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eGullet Society staff emeritus
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About cdh

  • Birthday 09/29/1973

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    Philadelphia area

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  1. I agree 100%. M&R red is not something I'm happy to encounter.
  2. When you say your boozery has nothing fussy or exotic, just how basic are we talking? Do they have rum from anybody but Bacardi? What percentage of the shelf space is devoted to vodka? If you're in a just-the-big-brands-and-lots-of-vodka zone, you're not going have much luck making cocktails that are interesting until you can get some herbs and make your own syrups to add flavor to the neutral booze. That's more of a summer project. Tho, anybody can mail order bitters, which add interest to some of the blander stuff.
  3. You need to figure out what mode you want to be drinking in... quick and boozy, like a Manhattan or Martini; tall and fizzy like a Gin and Tonic; dry; sweet; wine-like; bitter; slushy; booze-soaked fruit... there's lots of directions you could go in. "I want a cocktail" is a lot like "I want some food". You've gotta be a bit specific, or you might get escargot instead of creme brulee...
  4. It's for making ice cream, not cocktails...
  5. Saw this article in the Washington Post: https://www.washingtonpost.com/lifestyle/food/grandmas-food-how-changing-tastes-are-killing-german-restaurants/2018/03/19/de4c4994-0b93-11e8-8b0d-891602206fb7_story.html?tid=sm_fb. I wonder if the issue is that German restaurants that had the social cache to be big money fine dining venues have lost that advantage. I've never been to any of the spots mentioned in the article. The best German food I've found in my corner of the USA is adjacent to Fort Dix in NJ, obviously aimed at folks who had been stationed in Germany and gained an appreciation of the local food there. Not a fine dining joint by any means. Looks like its building began life as a fast food joint and got retrofitted into what it is now. Excellent schnitzels and spaetzles. What is your experience of German food in the USA (or where you are) lately?
  6. The new location is 20 miles from me... I really need to get down there and try their stuff... Something to do after this round of snow.
  7. You've gotta take into account waste and leakage, so I'd say that $.20/l is more reasonable an approximation in my own case... but the minimal cost difference for a 10lb and a 20lb fill might make up the difference... I'm now wondering if I want to retire my 10lb tank.. but I just don't think I want to do that.
  8. The Jasmine is one of my favorite cocktails...must give this variant or your riff on it a try. I've been using Ikea's elderflower syrup instead of orange liqueurs, so will probably add that spin of my own to it.
  9. What you're looking for is: 1) a tank: https://www.amazon.com/Aluminum-Cylinder-Handle-CGA320-Valve/dp/B0088P10OO/ref=sr_1_2?ie=UTF8&qid=1521297900&sr=8-2&keywords=20+lb+co2+tank&dpID=31zyh6yydfL&preST=_SY300_QL70_&dpSrc=srch 2) a regulator: https://www.amazon.com/Taprite-Primary-Regulator-3741-BR-Draft/dp/B00PZM6H7S/ref=sr_1_11?s=home-garden&ie=UTF8&qid=1521297972&sr=1-11&keywords=co2+regulator 3) a gas line: https://www.amazon.com/16-Gas-Line-Assembly-Ball/dp/B0064OI77Y/ref=sr_1_3?s=home-garden&ie=UTF8&qid=1521298041&sr=1-3&keywords=ball+lock+gas+line&dpID=419E02PgkoL&preST=_SX342_QL70_&dpSrc=srch and 4) a carbonator cap: https://www.amazon.com/16-Gas-Line-Assembly-Ball/dp/B0064OI77Y/ref=sr_1_3?s=home-garden&ie=UTF8&qid=1521298041&sr=1-3&keywords=ball+lock+gas+line&dpID=419E02PgkoL&preST=_SX342_QL70_&dpSrc=srch If you wanted to get crazy fancy you might get a diffusion stone like this, to help the gas get into the liquid faster by virtue of much larger surface area of zillions of tiny bubbles: https://www.amazon.com/Diffusion-MRbrew-Micron-Kegging-Homebrew/dp/B0728DY9P7/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1521298188&sr=1-1&keywords=diffusion+stone&dpID=41cQ61Gfa%2BL&preST=_SY300_QL70_&dpSrc=srch That whole lot comes in at right around $200... You can carbonate anything in a bottle that takes a standard soda cap. Stay away from glass bottles, as most modern glass is designed to contain pre-existing carbonation, but not beefy enough to reliably take a carbonation charge without going all glass grenade.
  10. Methode Rotuts

    Forcing CO2 into solution is easy... you don't need anything more than a good source of CO2, and a pressurized vessel. A 10lb CO2 refill at my local welding shop (where I've become a regular over the past decade or more) costs $22... That provides me with about 6 months worth of all the carbonated beverages I might desire. Since I'm a homebrewer, I've got a heap of 5 gallon kegs, two of which are dedicated to seltzer duty and reserve seltzer duty. I've also got a few "carbonator caps", widgets that have the same connector as the kegs do, but then screw onto 1 or 2L soda bottles. Put whatever you want into the soda bottle (I use plain seltzer bottles because soda flavors can cling), chill it down to 33F, hit it with 50PSI of CO2 and shake for a minute, and you've got a lovely bottle of fizzy stuff.
  11. An old friend from college is fronting a food/exploration show in the Asian market... I've watched the first episode and it seems interesting in a less edgy Bourdain-esque sort of way. Rather than being focused on a place and its culture, it is focused on a disappearing dish and the people who still know how to cook it. Here's the link to stream it.
  12. Spam, Spam, Spam, Spam

    Nothing close. Spam is ground ham and ham-adjacent stuff reshaped into a loaf. Basically the salty cured meat analog to American cheese. Scrapple is uncured porky bits (both offal and meat/skin kinda stuff), pork broth, and cornmeal made into a loaf. Only similarity is processing into a loaf shape.
  13. Thanks for the rigorous testing regime! Hope Tasty addresses the issue. I wonder at the oil discrepancies... have they been too smart by half and built in the overshoot to compensate for the temp drop when the stuff to be fried gets dumped into the oil. I wonder if you'd get the right results were you to deep fry something...
  14. Um, I Brought a Hone.

    Forgive the ignorance, but can a "coarse-grooved steel" actually do any damage to your knives? Have you observed blatant misuse of the offending steel in such a way that damage to the blades is inevitable? If having this thing around your knives can actually degrade them, then hell yes, tell him to take it home and not bring it back. Otherwise, your ceramic is harder than his steel... you can finish what he's started after he's done.
  15. Cooking with Activa

    I concur that vacuum sealed freezer storage keeps this stuff lively. I've had some in the freezer for at least 2 years and it still works. I keep a working amount in a salt shaker, which gets vac sealed and frozen when not in use, and the remains of the bag are vac sealed in the freezer. Just used it the other day and it is still fully functional.