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Everything posted by JoNorvelleWalker

  1. Since it is unlikely feste will be reading this thread to make a contribution I went to her website to check her Mai Tai recipe, for which she credits as an adaptation from Trader Vic: 1 1/2 oz aged Jamaican rum 1/2 oz Cointreau 1/2 oz orgeat 3/4 oz fresh lime juice I feel somewhat vindicated. Although drinking a Mai Tai without lime juice (as you may pretend that I am doing) is rather disgusting.
  2. Thanks. I think I will wait with the recipe till I can find the real thing.
  3. Actually I don't. See all my posts in the ice cream thread. I use trehalose in place of sucrose to cut the sweetness. What I want are more almond and more orange notes in the Mai Tai, not more sugar. Hence why I would leave the syrup out. Small Hand orgeat is not the same as sweetened almond flavoring.
  4. Tonight I've been reading a copy of Beachbum Berry Remixed. So after studying Berry's version of the Mai Tai canon, I had to try his take on Trader Vic's original proportions, but with the ingedients that I'm using now: 1 oz Pusser's 1 oz Appleton 12 1/2 oz Cointreau 1 oz fresh lime juice (which just happend to be all the juice of my last not very juicy lime) 1/4 oz orgeat 1/4 oz syrup Did not bother with any garnish beyond a straw. So sue me. Very good Mai Tai, but I do have to pose the question: why did Vic go with half orgeat and half syrup, rather than all orgeat? I can only suppose he had only some truly vile commercial orgeat on hand and did not want to use too much to spoil his drink. I would skip the syrup and up the orgeat and Cointreau. Just my opinion. I dearly wish feste would pop in and share her current recipe for Mai Tai. And that way I could thank her for her excellent orgeat. If I had another lime I would make myself another Mai Tai.
  5. I put in a request for our library to purchase this.
  6. No, last night's, the worst one, was unfortunately pretty much undrinkable...though I drank it anyway. It was not any flavor of good. It was horribly bitter. Something went very wrong. Maybe I didn't rinse well enough and got some dish detergent into it, though that is not likely. More likely it was bitterness from lime pith, since I really reamed the poor lime and didn't strain the juice. Although tonight I did not have any cheese (nor anything at all to eat) so that may be an issue. Right now I am enjoying: 1 oz Pusser's 1 oz Appleton 12 1/2 oz Cointreau 3/4 oz fresh lime juice 1/2 oz orgeat This is really good and a little more rum forward. No problems with bitterness tonight. Based on my experiments I don't think 1/4 oz of any ingredient, give or take, makes a catastrophic difference. Though I lean towards a touch more orgeat and Cointreau, myself. My lime juicer is a plastic reamer type thingy that screws onto a glass receiving vessel. It is from the 1970's or 1980's, and the plastic is doing what old plastic tends to do. I may be ready for a new juicer. When I discussed this with my colleagues at work tonight, they were horrified by my choice of juicer. Though my one coworker who used to be a bartender said in the bar they used only sour mix, no real limes at all. Now that the ice has melted a bit and the drink level has gone down I poured in more Pusser's, Cointreau, and orgeat. To confirm my theory, the drink is still great even if the proportions are now off. And so, slightly, am I.
  7. The things I will do for eGullet and for science. I staggered out to the kitchen and lurched back with: 1 oz Pusser's 1 oz Appleton 12 3/4 oz Cointreau 3/4 oz fresh lime juice 1/2 oz orgeat This concoction is much better. At least it is not bitter. And yes, I did strain the lime this time. But I'm not sure it was as good as: 1 oz Pusser's 1 oz Appleton 12 3/4 oz Cointreau 1 oz fresh lime juice 3/4 oz orgeat Which I really, really liked last night. However my critical facilities are not 100% at the moment. No wine for me with dinner! I'm not that certain about dinner either. Could using the unstrained lime juice really have caused the bitterness in my first Mai Tai tonight? Or could this all be my imagination? I also had a little cheese. Could that have spoiled my taste?
  8. 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.
  9. 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.
  10. 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.
  11. 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?
  12. 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??"
  13. 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.
  14. 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?
  15. With all respect, I meant substitute with something I might find at my local Shoprite in New Jersey.
  16. What would you think of sweet potato?
  17. Melissa says they are not in season. I guess I was wrong. Any suggestions for substitutions in the Ottolenghi recipe?
  18. 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?
  19. What do you think would have been the Barbados rum that Curtis had in mind for his Mai Tai?
  20. 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.
  21. 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.
  22. 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?
  23. 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."
  24. 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.
  25. 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.
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