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Everything posted by JoNorvelleWalker

  1. This is true. I like the Jasper's punch. Very much. I will probably make it again (with or without key limes). Maybe I can even find a cherry! Still, the white mai tai calls to me. And if one had only so much W&N...
  2. I'd join you but I just finished my white mai tai and I have work in a few hours. Oh wait... 1 1/2 ounces of rum... HAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHA Don't worry, I scaled it up -- except for the syrup: 2 oz W&N 1 oz fresh key lime juice (because I could) 1/2 oz syrup 3 dashes Angostura Very nice. No faults at all. The key lime makes it tart. But why would one drink this when one could have a white mai tai? Edit: no cherry but a good nose of fresh grated nutmeg.
  3. Interesting. For this try it with Cointreau rather than Grand Marnier...as much as I love Grand Marnier. The white grapefruit is rotting here or I would try it and report back.
  4. I am ashamed that for most of my life I was unable to cook scrambled eggs. Mine were dry and unpleasant. Omelets and soufflés were no problem. What's worse, my child could make scrambled eggs for me. It was from Cook's Illustrated I got the idea to incorporate lots of cold butter. Not every idea that Cook's Illustrated comes up with is wrong. Here, then, is my method: beat eggs and salt with fork or flat whisk until yolks and whites are partially combined but still distinct. (Through experimentation I don't believe the old wives' tale that salt toughens scrambled eggs.) Incorporate about one tablespoon cut up cold butter per egg. Add mixture to hot pan with a small amount of sputtering butter. Let briefly set. Then stir lightly. Turn out on warm plate while still moist and under done. Yum. No water, no milk, no cream..
  5. I use a small salad spinner and then blot on paper towels. I've not yet tried, but it might be instructive to run the washed and dried herbs through the chamber vacuum sealer, without sealing. This should drive off most of the remaining moisture.
  6. You can probably guess this already but I get feste to make my grenadine. Good stuff.
  7. Today and yesterday have been uncharacteristically warm in New Jersey after such a cool summer (but not warm enough in time to save the tomato crop). So I warmed up with...I mean I cooled off with a Cana Brava daiquiri, a pineapple Cana Brava daiquiri. Just because I could. I used Small Hand pineapple gum in place of regular gum -- 8:2:1 of course. In these proportions the pineapple was detectable but not exactly hard to miss. Not a big success. ...Then this white mai tai called to me. It's nice having a goto beverage I can't seem to tire of. Particularly as long as the mint is holding out.
  8. I rather like the fact that I can remove the cord on my Anova 1. Kerry, should I feel cheated that my Anova 1 doesn't gurgle?
  9. I've made Slater's beet cake and I was quite pleased with the results. I think he has more than one beet cake recipe however. This was the one with poppy seeds.
  10. With my pizza Margherita tonight, my last bottle of Victory/Dogfish/Stone Saison du BUFF. Only because my dear son said he got me some more.
  11. After many, many nights of white mai tais I returned to S&C and Pusser's for the rums. Rich and well balanced, as always, but some of the in your face funk was missing. I added a float of La Favorite and all was well again.
  12. When you say "true European style cheesecake", my favorite recipe is from the Time-Life Cooking of Italy, pp 28-29. "...One of the oldest of Roman dishes." This is very different from any NY style cheesecake I have had.
  13. I don't find this to be true, although admittedly there are a lot of variables. For me, cooking breasts to pasteurization gives a very firm, yet tender, result.
  14. Heirlooms may also be harder to grow than modern tomato hybrids. In the US, at least, one can find heirloom varieties grafted to disease resistant rootstock. Still, a dollar a piece for a small tomato sounds a little expensive, particularly when tomatoes are in season.
  15. As I recall traditional poached chicken comes out quite firm the same way sous vide chicken does. I don't think the problem is in the modernist approach. If you don't like poached chicken, don't poach chicken. Edit: my favorite use for sous vide/poached chicken is chicken tetrazzini. Once one shreds the chicken meat it isn't firm anymore. I love how one can pasteurize chicken breasts sous vide, chill them in an ice bath, throw the bags in the refrigerator, and have chicken tetrazzini at a moment's notice, more or less.
  16. I agree with boilsover on this. I have an older version of the Le Creuset griddle: http://www.lecreuset.com/giant-reversible-grill---griddle The center of the grill/griddle does not get as hot as the ends which are under the burners. But if you expect this and take the uneven heating into account, the Le Creuset works very well. I've had mine almost twenty years. I don't have experience with outdoor grilling, but my understanding is that having zones of different temperature is considered a feature, not a flaw.
  17. Most of the ten amazon reviews sound like they were written by the same person. I would think one would have to use up the fruit very quickly before the juice goes bad.
  18. ...not to mention two ounces of Cointreau. Who wants to test it first?
  19. Now that breakfast has settled...a white mai tai.
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