swobohe's Profile

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Looking for a "somewhat" special dinner...

Hmmm, I'm trying to decide on a restaurant for a mid-week dinner in chestnut hill. Would you recommend Mica or Heirloom:? It sounds like both were fantastic, what sets them apart?

Sep 22, 2012
swobohe in Philadelphia

3-Ingredient Patio Cocktails

i guess just the julep needs a recipe (with sugar!)

Jun 01, 2012
swobohe in Features

3-Ingredient Patio Cocktails

no recipes?

Jun 01, 2012
swobohe in Features

Best Drinks for Global Warming

are there no recipes for these?

Apr 22, 2012
swobohe in Features

You Cannot Make Potatoes Sexy

I thought 2008 was the year of the potato.

Jan 15, 2012
swobohe in Features

Village Whiskey burger or Royal Tavern burger?

I think the village whiskey is pretty delicious but somewhat overrated and WAY overpriced.

Nov 13, 2011
swobohe in Philadelphia

Figgy Fuel Bar

what is crispy brown rice cereal?

Oct 03, 2011
swobohe in Recipes

Cherry-Vanilla Bitters

As long as the alcohol level remains high I wouldn't worry about botulism. I would say as a rule of thumb don't use a higher volume of fresh fruit than liquor.

Sep 12, 2011
swobohe in Recipes

Scarlet Harlot

check plus

Jul 27, 2011
swobohe in Recipes

Tequila Infusions? (ISO cheap white tequila)

Tequila infusions are a great way to improve some lesser quality tequilas. Two I have done are:

-Jalapeno lime (couple limes worth of zest and 2 jalapenos in a bottle of tequila, left in the bottle until the color was leeched out then strained added some sugar at the end to help cut the spice and after some aging its become some pretty quality stuff)

-Vanilla Lime (Gotta keep a closer eye on this one, add the lime zest and a vanilla bean, but take out the vanilla when the flavor start becoming apparent. Strain out the lime zest after a while longer, add just a touch of sugar to smooth it all out)

The jalapeno is good for shots, but the vanilla lime is quite tasty on the rocks perhaps with a lime wedge.

As far as tequilas go my favorite blancos traveling along the increasing price/quality continuum are sauza, cazadores, milagro, and siete leguas.

Aug 16, 2010
swobohe in Spirits

Jack Daniel's is not Bourbon.

Bourbon requirements:
-Mashbill with >=51% corn w/ barley rye and wheat making up the remainder
-ABV requirements fro when it is distilled (<=80%), put in the barrel (<=62.5%,) and bottled (>=40)
-Aged in new charred oak
-Made in the USA

It seems that when looking at the legal definition of bourbon JD counts unless one considers the charcoal filtering to be adding flavor. Its the addition of extra flavors that classify Tennessee whiskey as not bourbon. Sugar maple charcoal (as in Tennessee whiskey) adds flavor whereas the charcoal used in filtering (some) bourbons is purely a filtering agent. In no other way is Tennessee whiskey (or specifically JD) legally different from bourbon.

Is there an error anywhere in my logic?

Aug 03, 2010
swobohe in Spirits

It's a Sausage-fest!

Beans! Soak the beans overnight, brown the sausage, fry up some garlic, onions, and peppers, add the beans and simmer until tender (you can then mash up some of the beans and add them back in to thicken up the pot liquor). Delicious!

Mar 26, 2010
swobohe in Home Cooking

Curing salt in RI

Botulism (from the latin "botulus" meaning sausage) grows in anaerobic environments (places without oxygen such as the interior of a drying sausage). Nitrites prevent clostridium botulinum from growing in these environments regardless of the salt level. So again, because botulism toxin is one of the most toxic substances know to mankind, it seems to make sense to stay safe and use it for cured meat products.

Mar 16, 2010
swobohe in Southern New England

Curing salt in RI

My understanding is that the nitrites are used in dry cured and aged meats in order to prevent botulism... this seems important.

Feb 19, 2010
swobohe in Southern New England

Slow Cooker Duck Confit

I read that the warm function on my slow cooker is actually 160F so I'm planning on doing it on a weekend and just switching from warm to low (which is a little too hot at 205F) and back every hour or so.

Feb 04, 2010
swobohe in Recipes

salt pork

I usually use bacon, but basically everything is better browned so I would cook the salt pork (cut into large chunks) in a pan over med-high or high to brown and render some fat and then brown whatever onions, garlic, and/or veggies you will be adding to the beans in the fat before adding to the slow cooker. Just a thought!

Nov 09, 2009
swobohe in Home Cooking

How to Stay Healthy During the Holidays

Lemons are acidic.

Nov 05, 2009
swobohe in Features

Pulled Jerk Chicken Sandwiches

This recipe includes allspice (check the rub), onion (scallion), and chile (habanerro or scotch bonnet). It thus satisfies bigrey's criteria for "jerk"... good.

Oct 31, 2009
swobohe in Recipes

New Finds: Eclectic Cocktail Glasses on Sale

The 12oz glasses shown cost $125

Jun 30, 2009
swobohe in Features

Cooper Brothers Rye Cocktail

Jun 07, 2009
swobohe in Recipes


That seems like a lot of limes for 2oz of liquor!

Apr 08, 2009
swobohe in Recipes

Sweet Hot Mustard

Also, if you let it rest for another 5 minutes before adding the vinegar it might get a little hotter.

Apr 08, 2009
swobohe in Recipes

Rum that you can sip??

Try Ron Zacapa Centenario 23 year, about 40$ and definitely sippable.

Mar 24, 2009
swobohe in Spirits

Kava Shake

Kava can cause serious liver damage!!!!

Feb 06, 2009
swobohe in Recipes

Opened salame package, and it smells like feet. Not normal, right?

If the salame is from a reputable dealer in cured meats I say go for it!!!

Jan 09, 2009
swobohe in General Topics

Red Lentil Hummus

Interesting, I think I'll try it mixed with some chickpeas as I too have some old lentils lying around. I think the lentils lose some of their flavor after a little while and are pretty cheap so it would be reasonable to buy new ones. On the other hand they don't actually go bad, so waste not want not and all that. I'm going to go ahead and use the old ones.

Jan 09, 2009
swobohe in Recipes