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The Quickest Whiskey Tasting Review Of The Day April 16, 2018

Posted by Jim Berkin in Cooking, Food.
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Not too long ago, I discovered I like rye whiskey. Up until that point, the only whiskey I’d regularly work into my rotation was Jack Daniels. “Normal” bourbons didn’t do much for me, I wasn’t crazy about the Canadian whiskeys I tried (which turns out to be meaningful in my exercise today), and I’ve only liked single malt scotches of the scotches I’ve tried.

So after trying a rye cocktail at a bar, I went to good ol’ Costco and got a monster sized bottle of Bulleit Rye, a 95% rye mash whiskey that I liked very much, blended into my usual concoction of a couple of fingers worth over ice with a splash of lemon juice & then mixed with a lemon seltzer.

I wondered about some of the other ryes out there, though. Would I notice any difference?

An easy way to test, I figured, was to head over to the local BevMo and grab a few minis of whatever ryes they had and do comparison tests each day, making 2 half-sized drinks, one with the Bulleit and one with the special guest star.

Well, they only had the Jack Daniels Rye, so I grabbed a mini (along with a six of some Moretti Rosso, one of my favorite beers) and headed home.

I mixed both the Jack Daniels Rye and the Bulleit in identical proportions in separate glasses, and then did some extremely enjoyable taste testing.

Gotta say… the Bulleit was superior, and I’m thinking I can actually pick up the difference between its 95% rye mash versus the Jack Daniels 75%. The JD isn’t bad, but has an odd finish to it, similar to what I felt when I mixed a Crown Royal Canadian whiskey drink some time ago. And “Canadian Whiskey” is mostly corn/bourbon-y type stuff flavored with rye in varying amounts.

Funny…. you’d figure a 75% rye on top of what Jack Daniels old number 7 is would be right up my alley…. but evidently it isn’t. I preferred JD to other bourbons because of it’s subtle sourness, which is why I figured I liked rye in the first place.

Sigh. I’m a prima donna…. I gotta have nearly pure rye for the stronger and more consistent flavor in the finish after each sip.

Though I gotta admit… the rye-IPA thing is WAY too much sharp/bitter for me, and I’ll leave that stuff to others. I’m not a big IPA guy anyway.

So perhaps I’ll try a small bottle of one of the other pure rye mash versions to compare to Bulleit, although the easier thing to do would be to head back to Costco and just get another 1.75 liter job and savor it over the several months it’d take me to go through it. This ain’t exactly rocket science.

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A Tuscan Shrimp & White Bean Stew April 14, 2018

Posted by Jim Berkin in Cooking, Food.
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This one was amazingly easy and came out great. I’d already bought shrimp for dinner. I hemmed and hawed between making a simple scampi and doing a dry-cooked szechuan shrimp, and then I played the episode of America’s Test Kitchen my DVR recorded today where they did this recipe (mostly), and cooked this one up immediately after watching it.

First, I peeled the shrimp (3/4 pound) and then brined ’em in a bowl of water with a tablespoon each of salt & sugar, for about 15 minutes.

I took the shells and sauteed ’em in some olive oil until they turned pink & fragrant, then added 1/2 cup of water to make a little fresh shrimp broth. I let it simmer maybe 5 minutes, then removed the shells and set aside for later.

Into the main saute pan: half an onion, chopped – three garlic cloves, sliced (not minced – overwhelming garlic flavor that way), a few pinches of red pepper flakes,  maybe 1/4 tsp of ground black pepper, and a few pinches of kosher salt – all cooked in some olive oil for a few minutes until golden and soft.

Added a 1/4 tsp of fish sauce (they used actual anchovies on TV), then added 1/2 can of chopped tomato, and 1/2 can of cannelini beans with their liquid, along with the shrimp broth. Brought it up to near boil, then simmered it, covered, for 15 minutes.

Added the drained/patted dry shrimp, mixed in, recovered & let simmer for 7-10 minutes.

At the end, hit it with some lemon juice & basil (on TV they also added lemon zest).

It looked thicker on TV than what I finished with, but this was easily taken care of by removing shrimp/beans/tomato/whatever with a slotted spoon & then cooking down the remainder for only a few minutes.

Good stuff – a wonderful mix of shrimp flavor with hits of the pepper, and then followed by the lemon and basil combo, all mellowed by the creaminess of the beans. HELL YEAH!

I had it with some ciabatta bread (any good crunchy bread’ll do), side salad and a pinot grigio.

Then I watched the rest of the America’s Test Kitchen episode, and their top rated manual pasta making machine turned out to be the most expensive $75 retail Atlas 150, the one I FOUND AT A THRIFT STORE, USED ONLY ONCE MAYBE, STILL IN ITS BOX, FOR ONLY FIFTEEN BUCKS!!!!

I RULE!!!

 

 

 

A Sunday Cooking Post, March 11, 2018 March 11, 2018

Posted by Jim Berkin in Cats, Cooking, Food.
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I’ve been thinking of getting myself yet another kitchen gadget, this time one of those Instant Pots, that combine a pressure cooker, slow cooker & sauteé-r into one countertop electronic thigamajig that’ll make my cooking of stews, chilis and the like much easier….

… and then I came across this guy’s version of a pressure cooker mac and cheese that intrigues me greatly.

Check it out:

Tonight, however, it’ll be a simple chicken dish, since I just restocked on boneless breasts & thighs. I’m thinking I’ll cut the breast into cutlets, pound ’em flat, dredge in some seasoned flour, brown in olive oil on both sides, remove from the pan, throw in some minced garlic, chopped tomato and white wine, return the chicken to the pan and let simmer in the sauce for 20 minutes or so before adding a little basil & pepper and serving.

Get all that?

Told you it was easy.

I’ll probably grab the 3 qt version of the Instapot and cut the portions of the mac & cheese recipe down from the family-size serving in the vid to the I’ll just sit here alone in the dark with my meager dinner before I end it all proportions. I’d hate for the cops busting down my door in the hazmat suits to take my rotting corpse away think that I wasted food.

Ah, Sweet Mystery Of Wine March 8, 2018

Posted by Jim Berkin in Cooking, Food.
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Whenever I cook up a batch of my pasta sauce, I prefer to use a sweet wine. I like the ways in which it enhances & brings out the flavor of the tomatoes, giving them a mysterious sweet quality that makes the sauce taste a lot riper, despite being made from canned.

For a while, I’d been using Casa Rossa, a nice Brachetto wine they used to sell at Trader Joes. AND THEN THOSE BASTARDS DISCONTINUED IT. And from what I can tell, they sell no other sparkling sweet Brachetto varieties.

So I found some alternates that have worked pretty well. Moscatos and Lambruscos are pretty close to Brachettos in flavor. One fizzy Moscato from the Puglia region, Sara Bee, has worked about as well as the Casa Rossa. I’ve also gotten good results from a California variety of Moscato from Blue Fin.

The sweet Dornfelder German grape is the source of the Joseph Hagler Sweet Red sold at Trader Joe’s, and while not quite as sweet as the Moscato, it worked very well in the sauce recipe.  They sell a few Lambrusco varieties as well…. I’ll have to add those to the sauce experimentation at some point.

I loaded up on some of those sweet wines today, along with the usual assortment of Sangiovese, Pinot Grigio, Chianti and Montepulcianos that I like.

L’chaim!

Steamed Fish In A Spicy Garlic Sauce, Cheating Version March 7, 2018

Posted by Jim Berkin in Cooking, Food.
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gable

I’m calling it “cheating” since I’m <GASP!> using the microwave and not a traditional bamboo steamer. If you want to use the steamer, feel free, just set the ingredients on a plate inside the steamer and let it rip for a good 15-20 minutes.

But since I’m using fish I thawed myself after buying frozen on the cheap, it makes no difference in the end, flavor or texture wise. The microwave works by heating water molocules anyway, so microwaving fish is practically the same as steaming it anyway.

This is an easy meal to prepare and have on hand, which is why I do it.

I’ll get frozen cod or tilapia or orange roughy from Trader Joe’s or wherever – so long as it’s the frozen in vacuum sealed bag variety. This’ll keep in the freezer as long as anything else in my freezer. As much as I buy fresh fish to cook that very day, this turned out to be an easy way to work it into the dinner rotation without having to shop for it the same day.

Remove from the bag & thaw overnight in a covered dish in the ‘fridge.

Then:

1. Rinse the fillets and pat dry.

2. I put the fillets into a microwave-safe dish, in a single layer, spaced a bit – a nice 9×12 glass pyrex job works well.

3. I mix the following and spoon over each piece – I’ll put a ratio for a single piece of fish here, maybe 1/2 pound size: 1 tsp soy, 1 tsp chili garlic paste, 1 tsp hoison sauce, 1 tsp rice vinegar, 1/2 tsp honey. Feel free to add freshly minced ginger, garlic or szechuan peppercorn to taste.

4. Cover the dish with plastic wrap and into the microwave. Now, my microwave has an automatic setting for fish, where a moisture sensor cooks it, tells me to rearrange it (I don’t) and then finishes. I let it sit for 5 minutes covered, then serve. If you microwaved a pound of fillets done this way on high for 5 minutes and then let sit, covered for 5 minutes, it’ll do. If you know your microwave and its behavior well enough, you could figure the right time out, although I’m assuming most of the newer models have these wonderful built-in sensors.

5. That’s really it. You can do the same thing with different sauces – I’ve done a chopped tomato/lemon/basil/salt & pepper arrangement, a butter/lemon one, and variations on the Chinese ingredients. They all work out fine. Tilapia, pollock or cod work very well, just a good white fish, not overly thick, that’ll cook up evenly in time.

I’ll serve the fish with rice or noodles, usually, or a nice crusty bread. It’s sorta the freezer to microwave version of a dinner thrown together from pantry items alone, and it’s pretty good.

Some Boneless Short Ribs In The Slow Cooker March 4, 2018

Posted by Jim Berkin in Cooking, Food.
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Every now and then when I’m on a Costco run, I’ll splurge on a big pack of their giant boneless short ribs. They must get ’em from steers on the Barry Bonds diet since I never see ones at the regular supermarket as big.

Whatever. I cut ’em in half so that they fit my pot. And they cook up no differently than brisket or a chuck roast.

And a slow cooker is a wonderfully lazy way to cook on a Sunday, especially when my solar panels are powering it all. I LOVE BEING CHEAP!

I slightly modified an Italian pot roast recipe for this one, and it came out pretty good.

  1. Salt/pepper/garlic powdered the ribs & rubbed it all in, good
  2. Browned the ribs all over in a big ol’ pot in some olive oil
  3. Removed the ribs and put them in the slow cooker
  4. Threw a coarsely chopped onion, 3 chopped garlic cloves, some chunked up carrot and some rosemary into the olive oil, sauteed for a few minutes to soften the onion a little and get the garlic fragrant. Then that all went into the slow cooker.
  5. Added one 15 ounce can of chopped tomato & a cup of Nero (any good red wine will do) to the slow cooker.
  6. Cooked on high for 5 hours.
  7. Removed the meat to rest & put it in a covered dish.
  8. Transferred the gravy to the same big pot I used earlier, cooked it down by maybe 1/3, then stirred in 1 tsp cornstarch/1 tsp water to thicken, adjusted the seasoning by taste, and then put the meat back in.
  9. Let sit on low 5-10 mins, and then served myself a portion while freezing the other. It went well with the same Nero wine.

And that frozen leftover, once thawed and reheated, will somehow be even better. I once read up on the chemistry of that particular phenom and I still don’t understand it, but I will continue to enjoy it.

Had it with a big salad & a couple of pieces of a nice Ciabatta.

And now I look like this. Yay!

Whiskey Is A Vitamin February 20, 2018

Posted by Jim Berkin in Food, General.
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0

It turns out whiskey in moderation is GOOD for me. In fact, here’s a little pick-me-up article on six ways in which whiskey is good for me.

How do I like it? Well, not that different from Sinatra, actually. Sinatra would put 3 ice cubes in a glass, pour 2 finger-widths of Jack Daniels in, and top it off with water.

I prefer to add a squeeze or two of lemon, and top off with lemon seltzer. Sometimes I’ll do the same mix with a good Rye.

I also don’t beat up a photographer & bed down with Ava Gardner afterwards. So I guess Frank had more fun than me.

But I’ve got my health, I guess. Ring-a-ding-ding!

This Is How I Usually Feel February 19, 2018

Posted by Jim Berkin in Cats, Food.
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It’s National Drink Wine Day February 18, 2018

Posted by Jim Berkin in Food.
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Evidently February 18 is “National Drink Wine Day.”

I’d counter that every day is national drink wine day, but there are those days where I’ll have a beer or a Jack Daniels instead.

But tonight, I’m making a big ol’ pizza, so I think the Sangiovese will be a nice accompaniment.

L’chaim! (And meow)

 

Quick And Easy Chinese Spicy Shrimp August 4, 2017

Posted by Jim Berkin in Cooking, Food.
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The Martin Yan cookbook I snagged a month or so back at a rummage sale for a buck continues to pay dividends.

Tonight I concocted a slight variation on one of his shrimp recipes, and came up with the following:

  1. Peeled/deveined about 3/4 pound of large-ish shrimp (16-20s)
  2. Tossed ’em with a pinch or two of kosher salt, one minced garlic clove, and a couple of pinches of red pepper flakes
  3. The shrimp and seasonings would then get stirfried until practically done in a wok, maybe 4-5 minutes.
  4. Added the premixed sauce: 2 1/2 tsp soy sauce, 2 tsp ketchup, 1 tsp hot chili paste, 2 tsp honey.
  5. Thickened it a tad with maybe 1/2 tsp of cornstarch in 1 tsp water.

AND THAT WAS IT.

This was amazingly easy to throw together, and tasted just great. Hints of sweetness with the honey, followed up with a sneaky increase of heat and then a finish of the garlic.

Yan’s version leaves the shells on the shrimp and dusts ’em with cornstarch before wokking ’em with dry red chilis and garlic. But the sauce is the same. The texture on his version would be different, but I’ve never been crazy about leaving the shells on shrimps. If you fry ’em enough and they crispy, fine, but I didn’t trust myself. And I still got what I wanted – shrimp in a thick, clingy spicy sauce.

A recurring motif in this Yan book is also the use of balsamic vinegar and hoisin sauce to create sweet/sour effects underneath chili heat. The Kung Pao recipe uses this, as well as some others, and I discovered it worked rather well. Despite large amounts of chili paste with red pepper flakes on top of it, the dishes do not come out overly hot, but well balanced.

AND my copy is an autographed first edition! Not too bad for a buck.