Let's Cooking: TNL!

[Advocate]

I don't think I've ever followed a recipe to the letter in my entire life.

recipes suck.

I just look at the ingredients and wing it till it tastes good.

[Hubbitron]

Most of the cooking I've learned to do has been in restaurants and the rest by following recipes and learning how to cook greek food from old ladies. Sometimes I have to replace an ingredient because of accessibility but I want to know I can execute a dish the way it is intended before I start tweaking it. Certain things you can only learn from experience ie. making/using roux, hollandaise, etc but if you aren't in a restaurant kitchen there is no frame of reference unless your family has some great cooks. And god damn it I make some kickass greek food.

[icarusfall]

I made my own ginger brew today with the carbonator. It's the best I've ever had.

1/2 gallon of water, a good size ginger root maybe 5 inches long by 1.5 inches wide peeled and grated into a bowl so that you don't lose the juice, 3/4 cup sugar, 1 lemon.

Bring the water to a boil and add the ginger and sugar. Zest the lemon and add to the pot. Cut the lemon in half and squeeze the juice into the brew before you put the halves in as well. Lower to a simmer and cook for 15-20 minutes. Strain through a fine mesh strainer and cool in the fridge. Carbonate in a soda siphon (or other device) according to directions. I use a thing called the Twist and Sparkle made by ISI. It's a little pricey, but I think it's worth it for the simplicity and ease of use. Also comes recommended by Cooks Illustrated.

[Tones]

Was it burn-the-back-of-your-throat spicy? Is that the type of thing that you would endeavor to do at The Owl? I'm imagining a dessert special like a lemon bar, with the ginger brew served in an ice shot glass. Kind of fru-fru for a burger place, I know, but it's still borderline finger food, and would be a light, crisp ending to a rich meat sandwich.

Either that or an amazing whiskey ginger ale (my mixed drink of choice).

[icarusfall]

Definitely a burn, but not crazy. The next batch I make I want to make borderline unacceptable spicy.

I thought of offering it as a thing at the owl but I don't have a way to mass produce it other than making a simple syrup to add to seltzer water.

[Advocate]

I'd pair the drink for one particular dish. Thus allowing for you to make enough to last, but not enough to where you have to kill yourself to make it.

[M]

Unless it's gets popular.

[Advocate]

But like IC says on his blog. They should have been there earlier when it was in stock. If he truly believes what he says about consistency and have an ever changing menu is okay ... then he should make it, but to be paired with one menu item only.

fyi: I agree with him on all points in his blog.

[Josh]

I go out of my way to find "homemade" ginger beer. I am not the only one. You should have it available at your place when you feel like it. Let people know via twitter, or something.

[icarusfall]

The problem is carbonating it on a large scale. The carbonator only works with 3 cups of liquid at a time.