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haresfur

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Everything posted by haresfur

  1. Welcome to the forum! Sounds tasty. Did you go out and buy a bottle of Galliano or were you trying to use up the one that didn't fit on the shelf?
  2. I have trouble adjusting the gas heat for my Fagor pressure cooker. It goes along merrily for a while (more than 15 minutes) then the pressure releases. Very annoying when doing stock. I think it would be a lot easier with induction where the heat-by-number is more reproducible and you should be able to adjust to very low heat. Then again I have a lot of trouble with this particular pressure cooker in getting it to seal properly and come up to pressure. I have to wait for it to boil and fiddle with the latch and the lid and sometimes press down on the top. Higher heat seems to make everything click into place better and once it seals it seems ok and I can lower the heat after a bit. I sent it back but they returned it saying it worked fine.
  3. By request, a collins with Wild Turkey bourbon, demerara sugar, lemon, and soda. Muddled the lemon with the sugar per Gary Regan's suggestion. Very refreshing. This seems to be a forgotten drink it the modern, bitter world, which is a shame. But I do need to restock the gin because that would be even better.
  4. I found one of the vertical channel knives and it makes a big difference. If we are actually taking this seriously, I'd move the twist further up the handle so you could grip it high or low depending on which way you spin. Personally, I like a stirring rod with just a bit of a bead on the end, but I don't do production.
  5. With the change in directions it's ambidexterous
  6. I wikied ocean trout and found out that it is steelhead - an anadromous rainbow trout (Oncorhynchus mykiss). Wild steelhead is even better.
  7. I picked up a piece of ocean trout at Costco and it was really good. Thanks for the recommendation. I marinaded it in soy sauce mixed with chopped up candied ginger and some water, and put it all in the oven at 200 C. The ginger bits were really tasty, too.
  8. Frozen brownies are the best. I like Teddy Bear biscuits out of the fridge.
  9. I find Papa Murphy's too salty. The crust is average but the toppings good enough. Generally what I got for take away. Can you get them cooked if you are on the road, though? I used to do Round Table for lunch with friends. Pizza was decent and the salad bar pretty good. My standard response at Pizza Hut when asked, "How was everything?" was "Up to your usual standards."
  10. Interesting, because it sounds sweet. I was thinking it might be interesting with ginger infused vodka instead of Canton. Not that I have any on hand.
  11. Beautiful pictures. I miss the Shield rocks. Any vegetation coming back to Sudbury these days? Nice to see good looking Thai food in the small towns.
  12. Rum: the drink for anarchists and pirates. My main objection is when manufacturers change their product without any indication that they did so. It would be nice to have more information on the purity and process for a particular rum, but if it tastes good and doesn't kill you...
  13. Please do tell us what you think. I could not tell from their website whether the nicotine has been removed. It only says "a form that greatly diminishes the health concerns associated with tobacco use." From what I understand, the nicotine has been removed. From what I understand. In the sense I've seen a blog or four or a review or five that's said, oh, we checked with the company/someone who'd know and they said there was no nicotine in beverage. I'm also fairly certain that in Australia you need a special permit to sell nicotine products in your store. And the place I got it--which is, so far as I know, the only place in Australia that sells it--doesn't have cigars, cigarettes or anything of that nature avaliable. I doubt they'd go to the effort of paying for a permit just to sell what is a fairly obscure form of booze. The first quote makes it sound like the nicotine is still there, but that may be just a bit of deception. The second statement sounds pretty vague and I'm not sure AQUIS would know to ask if there was nicotine in booze that is being imported so maybe Nick's is thinking it's better not to ask. If it helps ADHD, then it probably contains nicotine. Surly you have so student's to test this on.... Overall, it seems mostly like a gimmick that I can do without, but I don't have any strong moral objections to others messing around with it. Not like you are going to overdose with those prices and that much sugar.
  14. Then you might like: http://forums.egulle...90#entry1809990
  15. In Australia I've been using Schweppes Bitter Lemon. I don't find it too sweet, but I have more of a sweet tooth than you (who doesn't!). I also like it with Italian lemon soda, which is tastes quite a bit sweeter to me. Had to break into the emergency backup Campari to make these today. I think you are right about the Fernet. I poured too much in mine and Ms. haresfur's is better. I haven't tried adding gin but I'm sure it won't hurt if you don't mind the extra medicine.
  16. I would think exotic fruit is an easier entry to new flavours than say potable bitters or funky rum. Tamarind seems like it would be a great ingredient and certainly outside the normal cocktail realm. But your Maximillian seems to punch all the buttons.
  17. Do we know anyone in International Falls or Thunder Bay? Just a guess, I got nothing.
  18. Ramping up from the Jersey. Stone Fence 2 oz Inner Circle Red over ice top with Duck and Bull cider. The Inner Circle beat the cider into the background. I think 1 or 1 1/2 oz would balance better. When in doubt add bitters - a few dashes of Peychaud's helped as did a side of Camembert and biscuits.
  19. Wouldn't most of these affect the taste of your drinks? Especially bag balm
  20. Jersey Cocktail: Henry of Harcourt Duck & Bull Cider (hard sparkling) 1 tsp simple syrup 6 dashes Fee's Old Fashioned bitters The bitters' spices go very well with cider.
  21. Thank you for the hints. I'm new to making risotto and was wondering what to do with leftovers. I experimented and made these for the first time using an egg but they still didn't stay together very well. I guessed that I probably wasn't the first one to fry up rice cakes and am glad to learn the name - Riso al salto. I'm really enjoying the blog.
  22. I pretty much agree with Andy and Dan. There is a place for rum that's a little ragged around the edges (other spirits, too). But that doesn't necessarily relate directly to price. I take it as a personal challenge to figure out how to get the most out of different bottles. However, if it improves the drink to use the expensive stuff and you can afford it, go for it. Would you rather drink more or better? Look at it this way, in the US you can buy really good rum for the price of plonk here.
  23. haresfur

    Water/rice ratios

    I've mostly given up measuring water accurately. I let the fuzzy-logic work its magic. I almost always make brown rice and find that a bit more than 2:1 works best to balance the tooth of the bran. Particularly for short grain, that I like a bit softer. True, the rice won't end up soupy but the cooking time affects how much of the water is absorbed vs. boiled away. My Sanyo cooker has a bunch of white rice settings and only one brown rice so I add more water to get softer rice. But the cooker tries to compensate so its pretty inexact. ... and I still want to know why "fuzzy logic" sounds attractive for a rice cooker but unsettling for a nuclear power plant.
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