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I just made what may be a new favourite cocktail... The Spanish Monk Cocktail. Created in 1951. I'll make another one tomorrow and post pictures. Uses Green Chartreuse, Gin, Lemon. omg Kreygasm |
you gotta post the amounts used bra |
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I was going to post the amounts when I posted the pic! Sorry I shouldn't have even replied to the thread, I was just too excited since I discovered such a yummy drink :D Specs are 1.5 oz Gin 0.5 oz Green Chartreuse 0.75 oz Lemon 0.5 oz Simple Egg White |
OK here it is https://i.redd.it/ebqvvygkqu231.jpg Original recipe as printed in The South American Gentleman's Companion, 1951 by Charles H. Baker Jr: https://i.imgur.com/s77TzAl.jpg Specs I used, as printed in the Bartender's Choice App Spanish Monk Cocktail 1.5 oz Gin 0.5 oz Green Chartreuse 3/4 oz Lemon 1/2 oz Simple Egg White No Garnish The result is such a beautiful, smooth, tart, herbal cocktail where everything works together in perfect harmony. The egg white is a must, giving it a smooth creamy texture that just 'holds' everything together. Modern version says no garnish (probably because the 50's recipe calls for one of those freakish green cherries), but a quality maraschino cherry would be welcome here. |
Still haven’t found a cocktail I enjoy the egg white with, myself.. I keep trying though lol :badpokerface: |
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It’s a texture thing for me. I prefer a crisp cocktail and find the egg white makes drinks a little too thick/silky maybe? That said, I love how Johnny Walker Blue coats the tongue with almost a buttery finish so maybe that’s my limit texture wise. And to be fair all the egg white drinks I’ve tried have been whisky/bourbon based. Never tried with gin. Maybe that’ll be next. |
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Just had my first Last Word. https://i.imgflip.com/32y6na.jpg Quite delicious. Refreshing and floral. 10/10 will drink again. |
Nice! And they have a nice selection. You might like the Aviation as well, it's one of the better looking classics out there. If you ever see a Hemmingway Daiquiri be sure to try that. I might post one here later, but I don't want to spam the thread LUL Penicillin is my wife's favourite that isn't a very simple citrus/fruit cocktail (she will also enjoy margaritas, daiquiris, mojitos, moscow mules) |
Great feedback. It's been refreshing to finally have a kitchen that roommates aren't constantly making a huge mess in... more to come. Quote:
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Attempted to recreate this recipe I found on Reddit: https://www.reddit.com/r/food/commen...hite_wine_and/ Third attempt turned out looking decent.. but probably too much time spent on the flesh side. Side note.. bought a bunch of 'fancy' dried pasta at Loblaws to try - found that the PC Black Label and the De Cecco stuff had a matte/rougher texture that held on to sauce really well compared to the Barilla and Delverde stuff. https://lh3.googleusercontent.com/D6...I=w750-h985-no |
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Make sure you use oil that can handle high heat (non extra virgin olive oil, peanut oil, vegetable oil, etc.) |
decided to make taiwanese beef noodle this weekend https://scontent.fyvr3-1.fna.fbcdn.n...b4&oe=5D7AD0EE https://scontent.fyvr3-1.fna.fbcdn.n...32&oe=5D99437A https://scontent.fyvr3-1.fna.fbcdn.n...7e&oe=5D9A1375 |
Exactly what Sonick said. Lower heat and longer time = lighter colour, drier results. You need to find the balance of time and temperature for the perfect skin. I drop the fish in to a ripping hot pan, lower the temp, tilt the pan and allow the oil to pool around the edge. Slid the fish into the pool and press down and pop out any air bubbles. You can get splashed with a bit of hot oil when the skin "pops." Never put oil in a cold pan. Bring the pan up to temp, put in enough oil to coat the bottom, swirl around and drop your fish in. I'd say for an average piece of salmon/trout I give it about one minute of sear and 4 mins in the oven at 400. Pull it out, touch the flesh side to the pan for 30 seconds, pull out to rest, throw some chopped shallots into the pan, deglaze with white wine and lemon, reduce, pull off the heat, throw massive knob of butter in and emulsify in with spoon. Pour on the plate and place the salmon flesh side down into the sauce. The whole process will take 8-10 minutes from start to the plate once you figure out your timing. |
Question - why don't put oil into a cold pan? |
The amount of time above a certain heat will give oil that burnt flavour. If you put it in a ripping hot pan, and get what you are searing in there right away, it will still provide the effect of the super hot pan (no sticking) without giving the oil the chance to degrade as the food that's in it will keep it at a lower temperature, like an ice cube in hot liquid. Its still hot, as its in the ripping hot pan, but it doesn't spend too much time above that smoke point. |
^ good pro-tip (literally pro), never considered that! Besides getting rid of air bubbles, holding down the fish with your hand or spatula when you first put it in the pan also helps because they tend to shrink and the skin tends to curl up when it first hits the surface. Holding it down ensures flat surface contact with the oil. |
Cold fat into a hot pan is recommended for cast iron though no? |
There isn’t one rule for every protein. I always leave my steaks on the counter so they’re room temp before hitting the grill. Duck breasts should go fat side down on cold cast iron so the fat has more time to render etc.. depends on what you’re working with. |
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Any recommendations on some fundamental cookbooks? Been cooking a lot more recently and would like to expand my repertoire. I'm sure there are plenty of online options but I still prefer hardcopy cookbooks. |
Silver spoon - great Italian recipes and basics. Incredibly comprehensive Batch - great introductions to pickling and fermenting Larousse gastronomique - the all encompassing culinary bible Cured - meat curing and butchery Culinary artistry - encyclopedia of ingredients and how they pair with other ingredients. This book was the most important book for me to learn how to ignore recipes and create my own features nightly when I was a young CDP at cafe de Ville in Edmonton. Great if you want to get creative but have a baseline The French laundry - you will never be able to make this food. Its insanity, however reading about the fundamentals of their food, and the understanding of what it takes to achieve perfection is an amazing read and really teaches polished techniques. |
Thanks for the recommendations, Westopher. I'm going to look into Larousse Gastronomique and Culinary Artistry first. |
Honestly, i got to the local public library. I go and flip thru the cooking session (always on display); and i only borrow books with pictures. Once i master those, i'm able to go dig deeper towards cookbooks without pictures. |
I use chef google myself. Google a couple ingredients and allrecipes, food network etc sites usually have something worth trying. I have New Larousse Gastronomique here as well. Got it for Christmas and still haven’t used it. Flipped through and there is so much in there... Maybe next time I’ll grab the book instead of the phone. |
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