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cdh

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Posts posted by cdh

    A signature cocktail: The Cantilever

    in Spirits & Cocktails

    Posted

    1 hour ago, Franci said:

    Basilicatese, this is cute. Lucani are the people of Basilicata also known as Lucania. Lucano=from Basilicata. For what I read it has a mix of 30 herbs.  
     

    Have you ever tried DonCiccio guys, it’s a friend making liqueurs in the US, so good 

    I've seen them, but not tried them.. will have to pick some examples up when I next run across them

    • Like 2

    A signature cocktail: The Cantilever

    in Spirits & Cocktails

    Posted

    13 hours ago, Alex said:

    Thank you! I don't have Byrrh at home, so before I run out and buy a bottle, what might you suggest as a substitute?

     

    However, the real reason I'm excited is that Ms Alex and I visited the Charnley-Persky House a couple of years ago.

    Byrrh tastes to me like ruby port with some non-aromatic bittering in it... so if you have tonic syrup sort of stuff a bit of that into some ruby port might make a decent substitute.  

    • Like 1

    Flavored soda

    in Cooking

    Posted · Edited by cdh (log)

    Are you talking about homemade sweet soda, or flavored seltzer?  Torani syrups + seltzer make a nice beverage.  Herbal syrups like shiso or thai basil also make a fine addition to seltzer.  If the sugar component is not required for your desired result, look into citrus oils.  I handle them thus:  Make a 2-4% solution of citrus oil in Everclear.  Add that stuff to an atomizer bottle.  Spray a spritz or two over seltzer.  ***Don't do this with bergamot.  That stuff is caustic even at this dilution.  

    Maillard and Your Fond

    in Cooking

    Posted · Edited by cdh (log)

    @Rotuts 

     

    You appear to have an interesting theory that  in a nonstick environment the thing being cooked accumulates the stuff that would become fond.  It is interesting in that the stuff clearly does not just vanish because it got put in a nonstick pan.  I have nothing to add by way of facts since I don't use nonstick for much beyond grilling cheese and making eggs... but most of what you typed went right past me because deciphering  poetry into prosaic ideas is beyond me. 

    • Like 1

    SteakAger

    in Kitchen Consumer

    Posted

    So the rock salt by itself moderates the humidity?  Do you have a hygrometer in the chamber to let you see what is going on?

     

    If you're going to wait 4 weeks, would you do a weekly weighing so we can see the rate of water loss?

    Breville's Espresso Line

    in Coffee & Tea

    Posted

    20 minutes ago, weinoo said:

    [...]mini-overhaul, major clean, and see if she'll give me a second (or third) chance. I cleaned inside and out, and replaced the grouphead gasket. And someone needs to tell me how it's possible, that after 10 years or more, the gasket came out in one piece and is actually still in usable shape? I realize I didn't use the machine a ton, and I realize I take care of my kitchen equipment somewhat obsessively, but?

     

    Was it silicone instead of rubber? Did you obsessively turn the machine off after using it?  Heat degrades the rubber and makes it harden up over time... so my guesses are either no rubber, or a lot less heat. 

    • Like 1

    Breville's Espresso Line

    in Coffee & Tea

    Posted

    I'll be interested in what you find.  My current machine is a Lelit, which is sort of a mini-Silvia... smaller boiler, faster heating up, lots of heavy brass for thermal stability.  I'm wondering what the little light modern things are able to do.  Report back if you get one.

    Is Schweinshaxe in reality African ?

    in Food Traditions & Culture

    Posted · Edited by cdh (log)

    Not just African... it is clearly the product of The One True Culinary Genius who invented EVERYTHING the very first time.  Everything we all eat  traces back to the Genius... we just need to find the proof that confirms the perfectly self-evident hypothesis.  And then give all credit where it is due. 

    • Like 6

    Career changes

    in Food Traditions & Culture

    Posted · Edited by cdh (log)

    Maybe take up Youtube-ing... Make a channel devoted to some aspect of food/bev that your network will allow you access to that other people won't get because they don't have your connections.  Make videos. Interview people.  Go behind the scenes. Cut together interesting 5-10 minute segments.  See if they catch on.  Good Youtube channels seem to pull in cash...  If you're an NYC media market guy, maybe you remember Colameco's Food Show that was on the NJN channels in the late 90s and 2000s...  Something like that without the whole TV crew budget might  be doable again via Youtube... provided you've got the right personality and presentation to catch on.

     

    For example: 

     

    • Like 2

    SodaStream CO2 bomb

    in Spirits & Cocktails

    Posted

    15 hours ago, Margaret Pilgrim said:

    Friends have soda stream in their basement.    Husband who drinks this water exclusively would love to have a kitchen spigot.    My husband taunts by repeatedly suggesting that they bore through the marble countertops and indeed plumb in this delivery.    Wife is not amused nor moved.   

     

    Back down the basement stairs...

    If they have a fridge with an icemaker, there's already a bored passage through the floor between basement and kitchen.  Running a seltzer line next to the ice maker line is totally doable (it's what I did... through the passage drilled through the 200 year old 8x8 beam that frames the edge of the kitchen floor)  ... unless the ice maker installer was a precision freak who drilled a hole not a mm larger than needed to run the ice line... either way, if there's an ice maker there's already one  hole in the floor in that kitchen.  Your friend's husband could have his wish pretty easily.  If leaving the marble sacrosanct and unmolested is vital, he can have a cobra tap with a magnet glued to it that sticks on the side of the fridge. 

    SodaStream CO2 bomb

    in Spirits & Cocktails

    Posted

    14 hours ago, btbyrd said:

      

     

    Bingo. Soda Streams are designed to carbonate bottles that are filled to the fill line. Underfilled bottles are liable to overcarbonate.

     

    I think it is that underfilled bottle overpressurize... not overcarbonate.  The problem is the gas that isn't dissolved in the liquid.

    • Like 1

    SodaStream CO2 bomb

    in Spirits & Cocktails

    Posted · Edited by cdh (log)

    1 hour ago, weinoo said:

    I have this really cool system too...was able to do it without any taps, any basements...as a matter of fact, I get seltzer water from my computer!

     

    image.png.3ec0faca1916e9b4a01f7107654dbe3d.png

    Sorry for geeking out and talking over your head, Mitch.  You're doing what normal sane people do.  Us abnormal insane folks should remember that and keep it quiet.  The SodaStream is a gateway to madness. 

    SodaStream CO2 bomb

    in Spirits & Cocktails

    Posted

    21 minutes ago, jimb0 said:

    That’s cool, though we just put a manifold mounted on the inside of our kegerator, so we can turn the gas on and off with a switch - the corny kegs themselves will carbonate water fine without anything else. 

    That doesn't switch gas on and off.  That switches additional water on and off.  Hook your plumbing up to the device, and it works like a float valve to top up your pressurized carbonation chamber. 

    • Like 1
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