davis_sq_pro's Profile

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General Tso's Chicken??

Hm, only one thing called "General Tso's" on the menu. Any recollection of what the spicier one might be called? (I'm assuming the General Tso's would be the normal version with sticky sweet sauce, not that there's anything wrong with that :-))

http://www1.beyondmenu.com/23010/mald...

Apr 15, 2014
davis_sq_pro in Greater Boston Area

General Tso's Chicken??

Is the Fuloon version still up to par? I haven't dined with the General for several years, but the SE recipe now has me craving a fix...

Most importantly, I wonder whether it can possibly pair well with the Mapo Tofu? That's one dish I absolutely must order on every visit to Fuloon... (Although that dish is still really good the next day, so perhaps I can make due.)

Apr 15, 2014
davis_sq_pro in Greater Boston Area

Is a hot dog a sandwich?

Uh oh, I just turned my PB&J sideways. Now it's a hot dog.

Apr 11, 2014
davis_sq_pro in General Topics
1

Is a hot dog a sandwich?

Oh, and a "knuckle sandwich" is?!?

Apr 11, 2014
davis_sq_pro in General Topics

spiced rum

Yeah, I wouldn't call any of the ones I listed utterly horrible. Just not good enough to bother with. Buzz or no :-)

I do have one that I'd put into the horrible category, Spiced Jack #94. It's completely harsh, unbalanced, and undrinkable. I don't recall whether I poured it down the drain or not, but if not it's been sitting at the back of my cabinet for a few years; I never bothered with a second taste.

Apr 11, 2014
davis_sq_pro in Spirits

spiced rum

I'm a big fan of Old New Orleans. But next time I see ED I'll grab it.

Have about 10 bottles of garbage, including a lot of the newer offerings (Kilo Kai, Kraken, Cruzan). I've been thinking of trying to hide them in a big batch of clarified milk punch.

Apr 11, 2014
davis_sq_pro in Spirits

Jack Daniel's is not Bourbon.

So... (I love this thread...)

Turns out that some Tennessee whiskey may, soon, actually cease to be bourbon... (Dickel apparently wants to reuse barrels.)

http://www.tennessean.com/article/201...

Apr 11, 2014
davis_sq_pro in Spirits

Have you substituted something for Pisco in a Pisco Sour?

Pisco is an unaged brandy, and I don't think it has a very unique flavor among that category of spirits. Can you get an unaged brandy from some other country? (Italy and Portugal produce a lot of them, for example.) Where do you live?

I think a better substitute, if you can't find an unaged brandy, would be to simply use a not-very-aged version, e.g. a VS Cognac. Not really the same, especially when compared with an aromatic pisco, but perhaps close enough for making a sour.

Apr 06, 2014
davis_sq_pro in Spirits

Aged Canadian Club..............

Not if the bottles contain liquor. They changed it a while back, unfortunately:

http://www.ebay.com/gds/Policy-Loopho...

Apr 04, 2014
davis_sq_pro in Spirits

Anywhere for good, legit Japanese style Ramen?

Apr 04, 2014
davis_sq_pro in Greater Boston Area

Aged Canadian Club..............

Indeed; now that you can't sell "bottles" on eBay anymore, where do you go to collect the $250?

Apr 04, 2014
davis_sq_pro in Spirits

Anywhere for good, legit Japanese style Ramen?

Apr 04, 2014
davis_sq_pro in Greater Boston Area

2014 Food Truck Schedule for Boston released

I visited Lilian's Smokin' Rack today, parked across from Rowes Wharf.

No ribs on the menu. Two options: Pulled chicken or pulled pork, each $7.99 for a sandwich alone or $9.99 for a sandwich plus a side of mashed potatoes and a drink. Plus a few sides.

I opted for the pulled chicken sandwich and a side of baked beans. The sandwich was two slices of Iggy's bread (sourdough, I think), and my first impression was that the portion size was quite small, especially for the price. 4oz of chicken, maybe? The beans, similarly, came in the kind of container usually used for a side of BBQ sauce at brick and mortar BBQ places.

Taste-wise:

The chicken was chopped (not pulled), and had little to no smoke flavor. Slightly dry texture, yet exceptionally greasy; I was unable to eat the bottom slice of bread because it acted as a sponge and was completely sodden by the time I opened the box containing the sandwich. The chicken's flavor was vastly improved by some of the "sweet BBQ" sauce that the truck had available.

The beans were advertised as baked beans "with pork," but I could find no sign of the pork, either physically (i.e. chunks) or in flavor. None the less, the beans were well cooked, perfectly tender, and on the savory rather than sweet side. I was pleased but could have used a much larger portion.

Overall verdict: I was not at all impressed, especially given the price-to-value ratio. I doubt I'll return.

Apr 03, 2014
davis_sq_pro in Greater Boston Area

scotch/whiskey barrel/kit? (making, aging, storing)

Here's the place:

http://whiskeyrow.com

Barrel size is 53 gallons.

Apr 01, 2014
davis_sq_pro in Spirits

scotch/whiskey barrel/kit? (making, aging, storing)

Okay, I didn't realize you meant a full barrel. Thought you were referring to just the barrel, empty.

I'll have to double-check that price with my friends. The setup they described is that they'll go to KY (Louisville), and on Monday they'll go to the place, crack the grain, and mash. Then they'll hang out for a few days and tour some distilleries or whatever. Later in the week they'll go back and run the pot still, put the result into a barrel in a warehouse. Four years later they'll come back and bottle the result.

How much do you think that should cost? I was thinking of joining them :-)

Mar 31, 2014
davis_sq_pro in Spirits

Manhattans in the UK

Personally I am a fan of Vya. It has a warm spice note (cinnamon, maybe clove) that I really find appealing in a Manhattan, as opposed to the vanilla flavor found in the Carpano Antica.

I'm also generally a Punt e Mes fan, but not in a Manhattan. The sharp bitterness ruins the drink for me.

Mar 31, 2014
davis_sq_pro in Spirits

scotch/whiskey barrel/kit? (making, aging, storing)

Hi JMF,

"As for buying a actual, real barrel, and aging it yourself, it's illegal unless you are a distillery; and would cost you around $6,000-$10,000+ if you could source it."

Can you explain this a bit more? A quick Google search seems to indicate something a bit different. (Not illegal; why would it be? And under $300 for a barrel.)

Here's one of the sites that came up:

http://www.kentuckybarrels.com/wholeb...

I'm especially interested in this because some friends are planning to go to a place in KY this summer to distill their own barrel of rye. They were quoted around $1400 for the whole thing, including grain, fermentation, distillation, barreling, four years of aging, and bottling. Surely the barrel can't cost $6,000 in this equation!

Mar 31, 2014
davis_sq_pro in Spirits

Whistle Pig Rye

Also, I just discovered, a newer entry called Lock Stock and Barrel. Which is apparently selling for over $100 a bottle.

Wonderful marketing these people are doing. I wish I could get in on that game!

Mar 30, 2014
davis_sq_pro in Spirits

MTV's House of Food

Remember when the [something] in "MTV's House of [something]" was "Style?" And it was all about supermodels looking beautiful. (And, I guess, being generally moronic and shooting heroin between their toes and doing other supermodel stuff. I actually never watched it with the sound on.)

How fat we've become. Pass the maple-bacon doughnuts.

Mar 25, 2014
davis_sq_pro in Food Media & News

Whistle Pig Rye

Interesting. I don't notice that flavor in some of the universally acclaimed ryes such as Sazerac 18, Rittenhouse 21, and so on. Nor do I notice it in any of the other whiskies that I mentioned in this thread. Do you? Or do you not like those whiskies?

I believe that flavor is a hallmark of a very high rye mash bill. (Perhaps sku or some other whiskey expert can weigh in on whether I'm correct in that assessment.) In any case I've come to the conclusion that for my taste a very high rye mash bill is not a very good thing. I think these ultra-high rye whiskies tend to lack both body and finesse.

Mar 23, 2014
davis_sq_pro in Spirits

Bon Appetite says Sirarcha's "Totally Over." Agree?

Whatever. I knew about it before you did.

(Seriously, who cares. It's an effing condiment. Now pass the sriracha-glazed farm-to-table bacon with foraged mushroom sauce.)

Mar 21, 2014
davis_sq_pro in Food Media & News
1

How accurate is too accurate and using laboratory glassware in the kitchen

Have a link that details said "controversy?" I googled and couldn't find anything especially controversial. Actually...

"lime-soda glass is mechanically stronger and more temperature shock resistant . Also, it breaks into smaller, less dangerous shards"

http://cooking.stackexchange.com/ques...

So what's the big deal?

Too accurate? No such thing. Rather you should ask, "how much accuracy is NECESSARY?" And the answer is, "not much." IMO there are so many factors affecting the outcome in a home kitchen that a minor over or under on a liquid measurement is the least of your worries... Just get something you can work with and learn to adjust on the fly.

Mar 21, 2014
davis_sq_pro in Cookware

Bon Appetit "rotisserie style" roast chicken - 300 degrees for 3 hours?!?

Thanks for the report.

Anyone out there try both this and a pressure cooker method? Seems like it should yield about the same results (tender meat, flabby skin), with a major time advantage for the pressure cooker?

Mar 19, 2014
davis_sq_pro in Home Cooking

Whistle Pig Rye

Most stores will order stuff for you if you ask.

Mar 19, 2014
davis_sq_pro in Spirits

Martinis without Vermouth - The New Normal (At Least in LA)

"Bartender says stonily, I don't put vermouth in my Martinis."

Fuck you, customer. Proper reply? "I don't tip asshat bartenders."

Mar 10, 2014
davis_sq_pro in Spirits
1

Milk and Cookie Shots: Dominique Ansel Gets It Exactly Backwards

Would probably work quite well if filled with vanilla ice cream, a milkshake, or something similar...

Mar 10, 2014
davis_sq_pro in Food Media & News

Jack Rudy Grenadine

"This approach isn't acceptable if you'll be using the syrup for kids"

It's probably not the best idea for kids if you're serving drinks in a restaurant, but at home I personally wouldn't think twice about it. An ounce of that syrup will contain 1/16 of an ounce of vodka -- the same as about 3 dashes of bitters. I think my kids will consume more alcohol if they drink a vanilla milkshake made with an extra-large splash of extract.

That said, I would definitely ask permission before serving the same to someone else's kids. Always good to be careful about those kinds of things.

Mar 10, 2014
davis_sq_pro in Spirits

Pizza Stone ... Which one?

(Edit: Looks like I talked about this upthread already. Sorry for the repetition; I didn't remember what else had already been discussed here.)

I bake on 3/4" aluminum plate -- and doing so has completely changed my undercrust, for the better. I do not believe that pizza stones absorb any moisture. How can a 500+-degree stone, no matter how porous, retain any water?

I also use convection roast mode in my oven, and agree that it is a real game changer in and of itself. I don't do five-minute bakes, though. Only four minutes needed on this end (14"-15" pies, usually around 400g of dough) :-)

Mar 10, 2014
davis_sq_pro in Cookware

Google now does nutritional comparisons

Hm, it seems to only work with "like" foods. "grapes vs apples" worked. "grapes vs bacon" did not. It's too bad, because I was trying to make that choice just prior to my most recent heart attack.

Mar 06, 2014
davis_sq_pro in Food Media & News

Whistle Pig Rye

Word is that they've revived the 101 at this point.

Mar 05, 2014
davis_sq_pro in Spirits