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douglasmoran's Profile

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What Wine Goes With Douchiness?

Whenever someone calls someone else "bro" & they aren't related, or haven't gone through something together (some hardship or something), then user of the word "bro" is a doofus. Changing the menu based on the song? Please. I'd rather watch Cialis commercials then this POS again.

Mar 20, 2010
douglasmoran in Features

Fennel Digestif

Made a full batch (1.75 liter bottle) w/Everclear 151. It is great. If you are so inclined, a tiny splash in my afternoon coffee was wonderful.

Aug 17, 2009
douglasmoran in Recipes

Fennel Digestif

Made a pilot batch (.75 cup of Everclear). & I used the lower ABV Everclear as the full size model is illegal here. I only let the fennel & anise macerate for 3 days before adding the scaled down amount of simple syrup. But, I also jammed the jar full of fennel fronds. Result was amazingly good. The taste was more subtle & lighter then an Ouzo or Sambucca type of beverage & it is a pleasing green color. I guess in Italy they call this stuff "Finocchietto." It'd be great mixed into vodka rocks, or poured over vanilla ice cream. I'll be making a full bottle batch next!

Aug 03, 2009
douglasmoran in Recipes

The Basics: How to Make Oven Fries

Know what's great? I made a ton of these one day w/a huge bag of russets from Sam's Club. Then froze them. Pull a few handfuls out, toss them on a cookie sheet in a 400 F oven for 10 mins and feed the kids when they get off the bus. I will try the water soaking to make them crispier!

Nov 12, 2008
douglasmoran in Features

Chicken stock gelatin shortcut?

No, never tried it. Might be as much or nearly as much work as making your own stock/broth. I just started saving bone, necks, wings, etc. and using my pressure cooker to make broth. Takes ab 1/2 hour.

Oct 08, 2008
douglasmoran in Home Cooking

MSP...Where Can I Buy Chunk Hardwood for Smoking / Grilling?

I get wood at either Gander Mountain, or Home Depot.

May 08, 2008
douglasmoran in General Midwest Archive

Best Eggnog

I just had the nog that I had made a in Nov '06. It was very good. Sitting a year, wrapped in foil, in the fridge....it was excellent!

Dec 27, 2007
douglasmoran in Recipes

Spiked Apple Galette

I learned this from the 3rd time I made this: let it completely cool, then add the final reduced apple juice/Calvados combo. It makes it less liquidy-ish. And, use turbindo (SP?) sugar if you cannot find "sanding" sugar.

Dec 27, 2007
douglasmoran in Recipes

Best Eggnog

MateoinJapan: Just shake it up!

Dec 18, 2007
douglasmoran in Recipes

Ragu alla Bolognese

I just made some today. I think you can brown any meat (hamburger, sausage, venison, etc). I used sausage. And I added 2/3 cup white white, and every 1/2 hr, added an add'l splash of wine, a T of tomato paste and 2 Ts of whole milk. Sweet baby Jesus is that good!

Dec 13, 2007
douglasmoran in Recipes

Spiked Apple Galette

It takes me a while to make this (I made it again last week) & the frickin' thing disappears in a day. So, if you want, try doing the pre-made dough? Will it work? I don't know. Post your results here.

Oh, and I learned another thing: let the galette cool to room temp, then pour the final syrup on it. And Turbindo sugar works great if you can't find sanding sugar.

Dec 04, 2007
douglasmoran in Recipes

Best Eggnog

Hot soapy water. Rinse well. Run them thru the hot cycle of your dish washer, or you could just boil them in for 10 minutes.

Nov 24, 2007
douglasmoran in Recipes

Spiked Apple Galette

Know what? Make it the day before. It gets better tasting after being on the counter overnight! And don't worry ab the Calvados tasting raw. If you're worried, maybe add the Calvados so its on the heat for a minute or so. My kids (7 & 11) loved it. We had it for breakfast the next day. Along w eggs!

Nov 20, 2007
douglasmoran in Recipes

Spiked Apple Galette

I just finished baking this. A few tips. Well, mistakes. 1) only add 1/4 cup of the reduction on top of the baked galette. I added too much. Runny. 2) Don't under mix the dough. Or you'll have to do it again. 3) Don't forget the fricking salt in the dough the 2nd time around. 4) Don't bake for 50 minutes, ony 40-45 minutes. 5) To prevent issues 1-4 from occuring, don't take nips of the Calvados while you're waiting. Otherwise, it smells good despite that it's a tad overdone.

Nov 15, 2007
douglasmoran in Recipes

Best Eggnog

Sophia C., I think all the alcohol and the 'fridge temps. However, I know, somewhere tied into to this article there is a more technical explanation. Regardless, I will be sampling it come Thanksgiving in very small amounts, waiting for nasty side effects to occur, before going whole hog on it.

May 01, 2007
douglasmoran in Recipes

Whiskey Primer

& maggie is hilarious!

Apr 16, 2007
douglasmoran in Features

"Become A Beer Connoisseur"

Try Beer Advocate's site too. They have an entire section on tasting beers, beer reviews, style summaries, food pairings, cellaring and serving temps, and even glassware styles. www.beeradvocate.com

Apr 08, 2007
douglasmoran in Food Media & News

Favorite Beer in America?

Too many to name.....a few by style.....
Macrobrew: Old Style, a cheap summertime lager
Belgian's: Oberon's Hennepin
IPA's: Victory's Hop Wallop or Bell's Two Hearted
English Ales: Fuller's London Pride
German Ales: Riessdorf's Kolsch and Spaten's Oktoberfest,

A cool site for beers, by beer geeks is Beer Advocate www.beeradvocate.com

Apr 08, 2007
douglasmoran in Beer

Best Eggnog

I will!!!!

Mar 29, 2007
douglasmoran in Recipes

Best Eggnog

One more thing. I am keeping a 1 liter bottle of it in my beer fridge till next Xmas. We'll see how it is after a year.

Mar 27, 2007
douglasmoran in Recipes

Fresh Ginger Cake

Jacquelynne: They accept caramel sauce in heartbeat-I'd have to make it quick before and apply it to the cake before they ate it.

Jan 04, 2007
douglasmoran in Recipes

Best Eggnog

OK, after drinking a 1/2 liter of this.....my notes. I added the extra egg whites and cream as suggested for serving. And topped w/grated nutmeg. And I used half the bourbon noted. It was very, very good. Rich, creamy, boozy, but not too much. My sister really liked it too. I recommend it. I have another 1 liter bottle in the 'fridge to age until next year. Can't wait to try it!

Jan 03, 2007
douglasmoran in Recipes

CHOW Ginger Beer

Pinkpetra: How did it turn out??

Jan 03, 2007
douglasmoran in Recipes

CHOW Root Beer

So, how carbonated does this get? How root beery does it get? Any tasting notes that can be shared?

Jan 03, 2007
douglasmoran in Recipes

Best Eggnog

I made this ab 2 wks ago & its been aging in the 'fridge. I tried a little yesterday, & it was good, but surprisingly "boozy" tasting. I will add the option egg whites & the cream when serving. Oh, & the fresh grated nutmeg is a must! Not too much nutmeg or you get a bitterness which ruins it!

Dec 24, 2006
douglasmoran in Recipes

Fresh Ginger Cake

Sounds like a very good recipe.....any ideas on a frosting? My family has to have a frosting.

Nov 25, 2006
douglasmoran in Recipes

On Curing Salmon

Sorry. I should have read for comprehension. Thanks.

Oct 22, 2006
douglasmoran in Features

On Curing Salmon

A few questions 1) do you wrap the fish in plastic wrap? 2) do you put it in the fridge or leave it on the counter? 3) skin up or down? 4) How much of each ingredient for let's say a 2 lbs piece of fish? 5) Leave the skin on?

Thx in advance for your answers!

Oct 22, 2006
douglasmoran in Features

Make Your Own Soda Pop

Wicked. My 6 yr old loves root beer, so this will be perfect for a brew day w/him!

Oct 15, 2006
douglasmoran in Features

Infusion Confusion

Scaheld: How do you make your own? Have an easy, failure-proof recipe to try?

Sep 25, 2006
douglasmoran in Features