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What cocktails have you made with tamarind?

Thanks, Yarm! I'll try these.

Jan 19, 2013
tinnywatty in Spirits

What cocktails have you made with tamarind?

I'll try your suggestion. I tried Dan's suggestion of balancing the spirit and Canton last night, and it took almost equal parts before the ginger flavor was strong enough. The resulting drink was tangy but overly sweet, so I'll have to try a different route.

Jan 18, 2013
tinnywatty in Spirits

What cocktails have you made with tamarind?

Good idea for the methodology, I figured you would pipe up with a great suggestion. I've never invented a cocktail before and I really don't have the knowledge to do so- I'm just doing a favor for a friend! I will try this as soon as my primary taster is off the flu medication.

Jan 15, 2013
tinnywatty in Spirits

What cocktails have you made with tamarind?

I'm using tamarind paste (unsweetened). I'm trying to make the drink as simple as possible (no straining, no homemade syrups etc). The paste mixes well once shaken but it's extremely earthy and overpowering.

Jan 15, 2013
tinnywatty in Spirits

What cocktails have you made with tamarind?

I'm trying to create or find a cocktail that uses tamarind, Canton (ginger liqueur), and some spicy element. So far I have been using 1.75 oz tequila, a significant amount of Canton (about 1.25 oz- it seems to completely disappear under the tamarind), an equal amount of lemon to balance the liqueur, and a very small amount of tamarind paste- maybe 1/3 oz. The tamarind tastes muddy and the drink is tiring to the palate. Oh, and a sugar/salt/chili powder half rim.

I'm using tequila since I saw it recommended elsewhere as a good pairing for tamarind, but what else would work? I thought gin might cut through the muddiness more successfully but the juniper was overly prominent. I'm reluctant to use vodka.

Thanks!

Jan 15, 2013
tinnywatty in Spirits

Old Monk rum- which type?

Great information! Thanks!

Jan 11, 2013
tinnywatty in Spirits

Old Monk rum- which type?

I'm about to buy a bottle of Old Monk 7 yr rum, and I figured that while I'm paying $$$ for shipping, I might as well try one or two of their other bottlings since I'll probably never find them locally.

Has anyone tried the Gold Reserve 12 or the the Supreme XXX? They're very close to the 7 year in price, but I can't find any reviews online.

Jan 10, 2013
tinnywatty in Spirits

Putting together a Scotch sampler, please help!

I want to put together a sampler of Scotches in 50ml bottles. The recipient has tried and enjoyed Glenlivet 12 and Highland Park 18 (which unfortunately the local store is no longer stocking in the mini airplane bottles). I really wanted to include an Islay (I've had Laphroaig but he hasn't) but no one seems to sell any of the Islays in sample bottles. Buying a larger bottle isn't an option for this particular gift.

Here's what's available to me:

Arran 10 Yr Single Malt Scotch
Glenfiddich Special Reserve 12yr
Glenlivet 12 Scotch
Longmorn 15 Years Single Malt Scotch Whisky 90 Proof
Macallan 12 Years Old
The Singleton of Glendullan 12 Year Single Malt Scotch 80 Proof

All of these are Speysides except for maybe the Arran (I'm not familiar with it)? Is there too little variety amongst these bottlings to make a gift sampler interesting? Or does anyone have a fabulous source that stocks a greater variety of 50ml bottles?

All of the more common blended scotches are available in this size too, but I didn't think it made sense to include blended Scotch with single malts. Yes/no?

Thanks!

Nov 17, 2012
tinnywatty in Spirits

Split pea soup with frozen peas added - how to modify recipe?

Thre were no whole peas- I assumed that the fresh peas had cooked down to mush.

Oct 16, 2012
tinnywatty in Home Cooking

Split pea soup with frozen peas added - how to modify recipe?

I had a delicious split pea and fresh pea soup with a ton of smoky pork a few weeks ago, and I'm trying to imitate it. I havr a ham hock and plenty of split and frozen peas- should I make the standard split pea recipe and toss in fresh peas toward the end of cooking? I don't think I can get the recipe for the soup I had.

Oct 16, 2012
tinnywatty in Home Cooking

Transporting homemade cocktails on a plane

I have a mini of Highland Park 18 that I'm planning to drink and refill with maraschino:)

Sep 26, 2012
tinnywatty in Spirits

Transporting homemade cocktails on a plane

Yeah I might end up just doing this with the maraschino. I wish I could just pop the little bottle into my carryon but I don't want to get in trouble.. maybe refill a couple of nips/minis and just hope they don't question me? They are definitely under 3oz although I'm not sure if that is actually marked on the bottle.

Sep 25, 2012
tinnywatty in Spirits

Transporting homemade cocktails on a plane

The thing is I don't really even have the budget to stock my liquor cabinet at home- I can't stock my parents's as well! Especially with ingredients like maraschino that cost a bunch and never really get used up- although I suppose that would be easier to transport in a really small bottle which would be less likely to break- I could probably handle purchasing gin and vermouth out there. California liquor prices are so great though that it hurts to see prices in the rest of the country:)

Sep 25, 2012
tinnywatty in Spirits

Transporting homemade cocktails on a plane

I'm flying across the country (USA domestic) to visit my parents next week, and I'd like to take a bottled cocktail to share with them since their liquor cabinet contains a 20 year old bottle of Mount Gay and that's it (they're wine people). It would go in a checked bag, obviously, and I would probably put it in an old screwtop liquor bottle, rather than in the smaller-size swingtops I generally use- I don't think I could trust those with a pressure change. Has anyone done this? I'm worried that 1) the bottle will break/become unscrewed and spill liquor all over my suitcase- wrap in plastic? and 2) the TSA will search my bag and take it away since the bottle has clearly been opened and refilled. Tips/reassurances/suggestions?

Thanks.

PS- I'm planning to bring a martinez, in case anyone is wondering. Ideally I'd like to bring two different cocktails in small swingtop bottles, but I don't think the seal would survive the pressure change..

Sep 24, 2012
tinnywatty in Spirits

glassware question

I agree, check antique shops and thrift stores. Old glasses tend to be much more interesting and importantly, SMALLER than the modern fishbowl glasses. I've found some great stuff at local thrift stores.

Sep 13, 2012
tinnywatty in Spirits

Served a larger drink than ordered- server's goodwill or cheap trick?

About 2 months ago, I went out to eat at a local, non-authentic mexican place with my boyfriend and his mom. We are all ordered drinks- she ordered a medium blended margarita, he ordered a medium pina colada, and I ordered a medium margarita made with only Cointreau, tequila, and lime. When they were delivered, they both got what they ordered, while I got a large margarita. I assume it was indeed the sour mix-free margarita since there was no evidence to the contrary. I was distracted when the drink arrived, and by the time I noticed the mistake, the server had disappeared. The glasses for medium vs large drinks were very different so there was no doubt that I had been served the wrong size.

Our server failed to reappear, so we flagged down another server and told him about the mistake. He took my glass and fetched our server who returned new minutes later with a margarita in the proper glass. He then told us that he had given me the larger size intentionally, but since we had spoken to a different server, he had to get the drink switched out. I felt guilty because it initially seemed that I had accidentally rejected a kind gesture, but the situation was just a bit strange, and made me wonder if he had given me the larger drink in hopes that I would just drink it and he could charge me for it on the bill. It seems to me that if he had wanted to give me the largest thing as a treat, he would have mentioned something about it, so that I wouldn't question his motives or believe he had made a mistake.

Any thoughts on the matter? The drink wasn't great, and the food was worse, so I have no intentions of returning to see if the same thing happens.

Aug 19, 2012
tinnywatty in Not About Food

Should there be a cash-only line at the supermarket?

Hey, I have nothing against people who use checks as opposed to paying with cash/credit- just writing the total on the check should actually be faster than someone fishing the cash out of their wallet and maybe faster than someone waiting for then signing a credit card slip (depending on the type of system at the store). I guess my sentence structure above didn't make that clear. I have an issue with people who aren't prepared- they should be writing in the date, the payable name and signing before they get up to the front so that all that's left is writing down the total and then writing out the dollars and cents amount.

Jul 22, 2012
tinnywatty in Not About Food

Should there be a cash-only line at the supermarket?

There should be a separate line for archaic people who feel the need to pay with a check (and can't find a pen/ need to put on their reading glasses and can't find them/ don't bother filling out any of the info while their items are being scanned) and for people who dig through their pockets looking for that one dime.

Jul 20, 2012
tinnywatty in Not About Food

How do you like to be addressed by your server?

+100 on hating ma'am- I'm 21, why are you calling me ma'am??? I'm also not a fan of Ms. even though I understand that it exists so that people don't have to make assumptions about one's marriage status. The words just sound ugly to me. I like Miss right now but I suppose I'll have to get used to the others when I get older/married.

Jul 20, 2012
tinnywatty in Not About Food

shelf-life of home-bottled carbonated cocktails

So, would you say that represents a good sample of both those people who would be accustomed to fresh squeezed juice, and people who squeeze juice at the beginning of the night, therefore not skewing the results based on their familiarity?

Jul 09, 2012
tinnywatty in Spirits

Making banana bread less moist without reducing # bananas

That sounds like a good idea. I'll give it a try, thanks.

Jul 09, 2012
tinnywatty in Home Cooking

Making banana bread less moist without reducing # bananas

That's really interesting; I don't think my bananas *have* any liquid. Unless they puree them?

Jul 09, 2012
tinnywatty in Home Cooking

Making banana bread less moist without reducing # bananas

I actually did lower the temp from 350 to 320 about 20 minutes in since the top had started to brown, and I'm using 1% milk.

Jul 09, 2012
tinnywatty in Home Cooking

shelf-life of home-bottled carbonated cocktails

I remember reading a comment on that test pointing out that the sample was mostly comprised of bartenders, who might be used to juice squeezed at the beginning of the night and therefore prefer it because it tasted the way they would expect. I'd be interested to see a test done with a larger and more diverse sample.

Jul 08, 2012
tinnywatty in Spirits

Making banana bread less moist without reducing # bananas

I have been using the following recipe to make banana bread (I got it somewhere on this board and modified it slightly although I don't remember exactly what I changed) and it's been coming out a little on the moist side.

We love moist banana bread but it's a little too gooey even though fully cooked and cooled (a tester comes out clean). What can I do without reducing the number of bananas, to dry up the next batch a bit? I thought adding more flour might do it but I was worried about upsetting the balance of leavening agents.

2 large eggs
1/2 cup sugar (a mixture of white and brown)
4 medium smashed bananas
1/3 cup of milk, poured over lemon juice
1 tablespoon melted butter
1 tablespoon vanilla extract
2 cups all purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
ground cinnamon, ground nutmeg
Chopped walnuts/chocolate

Jul 08, 2012
tinnywatty in Home Cooking

shelf-life of home-bottled carbonated cocktails

That's really interesting! I've never kept squeezed juice for more than a couple days. I'm curious now.

Someone did a test awhile back to see whether people preferred fresh-squeezed juice or several hours old juice in cocktails. It would be interesting to see a similar comparison with aged cocktails.

Jul 07, 2012
tinnywatty in Spirits

Ideas for doctoring-up premixed margaritas

I had the same thought- unless only premixed alcoholic drinks are allowed- in which case you're already breaking the rule- just make from scratch as you already do "more often than not", and pour into whatever container you're using. Mixes are full of nasty stuff like cheap mixto tequila, corn syrup, preservatives, dyes etc and usually contain no or hardly any juice. Sorry I can't help with your original question, but I think you're wasting the good ingredients you're using to "doctor up" the mix.

Jul 07, 2012
tinnywatty in Spirits

I'll never come back here, and this is why

Restaurants can't rely on getting a second chance and I don't think anyone should be expected to give a restaurant multiple tries before giving it a review, bad or good. Sure, every business has a bad day but that doesn't mean I, as a paying customer, should give them a free pass if I have a bad experience. If I have a bad experience, I'm not going to waste hard earned money trying it again on the off chance that it could be better (obviously, if there were redeeming parts of the first experience, or the manager seems receptive to my concerns, or if I have a feeling they're just having a bad day, then that's different). And I'll leave a review online if I feel my experience could be helpful for someone else. It's easy to skim through reviews on Yelp and see which people are "one one of those people for whom the whole world doesn't quite measure up to [their] lofty expectations"- the reviews aren't specific ("it sucked") or rate a place 2 stars based on just one complaint, etc.

Jul 01, 2012
tinnywatty in Not About Food

Icy, Icy, Icy Martini Tool? [moved from Manhattan]

The broken ice is called cracked ice. And, to OP- the slivers come from hard shaking, not specifically from the pounding- you wouldn't shake a drink with ice pounded into slivers because it would water down the drink far too much. As others have said, the ice slivers and other results of shaking (frothiness, cloudiness) are not desirable in a spirits-only drink like the Martini, but are great in a fruit juice drink like the Margarita or Daiquiri. Oh, and the tool used to make mojitos is called a muddler- it's like a mini baseball bat and is different since it's used for mashing fruit and herbs in the glass, never for breaking up ice.

Jul 01, 2012
tinnywatty in Spirits

Average Grocery Bill-for 2

We spend about $300/month on food only (not including restaurants, alcohol etc) but I'm sure we could easily spend a lot more if incomes allowed for it. I live in a suburb of LA and we're lucky to have some ethnic oriented grocery stores that sell fruit and vegetables very inexpensively- fruit is probably the main staple of my diet and we eat a lot of salads. If we had to purchase the volume of fruit and vegetables we eat at a standard grocery store, we would easily spend three or four times as much on produce. I'd love to be able to buy all organics from the farmers market, but it's just not possible right now.

We buy meat at Whole Foods because of the step system they have there, but we don't buy anything else there because of prices- used to buy this great bread but they suddenly raised the price by ~25%. Nearly everything else is purchased at Trader Joes because it's very convenient for us and their ingredients even in premade foods are usually very natural- they have great prices on cheese, breads and some quick meal options like pastas etc. We limit our frozen/premade meal purchases because of concerns about processed food and additives, but this also greatly helps with budget concerns.

Jun 30, 2012
tinnywatty in Not About Food