JMF's Profile

Title Last Reply

Cutting Sambucca with water............

Yes, as NC Yank said.

about 6 hours ago
JMF in Spirits

What to do with dried tropical fruit?

Add water and simmer for a few hours, then add sugar to taste. Makes a nice preserve.

about 18 hours ago
JMF in Home Cooking

Martini???

Name the villians...!

about 19 hours ago
JMF in Spirits

To Grill a Whole Turkey?

You might want to take a look at the BBQ, Smoking, & Grilling board for more info.

Apr 18, 2014
JMF in Home Cooking

Can duck fat be used after making confit, or is it spent?

After making confit there are no juices left.

Apr 15, 2014
JMF in Home Cooking

Cutting Sambucca with water............

I've seen crystals form in liqueurs a few times. Not a worry.

Apr 14, 2014
JMF in Spirits

"Chopped" This Drink -- strawberry basil vodka tonic

what Dan said...

Apr 13, 2014
JMF in Spirits

Do you like cucumber water?

I like to eat cucumber, but hate, no, absolutely loathe it in waters, juices, and especially in cocktails!

For me it goes back to Bemmelman's bar in NYC. I visited there before a best friends wedding almost a decade ago, to fortify myself before a long Catholic Mass. The elderly bartender made a cocktail for me that I later found out was supposed to have 1/8 tsp. of cucumber juice in it. But he used 1 oz. It tasted terrible, and I was burping cucumber non-stop for the next few hours as I made it through an uncomfortably hot wedding, and a crazy drive upstate trying to find the reception hall.

Apr 12, 2014
JMF in General Topics

Zaya alternative?

They add sugar, molasses, sugar syrup, etc. plus some add dried fruit and spices to round out the flavor. If a rum is sweet, sugar has probably been added.

Apr 10, 2014
JMF in Spirits

Zaya alternative?

El Dorado has higher ages. I've tried 17 yr. which I don't think they bottle anymore, 21 yr. and 25 yr.

I think the 12 yr. is the best bang for the buck.

Apr 10, 2014
JMF in Spirits
1

Euell Gibbons

Euell Gibbons books, which I read in the mid-70's to early 80's, had a big impact on me. His passion in the books was contagious. They eventually led to me developing my favorite hobby of foraging for wild edible and medicinal plants, and a Masters degree in Outdoor Education, becoming a certified wilderness guide and climber, and spending ten years of my life (the 90's) working in the wilderness, leading groups climbing, canoeing, etc. I still forage several times a year, and us the plants to make tinctures and syrups which I used in my old winery, distillery, etc. and nowadays in making cocktail bitters and syrups.

Apr 10, 2014
JMF in General Topics

spiced rum

I don't think that Shellback is on the same level as the El Dorado, which is a demerara rum from Guyana. Shellback a simpler, less complex rum with a heavy vanilla note, made by West Indies Rum Distillery on Barbados.

Apr 10, 2014
JMF in Spirits

Raw Garlic - How Do People Do It?

Yes, I have pondered tastes, colors, smell, touch... is what others are experiencing the same as what we do? Or do we just use terms to describe them so we can relate?

Apr 09, 2014
JMF in General Topics
1

Raw Garlic - How Do People Do It?

My brain hurts just reading that...

Apr 09, 2014
JMF in General Topics
1

Raw Garlic - How Do People Do It?

Elephant garlic isn't actually garlic, it's a type of leek, with a slightly garlic flavor.

Apr 09, 2014
JMF in General Topics
1

spiced rum

I think El Dorado is the best of the spiced rums by far. Montecristo is really good as well.

Apr 09, 2014
JMF in Spirits

Lazy Boy Saloon and Lazy Boy Lounge - White Plains

That would really be terrible if it closes. I worked the door and beertended for a few months there back during the first year they opened when I was on break from college. I love their wings, and the great beer selection.

Apr 09, 2014
JMF in New York State (exc. NYC)

Bartender Cracking/Breaking Ice in Palm

You had an excellent bartender who really cares about his technique. A good bartender washes their hands basically after each cocktail when they wash their tools, and at any point when they need to. When I bartend I wash my hands almost constantly. To the point my hands get chapped pretty bad in winter.

Mike answered it in his serious eats article, but to elaborate. Larger cubes and pieces of ice sometimes "jump" out of the mixing glass when stirring a drink. Cracking the ice makes it fit better in the glass and so it stirs easier.

I used to crack ice in my palm when using good cubes of "Kold-Draft" ice, the place I manage now has lousy ice so there is no need to do so.

Apr 09, 2014
JMF in Not About Food
2

Is burnt rubber taste normal for Barbancourt 5 star?

Almost all rums, unless they say otherwise, are aged in used bourbon barrels. They are not sulphured. They are usually dry, broken down for shipping, and then rebuilt. Same as for Scotch whisky.

Apr 08, 2014
JMF in Spirits

Have you substituted something for Pisco in a Pisco Sour?

Why would you think that El Presidente is unaged?

Try making other types of Sours.

2 oz./60 ml. of any spirit
.75 oz./22.5 ml. Lemon juice
.75 oz./22.5 ml. Simple syrup or dark simple syrup (you can adjust Lemon & Syrup to taste)
1 egg white
1 dash Angostura bitters
3 drops Angostura bitters for garnish

Shake on ice and double/fine strain into a chilled cocktail glass. Garnish with three drops of Angostura bitters.

(Double/fine strain means that besides the Hawthorne strainer you pour through a fine strainer like a tea strainer to remove the tiny ice shards. This leads to a smoother and creamier foam on top. I do this for all shaken drinks.)

Apr 08, 2014
JMF in Spirits

Commercial Spice Rubs

That's good.

Apr 07, 2014
JMF in BBQ, Smoking, & Grilling

Commercial Spice Rubs

Are they fresh? I have a local place that sells bulk herbs and spices; and they are so bad that I would never use them.

Apr 06, 2014
JMF in BBQ, Smoking, & Grilling

Corned Beef hash...from a can. Preferred brands?

That's beef hash. Not corned beef hash.

Apr 05, 2014
JMF in General Topics

Commercial Spice Rubs

I use them as well for all kinds of bottles and containers.

Apr 05, 2014
JMF in BBQ, Smoking, & Grilling

Jack Daniel's is not Bourbon.

Yes

Apr 05, 2014
JMF in Spirits

Looking for Yorkshire Pudding [Westchester]

I've rarely seen it anywhere in the US. But I make a great Yorkshire pud at home a few times a year. I did read about a place in Westchester several years ago that made roast beef and pud but can't remember where.

Apr 04, 2014
JMF in New York State (exc. NYC)

Digestivo store in Brooklyn?

The only problem is they can only sell products that are imported into the US, and distributed in NY state. So you still won't be able to get many of those bottles that you ask friends to bring back from Italy.

But it does sound like it will be a fun store.

I heard that Borsci Elisir San Marzano isn't being produced any more, but have no idea if that is really so. I do know that the importer was Winebow at one time.

Here's there contact info. They may be able to help. http://www.winebow.com/contact.php

Apr 04, 2014
JMF in Spirits

Lime shortage, who knew?

I've watched the price go up from $16-20 a case to $130 at present, over the past few months. The three bars I manage, and the kitchen at work, go through 2-4 cases a week, or more between them, and we have to have them. If I was running typical bars I would be raising cocktail prices $1-2 each, or taking lime based cocktails off the menu and adding more lemon based ones. But since it's a private country club, we pay the price and just keep on going.

Retail, limes are going for $.75 each here, when I can usually get them 6-12 for $1.

Apr 02, 2014
JMF in General Topics

how is rum cream compared to baileys irish cream?

Thanks for the suggestions Robert.

Apr 01, 2014
JMF in Spirits

scotch/whiskey barrel/kit? (making, aging, storing)

I'll have to chat with my friend Joe about that. He's the Director Of Production/Distiller at Alambic, Inc/Germain-Robin Distillery.

Apr 01, 2014
JMF in Spirits