davis_sq_pro's Profile

Title Last Reply

Do Different Types of Alcohol Cause you to Act Differently?

I ate a 32-ounce porterhouse and then had a shot of scotch. I was *so* tired. Obviously scotch makes me tired.

Dec 22, 2014
davis_sq_pro in Spirits
1

Best Eggnog

I've been messing with this recipe for the last 6 years. It seems to develop a bit of burn during the first year, then gets far smoother after another year or two. I'm not sure what the deal is. I've discovered that if I cut it in the glass by about 1/3 with fresh milk (even skim works fine), the burn totally disappears and I barely notice any degradation of either texture or flavor.

Here is my most recent recipe, which I made in November 2013 and just sampled this week. Still evolving but produces a very nice end product (IMO):

7 yolks from large eggs
10 tbsp sugar
1c heavy cream
1.5c milk
6oz each bourbon+rum+cognac (used Larceny, Zacapa XO, Ferrand 1840)
6oz peach liqueur (used Pallini Peachcello)
4oz allspice liqueur (used St. Elizabeth)
1/2 tsp salt
1/2 ounce vanilla extract

This fits almost perfectly in two large glass San Pellegrino bottles, with just a bit left over for a small glass while bottling :-)

Immediately after mixing the peach comes through with a nice brightness that I think really makes a big difference. Unfortunately that flavor fades a bit during the aging period. I'm thinking of trying Apry next time instead. The allspice flavor sticks around and obviates the need for nutmeg, which I really like (see my comments from 2008).

Dec 21, 2014
davis_sq_pro in Recipes

Paul Bakery Natick

I will check that out, thanks! Had some great ones on a recent trip to SF (as well as some not so great ones). Hope to match the best of them here.

Sibling dinner in lieu of Christmas presents

You wouldn't call M+C a "small plates" place?

Paul Bakery Natick

Any idea whether they have canelés?

We Made the Turducken of Donuts

No "cro-" in there? FAIL. Try harder.

Dec 20, 2014
davis_sq_pro in Features

30-35 guests expected for my son's 1st birthday lunch celebration. What alcohol should I serve?

I know this is the spirits board, but for a casual Saturday lunch, I'd keep it simple with a few different beer choices. I think a lot of people see beer as a much better option for the middle of the day--hell, people just like drinking beer--and if there are kids around most people won't want to get TOO deep into the juice.

(Although I absolutely concur with genoO!)

Dec 18, 2014
davis_sq_pro in Spirits

A Faster Chowhound: Pagination for Longer Threads

Which do you recommend? I'm on the hunt for a new home...

Bar charged over liquid nitrogen cocktail

Scary stuff!

On further reflection, I've had LN2 chilled stuff at various "modernist" restaurants on several occasions, and I've not been very impressed with any of the dishes. (The one that comes most easily to mind was a frozen ball of some sort of pistachio emulsion, served at Jose Andres's E in Las Vegas. It was so cold that it tasted like almost nothing and actually bordered on unpleasant.)

The one decent experience was some LN2-chilled ice cream (Guiness flavored), made a la minute in a stand mixer. That was actually a very nice dish of ice cream; but by the time it was served it was no longer super chilled.

Dec 18, 2014
davis_sq_pro in Spirits

Bar charged over liquid nitrogen cocktail

"Speculating, what if the drink was frozen by the LN2, so what was swallowed was LN2, not alcohol or water."

Wouldn't that imply that the LN2 would hang out in solution? I would expect that it would dissipate rather quickly.

"Haven't you ever swallowed something too hot and felt the burn in your stomach?"

But is something "too hot" the same level of sensation as something absolutely ridiculously cold? (I'm not sure any of us can answer that with any certainty as we're not the girl in the story...)

Another point of view:

A pro replied to me off of the forum and said that in his experience you can over-chill the cocktail and it will be a block of superfrozen alcohol. In this case the customer would have had to eat the block (or perhaps shards) of alcohol ice, and that would have been one way to introduce something very cold into the system...

Dec 17, 2014
davis_sq_pro in Spirits

A Faster Chowhound: Pagination for Longer Threads

Yes, that's exactly what I did. And the prior behavior, i.e. before this change was implemented, is no longer consistently working. In other words, you've introduced a regression.

Dec 17, 2014
davis_sq_pro in Site Talk

A Faster Chowhound: Pagination for Longer Threads

As someone mentioned upthread, this is a trick so they can mess with the page views and time on site metrics for advertisers. In other words, just like all over the rest of the web, WE ARE THE PRODUCT. It might finally be time to find a new forum...

A Faster Chowhound: Pagination for Longer Threads

Now I have a nonfunctional page selection widget at the bottom of this very thread?!? WTF?

A Faster Chowhound: Pagination for Longer Threads

Even though I have this feature disabled, the prior behavior is NOT working. I'm still getting all posts expanded every time there's a new post in a thread.

A Faster Chowhound: Pagination for Longer Threads

I'm sorry to be blunt, but rip it. It's a huge step back from a somewhat modern UI design to something that feels more like 1998.

all discussions show as unread

Update:

Going into my settings and selecting "collapse previously read comments" fixed this behavior AND got rid of the terrible new pagination feature.

Dec 17, 2014
davis_sq_pro in Site Talk
2

all discussions show as unread

+1. Very annoying.

Dec 17, 2014
davis_sq_pro in Site Talk

Bar charged over liquid nitrogen cocktail

I recall reading about this when it happened, and I still don't understand it.

Supposedly they chilled some shots with LN2. But according to the media reports, the LN2 made it into her stomach, where it caused massive damage.

This leaves me wondering...

- Wouldn't the LN2 boil off long before reaching her mouth, let alone her stomach?

- If there were actually LN2 floating around in the drink, wouldn't the drink no longer be a drink? LN2, which boils at -195C, is able to freeze even pure ethanol (-114C).

- Wouldn't she have noticed, in her mouth, a ridiculously COLD sensation that should have kept her from being able to swallow?

Bottom line: How the hell is this even possible? I wonder if she perhaps had some preexisting condition, or whether this might have been coincidental. But the media reports are both vague and more geared toward fearmongering than information sharing.

Dec 16, 2014
davis_sq_pro in Spirits

Canned condensed milk morphs into Dulce de Leche

Last night I cooked a batch of caramel sauce on the stove -- heating sugar to 340F to fully caramelize it, then pouring in cream -- and started wondering how this boil-in-the-can thing actually works.

Per Wikipedia, caramelization doesn't occur "readily" for most sugars until well above 212F.[1]

It's unclear to me what "readily" means or how much of the reaction is a function of time. (An article by Harold McGee touches on the topic, but only vaguely.[2])

There is also the issue of pH, and my understanding is that alkalinity promotes both maillard and caramelization reactions[3] -- but milk is slightly acidic.[4]

I've Googled around a bit, but can't find anything specific enough to explain what's actually happening here. Anyone out there with enough chemistry chops to explain it? (Or a good link that I haven't found yet?)

[1] http://en.wikipedia.org/wiki/Carameli...
[2] http://www.curiouscook.com/site/2012/...
[3] http://en.wikipedia.org/wiki/Maillard...
[4] http://chemistry.about.com/od/acidsba...

Dec 16, 2014
davis_sq_pro in Home Cooking

Help with Drink Name! Please :)

Here are some more..!

Laid Back, Sippin' on Fruity Sour Beer Drink

Sour Fruity Belch Highball

Spring Break Without Getting Laid; Feeling Sour! Cocktail

Backyard BBQ Meets Sourness Cocktail

Bill Cosby, Please Don't Roofie Me; I'm Too Sour! Swizzle

Help with Drink Name! Please :)

Sour Taste in Your Mouth After a Long Night Drinking Crappy Cocktails Cocktail

Help with Drink Name! Please :)

Hangover in Paradise

Dec 12, 2014
davis_sq_pro in Spirits
1

Best Eggnog

It should absolutely not ferment at all. If I were to notice any bubbles/activity, I would probably err on the side of throwing it out. Store it in a cold part of your fridge, in a sealed container to avoid having it absorb whatever odors are floating around.

Dec 10, 2014
davis_sq_pro in Recipes
1

China Martini

One correction: Fanciulli should be served frappe style (i.e. like a snowcone). This makes it much more interesting than as listed, effectively as a Manhattan with a dash of amaro.

Dec 08, 2014
davis_sq_pro in Spirits

Corner Store Party Drink Kits Are a Thing in San Francisco

Crap liquor sold in plastic bags is a sign of culture?

Dec 04, 2014
davis_sq_pro in Features

Pie for Breakfast...

Made a Dutch-style appeltaart for TG. Does that count? Made a fantastic breakfast the two following mornings!

Dec 02, 2014
davis_sq_pro in General Topics

What do you know about Palomas?

IMHO it's more of a Mexcanized Tom Collins.

Dec 01, 2014
davis_sq_pro in Spirits

Snapshotr?

I'm both sad and hopeful that someone actually got enough funding to create this product.

On one hand I feel that these funds could have been applied to actual world issues. Childhood obesity, or perhaps the lack of availability of a high quality white creme de cacao.

On the other hand my dream of creating a line of bluetooth headsets with built-in beer cozies feels one step closer! Beertooth, here we come!

Nov 25, 2014
davis_sq_pro in Spirits

Brewing my own bitters

One of the difficulties in making bitters is that each ingredient -- and even different batches of the same ingredient -- may require vastly different quantities and optimal infusion times. So dropping everything into a single jar is unlikely to produce exactly the result you're after and certainly won't be a very repeatable process.

A better idea, if you want to control the outcome, is to infuse each element separately in its own jar, creating several base tinctures. These can then be mixed in whatever combination you're after. This approach allows you to: A) monitor and control each ingredient's infusion characteristics; B) much more easily build small test batches without committing large amounts of infusion time; and C) easily correct for potency variations from batch to batch.

Best of luck! It's certainly a fun hobby.

Nov 24, 2014
davis_sq_pro in Spirits

Mind of a Chef, Season 3

Anyone else watching this?

I'm just catching up -- currently on episode 5 -- and in my opinion Season 3 is equal to or perhaps even better than Season 2 (which I thought was a huge upgrade from Season 1). Edward Lee has the right blend of intensity and humbleness to really engage the viewer, and the show seems to have really upgraded its cinematography and production values.

Favorite episode so far was #3, about cooking with fire in Argentina. Just awesome.