Eric- I'm going to speculate that it doesn't matter, as long as the frozen ones are unadulterated. You may want to use the cup measure in that case; I think the berries get heavier when they freeze.
I often stock up on bags of berries when they're cheap, toss them in the freezer and use them interchangeably in things like this. It just might take longer for your mixture to come to a boil and start popping if they're frozen.
Ok- I butchered the recipe but I love the marinade! I'm not a fan of pork belly and don't have access to a grill. :)
I made it for some country-style ribs (let them sit about 2hrs). I braised them on the stove in a mix of the marinade, IPA and stock, then added bok choy, scallions and peanuts at the end (with a bit more soy sauce, honey and sesame oil to taste).
I'll probably try the marinade on chicken breast and use it for a stir fry too. Hell, you could just use it on veggies and/or tofu for a vegetarian meal.
Haha- maybe you should hire me to help you create recipes! :)
Sounds delicious! I frequently try to add more veggies/nutrients into pasta salads, so I'd probably reduce the pasta and add some garbanzos.
I've never been much for sipping rum, but I recently tried Pyrat and LOVED it. Very smooth, some good citrus notes. I have seen some of these around town and will start tasting.
vgordin: I love abuelita! My real abuelita introduced it to me. :)
Half-Jewish, life-long food obsessed NY-er. I will say this for our food- it's gone downhill because we got a rep and then got inundated. You can still find good versions of the things we're known for (pizza, bagels, pastrami) if you're willing to hunt, but it's watered down in terms of population because there's SO MUCH CRAP out there. Some of it's new chi-chi crap, some of it's no-name tiny guy crap.
Also- why hate? LA may have us beat but it's a 5 hour plane ride away. I'll get my pastrami here and enjoy it- along with my winters. When I visit friends there, I'll enjoy it there. It's a big country.
I was interested in making this in a regular pot. I would just have a bit more stock on hand, but don't necessarily add it in immediately. I'd sear the chicken, remove it, then proceed to step 1. Thighs can braise for 20-30 min (est), so maybe check around 10 min and see how the liquid is. If you want more sauce, add more stock/tomatoes.
*Bit more bite. I tend to do boodles for my G&Ts.
I love Bombay dry for martinis and gimlets. I find it on the sweet side, which I think works well for the stronger drinks but need something with a bit more bit for a G&T or anything with more flavorful ingredients.
I think New Amsterdam is good for the vodka drinker who wants to expand his/her horizons and I'm heard similar things about Bulldog, though I haven't tried that one. NA is very mild and geared toward the vodka swilling crowd who want to be able to say they're drinking real martinis. It's gin with training wheels.
^I asked the same thing a while ago. Kenji said:
I haven't had the best luck with corn tortillas for applications like this. They get a little crunchy, not truly crisp like the way flour does. I mean, not bad, but just different.
^Ditto above. I've never seen chestnut puree. Is there anything more in it besides chestnuts, or can I just make it in the food processor?
Arbeck- if you want to avoid peat and can spend a bit more (and aren't a scotch snob), I HIGHLY recommend Powers Signature Release (green box). It'll run around $40-$45 which is a very good deal for a special edition Irish like that. I love my single malts, but I still think this is one of my favorite whisk(e)ies ever. Smooth, lots of flavor and character without peat.
I'm slowly growing to like peat, but I can only handle the mildest, most balanced peat flavors. The Skye and Monkey sound the most intriguing to me. I don't do scotch cocktails- it's all neat, or maybe a drop of water (yes- I have a dropper for just such an occasion).
What are your thoughts on using GF tortillas for this recipe (like traditional corn ones)? I can't see a reason it wouldn't work, but you're the pros.
*I know Basque =/= Spain, but the flavors described above are exactly what I don't like in Spanish ciders. :)
Frackle- I think the idea with these sort of lists is to encourage people who don't like venturing outside of their comfort zone to try something new. Putting it in terms they understand and making it relate to something they know makes the foreign much more approachable. I love trying new things, but it helps me get a handle on what tastes to expect. Oddly- I like sour beers and loathe Spanish cider. Interesting...
I recommend anyone who lives in NYC try the ciders at Queens Kickshaw. They have a VERY impressive list (that changes constantly and never repeats) and the owners are eventually opening up a cider place in the LES. I tried Domaine Dupont Pommeau there- like a super-boozy iced cider, crossed with port. It was amazing.
When it comes to BAKED APPLES (as opposed to pies and baked goods like that), what apples do you prefer? I tend to go Cortland, but they're not always easy to find and I'm eager to experiment.
I live in Astoria and have never seen a Gyro omlette! I want one so badly now!
They sounds great, but that's a lot of planning for bagels. I live a block from one of the top places by other lists' standards. Yeah, they do 10oz monstrosities but they're good and don't require reservations 48hrs in advance and a 30minute train ride on a Sunday morning. May tell my friend though- this is more her speed.
Mint is great because it can do sweet and savory. Make cocktail syrup. Make whipped cream. Make jelly for lamb. I make thai pesto- basil, mint, cilantro, peanuts, peanut oil, chili flake or sriracha and a bit of soy sauce if it's too thick, or just plain salt. Great on noodles, fish, tofu...everything!
You have a picture of Honey Maker, yet you don't list them as a Mead to look for? They have a wide variety of flavors- I strongly prefer the spiced. It's perfect for the holidays. The semi dry is very nice too. Lavender is good, but it's what you'd expect- sweet and floral. The hop one intrigues me.
Yeah- I tend to avoid their sweet cheeses (although the rum raisin was nice- the raisins were liberally soaked). The cucumber dill is great, especially on pumpernickel. :)
Max: regarding rainbow cookie cream cheese, if anyone was going to do it, I bet BK Bagels in Astoria would. They just had baklava a few weeks ago and oreo cheesecake a while before that. Do you powerful food blog people have ways of communicating your message to them?
Venieros (East Village) and Brunos (Greenwich Village) are my favorite italian pastry shops. I can't speak to either rainbow cookie (I've had so many bad ones I tend to avoid them on principle), but the butter ones are wonderful!
Just made this and it's great! I did a much reduced version of the recipe- 12oz of rhubarb and 3/4c of sugar and vinegar. Any tips for cocktails?