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About cdh

  • Birthday 09/29/1973

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    Philadelphia area

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  1. Love the Lilo poster!
  2. Quite right! Wish I were there!
  3. Like a rock star! How long can you keep this up? I'm kinda craving a big green leafy salad just thinking about how rich everything looks so far...
  4. Been years since I ate at a Subway... but don't they cut a triangular wedge out of the top of the roll, rather than count on a hinged book-cover kind of opening for their rolls? They seem to have solved your problem by engineering around it.
  5. For elderflower in cocktails, I actually prefer it in syrup form, rather than cordial form... The Ikea Fladersaft syrup does the job just fine for me.
  6. Only you know the tastes of the folks coming. Do you want to do a keg of something lowest common denominator like a keg of your area's go to party beer for people who don't like beer with too much flavor? Here in PA, that would be keg of Yuengling, at probably the neighborhood of $100, and you'd serve 100 people with it. If you are confident that your people could handle a step up, check what's available at what price points from your distributors whereever you are... beer laws and prices are different in every state, so my PA (liquor laws vintage 1934) advice is only worth so much. As to liquor, think about a couple of premade cocktails for the event... no mixing at the moment. The most you want to do is pour over ice and stir. What flavor palate you're mixing for is a mystery... Gin is cheaper than bourbon... so if your people can handle gin based drinks, make a few of them. If they need vodka, then you're kinda saved... no vodka drinks taste good (at least to me) so you could mix it with any damn thing you felt like and they'd not care any the less. Does this crowd need fruity? Boozy? Booze hidden under lots of other stuff? Complicated? Know any homebrewers who keg beer? Borrow a couple of kegs, make a 5 gallon batch of gin and tonics (3.5 l gin ($25), 15 l tonic ($15)... make a 5 gallon batch of a rum punch for about the same price... serve from the kegs.
  7. I've given sample 11 some more chances, and 190F, western ratios produce something very nice. The lilac still doesn't come through on the palate, but the aroma and the flavor complement each other well with that set of brewing parameters.
  8. Is this just a expansion of the Waiter Rant book's thesis into the kitchen? I imagine the author there didn't poll the cooks because of a language gap... Since OP is coming from a French POV, is there that same language gap between kitchen and servers? In the US, it seems that the majority of folks manning the stoves are not exactly fluent in English.
  9. After a bit of a break to drink other non-relevant stuff for the past couple of weeks, we're up to sample 11. Tightly crumpled leaves. Amazing lilac fragrance. Very easy to make astringent in the cup. Another case of the aroma being more interesting than the flavor.
  10. Are you sure that is allspice? That looks like a Datura, usually poisonous. The spikey seed pods are a giveaway. Is allspice related to jimsonweed?
  11. Capers

    The vinegar that they're pickled in is amazing when mixed with brown butter... chop up a few capers in there too, but the vinegar + brown butter is just a magical flavor even if no capers leave the jar.
  12. I don't think performing a written recipe in front of a camera is plagiarism at all...
  13. Thanks for spotting what the goji berries were. They didn't infuse into anything interesting given a few minutes in hot water... their dry aroma was more interesting than their rehydrated aroma... much more fruity when dry... more cardboardy when wet.
  14. Since sample 9 was a bust, I've moved on to sample 10: This is labelled oolong tea, and one appears to be in the package. This one is quite well roasted, looking very dark, and very tightly curled up. I've gone to the gongfu method on this one to fine effect. It has a roasty aroma, a smooth rich initial flavor, and subsides into a long fruity finish. More a peachy flavor than plummy... tough to get more descriptive than that. More interesting with water at 200F than at 190F. 6 infusions in and seems like it is just getting started... the leaves are very slow to unfold.
  15. Sample 9 brings a bit of a mystery. Is this a packing error, or is there a thing they also call Tie Guan Yin that is not a tea, but a bunch of raisin-y dried fruits? The packaging pretty clearly says in English Tie Guan Yin, which I've always expected to be an oolong tea... but when I opened it up there were these flame red raisins. I tried making tea with them... but they sorta smell like wet cardboard, and don't taste of much of anything. So after a couple of sips, this made fast acquaintance with my sink and its attendant plumbing. Anybody who happens to recognize what these are and has an idea of what they're supposed to be like is more than welcome to chime in and let me know what I missed.