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Display Name: jpancerman
Member Since: 11/22/10
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Jose Andres has a great recipe where you wrap chorizo in paper thin slices of potato and fry. Looks great! Chorizo is also good with roasted potatoes and some manchengo heated under the broiler.


What Can I Make With Cured Chorizo?
Good Questions
1/18/12 9:50 AM

Zest of 18 lemons, 1.5 L of Vodka/Grain Alchohol (50/50) for 1 month. You will notice zest removed is near white in color (i.e. oils have been extracted and now infuse alcohol).

Strain out zest, I used coffee filters or flour sack towels.

Then 4.5:3 sugar/water syrup. Mixed with infused alcohol (i.e. approximately 750ml). Shake every couple days for a month.

60 days total. Great product, converted people that say "I don't really like/love limoncello.

Also, I just zest any organic citrus as I use it for juice. I place it in the freezer and that breaks down some of the cell walls. When I have a whole bunch, I make citruscello.


What Is the Best Way to Make Limoncello?
Good Questions
11/4/11 10:28 AM

Capital in Madison, WI is great. Goose Island should be on the list. Mass distribution frees up space that was devoted to their more popular beers (312 urban wheat), let's them do some of their smaller batch stuff in Chicago and Brew Pubs (bring on more Sofie).


Beers from the Grain Belt: 7 Noteworthy Midwest Breweries
Beer Sessions
8/30/11 4:05 PM

Was just in Brussels, and toured Cantillion. Of all the Gueuze I tried it was the best. A lot of them are brewed in more commercially economical ways, but Cantillion uses a very traditional process.


Go Gueuze! What's Up With This Sour Beer?
8/16/11 3:04 PM

What are the dimensions on the cooling paddle? The 64 ounce one. Trying to see if it will fit in my freezer.


Chill Soups Quickly: Cooling Ice Paddles
12/17/10 9:10 AM