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NY CHOW Report: Chicken with Foie Gras at the Beagle

this looks awesome! congrats to Garrett. shout out to a rad portland alum!

Jul 26, 2011
pb n foie in Features

Sodas in Portland

thanks JillO! I remember seeing sodas at Cost Plus. Thanks for reminding me. On the way there I can stop at K&Z.

Jun 27, 2011
pb n foie in Metro Portland

Sodas in Portland

Was wondering if anyone knows a good place to find old school or great sodas in Portland? I know that the Hawthorne Fred Meyer has some and also Sheridans has a small selection. Are there any other places that carry things like the AJ Stephans stuff or like Boylans grape soda, etc. Thanks for the help.

Jun 27, 2011
pb n foie in Metro Portland

Salt Packed Anchovies and Sardines

the anchovies: tonnato sauce. add them to pasta sauces for extra dimension. added to a relish for dimension.
sardines: again pasta sauce, with fennel, orange zest, etc.,

Jun 07, 2011
pb n foie in General Topics

Campari (and relatives) anyone?

whoa! I like this idea barleywino. more batavia arrack cocktails are always welcome. I love that shit in cocktails!

Jun 07, 2011
pb n foie in Spirits

Campari (and relatives) anyone?

You could always swap out a different liqueur for the falernum but imho nothing will do falernum justice. You might try making your own. This is what I do and it's not hard. Just follow this recipe http://www.kaiserpenguin.com/make-you...
It's really delicious stuff!

Jun 07, 2011
pb n foie in Spirits

Stirrings Liqueurs

So I was wondering if anyone has tried some of their stuff? I live in Portland, Or and we recently got their stuff at my favorite liquor store.
Out of their liqueurs I have tried the espresso, the ginger, and the triple sec.
They also carry pomegranate, apple, and peach.
The espresso is very intense. It reminds me of the pure flavor of espresso without being too cloyingly sweet. It can easily overpower a drink. This is very much different than Kahlua. Also, I bought some Galliano Ristretto yesterday because I was very curious. I prefer the Stirrings and it's about $10 cheaper. The Ristretto is more complex, but in a way that I feel takes away from the pure coffee flavor that I was hoping for.
The ginger liquer is also incredibly intense. It's just a really pure ginger flavor and it has a kick. Whereas Canton is more complex, this (stirrings) is just ginger. It's also not as sweet as Canton. I feel like Canton can get lost in a drink, but adds a nice dimension. The stirrings ginger can be a bully. So if you like ginger, this is for you.
The triple sec is fine, especially for the price. Once again nothing complex, but for $14 a nice mixer.
Has anyone else tried their other stuff and can you please comment. More curious than anything. Oh yeah and these liqueurs are all $14 here and about $10 online.

Jun 06, 2011
pb n foie in Spirits

Best cocktails to showcase CArpano Antica?

You might try this. I haven't made it, but I want to very badly!
http://www.imbibemagazine.com/Among-D...

Jun 03, 2011
pb n foie in Spirits

Cocktails from the daily chow e-mail blasts.

sounds like a drink for someone who doesn't appreciate a subtle cocktail. st germain is one of those ingredients that wipes out a drink. I imagine this one tastes of mostly sg and is kind of gross. although I bet that when I first started getting into cocktails this one would have been right up my alley. Also, the drink reads like it came off of a St Germain sticker or one of those things that the company puts on the bottle when you first buy it.

May 13, 2011
pb n foie in Spirits

Baking with Peanut Flour

I would look up recipes that call for almond flour and go in that direction. For example I have a cake cookbook that uses some almond flour in place of regular flour. I just saw an almond cookie that used some almond flour. I don't know about the fat content stuff though. I would like to try using this as well, but not because I am scared of the fat. Only because I think it would be fun because peanuts and peanut butter is my favorite thing in the world.

May 10, 2011
pb n foie in Home Cooking

Favorite Summer Drink? (Alcoholic)

Cool! I will be trying this sometime in the next few days or maybe tonight!

May 04, 2011
pb n foie in Spirits

Favorite Summer Drink? (Alcoholic)

Tiki drinks! The Mai Tai is probably my favorite drink. When the sun comes out I gravitate towards rum.

May 03, 2011
pb n foie in Spirits

Can anyone comment on these amari?

I will post back for sure and thanks for the info! I ordered from Mount Carmel Wines & Spirits.
It sure can be a shot in the dark when it comes to ordering, but I have been mostly lucky!

Apr 26, 2011
pb n foie in Spirits

Can anyone comment on these amari?

So I just purchased 4 bottles online that I basically took a chance on. Meaning I have not tried any of them and couldn't find much or any information on them either. The little info I could find was very vague. Having a little buyers remorse.

The bottles that are on the way:
Ponche Abruzzese-Jannamico or I believe Super Punch
Amaro Lucano
Amaro Cora
Jannapunch Amaro or Jannamaro D'Abruzzo

thanks for any help

Apr 26, 2011
pb n foie in Spirits

Grinding chicken, Use skin?

don't grind the skin. if you want to add fat then get some pork fatback and grind that. use the skin for skin chips! or save all of the skin that you accumulate and mail it to me. I love chicken skin!

Apr 25, 2011
pb n foie in Home Cooking

cocktails you've invented that worked or didn't

One I am loving right now is kind of a creation of mine. That being said, I got the idea from looking at a cocktail menu. The ingredient list looked tasty and I came up with this which I am calling The Broken Arm
1oz del maguey vida mezcal (any delicious mezcal)
1oz El Dorado 12 year rum (any good amber rum, Bacardi 8)
1/2oz pineapple gomme syrup
1/4oz benedictine
1/4oz cherry heering
1/2oz tuaca (any vanilla liqueur)
3/4oz lime juice
dash angostura bitters
shake, strain, up

Apr 20, 2011
pb n foie in Spirits

What have been your best and worst liquor purchases?

Just got a bottle of Zucca Rabarbaro. This stuff kind of reminds me of Cynar (my favorite amaro) but with a really nice spice flavor. It might be my new favorite. Also got a bottle of Amaro Del Capo which I am loving. The world of amari is fun and I want to drink all of it!

Apr 20, 2011
pb n foie in Spirits

Fat Washing

sounds like a banana butter. they probably caramelized the banana in butter and then strained the banana out. then they probably added the strained butter to the bourbon. that's my best guess. what was the banana flavor like? was the flavor fresh or cooked?

Apr 05, 2011
pb n foie in Spirits

First Offal Foray?

I think that sweetbreads are a good way to start. They have a lighter flavor than most of the offal meats. If cooked properly livers are a good option, but they are rarely cooked very well. Tripe is no where to start. You really need to find someone that knows what they are doing or a good restaurant to prepare something for you. Offal can be tricky if you don't know what you are doing and cookbooks rarely describe the process well. Good luck!

Mar 07, 2011
pb n foie in Home Cooking

Substitute for Batavia Arrack?

Thanks a lot Dan! This really helps.

Jan 12, 2011
pb n foie in Spirits

Substitute for Batavia Arrack?

Dan, can you please describe the flavor of the Mekhong? I have been very curious abouth this bottle for some time and can't seem to find much info on it. Is it like rum like I have read? Does it have a rice flavor? I have a big rum collection and wonder if this would add anything special to the collection?

Jan 12, 2011
pb n foie in Spirits

Substitute for Batavia Arrack?

It's definitely an aquired taste. When I first tasted it I thought it was nasty. Now it's my favorite thing to mix! I would say just go for it and mix it in the punch recipes. It will add a great highlight flavor.
I don't think agricoles or cachaca are a good sub. If you really hate the idea of buying the arrack, then try to get a hold of Banks 5 Island rum. It has a small amount of arrack in it and is a very delicious rum. Banks reminds me of a lighter Smith & Cross and will be the closest thing to the arrack.

Jan 12, 2011
pb n foie in Spirits

Similarity between cachaca and mezcal (or tequila) ?

I think Leblon is fine. It isn't the best cachaca for drinking straight, but it's great mixed. Although if you really want a great cachaca for sipping and mixing go with Novo Fogo, Fazenda Mae de Ouro, and then Sagatiba. All these are delicious and if you can't get them in your state, then you can buy all online.

Jan 02, 2011
pb n foie in Spirits

Have anything interesting for New Year's Eve?

Yeah, it looks like it might not work. It really does though and it was very well balanced! We can get Root right now in Oregon, but I had to buy it from HiTimeWine before it was available. I am gonna call it Make Mine Malted.

Jan 02, 2011
pb n foie in Spirits

What have been your best and worst liquor purchases?

best:
el dorado 15 year rum
ardbeg uigeadail
any del maguey mezcal
cynar
batavia arrack
ransom old tom gin
worst:
monte alban mezcal
port of barcelona gin
creme yvette (not bad, just don't know what the hell to do with it)
fee's celery bitters

Jan 01, 2011
pb n foie in Spirits

Have anything interesting for New Year's Eve?

I came up with a drink last night based on a drink that called for root beer using Root liqueur instead.
I was really happy with it.

11/2 oz white dog whiskey (used house spirits)
1/2 oz mezcal (used vida)
1/2 oz dolin bianco
1/4 oz luxardo amaro abano
1/4 oz root
stirred and up
I don't know what to call it.

Jan 01, 2011
pb n foie in Spirits

Thomas H Handy Sazerac Rye 2010

Hi,
I was wondering if anyone has tried this and if so what are your thoughts? It's from the Buffalo Trace Antique collection.

Dec 23, 2010
pb n foie in Spirits

How to best prepare deer heart & liver....

Cook the liver like you would any liver. Med-rare. For the heart, I would braise in a flavorful liquid or you could confit it in duck or pork fat. Slow and low until tender as all hell.

Dec 08, 2010
pb n foie in Home Cooking

Limoncello Advice?

I always use everclear to just cover the lemon zest (18 lemons) and then after I strain the mix I add a full bottle of good 80 proof vodka. Lastly I add my syrup which is 4 cups sugar to about 21/2 cups water. I have never had a problem with this being too strong. Also, I hardly ever add all the simple syrup. I add most, taste it, and adjust.

Oct 12, 2010
pb n foie in Spirits

First bottle of cachaca--disappointed

Sagatiba is really nice stuff!

Jul 14, 2010
pb n foie in Spirits