haresfur
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Posts posted by haresfur
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Is it supposed to be Parma Ham or Serrano Ham or any Ham?
As Chris said, I think pretty much anything goes. I wouldn't be surprised if some places use short-cut bacon.
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I like small bits of salty ham flavour-bombs to accent the chicken, not to overwhelm it rather than massive amounts of ham. Bonus points for a bit of crunch in the meat to compliment the crunch in the breading. But I'm an FOB immigrant so don't take my word as gospel.
Getting the right amount of sauce is the next thing I'll work on, but I'm not sure it is possible to have too much cheese. The cheese needs to be melted and browning a bit IMO.
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The results from Parmageddon are in.
2 overseas guests who had never had a parma before. My cousin was skeptical about red sauce ruining the crispy crust so it was a perfect chance to try ChrisZ' method of putting the ham under the sauce. So we did variations 1) SV at 58.5 C with sage in the bag and Serrano under the sauce 2) same but no SV 3) SV with slices of Serrano on top of the sauce and cheese - kind of curled up so it would crisp some 4) same but no SV and no sage.
Cheese was a mix of Jarlesberg and Colby (no parmisan because I got lazy)
One of the SV had oil in the bag and the other did not but I think it didn't make too much difference.
All were good but the unanimous result was that we preferred the Sous Vide with the Serrano on top of the cheese. The Serrano was really better than the prosciutto I used previously IMO. Lovely stuff. Although the sauce does seep into the breading some, the underneath side remains crispy. The SV variation is moist and that contrasts with the breadding (Also easier to cook IMO, especially doing multiples since you can just whack it on highest heat until crisp rather than figuring out when the meat is cooked). Your taste may vary.
I think I'm very close to what I'm after. I need to figure out the best type of bread and texture for the crumbs - I think this was too coarse but I liked the seedy whole meal. The crumbs were very dry and that helped them stick.
I also need to work on fried sage for garnish I think microwave is going to work if I can get the right amount of oil on the leaves.
ETA: Oh judging from the pictures I have used Serrano previously. Maybe this was just a better variety. Whatever, I liked it.
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Yes, they have a near monopoly on Jamaican rum. And they in turn were recently bought by Gruppo Campari which is one of the big boys in the liquor world. They have a done a pretty good job of trying to run Wild Turkey into the ground so it will be interesting to see what they do with rum.
This is good news for the land of overpriced spirits where anything not brought in by the majors is even more overpriced. Maybe Dan Murphy will start stocking Wray & Nephew.
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Speaking of rums: this Dead Rabbit cocktail, containing the minimally altered Smith & Cross and the clearly enriched Zacapa and Cruzan Blackstrap, is delicious, with a rounded rum flavor thick with hogo from the S&C and molasses from the Blackstrap, complemented with allspice, Bénédictine, and six healthy dashes of bitters.
Sure, a haresfur-related drink that contains mostly ingredients that I can't get my hands on. I could probably handle 1/4 oz of Cruzan Blackstrap though (not very fond of it in general and at that rate a bottle would last as long as my absinthe.
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I was looking for a recipe for siphon batter and came across this thread and several pages from ISI. On one they compare using CO2 and N2O cartridges and came to the conclusion that CO2 was marginally lighter.
p.s. my fusion Hungarian sweet capsicum peppers stuffed with herb-oil marinated feta and beer-batter deep fried rellenos turned out pretty well except I had trouble getting the batter to stick to them and to the prawns I was doing.
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An interesting experiment tonight. I'm not quite sure what to think. Not without it's charms, though.
Splash and dash so measurements are approximate.
1.5 oz Bianco tequila
2 tsp pimento dram
That gave an strong sense of something like maybe gym socks or maybe a dead squirrel dropped down an outhouse as I brought the glass to my lips. But I persevered and the taste wasn't as bad. I added
2 tsp Benedictine.
Much better on the taste and aroma but still with a certain je ne sais quois. I have a feeling it is something that either those who enjoy challenging flavours could grow to love or maybe it will be like hitting your head against the wall.
With an ice cube it evolved into something much mellower by the bottom of the glass. Maybe I'll have another.
ETA: my pimento dram has a fair bit of Inner Circle so it is pretty funky.
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I sent the link to Andrea but there is probably still time to sneak in a drink or two.
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Did I miss anything?
Looks pretty exhaustive already. Missing silver tequila and mezcal maybe.
What is your typical formula for Ti Punch?
I suppose pisco should go on the list, too (but would you dare order a pi' punch?-).
My typical formula is to free pour a small puddle of syrup in the bottom of the glass, drop in a single ice cube, pour the spirit, lightly squeeze the citrus over and drop in. Stir with a finger. If it's too sweet add more booze.
Yet to be tried:
Ge' Punch - Genever
Did I miss anything?
ooh. what type of Ge'punch will you be making? Young or Old? Try them with the Belgian Genever Diep9. They have a few recipes on their site..
...
Let us know how it turns out!
Great suggestion. The only Genever I have access to is Bols old. Maybe a trip to Europe is in order.
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You can add a bit of xanthan gum to your simple to improve the mouth feel.
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Keeping on the lightly citrus theme, I thought this would be a good place to compile the Ti' Punch variations I've been playing with. Roughly in order from great to vile:
Qui' Punch - anejo tequila, agave syrup, lime
'sky Punch - Single malt scotch, honey syrup, lemon. Works surprisingly well with both Aberlour A'bunadh (I suppose that could be A' Punch) and Dalwhinnie
Gi' Punch - gin, cane syrup (or simple), lime really nice with Finger Lakes Distilling Seneca Drums gin
Ri' Punch - Rittenhouse rye, cane syrup, lime'dy punch - brandy, simple, lemon
Miquelon Punch - cognac, sugar, lemon - not as good as a rougher brandy
V' Punch - Zumbrowka vodka, cane syrup, lime - astoundingly bad
A couple from others:
Wee Paunch - Irish whisky, barley malt syrup, lemon from Rafa
Arr Punch - Batavia Arrack from Chris Taylor
Yet to be tried:
Ge' Punch - Genever
Did I miss anything?
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Nice PV. Vanilla and citric aren't things I normally think of together but I can see it.
This topic gave me a chance to play around with an idea, too. And it's probably still a work in progress.
I have been working on "not very sour" sours for a bit. Basically cut the sour and let it be balanced by the alcohol, not sweet. So think tiny wedges of lemon in stuff or Ti Punch variations (ok some sugar it ti' punch but not as whacked out sour/sweet as many sours).
On a whim I bought some verjuice (or verjus if you want to go all francophone). Verjuice has become established as an 'in' ingredient in Australia since Maggie Beer started producing it commercially. Basically you squeeze what juice you can out of green grapes (or in the past green apples were used sometimes). Supposedly makes for a better sour to go with wine than citrus. Apparently it is a way to use the thinnings, too. It is less sour than lemon and really quite like green apple. Don't worry, I resisted the temptation to try to make some sort of apple pucker vodka. I though, that something grape based was appropriate so:
Life cycle
1 1/2 oz Cognac
2 tsp Verjuice
Build over ice (optional)
Garnish CO2 infused grapes
Verdict? Not bad but I'm not sure it's any better than using a tiny citrus wedge. Next time I may try using cheap brandy that has a bit more personality.
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So has anyone tried white pepper ice cream? If I make it, will it ruin the Cibo Matto song for me?
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I did it for a thick hunk-o-steak. Rather than measuring thickness and relying on the tables, I just stuck a probe in and made sure it was up to temperature. Then I seared it and sliced thin into a more or less asian noodle salad.
ETA: for pasturisation I start timing from reaching the target temperature, adding a little time for safety.
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I only have a needle probe and it is probably the most versatile. Mine is only about 4 cm long but the wire is thin. However there are times a little thermal mass is a good thing. It would probably be better to have a thicker one to measure oven temperature and even for the deep fry oil. The needle tends to bounce around a fair bit. The thin teflon coated wire is good for most things but a metal sheath would be useful where it has a chance to contact open flame. Since I only SV in ziploc bags, If I want to use it in the bag I put the whole probe in the bag and seal as best I can around the wire, then rig it so that part of the seal stays above the bath. I wouldn't do that for any long cook but you really wouldn't need to.
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We have been slacking off on participating in Mixology Monday the online cocktail party. Too bad because it's summer in the southern hemisphere and last month's highballs would have been refreshing. So let's see if we can get some posts for this month's MxMo: Sours, hosted by Andrea over at Ginhound, who challenges us to 'test the sour to the limit'. So get your shakers out and pucker up.
Post by February 17 to participate. And feel free to discuss each other's entries.
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Not terribly imaginative but a Dark and Stormy with added Fernet or Fernet in ginger beer have become staples in my house. Fernet-Stormy?
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Requiescat in pace, my dear recipe-spangled, glass-hewn, decidedly un-pro shaker. I awoke to find you in pieces with an apology attached from my dear roommate, written on what I can only assume was the dirtiest piece of paper he could find. It looks like I will finally have to invest in a real pro shaker.
Oh no! A true classic. Did it have the rubber seal around the top? I hope you at least got all the recipes transcribed to Kindred Cocktails, first.
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Tuna have loins???
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I wouldn't squeeze the lemon or lime any more than an hour before you start to serve.
Combined with alcohol, bottled, and refrigerated, there should be no noticeable effect on the citrus over the course of a few hours. Though, I wouldn't put it together the day before.
I was being a bit conservative and assuming that it might be served over a few hours.
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Be sure to have a trusted associate witness and sign each page in case someone else tries to patent your discovery.
If I were to actually take this advice I'd use separate pages for different types of meat to make comparisons easier.
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I wouldn't squeeze the lemon or lime any more than an hour before you start to serve.
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Since I make so few scotch cocktails, I just use my Aberlour A'bunadh. It seems to work well enough.
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Sail & Anchor Changing Tides Barleywine Ale 2013. Overly long name. Not doing much for me: the brew, that is, not the name. It's brown and cold, at least. Can only go so wrong there.
If it's really a barleywine, try putting some away for a few years.
Drinks! 2014 (Part 1)
in Spirits & Cocktails
Posted
This is so deserving of a name:
1 1/2 oz London Dry Gin (Traders)
1 tsp Nocino (Miho's homemade)
several dashes Chris Taylor' Suburban Asian Bitters
Medicinal, complex, bitter, boozy.