The lovely Jane Ni Dhulchaointigh sent me some packs of Sugru modeling repair/mod/hacking silicone to review for the next volume of Make: magazine. Here’s a preview of the tea kettle repair I performed.
Archive for the 'food' Category
The Ramos Gin Fizz. Ah. Born in 1887 to Henry Charles “Carl” Ramos. Not technically a cocktail, but a fizz. A morning-after drink for clearing the haze after you’ve had a few too many the night before. Downright delicious; a creamy, frothy, fragrant, lovely way to set things right again with the dawning day.
It doesn’t come easy. The problem faced here is an emulsification that doesn’t want to happen. We’ve got egg whites, citrus, dairy, sugar, and alcohol being forced to hang out together. They don’t want to. In days past, bartenders mixed all of it at once and had dedicated underlings who shook the heck out of it for fifteen minutes. Modern bartenders use a spring and a two-step mixing process to cut the shaking down to about two minutes.
Ramos Gin Fizz
À la Ed Diaz, Bar Tonique, New Orleans, LA (820 N. Rampart, on the edge of the French Quarter)
- 1 1/2 oz Old Tom Gin*
- 3/4 oz Cointreau
- 3/4 oz Fresh squeezed Lemon Juice
- 3/4 oz Fresh squeezed Lime Juice
- 3/4 oz Heavy Whipping Cream
- 1/2 oz simple Syrup (2:1)
- 1/2 an egg white (this drink is traditionally built for two, in which case, double the recipe and use the whole egg white)
- 2 oz Club Soda
- 3 drops Orange Flower Water
Pour the citrus and egg white in a Boston Shaker with the spring from a Hawthorn strainer and dry shake for one minute. Keep ingredients in the tin and in the glass add the Gin, Cointreau, Cream, and Simple Syrup. Fill with ice reconnect with the tin and Shake for one minute. Strain into a large Highball glass (no ice,) top with Club soda, and garnish with Orange Flower Water.
Many thanks to Ed for sharing this with me.
*Most pre-Prohibition cocktails that called for gin used something very different from what we’re familiar with today. Old Tom is a sweeter, lower-proof style than the typical London dry gin. You’ll find Hayman’s brand without much difficulty.
I just purchased a steel table from a co-worker and I think I’m in love with it. It’s a stainless steel chef’s table from John Boos & Co. It’s 40×24x40 48″x24″x40″. I think I’m going to use it as a standing computer desk. Or for food prep. Or for just gazing at.
Right now I’m using it as a workbench for some projects, which is a horrible idea, as a conductive surface isn’t the smartest thing to have when dealing with electronics. As soon as I build a new wood workbench in the garage all of my projects are moving out there. Then I can put this beauty to better use.
This is the beast what makes the beautiful donuts aboard Gypsy, the Carpe Donut cart.
We visited my parents, my sister Silvia, and her family in Charlottesville, VA last week. Among the many wonderful things we did was visit Carpe Donut, a donut cart run by some friends of my sister. The donuts are organic, made to order, and scrumptious.
Here’s the Earth Day hook: owner Matt Rohdie is planning to convert the truck that pulls the trailer to run on biodiesel. Where will he get the oil? From the donuts!
