The Food and Drink Thread

Discussion in 'Site and Community' started by noman, Sep 21, 2017.

  1. Spinachcat

    Spinachcat Legendary Member

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    That sounds great!

    I love fruitcake. The problem is most store versions are crapass chemical blocks.

    A homemade fruitcake is a joy.
     
  2. The Butcher

    The Butcher Justice Ranger

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    There are quite a few commercially available preparations, both industrial and craft — I’m using a jar of craft mango chutney my father-in-law gave us, which is fantastic, except for inexplicably having raisins — but making your own is a breeze.

    A “chutney” is essentially a fruit or vegetable preserve with vinegar and sugar. I have a pretty good pineapple chutney I do when I’m serving pork, and I even whipped up a tomato and red onion chutney once that was amazing, if I may say so myself.

    There are quite a few recipes out there but they all boil down (heh) to the same principle — simmering fruit in the a solution of water and vinegar of your choice (for mangos and pineapples I favor rice or white wine vinegar; many recipes call for cider vinegar, which I don’t like) with just enough sugar to counteract the vinegar’s acidity (never let it outshine the fruit’s natural flavor!) and whatever seasonings you deem appropriate — for mangos and pineapples I favor the traditional cumin, coriander, turmeric and chilies. Or just a few spoons of your favorite curry mix when you’re in a hurry.

    Regarding mangoes, some recipes will recommend that you use unripe mangoes — don’t do it. They should be ripe enough to be sweet but not so ripe that they’ll be mushy.

    No, that’s just me. :hehe: I hardly ever drink more than my one-ounce nightcap, every other day. I am very self-conscious about my alcohol intake.
     
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  3. noman

    noman Vaguely Sinister

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    Constantly.

    Noman's standard, too-tired to really cook, 'authentic' stir-fry

    Ingredients:
    • A bunch of rice. I like brown rice, but I'm forced to use white.
    • A bunch of baby bok choi, chopped.
    • A bunch of spinach, stems removed.
    • A bunch of green cabbage, chopped.
    • An onion, chopped.
    • Garlic, fresh and minced.
    • Ginger, sliced.
    • Any cooking oil you prefer. I use canola oil.
    • Sesame oil.
    • Soy sauce, any.
    • Any store-bought stir-fry sauce you prefer. I like savory rather than sweet with this dish, so I usually use some kind of garlic bean sauce or dark soy sauce.
    • Tofu, extra firm and diced into cubes. Substitute with any meat you prefer. Pork would do well with the greens.
    • A middle-aged or elderly Chinese Matron, preferably related by marriage (this is what makes this recipe authentic).

    1. Get a wok. If you don't have one, buy one. Have a holy man bless it. Put it on the stove and light to max heat.

    2. Drizzle with oil, throw in the tofu. Add a little soy sauce. Stir-fry until slightly brown.

    3. Add the garlic, ginger, onion, and cabbage. Stir-fry that shit. Gently. Mutter sweet nothings to it in Cantonese. Continue until onion and cabbage are just beginning to get soft. Maybe a minute or so.

    4. Enjoy the sweet, dulcet sounds of the Chinese Matron telling you, in no uncertain terms, how you're not good enough for her daughter because you're not a doctor, a lawyer, or a doctor who moonlights as a lawyer, while simultaneously watching her grudgingly acknowledge that your wok technique is quite good for a white dude and the tofu, is in fact, perfect.

    5. Add the greens and one or two drops of the sesame oil. Stir-fry for less than a minute, adding a moderate amount of your sauce of choice. You want the spinach to just begin to wilt before you cut the heat.

    7. Ask the Chinese Matron who she is and how she got into your home, then invite her to stay for lunch.

    6. Plate the stir-fry over the rice, serve with tea or spirit of choice, and enjoy with the Chinese Matron.
     
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  4. noman

    noman Vaguely Sinister

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    While I'm delighted to see the uptick in activity :grin:, I'm equally disappointed in the lack of food & drink discussion and threadjacking. :sad:

    So here's an article about Malt Liquor. Because all spirits are equal in the eyes of the gods. :drink:

    Enjoy!
     
  5. Bunch

    Bunch The only good goose is a Grumman!

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    It's almost like people here have turned all courteous and civilized all the sudden. Place is going to hell.
     
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  6. noman

    noman Vaguely Sinister

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    Some malt liquor will cure that right up.
     
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  7. Ronin

    Ronin Gentleman of Leisure

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    Remember OE, its the Tiger!
     
  8. dragoner

    dragoner unknown known

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    Mmmm, beer, just had a few pints of people's mound builder, ate an Indiana Tenderloin (marinated in the tears of Hoosiers as Purdue lost to Michigan) and got some gaming in at the pub, yum Kirby's.
     
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  9. FaerieGodfather

    FaerieGodfather Shroompunk Warlord

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    I prefer Colt 45. Works every time.
     
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  10. noman

    noman Vaguely Sinister

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    Teenage noman approves!
     
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  11. dragoner

    dragoner unknown known

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    Specially that warm part at the bottom of the 40. :sick:
     
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  12. Ronin

    Ronin Gentleman of Leisure

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    “A man who buys two cases of beer instead of one is either concerned about his future or a generous guy. Either way, ladies, he’s a catch.”
     
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  13. The Butcher

    The Butcher Justice Ranger

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    Nice beers — see if you can find a little Danish wonder called Faxe Extra Strong — but I seem to be still on a spirits kick.

    I have increased my liquor collection by two bottles of scotch and one bottle of cachaça in the last 24 hours, but only had a drink at a nearby bar (a chilcano de pisco if you must know — @opaopajr will probably be along shortly to offer his take on it, but in two words? "Peruvian Mule").

    Looking forward to taking these beauties out for a spin, ideally on a ton of ice, because it's damn hot down here.
     
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  14. Ronin

    Ronin Gentleman of Leisure

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    Now dont you going ruining that scotch putting ice in it:smile:
     
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  15. opaopajr

    opaopajr Well-Known Member

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    Never had a chilcano de pisco at a bar, (or if I did, I wasn't noticing much by that time anymore,) but it sounds like a simple drink: Lime and soda with pisco.

    My recommendation is using an Italia style Pisco, because it will have a more fragrant complex body. The soda might open it up more. And the lime might compliment the brandy-like overtones.

    Quebranta is best for shots as it is very strong, less flavor, more numbing goodness. Achelado ('mix') is a mix of Italia and Quebranta, which also might be good with this drink. If the lime and soda end up overwhelming an Italia Pisco, an Achelado will still have fragrance and kick without worrying about pulling too hard in either savoring or shots direction.

    ... I miss my days of hard living. :sad:
     
  16. The Butcher

    The Butcher Justice Ranger

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    I've been trying it neat, then dropping in a little water with a spoon, in a nosing glass (neither Glencairn nor copita — sort of a miniature brandy snifter); then, in a tumbler, swirling an ice cube and fishing it out.

    Some whiskeys are great on the rocks; Bulleit springs to mind. But good scotch is great neat and ideal with a little water.

    And I've never had cask-strength stuff but I suspect that when I do I'll use more than a few drops of water. :smile:

    Besides, seeing the master distiller of Lagavulin open a 16yr only to mix it with Coca-Cola (can’t find the link right now) made me shed most of my prejudices towards mixing scotch. (I’m still not mixing the really good stuff. But Monkey Shoulder and Coke is bitchin’.)
     
    Last edited: Feb 11, 2018
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  17. opaopajr

    opaopajr Well-Known Member

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    It's like the Bend and Snap! :grin: -- Legally Blonde
     
  18. The Butcher

    The Butcher Justice Ranger

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    No, you don’t. You just miss being young. :grin:

    The only pisco I’ve seen for sale around here is Capel. Which is Chilean, and Moscatel. I was really looking for a bottle of La Diablada (an acholado) but I've all but given up any hopes of finding it down here.

    As for the chilcano I thought it was necessarily made with ginger ale. Any other sodas you've used to good effect?
     
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  19. opaopajr

    opaopajr Well-Known Member

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    I haven't made a chilcano or remember drinking it. My uncle did a variant of a cuba libre with pisco, Canada Dry ginger ale, and limón peruano... oh, hey! :shock: :shade: Well don't I feel foolish! :clown: That's just like the chilcano de pisco!

    Personally there's little substitute to limón peruano. The closest you can get is using a key lime and then mix it with a meyer's lemon, almost 1:1. Both of those citrus fruits are milder than the standard available in USA, and mixing together suggest the complex flavor profile of the Peruvian Lime, (called limón, "lemon," to mess with people I suppose).

    As for other sodas, dunno? USA is the land of too much soda, from domestic everything, to craft soda & imports. Y'know, trying Fresca (grapefruit soda) might be worth an experiment. However, i'd be tempted to just use seltzer and various fruit juices.

    Being in Brazil I think your greatest advantage is all your awesome, exotic fruits. How easy is it to get low or no-sodium seltzer, or make your own, over there? Then you can do kick ass infusions with various fruit juice kickers. Mmmm, maracuyá passion fruit seltzer infusion with a squeeze of lime sounds like it'd turn any pisco into awesome! :eat: Or it could all end up tasting like fruity wine coolers :quiet: ... which I hear brings all the girls to the yard! :wink: :thumbsup:
     
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  20. The Butcher

    The Butcher Justice Ranger

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    Seltzer of any kind is curiously difficult to get at the local grocery store (though I’ve seen it circulated in parties often enough. Dig me a highball).

    Limón peruano sounds a lot like our own limão Tahiti (or just limão), which the Portuguese call lima and Anglophones would probably call a Key lime. Yes, it’s very confusing.

    But whatever the case: when it comes to cocktails, I’m a “boozy lemonade” kind of guy. Caipirinha, whiskey sour, daiquiri, Tom Collins, Moscow Mule... if it’s got diluted spirits with citrus and sugar, I’m probably in.

    As for tropical fruit: I am fairly chill with non-traditional caipirinhas. You can walk into a bunch of places here and have a “caipirinha” done with, I dunno, vodka or sake, and lychee or strawberry, instead of lemon and cachaça. (And Stevia instead of sugar.) I still prefer the traditional, though I’ll swap cachaça for vodka, and rarely lemon for another fruit (tangerine, pineapple or passion fruit being my favorites) depending on the mood.

    But the easiest way to blend cachaça and fruit is the batida, which we usually make for parties. Just get a big jug and mix both at whatever proportion strikes your fancy. Any fruit will do. Serve chilled and/or on ice, in any glass at hand, or even a plastic cup. No fuss, no muss.

    My wife’s a big fan of coconut batida whipped up with coconut milk, dried and ground coconut pulp, condensed milk (!) and vodka (!), all thrown in the blender and chilled. Good stuff.
     
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  21. opaopajr

    opaopajr Well-Known Member

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    Oooh! Have you tried a Gimlet? It's pretty much just gin & lemon juice (sometimes a spot of soda). That's actually worth trying for a floral Italia Pisco.

    I'd totally experiment with all those alcohols (especially those scotches :devil: ) and see what sort of Fruity "Boozy Lemonades" I could come up with. Granted save the sippin' stuff for last, the gut rot and candy cordials go first. :hehe: Have you considered a membrillo (quince) blend with a touch of cinnamon and clove with lemon juice? That might taste like drinking spiked applesauce! :angel: (Or taste like ass, I honestly don't know. :hmmm: )
     
  22. FaerieGodfather

    FaerieGodfather Shroompunk Warlord

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    Gin, grapefruit juice, and a hint of tobasco.

    I like a drink that says to everyone else in the bar: "if I'm willing to do this to myself, just imagine what I am willing to do to you".
     
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  23. The Butcher

    The Butcher Justice Ranger

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    I dig a good gin but I need to dilute it at very least 2:1 to really enjoy it. G&Ts and Tom Collins are my favorites. Gimlets and gin rickeys are still a dash stronger than I’d prefer, at least on paper.

    I could do a whisky sour with scotch (I have Monkey Shoulder and Glenfiddich 12yr, either of which should work) but I’m digging the sweet and spicy kick of Bulleit. I mix them pretty mild, 2 measures of whiskey to 1 of simple syrup and 1 of lemon juice, no egg white, shaken and served with a ton of ice.

    Never did try a quince batida, nor a spiced one, but like I said — batida is an informal thing. Feel free to spruce it up! (And yes, should work great with pisco, which has some vegetal character in common with good ol’ cachaça.)

    Sounds like a solid drink! I should try it some time.
     
  24. Bunch

    Bunch The only good goose is a Grumman!

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    Tequila and Tabasco. Only way to go.
     
  25. Ronin

    Ronin Gentleman of Leisure

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    If you folks like the idea of that, you should try what we always called a rooster tail. Three shots lined up a row. The first is tequila, the second orange juice, and the third is tomato juice. (Although spicy v8 juice has been substituted for tomato juice.)
     
  26. Bunch

    Bunch The only good goose is a Grumman!

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    In college that was the mandatory first drink upon turning 21. I don't believe I have ever had it other than on a day a friend turned 21.
     
  27. The Butcher

    The Butcher Justice Ranger

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    My first attempt at pasta alla carbonara yielded penne with cheesy scrambled eggs and bacon. Tasty but not particularly good looking.

    What went wrong? Forgot to add pasta water before dropping the egg-cheese-pepper emulsion into the pan with the bacon and pasta. (Following the Serious Eats recipe.)

    What to do differently? Add enough pasta water to at least cover the bottom of the skillet before adding the emulsion. Or maybe add the pasta water to the emulsion? Also use spaghetti instead of penne, looks easier.
     

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