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Mark Muller

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  1. I second the motion to go brown. Whatever whiskey you prefer (bourbon, rye, scotch, canadian, etc) plus limoncello plus fresh citrus juice to make a whisky sour of a sort. Brandy would work too - think a side car variation with limoncello subbing for the orange liqueur. If you could get your hands on some sour oranges I would use them for the citrus juice, inverting the usual lemon juice + orange liqueur with sour orange juice + lemon liqueur.
  2. I like the Zergüt brand raspberry syrup - a quick search turns up this online source: http://www.ranisworl...syrup-33-fl-oz/ I can't vouch for this vendor, as I get mine locally at a middle eastern grocery store. If you have a local middle eastern grocery, I would seek them out first, as they are a good source of fruit syrups - both from Zergüt and other brands.
  3. I have a primo XL and did St Louis cut spareribs for the the Fourth of July. I did two slabs, with both of them on the extended racks - they just fit on the extanded racks. I could easily have put another two slabs on the main racks. With some type of rack to hold them upright you could probably do more. The extended racks are the upper ones seen in the BeerCan's photo above.
  4. You may have had savory bread pudding before under the names "dressing" or "stuffing", the later often coming out of a turkey at Thanksgiving. Most dressings/stuffings are a bit looser than bread pudding, but not all.
  5. I prefer my peanut butter and jelly on rye bread, with creamy peanut butter. As for jelly, I prefer orange marmalade, and a few drops of Sriracha hot sauce are nice. I also like a sprinkling of raisins instead of the jelly.
  6. I have made Alton Brown's lemon ginger frozen yogurt and very much liked the result. Of course, I have modified his recipe a bit - specifically, I leave out the crystallized ginger, as I don't care for their texture once they are frozen. I also use more fresh ginger than he does, but I juice it to avoid its texture. To juice ginger, I grate it with a box grater (or mince with the food processor if doing a lot), and place a few tablespoons at a time in a cloth and squeeze out as much liquid as possible. This recipe introduced me to straining the yogurt, which I prefer for frozen yogurt. It makes for a richer result that tastes more like yogurt. I suppose it would not be necessary if using greek style yogurt, which is already strained to some degree.
  7. I have found myself in a similar place. Based on a great deal of searching this site, I have settled on a base formula something like: 1 1/2 cups heavy cream 1 1/2 cups whole milk 4 egg yolks 1 gram agar-agar 1 gram xanthan gum sugar as appropriate to the flavor you are making flavorings as appropriate This is based on the recipe of paulraphael and many threads on the subject. I have used the above for a butterscotch ice cream, where the sugar and flavorings was about 3/4 cup of raw sugar cooked with some butter. The addition of the agar-agar and xanthan made a large difference in how scoopable it was. I used agar-agar instead of gelatin for the simple reason that I had it.
  8. I have played around with the mac and cheese recipe using white wine, red wine, beer, and milk (not at the same time). This is what I have found: 1) White whine is great. think fondue - in fact, this is how I make fondue now... 2) If you like "port wine cheese" type dips and/or spreads, you will like using red wine. The color, however, is not great. 3) Beer is great, but very high bitterness beers (ie, IPAs and the like) don't really work for me. The bitter component is just too much, and not harmonious. I wouldn't limit myself to wheat beers, but just go easy on the bitter. 4) Milk plus carageenan equals one monstrously thick sauce. If using milk, leave the carageenan out. Milk will give a sauce that is more classically "creamy", but will also take the edge off the flavor. Using all milk for the liquid and no carageenan gives a good approximation of "Velveeta and Shells" or "Kraft Deluxe" type mac and cheese, except with more cheese taste. My house mac and cheese is to use all milk (ie milk in place of both the water and the beer), no carageenan, and mostly sharp cheddar cheese. The cheese choice is based on what I have in the refrigerator; we usually have sharp cheddar, but things like aged gouda or gruyere are more rare. This is a dish that I usually make on a whim instead of due to planning. I just make the amount of sauce I need while the pasta is cooking, and mix it with the pasta without cooling it. This results in mac and cheese in about 15 minutes.
  9. So instead of cleaning up my stove when I occasionally overboil, I have to clean the spill stopper every single time I boil something? It doesn't seem like I would could out ahead with that trade. The exception would be when making beer, as wort has a tremendous proclivity for overboiling. Of course, none of their spill stoppers are close to large enough for just about any home brewers brew pot. In fact, it looks like their largest version is only good for a pot 9 inches in diameter or less, which isn't large enough for the stockpot I normally cook pasta in.
  10. Before I had a food processor I used a potato masher with good luck. I used the kind where the business end is a plastic plate with circular holes in it. Not as easy as the food processor, but not that bad.
  11. Use to cook some more beans. Beans are always better cooked in stock.
  12. Really? A vacuum is at most 1atm/14 psi. It's pretty easy to withstand that, especially in compression, isn't it? I'm sure the polycarbonate of a Nalgene bottle could do it. I think the challenge is to create reliable, low-maintenance pumps and seals. The problem gets more difficult/expensive as the size of the chamber increases. This is because the loads increase with the surface area of the chamber. You also lose the help from making the walls curved as the chamber gets bigger, as the curvature of circular walls is inversely proportional to the radius. One more thing is the direction of the loads is such that it wants to buckle the chamber loads - not a problem with a bottle that is pressurized on the inside. For a natural example, check out the thickness of an ostrich egg shell versus a chicken egg.
  13. I have only played with clear creme de cacao, but when I did I came up with: Chocolate Angel 1 part gin 1 part creme de cacao 1 part dry vermouth 1 part lemon juice 1 dash maraschino liqueur Shake all of the above with ice, strain, and serve up in a cocktail glass. The result is not very chocolatey, but the cacao does give a nice bitterness in a way that most other sweet liqueurs do not.
  14. To answer my own question, I asked about El Dorado this past weekend at Spec's in Austin (the central location). The person I spoke with poked about on their computer and found 2 locations in town still have some. Further looking on his part led him to state that the distributer that they were getting it from doesn't carry it anymore, but that a different distributor did, and that he was going to try and get some from said other distributor. He was eager to have it on the shelf, saying that it was a good seller. I live in Austin, and am not desparate for El Dorado, but I like it enough that I will probably get a bottle the next time I see it on a shelf of a conveniently located store. To keep with the thread, when I was at Specs I bought a bottle of Wild Turkey Bourbon, some Armagnac de Montal (VS, with sample bottles of the VSOP and XO in a nice box), and some St-Remy VSOP brandy. The St-Remy is far and away my favorite cheap brandy. In fact, I can't think of any other spirit in its price range (~$12 per 750ml bottle) that I even buy. I greatly prefer it to any cognac under $25/bottle I have tried.
  15. Is there some requirement that she tell the world of her health status the moment her doctor tells her? I would speculate that she probably delayed her announcement for business reasons, and I believe that doing so is completely her prerogative. She does not owe me nor anyone else in the general public unfettered information about herself, health or otherwise.
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