10 months ago, we prepared 8 jars of flavored rums. We had a promise made. Not to drink from the jars until the end of 2010. But we are as weak as the word... Needful and dependent...
10 months ago, we prepared 8 jars of flavored rums. We had a promise made. Not to drink from the jars until the end of 2010. But we are as weak as the word... Needful and dependent...
If you ever wonder how to make flavored rums, you should watch the clip below until the end.
Less potent than regular rums, flavored rums are infused with fruits through a long period of time...
The main ingredients needed are : fruits, rum, sugar and spices; as containers, some 1 liter glass jars, the ones your grandfather would use to pasteurize the green beans.
The 8 jars we made today are not to be drinked before 2010 (2 years of aging), but will probably be tasted in 6 months :
- Banana, passion fruits, mango, vanilla, honey, brown sugar
- Banana, passion fruits, lychees, honey, brown sugar
- Lychees, honey, brown sugar
- Figs, honey, brown sugar
- Plums, honey, brown sugar
- Apples, cinnamon, vanilla, honey, brown sugar
- Mango, vanilla, honey, brown sugar
And my favorite: Pears, caramel, vanilla, honey, brown sugar
Rhum Party Nov 2008 from Chuck Nourris on Vimeo.
Jezz sent me the pictures he took... thanks...
Already, 3 days... and yet there remains an echo...
There is not much to say... We roadtrip to Budapest. We spent 3 amazing days in this beautiful city. We had a barbecue in Normafa (Buda Hills) : Thai style marinated turkey, bananas flambée, Mediterranean style cold bell peppers... And organized a dinner home in Pest : ratatouille and trout fish with lemon and lime... Great time, nice people... We went back to Paris on monday but for sure we left a piece of heart back there...
Last saturday, we celebrate de "Season grand opening" of my patio with 2 kitchen surfers from London. Chèvres chauds cheese on toasts with Roquette salad, a Chicken coco curry without curry (the curry wasn't needed with the flavours of the veggies subtile enough)...
Last night, nice dinner with friends in Saint Germain. With Laura we decided to use coriander in all the dishes (by the way, for those who do not know Laura's work, discover her creations...).
I did not take so many pictures. You wont be able to enjoy the mushrooms coriander velouté, nor the squid coriander salad, i left you with the salmon pavé and its fresh vegetables aromated with coriander and soy sauce... Oooops... Yesterday night, i'have been quite negligent with the cleaning of the kitchen while cooking... That's against the rules, do not do that at home.
Yesterday night, after a great meeting held in 3 rue du Temple (you should clearly suscribe to the blog.guhmes.com rss feed if not already)... I had the opportunity to support and buff Lady Flare in her campaign against the 3rd and 4th bosses of the latest WoW extension... My mastering of the risotto/paella spell is clearly improving...
Last saturday, i went to the bis Kot in Saint Maur to cook. If you dont know what the bis Kot is, imagine a house in the suburbs of Paris full of 6 roommates and friends wandering around...
I wanted to try something new and find my way in between a seafood risotto/paella. This first try was far from perfect and left me with some regrets... I need to practice not to shock the rice while cooking.
Anyway, i like this kind of familial dishes very much and the guys from the bis Kot were kind/drunk enough to enjoy it... ;)
My two first kitchen surfers, Xu Bei and Xu Yan left early this week. I cooked typical French food and got a traditionnal Chinese dinner fron the Shichuan province in return. Girls, cooking for you and learning from you has been a great experience. Thank you so much for the discovery of the Chinese pepper. You definitively use too much oil in your cooking, but i have to admit that your hot and gingered fried chicken was amazing... See you in Chengdu :)
Couper des oignons (ou bulbes ou feuilles de plantes proches de la même famille) fait pleurer en raison de molécules sulfurées volatiles comme le sulfate d'allyle, très irritantes pour les yeux. Diverses astuces plus ou moins efficaces sont proposées pour empêcher le larmoiement... Le meilleur moyen toutefois (ou à tout le moins le plus discret) pour ne pas subir ce désagrément consiste à porter des lunettes de ski ou de plongée, qui isolent les yeux des gaz irritants...(d'après Wikipédia)
Dédicace à Doud et ses Aquasphere Eagle...
Les légumes peuvent se consommer crus ou cuits. Ils servent le plus souvent d'accompagnement du plat principal et peuvent être préparés et cuits avec la viande ou séparément. Ils peuvent aussi se consommer en entrée, par exemples les plats de crudités, ou sous la forme de soupes et potages. (source wikipedia)
Pour savoir s'ils se boivent arrangés, fièrement représentés par la carotte, il vous faudra espionner le 3 rue du Temple... Attention, dépêchez-vous... Pas sûr que Bart attende les 3 mois de maturation recommandés...
Flambées Shrimps :)
Reading the map and laughing at "The crossroad of the deads"