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cdh

eGullet Society staff emeritus
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Everything posted by cdh

  1. This is the first I've heard of the place, but I'll salute its passing and join in your feelings about the passing of that way of life. Genteel adventurism-- RIP.
  2. The only dish I've eaten in recent memory and absolutely hated because of an ingredient was a dim sum dish of rounds of bitter melon hollowed out and stuffed with something. The Bitter melon was WRONG! Not just culinarily evil, but WRONG! Astringent, puckery kind of bitter. The thought still makes the sides of my tongue curl up. And my other nomnation for axis membership is asafoetida. Smells like garlic infused sweat socks, and makes kitchens in which it was used smell the same. Tastes worse.
  3. cdh's un-named cocktail This is a lovely variation on a Manhattan. The marsala and Peychaud make for a very interesting herbalness quite different from what you'd get from plain old sweet vermouth. Well worth a try for Manhattan lovers. 1-1/2 fl oz Bourbon (I used Evan Williams) 1/2 fl oz sweet Marsala 2 dashes Peychaud's bitters Keywords: Cocktail ( RG859 )
  4. cdh's un-named cocktail This is a lovely variation on a Manhattan. The marsala and Peychaud make for a very interesting herbalness quite different from what you'd get from plain old sweet vermouth. Well worth a try for Manhattan lovers. 1-1/2 fl oz Bourbon (I used Evan Williams) 1/2 fl oz sweet Marsala 2 dashes Peychaud's bitters Keywords: Cocktail ( RG859 )
  5. The Cool Refreshing Breeze The humidity and general meteorological unpleasantness of late had inspired a need for something chilly and refreshing... I was looking for the York peppermint patty effect, and where else to turn but creme de menthe. Inspired by thoughts of mint juleps, I took Bourbon as the base and poured two ounces over the ice in my shaker. Then topped that with a half ounce of clear creme de menthe and and a half ounce of creme de cacao... shook til it my metal shaker was too cold to hold, poured into a cocktail glass, and topped with three shakes of Fee's mint bitters. 2 oz Bourbon 1/2 oz uncolored creme de menthe 1/2 oz uncolored creme de cacao 3 dashes Fees Mint bitters Combine the first three in a sharker with ice. Shake. Strain into glass. Top with bitters Keywords: Cocktail ( RG848 )
  6. The Cool Refreshing Breeze The humidity and general meteorological unpleasantness of late had inspired a need for something chilly and refreshing... I was looking for the York peppermint patty effect, and where else to turn but creme de menthe. Inspired by thoughts of mint juleps, I took Bourbon as the base and poured two ounces over the ice in my shaker. Then topped that with a half ounce of clear creme de menthe and and a half ounce of creme de cacao... shook til it my metal shaker was too cold to hold, poured into a cocktail glass, and topped with three shakes of Fee's mint bitters. 2 oz Bourbon 1/2 oz uncolored creme de menthe 1/2 oz uncolored creme de cacao 3 dashes Fees Mint bitters Combine the first three in a sharker with ice. Shake. Strain into glass. Top with bitters Keywords: Cocktail ( RG848 )
  7. A Nameless Cocktail 1-1/2 fl oz bourbon over ice in an old fashioned glass 2 dashes Fees' peach bitters top with Trader Joe's Apricot-Peach juice. Keywords: Cocktail ( RG847 )
  8. A Nameless Cocktail 1-1/2 fl oz bourbon over ice in an old fashioned glass 2 dashes Fees' peach bitters top with Trader Joe's Apricot-Peach juice. Keywords: Cocktail ( RG847 )
  9. the Homeskillet An old favorite that has become a classic amongst my friends 2 oz Rye (or bourbon if you're looking for something sweeter) 1/2 oz red vermouth (anything but Martini and Rossi... echhhhh) 1/4 oz Luxardo maraschino 2 dashes Angostrura Shake over ice until really chilly. Serve up Keywords: Cocktail ( RG846 )
  10. the Homeskillet An old favorite that has become a classic amongst my friends 2 oz Rye (or bourbon if you're looking for something sweeter) 1/2 oz red vermouth (anything but Martini and Rossi... echhhhh) 1/4 oz Luxardo maraschino 2 dashes Angostrura Shake over ice until really chilly. Serve up Keywords: Cocktail ( RG846 )
  11. Recent experimentation has yielded another cocktail unrecorded in the literature so far as I can find: 1.5 oz Bourbon (I used Evan Williams) .5 oz sweet Marsala 2 dashes Peychaud's bitters This is a lovely variation on a Manhattan. The marsala and Peychaud make for a very interesting herbalness quite different from what you'd get from plain old sweet vermouth. Well worth a try for Manhattan lovers.
  12. cdh

    A Chef's Beer

    Lead... and we'll each follow in our own time. Maybe with questions.
  13. cdh

    A Chef's Beer

    How would you feel about leading a bunch of extract brewers through their first all-grain brew? That was the next project on the agenda...
  14. Kidneys are one of those things that are like sheep flesh. Veal kidneys are good. Lamb kidneys are good. Beef kidneys, on the other hand, suck. (as does mutton) See the Rosa Mexicana thread for a clear description of how terribly they suck... suffice it to say that they suck significantly. I've had good veal kidneys that are extremely similar to calves' liver, and terrible beef kidneys that smell like a urinal. Pork kidneys I've left alone.
  15. I dunno about the blanket judgment of bland. I was quite mushroom-centric when there and the mushrooms were really quite tasty. Nothing was fiery-kimchee-sets-the-tastebuds-ablaze flavorful there, but I rather enjoyed it. Some of the pancakes and porriges did semm a bit flavor lacking from the tastes of others' I sampled... but some of it was really good. Some root or other I'd never heard of (I think todok, but am uncertain) was a particular standout good dish.
  16. Ms. Burros: A very interesting discussion we have going here. Thanks for your time and thoughts. I'm interested in your comment about the European reliance on the precautionary principle. When looked at from one perspective, the European refusal to accept such technologies as genetic modification or irradiation or any other laboratory process does appear to be the precautionary principle in action. However, from another perspective, the failure to be as picky, if not moreso, than the USDA when considering dairy and meat matters belies that contention, don't you think? A very few people are known to become ill from raw dairy, and tradition prevents regulation. However bring in something new and unheard of, regardless of scientific pronouncements of harmlessness, and the continent is up in arms. All of which seems to tie in well with the Slow food movement... keep your science off my food... tradition is the best teacher, and such. Was wondering about your thoughts on the matter,
  17. A vegan friend of mine speaks with fond rememberance of the accomodations that Gray Kunz made for him at Lespinasse. Now that Cafe Gray is an option, I'd bet the kitchen would be similarly flexible. Another chef well remembered by this same friend is Alan Harding... don't know what has befallen him other than Schnaaack in Blkyn. Hangawi is fancy, all veggie, and very very tasty. Or... call the high-end spot of your preference a few days in advance and ask if they could accommodate a veggie... maybe talk through dishes or preparations that would be particularly pleasing to the particular veggie in question.
  18. cdh

    A Chef's Beer

    Bottled yesterday. Well... put 6 L into my aforementioned Tap-A-Draft thingy and force carbonated it, and put the rest into 24 500ml swingtop bottles and 2 crown capped give-away bottles. So far, three 8g CO2 charges have been blasted into the beer in the Tap-A-Draft, and it has picked up a nice light carbonation. Very tasty indeed. I'm getting no chalkiness like Theakston notes... Am quite pleased. Can't wait to try the bottle conditioned variation. Have to wait two weeks for that.
  19. cdh

    Making Cheese

    Just checked out the free CIA course, but it looks more like cheese appreciation than a technical cheesemaking course. Actually it looks like an infomercial presented by the California Cheese Board, come to think of it. Cheese, It's What's With Dinner.
  20. cdh

    Making Cheese

    I've wanted to learn cheesemaking for a long time too! Will check out the free CIA course. May have to make the trek out to one of the local dairies that sell raw milk for this project too.
  21. Mayhaw- Down there in Louisiana has any of the French cheesemaking culture made its way in to the local gastronomy? Any notable local cheesemakers or products that survived the journey down there from Acadia? Any particular market demand for stuff other than industrial Wisconsin plastic cheese such that interesting cheesey stuffs appear in supermarkets and other places one wouldn't expect them?
  22. cdh

    Samuel Adams Chocolate Bock

    Hell.. Even I've homebrewed with nibs a few years ago... one of my tweaks to my abbey dubbel recipe. Nibs and sweet orange oil turned out pretty well... at least better than the present batch that used raisins and an ancho chile. Definitely not worth $15 a bottle... few beers are.
  23. I've observed some downright stupor-inducing brownies that clearly has vegetable matter included therein. And damn, were the stupors I observed profound, at least judging by those I observed experiencing them. Time appeared to have neary stopped as far as those observed were concerned. I've also observed that some folk don't get the munchies... claim that everything tastes like cardboard and eating just isn't worth it. Not that I'd know any of this first hand.
  24. cdh

    Oysters: The Topic

    The familial Thanksgiving oyster preparation is really simple, and really good at emphasizing the oysteriness of good oysters... Scallop 'em. Casserole dish with a shallow layer of crumbled crackers (saltines if you're feeling plain, ritz if you're feeling fancy) with a few pats of butter, covered by a layer of evenly spaced oysters, salted and peppered and otherwise spiced as you see fit (spritzed with Pernod mist, or otherwise) [... repeat until casserole full] moistened with the oyster juice, though only slightly... too much moisture and it gets gluey... and topped with butter pats, then baked until crispy and golden brown. Have fun!
  25. In your context, absent tone, I'm not seeing insults. Were the tone a gum-cracking, finger snapping, tut-tutting, mmmmmm hmmmmmming, or otherwise insulting tone, then yeah, but "have a nice day" could be insulting in one of those tones too. So, given the words reported, with no attached tone of insolence, I see no insult.
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