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JoNorvelleWalker

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Everything posted by JoNorvelleWalker

  1. I tried: 1 oz Pusser's 1 oz Appleton 12 3/4 oz Cointreau 1 oz fresh lime juice 1/2 oz orgeat For some reason this batch comes through as bitter. Perhaps from the lime pulp? Note I used the other half of the same lime as last night, so pretty sure not a bad lime. I even tried adding a little more orgeat, which didn't fix the bitterness at all. Maybe it's because I did not strain the lime juice, which I otherwise always do? Anyhow, not as good as last night's effort, which was: 1 oz Pusser's 1 oz Appleton 12 3/4 oz Cointreau 1 oz fresh lime juice 3/4 oz orgeat In fact tonight's Mai Tai is the worst Mai Tai I have made. I may compare with: 1 oz Pusser's 1 oz Appleton 12 3/4 oz Cointreau 3/4 oz fresh lime juice 1/2 oz orgeat But this will have to wait till tomorrow. Or probably should wait till tomorrow. Maybe.
  2. I had never seen or heard of David's. What I use is Diamond Kosher for everything, except -- like last night with hummus -- when I want a larger crystal, I use Malha Heeya, a red rock salt from Morocco. Although I suppose Malha Heeya gets away from the realm of Kosher.
  3. I made my pita. Sorry, still no pictures. The camera sits here untouched. Again the pita turned out well, with a nice pocket, though more puffed. The dough was fresher this time than last, which may have something to do with it. I think the trick with pita is to bake only for a couple minutes, until it browns and blisters, without getting over done.
  4. I just made up a big batch tonight, from Paula Wolfert's recipe. She says, to answer your question above, that hummus keeps a week. How did the gnocchi turn out?
  5. Tonight is: 1 oz Pusser's 1 oz Appleton 12 3/4 oz Cointreau 1 oz fresh lime juice 3/4 oz orgeat Two sprigs of mint and spent half lime. I had intended to try 1/2 oz orgeat rather than 3/4 but I forgot what I was doing. Even so, this is good. No ingredient stands above the others. And it's particularly nice after standing up four hours making dinner. I can hear Captain Jack wondering: "Orgeat, why is the orgeat gone??"
  6. I thought it was said above that Mount Gay was not suitable for a Mai Tai, or was that just the Mount Gay Extra Old I had asked about? My bottle of Pusser's cost more than $20.
  7. Oh no That's too bad. I even have a sweet potato to use up. What about just substituting with a few more white potatoes?
  8. With all respect, I meant substitute with something I might find at my local Shoprite in New Jersey.
  9. What would you think of sweet potato?
  10. Melissa says they are not in season. I guess I was wrong. Any suggestions for substitutions in the Ottolenghi recipe?
  11. I've been reading the new North American edition of Ottolenghi The Cookbook, in which there is a recipe for Roast potatoes and Jerusalem artichokes with lemons and sage. This sounded pretty good to me. From the ingredients almost perfect: I have sage, lemons, garlic, olives, lots of small tomatoes. Potatoes and parsley are easy enough to find. I set off yesterday to my local market, Shoprite, and asked someone in the produce section for Jerusalem Artichokes. He quickly handed me off to someone else. I knew it was not a good omen that she thought I was saying: "loose artichokes". I explained that Jerusalem Artichokes were a tuber of the sunflower family, native to North America, also known as sunchokes, that looked similar to ginger -- pointing to the bin of ginger root. If I am not mistaken this is the proper season. Blank stare of non-recognition. What am I doing wrong? How should one ask for these things at the market?
  12. What do you think would have been the Barbados rum that Curtis had in mind for his Mai Tai?
  13. The label says product of Barbados. Doesn't that mean the rum has to have been distilled in Barbados? Quite a ways away from Demerara, not that I have anything against Demerara rum.
  14. Beachbum Berry calls for 1 oz lime. I recall Trader Vic specified the juice of a lime, so it depends on how big your lime is. The limes I've been buying run more than one ounce. I think Wayne Curtis got it about right at 3/4 oz, at least with the rums I'm using. My contribution to the Mai Tai is to cut the straw in half. Not only does one get twice as many straws, one's nose goes down in the mint, One brand of Curacao (or was it triple sec?) I saw tonight listed "real" artificial flavor. I think I'll try Pusser's as nail polish remover.
  15. By itself the Pusser's was quite pleasant on the tongue, but a little harder going down. My respect and admiration for the British seamen. By the second half pint I suppose it gets a little easier. In color I could not see any difference between Pusser's and Appleton. (What I bought was the ordinary Pusser's, not the 15 year old stuff.) The Cointreau tasted like very high quality orange flavoring. I suspect that is the whole idea. I did not try side by side with Grand Marnier but I suspect they are about the same sweetness. For drinking neat I would certainly prefer Grand Marnier. Since I invoked the shade of Wayne Curtis, I owed it to him to try his proportions for a Mai Tai: 1 oz Pusser's 1 oz Appleton 12 3/4 oz Cointreau 3/4 oz fresh lime juice 1/4 oz orgeat Curtis specifies Jamaican and Barbados (or Cuban), so at least with Appleton and Pusser's I had those bases covered. I hope Cointreau is close enough to orange Curacao, but I will say this is my first Mai Tai variant in which I can clearly taste the orange. (Note Curtis calls for quite a bit.) And here the lime is not too much. Vanilla is quite evident. With the drink half finished I snuck in a bit more (I'd say about a quarter teaspoon) Small Hand orgeat. Shame on me. There was nothing wrong with Wayne Curtis' recipe to start with but I really like orgeat and this makes the Mai Tai a little smoother, without shouting down the rum. A new rum I saw at the store today was Mount Gay Black Barrel. Has anyone tried Black Barrel in a Mai Tai? Or tried Black Barrel for anything?
  16. I came home with Pusser's and Cointreau. Can't wait to see how they stand up in a Mai Tai. Though admittedly I'm a little scared of Pusser's, having seen a picture of their stills. I could envision Captain Jack pouring that stuff in his Mai Tai. Not quite pirates of the caribbean, but in world of warcraft a turbocharged flying machine requires a rather expensive tiki hula girl doll for the dashboard. In WoW rum is used for drinking or for making rocket fuel. There is aslo a recipe for banana infused rum but I haven't personally tried it. Drinking banana infused rum turns one into a pirate. Unlike Captain Jack, the real life Henry Morgan, head of the Brethren, had an embedded reporter along to record his plundering. In the words of Wayne Curtis: "...Exquemelin's lavish account is considered the best source of information on Captin Morgan and the habits of pirates. The detail in Exquemelin's book is so rich and so lavish that it grieves me slightly to make one observation. At no time is rum ever mentioned."
  17. I didn't plan it this way, but just three things: two pounds of butter, two pounds of flour, two pounds of well aged cheddar. I could make a pound cake or something.
  18. Wait a moment, before I head off to the store...isn't Appleton in the Mai Tai supposed to be the heavier component that is to be balanced by a sugar cane based rum? Now I am confused. When I tried Barbancourt 5 star with Appleton, I thought the Barbancourt got kind of lost, so maybe something darker, like Pusser's, would work with Appleton.
  19. Pusser's is available. Any thoughts on that?
  20. Thanks. Any other suggestions on the rum? Neither of those is available locally.
  21. Tonight was: 2 oz Appleton 12 1/2 oz Grand Marnier 1/2 oz fresh lime juice 3/4 oz Small Hand orgeat Garnished with half spent lime and mint. I have a feeling I will eventually end up closer to a classic Mai Tai recipe as I thought tonight's needed more lime and less orgeat, as much as I am fond of orgeat. Plus the recipe was still too sweet. Sadly I am running out of Grand Marnier. I probably will replenish my Grand Marnier but what would people think about using, say, Cointreau? I like Grand Marnier but I've never tasted Cointreau. I've also seen a brandy based version of Cointreau. Is Cointreau less sweet than Grand Marnier? Which would be better in a Mai Tai? And why?
  22. Oops, I just saw this, sorry! The latter type does indeed sound like the pita I made. This weekend I hope to make hummis. If so, I will again try pita. I'd not had a digital camera, but my son kindly let me borrow his. Of course I need to figure out how to use it before I can think about getting a pita picture.
  23. It's hard to tell exactly how much. Typical process consists of mixing the drink in a cocktail shaker with crushed ice (for two I am guessing about 20 oz crushed ice), dumping the contents (including the crushed ice) into two old-fashioned glasses, and then topping with a heap of crushed ice so that the ice is above the liquid and ideally above the rim of the glass as well (assuming your glass is not too large - 15 1/2 oz seems quite big). By the way there should be a mint garnish on this one. Tonight I tried again, and upped the proportions: 2 1/2 oz Laird's 1 oz lemon juice 1 oz orgeat few splashes of angostura Instead of crushed ice I used two trays of tiny little ice cubes. I shook in a pint jar rather than a quart. Garnish, this time, was a lovely sprig mint. Very nice, although it did not fill the glass.. Very pleased that the drink did not get diluted before the end. And then not to waste the ice and mint, I topped it up with orgeat and a shot of Appleton. Alas, too lazy to juice a lime.
  24. Well, I guess if they were mine they would be tacky. I prefer plain crystal without decoration. Very untiki of me.
  25. It's hard to tell exactly how much. Typical process consists of mixing the drink in a cocktail shaker with crushed ice (for two I am guessing about 20 oz crushed ice), dumping the contents (including the crushed ice) into two old-fashioned glasses, and then topping with a heap of crushed ice so that the ice is above the liquid and ideally above the rim of the glass as well (assuming your glass is not too large - 15 1/2 oz seems quite big). By the way there should be a mint garnish on this one. I think I used too much!
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