sfumato's Profile
Anyone starting any summer time liqueurs and cordials?
I did the water bath at the very beginning when the fruit was fresh, so well before straining.
Anyone starting any summer time liqueurs and cordials?
Yes, I did! And it was just the currants in the red currant rum. I did the same thing with the apricots in the (faux) umeshu and it didn't do any harm, either. Both concoctions are totally delicious so far.
Hard Cider preferences?
I should have said "labeled and sold as" rather than "technically." This is what I've found in the states and the UK (just came back from a 5 month stint living there). I'm not sure what the government/official food policies are behind those decisions.
I've never seen information published by Bulmers on initial Brix- not sure if a company that big is giving out that info. But I haven't looked too hard for it, either. Bulmer's has said they use very sweet dessert apples like Red Katy along with bittersweet ones, and on top of that, I do believe that chaptalization is allowed in the UK for ciders. But even if all those sugars are eaten up by the yeasts, post-fermentation, pre-bottling residual sugar levels are not necessarily the best guide, I'd suspect, because some of these brands (most notably Strongbow) add natural and artificial sweeteners right before bottling.
ETA: Not that it's the most reliable source, but the wikipedia entry for Scrumpy Jack starts off with "Scrumpy Jack is a brand of dry cider..." and Strongbow is labeled and marketed in the US as "England's Dry Cider"
I didn't say it made sense! ;)
Hard Cider preferences?
Blackthorn, Strongbow and Scrumpy Jack are technically dry ciders even though they taste sweet (and on a side note, in the US "sweet" cider tends to mean unfermented).
I like the real ciders (http://www.camra.org.uk/page.aspx?o=100281) you can get in the UK, but when I'm in the US, I often go for Original Sin.
FYI, Strongbow and Scrumpy Jack are owned by the same company (H.P. Bulmer, which is owned by Heineken).
What to cook with cast iron skillet in oven?
I often use mine in the oven for roasting- last night it was asparagus to go with homemade pizza.
best grill pan?
Ever since I bought my grill pan (Staub), I've been wondering the same thing. It makes a big splattery mess no matter what I do, so we rarely use it- we use the broiler instead.
Riedel wine glasses
No idea... I've never stopped/thought to count. I just drink lots of it and enjoy it!
Kaffir lime leaves?
Yep- also, they are in plastic containers, as are the fresh bay leaves.
Anyone starting any summer time liqueurs and cordials?
I knew which was which by the fruit (which did not suffer at all from being left in for a few years- totally delicious!), but I didn't put dates on everything! Argh. Thankfully, I e-mailed myself the ingredient lists when I put everything up, so I was able to label all the bottles this time. Lesson learned!
Also, my 2008 bottle is ready to drink and the 2009 is still too boozy (in a not pleasant way). Patience is sooooooooo key here.
Best food in North End
Addendum: I also remember going to Artu and liking it very much.
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Artu
6 Prince St., Boston, MA 02113
Whittard's Tea
I think their website is not comprehensive, FYI. I know they carry much more in-store than what I saw online.
Whittard's Tea
I wouldn't be surprised if Cardullo's (http://www.cardullos.com/) in Harvard Square (Cambridge, MA) carries it. I believe they will ship. It's worth giving them a call!
Riedel wine glasses
True (I don't buy expensive- and for me this means $50- bottles, except for rare occasions)!
Riedel wine glasses
I am wondering the same thing!
Then again, I have a hard time not buying intriguing bottles of wine... :)
Riedel wine glasses
I dunno... there isn't much a $475 decanter can do that my cheaper one can't! For that much, it had better wash and dry itself. ;)
Beware the extensive marketing hype in the wine world.
Best food in North End
Dinner or lunch? Pricey or cheap?
If you want a cheap lunch, the arancini and fried potato balls (can't remember what they're called!) at Galleria Umberto were a fave of mine when I worked in the North End. Pizzeria Regina has amazing pizza, of course, for lunch or dinner.
Otherwise, last time I was at the Daily Catch, their calamari dishes were all fantastic (my sister and I loved sharing the squid platter- lots of little things to taste, like marinated squid salad, squid meatballs, fried squid...). Pomodoro (319 Hanover Street Boston, MA) is also a favourite with lots of people. For dessert, skip Mike's tourist trap and head to Modern Pastry.
There was also an Italian girl working at Napoli Pastry (Napoli Pastry Shop, 120 Salem Street, Boston, MA) who made *the* best morning and mid-day espresso- not sure if she's still there. I'd still recommend it!
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Modern Pastry
257 Hanover St, Boston, MA
Daily Catch
323 Hanover St, Boston, MA 02113
Umberto Galleria
289 Hanover St, Boston, MA 02113
Pizzeria Regina
11 1/2 1/2 Thacher St, Boston, MA 02113
Grilled Cheese - favorite variations?
Naw, "grilled cheese" is such a loose term! Also, you can put it together and sear it, then open it back up, if that suits you better ;).
Grilled Cheese - favorite variations?
My grandmother's specialty: homemade dark bread + homemade pesto + thickly-sliced tomatoes (from her garden) + super sharp cheddar; open-faced, broiled.
So, so, so good.
Bon Appetit & Paltrow
I don't really think about her one way or another, and I didn't renew my Gourmet-hijacked-into-BA subscription so I didn't have to bother with this issue, but it really irritates me when she goes on about doing regular detoxes and cleanses. What a load of snake oil rubbish.
Got a good salad dressing recipe?
I adore Nigella Lawson's macerated red onion recipe and use them (+ the liquid, of course) as salad dressing all the time:
http://www.nigella.com/recipes/view/the-ultimate-greek-salad-220
Anyone else miss Gourmet Magazine?
I do miss it, but on the other hand, I'm glad to have one less magazine around the house (I have a hard time tossing them)!
Riedel wine glasses
If you are totally new to this, I would suggest starting out with just a few pieces (perhaps two) for awhile- really give them a decent test run- to figure out what you like and what fits your lifestyle.
You don't want to get stuck with an expensive set of glassware that you end up disliking.
La Morra Brookline Village?
That stinks. I've heard a few stories like that from when they first opened- my impression is that they've changed a lot since then. Service there now is really great!
Homemade umeshu and flavoured vodka- advice and recipes?
Thank you! I actually know the Wine Thief, so if we are ever passing through, I may stop by. I know it's not the same as umeshu with real ume, but I have made some totally delicious faux umeshu with super hard apricots. I just rebottled some today into clean jars- yum!
Homemade umeshu and flavoured vodka- advice and recipes?
Better late than never, I hope...? This is the same CA source:
http://chowhound.chow.com/topics/623444
I read that cherry article when it came out and am so pleased to have rediscovered it! This year I'm giving them a try.
What shocked you the first time you ate it?
I don't like truffles at all- they all taste like especially foul BO to me.
What shocked you the first time you ate it?
Unsweetened cocoa (as a kid)- didn't, or perhaps couldn't, really read the whole "unsweetened" part and thought I would get a spoonful of sweet chocolatey goodness. That was a shock!
Riedel wine glasses
INAO = Institut National des Appellations d’Origine ( http://www.inao.gouv.fr/ ; http://en.wikipedia.org/wiki/Institut_National_des_Appellations_d%27Origine ).
