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January 12, 2014

Food Thread: The Dacquiri -- The Original, Not The Frozen Abomination (CBD)
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It's a deceptively simple drink, and in these Global Climate ChangeÂ® times, when the concept of summer is a confusing and hazy memory, the warm, tropical flavors of this drink are perfect.

My apologies to the Horde, because the Daiquiri is named after a beach in Cuba, and was made famous in a bar in Havana called La Floridita.

In its defense, both drink and the bar predate the murderous communist government of the Castros, so in a way, drinking a Daiquiri is a small gesture in defiance of the communist regime.

2 oz rum

1/2 oz lime juice

3/4 oz simple syrup

Shake with ice.

Strain into a cocktail glass.

Garnish with lime wheel.

Notice that the bartender uses Demerara sugar in his simple syrup. An excellent and much less expensive replacement is plain old light brown sugar, which adds a complexity to most drinks that is superior to granulated sugar.

One odd thing about this video is that he is clearly making a child's portion. Two ounces of rum is a nice amount when you are tasting many cocktails in one sitting, but most people would prefer a larger drink.

An alternate serving method is on the rocks in a large low-ball glass. It changes the drink a bit, and I wouldn't use expensive rum, but the ice keeps it nice and cold, which helps this drink immeasurably.

And, because it says "Food Thread" in the title of this post:

Linguini With Eggplant

Tomato Sauce:
Extra-virgin olive oil
1 sweet onion, chopped
3 garlic cloves, minced
Â½-1 cup dry white wine
1 can (28-ounce) chopped tomatoes (try to use good quality. It does make a difference)
Â½ teaspoon dried thyme*
Â½ teaspoon dried basil*
Â½ teaspoon dried oregano*
Salt and freshly ground black pepper

Eggplant
1 large eggplant, peeled and cut into Â¾ inch cubes
Salt
Extra-virgin olive oil
1/2 cup freshly grated Parmigiano Reggiano
2 ounces Â½ & Â½

1 pound dried linguine

Heat on medium a pot large enough to hold the sauce, spaghetti and eggplant. Add enough olive oil to coat the bottom and then add the onions.
SautÃ© for a few minutes, stirring occasionally until the onions soften.
Add the garlic and turn the heat down to medium-low. Burned garlic is bitter and not very pleasant. Stir every few minutes until the garlic has softened.
Add the thyme, basil and oregano. Stir a bit to hydrate the herbs and then add the wine and turn up the heat to medium-high, stirring to deglaze whatever may be stuck to the bottom of the pan.
Add the tomatoes. Stir again to mix everything together, then reduce the heat to medium-low, just enough for a simmer.
Cook for about five minutes, then cover and turn off the heat.

Start heating the pasta water!

Meanwhile, heat your biggest non-stick pan as hot as you can get it.
Add a bit of olive oil and then the diced eggplant and a teaspoon or so of salt.
Toss it occasionally while adding more olive oil until the eggplant is lightly coated. Be careful; eggplant is a sponge! The goal is to evaporate some of the water from the eggplant while browning it in the oil. Yes, it is messy, and it will take some time, but the results are worthwhile.
Now is also a good time to start cooking the linguine. Keep tossing the eggplant as it browns. You will probably have to reduce the heat to medium as the eggplant gives up moisture and begins to brown in the oil. It will get softer as it cooks. DonÂ’t worry, itÂ’s going to get thrown into the tomato sauce anyway.
When the eggplant is nicely browned and almost falling apart, dump everything into the tomato sauce (If you didnÂ’t use a non-stick pan, just dump the sauce into the eggplant and deglaze the pan with the sauce).
Stir to combine, add the grated cheese, the Â½ & Â½ and allow to rest until the pasta is done.

Drain the linguine, reserving a bit of the pasta water in case the sauce is too thick. Add the pasta to the sauce pot and toss until nicely coated.

Serve with a bit of extra grated cheese for garnish. It doesnÂ’t need it for flavor, but it does look good. And there is never anything wrong with extra cheese.

* fresh herbs are great (especially basil) if you have them, but dried works well.

Posted by: Open Blogger at 12:00 PM | Comments (143)
Post contains 806 words, total size 5 kb.

1 first

Posted by: Daily Reminder Guy at January 12, 2014 12:00 PM (6j8ke)

2 I've always been a friend of he Shirley Temple since quitting drinking....

sven<--just that tough

Posted by: Sven 10077 at January 12, 2014 12:03 PM (TE35l)

3 How do you say Banana Daiquiri?

Posted by: Fredo Corleone at January 12, 2014 12:03 PM (9Dzmb)

4 If you are keeping score: Semen based drinks and Daiquiris - 2 CBD's ManCard - 0

Posted by: garrett at January 12, 2014 12:05 PM (WUI3p)

5 Paper umbrella? Or pineapple wedge? Discuss.

Posted by: Cicero (@cicero) at January 12, 2014 12:07 PM (9Dzmb)

6 Greetings! Thank you for the food thread. I started the morning watching Jacques Pepin, sexy devil that he is. Just finished a meal of grilled NY Strip, twice-baked potatoes (w/ gruyere cheese), and roasted cauliflower. Does anyone here have experience pouring black & tans? We're 0 for 2 thus far using our beer turtle. Can't figure out what's going wrong. This time it started layered, but rapidly mixed.

Posted by: Y-not at January 12, 2014 12:08 PM (zDsvJ)

7 Paper umbrella? Or pineapple wedge? Discuss. Well, there are many school's of thought on this...

Posted by: Isaac on the Ledo Deck at January 12, 2014 12:08 PM (WUI3p)

8 We need a quick dinner tonight because, football. Couscous with chicken and apricots.

Posted by: artisanal 'ette at January 12, 2014 12:08 PM (IXrOn)

9 Where does one place one's pinkie while sipping a Daiquiri?

Posted by: Cicero (@cicero) at January 12, 2014 12:09 PM (9Dzmb)

10 Oh, and I'd like to defend the frozen drink. There is a time and a place for them. Maybe not for dudes, but for chicks, yeah.

Posted by: Y-not at January 12, 2014 12:11 PM (zDsvJ)

11 Next week : Grasshoppers, the manliest of the Girlie Drinks?

Posted by: garrett at January 12, 2014 12:12 PM (WUI3p)

12 Does anyone here have experience pouring black & tans? We're 0 for 2 thus far using our beer turtle. Can't figure out what's going wrong. This time it started layered, but rapidly mixed.

Posted by: Y-not

Are you using the back of a spoon to pour the 2nd layer?

Posted by: weft cut-loop [/i] [/b] at January 12, 2014 12:13 PM (yZwfe)

13 And for anyone who'd like to know the (relatively recent) origins of the frozen margarita machine, be sure to check out the book "Taco USA" by Gustavo Arellano, who's also the editor-in-chief of OC (Orange County CA) Weekly.

Yes Gustavo is a lefty, but (a) the book is actually a great testament to American entrepreneurship; and (b) he's someone I consider a friend.

Posted by: qdpsteve at January 12, 2014 12:13 PM (HVI5a)

14 I would like to take this chance to advocate for sustainable organic fair-trade pesticide-free free-range no-cruelty food. And that meat is murder.

Posted by: Mary Cloggenstein from Brattleboro, Vermont at January 12, 2014 12:13 PM (/I/Y7)

15 Oh, and I'd like to defend the frozen drink. There is a time and a place for them. Maybe not for dudes, but for chicks, yeah. Posted by: Y-not at January 12, 2014 04:11 PM (zDsvJ) Agreed. Especially in the very hot summer months. Very refreshing - on the beach.

Posted by: artisanal 'ette at January 12, 2014 12:14 PM (IXrOn)

16 Lime juice, rum, and simple syrup?

Is that all?

Posted by: Grampa Jimbo at January 12, 2014 12:14 PM (V70Uh)

17 Made the Golden Butter Cream Cake from The Cake Bible yesterday. Finally found my kitchen scale, which is good, because otherwise I would not have used enough cake flour in the recipe. Everyone liked the cake! Next up, probably tomorrow: cinnamon rolls made with vanilla pudding mix.

Posted by: Mama AJ at January 12, 2014 12:15 PM (SUKHu)

18 I love frozen drinks. Yum.

Posted by: grammie winger at January 12, 2014 12:16 PM (P6QsQ)

19 Hey Mary?

Meat is yummy.

(Yeah, I know she's a sock.)

Posted by: Grampa Jimbo at January 12, 2014 12:16 PM (V70Uh)

20 I would like to take this chance to advocate for sustainable organic fair-trade pesticide-free free-range no-cruelty food. And that meat is murder. Posted by: Mary Cloggenstein from Brattleboro, Vermont at January 12, 2014 04:13 PM (/I/Y7) Hey Mary. The wheat fields screaming when they're being harvested is ear-piercing. Yikes!

Posted by: artisanal 'ette at January 12, 2014 12:16 PM (IXrOn)

21 Yes, you can listen to old Perez Prado albums while reading this: http://tinyurl.com/llkwp2r

Posted by: Skookumchuk at January 12, 2014 12:16 PM (x4x3r)

22 16. Ya that surprised me too. I obviously have never made a daiquiri.

Posted by: grammie winger at January 12, 2014 12:17 PM (P6QsQ)

23 Hey Mary? Meat is yummy. (Yeah, I know she's a sock.) Posted by: Grampa Jimbo at January 12, 2014 04:16 PM (V70Uh) And, she's covered with mud. Organic mud, mind you.

Posted by: artisanal 'ette at January 12, 2014 12:17 PM (IXrOn)

24 >>Are you using the back of a spoon to pour the 2nd layer? Yeah. We're using a "lagerhead" turtle, specifically for black and tans. Tried a couple different bottom layers - this time a wheat beer, last time a lager. Top layer was Guinness in the "draft" tall can both times. Beers at the same temp. Glasses at RT.

Posted by: Y-not at January 12, 2014 12:17 PM (zDsvJ)

25 And that meat is murder. Posted by: Mary Cloggenstein from Brattleboro, Vermont at January 12, 2014 04:13 PM (/I/Y7) Tasty, tasty murder.

Posted by: The Carnivorous Hat at January 12, 2014 12:18 PM (AymDN)

26 Just an apology to Gordon's Gin shareholders/fanciers re. a comment I made some time ago. The gin itself is fine - it was the lime juice that had gone "off". With that, I go..

Posted by: JustDave in GR at January 12, 2014 12:18 PM (Hb4fY)

27 Re: Eggplant recipe - You can sweat some of that moisture out of the eggplant before you cook it.

Posted by: garrett at January 12, 2014 12:18 PM (WUI3p)

28 When we lived in Houston there was a local family restaurant (I think it was called Skeeters) where we'd go at the end of a hot day for snacks and pitchers of cheap frozen Margaritas. Good times.

Posted by: Y-not at January 12, 2014 12:19 PM (zDsvJ)

29 Lime juice, rum, and simple syrup? Is that all? Posted by: Grampa Jimbo at January 12, 2014 04:14 PM (V70Uh) Don't forget the Hippie tearsÂ…

Posted by: The Anti-Hippie Hat at January 12, 2014 12:19 PM (AymDN)

30 FIL has to go on a low potassium diet...in addition to his diabetic diet. Low potassium diets are the exact opposite of what you'd consider healthy eating. There are so many fruits and vegetables you CAN'T have it's ridiculous. Very, very few green leafy veggies. And bread? White only. No potatoes of any kind (unless you go through a tedious process of leaching out the potassium which seems to require days of planning). Can have pasta but not whole wheat pasta....and no tomatoes of any kind. This man grows tomatoes by the bushel full! I'm looking up recipes for my poor MIL but if anyone knows of any or any sources of any, I'd appreciate it.

Posted by: [/i][/b][/u][/s] Tami at January 12, 2014 12:20 PM (bCEmE)

31 Garett,

http://youtu.be/1_H_sVNgvf4

Kids in the Hall Girl Drink Drunk

Posted by: Sven 10077 at January 12, 2014 12:20 PM (TE35l)

32 One of the best things about having children is that they make excellent bartenders. Both my kids got their bartenders licenses in their early 20's. One worked at the local yacht club, the other at the country club. I never had to make my own drinks till they left home.

Posted by: grammie winger at January 12, 2014 12:20 PM (P6QsQ)

33 I always do the salting the eggplant thing before I use it. Sprinkle both sides with salt and let it sit for half an hour. Then rinse and pat dry. Pulls some of the moisture out.

Posted by: Y-not at January 12, 2014 12:20 PM (zDsvJ)

34 The host said to use Vodka to persevere the simple sugar. Does that include Val-U-Rite?

Posted by: YIKES! at January 12, 2014 12:21 PM (mETGQ)

35 >>Kids in the Hall Girl Drink Drunk<< Love that one. I was hoping it would be under the fold.

Posted by: garrett at January 12, 2014 12:22 PM (WUI3p)

36 If I don't just make a burger out of it, what could I do with this package of ground pork?

Posted by: Mama AJ at January 12, 2014 12:23 PM (SUKHu)

37 Y-not: according to Taco USA, the frozen margarita machine was invented by Mariano Martinez at his eponymous restaurant (Mariano's Mexican Cuisine) in Dallas. So you were relatively close to where those frozen margs first came from.

Posted by: qdpsteve at January 12, 2014 12:23 PM (HVI5a)

38 heh. this reminded me I had an eggplant laying around somewhere I need to use this week My dad's a huge eggplant fan. They sent me an Emeril Lagasse deep fried and sugar coated eggplant recipe once. It's probably this one, I just found out there on the web. http://tinyurl.com/pkxa69e

Posted by: artisanal 'ette at January 12, 2014 12:23 PM (IXrOn)

39 Y-not, Have you tried Bass?

Posted by: westminsterdogshow at January 12, 2014 12:23 PM (W3UHW)

40 Yeah. We're using a "lagerhead" turtle, specifically for black and tans. Tried a couple different bottom layers - this time a wheat beer, last time a lager. Top layer was Guinness in the "draft" tall can both times. Beers at the same temp. Glasses at RT.

Posted by: Y-not

Check out youtube for a bunch of vids. They usually have you destroy a spoon for the 2nd pour, and the key to the 1st pour seems to be filling a little bit more than half and leave some head/foam. Don't just snake it down the side.

Oh, be sure the spoon has no soap residue, like 0.000.

Posted by: weft cut-loop [/i] [/b] at January 12, 2014 12:23 PM (yZwfe)

41 If I don't just make a burger out of it, what could I do with this package of ground pork? Smoothies!

Posted by: garrett at January 12, 2014 12:24 PM (WUI3p)

42 Hmm, Tami, that diet restriction sounds rough. Is that for kidney problems? I did a quick peek at Mayo and didn't find anything helpful. Livestrong had some generic stuff. May be worthwhile for your MIL to go to a dietician.

Posted by: Y-not at January 12, 2014 12:24 PM (zDsvJ)

43 36. Mama AJ I use ground pork combined with ground beef to make Swedish meatballs.

Posted by: grammie winger at January 12, 2014 12:24 PM (P6QsQ)

44 Let's all eat steak tonight in honor of Mary.

I'll take the New York Strip.

Posted by: qdpsteve at January 12, 2014 12:24 PM (HVI5a)

45 Thx weft.

Posted by: Y-not at January 12, 2014 12:24 PM (zDsvJ)

46 I'm looking up recipes for my poor MIL but if anyone knows of any or any sources of any, I'd appreciate it. Posted by: Tami at January 12, 2014 04:20 PM (bCEmE) amazon had some hits with "low potassium cookbook" or "low sodium cookbook" That's brutal, though. Sorry to hear.

Posted by: artisanal 'ette at January 12, 2014 12:26 PM (IXrOn)

47 Hemingway popularized the daiquiri. He drank them in Cuba and wrote about it

Posted by: thunderb at January 12, 2014 12:26 PM (zOTsN)

48 Chorizo might be a healthier choice, though.

Posted by: garrett at January 12, 2014 12:26 PM (WUI3p)

49 You need a license to tend a bar?

Posted by: Grampa Jimbo at January 12, 2014 12:26 PM (V70Uh)

50 >>Have you tried Bass? NOt yet, but that'll be what we try next - the traditional version, although the combos we've tried have been ones I've seen listed at bartender sites.

Posted by: Y-not at January 12, 2014 12:27 PM (zDsvJ)

51 My favorite cookbook from Amazon:

"Eat What You Want and Die Like a Man"

Posted by: qdpsteve at January 12, 2014 12:27 PM (HVI5a)

52 Organic mud, mind you.

Barkeep! Get artisanal 'ette another of whatever she's drinking and put it on my tab.

Attempted Schnitzel for the first time last week, during the travel ban. May have gotten the oil/butter mixture too hot, it turned really dark really fast. And I'm pretty sure we had the wrong cut of pork. But it was really damn tasty.

Posted by: HR at January 12, 2014 12:27 PM (hO8IJ)

53 Ernest Hemingway needed a bathroom. Or so the story goes. The novelist had stopped into HavanaÂ’s El Floridita bar, not far from the hotel where he lived during much of the 1930s. On his way out, he noticed the bartender setting up Daiquiris. Never one to walk past a drink, Hemingway took a sip. Not bad, he said, but he preferred them with no sugar and double the rum. The bartender made one as specified, and then named the drink after him.

Posted by: thunderb at January 12, 2014 12:28 PM (zOTsN)

54 36 If I don't just make a burger out of it, what could I do with this package of ground pork? --- Stuffed peppers or cabbage rolls?

Posted by: Y-not at January 12, 2014 12:28 PM (zDsvJ)

55 Those proportions are just a bit too sweet for me and may be for many other people. I go with 2 oz rum, 1/2 oz lime juice, and 1/2 oz syrup rather than 3/4 oz. I like real daiquiris (lime + syrup in rum) and also pseudo daiquiris (rum in sweetened lime juice.) The frozen pseudos are tasty too. They're all good! If I have a frozen/pseudo daiquiri, I want a little umbrella. The paper and wood kind that opens and closes.

Posted by: Margarita DeVille at January 12, 2014 12:28 PM (dfYL9)

56 49. Where we live, you do. You take a class and pay for a license.

Posted by: grammie winger at January 12, 2014 12:29 PM (P6QsQ)

57 42 Hmm, Tami, that diet restriction sounds rough. Is that for kidney problems? I did a quick peek at Mayo and didn't find anything helpful. Livestrong had some generic stuff. May be worthwhile for your MIL to go to a dietician. Posted by: Y-not at January 12, 2014 04:24 PM (zDsvJ) I think they do have plans to go to a dietician and yes, kidney problems. For some reason his body is not flushing out potassium. Damn near killed him this summer. None of the docs have figured out why his potassium is so high....which is especially strange since the meds he takes for his diabetes usually causes LOW potassium. It's odd.

Posted by: [/i][/b][/u][/s] Tami at January 12, 2014 12:29 PM (bCEmE)

58 Make a pork meat loaf. Make a "festive pork roast" gravy from the Better Homes and Gardens cookbook. Killer.

Posted by: Grampa Jimbo at January 12, 2014 12:30 PM (V70Uh)

59 amazon had some hits with "low potassium cookbook" or "low sodium cookbook" That's brutal, though. Sorry to hear. Posted by: artisanal 'ette at January 12, 2014 04:26 PM (IXrOn) Yeah, I checked those out. Several don't have great reviews. I think there is one on there I might get for her.

Posted by: [/i][/b][/u][/s] Tami at January 12, 2014 12:30 PM (bCEmE)

60 Anybody here make their own simple syrup?

Posted by: qdpsteve at January 12, 2014 12:30 PM (HVI5a)

61 Before all you morons go slapping around the Daiquiri and/or CBD's Man Card holding credentials, please be advised that the Daiquiri was the favorite drink of Ernest Goddamn Hemingway. In fact, the Papa Doble, a double strength version, with a few additives like splashes of grapefruit and maraschino liqueur, is the only drink the Man tolerated being named after him. So if you are going to trash the Daiquiri, the real kind, be advised that you will be required to step into a bull ring with 1,000 kilos of heavily armed alpha male to make it stick....

Posted by: Doug Winship at January 12, 2014 12:31 PM (S6I/9)

62 >>Smoothies! Go on... >>I use ground pork combined with ground beef to make Swedish meatballs. Yeh, I had some idea of doing that to make burgers, for some reason. Mostly because the packages of beef at the store were exactly the wrong size for 5 burgers...I think I was getting hungry or something and easily annoyed. >>Stuffed peppers or cabbage rolls? Well, then I wouldn't have to share them with anyone else...

Posted by: Mama AJ, Fussy Eaters HQ at January 12, 2014 12:32 PM (SUKHu)

63 Hemingway was a fag.

Posted by: Chuck Norris at January 12, 2014 12:32 PM (WUI3p)

64 Smells good in here. Like rum and pasta.

Posted by: Niedermeyer's Dead Horse at January 12, 2014 12:33 PM (DmNpO)

65 All that said, I agree with other posters that this is too sweet of a formulation. I'd reverse the lime and simply syrup ratio. And use good rum dammit! If it has a bat on the bottle, move on...

Posted by: Doug Winship at January 12, 2014 12:33 PM (S6I/9)

66 Tami, On a hunch I checked to see if there are dietary supplements or foods that would inhibit potassium uptake (b/c sodium and potassium work counter each other in the cell's channels) and it looks like there may be some things to try... but run it past the dietician. http://www.livestrong.com/article/43125-foods-block-potassium-absorption/

Posted by: Y-not at January 12, 2014 12:33 PM (zDsvJ)

67 My mom used to make simple syrup.

I think it's one cup water, two cups sugar. Bring to a boil, stirring constantly.

Posted by: Grampa Jimbo at January 12, 2014 12:34 PM (V70Uh)

68 It's sloppy joes and tater tots for dinner. Sometimes we like children's food.

Posted by: Lester at January 12, 2014 12:38 PM (2UPXV)

69 On a hunch I checked to see if there are dietary supplements or foods that would inhibit potassium uptake (b/c sodium and potassium work counter each other in the cell's channels) and it looks like there may be some things to try... but run it past the dietician. http://www.livestrong.com/article/43125-foods-block-potassium-absorption/ Posted by: Y-not at January 12, 2014 04:33 PM (zDsvJ) Huh. That's odd because all his instructions sheets say 'DO NOT use a salt substitute.'...which contain a lot of potassium. But they don't tell him to reduce his salt intake. Thanks Y-not.

Posted by: [/i][/b][/u][/s] Tami at January 12, 2014 12:38 PM (bCEmE)

70 Simple syrup is 1:1 sugar and water. Rich Simple Syrup is 2:1 sugar and water. You don't stir it at all, unless you want to take a lot of time cleaning burnt sugar off your pot. Simple syrup is the easiest, most critical cocktail ingredient since ice. You need it for everything from the girliest Mojito to the manliest Old Fashioned.

Posted by: Doug Winship at January 12, 2014 12:38 PM (S6I/9)

71 My mom used to make simple syrup. I think it's one cup water, two cups sugar. Bring to a boil, stirring constantly. Posted by: Grampa Jimbo at January 12, 2014 04:34 PM (V70Uh) Wasn't it equal volumes sugar and water?

Posted by: The Ethanolic Hat at January 12, 2014 12:38 PM (AymDN)

72 I made two resolutions for the new year. One is to eat more protein and less empty carbs. Does alcohol count as a carb?

Posted by: grammie winger at January 12, 2014 12:39 PM (P6QsQ)

73 Hmm. Lime juice? Check. Sugar for simple syrup? Check. Rum? Obviously check. Brb time to makes a yummy drink.

Posted by: Msnbc style guide. at January 12, 2014 12:39 PM (hFL/3)

74 65 --- If it has a bat on the bottle, move on... Posted by: Doug Winship at January 12, 2014 04:33 PM (S6I/9) ----------------------- May the curse of 100,000 Cuban iguanas and 1,000,000 Puerto Rican cockroaches be upon you and your progeny forever! Cuba libre, baby!!!!

Posted by: Margarita DeVille at January 12, 2014 12:40 PM (dfYL9)

75 Anybody here make their own simple syrup?
Posted by: qdpsteve at January 12, 2014 04:30 PM

Yes. For the hummingbird feeder because that is what it is. Hummingbird food that is.

Posted by: Lester at January 12, 2014 12:40 PM (2UPXV)

76 If it's for cocktails, it's 2:1.

Doug Winship is correct. Bring the water to a boil. Turn off the heat. Stir the sugar until disolved.

Posted by: Grampa Jimbo at January 12, 2014 12:40 PM (V70Uh)

77 Does alcohol count as a carb? Posted by: grammie winger at January 12, 2014 04:39 PM (P6QsQ) Yes but not all carbs are equal. Alcohol does have several redeeming values. And if I wasn't half in the bag I could remember them. j/k...

Posted by: [/i][/b][/u][/s] Tami at January 12, 2014 12:40 PM (bCEmE)

78 Cuba libre, baby!!!! The Cuba Libre chick from the Coke commercials is hot.

Posted by: garrett at January 12, 2014 12:41 PM (WUI3p)

79 Half in the baaaaaaaaagggggggg.

Posted by: Grampa Jimbo at January 12, 2014 12:41 PM (V70Uh)

80 Huh. That's odd because all his instructions sheets say 'DO NOT use a salt substitute.'...which contain a lot of potassium. But they don't tell him to reduce his salt intake. -- I think "salt" is commonly thought of as NaCl (sodium chloride) so "salt substitutes" use potassium instead. Sodium and potassium go in opposite directions across cell membranes. So if you want to move potassium out of your cells, you increase your dietary sodium.

Posted by: Y-not at January 12, 2014 12:42 PM (zDsvJ)

81 Thanks Tami . I will do some research on that.

Posted by: grammie winger at January 12, 2014 12:42 PM (P6QsQ)

82 Half in the baaaaaaaaagggggggg.

Taking "just the tip" to a whole new level.

Posted by: HR at January 12, 2014 12:43 PM (hO8IJ)

83 I make syrup (1:1 proportion) in the microwave. My mother does not approve of this--- but can't explain why.

Posted by: Margarita DeVille at January 12, 2014 12:43 PM (dfYL9)

84 I think "salt" is commonly thought of as NaCl (sodium chloride) so "salt substitutes" use potassium instead. Sodium and potassium go in opposite directions across cell membranes. So if you want to move potassium out of your cells, you increase your dietary sodium. Posted by: Y-not at January 12, 2014 04:42 PM (zDsvJ) Ok...am I reading the article you linked wrong then? She says, "Too much sodium can block potassium absorption and raise fluid levels, causing swelling of the body. Salt is the main form of sodium taken in on a daily basis by many people. Canned processed vegetables and fruits also contain high amounts of sodium and should be kept at a minimum or avoided all together. Snack foods, such as chips and cookies, contain loads of sodium and should only be consumed in moderation."

Posted by: [/i][/b][/u][/s] Tami at January 12, 2014 12:45 PM (bCEmE)

85 Rebecca Valera (Cuba Libre chick) http://tinyurl.com/kgkbrsq

Posted by: garrett at January 12, 2014 12:46 PM (WUI3p)

86 Tami, This may be of some help: http://www.kidney.org/atoz/content/potassium.cfm Yeah, the Livestrong was not targeted at people who are trying to avoid potassium, but just explaining how sodium and postassium balance.

Posted by: Y-not at January 12, 2014 12:47 PM (zDsvJ)

87 >>Does alcohol count as a carb? Well, I wouldn't call it an *empty* carb... Different drinks sure have diff amounts of carbs. About the only low carb drink that I like (without mixing it with something sweet) is Southern Comfort. Or maybe a gin and tonic (or club soda because it doesn't have HFCS) with lemon.

Posted by: Mama AJ at January 12, 2014 12:47 PM (SUKHu)

88 Cuba Libres are one of the best highballs in existence. They are little complicated to make though... Rum (not Bacardi, it's Puerto Rican now. If you have any Cuban Bacardi, we need to meet) Coke, and a squeeze of lime. To be honest, even Bacardi will do in a Cuba Libre, I just prefer their gin....

Posted by: Doug Winship at January 12, 2014 12:47 PM (S6I/9)

89 LOL. My "bartender's guide" has the quantities for lime juice and simple syrup reversed from the recipe above.

Well. Do I want it sweet or sour? Take your pick.

Posted by: Grampa Jimbo at January 12, 2014 12:48 PM (V70Uh)

90 Muir Glen tomatoes are excellent - they're often found in the organic section of the supermarket.

Posted by: Miley's Tongue at January 12, 2014 12:49 PM (R+h7Q)

91 You have to find the good Coke for a Cuba Libre. Pay the extra to get some Mexican Coke. Regular Coke isn't sweet enough to take the rum and the ice dilution.

Posted by: Grampa Jimbo at January 12, 2014 12:49 PM (V70Uh)

92 My "half in the bag" quote is from redlettermedia.com

Posted by: Grampa Jimbo at January 12, 2014 12:50 PM (V70Uh)

93 This may be of some help: http://www.kidney.org/atoz/content/potassium.cfm ==== Yeah, read that the other day. His last blood test on Monday was 6.2 on potassium. It was over 7 this summer when he had to be rushed to the hospital because his heart almost gave out. At least he can have some kale...that's got lots of nutrients. Oh and eggplant....I'll give the recipe CBD provided here to my MIL. She'll have to make it without the tomatoes though.

Posted by: [/i][/b][/u][/s] Tami at January 12, 2014 12:54 PM (bCEmE)

94 88--- If it's not Bacardi and Coca Cola, it's not a Cuba Libre. It's just rum and coke (meaning any cola.) Bacardi is Puerto Rican now only because Cuba is not libre (free.) The drink is a toast by the Cuban Bacardis to the liberation of their ancestral homeland.

Posted by: Margarita DeVille at January 12, 2014 12:55 PM (dfYL9)

95 Rum and Coke is one drink I have never liked.

Posted by: grammie winger at January 12, 2014 12:57 PM (P6QsQ)

http://preview.tinyurl.com/lfbvyod

This is some excellent rum I found in the islands. Whish I could buy it online. Broght some home from a trip a few times. So smooth. The 'distillery' is awesome. And they still do it that way.

Posted by: Infidel at January 12, 2014 12:58 PM (6bvBO)

97 94 I'd disagree. Yes, it MUST be Coke. But since the Cuban Bacardi the drink calls for does not exist, the purist is freed up to use the best substitute he can find. Which is NOT Puerto Rican Bacardi!

Posted by: Doug Winship at January 12, 2014 01:00 PM (S6I/9)

98 Trivia: Desi Arnaz's grandfather was an executive at Bacardi before the Cuban revolution. He was jailed and all his property confiscated.

Posted by: [/i][/b][/u][/s] Tami at January 12, 2014 01:00 PM (bCEmE)

99 95--- Rum and Coke is one drink I have never liked. Posted by: grammie winger at January 12, 2014 04:57 PM (P6QsQ) ------------------------- Agree. I like my Coke straight. And I much prefer rum with fruity, especially limey, flavors.

Posted by: Margarita DeVille at January 12, 2014 01:02 PM (dfYL9)

100 "Brushes off her VERY dusty and old bartending cap" Simple syrup is equal parts water and white sugar. Bring water to boil, add sugar, stir until dissolved, turn off heat. Cool down and store in fridge for longest shelf life. Black and Tans, we only ever made them with Harps and Guinness at the bar, but they were slightly chilled not room temp. Try that. You are putting the Guinness on top, right?

Posted by: lindafell at January 12, 2014 01:07 PM (PGO8C)

101 Oh that's good.

Posted by: Msnbc style guide. at January 12, 2014 01:08 PM (hFL/3)

102 16 Lime juice, rum, and simple syrup?

Is that all?

Tropical drinks are like cheap Mexican restaurants: 90% the same ingredients mixed slightly differently. I'm not saying they aren't good, although this isn't the time of year for them.

As to eggplant, we've reached an accomodation. I don't eat it, and it doesn't swell me up like the Hindenburg.

Posted by: pep at January 12, 2014 01:08 PM (6TB1Z)

103 Black and Tans, we only ever made them with Harps and Guinness at the bar, but they were slightly chilled not room temp. Try that. You are putting the Guinness on top, right? ---- Yes, Guinness on top. Beers are both chilled, but I haven't been chilling the glasses.

Posted by: Y-not at January 12, 2014 01:09 PM (zDsvJ)

104 97 ---But since the Cuban Bacardi the drink calls for does not exist, the purist is freed up to use the best substitute he can find. Which is NOT Puerto Rican Bacardi! Posted by: Doug Winship at January 12, 2014 05:00 PM (S6I/9) --------------------- You're talking about taste. I'm talking about the name Cuba Libre, which can only be used with Bacardi. This is not a trivial question to Cuban ex-pats (like my mother.) Bacardi is a Cuban company that happens to be in Puerto Rico now. If you don't understand the Bacardi role in the Cuban resistance, you can't understand the name of the drink and shouldn't use it.

There is a reason why Mr. DeVille and I hide any other brand of rum when my mother comes to visit!

Posted by: Margarita DeVille at January 12, 2014 01:10 PM (dfYL9)

105 Hey Tami, how do you like the side swipe? ( hopes my recommendation panned out😃

Posted by: lindafell at January 12, 2014 01:10 PM (PGO8C)

106 / off awful sock!

Posted by: Lauren at January 12, 2014 01:10 PM (hFL/3)

107 105 Hey Tami, how do you like the side swipe? ( hopes my recommendation panned out😃 Posted by: lindafell at January 12, 2014 05:10 PM (PGO8C) Just used it for the first time about an hour ago. (Good timing Linda!). Made some banana bread....works exactly like you said. Love it!

Posted by: [/i][/b][/u][/s] Tami at January 12, 2014 01:13 PM (bCEmE)

108 Wow, I must be psycho, I'm psychic

Posted by: lindafell at January 12, 2014 01:14 PM (PGO8C)

109 Also this: if the whole point of the fruit juice, syrup, etc. is to mask the booze in a drink, can anyone really taste the difference between good and bad rum?

Posted by: pep at January 12, 2014 01:15 PM (6TB1Z)

110 I will say though that KitchenAid glass bowl is one heavy mofo! Should have used the metal one...next time.

Posted by: [/i][/b][/u][/s] Tami at January 12, 2014 01:16 PM (bCEmE)

111 I mean psychic, is how that last post was suppose to end. Damn iPad.

Posted by: lindafell at January 12, 2014 01:16 PM (PGO8C)

112 And finally this: I, a Fed, have spent my entire weekend working on a white paper. I will not get paid more for this, although it might allow me to keep my job. So, the next one of you that says "all Feds are lazy and shiftless" is gonna get it.

Posted by: pep at January 12, 2014 01:16 PM (6TB1Z)

113 I only have metal bowls for my kitchen aid.

Posted by: lindafell at January 12, 2014 01:18 PM (PGO8C)

114 Clearly I have come to the wrong thread. Bummer.

Posted by: pep at January 12, 2014 01:19 PM (6TB1Z)

115 This one came with a 6 qt. glass bowl. Being lazy, I used that one because I hadn't watched the new metal one yet.

Posted by: [/i][/b][/u][/s] Tami at January 12, 2014 01:19 PM (bCEmE)

116 watched? Washed....

Posted by: [/i][/b][/u][/s] Tami at January 12, 2014 01:20 PM (bCEmE)

117 I like sailor jerry's rum. And morons would like the girl on the bottle.

Posted by: Lauren at January 12, 2014 01:24 PM (hFL/3)

118 My dinner tonight is Rigatoni a la Vodka. Not heart healthy, low carb, lo-cal, or anything but delicious. extra virgin olive oil 1/2 small onion, chopped 8 thin slices pancetta, chopped 2 garlic cloves, minced salt and pepper to taste 1 large can crushed tomatoes 1/2 tsp sugar 1/4 c vodka 1/4 tsp crushed red pepper 1 1/2 - 2 cups cream fresh basil, chopped 1 lb rigatoni pasta, cooked al dente Cook pasta according to directions. Heat olive oil in large saucepan. Add onion and cook until soft. Add pancetta and garlic and cook 1 minute. Season with salt and pepper. Add crushed tomatoes, sugar, vodka, and red pepper. Simmer over medium heat 15 minutes. Add cream and basil. Stir in rigatoni and serve with parmesan cheese.

Posted by: Zombie Dachshund at January 12, 2014 01:24 PM (Na7G9)

119 Heat olive oil in large saucepan. Add onion and cook until soft. Add pancetta and garlic and cook 1 minute. Season with salt and pepper. Add crushed tomatoes, sugar, vodka, and red pepper. Simmer over medium heat 15 minutes. Add cream and basil. Stir in rigatoni and serve with parmesan cheese. Posted by: Zombie Dachshund at January 12, 2014 05:24 PM (Na7G9) I'll need directions to your house and what time is dinner?

Posted by: [/i][/b][/u][/s] Tami at January 12, 2014 01:27 PM (bCEmE)

120 >>So, the next one of you that says "all Feds are lazy and shiftless" is gonna get it. My dad worked as a probation officer in DC Superior Court, which made it a federal job. Worked his ass off. I think the frustrating thing for those of us from the private sector is hearing the complaining (from some govt workers) about pay freezes and benefits cuts, when that's been hammering the private sector for years now.

Posted by: Y-not at January 12, 2014 01:27 PM (zDsvJ)

121 Mmmmm I love vodka sauce. Unfortunately my husband prefers meaty pasta pasta, so we don't have it too much. Tonight we are having my grandmas spaghetti and meaball recipe.

Posted by: Lauren at January 12, 2014 01:28 PM (hFL/3)

122 105 lf What's a "side swipe?" (Really: I'm curious)

Posted by: speedster1 on the iPad at January 12, 2014 01:30 PM (noB3y)

123 speedster, it's an attached for a Kitchenaid mixer. 'Swipes' the sides of the bowl so the ingredients down into the bowl and you don't have to stop and scrape them down. Looks like this. http://tinyurl.com/nlbtbvm

Posted by: [/i][/b][/u][/s] Tami at January 12, 2014 01:33 PM (bCEmE)

124 Oh - Thank you! Actually, bought one of those several years ago, thought it rang a bell, couldn't place it. I blame advanced age and Booosh, but mostly age.

Posted by: speedster1 on the iPad at January 12, 2014 01:36 PM (noB3y)

125 Oh: it does work like a charm.

Posted by: speedster1 on the iPad at January 12, 2014 01:37 PM (noB3y)

126 My sister made her squash casserole yesterday and I need to get the recipe so I can share it. It's one of my favorite foods ever but takes perfectly healthy and harmless squash and turns it into something otherworldly. What I can remember... 9 lbs squash 1 mid size onion 2 bricks of cream cheese 1/2 bacon Cook the squash and onions in butter then drain off all the fluid, smashing it in the colander to really drain it well. Add cream cheese and bacon bits. Yum.

Posted by: Niedermeyer's Dead Horse at January 12, 2014 01:38 PM (DmNpO)

127 1/2 lb bacon

Posted by: Niedermeyer's Dead Horse at January 12, 2014 01:39 PM (DmNpO)

128 I think the frustrating thing for those of us from the private sector is hearing the complaining (from some govt workers) about pay freezes and benefits cuts, when that's been hammering the private sector for years now.

There is plenty of deadwood in the Federal government, especially in the lower ranks, where it's seen as a comfortable sinecure for those unafflicted with ambition. I just get peeved at the idea that all Feds are like that. They aren't, and you clearly know that. There are some very hard working folks, and yes, many can be found inside the Beltway.

Posted by: pep at January 12, 2014 01:41 PM (6TB1Z)

129 Cuba Libre is a rum and coke with lime squeezed over the top. I have made a thousand of them in the Philippines with Tanduay Rhum.

Posted by: Cicero Kid at January 12, 2014 01:50 PM (tcK++)

130 Posted by: naturalfake at January 12, 2014 05:49 PM (KBvAm)

Wrong about the lime juice. Too much lime gives it a pucker factor that I find unpleasant, and it masks the rum,.

Absolutely correct about the rum. Good rum is amazing.

I have a bartender who makes me a rum old fashioned from aged Venezuelan rum, and it is a great drink.

Posted by: CharlieBrown'sDildo at January 12, 2014 01:53 PM (QFxY5)

131 Any ideas for simple (ish) side dishes? Kinda bored with the basics, but don't want anything super complicated. >>takes perfectly healthy and harmless squash and turns it into something otherworldly. Yum.

Posted by: Mama AJ at January 12, 2014 02:03 PM (SUKHu)

132 With Bacardi, yeah. With Banks, no.

Posted by: naturalfake at January 12, 2014 06:00 PM (KBvAm)

Bacardi really is pretty awful. Amazing that the most famous rum brand in the world tastes like donkey piss.

Posted by: CharlieBrown'sDildo at January 12, 2014 02:03 PM (QFxY5)

133 I've been to that bar. They have his bust in a corner so you can take pictures. Not far away is his other bar, El Bodeguita de Medio (or something like that) where he went for his mojitos.

Posted by: The mayor of Candor at January 12, 2014 02:09 PM (H4tO5)

134
A frozen drink isn't complete unless it has a small umbrella for females, and a small plastic penis for males.

Posted by: Lena Dunham at January 12, 2014 02:14 PM (pJF+c)

135 Passed by daquiris, to the IMHO way better Caipirinha Made with muddled lime sugar and cachaca (more or less a cane sugar liquer) Perfect on a summer day but lethal!

Posted by: FCF at January 12, 2014 03:13 PM (Khja4)

136 That was the most anal retentive bartender ever.

Posted by: Just serve the damn thing at January 12, 2014 03:16 PM (88OyH)

137 Thanks for the link to the Girl's Drink Drunk, Sven. Loved Kids in the Hall. After watching that I happened to click on the Joe Rogan interview with Dave Foley about his never-ending Canadian divorce nightmare.... geez. That poor guy. We went out last week and I had lots of bourbon cocktails. The first one was called Jack's in Detox and it was like six different kinds of booze such as applejack and the whole thing tasted like butterscotch. I was hungover the next day but totally worth it.

Posted by: Gem at January 12, 2014 03:40 PM (zw+pb)

138 Super! Drink size is just right. A simple version of the daiquiri recipe is: One of sour Two of sweet Three of strong Four of weak Use a jigger for measurement and works great.

Posted by: janey at January 12, 2014 03:41 PM (BMGQt)

139 A little while ago on an ONT, I mentioned that I had bought a bottle of rum but couldn't find any simple recipes. All of the rum recipes I found were complicated, with lots of exotic ingredients. I figure those drinks dated from the era when plantation owners had slaves to make their drinks for them. Too damn much trouble, I thought. Inspired by this thread, I just made my first daiquiri. Nifty! This should fit the bill nicely. The rum is Appleton Farms Dark Jamaican rum. I happened to have a jar of simple syrup that I made years ago sitting around. The lid was a little tough to get off, but the syrup was fine. It's only sugar and water. It's not like it's going to spoil or anything. Just to be sure, I took a sip before making the drink. Yup, tastes like sweetened water. I also had a bottle of ReaLime lime juice in the fridge. Yeah, I know. Purists will say to use fresh. So I had all the ingredients, and gave it a go. As far as I can tell, my jigger is 1 1/2 oz. on the large end and 3/4 oz. on the small end. I reversed the measures of lime juice and syrup based on some of the comments, and used more lime juice. The recipe called for 2 oz. rum. I filled the big end of the jigger, then was going to add another 1/2 oz. with the small end, but said ckuf it and filled the big end again, giving me a total of 3 oz. I had to wash out my cocktail shaker first. I don't normally use it and it had been collecting dust. I make martinis and manhattans by stirring in a glass of ice. The little ice chips that ended up in my daiquiri were delightfully refreshing, so I may very well end up rethinking my martini and manhattan strategy.

Posted by: rickl at January 12, 2014 04:10 PM (sdi6R)

140 the mint julip can only be perfectly prepared and drunk during the months of April and June and somewhere near a race course.

Posted by: I'd rather be surfin at January 12, 2014 04:13 PM (0ibSB)

141 Correction: The rum is Appleton Estates, not Farms.

Posted by: rickl at January 12, 2014 05:07 PM (sdi6R)

142 Live caipirhinas.

Posted by: Y-not on the phone at January 12, 2014 05:13 PM (zDsvJ)

143 Sweet Jeebus, six minutes on a drink with three ingredients? Who the fuck measures out a daiquiri anyway? By the time he poured the booze I would've been reaching for my second. BTW, I'm a lifelong bourbon sipper who recently had a fucking REVELATION with Zaya rum. 12 yrs in teh barrel and from Trinidad, wherever the fuck that is. Smooth and sweet like your sister when we first met.

Posted by: Sloshy Al at January 12, 2014 07:59 PM (Lr0UN)

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