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Author Topic: Chinatown Kitchen  (Read 14967 times)
Anonymous
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« Reply #180 on: June 02, 2016, 08:03:55 AM »

Hell, if he sent me $1,000,000,000 I'd send him spirits unfiltered through my digestive system.
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Anonymous
Guest
« Reply #181 on: June 02, 2016, 05:23:57 PM »

Hell, if he sent me $1,000,000,000 I'd send him spirits unfiltered through my digestive system.
This seems to the more reasonable and tasteful offer.
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Anonymous
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« Reply #182 on: June 03, 2016, 01:18:49 PM »

Recipe for the next amaro:

Mix together and steep for 7 days:

3c 95% Everclear
1c dry sherry
1t horehound
1t gentian
1t centaury
1t angelica
2t rhubarb root
2t licorice root

On day 7, strain out bittering agents, then add the following to the liquid and steep for 10 days:

1/4c dried blueberries
1/2c dried figs
1/4c dried rhubarb
1t myrrh
1t frankincense
1t caraway seed
1t anise seed
1t fennel seed
1t coriander
1t black pepper
1/2t fenugreek
1/2t ajwain
12 juniper berries
10 cardamom pods, cracked
2t sarsparilla
2t sassafras
2t crumbled dried wintergreen leaves

On day 7 add:

1in turmeric
1in ginger
1in galangal
2t dried grapefruit peel
1t dried orange peel
1t dried lemon peel
1 3in cinnamon stick
1-2 star anise (if anise flavor isn't right)
2 pinches saffron
2 vanilla beans, split
2t fresh rosemary leaves
2t fresh thyme
2t fresh marjoram
2t fresh sage
4 bay leaves
10 fresh mint leaves
4 fresh wintergreen leaves

On day 10, test. If ready, strain and filter.

Bring to 60 proof (6c 0 proof liquid to 4c 150 proof liquid) with simple syrup made with caramel water (1.25-1.5c) and tea brewed from strained-out solids plus 1t Lapsang souchong (if available) or black tea (4.5-4.75c).

Add 2 handfuls medium-heavy toasted oak chips.

Age 4-6 weeks.

Strain out oak chips. Fine. Rack. Filter sludge. Mix clear liquids together and filter again. Rack and filter again if liquid isn't clear enough. Bottle. Age for at least 6 months.
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Anonymous
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« Reply #183 on: June 03, 2016, 04:56:22 PM »

I'm going to try and follow the alchemical recipe in Jodorowsky's THE HOLY MOUNTAIN for which to turn shit into gold.

I'll let you know how it goes!
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Anonymous
Guest
« Reply #184 on: June 03, 2016, 07:19:09 PM »

Won't be as tasty.
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Anonymous
Guest
« Reply #185 on: June 15, 2016, 03:14:26 PM »

Finished the lemon bitters and started two other kinds, apple and rhubarb (I'm going to make another kind of rhubarb bitters when the lavender starts to bloom). And today I set the bittering agents a-steeping for the fig amaro, in the process learning that rhubarb root is what gives Zucca Rabarbaro its nostalgic scent of cocaine.
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Anonymous
Guest
« Reply #186 on: December 28, 2016, 04:47:46 PM »

I just ordered this:

4 1.75L bottles Smirnoff Vodka Red No. 21
1 750ml bottle Jelinek Gold Slivovitz Gold 10 Yr
6 1.75L bottles Everclear Grain Alcohol 190
1 1L bottle Braulio Liqueur Amaro Alpino
1 750ml bottle Cappelletti Amaro Sfumato Rabarbaro
1 750ml bottle Fernet Leopold Highland Amaro
1 750ml bottle R. Jelinek Liqueur Amaro
1 50ml bottle Peychaud's Aromatic Cocktail Bitters


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Anonymous
Guest
« Reply #187 on: December 28, 2016, 07:55:59 PM »

Thirsty?
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Anonymous
Guest
« Reply #188 on: December 28, 2016, 08:51:59 PM »

I'm going to mix everything together and drown myself.
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Anonymous
Guest
« Reply #189 on: December 29, 2016, 02:50:40 PM »

I'm going to mix everything together and drown myself.

MMMM. Sounds like Charlie påtę.
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Anonymous
Guest
« Reply #190 on: January 08, 2017, 12:09:44 PM »

Casu marzu is a traditional Sardinian sheep milk cheese, notable for containing live insect larvae (maggots). The larvae of the cheese fly Piophila casei are deliberately introduced into the cheese, promoting an advanced level of fermentation and breaking down of the cheese's fats. The texture of the cheese becomes very soft, with some liquid (called lagrima, Sardinian for "tears") seeping out. The larvae themselves appear as translucent white worms, about 8 mm (0.3 in) long. When disturbed, they may launch themselves for distances up to 15 cm (6 in). Some people clear the larvae from the cheese before consuming while others do not.
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Anonymous
Guest
« Reply #191 on: January 09, 2017, 01:49:43 PM »

Casu marzu is a traditional Sardinian sheep milk cheese, notable for containing live insect larvae (maggots). The larvae of the cheese fly Piophila casei are deliberately introduced into the cheese, promoting an advanced level of fermentation and breaking down of the cheese's fats. The texture of the cheese becomes very soft, with some liquid (called lagrima, Sardinian for "tears") seeping out. The larvae themselves appear as translucent white worms, about 8 mm (0.3 in) long. When disturbed, they may launch themselves for distances up to 15 cm (6 in). Some people clear the larvae from the cheese before consuming while others do not.

So I knew an old Italian fellow who always talked about "maggot cheese" and how good it was.

I thought he was just bluffin'.
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Anonymous
Guest
« Reply #192 on: January 09, 2017, 04:20:27 PM »

Seek him out, in the afterlife if need be, and apologize for doubting him.
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Anonymous
Guest
« Reply #193 on: January 10, 2017, 11:41:46 AM »

Seek him out, in the afterlife if need be, and apologize for doubting him.

Funny thing, he died.

Turns out he was eaten from the inside-out by cheese worms.
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Anonymous
Guest
« Reply #194 on: January 10, 2017, 05:09:18 PM »

And they shat him out, producing the most exquisite delicacy known to humankind.
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