Text 32463, 140 rader
Skriven 2009-12-21 23:18:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: nice and not nice 551
=============================
-=> Quoting Michael Loo to Jim Weller <=-

 JW> I'm not sure which category this falls into:

 JW> Title: Deep Fried Manicotti Dogs
 
 JW> hotdogs
 JW> onions
 JW> cheesy rice 
 JW> manicotti pasta tubes
 JW> breading
 JW> oil for frying

 ML> Sub a decent sausage and a decent risotto, and you
 ML> might be onto something.

I liked the concept of a hot dog (or sausage) encased in a deep
fried pasta cylinder. It was the cheesy rice part that made me
hesitate.

 ML> Petrus was the
 ML> one wine I've had that exceeded the bizarre expectations
 ML> that have been set up for the uberwines.
      
Then I shall endeavor to taste it someday.

Oops. I just checked a rare wine dealer's site for prices. I don't
think I will after all. I will settle for lesser merlots from nearby
Saint-Emilion and continue to live in blissful ignorance.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: The Perfect Daisy
Categories: Alcohol, Beverages
  Servings: 1

           The Daisy:
      2 oz Rye Whiskey
      1 oz fresh lemon juice
      1 ts homemade grenadine
  1 1/2 ts simple syrup
           club soda
           Grenadine:
      1    pomegranates 
    1/4 c  sugar

To stretch the metaphor, the essential DNA of the Daisy involves
adding a little soda water to a Sour (spirit, citrus, sweetener).
Beyond that, though, you can take some liberties. - Imbibe Magazine

The Daisy is an old drink, the kind of glorious elixir that existed
150 years ago. According to David Wondrich it used to be one of the
most popular drinks of its day. But the recipes for the drink differ
so wildly, it's hard to pin down exactly what it is. From what I can
tell it's really just a liquor mixed with lemon juice, a sweetener of
some kind, and soda water. In the beginning the sweetener was often
an orange cordial (like Triple Sec or Curacao). So if you use Brandy
as the liquor, the drink is oddly similar to the Sidecar (one of my
favorite cocktails). When you sub in tequila and change the lemon to
lime, you have the Margarita (which explains why a good Daisy
sometimes reminds me of one). Of course, the legal paternity papers
are not present to pin this down for sure. 

But somewhere along the way the Daisy seemed to switch from orange
cordial to grenadine.

Before we get started, you might wonder why I didn't just saunter
off to the liquor store and buy pre-made grenadine. But those mixes
often don't actually have any pomegranate juice in them. It's
usually just dyed red and sweetened beyond reason. Making your own
is the way to go.  

And it turns out it's a relatively simple process, especially after
I found this trick for juicing pomegranates from Saveur. It couldn't
be easier. Just roll the pomegranates around on a cutting board,
pressing down on them with your palm. Then cut a tiny slit and
squeeze as much juice out as you can. It's relatively clean and
you'll get a good 2 to 3 ounces of juice out. That's more than
enough for a drink. 

From what I could find there are two methods for making grenadine.
The most common method is to reduce the pomegranate juice in a pan
by half and then add the sugar. But I became enamored of a method
found on Paul Clarke's amazing site The Cocktail Chronicles. There
he recommends just simply shaking the sugar and pomegranate juice
until the sugar has dissolved. The juice has a fresh, clean taste,
that is less syrupy. It really appealed to me. 

All that was left was to belly up to counter and figure out the
whole liquor situation. The options are many. Gin, Whiskey, Cognac,
and Rum are all considered fair game in the concoction. I decided to
do the fair thing, and spend an evening tasting each one. Gin will
produce an almost effervescent drink , one that's cute and almost
embarrassingly pink. Its flavor is clean and a tad simple. When you
skip over to the brown liquors, especially Rye Whiskey, something
special happens. Each sip awakens your tongue, and smacks some sense
into you. It'll still look a tad effeminate in the glass, but one
sip is enough to convince you otherwise. It's a brilliant drink no
matter what you happen to call the thing. 

Grenadine: Press firmly down on the pomegranate with the palm of
your hand and roll it around until it is soft. Make a small slit
with a knife along one side. Squeeze as much juice out as you can.
It will have about 2 ounces of juice.

Pour the juice into a jar and add an equal amount sugar, which
should be about 1/4 cup. Secure the lid on the jar and shake until
the sugar dissolves. That's it.  

Prepping the Glass: Go with cracked ice for the drink.  I learned
this from LeNell Smothers, when I used to work at her liquor store.
It takes a bit more time, but you crack each ice cube by hand with a
muddler. Just place the ice cube in your (clean) left hand and smack
it until breaks into dozens of tiny chards.. It hurts like hell at
first, and many whacks don't do anything. But once you've properly
cracked some of the ice, it turns into a strangely masochistic
activity. After a while you'll get so good at it that it no longer
hurts. But that takes a while. And maybe it's just all the liquor
you've drunk that starts to relieve the pan in your hand. Anyway,
you can't argue with the results.

The Daisy: Pour the whiskey, lemon juice, grenadine, and simply
syrup into a shaker. Add enough ice to come 3/4 of the way up the
sides. Shake for 10 seconds. Strain into a glass filled with cracked
ice. Top with a bit of club soda.

by Nick Kindelsperger on December 9, 2009

From: The Paupered Chef
 
MMMMM-------------------------------------------------

Cheers

YK Jim


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