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dr_memory

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Everything posted by dr_memory

  1. You have just made me an extremely happy man. Now to start petitioning my local beer distributer to carry it.
  2. This seems like as good a place as any to post this. Hopefully the moderators will correct me if it is not so. :) I spent about two weeks this summer attempting to reverse-engineer the citrus-wasabi sorbet that I had both times I've been to Morimotos. After several monumental failures and a bit of fine-tuning, here's my result: 1. Add 1.5 cups sugar to 2.0 cups water. Dissolve sugar over low heat, then raise heat until water boils. Boil for about a minute, and then remove from heat, setting aside. 2. Juice 2 lemons and 2 limes, of good size: you're aiming for about 3/4 cup of juice total. Add 2 tbsp salted yuzu (japanese citron) juice; set aside. Optionally, grate the zest from one of the lemons. 3. In a large bowl, beat 1 egg white until foamy; about 10 seconds. 4. Slowly add the warm sugar syrup to the egg whites while continuously beating. You'll get a lot of foam on the top; this is expected. 5. Add the fruit juice mixture (and zest, if any); continue beating. 6. Add 1-2 tbsp (to taste) wasabi oil. Beat for about 10 second more. Pour into a glass or plastic jar and refridgerate overnight or at least until cold. 7. Give the mixture a vigorous shake before freezing to make sure the wasabi oil is still emulsified. Freeze by whatever your favorite method is. Makes about a quart. Some notes: - The salted yuzu juice can be found at most japanese supermarkets, as can wasabi oil. - The prepared syrup may smell a little bit weird, especially if you're freezing with LN2, which produces billowing clouds of whatever volatiles are in the mix. Ignore this: the finished product lacks this smell. - This recipe was originally intended to be a Yuzu-Wasabi sorbet, but the only yuzu juice I could find was heavily salted. If you can locate enough fresh yuzu to make 3/4 cups of yuzu juice, that would be The Best Thing of All: substitute it for the lemon and lime juice, and add a teaspoon of salt. - If you can't locate wasabi oil, pre-made wasabi paste (the kind in a tube) can be substituted, although you'll get a slightly odd aftertaste from the other ingredients in it. You'll want to use about half as much paste as you would of the oil. Do NOT under any cirumstances use "wasabi powder" -- in 99.9999% of all cases, there is no actual wasabi in the powder, but instead it will contain dried western horseradish, turmeric and mustard: take my word for it that the flavor this produces is UNSPEAKABLY NASTY. The base for this recipe is the lemon sorbet recipe from Bruce Weinstein's "The Ultimate Ice Cream Book."
  3. Favorite beer? That's easy, except that you can't get it any more: Thomas Hardy Ale. Unfortunatly, the Thomas Hardy Brewing Company decided a few years back that actually making their own beer was an optional frill, so the 1999 bottling was the last. Anyone with a line on where any of the last run could be acquired in NYC should contact me immediately. :)
  4. *blink* Positive notices for Dallas BBQ on eGullet? Whoa. Did they change management over the last year or something? Because when my S.O. dragged me there for drinks and food with her coworkers 2 months ago (the 8th st location), it was quite possibly the worst meal I've ever paid for in New York: taste-free chicken wings, sickeningly sweet ribs, soggy fries; all obviously frozen, microwaved and heatlamped. Service, atmosphere and cleanliness levels all appropriate for a college cafeteria. Oh, and most of the menu and the waitstaff's attention seemed to be devoted to flogging their enormous yet conspicuously dilute frozen/blended drinks. Literally would sooner eat Shea Stadium hot dogs...or at the Broadway T.G.I.F. (shudder) before going back.
  5. Huh, an amazing consistancy of votes here for what was actually my favorite novelty beer back in my immediate post-college days: Cave Creek Chili Beer. I don't know that I'd ever actually claim that it was good, but my memory of it was a mostly inoffensive lager with a fairly strong pepper aftertaste. I found it cute once or twice. Perhaps my palate is broken in that regard. Hands-down the worst beer I've ever tasted: Samuel Adams Triple Bock. This thing came in a very pretty corked blue bottle, and was the Boston Beer Company's first attempt at a superpremium-whatever ale. A pungent aroma of burnt cork, and a taste like sour dishwater. To add insult to injury, it was something insane like $9 for a 12oz bottle...in 1995. Fool that I was, I assumed the first one I'd tried had been skunked, so I went out and bought another, which was horrible in exactly the same way. In the immortal words of Johnny Rotten: Dew ya iver git th' feelin yoove bin cheeeeted? This was the beer that forced me to acknowledge just how bad Sam Adams had become by 95, and forced an "agonizing reappraisal" of the fact that I ever liked them at all.
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