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  1. Zachary

    Storing Sherry

    Hmm.... I would guess that the Lustau is about 4x as expensive as the Taylor. If the cost is not an issue, use the Lustau. It's definitely better, both for drinking and cooking. I'd think you could have that open for a month with no problem. Thanks, Zachary
  2. Zachary

    Storing Sherry

    Well, it really depends on the type of sherry you're talking about. As a general rule, the lighter in color they are and/or drier they are, the more careful you should be in storing them cold and the sooner you should drink them once opened. Finos and Manzanillas, you probably have a week. Things like Amontillado, probably 2. Once you get into oxidatively made sherries (Oloroso, Pedro Ximinez, Moscatel), you're looking at months or years without significant change. I've had bottles of completely black Pedro Ximinez open for a year - they just don't fall apart. Thanks, Zachary
  3. Mark, Take 1/2 cup beet juice and 1/2 cup raspberry vinegar and reduce to 1/2 cup. Strain and chill. Drop the simple from the drink, up the Maurin Quina to 3/4 and add 1/2 oz beet syrup. Thanks, Zachary
  4. So a multipart answer: Steven, It's very very hard. There are no red flags that you're dealing with spontaneous fermentation vs. cultured yeast. Given all the points of intervention in the winemaking process, being able to pick out what aromas, flavors and textures come from one way or the other is really difficult, even if you're in a tightly controlled situation (say, tasting Mosel Riesling - some of which are spontis and some of which are not). Piracer, I'm trying to parse your statement: "I think a majority of the time, it's a bit of a wate (sic) as the potential of the wine to be great isn't as high as if you knew what you were looking for." Are you saying that spontaneously fermented wines can't reach the same heights as cultured-yeast fermented ones? I'd think that people like Joly, J.J. Prum and Nikolaihof-Wachau would disagree with you. There are great sponti wines and great Wyeast fermented wines. There are poor examples of them as well. Blaming the yeast is like blaming the barrel for a bad (or good) wine. It might be part of the story, but it's never all of it. Mary, Ooh... an ad hominem argument. Are you claiming that winemakers who use cultured yeasts never suffer from brettanomyces or imbalanced acidity, or is there another reason you don't like spontaneously fermented wines? "Natural" (sic) winemaking is a moving target that's not well defined. Blaming the yeast selection as the primary cause of wine quality ignores the other thousands of decisions a winemakers chooses in any given day. Thanks, Zachary
  5. I'll second Nibor's approach: 1. Get a bowl ready - combine cold apple cider vinegar and white vinegar in about equal parts - enough so the cucumbers and onions float. Season with S&P and a bit of sugar to taste. Whisk. 2. Take a few thin strips of peel off to make the cucumbers look nice. Slice a medium white onion thinly - about 1 onion per 2 cucumbers. 3. Mandolin the cucumber right into the bowl on the medium setting. Add onion and cover. Refrigerate for 4-6 hours, then fish the goodies out of the bowl and eat with smoked chicken. Thanks, Zachary
  6. Seabream - I would throw Levant (26th and NE Burnside) into the pile. Great food, interesting wine list. Thanks, Zachary
  7. Zachary


    You know, I might just sub dry red wine (Shiraz?) for the Cocchi. Wait.... am I going to have to give up my membership in the All Things Cocchi fanclub? Thanks, Zachary
  8. Matthew, DM me your email address and I'll send you my bookmark export file. Thanks, Zachary
  9. Christian, Here is a link to the 1934 revised edition. It's amazing what you can find on Scribd or Google Books - I've got 20+ old cocktail books bookmarked, and most of them are from either of those two services. Thanks, Zachary
  10. Ok, so that's interesting. I was basing the 50's date from the markings on the bottom, which read Oven "Fire King" (in script) Ware, Made in U.S.A., which a couple of websites date as post 1951 but before 1960. And you're right about the base. I went home and started looking online for the set - I had no idea Fire King made one - and saw lots of them without the base, or with 4 or 5 mugs. Thank you for the history. Zachary
  11. I found this on Sunday at a little thrift store in north Portland. We think it's from the 50's. It's a Fire King Peach Luster Tom and Jerry set: 10 mugs, bowl and stand, in great condition, for $30. Needless to say, it came home with us. Thanks, Zachary
  12. Hassouni, I've found 6 inch tall cut glass milk or juice pitchers like this one at thrift stores for around $10. They're a good size and hold enough to make 2 drinks. Thanks, Zachary
  13. Hassouni, It's an older article, but here's Part 1 of a great primer on ice in cocktails, from Cooking Issues. I can sum it up for you pretty quickly: 1. The starting temperature of your ice doesn't matter that much. 2. Stirring vs. shaking doesn't matter that much, other than the time it takes to hit a certain temperature. 3. Chilling mainly comes from ice phase changing into water versus ice going from freezer temperature to 0 degrees. So - chilling your cocktail is all about the dilution of the cocktail. Swizzles and tiny bits of ice are just quicker than huge Tovolo cubes and stirring. Thanks, Zachary
  14. Tiki Drinks, except for the Mai Tai. And it better be a minimalist Mai Tai. I'd love to run some RS numbers on your average Tiki drink. Thanks, Zachary
  15. That Luxardo Amaro Abano is tough to substitute for - it's strongly black peppery. I think the change of Laird's Bonded for their applejack (which is IIRC 65% GNS) would be the best way to make that drink not flat. More proof + bitter sweet vermouth + punchy bitter + chocolate bitters (the Bittermens Xocolatl Mole Bitters would be nice here) ought to work well. Thanks, Zachary
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