JMF's Profile

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WFD's equivalent on eGullet is great!

Interesting who gets upset by this. It seems to hit a sore point.

Aug 21, 2014
JMF in Food Media & News

Return "sweet" fruit that isn't sweet?

Interesting. I personally never said anything about cherries. "how so many folks are talking themselves into accepting mediocre quality, and not doing anything about it."

Aug 20, 2014
JMF in General Topics

Return "sweet" fruit that isn't sweet?

I really like how so many folks are talking themselves into accepting mediocre quality, and not doing anything about it.

Aug 20, 2014
JMF in General Topics
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WFD's equivalent on eGullet is great!

Snark is unbecoming... ;-)>

I also post on eGullet. With a different handles, I have two different accounts. One very old that I mostly use, and a newer one that I use occasionally when I remember.

Aug 20, 2014
JMF in Food Media & News

WFD's equivalent on eGullet is great!

Yes, eGullet members ascribe to a higher level, which many on CH can't achieve.

Aug 20, 2014
JMF in Food Media & News

What is the difference between a Chowhound community and a board?

Where is the usage "communities?"

It would seem that it is just CH trying to foster something that in actuality they are eradicating.

WFD's equivalent on eGullet is great!

There will always be a "Chow vs. eGullet attitude" because one of the reasons eGullet was started was when several early CH power users got fed up with the way CH handled moderation back then, and left and started their own board.

Aug 20, 2014
JMF in Food Media & News

Return "sweet" fruit that isn't sweet?

The OP is talking about the false advertising of the fruits sweetness by the retailer. If the seller advertises a fruit as sweet, that is what you expect when you buy it. By posting written claims of sweetness, etc. a seller accepts responsibility that their claims are truthful. If the fruit had no signage claiming sweetness, and I bought it, then that would be my problem.

Aug 20, 2014
JMF in General Topics

Return "sweet" fruit that isn't sweet?

I would definitely return them for false advertising. I see this all the time and just yesterday bought some white necatrines from Fairway, Pelham, NY that were advertised as sweet and crispy. they were neither, but sour and with a mushy, odd texture. They are getting returned today.

Aug 20, 2014
JMF in General Topics

Weird Dumpling Crepe Thing, Possibly Shanghai (in Flushing)

Your arguments are just that. It reminds me of years ago when I was undergoing my emergency medical trauma and rescue training, and my instructor said that it was a common fallacy for students who got very good scores during the training to think they knew everything about rescue and emergency medicine, until they got out into a real life situation and had to actually do it. Book learning and research don't hold a candle to real life experience.

I've been a researcher and writer much of my life, especially when it came to food/beverages the past 15+ years, and until I experienced the things I researched personally, I was no expert, or authority on the subject. Just an observer spitting back up my perception of others experiences. This is all you are doing.

So no matter how many arguments you put forth, the reality is, you don't actually know, unless you have done.

Aug 20, 2014
JMF in Outer Boroughs

Is burnt rubber taste normal for Barbancourt 5 star?

Shaken with water, not ice, then poured over crushed ice. Why?

Aug 20, 2014
JMF in Spirits

Craft Cocktails In Hampton Roads

After all you have had to say the past few months I just feel pain, great pain, that so many parts of the country are 10-15 years behind the other parts. It isn't everywhere, and you get people who try... but much of the time just don't have the training and/or don't spend the time learning on their own, before trying to put things into effect, disastrously.

Aug 19, 2014
JMF in Spirits

New (to me) canning information

I never thought the heating in almost boiling water was to pre-heat to help sealing, but to sterilize. Not that I heat the lids on a regular basis, if at all anymore.

Aug 19, 2014
JMF in Home Cooking

Freezing Cooked Maine Lobster

I've used frozen meat for chowder and bisque lots of times. Just don't cook longer than a few minutes after adding or it get rubbery or mushy depending upon whether claws, tails, etc. Vacuum packed meat freezes better.

Aug 19, 2014
JMF in Home Cooking

The Thai Shack in Yonkers

Haven't lived in Thailand, visited for work and attended some culinary courses there. I haven't found a single Westchester Thai that I really care for. I go to Queens or Manhattan.

Aug 19, 2014
JMF in New York State (exc. NYC)

Recipe for Excellent Cocktail Cherries

Coming upon this thread late, using pure spirits, or spirits and just sugar, doesn't allow for full development of the cherries. The spirits need to be a lower proof, so cut with water or juice, and add sugar. The lower proof and sugar help to create a better balance in the final product. 1:1 spirits and syrup/juice & sugar to lower proof to around 20-30% works well.

Aug 19, 2014
JMF in Spirits

Craft Cocktails In Hampton Roads

Yes.

Aug 19, 2014
JMF in Spirits

Craft Cocktails In Hampton Roads

The fact they shake what seems like everything is a shame. "We shake our martinis until our hands stick to the tin." is bad because it is martini's, but are they calling everything a martini? Shaking that long and hard is a good thing... if they are going about it the right way. Pouring the spirits into the empty shaker first, filling to the top with ice, straining and double/fine straining, etc.

As for the other things they are doing, I cringed at "Hobbs directs her staff to 'muddle, muddle, muddle, muddle, muddle' a mess of mint and cukes." All I can think of is small pieces of mint and cucumber sticking in my teeth and gagging me as I try to swallow. From the description it was obvious they didn't fine strain the muddled mess before finishing the cocktail.

It goes downhill from there. They picked up on a few very modern techniques which they over utilize, like the use of smoke, and don't seem to have a foundation in classic techniques. Some of those drinks may be good, but most seem like a train wreck.

Aug 19, 2014
JMF in Spirits

Craft Cocktails In Hampton Roads

First, the author of the article just threw together their assumptions on how booze, cocktails, etc. and the rise of vodka. It is crappy writers like this who don't do fact checking that keep misleading many folks in the US about spirits and cocktails. there just wasn't much truth to the article intro, and what there was, differed from reality by centuries, or at the minimum, decades. So before I got to the cocktails, I already thought little of the article. But to break it down:

In the 1600's the story is that sailors visiting India came across a drink that eventually became what is known as punch. This was way, way, before it became known that citrus/vitamin C, prevented scurvy.

Starting in the mid-1700's, British sailors were ordered to mix lemon or lime juice with their daily ration of rum. No sugar. No spices. Not very palatable, but helped keep scurvy at bay.

Vodka didn't become the "most popular liquor " by the 60's. The character James Bond, had little to do with it. The Bond movies started in the late 1950's, but didn't change the way drinks were made or perceived. Cocktails were in their last hey day, and by the early to mid 1960's, starting to slowly die. Vodka became very popular in the late 60's because of the anti-establishment movement. The hippies and radicals didn't want to drink their fuddy-duddy parents "cocktails." They wanted to rebel, expand their minds, and get wasted. It wasn't until 1971 that vodka became the most popular spirit in the US, and sure wasn't used to make anything near like "elegant stiff drinks ruled the day." Is was used to make Vodka and OJ, or vodka and whatever was available. So lousy drinks became the norm in the 70's, not the 80's. Elegant drinks died during the mid-60's and didn't come back until the early to mid-2000's.

People who don't do real research always say that cocktails were a way to make bad booze good during Prohibition. There was actually very little bad booze during Prohibition. Most booze was smuggled in from outside the US and was quite good. Moonshine made in the US was also pretty decent. It is easy to make good spirits. There was no money in making bad booze. Very few of the bootleggers adulterated the moonshine. (It was the bootleggers, the "distributors" who did the adulteration, if any, not the moonshiner's who made the product.) The US Federal government were the ones who most dangerously adulterated spirits. They caused all the deaths, blindness, etc. from adulterated spirits during Prohibition, by making "denatured alcohol" and not labeling it well, or at all, and not publicizing the dangers of it. All the outbreaks of blindness, sickness, death, can be directly linked to this federally denatured alcohol getting onto the market as drinking alcohol.

As for the cocktails... they sound like well made drinks, although derivative of what has been done elsewhere for the last 10-15 years. A great intro to fine cocktails for an area that hasn't been known for them.

Aug 19, 2014
JMF in Spirits

Food concept in search of a name

I call that food...

Aug 18, 2014
JMF in General Topics

Charcoal Starters - Chimney vs. Electric?

Been doing that for at least 14-15 years...

Aug 18, 2014
JMF in BBQ, Smoking, & Grilling

I'm swearing off all-you-can eat sushi places

Actually I went back again to sushi palace after I posted . The sushi was ice cold and not very good. I tried to talk to the manager and he basically ignored me and told me I didn't know how to eat sushi, that it should be very cold to be fresh.

AS for Edo in Port Chester, I have no idea how they are now, but their sushi chef left them a few months later, and the person who replaced him wasn't very good.

Aug 18, 2014
JMF in New York State (exc. NYC)

I'm swearing off all-you-can eat sushi places

I've been to both once each. Never again. They really do ruin sushi for those who care.

In Westchester the only places I go to are Sushi Nanase in White Plains once every few months, and Kaito Sushi in Bronxville because it is a few minute walk and they are so nice, and the food is good. They upped the quality and range of dishes when they took over from the Japan Inn, adding in a whole bunch of hoemstyle and izakaya stuff, but their clientele resisted and they had to go back to what they had before, for the most part. A major shame since they had a wonderful chef the first few months. The specials can be out of the ordinary, and quite good.

Aug 18, 2014
JMF in New York State (exc. NYC)

Cherry Brandy - Cointreau?? Marnier?

No.

Grand Marnier cherry is very different with a cherry, cherry kernel (almond), orange, and spice flavor.

Cherry Herring is a different type of cherry with a blend of spices, but has a darker, richer, more complex flavor range, with a hint of dark chocolate, vanilla, and tannins from around five years of barrel aging.

Aug 18, 2014
JMF in Spirits

Lychee martini recipe?

Actually there was a different thread on this that had some decent responses awhile ago. But... I refuse to call a lychee cocktail a martini.

Aug 18, 2014
JMF in Spirits

Cherry Brandy - Cointreau?? Marnier?

Cointreau cherry liqueur/brandy, hasn't been made in decades as far as I can determine.

Aug 18, 2014
JMF in Spirits

Cherry Brandy - Cointreau?? Marnier?

The raspberry-peach is terrible. Very artificial tasting.

Aug 18, 2014
JMF in Spirits

Lychee martini recipe?

Please take that attempt at a recipe back to 2011...

Aug 18, 2014
JMF in Spirits

BOUKHA (fig brandy)

Well, Brooklyn was known for an abundance of distilleries pre-Prohibition. So I actually don't understand the humor.

I also don't understand the quote marks around craft, when you mention distilleries. There are a few craft distilleries making bogus claims, but they are easy to debunk. While there are hundreds of craft distilleries who are just that.

Now the ones who claim ties to Prohibition and gangsters are always just spouting marketing nonsense. Even the ones with a great, real story, then just take the story into absurdium. (I know, I used to be involved with one that had a great story, but they just kept shoveling the manure along with the truth when it wasn't needed.)

Aug 18, 2014
JMF in Spirits

A few things to get off my chest ...

Dipping in alcohol won't make them useless. Just wet for awhile. Unless it is GNS, then it would make them torchable...

Aug 18, 2014
JMF in General Topics