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JoNorvelleWalker

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Everything posted by JoNorvelleWalker

  1. 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.
  2. 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.
  3. Me! I'm a Laird's fan, I'd love it.
  4. 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!
  5. Oh that does sound nice, even if I can't afford to go out and get the ingredients!
  6. 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.
  7. 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.
  8. Any reason you didn't do the duck in your new toy? The pictures in this thread make me smile, by the way.
  9. 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.
  10. 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
  11. 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.
  12. 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?
  13. 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.
  14. 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.
  15. I took delivery of a specially ordered bottle of Appleton Estate Extra 12 today. The purpose of the purchase is for making Mai Tais. However I thought to try a few sips after dinner as a test. I must say, not quite what I was expecting. It reminds me more of Lemon Hart 151 than of the rums I have been drinking lately. Very spicy sweet, almost buttery at first but with a lot of burn. I think I could get quite used to Appleton but it sure took me by surprise. Reminds me, in a good way, of sniffing a bottle of vanilla. After the burn is gone the rich flavor lingers in the mouth and glass.
  16. I am no couscous expert but Paula Wolfert's three steamings with milk recipe works well for me using regular supermarket couscous that comes with an instant recipe on the label.
  17. I would not put any kind of copperware in the dishwaher. Nor iron, which is what the Falk handles are made from. My falk pot cleans easily with dish soap or (if it really needs it) Barkeeper's Friend.
  18. What I was interested in from replacements.com was the Baccarat that looks like Luigi Bormioli Michaelangelo! Or maybe Luigi Bormioli looks like Baccarat? I assume Luigi Bormioli is not crystal?
  19. From the company's web site: I regret to report that after 17 years of establishing the Falk brand in the North America (and substantial financial investment) that Falk has signed a new distributor for the US. The legality of this new distribution arrangement will be a matter for the courts to decide, nonetheless, we will no longer be distributing their fine cookware. Please take advantage of our clearance prices while they last! So, where's my recourse if there's a problem? Oops. That is unfortunate. But the clearance prices might be attractive. And as to recourse, has anyone ever had a problem with a Falk pot? I use copper for sauces and risotto, such as hollandaise this past weekend.
  20. Indeed! Now that I've prepared both dishes I continue to be very pleased with my Fissler set, whatever the real pressure may turn out to be. The tapered shape is wonderful for working in, and clean up is very easy. And thank you for the pasta e ceci recipe! One minor note on the ingredients, weight would have been helpful for the pasta measurment, rather than dry volume. I used 4 oz.
  21. Thanks, yes, I am familiar with the chime test, although it is of limited help when shopping on the internet. I found the Cristar website and looked at the tumblers, but I don't think they are available here. And none were large enough for my needs.
  22. I bought my Falk from http://www.copperpans.com/ Very pleased with the company and the dealer. Be aware, they are very heavy!
  23. Up in the Mai Tai thread http://forums.egullet.org/topic/25600-mai-tai-recipes/ I was wondering about glasswear and the companies that produce and sell it. Specifically I was interested in barware glasses, but the topic is more general than that. For example I could find only a couple mentions of William Yeoward on eGullet, and the only information was that people wanted same! Baccarat is a brand I am a little familiar with as I own their wine glasses. (I use "glasses", plural, because there are two left.) But what of William Yeoward American Bar? Is it glass or real crystal? Anyone familiar with it? Specifically I might be interested in Marlene: http://williamyeowardcrystal.com/products-detail.asp?ProductID=1140 How about Luigi Bormioli or Schott Zwiesel Tritan? And as for second hand, has anyone purchased from replacements.com?
  24. Agreed. Nice sipper in a classic style but it disappears in a mixed drink. You want something assertive and distinctive; if you can't get one of the older Appletons or El Dorados something like ED5 will do fine. Ditto the two Banks blends (5 Islands and 7) and Denizen white, if you can get those. Basically as long as you mix rums with character and use good orgeat it's hard to go wrong with a Vic's Mai Tai.* *On the "Vic's" Mai Tai note, Andrew Willett at Elemental Mixology asserts that there's no evidence that Vic Bergeron came up with the Mai Tai recipe attributed to him and that it's more likely that Vic took credit for it after the fact. Willett can be curmudgeony and delights in painting most modern mixologists as fools and frauds, but he is also well-researched and often right on fine points of mixological history. Can someone who's more familiar with Jeff Berry's research on the topic counter this assertion, or provide more context? I just got off the phone with my supplier: he can have 12 year old Appleton in by day after tomorrow. I ordered. For that matter he can get a range of the older Appletons however the 50 year seems a bit excessive. Thanks for the link to Andrew Willett. I notice Willett calls for using only a single rum in the Mai Tai, for which he strongly recommends Wray & Nephew white overproof, which as I recall my dealer has on shelf. Any thoughts? Strange to see a picture of an all white Mai Tai, though. As far as the origin of the Mai Tai, The NY Times lukewarmly credits it to Beach: http://www.nytimes.com/1989/06/09/obituaries/donn-beach-restaurateur-81.html A good source of Mai Tai lore is chapter 9 of Wayne Curtis' book "and a Bottle of RUM, a history of the new world in ten cocktails". Chapter 9 is appropriately named "Mai Tai". Interesting to read that upon her release on bail, terrorist/heiress Patty Hearst, who presumably could have had pretty much anything she wanted, called for a Mai Tai. And according to Curtis: "Jeff Berry is the most rigorous tiki cocktail archaeologist practicing today..."
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