Jump to content

haresfur

participating member
  • Content Count

    1,563
  • Joined

  • Last visited

Posts posted by haresfur


  1. 3 hours ago, Craig E said:

    This seems like as good a place as any to post a new invention I came up with for reddit's Are You Afraid of the Dark cocktail challenge. The idea is to get as black a result as you can imagine (without resorting to coloring tricks like charcoal). 

     

    I surveyed the dark stuff in my bar and came up with:

     

    Onyx

    • 1 1/2 oz Cruzan blackstrap rum
    • 1 oz Amer Boudreau
    • 1/2 oz balsamic vinegar
    • 1/4 oz syrup from brandied cherries

    Stir; strain; one big rock.

     

    As I mentioned on reddit, this is kind of a bizarro-world daiquiri. I quite like the prominent balsamic flavor: it occurs to me that balsamic's darker acidity bears an analogous relationship to lime juice that blackstrap rum does to a white rum. 

     

    I take it as a proud measure of my growing mixology skills that the proportions I tried out first seemed spot-on—a first!

     

    The complaints upthread about Cruzan Blackstrap's unsubtle tendency to take over drinks are true to my experience too, but here I thought the other ingredients hold their own against it.

     

     

    Sounds rich. Is that recipe for Nick and for Nora? 😋


  2. I got to thinking after the disgusting job of separating globs of fat from sous vide short ribs and debating never doing them that way again. If the fat renders out in a braise, but not in the sous vide, what temperature would you need to turn the fat liquid to get rid of it? Is it below well-done or do you really have to cook the shit out of it? Is it just temperature or a time&temperature thing?

     

    Along those lines, what happens with marbled, tender cuts? where is the sweet spot between solid fat and something more palatable?


  3. 5 hours ago, iggiggiggy said:

    The hair dryer is a novel idea! That should cut down on the amount of paper towels I usually use. ha ha ha

     

    Let me attempt the next one using your approach. It sounds good on paper, now time to put the hair dryer to it :)  :) 

     

     

     

    Or use a heat gun for even more power.

    • Like 1

  4. On 4/13/2014 at 9:18 AM, haresfur said:

    The cooking with Modernist Cuisine at Home topic seems to have mostly run its course as many of us have had the book for quite a while.  One thing I like a lot about the book is that it presents ideas for variations along with the recipes and presents many variations of ways of achieving similar results.  So my motivation for this topic is to have a place to talk about our experiments in modifying the recipes - successful or not.  You see I have difficulty following instructions...

     

    To start, is serendipity with this post in the sous vide thread asking about using bag juice that came out right as I finished up an experiment with the red wine glaze. The experiment was motivated by a mistake where I made SV short ribs at too high a temperature a while back.  The meat was not very good but juice was wonderful.  So instead of frying up a bunch of ground beef, I took a half kilo of relatively lean stewing beef and bunged it in the SV at 88 C for an hour.  At the end of that time the meat was dry and the bag full of meat juice.  The juice was very clear and light in colour with little in the way of 'gunk'.  I added it to the wine and veg, started reducing, then strained the veg out and reduced the rest of the way.  I skipped pressure cooking the knucklebones (I'm not sure why the recipe has you reduce the wine, then add water to pressure cook the bones, why not cook the bones in the wine then reduce?)

     

    To cut to the chase, I was quite happy with the result.  I don't agree with the 'fat is flavour' mantra and the only fat in this was the little that rendered out of the meat in the SV.  I might try adding a little gelatin for mouth feel and to make the glaze with less reduction.

     

    ... and the dog was happy with the dried out meat for his tea-time.

     

     

     

    Funny thing, I came to this topic with my latest attempt at the short ribs in red wine glaze and see that it is similar to this original post.

     

    I started the glaze when I started the short ribs. I did the fried mince step with the cheapest ground beef I could find. The dogs still were happy with the beef remains. Still not sure it is worth the trouble (more on that in a bit). Cooked the veg (didn't measure but used less than the recipe calls for because I'm cheap and didn't want to do that much chopping). Added most of the wine, reduced part way, strained out the veg, then rinsed with the remaining bit of wine and restrained to extract all the goodness. Put the sauce in a liter jar in the fridge. At the end of the cook, I threw away the fat on top of the jar and added the bag juice to the wine, then reduced. No pressure cooking step - too much bother.

     

    The result was still an intensely meaty glaze. Too much for my taste - I think I would prefer more flavour contrast to the ribs. It would be good for a tasting plate but for a full meal... So, in the interests of ease, next time I would probably skip frying the ground meat and just go with the osmazome. Maybe even cut back with that some. Perhaps add a spoon or two of plum or cherry jelly.

     

    BTW, served with steamed broccoli and roasted sweet potato. The sweet-potato-short-rib combination was excellent.

    • Like 1

  5. And yesterday, and tomorrow: Belted Galloway short ribs. I took it off the bone to keep the dogs happy and resealed in two bags for 3 ribs. Stuck with Molecular Cuisine at Home's 58 degrees, even though I usually find I prefer a touch hotter than others. This was a quite meaty set so I hope the remaining un-rendered fat isn't too bad.

    • Like 3

  6. 32 minutes ago, Smithy said:

    From this:

    20181007_110718.jpg

     

    The jelly is wonderfully tart, not too sweet, and has the gorgeous color promised. The chutney may need a bit of heat added, according to my darling, but we can do that at the table. There remains enough chopped apples and pecans to make some nice small pie fillings if I get to them. I may just eat that for breakfast instead.

     

    Thanks for the suggestions, folks.

     

    The traditional use for excess (or stolen) crabapples is to throw them at cars and run away.

    Source: my youth

     

    ETA: or epic crabapple fights with your friends

    • Haha 3

  7. I'm not that fond of the omelette style rellenos that I've had. I don't remember any of the details, but the first relleno I tried was at the Club Cafe on Route 66 in Santa Rosa NM, on a rather epic trip from Pennsylvania to Arizona. It is my gold standard, never to be matched and I likely would be sorely disappointed if I ever went back.

    • Like 3

  8. Welcome Bernie. Good summary. It's a shame that pretty much everything is getting over-fished. I just bought some frozen flathead - from South America. If you can't walk down to the dock and get your fish, I think flash-frozen is the best bet.

     

    I've only lived in Victoria so I didn't realise that fish & chips was such a Victoria thing until a student from New South Wales was laughing about how you can get it in every small town. I think I mentioned up-thread how my borough has 3 shops in a two block area.


  9. Raging Bull (Kindred Cocktails):

     

    1 oz tequilla (El Ladrón Blue Agave Spirit)

    1 oz aquavit (Linnie)

    1 oz Averna (Nonino)

    5 drops Xocolatl Mole Bitters (tried without, 5 drops and 8 drops - 5 was the sweet spot)

    orange twist

     

    Stir, strain (build on ice)

     

    A less sweet Brave Bull but I'm not sure it is that much better, even with the upscaled tequilla and Nonino. I will have to try the bitters in my next Brave Bull.

     

    No photo: imagine something brown in a glass. I really need a lesson in cutting citrus twists.

     

    Btw, I haven't been drinking much recently. Maybe someone will take advantage of me...

     

    • Like 1

  10. On 1/23/2017 at 7:25 AM, weedy said:

    I've been in some high end resto kitchens that had nothing BUT induction cooktops and immersion circulators. 

     

    I read that there can be significant energy savings with induction because of the lower venting and cooling requirements. Seems like it would make for more pleasant working conditions, too.

    • Like 1

  11. I liked induction at my old house (actually 2 induction and 2 radiant burners for flexibility). Planning a remodel here, where I have natural gas, which is actually more expensive (don't get me started on the politics of energy). I think for induction, having lots of power levels is really important. The high-end brands here didn't have fine enough adjustment imo, although there was one cheaper one that looked ok. In the end I decided to stick with gas so I could have a wok burner, although it appears some induction burners pump out enough heat.

    • Like 1

  12. I drove some SV pork about 2.5 hours and put the meat and SV water in a cooler for the trip. The water was getting down near the the danger zone when I arrived. I suppose it depends on the starting temperature, how much water you have, and the quality of the cooler. Wrap it in a few blankets to be sure (and to catch any water that slops out). Minimal reheating on the other end, too.

     

    I don't see why it would be a problem anyway, since you food will be pasteurized in 72 hours and the bags will still be intact with no way for bugs to get in. 


  13. On 11/25/2017 at 2:19 PM, gfweb said:

     

    They work well until they don't.

    I mean the Foodsaver has been made so cheaply that they don't last very long. The big chains demand a low price and don't care that it doesn't last. I ran through three Foodsavers in about 10 yrs.

    I have a piston pump vac sealer from Cabela's now. Its a horse.

     

    Yeah, kind of. I must have jinxed my Aldi one because it stopped pulling enough vacuum. So I bought a new one from them (still way cheaper than a foodsaver). Decided to give the old one a last try. It worked fine.

     

    I don't shop at Cabela's anymore. I bought camo sheets and a camo nightie for my DB... She disappeared. (joke - we don't have Cabela's here).

    • Haha 2

  14. Australians love their lemon-lime and bitters. A standard drink for designated drivers. They come in bottles but a good bar will mix lemonade (like Sprite, not american style) with lime and Angostura bitters. 

     

    But grapefruit soda is hard to come by so I was excited to find soda grapefruit lime and bitters for a Paloma. I used 2 oz of a somewhat ordinary blanco, squeezed 2 wedges of lime and topped with the soda. A little sprinkle of pink salt as garnish. The bitters are a nice touch.

    551287.jpg

    • Like 1

  15. On 7/24/2018 at 12:20 AM, Shelby said:

    I had the hardest time getting the relish to seal.  I used regular mouth jars, which was my first mistake.  I always do a lot better using wide mouth.  No reason, I'm sure it's all in my head, but that's my story and I'm sticking to it.  I filled them all the same etc. etc.  and put 6 pints in the water bath for the 15 mins that the recipe said.  Four sealed, two did not.  ARRRGH.  It was around 5 yesterday evening and I had been canning all day and I was TIRED.  Anyway, I turned the water bath back on.  Redid the two that didn't seal--new lids, same jars.  One sealed, one still did not.  ARRRRRGH.  The non-sealer went into the fridge.  It will be fine, but SO frustrating.  

     

    I prefer wide mouth jars, too. But I usually find the regular mouth ones seal better. I thought it was because the smaller circumference made the lid edges pull down tighter. The lids on the regular jars seem harder to pry off to me. I guess you have a different problem.

    • Like 1

  16. 5 hours ago, barolo said:

    Sort of like a homemade version of nitro brew maybe? 

     

    Probably the only water bottles he had when he first started selling it. They would crack open the screw top, pour a little out, add cold brew then re-cap. They also do cold brew with milk and vanilla syrup, but I'm not big on that.


  17. 4 hours ago, Smithy said:

     

    That IS a surprising concept to me! Please tell more. Do you brew the coffee in cold fizzy water, or do you brew in still water and then dilute with the fizzy stuff?

     

    Yeah, I don't know where my coffee man came up with it. You use the mineral water to dilute the coffee concentrate.

    • Like 1

  18. I don't know these brew packs. I use a French Press and brew for a half day in the fridge. I hacked together a cold drip system but it is more of a pain and doesn't seem significantly better, although I need to do a side-by-side test.

     

    Cold brew in fizzy water is surprisingly ok.

×
×
  • Create New...