mcmachete's Profile
Caribbean / East Indian food near Sherman Oaks / NoHo?
Yeah. Wow. Don't know how that happened.
Caribbean / East Indian food near Sherman Oaks / NoHo?
Looking for saltfish, meat patties, jerk chicken, dasheen (or other provision) stew, curried goat, roti, johnny cake, etc.
I'm from Miami and I'm missing those flavors...
Thanks.
jim beam...am i crazy?
There are definitely tasty gems of all sorts of spirits that can be found at a fair price, but I wouldn't go that far.
Bulleit? Bulleit. How do you say that?
It's named after the distiller's family name and though I'm sure originally his ancestors pronounced it "boo-lay," he (and his family) pronounces it "bullet." And so, the name of this rye-kicked bourbon is pronounced "bullet."
Raw sugar cane for Caipirinhas
If you're looking for sugar cane *swizzle* sticks, you can find them in a number of liquor or grocery/gourmet food stores.
Just do a google search for "sugar cane swizzle sticks" and a number of online retailers pop up. Also you might want to try Citarella on broadway.
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Citarella
2135 Broadway, New York, NY 10023
Where to find salak, mamoncillo (and other exotic fruit) in LA?
OK.
Just found a thread covering mangosteens: http://www.chowhound.com/topics/429012#2823629
Maybe there's someplace a little more central for some of the less obscure and difficult to find?
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Tien Phat Produce
9291 Bolsa Ave, Westminster, CA 92683
Where to find salak, mamoncillo (and other exotic fruit) in LA?
Anyone have any ideas where I can find fruits like salak (snake fruit), mangostan, breadfruit, cherimoya, durian, rambutan, zapote, cloudberries, dragon fruit, feijoa, jackfruit...
I'd also love to find some mamoncillo. They were sold in every street corner in Miami (well, Hialeah and Little Havana anyway). I also miss some good mamey and papaya and guanabana and guava and tamarindo.
And I'd love to find some Florida (or Caribbean) avocados. The tiny black things out here don't comapre IMO.
I'm sure many are too perishable to export, and there are seasonal considerations, but you never know...
Thanks.
Favorite neutral, relatively inexpensive vodka for infusing/infusing suggestions?
Interesting. I heard Mythbusters called it a myth, but these guys swear by it: http://www.infusionsofgrandeur.net/
I've never done it, but had considered it...
Opinions on this drink?
That sounds horrible.
Sounds like something from the makers of Buffalo Sweat.
Favorite neutral, relatively inexpensive vodka for infusing/infusing suggestions?
This is somewhat true, but it's not a crazy amount.
3 brita filters @
I'd rather use better stuff from the gate too, but it's an option anyway.
Vodka - your choice in a cosmo?
True, you really don't want more than a few dashes - maybe up to a quarter ounce - of cranberry juice.
1.5 oz - citrus vodka
1 oz - triple sec
.5 oz - lime juice
Keep on making them however you like, TMW - but soupkitchen's right in that you're really just making a Cape Cod (though with that much cranberry, it might be more suitable on ice in a highball or collins glass than strained into a cocktail glass).
As to your original question, if your vodka takes backseat to the juices in your cocktail, then you may not notice it if you use some "lower-shelf" variety. Then again, Tanqueray vodka is already fairly inexpensive - too much less than that and you may come accross vodka with impurities too harsh to ignore.
Favorite neutral, relatively inexpensive vodka for infusing/infusing suggestions?
Seagram's vodka.
Or take some well rum and run it through a carbon water filter 5 or 6 times - takes out a lot of impurities for a poor-man's distillation.
Mai Tai - how to?
You're right about the Falernum taste profile and how it changes the drink - but I'd still say it's a Mai Tai.
It's hard to discredit it when even the original recipe is in dispute, as well as how many times the originator(s) (Vic & Don) changed it over the years. It may not be as varied as the Zombie, but there's definitely more than one way to skin a Mai Tai.
There is a point when a Mai Tai stops being a Mai Tai, true... but seeing as how Falernum is not an uncommon ingredient in Mai Tai recipes (and Falernum was even part of Don's "original" Mai Tai recipe), I don't think that's it.
stocking bar
You'll get better taste (and cheaper prices) opting for Flor de Caña, Cruzan or Gosling's instead of Bacardi as your gold and white rums.
http://www.macheterum.com/2017/12/rum-best-buys.html
If you have a Costco nearby, grab their Kirkland Vodka - it's practically identical to Grey Goose (both distilled in Cognac, France) and it's a fraction of the price. Seagram's also distills a very smooth vodka (essentially their gin base) at bottom-shelf prices.
Gordon's gin is extremely affordable, and of high quality. It's best in Martinis, but also works with tonic and ginger ale.
For Tequila, I find Sauza and 1800 a little more palatable than Cuervo, and they're about the same price. I'm not as versed in Tequila as I am with rum, vodka, and gin - so hopefully someone else chimes in.
As for percentages - I wish I could help. The only thing I know is that Vodka is probably the most used spirit. Have plenty of Coke, Ginger Ale, Tonic, Orange Juice, 7-Up, and Cranberry Juice as they're the most popular mixers.
Good luck.
Vodka - your choice in a cosmo?
The citron vodka works well (especially Ketel One), but it's not traditional.
Bartender rant... NO.. a daquiri is NOT always frozen!
I'm with you, gryphon.
Nothing like the real thing.
http://www.macheterum.com/2008/04/mixed-drinks.html#Daiquiri
Stock the bar party gift?
Since they like Bourbon, expand their horizons with one of these quality Bajan rums that have some essence of Bourbon: Mount Gay XO or Cockspur 12.
http://www.macheterum.com/2007/08/mount-gay-xo.html
http://www.macheterum.com/2007/06/cockspur-12.html
What great cocktails can be made with Hendrick's gin?
It does work very well with a good tonic or in dry martinis with cucmbers (or olives or onions).
But it's nice in a Negroni, or better yet a Bijou:
2 oz Hendrick's
1 oz green Chartreuse
.75 oz sweet vermouth
2 dashes orange bitters
Stir with ice and strain into a chilled cocktail glass. Garnish with a lemon or orange twist.
Or since it works well with cucmber, try this drink:
2 oz Hendrick's
1 oz apple or apricot brandy
.75 oz apple juice
Shake with ice and a few cucmber slices, strain into chilled cocktail glass. Garnish with cucumber slice.
Cuban sandwiches
ha!
I had a similar experience during my single visit to Versailles on La Cienega. I ordered the Rabo Encendido (figuring that if they could nail Cuban Ox Tail, they'd be worth another visit!). Well, the ox tail was *excellent.* Not quite my grandmother's but it was very good. However, the easy stuff (rice, beans, yuca, plantains, even the Mamey shake) they butchered. Shame.
Cuban sandwiches
I have never seen salami in a Cuban sandwich, but I have heard about it online. I'm sure it's tasty, but I'd personally skip it.
Johnny's at Sunset-Gower Studios (hardly cuisine) offers a Cuban sandwich without pork (worse than adding mayo!). When I told the lady it wasn't Cuban, that it was just an overpriced ham and cheese sandwich. I too, of course, had to speak up about it...
Cuban sandwiches
Tampa generally adds mayo (along with shredded lettuce and sliced tomatoes), which for many Cubans (including myself) is basically sacrilege.
I haven't tried Rincon Criollo, but it sounds promising - I'll have to check it out when I'm down that way.
Basque in/around SF Valley (or any recommended Tapas/Wine spots without breaking the bank)?
Burbank to Bakersfield is a serious drive, but I'll definitely make it a point to check it out sometime (delicious, generous, and cheap - what more could you ask for?).
Thanks.
Cuban sandwiches
I'll have to check it out. I'm Cuban, and therefore very particular.
His favorite place was in New York? He must have never been to Cuba or to Miami (particularly Little Havana, Sweetwater, Miami Beach, and Hialeah)!
Rum
http://www.macheterum.com/
Among my personal favorite sippers: Zacapa Centenario, Angostura 1919, Gosling's Family Reserve, Zaya Gran Reserva, Pyrat Pistol, Angostura 1824 (too many to list them all)...
Cuban sandwiches
An authentic Cuban sandwich is as follows:
- Cuban bread (authentic - made with lard)
- Serrano ham (thinly sliced)
- Roasted pork (thick slices, not shredded or pulled)
- Yellow mustard (never ever, ever, ever mayo - at least not for the real thing)
- Swiss cheese
- Sliced pickles
The outside of the sandwich is lightly buttered and placed in a flat press (the press is wrapped in foil, not the sandwich), then cut diagonally. Salami, lettuce and tomato may be added, but they are rare variations on the true original.
Since moving from Miami, I've been loking for a taste of home here, but haven't quite found the perfect one yet. Xiomara's is tasty but too pricey. Porto's is pretty good, but their Cuban bread isn't quite right.
Basque in/around SF Valley (or any recommended Tapas/Wine spots without breaking the bank)?
I've been looking for a good Basque spot for some time and can't seem to find one. I'd be willing to do a little driving from Burbank if it's worth it.
Alternately, a solid, reasonably-priced Spanish tapas or wine bar in or around the Valley would be great. [We've enjoyed AOC and BIN 8945, but I'm looking for something a bit more frugal, if possible. Also, I've heard that Eight-18 is tasty but pricey and inconsistent. ]
Thanks for the input.
