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Anyone starting any summer time liqueurs and cordials?

Sour Cherries are ripe on trees in new england now. Keep a lookout while driving. I have picked several trees this week. Unfortunately i can not seem to recall exactly where they are....somewhere in the northeastern us...ha.try the portuguese recipe for ginginha, look it up, it is sour cherries in clear brandy with sugar.

Jun 22, 2013
pivulis in Spirits

Anyone starting any summer time liqueurs and cordials?

tight seal is good, otherwise alcohol will evaporate. shake the jar once in a while. kilner is a spring lid. very good choice. portion of berry above waterline is not going to soak like the submerged part does and might ferment. that could explain the condensation. shaking the jar will get alcohol onto the floating part. not rocket science though, just keep everything in the liquid. if it is really strong alcohol, it will not spoil at all. everclear gives off so much vapor that it is highly flammable and permeates the fruit even if floating if the percent is high enough nothing will go wrong. what are you soaking the berries in?

Jun 20, 2013
pivulis in Spirits

Anyone starting any summer time liqueurs and cordials?

One other thing. You can agitate the container if it has a good lid. This will help things mix and settle. I use el cheapo jug wine bottles screw cap and with that little handle on the neck. Buy the wine and make santgria, then you have the bottle(s). A tight cork might be preferable to reusing the plastic lined screw top as ever clear can dissolve quite a few things. Gemini? Happy birthday!

Jun 19, 2013
pivulis in Spirits

Anyone starting any summer time liqueurs and cordials?

One thing to do is sliver the strawberries as they can have air pockets after hulling. Whole berries are more likely to float and also present less surface area to the alcohol/sugar. Get them submerged so they don't spoil.

Jun 19, 2013
pivulis in Spirits

Room Temp Sushi Rice Storage- Non Alarmist Advice Sought re:Food Safety [moved from Home Cooking]

Sorry my power went off in the last sentence. What is the mystical house? Tarot? Or taro? There is probably a formula somewhere for food spoilage, something including pH, temperature, time, mass, and density, maybe air pressure too. Harold McGee, are you there?

Jun 26, 2012
pivulis in General Topics

Room Temp Sushi Rice Storage- Non Alarmist Advice Sought re:Food Safety [moved from Home Cooking]

Storage all falls on a continuum. A large batch left on a pilot light, probably will never cool. So it will spoil. a pot of hot soup if it is big enough could take a very long time to chill in a walk-in, such as at a restaurant. I recall that kettles of clam chowder were never to be placed in the walk-in until already cool, per the Health dept. rules. At the other extreme, I place cooked foods on the breezy window sill and eat them again the next day, but small amounts such as two bowlfuls. I live in NE US so avg. Temp of 60 indoors. Last summer I had a vat of berries that stayed out on my pilot light driven 1936 gas stove for 6 months without any deterioration, july to march, tasty,i will do this again because the season arrives and processing is slow,,always. Acidity and sugar are preservatives. Gooseberries never spoil. Goat milk seems to be eternal, Mint tea goes bad in 36 hours or so. Beans and potatoes very quickly, almost overnight. Different foods have diff

Jun 26, 2012
pivulis in General Topics

Room Temp Sushi Rice Storage- Non Alarmist Advice Sought re:Food Safety [moved from Home Cooking]

Taking it home was what the poster described.

Jun 26, 2012
pivulis in General Topics

Room Temp Sushi Rice Storage- Non Alarmist Advice Sought re:Food Safety [moved from Home Cooking]

I see sugar as a preservative. It is acidic, for one thing. The best way to keep raw fruits such as strawberries. Not a liability, an asset. Lemonade goes fizzy? a step closer to beer.

Jun 26, 2012
pivulis in General Topics

Room Temp Sushi Rice Storage- Non Alarmist Advice Sought re:Food Safety [moved from Home Cooking]

At cheese stores, the tshirts say, "the mold is supposed to be there".

Jun 26, 2012
pivulis in General Topics

Room Temp Sushi Rice Storage- Non Alarmist Advice Sought re:Food Safety [moved from Home Cooking]

There is a southeast asian dish, like a dessert, that is fermented sticky rice. In jars, or plastic cups, yum.

Jun 26, 2012
pivulis in General Topics

does kimchee go bad?

It is supposed to. A real Korean store will put extra plastic bag over it to prevent blowouts on the way home. Fizz is good in this case. Same with natural pickles in general. Actually, even fizzy grape juice, grapefruit juice, sticky rice are wonderful foods.

Jun 26, 2012
pivulis in General Topics

Absinthe strickly for mixing

On the matter of neutral spirits, Klunco, Granier uses alcohol made from sugar beets, does that place it as an outlier as well?

Jun 25, 2012
pivulis in Spirits

Absente Absinthe

Food coloring is a turn-off.

Jun 25, 2012
pivulis in Spirits

Striped bass roe and keriorrhea

Ex-lax. No, actually they come in pairs only bigger than shad- think of two ears of corn. Tastes like the parent fish, very small grain size, like wet polenta or cream of wheat or grits that are really buttery. Best cooked to the brown stage, any earlier and it is pudding.

Jun 25, 2012
pivulis in Not About Food

Striped bass roe and keriorrhea

Maybe sharing it reduced the per-capita dose. I was eating by myself and had about 7 ounces. Can not bring myself to finish it. Want the rest? I froze it.

Jun 25, 2012
pivulis in Not About Food

Absinthe...Lucid or Grande Absente?

does lucid have food coloring in it?

Jun 24, 2012
pivulis in Spirits

Absinthe strickly for mixing

Granier. Mon Pastis!

Jun 24, 2012
pivulis in Spirits

Anyone starting any summer time liqueurs and cordials?

Day lilies, two types, check on this, some may be toxic. Tiger liLy buds are food. Not so sure about the smelly ones, research it first.

Jun 24, 2012
pivulis in Spirits

Homemade Pastis Recipe?

The lowest-end rural way to do pastis in France I heard of is take eau de vie and add in a little bottle of extract that you buy perhaps from the mobile distiller who made your grapes into the eau de vie. gets price down to Yes. Mobile distiller. Do they still exist? One of the armagnac makers started out as a traveling still. Perhaps this is available in France.

Jun 24, 2012
pivulis in Spirits

Absinthe strickly for mixing

I recommend it, I add sugar to it. It might even already have sugar, but I am unable to detect it and, in full disclosure, am also a sugar fiend. I do not regard it as sweet. Restaurant water is not sweet, and often benefits from a few packets mixed in surreptitiously.

Jun 24, 2012
pivulis in Spirits

Absinthe strickly for mixing

To me, the word 'liqueur' connotes a syrupy quality, anisette, benedictine, drambuie all possess. Scotch is a huge palette of flavors and I do not even consider drambuie related. Pastis is the poor man's absinthe. Absinthe is the long lost cousin of pastis. Pastis is not syrupy so I never classify it as a liqueur. There is some sugar. I add sugar to all pastis, I prefer sweet, but I also add water, even to fresh orange juice. Pastis may have a slight, variable amount of sugar relative to absinthe, but remember an absinthe drip requires sugar anyways. We are on this track because I prefer pastis or absinthe with sugar and water, and the first writer was asking about cocktails. So I am not really answering the cocktail question. I just was worried that they saw absinthe a straight 'shot' kind of drink, which is a common attitude in the U.S. It is a debate about sugar. Pastis and absinthe should be shelved together. Scotch and drambuie together in a store, never. The graves in France cry out for more pastis.

Jun 24, 2012
pivulis in Spirits

Absinthe strickly for mixing

Any port in a storm. What I mean is, the anise taste is so strong even in small amounts as to make it hard to differentiate among pastis and absinthe unless in a side by side comparison. In a cocktail up against the onslaught of rye and bitters I feel the difference would be difficult to specify. Many absinthe formulas include fd and c blue and yellow food coloring, absente and herbsaint and absinthe ordinaire(25 dollars makes it tempting ), among them. The venerable Pernod Pastis (35dollars) does this as well. This bothers me as it somewhat clouds the issue, to me a good color free pastis is preferabLe to green tinted absinthe of comparable price. You can see that I am operating with a paradigm placing great importance on value. So I am not a purist. But when Kubler was 30.dollars I bought out the stock. There is an absinthe museum in Antibes, I guess I will have to go there on a research trip now to properly answer this question. At least 50 varieties on sale in the gift shop upstairs. Pastis varies in sugar content. With Ricard I add sugar.Prado on the sweet side. Ordinaire I recall as sweeter. Bardouin in between. None have the syrupy quality associated with liqueurs as a class. Anisette is syrup. Ouzo, arrack hangover material. Absinthe and pastis are cleaner. Pastis is generally eau de vie with extracts added, so it is a poor mans substitute, but it is my favorite because everyone has it. In France that is. Drambuie is a liqueur having no relation to scotch. Pastis is a poor relation of its long lost cousin absinthe.

Jun 24, 2012
pivulis in Spirits

What have been your best and worst liquor purchases?

Do you mean Gammeldansk?

Jun 24, 2012
pivulis in Spirits

Luxardo Maraschino cherries not at all worth the price

It is sour cherry season. Stop and Shop carries them, they come from an orchard in the finger lakes of ny. Some ethnic groceries also get them, armenian for example. About 5.00 for a pint basket. Any time now. Better for preserving than bings. By the way, not sour at all, excellent raw.

Jun 24, 2012
pivulis in Spirits

Absinthe strickly for mixing

Absinthe is not for drinking straight ever, the high proof will just burn. Mix with a bit of sugar and the best cool water obtainable. Ice not necessary. To me, that IS a cocktail. If you need to minimize the absinthe experience completely, then make a Sazerac. Ricard is a pastis,which is confusingly absinthe, or close to it. Prado is another. Bardouin is excellent. Pastis is the way to go. Low end absinthe is often with food coloring, so is Pernod. I hate food coloring. These are all 35. or less, down to 26. Pastis is a better value and I do not believe that it would in any way compromise the quality of your cocktails, because the flavor is so dominant to begin with that only tiny amounts would be required. Absinthe and pastis are different only to an utter purist.

Jun 23, 2012
pivulis in Spirits

Providence seafood/veggies

Gracies, farmstead, new rivers, tallulah, cav. All strong on atmosphere and local.

Jun 23, 2012
pivulis in Southern New England

Striped bass roe and keriorrhea

Two sashimi slivers, 2"x1/2"x1/8", less than 2 ounces, was all it took last time. And I mean, absolutely the last time, a year ago. But many reactions worsen with repeated exposure. So, it is my assertion that the rules are in doubt. I was well within the escolar rules. This may be the first mention of bass roe also having this effect. This topic is medical thesis material. Oops, got to be going. R.O.Bass.

Jun 23, 2012
pivulis in Not About Food

Striped bass roe and keriorrhea

Just make sure you have at least three changes of trousers, washing machine, stain remover, and extra furniture. It is not a low- end meal. Actually, it is decidedly very low-end. Still symptomatic after my meal 24 hours later. Golden drops of fat. like olive oil on water. You may all cringe now. Haiku.

Jun 23, 2012
pivulis in Not About Food

Striped bass roe and keriorrhea

Keriorrhea is what occurs when one eats 'white tuna', a sushi industry lie used to market escolar. The symptoms are diarrhoea resembling yellow liquid wax.YUK! So yesterday I cooked a 1/2 of striped bass roe about the size of medium ear of corn at 10" by 2", and got sick the next morning. Sick is defined as inability to avoid having same uncontrollable waxy foul yellow ooze. Amount I ate was 3/4, about 7 ounces it is rich like scrambled eggs, and the cooking method was browned in butter. The glowing accounts of roe eating in this website now take on a different hue. Also it is really difficult to clean up the clothing and bedsheets. I have no other symptoms, the roe was beautiful and fresh smelling. I am thinking that striped bass roe contains the same indigestible waxy esters as the aforementioned escolar. The roe starts out pale pink in the raw state, then pale green as it cooks, I let it get yellow/brown and almost crispy as a slightly overdone omelette. Tasted very good. Anyone else have this happen to them with striped bass roe? In Rhode Island it is a wild fish, salt water origin, known as 'striper'. I have had the red and white filets often, without any incident. Comments, please.

Jun 23, 2012
pivulis in Not About Food