I'll be dining and dashing in the middle of the day? -
I'll second Markk's recommendation for Tarte d'Alsace -- it's a thin cracker-bread style crust topped with creme fraiche, caramelized onions, ham and gruyere.
This is one of our favorites as well. I just made a dinner last week out of one lurking in the back of the freezer - at 600 calories for the whole thing, not terribly unreasonable.
Of course, eating it inspires me to duplicate the effort, particularly tasting the caramelized onions and having a batch of onion confit in the fridge.
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How much is 4 lbs of water in volume measure? I'm guessing it's around 2 quarts or 2 liters?
Give or take, yes: ~1.8 L or ~0.48 US gallons. I'll leave it to any SSBs wandering by to explain how specific gravity changes with temperature.
"A pint's a pound the world around" is still a decent estimating tool, even with the inaccuracy.
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With the exception of the jar opener (broke almost immediately, and no amount of glue would save it), I'm a fan of OXO tools. I do like the measuring cups, but lean to them when I want precision - and use a normal set otherwise, for ease of cleaning. I've seen the tilting behavior firsthand and dislike it, but the convenience outweighs the extra caution to avoid undue bumps.
I just got the mango splitter and that thing is amazing. I am not a huge gadget fan - I would usually rather use my knife, but mangos are a PITA. I needed to peel and split 2 mangos for a grilled fruit salsa. First, I peeled them with my ceramic Y peeler (another amazing product, but not Oxo) and then split them with splitter - one move and they were lying there, neatly split in half. I will be eating mangos much more often now.Mango splitters are great tools. I use KitchenAid's model, which is pretty much a clone of OXO's.
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On a lighter note, I will never again keep the tinned catfood in the same cabinet as the tinned tuna.
You... didn't actually mix it up and eat it without noticing, did you?
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I realize this is bit late in coming, but plead forgiveness as convenient Internet access was not to be had for most of the past week.
I was in San Francisco on said Easter Sunday, and hit up the Ferry Building for lunch. Nearly everything was open. Incidentally, we gorged ourselves at Hog Bay and quite enjoyed it. Miette Patisserie was out of most things by 3:00 PM, but still quite open, as was Far West Fungi. Ciao Bella Gelato was packed and had a long line.
I cannot say with certainty which storefronts were closed, but having walked the length of the building and back, I believe it to be no more than 3 or 4 (about 10%).
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Some years back before I'd been to Québec myself, a friend living there at the time brought me back both dill pickle- and ketchup-flavored chips. I don't recall the brand, but they were both said to be rarities outside the area. Ketchup was passable, but the pickle chips were excellent - like salt & vinegar with some extra spices. I'd grab those again in a heartbeat if I saw them.
Making Limoncello
in Spirits & Cocktails
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