French Foodie's Profile
Homemade Bread
i didn't know that the uncooked dough could be retarded for several days in the refrigerator. i was thinking maybe a day max. That would make baking multiple loaves per week significantly easier. Thanks again for all of the thoughts and the advice. This weekend can't come soon enough.
Homemade Bread
Thanks for the thoughts.
Greygarious: I currently am looking at sandwich type bread although I am sure that I will dabble in more.
HillJ: Thanks for the website. It looks great.
Well I guess I am off to continue researching and then stocking up on ingredients (including some new yeast) later this week.
Homemade Bread
To those who make their own bread at home (specifically whole wheat): I am entertaining of beginning to make my own bread at home each week instead of buying it from the store. Those of you who have made this transition, either temporarily or permanently, what were the taste comparisons near the beginning of the week and by the end of the week? Do you find one option particularly more cost effective? What have you found to be the best way to keep your bread fresh?
Luxardo Maraschino cherries not at all worth the price
Maraschino cherries may have their place after all. Personally, I use my own brandied cherries whenever I'm making a drink, but if one needed a cherry for a non-alcoholic drink, that would most certainly rule out brandied cherries...
Restaurant Recommendations for Portland, OR
If you are in the mood for Italian, Alessandro's is a wonderful local restaurant on the corner of 3rd and morrison.
"BEST OF" Portland??
Though not in the Pearl, Fleur de lis is a nice bakery in the Hollywood district (around NE 39th and Hancock, cerca 15 min drive). Another great family owned chocolaterie (which is coincidently in the Pearl) is Sweet Masterpiece on NW 9th and Davis. They have quite the array of housemade truffles and desserts, though there coffee is not the best.
Preserving Tonic Syrup
Thank you for sharing your process and results in such great detail. I was considering adding saffron to my next batch, but am considering otherwise after reading your results. Do you think adding a higher concentration of saffron may be beneficial, or is it best to just cut one's losses? Perhaps adding a saffron tincture after boiling?
Making tinctures
Thanks for the info JMF. I'm excited to try something new, perhaps this weekend after I get paid...
Preserving Tonic Syrup
That's exciting to hear. Lookiong forward to hearing some experimentation findings in the near future.
Preserving Tonic Syrup
45 drinks is about accurate. I'm slightly estimating the final syrup yield as I have one fifth filled and the rest spread amongst smaller bottles. However, I think that my estimation is fairly close. Either way, the cost per drink made with this syrup is quite low.
Making tinctures
Thanks for the thoughts JMF. I was leaning towards the NGS, but wasn't entirely sure. As far as filtering the tincture, would staining trhough multi-layered cheesecloth be sufficient for most things, or is distilling necessary? As far as tasting the tincture, do you reccommend a couple drops in some water as the best means of tasting? I know what I will be working on this weekend...
Making tinctures
Has anyone had any experience making their own tinctures in general or with quinine specifically? Are there any guidelines to making one's own? I've looked around a bit and haven't found much information around here. Is it simply a matter of mascerating the herb/other item in 100 proof vodka or everclear and then filtering? Any general durations for masceration times?
Brandied cherries mishap?
Thank you for your thoughts Junie. I did cover the cherries in the bourbon. Also thank you for the advice about the bing cherries. I was actually just looking at some yesterday, contemplating starting another batch.
Preserving Tonic Syrup
I look forward to hearing your results on the pH. I was definitely planning on doing micro batches when I experiment with the recipe. I wouldn't want to have to consume a liter of nasty syrup. Shoot I almost want to find a way to semi-liquidate what I have now so that I can start trying different things. There's the cook in me coming out, somewhat to the chagrin of my wife.
Preserving Tonic Syrup
While I have not used the chopped bark method, I can note that the powdered bark can be a bit of a hassle to do well with normal household items. It's doable, it just takes longer and several passes, and still may leave behind some residual powder.
The weight of 1/4c quinine powder is roughly 1 oz.
Preserving Tonic Syrup
I look forward to hearing your results JMF. Thank you for the information about the citric acid preservation. I feel a bit more at peace now. Although after a couple of days of having the tonic around, it may disappear fairly quickly. My wife tried it the other night in a G&T, which she never really liked with commericial tonic. After last night it officially became one of her favorite drinks. Plus, this tonic water is refreshing just on its own.
Regarding the filtering, I passed the solution through some multi-layered cheese cloth and a strainer about 4 times. That got almost all of the sediment out of the solution (I can't see any at the bottom. However, It was not the most time effective method, especially with the first filtering.
The next batch I make, I am thinking about lowering the amount of orange juice and adding a few different spices to the mix. Any thoughts on using more zest, eliminating the juices, and perhaps adding citrus tinctures to increase shelf stability and perhaps overall flavor?
Preserving Tonic Syrup
Thank you for your thoughts. I was leaning against the canning, but wasn't sure. I hadn't thought of the freezing method though. I may just have to go that route if I can't find some friends who might want some. As for the recipe that I used, it can be found at http://www.jeffreymorgenthaler.com/2008/how-to-make-your-own-tonic-water/ It is incredibly easy to make, although I had to do a little bit of searching for a few ingredients. I'm already looking forward to making another batch as there are a few things that I want to experiment with.
Preserving Tonic Syrup
I just recently made a batch of my own tonic syrup (to combine with soda water). It makes one of the best G&Ts I've had. However, I didn't quite realize how much syrup the recipe would produce (about 1.5 fifths). I can't imagine that it will have a long enough shelf life for me to consume it. I would imagine that it would be safe for me to can a substantial amount of the syrup to prevent it from going bad. I'm not entirely convinced about the efficacy of slipping in some vodka. Does anyone have any thoughts on whether processing the syrup (which includes some citrus) would adversely damage the flavor and/or yield a sustainable shelf life?
Brandied cherries mishap?
Thank you for your help Ted. I placed them in the refrigerator last night and will fish out some of the more abrnomal ones tonight. Then it's off to another 1.5 weeks of waiting. The color of the bourbon has a strong reddish hue already.
Brandied cherries mishap?
So if I put them in the refrigerator at this point can they still be saved? I'm thinking that it may be best if I try to fish out the more brown colored ones with a sterilized spoon, but I don't want to go through that trouble if the whole batch is contaminated. I'd like to save whatever I can, as I'm poor and can't be pouring 2ish cups of liquor into a jar every day. I did sterilize the jar for what that's worth. Also, does anyone have thoughts on when the cherries are properly mascerated and can begin to be enjoyed. iive heard some people say 3 weeks and others say 2 months.
Lillet-what to do with it?
Personally I find Lillet blanc drinks beautifully as an apertif on its own with a small orange slice garnish. Regarding cocktails, it makes a great Vesper with some minor modifications since the original Kina Lillet was a bit more bitter
1.5 oz gin
0.5 oz vodka (preferrably 100 proof)
0.25 oz Lillet blanc
1 Small dash of Angostura bitters or even better a small pinch of quinine (to more accurately replicate the bite of the original kina lillet.
Shake until ice cold, strain into a cocktail glass, and garnish with a long lemon twist. Do not use olives, it will ruin the subtelty of the drink.
Brandied cherries mishap?
About two weeks ago I started my first batch of brandied cherries using some local ranier cherries. I trimmed the stems to 1/2", rinsed the cherries, and then packed them in a 1qt mason jar with bourbon and a bit of sugar. I took the jar out of the closet yesterday to gently shake it and noticed that some of the cherries had turned a slight brownish color while others had simply been drained of some of their color. is this something that would be deemed abnormal? I don't want to keep macerating the cherries if they are somehow rotting in the jar.
Immersion vs. Stand blender
I will probably be using it for primarily for smoothies and shakes and secondarily for soups. It looks like the best option is to find a good stand blender and then to get an immersion blender when we have the money.
Advice needed for oven cleaning - several questions
2nd for the easy off. Go with the fume free container (blue). I do custodial cleaning for a living, and it works wonders on even the worst of ovens.
Immersion vs. Stand blender
My fiance and I are looking at acquiring a blender, but have been bombarded by many of the negative reviews. I have read lots of horror stories about the plastic Kitchenaid leaking and the Cuisinart blender not working very efficiently. Does anyone have any positive experience with either of these blenders? At this point I am thinking that buying a immersion blender might be the better option, because in theory it should be able to do the same things as a stand blender if I just place the ingredients in a pitcher. Am I missing some vital aspect of the differences between the two types?
How About A New What Are You Drinking ?
My fiancé and I just recently enjoyed a bottle of Finca Allende 2003. It was our first Spanish wine, and it paired quite well for a dinne of steak, bread, and french-style green beans.
Relatively new to wine and poor
Thank you everyone for the wonderful advice. I feel like I have a little more direction now. I do have a few more questions that hopefully someone can answer. I've read thatr the vibrations in a regular refrigerator can damage a wine. Is this something to be significantly concerned about or is overplayed hype? Also are the wine refrigerators a reasonable alternative to passive cellaring for long-term aging of wine? I've heard mixed reviews about that. Thank you again, and it looks like I will have to start visiting some wine bars and stores around town. This is where having an affinity to wine and spirits does not come in handy--really expensive to develop both palates, but at least I'm still young.
Relatively new to wine and poor
I just recently came of age and am beginning to develop my palate for wine. I have been trying to learn as much as possible. My current dilemma is how to affordably store wine, and possiblyh look into doing some minor aging. My ideal scenario is to get a 2009 vintage wine (I'm getting married in May) and age it for 5-10 years. I live in the Portland, OR area in a small townhouse apartment. What are my options for storing wine that would be relatively inexpensive or am I relegated to waiting 10 years until I am more financially secure to begin developing a collection? Furthermore, are there any good sources to learn about developing my palate, learning to read vintage charts, and pick out wines that are actually worth purchasing/drinking, or is most of that a learning by trial and error thing? I appreciate the opinions and guidance of people much wiser than me on these issues.
Anyone ever use a parisienne shaker
Thank you everyone. I think I'm going to just stick with the Boston shaker after all. Plus, it has the added benefit of watching the cocktail being mixed in shaken drinks.
a really good, higher end rum for a great Mojito??
I have found that the Cruzan 2 year light rum makes a good mojito. It's quite a bit cheaper with a much better taste than Bacardi.
