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mgs

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Everything posted by mgs

  1. mgs

    Cigar follow up

    Here in Denver there is a hand rolled cigar, Palmas, made by Clay Carlton (http://www.palmacigars.com/). It is the finest and best cigar I purchased in US. Does anyone know of any other handmade cigar available to purchase by mail ? Thanks, - Marcelo
  2. mgs

    How to make ceviche

    Prepare this at night so that it will be ready in the morning, or do this in the morning so that it will be ready at night: Ingredients: Any amount of white fish you would like to use (I make about a half-gallon at a time because people will eat it up quickly) Chopped/diced onion (one cup for every three cups of fish you make) Chopped/diced red and green peppers (one-half cup of each) for a festive color Hot sauce (if desired) picante Salt and Pepper to taste Lime juice, enough to entirely cover the fish completely Avocados A glass or ceramic bowl or large jar A box of crackers for lightly toasted bread to eat the ceviche Instructions: Chop the white fish into small squares and put into the bowl or container you have prepared for this. A round pyrex bowl is perfect. Add the onion, the green and red peppers (you could also use yellow) Add the hot sauce to taste, I prefer to leave the hot sauce out and only people who likes hot will add it at the time of eating in an individual plate. Cover everything well with the lime juice. It should cover the fish by at least 1/4" Cover the bowl with a clean dishtowel or cover. Leave on the kitchen counter, or until the fish is the color white, it may take 6-8 hours to marinate. The fish will have cooked in the lime juice. If it is too watery, just pour some of the lime juice out. Refrigerate until cold. When it is cold, it is ready to be served. It will last for about a week At the time of serving cut avocados in small pieces and add on the top of your bowl, or you can make individual serving using for example a cocktail party glass where the avocados will be on the top of the ceviche. Enjoy by placing a bit of the mixture on a cracker, and eat with your favorite drink. Ceviche is usually well accompanied by a coke, a rum-and coke, or a beer. Enjoy !
  3. Does anybody known any good place in São Paulo to drink absinthe ? - Marcelo
  4. Thanks for the comments above ! Although I was born in São Paulo, I don't live there anymore.... I am going to Brazil this week for a conference, and for one or two nights I will be available to find something to do there.... maybe I will try one of the places recommended.... I remember that someone said that in Brazil, any booze cannot be more than 55%, so that will be a tough experience to get real absinthe there.... Cheers ! - Marcelo
  5. mgs

    Red Infusion

    I tried once a Kir, white wine in a glass with about 10% absinthe... It was drinkable, but I still prefer the regular Kir...
  6. mgs

    New guy from Denver

    Welcome to WS, from "another guy in Denver" !!! - Marcelo
  7. mgs

    Absinthe Documentary

    this documentary is very nice ! - Marcelo
  8. mgs

    Clef du Vin

    Today I tried the device "Clef du Vin" made by Peugeot to age wine, each touch by 1 sec, ages the wine for one year, and we can gauge when is the best maturity time for the wine. Does anybody know if this also works with absinthe ? - mgs
  9. mgs

    Cachaça

    good news about cachaça.... I believe that this is a "kind of IGP", where US will recognize cachaça as the ones only made in Brazil..... - Marcelo
  10. mgs

    Sloooooow cooking'

    Robert, thanks for this suggestion ! I will get one to read ! - Marcelo
  11. mgs

    Sloooooow cooking'

    French cooks developed this method for cooking ducks (the ones used for foie gras). This cooking method is getting a lot of attention because it is wonderful for meats, particularly the ones with fat and connected tissues such as chuck. The water temperature is controlled for the point of pasteurization, and a chuck meat can take up to 72 hours in the water bath (with a vacuum sealed plastic bag). The connected tissue changes in a kind of collagen. At the end, a butane torch is used to finish the meat with the flame. - Marcelo
  12. mgs

    Sloooooow cooking'

    Thanks Greenbird for the links ! I have been thinking to put together a temperature controlled water bath for Sous Vide, since the commercial ones are priced $400+.... those suggestions can help me to buy the necessary parts... A few days ago I used my rice cooker and made some vegetables on sous-vide, I used a vacuum sealer, put some carrots, yellow and green zucchinis, and cooked for 20 minutes..... they were crunchy, delicious, and the liquid that came out from the vegetables I just added some olive oil, thyme and salt.... - Marcelo
  13. mgs

    What ya drinking tonight?

    Lucid was my first absinthe purchase in US 2.5 years ago.... I still have that bottle..... sometimes I drink it with someone who never tasted absinthe before..... one day that bottle will be empty and eventually I will have a nice two eyes bottle to serve water !
  14. mgs

    Sloooooow cooking'

    does anybody have experience with "Sous Vide" cooking ? I am trying to learn how to make sous vide food, but it seems that equipment is too expensive.... - Marcelo
  15. mgs

    Worst cocktail idea EVER!

    :puke:
  16. mgs

    mgs

    Thanks, Friends ! I had an amazing BDAY with my children and girlfriend..... We drank Pacifique !!! - mgs
  17. mgs

    Zubrsinthe

    I also did not know that sweetgrass was bison grass ! Brian, can we actually get the sage+sweetgrass package available in Whole Foods and macerate with vodka ? I only burned that stuff in my fireplace !!! - Marcelo
  18. mgs

    Absinthe Shave Soap

    Do we have shaved green fairies ? This subject just reminded a discussion we had about canned absinthe... is technology now good enough for good canned absinthe, or not yet ? - Marcelo
  19. I enjoyed very much drinking Vin Jaune produced in Côtes du Jura. It is wonderful with Comté cheese, white meat, and must be served a little chilled. Is there any wine like that in US ? If you want to share your experience with yellow wine, please do ! - Marcelo
  20. mgs

    For your listening and veiwing pleasure

    absinthe made all those artists drunk.... they slept like bears after several glasses of the cloudy-green stuff, and when they woke up they finished their pieces of art ... <----- a drunk bear who likes absinthe ! - mgs
  21. mgs

    For your listening and veiwing pleasure

    McCartney made Blackbird for the racial struggle in the United States during 60's. But, still is a timely music and subject ! - Marcelo
  22. Colgate, still the best ! - mgs
  23. mgs

    Fountain Making

    The best louche I had was from a natural water stream in an hill in Switzerland..... So, personal experiences should always be as fantastic as possible ! Cheers, - mgs
  24. mgs

    Chartreuse

    Only two monks in the world know how to make this stuff (Carthusian monks), when one dies, the remaining one teaches someone else. I heard that the two monks who know the recipe prepare the booze in the second floor of a building. The beverage goes down by gravity to the first floor where it is bottled, so nobody else sees how they make it. I also purchased in Paris an "elixir" version, much stronger, it is a bomb. Theoretically we should dilute in water, tea or drip it over a sugar cube, but I still drink this elixir straight.... - Marcelo
  25. mgs

    Fountain Making

    cachaça ç Ç ã ô é è ü Ã I use US International keyboard option in Windows to have my foreign characters. - Marcelo
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