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Posts posted by Norm Matthews
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2 hours ago, blue_dolphin said:
The recent NYT Cooking article on this drink, suggests Tempranillo as an option so it should work. They recommend a dry wine rather than sweet, which seems like a good idea to me.
Their recipe is to pour the following over ice and garnish with a lemon wheel.2 oz dry red wine
¾ oz sweet vermouth (optional)
4 oz lemon-lime soda, such as La Casera, 7Up or Sprite
Thank you. That is very helpful.
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My sons birthday is next month and he has invited his lowrider car club. I came across this Spanish wine cocktail/cooler/punch. I think it sounds good for an August BBQ party. Has anyone tried it or have opinions?
Ingredients:
750 ml bottle young & fruity red wine
750 ml lemon flavored soda or orange soda or lemonade and club soda
1 slice lemon
1 slice orange
200 ml sweet vermouth, optional
Stir just to combine. Serve over ice.
It says a Spanish garnacha or pinot noir are good choices. I couldn't find that Spanish wine. I wonder if a Spanish tempranillo or old vine zinfandel would work or maybe a sweet red Italian wine? The people who will come are all at least in their mid 30's or older. I am guessing that the ones who might drink a wine cocktail would like it on the sweet-ish side. I think it might appeal to the ladies. The guys will be happy with a cooler full of beer.
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29 minutes ago, blue_dolphin said:
Could be hard to track down exactly as household measurements were barely being standardized in the late 1800s. This publication, Correct administration aid for oral liquid medicines: Is a household spoon the right choice? sayswhich suggests there may have been other equivalents in use prior to then which seems to be the age of your glasses. Unfortunately, the online version of the reference they cited for that seems like it might be the wrong page or something so I wasn’t able to get anything further.
They are an interesting little collection though!
I think its figured out now but you are right about standardized measurements. I've read or someone told me that In the old west, shot glasses were not standardized for quite a while, nor were whiskey glasses.
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Man do I feel silly. All of these glasses measure 4 tsp per Tablespoon but the smallest one had a dessert spoon equaling two teaspoons. I must have looked at it and thought it was a tablespoon then assumed they all were the same. When the glass is turned to see the two next to the mark, the dessert spoon marking is turned away so I couldn't see it. You know what they say when you assume. ass u me
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On 7/15/2023 at 12:32 PM, Duvel said:
I don’t understand where you take the 1 Tbs = 2 tsp equivalent from. From what I see (at least on the left glass), it says 1 Tbs = 4 tsp (the “one”being on the very left). From there it counts up. So only the first Tbs is divided into 4 tsp. The little “2” on the right side of the bracket reads - with the “one” above as “1/2” to me, which in turn is 2 tsp …
I think one could easily verify by filling water up to the different measures and weight the whole thing …
You are correct. After I looked into it some more, this system does use 4 tsp to 1 Tbs. There must be some other answer.
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I think I found the explanation. It gets frustrating to ask google about why or when or for what purpose 2 tsp once equaled 1 tbs. It keeps looping back to tell me I'm wrong. But I found this: The apothecary system of measurement is an outdated system of measurement previously used in medicine and science. Unlike the household and avoirdupois systems, the pound in the apothecary system is based on 12 ounces…. In general, use of the apothecary system is discouraged in pharmacy practice today because of safety concerns and inaccuracies.
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I actually have two more of these glasses and didn't include pictures because I couldn't get clear images of them but now that you all have given me a medical connection I took a closer look at them, I noticed printing on one of the glasses says Livitamins Liquid Capsules and it is from S.E. Massengill Co. which turns out to be a pharmaceutical company founded in 1898. The other one is more of a beaker than a jigger shape. On the bottom it says Jas. H. Smith & C. Chicago. It was a 1872 Photographic firm and darkroom equipment is listed among the items they sold, so that would have a chemical connection. So it seems that these were not kitchen items after all. Maybe now I know enough to do some more looking to find the 2 teaspoons to a tablespoon reason.
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I have three small measuring glasses that I found in antique stores. The smallest one may be little smaller than a shot glass and the other two are not a lot bigger. Each measures have 4 teaspoons equal 1 Tablespoon. Does anyone know if a teaspoon size at some time in the past changed from 4 to 3 or are/do these measurements have some other application?
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I just noticed it was ten days ago when I last posted a meal and it was ribs.. spare ribs and today its ribs again,, this time baby back ribs. It's not that I am getting a rut (I hope not anyway) it is just that most of what we have had in between, wasn't worth taking pictures. Stuff like chili, deli cold cut sandwiches, KFC, etc.
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21 hours ago, heidih said:
Potato salad sounds good! I have had no decent corn in so long. Your ribs as always sure were excellent.
Thank you. I had some success brining the corn in a gallon of water with a half cup each salt and sugar. It was grilled after a few hours. The directions said to leave it in the brine for at least 20 minutes and not to exceed 8 hours.
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At first I wasn't planning to do any cooking today but started feeling guilty. Its the fourth for goodness sake, so I did some ribs and salmon in the smoker. I already had made the potato salad and rib rub and sauce, so it wasn't to much extra to do. I had made the potato salad to see if we liked it enough to make again for Charlie's birthday next month. It is good... and different. Besides potatoes, it has sour cream, a little mayo., corn, bacon, jalapeño's and red onion.
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10 minutes ago, FeChef said:
You must be referring to italian beef recipes. I personally don't like pepperoncini that has been overly cooked to death in a crockpot. I would leave the pepperoncini's out until the beef is done, then add them. You can still pour the juice in before cooking which will give you the flavor during cooking.
The name of the recipe is Chicago-style Braised Beef Sandwiches. I like the idea of cooking it with just the juice. I think I will do it that way. It is braised, shredded and made into a sandwich on toasted hoagie buns with Provolone cheese and Girandiniera pickled vegetables. I guess it is iffy as to whether it will be any good or not but I am going to try it anyway. I plan to just make a half recipe.
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Staff note: This post and responses to it have been split from the "Unusual ingredients in chili con/sin carne" discussion, to maintain topic focus.
On 6/24/2023 at 5:48 PM, FeChef said:I add pepperoncini brine to my chili. Not sure olive brine would pair well with chili though.
That does sound better. By a coincidence, in the last month, I've seen a couple of roast beef recipes that both use a whole jar of pepperoncini and the brine in the list of ingredients. I am going to do one tomorrow.
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Charlie and I walked into the kitchen at the same time and he asked if I had any ideas for dinner. I said I was planning to eat a hot dog but did he have anything in mind? He thought a little and said he'd like something Italian like chicken Alfredo. We went to the computer and looked at some menus from local Italian restaurants and didn't see anything that looked good. I said could make some Chicken Martini with fettuccini and Alfredo sauce from a jar. He thought that was a good idea so I went to the store and got the stuff to make it and it was ready about 45 minutes later. While it was being made, a friend who is going through a break-up with her boyfriend called Charlie and during the conversation asked what he was having for dinner. He told her and she came over and had dinner with us. I had just enough for the three of us. I took the picture of the food on the stove while she was on her way over... she lives close. I added some extra parm. cheese to the sauce and heated it so it would melt. We had it with some white Zinfandel.
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I was just reading a list of cooking hacks yesterday and one was that olive brine could upgrade savory dishes and add depth of flavor. It also said a table spoon of vinegar (which is in olive brine) can add umami to a pot of chili.
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Charlie asked for Dak Bulgogi (Korean marinated and grilled chicken) I pulled the skin back so the meat would get more exposed to the marinade, scraped a lot of the fat off the inside of the skin and left it in longer than the recipe said because, I intended to cook the pieces whole. The skin was crispy and the meat was moist and tender. I cooked it to 175. That is higher than most recipes specify but it turned out OK. It is what Cameron Treu recommended in an article for ThermoWorks about chicken thighs for BBQ competitions. These were grilled, not smoked but I like the way they turned out.
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13 hours ago, paulraphael said:
Those look just like the ones we used use while backpacking. Some camp cookware doesn't have handles, to save weight. I haven't seen these in ages, and I've never seen them in a kitchen. There have been a couple of times I've gone to the toolbox for regular pliers to grab something hot.
The top one came with a pizza pan, I think the other one was from a restaurant supply place.
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4 hours ago, weinoo said:
That all looks pretty fucking good!
Several people have said that they think they are the best ones so far.
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Dinner 2023
in Cooking
Posted
I had planned on another day of being alone with lots of peace and quiet but it wasn't to be. One of the crew with Charlie had his tent damaged and then it started to rain so they came home early and I had to think of something to make for dinner. As it happened, I had bought a whole beef tenderloin yesterday which I was going to cut up into steaks and freeze. I cut 5 steaks for us and froze the rest. I think I'll make bulgogi with the rest in a week or so. I grilled the steaks with Montreal Steak seasoning, cooked corn on the cob in the oven with husks on. It is an easy care-free way to do it. Just put them in a cold oven, turn it on to 400º and set the timer for 30 minutes. They come out juicy and easy to husk and the husks can be used as a handle. I did crinkle-cut French fries in the Air Fryer and cut up some strawberries, tossed them with sugar and blueberries and had them with shortcake and whipped cream (from a can). I just had to pay attention to the steaks and everything else was on timers. I forgot to take any pictures though.