What's Cooking?

[ness]

 

I have mentioned two or three web sites in my posts to this thread - Cooks Illustrated, Pioneerwoman, and Seriouseats are examples.

Some of you have indicated obliquely that from time to time, you enjoy a cocktail, responsibly consumed.

About a month ago, I read an article on the seriouseats site on gin and Martinis. I have been experimenting with what I learned.

Based upon what I read and what I have tried based upon that reading, I urge those of you who like a martini to try this recipe:

2 ounces Beefeater, Bombay (not Sapphire ), or Tanguery 10 gin

1 ounce Noilly Pratt vermouth

large cube ice in shaker

shake like the devil for 20 to 30 seconds

pour into a chilled martini glass with two homemade dilly beans

I promise you will remember the experience, but only if you cut yourself off after two.

That's a pretty wet martini. Not familiar with that vermouth brand. 

[ness]

 

   The cool day made me want some potato soup. Not the most healthy bowl full of goodness though. Only had a pound of bacon in it plus a cup of heavy cream and butter too. Did some tweaking as it called for tarragon and cilantro. I subbed rosemary  dehydrated from last years garden and this years growing like weeds chives.There was a roux involved and blending half of the pot to thicken it. Thinking I will use some dehydrated chanterells pulverized to a powder for a thickening agent next time. This was very good as I consumed a rather large bowl washed down with a blue moon. It will be hot and ready for Mrs. BilletHead when she arrives home from work :).

BilletHead

Sounds good. And, good call leaving out the cilantro I think. 

[joeD]

Snagged, that is a violation of gentlemanly forumsmanship, posting foodie pix from a vacation spot. 

Mmmm. Grouper.

There really isn't specific Lebanese food in St Louis anymore.  Now lumped into  polyglot "Middle Eastern" cuisine. One or two small concerns on South Grand.  Unless you are an ethnic foodie completist, your culinary life won't suffer if you don't eat unknown food wrapped in grape leaves.

Pioneer Woman- I was nobody until I married one of the wealthiest men in Oklahoma. Now, I have a TV show where I show America how to cook nothing special. But, with luck, you too can deliver homemade biscuits to your hubby, busy ranching on his million acres.

 

 

[snagged in outlet 3]

I got off the around one and just ate another one!  Unfortunately It was better than the fishing.  One small snook and broke off another.  Only sniffs I had in 5 hours  

sio3

 

[rps]

 

That's a pretty wet martini. Not familiar with that vermouth brand. 

It is French and has a subtle difference from Martini and Rossi. As for the "wet" the article explains that the original cocktail, including the gin, was different. London Dry Gin replaced Toms gin with a higher sugar content. Then, bar patrons and Ian Fleming migrated common tastes from a 2 to 1 ratio to the "perfect" 4 to 1, and from there to the straight gin, but you say the word vermouth slowly and carefully over the gin.

I was willing to try the recipes described in the article and found my preference for the "perfect" ratio actually preferred the old fashioned 2 to 1.

The dilly bean garnish was actually something I did for fun when I had visitors. I urge you to try it.

[Mitch f]

 

It is French and has a subtle difference from Martini and Rossi. As for the "wet" the article explains that the original cocktail, including the gin, was different. London Dry Gin replaced Toms gin with a higher sugar content. Then, bar patrons and Ian Fleming migrated common tastes from a 2 to 1 ratio to the "perfect" 4 to 1, and from there to the straight gin, but you say the word vermouth slowly and carefully over the gin.

I was willing to try the recipes described in the article and found my preference for the "perfect" ratio actually preferred the old fashioned 2 to 1.

The dilly bean garnish was actually something I did for fun when I had visitors. I urge you to try it.

I thought all that was required was to only briefly glance at the vermouth bottle!?

[ness]

In college, we had a spray bottle filled with vermouth. Spritz a little onto the cut-rate Stanley's gin and you had a dry martini like our heroes Hawkeye and Trapper would have liked. We didn't bother with ice.

Lately, I've been slowly upping the vermouth content, but I'm not at 2/1 yet. Probably makes sense to concentrate on the vermouth quality if I'm upping the ratio. I'm not opposed to 2/1.

I'm a green olive guy. The more the better, but not dirty.  Dilly beans I haven't had or tried in a 'tini. Can't get my head around that

[joeD]

The Martini is a specific drink. Once you add or subtract ingredients, it is no longer a "martini."   What's next, a pickled parsnip? Rutabaga?  No gin?  A "deconstructed" martini.  How about a Honey Nut Cheerio on a toothpick ? 

[Gavin]

Not a big fan of the martini or gin if not well diluted. Will drink a Gin & Tonic in the summertime. Half glass full of ice cubes, add Hendricks gin until cubes float. Sqeeze a lime wedge into drink, wipe rim of glass with the lime and toss it in the drink. 2-5 dashes of Angostura bitters depending on size of drink or to taste. Fill glass with tonic. Extra lime if a tall glass.

 

[rps]

I will not post pictures tonight, but I just put a good Nueske's bone in ham in the oven to reheat. I have the ingredients ready to prepare cheddar polenta and pan roasted asparagus.

What I am excited about is that after I chunk the meat off the bone, I will be able to make slow cooker Senate bean soup later this week.