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Everything posted by JoNorvelleWalker

  1. Most vegetables I have cooked sous vide have been a disappointment. Carrots, for example. However tonight I tried corn on the cob (3-289) 60 deg C for 15 minutes and am now a believer. I trimmed the corn and otherwise left it whole. Can anyone tell me why MC says to cut the corn to 3 inch lengths?
  2. I have recently come by a bottle of Tempus Fugit Liqueur de Violettes. So of course I made an aviation. Neat, the spirit is the hue of no sky I ever hope to see: http://www.imdb.com/media/rm1779670784/tt0055608?ref_=tt_pv_md_2 There is an aviation recipe on the bottle. I thought best to cut down on the violetteness and the maraschino: 2 oz Bombay dry 1/2 oz maraschino 1/2 oz Liqueur de Violettes 1 oz lemon juice Too much lemon and too much perfume. But top shelf perfume. The gin is lost. Good in spite of that. Not to fear, the drink evokes the gentle light of rosy-fingered dawn. And since I had nothing better to do for a few minutes: 1 1/2 oz Bombay dry 1/4 oz maraschino 1/2 teaspoon Liqueur de Violettes 2 teaspoons lemon juice
  3. Thanks for the suggestions! I was able to acquire Neisson, Plantation 3, and Cana Brava...as well as a couple darker rums plus some other stuff. Note, of the three, only Neisson is really white. Cana Brava has some color, while Plantation 3 is on its way to fulvous. Sadly it's still a bit early in the evening for me to be experimenting, but perhaps a bit more later.
  4. Sadly none of the Dogfish brews do much for me. Though the IPA's are my favorites, or at least the only ones I can get down.
  5. Cook stark naked. But, no, I do not lick the freezer bowl nor dasher. Licking the freezer bowl is dangerous and disgusting. Licking the dasher gets ice cream in one's hair.
  6. Yes, sorry for too much shorthand! By "FP" I meant Pierre Ferrand 1840 Original Formula.
  7. I finally got around to enjoying the hallelujah cocktail, Max Bilgray, by way of Charles H. Baker Jr. 1 oz FP 3/4 oz Whistlepig (here rum is also an option) 1 1/2 oz Carpano Antica 4 drops lime juice (I used just a tad more) 1/2 teaspoon grenadine (more or less) Not bad, not bad at all, basically a fancy manhattan variation...while listening to Pete Seeger singing Aimee Semple McPherson, the preacher in whose honor the drink and the song are named.
  8. So far, none of these are options.
  9. Hehe, yes! Now if I only had a good memory to go with it. But on to my second beverage! Sometimes one just wants a girly drink...probably from excessive creme de menthe at my departed mother's knee...particularly when one is rather short on limes. Charles H. Baker Jr.'s Balaklava Special No. II. Charge of the Light Brigade, Thin Red Line, and all of that: 1 1/2 oz kummel 3/4 oz FP 3/4 oz kirschwasser 3/4 oz Jade 1901 1/2 teaspoon orgeat 1 1/2 teaspoon heavy cream "Just why handsome women prefer sweet and creamy cocktails has always troubled us, but they do; and anyway a lot of things about handsome ladies have troubled us, so why get tweaky about the business at this late date?" I can't explain it but this just works.
  10. I'm looking for new white/silver rums for daiquiris and such. Any thoughts about Diplomatico Blanco? Or Plantation 3 Stars? El Dorado white? Neisson Blanc? Any others? No HC here.
  11. For my container I use a stockpot that is near at hand anyway. The Anova itself takes very little space on my kitchen cart, not enough room to mention. Plus it is always in arm's reach.
  12. The evening started out on the terribly wrong foot: I dropped and broke one of my lovely Kotobuki ice trays. I knew I had a backup for just such a crisis -- but where?? This is not a large establishment. Nonetheless, half an hour later, I found it in a box in the bedroom, along with the spare Band Aids, pantyliners, right next to the emergency Fleet enema. Anyhow, tonight's first beverage was an El Presidente: 1 1/2 W&N 3/4 oz Vya dry 1/2 oz FP dry curacao dash grenadine I followed Splifcator's formula and dialed back the curacao to 1/2 ounce from the original El Presidente recipe, but in this case I think he was wrong. The curacao got a little lost, and the drink, as I made it (from the listed recipe) was none too sweet.
  13. So I switched to lime: 2 oz Patron anejo 1/2 oz yellow Chartreuse VEP 1/2 oz maraschino 3/4 oz lime juice Quite OK but I must say lemon works slightly better here. I'd really like to try 3/4 ounce lemon. Alas, for that I must go to the store tomorrow. There are plenty of oranges and grapefruit in house...though I think perhaps I shan't go there. Getting down now to the last third of the glass, I have to revise my opinion and add that lime in this is mighty fine.
  14. Playing again with Last Rites ratios: 2 oz Patron anejo 1/2 oz yellow Chartreuse VEP 1/2 oz maraschino 1/2 oz lemon juice Sweetness is finally in check, and tartness is close to right...maybe a little low.
  15. Bread is my thing. Sadly I will have to buy this.
  16. OK, I compromised: 2 oz W&N 1/2 oz lime juice (I could not bring myself to cut into another lime) 1/2 oz white grapefruit juice (use it or lose it) 3/4 oz Maraschino Best of the evening. W&N goes particularly well with Maraschino. Has anyone else noticed the bottles, except for color, have exactly the same cap?? I would hope Hemingway would be proud.
  17. Tonight I have been assaying, for the very first time, the concept of the Hemingway daiquiri. My first experiment was: 1 oz W&N 1 oz Busted Barrel 3/4 oz lime juice 1/4 oz white grapefruit juice (while I still have white grapefruits) 1 teaspoon Maraschino 1 teaspoon syrup Shaken and served up. Rather nice, and I was inspired to continue: 2 oz W&N 1 oz lime juice 1/4 oz white grapefruit juice 1/2 oz Maraschino No syrup. Again, shaken and served up. My first strainer went on the floor. The next strainer that I grabbed, while much faster than my finest strainer, was still quite slow. Felt a bit like Wile E. Coyote as I watched the glass overflow in slow motion, and then got daiquiri on my nose. A little tart but very nice. I may try 3/4 ounce Maraschino...though perhaps not tonight.
  18. If I've counted right I may have reached the two zombie limit. Unlike a mai tai I seldom mess with a zombie, keeping with Beachbum Berry's recreation of Don's 1934. A long fourteen years before I was born. Though I still affirm Berry's use of the blender is an anachronism. For tonight's second zombie I played with Smith & Cross. I measured carefully but I don't recall exactly what it was I measured.
  19. I have a number of Chicago Metalic sheet pans and I would be intersted in this too. I find Chicago Metalic pans warp but i still like them.
  20. I put in a library purchase request for Delights today. Let's see if we buy it.
  21. I am now about halfway through the book. Although the recipes specify use of the Codlo (naturally), any water bath sous vide device would do. From my limited sous vide experience the recipes look sound, and they specify ingedients by weight. Though I was taken somewhat aback that the one lobster dish called for canned soup. However my own sous vide lobster was so bad I can't point many fingers. There are a number of Asian recipes that look interesting. I'd say the Codlo guide appears to be more useful than, say, Under Pressure. The resource I use most myself is Baldwin's on line guide (I did four pork chops 58 deg C for 1 1/2 hours tonight with the Anova).
  22. I tried: 2 oz Whistlepig 1 oz Carpano Antica 1 teaspoon FP Dry Curacao 1 dash Angostura Still no garnish. I like this better than my previous manhattan which was: 2 oz Rittenhouse 1 oz Carpano Antica 1 dash Angostura If using curacao as an ingredient would one still consider using orange bitters?
  23. While I am still pleased with the Polyscience 300, I find it does have a fault. When draw a vacuum using the external vacuum port, sometimes it works and sometimes it does nothing (even though the machine pulls a vacuum inside the chamber). I'd say more often than not the external vacuum feature does not work. I think the problem has to do with how the supplied vacuum hose fits -- or doesn't fit -- in the vacuum port. It may of course be user error...not helped by the wretched Polyscience 300 manual. Any advice or thoughts?
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