REVscene Automotive Forum - your creations?

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Speaking of spot prawns, I hope I get some next weekend when I’m back home in Coquitlam. Last year my aunt brought a huge bag of them over for a birthday dinner. I was convienently there that weekend already cooking for it lol

Edit: god damnit! Now I have a ton of ideas running through my head for spot prawns....

I think this needs a bump! What did everyone make for dinner tonight??

I went nice and simple. White rice, home canned corn, and some pork chops with a wet rub, just baked in the oven. Pretty juicy

https://farm8.staticflickr.com/7870/...9413af80_b.jpg

^
I finished picture of this would be awesome.

also, Spot Prawn season is coming up soon. I wonder what the prices will be this year?

It's been grilling season for me, I try to bust out the BBQ once a week.

https://i.imgur.com/IcrfKrBh.jpg
https://i.imgur.com/PQiJF7Xh.jpg
https://i.imgur.com/WR2EBwMh.jpg

Also made a burnt Basque cheesecake, super easy but oh my God don't look at the ingredient list if you're on a diet.

https://i.imgur.com/dUeuXEUh.jpg
http://i.imgur.com/cBJzRcgh.jpg

Quote:

Originally Posted by originalhypa (Post 8947429)

^
I finished picture of this would be awesome.

also, Spot Prawn season is coming up soon. I wonder what the prices will be this year?

hypa + VLS = :fulloffuck:

this is from last month, but i cooked my own boodle fight.

sorry for the crap quality, was too tired to take any proper pix.

https://i.imgur.com/OF4muwe.jpg

Quote:

Originally Posted by originalhypa (Post 8947429)

^
I finished picture of this would be awesome.

also, Spot Prawn season is coming up soon. I wonder what the prices will be this year?

Sadly the end result wasn’t great for pics because I didn’t do a bacon weave so it didn’t hold very well. I was annoyed as it was a lot of work so didn’t snap any pics. Still tasted awesome and I should have taken some because the ribs looked good inside the pineapple.

Next time I’m weaving dat bacon.

https://barbecuebible.com/wp-content...10-628x373.jpg

Egg Lemonade, recipe from The Barkeeper's Manual, 1910

Edit: This recipe is actually found in Harry Johnson's new and improved bartender's manual (1888), so predates the one I used. Instructions are essentially the same, and he adds the comment "This is a delicious summer drink of Americans, and is also fancied by the Ladies."

https://i.imgur.com/8IdFsBf.jpg

I was browsing through some vintage cocktail books, and came across this interesting variation of the lemonade. The instructions from the book are as follows:

PLAIN LEMONADE.
Use large glass.
Juice one lemon,
Two tablespoonfuls sugar.
Fill the glass two- thirds full of water and the
balance with cracked ice. Shake well and serve
with fruit in season.

EGG LEMONADE.
Use same ingredients as plain Lemonade, add
one raw egg and shake well . Serve with fruit
and straws. This drink is very palatable.

How I made it:

I used the juice of one big lemon (1.5 oz) and matched that 1:1 with simple syrup. Shook it with a lot of cubed ice, and one large rock, for around 15 seconds to break and dilute most of the small ice. I then strained into a protein shaker (Blender Bottle) with one egg, and shook until fully combined. Poured into glass, topped off with some ice and a bit of water. Lemon twist...

The Verdict

Sullivan was right, this drink is very palatable. Takes on a custard like flavour, and reminds me of lemon meringue pie. Absolutely delicious, but the aroma isn't the best. Even though I expressed the lemon twist, it still took on a strong raw egg aroma (I found that this isn't really found in the taste). I threw on a dash of Angostura bitters after a few sips, and that made for IMO a perfect drink.

I made another one the next day, and with the bitters added at the beginning, it's absolutely perfect. I got some decent sized lemons, so they are making some powerful lemonades! PogChamp

^
I can imagine that the drink would lose a lot of the raw egg scent and texture if you took out the yolk and only used the egg white. That's the basis of a meringue right there!

That is a really cool drink though. Something unique to break up the monotony of beers and ciders.

Quote:

Originally Posted by originalhypa (Post 8947727)

Yup most "sours" started appearing in the 1890s, and are cocktails with a couple shots of spirits (whiskey, gin, or brandy at first), and about half a lemon worth of juice and a bit of sugar. Basically a lemonade with alcohol. They are amazingly addictive.. After prohibition, alcohol quality went way down, and they started shaking them with an egg white. This adds a bit of extra dilution, but more importantly smooths the texture. I imagine the layer of foam helps too. They were garnished with some bitters on top, or a float of wine. Since the presentation is so nice, they kind of made a comeback... They make very good Instagram pics! ;)

So if you just used egg white with this, it would have a big foam layer on top, and the juice itself would be smooth but not as smooth and creamy. Something like this New York Sour I made last weekend:

https://i.imgur.com/OR2Cjul.jpg

This lemonade recipe is pre-prohibition, and may be much older than 1910. I imagine a lot of drinks used egg in them for texture and nutrition. In fact it was common for coffee to be brewed with an egg when people started drinking coffee.

Keep in mind, that egg lemonade is non alcohol. If you want to break the monotony of cider and beer and still want some booze, but still want something tall and cold, I recommend the Tom Collins

https://i.imgur.com/F5MtTxg.jpg

It's a basic sour (gin, lemon, sugar) topped with soda water. That's it! I like to throw in a couple dashes of bitters. And really, I want to put bitters in anything citrus. Even 7Up.

Order one, but beware, there's 2oz of gin in there, it'll be stronger than a beer LUL

Sheetpan fish; super easy, great instagram fodder

I’ll try and post up what I’ve been up to later ... hopefully. Haha as long as I don’t forget

Spoiler!

Quote:

Originally Posted by SkinnyPupp (Post 8947732)

Order one, but beware, there's 2oz of gin in there, it'll be stronger than a beer LUL

Thanks for the heads up on the Tom Collins. Im going to have to try one of those the next time the sun is out.

But you're right about how these drinks hit you. I made a standard martini the other day, 2oz gin, 1oz vermouth and an olive. The taste was good, as I was using top shelf ingredients. But wow, it knocked me on my ass. I have no idea how James Bond was able to keep it together sucking back martinis :lol

Just finishing up our kitchen reno, need to get some proper bitters now that we have a functioning bar area. Love me a negroni or a old fashioned

^
A Compari and soda with a mild squeeze of citrus is one of my favorite summer drinks. They were giving away small bottles of bitters with the purchase of a Compari last year, so I stocked up.

https://www.campari.com/our-cocktails has a few cool recipes.

Campari and bitters are staples in my cabinet.

Had a negroni on a rooftop patio on mother’s day. Mmm

Negroni Kreygasm

https://i.imgur.com/C5Oe7J0.jpg

I also love the Boulevardier, a version of the Negroni using Bourbon instead of Gin. The sweetness of Bourbon plays with the bitterness of Campari in a different way... The negroni is more about the botanicals and citrus of gin. Both are amazing drinks and I can't say which one I prefer, but they are different enough that if you like one, you might like the other even more.

^ love myself a boulevardier as well. Disappointing when I order one and the bartender has no clue what I’m talking about.

this post is long overdue, and will be a long one. only open if you want to see a million food pics! haha

Spoiler!

Always like to see your plates man. You still butchering/cutting?

Quote:

Originally Posted by westopher (Post 8948402)

Always like to see your plates man. You still butchering/cutting?

Thanks! Sure am. What are you up to these days??