s

samboca's Profile

Title Last Reply

Beer and Caraway Seed Mustard

How long do you think this lasts in the fridge?

Jul 31, 2012
samboca in Recipes

Mutticano Cocktail

Sometimes vodka is great to dilute strong flavors like Campari, instead of just using more soda or water. Its a great carrier for other flavors. This is a good example of that. Would be great with gin instead too!

Jul 26, 2012
samboca in Recipes

Why don't most recipes use the darker green part of scallions or onions?

I guess a follow up comment would be... I've never seen a recipe that called for the use of only the darker green parts.

Usually we are putting them in salads and uncooked dishes, or adding them raw to stir fries, and they taste fine.

And ferret/pinehurst, I've noticed that if we're using ramps or wild onions the green part can be overly grassy, so maybe there are just different species available depending on where you live? Thanks for the input y'all.

Jul 17, 2012
samboca in Home Cooking

Why don't most recipes use the darker green part of scallions or onions?

I usually chop the ends off and use the entire green onion when recipes call for it, but it seems like most recipes say "use white and light green parts only". Any suggestions why?

Jul 17, 2012
samboca in Home Cooking

Why Does Ketchup on a Hot Dog Piss People Off?

I'm a big Callahan fan, but eat it how you like it.

Jul 15, 2012
samboca in Features

Bok Choy and Pineapple Salad with Peanut Dressing

Very good. Grilled chicken thighs to serve with this, so I grilled the pineapple before chopping too. Probably didn't make much of a difference.

May 21, 2012
samboca in Recipes

Is Beer on Tap Really the Best?

Cans and bottles are both great of course, but the distributors of beer in most states are the ones who clean draft lines in the USA. Since distributors and producers know that many bars don't clean their lines properly/regularly/whathaveyou... those who care about their beer's reputations take it upon themselves to ensure their beers are served the way they were intended; clean, cold, properly carbonated. There are bad cans and bottles out there too (just like tainted bottles of wine), especially if you drink from really small craft producers whose products are more handmade.

May 09, 2012
samboca in Features

Are You Buying Phony Organics?

It tears at the core of my being the idea of someone just cashing in on a trend like organic.

Mar 27, 2012
samboca in Features

Beer Pints Are Just Too Big

Where are you drinking beer? Hooters?

Mar 02, 2012
samboca in Features

Beer Pints Are Just Too Big

Other faults with pints that have always bothered me...
-Why don't they serve pints with a straw?
-Glass is too slippery to hold while drunk, rubber cups would be better.
-Unrelated, but craft beer bars don't hire enough flair bartenders.
-Where's my whipped cream?

Mar 02, 2012
samboca in Features

Beer Pints Are Just Too Big

1) A pint glass is not necessarily a pint of beer.
2) Real beer should have a good finger or so of head at the top. This would make your pour only slightly more than 12 oz.
3) Most craft beer bars sell half pints, and use them for higher alcohol beers anyway. Some even use smaller glasses for barleywines and such.
4) Either way, dumb argument. This is going to be a non-starter with just about anyone who enjoys fine beer.

Mar 02, 2012
samboca in Features

Venison Tenderloin

Actually, I see now that the backstrap is different for the two of us. Didn't get that previously. Sorry for the confusion on my part. I'm no expert on North American game, it just sounded like you are used to dealing with larger deer and assumed a different species. I don't kill many mature bucks, so don't see a ton of deer much over 100 lbs dressed.

Mainly what I was trying to point out is that what is commonly referred to as tenderloin is actually loin. The backstrap discussion is another issue entirely. Interesting discussion though.

Jan 20, 2012
samboca in Home Cooking

Venison Tenderloin

Among hunters I think the term backstrap is fairly universal. I'm way down in Texas, and that's the only term I've ever heard used for it. I think you are probably hunting mule deer in MN? Mostly whitetails here which are smaller, ~65-110 lbs dressed.

John, you, Spot, and I know the difference, but putting this into cook's terms for the non-hunters is what I was aiming for. Those who purchase venison would probably never see the term backstrap on a menu or packaging label.

Don't you think the backstrap is the loin (not tenderloin)? It doesn't make sense to me that a venison tenderloin would be larger than a pork tenderloin, since pigs are larger. That's mainly why I refer to it as the loin instead of tenderloin. Also, I'm just curious since most of us just learn this stuff from our dads and their friends, there is not clearly understood terminology. I think even many Chowhounds don't know the difference between a pork loin and pork tenderloin.

Jan 20, 2012
samboca in Home Cooking

Venison Tenderloin

As I understand it, its like pork 'loin' vs pork 'tenderloin'.

When you butcher a deer there's the backstrap, which is the larger 'loin'. Also there's a much smaller piece of meat (more like the size of a large chicken tender), that I've understood to be the 'tenderloin'. I could be wrong.

This tenderloin is definitely less than 1 lb on average deer... much smaller than anything I've been served in a restaurant. In fact, the only venison I've ever seen in a restaurant is the backstrap (loin) or ground venison. The 'tenderloin' is too small to cut into medallions, I like it grilled whole on a skewer; satay style.

As for cooking venison 'backstrap' or 'loin'... I like a marinade of mostly red wine, with a little soy sauce, garlic, black pepper then grill very hot for 6-8 minutes til rare or medium rare. Let it rest a few minutes and slice into medallions. The marinade helps you get a nice char, even though it cooks really quickly. Good without sauce, or with balsamic or wine reduction. Buerre rouge is wonderful if you want to add a little fat.

Jan 20, 2012
samboca in Home Cooking

What to do with Schweppes Bitter Lemon?

It's great with sweet vermouth. 3 oz sweet vermouth, 3 oz bitter lemon. A nice aperitif. Or use 1.5 oz sweet vermouth, 1.5 oz dry vermouth and 3 oz bitter lemon for something a little less sweet. Over ice.

Nov 03, 2011
samboca in Spirits

Oven-Smoked Bacon

How long do you think this lasts after its made?

Oct 24, 2011
samboca in Recipes

Making Limoncello at Home

It sounds like you're making a large quantity, why not take 3-4 small samples, sweeten them to different levels, and adjust your recipe to the one that you like best? This is something that is going to work best from trial and error, in my opinion, and everyone has a different threshold for sweetness and alcohol level.

Oct 19, 2011
samboca in Spirits

Making Limoncello at Home

I've made the 'lemon digestif' from the Chow 'make your own digestifs' feature from a while back and it was very good. I used 190 proof spirit compared to their use of 151 proof. I was shocked by the large amount of sugar used (2:1 sugar to water ratio) but followed the recipe anyway.

I keep it in the freezer and the low temperature seems to bring the alcohol and sweetness into a reasonable balance. Very potent lemon flavor and by my calculation it would be about 38% alcohol. Later I diluted it a with a half a cup of water to bring the proof and sweetness down, but the flavor suffered quite a bit. Still, both are much better than any commercially available limoncellos I've tried.

Sep 27, 2011
samboca in Spirits

Spiced Rum Cocktails?

Yes, it's artichoke based. Basically tastes like a sweet vermouth with a heavy punch of bitterness to me; a little less wine aroma though. I have a feeling that Luxardo Amaro or maybe Averna could work, or perhaps a more bitter vermouth like Punt e Mes? Though I've only had those mixed in cocktails, don't have them at home... yet. Fernet Branca might work too. Let me know if you try anything.

Jul 12, 2011
samboca in Spirits

Spiced Rum Cocktails?

Try making a modified Cuba Libre. I usually resent the flavor of cola in cocktails, but have been making a drink of 2 oz rum, 3/4 oz Cynar, 2 dashes Angostura bitters, juice of half a lime, 3 oz cola.

The added spice and bitterness help to balance out the sweetness and go well with the cola flavors. Helps you remember that cola used to be a very exotic flavor. I've been using a non-spiced aged rum, but the spiced rum would probably be fine.

Jul 11, 2011
samboca in Spirits

Pisco recommendations?

I'm looking for a good Peruvian pisco to add to my collection. Mostly I will be making pisco sours, but am interested in drinking it neat as well; so something that is aromatic would be nice. Thanks in advance.

Jun 13, 2011
samboca in Spirits