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Everything posted by JoNorvelleWalker

  1. Dinner was very rich, and the previously sealed and freshly dated Shoprite sour cream was moldy. And not a little moldy. Further the wine which was so wonderful the night I first opened the bottle was now just OK. I sought for something in my selection that would cleanse my palate. (And maybe kill off a few organisms along the way.) I chose Jade 1901 as tonight's digestive. So pretty! Possibly I should have poured a smaller glass. http://upload.wikimedia.org/wikipedia/commons/thumb/e/e8/Edgar_Degas_-_In_a_Caf%C3%A9_-_Google_Art_Project_2.jpg/746px-Edgar_Degas_-_In_a_Caf%C3%A9_-_Google_Art_Project_2.jpg Wikipedia -- public domain
  2. Has anyone compared the 2015 edition of Imbibe! to the older version? There are a lot more pages. I am afraid I am about to order.
  3. Another florodora imperial style! My mistake last night was replacing the bottle of feste's raspberry gum to the furthest back corner of the refrigerator. This was before tasting the result. Tonight I increased the raspberry gum to 1/2 ounce and the PF 1840 to 2 ounces. Otherwise the same as last night -- except possibly for more bubbles as I didn't pause to try to take a photograph. Bubbles are good. I threw in a spent half lime as garnish, as I'm used to finding a spent half lime in my beverages, and, well, I had some. Interesting that this drink is stirred not shaken, even with all the lime juice? Anyhow, it works. In searching on the web, the advice for stirring is not universal. Furthermore some people specify a straw. Tomorrow I plan to go out searching for ginger beer to concoct a less imperial florodora. And, note to self, I must not forget more limes.
  4. Something new for me tonight: Stone Delicious IPA. I don't know enough about brewing to understand the implications of low gluten, but I like Delicious better than ordinary Stone IPA, which I find to be bitter without the backbone of the better Stone IPA expressions. So there is no misunderstanding, I still like ordinary Stone IPA even though it does not match the better ones.
  5. Thanks. I usually drink, listen to music, and munch on peanuts at the computer. Besides, the beautiful butcher block on which I like to make serious photographs of drinks is presently covered with forty eight bottles and fourteen cookbooks from the library. That is the cookbooks from the library, unfortunately not the bottles.
  6. What I did make tonight was a florodora imperial style (Imbibe! p 123). Please note the bubbles: I did not have the called for well chilled stein so I simply quaffed from the mixing glass. So easy to make and to go down. This one is a keeper. Edit: rotuts would be proud. Edit2: spelling the drink name, duh.
  7. I confess I was being a bit facetious. However I can report tonight's mai tai tasted a bit strange following the naked and famous. Cappelletti or no. Nothing a little M.R. with dinner couldn't fix.
  8. For some reason I forgot the lime juice in my white mai tai tonight. I assure you it is not the same without it. Only then did I notice the carefully measured lime juice on the counter. I wonder if there is some way to work Chartreuse into a mai tai recipe?
  9. Since I seem to have been on a Chartreuse kick -- tonight I made a Cappelletti naked and famous: 3/4 oz Cappelletti 3/4 oz Vida 3/4 oz yellow V.E.P. 3/4 oz fresh squeezed lime juice I like Cappelletti better than I like Aperol in this, even if Aperol is not as hard to spell. Cappelletti is less sweet. Unfortunately the naked and famous is the only reason I have Aperol on hand.
  10. Edit: the more I refill the glass, the less empty it becomes.
  11. Because I had to: Life is hard.
  12. After a superb wine and dinner I assayed to concoct a fantastical libation to follow. I was not up to the task. I'm having a generous digestive of Chartreuse yellow V.E.P. It doesn't get much better.
  13. A new wine for me: Jacob's Creek Reserve Shiraz Barossa 2012. Very nice indeed. My first Shiraz other than the utterly cheap kind. I could get to like this.
  14. Normally I am constrained where I can do my marketing, but this afternoon my dear son came down and I have makings more adventuresome. After three nights of hot dogs (hey, I am not complaining) tonight was asparagus hollandaise piment d'espelette, American rib lamb chop on a bed of fresh plucked watercress, Boursin cheese and a baguette -- the last of my most recent batch made with King Arthur French style flour. Sorry no picture but it is 3:00 am and I was hungry.
  15. First up, Mississippi punch: 2 oz PF 1840 1 oz S&C 1/2 oz arrack 2 teaspoons sugar 1 oz somewhat less than fresh squeezed lemon juice As always a delight...but then I remembered I needed citrus for tonight's Hollandaise. Duh. So I sacrificed a lime (at three for a dollar) and prepared a new beverage, at least for me: The Grande Bretagne Cocktail No 1, via Charles H. Baker. I followed Baker's suggested modification to use lime instead of the original lemon juice. To quote Baker: "Being to our Ungoverned Mind One of the Five or Six Chief Cocktails of the Whole Wide World."* "Using lime juice we found later is far better than lemon, although lemon is plenty good enough." Indeed. I used Bombay Dry, Blume Marillen, and Angostura orange bitters. OK, if it's not in violation, here's my recipe: 1 1/2 oz Bombay Dry 1/2 oz Blume Marillen 1/2 oz fresh squeezed lime juice (generous) dash Angostura orange. 1 teaspoon pasteurized egg white (more or less) Not bad at all. *Note: Baker probably wrote this prior to the invention of the mai tai.
  16. I may be one of those folks you are thinking of. I've reported poor results cooking rib eye sous vide. On the other hand I believe I since wrote somewhere that I had a quite nice filet mignon sous vide. So the sous vide jury is still out for me with regard to tender beef.
  17. Since today was the first day that it's felt at all like spring, I made an aviation: 2 oz Magellan 1 oz lemon juice 2 teaspoons maraschino 1 teaspoon liqueur de violettes Everything is right except the color. There was a beautiful blue sky this afternoon, but this aviation ain't it.
  18. Indeed, goes well with old rum. Of which I guess the white mai tai is not. I was going to fix something with Chartreuse but I think I've reached my limit for tonight.
  19. There are so many wonderful drinks to make. But why bother when there is a white mai tai. Old picture but it looks the same: OK, maybe the mint is not as pretty.
  20. Consider http://forums.egullet.org/topic/151000-new-kickstarter-meld-wow/
  21. Consider Corning laboratory hotplates are made out of pyroceram.
  22. The rain stopped, if only for a few hours, so I ran out shopping for a dinner I'd been craving. Here is my booty as I unpacked it: The hotdogs are presently anovaing and the cabbage is about to become coleslaw.
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