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Everything posted by JoNorvelleWalker

  1. Thanks. Any other suggestions on the rum? Neither of those is available locally.
  2. 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?
  3. 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.
  4. 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.
  5. Well, I guess if they were mine they would be tacky. I prefer plain crystal without decoration. Very untiki of me.
  6. 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!
  7. I've only had a tequila drink once, and I can't really say whether I liked it or not. It was sort of so, so -- and the drink had too much citrus, probably lime. I like bourbon, but I don't have any. For the Japanese I think I would like brandy better.
  8. Alas, I do not care for the taste of gin. However the Japanese is an orgeat drink I'd like to make if I had any cognac. When you make the Autumn in Jersey how much ice do you use? I half filled a quart jar with crushed ice for mine, and I think it may have been a bit much, though the resulting drink fit the 15 1/2 oz glass perfectly.
  9. Following a few weeks interlude I again took up carrot soup. After what seemed all evening I had 500 g cored carrots. What a pain. I pressure cooked and prepared as specified, being careful to use fresh baking soda. I put the puree through a tamis, which seemed hardly necessary. I followed the variation to use chicken stock rather than fresh carrot juice, as, for one reason, I had chicken stock. And I was running out of carrots. I blended in the beautiful carotene butter that had been worth my thumb. Seasoning for salt was just right, fortunately. I first tried the soup straight, with just a grind of black pepper. For some reason I didn't think the pepper worked. I then took the suggestion to use tarragon and cream of coconut. That was a lovely combination, but I still wanted something peppery. I pounded up some grains of paradise. That, with the tarragon and cream of coconut was wonderful.
  10. I'm enjoying one of these while dinner cooks. Very nice balance. Let me put in another plug for Small Hand orgeat. I had been afraid 3/4 oz would be too much lemon, but just right. For the spirit I used Laird's 7 1/2 year old. I can't see why anyone would want to use applejack in this. My garnish is a cinnamon stick. Nice gesture, but in the big glass it looks a little lost. Very pleased with this recipe! I wanted to repost FrogPrincesse' pretty picture of it but the system wouldn't let me.
  11. Modernist Cuisine at Home (p 138) has a recipe for a dark cocoa, smoked paprika, and other things rub to be used with barbeque and grilled meat. I intend to try it with grilled pork (that is now in the freezer) once my thumb heals. Unfortunately I have no idea how to prepare venison.
  12. Thanks for the encouragement! Tonight I used: 2 oz Appleton 12 1/2 oz Grand Marnier 3/8 oz fresh lime juice 1 oz Small Hand orgeat (I was aiming for 3/4 oz and missed) Garnished with no lime this time, but with a small forest of fresh mint. Much more to my taste. Sweetness is still a little much, so next time perhaps I'll cut the orgeat to 3/4 oz and up the lime, but just a bit. I could drink a lot of these.
  13. Me! I'm a Laird's fan, I'd love it.
  14. I'm finishing up my first Mai Tai in my new Luigi Bormioli 15 1/2 oz tumbler. Luigi Bormioli is OK. The sound is nicer than Libby. And 15 1/2 oz was just right for the Mai Tai recipe. Sitting next to real Baccarat, however, no one would be fooled. But unlike Baccarat, Luigi Bormioli happily goes in the dishwasher!
  15. Oh that does sound nice, even if I can't afford to go out and get the ingredients!
  16. All my suppliers and shipments came through and I have prepared my very first Mai Tai, and the first Mai Tai I've had since the 1980's. I used: 1 oz Appleton 12 1 oz Barbancourt 5 star 1/2 oz Grand Marnier 3/4 oz fresh lime juice 1/2 oz Small Hand orgeat 1/4 oz Small Hand syrup I shook with 2 cups crushed ice and served in a tumbler with half a spent lime and brused fresh mint. The orange was pretty much undetectable so I added 1/4 oz more Grand Marnier. Even so all that comes forward is Appleton, lime, and sweetness. Not that it's a bad drink, but not what I remember. The orange and almonds are wandering around lost somewhere and the mint is only nice to look at. I tried eating some of the mint neat, and unfortunately it does not have much flavor. Maybe it's the time of the year? And I don't think I can tell the Barbancourt is in there. I think I'd like less sweetness and less lime. Definitely less sweetness. I muddled up the sprig of mint with my green straw, and finally a little hit of mint. Thoughts and suggestions would be welcome. P.S. With only a quarter glass left of mostly melted ice, without measuring I dumped in some Appleton and orgeat. I like it! Better than at the start.
  17. Amazon sells the same timer in a different color from a different company for much less. I think part of what one is paying for in the Thomas timer is the signed calibration certificate traceable to NIST. You may object that NIST traceability is not always required for a kitchen timer, however I kind of like the color.
  18. Any reason you didn't do the duck in your new toy? The pictures in this thread make me smile, by the way.
  19. Having had the Thomas timer for a few days I am happy with it. For one thing it works. I like the looks and the shape. Since there are four timers with recall, it will remember four frequently used times. Alarm is loud but not too loud. Only negative, the digits are if anything too large. In less than good light the bezel casts a shadow that makes the top row of the digits hard to see, more so from an angle. In bright kitchen light this should not be a problem.
  20. As I understand the term, if glass is lead free it cannot be crystal, and in the EU at least it may not be called crystal. In the Luigi Bormioli 2013 catalog there is a section on the glass technologies used for the different glass collections. The text may or may not be all marketing. Pretty pictures anyway. Here is the link: http://www.bormioliluigi.com/english/casalingo/arte-della-tavola/catalogo-generale.aspx
  21. For couscous I use a beautiful old Cuisinart chicken steamer that I never seem to use for steaming chickens. The holes are small enough that chickens do not fall through. Since the couscous is thoroughly moistened before steaming relatively large holes in the steamer should not be a problem. If it is, you could use cheese cloth.
  22. I read that article last night, you beat me with the news! CI also liked the little Kitchenaid. I can report my 6 qt Kitchenaid has been sitting in the same spot on my counter since the 1980's. I've never had a problem with it. One question: there are now paddles with (perhaps silicone?) edges to scrape the bowl as the mixer runs. Anyone have experience with these?
  23. I ordered the Luigi Bormioli Crescendo 15 1/2 oz Tumblers, which are apparently faux crystal. It seems the Michelangelo line are a lesser grade of glass. It was hard to justify the Baccarat that are twenty times as expensive.
  24. I have the 1.5 quart sauciere and I like it very much. I've had it for a couple years. If I had a spare $199 I'd consider the 2 quart sauciere. Anything bigger would be too heavy for me to use. You may be stronger or have more mouths to feed. The iron handle is pretty and practical, and there's been no trace of rust. I did not know about the stainless steel handles until just now.
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