haresfur
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Posts posted by haresfur
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By the way, has anyone else notices that the Bounty select-a-size have disappeared from stores, to be replaced by packages proudly proclaiming "one big sheet" ( or something, I don't buy them). I am beside myself.
The whole roll?
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I would like to contribute "punnet," which is the basket-like container you buy berries in. I think it's a British term, I learned it from my Aussie husband. Interestingly, he also uses it for half-gallon containers (or whatever the metric size would be, 2000 ml?) of ice cream.
I can second punnet, always used for soft berries (in the UK at least). Its bigger brother is the chip. You can get around 6 punnets in a chip. It is a minefield of units over here, we have sort of gone metric, but still stick with imperial when we can (just in case metric doesn't catch on?). Large quantities of vegetables (particulary root veg) can be purchased by the stone, which is 14lb. Onions are often purchased by the net.
Cooked shellfish is often purchased by the pint (or half pint).
I still haven't figured out the volume of a punnet - or does it vary?
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Gee, working in northern Canada bush camps, no one would think of putting anything but condensed milk in their coffee.
I'm sure I'll think of others later but the first thing that comes to mind in Australia is no canned pumpkin. And Aussies love their pumpkin. They don't understand pumpkin pie, but wouldn't canned make decent quick pumpkin soup? I would really like to keep some cans on hand because there is nothing like pumpkin to plug up a runny dog's digestion (or unplug a stopped up one).
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Rum collins: 1 lime muddled with raw sugar, Cuban dark rum, shaken, strained over new ice, soda. The pith bitterness seemed to come through more than with lemon, but maybe because the lime was at its use-by date. Still refreshing.
I'm trying to figure out the right alcohol level. My initial mix with a bit over 1 1/2 oz rum was refreshing but the rum taste didn't quite come through. But more rum killed the brightness. I'm thinking white rum would be better or maybe (gasp!) no rum at all.
Aside: I dispair of my dwarf lime trees ever bearing fruit. I think I need to plant a lemon tree.
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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.
Haresfur, the problems you describe may be because your Fagor has not reached full pressure before you turned down the heat - this is a common frustration because their "pressure signal" actually signals the BEGINNING of pressure instead of full pressure.
Fagor recommends waiting until it releases lots of steam (goes into over-pressure) before turning down the heat. I recommend an easier way: Just touch the pressure signal (the little dot that pops up). If it falls back down it has not reached pressure. If it's a little springy to the touch it is reaching pressure but not there yet. If it is hard and solid to the touch, it has reached full pressure and you can turn down the heat. The whole procedure could take anywhere from 3-5 minutes.
This should make it easier to adjust the heat and expect it to stay there for an hour or more!
Ciao,
L
Thanks for the advice! I think that will help with some of the problems but there is clearly something strange about the lid. Once the pressure is up it is fine but often the button won't even pop up until I fiddle with it. I think I'll have to experiment with my flame diffuser to see if I can adjust the temperature better.
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I know this is an old thread, but it's how I found the forum when searching Google for "Galliano cocktails". Reading the ideas on here inspired me, and I've come up with one that I find quite tasty:
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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?
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With a smooth top you heat the pressure cooker on one burner then once pressure is achieved you move to a burner heated on low. I don't like the extra attention and it's difficult to keep the heat low. Which is fine now that Viking discontinued and no longer provides parts for the stovetop. So I'm now thinking about my choices: propane, induction or radiant. If I didn't have stainless lined copper pots that I loved then the decision would be easy but propane would be easier with pressure canning.
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.
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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.
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Excellent point Haresfur! As a left handed barkeep myself, I am forever challenged to find tools that work for me. I finally found an ambidextrous channel knife that has the blade atop the handle instead of at the end so I have finally stopped maiming myself making citrus twists with a channel knife that's being pushed instead of pulled as it was meant to be.
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.
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I'm not sure if the uneven twist / changing directions was requested by the people you made it for, but if it were me, I'd prefer an even coil, both in terms of tightness and in terms of direction.
With the change in directions it's ambidexterous
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I wikied ocean trout and found out that it is steelhead - an anadromous rainbow trout (Oncorhynchus mykiss). Wild steelhead is even better.
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Although it's not strictly fish & chips in the traditional deep-fried sense, it's still about southern hemisphere fish...
I regularly get a salmon fillet and cook it sous vide for lunch, salmon is something that really makes sous vide shine. The other day I thought I'd try Tasmanian ocean trout instead. It looks just like salmon but is about 1/3 cheaper, and I had some vague recollection that Tetsuya is a fan and almost single-handedly responsible for it's popularity. So I bought a fillet, cooked it simply, and it was delicious.
I'm happy to admit that I could not tell any difference from salmon at all. I'm pretty sure that if I had to taste them side by side I still couldn't tell a difference. But it's a lot cheaper, so from now on it will be ocean trout and not salmon...
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.
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Frozen brownies are the best.
I like Teddy Bear biscuits out of the fridge.
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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."
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Yeah. I forgot to mention the bitters but I did use them. Fee's instead of Angostura, tho', purely because that's what I have on hand. I didn't think it was too sweet. I mean, I dislike overly sweet things.
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.
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I had a long night - I was in at 10:30 at night to see one young lady with an problem not suitable for a family forum, up at 3 am to attend a delivery, then back up at 5:30 to see a lady who had fallen down a set of steep stairs in a rental cottage.
So today I stopped at two agency stores - the first in picturesque Whitefish Falls.
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This is the falls...
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.
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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...
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Perique
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.
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What is the benefit of letting the pineapple sit in the tequila rather than, saying pulverizing the pineapple with the tequila in a blender?
Pineapple upside-down cake!
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Oh this seems great!!!!
My favorite drink in this hot weather is Lemonade with Ice cream
Then you might like:
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Bitter, Bitter, Bitter, Bitter
by eGullet haresfur
2 oz Campari (or Aperol)
1 t Fernet Branca
3 ds Bitters, Fee Brothers Old Fashion
2 oz Bitter lemon soda
Shake still ingredients, stain, rocks, top with seltzer, lowball.
As written, I tihnk it is probably too sweet, unless your bitter lemon soda is very dry. I sub 1/2 oz lemon + 5 dashes lemon bitters + seltzer for the bitter lemon soda. Great drink. Tonight, I added 1/2 oz gin for alcohol mouthfeel and effect and complement the Campari and lemon.
For a Campari lover, this is a wonderful drink. There is just enough Fernet to linger in the background, like a creep in the shadows. The bitters tones down the brightness of the Campari a bit (neither good nor bad, just different from other Campari cocktails).
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.
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the idea of making drinks taste like beautiful fruits that could be real, but do not exist was fun. we made a few, and they slurped them down.
we started with the sour orange bronx which conjures the lost burmese pomelo (if it was, it must be behind rebel controlled lines)
1.5 oz. farmer's gin
.75 oz. m&r sweet vermouth
.75 oz. dominican sour orange juice
expressed sour orange peel
i was bluffing about burma and only geographically guessing, but when googled they are actually famous for them.
then we went with the re-rendered maximillian affair
1 oz. j.m. rhum agricole
1 oz. j.m. (joao monteiro) cape verdean tamarind ponche (no relation to j.m. of martinique)
.5 oz. campari
.5 oz. lime juice
6 sprigs of mint
no one knew what tamarind was so i explained how cape verde was a point on the famous "tamarind belt" that stretches from guyana to east timor. the drink overall conjures monstrous expressions of heirloom grapefruit.
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.
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Do we know anyone in International Falls or Thunder Bay? Just a guess, I got nothing.
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I called this one the Clown Car:
2.25 Bas-Armagnac
1 Grapefruit
.5 Cointreau
.25 Batavia Arrack
The flavors just kept coming out, and they were all rather strange.
Great name!
What Beers Did You Drink Today? Or Yesterday? (Part 2)
in Beer
Posted
I took a slab of Costco's Kirkland beer to Beer Club at work (Friday have a beer after work) because it was something I knew no one had had before. Attendance has been fairly low so it lasted through 3 weeks. That meant I got to try all but the wheat beer. I wasn't super impressed by the amber but it was good enough. The pale ale was pretty hoppy and I quite liked the IPA. Overall good value for not too much more than a slab of Victoria Bitter (VB = blech). For non-Australians: it cost $50 but Sierra Nevada will run you $75. Too bad a Costco run takes most of a day for me.