HOME > Chowhound > Home Cooking >
What are you cooking today? Tell us about it
TELL US

Mardis Gras 2011 -- What's Up?

alkapal Mar 2, 2011 04:53 AM

Well, Mardis Gras is less than a week away. Have you planned anything to celebrate? What's your menu? Recipes?

I found this article with some food history about New Orleans, along with recipes. http://www.jsonline.com/features/food/117129763.html
Thought you'd enjoy it.

Laissez les bons temps rouler.

And to get you in the mood.... the incomparable BB King! http://www.youtube.com/watch?v=FKZu_vBm1OM
or Dr. John http://www.youtube.com/watch?v=ua8JrNMzc2g
...and when the good times have rolled.... Allen Toussaint! http://www.youtube.com/watch?v=kDSmil...

  1. alkapal Mar 14, 2011 08:54 AM

    i ended up making shrimp and scallop etoufée (or a version that came out of my head). pretty good, and really not much work at all.

    3 Replies
    1. re: alkapal
      h
      hazelhurst Mar 14, 2011 09:16 AM

      I never thought of doing it with scallop..that's a great idea. One of the best variants I ever had was made by an attorney friend who had been paid in kind with something like 40 pounds of crabmeat. He had a big party and he made a crab etouffee that was stellar. The real secret--and what made it better than shrimp etouffee..was that he had all the crabfat. [Used to be that we could buy little frozen things of crawfish fat..came in little tubs like horseradish does when you order oysters. Nowadays, I am told, the health department frowns on this.]

      1. re: hazelhurst
        alkapal Mar 14, 2011 09:19 AM

        i added the scallops because i didn't think there were enough shrimp. i'll bet that crab version was wonderful. if i mention that to mr. alka, he'll want that next week. i'll be on the lookout for crab on sale, but i'm certain that mine won't be as tasty as your friend's version of crab etoufée with all the "good stuff" thrown in.

      2. re: alkapal
        Gio Feb 13, 2012 09:01 AM

        This year I have a bag of Florida Gulf wild caught shrimp in the freezer just a-waitin' that etouffee and Creole rice. Other great menu ideas here...

        http://www.deepsouthdish.com/2010/01/...

      3. alkapal Mar 3, 2011 02:33 AM

        i like this satsuma mojito idea -- esp. since i just bought a bunch of tangerines and navel oranges from the lion's club! http://www.chow.com/galleries/90/mard...

        1. alkapal Mar 2, 2011 06:56 AM

          ooh, here's a jezebel cocktail, from that link above:

          """Jezebel Cocktail - Tchoupitoulas Plantation

          The Restaurants of New Orleans
          Roy F. Guste, Jr., 1982, W. W. Norton & Company, Inc.
          ......

          The site of the Tchoupitoulas Plantation was acquired in 1808 by Joseph
          Soniat du Fossat. According to legend, privateer Jean Lafitte was a guest
          at the plantation.
          "Norma Wallace, a famous New Orleans madame, bought the Tchoupitoulas Plantation in the early 1950s and operated it as an elegant brothel until
          1963, when the Tchoupitoulas Restaurant opened.

          [ .......]
          "Tchoupitoulas Plantation actually was a plantation and still maintains
          the atmosphere of one…A popular concoction of Charles’s is his Jezebel
          Cocktail, the name being in keeping with the history of Tchoupitoulas."

          Mix together in a shaker:
          2 ounces of apricot brandy
          1 1/2 ounces of dark rum
          2 ounces of orange juice
          2 ounces of lemon juice
          4 ounces of green passion fruit liquid

          Pour over crushed ice. Add 3/4 ounce of blackberry brandy, but
          do not stir. Garnish with a cherry and an orange slice.""""

          ~~~~~~~~
          here's a jezebel sauce recipe: http://dixiedining.wordpress.com/2009... i've had the version made with the apricot.

          1. alkapal Mar 2, 2011 06:41 AM

            here's a tip on some mardis gras tv programming: http://chowhound.chow.com/topics/6882...

            1. JungMann Mar 2, 2011 06:11 AM

              I start planning the next Mardi Gras right on Ash Wednesday! This year's menu is mostly the same usual suspects with a few substitutions here and there.

              Deviled eggs
              Pickled vegetables and grapes
              Muffuletta antipasto platter
              Pimento cheese soldiers
              Scallion and bacon cocktail biscuits

              Duck and shrimp gumbo
              Natchitoches meat pies
              Hush puppies
              Pork cracklins
              Deviled crab cakes
              EDITED: Also making potato doughnuts with beef gravy "coffee"

              King cake with cream cheese filling
              Compost cookies
              Cajun fries with duck fat powder (if I can find maltodextrin!!)

              Still debating drinks. I'm currently infusing vodka with milk, oranges and vanilla for a creamsicle flavored shot whose name I cannot print in a family forum such as this. I'll probably also put out pink gin with Peychaud's and a sangria.

              20 Replies
              1. re: JungMann
                alkapal Mar 2, 2011 06:15 AM

                wow, jungmann, you're doin' it up!

                i love that idea for the muffuletta antipasto platter.

                pimento cheese soldiers? p-cheese in celery?

                compost cookies? LOL!

                do you pickle the grapes?

                mmm, i want those cocktail biscuits. they'd be good with some jalapeño jelly or honey or jezebel sauce.

                btw, everyone, i encourage you to make jezebel sauce and use it for SOMEthing on mardis gras.

                1. re: alkapal
                  JungMann Mar 2, 2011 06:27 AM

                  The cheese soldiers are just finger sandwiches cut into long rectangles instead of triangles. I think I might have time to make jalapeño jelly, so that might be an option for the biscuits, otherwise, since it's Carnival, I'll make a compound butter or some sort of griebenschmalz from my duck fat.

                  Grape pickle recipe: http://www.thekitchn.com/thekitchn/re...

                  1. re: JungMann
                    alkapal Mar 2, 2011 06:36 AM

                    have you ever made pineapple butter? i had it at "lunch on limoges" restaurant (dade city, florida) on their mini zucchini muffins. it is slightly sweet, and not identifiable as pineapple -- just delicious.

                    neat idea to pickle grapes!

                    1. re: JungMann
                      h
                      hazelhurst Mar 2, 2011 06:37 AM

                      I think ya gotta have headcheese..either solid or melted(as a dip) or both....and the eternal block of softened cream cheese with Pickapeppa sauce poured over it

                      1. re: hazelhurst
                        JungMann Mar 2, 2011 06:40 AM

                        I was going to do cream cheese with Pickapeppa and Triscuits, but I am having a surprisingly difficult time locating Pickapeppa. I plan on visiting a few more stores with a large Caribbean customer base.

                        Alkapal, I'd love your recipe for pineapple butter. The combination of pineapple with bacon would be perfect.

                        1. re: JungMann
                          alkapal Mar 2, 2011 06:44 AM

                          for the butter, just reduce some juice from canned crushed pineapple and blend with softened butter. add some of the pineapple itself for texture, i you'd like.

                  2. re: JungMann
                    s
                    sillysully Mar 3, 2011 11:00 AM

                    Can I make the meat pies ahead and reheat on a grill? We're BBQing while skiing with a Mardi Gras them!

                    1. re: sillysully
                      JungMann Mar 3, 2011 11:37 AM

                      You can definitely make the meat pies ahead, but I've never tried reheating cooked dough on a grill. You could probably do it with indirect heat on a gas grill -- though charcoal might lend a pleasant smokiness. Baked meat pies are also not bad at room temperature.

                    2. re: JungMann
                      drewb123 Mar 6, 2011 09:07 AM

                      Can I please get your scallion and bacon cocktail biscuit reecipe.

                      1. re: drewb123
                        JungMann Mar 6, 2011 10:50 AM

                        They're just a standard recipe for buttermilk biscuits with crumbled bacon and chopped scallions added to the mixture. I ended up not making these for last night's Mardi Gras, but they were not missed as the hush puppies turned out very well with their buttermilk dip.

                        The infused vodka was also a pain to filter, but the results were extremely smooth and luscious. The entire bottle was quickly and eagerly consumed.

                        1. re: JungMann
                          drewb123 Mar 7, 2011 01:56 PM

                          Jungmann: I am only cooking for 3 people and Jambalaya (chix and andadouille) is going to be my main. Looking for a yummy app to go nicely with the main...any suggestions?

                          1. re: drewb123
                            AreBe Mar 7, 2011 03:56 PM

                            Frank Brigtsen's rabbit over grits cake is so awesome that even when I substitute a humble chicken tenderloin for the rabbit we all still moan and swoon.
                            http://www.gumbopages.com/food/meats/...

                            1. re: AreBe
                              alkapal Mar 7, 2011 05:50 PM

                              that recipe looks very appetizing indeed. thanks for posting the link.

                              for the convenience of other 'hounds, i'm posting the link to the website of creole and cajun coookery from which that recipe comes: http://www.gumbopages.com/recipe-page.html
                              by chuck taggart.

                              he quotes:
                              "New Orleans food is as delicious as the less criminal forms of sin."
                              -- Mark Twain, 1884

                              ~~~~~~~~
                              chuck taggart's list of great new orleans cocktails: http://www.gumbopages.com/food/bevera...

                            2. re: drewb123
                              JungMann Mar 7, 2011 07:43 PM

                              I think pimento cheese canapes are one of the South's greatest treasures. Certainly those were one of the biggest hits at my Carnivale party this year (next to the perenially-loved deviled crab cakes). If you are doing a seated dinner for just 3 people, however, I might take that as license to go adventurous and make something interesting as an appetizer like shrimp and grits cakes, scallops on macque choux, duck gumbo or shrimp creole with garlic crostini. These are big suggestions to be sure, it is carnivale afterall, but if you are looking for something small to whet the appetite before dinner, cracklins/grattons and Abitas would be hard to beat. And their simplicity is hard to match. In any case, go with something with some texture to pit against the jambalaya.

                              1. re: JungMann
                                alkapal Mar 8, 2011 05:41 AM

                                oh, my sister adores cracklins, and i confess that i'm a big fan, too.

                                1. re: JungMann
                                  drewb123 Mar 8, 2011 09:23 AM

                                  any recipes you would like to share for the shrimp crostini or pimento cheese canape?

                                  1. re: drewb123
                                    JungMann Mar 8, 2011 11:01 AM

                                    I make pimento cheese by grating sharp cheddar and mixing it with mayonnaise, diced roasted red peppers, garlic powder, a bit of grated onion and a few dashes of Worcestershire sauce. Let it sit in the fridge overnight. To make the canapes, simply spread a generous amount over crustless white bread and cut into triangles. Garnish with dill fronds.

                                    As for the crostini, I actually meant to write shrimp remoulade which I envisioned served on a bed of greens with 3 garlic crostini radiating from them. Shrimp creole, a light brown roux base with the trinity, diced tomatoes, shrimp stock, thyme, allspice and Sriracha is too much like jambalaya to be a good contrasting starter.

                          2. re: JungMann
                            prima Feb 13, 2012 08:34 AM

                            JungMann, are you celebrating in a similar way this year?

                            1. re: prima
                              JungMann Feb 13, 2012 08:55 AM

                              We celebrated a week early this year and focused the menu just a bit to make up for a smaller guest list and allow me the luxury of spending less time in the kitchen and more with my guests. http://chowhound.chow.com/topics/8321...

                              This year's drinks were spicy bourbon bucks and a shot made from orange rind-infused milk, coffee tequila and amaretto.

                              1. re: JungMann
                                prima Feb 13, 2012 09:01 AM

                                Thanks for the link to your post. Sounds like it was a decadent dinner party!

                          3. alkapal Mar 2, 2011 06:08 AM

                            fellow hound, "monch," on the spirits board has provided a list of new orleans favorites: http://chowhound.chow.com/topics/7693...

                            thanks mr. monch!

                            1. s
                              sancan Mar 2, 2011 05:40 AM

                              So funny you brought that up. I've been lusting after King Cake, after seeing it in the stores. I know it won't be the real deal (I'm in Georgia after all), so I've resisted temptation. Has anybody made one this year? I've also been wondering if I could make an acceptable Grits and Grillades with soy grits, which we really like with lovely cheeses and butter. Libations, hmmm. If anybody wants it, here's a link with some traditional drink recipes. Oh, and alkapal, thanks for the music. Dr. John's a fav - and Louis Armstrong, of course.
                              http://labellecuisine.com/archives/Be...

                              9 Replies
                              1. re: sancan
                                alkapal Mar 2, 2011 05:50 AM

                                oh looky at all of those lovely cocktails! thanks for the link, sancan.

                                ~~~~~~~~
                                i didn't know hurricanes were made with passion fruit juice. is that why i like them? isn't the flavor similar to hawaiian punch? ;-). <maybe i'm thinking of a planter's punch instead>.

                                also, on a different note, i've never had soy grits. how are the texture and the flavor?

                                1. re: alkapal
                                  s
                                  sancan Mar 2, 2011 05:59 AM

                                  Yep, passion fruit is the major flavor you recognize (Gio - I've never seen a blue hurricane, but then.....). I do think hurricanes taste exactly like hawaiian punch, which is why they are so lethal. Many a tourist has sucked a few down waaay too fast, and suffered for it. Which, of course, calls for a Cajun Bloody Mary the next morning, complete with pickled green bean.

                                  The soy grits aren't bad, with lots of butter, cheese and other goodies. Frankly, regular corn grits are better with the goodies, too. You can order soy grits online, but I just soak dry soybeans overnight, drain them and whiz up with an immersion blender. Before somebody says Frankenfood, I hasten to add that we have dietary restrictions, y'all. Soy grits n grillades better than NO grits n grillades.

                                  1. re: sancan
                                    Gio Mar 2, 2011 06:04 AM

                                    Oh... what the heck was I thinking about then. There's a drink that absolutely looks like Windex. And no... to your next question.

                                    ETA: Like the thought of a Cajun Bloody Mary, though. With a shrimp as garnish.

                                    1. re: sancan
                                      JungMann Mar 2, 2011 06:28 AM

                                      I've seen blue hurricanes made with blue curaçao. I'm not certain how traditional they are, but they definitely exist.

                                      1. re: JungMann
                                        Gio Mar 2, 2011 06:34 AM

                                        Thanks JungMann. I knew I'd seen and imbibed.

                                        BTW: I'll have an order of your Deviled Eggs, the Muffuletta antipasto platter, and the Duck and shrimp gumbo. The creamsicle flavored shot sounds decadant... (as if we don't have a culinary imagination...)

                                        1. re: Gio
                                          s
                                          sancan Mar 2, 2011 06:40 AM

                                          I figured that. So much has changed since I lived down there. I visit often, but don't drink much anymore. Bet your blue Hurricane was killer. Once upon a time I drank some lovely little blue shots at Pat O'Briens. Also killer, but don't remember the name.

                                          1. re: sancan
                                            Gio Mar 2, 2011 06:44 AM

                                            "Killer" is exactly right. Very, very sweet, tho. I don't like sweets in general but you know. When in Rome, or in my case, Scranton PA. LOL

                                        2. re: JungMann
                                          r
                                          roro1831 Mar 6, 2011 11:42 AM

                                          The hurricanes are not blue, at Pat O's the Skylab fallout or Pete's Special as we called them as kids, became a bluish green when stirred. Hurricanes are always red

                                          1. re: JungMann
                                            Gio Feb 13, 2012 08:48 AM

                                            I found it...! A Bicardi Blue Hurricane. So there.
                                            http://www.cocktailsdrinkrecipes.com/cocktail-recipes/bacardi-hurricane.html

                                            http://www.shoprite.com/pd/Bacardi/Pa...

                                            Laissez les bons temps rouler ....

                                    2. Gio Mar 2, 2011 05:03 AM

                                      We celebrate the tying of shoes here so we certainly celebrate Mardi Gras. This year I think I'll revisit Bon Appetit Y'All and choose 3 recipes that may be appropriate. OTOH, that Trout with Pecans from the web site you referenced looks good as does Mr. B's Gumbo Ya-Ya. What will you do, Alkapal?

                                      22 Replies
                                      1. re: Gio
                                        alkapal Mar 2, 2011 05:12 AM

                                        hey miss gio! mr. alka loves shrimp étouffée, so i think that'll be our main deal. gumbo is also easy and delicious. the trout with pecans is tempting, though! what would you suggest for side dishes?

                                        what about booze? any new orleans' specialties?

                                        1. re: alkapal
                                          Gio Mar 2, 2011 05:31 AM

                                          How 'bout a Bayou Salad...I recently saw a recipe: lettuces, diced tomato, diced Swiss chz., diced smoked ham and green olives with a Worcestershire sauce vinaigrette. I'd add thinly sliced red onions. Black Eyed Peas Casserole is another possibility, green beans, and I guess there has to be a rice dish... Corn bread and/or buttermilk biscuits should be in there too. We don't have a favorite NO drink. Suggestions??.

                                          1. re: Gio
                                            alkapal Mar 2, 2011 05:33 AM

                                            hmm, maybe i'll ask the "spirits"! ;-).

                                            and they say, "the sazerac"! http://whatscookingamerica.net/Beverage/SazeracCocktail.htm

                                            (ps. fellow hound "striper guy" is a wealth of info, and gives his rundown on the different kinds of "bitters," which are used in the sazerac : http://chowhound.chow.com/topics/6074... ).

                                            1. re: alkapal
                                              Gio Mar 2, 2011 05:41 AM

                                              I just asked the google goddess and she reminded me of The Hurricane. There's a Hurricane or two in my past. Lethal and too blue to be a regular drink. Makes me think of windshield cleaning fluid.

                                              1. re: Gio
                                                alkapal Mar 2, 2011 05:51 AM

                                                a hurricane is blue? oh, maybe i'm thinking of a different drink. maybe a planter's punch -- yes, i think that's what i was thinking of.

                                                1. re: Gio
                                                  JMF Mar 6, 2011 11:15 AM

                                                  Hurricanes are red, not blue.

                                                  1. re: JMF
                                                    mrsfury Mar 7, 2011 02:04 PM

                                                    They come up just as red as they go down!

                                                    1. re: mrsfury
                                                      alkapal Mar 7, 2011 05:48 PM

                                                      ooh, TMI.

                                                2. re: alkapal
                                                  h
                                                  hazelhurst Mar 2, 2011 05:55 AM

                                                  Just remember that the sazerac is a medicine..when the doctor says "take two" you better leave it at that...

                                                  You can make a sazerac without Angostura but you cannot make one without Peychauds. Some schools use both but never with only Angostura

                                                  1. re: hazelhurst
                                                    JMF Mar 8, 2011 06:12 AM

                                                    It's the Vieux Carre that uses both Peychauds and Angostura bitters. The Sazerac always and only uses Peychauds. A Sazerac has to one of the simplest cocktails, but sublime in the alchemical matching of ingredients.
                                                    2 oz. rye whiskey
                                                    2 dashes Peychauds bitters
                                                    Rinse glass with Herbsaint or absinthe and pour out. Add 1/2 oz simple syrup or 1 sugar cube and a splash of water, rye, and bitters, stir on ice. Strain into a chilled glass and garnish with a lemon twist. Serve up, never shake.

                                                    1. re: JMF
                                                      h
                                                      hazelhurst Mar 8, 2011 06:31 AM

                                                      As purist I agree 100%...but Commander's used to use both and was very popular. The Vieux Carre always seemed to be various variations on a variant. But Peychaud is essntial I agree I have known people who liked a bead around the top but again I agree it should not be cloudy. I always said..even when almost no one drank them anymore, thirty-five yeas ago, that it was the last supreme example of the 19th Century cocktail...appeals to sense of sight, smell, and taste. I suppose you could get hearing in there if youadore the sound of clinking ice--whcih I do. It says "cool" to me.

                                                      I think Peychaud's makes a better Pink Gin than Angostura but the latter is the more traditional. Angostura did provide the money for the Wizard of Oz actor, Frank MOrgan, to live a life of ease. He was originally a Wupperman, the family that drove Angostura to prominence after teh good Surgeon General came up with the stuff.

                                                      1. re: hazelhurst
                                                        JMF Mar 11, 2011 07:57 AM

                                                        The vieux carre has a definite creation date and recipe that can be pinpointed. By Walter Bergeron in 1938 at the bar at the Monteleone Hotel.
                                                        http://www.slashfood.com/2008/07/15/d...

                                                        1. re: JMF
                                                          h
                                                          hazelhurst Mar 11, 2011 08:10 AM

                                                          Yup, that's the old story...I am always leery of those, though. How man times has Brennan's claimed to have invented oysters rock? But what I was getting at was that I have seen "Vieux Carre" cocktails made with rum, of all things, but I agree with Monteleone's version as the classic. It was not ordered much when I was young..unless you were at the hotel. And the other point was that it is different from a sazerac. Again, I prefer a sazerac with just Peychaud but you;d be surprised how many places use both...and for years it was almost always made with bourbon..rye did not reclaim its rightful place until several years ago (except at the roosevelt where they used Wild Turkey Ryr, 101 of course..almost eveyone else who had rye--and they were few-had Old Overholt.)

                                                          1. re: hazelhurst
                                                            s
                                                            sancan Mar 11, 2011 10:53 AM

                                                            I love this. You two arguing the fine points of libations - I'm homesick, now. :-[)

                                                            1. re: sancan
                                                              h
                                                              hazelhurst Mar 11, 2011 11:14 AM

                                                              Sorry..intended no distress. It funny, I was reading about cocktails long before I was of legal age, just because the stories in the books were so good and also becuase some of the stuff seemed so complicated that I wondered who'd go to that much trouble? When it was legal to drink the stuff, i was the only guy in my generation making things like Gin Fizzes and raffles' Slings. I find the cocktail "renaissance" amusing as well as interesting.

                                                              Now if we could just get people to focus on the ice quality...

                                                              1. re: hazelhurst
                                                                JMF Mar 12, 2011 06:03 AM

                                                                In the major cocktail cities ice quality has become very important in the fine cocktail bars. NYC, Boston, Chicago, NoLa, San Francisco, Portland, Seattle to name a few. Cold Draft ice machines, or even using large, clear, hand carved block ice; are common place in the upper cocktail circles.

                                                                1. re: JMF
                                                                  h
                                                                  hazelhurst Mar 12, 2011 08:23 AM

                                                                  I had a sense of this from various reading but have not first hand knowledge. I am delighted to hear you say it. My friends teased me that, when my father died over 30 years ago, that I was the last "ice snob" on earth. I was desolated when Galatoire's gave up the big blocks and went to goddamn ice machine crud.

                                                                  I wasn;t the last, though..Mr Ernest Hansen, whose seat in the Pantheon is asssured by virtue of his Sno-Bliz, would hand select the blocks of ice he'd use..or he used to...

                                                                  It really is important...good, hard, clear ice makes superior cocktails that don't dilute as quickly. Perhaps we can get New Orleans, with its historic sense of libations, to take note again (I heard, but never sampled, about someplace near the Texaco bldg that had block ice.)

                                                                  As final note: there is a fun book called "The Frozen Water trade" about the development of the ice business in the early 19th century and the eventual fortune-making trade of shipping ice from New England to India. There was much debate about whose ice was best....

                                                                  1. re: hazelhurst
                                                                    JMF Mar 12, 2011 11:23 AM

                                                                    A few places in NYC have actual 'ice programs' and get huge blocks of crystal clear ice, as well as custom sizes delivered, and then hand break them down with picks and knives. I even know one place that bought one of the machines that makes the two hundred pounds pure clear blocks. It takes three days per block, freezing with running water to wash away impurities and air bubbles.

                                                                    I have photos from Dutch Kills bar (the first place in NYC to set up a modern ice program) of some fruit and a cocktail sitting on top of a foot square cube of ice. The ice doesn't show up in the photos except for ones taken by flash on the angle, then the edges just barely show up. It looks like the fruit and cocktail are floating in mid air.

                                                                    I enjoy carving ice for cocktails. I have gotten to the point I can carve an iceball with a sashimi knife or an ice pick in a few minutes. I'm working on carving ice jewels now. you need a VERY sharp sashimi knife for this.

                                                                    1. re: JMF
                                                                      h
                                                                      hazelhurst Mar 12, 2011 11:26 AM

                                                                      Yike! You are more dedicated than I. (But I can't even carve a rose from a tomato and that should be fairly simple I'm told,]

                                                                      The most art-y I get is the "Gn & Ti-tonic" 'cubes' which have little 4-stack ships and little icebergs floating in your drink

                                                                    2. re: hazelhurst
                                                                      JMF Mar 12, 2011 11:30 AM

                                                                      Two summers ago at Tales of the Cocktail in NoLa the group of cocktail writers rented a house and bought a Kold Draft ice machine and used it for the two weeks, then sold it cheap to a local bar. If you go to Cure they have great ice, as do a few other of the fine cocktail bars like the French 75 bar at Arnaud's. And a few other places.

                                                                      The cruddy ice many places use can be pretty good if it is 'dried.' basically letting it sit in a cooler for a few hours and the water drains off and the ice 'sets' harder and at equilibrium. I did this with really lousy ice from an old second hand ice machine in the winery I was partner in up in Maine. I would fill up coolers with sopping wet, fragile ice, close them up, wrap a comforter around them for additional insulation, and let sit overnight. then the ice would be very good. not large chunks, but great for stirring or shaking up cocktails.

                                                                      1. re: JMF
                                                                        h
                                                                        hazelhurst Mar 12, 2011 12:11 PM

                                                                        That's good to know..I've frozen old milk cartons and plastic gallon jugs and done pretty well with it. Put in garbage bag and drop on a hard surface.ice pick for the rest.

                                                                        I've not done the cocktail circuit as I am not that young...too set in my ways nowadays. Apart from restaurants, the only bars I get to are when I am invited to a club or a few classics in NYC and Boston. One "destination" bar I always loved--and it is not as though I go all the time, I hasten to add--is the American Bar at the Savoy where it was always said you could get the only real martini in London..on the rocks,too, if you want (although my American Standard Dry MArtini and Safety brochure condemns this practive. But in New Orleans, I like it better...besides, it reminds me, pleasantly, of my father). I love the "view" at teh American Bar...wall of the building and the THames in the distance

                                                                        1. re: JMF
                                                                          h
                                                                          hazelhurst Mar 12, 2011 12:24 PM

                                                                          BTW, I understand that Tales of the Cocktail presented Mr Franzell with a talk on my old favorite, Charles H Baker, Jr. I grew up reading his stuff which my folks had laid in in the 1940's. I love it so much that I bought a copy of the 1939 Derrydale edition.

                                              Show Hidden Posts