Salton yogurt maker: unused wedding gift until fairly recently (and under threat of being unloaded on Goodwill). Heat 32 ounces of milk up to 180-190 degrees (approximately seven minutes on the front left burner), then let cool to 100-110 degrees (approximately 45 minutes). Mix with 1/4 cup yogurt, then put in machine for 12 hours.Posted: February 1st, 2017 | Author: Scott | Filed under: Home Cooking | Tags: Homemade Yogurt, Journal
Tried this, kind of to eliminate chicken funk, but it tasted good in the end. Chicken thighs marinaded overnight in white vinegar, sesame oil, salt, soy sauce, white pepper and grated garlic (a little of each). Then fried Ruhlman except with an egg wash and panko and no salt or pepper (on account of the marinade). Really good, unaccountably so. The sesame flavor comes through like it’s some wonderful Asian dish. I looked up vinegar and chicken and vinegar and meat just to make sure this wasn’t some fluke and I guess it’s not. Do again.Posted: September 8th, 2016 | Author: Scott | Filed under: Home Cooking | Tags: Chicken Thighs, Vinegar
There’s a cocktail in Mr. Boston called the Rusty Monk that has eight parts gin, four parts Dubonnet, two parts Yellow Chartreuse (we used Strega) and two dashes of orange bitters. It’s good.Posted: July 14th, 2016 | Author: Scott | Filed under: Cocktails | Tags: Dubonnet, Gin, Mr. Boston Official Bartender's Guide, Strega
Creme de cacao is an ingredient I’d always seen and never had around and never sought out because it sounds like dessert or something. The local store only really has the version made by Llord’s but whatever, it’s not like we’re charging $14 for these things. Just googled it and learned that “white” is the clear stuff (which we bought) and “dark” is, uh, dark and is apparently sweeter. Also, you can apparently make it yourself.
I tried making several cocktails and kept waiting for me and mine to dislike them but it never happened; the cocoa flavor is really earthy and good and reminds me of the fancy chocolate bitters we have on hand.
Mr. Boston has this drink called “The Interesting Cocktail” (drinks with creme de cacao tend to have dopey names) which is eight parts blanco tequila, two parts Aperol, two parts dark creme de cacao (we used white) and three parts lime juice. It’s a good drink.
For a whiskey variant, the Commodore Cocktail (also in Mr. Boston) is eight parts bourbon, three parts creme de cacao, two parts lemon juice and a dash of grenadine. Still good.
Meanwhile, in the PDT book, there’s a drink called the La Florida Cocktail that is eight parts rum, three parts lime juice, two parts creme de cacao, one part sweet vermouth and 5 ml grenadine: this is good; they note it’s a variation on a daiquiri and it tastes like that but with that added earthy cocoa flavor.
Finally, Gary Regan’s The Joy of Mixology has a sour called Delmarva Cocktail No. 2 (a variation of a drink that uses creme de menthe) using eight parts rye, two parts dry vermouth, two parts creme de cacao and two parts lemon juice — it’s subtle, and post-pucker you’ll taste the cocoa flavor on the back end.Posted: July 14th, 2016 | Author: Scott | Filed under: Cocktails | Tags: Creme de Cacao, Mr. Boston Official Bartender's Guide, The Joy of Mixology, The PDT Cocktail Book
Here’s a cocktail that tastes like a lot of things, but which is solid (and I don’t care if it’s too clever by half): the Venial Sin (Mr. Boston, page 145) is six parts blanco tequila, two parts yellow Chartreuse (substituted Strega), one part Elderflower liqueur, one part maraschino and two parts mezcal.Posted: June 5th, 2016 | Author: Scott | Filed under: Cocktails | Tags: Chartruese, Mezcal, Mr. Boston Official Bartender's Guide, Strega, Tequila