davebough's Profile
How to Make a Manhattan [Moved from Home Cooking board]
It's worse in Michigan. The only Ryes sold in the state are Jim Beam, which I don't like, Wild Turkey 101, which I wish wasn't so strong. @ expensive Sazaracs, and a Rittenhouse so expensive I would have to sell my daughter's body every time I ordered a Manhattan. The Beam and Wild Turkey are the only ones I have ever seen in a bar and 49 out of fifty bars have neuther.
dave
Food Paired w/ Bourbon/Rye?
I often will make a glaze or sauce for meat. poultry, seafood based on bourbon and serve bourbon with it. I use Old Crow usually because it has a good bourbon taste and is cheap.
dave
Is it weird to drink Champagne by oneself?
The best thing about drinking Champagne alone is that you can focus on the wine without distraction, and you don't have to share.
dave
2005 Bordeaux.. What Value Wines are you buying?
I've had so much bad luck trying to find Bourdeaux wine under $30 that I liked that I have gone to drinking Bergeracs where I used to drink Bourdeaux.
http://www.pays-de-bergerac.com/english/wine/index_bergerac.asp
I am curious about what the more knowledgeable wine people here think about that. Should I be smarter about trying to find the Bourdeaux, or is my strategy rational for an everyday wine of this type?.
dave
Looking for saltpeter (to cure bacon)
Here's a good source for meat cures. Their Insta-cure #1 and #2 is the same as Prague
http://www.sausagemaker.com/index.asp?PageAction=VIEWCATS&Category=50&Page=2#1 and #2
dave
January 2008 Cookbook of the Month: Your Suggestions Needed
EGGS, Michel Roux. Wee written, clear direction, absolutely stunning pictures.
http://www.amazon.com/gp/product/0471769134/ref=s9_asin_title_1?pf_rd_m=ATVPDKIKX0DER&pf_rd_s=center-1&pf_rd_r=16BFTCZRE0ZKWMVZ38NC&pf_rd_t=101&pf_rd_p=278240701&pf_rd_i=507846
Looking for Jackson, MI Recommendations
Win Schuler's in Marshall has been an area tradition forever.
http://www.schulersrestaurant.com/2006/cookbook_history.asp
dave
How to Make a Manhattan [Moved from Home Cooking board]
I agree that the Manhattan from New York in the late 1800's was probably made with Rye. That was the most popular whiskey there at the time. Most of the old recipes I've seen only call for whiskey and don't specify what kind. If the only choice is rye, then it's next to impossible to get a Manhattan in a bar. I wish bars had Rye, but they mostly don't. If you ask for a Manhattan you will probably get Bourbon. I think probably Corbey's or Kessler's would probably be closer to the taste of they rye's in the original.
dave
Cocktails from 1967
If I remenber correctly, Consumer Report rated Johnnie Walker Red as a "Best Buy" in 66 or 67.
dave
How to Make a Manhattan [Moved from Home Cooking board]
I basically learned to make them like the OP, but with Seagram's 7 and on the rocks in an old-fashioned glass. Since reading the recent posts, I have been straining them into a cocktail glass and like it better.
dave
Domestic Bubbly Recs
I agree Jason, and tend to drink Champagne in the $40-50 range. The question though was about domestic bubblies, not champagnes/
dave
Domestic Bubbly Recs
Larry Mawby's Talismon Brut is under $30 and has been picked as one of the best 40 wines made in North America in a recent book. Seems like nobody outside of Michigan ever tries it. You can order from the vineyard.
dave
http://www.lmawby.com/buy/wines.asp
Bringing Absinthe back to the US?
The Lucid website lists the New York state distributor and lists stores by city that carry it.
http://www.drinklucid.com/
dave
Calvados
Fermier can be any of the three appellations. My understanding is that to be labeled "Fermier" the apples must be grown, the cider made, and the Calvados distilled on the same farm. Since these are smaller operations, I wonder if the use the more primitive double-distilled technique in the two appellations that don't require it because the equipment is cheaper then for a column still.
dave
Scotch at Trader Joe's
Trader Joe's can't do that in many states. For instance, Michigan, mentioned above, has less than 1/2 dozen wholesalers who can legally bring liquor into the state and the state sets the retail price. Trader Joe's could get licensed to sell liquor here but would be required to buy from one of these wholesalers and to sell at the same price as every other supermarket or neighborhood liquor store in the state.
dave
Lunch: The worst meal of the day?
For lunch, I like to go to a decent restaurant and order an appetizer. Much more likely not to get too much food.
dave
Cape Girardeau for a week
Sometime during the week you owe it to yourself to drive to Cairo, Illinois and have a barbeque pork sandwich at Shemwell's. Has my vote for best in the world.
http://www.pilotlight2000.com/historic/shemwell.htm
Cairo is a fascinating sidetrip for other reasons. It's like visiting ruins of an ancient civilization. You drive into town through the dike which has a steel gate to drop when the Mississippi and Ohio rivers flood. The downtown is full of old abandoned businesses from when racism detroyed the city. All the businesses were white owned and wouldn't hire blacks. The blacks boycotted the businesses for close to ten years, but most of the owners closed down rather than change their hiring policies.
dave
Infusing brandy?
Spring for the Calvados. Great stuff! If you don't fall in love with it, you'll have a friend that will.
dave
Labne
Super easy to make.
http://biology.clc.uc.edu/fankhauser/Cheese/Making_Laban/Labneh.htm
dave
Spanish Olive Oil
My favorite EVOOs are unfiltered Arbequina from Spain. Right now I'm using Miguel & Valentino which was under $8 for 1/2 liter, but I've had good luck with other brands.
dave
Best Single Malt
I love Islays. I would describe the taste as full of seaweed and smoke rather than iodine. When I want a softer drink I go to Calvados, Cognac, or Bourbon all of which I like better than most single malts. I haven't access to many Ryes, but think I might sometime find one brawny enough to offer an alternative to my Laphroiag.
dave
Calvados
I drink and love Busnel VSOP which is one of very few brands available in Michigan. I've always been curious about Fermier Calvados. Is it generally double distilled or do I need to look for one labeled Pays d'Auge? What brands do people like? Does anyone know what's aqvailable in Chicago?
dave
Slow Cooker Questions
I have a cheap crock pot I seldom use, but a recent thread on using them as a stand-alone stock-pot has me saving bones for homemade chicken stock.
dave
How to use up a lot of Kahlua...
Or put them in a blender for a Kahlua milkshake.
dave
Cooking (and drinking) with sherry
Here's a thorough discussion of sherry types from the wine board.
http://www.chowhound.com/topics/438830
dave
Homemade Jerky
You can make jerky in a food dehydrator. I make mine in the oven at about 200-225 with the door cracked open. Cooks/drys it in an hour or two. It would take a lot longer in a dehydrator.
dave
How to use up a lot of Kahlua...
put a couple ounces in a tupperware container, add twice as much milk, put in 1 ice cube, put the top on and shake the crap out of it. Nice foamy refreshing milk drink, probably good on your corn flakes too.
dave
For all of you who love Kefir
Or make it yourself. Looks easy.
http://wintersdayin.blogspot.com/2006/08/creme-fraiche-buttermilk-kefir-recipes.html
dave
Give it up for the cheap bourbon
Old Crow is my everyday and mixing Bourbon. The joy of Bourbons for me is the different tastes you get in all price ranges. I enjoy many expensive bourbons, but many cheap ones too. I like Old Crow better than Woodford Reserve.
dave
