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Posts posted by helenas
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Sweet Heat is a great margarita with jalapeno and Licor 43.
I think that a margarita with vanilla taking the place of the O. Curacao is wonderful. I have never had the MB vanilla, but Licor 43 is one of my favorite's and has been for a long, long time.Toby
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Randy Mosher's Tasting Beer is just out - it's the best general book and also such a fun to read.
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good idea - are you familiar with Ducasse Olive Mill pasta recipe? Similar technique and i think it was discussed before on eG.
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Diamond, and thanks for replying - i know feel better
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i'm about to start brining some brisket for pastrami - but a bit confused by the brining liquid formula - it calls for 350g or 1.5 cups of kosher salt.
But when measured on scales 350g of salt is way closer to 2.5 cups. How much salt should i use? I checked brining formulas in couple other books and 350g indeed looks too much. I added all 350g and the liquid is really heavy salted...
Any advice?
Thanks much!
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the recipe for culibiac with salmon and glass noodles is in Worlfert's World of Food cookbook, tried and true.
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I got a bunch of baltic bitters like Riga Balsam, Dainava etc - any suggestions how they can be utilized in cocktails?
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Bringing out this thread - since recently i got fascinated by the idea - most probably because i loved Beaumont's Green Devil (rinse of Pernod, Martin Miller's gin, Duvel) cocktail so much.
Some interesting recipes appeared in Oct issue of Food Arts: Beer Tails, and i tried Jugador tonight - made it with Plymouth gin and Stone IPA though. It came out nice: gin and ale have a certain flavor synergy, but still it was a bit muted...
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assorted Founders: their Harvest IPA is outstanding. And Backwoods Bastard is a revelation - never tried scotch ale before, thought i won't like it - but this is great, need to check other beers of this style.
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i just brought several bottles of Clear Creek eau de vie (including the pear) from Portland so thanks for ideas.
And had a very nice Apple Sidecar (made with Clear Creek apple brandy) at Wildwood.
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not sure about rum but i recently made a hibiscus/rosebuds vodka infusion - it came out very nice; and i just poured vodka over dried petals and let it infuse for a month or so.
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2004 Vintage Spirits & Forgotten Cocktails by Ted Haigh (out of print, $26-100)
today Powells put several copies online for $10; available on amazon marketplace or directly, so hurry up if you're interested
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We all seem to be on a St. Germain kick.
1 oz Tequila por Mi Amante
1/2 Tequila reposado
1 oz St. Germain
1/2 oz lime juice
Shake, strain, sip contentedly.
I have a batch of Tequila por Mi Amante and made the cocktail above many times - it's great.
Now i'm thinking of using Licor 43 instead St. Germain: it should work just fine right?
ETA: just maybe orange juice instead of lime? should be a classic combo, of strawberry, vanilla and orange
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it's a great thread indeed!
and it's nice to see some refenences to Marcella Cucina - my culinary revelation of the year comes from this book - her recipe for artichokes and shrimps baked with mozzarella is incomparable, and in fact reincarnated twice in other cookbooks - first in Da Fiore Cookbook: Recipes from Venice's Best Restaurant (more elaborate version) and then in Marcella's own book - her latest, sans shrimp.
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Chris, first of all let me once again to thank you for a very informative course - the knowledge we got was quite helpful in making our first two batches (both are still in the fermentation stage).
I also have a question - are there any general quidelines on how to brew with citrus - oranges or others? I found a nice recipe for Blood Orange Hefeweizen in Extreme Brewing book that calls for whole fruits while Mosher in Radical Brewing briefly mentions he's sometimes brewing with triple sec. I also see different kinds of dried orange peels in our local brewing store... no wonder i'm totally confused
thank you so much!
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Kristin, may i suggest to look at Happy in the Kitchen from another angle? i never had any interest or time to make anything from French Laundry ( i do have the book and read through it but this is not just my style of cooking)
On the other hand i cooked many dishes from Richards' book and what a joy it is: and many dishes don't tax on your time - tuna beet tartare, asparagus on asparagus (or romaine on romaine), or potato all crust gratin to name just a few. Or consider squid schnitzel - so much fun to make and to eat!
I think this book is a must in every cookbook library, novice or expert: all of us who are just happy to be in the kitchen and cook!
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roasted fennel is a great idea especially if you add some crushed wild fennel seeds to sharpen the flavor;
roasted beets - you can served them with butiffara - the dish i keep raving about after we had it recently at Mina's Stripsteak;
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Is there such thing as a good seafood lasagna?
don't know about this but you could consider cannelloni - like in Vongerichten's Simple to Spectacular, with scallops and zucchini - same idea, less pain and more presentable...
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Duck gissards confit: well not exactly - i had no chicken fat and used evoo instead (of course it's all Paula's fault anyway, after trying her amazing pork coddled in olive oil (Slow Med book) i started to confit everything in olive oil only).
Gizzards came out very good: subtly spiced, nicely chewy (i'm paranoid about meat mushiness and stopped cooking them after two and a half hours) and just maybe a bit salty but in a good snack-y way - i can't stop stealing them from the pan
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tonight's rendition of chive boxes as discussed above:
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Does anybody have a recommendation for anything in this gift box?
Susan, sorry i missed your post but this Christoffel Blond in your box is my favorite, pilsener that tastes like full flavored amber ale - very good.
Yesterday tried Mojo IPA - it's good but a bit unidimensional.
Two of Moylans tonight - Hopsickle Imperial IPA and Moylander Double IPA - supposedly very good.
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"Chinese Gourmet" -- Do you have the author?
William Mark - excellent book, with quite a few of unusual recipes.
Drinks (2009–2011)
in Spirits & Cocktails
Posted
Speaking of Creme de Violette. I have a whole bottle that i hardly use. Now i wonder - is it possible to infuse it with some orange peel and vanilla bean for a sort of Parfait Amour approximation?