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April 27, 2014

Food Thread: The Hydrophyllic Property of Ethanol -- And Why You Should Care [CBD]
— Open Blogger

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Alcohol (ethanol for our purposes) loves being around water molecules more than it loves being around other alcohol molecules, and that is a very good thing. Straight ethanol (at the typical 40%-50% concentration) has a brisk mouth-feel and a sharpness that in mixed drinks can be jarring and discordant. But add a bit of water to that, and it smooths out and becomes a more mouth-filling sensation.

But where to get that water? Sure, you could simply add it, but then you are left with some warm gin or vodka or bourbon that has been diluted with a splash of water.

And that's where the shaker full of ice comes in. In one fell swoop you chill the drink, and add that vital bit of water that changes everything. And because alcohol loves water so much, it pulls it right off the ice, so no extra dilution is necessary.

Do a little test: shake an ounce of vodka in cold, clean ice, and pour it into a shot glass. Compare it to the same vodka that was chilled in the freezer but not shaken with ice or diluted with water.

As for shaking as opposed to stirring? I have no idea. I have watched professional bartenders and they seem to shake martinis and stir more complex cocktails, but the frothy drinks are obviously shaken, so......

Straight drinks are obviously a different issue, and I have no complaints about drinking straight whiskey or Scotch. But a cube of ice is an important option. It chills the drink and it adds, slowly and gently, that little bit of water that smooths everything so wonderfully.

And speaking of booze, everyone is no doubt aware of the explosion of craft distilleries across the country.

A similar thing happened in wine country in California in the 1970s and 1980s. And, unfortunately, many of those start-ups are no longer with us, gobbled up by larger wineries, or destroyed by the inexorable march of the market that said "no, we don't like your product."

And like the boutique wineries, these craft distilleries (warning....NYT link) are trying to create a market for their products by touting their uniqueness, and therein lies the rub.

Just because something is different doesn't mean that it is better. There are all sorts of flavors and textures that can be magnified by the distilling, filtering and aging process, but many...perhaps most....are not desirable.

Give me a good quality bourbon made by a big distiller over a boutique bourbon made by a fervent, energetic but inexperienced kid. While it might be interesting to find "interesting notes of pine needle, cat urine and cardboard" in the glass, I'll take a boring old bottle of 23-year-old Pappy van Winkle.

KALE SALAD

Â•2 Bunches of Kale (stems removed sliced thin)
Â•1 Large Golden Beet (peeled and sliced paper thin) If you can find packaged beets -- go for it.
Â•1 Large Red Beet (peeled and sliced paper thin)
Â•1/2 cup Almonds (toasted)
Â•1/2 cup Crumbled Goat Cheese
Â•1/2 Clove Garlic (minced)
Â•1 Red Onion (peeled and sliced paper thin)
Â•3 oz Red Wine Vinegar
Â•6 oz Extra Virgin Olive Oil
Â•Salt

Place kale, beets and onion in a large mixing bowl and season liberally with salt. Mix and top with the vinegar. Set aside, tossing occasionally (This should be done at least a couple of hours in advance to allow the kale to soften*).

Whisk together the oil and garlic. Toss the oil mixture with the kale, beets and onion. Add cheese and almonds. Mix and serve.

*If it doesnÂ’t look like the kale is softening and becoming tender, add the olive oil and toss. Then, just before serving, add the cheese and almonds.

Spaghetti alla Carbonara

Carbonara is one of my favorite dishes, and Tyler Florence does an excellent job. My only change is a bit more meat, and using bacon instead of pancetta.

Â•1 pound dry spaghetti or linguine.
Â•8-12 ounces bacon, cubed or sliced into small strips (Pancetta is the classic, but I love the smokiness of the bacon)
Â•2 ounces extra-virgin olive oil
Â•4 garlic cloves, finely chopped
Â•2 extra-large eggs
Â•1 cup freshly grated Parmigiano-Reggiano
Â•Black pepper (Fresh!)
Â•Â½ cup Italian (flat-leaf) parsley, chopped

Cook the pasta in a large quantity of salted water until it is al dente. Drain it, reserving a cup or so of the pasta water.

While the water for the pasta is heating, put the bacon into a large sautÃ© pan along with an ounce or 2 of good olive oil. Cook the bacon on medium heat until it just begins to crisp, then add the chopped garlic.

Turn the heat down a bit and continue cooking until the bacon is crispy and the garlic is soft. Be careful; if the garlic browns too much or burns it will add a bitterness to the dish that can only be masked by several large glasses of a good Chianti. Try to time it so the pasta is finished cooking at the same time as the bacon and garlic.

Crack the eggs into a medium bowl and whisk them until they start to become frothy. Add the Parmigiano-Reggiano and whisk until the cheese is completely absorbed by the eggs.

Add the pasta to the bacon and toss until the spaghetti is completely coated with the bacon fat and olive oil.

Add the egg and cheese mixture (do this off the heat), spreading it over the pasta as you pour, and toss again, coating the pasta and lightly cooking the eggs. This is the tough part. The pasta has to be hot enough to barely cook the eggs as they coat the pasta, but not too hot; otherwise you will have scrambled eggs. ThatÂ’s not a bad combination, but it isnÂ’t Spaghetti alla Carbonara.

Crack some black pepper into the pasta and toss again. I like tossing the parsley in with the pepper, but you can also use it as garnish after you serve it.

As for serving? I use a pair of tongs and try to get a bit of everything into the serving. It looks great if you twist the tongs as you lower them into the plate. It mounds the pasta and makes you look like a professional.

Posted by: Open Blogger at 12:00 PM | Comments (218)
Post contains 1085 words, total size 6 kb.

1 Bacon instead of Pancetta? Heathen.

Posted by: garrett at April 27, 2014 12:03 PM (MsszD)

2 For added smokiness try some Smoked Sea Salt. I believe Tyler hocks it.

Posted by: garrett at April 27, 2014 12:04 PM (MsszD)

3 Posted by: garrett at April 27, 2014 04:03 PM (MsszD)

You aren't the first to accuse me of heresy.

Just try it......

Posted by: CharlieBrown'sDildo at April 27, 2014 12:05 PM (QFxY5)

4 Beer tastes all goodly and such. New thread?

Posted by: Lincolntf at April 27, 2014 12:05 PM (ZshNr)

5 No "Y" in hydrophilic.

Posted by: EC at April 27, 2014 12:06 PM (doBIb)

6 Did someone say Hydrophallic?

Posted by: Aqua Buddha at April 27, 2014 12:07 PM (MsszD)

7 Posted by: EC at April 27, 2014 04:06 PM (doBIb)

Fixed....and thank you.

Posted by: CharlieBrown'sDildo at April 27, 2014 12:08 PM (QFxY5)

8 Yum! We just finished this for our Sunday dinner: Rabbit braised in Belgian (Chimay) ale with root vegetables pic.twitter.com/Uv7VoetDdu Here's the recipe: www.simplyrecipes.com/recipes/ rabbit_braised_in_belgian_ale/

Posted by: Y-not at April 27, 2014 12:09 PM (zDsvJ)

9 7 Posted by: EC at April 27, 2014 04:06 PM (doBIb) Fixed....and thank you. Posted by: CharlieBrown'sDildo at April 27, 2014 04:08 PM (QFxY5) *salutes*

Posted by: EC at April 27, 2014 12:09 PM (doBIb)

10 And I love Carbonara too. How about bacon AND pancetta?

Posted by: EC at April 27, 2014 12:11 PM (doBIb)

11 Sliced raw beets? Do I have a choice? I'll take the pine needles, cat urine and cardboard, please.

Posted by: Obnoxious A-Hole at April 27, 2014 12:12 PM (PD6iL)

12 Re the distilleries, Mr Moxie has been exploring mixed drinks made with bourbon and liking it, so he finally got a small bottle of Makers Mark to try. I want to take him to High West Distillery in Park City to try the tasting flight. Kinda waiting until all the skiers are gone. http://www.highwest.com/

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

13 So what you are saying is neat isn't so neat?

Posted by: Boss Moss at April 27, 2014 12:12 PM (LJ7Ze)

14 12 Re the distilleries, Mr Moxie has been exploring mixed drinks made with bourbon and liking it, so he finally got a small bottle of Makers Mark to try. Make him a Manhattan.

Posted by: EC at April 27, 2014 12:12 PM (doBIb)

15 Yeah, he likes Manhattans, EC. And Sidecars? I don't know if we have the mixers.

Posted by: Y-not at April 27, 2014 12:13 PM (zDsvJ)

16 Posted by: Obnoxious A-Hole at April 27, 2014 04:12 PM (PD6iL)

They have packaged beets in this area, so I don't even bother. They come in vacuum-packed and ready to slice. Very convenient.

Posted by: CharlieBrown'sDildo at April 27, 2014 12:13 PM (QFxY5)

17 Long Island Iced Tea.

Posted by: Boss Moss at April 27, 2014 12:14 PM (LJ7Ze)

18 I like pie.

Posted by: Joe Biden at April 27, 2014 12:15 PM (8ZskC)

19 Mmmmmmm, carbonara, my favorite pasta, haven't had it in ages, now I want some! And I agree with you on the bacon vs. pancetta thing, CBD! Bacon takes it over the top.

Posted by: Peaches at April 27, 2014 12:15 PM (8lmkt)

20 Posted by: Y-not at April 27, 2014 04:12 PM (zDsvJ)

High West makes a double rye that is fantastic and, at least around here, an excellent value.

I have been using it for Old Fashioneds, and it's perfect.

Posted by: CharlieBrown'sDildo at April 27, 2014 12:16 PM (QFxY5)

21 You're supposed to drink arak with water. It undergoes a reaction that makes it "milky." http://en.wikipedia.org/wiki/Ouzo_effect But I prefer it neat.

Posted by: Y-not at April 27, 2014 12:16 PM (zDsvJ)

22 What kind of wine do you serve with Chef Boyardee?

Posted by: Boss Moss at April 27, 2014 12:17 PM (LJ7Ze)

23 What kind of wine do you serve with Chef Boyardee?

Posted by: Boss Moss at April 27, 2014 12:17 PM (LJ7Ze)

24 A restaurant just east of Columbus called Lomonico's is one of my and Mrs. Crank's favorites. They make a carbonara that is outstanding, but they use a lightly poached egg on top as a garnish, letting gooey yolk goodness spread over the pasta when you go to eat it.

Posted by: Conservative Crank at April 27, 2014 12:17 PM (sQ0LB)

25 A restaurant just east of Columbus called Lomonico's is one of my and Mrs. Crank's favorites. They make a carbonara that is outstanding, but they use a lightly poached egg on top as a garnish, letting gooey yolk goodness spread over the pasta when you go to eat it.

Posted by: Conservative Crank at April 27, 2014 12:17 PM (sQ0LB)

26 "Straight ethanol (at the typical 40%-50% concentration) " And that other 50-60% of the ethanol is? Water. So i dunno why adding a bit more water is supposed to make a difference. But it sounds good. Cultured and and sophisticated, even.

Posted by: West at April 27, 2014 12:18 PM (Ib1LY)

27 "Straight ethanol (at the typical 40%-50% concentration) " And that other 50-60% of the ethanol is? Water. So i dunno why adding a bit more water is supposed to make a difference. But it sounds good. Cultured and and sophisticated, even.

Posted by: West at April 27, 2014 12:18 PM (Ib1LY)

28 Posted by: Boss Moss at April 27, 2014 04:17 PM (LJ7Ze)

Any full-flavored red would work. A Zinfandel, or maybe an Aussie Shiraz?

Posted by: CharlieBrown'sDildo at April 27, 2014 12:18 PM (QFxY5)

29 Posted by: Boss Moss at April 27, 2014 04:17 PM (LJ7Ze)

Any full-flavored red would work. A Zinfandel, or maybe an Aussie Shiraz?

Posted by: CharlieBrown'sDildo at April 27, 2014 12:18 PM (QFxY5)

30 We're in the midst of a cold snap, so I've been cooking "cold weather" meals before it's too hot to enjoy them. Had corned beef, roasted chicken, soups, and today's braise. And tomorrow I'm going to roast a turkey -- caught a good sale on a small one.

Posted by: Y-not at April 27, 2014 12:18 PM (zDsvJ)

31 We're in the midst of a cold snap, so I've been cooking "cold weather" meals before it's too hot to enjoy them. Had corned beef, roasted chicken, soups, and today's braise. And tomorrow I'm going to roast a turkey -- caught a good sale on a small one.

Posted by: Y-not at April 27, 2014 12:18 PM (zDsvJ)

32 Alcohol (ethanol for our purposes) loves being around water molecules more than it loves being around other alcohol molecules, and that is a very good thing. What you're describing is the miscibility of water and ethanol. Both can be mixed into a homogeneous solution. If you were to pour 50 ml of alcohol into 50 ml of water, you would not get 100 ml. Instead, you would get around 95 ml of weak alcohol.

Posted by: EC at April 27, 2014 12:19 PM (doBIb)

33 Alcohol (ethanol for our purposes) loves being around water molecules more than it loves being around other alcohol molecules, and that is a very good thing. What you're describing is the miscibility of water and ethanol. Both can be mixed into a homogeneous solution. If you were to pour 50 ml of alcohol into 50 ml of water, you would not get 100 ml. Instead, you would get around 95 ml of weak alcohol.

Posted by: EC at April 27, 2014 12:19 PM (doBIb)

34 Posted by: West at April 27, 2014 04:18 PM (Ib1LY)

Yup....but it does. Weird.

Try the test.

Posted by: CharlieBrown'sDildo at April 27, 2014 12:19 PM (QFxY5)

35 Posted by: West at April 27, 2014 04:18 PM (Ib1LY)

Yup....but it does. Weird.

Try the test.

Posted by: CharlieBrown'sDildo at April 27, 2014 12:19 PM (QFxY5)

36 What kind of wine do you serve with Chef Boyardee? Not offering a boxed wine with a straw is where the Kaboom people missed the boat.

Posted by: Cicero (@cicero) at April 27, 2014 12:19 PM (8ZskC)

37 What kind of wine do you serve with Chef Boyardee? Not offering a boxed wine with a straw is where the Kaboom people missed the boat.

Posted by: Cicero (@cicero) at April 27, 2014 12:19 PM (8ZskC)

38 Â "I'll take a boring old bottle of 23-year-old Pappy van Winkle." ---------- Any day of the week (or evening, as case may be). But my favorite for the last few years has been Bulleit. Better than Maker's Mark & Knob Creek, which are both great choices.

Posted by: shredded chi at April 27, 2014 12:19 PM (UIcs1)

Boxed wine? Elitist.

Real Kaboom kids drink bagged wine through a coffee stirrer.

Posted by: Conservative Crank at April 27, 2014 12:21 PM (sQ0LB)

40 He went with the Maker's Mark because it and iirc Woodford Reserve were the only two offered in the small bottles at our horrendously annoyingly awful state-run liquor store. But it'll be interesting to try some others.

Posted by: Y-not at April 27, 2014 12:21 PM (zDsvJ)

41 "They have packaged beets in this area, so I don't even bother. They come in vacuum-packed and ready to slice. Very convenient. Posted by: CharlieBrown'sDildo at April 27, 2014 04:13 PM (QFxY5) " I don't care if they package them in gold or flash fry them in orchid oil. Beets narrowly edge out liver for the worst food on earth. There is an argument to be made that any survival stash should include canned beets because they will not be eaten unless you are at the edge of starvation. I think that grubs, insects, dog, rat or human meat is probably preferable to beets. I have rather strong feelings on this subject.

Posted by: Obnoxious A-Hole at April 27, 2014 12:22 PM (PD6iL)

42 Posted by: shredded chi at April 27, 2014 04:19 PM (UIcs1)

Bulleit is excellent. And their rye is spectacular, and a ridiculous bargain.

Posted by: CharlieBrown'sDildo at April 27, 2014 12:22 PM (QFxY5)

Most whiskeys I drink neat or with just a splash of water. I've seen too many people look at me askance when I explain to them this is how it's supposed to be imbibed, instead of dulling the flavor by chilling it with ice.

Posted by: Conservative Crank at April 27, 2014 12:23 PM (sQ0LB)

44 I have an old bottle of Jack I should drink.

Posted by: Boss Moss at April 27, 2014 12:23 PM (LJ7Ze)

45 Another upvote for Bulleit. Local store has their bourbon on perpetual sale for a good price, but I prefer their rye for a few bucks more.

Posted by: Walter Freeman at April 27, 2014 12:23 PM (kqGWM)

46 I have rather strong feelings on this subject.

Posted by: Obnoxious A-Hole at April 27, 2014 04:22 PM (PD6iL)

Not even with arugula?

Posted by: CharlieBrown'sDildo at April 27, 2014 12:23 PM (QFxY5)

47 31 Boxed wine? Elitist. Real Kaboom kids drink bagged wine through a coffee stirrer. Posted by: Conservative Crank at April 27, 2014 04:21 PM (sQ0LB) Fuck off with that high society shit! Real Kaboom kids drank DOT 3 brake fluid mixed with Kool Aid!

Posted by: EC at April 27, 2014 12:23 PM (doBIb)

48 Add me to the list of people who think Bulleit Rye is awesome and great in an Old Fashioned.

Posted by: Colorado Alex at April 27, 2014 12:25 PM (lr3d7)

49 instead of dulling the flavor by chilling it with ice.

Posted by: Conservative Crank at April 27, 2014 04:23 PM (sQ0LB)

Ah...good point. What is the perfect temperature?

I use one ice cube that I rinse before putting into the glass. Ice seems to pick up flavors from the refrigerator, and besides, I look like I know what I am doing when I do it.

Posted by: CharlieBrown'sDildo at April 27, 2014 12:25 PM (QFxY5)

50 "Not even with arugula? Posted by: CharlieBrown'sDildo at April 27, 2014 04:23 PM (QFxY5) " Beets or dog meat?

Posted by: Obnoxious A-Hole at April 27, 2014 12:26 PM (PD6iL)

51 A nice 97 Robitussin DM.

Posted by: Boss Moss at April 27, 2014 12:26 PM (LJ7Ze)

52 41 Ice seems to pick up flavors from the refrigerator Yes, but an open box of baking soda in the freezer, changed every few months, really makes a difference.

Posted by: Splunge at April 27, 2014 12:27 PM (qyomX)

53 Y-Not, Believe me, I understand. VA is the same way. Last time I was at the ABC, i wanted a shot-sized bottle of Fireball, but had to settle for some Yukon Jack imitation - it still tasted like a fireball. Woodford is really nice, too. There is so much good bourbon available, but look for the smallest bottle of Bulleit you can find - I'm sure he'll love it. Also, try a different store. My "neighborhood" state-run store doesn't carry the same stuff another one that is five miles away does. You might find a different variety of samples.

Posted by: shredded chi at April 27, 2014 12:28 PM (UIcs1)

54 Try guanciale instead of bacon or pancetta. If you fry it just right, it makes these lovely light crisps.

Posted by: Tattoo De Plane at April 27, 2014 12:28 PM (Y92Nd)

55 Knob Creek whiskey over about 3 cubes of ice...cant go wrong there. I'm gonna try that braided rabbit; sounds pretty good.

Posted by: CrotchetyOldJarhead at April 27, 2014 12:29 PM (60Vyp)

CBD, I wouldn't pretend to have a scientific answer. I think roughly ambient basement temperature, say 60 F or so, seems right to me, especially for scotch. Plus, as you hold the glass in your hand, the warmth helps release more of the volatile organics that make scotch so wonderful.

Posted by: Conservative Crank at April 27, 2014 12:29 PM (sQ0LB)

57 If Virginia legalized prostitution the State would probably have to own and operate all the brothels.

Posted by: Boss Moss at April 27, 2014 12:29 PM (LJ7Ze)

58 Peat Fires seem to de what makes good Whiskey.

Posted by: Boss Moss at April 27, 2014 12:30 PM (LJ7Ze)

59 I recently became aware of a Texas distillery called Yellow Rose. I haven't drunk much in the way of rye, but found theirs to be excellent. I want to try their bourbon, but i've only found it in one store so far, and it cost more than i felt like spending at the time. After my experience with their rye, though, i'm going to try it soon.

Posted by: Occam's Safety Razor at April 27, 2014 12:31 PM (lpR33)

60 I love roasted beets served warm on a sharp green (like arugula) with balsamic and goat cheese. I denounce myself. Funniest thing was making roasted beets for the first time and not warming Mr Moxie about the effects. Pink pee.

Posted by: Y-not at April 27, 2014 12:32 PM (zDsvJ)

61 Sazerac Rye, 6 years old, is wonderful stuff, and seems to have just the right qualities to make a great Sazerac cocktail (big surprise).

Posted by: Splunge at April 27, 2014 12:32 PM (qyomX)

62 The micro-distillery around here does pretty good. They're plan is to diversify by making things that aren't often made by the bigger distillers (Aquavit, absinth, etc.) But they also make a remarkably smooth American Whiskey, a decent enough Tequila, and a pretty good gin. But they cost as much as a bottle of Makers Mark (about $35 for a 750ml) and I have to drive down to their restaurant to get it. Mostly then I just stick to ordering drinks when I'm there. They also maple infuse their whiskey and serve it over ice (called a "Vermont night") it is an excellent after dinner drink.

Posted by: tsrblke, PhD(c) (No Really!) [/b] [/i] [/s] at April 27, 2014 12:32 PM (HDwDg)

63 "Ice seems to pick up flavors from the refrigerator" The Grumpy Grandma bought me a package of those stones you freeze from the liquor store. They work really well and you just rinse them when your done and re-freeze them. I generally use them when I sit on the patio but I still need about a tablespoon of water in the scotch glass to get it to let go of the aromatics.

Posted by: CrotchetyOldJarhead at April 27, 2014 12:32 PM (60Vyp)

64 We wound up buying arak in Vegas. I anticipate future runs. The state stores here blow.

Posted by: Y-not at April 27, 2014 12:34 PM (zDsvJ)

65 No egg in my Alfredo. Just oil, salt, pepper, Reggiano and cream. Boil the cream and a splash of oil over high heat and melt the grated cheese into the bubbling cream a few tablespoons at a time. Keep stirring and keep adding cheese to taste. Pinch of salt and lots of pepper.

Posted by: The Mega Independent at April 27, 2014 12:34 PM (QCo5R)

66 49Â If Virginia legalized prostitution the State would probably have to own and operate all the brothels. Posted by: Boss Moss at April 27, 2014 04:29 PM (LJ7Ze) ------- Hell, between Richmond & NoVa, they could keep a dozen in business 24/7. I should probably get back outside to mow some more grass before rain sets in tomorrow. I'm on "Twisted Tea" #2. Pretty good alternative to beer when you're outside doing weekend work. Bonus - the big 24oz bright yellow cans make great targets for plinking with the airgun.

Posted by: shredded chi at April 27, 2014 12:34 PM (UIcs1)

67 Beets narrowly edge out liver for the worst food on earth. There is an argument to be made that any survival stash should include canned beets because they will not be eaten unless you are at the edge of starvation.
Beets have a lot of sugar and make a nice contrast to blue cheese dressing in a salad. You haven't lived until you have watched wispy purple swirls emanating from your poo in the toilet.

Posted by: fluffy at April 27, 2014 12:35 PM (Ua6T/)

68 Writing down the Bulleit recs. thx!

Posted by: Y-not at April 27, 2014 12:36 PM (zDsvJ)

69 FWIW CBD, you sorta answered your own question re: shaken or stirred. Shaking also adds air, which can impart interesting flavors (especially if there are easily oxidized or evaporated molecules in what you're working with. If you're doing a gin martini, I suspect this is why it gets shaken, the air tends to open up the aromatics in the gin.

Posted by: tsrblke, PhD(c) (No Really!) [/b] [/i] [/s] at April 27, 2014 12:37 PM (HDwDg)

70 57 My Mother sent me her Alfredo Recipe. There is Nutmeg in there.

Posted by: Boss Moss at April 27, 2014 12:37 PM (LJ7Ze)

71 Funniest thing was making roasted beets for the first time and not warming Mr Moxie about the effects. Pink pee.

Posted by: Y-not at April 27, 2014 04:32 PM (zDsvJ)

Without thinking about such things, I once added beets to a pot of beef stew. Pink gravy.

Posted by: Retread at April 27, 2014 12:37 PM (cHwk5)

72 I am extraordinarily disappointed in the Horde. You just gonna let this go??? becomes a more mouth-filling sensation.

Posted by: BCochran1981 - Credible Hulk at April 27, 2014 12:39 PM (GEICT)

73 Beets are right down there with Brussels sprouts. Revolting.

Posted by: Insomniac at April 27, 2014 12:40 PM (mx5oN)

74 Alfredo Noodles 6 TBSP Cream 8 Oz Noodles 2/3 Cup Parmesan Cheese 2 TBSP Butter 1 TSP Black Pepper 1 TSP Nutmeg Haven't tried it yet. Someone opened this letter before me.

Posted by: Boss Moss at April 27, 2014 12:41 PM (LJ7Ze)

75 Beets are right down there with Brussels sprouts. Revolting.
I like Brussels sprouts. And longbows.

Posted by: fluffy at April 27, 2014 12:42 PM (Ua6T/)

76 I'm really surprised by tge beet hate. Do you haters also dislike cooked carrots?

Posted by: Y-not at April 27, 2014 12:42 PM (zDsvJ)

77 65 I am extraordinarily disappointed in the Horde.

You just gonna let this go???

becomes a more mouth-filling sensation.

Posted by: BCochran1981 - Credible Hulk at April 27, 2014 04:39 PM (GEICT)

So you're saying you're the one to catch the mouth-filling sensations?

Posted by: Conservative Crank at April 27, 2014 12:42 PM (sQ0LB)

78 69 I'm really surprised by tge beet hate. Do you haters also dislike cooked carrots? Posted by: Y-not at April 27, 2014 04:42 PM (zDsvJ) I do not care for cooked carrots. I prefer them raw.

Posted by: Insomniac at April 27, 2014 12:43 PM (mx5oN)

79 I liked Beets as a kid of all things.

Posted by: Boss Moss at April 27, 2014 12:44 PM (LJ7Ze)

80 "49 If Virginia legalized prostitution the State would probably have to own and operate all the brothels. Posted by: Boss Moss at April 27, 2014 04:29 PM (LJ7Ze) " That is actually a pretty good plan to legalize things like hard drugs which we don't whish to encourage but which produce more problems to keep illegal. Imagine a state store staffed with employees who were sent from other state agencies. If government employees cannot be fired, at least allow their supervisors to transfer them to the state run drug dispensaries. Imagine an organization staffed by people deemed too rude to work at the DMV. Drug addicts come in, show their official government registered drug addict card, fingerprints are electronically compared to insure that it is the right person, the government worker uses one of those injection machines that they used to do inoculations in the Army, the cost of the drug is deducted from whatever government welfare or income transfer payments the addict is receiving and the addict goes out the door. Unless it is after closing time or Martin Luther King's Birthday or some other government holiday.

Posted by: Obnoxious A-Hole at April 27, 2014 12:44 PM (PD6iL)

81 I like 'em both. Beets are great (i still need to learn mom's recipe for pickling them). Brussels sprouts? Good stuff, but Much better with a rich hollandaise.

Posted by: shredded chi at April 27, 2014 12:44 PM (UIcs1)

82 So maybe it's partly a consistency thing, insomniac? Do you like rutabagas? Celery root?

Posted by: Y-not at April 27, 2014 12:46 PM (zDsvJ)

83 The hydrophilic properties of ethanol may make for a perfect martini but they raise holy hell for gasoline engines condemned to run on ethanol-contaminated gasoline.

Posted by: Captain Ned at April 27, 2014 12:49 PM (i+Fm3)

84 "I like Brussels sprouts. And longbows. Posted by: fluffy at April 27, 2014 04:42 PM (Ua6T/) " I agree with you about Brussels sprouts but you are wrong about long bows.

Posted by: Obnoxious A-Hole at April 27, 2014 12:49 PM (PD6iL)

85 Bears, beets, Battlestar Galactica.

Posted by: Dwight K. Schrute at April 27, 2014 12:49 PM (KFJYK)

86 Crossbows are for Italics.

Posted by: Boss Moss at April 27, 2014 12:50 PM (LJ7Ze)

87 Without thinking about such things, I once added beets to a pot of beef stew. Pink gravy.

Posted by: Retread at April 27, 2014 04:37 PM (cHwk5)

That's hilarious, Retread! And, oddly, for a person who doesn't generally like vegetables, I love beets and brussels sprouts.

Posted by: Peaches at April 27, 2014 12:50 PM (8lmkt)

88 Love beets and Brussels sprouts and I like the guacinale tip. But why do you reserve the cup of pasta water in the carbonara recipe? Did I miss something?

Posted by: Grnadmalcaesar at April 27, 2014 12:50 PM (6PM2S)

89 I agree with you about Brussels sprouts but you are wrong about long bows.
I meant to type cross bows, but fucked it up. Don't own a trebuchet, either, but a Moron can dream.

Posted by: fluffy at April 27, 2014 12:51 PM (Ua6T/)

90 Sprouts tossed in olive oil, garlic and sea salt then roasted in the oven, awesome.

Posted by: NCKate at April 27, 2014 12:51 PM (UQyRl)

91 80 Pink gravy. That's pretty good.

Posted by: Boss Moss at April 27, 2014 12:51 PM (LJ7Ze)

92 I'm with Insomniac - I don't really care for cooked carrots. Not as a straight-up side, anyway. I put them in chicken pot pie & other dishes, even shred them into meatloaf, but they lose too much flavor when cooked. Or the flavor changes to much? And I have never had celery root (celeriac?) but I love celery.

Posted by: shredded chi at April 27, 2014 12:51 PM (UIcs1)

93 75 So maybe it's partly a consistency thing, insomniac? Do you like rutabagas? Celery root? Posted by: Y-not at April 27, 2014 04:46 PM (zDsvJ) It's more a taste thing. Beets to me taste like dirt. Cooked carrots taste too sweet. Don't care for rutabaga, and I've never had celery root.

Posted by: Insomniac at April 27, 2014 12:52 PM (mx5oN)

94 Olive Oil really does something nice to meat. If you don't like Olive Oil try having it 6 or 7 times in the same month. It's an acquired taste.

Posted by: Boss Moss at April 27, 2014 12:53 PM (LJ7Ze)

95 I saw Pink Gravy open for Hole at the Cellar in 1994!

Posted by: garrett at April 27, 2014 12:53 PM (KFJYK)

96 Olive Oil really does something nice to meat. I prefer butter.

Posted by: Marlon Brando at April 27, 2014 12:53 PM (KFJYK)

97 87 Olive Oil really does something nice to meat. Ya gots that right!

Posted by: Popeye at April 27, 2014 12:53 PM (mx5oN)

98 "69 I'm really surprised by tge beet hate. Do you haters also dislike cooked carrots? Posted by: Y-not at April 27, 2014 04:42 PM (zDsvJ) " No. I am generally pretty easy to please. I think everything is better with garlic. I like carrots both raw and cooked. I like Brussels Sprouts, especially bought fresh from a farm stand where you have to cut them off the stalks before you cook them. I like lima beans. I like sushi. I will eat menudo. I will generally try anything at least once. But I hate beets.

Posted by: Obnoxious A-Hole at April 27, 2014 12:54 PM (PD6iL)

99 Canned vegetables taste like crap.

Posted by: Boss Moss at April 27, 2014 12:54 PM (LJ7Ze)

100 Olive Oil really does something nice to meat. I swear that Olive Oil has a prehensile uvula.

Posted by: Brutus at April 27, 2014 12:55 PM (KFJYK)

101 Brussels sprouts taste like farts.

Posted by: Insomniac at April 27, 2014 12:55 PM (mx5oN)

102 94 My parents couldn't make me eat that crap.

Posted by: Boss Moss at April 27, 2014 12:56 PM (LJ7Ze)

103 93 Olive Oil really does something nice to meat. I swear that Olive Oil has a prehensile uvula. Posted by: Brutus at April 27, 2014 04:55 PM (KFJYK) You stays away from me goyl!

Posted by: Popeye at April 27, 2014 12:56 PM (mx5oN)

104 I got a bottle of rum a few weeks ago. Just looking for a non flavored, non spiced, and cheap one. Found one that seemed to fit the bill.. I get it home and crack it open and it was HORRID!! Tasted like Vanilla and ASS! I checked the bottle again for ANY sign of flavoring, and NOTHING! So, I looked it up on their website where they FINALLY admit "It has SLIGHT hints of vanilla, and a smoky aftertaste from the barrels that were used to store TOBACCO" WTF!?! If your rum tastes like ASS, PUT IT ON THE F'N LABEL!!! *rant over, thx

Posted by: JarvisW at April 27, 2014 12:57 PM (E7Iyp)

105 Ok. Pixy spat out my long post. Short version, look up Supertasters. They can detect very bitter components in food such as beets and brussel sprouts. My husband is one. More beets for me!

Posted by: SnowyBits at April 27, 2014 12:58 PM (wlWVp)

106 One kind of rum is aged in used JD barrels.

Posted by: Boss Moss at April 27, 2014 12:58 PM (LJ7Ze)

107 Regarding Bourbon, If you haven't tried Buffalo Trace, you should.

I like it better than Maker's Mark and Woodford Reserve.

Posted by: Grampa Jimbo at April 27, 2014 12:58 PM (V70Uh)

108 Beets are loaded with potassium, which is difficult to get enough of. Helps get ride of those muscle cramps in your calves.

Posted by: Retread at April 27, 2014 12:59 PM (cHwk5)

109 "I meant to type cross bows, but fucked it up. Don't own a trebuchet, either, but a Moron can dream. Posted by: fluffy at April 27, 2014 04:51 PM (Ua6T/) " Here's a thought for the next Moron Meetup. Each person bring one component of a trebuchet. Assemble the components into a complete trebuchet in the parking lot. Hurl objects over impressive distances. Hilarity ensues.

Posted by: Obnoxious A-Hole at April 27, 2014 01:00 PM (PD6iL)

110 Let's try this link.

http://health.howstuffworks.com/mental-health/human-nature/perception/taste4.htm

Posted by: SnowyBits at April 27, 2014 01:00 PM (wlWVp)

111 The beets thing is interesting. To me they are pleasantly sweet. No bitterness or the acrid component of brussel spriuts, broccoli etc ( which I like anyway).

Posted by: Y-not at April 27, 2014 01:05 PM (zDsvJ)

112 101Â Beets are loaded with potassium, which is difficult to get enough of. Helps get ride of those muscle cramps in your calves. Posted by: Retread at April 27, 2014 04:59 PM (cHwk5) ---------- Really? I've never heard that, but will be eating beets with the pork chops tonight. and maybe buying bananas on next trip to grocery. Thx.

Posted by: shredded chi at April 27, 2014 01:05 PM (UIcs1)

113 JarvisW - try Tapping House dark rum.

Posted by: CrotchetyOldJarhead at April 27, 2014 01:09 PM (60Vyp)

114 It seems the bourbon business model is make a craft drink, market it to yuppie types who will be convinced it's better than large batch( it may or may not be), get bought out for big bucks by a bigger company which in turn is bought by a multinational. Mmm woodford reserve.

Posted by: Avi at April 27, 2014 01:09 PM (JbETL)

115 @104,Y-not, I know. I love them and think they are sweet as well. All my husband can taste is dirt. The brussel sprouts are too much for him as well. Even cooked in bacon fat with bacon sprinkled on top. All he can taste is bitter. It is too bad,really. He likes cauliflower raw though. Carrots too. NEVER cooked.

Posted by: SnowyBits at April 27, 2014 01:10 PM (wlWVp)

116 COJ, Thx for the recommendation! And I wouldn't mind rum from JD barrels, IF THEY SAID IT lol..

Posted by: JarvisW at April 27, 2014 01:11 PM (E7Iyp)

117 We are also fans of the Bulleit rye and bourbon. Nicely priced and very tasty.

Posted by: SnowyBits at April 27, 2014 01:12 PM (wlWVp)

118 In my house we eat the beet tops sautÃ©ed with garlic and olio di oliva . ( snuck that in to avoid another Popeye pun..ha!) The farmer at the market used to give the tops to us for free because other customers would ask him to cut them off and throw them away..gasp!

Posted by: RondinelaMamma at April 27, 2014 01:15 PM (EJ/Tn)

119 Nice to see a real carbonara recipe. I generally mix regianno parm with a good Romano like Locatelli. There are too many people, even chefs, that screw up carbonara. Like smoky? Try mixing in some schinkenspeck with your pancetta. Use the fattier slices or the "neck" of the cut.

Posted by: alphabaker at April 27, 2014 01:15 PM (Wfp8t)

120 All about potassium:

http://www.krispin.com/potassm.html

Posted by: Retread at April 27, 2014 01:16 PM (cHwk5)

121 111 We are also fans of the Bulleit rye and bourbon. Nicely priced and very tasty. Posted by: SnowyBits at April 27, 2014 05:12 PM (wlWVp) Bulleit rye is good stuff.

Posted by: Insomniac at April 27, 2014 01:17 PM (mx5oN)

122 OK, so we're wearing out the broccoli sprouts and beets... Anyone have a tasty recipe with mustard greens?

Posted by: CrotchetyOldJarhead at April 27, 2014 01:18 PM (60Vyp)

123 Do you haters also dislike cooked carrots? Posted by: Y-not at April 27, 2014 04:42 PM (zDsvJ) At the time, my future MIL served Copper Pennies (cooked carrots with dog poop, IIRC). Told future wife that dish was a no-go and never to make them. 35 yrs later and we're still together. Although, she does threaten me with them if I get cantankerous.

Posted by: olddog in mo at April 27, 2014 01:18 PM (EKOIc)

124 Potassium does something with electrolytes in the blood. It's hard for some people to get enough. They can put you on Potassium forever and you never have enough.

Posted by: Boss Moss at April 27, 2014 01:18 PM (LJ7Ze)

125 I watched Jacques Pepin bone a chicken today. It was like pron. I'm weird. Starts at 12:30. http://blogs.kqed.org/essentialpepin/ 2011/09/10/episode-126-fowl-play/ Damn, he's a sexy beast.

Posted by: Y-not at April 27, 2014 01:21 PM (zDsvJ)

126 119 I watched Jacques Pepin bone a chicken today. It was like pron. *sigh* I just can't get a break.

Posted by: The Chicken at April 27, 2014 01:22 PM (mx5oN)

127 What does Popeye do when his dick gets sore?

He puts it in Olive Oyl.

That's an old joke, but I love it.

Posted by: Grampa Jimbo at April 27, 2014 01:23 PM (V70Uh)

128 >>Anyone have a tasty recipe with mustard greens? I've done collard greens in a slow cooker w/ iirc ham hocks and probably onion and garlic. Don't have the recipe in front of me. Often I'd go to Paula Deen for that, but her recipe has hot sauce and I'm pretty sure that's not what I did.

Posted by: Y-not at April 27, 2014 01:24 PM (zDsvJ)

129 I'm not sure if I've ever cooked mustard greens. I've done kale and chard and dandelion. But my favorites are collard.

Posted by: Y-not at April 27, 2014 01:25 PM (zDsvJ)

130 118 Potassium does something with electrolytes in the blood. It's hard for some people to get enough. They can put you on Potassium forever and you never have enough.

Posted by: Boss Moss at April 27, 2014 05:18 PM (LJ7Ze)

Close. Potassium is one of the key electrolytes in the blood. Unless you have major kidney issues or are taking Lasix or some other medication that will make you piss it away regardless of internal levels, or acute dehydration/diarrhea, your body autoregulates potassium like a boss. There are lots of foods high in potassium, including potatoes, nuts, many green leafy vegetables, and meats, particularly seafood.

Posted by: Conservative Crank at April 27, 2014 01:27 PM (sQ0LB)

131 Y-Not; I found an Anne Burrell recipe... Looks pretty easy to do and sounds like it will go along with some grilled pork chops and yard bird. Has garlic, red pepper and olive oil.

Posted by: CrotchetyOldJarhead at April 27, 2014 01:27 PM (60Vyp)

132 Fighting Cock Bourbon ---made by Heaven Hill is as good as any best non-boutique bourbon out there.......and for the Manhattan cocktail drinkers---little known secret--Most Canadian whiskeys make a a Great Manhattan

Posted by: redgrains at April 27, 2014 01:28 PM (KkBMF)

133 >>>100 Regarding Bourbon, If you haven't tried Buffalo Trace, you should. I like it better than Maker's Mark and Woodford Reserve. It is good. I would put it above makers but below Woodford. Sort of in the Bulleit range. For a few extra dollars, the Woodford Double Oaked is very good, probably my favorite bourbon at the moment.

Posted by: DC in Towson at April 27, 2014 01:29 PM (Pvcl5)

134 40% ethanol is 60% water. Why would more water all of a sudden behave differecntly tha the water that is already there. Mouth feel?? sounds like hooey

Posted by: lonetown at April 27, 2014 01:29 PM (6POFj)

135 OT, but funneh. Headline at WZ: Retired Air Force SP, 84, Beats Off Home Invader. Not the approach I would take, but hey, whatever works!

Posted by: Insomniac at April 27, 2014 01:32 PM (mx5oN)

136 129 It's Thwarts now.

Posted by: Boss Moss at April 27, 2014 01:34 PM (LJ7Ze)

137 130 129 It's Thwarts now. Posted by: Boss Moss at April 27, 2014 05:34 PM (LJ7Ze) Too funny.

Posted by: Insomniac at April 27, 2014 01:36 PM (mx5oN)

138 128>> Adding water to the alcohol brings it to the saturation point and the resultant mixture will not draw any moisture out of the mouth. That's my story and I'm stickin to it.

Posted by: CrotchetyOldJarhead at April 27, 2014 01:37 PM (60Vyp)

139 http://courier-tribune.com/news/84-year-old-beats-home-invader The Weasel guy just copied the headline from the local paper.

Posted by: Boss Moss at April 27, 2014 01:38 PM (LJ7Ze)

140 133 http://courier-tribune.com/news/84-year-old-beats-home-invader The Weasel guy just copied the headline from the local paper. Posted by: Boss Moss at April 27, 2014 05:38 PM (LJ7Ze) Layers of editorial review FTW!

Posted by: Insomniac at April 27, 2014 01:40 PM (mx5oN)

141 Posted by: lonetown at April 27, 2014 05:29 PM (6POFj) Yeah but a distilled mixture is a weird thing. Think about it this way: A bottle of vodka stays mixed, yet when you add it to OJ, eventually the alcohol sinks to the bottom. Why?

Posted by: tsrblke, PhD(c) (No Really!) [/b] [/i] [/s] at April 27, 2014 01:45 PM (HDwDg)

142 Ethanol is not merely hydrophilic, it is hygroscopic. Meaning that it will absorb water from the atmosphere. That's why it is impossible to distill pure alcohol. The highest concentration you can distill is about 95 percent. Beyond that you need to use chemical drying agents, and shortly after you again expose it to room air it will have absorbed back moisture from the air. This is why ever clear is only 190 proof.

Posted by: ThomasD at April 27, 2014 01:47 PM (rGMn+)

143 The reason you can only distill to 95% is because ethanol and water form an azeotrope at 95%. Methanol is used to absorb water in fuel tanks.

Posted by: Ronster at April 27, 2014 01:51 PM (puNd6)

144 Posted by: ThomasD at April 27, 2014 05:47 PM (rGMn+) Is that the reason behind that? I knew it was because the boiling point of a water/ethanol mixture is actually lower than the boiling point of either individually (so you can't distill it past roughly 95%) but didn't know the exact chemical reason for it.

Posted by: tsrblke, PhD(c) (No Really!) [/b] [/i] [/s] at April 27, 2014 01:53 PM (HDwDg)

145 CBD - do you have contact information? I have an idea for a Sunday food thread I'd like to propose.

Yes, it involves tasty adult beverages.

Posted by: Top.Man. at April 27, 2014 01:54 PM (CYR3N)

146 Ok- I have a half a pork loin roast in the oven. Had to quarter it to fit my cast iron Dutch oven. I browned it on the stove in the Dutch oven, deglazed I guess you call it, with the juice from a can of pineapple chunks. Put the roast in and added the chunks plus another can of chunks and juice. Cup or so of brown sugar and a healthy tablespoon of liquid smoke. Just something I made up. Never done a loin roast. Will 5 or 6 hours at 225 (remember, the roast is quartered) be long enough? Is it gonna kill me?

Posted by: teej at April 27, 2014 01:59 PM (h1gQR)

147 Internal temp of 140 and you're good

Posted by: Conservative Crank at April 27, 2014 02:01 PM (sQ0LB)

148 What's the difference between adding water and simply consuming lower proof alcohol, which has its proof (alcohol content) lowered by cutting it with water? Does the cooling effect of the ice as it adds its bit of water do the trick?

Posted by: Dan at April 27, 2014 02:02 PM (7S7+l)

149 "Alcohol (ethanol for our purposes) loves being around water molecules more than it loves being around other alcohol molecules, and that is a very good thing. " --------------------- Unless it is in your gasoline.

Posted by: Mike Hammer at April 27, 2014 02:03 PM (aDwsi)

150 Add a couple of cloves and a whole garlic. Can't be too safe...

Posted by: CrotchetyOldJarhead at April 27, 2014 02:03 PM (60Vyp)

151 So with all that sugar in beets, has anyone ever tried to distill a liqueur from it?

Posted by: fluffy at April 27, 2014 02:05 PM (Ua6T/)

152 Dan, I really don't know the science behind it, but with regard to scotch, a teaspoon of water on the top of the scotch brings out the aromatics. If you're drinking single malt, the differences between brands is pretty not subtle

Ice just keeps it cool, not cold.

Posted by: CrotchetyOldJarhead at April 27, 2014 02:07 PM (60Vyp)

153 Thanks Crank. I guess it'll get there in 5 or 6 hours. Hopefully it'll taste at least edible too. If not, I'll just cut it in tiny little pieces and mix em up in the world class baked beans I have going.

Posted by: teej at April 27, 2014 02:08 PM (K4AdI)

154 Strawberry Boone's Farm pairs nicely with Chef Boyardee.

Posted by: iNC Ref at April 27, 2014 02:08 PM (D4Vl1)

155

teej, consider a crock pot for loin if you want melt in your mouth tender.

Otherwise, I believe 325-350 at 15 minutes a pound gets you in the ballpark, but check sooner rather than later.

Posted by: Conservative Crank at April 27, 2014 02:13 PM (sQ0LB)

156 Garlic? With pineapple, brown sugar and liquid smoke? Hmmm. Well, too late any way. And no garlic in the house. Don't do that much cooking. When I do it's usually deer steaks on the grill, deer roast or fried fish.

Posted by: teej at April 27, 2014 02:14 PM (GX2fm)

157 Thanks CC. The beans are in the crock pot. Thinking about backing the oven down to 180 here in a bit.

Posted by: teej at April 27, 2014 02:17 PM (GX2fm)

158 Sugar beet liquour recipe: http://www.tinhouse.com/blog/21170/ sugar-beet-liquor.html

Posted by: Y-not at April 27, 2014 02:27 PM (zDsvJ)

159 You will want to make sure that your roast is not boiling dry half way through. Better Homes says 3-5 lb roast should bake at 325F at 1 -3/4 to 2-1/2 hrs. Just make sure it is cooked through. Sounds like you are trying for a pulled pork experience, so the longer cook time should roast it good and tender

Posted by: kindltot at April 27, 2014 02:28 PM (2YAgC)

160 Y-not, Sugar Beets are not the same as the red Beets. Sugar Beets are raised for producing Sugar. I used to work in the industry.

Posted by: Ronster at April 27, 2014 02:30 PM (puNd6)

161 Pork loin should be roasted, Its not a cut that benefits from braising. That would be a pork shoulder or pork butt where you slow cook and break down the collagens.

Posted by: lonetown at April 27, 2014 02:30 PM (6POFj)

162

Ethanol is a pain when you own a boat

Posted by: The Jackhole of Alan Parsons pissed off project at April 27, 2014 02:33 PM (uOV6o)

163 "Water from condensation sinks to bottom of fuel tank, causes problems with starting, sudden stalling first mile. Need to add additive. Used to. No more. Ethanol grabs the water."

Unfortunately, the water is still present and still causing corrosion problems inside the fuel system.

And, having ethanol blended into the gasoline supply stream means that as the gasoline moves from refinery to pipeline to storage tank to truck to station tank, it's going to absorb atmospheric moisture at every opportunity. In addition to the atmospheric moisture that gets into the fuel system when it's opened at the gas station.

So, more corrosion.

Posted by: torquewrench at April 27, 2014 02:36 PM (noWW6)

164 First time I had a spot of modern artisanal rye, I said, "Where has this stuff been all my life?"

In my younger years, rye was uniformly nasty stuff, bottom shelf, cheap as dirt, swilled by alkie bums on Skid Row.

It can be made into excellent liquor after all. Who knew?

And, rye is a highly efficient crop. Especially in as an overwinter crop in the context of harsh cold (not that anyone has any of that happen any more in the Glorious New Era Of Global Warmenating). Temperatures that will kill even specifically bred winter wheat varieties are laughed off by rye.

You apparently do have to be careful with using it as an exclusive animal feedstock for reasons not worth delving into in detail. Well, okay then. More for makin' likker!

Posted by: torquewrench at April 27, 2014 02:41 PM (noWW6)

165 "Don't marinas carry 'real' gasoline?"

In Commiefornia, everything, by state mandate, must now have ethanol in it.

I talked to one marina owner about that, and he said that the only person on the entire marina who is happy with that situation is the guy who owns the shop overhauling expensive marine engines. That fellow now has a nine month backlog of business despite having raised his labor rates twice in the previous year.

Posted by: torquewrench at April 27, 2014 02:44 PM (noWW6)

166

Now I'm hungry. The carbonara sounds wonderful. Have always wanted to try it.

I was pursing my cookbook for a Hot Brown recipe for next Saturday. BFF is bringing the makings for Mint Julips and I'm making Hot Browns for the derby. Sauce Mornay is the bomb.

Posted by: Infidel at April 27, 2014 02:44 PM (PyxzI)

167 And my spelling sucks after a few beers.

Posted by: Infidel at April 27, 2014 02:46 PM (PyxzI)

168 Here are my asshole opinions -- I've become quite fond of cocktails during the last 5 or 6 years. I blame Obama. Re. stirring vs shaking: You generally shake any cocktail involving non-clear non-liquors, like lemon juice or lime juice. If a cocktail involves only clear or liquor, like a Manhattan, it should be stirred, to preserve the appearance of the drink (shaking makes it cloudy and unpalatable in appearance.) Re. bourbon: Woodford Reserve Distiller's Select is currently my favorite. It has a better nose than any other bourbon I've tried -- by a mile. But it's a little salty ($$$) for mixing, so I use it only in bourbon-forward drinks like the Old Fashioned and the Manhattan. (Rye is too spicy for my palate for an Old Fashioned.) I found a nice Evan Williams that was only $27 per bottle, single barrel hand-selected by Cap n' Cork, that's outstanding too. Equally important in those drinks is the bitters used. Try Fee Brothers Whisky-barrel aged bitters -- a nice change of pace from Angostura. Other bourbon-based cocktails you might like: The Scofflaw; bourbon-peach smash; Commodore #2; or a simple bourbon-and-ginger ale (where the Woodford Reserve really shines -- sometimes simple is better.)

Posted by: Pastafarian at April 27, 2014 02:47 PM (pCf+a)

169 I just pulled pumpkin bread out of the oven. I forgot to set the timer when I popped it in and had to judge from color smell and checking it with a knife.

Posted by: kindltot at April 27, 2014 02:49 PM (2YAgC)

170 Here's the deal -- Shake a drink with anything cloudy in it, and stir drinks with clear (brown or clear) spirits. Meaning, shake a daquiri, stir a manhattan. Most of the drinks with clear spirits need less water and a higher temp, while cloudy liquids (like fruit juice) need better mixing and colder temps. An exception is a VODKA martini, which I barely consider to be a martini. (Seriously, man up and drink gin). For a vodka martini, you want it as cold as possible, so shake the shit out of it.

Posted by: Phelps at April 27, 2014 02:50 PM (zcLoC)

171 So, with all this talk of Rye, I guess I'll have to try some. What is diff between Rye & bourbon? (Starting up the Googles...) I typically like a bourbon/ginger or bourbon/coke, smetimes, with the good stuff, just a splash of water &a couple rocks - but what am I missing?

Posted by: shredded chi at April 27, 2014 02:51 PM (UIcs1)

172 You held out a cup of pasta water in the carbonara, but didn't put it back. I whisk it in slowly with the eggs and cheese to temper the eggs and avoid scrambling them in the pot.

Posted by: VKI at April 27, 2014 02:55 PM (qySNZ)

173 Phelps, you're my brother from another mother. "Vodka Martini" isn't a martini.

Posted by: Pastafarian at April 27, 2014 02:56 PM (pCf+a)

174 168 I typically like a bourbon/ginger or bourbon/coke, smetimes, with the good stuff, just a splash of water &a couple rocks - but what am I missing? Rye has more character, to my taste. I think you taste the grain part more than with bourbon, and it seems less sweet. Worth a try, anyway. Lots of worthy ones recommended on this thread. Rye and ginger goes way back, I think. Lots of the drinks people make with Bourbon now were originally rye drinks, before rye faded from the scene. If you love ginger intensity, and really want a treat, make your own simple ginger beer by gently simmering a whole lot of chopped ginger in water to cover for about 6 hours (replenishing the water as needed), then sweetening to taste with simple syrup (or liquid Splenda, if you're on the no-sugar bandwagon). Add soda from a syphon for a tasty soft drink, and add some rye for a kick-ass hard drink.

Posted by: Splunge at April 27, 2014 03:01 PM (qyomX)

175 Shredded chi -- rye is spicier; bourbon is rounder and more sweet. Balance is critical in most cocktails, but never more so than in the Old Fashioned and the Manhattan. It's become quite trendy in recent years to use rye in both of those -- and I just don't get it. Rye ruins both of those drinks, in my opinion. The Old Fashioned is just some sugar, bitters, and the bourbon, with a little bit of orange oil from the muddled peel. Why use a flatter, less complex, less palatable, and less sweet liquor than bourbon, and then add sugar to this less-sweet liquor? It's madness. It's fucking madness.

Posted by: Pastafarian at April 27, 2014 03:03 PM (pCf+a)

176 I think rye vs bourbon is the new crossbow vs longbow.

Posted by: Pastafarian at April 27, 2014 03:05 PM (pCf+a)

177 Thanks ronster. Missed that.

Posted by: Y-not at April 27, 2014 03:06 PM (zDsvJ)

178 Tyler is a complete Obama whore but by golly, he does have some pretty damned good recipes.

Try the Beef Wellington sometime.

Now, far as the boutique stuff is concerned, I *am* willing to experiment.

Posted by: Additional Blond Agent at April 27, 2014 03:07 PM (N9I+M)

179 Oops, ignore the political part. >8^O

Posted by: Additional Blond Agent at April 27, 2014 03:08 PM (N9I+M)

180 Surely Rye v Bourbon is the new Crossbow v Roundup?

Posted by: kindltot at April 27, 2014 03:14 PM (2YAgC)

181 177 We're almost 200 deep, thread is dead - What difference, at this point, does it make? And thx splunge & Pasta. I'll look for a sample bottle of a decent rye next time I'm at this he ABC.

Posted by: shredded chi at April 27, 2014 03:14 PM (n1zte)

182 Re: shaken vs. stirred James Bond preferred his vodka martinis stirred because most vodka at that time was made with potatoes, and shaking would release unpleasant oils that stirring would leave alone. As for gin, some hipsters believe that shaking gin "bruises" it, but I think that is BS. So feel free to shake the hell out of gin or vodka martinis, especially since vodkas aren't made from potatoes any more, for the most part.

Posted by: Yojimbo at April 27, 2014 03:17 PM (qCPTw)

183 So you take the Stoli from the freezer, shake it over ice, drain into chilled glass, drop in a few drops of V8, and drink it? Then you eat the ice, right? Not to eat the ice seems wasteful somehow.

Posted by: Erowmero at April 27, 2014 03:26 PM (go5uR)

184 I think president Obama should take that guy who owns the Cluppers team away and sell it and give the money to persons of color for his crime.

Posted by: Dorcus Blimline at April 27, 2014 03:27 PM (Lg5PJ)

185 connery has his gin drinks shaken because he likes his gin like he likes his women.

Posted by: yankeefifth at April 27, 2014 03:28 PM (rDidD)

186 I've taken to drinking Brandy in a snifter while wearing a smoking g jacket.

Posted by: Ronster at April 27, 2014 03:28 PM (puNd6)

187 I've taken to drinking Brandy in a snifter while wearing a smoking g jacket.

Posted by: Ronster at April 27, 2014 07:28 PM (puNd6)

Let me be the first to say, we're gonna need pics, Ronster.

Posted by: Peaches at April 27, 2014 03:30 PM (8lmkt)

188 Oh Peaches, you know those are private.

Posted by: Ronster at April 27, 2014 03:31 PM (puNd6)

189 I've taken to drinking Brandy in a snifter while wearing a smoking g jacket. Posted by: Ronster at April 27, 2014 it is not as noteworthy as it seems because you do everything from mowing your lawn to cow tipping in a smoking jacket, the brandy is the new thing.

Posted by: yankeefifth at April 27, 2014 03:33 PM (rDidD)

190 Actually, you caught me in a lie. I don't own any snifter glasses or a smoking jacket. I do however, sip on the Brandy.

Posted by: Ronster at April 27, 2014 03:34 PM (puNd6)

191 Actually, you caught me in a lie. I don't own any snifter glasses or a smoking jacket. I do however, sip on the Brandy. Posted by: Ronster at April 27, 2014 07:34 how do your wife and her husband feel about this sipping?

Posted by: yankeefifth at April 27, 2014 03:34 PM (rDidD)

192 straight from the bottle, Ronster? no pants required? glad you have not strayed from the moron path . . .

Posted by: Peaches at April 27, 2014 03:34 PM (8lmkt)

193 We think it is fine.

Posted by: Ronster at April 27, 2014 03:35 PM (puNd6)

194 of course! because water has "MEMORY"! (a new quackery popular with the holistic crowd) So it would practically become MORE vodka!! hehe

Posted by: JarvisW at April 27, 2014 03:35 PM (E7Iyp)

195 A similar thing happened in wine country in California in the 1970s and 1980s.

A great (fictional) movie about this is Bottle Shock, currently on Netflix. And if you ever get your hands on a bottle of Chateau Montelena's (from the movie) chardonnay enjoy it because it is really, really good.

Posted by: DangerGirl, who is tired at April 27, 2014 03:35 PM (GrtrJ)

196 Ok, for the vodka drinkers - if you're a fan of Grey Goose, try to find "Spirits of the Blue Ridge." It's smoother & better tasting, and half the price. Bottle looks a lot like the goose bottle. And it's made right aground on the corner in Va Beach, right under a flight path of Oceana NAS. And what I'm s vodka made from now if not potatoes? Grain, I guess?

Posted by: shredded chi at April 27, 2014 03:35 PM (n1zte)

197 so, yo yo, this is OT and I hope I don't get tazed, but is the entire nation going all-Donald-Sterling, all-the-time, or is this just here in El Lay?

Posted by: Peaches at April 27, 2014 03:36 PM (8lmkt)

198 "no, we don't like your product." Oh the humanity!!

Posted by: Newman at April 27, 2014 03:36 PM (T8H6k)

199 CBD: "But where to get that water? Sure, you could simply add it, but then you are left with some warm gin or vodka or bourbon that has been diluted with a splash of water." ***** I don't understand. Why do you have to add water? Doesn't regular vodka / gin / wiskey / whatever have water in it already? It is 80 proof, meaning it is 40% alcohol, and 60% water already, right?

Posted by: Taco Shack at April 27, 2014 03:36 PM (C+qQ0)

200 oops that was for 181

Posted by: JarvisW at April 27, 2014 03:36 PM (E7Iyp)

201 Peaches, damn, the daughter left the camera on again.

Posted by: Ronster at April 27, 2014 03:37 PM (puNd6)

202 sheesh, putting water in scotch is like letting marilyn monroe wear clothes.

Posted by: yankeefifth at April 27, 2014 03:38 PM (rDidD)

203 @ 200, you mean MAKING lol

Posted by: JarvisW at April 27, 2014 03:39 PM (E7Iyp)

204 Damn, I was hoping for more of Giadda's tomatoes

Posted by: kbdabear at April 27, 2014 03:40 PM (aTXUx)

205 Peaches, damn, the daughter left the camera on again.

Posted by: Ronster at April 27, 2014 07:37 PM (puNd6)

it was cute, no worries! glad you don't manscape . . .

Posted by: Peaches at April 27, 2014 03:40 PM (8lmkt)

206 Nood.

Posted by: Mike Hammer at April 27, 2014 03:55 PM (aDwsi)

207 *the usual apology for not reading the whole thread yet; and public service announcement* Be careful adding ice to chilled liquor. The heat needed to liquify the ice comes out of the liquor, making it colder yet. You will probably end up with a drink that is below freezing, and that can cause frostbite on the tender surfaces of your mouth and esophagus. *end public service announcement*

Posted by: bergerbilder at April 27, 2014 03:56 PM (8MjqI)

208 I think Michelle Obama is right calling to nt serve alcahol in bars and on in bars and only fruit juice and low sugar sodas.

Posted by: Dorcus Blimline at April 27, 2014 04:08 PM (Lg5PJ)

209 174 I think rye vs bourbon is the new crossbow vs longbow. Posted by: Pastafarian at April 27, 2014 07:05 PM (pCf+a) Team rye here.

Posted by: eman at April 27, 2014 04:18 PM (AO9UG)

210 A water molecule is shaped kinda like a Mickey Mouse hat. Ethanol is shaped kinda like a Mickey Mouse hat with a bent dildo replacing one of the ears. So, you can see why they get along.

Posted by: eman at April 27, 2014 04:20 PM (AO9UG)

211 If you add more water to an ethanol/water mixture you often will lower the solubility of the more aromatic hydrocarbons. This has the effect of increasing their concentration in the vapor phase (you can smell them better, which is why you can taste them better).

Posted by: eman at April 27, 2014 04:30 PM (AO9UG)

212 I like both beets and Brussel sprouts. Kale makes my mouth sore.

Posted by: Northernlurker at April 27, 2014 05:09 PM (shNkh)

213 180 James Bond preferred his vodka martinis stirred because most vodka at that time was made with potatoes, and shaking would release unpleasant oils that stirring would leave alone. Interesting. Oddly enough, a restaurant at SFO has the "Vesper," a cocktail of James Bond's invention (in Casino Royale (the book)) on its list. It was darned good. I remember Bond mentioning the potatoes vs. grain issue, but I don't remember whether it was in reference to the Vesper, which definitely includes gin, as well as some sort of French cinchona (aka the bark that makes tonic water bitter and also helps with leg cramps and malaria) liqueur (Kina Lillet).

Posted by: Splunge at April 27, 2014 05:24 PM (qyomX)

214 Late to the party. Again.
The ice subject in good whisky is a controversy; I find ice makes the whisky much more stringent and causes an unpleasant harshness. Good stuff, splash of water, a couple of strippers, and happy times.

Posted by: Dan Patterson at April 27, 2014 05:48 PM (MK2aR)

215 Well, this property sucks for my small combustion engines.

Posted by: DocinPA at April 27, 2014 05:50 PM (3Ou8X)

216 214 Doc, you can buy un-ethanol gas in like 2 pt sized cans at Wally World, and some auto stores, etc. Costs more, but seems to be better for small engines than treating 10%e.. YMMV

Posted by: JarvisW at April 27, 2014 06:11 PM (E7Iyp)

217 A very important reason (learned while I was in grad school and living on a graduate student salary) for ordering your whiskey with one ice cube. If you order your whiskey neat, you get it in a shot glass. If you order it on the rocks, you get more ice than whiskey. If you order it with one ice cube, you get the most whiskey for your money.

Posted by: Otto Zilch at April 27, 2014 06:17 PM (5uQlQ)

218 Why do we prefer our martinis shaken, not stirred?

Shake the mixture of ice - colder the better - vigorously. It makes a fresh-poured drink with an Icee effect - lots of floating shivers of ice in your gin/vermouth. Cold ice is more brittle and cracks better.

As a general rule, a big guy bartender can do a better job of Icee making due to increase upper body strength but some women do a great job too.

Posted by: Whitehall at April 27, 2014 07:46 PM (k876Y)

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