coolname’s Profile
Recent Comments
Recipe for limoncello?
just thought of something. anyone ever try 151 rum? you may need even less sugar then. hmmm...
Recipe for limoncello?
from what i have read here and know from experience a key is to use Everclear or other high-proof neutral spirit. The problem is it may not be available in all states.
The Joys of Unnaturally Flavored Sodas
i just googled ski and the web-site say natural. hmm. i can't check because they don't have it where i live. but i'm sure my dad has a case of re-fillable bottles and he can check.
See more comments by coolname »
Recent Posts
See more posts by coolname »
Recent Favorites
coolname hasn't favorited a post yet.
Recent Polls
coolname hasn't answered any polls yet.
Recent Quizzes
coolname hasn't taken any quizzes yet.
Recent Comments | Response to Comments
Recipe for limoncello?
just thought of something. anyone ever try 151 rum? you may need even less sugar then. hmmm...
Recipe for limoncello?
from what i have read here and know from experience a key is to use Everclear or other high-proof neutral spirit. The problem is it may not be available in all states.
The Joys of Unnaturally Flavored Sodas
i just googled ski and the web-site say natural. hmm. i can't check because they don't have it where i live. but i'm sure my dad has a case of re-fillable bottles and he can check.
The Joys of Unnaturally Flavored Sodas
in and around st. louis they have vess soda. many flavors. i'm not sure if they are all still around (i don't live there any more) but i liked peach, pineapple, cream, grape, and orange called whistle and most of all strawberry.
also, a soda that i think is artificial and natural is ski. the best.
Argentine cooking / recipes from Argentina
i just a long time in Argentina. at asados the vegatable dished are very simple. simple salad of leaves or sliced tomatoes. maybe pickled eggplant or zuccini. lots of bread and often mayo as a condiment. something interesting is proveleta: grilled or griddled wheel of provolone cheese with diced tomatoes, oregano and maybe some cumin.
herb and spice use is minimal and most food is rather simple. oregano, some cumin, parsley (fresh) paprika and a bit of red chili. lemon juice and garlic.
check out this article in the boston globe:
http://www.boston.com/lifestyle/food/articles/2009/05/20/asado_a_cookout_that_is_more_than_a_meal/
Moving to Boston: What's in Store?
i'm not sure about mexican food in boston being great but Taqueria Mexicana in Somerville is good. Also check out eastern standard (close to fenway), Grill 23 and Bar for great (and expensive) steak, Flour Bakery for pastries and sandwhiches, and Bukowskis for cheap burgers (happy hour) and extensive beer selection!
What do you miss? (to: expats and others!)
i left boston to spend an extended time in argentina. i miss island creek oysters, fried clams, heinz ketchup, and tobassco.
Cooking an American meal in Italy
i am living in argentina right now and last month i made my friends (i'm surfing their couch) a complete thanksgiving dinner. it took about 4 phone calls to track down the turkey but everything else was at the central market.
For the Road Warrior: Dining Out Near U.S. Airports
la bodega winery inside the dallas airport is pretty cool. there is local wine (i heard a rumor that they actually make some within the airport) and they have some nice cheese plates and whatnot.
Queso de Freir, Anyone?
i love that stuff. it is great with all sorts of latin/caribbean flavors. i like it with a grilled skirt steak and some chimichuri sauce.
Serious Efforts: Oily Mac n' Cheese
i would cut back on all the cheese on top. try using equal parts of cheese and panko pulsed together in the food processor.
What to Do With: Farmer's Cheese?
i have made mac n cheese w/ just about all cheeses. if you are going for the custardy type baked mac stir the farmers in with your egg mix. if you are going the creamy/saucy way- make the white sauce base, add your harder cheeses then finish with the farmers.
Help with Biscuits and Thickening a 'Gravy'
before, i thought i could just offer some good advice. but now this is getting coincidental. my dad is the only one who ever made me biscuits and gravy. and until now i thought he and i were the only ones eating saltines with butter. i won't be seeing him for quite some time (i'm moving overseas) and i really miss him already
Help with Biscuits and Thickening a 'Gravy'
collect the fat off the top of the chilled stock and use it to make a roux (equal parts fat and flour-by wieght) to thicken the gravy. that way you add another layer to the chicken flavor.
Onion Dip Missing a Certain Zing
well, if you like commercial dips and the taste of the lipton mix i think i know what you are missing. MSG! add a dash or two of ACCENT.
Loose Tea Question: Help!
~boil water in kettle or pot.
~pour water into container.
~add tea.
~brew to desired strength (be careful it is easy to over-steep.)
~strain through a colander,sieve,etc.
~chill.
if you add to ice while it is still hot brew it stronger..
Safety and Ethiopian Beef Kitfo
if it a sketchy resto. i'd be a bit worried. if it seems like a decent place your fine. i find most people are way too worried about food-born illness. i have a feeling we all get it more often then we think. a couple trips to the loo in one day isn't so bad.
Anchovy Fillets or Paste? Substitutions OK?
I'm down w/ the paste. I rarely can use a whole can of anchovys and they are a pain to store.
Bloody Mary Is the Girl I Love
V-8, worchestershire, lots of horseradish, lots of lemon juice, dash of olive juice, dash of Guinness, dash of celery salt or even better Old Bay. Stoli. Not too much ice. Celery.
'Culinary Slumming'
40 oz. beers
lay's potato chips and onion soup mix dip.
Recommendations: Where Should I Eat, Snack, Munch, and Drink in Las Vegas?
mon ami gabi in the paris
The Long Search for Pizza in South Florida
no offense but I don't think you can get good NY pizza in florida or anywhere else for that matter. I grew up there and it is the first thing you miss when you leave..aside from bagels. my mom sent me a few pies from a web site that says the restaurant is in syosset. It was an very thin crust and coal fired. You can tell by the way the crust cooks. they were outstanding. here is the place http://www.buynypizza.com
Food blogs
Cocina Savant
http://cocinasavant.blogspot.com/
Avid husband and wife cooking team exploring new ideas and twists on traditional cooking form different cultures.
glazes & stuffings for winter squash?
Hey there - Tyler Florence has a wicked recipe for baked squash with sage. Super awesome - basically your usual brown sugar/butter spread into the hollow and then just press a couple leaves of fresh sage into the top and bake. Yummy - and a great way to use sage that's kicking around. Cheers!
McDonald's Filet-O-Fish: Yea or Nay?
I haven't had one in decades but just to keep this sandwich going, I will go there and have them.
Recipe for limoncello?
* 1 ltr. grain alcohol
* 12 lemon peels
* 4 C. sugar
* 1 ltr. water
* 1 tsp. fresh mint
* club soda
Directions
Let first two ingredients sit in glass container for seven days. Bring sugar and water to boil, remove and cool. Strain lemon mixture and add to cool water mixture. Bottle and place in freezer.
Fill tall glass with ice and add 2 oz. limoncello, fresh mint, and enough club soda to fill the rest of the glass.
Recipe for limoncello?
The recipes above look good to me. I made mine with vodka, which I know it not perfectly authentic, but the "bite" is less. I highly recommend using organic lemons, if you can. Since you are using so much zest, it's nice to have that peace of mind regarding chemicals and pesticides.
Of course, then again, we are talking about a drink made with grain alcohol, which could also double as a drain cleaner... =)
Recipe for limoncello?
A couple years ago I made the recipe that Giada DeLaurentis featured on her show, and I used it as an ingredient in her recipe for limoncello cheesecake which was delicious. The limoncello lasts forever, or as long as you want to keep it before it's consumed.
McDonald's Filet-O-Fish: Yea or Nay?
They're tastey but they're like 700 calories each!!!!!!
Recipe for limoncello?
my friend typically makes half of what the recipe calls for. the only time he desired more from one yield was last christmas when he was giving it out as presents. if he did that again, he'd probably make the whole thing.
he's also tried it with limes and with oranges before. both were good. grapefruit is another one he's going to try.
17 large lemons, preferable organic
2 750 milliliter bottles grain alcohol
5 1/2 cups water
6 cups sugar
wash & dry lemons. w/a paring knife, remove the ends. w/a veggie peeler, remove only rind, leaving pith intact. (squeeze juice from lemon & reserve for later use)
place lemon peel in 4 quart mason jar w/a rubber seal lid. add grain alcohol, making sure lemon peel is completely covered. store in a cool, dark place, shaking the jar once a day to agitate lemon peel.
on the 13th day, bring the water to a boil in a large saucepan. add the sugar & remove from heat, stirring until it is dissolved. cover & let cool to room temperature. place a colander on top of the saucepan and strain in the contents of the mason jar. discard the lemon peel. stir to combine the liquids, about one minute. transfer back to mason jar. store for 3 weeks in a cool, dark place, shaking to agitate the liquid twice a day.
after 3 weeks transfer the limoncello to smaller bottles that can be sealed w/rubber stoppers. store bottles in freezer. serve directly from freezer.
Recipe for limoncello?
I wish Everclear were available in my neck of the woods, but it's not so that's not really an option for me. It really is important that the vodka be 100 proof if at all possible though. You can make it with 80 proof, but the the results just aren't the same, and if you're going to spend the time and effort in making it, one might as well make the best version they can. I'm a fan of plain old Schmirnoff's 100 proof vodka.
Recipe for limoncello?
Or, better yet, you could just go to southern Italy and get the best limoncello on the planet!! Really, nothing compares to it!
How do you eat your hot dogs?
Fewteeth.. I know you are probably long gone from here, but I'll ask anyway. What exactly is a "sewer beetle?" Something you invented?
Best Hangover Food?
for some reason, i actually embrace my hangovers; it means that there's a ton to discuss with my girlfriends the next morning! we'll typically cruise over to a local burger joint and get their saturday special (huge greasy cheeseburger, thick-cut fries, and a large soda... i always opt for water instead of the soda). if they're not around, i'll brew some coffee, and then pick up a huge plate of pad thai, which is so big that i'll snack on it throughout the day.
cheers!!
The Best Jewish Delis: What's Your Favorite?
Oh man, I think I am going to plan a Deli tour of NYC. I am from Vancouver, BC and we have Kaplans which has been around since the 50's I believe, but it is not so good, not anymore. Other than that we have NOTHING here. As for the comment about Montreal, I don't agree that Montreal bagels are the best, I don't like them chewy I like them the way I grew up with them which are more doughy. Also we don't have smoked meat in Vancouver, but rather corned beef.
Anyway I did go to Artie's when I was in NY three years ago as well as Katz' and preferred Artie's by a longshot.
I am sad that I have missed out on all the great deli's from a bygone era, I may never get to experience the atmosphere and tastes that I grew up yearning for.
Best Hangover Food?
Last night I drank a bunch of beers and some shots. I was so drunk I was hitting on a lady who was twice my age, so thats about how drunk I was. Went home and fell asleep as soon as I hit the pillow, woke up fully clothed shoes and all --- I was HUNG OVER. But there's a Pho diner around the corner. I went over there and got some of that vietnamese noodle soup and ate that whole thing. Went straight home and fell right back asleep again until later on in the afternoon. When I woke up, the hangover was completely gone.
The Best Jewish Delis: What's Your Favorite?
I live in Jersey and so far the best Jewish Deli is in Cherry Hill. It's called the Kibitz Room. The Matzo ball soup is to die for, the liver knish is one of the best I have ever tasted. When I need a Kibbitz "fix" I go for the pastrami sandwich with chopped liver on pumpernickle, a liver knish and matzo ball soup and their pickles and green tomatoes. The matzo ball soup and the knish get eaten later for dinner. The sandwiches come half or whole and they also have a humongous sandwich called the g.b.m.f. It is insane. It took four of us to eat it. Next time anyone is in Jersey and close proximity to Cherry Hill, try them. The deli guys are a riot and they do kibitz with you and the waitresses are funny.
Top 10 Awesome Nostalgic Foods We Want Back
I miss the S'mores cookies and Fudgies, the little Kraft chewy candies in a gold wrapper. Does anyone remember the cereal, Double-Dip Crunch? I was like a "frosted" Crispix. Mmmmm!!! Oh, and the Quacker "strawberry" snack/dessert bars that looked like Nutri-Grain but had a little "squiggle" of white "icing" on top. I'm hungry now.
The Joys of Unnaturally Flavored Sodas
I am not really big on soda anymore BUT last summer I was in Nags Head, NC and found the famous Cheerwine, a NC thing. It is fizzy cherry-flavored soda, not cherry cola, just cherry soda. It is out of this world delicious.
Last week when we were close to the border of NC and leaving for WV, I hit a supermarket and bought myself a 12 pack to take home to NJ. We can't get it here. It is my favorite soda in a really long time.
Otherwise I really like Cherry 7Up but they don't sell it in cans around here, just 2 liter bottles, which I have no room for in the refrigerator. I also love Crystal Light Wild Strawberry (comes in a powder that you mix with water) and their Citrus stuff too. Excellent mixed with some green tea! I make fusions of all kinds of things.
I have never liked Fresca. When I was a child, all the skinny cool girls drank the Diet Fresca and that was all they drank (that and lots of folks drank Tab) - neither of which I could get a tasting for. My favorite soda at the time was Pepsi - just plain Pepsi. To this day, I prefer plain Pepsi over anything Coke, don't know why. BUT I prefer Diet Coke to Diet Pepsi.
The Joys of Unnaturally Flavored Sodas
I'm a firefighter, and our rehab vehicle would always have a dry mix powder of something called Squencher, it was sort of a generic Gatorade knock-off. There is nothing that tastes better than that stuff after a structure fire. It was randomly citrusy and just spectacular.
Recent Posts
Do you know where your meat really comes from?
Posted by coolname, August 30, 2007 at 10:24 AM
Recent Favorites
coolname hasn't favorited a post yet.
Polls
coolname hasn't answered any polls yet.
Quizzes
coolname hasn't taken any quizzes yet.
http://www.boston.com/lifestyle/food/articles/2008/11/24/vegetarian_stuffed_squash/