haresfur
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Posts posted by haresfur
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I've heard of this but never tried it so, unencumbered by facts, here are my thoughts.
I believe pretty much any clay is going to be more or less edible - i.e. it won't kill you if you consume it in moderation. To get some terminology straight, there are clay size particles (finer than silt), clay minerals (bentonite, kaolinite, etc.), and clay bodies (the mixture of clay minerals, other clay-size particles, and sometimes coarser stuff that potters use to make into ceramics). So your potter friend can probably tell you that you might not have a lot of success getting a 50 lb bag of kaolin, adding water and trying to coat a chicken with the resulting goo. You need a decent clay body that will be workable wet and will hold together in the baking/firing.
I think your best bet would be to use a low-fire terracotta clay body, maybe with some sand to add "tooth" and strength. Avoid one with added iron oxide for color (stains everything) and be sure to avoid anything with granular manganese (potentially toxic). If you are worried about the unknown materials in terracotta there are low fire white clay bodies that may at least seem purer. I don't think that is an issue however.
I would think you wouldn't be able to let the clay dry completely before cooking because the food needs to be fresh. That could lead to cracking. Maybe try putting the food in a cold oven so the temperature ramps up less rapidly. Or make the cracks part of the serendipity of the process (a teacher once told me, "If it isn't glued, it isn't art). Any idea how you will know when the food is done?
Good luck. Don't forget your safety glasses when you are carving!
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Had people over - not a drinking crowd but a couple of people appreciated the knickerbockers. I was in the mood for something bitter, bitter, bitter so I had:
2 oz Campari
1 tsp Fernet
ice,
stir,
top with Italian Bitter lemon soda
3 shakes Fees Aromatic bitters
Puckering and refreshing.
I'm going to have to give this a whirl. I've been wanting to make something that was decidedly bitter put tasty and this looks like it would fit the bill and sounds like a great aperitif. Is this your own recipe? I've got Fever Tree Bitter Lemon and everything else you list. Now I know what tonight's first drink will be.
I'm not sure I'd call it a recipe - I just tossed it together. Let us know what you think or what you would do differently. I've been playing with small amounts of Fernet Branca to add an interesting dimension without bowling you over after having a Toronto cocktail at Zig Zag.
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Tried this one tonight......don't know where I found the recipe, but I *sure* don't recommend it.
Green Tomato Martini
1 small green tomato, quartered
1 lemon wedge
1 Tablespoon sugar (shoulda known it would go south right here......)
4 oz. gin
Muddle tomato, lemon and sugar. Add gin, shake with ice. Strain and, wellllll.......
HORK............
Not good. Didn't taste of gin. Didn't taste of the green tomato. Didn't even really taste of lemon. Just. Bad.
But it was well balanced!
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Been a bit obsessed lately with a certain new household member, Mr. Monty Woolley:
...and we're contemplating having some friends over for a little meet and greet with cocktails.
Or, uh, Dogtails.
Aside from Salty Poodle and Greyhound, what are some good dog themed cocktails?
I've been working on this one, which I dig:
Laika Cocktail
2 oz Vodka
1/4 oz lemon
1/4 oz honey syrup
allspice dram
Rinse chilled cocktail glass with allspice dram and shake out excess. Stir vodka, lemon, and honey syrup with ice to chill. Strain into prepared cocktail glass. Squeeze orange peel over glass and discard.
When we opened Heaven's Dog, we got a lot of requests for "vodka citrus" cocktails. I was trying to think of a vodka cocktail I could actually enjoy and decided to riff on Krupnik. Krupnik reminded me of Sputnik, which reminded me of Laika. Thus the name.
Any sort of hair-of-the-dog.
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You guys are wussies. I submit the highly unrecommendable Clamparinha
While making littleneck clam ceviche and caipirinhas one summer weekend a light bulb of dubious wattage winked on, and here you have it.
It wasn't half bad until I made another with a much less chilled clam meat. Never again.Is that like a white-pizza version of a bloody Caesar?
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Interesting. Just today I was thinking about getting an insulated travel mug for drinking tea out of rather than for brewing like you are. I think for either use that glass-lined will work better than stainless steel simply because it is easier to clean out the tea stain that builds up rapidly.
What kind of pot were you using before and can you tell any difference in the finished tea?
And do let us know how this ss "teapot" works for you over time.
I thought "tea stain" was supposed to be good stuff. Or to be politically correct, "patina".
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If you slice the ginger thin enough, like with a mandolin, I bet you can just shake it hard and you dont even have to muddle.
I keep ginger root in the freezer and you can shave it devilishly thin with a knife when it is frozen.
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Had people over - not a drinking crowd but a couple of people appreciated the knickerbockers. I was in the mood for something bitter, bitter, bitter so I had:
2 oz Campari
1 tsp Fernet
ice,
stir,
top with Italian Bitter lemon soda
3 shakes Fees Aromatic bitters
Puckering and refreshing.
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I know this is a mint thread...
For the spiciest ginger syrup you want to not add water to the ginger, you want to use the ginger water. I have tossed some ginger in a blender/vita prep/hobart and the when it is well ground gathered it up and squeezed it to get the ginger liquid out then added sugar to that. You really don't need much liquid as you add twice the volume of sugar to it.
Toby
So then fine-grating could be a good alternative for those who don't want to make large quantities or can't pony up for a juicer. I can squeeze a significant amount of liquid out of grated ginger. Certainly labor intensive for one or a few drinks, though.
To keep this thread hijacked...
Ginger infused vodka can pack some heat if you keep it in the freezer. I made mine with candied ginger so it had a little sweetness, but not much. I would think you could use that plus simple to get the right balance.
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I think the 1 oz of curacao is a misprint, probably supposed to be 1 tsp upped from 1/2 tsp in the original. In the notes for the drink he recommends increasing the curacao to 2 tsp if a sweeter drink is desired, which is sort of a hint. Might help with the sweetness problem you noted.
Ah, much better. I did cut back a little on the raspberry then upped the curacao to a couple of tsp after a taste because I used a pretty hefty lime.
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Knickerbocker made with the Imbibe version of Jerry Thomas' recipe:
1/2 lime, squeezed, with rind put into glass
2 tsp. raspberry syrup (Torani)
2 oz rum (Pyrat XO)
1 oz Curacao (Gran Gala)
Made in a shaker but poured the ice into the glass after straining out the worst of the lime pulp. Christened my new copy of Imbibe with lime juice in the process.
Interesting that the proportions are different from Dave Wondrich's Esquire recipie. I found this a little sweet and heavy on the raspberry but tasty, none the less. I'd cut back on the syrup next time. I think this would be a very good gateway mixed drink and refreshing for a hot day. Next time I'll probably try Cruzan dark just to see how it works but the XO was nice. Could also be interesting with the pineapple-infused rum I have in process.
A big thanks to Mr Wondrich for introducing me to this one.
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I could do much, much, better but one thing I'm trying to improve is to eat the food I buy. With all the spoilage I probably have the world's most expensive compost.
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Oh Henry! Cocktail
1/3 Benedictine. (1 oz Benedictine)
1/3 Whisky. (3/4 oz Famous Grouse, 1/4 oz Jon Mark and Robbo Smokey Peaty One)
1/3 Ginger Ale. (1 oz Bundaberg Ginger Beer)
Stir well and serve.
This cocktail comes from Judge Jr.’s Prohibition era tome, “Here’s How.” In that book the recipe is given as: “1 jigger of Benedictine; 1 jigger of Scotch; 2 jiggers of ginger ale,” which seems a bit more sensible. Judge Jr. also notes this cocktail was, “Originated by Henry Oretel and believe us Henry knows his liquids!” I can dig up no information on Mr. Oretel.
While tasty, this is way too sweet for me. I think even with 2 parts ginger beer to 1 part Scotch and Benedictine. If I had to do it over, I would go with: 1/2 oz Benedictine, 1 1/2 oz Scotch. Build over ice and top up with Ginger Beer.
I tried this with your proportions and I'm not so sure. Tried adding a splash more Benedictine - that wasn't it. Tried a bit more ginger beer - not it either. Threw in some Regan's orange bitters - a bit more interesting. From the way different flavors came and went from the forefront, maybe it's just another "twitchy" scotch cocktail to balance.
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Perogies, sour cream, and mango chutney. Yum!
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Ah yes, one of my favorite overheard conversations on a street in San Francisco, years ago: A man taking a big swig from a bottle in brown paper handed to him, "Don't make me drink this! You know it makes me crazy!"
I think factors as to why this is an American phenomenon are the tax structure and liquor laws. In a number of places it is easier to buy wine than hard liquor and isn't fortified wine taxed more like unfortified wine than distilled spirits? Maybe in other countries table wine is so inexpensive you might as well drink that if you are "on a budget".
In my younger days we preferred various flavors of Cribbari (sp?) because of the photo of Papa Cribbari on the bottle and because the flair in the neck kept it from slipping through your grasp.
As an old song says, "I just don't feel well without Muscatel".
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Thanks for the review, Chris, even though you make me feel like a light-weight. How long were you there?
I've been meaning to check out both places but mostly have been just passing through with a quick stop at the liquor store (better selection than WA). Guess I'll just have to make it a priority.
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We went to the 1806 Cocktail Bar in Melbourne Australia, for apres footie drinks and tried:
Fish house punch - could have sucked down a whole lot of this
Corpse Reviver # 2 - nice
Sazarac - 1/2 bourbon 1/2 cognac; not bad but a bit disappointing
Black blazer - house variation on the blue blazer made with navy rum and black chocolate. Quite tasty and the flames were very pretty.
Well worth a visit if you don't mind going for American culture while abroad.
I also tried the Junipero martini at the San Fransisco airport - made 2:1 per egullet suggestions. It was nice enough but wouldn't be my first choice drink. Too bad they didn't have any Anchor rye.
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Well, it might have been better to email the website and ask them what they thought was the best way to respond to such a negative review. They probably have a useful perspective. No sense alienating any part of the industry if you don't have to.
I'm not in the business but I might have composed a response along the lines of being terribly sorry that so-and-so didn't like the restaurant and then explaining the philosophy of presenting carefully prepared meals of fresh healthy ingredients and portions that are hoped to be satisfying for most clients -without directly dissing the reviewer. Let your restaurant stand for itself.
Then, sleep on it a few nights, let a friend read it, let a mentor in the industry read it, then either post it or tear it up.
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Canadian Whisky experts can correct me, but it is my understanding that this is more or less the way almost all Canadian Whisky is made. Similar to Scotch Blended Whiskys. I believe there is almost no "single malt" or "straight" whisky bottled in Canada.
There is at least one: Glen Breton. And boy have they gotten into legal trouble with the Scotch Whisky Association for the name!
I was referring specifically to the 100% rye bill and the 'malty' character I inferred from the comparison to the Irish Wiskey.No, most Canadian whisky is not a 100% rye mash bill; it's actually a distinguishing characteristic of the Alberta Premium/Alberta Springs line. Personally, I get a weird rum-like feel out of the Premium 25-year-old. I'm generally a fan of Alberta Springs, which is the 10-year expression, but I don't really drink Canadian whisky that often.
Tangle Ridge Canadian also is 100% rye but retains the smoother Canadian character so I would guess it is distilled in a similar fashion. I think it is finished in sherry casks. I like the stuff, but then I was brought up in Canada and still find American Rye a bit challenging.
But good question as to when Canadian rye went to having so little rye in the mash.
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How to mix Junipero?
I almost started a new topic but, after some diligent searching, figured I could revive this one.
My impetus is an upcoming long sojourn in the San Francisco airport. I scoped a little on my way west and found that Anchor has a bar with Junipero martinis on the menu. So, not being much of a martini drinker but wanting to try Junipero, how do I get a good one? Is this gin best mixed dry or wet or what?
I found references to Junipero in a number of other threads with Aviations and Last Words mentioned as good Junipero drinks but I'm not sure I could get them at an airport bar. Does anyone have other favorite Junipero cocktails/drinks?
Thanks for any help making my 6 1/2 hour layover more pleasant.
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Not much to report recently but found a Tasmainian Elderflower soda that went quite nicely with the dregs of a flask of Oban.
Also tasted some Tasmanian spirits in Hobart. Pepperberry gin was decent, rum horrible and the single cask single malts were worth sampling. Forget the distillery name already...
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Oh, great. I just stocked up on nuts at TJ's. First I had to throw out an unopened bag of pistachios due to the salmonella scare, and now I'm afraid to eat my pine nuts. I got the big bag of them, too!
Please eat them and report back. I'll be the control group
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The results are in. eGullet got a nice mention. I'm a relative cocktail newbie and there are plenty of suggestions for me to explore. Thanks for playing!
Alcohol free whisky and vodka!
in Spirits & Cocktails
Posted
Blended with what, neutral grain spirits?