tag:blogger.com,1999:blog-25288930279955431022024-02-20T05:31:32.203-05:00Grow. Eat. Mix. Drink.Making stuff in Philly. New jawns every weekend.Anonymoushttp://www.blogger.com/profile/04821662599461485151noreply@blogger.comBlogger54125tag:blogger.com,1999:blog-2528893027995543102.post-16200813939657749612014-05-31T13:20:00.001-04:002014-05-31T13:20:56.340-04:00Kiwiberry sidecar<div dir="ltr">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggNV1FSycyCa8-nsOf-YURW_IbgCKi5VDsjKY6xh6LBFpgbGzANQYdaaEIBze78GjPITC5kulUOqZtfQy_eG9xuwdrRMvqmbxVseRDeudu1yQFp_q9qG8v-GD0LCk0obcCFlNeeKlOiCrX/s640/IMG_20140328_220109.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggNV1FSycyCa8-nsOf-YURW_IbgCKi5VDsjKY6xh6LBFpgbGzANQYdaaEIBze78GjPITC5kulUOqZtfQy_eG9xuwdrRMvqmbxVseRDeudu1yQFp_q9qG8v-GD0LCk0obcCFlNeeKlOiCrX/s640/IMG_20140328_220109.jpg" height="320" title="kiwiberry sidecar" width="320" /></a><b><u>Kiwiberry Sidecar</u></b></div>
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<i>1 3/4 oz kiwiberry infused brandy<br />
3/4 oz cointreau<br />
1/2 oz lemon juice</i></div>
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<i>Combine all ingredients in a shaker tin and shake with ice. Strain into a coupe. Sugared rim is optional and even less necessary than a traditional sidecar.</i></div>
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<i>This is so good! It has a really mysterious tropical flavor from the combined lemon/orange/kiwiberry profile. It tastes like passionfruit or some fruit you've never tried but would come from an island.</i></div>
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I have a big kiwiberry vine growing at my parents house. It takes over a fence every couple years and needs to be hacked back. Last year I made some <a href="http://landersbloggings.blogspot.com/2013/11/kiwi-berry-butter.html">jam</a> from them and infused some brandy with them as well. The main thing we like to drink with brandy is the sidecar so this made sense to try. Sidecars are a classic sour, made much like a margarita, with ingredients varying slightly between recipes. I usually make them 3:2:1 but for this infused version I bump the brandy a little more to increase the kiwi flavor.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTohm79C5S1GgpA9jEfFDG8-mk2fn-7j_kHVH9B6TYbUca-iyBmI9exMvNE7phhp3Us1jXqki1Z-uSG9mqx7yh2R1jtknHTCg-uRwgO_UZ1RZlP0wYl_lo-7fzGYU9P-3PZ3XNKkMMlOy8/s640/20140411_234212.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTohm79C5S1GgpA9jEfFDG8-mk2fn-7j_kHVH9B6TYbUca-iyBmI9exMvNE7phhp3Us1jXqki1Z-uSG9mqx7yh2R1jtknHTCg-uRwgO_UZ1RZlP0wYl_lo-7fzGYU9P-3PZ3XNKkMMlOy8/s640/20140411_234212.jpg" height="400" width="300" /></a><i>3 oz Kombucha<br />
1 oz blackberry shrub<br />
1/2 oz lemon</i><br />
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This doesn't have a name and its only sort of a recipe, more of a suggested guideline perhaps. The proportions really depend on the flavor and intensity of your ingredients. Over the winter I've been brewing kombucha until its super sour then cutting it with sweeter fruit juice or ginger beer or anything else I can find. On this occasion, I took some kombucha before it was fully fermented, so it was sour but also still sweet. I made a <a href="http://en.wikipedia.org/wiki/Shrub_(drink)">shrub</a> over the winter with some random cheap out of season berries. I don't know what recipe I used or if I messed it up, but it is also sweet and sour. Shrubs should be but this one is really sweet with a hint of tartness. So this recipe works really well for the ingredients I had but may not be reproducible. </div>
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Kombucha in mocktails works very well because it is so intensely flavored. It has the oomph that a soda or fruit juice is lacking. I've been using club soda to stretch out the flavors if I use other intense ingredients like lemon or lime. I'll also use sparkling wine if its for someone that drinks alcohol but doesnt want a big drink.</div>
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<b><u>Gold Rush Cocktail</u></b><br />
<b><u><br /></u></b>
<i>2oz bourbon</i><br />
<i>3/4oz honey syrup*</i><br />
<i>1/2oz lemon juice</i><br />
<i><br /></i>
<i>Pour all ingredients into a shaker tin. Add ice, shake and strain into a coupe or a rocks glass with a big cube. No garnish.</i><br />
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<i>{*to make honey syrup, use 2 parts honey to 1 part water and stir or shake in a sealed jar until dissolved}</i><br />
<i><br /></i>
This is a really delicious drink. It is sweet and tangy but still boozy, especially if you use 100 proof bourbon, which you should.<br />
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Surprisingly, it was only invented recently. It is one ingredient swap away from several classics like the bee's knees and brown derby but somehow no one ever came up with honey, lemon and bourbon, or at least never wrote it down. Sam Ross created this at Milk & Honey in Manhattan in the past ten years or so. I don't know which he made first but it's also like a simplified penicillin cocktail.<br />
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I missed this months mixology monday but I made a maple pecan old fashioned. I had infused pecans in bourbon after seeing a post about it awhile ago on the <a href="http://postprohibition.com/diy/house-infused-spirits/">Post Prohibition</a> Blog. This was the best thing I've made with it so far.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxdOOFEMZ6vxYBjNPgHFG6HfJ23TOIUk0z9t51yLwDIiuCvp-9KlDKvck2K4uokGWWhA1xBpZV8eS-AFHFwPyz2Scr2g3CivTUQM0fbhewapdQ-VJUsGLYXspE2YFUzD8Mh3snLfcjnB8T/s640/20140512_143221.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="maple pecan old fashioned" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxdOOFEMZ6vxYBjNPgHFG6HfJ23TOIUk0z9t51yLwDIiuCvp-9KlDKvck2K4uokGWWhA1xBpZV8eS-AFHFwPyz2Scr2g3CivTUQM0fbhewapdQ-VJUsGLYXspE2YFUzD8Mh3snLfcjnB8T/s640/20140512_143221.jpg" height="400" title="north & south cocktail" width="300" /></a><b><u>North & South Cocktail</u></b></div>
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<i>2oz pecan infused bourbon<br />
1/2oz maple syrup (2:1)<br />
Angostura bitters<br />
Maple bitters<br />
Whiskey infused pecans for garnish<br />
Lemon peel for garnish</i></div>
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<i>Stir with ice. Strain into an old fashioned glass with a big rock. Wipe the peel around the rim and toss it in. </i></div>
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I love this. Neither flavor overpowers the drink. It is still very spirit forward even with the maple. I even bump up the maple flavor a bit with maple bitters (but only because I happen to have them, they are not as crucial as angostura) The pecan garnish is also incidental. I still had some left in the fridge so I used them to add more pecan aroma. They were still soft from being full of booze, so they skewered easily. The lemon peel brightens the heavy whiskey and sweet maple flavors and should definitely be used.</div>
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<p dir="ltr"><b>Penicillin</b></p>
<p dir="ltr">1 3/4 oz blended scotch<br>
3/4 oz lemon juice<br>
1/2 oz ginger liquer<br>
1/2 oz honey syrup<br>
1/4 oz smokey single malt scotch</p>
<p dir="ltr">Shake everything but the single malt with ice and strain into an old fashioned glass with big ice. Float the single malt and garnish with a lemon wheel. Proportions from Mr Boston's. <br>
</p>
<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9MAVfSXlUQkE-88hOy9uK4SyPySSnTr8984ldsG-vprVvwPSotkby7-0Q9t8qhsjc-rFnS9MKed5yXtQ84ccWS1PznUWqavmpTiNkWSNN-BoYZFvbF76lxMnKzxea8ebA5nfP1O6A4V18/s1600/20140402_020615.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9MAVfSXlUQkE-88hOy9uK4SyPySSnTr8984ldsG-vprVvwPSotkby7-0Q9t8qhsjc-rFnS9MKed5yXtQ84ccWS1PznUWqavmpTiNkWSNN-BoYZFvbF76lxMnKzxea8ebA5nfP1O6A4V18/s640/20140402_020615.jpg"> </a> </div>Anonymoushttp://www.blogger.com/profile/04821662599461485151noreply@blogger.com0tag:blogger.com,1999:blog-2528893027995543102.post-57478695385233580382014-03-25T02:53:00.002-04:002014-03-25T16:11:50.878-04:00Mixology Monday: Preserves<script>
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This months <a href="http://mixologymonday.com/">Mixology Monday</a> theme is preserves and can include anything that has been preserved not just jams and stuff. I had so many ideas but I've been working a lot this week and didn't get to try most of them. Perhaps I'll try to do more experiments and update this post throughout the week. This month is being hosted by Craig at <a href="http://www.aworldofdrinks.com/">A World of Drinks</a>. I am posting this super late after work and hope he still includes me, we'll see....<br />
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I have several jams, a couple shrubs, some syrups and dried herbs that all wanted to be used in a drink this month but I decided to go with raspberry syrup. It's a classic cocktail ingredient that is rarely used these days. The traditional way to make it would be to make a simple syrup and put some raspberries in it, wait a couple days and then strain the fruit out. My parents have a big raspberry patch and they make jelly every year. My dad gave me some jelly that didn't set up properly. The pectin didn't work and it never jelled. So it is syrup. Useless for toast but perfect for cocktails. It is made from sugar, raspberry juice and (worthless) pectin.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9XZM8IiejLVY6Q_Q3nUPLHbJFpUv-jUe1Z1Q395tsFVRLAEhvW9R_OdMuJlZQh0PbbpUuFiOjnxm5gj160dKTHV2nasI7T9G2DDaoBCZQ6Bnh7qnxxfLFf7yl9ZOIMd8y9dxeWWFUEDKH/s1600/090.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9XZM8IiejLVY6Q_Q3nUPLHbJFpUv-jUe1Z1Q395tsFVRLAEhvW9R_OdMuJlZQh0PbbpUuFiOjnxm5gj160dKTHV2nasI7T9G2DDaoBCZQ6Bnh7qnxxfLFf7yl9ZOIMd8y9dxeWWFUEDKH/s1600/090.JPG" height="400" title="bramble in the rye" width="266" /></a><b><u>Bramble in the Rye</u></b><br />
<b><u><br /></u></b>
<i>2 1/2 oz Rye whiskey</i><br />
<i>1/4 oz Benedictine</i><br />
<i>2 barspoons Raspberry syrup</i><br />
<i>2 dashes Angostura bitters</i><br />
<i>1 dash Orange bitters</i><br />
<i><br /></i>
<i>Stir with ice and strain into an old fashioned glass with a large rock.</i><br />
<i>Adjust to taste depending on the sweetness and the raspberriness of your syrup.</i><br />
<i><br /></i>
I really like this one. The rye gives it some weight and some spice, the benedictine brings some sweet herbal notes, the syrup brings a fruity sweetness and the bitters bring the bitter complexity. I've made it using less raspberry syrup and a little simple syrup but I cant decide which way I prefer it. Even with 2 barspoons of my raspberry syrup it isn't too sweet nor overwhelmingly fruity. The photo looks much more red than the real thing because it was backlit by a beautiful day.Anonymoushttp://www.blogger.com/profile/04821662599461485151noreply@blogger.com4tag:blogger.com,1999:blog-2528893027995543102.post-36213656521353643092014-03-10T15:40:00.001-04:002014-03-11T13:00:09.134-04:00Moscow Mule<script>
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The Moscow Mule is a classic highball made fancier by having its own special glass. So far I have always made them in collins glasses but I finally got some copper moscow mule mugs and made them up properly. The copper mug is able to hold temperatures better than glass, resulting in a colder cocktail for a longer time with less dilution. They are certainly delicious in any glass but these mugs are gonna be a game changer in the summer.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgah1PNLt67M0409lfcSZ_c_ipsJiGeDwgwmld2zk4Xp9c5f3Q8EpOCvNIlwf0jafqCvp5AI0iFcNxdfRVZm6zXB8sFuuKVEEIOI5WXyphck6dPJWJSnOLJdt1XTWYQgwZxMAy-LT1sv4Cd/s1600/egypt+010.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="moscow mule copper mug" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgah1PNLt67M0409lfcSZ_c_ipsJiGeDwgwmld2zk4Xp9c5f3Q8EpOCvNIlwf0jafqCvp5AI0iFcNxdfRVZm6zXB8sFuuKVEEIOI5WXyphck6dPJWJSnOLJdt1XTWYQgwZxMAy-LT1sv4Cd/s1600/egypt+010.JPG" height="400" title="Moscow Mule" width="266" /></a> So before we get into the simple recipe, a mule and a buck are the same thing. They are both highballs involving ginger ale/ beer. The gin buck is what I am most familiar with although I have heard of gin gin mule as well and I dont know why the are different. Perhaps they are not and buck is classic terminology and it got renamed after the popularity of moscow mules? That popularity began in LA in the 50's as a bit of marketing for the new on the scene russian vodkas. You don't really need a recipe for this, you can do it to taste. Keep in mind, you don't want too much soda because there will be some dilution from the ice and the whole point of naming it a mule is that its got some kick to it. Here's how I usually do it, with some citrus adjustment based on brand of ginger beer. (Reeds is way more citrusy and requires less):::::::::::::<br />
<br />
<b><u>Moscow Mule</u></b><br />
<br />
<b><u><br /></u></b>
<i>2oz vodka</i><br />
<i>3oz ginger beer</i><br />
<i>1/2oz lime juice</i><br />
<i><br /></i>
<i>Fill copper mug with ice. Add vodka and lime and stir. Top with ginger beer. Add more lime wedges to taste. Unless I've already squeezed a lot of lime juice, I usually just ream half a lime into the glass then throw in the entire half peel.</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFNBXa0thR7UxlTWyb_CSbde3NCWgJgyvwRAUkvn7wp8p2YIKEWNQQksVlPcNF8wIhrJ36A_HxRMMILG_6YAxmsfYYGS63NHlWCN8tyMS26Njc-h6CJepFE624iJY722_bYeezylhgV4Jr/s1600/egypt+011.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFNBXa0thR7UxlTWyb_CSbde3NCWgJgyvwRAUkvn7wp8p2YIKEWNQQksVlPcNF8wIhrJ36A_HxRMMILG_6YAxmsfYYGS63NHlWCN8tyMS26Njc-h6CJepFE624iJY722_bYeezylhgV4Jr/s1600/egypt+011.JPG" height="400" title="mexican mule" width="266" /></a></div>
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<i>Tequila also makes a fine substitute at the same proportions....</i><br />
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<i><br /></i>Anonymoushttp://www.blogger.com/profile/04821662599461485151noreply@blogger.com0tag:blogger.com,1999:blog-2528893027995543102.post-46621394447372068902014-03-04T09:21:00.001-05:002014-03-04T09:21:41.355-05:00MartinezThis is the original old school grandfather of the dry martini that we know today. It is anything but dry. When vermouth came on the scene in America in the late 1800's, it was often predominant in mixed drinks not merely a modifier of a stronger liquor. There are recipes for manhattans which have similar flipped (to our modern sensibilities) ratios, as well as other less popular heavy vermouth based drinks. Although I dont care much for ridiculously dry martinis, this other extreme doesn't suit me either. It starts to be interesting at a 2:1 ratio of gin to vermouth for me. Here goes the classic from Jerry Thomas:<br />
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<b><u>Martinez</u></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6b2PRPBeDyZEoLvioGk3Z3dyZ8EW5QFHdeYlETk5CtqGuZJdYYWHnPQUBTMP4lS02Pwmc1lT7JjB_DUZgi_qwurCWYB8OnauYDAluO7TTkr_QusYAIXz_NWT2LL_nnG0HCTm7OqX26Btp/s1600/042.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="old tom gin" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6b2PRPBeDyZEoLvioGk3Z3dyZ8EW5QFHdeYlETk5CtqGuZJdYYWHnPQUBTMP4lS02Pwmc1lT7JjB_DUZgi_qwurCWYB8OnauYDAluO7TTkr_QusYAIXz_NWT2LL_nnG0HCTm7OqX26Btp/s1600/042.JPG" height="320" title="martinez cocktail" width="213" /></a></div>
<b><u><br /></u></b>
<i>2oz sweet vermouth</i><br />
<i>1oz old tom gin</i><br />
<i>1tsp maraschino liquer</i><br />
<i>dash bokers bitters</i><br />
<i>garnish: lemon peel</i><br />
<i><br /></i>
<i>Stir with ice in a mixing glass. Strain into a cocktail glass and garnish with a lemon peel. Bokers is an old brand of bitters that has recently been recreated by <a href="http://bokersbitters.co.uk/">Dr Adam Elmegirab's</a>. I used Angostura. Old tom gin is a slightly sweetened pre prohibition style of gin which is gaining some popularity. Several brands are available. Maraschino liquer is not the gross red liquid from around neon red corn syrupy cherries but rather a delicious cherry, cherry pit and almond based liquer from Italy made by Luxardo. It is called for in small amounts in lots of classic cocktails. In the few decades leading up to prohibition it was commonly dashed into drinks along with absinthe and together they play quite nicely. Coupes are way classier than pointy martini glasses...</i>Anonymoushttp://www.blogger.com/profile/04821662599461485151noreply@blogger.com0tag:blogger.com,1999:blog-2528893027995543102.post-76302910228007575502014-03-03T13:23:00.001-05:002014-03-03T13:23:30.949-05:00Pad Thai<script>
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Pad Thai has been a go to dish of mine for years. I didnt really use a recipe though. I just made a peanut sauce and sauteed some vegetables and fried some tofu and tossed it all together. This time around i took it a little more serious although I still think a recipe should only be a framework as personal taste greatly shapes this dish.<br />
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Upon doing some research i realized that the peanut heavy sauce I was doing before wasn't really traditionally accurate. I think some American Thai restaurants serve things similar to what I was making but the peanuts are mostly a garnish in traditional recipes. The sauce itself is more like a teriyaki sauce containing lots of soy sauce, souring agent and sweetener. Noodles came to Thailand in the 1600's, around the same time as chilies incidentally, and pad thai started as a very Chinese dish and slowly adapted to the thai palate and ingredients. One major change was the use of tamarind and lime to add sourness rather than vinegar and fish sauce substituting some of the soy sauce. I have used all three sour jawns and also still used a small amount of peanut butter in addition to a peanut garnish and I don't eat fish.<br />
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This dish is very heavy on garnishes, with the majority of the ingredients being added after the dish is cooked. It does take a while to prepare but you can make a huge amount in a wok without too much trouble and leftovers reheat reasonably well as long as the noodles aren't overcooked the first time. I have made it twice with slightly different vegetables and encourage you to use whatever you have on hand but know that some amount of cooked and raw items gives a refreshing flavor and variety of textures. I would say peanuts and scallions are pretty crucial garnishes. I don't like bean sprouts but they are always used; I did once and can take it or leave it.<br />
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You could make the sauce ahead of time and it would come together quicker. You could also use a food processor instead of a <a href="http://en.wikipedia.org/wiki/Molcajete">molcajete</a> but I wouldnt recommend it if using <a href="http://en.wikipedia.org/wiki/Panela">piloncillo</a> (jaggery). You could certainly used a fine grained sugar and zap it all in the food processor pretty easily though the taste wont be quite the same and you wont get a hand and forearm workout while making dinner. There is some planning that is essential in creating this dish. The noodles need to be soaked before you stir fry them, but only for a half hour. If they sit much longer the texture will be ruined when you cook them. I start chopping and making sauce before soaking the noodles. You have to guess when you have a half hour of work left and then soak them.<br />
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<b><u>Pad Thai</u></b><br />
<i>{vegan and gluten free}</i><br />
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<i>12 oz rice sticks (soaked 30 mins)</i><br />
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<i>1lb extra firm tofu, sliced into 1/8ths and deep fried</i><br />
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<i><u>Sauce</u></i><br />
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<i>1/4C piloncillo (cane sugar block- and can be up to half a cup)</i><br />
<i>1/4C tamarind flesh</i><br />
<i>1/4C peanuts</i><br />
<i>2Tbl natural peanut butter</i><br />
<i>1-10 dry chilis ( i do only 2 bird's eyes and then serve with hot sauce for those that want it)</i><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7LiH8X4vATiqyHkAZFChJ9C7vtIEUzGK45JkAnLPdQyru-LyHkkPMFRgouDV5IZQzDEuH2xoBsT9mhCy9bC1lErnxpjBqgP579R0CpGd0Yyn8c6W9VNnLsXVcwtdYgdcUCvruiZKfbI1Y/s1600/035.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7LiH8X4vATiqyHkAZFChJ9C7vtIEUzGK45JkAnLPdQyru-LyHkkPMFRgouDV5IZQzDEuH2xoBsT9mhCy9bC1lErnxpjBqgP579R0CpGd0Yyn8c6W9VNnLsXVcwtdYgdcUCvruiZKfbI1Y/s1600/035.JPG" height="133" width="200" /></a><i><br /></i>
<i>1/2C soy sauce</i><br />
<i>1/4C rice vinegar</i><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5wPbDe9GCAuA380iFdUoMVZaCmWUgbIDh8aL8dHW6bLcaPnZerjnORLpqxpAH6w12gYKYQCznyre0YLi7IeCrMVhpZwSQNshHbM4FfxcWLzu5_PUaKpW5GjQfv_qPDeW7VAmu6pDqseWj/s1600/036.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5wPbDe9GCAuA380iFdUoMVZaCmWUgbIDh8aL8dHW6bLcaPnZerjnORLpqxpAH6w12gYKYQCznyre0YLi7IeCrMVhpZwSQNshHbM4FfxcWLzu5_PUaKpW5GjQfv_qPDeW7VAmu6pDqseWj/s1600/036.JPG" height="133" width="200" /></a>1/4C water<br />
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<i><u>Garnishes</u></i><br />
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<i>2 handfuls bean sprouts</i><br />
<i>1 carrot, grated on box grater</i><br />
<i>1 sliced bell pepper, thin strips</i><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS0vtDeS3VAWF_0GJ0lmlJqhC28s8fPgwrgJi3gYeQjGmg5pqS0V6zitqgBA9dFPuHUUOCH2Av_NeyolsZkgbwIDIilEhkS35QkAU_SgpCW2HbbE3cjVMMsESCyenykoho2ROGw_VE91Ev/s1600/037.JPG" imageanchor="1" style="clear: right; display: inline !important; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS0vtDeS3VAWF_0GJ0lmlJqhC28s8fPgwrgJi3gYeQjGmg5pqS0V6zitqgBA9dFPuHUUOCH2Av_NeyolsZkgbwIDIilEhkS35QkAU_SgpCW2HbbE3cjVMMsESCyenykoho2ROGw_VE91Ev/s1600/037.JPG" height="133" width="200" /></a><i>handful chopped cilantro</i><br />
<i>4 sliced scallions</i><br />
<i>2 handfuls chopped peanuts</i><br />
<i>lime wedges for serving</i><br />
<i>soy sauce for serving</i><br />
<i>hot sauce for serving</i><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaSHHS8jwTAdZBn75XvNCUexBkzuhbedf7YtWk5C4K0ji9LeaUDV5ndcEkU5IGioFH3YuaACgZs0DEXlJyo9KjgJsLNvFuEEEZw1cf6u7hh8irBYB41Zyy0up4sNIy3msHWAc3qf1X_kIY/s1600/038.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaSHHS8jwTAdZBn75XvNCUexBkzuhbedf7YtWk5C4K0ji9LeaUDV5ndcEkU5IGioFH3YuaACgZs0DEXlJyo9KjgJsLNvFuEEEZw1cf6u7hh8irBYB41Zyy0up4sNIy3msHWAc3qf1X_kIY/s1600/038.JPG" height="133" width="200" /></a><i><br /></i>
<i><u>Also</u></i><br />
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<i>3Tbls oil</i><br />
<i>4 cloves garlic</i><br />
<i>2 shallots</i><br />
<i>green vegetable, chopped (broccoli, green bean, asparagus)</i><br />
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<i>To make the sauce:</i><br />
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<i>First, in a molcajete or huge mortar and pestle smash up the sugar a bit because its really hard and annoying to incorporate with other ingredients.Once its in small crumbles, add peanuts and tamarind. I used the shrink wrapped "seedless" tamarind block (make sure to dig out the seeds though) but I've also used jarred Indian tamarind paste which is runnier. Adjust water to taste depending which you use. Smash it up real good. Add peanut butter and stir hard against the bowl to start incorporating it and continuing to break down other ingredients. In a small measuring cup combine soy, vinegar and water and stir. Slowly add this liquid to the bowl while stirring against the sides of the bowl.</i><br />
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<i>To soak the noodles:</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigney4fgAUvh2jbfbZxfnx_5wh9IUP4uLnCxzqeegDW00P2W8XPPVqbTrcqJKAapdkYdfPe2ODspEF0IKXl9X6PaFJbgPV7uyV4SURJiJQK2yIItctuJfk_Ej0S1i3M9QGBEroOhB7fepk/s1600/026.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigney4fgAUvh2jbfbZxfnx_5wh9IUP4uLnCxzqeegDW00P2W8XPPVqbTrcqJKAapdkYdfPe2ODspEF0IKXl9X6PaFJbgPV7uyV4SURJiJQK2yIItctuJfk_Ej0S1i3M9QGBEroOhB7fepk/s1600/026.JPG" height="133" style="cursor: move;" width="200" /></a><i>Get a huge metal bowl and put in dry noodles. (This will work best in the sink so you can be sloppy) Add really hot tap water and stir to make sure noodles aren't sticking together. If they sit for a half hr with no stirring you will get thick annoying clumps of noodles that don't cook right. I stir occasionally and then as the water cools run my fingers through them while lifting out of the bowl to ensure they are all individual strands</i><br />
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<i>To fry the tofu:</i><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEBqZr1eUiqDRU7Uf-n2aaVfcmFG36_JveKoPU_DxhJY824cWaDiF10MTPtx6gol5gQtLeBX1L7n0uzQy62rFFS-oUQPFN5yvwVmogB5JHCCiL8OuiQgZDHY4HjzXjZqNAip8RjBSmPhXn/s1600/015.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-hDY3kaSpP1GYrcy5Cyc2lt2FUJQj4HhlLVzUMudkym1kt5jeNaiGNepKTyZKv4JpH2GGHyd3latS7oh3F9rZKBfq5O6Ymtiv-NpzMAQdQZn9Oxjfgi95pXfrki30VvLl80mg9BTPGshF/s1600/027.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-hDY3kaSpP1GYrcy5Cyc2lt2FUJQj4HhlLVzUMudkym1kt5jeNaiGNepKTyZKv4JpH2GGHyd3latS7oh3F9rZKBfq5O6Ymtiv-NpzMAQdQZn9Oxjfgi95pXfrki30VvLl80mg9BTPGshF/s1600/027.JPG" height="133" width="200" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEBqZr1eUiqDRU7Uf-n2aaVfcmFG36_JveKoPU_DxhJY824cWaDiF10MTPtx6gol5gQtLeBX1L7n0uzQy62rFFS-oUQPFN5yvwVmogB5JHCCiL8OuiQgZDHY4HjzXjZqNAip8RjBSmPhXn/s1600/015.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEBqZr1eUiqDRU7Uf-n2aaVfcmFG36_JveKoPU_DxhJY824cWaDiF10MTPtx6gol5gQtLeBX1L7n0uzQy62rFFS-oUQPFN5yvwVmogB5JHCCiL8OuiQgZDHY4HjzXjZqNAip8RjBSmPhXn/s1600/015.JPG" height="133" width="200" /></a><br />
<i>Squeeze out as much water as possible. Extra firm holds up best to all the squeezing. The best way is to squeeze gently by hand over the sink then wrap in a few layers of paper towel or cloth napkins and place it between two cutting boards with a weight on top, like a book or skillet. Heavy but not so heavy it is crushed. Weight for 10 mins or so. Pat dry with towels. Slice block into 1/8ths. This makes it easier to flip than if it is cut into little pieces immediately. Either deep fry or shallow fry in a pan. 5 mins or more per side in a pan. Don't flip until it gets a brown crust. Remove from oil and drain on old paper bags that you have way too many of because you always forget to bring reusable bags when you go grocery shopping. Slice each piece into 4 pieces. </i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgImJhtKazTcjzgpRwE3zOS3hUQgScQPjOc5O00EIbTcsoD4HVGzsh857tQH3XhYohsP3yju0fAtTXVAWdPK-AXsnrJSeqorGNwcA507KY3fMy8Ta-uBRdPOtUbBiymX8lzEfubitjdxEXO/s1600/029.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgImJhtKazTcjzgpRwE3zOS3hUQgScQPjOc5O00EIbTcsoD4HVGzsh857tQH3XhYohsP3yju0fAtTXVAWdPK-AXsnrJSeqorGNwcA507KY3fMy8Ta-uBRdPOtUbBiymX8lzEfubitjdxEXO/s1600/029.JPG" height="133" width="200" /></a><i><br /></i><br />
<i>To prepare the dish:</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu86oppDZSSvwOJ6lXUY8C6Hqo_qsGaf-3kwPJv1VtOfyepPXgBwISNBUJMInfuBJhwjxwNCug7Ny0cm9ZL47Fkae1uPQronsaKa2K1V5TKLQAxI9mrjftAAccHeqzZbrndoADROgmkp8q/s1600/039.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu86oppDZSSvwOJ6lXUY8C6Hqo_qsGaf-3kwPJv1VtOfyepPXgBwISNBUJMInfuBJhwjxwNCug7Ny0cm9ZL47Fkae1uPQronsaKa2K1V5TKLQAxI9mrjftAAccHeqzZbrndoADROgmkp8q/s1600/039.JPG" height="133" width="200" /></a><i>Blanch the green beans and then chop. (Boil for just a minute and then throw in a bowl of ice water so they don't overcook) Add a few tablespoons of oil to a wok and heat to medium. Add garlic and shallots when hot. Drain noodles and add to wok before garlic browns. Stir real good because thats a lot of noodles for a wok and they still have water clinging probably and they all need to get coated in oil and you don't want the garlic stuck to the bottom of the pan burning. Add green beans and tofu and stir more. Add sauce and stir more. Hopefully that's enough sauce that everything is coated really well. If not, add more water, soy sauce and/or peanut butter to thin, season or thicken as necessary. The noodles need some moisture to cook properly but its a stir fry not a soup.Test noodles for texture and sauce for flavor continuing cooking a few minutes if necessary. Add garnishes to the wok or serve table side so everyone can garnish according to their preferences and you look fancy. Even if you add all the vegetable garnishes to the wok, you should still serve soy sauce, hot sauce and a lime wedge for each plate so each person can tweak it as they like. Fresh lime juice on top is really nice even though its pretty sour already made with this amount of sugar.</i><br />
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This months <a href="http://mixologymonday.com/">Mixology Monday</a> isn't hot drinks for some reason. I keep waiting for warm cocktails to be a theme but all my toddy practice is just for me. Apparently, not everyone is drinking hot cocktails because their city is ridiculously cold and getting tons of snow. Luckily it only takes one warm cocktail to get comfortable inside and then you can make drinks with ice again. So the theme this month is <a href="http://www.ginhound.com/2014/02/mixology-monday-no-82-february-17th.html">sours</a>. It's being hosted by ginhound and you can check out all the entries <a href="http://www.ginhound.com/2014/02/all-sours-fit-to-print-mxmo-lxxxii-recap.html">here</a>. A broad, classic category, better suited for warmer weather imo, but a fine collection of cocktails nonetheless. Now, how can we mix things up a bit? Kumquats are sour.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK6HnYDEyDnAv9wdVNBjNCDsTKIOIgeS-MF-tEoyOQc0P9gOK3xFaG9hlP4iVxpxuyoeomJLDPqctkhlDj6IiPWXdreYNUG11ktz6YWycCb2h6pTAo83vrCjwtIB30VGoqQPgHjuaM7dMj/s1600/002.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK6HnYDEyDnAv9wdVNBjNCDsTKIOIgeS-MF-tEoyOQc0P9gOK3xFaG9hlP4iVxpxuyoeomJLDPqctkhlDj6IiPWXdreYNUG11ktz6YWycCb2h6pTAo83vrCjwtIB30VGoqQPgHjuaM7dMj/s1600/002.JPG" height="320" width="213" /></a><br />
I love weird produce. Kumquats are silly. They have a foolish name, a ridiculous strong flavor that is a combination of most flavors and so tiny for a citrus! They are made backwards also. The skin is sweet and the inside is sour and somewhere its bitter too, I suppose the pith, like normal. At the grocery store I enjoy making people try them for the first time. It's like making a baby eat a lemon. Hilarious!<br />
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So I bought some while they're in season and local produce is nearly non existent anyway. Problem is, I never really want to eat more than one. So that tiny pint takes forever to finish. So I thought I should try making some drinks out of them. My search was lazy and all the drinks seemed dumb that I came upon. I just searched for kumquat cocktail though. I considered making a kumquat simple syrup because a sweet/sour/bitter syrup seemed like something my fridge was missing and then they wouldn't all go bad at least.<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd1ZoXRyMJNlDHvGX0nRZ9UyuSZbJX4QkOVTcpYPGxLQ3qm7DbF6Q_3mctndbgut-LumAtTVzC2PDwtUDbZTWKYd_r0PsJ_kVriuguX6261EMezADoWSMAShpHm_HEiyy3YTc7Vo7baZs5/s1600/004.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd1ZoXRyMJNlDHvGX0nRZ9UyuSZbJX4QkOVTcpYPGxLQ3qm7DbF6Q_3mctndbgut-LumAtTVzC2PDwtUDbZTWKYd_r0PsJ_kVriuguX6261EMezADoWSMAShpHm_HEiyy3YTc7Vo7baZs5/s1600/004.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>forgot the lime for the pic</i></td></tr>
</tbody></table>
Then when I was about to make the syrup, I realized that the lazy version of that syrup was to just muddle them with sugar and make a caipirinha. I could call it a kumquaipirinha and be ridiculous with portmanteaus as I love to do. I can't call it that of course because no one ever searches the internet for kumquaipirinha and my slow building knowledge of search engine optimization suggest I should label things with titles that people will look for or no one will ever find my blog. Anyways, I thought I was so clever, how was I the first to think of this? I wasn't, obviously. There's plenty of recipes that seem better than my first attempt; so now Im going to have to try to tweak my recipe even though I liked it.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8r3UoFApI_5Pyb8C5bFooJrcZGyI6y414sDIxF5nSQ2Lk89I62PRM6tFxIEC_XGlljFNkZrqA0QUTviow4MgFpd-wqTmxRu2G3IaPj3EYMocqO6kC77JkebZ2PXNSRa7gpSbnyFmYjWdl/s1600/005.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8r3UoFApI_5Pyb8C5bFooJrcZGyI6y414sDIxF5nSQ2Lk89I62PRM6tFxIEC_XGlljFNkZrqA0QUTviow4MgFpd-wqTmxRu2G3IaPj3EYMocqO6kC77JkebZ2PXNSRa7gpSbnyFmYjWdl/s1600/005.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>super juicy after muddling</i></td></tr>
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Oh yeah- Cachaca is a Brazilian sugar cane syrup liquor that is barrel aged. Its a little funky, especially for being a sort of light colored rum. Although I am somewhat ignorant, I think Cachaca is closer to Batavia Arrack than rum. Rum is usually made from molasses not cane syrup. Even the clear jawns are usually molasses based and then distilled until they are clear. The only cachaca I ever see in Philly is Pitu. I bought one in California called Ypioca and its good. Also, funky rum is delicious and you should open up to it. (Thanks <a href="http://www.alpenz.com/images/poftfolio/smithcross114rum.htm">Smith & Cross</a>!)<br />
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<b><u>Ginger Kumquat Caipirinha</u></b><br />
<i>2 1/2 oz cachaca</i><br />
<i>1/2 canton ginger liquer</i><br />
<i>2 tsp sugar</i><br />
<i>4 kumquats</i><br />
<i>1/4 lime</i><br />
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<i>Muddle kumquat, lime and sugar in a mixing glass. Add canton and cachaca and ice. Shake vehemently for a bit. Strain into an old fashioned glass with ice. Garnish with a sliced kumquat on the glass or a lime twist or a lime wedge or some candied ginger, as suits your fancy.</i><br />
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Or if your lazy or into sloppy boy cocktails, muddle the whole thing in the glass and add ice. After all, caipirinha translates as country bumpkin/ hillbilly/ redneck; its not supposed to be fancy. For real though, if you own a mixing glass and a strainer it will be greatly improved if your drink isn't all pulpy and gross.<br />
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This is super seasonal and a different twist on a sour because its bitter. It is well balanced by sweet and sour but the bitterness adds an interesting complexity to the drink. You should try this all while you can still find kumquats, if you can find kumquats at all. The season is over soon and I think turning them into a drink is one of their best uses. It looks like orange juice but tastes like funky/ sour/ sweet/ bitter/ interesting deliciousness.<br />
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<br />Anonymoushttp://www.blogger.com/profile/04821662599461485151noreply@blogger.com2tag:blogger.com,1999:blog-2528893027995543102.post-6217975163809628042014-02-11T15:30:00.002-05:002014-02-13T12:14:04.835-05:00Fire Cider<script>
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Fire Cider is apple cider vinegar infused with spicy stuff and used as a tonic/ preventative/ cold medicine. I have been taken it every day since December and I haven't gotten sick this year. Perhaps I've just been lucky though. Maybe fire cider makes you more lucky. It's spicy but delicious. It is medicine I look forward to taking. There are various slightly different recipes on the internet but basically you chop up every spicy ingredient you have and let it sit in vinegar for a month, while shaking it up every day. Here's how I made it, based off of mountain rose herbs<a href="http://mountainroseblog.com/fire-cider/"> recipe</a>:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQf-E0VRR40ov9EuAYS3bduMJOxwJjTKYpMWZWBv_IaKvnVlyXG2UZAdBs5-bSo_u1t6UqU3LU0zkGGqKROb4PRWDII-WVrZmeYQKpcyV7rODFkpRcbg3w8ESOXmEwjaAUmHwanVvJfpfc/s1600/003.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="fire cider ingredients" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQf-E0VRR40ov9EuAYS3bduMJOxwJjTKYpMWZWBv_IaKvnVlyXG2UZAdBs5-bSo_u1t6UqU3LU0zkGGqKROb4PRWDII-WVrZmeYQKpcyV7rODFkpRcbg3w8ESOXmEwjaAUmHwanVvJfpfc/s1600/003.JPG" height="213" title="fire cider" width="320" /></a><b><u>Fire Cider</u></b><br />
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<i>1 qt apple cider vinegar (4 C)</i><br />
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<i>1 onion, chopped</i><br />
<i>1 head of garlic, crushed to remove skins</i><br />
<i>Lots of ginger, about 1/2 C after microplane zested</i><br />
<i>2 (carrot sized) horseradish, peeled, then grated on a box grater</i><br />
<i>{whoops!! that was burdock! i realized when i found the real horseradish. i thought it was just old and weak...}</i><br />
<i>4 small hot dried red chilis, crushed</i><br />
<i>1 lemon, zested with citrus zester and juiced with a reamer and strained</i><br />
<i>1Tbl turmeric powder</i><br />
<i>2 Tbl dried rosemary</i><br />
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<i>1/4 C - 1/2 C raw local honey</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggopYSQObd8CxcY7zBNtcWlsuwn_De7ACpfAKyqCsAjGvupjHmG3hMfR7vMpEaVzfQY2lorHWzJKfaAlfHwZHyDbaZq7yUDQbKjjqMKKtDSCNoep8ETQQYtRL1MhIx4bH8GmzxZmlFCcql/s1600/011.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="apple cider vinegar infusion" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggopYSQObd8CxcY7zBNtcWlsuwn_De7ACpfAKyqCsAjGvupjHmG3hMfR7vMpEaVzfQY2lorHWzJKfaAlfHwZHyDbaZq7yUDQbKjjqMKKtDSCNoep8ETQQYtRL1MhIx4bH8GmzxZmlFCcql/s1600/011.JPG" height="640" title="fire cider" width="425" /></a><br />
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Put all ingredients except the honey into a half gallon mason jar and cover with raw apple cider vinegar, like Braggs. Eating unpasteurized vinegar is a powerful restorative tonic in its own right. If using a metal lid, cover the jar first with waxed paper so the metal doesn't corrode from shaking up the jar. Let sit for a month. Shake every day. Strain into a clean jar and add 1/4 C or more raw local honey. Fill up dropper bottles. Take a dropperful every morning and every night as a preventative tonic.<br />
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I'll report back when I taste it in a month or so. The burdock may have made it quite bitter but we'll see.Anonymoushttp://www.blogger.com/profile/04821662599461485151noreply@blogger.com0tag:blogger.com,1999:blog-2528893027995543102.post-64322155850953965452014-01-31T14:04:00.000-05:002014-01-31T14:04:06.180-05:00Spicy Beer Mustard<script>
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I hesitate to write up this post because the recipe feels imperfect and unfinished for my needs. It's from a German restaurant/ beer hall in Philly and is supposed to be used for sausages. I assume you only eat lil dabs of it because its hot as hell. I like spicy mustard but I think I will try to tweak this recipe a bit. Perhaps it is worthwhile to post my starting point and see how it evolves, or how long it takes me to make another batch of mustard. Also, when I was making this I was worried it was disgusting and inedibly bitter. After 2 days in the fridge it mellowed considerably and was delicious. It is still a little too hot and a little too runny for my personal preference though. I want mustard that i can slather on pretzels.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiihxnAyraNKVA8ky8PmRejd2HMW6HqOo-ERS_DS0DOqauBZH_LpGe9G0VMzgRIUNGqoNTIijCfJswBg7aToyndKXkjwtZgDRAGIM8tRaiJKQZCTHSHkVg0ofHy1Z46HjmeXIvvn5UxHXKZ/s1600/049.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiihxnAyraNKVA8ky8PmRejd2HMW6HqOo-ERS_DS0DOqauBZH_LpGe9G0VMzgRIUNGqoNTIijCfJswBg7aToyndKXkjwtZgDRAGIM8tRaiJKQZCTHSHkVg0ofHy1Z46HjmeXIvvn5UxHXKZ/s1600/049.JPG" height="320" width="213" /></a><b><u>Spicy German Beer Mustard</u></b><br />
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(barely altered from Jeremy Nolen's recipe on <a href="http://www.foodandwine.com/recipes/spicy-beer-mustard">Food & Wine</a>)</div>
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<i>1/2 C black mustard seeds<br />1/2 C yellow mustard seeds<br />3/4 C malt vinegar</i></div>
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<i>3/4 C cider vinegar</i><i>11/2 C Victory Storm King Imperial Stout</i></div>
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<i>1/2 C Storm King</i></div>
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<i>5 Tbl honey<br />1/2 C dark brown sugar<br />2 tsp salt<br />2 tsp allspice<br />3/4 tsp turmeric</i></div>
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<i>1 C dry ground mustard</i></div>
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<i>Put both mustard seeds in a quart mason jar. Cover with a 12oz bottle of beer and all of the vinegar. Leave in the fridge overnight. Next day, combine 1/2 C beer, and all remaining ingredients, except ground mustard, in a small saucepan and bring to a boil. Add contents to a blender with ground mustard, soaked mustard seeds and all liquid. Cool a bit first or open the lid every few seconds or the heat and blending might pop the lid off of the blender and blind you. Blend well but some specks of mustard seed remaining are desirable. </i></div>
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This makes a lot! I filled 8 4oz jars and an 8 or 16oz. So give some to your friends or eat lots of sandwiches/pretzels/whatevs. When I first made tasted this, straight from the blender, I was horrified. It was so supremely bitter and gross. I thought my Indian grocery store mustard wasn't right for mustard making and I was doomed. Brian tried it and thought I was doomed. I packed up some big jars, rather than reasonable gift sized jars because at this point I thought I'd be throwing it all out after a day or two if it didn't change drastically in the fridge. It improved tremendously after 12 hours and even more after 24. It thickened up considerably and the bitterness was gone. It was still too hot for most of my family even with additional honey added but I like it in small amounts. It's great with really sharp cheddars.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXYHjd_SbxvMU_LKiYD5bchgxHUeBTZw5jjo_Gy0EsOKJCFocgTo6k9qkA9tdJas0h2EFat2zyvFFcFACRJVNd8OMOqZveoMBwOshq5EdgdMFoitukZHiLSsmijvccgqAkZjL5wim9mpsr/s1600/121.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXYHjd_SbxvMU_LKiYD5bchgxHUeBTZw5jjo_Gy0EsOKJCFocgTo6k9qkA9tdJas0h2EFat2zyvFFcFACRJVNd8OMOqZveoMBwOshq5EdgdMFoitukZHiLSsmijvccgqAkZjL5wim9mpsr/s1600/121.JPG" height="212" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>pretzel recipe in the works...</i></td></tr>
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For the next mustard I make, I will use this as a jumping off point. I think I'll try less liquid and much less mustard powder. The powder really seems to increase the heat. </div>
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Anonymoushttp://www.blogger.com/profile/04821662599461485151noreply@blogger.com0tag:blogger.com,1999:blog-2528893027995543102.post-45113409559343721212014-01-24T06:05:00.000-05:002014-01-24T06:06:17.431-05:00Vertigo Cocktail<script>
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I've begun exploring amaro's lately. These are a family of Italian digestifs, most of which have been made for at least 150 years or so. Their original purpose was for sipping after dinner to settle the stomach. The mid to late 1800's seems like it was a popular time to create an amaro brand for some reason. They vary by brand but are all blends of different herbs, roots and seeds. Most have some serious bitterness to them and a sweetener to balance it out. Anyway, modern bartenders have been experimenting with them in lots of cocktails. They are often substituted for some or all of the vermouth in a recipe to add a different herbal profile.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyKAaeChpa7Hlc70GZQIHtVWZmDXH_SR50XfQ543aJqqMVa-oTdtwXZae2OzkBIzpJQohvlP-HpQVr8ArrzHumsh4Ijmse0YbcLT24BKTf5yVFcdXK__nGMahRh5o6TbQbl1apqjPiYlA_/s1600/004.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="averna amaro mixed drink" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyKAaeChpa7Hlc70GZQIHtVWZmDXH_SR50XfQ543aJqqMVa-oTdtwXZae2OzkBIzpJQohvlP-HpQVr8ArrzHumsh4Ijmse0YbcLT24BKTf5yVFcdXK__nGMahRh5o6TbQbl1apqjPiYlA_/s1600/004.JPG" height="400" title="vertigo cocktail" width="266" /></a>This vertigo drink is just a simple highball not a complex mixological creation but it is delicious. I generally love anything with ginger beer and Im always interested in learning there are more variations on a ginger beer highball. All the recipes Ive found on the internet attribute this recipe to Duggan McDonnell, with some recipes calling for floating the averna and others calling for lots of garnish. The averna is heavy and syrup and as such doesn't float well. So even if you float it, it doesn't last very long and I say its unnecessary. Some call for more citrus garnish than others but I think that depends on the ginger beer brand you employ. Reed's extra ginger brew is quite spicy but really sweet and citrusy too. If I used Fentiman's, I could see using a few citrus wheels<br />
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<b><u>Vertigo</u></b><br />
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<i>1/2 oz lemon juice</i><br />
<i>3-4 oz ginger beer</i><br />
<i>2 oz Averna</i><br />
<i>lime wedge for garnish</i><br />
<i><br /></i>
<i>Stir in a highball with ice. Add garnish.</i><br />
<i><br /></i>
The bitterness of the Averna is really well balanced by the citrus and sweet ginger flavors. I think this is a really good drink to serve with some spicy food. It is lower in alcohol than most cocktails so try a few with your next stir fry!<br />
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<i><br /></i>Anonymoushttp://www.blogger.com/profile/04821662599461485151noreply@blogger.com0tag:blogger.com,1999:blog-2528893027995543102.post-28562564660211832712014-01-20T05:02:00.003-05:002014-01-28T05:56:33.719-05:00Tiger Woods Cocktail<script>
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Since this blog focuses on all my food hobbies, you may not know that I really like video games. I have 11 consoles, hundreds of games and an enormous trash picked tv that a wealthy person owned in the 90's. They are mostly all older but I do have a Wii. The new Wii was just released last year and the new xbox and ps were just released, so now everybody is trying to get rid of all the old jawns fast and for cheap. So I have been stock piling all the interesting Wii games I can find, generally at $10 or less.<br />
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There was a time in the early 2000's when my friends and I were all really into Tiger Woods golf for playstation 2. In my opinion videogame golf is far superior to real golf. On the environmental level golf is one of the worst sports for the planet. So much water resources and obscene amounts of chemicals are used to keep those well manicured lawns looking their best, sometimes even in the desert. How absurd! It's also a sport for rich people to impress their friends mostly. The egalitarian, environmental sound way to enjoy this game is through the magic of videogames.<br />
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I recently got a new (to me) version of Tiger Woods golf for Wii. It came out years ago but has a billion courses, an insanely detailed create-a-golfer and really accurate swing control with the Wiimote. The game is really fun even though i go to unnecessary lengths to justify it. I always over analyze things. Fake sports make really fun videogames for playing with friends and hanging out. Bowling fits perfectly in this category as well. One person plays at a time. Everyone else sits around with a drink waiting for their turn, feeling the pressure of their rivals amazing shot or learning from their terrible mistake.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqQIGSesUAMkkb3mN6GEvgISkQ8ng_-PuXAAo4BGKZnuW-v2vAeenPb5wCWvUNt3ofpWdK_q6_SOF_-csm8GIRHcb9zT3M1qvYzUkDO6b3GGfSh-qjJHhlevoRyAZiLKEduNFIM_glmP4U/s1600/mxmologo.gif" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqQIGSesUAMkkb3mN6GEvgISkQ8ng_-PuXAAo4BGKZnuW-v2vAeenPb5wCWvUNt3ofpWdK_q6_SOF_-csm8GIRHcb9zT3M1qvYzUkDO6b3GGfSh-qjJHhlevoRyAZiLKEduNFIM_glmP4U/s1600/mxmologo.gif" /></a>Perhaps this is all way too much background for a simple drink but it was created for a reason and tastes especially delicious when drank in this context. Also it's Mixology Monday time again and Joel from <a href="http://southernash.com/">Southern Ash</a> said he hoped his simple theme of highballs would bring out some background stories along with some simple barely-even-a-recipe recipes. A highball is a tall icy cocktail consisting of a spirit, a mixer and sometimes a garnish. {Think rum and coke or gin and tonic, or blank and blank, etc.}<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7wQ4o7IWeLcTHDMGOkyEIjAoRGx_MVgy46dUAF5DkcX6N0sEwqYrDmbBawKqeX4Er-LM5c9H2YELFlhTAP6bQxojnNXU6AyyQoODiHD9nO3gLGvdWkVCrHm1uMLbVZhNZ8h7YkipatHff/s1600/012.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="january mixology monday" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7wQ4o7IWeLcTHDMGOkyEIjAoRGx_MVgy46dUAF5DkcX6N0sEwqYrDmbBawKqeX4Er-LM5c9H2YELFlhTAP6bQxojnNXU6AyyQoODiHD9nO3gLGvdWkVCrHm1uMLbVZhNZ8h7YkipatHff/s1600/012.JPG" height="400" title="tiger woods cocktail" width="266" /></a><b><u>Tiger Woods Cocktail</u></b><br />
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<i>2 oz black tea infused bourbon</i><br />
<i>3-4 oz San Pelegrino Limonata soda</i><br />
<i>lemon wedge garnish</i><br />
<i><br /></i>
<i>Fill a highball with ice. Add bourbon and then soda. Stir gently to combine.</i><br />
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<i>To make some tea flavored bourbon for this drink or old fashioned's or anything else you can do a cold infusion. Add 4 tea bags (I used Irish breakfast because that's what I have for making <a href="http://landersbloggings.blogspot.com/2013/08/kombucha.html">kombucha</a>) to 2 C of bourbon. Let sit at room temperature for 15 minutes. Squeeze out the tea bags and discard.</i><br />
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San Pelegrino is an Italian mineral water company. They also make sodas with real fruit juice and cane sugar. I found tiny little 6.5ish oz bottles which are great for mixing because they don't get flat like huge bottles that sit in the fridge for a week. If you can't find the soda, you could make a similar drink using club soda, simple syrup and lemon juice. That's how I first made it but then I found this soda and it is easier and as good if not better. Try .5 oz each simple syrup and lemon juice with 3 oz club soda to start and adjust to your liking if necessary.<br />
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This drink is simple and absolutely delicious. It's like an Arnold Palmer only made out of boozy tea and soda-y lemonade. Perfect on the green or on the couch.Anonymoushttp://www.blogger.com/profile/04821662599461485151noreply@blogger.com3tag:blogger.com,1999:blog-2528893027995543102.post-39149218921723171662014-01-10T17:47:00.003-05:002014-01-10T17:47:49.775-05:00Asian Pear Liquer<script>
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My mom's friend has an asian pear in her yard. She gave my mom a huge shopping bag full. This is what i made with some of them...<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDIe-MWw5iRGoQDZKivvCQ2NYISZeIKvpc6QN2Npd4oDJvWLGMqzUrOXPDP7oxMh1y6FE0AxE563065cUraRvRLjaGa2-_ZVcEmEKcCCeatlLh0e3JE2waRpOw3OILpEQkgRrg1Axj_G1p/s1600/019.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDIe-MWw5iRGoQDZKivvCQ2NYISZeIKvpc6QN2Npd4oDJvWLGMqzUrOXPDP7oxMh1y6FE0AxE563065cUraRvRLjaGa2-_ZVcEmEKcCCeatlLh0e3JE2waRpOw3OILpEQkgRrg1Axj_G1p/s1600/019.JPG" height="400" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">no good pics of liquer, syrup or drink... here's a pear</td></tr>
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<b><u>Asian Pear Liquer</u></b><br />
<b><u><br /></u></b>
<i>First, infuse rum with the pears.</i><br />
<i>Chop any amount of pears and place in a large jar, crock, vessel, whatever.</i><br />
<i>Cover completely with rum.</i><br />
<i>Shake every day.</i><br />
<i>I think I might have done 6-8 pears in my 2 cups of rum.</i><br />
<i><br /></i>
<i>then make simple syrup by heating equal amounts of sugar and water on the stovetop.</i><br />
<i>I had leftover spiced syrup from a cranberry sangria I made for Thanksgiving</i><br />
<i><br /></i>
<i>2 C sugar</i><br />
<i>2 C water</i><br />
<i>8 allspice</i><br />
<i>6 cloves</i><br />
<i>3 star anise</i><br />
<i>3 cinnamon sticks</i><br />
<i><br /></i>
<i>This was from a <a href="http://en.wikipedia.org/wiki/Jose_Garces">Jose Garces</a> recipe on Chow. Bring to a boil stirring regularly. Take off heat and let spices steep til cool. Strain, bottle, and fridge.</i><br />
<i><br /></i>
<i>I had several different fruit infusions I had made but the pear worked great with this spice combo.</i><br />
<i>I ended up with this ratio:</i><br />
<i><br /></i>
<i>2 C pear infused rum</i><br />
<i>1 C spiced simple syrup</i><br />
<i><br /></i>
Now this is really tasty but my plan kind of backfired. I don't really drink liquers straight and I dont have many recipes wanting spiced pear liquers. Plain old pear rum night have been better for mixing. The inital fruit infusion is going to lower the abv a bit but Im not quite sure how to accurately calculate it. Cutting the infusion with simple syrup at a 2:1 ratio cuts the proof in half. So, at most it is 20% abv, but really probably more like 15%. Tasting tiny sips while making it this seemed fine but in retrospect and in mixed drinks this is a bit too sweet. I decided to try it out for making hot buttered rum, since that is spiced and sweetened, and my concoction would take a step out of that recipe. It was tasty but too sweet. Here's what I ended up using it for:<br />
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<b><u>Hot Pear Pie</u></b><br />
<b><u><br /></u></b>
<i>4-6oz boiling water</i><br />
<i>1 oz asian pear liquer</i><br />
<i>1 oz smith & cross rum</i><br />
<i>thick pat of butter (1tsp- 1Tbl)</i><br />
<i><br /></i>
<i>Boil water and pour it in a glass, start with 4 oz. Add booze and butter. If it's too boozy add a little more water to your taste. Garnish with a cinnamon stick if you like.</i><br />
<i><br /></i>
Butter sounds gross in a drink but wait until its super cold out and then it will all make sense.Rich, warm and comforting. Smith & Cross is a funky, high proof Jamaican rum. It tastes like fermented magic, not like the sweetish liquor that rum usually is. Its high proof and its weird funkiness really helps to balance out the super sweet pear. It's really good altogether. You could probably make other fruit flavored hot buttered rums with different liquers, using that Smith & Cross to balance it out.<br />
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<br />Anonymoushttp://www.blogger.com/profile/04821662599461485151noreply@blogger.com0tag:blogger.com,1999:blog-2528893027995543102.post-9949548004115577062014-01-06T18:18:00.000-05:002014-01-06T18:21:45.136-05:00Biscuits<script>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQHWA1-dkzTdsbUwZ8MjG800mXCOTFwVFv1B1kXEOKgTDk4RgqIQ2IiL560qehHZbu3vD5kIM7zxg2Zaw19q4MK3ArFVlCSd9effwde8AO7cWJPGm-thcudLrcdXnimaFzmyvs3WDPKAe4/s1600/090.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQHWA1-dkzTdsbUwZ8MjG800mXCOTFwVFv1B1kXEOKgTDk4RgqIQ2IiL560qehHZbu3vD5kIM7zxg2Zaw19q4MK3ArFVlCSd9effwde8AO7cWJPGm-thcudLrcdXnimaFzmyvs3WDPKAe4/s1600/090.JPG" height="425" width="640" /></a></div>
I own a billion cook books. A few of them are just bread books. My go-to ultimate awesome bread book is Peter Reinhart's <a href="http://www.amazon.com/Crust-Crumb-Master-Formulas-Serious/dp/1580088023">Crust and Crumb</a>. It covers a lot of types, lists all recipes in volume measurement, weight measurement and percentage by weight. I love thoroughness. The best pizza and bagel I have ever eaten were made by me, from this book. Both took absurd amounts of time and effort and it was totally worth it. He has other books and they probably all rule, perhaps even more than the one I own but I cannot say for sure.<br />
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I was vegan forever. Actually 11 or 12 years, but thats most of my adult life so basically forever. That best ever pizza I mentioned above, it didnt even have cheese on it and I grilled it. Anyways, I will eventually get around to writing up my post vegan manifesto but for now Id like to describe how I finally got around to making some really buttery biscuits. SO buttery. With <a href="http://allrecipes.com/recipe/southern-style-chocolate-gravy/">chocolate gravy</a>. Thats a thing in Appalachia. I think we made that recipe. Im not putting out the effort to retype it because Im not sure. It was good though. I think it sounds gross/ ridiculous and I wouldn't do it often but it truly is tasty.</div>
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I tried the blitz biscuit recipe in Reinhardt's book. And as i suggested above, butter baking is still new to me, ridiculous as that may sound. I just double checked before I typed it and its true, although it seems impossible to me but maybe Im just not that good with butter yet, the recipe calls for 3 sticks of butter!x10000 For less than 2 dozen biscuits. Dang yo! I tried the recipe as written and ended up with super flaky biscuits, to the point of layers bursting apart from one another, shallow frying themselves in 1/2 inch of butter that leaked out of them. Still good. I remade them using only 2 sticks of butter, which still seems absurd. That is how much <a href="http://www.pauladeen.com/recipes/view2/biscuits">Paula Deen</a> uses for this much flour, which makes it seem crazy and dangerous to use more.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXRzLWN3q07q_GDG7ngv4uE61Ay9Q9W4VhDAybSW5W3vve539qHDOcS8YyyYbeFvSvdS0Zao5KlyEJN3G3TlxdPNkDI4NpqJ3v7tRb3DSrdvzC4kMkgiTz9L9EjPg2FcZJj4dnNd2q06A5/s1600/019.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="reject biscuits" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXRzLWN3q07q_GDG7ngv4uE61Ay9Q9W4VhDAybSW5W3vve539qHDOcS8YyyYbeFvSvdS0Zao5KlyEJN3G3TlxdPNkDI4NpqJ3v7tRb3DSrdvzC4kMkgiTz9L9EjPg2FcZJj4dnNd2q06A5/s1600/019.JPG" height="266" title="butter fried biscuits" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">oven butter leak out shallow fry</td></tr>
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<div>
The batch I made with only 2 sticks of butter was really good. I cheated and used milk mixed with lemon juice rather than buy buttermilk. Here is the altered recipe:</div>
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<div>
<b><u>Biscuits</u></b></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieXhvWl7Jgn8h8x0rmsnaaQpHF-Z97ZYQacXM8zm-CNdIbYu21WkbikwExic0wBDT6n8iH7d0n0BurwTmseeKFJ3Z-jIpkrjEiWyYgOtP7QjVWTr-aakecrLStQsCRNNQhO8UQh7p33lxN/s1600/078.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="chocolate gravy" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieXhvWl7Jgn8h8x0rmsnaaQpHF-Z97ZYQacXM8zm-CNdIbYu21WkbikwExic0wBDT6n8iH7d0n0BurwTmseeKFJ3Z-jIpkrjEiWyYgOtP7QjVWTr-aakecrLStQsCRNNQhO8UQh7p33lxN/s1600/078.JPG" height="320" title="biscuits and gravy" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">walter crumpkin helping make gravy</td></tr>
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<div>
<b><u><br /></u></b></div>
<div>
<i>3 1/2 C flour (16oz)</i></div>
<div>
<i>1 tsp salt</i></div>
<div>
<i>2 tsp baking powder</i></div>
<div>
<i>1/4 tsp baking soda</i></div>
<div>
<i><br /></i></div>
<div>
<i>1 C butter (8oz)</i></div>
<div>
<i>1 1/2 C milk w/ 1 tbl lemon juice or vinegar (12 oz)</i></div>
<div>
<i><br /></i></div>
<div>
<i>Sift dry ingredients. Incorporate butter with a pastry cutter or gentle fingers. Don't melt the butter. The colder everything stays, the better the biscuit. Stir in the soured milk.</i><i>Dust the counter with flour and roll out the dough ball until 3/4 inch thick.</i><i>Fold it into thirds like a letter, turn it and do it again. This is building flaky layers.</i><i>Wrap it in plastic wrap, chill it and do it all over again.</i><i>Make square biscuits so you don't have to re roll dough and make crappier leftover biscuits. </i></div>
<div>
<i>Tray them up and chill the trays.</i><i>Preheat the oven to 425.</i></div>
<div>
<i>Bake chilled pans at least 15 mins up to 25, depending how accurate your oven is, how awesome your biscuit skillz are, and how good you are at determining light brown and golden biscuits. These are NOT cookies, you gain nothing by under baking!!</i></div>
<div>
<i>Cool 5 minutes and then devour until you feel sick, roughly 15 minutes.</i></div>
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<i><br /></i></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHSLcipJiGglArt6HOGC-6FNkBsBAY9Seqpnxf9vnIIXBrsJq6dGeUZeZk9RHZSm9qaFuMCCcW8fH9Rny6RQiiWMMIYpvcT7DpWnxqOFOtYBd_v4wjo4T-myeU_cBsMw5bb9fXCF-z3GHE/s1600/086.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="chocolate gravy and biscuits" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHSLcipJiGglArt6HOGC-6FNkBsBAY9Seqpnxf9vnIIXBrsJq6dGeUZeZk9RHZSm9qaFuMCCcW8fH9Rny6RQiiWMMIYpvcT7DpWnxqOFOtYBd_v4wjo4T-myeU_cBsMw5bb9fXCF-z3GHE/s1600/086.JPG" height="425" title="biscuits n gravy" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">biscuits and chocolate gravy w/ smoked sea salt</td></tr>
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<br /></div>Anonymoushttp://www.blogger.com/profile/04821662599461485151noreply@blogger.com0tag:blogger.com,1999:blog-2528893027995543102.post-1336782890585522452013-12-30T18:11:00.000-05:002013-12-30T18:11:03.721-05:00Toronto Cocktail<script>
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No pic cuz its boring. Pretend your looking at an old fashioned. A lil different and very good.<br />
<br />
<b><u>Toronto Cocktail</u></b><br />
<b><u><br /></u></b>
<i>2 oz rye whiskey</i><br />
<i>1/4 oz fernet branca</i><br />
<i>1/4 oz simple syrup</i><br />
<i>2 dashes angostura</i><br />
<i>garnish: wide orange peel</i><br />
<i><br /></i>
<i>Stir in a mixing glass with ice then pour into a rocks glass and add an orange peel. DO NOT hack into your thumb with a vegetable peeler or it will bleed terribly and make you useless for 1.5 days. Or just build it right in the old fashioned glass.</i><br />
<i><br /></i>
I still think fernet branca is a little weird but I really like it in this tiny amount in this drink. Fernet branca is an Italian digestif that is most popular, oddly enough, in Argentina and San Francisco. Also, bartenders all like it for some reason. Its really bitter, herby and super minty. I've seen it described as the jagermeister that frat bros don't do shots of... I think I have only made this drink with Dad's Hat Rye. It's from PA and it's good.Anonymoushttp://www.blogger.com/profile/04821662599461485151noreply@blogger.com0tag:blogger.com,1999:blog-2528893027995543102.post-13861165731984816542013-12-17T08:24:00.001-05:002013-12-17T08:24:50.910-05:00Autumn Slumber Toddy<script>
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This is so good. Now you can drink gin in the winter!!<br />
<br />
<b><u>Autumn Slumber Toddy</u></b><br />
<i>by Colleen Graham</i><br />
<b><u><br /></u></b>
<i>2 oz gin</i><br />
<i>1/2 oz creme de cassis</i><br />
<i>dash simple syrup</i><br />
<i>1 tsp lemon juice</i><br />
<i>4-5 oz hot water</i><br />
<i><br /></i>
<i>Boil some water. Wait for it to calm down a bit. In a mug stir all the other ingredients. Add water to taste. I've made this with Blucoat and Plymouth gins and both were delicious. </i><br />
<i><br /></i>
<i>I don't have a nice irish coffee mug to show the color so I am not posting a picture of this. I found out about this drink from about. com mixologist Colleen Graham, Im not sure if she invented it or if its a weird classic that I had never heard of.</i>Anonymoushttp://www.blogger.com/profile/04821662599461485151noreply@blogger.com0tag:blogger.com,1999:blog-2528893027995543102.post-37309951014927522322013-12-17T08:16:00.001-05:002013-12-17T08:17:39.745-05:00LARAbar Copycat<script>
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<br />
I love lara bars. They are of the energy bar/ candy bar as food/ meal replacement category. However, unlike many of these items, they are made of simple, whole food ingredients with no added protein or vitamins. They are kind of similiar to an ayurvedic snack I used to make called date balls. Most flavors consist of dates, nuts, sometimes other fruit, and sometimes spices or chocolate.<br />
<br />
My favorite is the Cherry Pie and the Cashew Cookie. This is my copycat recipe of the cashew jawn. I used fresh refrigerated medjool that still had the pits in them. This involved more work and more expensive ingredients than using dry, pitted dates. I think it would work fine with dry dates but having less moisture, you might want to reduce the amount of nuts or add a tiny bit of water while blending. I add salt and vanilla which I think makes these better than the original.<br />
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<b><u>Cashew Cookie LARA Bar Copycat</u></b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNrfoS3vnCOjENdGLNG1upZxiGK3oamOlyva294cR08s3T1jepPsZ-QHIJh5Y3M1p1ul-E1jdZG9didABkJQrkLNnXIotNfiNqYHPhyMw_H6f2AO_fHXKLtGqs_-owA5UAq2BOsRdTDTl6/s1600/016.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNrfoS3vnCOjENdGLNG1upZxiGK3oamOlyva294cR08s3T1jepPsZ-QHIJh5Y3M1p1ul-E1jdZG9didABkJQrkLNnXIotNfiNqYHPhyMw_H6f2AO_fHXKLtGqs_-owA5UAq2BOsRdTDTl6/s320/016.JPG" width="320" /></a><b><u><br /></u></b><br />
<i>120g cashews</i><br />
<i>320g dates</i><br />
<i>1/4 tsp salt or to taste</i><br />
<i>1/2 tsp vanilla </i><br />
<i>cashew meal, if you can find it</i><br />
<i><br /></i>
<i>Blend first 4 ingredients in the food processor until a fairly smooth mass is created. Roll out on cashew meal or ground cashews or other slivered nuts or coconut. This makes them less sticky to the touch but is not essential. Freeze for an hour or refrigerate for several, then cut into portion sizes. They are dense, rich and sweet so you can make them small. I think I made about 16 squares from this batch.</i><br />
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<i><br /></i>Anonymoushttp://www.blogger.com/profile/04821662599461485151noreply@blogger.com0tag:blogger.com,1999:blog-2528893027995543102.post-31768365766151018122013-12-10T08:55:00.001-05:002013-12-12T04:50:39.231-05:00Sunchoke<div class="separator" style="clear: both; text-align: center;">
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Helianthus tuberosus (sunchoke, jerusalem artichoke...) is a false perennial, native to Eastern North America. It is a tuber forming member of the sunflower family. I call it a false perennial because it doesn't actually live from year to year. It is, however, quite persistent in the garden. Here's how it should work: You plant some roots from a friend that has too many (you always have too many if you have any), they spread out and establish themselves, grow big giant stalks with tiny little sunflowers on top, tubers form underground, the plants die off, you dig up the tubers.<br />
<br />
Now, if you should happen to have planted them near anything, there comes a time that you realize they were planted in the wrong spot. So you dig them up and replant and they grow on happily. They grow in the place you moved them to and the original place you moved them from. They are kind of like horseradish in their persistence. If there is a tiny bit of root left in the ground, a whole new plant will form. 2 years later, I am still constantly weeding sunchokes out of the mint patch.<br />
<br />
Some might view this plant with annoyance for its weed like nature. I embrace it though. I wish I didn't plant near the herbs but I embrace its persistence and its functional perennialism. If you have a good spot or even a crappy spot, they dont take much effort-sun, soil, or water. Sunchokes can fill them in with little effort, make pretty flowers late in the summer/early in the fall, and give you a root vegetable crop every year. All you have to do is dig them up once there has been a frost. They will magically grow back on their own next year. Even if you think you got every scrap, you didn't, they'll be back. On the internet, you will see this plant discussed in permaculture circles often for this reason. Truly perennial vegetables, in non tropical climates are quite rare or weird or bad tasting or involve much effort. Sunchokes are easy, pretty (sometimes at least) and tasty (also sometimes at least.)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbMtK7YG3MiUoqNUBABv4ioRsFwgMrHw7yKtDvZdjnp7U6Si21gnISwl_BkMZ-lKgYnEA6JDNcW6HeLKKwftQVsBd4VT5WP6oD2RPVmtmq3tr5R9HNtQAuVHloWJ-F-OXrM5w62Jr6IAX5/s1600/032.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="jerusalem artichoke" border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbMtK7YG3MiUoqNUBABv4ioRsFwgMrHw7yKtDvZdjnp7U6Si21gnISwl_BkMZ-lKgYnEA6JDNcW6HeLKKwftQVsBd4VT5WP6oD2RPVmtmq3tr5R9HNtQAuVHloWJ-F-OXrM5w62Jr6IAX5/s400/032.JPG" title="sunchoke" width="400" /></a></div>
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Sunchokes are weird looking. They can get as big as a deformed, clenched fist. Most are way smaller and its exciting to dig up a huge jawn. Occasionally, they have knobby, branching sections like ginger; sometimes they look like turnips. They have a thin skin like a mix between yukon gold potato and ginger. They can be white or yellow or red though. Im not sure if it is species based or entirely random and wild still. I have two distinct looking varieties and I dont remember planting two different looking roots to start but I may be wrong. Some of mine are very small and round and red, like a new red potato. The others are various sizes, up to enormous and are really knobby and ginger like or turnip/ parsnip shaped with bulbous sections and long tails.<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEv0oUErnhAMzdLQpPjakgspjpQmDdI3QR89vSbcVGIG-cQYVtAhrwkucPbRJ98LwFdnFJjQUhEFgXs7AYBExg-ChzlCDnDAtoZTFrO_WAMlSuUjO5Le5erzWhFBMGGCATmZH4hDNPZKiJ/s1600/093.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="genetic diversity" border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEv0oUErnhAMzdLQpPjakgspjpQmDdI3QR89vSbcVGIG-cQYVtAhrwkucPbRJ98LwFdnFJjQUhEFgXs7AYBExg-ChzlCDnDAtoZTFrO_WAMlSuUjO5Le5erzWhFBMGGCATmZH4hDNPZKiJ/s320/093.JPG" title="rat tail radish" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">purple and red radish pods</td></tr>
</tbody></table>
I had a similar instance with <a href="http://landersbloggings.blogspot.com/2013/07/rat-tail-radish.html">rat tail radish</a>. They are such a novel weirdo crop that they havent been consciously bred and adapted over the years, resulting in distinct species like a tomato/ pepper/ any other even slightly common plant you might grow. Instead their genetic makeup is vast and varied and your not quite sure what you will get. I bought a pack of seeds for rat tailed radish from <a href="http://www.rareseeds.com/store/vegetables/radishes/">Baker Creek</a> (and there are multiple varieties of seed pod radish, rat tail just being one type) and the plants looked the same in height and girth but the flowers of some plants were white and others were pale purple/pink. The purple flowers created purple pods while the white created smooth green pods. The seeds in the packet were indistinguishable from each other.<br />
<br />
I think a similar genetic diversity remains in the sunchokes. I sorted mine between tiny red ones and big white ones and had about 6 pounds of each, which is too many. So, Im making pickles. Supposedly sunchokes are edible raw and cooked but they are not for most people. They wont kill you raw but your friends will hate you. Gerard's Herbal, printed in 1621 states that, "which way soever they be dressed and eaten, they stir and cause a filthy loathsome stinking wind within the body, thereby causing the belly to be pained and tormented, and are a meat more fit for swine than men." This is because they have a huge amount of inulin, a long chain polysaccharide sugar that our guts can not normally break down. The good and bad thing about that is that our body treats it as fiber, which causes less sugar in the bloodstream but more farts in your butt. In fact inulin from sunchoke and chicory are now being added to packaged foods as a prebiotic fiber. Probiotic foods, like raw fermented pickles and yogurt etc, contain beneficial bacteria for our guts; whereas prebiotics create ideal conditions in the gut for the probiotics. This makes me wonder two things: 1) If we increase our intake of beneficial bacteria, would sunchoke cause less gas? 2) If we ate sunchokes all the time would our bodies adapt to all that prebiotic fiber coming through, and cause less gas?<br />
<br />
All of this is irrelevant, I just think farts are funny still. It is irrelevant because cooking sunchokes greatly reduces this trouble and I think Gerard is a fool and his quote of John Goodyer is hilarious. It commonly comes up if you read anything about sunchokes and I just wanted to keep it going. I have had them roasted and then pureed and they are nutty, rich and delicious. Also when raw they are crunchy like a water chestnut and everyone knows water chestnuts are gross. Who wants farty water chestnuts? Gross! Not me.<br />
<br />
I decided rather than just roast all of them it would be worthwhile to preserve some for the winter. I have had them pickled in a vinegar brine and they were wonderful tasting and caused no gastric distress. I have seen very little about doing raw ferments with them however. And, as earlier stated, if they contain prebiotic elements, perhaps we should include some probiotics as well? I also think, unsubstantiated by the internet, that the long cold fermentation process may help convert some of the polysaccharides into a more digestible form. Fermentation is a balancing act of time, temperature and salt. If its cold it will take longer, if it takes longer you should make it really salty to protect it from harboring troublesome bacteria, if its salty it will take even longer. Pickle catch- 22. My kitchen is only about 60 degrees in the winter so I expect it will take 2-6 weeks. Time will tell. I made two batches: a kimchi and a salt brined pickle. Here's what I did:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1oag3y9rXIk_uzhhJHztxKu-WY4S0yqgNeuBWMjxyG4YNjwC7ebHthzQOp3ucQG0OfcECL4k6E2ZByQhjRBWn9-jvcrI1bipIAtSKe1zcT6SdXsAsX8zCuIVp5JPaOSvUQeXOM6WSBORi/s1600/045.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1oag3y9rXIk_uzhhJHztxKu-WY4S0yqgNeuBWMjxyG4YNjwC7ebHthzQOp3ucQG0OfcECL4k6E2ZByQhjRBWn9-jvcrI1bipIAtSKe1zcT6SdXsAsX8zCuIVp5JPaOSvUQeXOM6WSBORi/s320/045.JPG" width="320" /></a><br />
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For the kimchi i sliced the sunchokes thinly, put them in a huge bowl and salted them.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmgwBE_PBKTzE1hVd3_nhyphenhyphens9l8dxbbKUKEH8-ZnSyLw4_apIup_Ny6qZFDcHfX2x27quLcSYsNKtFiAHjBrpkgH3uLjd3xlygfr9rNxoCc0JNqzXgOl7HFE8LE5655-zNQ0E9ak4bLLU-h/s1600/047.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmgwBE_PBKTzE1hVd3_nhyphenhyphens9l8dxbbKUKEH8-ZnSyLw4_apIup_Ny6qZFDcHfX2x27quLcSYsNKtFiAHjBrpkgH3uLjd3xlygfr9rNxoCc0JNqzXgOl7HFE8LE5655-zNQ0E9ak4bLLU-h/s320/047.JPG" width="320" /></a><br />
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Then in a food processor I made a paste out of onion, garlic, ginger, guajillo chili, fermented carrot pickle brine, and soy sauce.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5jHC8dXwGs1xansadO3XDM8DNysQhqwQccDJx8s817RIHtfDELpyYckxLdGl3KhavDlGuQ_fV0Z51XyFyA7roG8OH7AYZtgXIRavSKy2hvBx18BeCR172R4y0HA09R7vLFu4wfAnsXVZ6/s1600/055.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5jHC8dXwGs1xansadO3XDM8DNysQhqwQccDJx8s817RIHtfDELpyYckxLdGl3KhavDlGuQ_fV0Z51XyFyA7roG8OH7AYZtgXIRavSKy2hvBx18BeCR172R4y0HA09R7vLFu4wfAnsXVZ6/s200/055.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4BE9j_z6KCzNVBZblNuVa0a8VcyqW-swldmZdbuQLUlUBhON_Bo2nyIqIJsKRh8kSHcOs5MyVveT53TpFx-mudk80U6oSFWea0j7qQdysmt0hcRMr-ag0eSk850TdcFrk_-xQtc0no6Sp/s1600/056.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4BE9j_z6KCzNVBZblNuVa0a8VcyqW-swldmZdbuQLUlUBhON_Bo2nyIqIJsKRh8kSHcOs5MyVveT53TpFx-mudk80U6oSFWea0j7qQdysmt0hcRMr-ag0eSk850TdcFrk_-xQtc0no6Sp/s200/056.JPG" width="200" /></a><br />
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I tossed the sliced sunchokes with the paste with a spatula because Im scared of spicy hand tiny cuts.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvNOjRtrebyVzZ20UycLtKgR6kO0ZqaeKUpDi08npR5bBMZk5AeXcOBaaySdt6k2fWX9HZtIVZcck4hy-Eyt645wIkUrEbgV9QogvdVrYZHikH5KngRO2NULVYzuQCBdse0lY9-AZtNu0H/s1600/057.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvNOjRtrebyVzZ20UycLtKgR6kO0ZqaeKUpDi08npR5bBMZk5AeXcOBaaySdt6k2fWX9HZtIVZcck4hy-Eyt645wIkUrEbgV9QogvdVrYZHikH5KngRO2NULVYzuQCBdse0lY9-AZtNu0H/s320/057.JPG" width="320" /></a><br />
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Then I packed a crock, stopping several times to really tamp it down with a potato masher.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOZe3j7smqCB9pMdIbRXwbuqSRFjB6bgSPiQ34W77hGBo9zfLPJO09-fbYQtQYcy6GrMc5zydipIfCjEre4wiGqG9fGkJWz_s4Doc94MK19NNNMZcu832G3CROXv7-TDl9Oc6txzwipx1E/s1600/062.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOZe3j7smqCB9pMdIbRXwbuqSRFjB6bgSPiQ34W77hGBo9zfLPJO09-fbYQtQYcy6GrMc5zydipIfCjEre4wiGqG9fGkJWz_s4Doc94MK19NNNMZcu832G3CROXv7-TDl9Oc6txzwipx1E/s320/062.JPG" width="320" /></a><br />
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Finally I scraped the bowl really good to make sure the top of the crock was covered in salty kimchi goo and no vegetables were exposed to air.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnzefMvfWS1wn_YkF5Jg6B62pscyd4dUeZcNS4XQt-oxjINpP_JriETPu3p69VM7a-5BjAHZRo1JYQ1wBJxEy9z98zO1Ox-ECqn7Ol5Wclr-LtK7HeyqzZJ3GtdHqDt2Q4fd1uNQvtuKIc/s1600/049.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnzefMvfWS1wn_YkF5Jg6B62pscyd4dUeZcNS4XQt-oxjINpP_JriETPu3p69VM7a-5BjAHZRo1JYQ1wBJxEy9z98zO1Ox-ECqn7Ol5Wclr-LtK7HeyqzZJ3GtdHqDt2Q4fd1uNQvtuKIc/s320/049.JPG" title="sliced sunchoke" width="213" /></a><br />
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Then I also made a brined pickle. First, I sliced them up the same way as for kim chi.<br />
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Then I made a brining solution at a ratio of 4 C water: 3 Tbl sea salt.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJEtLJa3GwoQeGOv9ZtNebh1YJieaqbQVgYBP8MiMAav7qpiFVe1Sop1mTbhNhpk83beymvSl664Yr_i1_NOhLbOVkTFvcDX2uylycCL6HW01o6i2H1ukeCQhdlY3Jf7MPW2IKZ_shAdh9/s1600/044.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJEtLJa3GwoQeGOv9ZtNebh1YJieaqbQVgYBP8MiMAav7qpiFVe1Sop1mTbhNhpk83beymvSl664Yr_i1_NOhLbOVkTFvcDX2uylycCL6HW01o6i2H1ukeCQhdlY3Jf7MPW2IKZ_shAdh9/s320/044.JPG" title="pickling spice" width="320" /></a><br />
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Then I added some spices; mustard, cumin, caraway, coriander, fennel, black pepper, turmeric.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcC4JWATOCH_h3TZBWDocGGscg3ZCZDWK399ivw_EiD-5yrhvP4puzXQHAvJfslgKQUBnr4uJy7kLAOT3wSiNVBPPUFFZQ0ggpNlzSK85XQNzeCJg78fEAIkE7FeKSrzhvyEW4YWpfH5me/s1600/054.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="raw fermented jerusalem artichoke pickle" border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcC4JWATOCH_h3TZBWDocGGscg3ZCZDWK399ivw_EiD-5yrhvP4puzXQHAvJfslgKQUBnr4uJy7kLAOT3wSiNVBPPUFFZQ0ggpNlzSK85XQNzeCJg78fEAIkE7FeKSrzhvyEW4YWpfH5me/s320/054.JPG" title="raw fermented sunchoke pickle" width="213" /></a><br />
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Pour all that into a jar, weight the top so the slices stay submerged under brine, cover and wait.<br />
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I just made all this so I dont know how it worked yet. Update coming once I eat it!<br />
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<br />Anonymoushttp://www.blogger.com/profile/04821662599461485151noreply@blogger.com3tag:blogger.com,1999:blog-2528893027995543102.post-316175341727027102013-12-01T16:16:00.000-05:002013-12-01T16:16:11.123-05:00Best Thanksgiving Leftovers Recipe<script>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_8tLzZEeU9cvMuXB2HLnZr_OraBdx3UAnXGI3CSfYKadf49kWG2O9hMlSQYL3tMVpMSeeJfjLzpTR845c-Mn-37nPJfiZ5-lun00GHGTbyza64ejo3DCohyphenhyphennWYrszGJ0pSIQPLf43Iqkd/s1600/036.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="deep fried mashed potato balls" border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_8tLzZEeU9cvMuXB2HLnZr_OraBdx3UAnXGI3CSfYKadf49kWG2O9hMlSQYL3tMVpMSeeJfjLzpTR845c-Mn-37nPJfiZ5-lun00GHGTbyza64ejo3DCohyphenhyphennWYrszGJ0pSIQPLf43Iqkd/s640/036.JPG" title="thanksgivukkah" width="640" /></a></div>
The traditional Thanksgiving meal never interested me as a child. I would always prefer pizza or cereal even to roasted turkey and potatoes and stuffing and veggies. The days of leftover sandwiches never interested me either. I didn't understand what all the fuss was about. Wawa made leftover hoagies and it was cool because it was ridiculous but it still never really appealed to me.<br />
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As an adult I have come to really, really love potatoes. I enjoy virtually every possible preparation. Like Wawa, I feel the need to do something special and ridiculous when leftover time comes around. So, instead of shopping on Black Friday like a fool, I had brunch with some friends. With it being once in a century Thanksgivukkah leftovers, we deep fried mashed potatoes.<br />
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My mother and her mother before that and her mother before would all make mashed potato pancakes with leftover mashed potatoes. There are recipes all over the internet for these. They are not as thin and crispy as latkes. They are a great way to reheat mashed potatoes if you don't have a microwave, which I do not. You basically add a little flour to mashed potatoes and pan fry them. When I made some the other day with really creamy potatoes, I was having some trouble with them sticking to the pan and had to add a lot of extra flour. They don't cook that long, so I was concerned about eating lots of fairly raw flour, which is hard to digest. I added a little panko bread crumbs to the outside to help them crisp up a little easier. (Panko is the very coarse, Japanese style breadcrumb.) Which gave me the idea to make them again in the deep fryer sometime.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3VuLdg43-m1Z1rEpTJX59UhuQYvmNAS1obPXac5m7l9EbPLExH22Td5t7kCvsvdjVXaDHkZ1LKrVnrEHPFXrTBfdNnZTSsQKBszAynLp5stR3fpNlqxfVYV-CS8Xd4B0gGzAVU5BHZjXH/s1600/039.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="thanksgivukkah" border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3VuLdg43-m1Z1rEpTJX59UhuQYvmNAS1obPXac5m7l9EbPLExH22Td5t7kCvsvdjVXaDHkZ1LKrVnrEHPFXrTBfdNnZTSsQKBszAynLp5stR3fpNlqxfVYV-CS8Xd4B0gGzAVU5BHZjXH/s400/039.JPG" title="deep fried mashed potatoes" width="400" /></a><br />
We made <a href="http://landersbloggings.blogspot.com/2013/11/vada-pav.html">Vada Pav</a> recently, which is KJs new favorite, so I used a similar batter in testing out these fried potatoes. The all chickpea batter doesn't get that crispy but with an extra coating of panko its really crispy and great. I made some both ways. For the Vada, the potatoes are a lot stiffer so I dont think it matters that the coating isn't so shatteringly crisp, but the fluffy mashed potatoes need more contrast.<br />
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So if you have leftover mashed potatoes and a deep fryer you should probably try making this. They were really tasty. I made 2 versions so far, the one in the pictures had fried sage and spinach added into the mashed potatoes. I just winged it but here's basically a recipe:<br />
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<b><u>Deep Fried Mashed Potato Balls</u></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5pjRPfTgSNtvsIkw_Mtxb1otDyacy-spWC7OP4S6cxAV2Z-FE2lgIvvZixbT91NY56VVMjbTsGsOrktx4OC2V5KGwJuec_STXz7HrNPY_e2TDYwYKkNUzgaAoqTIJ3nOiPyQpY_WkFP1P/s1600/040.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="thanksgivukkah" border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5pjRPfTgSNtvsIkw_Mtxb1otDyacy-spWC7OP4S6cxAV2Z-FE2lgIvvZixbT91NY56VVMjbTsGsOrktx4OC2V5KGwJuec_STXz7HrNPY_e2TDYwYKkNUzgaAoqTIJ3nOiPyQpY_WkFP1P/s320/040.JPG" title="spinach sage deep fried mashed potatoes" width="320" /></a><i>2 C leftover mashed potatoes</i><br />
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<i>1 C chickpea flour</i><br />
<i>1/2 C all purpose flour</i><br />
<i>1/2 tsp baking soda</i><br />
<i>1/2 tsp salt</i><br />
<i>1/2 C or more water</i><br />
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<i>1 C panko bread crumbs</i><br />
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<i>Make the batter. Add water slowly until you have a fairly runny pancake like batter. Put the panko on a plate. Scoop potatoes with a small ice cream scoop. Toss them until covered in the chickpea batter. Carefully lift and drain, then roll in the panko breadcrumbs. Deep fry until browned and crisp, just a couple minutes. Eat with gravy or ketchup or salsa or sour cream or whatever you might want.</i><br />
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<i><br /></i>Anonymoushttp://www.blogger.com/profile/04821662599461485151noreply@blogger.com0tag:blogger.com,1999:blog-2528893027995543102.post-3401079781410662632013-11-21T04:57:00.000-05:002013-12-12T04:51:45.602-05:00Vegan Mexican Chocolate Cookie<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNDC-ACeJT6ztuGc3lF-KwTmZ6EUbR77Uz27UsJ7MFA6-5rT8cODQOnCxaYkFjt6qCwicgomJCwQsaChNbQTOYJl2MX7mqJtu-ms8hDv584NebVLxthfLeOLqkQEAl_WxlHyf2mwDzMal-/s1600/040.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Vegan Mexican Chocolate Cookie" border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNDC-ACeJT6ztuGc3lF-KwTmZ6EUbR77Uz27UsJ7MFA6-5rT8cODQOnCxaYkFjt6qCwicgomJCwQsaChNbQTOYJl2MX7mqJtu-ms8hDv584NebVLxthfLeOLqkQEAl_WxlHyf2mwDzMal-/s640/040.JPG" title="Vegan Mexican Chocolate Cookie" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Vegan Mexican Chocolate Cookie</td></tr>
</tbody></table>
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I was really in the mood for some spicy chocolate the other day so I made these for the art opening at <a href="http://pileofbricks.org/">Pile of Bricks</a>, around the block from my house. This is a slight variant of a tester cookie I made for <a href="http://littlebabysicecream.com/">Little Baby's Ice Cream</a>. We have never made them there yet. I was worried about them being too spicy for a general audience so I toned them down a bit. I used a guajillo and an ancho chile, both dried. The ancho is a mild. smoked poblano pepper and the guajillo is also mild. They add a lot of flavor without too much heat. I probably could have used 2 of each without the cookie being crazy hot. Instead, not realizing this until the batter was made, I added 1 tsp cayenne to a bowl of sugar and rolled the cookies in that before baking. It worked perfectly. Now they were pretty, chocolatey, and spicy.<br />
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<b><u>Vegan Mexican Chocolate Cookie</u></b><br />
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<i>352g unbleached all purpose flour</i><br />
<i>6g baking soda</i><br />
<i>6g salt</i><br />
<i>40g cocoa powder</i><br />
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<i>218g earth balance margarine</i><br />
<i>190g unbleached cane sugar</i><br />
<i>203g brown sugar</i><br />
<i>1 guajillo chile</i><br />
<i>1 ancho chile</i><br />
<i>1tsp cinnamon</i><br />
<i>1/4 tsp cardamom</i><br />
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<i>21g flax seed</i><br />
<i>83g water</i><br />
<i>13g vanilla</i><br />
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<i>1 bag of non dairy semisweet chocolate chips</i><br />
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<i>200g unbleached cane sugar</i><br />
<i>1 tsp cayenne powder</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisd2DKRRa21kDJuSJBKc0FL2UZ9dKKvsyPEE8ue6QtjSb5CEP7ITjcKEYSkgs_-_kZUKq59V1kLMjmhTC8aVvKi3gRPGcsF7Jxvm9zinwfTQvzVBWtnGRPYZU-kxD8puFey8-7ZzAkGpYl/s1600/034.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisd2DKRRa21kDJuSJBKc0FL2UZ9dKKvsyPEE8ue6QtjSb5CEP7ITjcKEYSkgs_-_kZUKq59V1kLMjmhTC8aVvKi3gRPGcsF7Jxvm9zinwfTQvzVBWtnGRPYZU-kxD8puFey8-7ZzAkGpYl/s200/034.JPG" width="200" /></a><i><br /></i>
<i>In a small bowl, whisk the flour, baking soda, salt and cocoa. (This recipe has tons of salt, chocolate cookies can handle more and spicy food can handle more. Keep it all balanced. Or use less if your concerned about saltiness but cookies are probably not the thing to make if you have any health concerns.) </i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLVPTrmqAe4hwEr-DcnAv3OWMr0O0u4s7Jr-S5UJIwNmtIr_TwoHR6oKppPGP49JNjS2N4YFYUhiIfEMg4EQTUexCiXQR3LxTKevsyeDoh4PbCzSvHrFH5kJHN-pHenMfclIo7IhoN1LxV/s1600/030.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLVPTrmqAe4hwEr-DcnAv3OWMr0O0u4s7Jr-S5UJIwNmtIr_TwoHR6oKppPGP49JNjS2N4YFYUhiIfEMg4EQTUexCiXQR3LxTKevsyeDoh4PbCzSvHrFH5kJHN-pHenMfclIo7IhoN1LxV/s200/030.JPG" width="200" /></a><i><br /></i>
<i>Grind the dry chiles in a clean coffee grinder, ideally an extra one that you don't use for coffee. Then cream the butta with chiles and spices. This helps the spices absorb into the fat, retaining the essential oils and becoming more evenly distributed throughout the cookie. Once the butta is softened up and full of flavors, cream the sugar into the butta in 2 additions. </i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRzsrd2GoYCucR907-sWboOhR34osughz4-3gL0bs9Nvc9bMMBkS1l328HbVOuqtIkmyA4PFBwyHYH1c049dsGAixqkrRzYGmAAS6U2g82rHgv6otzQaMFpBCbHhdf3S7ksfnMajkTUaYy/s1600/031.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRzsrd2GoYCucR907-sWboOhR34osughz4-3gL0bs9Nvc9bMMBkS1l328HbVOuqtIkmyA4PFBwyHYH1c049dsGAixqkrRzYGmAAS6U2g82rHgv6otzQaMFpBCbHhdf3S7ksfnMajkTUaYy/s200/031.JPG" width="200" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtHtgpz4MsoeiKoMrvVM5ODWfF3o3auXUfQkLY207Tdkq5L2p8955DC64HuBMverjXr4OrPAQcA4b6WkvMg-eqaGl_MXC5Nw_McYI3Opr3sbG6D-_mbD-rHsKv3NZUeWuCt-fKhWa-Ut2g/s1600/033.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtHtgpz4MsoeiKoMrvVM5ODWfF3o3auXUfQkLY207Tdkq5L2p8955DC64HuBMverjXr4OrPAQcA4b6WkvMg-eqaGl_MXC5Nw_McYI3Opr3sbG6D-_mbD-rHsKv3NZUeWuCt-fKhWa-Ut2g/s200/033.JPG" width="200" /></a><i><br /></i>
<i>Next grind the flax seeds in the coffee grinder that you used for chiles. This will help clean out all the chile. Put the ground flax in a very small bowl and add the water. Whisk vigorously.until fully incorporated. Let sit for 1 -2 mins, depending on water temperature and vigor while whisking. The flax while get thicker and more gelatinous. This is how to make vegan eggs for baking recipes.</i><br />
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<i>Add the fleggs to the large bowl with the butta/sugar mixture and stir well to combine. Add vanilla and stir again. Add the flour mixture to the everything else mixture in 2 batches. Stir just until combined, no floury spots but don't overmix. Cookies do not need to be kneaded, we arent trying to develop the gluten. Chewy cookies are created by caramelization of sugar, not through chewy glutinous dough like pretzels and bagels.</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDQFPxfxqTzcBT8j2j1CIt-XGBH-AZN8zUHddJFNrzPhcte-Vad3YSvaJd-2zlt4q4lxGnVOy_puopM6oRb8UbNZxTW8jEoV8j2HO1qHD5kL6WmUdbMVV8LdDG7FUgmZTeOv5BczaH81Ag/s1600/038.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDQFPxfxqTzcBT8j2j1CIt-XGBH-AZN8zUHddJFNrzPhcte-Vad3YSvaJd-2zlt4q4lxGnVOy_puopM6oRb8UbNZxTW8jEoV8j2HO1qHD5kL6WmUdbMVV8LdDG7FUgmZTeOv5BczaH81Ag/s200/038.JPG" width="200" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_B_76uPQX49JSY2BDK3sqwyc8gKYVK9HVajqm6xvUxx-v-fAuRntagSPPU2Uan8eoWLc1QcsPbLdYtFoDjpn7DKxvou3BrojK2GMOHARYPgJciu9O9FJLy3sdxxzF-NGcW5iveiuJ3UF0/s1600/037.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_B_76uPQX49JSY2BDK3sqwyc8gKYVK9HVajqm6xvUxx-v-fAuRntagSPPU2Uan8eoWLc1QcsPbLdYtFoDjpn7DKxvou3BrojK2GMOHARYPgJciu9O9FJLy3sdxxzF-NGcW5iveiuJ3UF0/s200/037.JPG" width="200" /></a> <i>Scoop cookies with a tiny ice cream scooper/ cookie scoop that is 1 Tablespoon. Roll several at a time in spicy sugar. Put 20 on a half sheet pan. Press down gently on each one with the palm of your hand. Bake 11 1/2 minutes at 350. Let cool 10 minutes on pans then remove to cool completely. This spacing and pan fullness and cooking time will produce perfect results. Less full pans will cook quicker, bigger cookies will cook slower. Do whatever you like but I urge you to try my way if at all possible, they will come out barely crisp on the edges, super chewy all through and a tiny bit doughy right in the center.</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi88KdaJKaeGlUZELiLyWXkmD3GY7QMIV012F78oF2cil1dVxw6-l2ctjVOS7Bg_TaC7Fgus55g0tTyvTGn5pxR7XXP1RmlTYgz5SC8exEe_RPigpygy4RBPM-pNxhHMOFLI30QuxMoMZxL/s1600/039.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Vegan Mexican Chocolate Cookie" border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi88KdaJKaeGlUZELiLyWXkmD3GY7QMIV012F78oF2cil1dVxw6-l2ctjVOS7Bg_TaC7Fgus55g0tTyvTGn5pxR7XXP1RmlTYgz5SC8exEe_RPigpygy4RBPM-pNxhHMOFLI30QuxMoMZxL/s640/039.JPG" title="Vegan Mexican Chocolate Cookie" width="640" /></a></div>
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<i><br /></i>Anonymoushttp://www.blogger.com/profile/04821662599461485151noreply@blogger.com0tag:blogger.com,1999:blog-2528893027995543102.post-17646735700989568562013-11-19T08:08:00.001-05:002013-12-12T04:52:03.309-05:00Vada Pav<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzmnCHwOo-988j_qVW49o6z0o7_kkFF7YbgE0dPV95NbmjTUYDHYIapNszD8KrN_Sm00GE9Ad2jr9iBGHmpdKe5WtOPINNkeZxScDgdFVJybHpF3q5Izq4Iwwcyf26KkvmbNC18HCyEiED/s1600/vada+pav+india.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="508" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzmnCHwOo-988j_qVW49o6z0o7_kkFF7YbgE0dPV95NbmjTUYDHYIapNszD8KrN_Sm00GE9Ad2jr9iBGHmpdKe5WtOPINNkeZxScDgdFVJybHpF3q5Izq4Iwwcyf26KkvmbNC18HCyEiED/s640/vada+pav+india.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Vada Pav in Mumbai, courtesy of the internet.</td></tr>
</tbody></table>
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There is this wonderful weird street food common in the state of Maharashtra in India. Maharashtra would be the 12th largest country in the world if it were in fact its on country, by population size not by land mass. It is in Western India just north of Goa, Andhra Pradesh and Karnataka and contains the city of Mumbai. This food is both very Indian and very Western colonialism inspired at the same time. It involves a well seasoned ball of mashed potatoes, battered in chickpea flour, deep fried and served as a small sandwich. The bun is schmeared with mango chutney on one side, a dry spice chutney on the other, and sometimes sliced onions. It is so good. I've never had one in India nor an Indian restaraunt, but one of my favorite Indian internet chefs, Chef Vah, taught me how to make it, through youtube.<br />
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<b><u>Vada Pav</u></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2Dc1yvrPwEpaafaT0Gli-G5Nw_JeYvqoS58KDyrbRYHOIKvTqaQVdOF4to1r1zGsg3Rk7gKyDiyust7qxEcjK7rWzgZinU3JJWbpY2xqW_CE8EVYM3e7tfN9xytsksSFzkAo-pN_8yW5z/s1600/058.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2Dc1yvrPwEpaafaT0Gli-G5Nw_JeYvqoS58KDyrbRYHOIKvTqaQVdOF4to1r1zGsg3Rk7gKyDiyust7qxEcjK7rWzgZinU3JJWbpY2xqW_CE8EVYM3e7tfN9xytsksSFzkAo-pN_8yW5z/s400/058.JPG" width="266" /></a></div>
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<i>6 medium/small boiled potatoes</i><br />
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<i>2 Tbl coconut oil</i><br />
<i>1/2 tsp mustard seeds</i><br />
<i>1/2 tspcumin seeds</i><br />
<i>10 curry leaves</i><br />
<i>1/2 tsp turmeric</i><br />
<i>pinch hing (asofoetida)</i><br />
<i>1/2 tsp chili powder (i had a blend leftover- gujillo, ancho, chipotle although smoked chilis are not common in indian food..)</i><br />
<i>1 tsp salt</i><br />
<i>small bunch cilantro (i made without)</i><br />
<i>1/2 lime, juiced</i><br />
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<i>4 cloves garlic, minced </i><br />
<i>1 inch ginger, peeled and minced</i><br />
<i>1 fresh green chili (jalapeno), diced</i><br />
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<i>1 C besan (chickpea flour)</i><br />
<i>1/4 tsp turmeric</i><br />
<i>1/4 tsp chili powder</i><br />
<i>1/2 tsp salt</i><br />
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<i>Boil the potatoes whole.</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuiMRzyUdMsikQNDunK1OqX5_LQOSCLIP-0J0oWoTM5Hc1qa3mov_bI9hsS0dwfepiwhjkwK3HiJKQYnyr5En03Uk_suo9KmXDHZJVk3kcK8nPHtU6POOQyomSwYKDRkiBz-dJxyMLXGRk/s1600/055.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuiMRzyUdMsikQNDunK1OqX5_LQOSCLIP-0J0oWoTM5Hc1qa3mov_bI9hsS0dwfepiwhjkwK3HiJKQYnyr5En03Uk_suo9KmXDHZJVk3kcK8nPHtU6POOQyomSwYKDRkiBz-dJxyMLXGRk/s320/055.JPG" width="320" /></a><i>While boiling heat oil in a small pan. When hot, add mustard seeds. When they pop (a few seconds) quickly add cumin, curry leaves and hing. Stir for 20 seconds or so then add turmeric, chilis, garlic, ginger. Make sure the spices do not burn. Take it all out of the pan if necessary when finished or just let cool in pan if its not getting over done. </i><br />
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<i>(If you are in Philadelphia, you can get fresh curry leaves in the fridge at International food & Spice, next to 7-11 at 42nd & Walnut. If not, unless, you are in India, they are fairly hard to find and may be omitted. Madhur Jaffrey often substitutes basil for curry leaves for a different but still interesting flavor that is easier to find. I think the cilantro added later is probably enough fresh green herb if you dont have curry leaves though...)</i><br />
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<i>When potatoes are fork tender, roughly mash them. Add all spices from pan along with juice of 1/2 lime, salt to taste, fresh cilantro leaves, and chili powder to taste.</i><br />
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<i>Make a batter. Whisk besan, turmeric, chili powder and salt. Slowly add water and stir. It will get lumpy if you add all the water at once. Make it into a paste with about 1/2 C water first, then slowly add more until it is like a runny pancake batter.</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgpZXZGO2nqEi_yQrv1XdPVRfDs4T0QxpfUiHeGWTLEXq1d8dCel10Z4xVky81LZ3a8nJCOgUDPMX7twumIDZkBpacHM-z9xBtYPgqKyGYi3LV4TuPCGBLq1r7eR8lQXTKv0vt0yJtTm4j/s1600/056.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgpZXZGO2nqEi_yQrv1XdPVRfDs4T0QxpfUiHeGWTLEXq1d8dCel10Z4xVky81LZ3a8nJCOgUDPMX7twumIDZkBpacHM-z9xBtYPgqKyGYi3LV4TuPCGBLq1r7eR8lQXTKv0vt0yJtTm4j/s320/056.JPG" width="320" /></a><i>Now form the potato mixture into little balls, we ended up with about a dozen. Dunk them in the batter and roll around to cover completely. It helps to have a spatula or spoon to cover, and only touch them with one hand so you at least have one clean hand to do the frying. Place a few at a time in hot oil and fry for 1-2 minutes, turning after 30-45 seconds. They will only brown slightly. Take them out to drain on old paper bags from the liquor store that are not an appropriate size to ever reuse for anything else anyway, but you never recycle them and they're starting to clog up your bag hutch because of how much alcohol you buy.</i><br />
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<i>We cheated and didn't make the pav this time. We just used tender little dinner rolls. Cut in half or rip open and smear with condiments of your choice. I prefer ketchup, franks red hot and garlic salt. Kj did sour cream and tomatillo salsa, and some kind of salt.</i><br />
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<i>This is our new jawn for the winter. They are really good! They are easy even though there is a bunch of ingredients and I wrote out a lot of directions. I just wanted to be thorough because I don't think most people that might read this have made these very often. I was surprised to learn that the leftovers actually keep very well. Reheat in a toaster oven at work and use whatever condiments you can find in the break room. </i><br />
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<br />Anonymoushttp://www.blogger.com/profile/04821662599461485151noreply@blogger.com3tag:blogger.com,1999:blog-2528893027995543102.post-57184673146204569402013-11-18T16:40:00.001-05:002013-12-12T04:52:34.510-05:00An evergreen, bittersweet.<script>
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It's time once again for <a href="http://mixologymonday.com/">Mixology Monday</a>. I skipped last month because Im terrible. This month its being hosting by <a href="http://boozenerds.com/">Booze nerds</a>, a blog near and dear to my heart. These guys are so serious! They geek out on subtle and weird ingredients, and are really into making lots of versions of similiar things and comparing which is best and if its worth doing the subtle variations. I really think they are awesome and you should check them out. I've seen their stuff on<a href="http://www.liquor.com/"> Liquor</a> as well as their own site.<br />
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The theme that these nerds chose for this month was resin. Check out all the entries here: <a href="http://boozenerds.com/2013/11/21/mxmo-lxxix-resin-roundup/">http://boozenerds.com/2013/11/21/mxmo-lxxix-resin-roundup/</a> It stressed me out a little but I like it. It's fairly limited but there is quite a few directions to go within that thematic parameter. My main thought was for resinous herbs, as I grow and love perennial fall favorite herbs like rosemary and sage. Loosely defined, resinous herbs generally have woodier stems, slowly release their flavors and have an almost musky taste compared to the lively, fresh taste of more tender herbs like basil, parsley or cilantro that you might add at the end of a dish.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5UH4WjjxCtQXuylUBw6AQGYggUa2yGbhF_yYcV1APlZJYHFuThxFwNNc9vUOu5t1_em4ZLiJ596huF4ayFmglmcFqYvvHC66mRLBF7vY0on-OAI8UbCsP-XeLrzJHUhDEexrFzoIlJuj3/s1600/075.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5UH4WjjxCtQXuylUBw6AQGYggUa2yGbhF_yYcV1APlZJYHFuThxFwNNc9vUOu5t1_em4ZLiJ596huF4ayFmglmcFqYvvHC66mRLBF7vY0on-OAI8UbCsP-XeLrzJHUhDEexrFzoIlJuj3/s200/075.JPG" width="200" /></a>So, for the past 2 weeks, I have been making old fashioneds and Oaxacan old fashioneds with different quantities of rosemary and sage; muddling, garnishing and making herb tea ice cubes, all to no particularly good effect. I felt like it was very difficult to find a proper balance where these strong flavored herbs were noticeable without being overpowering.<br />
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I was drinking one of these on my stoop with my dog yesterday because it is suddenly unseasonably warm in Philadelphia. I wondered if I would post a blog about my lackluster drink and explain my efforts and subsequent disappointments, just to have a voice in the conversation. Then I invited my neighbor to join my for some warm weather whiskey drinkin on the stoop. He came over with a beer and I explained my situation; that I have blog, and I had cocktail homework. He is a food scientist of sorts and he was really into this.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCekHNhxARfUFt2zMxiE9CCkBbhaU6uOwrEQYhSs-Muh_C-gReJd9fnxi2iUV52lS80VcqWA-aXbZw_fOasInXQyctn_uCn9t02G83oqvIDigegxb6-TaK5N2WJXcz6pMhlW1zCXYdGGrl/s1600/084.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCekHNhxARfUFt2zMxiE9CCkBbhaU6uOwrEQYhSs-Muh_C-gReJd9fnxi2iUV52lS80VcqWA-aXbZw_fOasInXQyctn_uCn9t02G83oqvIDigegxb6-TaK5N2WJXcz6pMhlW1zCXYdGGrl/s200/084.JPG" width="200" /></a>We began talking about what pairs well with rosemary and how much he liked <a href="http://www.victorybeer.com/">Victory</a>'s new beer, <a href="http://beeradvocate.com/beer/profile/345/99873">Dirtwolf</a>. Its a whole hop imperial ipa and its really good. That got me thinking about beer cocktails and maybe using hops as the resin ingredient rather than rosemary. After about 6 cocktails, we tweaked out our recipe to something we both really enjoyed that included 4 resinous ingredients!! (maple, rosemary, mezcal{agave}, hops) It was truly a collaborative effort, with us arguing, tasting ingredients and remaking different versions of the cocktail until it was just right.<br />
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<b><u>an evergreen, bitterwseet</u></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdjG4KRh4QLRHzkcbCtkOUaRrsnbF83spcPeKccXolfjJZmTcd3mPjfq7vF80XAg_yCRQmNEyKRogsP4ThfB7FMmo7LJk1cQHG5lficFuew7gTF2U2H_qOIkj0FS7AHnNHv3o98dXjc-1b/s1600/087.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="mixology monday resin" border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdjG4KRh4QLRHzkcbCtkOUaRrsnbF83spcPeKccXolfjJZmTcd3mPjfq7vF80XAg_yCRQmNEyKRogsP4ThfB7FMmo7LJk1cQHG5lficFuew7gTF2U2H_qOIkj0FS7AHnNHv3o98dXjc-1b/s320/087.JPG" title="an evergreen bittersweet" width="213" /></a></div>
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<i>10 fresh rosemary needles</i><br />
<i>1/2 oz maple syrup (grade b)</i><br />
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<i>1 oz rye whiskey (bulleit)</i><br />
<i>1/4 oz mezcal (fedencio)</i><br />
<i>1 oz lemon juice</i><br />
<i>dash chocolate bitters (fee bros)</i><br />
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<i>3 oz ipa (Victory Dirtwolf double ipa)</i><br />
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<i>Muddle rosemary and maple syrup in a shaker. Add next four ingredients. Shake with ice, then pour into a collins glass with fresh ice. Top with beer and stir gently. Go easy on the rosemary or it can turn out real gross. The beer is crucial, you want a big citrusy hop flavor to bring it all together. We also made with Founders centennial ipa when we ran out of the victory jawn. It was different and still good but not as good.</i><br />
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<i>I think this combo sounds a little strange on paper but it really is delicious and I urge you to try it. The maple is subtle enough to add sweetness but not be cloying. The rosemary is subtle enough to be herbaceous without tasting like hippy dish soap. The mezcal is super subtle and adds a hint of smokiness without overpowering. The lemon juice is fairly strong but supports the fruity citrusy hops of this ipa perfectly. And the chocolate bitters still sounds weird to me but chocolate and lemon play well together and it was the clear winner after trying the 6 different bitters in my cabinet. It's the cherry on top, the final accent that brings it all together.</i><br />
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<i>Please let me know what you think if you make one!</i>Anonymoushttp://www.blogger.com/profile/04821662599461485151noreply@blogger.com0tag:blogger.com,1999:blog-2528893027995543102.post-43319886891410975772013-11-13T19:45:00.000-05:002013-12-12T04:52:49.297-05:00Kiwi Berry Butter<script>
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I grow <a href="http://en.wikipedia.org/wiki/Actinidia_arguta">Actinidia arguta</a>, also known as hardy kiwi or kiwi berry at my parents house. Well actually they grow themselves. I bought plants on clearance at whole foods 8 years ago and planted them different places across town. These are the only ones I know have survived, but I should probably check my old house in West Philly sometime. They grow like a grape vine and are well suited to Philadelphia's climate. They grow vigorously. It is hard to find much information about growing them or processing their fruit. They taste like a kiwi but with a smooth skin that slightly wrinkles as they ripen. They have tons of vitamin C and are delicious. I prefer them to "normal" kiwi.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXQmbnOELnCsnRaGmqwin1pRRFkr9Wgx261aXZtjHAmAiZkLM8oj8GYcrfcjdN9YXwmx27s-RcAIVTe-dwIHXeoK6423EJUFficlGmoHL5gHXx6oN_b0F_lXSGdJo5ZXJvq8FegDLrXJZ-/s1600/DSC01110.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXQmbnOELnCsnRaGmqwin1pRRFkr9Wgx261aXZtjHAmAiZkLM8oj8GYcrfcjdN9YXwmx27s-RcAIVTe-dwIHXeoK6423EJUFficlGmoHL5gHXx6oN_b0F_lXSGdJo5ZXJvq8FegDLrXJZ-/s640/DSC01110.JPG" width="640" /></a></div>
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I am always hesitant to invent my own canning recipes due to long term storage/ safety concerns but couldn't find any for kiwi berry. The best recipe I found was in the Ball blue book for conventional kiwi jam set with pectin. However once I multiplied out that recipe for the quantity of kiwi I had, I realized I didn't have enough pectin and it was an absurd amount of sugar. It was useful if I wanted to really stretch my crop, I could have made 2 dozen half pints by that recipe but that seemed unnecessary. Instead I opted to make up a fruit butter recipe, with Ball's acidity recommendations of 1 Tbl lemon per cup of fresh fruit. I used sugar quantities based on the apple butter recipe I had recently made. I cooked it down a really long time which should make the finished product safer , as the water cooks out the ratio of sugar and lemon to fruit increases, as well as improve the texture without needing to add pectin. I have no moral/healthful issues with pectin I just don't use it much so it makes me a little nervous.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGyOtIi6Wai9s0fIzeCXv2yBUhBP8cHJtHTemkXT55-7rk1LllgbzZNCr33ZdXALBDGzNEzu3BGVOqQngtBq0b5v6OgVJH-QKEX9q9b5N_MUf_nK8Ks44laYgIDEbVHWRCasz-PnQMpM4t/s1600/112.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGyOtIi6Wai9s0fIzeCXv2yBUhBP8cHJtHTemkXT55-7rk1LllgbzZNCr33ZdXALBDGzNEzu3BGVOqQngtBq0b5v6OgVJH-QKEX9q9b5N_MUf_nK8Ks44laYgIDEbVHWRCasz-PnQMpM4t/s320/112.JPG" width="320" /></a><br />
<b><u>Kiwiberry Butter</u></b><br />
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<i>2 1/3 C water</i><br />
<i>9 C kiwiberry (3.5lb)</i><br />
<i>1/2 C +1 Tbl (9 Tbl total) lemon juice</i><br />
<i>2 1/4 C sugar</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVxp4HikjIrCdFfQMn-PWUiT2NSyqEIId-V_-_9eat-eZwu6RIjMVWVQnUk0Mk_zvhkYp-5Pz2u7fAHR6HmTpv5haMtifEqdtu5b7QoguU7t4gebi5-jg2Y2_r3pqNGgfAXfimi-dl-b90/s1600/116.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVxp4HikjIrCdFfQMn-PWUiT2NSyqEIId-V_-_9eat-eZwu6RIjMVWVQnUk0Mk_zvhkYp-5Pz2u7fAHR6HmTpv5haMtifEqdtu5b7QoguU7t4gebi5-jg2Y2_r3pqNGgfAXfimi-dl-b90/s320/116.JPG" width="213" /></a><i><br /></i><br />
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<i><br /></i><i>Bring kiwi berry and water to a boil, turn down to medium low and simmer for 20 mins. Puree with an immersion blender and add sugar and lemon juice. Continue to simmer for 1 hr 30 mins. Stir often or the bottom will burn. You can try to rush it at higher heat but you'll probly burn it, so dont get greedy. Perhaps if you dont add quite as much water at the start, you can shave some time off the cook down but it really isnt much water for how much fruit is there...</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX-d45CW6T1JMJgNcYZlHepLBi821D3fbMrUV_RjI4hcsh3MK35s81qxB6M8bGUtDOVai_MskpyR7-9JXyaE_zUXjd2IAFS4FpMoWCvpU1o1XgPKQWCgpJ3S-wY6L8l3qcr-vJAHX4E83s/s1600/122.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX-d45CW6T1JMJgNcYZlHepLBi821D3fbMrUV_RjI4hcsh3MK35s81qxB6M8bGUtDOVai_MskpyR7-9JXyaE_zUXjd2IAFS4FpMoWCvpU1o1XgPKQWCgpJ3S-wY6L8l3qcr-vJAHX4E83s/s320/122.JPG" width="213" /></a><i><br /></i>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbFgu7RwsvOCphWHKwI-bFtt-mhhuF6sEoWmbTIyskzbYGqS1m9PiuaGEifM_z0pQcjADKk1fZSswMwZ2pE1kHf1Hf3-ZXRw6nCI6DRjNEVgJwl2tkBFzxQHtDG8LZ2Ql7XjgYwYCFUskk/s1600/124.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbFgu7RwsvOCphWHKwI-bFtt-mhhuF6sEoWmbTIyskzbYGqS1m9PiuaGEifM_z0pQcjADKk1fZSswMwZ2pE1kHf1Hf3-ZXRw6nCI6DRjNEVgJwl2tkBFzxQHtDG8LZ2Ql7XjgYwYCFUskk/s320/124.JPG" width="320" /></a><i><br /></i>
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<i><br /></i><i>Testing if it is properly gelled up can be a tricky thing because its gonna be really liquidy while its hot no matter what. So do this: puut a spoonful of jam on a plate. Put the plate in the freezer for 5 minutes or so. That isnt enough time to freeze it but it will cool down that small amount sufficiently. Take the plate out of the freezer. Run your finger through the jammy blob. Eat it. If the jam stays parted without weeping liquid into the center, it is set. If it weeps, keep on cookin' and stirrin'!</i><br />
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<i>Sterilize jars and caps. Water bathe for 15 minutes. Take out and make sure all the lids pop. Eat fancy toast until you run out. </i><br />
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<i>This recipe turns out a lovely sweet tart finished product. you could probably add more sugar without destroying it but I find it pleasantly tart and still a little sweet at this level. It is more tart than most store bought jams though.</i><br />
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<i><br /></i>Anonymoushttp://www.blogger.com/profile/04821662599461485151noreply@blogger.com8