JMF's Profile

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Free Pour Vs. Jigger Method

Without knowing the actual recipes it is very difficult to comment on improving the drinks.

Like the Big Crunch said, not ginger puree, or syrup. Domaine de Canton liqueur, or a few drops of fresh ginger juice.

But I probably wouldn't use ginger with Dolin vermouth since even a small amount would overpower it. Maybe if it was Rittenhouse rye and Carpano Antica Formula sweet vermouth. Also depends on how good their homemade orange bitters are. Looking at the cocktail menu... I honestly don't have much hope for them.

28 minutes ago
JMF in Spirits

Free Pour Vs. Jigger Method

that's a question you should be asking me. Have barkit, will travel...

34 minutes ago
JMF in Spirits

Bulging sealed pico de gallo

I would have insisted they smell them. "Look, look. Here, see, see. Smell, smell." As I shoved the chickens under their noses.

about 4 hours ago
JMF in General Topics

Bulging sealed pico de gallo

I can think of many more pleasurable ways...

about 4 hours ago
JMF in General Topics

Free Pour Vs. Jigger Method

That menu is fascinating in a perverted and disturbing way. Reading it is like watching a major cataclysm in slow motion. Sort of like those videos of the tsunami in Japan, people being washed away, homes destroyed, lives lost.

The great majority of their cocktails sound terrible, and use horrible ingredients and mediocre spirits, with no actual thought on balanced cocktails. Just a bunch of stuff thrown together.

It's like they are in the end of the 20th Century, trying to make it into the 21st, but caught in a twisted and inverted time paradox.

about 4 hours ago
JMF in Spirits
1

Bulging sealed pico de gallo

I agree, if it tastes or smells interesting, take it back. TJ's foods are rarely interesting, so there must be a problem with it.

about 9 hours ago
JMF in General Topics

Bulging sealed pico de gallo

But an anaerobic fermented salsa???

about 9 hours ago
JMF in General Topics

Free Pour Vs. Jigger Method

Don't expect to get a real Martini at any place that calls or considers themselves a "martini bar." That's a sure sign of '90's style cocktails, the 2nd worst decade for cocktails in history. (The 80's was the worst.)

about 9 hours ago
JMF in Spirits

Famous Regional Food you find embarrassing or disgusting?

I agree with you on all counts.

Never liked the burgers or fries, and wondered what the following is about.

about 9 hours ago
JMF in General Topics

Garlic in Pesto = Botulism?

I agree, it should be stored frozen.

Home canning and preserving is very different from commercial products. I've worked with many commercial products over the past 8 years since this thread was started, and the process I use for those is very different from what I do, for the most part, at home. (But I also have a food/beverage lab with many tools, pieces of equipment, and ingredients, where I can do just about anything commercially.)

about 9 hours ago
JMF in Home Cooking
1

Rucolino

Definitely. I opened the jars last night and topped them off with 1/4 oz. each of neutral spirits to get out the last air bubbles so there won't be any oxidation. Because I quickly blanched the arugula for 15 seconds in boiling water, then plunged it into ice water, I fixed the brilliant green color. I expect that it may stay a brilliant green much longer than usual in the infusion and aging process. Also, due to the blanching, I think that the amount I am using is probably 6-8 times the amount that would be normally used since blanched greens take up so much less volume. The aroma when I opened the containers was intense and amazing. I wiped the jars clean with a paper towel of the few drops that overflowed when topping off, and it smelled so great, and refreshing, that I wiped my face down with it and it was like a bracing tonic cleanse. It would make a great aftershave...

about 9 hours ago
JMF in Spirits

Free Pour Vs. Jigger Method

I really like demerara rums, they are some of, if not in fact my top favorite rums. As you know demerara rums are made in Guyana. Out of the over 200 distilleries originally in Guyana back in the 1700-1800's, there is only one distillery making them anymore. The current distillery bought out all the major distilleries over the years, but kept their equipment, so they can, and do, make any of the old style demerara rums. I use the El Dorado line as my house rums in all the bars I consult with. I also use Lemon Hart 151 a lot as well.

about 10 hours ago
JMF in Spirits

In Honor of Japan innovation (Japan Craft)

Since you hate the US so much, why do you still live here? Maybe you should move back to China?

about 18 hours ago
JMF in Beer

Garlic in Pesto = Botulism?

If the organism is dead, it can't make the toxin, duh.

Sorry, 1 hit wonders annoy me at times.

about 18 hours ago
JMF in Home Cooking
1

Has anyone you know ever actually gotten sick from eating raw cookie dough? [moved from Home Cooking]

Just the thought of eating raw cookie dough makes me sick. I tried it 1-2 times as a kid and was grossed out. It's RAW, as in unfinished.

Others may like it, They are welcome to it, but not I.

1 day ago
JMF in General Topics

Why do so many people hate Gin?

Don't bother. Ir's some 1 hit wonder trolling and never to be heard from again.

1 day ago
JMF in Spirits
1

Ground Meats Limitations Overall in USA: Patty vs. Patty-less Dishes

I too am a trained sociologist, anthropologist, psychologist, etc. with four completed MS degrees, one honorary. One day I may finish my doctorate when I am not so busy. Big deal.

You are working from faulty assumptions and information.

2 days ago
JMF in General Topics
1

Ground Meats Limitations Overall in USA: Patty vs. Patty-less Dishes

Deconstructing nothing=nothing.

2 days ago
JMF in General Topics
2

Ground Meats Limitations Overall in USA: Patty vs. Patty-less Dishes

What a load of silly nonsense.

2 days ago
JMF in General Topics
1

Fresh Pineapple Pie

Pineapples are on sale at a local produce market for $1 each. So I made a Caribbean spiced pineapple pie.

No real recipe. I bought some frozen, raw, deep dish, pie crusts at the market. Then cut up four pineapples and threw them in a soup pot. I added about 1 cup of OJ, about 1.5 tsp salt, a total of around 1.5 cups of mixed sugars (dark muscovado and white), a fat pinch or three of allspice, cinnamon, nutmeg, 1 oz. real vanilla extract, and brought to a simmer for 6-8 minutes. Then I took another 1/2 cup of OJ and 1/4 cup of flour and mixed into a slurry. I added this to the pineapple mixture and simmered until very thick, stirring ever minute or two with a wooden spoon. Then I added a few tbls of butter and stirred it in. Then I spooned the pineapple with a slotted spoon into the frozen pie shell, heaping it about 1" over the top, and added the thick cooking syrup until it was to the top. I baked in a 350F oven for 20 minutes, then opened oven and pierced all the big bubbles. Cooked another 20 minutes and pierced bubbles again, and raised oven to 400 and cooked another 20 minutes. Removed from oven to cool and set. Made two pies, with leftover thick syrup that goes good on pancakes and ice cream.

Then I made a third one, I just stir fried two more cut up pineapples to caramelize, then added the leftover thick syrup which I had saved, about 1.5 quarts, and cooked on low for ten minutes. Then filled a deep dish pie shell and baked. Which as you can see from the oven pic, I slightly overfilled... I ended up with a pint of syrup leftover, which tastes even better, more intensely pineapple.

They came out fantastic!

2 days ago
JMF in Home Cooking
1

Ground Meats Limitations Overall in USA: Patty vs. Patty-less Dishes

Job?

2 days ago
JMF in General Topics

Canning/Pickling/Preserving/Smoking

Sounds like a win-win situation...

2 days ago
JMF in Site Talk

Rucolino

I've never tried the arugula based herbal amaro/digestif liqueur Rucolino from Ischia, Italy; but a little old Italian lady next door gave me two HUGE bags of arugula. i blanched it and vac packed it and stuck it into the freezer two days ago. Then last night I remembered reading about rucolino and decided to make some.

In each of two 1 liter ball jars I put semi-frozen chopped, packed, blanched arugula, about 1/4-1/3 full. The peel of one lemon, 8 cloves, 1/8th tsp each green cardamon, cinnamon and cassia, 1/4 tsp each of cubeb berries, grains of paradise, and allspice, and 1/2 tsp mace. Then I added 750 ml each of 160 proof neutral spirits, which took it right to the top with no air. I didn't add any sweetener yet. I'll let it sit for 2-3 months, agitating 1-2 times a week for the first few weeks. Then I'll taste and add simple syrup or honey syrup to taste, and let it sit for another 1-2 months. It should be ready for the Holidays.

2 days ago
JMF in Spirits
1

"Food based" Mosquito Repellent

Clove essential oil is very concentrated. Small amounts for humans is ok. But it is toxic and care should be used.

Jul 20, 2014
JMF in Not About Food
1

Canning/Pickling/Preserving/Smoking

OTM=Of The Month.

COTM=Cookbook of the Month
DOTM=Dish of the Month/
WFD=What's for Dinner

So you are getting upset when you don't even know what the posts are talking about?

Jul 20, 2014
JMF in Site Talk

Ground Meats Limitations Overall in USA: Patty vs. Patty-less Dishes

You are the one assigning meaning and power to the articles you mention. To me this means you are the one perpetuating the myth of a burger craze.

I find this whole thread a waste of time. I'm done.

Jul 20, 2014
JMF in General Topics
5

"Food based" Mosquito Repellent

I use the essential oils to repel bugs and rodents. BUT, you shoudn't use clove oil on your skin or imbibe it. It is toxic.

I used to get mice and the mites they bring in, in my basement ceiling. I take essential peppermint oil, clove oil, and lavender oil and mix them with neutral spirits and distilled water and put into small spray bottles and spray them into the dropped ceiling. Since I started doing this I don't have any more mice or mites.

When I first did this I used just pure clove oil, and within hours several mice died.

I have used peppermint oil, diluted and lavender oil diluted successfully to repel mosquitoes and other bugs. Although honey bees like it.

Jul 20, 2014
JMF in Not About Food

Ground Meats Limitations Overall in USA: Patty vs. Patty-less Dishes

As someone who has over 650 paid, published articles on food and beverages under my belt before I quit writing 5 years ago...

Sensationalist articles by so called journalists (mostly unpaid bloggers and mediocre media outlets) does not a trend or a craze create.

A craze or trend is a grass roots movement that has usually peaked by the time the media learn about it.

Jul 20, 2014
JMF in General Topics
3

"I Don't Cook"

When I realized that my brain was rotting away from just watching half of that show each week, I broke off the several year relationship and moved 1200 miles away.

Jul 20, 2014
JMF in General Topics

Ground Meats Limitations Overall in USA: Patty vs. Patty-less Dishes

First, the food network IS reality tv.

2nd, you base too many opinions on tv. Something I can blame on watching too much food network.

Jul 20, 2014
JMF in General Topics
1