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haresfur

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    Bendigo Australia

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  1. I expect it's just sediment you didn't notice before and it's fine. If you die, please report back.
  2. Great hard-to-find condiments

    I use ground Tasmanian mountain pepperberry as a rub on steak before sous vide. I have experimented with pre- and post- sear and currently think that no sear is best for preserving the flavour. Since the ground berries are brown, the visual effect is similar to a quick sear. Usually slice thin for use in steak sandwiches or a late add to stir-fry or other dishes.
  3. Spinach

    Adding spinach to tuna-noodle casserole tonight. Does that count?
  4. IMO it depends on the type of drink and a little on the mood. I like a smaller drink if it is really boozy because I am a cheap date. I generally use 1 1/2 oz of spirit for an old fashioned, ti punch, martini, or such for myself but realize that is on the small size and especially will look tiny in a big rocks glass. Strong and strained is best in a Nick & Nora IMO. That's not a bad amount for more complicated drinks or sours but of course you will end up with a larger drink as you add more stuff. And margaritas just don't seem right without a lot of tequila even if the proportions are the same - probably because they tend to end up too dilute after shaking - it's hard for me to scale that. Lighter drinks I tend to go larger.
  5. Old cookbooks

    IIRC, he got special dispensation from Canadian regulations to use wine on television, then made the most of it by drinking out of the bottle on screen.
  6. Great hard-to-find condiments

    My father's favourite German Lion mustard that I never see anywhere ETA: Memory-evoking food. Miss you Dad!
  7. Great hard-to-find condiments

    Are you interested in spices, too, or just prepared sauces? You may want to explore things available on other continents for things that may be harder to find in the US. Don't know if you can get this but good in an hot salty Indian fashion
  8. Just buy the ISI and don't fret about it. Although one of my nozzles doesn't seal properly and has to be replaced. As to cartridges I buy the least expensive I can find and it doesn't seem to matter. I don't use mine a lot but I am trying to train myself to point it away from me when charging.
  9. I mean I like them. When I was a pre-teen my parents told me it was a good drink to know for when I found myself in a social situation calling for cocktails. I took more to rum colins though.
  10. Under-rated IMO. I should make one
  11. Drinks! 2017 (Part 1)

    Michelada/ Bloody Ceasar/ Bloody Mary. A Corpse Reviver No 1 would probably look more like blood, though. For shots, any suitable embalming fluid like shaojiu or palm spirit - but only if you don't like your friends.
  12. I suppose I'm a bit of a cowboy, but I reckon that the speed of chilling doesn't make much difference if the food is pasteurized. The idea is that there isn't much to grow even during the brief time in the danger zone during cool down. Even poultry shouldn't be a problem because the outside of the meat that is most likely to be contaminated will be at pasteurization temperature for the time it takes for the center to hit the done point and then any extra sitting time. I suppose if you are doing ground mince or poke the shit out of it to tenderize, then you want to be very sure your pasteurization time is long enough - even if you chuck the bag in the fridge the center will be what takes longest to chill. I don't have enough ice making capacity to crash-cool my sous vide bags so I just put them in cool water for a bit and then into the fridge.
  13. Drowning in Figs!

    Caramelized Figs (the first link that showed up in Google so I don't know if this is a good recipe)
  14. Grocery stores here only recently started refrigerating eggs rather than just putting them out on the shelf. I heard that unwashed eggs have a bit of a film that helps keep them fresh, but don't quote me on that.
  15. Well, you have two so you could try both ways and report back. But I wouldn't thaw before cooking/reheating - just drop the bag right in the bath.
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