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Epicurious: Food and Drink 2015

LeiterWagnerFasterStrongr Feb 13 2015 12:48 PM

I just made bourbon-bitters-and-orange-zest flavored ice cream, swirled with a bourbon-and-maraschino liquid reduction, and I wish I had a way to share it with you electronically. I haven't been this proud of something that came out of me since the YoungerPooper, and she doesn't have nearly the alcohol content.

A Boy Named Seo Feb 13 2015 01:02 PM Re: Epicurious: Food and Drink 2015

I'm coming over. Now.

Ceetar Feb 13 2015 01:12 PM Re: Epicurious: Food and Drink 2015

LeiterWagnerFasterStrongr wrote: I just made bourbon-bitters-and-orange-zest flavored ice cream, swirled with a bourbon-and-maraschino liquid reduction, and I wish I had a way to share it with you electronically. I haven't been this proud of something that came out of me since the YoungerPooper, and she doesn't have nearly the alcohol content. uh, yum? Haven't been cooking much yet this year. Gotta make a Baby Shower cake in a few weeks though.

LeiterWagnerFasterStrongr Feb 13 2015 02:37 PM Re: Epicurious: Food and Drink 2015

Was kind of concerned it wouldn't freeze, with the late addition of the alcohol to the creme anglaise, but luckily I was wr-- Wait, whatwhatwhowhat? Round 2 for you and the missus?

Ceetar Feb 13 2015 02:45 PM Re: Epicurious: Food and Drink 2015

LeiterWagnerFasterStrongr wrote: Was kind of concerned it wouldn't freeze, with the late addition of the alcohol to the creme anglaise, but luckily I was wr-- Wait, whatwhatwhowhat? Round 2 for you and the missus? oh god no, I think we'd have to sell the house and move. Literally wouldn't be able to afford it. I'd say "who bakes their own baby shower cake?" but well, I did. No, our friend/maid of honor. We're hosting it as well. It's also NYC beer week leading in which is going to basically mean no sleep. I'm thinking the same black/white two layer cake, but with just solid pink icing decorating with pink sprinkles. Still working on something for the topper. The ice cream freezing you mean? I haven't made a lot of it, but isn't there something that helps raise(raise right?) the freezing point? Generally speaking even Bourbon is more than 50% water though, so that probably helps.

Fman99 Feb 13 2015 08:02 PM Re: Epicurious: Food and Drink 2015

We've been doing more in the way of family friendly stuff. It's casserole season, at least, up here in the great white North. Last night was my famous (locally) tater tot casserole. Bake a half sheet of tots at 450 for 15 minutes, flipping once. While the tots bake, in a large bowl mix 1 can condensed reduced fat cream of mushroom soup, 6-8 oz diced ham, 2 tbl lowfat sour cream, and 2 oz shredded cheddar. Nonstick spray an 8x8 pan and add mix to bottom, top with salt and pepper and onion/garlic powder. Top with the layer of baked tots and another 4 oz of shredded cheddar and bake at 325 for 20 minutes. This thing reheats like a mo fo, too.

LeiterWagnerFasterStrongr Feb 14 2015 09:25 AM Re: Epicurious: Food and Drink 2015

Oh, ye garbage-platers. Me? I prefer my hot dish pantsless, and JUST sauced enough to feel adventurous. Ceetar wrote: The ice cream freezing you mean? I haven't made a lot of it, but isn't there something that helps raise(raise right?) the freezing point? Generally speaking even Bourbon is more than 50% water though, so that probably helps. I'm sure there's SOMETHING, but I'm not sure I'd put it in ice cream.

sharpie Feb 14 2015 09:38 AM Re: Epicurious: Food and Drink 2015

We started a project a few months ago to try to eat from every country in the world. All 190-odd countries were put in a container and we reach in and pick one and either make a dish from that country or eat at a restaurant that features that country's dishes. So far we have made food associated with Uzbekistan, Uganda, Rwanda, Turkmenistan, Fiji, Germany, San Marino, Qatar, Saudi Arabia, South Sudan and Slovenia. We have friends who have joined in and have had us over to have food from Taiwan and Grenada. We have eaten out at restaurants for Argentina, Turkey, Tunisia and the United States (barbecue). Last night we went to the only Moldovan restaurant in New York (there is also one in Philadelphia and nowhere else in the U.S.) Our next country: Pakistan (getting Pakistani take-out for that one). Other than Uganda, the food has turned out well and often involves research to find, say, a dish associated with Qatar or South Sudan. Also, who knew that Slovenian or Uzbek food is as good as it is? This project will likely go on for years

d'Kong76 Feb 14 2015 10:30 AM Re: Epicurious: Food and Drink 2015

That's a cool project! What was wrong with Ugandan food, dare we ask?

Frayed Knot Feb 14 2015 10:49 AM Re: Epicurious: Food and Drink 2015

And then on days when you want to fast you simply declare it North Korean cuisine day! Oh no he di'int

John Cougar Lunchbucket Feb 14 2015 11:22 AM Re: Epicurious: Food and Drink 2015

sharpie wrote: We started a project a few months ago to try to eat from every country in the world. All 190-odd countries were put in a container and we reach in and pick one and either make a dish from that country or eat at a restaurant that features that country's dishes. So far we have made food associated with Uzbekistan, Uganda, Rwanda, Turkmenistan, Fiji, Germany, San Marino, Qatar, Saudi Arabia, South Sudan and Slovenia. We have friends who have joined in and have had us over to have food from Taiwan and Grenada. We have eaten out at restaurants for Argentina, Turkey, Tunisia and the United States (barbecue). Last night we went to the only Moldovan restaurant in New York (there is also one in Philadelphia and nowhere else in the U.S.) Our next country: Pakistan (getting Pakistani take-out for that one). Other than Uganda, the food has turned out well and often involves research to find, say, a dish associated with Qatar or South Sudan. Also, who knew that Slovenian or Uzbek food is as good as it is? This project will likely go on for years This should be a book or a blog or something. Make some specious but believable connection to it leading to a healthier lifestyle or weight loss and watch the $$ come in.

sharpie Feb 14 2015 12:56 PM Re: Epicurious: Food and Drink 2015

This should be a book or a blog or something. Make some specious but believable connection to it leading to a healthier lifestyle or weight loss and watch the $$ come in. We started it actually after reading a book review of a similar project where they used a globe to determine Sunday night's family dinner. I objected to that saying that you would end up with Russia too often and never get tiny countries. That's a cool project! What was wrong with Ugandan food, dare we ask? Probably not the recipe but the execution. We were making this bready stuff that you pick up the food with but it ended up all gloppy. The main dish was a goat stew -- it was okay but wouldn't have it again. This has led us to African markets or Middle Eastern markets to buy some weird ingredients which is kind of fun.

Ceetar Feb 14 2015 01:46 PM Re: Epicurious: Food and Drink 2015

That's a great idea. I love that. It's also real cool how much you can find just in NY. (there's a really good Ethiopian place outside Columbia. great mead there too)

LeiterWagnerFasterStrongr Feb 14 2015 04:09 PM Re: Epicurious: Food and Drink 2015

Ceetar wrote: It's also real cool how much you can find just in NY. (there's a really good Ethiopian place outside Columbia. great mead there too) Awash or Massawa? (Both are PRETTY good. And Awash has been around, like, forever.) Sharpie, was the Ugandan bread anything like Ethiopian/Eritrean injera?

sharpie Feb 14 2015 07:48 PM Re: Epicurious: Food and Drink 2015

Sharpie, was the Ugandan bread anything like Ethiopian/Eritrean injera? Not quite. Denser than inerja. Ours was dense but also gloppy and gummy. The Pakistani take-out was pretty delicious (a place out on Coney Island Avenue). Next up: Oman.

Ceetar Feb 15 2015 05:50 AM Re: Epicurious: Food and Drink 2015

LeiterWagnerFasterStrongr wrote: Ceetar wrote: It's also real cool how much you can find just in NY. (there's a really good Ethiopian place outside Columbia. great mead there too) Awash or Massawa? (Both are PRETTY good. And Awash has been around, like, forever.) Sharpie, was the Ugandan bread anything like Ethiopian/Eritrean injera? Massawa I believe. It's been a while.

batmagadanleadoff Feb 15 2015 02:32 PM Re: Epicurious: Food and Drink 2015

sharpie wrote: Sharpie, was the Ugandan bread anything like Ethiopian/Eritrean injera? Not quite. Denser than inerja. Ours was dense but also gloppy and gummy. The Pakistani take-out was pretty delicious (a place out on Coney Island Avenue). Next up: Oman. Bukhara? Where else did you eat out on this quest?

sharpie Feb 15 2015 08:27 PM Re: Epicurious: Food and Drink 2015

Bukhara indeed. Other restaurants (all in Brooklyn, all others were home-cooked): Argentina: Libertador in Cobble Hill. Fair Turkey: Taci's Beyti on Coney Island Avenue. Good food, fun place. US: Fletcher's Barbecue in Park Slope. We've gone several times. Good Tunisia: La Goulette in Williamsburg. Quite good, atmosphere nothing special. Moldova: Moldova on Coney Island Avenue. Good food but depressingly empty (also, no liquor which seemed odd for that kind of food) The missus made delicious Omani food this evening. Tomorrow, since I am home all day and she works, I have to come up with a Guatemalan meal. That is likely it for a while as we leave for Colombia on Saturday (unless Colombia is the lucky winner).

batmagadanleadoff Feb 16 2015 02:50 PM Re: Epicurious: Food and Drink 2015

sharpie wrote: Bukhara indeed. Other restaurants (all in Brooklyn, all others were home-cooked): Argentina: Libertador in Cobble Hill. Fair Turkey: Taci's Beyti on Coney Island Avenue. Good food, fun place. Agree with you on both of those. I'd rate Argy restaurants mainly on how the sides and secondary dishes are executed. Local restaurants won't be able to replicate the Pampas grass-fed Argentine beef -- unavailable here in the U.S. -- that is the star attraction of that country's cuisine.

Ceetar Mar 01 2015 05:06 PM Re: Epicurious: Food and Drink 2015

Ashie62 Mar 02 2015 09:55 AM Re: Epicurious: Food and Drink 2015

This is all world... 30 ml Hydroment Hydrocodone Cherry syrup and add... 60 ml Rockstar Sugar free. Paradise

cooby Mar 04 2015 05:39 PM Re: Epicurious: Food and Drink 2015

Ceetar wrote: I Love It!

Ceetar Mar 05 2015 07:07 AM Re: Epicurious: Food and Drink 2015

thanks! next time I think I should experiment with fondant. my wife hates that the icing isn't real smooth. (the cake is also lopsided, I know i'm supposed to shave the top to make it flat but i didn't)

Ceetar Nov 07 2015 10:26 AM Re: Epicurious: Food and Drink 2015

who doesn't love a good Butterkuchen?