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ChrisTaylor

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Everything posted by ChrisTaylor

  1. I don't own the Lotus book, but I like the Gingerboy book. A lot of recipes, and once you've got a stocked pantry you could make most of them. Nothing too obscure if you can access SE Asian ingredients.
  2. I failed to snap a photo, but the other day I pulled an Australian salmon off the local pier. Now, Australian salmon aren't ... you know, Atlantic salmon. We have that here, yeah, and it's mighty popular -- they farm it, and stock it in a few inland systems, but it ain't what you're getting if someone presents you with the local variety. Australian salmon ... isn't. See: http://goodfishbadfish.com.au/?fish=australian-salmon They get a bad rap, so far as the eating quality goes, but I'd never eaten one. I usually catch-and-release, while a lot of people try to convert them into gummy sharks or similar. The advice from people who do like them is simple: bleed them, chill them, eat them within 24 hours of plucking them from the sea. I did as instructed, feeding the innards to some friendly seagulls, and found the flesh to be tolerable. I don't think I'd be particularly excited to eat fillets of the stuff, but I'd use it in a curry or fish cakes or similar.
  3. I suppose growing it -- or hand-diving or netting or whatever -- could go in that title, too. And. hey, I suppose this thread might end up containing pix of the 'nasty bits'. Anyways, as much as I like cooking, I'm also somewhat interested in the 'primary production' side of things. For instance, this afternoon I caught these guys about 15 minutes from home: All caught on an artificial jig during the middle of the day. The heads and wings I'll use for bait, while I'll get a couple meals out of the tubes. Who else (at least on occasional) hunts, catches, etc dinner?
  4. If you're planning on fishing for trout or whatever's available locally, some odds-and-ends -- a bit of flour, maybe a small tin of Old Bay -- can be nice. I got the tent thing out of my system when I was a kid, but even when I'm staying in a cabin somewhere I'll pack that.
  5. There's a lot of content on YouTube re: 'egi'. If you've got jetties or rocks somewhere local, and you know there's a weedy or reefy bottom, you can have a go. Most any light rod will do the trick.
  6. Drinks! 2017

    This advice holds true for Australia, and I can't see why it wouldn't hold true for anywhere else. Antique stores. Charity shops. You might call them something else, but I'm sure the concept exists -- people donate stuff to a shop, the shop sells the stuff, the proceeds from the sale go to whatever charitable cause the shop is affiliated with. Yeah. Anyway, you buy second hand glasses from those places. You can get some killer bargains. You may stumble on a full set of something nice, sold way below whatever it's worth. You may also run into odds and ends -- ones and twos and threes. I like this, given I have limited storage space.
  7. Drinks! 2017

    Nothing like a Zombie to fuck your shit up.
  8. By accident, I guess. But I'd have done it intentionally, too, given the booze you have is always a better option than the booze you don't have.
  9. Drinks! 2017

    Chris Hennes: I love your glassware.
  10. I'm sitting here with a St Columbus Rill. It's workable. The name, though ... Jimmy McNulty would contend that Bushmill's is Protestant whiskey.
  11. [Host's note: To avoid an excessive load on our servers this topic has been split. The discussion continues from here] I tried the Millstone 100 expression today. Stunning. A bit sweet on entry and then SPICE. Everything you know and love about rye squeezed into a single bottle.
  12. Black rum

    There's a hole in my rum collection. Not that my rum collection is extensive by some standards, but, yeah, still. I see the odd recipe call for Cruzan Blackstrap. Now, a while back I stumbled across a bottle of Cruzan Aged and figured that was exactly the same thing or an aged version of Blackstrap and then I learned that it wasn't either of those things. Oh well. I've yet to see Blackstrap for sale anywhere. What will do the job? I have some understanding of what the flavour profile is supposed to be. I can get Goslings Black Seal but it's not cheap. It's not quite but almost in the same bracket as the magnificent Zacapa 23! In fact, it's slightly dearer than the lovely Appleton 12. Suggestions, please.
  13. lamb: beyond the roasted leg

    I've put my hand up, perhaps stupidly, for hosting a beer, cider & lamb night. My idea--and I have co-conspirators in this, so I'm not alone--is to offer an informal degustation of lamb dishes. Many different dishes, ideally easily and cleanly consumed without cutlery, that cover the various facets of the lovely beast that is the lamb. I want to focus primarily on the interesting, relatively inexpensive cuts such as offal, neck, shank, shoulder (my favourite) and so on. I've a handful of ideas in mind. Some: nuggets of poached and crumbed and deep-fried brains sosatie skewers something involved lamb neck ragu lamb tartare with, I don't know, fresh mint? tomatoes? chevapi I'm in need of--and open to any and all--suggestions. Things I might not have thought of. And, too, ways of turning some large dishes into small portions I could easily sit in a cup, on a little Chinese soup spoon, on a skewer, etc.
  14. Sorrel substitute

    To the best of my knowledge, I've never had sorrel. All I know of it comes from books. I don't remember seeing it for sale locally and, given that my car is going to be sitting in a mechanic's garage for the next week, I don't intend to go on a road trip to find it. What I'm looking is something I can use instead of sorrel. I did a quick Google search and the first couple of sites I found listed half a dozen things, such as spinach, that don't really seem much like the description of sorrel in Davidson's book or Larousse. Now, for context, what I want to make is the 'sour cream, sorrel, smoked salmon, pink pepper' dish from the Alinea cookbook. The ingredients are pretty much, well, that and a little bit of salt and some kosher salt. Suggestions?
  15. Chinese barbeque pork -- ideas, please

    There's a recipe that's done in a wok. I've seen that doing the rounds here. It's maybe the least time-consuming variation I've seen. I liked the method in the recently-released All Under Heaven, though. The book itself is a worthy addition to most anyone's collection, and the pork appealed to adult and child alike. I served leftovers in a sandwich, just as I would with any kind of roast or barbecued meat. It's not like the flavour profile is too far removed from barbecue.
  16. My stepdaughter went crazy for the World Peace Cookies.
  17. Lucky Peach Power Vegetables

    I've enjoyed everything I've made from it.
  18. "Les Halles Cookbook" by Anthony Bourdain

    I liked the rabbit dish.
  19. The cookbooks of fall 2016

    I've ordered Dorie's Cookies. I picked up All Under Heaven and Power Vegetables! I like the latter. Haven't invested enough time in the former, although I did make the pilaf.
  20. I've caved. Having a step-daughter gives me an excuse to get into baking. All those lunchboxes that need to be filled.
  21. Drinks! 2016 (Part 1)

    The Glee Club from Dead Rabbit: amontillado jacked with yellow Chartreuse, raspberry eau de vie, absinthe and bitters (I used Ango).
  22. Drinks! 2016 (Part 1)

    I put away a couple of Martinis last night. Both based on .75 oz Dolin dry and 2.5 oz gin. I made one with Miller's Westbourne and the other with West Winds Cutlass.
  23. Drinks! 2016 (Part 1)

    A Brooklyn using my freshly-opened Amer Picon. I think I like it more than the Manhattan.
  24. Drinks! 2016 (Part 1)

    A couple more Death drinks. One, One, One and a White Nergroni. The OOO really sings with the Westbourne (a new acquisition).
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