CooksQuest

Newport area -- Jersey City, New Jersey. It's even cheaper in Newark, New Jersey.

It's better than Pitu, which -- to me -- has a too salty taste. I just bought some 51 yesterday. It's not anything really exciting compared to the excellent dark ones from the State of Minas Gerais in Brazil. But, it's ok for a homemade caipirinha. I paid $13.99.

If anyone is interested, I just added my secret recipe for a killer caipirinha at eGullet recipes, inspired by a whole bunch o' trips to Brazil. As for other uses for cachaca, I'm going to try jello shots tonight...

Caipirinha To make a killer caipirinha (pronounced ky--pee-REE--nya) here is what you do: 1 c Cachaça 1 Lime 3 T Sugar 1 T Water (optional) 1) Cut off the ends of the lime (just a few millimeters in) and discard. They are bitter. 2) Cut the remaining lime into 1/8's or so. (It doesn't have to be perfect.) If you can avoid the core of the lime, that is best because it is kind of bitter. 3) Put the remaining lime into the bottom of a drink shaker. 4) Add about three tablespoons of sugar. (If you can find superfine sugar, it dissolves easier. If you can't find it, regular sugar is ok.) You will probably need to experiment with the amount of the sugar. 5) Crush the lime and the sugar using a pestle. (Crush the lime pulp side up because if you crush the skin, too much bitter lime oil will be released.) 6) Add some cachaça. It will be about a cup. You can add some water (maybe a tablespoon) if you want. But the drink is really almost all -- if not all -- cachaça. You'll probably have to experiment with the amount. 7) Add ice cubes and shake the shit out of it. (Ideally, it should be a little foamy.) 8) Serve in a highball glass with a stirrer. If it is not sweet enough, add more sugar and shake. Warning: There seems to be a 30 minute delay effect with this drink! So, pace yourself accordingly. Keywords: Cocktail, Easy, Latin American ( RG1139 )

Caipirinha To make a killer caipirinha (pronounced ky--pee-REE--nya) here is what you do: 1 c Cachaça 1 Lime 3 T Sugar 1 T Water (optional) 1) Cut off the ends of the lime (just a few millimeters in) and discard. They are bitter. 2) Cut the remaining lime into 1/8's or so. (It doesn't have to be perfect.) If you can avoid the core of the lime, that is best because it is kind of bitter. 3) Put the remaining lime into the bottom of a drink shaker. 4) Add about three tablespoons of sugar. (If you can find superfine sugar, it dissolves easier. If you can't find it, regular sugar is ok.) You will probably need to experiment with the amount of the sugar. 5) Crush the lime and the sugar using a pestle. (Crush the lime pulp side up because if you crush the skin, too much bitter lime oil will be released.) 6) Add some cachaça. It will be about a cup. You can add some water (maybe a tablespoon) if you want. But the drink is really almost all -- if not all -- cachaça. You'll probably have to experiment with the amount. 7) Add ice cubes and shake the shit out of it. (Ideally, it should be a little foamy.) 8) Serve in a highball glass with a stirrer. If it is not sweet enough, add more sugar and shake. Warning: There seems to be a 30 minute delay effect with this drink! So, pace yourself accordingly. Keywords: Cocktail, Easy, Latin American ( RG1139 )

This sounds incredible! Suvir -- have you ever tried this? By the way -- and admitedly off topic -- I'm trying to make Naan for the first time this weekend. Should be fun... No tandoor, but improvising with a large clay pot. I haven't decided whether to use coals in it (outside the house) or just put the clay pot in the oven (oven within an oven technique).

Got a link (to either a book at Amazon or otherwise permissible reference)?

Are there are any versions of gulab jamun that are not *so* sweet? Perhaps this is an important part of their charm, but wow!

This is where the pressure cooker really shows off its stuff. Risotto takes 7 minutes at high pressure. No stirring... And the right "chew" remains perfectly intact.

The other day I made some empanada beef (with the traditional Spanish mix of ingredients) but used Chinese Shanghai-style skins instead of the empanada skins. Fried 'em up pretty good on the stovetop. It was a great surprise, since guests were expecting a traditional chinese dumpling filling. Any other culture combo/clash ideas for a little fun with the guests?...

I love this one called, "Japanese Home Style Cooking". You can check it out at Amazon. They've even got a recipe for Nikujaga!

Live lobster. It's disgusting. It's black (not cooked red) and the body is moving around as you eat portions cut from it. I was a witness to this about 20 years ago in a pricey New York City Japanese restaurant.

Thanks!

My favorite trail mix: Dry-Roasted peanuts (the salty kind) mixed with raisins.

Check out Dave the Cook's recipe at this eGullet hot sauce thread.