Comments for Jeremy's Tasting Notes &c.

Comment on Recipe: Beans and Rice With Avocado Salad by Beans with Brown Rice and Avocado Tomato Salsa | The Adventures of an Epic Baker

Mon, 19 Apr 2010 04:10:50 +0000

[...] If you’re not inclined for spicy I’d start with 1 tsp chili flakes which is 1/3 less than what the recipe calls for. If you think that’s going to be too much, go down to 1/2 tsp. I won’t tell anyone . Bean with Brown Rice and Avocado Tomato Salsa From Jeremy’s Blog [...]

Comment on Recipe: Beans and Rice With Avocado Salad by The wife

The wife — Wed, 20 Jan 2010 06:55:20 +0000

We made this with Rene and she liked it enough to feature it on her blog:

http://fromonestovetoanother.blogspot.com/2010/01/beans-with-brown-rice-and-avocado.html

Neat.

Comment on Recipe: Hummus by Marcus

Marcus — Wed, 23 Sep 2009 01:05:03 +0000

I normally make mine omitting the onion, cumin, and cayenne, but I made it like this tonight with a shallot I had and it was superb. Good call.

Comment on Recipe: Hummus by laurie

laurie — Tue, 25 Aug 2009 21:29:01 +0000

So good I ate some for lunch.

Comment on TN: 2005 Francois Chidaine Montlouis Sur Loire “Clos du Breuil” by george p. sape

george p. sape — Mon, 06 Jul 2009 01:42:03 +0000

I tasted the 2006 Clos Habert recently with a steamed lobster dinner. Wonderful wine, rich and intense nose, sweet with hints of honey, but at the same time powerful lime and lemon aromas with a mineral underpinning; sweet and lucious in the mouth, but not sticky; clean citrus kept coming through; dry minerally finish with a layer of sweet fruit at the same time.

Comment on Recipe: Aviation Variation by Jeremy

Jeremy — Mon, 22 Jun 2009 02:52:35 +0000

I have to say that my feelings for Luxardo Maraschino have changed since writing this post, because at this point I love the stuff. Not sure what happened. Maybe it's a consequence of having discovered and loved the Last Word? My current approach to the Aviation is to use a hint of both Maraschino and Creme de Violette.

Comment on Recipe: Aviation Variation by First Q and A Session « Orcinus Quay

First Q and A Session « Orcinus Quay — Sun, 21 Jun 2009 21:58:12 +0000

[...] Jeremy Tavan however decided to use a little Violette for substituting the cherry liqueur. This is a double conundrum; both cherry liqueur and violette are hard-to-obtain liqueurs. However, someone used Blue Curacao to replace Creme de Violette in a mojito. Another suggests 1 teaspoon vanilla extract with 2 teaspoons white sugar to replace violet syrup. These two substitutions seem to be a bit reasonable. I can use a blue aviation and a white aviation in different shoots. [...]

Comment on Recipe: Beans and Rice With Avocado Salad by Meng Weng Wong

Meng Weng Wong — Tue, 26 May 2009 07:13:04 +0000

tried this last night. avocados were unripe. failed over to lentils+bacon. lima beans make my mouth tingle. will try again when avocados improve.

Comment on TN: Torani and Monin Passionfruit Syrups by wohali

wohali — Sun, 23 Nov 2008 18:41:37 +0000

How right you are! I eat a fair bit of maracuja (passionfruit) when in Brazil these days. Honestly I think the right thing to do is buy it fresh and can/jar it. I brought back some jackfruit and some cashew fruit preservatives, and they make fantastic caipirinhas when properly drained. I expect the fluid remainder would work fine as a syrup for shave ice, italian soda or what have you.

Comment on TN: Chateau La Moriniere 2005 Muscadet Sèvre et Maine Sur Lie Vieilles Vignes by Fournier Bernard

Fournier Bernard — Sun, 16 Nov 2008 08:36:35 +0000

recherche Muscadet sur Lie Chateau La Moriniere 2005 / 2006 merci

Comment on Recipe: Puerco Pibil by Jeremy

Jeremy — Sun, 02 Nov 2008 16:01:03 +0000

I often cut the salt in half, then season to taste afterwards. As for marinating, you’re probably right about that. I’ve done it both ways and don’t recall any advantage to the long marinade.

Comment on Recipe: Puerco Pibil by Meng Weng Wong

Meng Weng Wong — Sun, 02 Nov 2008 09:32:53 +0000

Oops, I did it again.

Does 2tbs salt seem like a lot to you?

I skipped the overnight marinade, on the theory that 4h at 325 will more than outdo 20h at 40.

Comment on Recipe: Puerco Pibil by Joan Touzet

Joan Touzet — Mon, 07 Jul 2008 20:02:41 +0000

You can also make this with any tough cut of meat – for instance, beef butt steaks work great.

Comment on TN: Damien Delecheneau Domaine La Grange Tiphaine 2005 Touraine Côt Vieilles Vignes by Damien Delecheneau Domaine La Grange Tiphaine 2005 Touraine Côt Vieilles Vignes | BUBBLE BROTHERS - CORK WINE MERCHANTS

Tue, 25 Mar 2008 11:11:06 +0000

[...] Jeremy’s Tasting Notes &c. › TN: Damien Delecheneau Domaine La Grange Tiphaine 2005 Tourain… [...]

Comment on Recipe: Puerco Pibil by Meng Weng Wong

Meng Weng Wong — Fri, 12 Oct 2007 17:57:15 +0000

Wear gloves when handling habaneros. Do not touch sensitive body parts.

Comment on TN: Frank Family Vineyards 2005 Napa Valley Zinfandel by Jeremy

Jeremy — Wed, 29 Aug 2007 06:22:12 +0000

Thanks for your recommendation. I’ve been having a very difficult time with zins these days, because I really want a joyful spicy/fruity red without jam or vanilla/coconut or searing alcohol, and it’s out of style. Everyone seems to want zin to be massive, overripe, and overoaked. I will be sure to visit Biale next time I’m up there.

Comment on TN: Frank Family Vineyards 2005 Napa Valley Zinfandel by HWRNMNBSOL

HWRNMNBSOL — Fri, 24 Aug 2007 14:06:44 +0000

I recently friended you on LJ and I have been reading your wine reviews with interest.

I have been enjoying Biale for several years now, and if you have an interest in zins, you might like their offerings. I visit them any time I go to Napa. Their website:

http://www.robertbialevineyards.com/index2.html

Comment on TN: Ostertag 2005 Les Vieilles Vignes de Sylvaner by Rene Rodgers

Rene Rodgers — Sat, 04 Aug 2007 10:41:43 +0000

That sounds a lot like Jones’ Green Apple Soda. The wine sounds interesting, but I like sweet wines .

Comment on Recipe: My Favorite Beans and Rice by Rene Rodgers

Rene Rodgers — Sun, 29 Jul 2007 05:24:43 +0000

I LOVE this recipe!

Comment on NWR: The trip from hell (aftermath) by jtavan

jtavan — Thu, 26 Apr 2007 18:10:28 +0000

Yes, I should have added the caveat that all our diving was done on the “usual” side of Bonaire. I saw Larry’s Wild Side in the phone book, but we didn’t do any diving with them.