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Posts posted by haresfur

  1. 1 hour ago, lesliec said:

    @EvergreenDan, I have a glass of the La Sirena Clandestina house amaro one at my elbow as we speak.  Highly recommended.


    Now, speaking hypothetically, should one desire to post the recipe to a highly-regarded cocktail site, what would one call it ... ?


    I think cocktail bitters would be appropriate

  2. On 11/23/2017 at 10:53 AM, gfweb said:

    The brand name foodsaver is pretty badly made anymore....


    Do you mean the Foodsaver one or the Aldi one is bad? Don't know if they are the same ones here but my Aldi one works well enough

  3. 13 hours ago, Pan said:

    haresfur, I don't think I would want to sell a product that might be dangerous for children. But in terms of wattle seed, would you trust the safety of the product Vic Cherikoff is selling? https://cherikoff.net/shop/product/wattleseed-1kg/


    I think you may want to decide if you want to sell under the currently available brands, in their packaging, or if you want to repackage for sale. I don't know the regulations vis a vis being a producer rather than a more passive importer. In any case it pays to shop around: a quick look on the internet came up with a low price of $88/1000g. The only supplier I am familiar with is Herbie's, because that's what they sell at my local store. They seem to only deal in small packs. I'm intrigued by Outback Pride because they appear to be doing good things with the aboriginal communities and are producers, not just marketers. I have bought their sauces from the supermarket so I know they have a viable business. And a social-good story is a selling point. Maybe contact them about pricing to your market. Don't forget the Aussie dollar is pretty low these days. 


    It appears that DMT is found in the bark and leaves so you should be right with seeds sold by any of the bush tucker suppliers.


    Good luck!

  4. On 11/21/2017 at 2:55 AM, andiesenji said:

    Here is the link to my post in 2011 about using the wattleseed and the vendor and some other things I ordered.


    Further down the page is a mention of black garlic, which is now much easier to find than it was then.  


    If you do a search for wattleseed, you will find a page full of posts from various members.  I read all of them eagerly when I first began using it.  It has a flavor that is like a combination of coffee, chocolate, roasted hazelnuts and even a hint of pepper.   I don't think there is anyway to get the exact flavor by combining these things.

    I have used it in cookies, including a shortbread that I took to a holiday party and was totally consumed, including the crumbs.  




    The pepperberry shown on  Vic Cherikoff's page looks like Mountain Pepper, Tasmannia lanceolata to me. I don't find it particularly peppery. 


    We call the fruit of Schinus molle, Pepper Tree, pepperberry or pink peppercorn. This is an invasive species introduced from South America, so I'm sure you can find some closer. I've never harvested any from the tree in my back yard. There is some question about whether it is safe for children to consume.


    Not all wattle seed is considered edible and some apparently has other ingestion properties. I do wish suppliers would let you know what species they are using. The list of edible seeds may be incomplete - an indigenous park ranger mentioned a species to me that I hadn't seen elsewhere.

  5. 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.



  6. On 9/11/2017 at 12:25 AM, cakewalk said:

    Not as old as some of the beauties up-thread, but I bought this on a whim several years ago. I vaguely remember watching his show as a kid, and it was usually just to laugh at his antics. But the book is actually quite serious. (And, in fact, way out of my league.)



    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.

    • Like 1
    • Haha 1

  7. 3 hours ago, Okanagancook said:

    It just hit the spot on this occasion.  Very refreshing.  Give it another go.  Make a short one.9_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.

  8. On 10/1/2017 at 10:10 AM, RobertM said:

    I am hosting a Halloween Party in two weeks (average age of attendees would be ~68) -  to that end, I have several drink containers that resemble blood bags (for transfusions).   

    I'm looking for a good drink that I could make and serve them to my guests.


    I also have several "syringes" for shots.  If anyone has any ideas for those, along with the "blood" transfusion bags, I'd be forever grateful....




    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. 

    • Haha 1

  9. On 8/12/2017 at 2:46 AM, Anna N said:

     The best laid plans…


    I had planned on sous viding two duck breasts, two porkchops and a sirloin steak.  


     When my Joule informed me that the duck breasts were done, I faced the reality of no ice!   No ice, no ice packs, nada.  My icemaker went belly up while I was away on vacation despite that I followed directions and turned it off.  


    So I am chilling the breasts as best I can in running water and trust if I put them in the freezer immediately I will escape a horrible death from whatever nasties  might survive my chilling technique. 


    The other meats were put into the freezer and will meet their fate  in the sous vide when I solve the ice problem.


     If I had room in the freezer I could certainly make ice cubes but I don't. 


    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.

  10. 22 hours ago, andiesenji said:

    Eggs should be fine.  I often leave eggs out for two or three days when I am into my baking routine.  It takes a while for eggs to spoil. And if they are unwashed farm eggs, they will last much longer.  When my friend Sam brings me eggs, I rarely refrigerate them unless there are so many I won't use them up within a couple of weeks or so.  


    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.

    • Like 1

  11. On 7/16/2017 at 7:15 AM, ElsieD said:

    I was at a butcher's today and we had a discussion about the merits of sous vide.  He too is a fan of this cooking method.  One thing he cooks sous vide is sausage.  He says he does them for 20 to 30 minutes and then browns  them in a frying pan.  He says they retain their juiciness that way.  It has never occurred to me to do sausages sous vide.  Does anyone else cook them this way?


    Of course we were the vanguard here on eG. I think there may be even earlier discussions, too.


    • Like 1

  12. 15 hours ago, Thanks for the Crepes said:

    Yeah, I grew up canning garden tomatoes. They are naturally acidic enough that you don't need to worry about pressure canning. We always froze squash, green beans, unbaked apple pies and other stuff though. We did can a green tomato pepper and onion relish without pressure, but it had added vinegar. We did what others around us were doing before the internet and easy research, but it worked fine.


    Some of the newer tomato varieties are less acidic. I think it probably doesn't matter but follow the instructions in the Ball Blue Book (get your mind out of the gutter) and add citric acid for safety (1/4 tsp/pint, I think).

    • Like 3

  13. On 6/19/2017 at 5:06 PM, Thanks for the Crepes said:


    Yes, this works fine.


    The Betty Crocker Cookbook printed in 1976, which I love otherwise, recommends in their Italian Spaghetti recipe to crumble a dried bay leaf into the meat sauce, but I crossed those instructions out after hearing a story from my ex-SIL who is an occupational therapist. These dried leaves are so hard and sharp, impervious to digestion, that they can actually slice the gastro system. I love the flavor, and I'm very glad to hear that I'm not missing much by no access to the fresh leaves.


    Just please, if you are using the dried, grind them to a powder as andiesenji says or use them whole and remove them so no one ingests them. This  poor guy my SIL was caring for got peritonitis. You do not want that. You DON'T.


    I count my dried bay leaves, and keep searching until every one I used has been retrieved and discarded.


    I guess you don't have the tradition that whoever finds a bay leaf in their food has to kiss the cook :raz:

    • Like 4

  14. Wow Andie, impressive because they seem to grow slowly. I have one that is now about 2 m tall and more of a bush, which is fine with me because I'm growing it for the leaves, not for shade.


    I find the fresh leaves are more delicate and I use more. I think the taste is a bit different. I probably should throw out my old store-bought dried leaves and dry some of my own since I now have enough to harvest.


    When my family lived in England, the landlady was out front pruning trees and handed my very confused mother a branch as a gift. The landlady finally realised she had to explain that it was bay. I don't think my mother had ever seen it anywhere but in little packs before.

    • Like 3

  15. I'm with Norm - looks more like stoneware to me so do the test. Although either have been used over fire for centuries. It looks like it might have a tin glaze but that's a wild guess. So an even wilder guess would be perhaps Basque.

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