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JoNorvelleWalker

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Everything posted by JoNorvelleWalker

  1. I came here to post about a particularly fortuitous elixir that I'm enjoying at the moment, but I see it is almost identical to the recipe in the post above. Probably slightly better though: 2 oz Pusser's 1 oz Wray & Nephew 3/4 oz Grand Marnier 1 1/4 oz lime juice 1/2 oz orgeat Very lovely and well balanced. Crushed ice, spent half lime, prettiest fresh mint in a while. I used to think mint was nothing more than pretentious. Now I can get off burying my nose in a fresh bunch. Little wonder Pavlov got the Nobel Prize. For future research I am looking for another mai tai rum. My local store has two that seem interesting: a Brugal anejo that wikipedia lists as "mid-tier" and a bottle of Gosling's Old Rum that is quite dear indeed. Has anyone tried either? The 15 year old Pusser's also sounds interesting but my store does not stock it.
  2. True, but at least gum Arabic is traditional. And that's why I gladly pay feste to make my syrup for me.
  3. But isn't the salt hard on the knife? If I'm mashing garlic, say for pesto, I will add coarse salt to the mortar. I'm a bit confused because "bitterness" is not something I associate with garlic. And I eat a lot of garlic.
  4. But if you're going to all that trouble why not use real gum arabic? Xanthan gum is not the easiest stuff to work with.
  5. I like HDPE very much and would probably still use HDPE for meat. But I think end grain wood is easier on the knives.
  6. No one knows of an end grain board that is NSF? Edit: I found at least one that is NSF: http://www.overstock.com/Home-Garden/Maple-End-Grain-20x15-inch-Chopping-Block/3300227/product.html
  7. Can't say I have ever seen a Bed Bath and Beyond coupon, as much as I have heard about same. I didn't notice the boards you linked were NSF. At least they don't seem to list it that I can find. Also, I once had what I believe was a polypropylene board that warped badly and slid all over. I don't think I would consider polypropylene again.
  8. They seem to on one of my Wusthof slicing knives that has them. It will be several days yet before the new newwest knife arrives.
  9. Since I recently ordered a new knife, I am looking for a new cutting board. I use mostly polyethelene. The thin ones warp however. I like how polyethelene can go in the dishwasher. I have some wood boards but the small ones are cracked and warped because I did not take care of them. And I'm afraid to cut on the nice ones. I like the idea of an end grain board for cutting, and was thinking about getting a Boos. But I notice that while many of the edge grain boards from Boos are NSF, none of the Boos end grain boards I've read about are NSF. Is end grain inherently worse for sanitation? Does anyone make an NSF end grain board?
  10. Well, when I want simple, I make it. As I did tonight for punch. But for a daiquiri I like the little bit of added viscousity I get with gum. Maybe flavor too, but of that I am not sure. Perhaps as an experiment I'll try just adding sugar to a daiquiri, which was the original method I believe. At least I strain my lime juice.
  11. The small hand is quite viscous, sort of like tree sap, particularly getting down to the bottom of the bottle. I don't think a dropper would work.
  12. Which model of the Komo were you using for your corn? I want a mill mainly for wheat flour but I would like to be able to grind corn and oats as well. I was under the impression that a stone mill would grind both coarser and finer than an impact mill? The commercial cornmeal I use is stone ground and I like it. The Komo I'm looking at is 600 w. Speed is not that important to me. 1 3/4 horsepower would strain my power strip. The Komo is rated for 45 pounds of finely milled flour per hour. More than enough for me. No one has ever accused me of being practical. As to pretty, I'm with Robert Pirsig: "The test of the machine is the satisfaction it gives you. There isn't any other test." But I admit, if a mill will not grind flour it wouldn't give much satisfaction.
  13. If I do get a mill I'd rather get the one I want rather than one that is satisfactory. The Komo is not only functional but pretty, which is why it is my current choice. However I can't quite afford a Komo yet.
  14. I am shopping for some food service gloves for the home kitchen. Specifically ones that can go on over top of a cut resistant glove. Amazon has a lot of choices. Any recommendations?
  15. Tonight I cut my syrup down to a teaspoon. Still plenty sweet for my taste. I wish I had the courage to try a daiquiri with no sugar at all.
  16. Indeed, normally I would pour one ingredient at a time. In this case I had 3/4 ounce of lime juice in the measure, so adding a quarter ounce of syrup seemed pretty simple (no pun intended). But even when I pour out the ingredients one at a time, I hesitate to pour back in the bottle if the jigger has been used for something else. There are worse things in life than a slightly too sweet daiquiri. Edit: spelling.
  17. I made an effort to make it to the store today ahead of the current east coast storm. Must say, the Brugal does not look to me like light rum. I would describe the color as between Mount Gay Black Barrel and Mount Gay Extra Old which were sitting near it. What I brought home was a bottle of Busted Barrel that I'm having in a daiquiri at the moment. I aimed for my preferred: 2 oz Busted Barrel 3/4 oz lime juice 1/4 oz Small Hand syrup But I botched the pour of syrup since my hand was shaking, and ended up closer to 1/2 an ounce of syrup, too much in my opinion. I will have to remedy this. Fortunately I have another lime. Edit: I thought a real daiquiri might taste funny after such a sweet one, so instead I made myself a migh-ty: 1 oz Pusser's 1 oz Wray & Nephew 1 oz Appleton 12 (of which I ordered another bottle this afternoon) 3/4 oz Grand Marnier 1 oz lime juice (juice of half a wretchedly ungiving lime) 1/2 oz Small Hand orgeat My pours were dead on and this is not half bad at all. Crushed ice, garnished with the spent half lime. No mint in-house, though I could have used cilantro. Would not have been the same though.
  18. Thanks to everyone who offered me suggestions. My tax refund came today, and as it happens newwest is having a sale. So I stopped thinking and ordered the 9 inch chef's knife I linked above. Still expensive, but at the moment it is $50 off. Shipping was $15 which seems reasonable. I can't wait to see how it compares with my 10 inch Chicago.
  19. My first post in the beer forum! Tonight I opened a bottle of 02.14.14, and you know, it was flat. Lovely flavor, but flat. I wonder if this is intentional? I might write to Stone (once I am sober) to find out. (Also the first time I finished a 22 ounce bottle of Stone in one sitting.) Even so, the 02.14.14 was (for me) the perfect accompaniment to a spit roasted chicken mechoui, served with cumin and malha heena (coarse Moroccan red salt). With which I ate two thirds of a baguette. The poolish for which I started last night. The color of 02.14.14 is most beautiful, and looks just like Moroccan tea. Except Moroccan tea is foamy with a head on it, and 02.14.14 is flat.
  20. While I'm counting down the hours for my chicken to roast, I'm enjoying a Columbia, made this time with Appleton 12 rather than white rum. The Columbia is a drink sort of on the sweet side, and I think the Appleton works much better here than white rum. 2 oz Appleton 12 3/4 oz lemon juice 3/4 oz raspberry syrup Shaken, double strained into coupe, no garnish. Very nice between bastings.
  21. I'm sorry, Perrin, I don't use invert sugar but I hope someone will be able to answer your question.
  22. It sounds like what you have is not atomized glucose.
  23. +10. When California is having its state pension money stolen by bankstahs, or getting ripped off for billions in energy costs by the former crooks at Enron (rolling blackouts, too, as I recall!), or teetering on the edge of bankruptcy, does anyone in its electorate or government ever look at saving the money wasted on stupid crap like this as a way to balance the budget? They saved an imperiled populace from eating politically incorrect foie gras a while back, but could not seem to do anything about the Bittman bacterial chickens that were attempting to kill people a while back, as I recall... Food law generally works in favour of your economy because it means other countries can be confident in your food exports (being produced to a safe standard). In my oppinion one of the best single contributions the U.S. had made to the world was the development of HACCP. Think how many millions if not billions of people have been saved from food poisening and how standardised global food hygiene based on HACCP has boosted food business globally. Consumers need to be confident in the safety of their food. Just look at China and the problems they faced with milk contamination. Your politicians are only doing what they think is in the best interest. The single use glove law might not achievev its objective however. No argument about the first part of your post, but the last sentence sums up the latest effort. I do not see any logical connection between the two. The glove law is utterly impossible to enforce, and not likely to make a dent in the wonderful world of germs and bacteria. For those extremely sensitive to such things, I fear that this is the wrong planet for them! Why is the glove law utterly impossible to enforce? People can observe. When I was in Naples I noticed glassware was not being washed between uses. Was that why I got horribly sick? Of course I can't be sure. When I was in Loiyangalani I noticed the person filtering the drinking water simply poured from one container to the other, as the filtering process wasn't going fast enough. Was that why I almost died and had to be flown two hours to the hospital? Of course I can't be sure. Had Mary Mallon worn gloves during her culinary career perhaps fewer people would have found themselves on the wrong planet. Of course I can't be sure.
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