So I'm planning to make Kenji's chick fil-a clone sandwiches at home for V-day with my wife (as she craves them but has held strong with me in a years-long boycott). I'd like to make a nice dessert for us.
Thing is, she isn't a huge chocolate fan, but LOVES sour and/or fruity candy (think sour patch kids, sour gummi worms, etc, as opposed to things like lemon drops).
Yes, lemon flavors seem obvious here, but she's not an especially big fan, and I can't stand lemon bars/pies/cookies.
Anyone have thoughts on a non-lemon based dessert for someone who likes sweet and sour fruit candy?
Heading to Chicago for a conference in about a month. Staying at the hilton garden inn on State and Grand, very close to the magnificent mile.
I won't have a car and would like to find some decent local places within walking distance. Inexpensive is better (grad student budget). Any recommendations welcome. Pubs, pizza places, hole-in-the walls, whatever.
I unabashedly love a dry gin martini. Beefeater, with a bleu cheese olive if you got it. When done well, it's ice cold, with just a couple small shards of ice floating on top, a perfectly clean and cool reminder of all that is civilized in this world.
Here's my problem: I want to make my favorite cocktail at home. I think I'm close. I follow the classic Alton Brown martini recipe. 0.5 oz of dry vermouth go into a shaker with ice. Swirl vigorously to coat the ice, and pour out the excess vermouth. Pour in 2.5 oz beefeater gin. I've both stirred and shaken, and this distinction doesn't seem to make any difference. Pour out over a frozen/not frozen (again, the distinction hasn't seemed to matter) martini glass with a single olive in the bottom, and consume.
Here's the thing: my martini always tastes a little better in a good bar. Cleaner, colder, nicer somehow. I've made a dozen or more martinis this week (rough life, I know), and can't seem to get it right, nor find a solution online. I'm no bartender, so I assume there is knowledge that eludes me on the making of a good martini.
Barkeeps/martini enthusiasts of the world, I implore you: how do you make a top shelf, bar-quality dry gin martini? Is the answer the ice? Mine are whole cubes, which don't seem to shard easily. Is it that my shaker is a strainer shaker, rather than a Boston shaker? Is it that my brand of vermouth isn't the industry standard in bars? I use martini rossi because it's available. Am I missing something entirely? This cocktail is fast becoming my white whale, and ain't nobody got time to chase white whales if it can be avoided. Any tips much appreciated. Thanks!
matth hasn't favorited a post yet.