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Has anyone heard of, or seen this? Bottled at 46% alcohol in a bottle that has CLYDEFORTH PACKAGING CO LTD. and LIQUOR BOTTLE SCOTLAND embossed on the bottom. The front label says Distilled in 1980 Bottled in 2000. Product of Guyana. Cork and wood closure with a metal seal. The color is copper tinted amber and the first aroma speaks Jamaica to me more than the smoky Demerara nose we have come to expect from other Demerara rums. Roasted coconut on the palate with more tropical oil than smoky oak. Hints of roasted nuts, cooked apple, toffee and a viscous vanilla flavor on the finish. Very smooth, drinkable but slightly shallow in depth of flavor profile. Lighter in character than expected from a 20 year old Demerara Rum but at $21, including tax, in Chicago this may become another rum to keep on the shelf. Definitely mature but not over the hill. I don't know where this has been for the last four years while it's been in the bottle and I won't speculate. I also saw a bottle by the same company that was Jamaican rum but didn't pursue it. There is a Vintage Hallmark of St James website but I didn't find this rum. Maybe I'm too busy assessing the offering.

Boris kindly told me on Sunday that he was tagging me. Gave me a day or two to panic. Boris showed us a lifestyle and an approach to food that's a hard act to follow. Living and eating gets the big Tokyo squeeeze some days, and Tuesdays are a prime example! Later I want to show you some summer pickles (which involves some time-travel, since I started pickles on Monday so that they would be ready before blog week was ovr), some other preserved foods we make, and also talk about family cooking in those years when the house has more hungry mouths than bulging purses, and family schedules are fuller than the fridge! Meanwhile, this is how my blog really started... I got home around 4pm, to find my office at blood heat, and son1 using a mood-altering substance - an ice cube on a saucer, which he hoping would make him feel cooler while he studied for a test tomorrow. He and son2 consumed a cob of sweetcorn each (from a bag bought off the back of a farm truck which often comes round selling veges at weekends). Son2 grabbed a bottle of cold barley tea and a stick of string cheese, and headed off for 2 hours at cram school. Son1 and I dismembered some of the green soybeans and whorled mallow I had bought at a vege stand on the way home, in the interests of his science test tomorrow. By that time, son1 was HUNGRY again, but we didn't eat till 7:30, when son2 came back from cram school. Husband ate when he returned home after 10pm...pretty normal hours for a Tokyo worker. The rice includes an umeboshi cooked in with it to keep it fresh in lunchboxes tomorrow (bad wife! bad mother! should be up at 5am to cook rice...). The soup bowl (before miso soup was added) contains a fish sausage with a stick of burdock in the middle, and HALF A GREEN BEAN harvested by son2 from "his" plant at school. Shallow dish is squash and green beans simmered in dashi stock with soy sauce and sweet sake (mirin). Actually cooked that yesterday and forgot to serve it! Normally I would add the green beans at the last minute to preserve the color, but the family are getting sick of beans (very cheap from the infamous vege shack over the road at the moment), so I simmered them till they had absorbed more flavor. This is not so much a rough construction as a loose collocation... On the small plate, pork slice panfried with ginger, deepfried eggplant with a dab of yuzu-koshou, and some boiled whorled mallow leaves. Whorled or "Chinese" mallow is slightly mucilaginous, like okra or melokhia. Naganasu photo at bottom of page (Japanese text) Shouga-yaki (pork slices with ginger) usually has the ginger mixed into it, but I often make it with the ginger and a tiny sprinkle of cornflour and soy sauce "sandwiched" in the middle. The eggplant was 50cms long, a "naga-nasu" from Kyushu. The whorled mallow leaves (oka-nori or "upland laverbread") After dessert, the boys heard the breadtruck which comes every Tuesday evening, and insisted that we had a moral duty to introduce it to you! The driver was quite shy at the thought of making her worldwide debut. Not so my son2... In the end, they had to admit that the chocolate-filled cornet and the melon-pan had better be saved until tomorrow. I will also save talk of pickles till tomorrow, because I have a video to transcribe for class tomorrow, a sample translation to do, a shirt to iron, and a dish of chicken simmered in soy sauce and vinegar to make ready for tomorrow's dinner...not to mention dishes and bath, and it's already 10:30pm Tuesday night Japan time.

I'm going to try my hand at pickling pearl onions. I have an idea to start with (a combination of a couple of recipes) but am wondering if anyone has a tried and true recipe. I'm not planning to sterilize and seal these -- just refrigerate them -- but I can adapt traditional recipes.

Hello everybody, As I increase my activities in asian cooking, I am starting to collect a sizeable number of bottles of condiments. I don't know what to keep in the fridge and what I can keep out. Obviously I have more cupboard space so would like to keep these things out, but I'm not sure. The bottles don't say Refrigerate, but what do most people do? I have all kinds of soy, hoisin, chilli paste, oyster sauce, black bean sauce, fish sauce, hot sauce... Some I have in the fridge, some I have in the cupboard. I feel like these are all fermented type of things so don't need refrigeration but I am just guessing. Another problem is that some of the bottles are rather big and don't fit in the fridge very well which is frustrating. Thanks! Linda

Anybody find this offering from Hallmark St James? Light gold color, aged in Scotland 17 years, according to the label. I just found it in Chicago and haven't opened the bottle yet. Well, I couldn't wait. The nose has hints of pear, smoky cedar. The first sip is very light leading toward a slightly hot spice finish. Overall a very light rum, without a lot of depth in the character. Sorry about the low quality of this photo, but you can see the color of this spirit aged in Scotland.

They are mostly in CA (no surprise, I guess) but many other states seem to have a few. http://www.jambajuice.com/what/index.html I'm curious what others think of them; I've never seen anyone mention them on eGullet. In my opinion, these are the perfect food for after a hike-fluid, carbs, and cold. My previous favorite post-hike snacks have been Scharffenberger bittersweet chocolate & ice water; a homemade chocolate chip-oatmeal cookie; an It's-It; or an In-n-Out chocolate milkshake. I actually like these better than any of my previous chocolate treats!!! I'm slowly but surely finding all of the nearest locations to each of our local parks. My favorite flavor is Orange-a-Peel,but I also like the cranberry one, Razzamataz, and the two w/ passion fruit in them. The mango one isn't too bad, either. I get the Femme boost.

ketchup is made from tomatoes and other ingredients etc. how can it be used in a dessert? if pastry chefs can use foie gras, black truffles, olive oil in dessert, why not ketchup?

Article and recipes here. Cheers!

It's prepared grain mustard that's used like a condiment here. Can I use it to make any Indian dish? Suman

I have been invited to a Cinco de Mayo party and asked to bring an appetizer for 6. I don't think it has to be Mexican, but I would like to bring something either Mexican or Southwestern in flavor or spirit (or at least South of the border). I don't want to bring salsas or guacamole or anything so predictable. Most of the interesting things I can think of need last minute attention, like fritters or gorditas etc. I like the idea of a shrimp seviche, but it looks messy to eat standing up. Any ideas on presenting a seviche for a cocktail-type party are welcome. I would like something that could be served room temperature and be prepared in advance. It doesn't have to be "authentic," just taste great and suitably impress . Also, I don't have time to experiment. I would like something you have made before. Too much to ask?

http://www.rumshop.net/newsletters/may2004.pdf (Requires Adobe Acrobat Reader) The May issue of GOT RUM? Magazine put out by Luis Ayala has a lot of cool information and recipes for mexican rum drinks, food and drink recipes with Piloncillo (a type of unrefined brick sugar that is common in Mexico), as well as some interesting history of the spirit in that country.

Here are my 2 cents: GITS Step 1: Make the dough Step 2 --roll into balls step 3: deep fry on a low flame step 4: drain step 5: Soak in sugar syrup ( which I forgot to take a picture of as I was making it ) Step 6: Eat.. enjoy.. love life and be happy step 7: Find Deliad and feed him all this so I am not alone in gaining 10 pounds

Whenever I think of Reagan -- it isn't his views on Communism or Economics that comes to mind. For me, its Jelly Beans The Jelly Belly website has not yet posted its tribute to Reagan (I expect they will) but I'd like us to discuss the finer points of this totally American confection. What are your favorite flavors? Weird ones they tried that didn't quite work? Uses? Bean "Recipes"? I'll start off here. I hate those Harry Potter beans. I think they are an abomination. When I buy Jelly Bellies, I typically go the bulk route and get a standard mix, supplemented by some of the tarter flavors. I also like the Toasted Marshmallow and Popcorn flavors, along with the Chocolate Pudding. EDIT: I have found an older item on the JellyBelly.com site regarding Reagan: http://jellybelly.com/Cultures/en-US/NewsE...s+to+People.htm

My dad called and wants a recipe for eggless mayo -- I am not sure how to make it. I found some stuff on google with soy milk.. does not look appetizing at all. He can use regular milk if needed .. just does not want to use eggs.... any suggestions.. Also if this has already been covered here somewhere please just send me the link.. I tried a search but could not find anything thanks

James MacGuire Bio James MacGuire was born into an Irish-American family in Manhattan in 1951. At the age of sixteen, he landed his first summer job as a dishwasher at Porky Manero’s Steakhouse in Westport, Connecticut. He was quickly promoted to salad boy -- preparing iceberg lettuce with bottled dressing – and soon got hooked on the pressure-cooker high of the professional kitchen. He continued to work in restaurants while attending McGill University in Montreal but quit after two years to wield a knife full time. MacGuire’s culinary career then brought him back to the States. He worked in San Francisco (Ernie’s), Los Angeles (The Biltmore Hotel, Le Chambord), Dallas, Ketchum, Baltimore, and finally back to New York where he worked at The River Café under Larry Forgione. Next came a sojourn to France where he toiled in the kitchens of L’Auberge de L’Ill in Alsace, Orsi and Bernachon in Lyon, Auberge Henri IV in Chartres, and Jean Delaveyne in Bougival. At his final stop in Tours, he worked for the man he still describes as his mentor, Charles Barrier. “Barrier remains a great friend and huge influence,” says MacGuire. “He made everything in-house, and was totally unafraid to delve into charcuterie and other specialties. He did things right, including a professional bread-making operation to make bread for sixty customers at lunch and another sixty at dinner. When he wasn’t satisfied with the results, he called on his friend, bread expert, Raymond Calvel, who has since become a friend of mine and my biggest influence on the baking side.” MacGuire then returned to Montreal, where he opened Le Passe-Partout in 1981. The thirty-seat restaurant featured a small changing menu of cuisine du marché. Almost everything was made in-house. He later added a bakery, where his bread and viennoiseries were considered the best in the city. In April 2004, after 23 years in business, he closed both operations. MacGuire now works as a consultant and teacher, and has held bread seminars for The American Institute of Baking, The Culinary Institute of America, and The American Breadbakers’ Guild. He also contributes articles and cookbook reviews to Ed Behr’s The Art of Eating. With Dr. Ronald Wirtz, MacGuire translated Professor Calvel’s last book, The Taste Of Bread (Aspen Publishing, 2001) into English.

James MacGuire Bio James MacGuire was born into an Irish-American family in Manhattan in 1951. At the age of sixteen, he landed his first summer job as a dishwasher at Porky Manero’s Steakhouse in Westport, Connecticut. He was quickly promoted to salad boy -- preparing iceberg lettuce with bottled dressing – and soon got hooked on the pressure-cooker high of the professional kitchen. He continued to work in restaurants while attending McGill University in Montreal but quit after two years to wield a knife full time. MacGuire’s culinary career then brought him back to the States. He worked in San Francisco (Ernie’s), Los Angeles (The Biltmore Hotel, Le Chambord), Dallas, Ketchum, Baltimore, and finally back to New York where he worked at The River Café under Larry Forgione. Next came a sojourn to France where he toiled in the kitchens of L’Auberge de L’Ill in Alsace, Orsi and Bernachon in Lyon, Auberge Henri IV in Chartres, and Jean Delaveyne in Bougival. At his final stop in Tours, he worked for the man he still describes as his mentor, Charles Barrier. “Barrier remains a great friend and huge influence,” says MacGuire. “He made everything in-house, and was totally unafraid to delve into charcuterie and other specialties. He did things right, including a professional bread-making operation to make bread for sixty customers at lunch and another sixty at dinner. When he wasn’t satisfied with the results, he called on his friend, bread expert, Raymond Calvel, who has since become a friend of mine and my biggest influence on the baking side.” MacGuire then returned to Montreal, where he opened Le Passe-Partout in 1981. The thirty-seat restaurant featured a small changing menu of cuisine du marché. Almost everything was made in-house. He later added a bakery, where his bread and viennoiseries were considered the best in the city. In April 2004, after 23 years in business, he closed both operations. MacGuire now works as a consultant and teacher, and has held bread seminars for The American Institute of Baking, The Culinary Institute of America, and The American Breadbakers’ Guild. He also contributes articles and cookbook reviews to Ed Behr’s The Art of Eating. With Dr. Ronald Wirtz, MacGuire translated Professor Calvel’s last book, The Taste Of Bread (Aspen Publishing, 2001) into English. ****** Posters should bear in mind that MacGuire's point of view has, of course been greatly influenced by Raymond Calvel, so he has asked two friends to look over his shoulder: -Hubert Chiron, of the INRA in Nantes, France, author with Philippe Roussel, of Les Pains Francais: Evolution, Qualite, Production ( Mae-Erti Editeur), a clear and extremely useful book which takes the science of things as far as most bakers would want to go but also reflects Chiron's love of baking history. - Jeffrey Hamelman, Head Baker at King Arthur Flour in Norwich, Vermont, and author of Bread, A Baker's Book Of Techniques And Recipes (John Wiley and Sons, due out this fall) In cases where either's input goes beyond approval of MacGuire's own answers or if opinions differ, they will post their answers following MacGuire's.

I was watching Alton Brown on Good Eats make a batch of mayo. He filled a regular store-bought mayonnaise jar with his homemade concoction and proceeded to say that We should use it within a week. A week!? That's not a lot of time to mow through some mayo, man! I make a ton of egg salad sandwiches, roast beef sandwiches, tuna fish sandwiches - I use a lot of mayo - yet a regular store-bought jar of mayo still seems to last an eternity on the door of my fridge. Are there additives to the store-bought variety that can increase it's longevity so much, or is my beloved AB watching his 6 and erring on the side of his lawers?

1. No more empty "tip" sections on credit card slips when the restaurant has charged you a 12.5% service charge 2. All burgers to be automatically served with the gubbins ON THE SIDE so i can gussy my burger up the way I want it 3. An end to the supermarket hegemony of our produce so I cannot buy strawberries at Christmas Would anyone add anything else?

Made lamb curry the other night, using Jaz's recipe. After seeing the price of Major Grey's chutney, I decided to make my own : bought about $8 worth of mangos, some golden raisins and spices. I made over a quart for about $10. And it was really , really easy and tasted great! Anyone else make chutney regularly, and if so, what kinds?

OK last night I had a delicious Jameson 15-year. So I looked it up on the PA state store website--it's $118 or $122 a bottle. Right next to it on the list is the 18 year, which is $70 a bottle, and the 18 year triple distilled master selection, which is $83. Anyone know why this is? My internet connection isn't going through to jameson.ie right now.

Does anybody have an idea what could this be? Pickled thyme was on a menu of some middle eastern australian restaurant.

I just made something tonight with ground lemons (flesh and zest), chopped mango, ginger, and chilis, dried methi, sugar, and vinegar. Cooked it down to jam consistency (still a bit of chunky mango). It is more tart/bitter than sweet. Does this qualify as a chutney?

Made my first pot of Jambalaya in a cast iron dutch oven. After watching the All American Festival show on food network. Didn`t like the way the rice cooked what type of rice do you use for this dish. I thought the rest was good, but the rice didn`t puff up and split like they talked about. Charlie

Dr.Katy Dalal has come out with Jamva Chaloji - 2, a sequel to 'Jamva Chaloji' ("Lets Feast") the excellent book of basic Parsi recipes she compiled quite a few years ago. The first book, published by Vakils in Bombay, is in its third printing and along with the Penguin book on Parsi cooking, it could be seen as the standard reference book to Parsi daily cooking. So this book is very welcome and all the more so because in it Dr.Dalal has decided to focus on all the rarer recipes, the ones cooked for obscure festivals or by Parsis in the villages of the Gujarat and Maharashtra coasts they used to live in, but which are now being forgotten as their children move to the cities and have no time for elaborate rituals. Dr.Dalal is an archaeologist by training, before she became known as a cook, so she's by far the best person to do this work. Its a fascinating book to read, and a delightful one too, since she's interwoven the recipes with her own memories of visits to the villages as a young girl, and in particular of her great-grandmother Soonamai whose recipes and cooking practices are evidently still her inspiration. There are all the recipes which coulod probably only be made in the village - like tadi-nu-batervo or mutton cooked in toddy (fermented date palm sap). Toddyn is highly perishable, so you probably won't be able to get it in Bombay. I've certainly never come across it, though you do get neera, the sweet, unfermented version and perhaps the solution would be to buy this and let it ferment. (Episure, do you think this would work? And do you know of any other way to get toddy in Bombay?). The book also benefits from Dr.Dalal's obviously excellent connections in the Parsi community - she can track down the one agiary (fire temple) in Bombay (Mehella Patel Agiary behind Novelty Cinema in Grant Road) whose head priest has a wife who is the last person to make muktad-nu-bhatiyu which, as far as I can make out (Dalal is not always entirely clear and while its not a problem, the book could have done with just a bit more editing, that's the only criticism I could make), is an elaborate package of different dishes including chicken, fish roe, a spicy omelette and other things. Or if you want vasanoo, a heavy Parsi sweet made of some 32 different ingredients that few people have the patience to make these days, she tells you the exact family to go to in Cushrow Bagh, one of the main Parsi colonies, who still make and supply it to others. A lot of these recipes are obviously quite difficult or labour intensive which is why they aren't made these days, and Dalal doesn't hide that. Sometimes one can think of other reasons why they aren't made like her recipe for eeda-pak or egg halwa the ingredient list for which starts with 50 egg yolks, 500 gms almonds bioled and skinned, 150 gms pistachios, boiled and skinned (almonds and pistachios to be fried and ground), 100 gms charoli, 100 gms white pumpkin seeds.... Dalal obviously knows this is going to be a hard sell since she writes "This is one of the most delicious sweets I have ever eaten and I request all my readers to make it at least once in their lifetime..." Yes, well one can see why you're not likely to be able to eat this in more than one lifetime! Still, Dalal's pleading for such recipes is quite persuasive and while I don't think I'll be running out to buy 50 eggs anytime soon, I can certainly see myself making other recipes like Soonamai's special cucumbers stuffed with mince, or bhaji-ma-sookka-dana (dried green peas cooked in spinach) or gamti-amlette (country omelette - a typical spicy, had fried Indian one, but with pieces of green mango added) or papau-ma-gos (mutton in papaya gravy) or maybe even kolmi, sekti-i-sing, ne-kacchi-keri-ne-kohru-nu-dohru (prawn, drumstick, raw mango and pumpkin gravy). And even otherwise, there's still the pleasure of just reading Jamva-Chaloji-2! Vikram

Hello! I was looking for a good pickle recipe. Thanks for your help. -Billy