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UnitedStateOfTexas's Profile

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Perfect Gin Martini

I was just about to fix my evening Martini when I came across this recipe. I have been using this recipe for over 10 years. I have a few variations to the methods described. For a standard martini, I use jiggers instead of ponies with the same traditional 2:1 ratio of gin to vermouth. That makes for an easy pour of 1/2 jigger Vermouth to 1 jigger Gin. For a dry martini I use the standard 5:1 ratio. For extra dry I use 8:1 ration. No bitters. For a Medium Martini, I follow the Mr. Boston Official Bartender's Guide, 63rd Edition with 1 jigger gin, 1/2 jigger sweet vermouth, and 1 jigger dry vermouth. I keep both my vermouth and my Tanquerey in the refrigerator. I keep my vodka in the freezer. Ian Fleming made the "shaken, not stirred" famous. I prefer the old gentry method of gently stirring. This produces a cool, clean, clear martini. I use 2 to 3 ice cubes per drink. Since the other ingredients are already cold this makes for a colder, less watered down drink. Warning for beginners: a "twist of lemon" is a slice of lemon peel without any fruit or pulp. Alton Brown showed an excellent way to remove the bitter, unedible pulp. Be sure to gently squeeze the lemon peel against the glass just before serving. This process releases the precious lemon oil that adds a delicious dimension to the gin.

Jun 15, 2012
UnitedStateOfTexas in Recipes

Pareve Mashed Potatoes with Onion, Garlic, Organic Soy Milk, & Tofutti Cream Cheese

No taters in queso. Gomo de Carne ingredients:
3 TBS Olive Oil
1 onion
1 clove garlic
1 lb ground beef
1/4 cup cold cooked rice or mashed taters
1/2 tsp cinnamon
1/4 tsp ground cloves
Salt & pepper to taste

btw, I looked at the butter flavored Crisco and it is pareve. They also have butter flavored crisco in the form of a stick of butter for easy measuring for baking. That way I don't need to buy a huge can that is rarely used!

Dec 04, 2011
UnitedStateOfTexas in Kosher

Pareve Mashed Potatoes with Onion, Garlic, Organic Soy Milk, & Tofutti Cream Cheese

If you like Sephardic dishes you only need a 1/4 of a cup for Gomo de Carne for Turkish Borekas and only 1/3 of cup for Portugese Impenadas!

Dec 01, 2011
UnitedStateOfTexas in Kosher

Can't have dairy, how is butter flavor Crisco and lactaid milk/Silk in baking?

This is an ancient topic, but I just stumbled on it. Any product with a kosher certification with the letter "D" next to it contains milk products.

Dec 01, 2011
UnitedStateOfTexas in Home Cooking