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3 American Rye Whiskeys You Should Try
The Sazerac mentioned earlier was my go to for a little something better than Old Overholt. It then became harder to find for whatever reason. The bulleit is very nice as well and has taken the place of the oft not available Sazerac. The High West Double Rye is nice indeed.
However Van Winkle Family Reserve 13 yr old when it becomes somewhat available around Chrstmas time is far and away the tastiest best whiskey I have ever had the good fortune to enjoy. The last 2 yrs I have been able to get 2 btls. So once or twice a month I get a treat until next yrs. supply becomes available. Special friends will get a taste as well !
coq au vin
Thank you for your suggestions. This wknd will be the test ! Will postback w results
Seriously Delicious Holiday Giveaway: Korin Knife
I find that I have been using my Henckel's paring knife a lot recently.
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Alfajores:dulce de leche sandwiched between 2 shortbread cookies
Posted by nooschi, March 19, 2009 at 5:55 PM
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dasmueller answered "Yes! " to Do you make pizza at home?
Poll posted by Adam Kuban, March 22, 2010 at 8:00 AM
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dasmueller got 87% correct on How Much Do You Know About Beer?
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Recent Comments
3 American Rye Whiskeys You Should Try
In response to nossi- Yes I have tried Ri which is produced by Jim Beam. I was not impressed. IMO the High West, Sazerac and Bulleit are better products.
3 American Rye Whiskeys You Should Try
The Sazerac mentioned earlier was my go to for a little something better than Old Overholt. It then became harder to find for whatever reason. The bulleit is very nice as well and has taken the place of the oft not available Sazerac. The High West Double Rye is nice indeed.
However Van Winkle Family Reserve 13 yr old when it becomes somewhat available around Chrstmas time is far and away the tastiest best whiskey I have ever had the good fortune to enjoy. The last 2 yrs I have been able to get 2 btls. So once or twice a month I get a treat until next yrs. supply becomes available. Special friends will get a taste as well !
coq au vin
Thank you for your suggestions. This wknd will be the test ! Will postback w results
Seriously Delicious Holiday Giveaway: Korin Knife
I find that I have been using my Henckel's paring knife a lot recently.
Serious Eats Amateur Wine Taste-Along: Cabernet Franc
Hahn produces a very drinkable Cab Franc which I have been buying for the past few years about $15 btl. Meeker which has a tasting room in Geyserville produces a very nice Cab Franc much bigger than the Hahn. $28 btl and might be harder to locate.
Home made pizza seasoning
6in1 is a whole thread someplace. I drive almost 2 hours to buy it at a pizza distributor. Pizza is a personal thing. I like in my pizza sauce just olive oil a pinch of salt and a few grinds of pepper. I want to build flavor with toppings.
Part of the flavor of pizza is in the assembly.
Making pizza is the only way to find out what you like.
Enjoy your project and keep us posted.
Thanks for your earlier recipe post. My wife is pretty adverse to heat from pepper so I cut the red pepper flakes back to 1/4 tsp and 2 dashes/gentle shakes of cayenne. Still ended up warmer than she'd like.
Then added 1 tsp ea of oregano and basil. Pretty close to what we want. Your initial list helped quite a bit-thanks !
Will keep posting as time moves on. One night a wk is Pizza nite so a new round is a few days away.
Home made pizza seasoning
Thank you all for your thoughts. I can now experiment and see what works best for me. And jedd63 I also like the 6-in-1.
Home made pizza seasoning
I know what Penzey's ingredients are and its good but salty. Any idea of amounts of or ratios of ingrdients ?
Home made pizza seasoning
Thanks Jimmyg. We Know what the Penzeys container lists as ingredients. We are looking for amounts/ proportions. Any thoughts out there ?
From Behind the Bar: On Whiskey
+1 on the Sazerac and Colorado. Add Bulleit rye nice and smooth. The best-Van Winkle's Family Reserve 13 yr old rye if you can get it around the holidays. Stil nursing a bottle from last xmas. I have had more costly whiskey than the $55 btl., but none better !
Drinking the Bottom Shelf: MD 20/20
Sitting around the other evening discussing a recent trip to Sonoma, the subject of South Park wine came up. I am trying to determine which one I would go with ? This stuff looks pretty nasty. In my younger days Richard's Wild Irish Rose was useful in starting a buzz.
Glad those days are gone !!
Stocking Your Home Bar: Rye Whiskey Advice From the Experts
#1 Van Winkle Family Reserve 13 yr-just delicious
#2 Sazerac regular bottling
#3 Bulleit-new and very smooth
Goodbye, Dumpling
I feel for you. It's tough losing a friend/pet Keep the memories !!
Cherry pitters?
push the straw through the area where the stem joined the cherry and out the other side. My wife does it all the time while I use the antique cherry pitter. Both are effective.
shagbark hickory syrup
http://hickoryworks.homestead.com/
This is where we bought it
charcoal grill
For convenience and cost the Weber. The BGEs look pretty impressive but you are talking more $ and less ease of portability.
For years we used a cheap kettle grill wo the legs Just attached old coffee cans to the bottom and burned wood. Much better flavor but requires more care/attention watching wood burn into coals.
People Can't Tell Cheap Wine From Expensive Wine
+1 for dmcavanagh & Mizbee. There are very nice less expensive bottles and terrible more expensive ones. People should drink what they enjoy. Two keys to my search for enjoyable wines are to find a retailer who consistently gives you good advice and to experiment as much as possible. I tried a cheap Portuguese red blend at an in store winetasting in Chicago last wknd that I thought was pretty nice. Bought 2 bottles at &8 ea. Wish I had bought a case. The next person might have said ugh. Taste varies from one person to the next.
Cognac recommendations?
Chalfonte for day to day approx $28 btl and Pierre Ferrand for something more special $40 and up.
Drinking the Bottom Shelf: Boone's Farm
I can remember when this swill first came out. Yuck. I was a Richard's Wild Irish Rose fan myself. I cringe thinking about it.
Glad I grew up
Pizza help please
Thanks to all for your comments. I will look at lightening the load and maybe a bit of a parbake of the crust. I appreciate your help !
Homebrewing Basics: Carbonation and Bottling
While I have not brewed in about 10 years I did brew 25-30 5 gal batches of different ales all of which turned out well I believe I will probably start brewing again as I now have more time to do it. My methods came mostly from Charlie Papazian's the Complete Joy Of Homebrewing which is still available and highly recommended, as well as from Zymugy magazine another good resource. My methods varied from Joe's in that the sanitizer was 1-2 oz of bleach in 5 gals of cold water with the items being sanitized left to sit about 1/2 hr and then rinsed w hot water. Bottle caps were boiled for about 5 mins. Priming sugar was 1.25 cups of DME-Dry Malt Extract boiled in 1 pint of water for 5 mins. Some people feel that this method gives a better mouthfeel to the finished product and that the use of corn sugar which does work, causes some folks to get headaches. Spring loaded bottle fillers which attach to the spigot on your bottling bucket w a short pc of tubing make the bottling process simple.
Its not that hard to do, and you can make some pretty nice ale or lager depending upon which you choose. Ale is easier as it does not need the cold fermentation process that lager does and is more difficult to control.
Whats your favorite Whisky?
If its got to be Scotch I canna help ye.
On the other hand Van Winkle's 13yr Old Family Reserve Rye is simply the best I have ever tasted.
Spice Hunting: Vadouvan, A Curry Powder for Every Pantry
Thanks Max. Will look at this and see if I can reduce to a more reasonable 1st time qty. Love to give it a try.
Spice Hunting: Vadouvan, A Curry Powder for Every Pantry
Does anyone have a recipe to make this up out of what one has at home ?
Thanks
Homebrewing Basics: All About Grain
Although I have not done it in several years all-grain is not that difficult. It does take more time. The equipment need not be that expensive to get a start. You need a lauter tun-I made mine w two 5 gal buckets. You drill holes in the bottom of one to in effect make it a strainer. This sits inside the other which you attach a spigot to the bottom of. Then you need a sparge arm. I have a Phil's unit which some people do not like but it worked for me-less than $20. it rinses the sweet sugars from your mash through the grains and collects in the bottom. You have another bucket w spigot filled w hot H2O which gravity feeds the sparge arm whch in effect acts as a sprinkler. Sure there are more complicated/expensive set ups but this works.
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Cook's Illustrated response to recent Talk column
Posted by dasmueller, May 22, 2011 at 9:32 PM
Would brining steak work as well as brining chicken?
Posted by dasmueller, April 16, 2011 at 9:29 PM
A question for all you pizza makers out there
Posted by dasmueller, November 11, 2010 at 10:17 AM
It appears comments are not screened for content ??
Posted by dasmueller, March 17, 2010 at 10:24 PM
If you like to bake bread you should explore this site
Posted by dasmueller, January 25, 2010 at 9:59 PM
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Alfajores:dulce de leche sandwiched between 2 shortbread cookies
Posted by nooschi, March 19, 2009 at 5:55 PM
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dasmueller answered "Yes! " to Do you make pizza at home?
Poll posted by Adam Kuban, March 22, 2010 at 8:00 AM
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dasmueller got 87% correct on How Much Do You Know About Beer?
Quiz posted by Katie Quinn, May 10, 2010 at 6:45 PM

In response to nossi- Yes I have tried Ri which is produced by Jim Beam. I was not impressed. IMO the High West, Sazerac and Bulleit are better products.