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Everything posted by JoNorvelleWalker

  1. After an afternoon of apple picking, an autumn in Jersey.
  2. JoNorvelleWalker

    Methode Rotuts

    I am using iSi Gourmet Plus (which is not a siphon). I believe Kerry and our eponymous rotuts are using Purefizz. I've had best results with three CO2 chargers in the one liter iSi. One charger applied with the iSi valve open to flush the headspace (as suggested in Modernist Cuisine). Then two more chargers applied normally. Note the wine and the pressure vessels must be very cold.
  3. I felt there should be a proper home for methode rotuts sparkling wine, perhaps sparkling cider. (Maybe not sparkling gin just yet, though that is a thought.) Which wines work best? Which mixtures of gasses? Has anyone tried nitrogen? How about red wine or rose? So far all my experiments have been with soave though I have some chardonnay to try. One advantage of methode rotuts is that stainless steel pressure vessels are much less likely to break falling out of the refrigerator than typical glass bottles. They may, of course, explode. This is yet to be tested.
  4. I now have two more iSi canisters, both one liter. I tested a combination of carbon dioxide and nitrous oxide. Unfortunately with N2O the wine had an inappropriate sweetish taste...and perhaps an inappropriate intoxication. Tonight I tried a run of straight CO2 by the Modernist Cuisine method and the result was very good. This requires three cylinders of CO2. One cylinder to vent the atmospheric gases from the canister and two cylinders to fully charge the liter of liquid, which in this case is a euphemism for white wine. Much better than using two cylinders of CO2 with the half liter iSi, which resulted in wine which was overly sour. The downside of the iSi with methode rotuts is that a liter's worth lasts only two days. I don't mean the wine loses it effervescence. On the contrary, the canister runs dry. Not sure what to do about this, but having two canisters seems to help.
  5. Not sure about the Pro. As I recall CI said in this month's issue that the original Anova was their favorite circulator but they were testing other Anova models.
  6. French 75, Bombay and methode rotuts. "Thank you, perhaps I oughtn't have another just quite yet."
  7. Paula Wolfert's chicken with apricots and pine nuts. Accompanied by a recipe of flatbread. This is rather spicy chicken tagine in an apricot/orange glaze. A dish I've made several (many?) times before. Most memorably about two years ago as hurricane Sandy hit. On which occasion I enjoyed the tagine in the cold, in the dark, over several nights -- and was very glad to have it -- while reading Jorge Luis Borges by flashlight. But it is a Paula Wolfert recipe, so it takes a minimum of three and a half times longer than one thinks it will. In this case five hours to prepare and one and one half hours to eat. Even with wine ad libitum I could not quite wash down all the bread. I might have finished before four am but earlier I was doing the prep work for another Paula Wolfert tagine that is cooking now.
  8. Correct, flour is always 100 percent. Everything else is a percentage of the flour.
  9. I know someone who has a Miele steam oven and she says it is her most used kitchen appliance, particularly good for vegetables. Sometimes I'm glad I live in an apartment.
  10. Good, isn't it? Kerry, if you or Anna can remember...did you make your methode rotuts in an iSi? And if so, did you depressurize and decant? Or did you just serve as one would serve whipped cream? I have found that if one expresses directly into a glass there is a head of foam that quickly subsides, at which point one is left with the lovely little bubbles. Plus, the remaining wine remains in a non-oxygen atmosphere and does not lose carbonation. I am ready to continue my experiments again, as tonight I took delivery of two more one liter pressure flasks and many, many cylinders. It is so very frustrating to crave a glass of methode rotuts only to find one's iSi is full of blueberry pancake batter. Edit: sorry, never mind, I see from the picture yours is probably a purefizz. Anyway, I like iSi.
  11. White grapefruit. Edit: summer is hard when you are a zombie lover.
  12. I like grapeseed oil but it does not stand very high heat.
  13. I'm sure Kerry or FrogPrincesse could make a tasty beverage.
  14. I'm now thinking that perhaps the phrasing in the recipe means to sift and then to measure, like some recipes do for flour.
  15. For dinner I roasted some fingerling potatoes. Usually when I roast potatoes I set the oven for 425 deg F. Tonight I took the suggestions and went with 350 deg F. Per pazzaglia I pre-pressured cooked the potatoes for 5 minutes, as usual. I took Nigel Slater's advice (from Tender) to mash the potatoes slightly with a spoon -- except for mine I used a fork. I poured over them olive oil, rosemary, and Kosher salt. Then baked (or roasted, if you will) for 45 minutes. Quite tasty, no complaints. And cleanup was easy. When I roast at 425 the dish is a blackened, burnt on mess.
  16. It's 34 deg F outside at the moment and there is a freeze warning in effect. So I brought in all my little green tomatoes, some red ones, all the blueberries I could find, a basil plant, and the prettiest nasturtium. For dinner I skewered six of the smallest green tomatoes and grilled them teppan yaki style. I can't say they were worth eating.
  17. I'd say garlic is a vegetable, myself.
  18. Every time I think I might have something new I see I have done it before, or at least something similar. I noticed in their mai tai Death&Co use La Favorite as a modifier (cowards) so tonight I went with: 3/4 oz S&C 3/4 oz Pusser's 3/4 oz Neisson Reserve Speciale 3/4 oz La Favorite Blanc 1/2 oz Grand Marnier 1 oz fresh lime juice (exact) 1/2 oz orgeat It is intellectually unsatisfying to require four rums in a mai tai, but I must say this is pretty good and certainly not over dry.
  19. Measure and sift, then weigh it so next time you know.
  20. Tonight I mixed my first drink from the book. They say (p 48) "Anyone in the 'I don't like sweet cocktails camp' should omit the simple syrup in their next daiquiri and reconsider their stance." So I did that. I made up a 2:1:0 daiquiri with Cana Brava, and I must say it was good. Easier to mix as well. What is not to like? The only downside is now my mai tai tastes cloying in comparison.
  21. I had no lack of fruit or cheese or wine, so I was able to finish my entire baguette tonight. It is never so nice the next day.
  22. The third one looks best to me. What don't you like about it? I appreciate you doing all this research.
  23. I would have said "I didn't get that far" except the four sugar cubes are indeed the first ingredient. In all fairness to Death&Co. the 1795 recipe cited in Punch (pp 241-242) calls out for "4 pounds of best loaf sugar".
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