Yeah, that warning is a little late. But man that’s good.
I use the same ratio but use Cointreau and leave out the nectar.
I’m gonna try it with nectar.
A 2:1:1 (spirit, sweet, sour) is standard for any “sour” cocktail. I like a little extra sweetness from the agave. And did I mention the smoked sea salt…wow that was a good call by me.
Did you smoke it yourself or buy it? What kind of wood? I’ve got some applewood stuff that’s really great, I’ve just never thought of using it on margaritas (or bloody mary’s, or…) until now
Stuff I bought. Hickory smoked. Got it online from a company called San Francisco Salt Co.
Just used it on a whim on my margarita, and it was fantastic.
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I went to the store and picked up some agave nectar, got home and it was labeled Herradura Agave Syrup. I don’t know if it’s the same stuff as nectar. Regardless, used it, and the results are excellante!
I think they’re basically the same thing, the difference is basically marketing.
I was tempted to buy some smoked salt but all they had was flaked smoked sea salt. I had chili lime sea salt already at home, so I passed on it.
Today I’m making tzatziki, then it rests, then tomorrow I’m making chicken or beef or both kabobs on flatbread.
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No marmot?
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What’s the Greek equivalent edible large rodent?
I won’t be having that either.
John Stamos?
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I got some more of the H-E-B Smoked Brisket Queso. The only negative about this glorious indulgence is that for every pound you eat, you gain three pounds.
Inspired by a friend visiting from China, I’ve been getting into Xinjiang and Xi’an Chinese cuisine a bit. Tried a cumin lamb stir fry number the other day that turned out quite good.
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We just celebrated the big harvest festival here so we’ve had the past 4 days off. One of my good friends is a guy from Busan who used to live in a Mexican town called Villa Guerrero where he learned to be a taquero before returning to Seoul and opening his own Michoacán carnitas taco shop which is hands down the best Mexican you get in anywhere in Korea. For the holiday he had an invite only event with a special course menu meant to emulate the “cocina económica” restaurants you can find in Mexico. He even made his own mole using some traditional Korean ingredients associated with the harvest holiday.
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Five dollars?
That takes me back to my college semester in Xi’an. Also took a two-week train trip out to Xinjiang with some great stops along the way. I need to hunt down some good options in Houston for Uyghur food… and Lanzhou noodles… and biangbiangmian… wouldn’t mind finding a roujiamo shop here too. Of course my absolute favorite place to eat there was this one jianbing cart near my dorm, 2 kuai for an amazing breakfast—then the guy went somewhere else toward the end of the semester and nobody else’s jianbing measured up. Damn shame.
Cleve was a friend of mine, he died yesterday. He wasn’t famous enough to post about it in the Dead Pool but because he was such a neat and talented guy, I wanted to post this article about him and this seemed like an appropriate place.
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Sorry for your loss, Marty.