or Connect
New Posts  All Forums:

Posts by b1os

Beergium package was well-packaged. He also threw a few beer coaster (Mikkeller etc.) on top. Enjoyed the All Day IPA. Mad Bitch was nice too. Fantôme Coffe Ruby was decent. Girardin Gueuze Black Label was very nice. Only had a sip of the Pannepot Reserva 2010 but it was very delicious. Tsjeeses BBA 2010 was very good. The Jack d'Or was good but lacked something. Drakes Jolly Rodger was delicious. Mikkeller Beer Geek Brunch Weasel was great. Maybe a bit hot but still...
Thai red lentil soup with aromatic chilli oil. Recipe from Plenty More (http://www.theguardian.com/lifeandstyle/2014/sep/06/welcome-to-the-feast-11-yotam-ottolenghi-best-recipes#). Red curry paste from http://www.bbc.co.uk/food/recipes/chickenandbambooshoo_90183 (forgot the garlic though). Spectacular. One of my favorite soups.
It states 2-3 cloves. That's what I used too (I've pressed them though). Aioli is supposed to be quite spicey due to the garlic and olive oil. But if you prefer less garlic, then obviously do that. Maybe cut it down to 1-2 cloves.
You could use less garlic.
Shakshuka. Given the time, I always finish it in the oven. I dislike finishing it on the stove because most of the egg will be "very well done" by the time the top is somewhat cooked. Covering it makes for an odd texture too. In the oven, it cooks through evenly (and I prefer it to be very soft). Can take quite some time though since I "bake" it at 170-220°F (but I suspect the actual temp is lower than that). Going too high and the surface of the egg gets dried out which...
Yeah, I like Boon Oude Kriek (and Oude Gueuze).
So, Beergium didn't have the Fantôme Hiver (6.29 €) in stock anymore, so I got the Fantôme Coffee Ruby (9.19 €) instead. Since the owner felt bad about not having the bottle in stock anymore, he also threw another apology and a bottle of NovaBirra Big Nose and All Day IPA on top. Very friendly guy. Shipment should arive today.
This was good. Maybe a tad sweet. Also a tad too hot. Too sweet for my taste. The cherry was also a tad overbearing. Very good. Very dry (almost too dry ). Almost flat. Extremely tart. If you didn't know it was a kriek you might think it's made with cranberries. I'm gonna assume it's an off bottle (especially due to the flatness). It's still quite good--like a complex dry cranberry seltzer. An "easy" gueuze. Beginner-friendly. Very good. Could use more...
So, what's the difference between adding warm or cold water to mayonnaise? Lebovitz's recipe states to use warm water.
There you go. How much oil did you use?
New Posts  All Forums: