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cdh

eGullet Society staff emeritus
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Posts posted by cdh


  1. Today I'm trying a chinese matcha.  The other day I saw this , and decided to take the plunge... I figured that I can bake pretty green stuff with it if it doesn't turn out to  all that delicious on its own.  Anyway, it is actually pretty tasty.  I'm in no way an expert in matcha... that is the one variety of tea I've had the least experience with... largely because it is usually so crazy expensive, and I don't have all the gizmos that you use to make it in the traditional way.  So I find that a half teaspoon of this, with 175F water poured over it, then poured back and forth between two mugs until vaguely frothy makes a nicely vegetal and pretty green beverage.  God knows how long a pound of it will last me, and how well it keeps... but I'm happier experimenting at this price point, rather than dropping $20 on a 1 or 2 oz tin.  

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  2. 10 hours ago, teonzo said:

     

     

    We can call @liuzhou and ask for help.

     

     

     

    Teo

     

    If the calligraphy isn't a source identifier/brand name, I'm probably going to have to take a clearer photo of the fine print.   (And I'm going to have to run that infuser basket through a soak in Joe Glo to get the stains off of it... that is not photogenic!)


  3. On 3/3/2019 at 10:42 AM, TdeV said:

    @KennethT, thanks. What "issues", other than freezer burn, occur?

     

    I experienced a rancid pastry crust on a pot pie that had been in the freezer for a couple months.  Not packed airtight, so oxygen got to the fat in the crust and turned it.

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  4. I'd imagine that for those flying in, that relying on ride-share services would likely be less expensive and less hassle than renting a car... no worries about parking, etc.  I have no idea if St Louis is at all walkable, but I'd hope that there are neighborhoods there that don't require a car, and the city hasn't done anything as monumentally dumb as trying to run Uber and friends out of town... 

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  5. Wheat beers play very nicely with a glug of Campari... try it with hefes, goses, and berliners.

    Some hoppy beers play nicely with grapefruit juice.

    Porter milkshakes don't require a recipe... they're just chucking some ice cream into a blender and adding porter/stout until it reaches your preferred texture.

     

    If you're feeling adventurous, you might try things like using woody sour beers in place of sparkling wine is drinks like a French 75 or a champagne cocktail...

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  6. There's a whole lot of beers in the world... what do you stock?  Are you looking for things that make Bud Light more interesting?  Are you looking for porter milkshake recipes?  Are you looking for something that plays well with triple-dry-hopped lactose-dosed  ipa?  Something to do with a flemish red? What offsets the vinegar notes in Vichtenaar?  

     

    The old classics like Michelada are good places to start... 

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  7. Truffles are a lot like diamonds.  Not common in nature but appealing, so expensive.  And cartels have got a hold on mass supply.  People have figured out how to make the appealing part for less than the cartels like to get paid for the natural option, so they convince people that the manufactured alternative is bad, and only the expensive natural option is worth considering.  If you can't get hold of enough or high enough quality naturals, then looking at the man-mades is only rational... and if you like them, there's no shame in using them.  So chuck a drop or two of good truffle oil in there if you like it.

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  8. Interesting. 

     

    So do the Europeans follow this methodology for pan design?  They've been using induction for much longer and more widely than here.  Are there EU-market pans that are optimized like you suggest, with a thin magnetically active layer wrapped around thicker high-thermal-conductivity layers?  I've not paid much attention to multi-metal pan design recently, and have no idea whether such things would even  turn up in the US market if they were made.  


  9. I'd bet that meat sourcing and distribution is local, not national, at TJs.  Just like the bakery stuff.  So we're hearing that NYC and AZ TJs beef leaves something to be desired.  I don't generally buy meat at TJ's, but did purchase a super marbelled rib eye from them here in PA a couple of years back because it looked so good... and it was.  Never saw another comparable piece of beef at TJ's thereafter, but I had a great experience with one good looking super marbelled  steak.  


  10. Seeing the curly endive, I'm wondering if China does anything vaguely similar to the hot bacon vinegar sweet/sour dressing that is a traditional accompaniment to the stuff in my very western experience.  China does ham/bacon, lots of vinegars, and lots of hot thickened sauces.  Do they combine the three and pour it over endive?  Or use those flavors in the hotpots this stuff gets tossed into?


  11. For the most part,  I also roast my own beans, though I used to use the New Mexico Pinon Coffee that Trader Joes carried for espresso some of the time too.  I find that my own roast beats the packaged stuff like Lavazza for depth of flavor and complexity.  

     

    You can take your espresso equipment in as complicated and expensive a direction as you like... but you can produce drinkable shots with some inexpensive equipment too... if you don't mind hand cranking a Hario ceramic grinder and doing the bicycle pump maneuvers to pressurize a Handpresso.  It is all about dialing in the important variables.  Grind, both degree and consistency, is of primary importance.  Second is temperature.  With a big espresso machine with brass boiler and big solid brew group the thermal mass is pretty big.  With a handheld like the Handpresso the difference in temperature between   hitting extract 3 seconds after filling it with boiling water and loading the grinds vs 10 seconds can be the difference between a great shot and an undrinkable one.  Heat dissipates that fast. 


  12. Yup.  Espresso is a really tough balancing act between your beans, your grinder, your tamper, and your espresso machine...  And you've given us no info about any of what you're using.  Let us know , and maybe somebody who has similar equipment can help you dial in your shot... or not... there are lots and lots of combinations out there.  As a general rule, varying your grind is the first step... for my particular taste buds, a 15-18g double shot dosage should pull a 2 oz-ish shot in 20-30 seconds. twiddle with your grinder until you get there... and then let us know how we can guide you from there.

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