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ericjs's Profile

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The Original Corpse Reviver #2

If you truly want the "original" you have to use cocchi americano rather than lillet. Lillet Blanc the original name but whose recipe has changed. It is well known among cocktail afficiados that cocchi americano is a good approximation of the original Lillet Blanc recipe. @qingofchina, you may find this less fruity made with the cocchi, it has more bitterness, as well as more complexity than today's lillet.

Jan 01, 2014
ericjs in Recipes

California Milk Punch

Does anyone at Chow ever read the comments? As Emily said a year ago, the picture is entirely wrong. This type of milk punch is CLEAR. Either fix the picture or remove it! It also seems to me that anyone serious enough about food and drink to make this is going to have loose tea. Also, like davis_sq_pro said, it would be nice to be able to comment without having to give a rating.

Dec 30, 2012
ericjs in Recipes

Would you eat 11 month old guanciale?

I made my own guanciale last year. It came out great (in fact I've started another batch recently). However I just found a small piece of it in my fridge. It's been, say, 11 months since it finished drying. Do I dare eat it? It's in a ziplock bag, and there is no sign of mold. It doesn't smell bad. The fat is maybe looking a little yellowish around the edges, but otherwise looks pretty much like it looked when I put it in there.

Dec 12, 2012
ericjs in Home Cooking

Bergamot - Mixed Feelings: Talented Chef, Miserly Portions

Like gansu girl, I like the fact that I can get a full course meal here, including dessert and not leave feeling bloated. The service is usually awesome, and it's a really comfortable place. I feel like they really make an effort to make you feel welcome and at home.

And their bartenders are the best I've seen.

And while their menu changes often, it does not change completely. Favorites tend to stick around a while.

Jul 19, 2012
ericjs in Greater Boston Area

gadgets for roasting chicken

The theory behind the vertical roaster (or rather the only theory I've heard that is at all convincing...and I don't vertical roast myself so I'm neither recommending for or against) is that it sears the inside of the bird, keeping more juiciness in. Your experience with vegetables in the bottom making it worse supports this idea because they will block air circulation. If you vertical roast, I think you want as much air space around the bottom as possible to let hot air circulate into the bird.

I've pondered whether a preheated solid cast iron block the shape of a vertical roaster, or filling the body cavity with preheated gravel, might be a good thing. :^)

Jan 06, 2012
ericjs in Cookware

Mussels cooked on flaming pine needles?

I've never tried this, but I just wanted to make the general point that pine needles (period, fresh or however dried) do not have that resinous piney scent or flavor that the wood and twigs have. You can make a tea from fresh needles (from white pine at least, I haven't tried other varieties), and it's actually kind of a delicate, subtle flavor, nothing like pine resin. I don't know what flavor the burning needles impart, but if you are hoping for that piney flavor, you are going to be disappointed.

Nov 20, 2011
ericjs in Home Cooking

Re-tinning copper pans

There's some more bad experiences with Atlantic here:

Dec 22, 2009
ericjs in Cookware

I'm looking for good NY Style Knishes here in Boston

I can't believe no one mentioned the S&S Deli in Inman Square, Cambridge, or Zaftig's in Brookline.

Nov 13, 2009
ericjs in Greater Boston Area