mcmachete's Profile

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Looking for delicious and hard to find Offal and edible insects

We ended up going to Western Soondae in Koreatown. We had sweet rice blood wurst-sausage, beef heart, beef tendon, assorted pork intestine, pork liver, pigs feet, and a ton more delicious bits we couldn't identify.

Jul 27, 2013
mcmachete in Los Angeles Area

Looking for delicious and hard to find Offal and edible insects

Animal is amazing. My favorite restaurant in LA, and one of my favorites restaurants anywhere.

Jul 27, 2013
mcmachete in Los Angeles Area

Looking for delicious and hard to find Offal and edible insects

Testicles and bugs, mainly. Also looking for any unusual animal proteins.

All the things Andrew Zimmern hunts for. We're willing to try any style of cuisine, though we'd prefer something near the Valley if possible.

My buddy and I are taking advantage of our wives being away to try some foods they'd never go for.

Any ideas?

Thanks.

Jul 27, 2013
mcmachete in Los Angeles Area
1

Bombay Government Punch

@TheScrappyTomato: Gosling's Black Seal.

Apr 17, 2009
mcmachete in Recipes

Killer Mofongo in El Barrio

FYI - Dominicans call their "mofongo" variation "mangu," not "Dominican mofongo." Cubans call theirs "fufu."

Feb 23, 2009
mcmachete in Features

10 Pumpkin Ales

Fisherman's Ale Pumpkin Stout.

Nov 25, 2008
mcmachete in Features

Cuban Christmas Feast

Definitely Cuban-inspired and not traditional Cuban, though the only one that really veers off-course is the eggplant dish.

Nov 22, 2008
mcmachete in Features

Caribbean / East Indian food near Sherman Oaks / NoHo?

Yeah. Wow. Don't know how that happened.

Oct 26, 2008
mcmachete in Los Angeles Area

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.

Oct 23, 2008
mcmachete in Los Angeles Area

Dumb martini question

JMF nailed it

Apr 15, 2008
mcmachete in Spirits

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.

Apr 15, 2008
mcmachete in Spirits

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."

Apr 15, 2008
mcmachete in Spirits

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

Apr 13, 2008
mcmachete in Spirits

Where to find salak, mamoncillo (and other exotic fruit) in LA?

OK.

Just found a thread covering mangosteens: http://www.chowhound.com/topics/42901...

Maybe there's someplace a little more central for some of the less obscure and difficult to find?

-----
Tien Phat Produce
9291 Bolsa Ave, Westminster, CA 92683

Apr 12, 2008
mcmachete in Los Angeles Area

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.

Apr 12, 2008
mcmachete in Los Angeles Area

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...

Apr 11, 2008
mcmachete in Spirits

Opinions on this drink?

That sounds horrible.

Sounds like something from the makers of Buffalo Sweat.

Apr 11, 2008
mcmachete in Spirits

Favorite neutral, relatively inexpensive vodka for infusing/infusing suggestions?

This is somewhat true, but it's not a crazy amount.

3 brita filters @ <$20 = <$7 each and I believe you can run 5 passes about 4-8 times per filter (about $1.50 per infusion).

I'd rather use better stuff from the gate too, but it's an option anyway.

Apr 10, 2008
mcmachete in Spirits

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
<.5 tsp - cranberry 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.

Apr 10, 2008
mcmachete in Spirits

Vodka - your choice in a cosmo?

You're right. Not sure what I was thinking...

Apr 10, 2008
mcmachete in Spirits

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.

Apr 10, 2008
mcmachete in Spirits

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.

Apr 09, 2008
mcmachete in Spirits

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...

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.

Apr 09, 2008
mcmachete in Spirits

Vodka - your choice in a cosmo?

The citron vodka works well (especially Ketel One), but it's not traditional.

Apr 09, 2008
mcmachete in Spirits

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/mix...

Apr 07, 2008
mcmachete in Spirits

French Martini

A simple and tasty recipe.

Apr 04, 2008
mcmachete in Spirits

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/coc...

Apr 04, 2008
mcmachete in Spirits

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.

Apr 04, 2008
mcmachete in Spirits

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.

Apr 04, 2008
mcmachete in Los Angeles Area

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...

Apr 04, 2008
mcmachete in Los Angeles Area