s

Sbyre888's Profile

Title Last Reply

Controy - Mexican Orange Liqueur

I use Gran Gala as well, Labelle Orange Cognac is decent too. Both are a bit sweeter and much darker than cointreau, if you like alot of lime and no other sweetener, it's real good. More of a substitute for Gran Marnier in my perspective, but good and I carry Gran Gala at my bar for the the very reason we speak. Today I picked up a new product (as sample with Cuervo 1800-got it mostly for the sample!- $20 for both in NH) 30% alcohol 'Agavero Orange' orange liqueur made with tequilla. I really disliked thier original, but this has potential....no price for a 750ml yet, just 375 ml promo.....hoping for a $12-15. Just searched it, $20-23 :(

May 09, 2011
Sbyre888 in Spirits

Controy - Mexican Orange Liqueur

I see what you are saying. And clearly there is a difference of a Persian lime versus a West Indian Lime aka Mexican or key lime. However, the scientific name suggests they are definitely close relatives: Citrus latifolia vs Citrus aurantiifolia not only close, but closer to each other than ANY of the other lime varieties, they are the only ones with Citrus and Folia in their name. Thank you for refreshing some information that had not been accesed since consuming over a decade ago.

May 06, 2011
Sbyre888 in Spirits

Controy - Mexican Orange Liqueur

I guess you don't make it to the Northeast much;)
And I don't make it out much!

May 05, 2011
Sbyre888 in Spirits

Controy - Mexican Orange Liqueur

I've never seen a lime in New England without a grown in Mexico label, just saying, I imagine it depends on where you live. I'm pretty sure all limes are close relatives. And the Key ones I have had taste not much like and look quite a bit smaller than the Mexican ones I squeeze a gallon+ of daily. Too bad for me that the only options in NH Liquor stores are Cointrean and Patron Citronge, or trip sec (for clear orange)

May 05, 2011
Sbyre888 in Spirits

Controy - Mexican Orange Liqueur

I have never seen limes from other than Mexico....oh wait, Key Limes, but those don't count!

May 05, 2011
Sbyre888 in Spirits

Controy - Mexican Orange Liqueur

Ian Chadwick certainly seems to know his stuff!

May 05, 2011
Sbyre888 in Spirits

Perfect Margarita

I have ALWAYS done 2:1:1 Tequila:orange:lime

May 05, 2011
Sbyre888 in Recipes

Perfect Margarita

You are correct Odette, Controy is the perfect addition....but alas, you do need to go to Mexico for it. Basically thier cheaper alternative to cointreau. However, I have heard that Patron Citronage is, in reality, Controy in new packaging. With 25 margaritas getting ordered in a 10 minute time and waiting on patrons and making other drinks, squeezing to order does not work in USA. I use 1.5 gallons of fresh squeezed lime juice a day! But yes, if making for family and friends, squeezing to order is the way to go!

May 05, 2011
Sbyre888 in Recipes

Tequila Flights/Tasting in Mexico City?

You won't see Patron and Cabo Wabo in Mexico because those are US companies marketed to US, and may even be bottled in US; tequilla just comes up in the barrels. However, there are still 1000+artisinal tequillas that don't travel far from thier production point.....half a decade late...oops!

Mar 30, 2011
Sbyre888 in Mexico

Problems with San Marzano tomatoes in sauce

well, quite simply, I live in the United States and make fusion food. Even more importantly there are quite a few food words and descriptions that are used in coutries other than thier origin. All I was really saying is, for 2 things that are so similar and having heard one all the time for decades, its kind of funny that 'soffritto' or sofrito in Spain is now used EVERYWHERE....but NEVER before 2 years ago....all I'm saying there Mr....humorless.....,.

Feb 09, 2011
Sbyre888 in Home Cooking

More Trader Joe's Exposed

a definite 'NO' on the association with Late July crackers, which my daughter will NOT eat...but gobbles down the TJ ones....and, she was between 2 and 3 when I was wondering the same thing!

Feb 09, 2011
Sbyre888 in Features

Problems with San Marzano tomatoes in sauce

San Marzano seeds came from Peru originally as a gift, they in turn really got thier name by the region they are grown...San Marzano region of Italy, they are simply a type of plum that is best when grown in the volcanic soil ....unless you live in that region they aren't really SM toms. That being said, they are still better than some plum grown in the US, however, try some organic heirloom (redundant, I know) Heinz plums, they are what the Heinz company was built on and grow well in the right conditions.

Feb 07, 2011
Sbyre888 in Home Cooking

Problems with San Marzano tomatoes in sauce

Ha, ha...or green peppers to your mirepoix! Funny how mirepoix is rarely mentioned nowadays, but 'soffritto' is huge! If using canned san marz tomatoes, which I prefer, less acidic when cooked down enough to fully taste, salt after reducing. If you do it at the begining, you're going to double the concentrtation of salt, if you reduce the way I do: 4 cans san marz toms and 1.5 cups spicy V-8 (added periodically towards the end) to help intensify flavor, will be about 2 cans worth of finished sauce (the way I like it!)

Feb 07, 2011
Sbyre888 in Home Cooking

Problems with San Marzano tomatoes in sauce

It is definitely not the tomatoe if it is authentic San Marzano, it is your seasoning. Garlic sauteed in olive oil, then add tomatoes, whole basil leaves (remove after they start getting shriveled and real dark). Add some red wine, salt, black pepper and if you like it spicy: a hint crushed red pepper and maybe a tiny squirt of srirachi &/or a splash of spicy V-8. Sugar is something I like, typically I use brown sugar (more flavor than white), like salt, sugar is other main flavor enhancer. In this case it works perfectly to mask any undesired bitterness. I stongly advise the aversion to bell pepper in your marinara, despite being mild, they the tomatoe flavor. I find onions unnecassary (I don't use much ever in anything), however, if you are a fan, they can add some sweetness if done properly, if not, they may add bitterness. Skip the tomatoe paste and puree.

Apr 15, 2009
Sbyre888 in Home Cooking